Wednesday, January 15, 2014

a time for firsts

Our cellar list is jammed packed with innovation from the past and present. In the spirit of the New Year - a time for firsts - we'd like to highlight a few firsts from one pioneer that helped shape the most popular celebratory varietal in your glass this season, Champagne. 

In the early 1800s, after the development of the great Champagne Houses in France, Perrier - Jouët was the first House to add a vintage on its bottle, thus echoing this trend throughout all of Europe and beyond.  

Photo Courtesy:

Art Nouveau was the first style of art of its kind, and one of the artists fashioning its style was Perrier-Jouët glassmaker, Emile Gallè, who designed the iconic anemone wreathed in gold that would later be placed on the Belle Epoque vintage in 1964. Originally individually painted on each bottle, the design contributed to the beginning of visual art playing a supporting role in the art of wine making.  

To celebrate the first month of the New Year, do something for the first time today! Think we'll start by having a glass of our signature Confucius Says! paired with our Young Mountain Lamb and Bangkock Boar Satays. 

Monday, January 6, 2014


An aromatic is transforming meals into bold culinary experiences while wafting warm fragrance throughout kitchens all over the world. The culprit? Garlic!

Garlic, Bawang Putih in Indonesian and Malay, Kha in Thai, and Reing in Vietnamese is native to Central Asia, but is used in everyday cooking, globally. Containing Allicin - an antibacterial, and anti-fungal, compound said to inhibit the growth and reproduction of germs, garlic not only tastes good, but is good for you.  It is filled with antioxidant properties that promote the well-being of the heart while aiding in maintaining blood circulation and decreasing blood pressure.

A few methods can be used to capture Garlic's distinctive, deep, flavorful essence in cooking:

1) Store your fresh garlic in an uncovered, or loosely covered, container in a cool, dark place away from exposure to heat or sunlight.

2) To chop garlic, smash a clove with the side of a knife to loosen the skin so that you can peel it off easily, then chop it with a sharp edge before using a garlic press.

3) Garlic is a aromatic which means the easiest way to bring out its full flavor when stir-fry cooking, is to add your desired amount to your oil, cook to a golden brown before adding your veggies, meats, and spices.

How to make Garlic Oil :::
Heat a small skillet over medium heat for 40 seconds and then add 3 tablespoons peanut oil. Add 1 tablespoon minced garlic and cook for about 30 seconds, until golden. Remove from the heat. Store in an airtight container in the refrigerator for up to 1 week. Serve at room temperature. Store in an airtight container in the refrigerator for up to 1 week.