Old 502 Winery - Louisville, KY

Wine and Kentucky are not two words that are usually uttered in the same sentence.  And yet, last week, somehow I found myself at a Kentucky winery, downtown no less, where I was actually participating in a wine tasting.  I went to the Old 502 with my alumni club to see what alcohol Kentucky had to offer us besides bourbon- I wasn't expecting much.

I was pleasantly surprised by the beautiful tasting room at the Old 502.  It is set up as small gift shop overflowing into the tasting area which is well equipped with a bar and tasting tables adorned with black tablecloths.  I had called ahead with a group reservation and the winery was very prompt about setting up a private table for my group in the back of the room.  Once you are outfitted with the tasting sheets and are seated at the table the wine host starts pouring the wines as quickly or slowly as you can drink them.  They are pretty good about judging your thirst for knowledge...our wine host seemed to know a lot about the bottles she was pouring but was not needlessly interrupting our conversation to make her points either.

All in all we tasted 8 wines for $12 and the wine pourings were fairly lavish.  My favorites were the white wines which were slightly sweet with apricot notes but not cloyingly so.  The reds were good but left something to be desired, at least for me.  The greatest crowd pleaser was the "After Choc"- a dessert wine known for smelling and tasting like a tootsie roll.  It definitely lived up to its reputation and a sip of this wine was like drinking candy.  At the end of the tasting we were able to keep a trademark Old 502 wine glass which was a surprise bonus.

The winery is situated on 10th street so it is a bit off the beaten path but the parking is plentiful.  All wines are blended onsite and are made from local Kentucky wine. The next time you head to downtown and our bourbon-ed out head over to this little place.  It may be the "Old 502" but this winery certainly has a new sense of style and class.

Gouveia Vineyards- Wallingford, CT

The snowy vineyard

One can hardly expect to visit a winery in the middle of winter but while visiting a friend in Wallingford, Connecticut recently I found myself doing just that!  My friend and I met in culinary school and bonded over a love of wine and wine tasting.  We did not let the fact that the Northeast had gotten slammed by yet another snowstorm that weekend deter us from exploring the local winery called Gouveia.

The winery is situated approximately 10 minutes from downtown Wallingford and we reached it by way of a beautiful meandering road flanked by huge snow drifts.  When we arrived the winery was already hopping, most likely from cabin fever acquired by harried New Englanders who have been buried under snow all winter.  The inside can be acquainted with that of a ski lodge; it is wooden and inviting, with a log cabin feel and lots of long picnic style tables.  Two wine tasting bars flank either end of the vineyard.  You can do a tasting at the vineyard for just $10 for 5 wines, however, my friend and I chose to have a glass of wine each for $7 each instead.

Tasting the Stonehouse Red

We tried the Cayuga White which is their house semi-sweet wine. This wine is the hue of summer light on the wheat fields at dusk.  It smells like honeysuckle and honey.  It is light and tastes of apricot and apple.  It finishes long and crisp on the palate.

We also tasted the Stonehouse Red which is a luscious dark maroon color.  It is a blend of Cabernet Sauvignon, Cabernet Franc and Merlot.  It tastes of dark fruit as well as hints of cherry and cranberry.  It has a long finish and smells of oak and fruit.

 Afterwards, we had a lovely stroll through the Connecticut vineyard where we enjoyed the view of cascading hills in the distance and vineyard fines dusted with snowdrifts. What a unique and refreshing experience to have wine in the winter!  A definite must-see if you are in the New Haven area and have extra time to spare.

Santa Margherita Brut Valdobbiadene Prosecco Superiore

Looking for a little bubbly to lighten up the winter blues?  The Santa Margherita Prosecco is just the ticket! With it's pale honey colored hue it lures you in.  This Prosecco exhibits some perlage- enough to satisfy craving for a little bubbly without being too intense.  The nose of this wine boasts a sweet apricot and honeysuckle aroma.  The taste is slightly acidic with notes of green apple and tangerine.  This Prosecco pairs nicely with Camembert or goat cheese. Leave your heavy Merlots and Cabernet's in the closet tonight.  This wine is sure to tickle your fancy....and your taste buds.

