Don’t Forget Chablis

By Maureen C. Petrosky

Last Friday night, my husband and I made our way to the symphony at Lincoln Center, but not before stopping in Bar Boulud, Daniel Boulud’s newest notch. Praised for a stellar wine list and delectable French fare, I was super excited to indulge. In an instant that feeling fizzled as the leather-bound book of wine was gently placed in my hands. I couldn’t help but think, if you have a friend who loves to cook, do you always insist they make you dinner? Or perhaps a food lover is among your inner circle. Do you always ask them to order your meal? The point is, even if I am a sommelier, we all like to take a night off once in a while.

I motioned to the sommelier actually being paid for that evening, and asked him make the choice for us. I felt a rush of excitement and was anxious to taste the mystery wine. In a fabulous accent, he presented a beautiful bottle, one that had not even crossed my mind, a Premier Cru Chablis. We were both delighted and sipped and swirled with ease. The pressure was off. My advice is to use the sommelier and let your wine-loving friends off the hook once in a while. There’s a good chance you’ll all be steered to something new and fabulous.

Michael Madrigale’s (Bar Boulud’s Sommelier) Pick- 2006 Chablis Premier Cru, Montée de Tonnerre, Domaine Vocoret (retail $30- at Bar Boulud $85)
This Chablis was flinty, so if you’re unsure of that descriptor pick up a bottle of this for a lively lesson. It was incredibly seductive from the very first sip. I loved that the body of this wine caressed the palate and was punctuated with the perfect pop of acidity. It worked with everything from oysters and octopus to pate and pickled onions. A fabulous French fling all the way around the glass!

A Spot of Art

By Brianne Harrison

With the economy the way it is and people losing their homes, now might not seem the best time to give money to the arts instead of, say, charities devoted to homelessness or mortgage relief. But as important as those charities are, it’s also vital to support the arts and their venues, many of which struggle even when the economy is strong.

All things considered, it was both surprising and gratifying to see such a large crowd at Princeton Art Museum’s annual fundraiser last Saturday night. More than 200 art lovers and patrons descended on the jewel of a museum in the middle of campus to meet and greet, enjoy some drinks and hors d’oeuvres, and in some cases, give informal guided tours of the collection that would put many professional guides and docents to shame.

And what a collection they have to work with! Although the museum isn’t large, it boasts works from some of the best-known artists in history (Monet, Manet, Degas, and Goya share wall space with Georgia O’Keefe, John Singleton Copley, and Andy Warhol) along with dozens of little- or unknowns. The museum also has two rooms filled with ancient artifacts, including a fragment from an Egyptian sarcophagus, pieces of Greek and Roman statuary, jewelry, and incense burners.

Perhaps one of the best things about the museum is that it’s free and open to the public, although there is a fee to view certain special exhibitions. If you’re in the Princeton area and hankering for a spot of art, the museum is certainly worth an hour or two of your time.

The museum is open Tuesdays to Saturdays from 10 a.m. to 5 p.m. and Sundays from 1 to 5 p.m. For further information, please call 609.258.3788 or visit artmuseum.princeton.edu

Breakfast at the Blue Rooster

By Pat Tanner

In these, the statistically snowiest weeks of the year, my thoughts turn to breakfast; specifically, the warm, comforting, stick-to-the-ribs (and other interior regions) varieties. In truth, breakfast is my favorite meal year round, and I happily eat breakfast foods any time of day.

So it’s no wonder I have fallen head-over-heels for Cranbury’s Blue Rooster Bakery & Café, which opened last fall in a pretty Victorian house on Main Street in that quaint old town. Owners Karen and Bob Finigan say their bakery/café/gourmet take-out shop was inspired by those in Ireland, where they lived for several years. The “Rooster” serves breakfast, lunch, and afternoon tea in two sunny, beautifully appointed dining rooms.

On my first visit I was immediately drawn to the hot cereals - oatmeal, porridge, and Vermont multigrain - served with warm milk, brown sugar or honey, and raisins or dried cranberries. But then I spotted the full Irish breakfast – authentic in its eggs, bacon, breakfast sausage, tomato, beans, toast, and white and black pudding. (If you have to ask, you probably won’t want it). I couldn’t make up my mind so am mildly embarrassed to confess I had both porridge and the full Irish deal. Plus I took home a sticky bun.

Breakfast is served seven days a week. The menu encompasses eggs done every which way; French toast; pancakes; fruit salad, parfait, and smoothies; and assorted pastries, including scones and brioche. And there are daily specials, which lure me in like a (very cold) moth to a (very warm) flame.

BLUE ROOSTER BAKERY & CAFÉ, Cranbury, blueroosterbakery.com

Two other personal faves for breakfast fare:

THE FLAKY TART, Atlantic Highlands (see my food blog of March 14, 2008)
ANTHONY DAVID’S, Hoboken, anthonydavids.com

Two Reasons for Bubbly

By Maureen Petrosky

The image of almost two hundred people surviving a plane crash and walking on water in the Hudson River was enough reason to toast. Throw in the historical inauguration of President Obama and that makes two reasons. Not that popping bubbly needs to be justified in my home, but for those of you who just adore teensy bubbles and need an excuse to indulge, this was definitely your week. With so many to choose from how do we pick the perfect toast to wonder and hope in ‘09?

While Champagne is a classic choice, sparkling wine from the good ol’ U.S. of A, California especially, can be just as elegant and pours up yet another reason to be proud to be an American. While Korbel “Special Inaugural Cuvee” California Champagne from the Russian River Valley was the bubbly poured at Tuesday’s Inauguration luncheon (along with Duckhorn Vineyards Sauvignon Blanc and Goldeneye Pinot Noir –both from California too), my pick would have been bubbly from another the American icon. Schramsberg Vineyards has history dating back to 1862. The vineyard was shut down during prohibition but revived in 1965 with the sweat and loyalty to family and the love of wine. While they have plenty of stellar sips, try this one on for size:

Schramsberg’s Mirabelle Brut Rose, $25- In an adorable bubble gum pink label, this bubbly is dressed to party and pours up a stunning sparkling rose. Here’s to you!

Winter White

By Maureen C. Petrosky

I’ve been dying to buy a winter white coat for years, and this year I finally found the perfect fit. Since the splurge I haven’t been able to get my wine mind off the topic of whites, since I don’t want to spill any red on my new coat. So, which white wine is best for winter?

It’s only January and already I’m seeking something other than a big red to sip, especially with some of the dishes we’ve been having for dinner. While red wines are warming in winter, we eat less of the red meat that pairs so nicely with it once the wind turns frigid. With more interest in keeping cozy, there are far fewer nights when we fire up the grill. Cold weather equals spicy food in my kitchen. Indian and Asian curries along with hot and sour soups just don’t jive with bold red wines. Pinot Grigio is way too blasé to take the heat. When combined with all of these spices, Viognier can cause all sorts of confusion. Sauvignon Blanc is just too summery with all of its acidity, and while I adore rose that just isn’t answering the question.

So, the search has brought me to curtsy once again before the Queen of Whites: Chardonnay. Choose one from France, Burgundy in particular. The body is just right with a delicate backbone of oak. The acidity still exists, unlike many new world versions, making this the perfect winter white.

Try:
Faiveley, Bourgogne Blanc Chardonnay 2004, $22
It’s got all the right stuff to be your winter white. The clean fruit, the frisson of oak and tinge of vanilla, along with mouthwatering acidity make this the perfect pair for some spicy Chicken Chili Verde.