Here's a news flash. Italy makes some kickin' white wines. When I started my reading and research on Italy, I only knew of Chianti, the deep red wine that comes in the bottle with the straw base. I never knew the joys of Italian whites.
Verdicchio is another lesson in the Italian Whites syllabus. Verdicchio (overall) is slightly green-yellow in color and has a delicate bouquet. It is medium bodied with surprisingly strong flavors, a crisp acid balance and a slightly bitter finish. It is best consumed within the first two years from the vintage date. The bottle I received, a Marchetti Verdicchio dei Castelli di Jesi Classico was a little bit more than that.
Eyes:Nearly Translucent. Golden yellow with no hint of green. Solid legs that take their good ol sweet time to fall back into the wine.
Nose: Slight herb aroma with an only slightly stronger lemony smell.
Taste: A very light wine. Very watery. Sweet overtones with a tiny little taste of bitterness. Very citrusy, like g...
I have come to a conclusion: Western chefs could easily benefit from incorporating aspects of Omakase into their skill set. I have come to this conclusion based on no facts, figures, and only a rudimentary knowledge of maintaining restaurant profit margins. In fact, I make this statement based on nothing other that I think it's a cool idea.
For those of you unfamiliar with Omakase, it's practice found at Sushi restaurants. The word translates into something along the lines of "Chef, I'm in your hands" and it means that the sushi chef will provide you a meal based on either:
what they believe you will like best
whatever the heck the chef feels like making you
Either way, if you order omakase, you get a real feel for the personality and temperament of the sushi chef.
In Seattle, I have had omakase at five different places on several occasions. From those experiences, I can tell you which chef is a traditionalist, which one carries a workman-like approach to sushi, and w...
I find the whole Spinach/E.Coli event telling and yet at the same time, utterly frustrating. In my opinion, the series of events surrounding the outbreak are a perfect microcosm of the larger food industry.
You have a crop coming from an industry which has been suspected in 20 outbreaks over the last decade. For whatever reason, there's little to no national press coverage surrounding these outbreaks - most likely because the number of people affected is not statistically significant. As a result of these 20 outbreaks, the FDA shows concerns and offers suggestions, and little else.
When the most recent outbreak get national attention, there's little traceability in place to determine where (and how) the outbreak occurred. The end result is that the FDA doesn't just shut down the culpable farms, but shuts down the entire Spinach industry.
One of two basic scenarios that are going to play out in the coming weeks. Either:
1) The FDA and other State officials will find one f...