Back to Basics- Making Flaky, Tender Bites

Many people spend time debating the nuances of baked products- what makes one cookie better than another, one pie tastier?  In general, people can describe small things about what makes a crust or cookie delicious although, decidedly, they cannot always put a finger on what makes it the BEST.  However adjectives such as "flaky", "tender", "light", and "buttery" often come to mind.  Yet, although many agree that these are desirable characteristics, how can a novice baker achieve such results without extensive practice? The answer lies, as it most frequently does in baking, in chemistry.  

If you understand the chemistry behind gluten, protein, and flour you can rest assured you will almost always make a flaky product.  Gluten (and the evils of gluten) are abounding in the foodie world today.  But what exactly is it?  Gluten is nothing more than a protein found in wheat products.  It is what gives flour its texture, chewiness, and elasticity. And flours are milled differently depending on their purpose.  

Apple pie w/ "flaky" pie crust

High protein or "bread flours" are milled for bread because this dough requires large quantities of gluten for the proper flavor and structure.  The flour with the least amount of gluten is cake flour and its low gluten properties are why it is primarily flavored for cookies.  All-purpose flour which is most commonly consumed by American households is half bread flour/half pastry flour so it has a fairly balanced amount of protein.  This makes it perfect for all manner of general baking from pies to tarts to breads.  

So let's get back to the science behind the mysterious gluten component which lurks within wheat. Gluten is composed of the proteins, glutenin and gliadin, which when worked by kneading, rolling, or manipulating flour, strengthen and add elasticity to a dough. The stretching and strengthening of flour is quite desirable in bread dough which needs that elasticity to expand. However, a "strong" dough is not encouraged in pies or cookies as it creates tough texture here.  When a baker desires to decrease a tough texture there a few tactics to take- one is to use a low protein flour.  The second way to inhibit gluten from strengthening a dough is to shorten the protein strands by adding a lubricating fat such as eggs or butter.  Finally, dough can be "relaxed" in a cool environment such as the fridge or freezer.  Placing gluten in this cool environment prevents the proteins in gluten from getting tighter and stronger.

So why so much science before I tell you the hidden secret behind a flaky dough?  Because the SCIENCE is the SECRET.  The next time you make your favorite pie dough or shortbread cookies remember, butter is your friend for a flaky dough.  Additionally, EVERY time the dough is handled or rolled or cut it must be refrigerated for at least 30 minutes to relax the gluten.  These simple rules will change your average, ho hum pie crusts and cookies into smashing crowd-pleasers. Your pies and cookies will never be the same again! 

Mussel & Burger Bar - Louisville, KY

The CEO

I recently visited the acclaimed Mussel and Burger bar.  As with any food joint that is raved about in the local press, I was eager and excited to try this place out.  The vibe walking into the restaurant is one of causal elegance.  Customers walk through an awning into a a restaurant that spills out into several sections.  The red carpet and lighting within the space almost gives the air of fine dining, yet the booths and casual place settings keep the restaurant from being pretentious.  I was seated quickly in a booth off to the side and presented with formidable menu listing....surprise surprise! mussels and burgers! Don't feel as though you are limited to just these two items though.  For the non seafaring or beef eating customer you can still grab a chicken sandwich or small appetizer.  All I wanted to taste was the specialty that was offered- mussels and burgers!

Moules Basquaise

The menu is large so take careful time to review all your options.  You can stay safe with a basic cheeseburger and lemon marinated mussels or you can stretch your taste buds with a lamb tzatziki burger and greek themed mussels.  I chose to enjoy the Moules Basquaise which are mussels in a chorizo, olive oil, lobster, piquillo pepper, and onion broth.  I also tasted the CEO.  This burger was chosen both for its prodigious name and glorious toppings which include Gruyere cheese, truffle aioli, caramelized onions, baby arrugula, confit tomatoes, and steak truffle fries.

Truffle steak fries

The food arrived rapidly and was very hot.  The burger was sinfully delicious and the truffle aioli was a pleasant treat with the steak fries.  Make no mistake- the fries are none to be trifled with.  They are large and "rough cut" and are more like potato wedges than french fries.  The mussels can be ordered in a small or large portion and arrive absolutely swimming in broth.  The mussels were tender and perfectly cooked as was the burger.  And the sauce that the mussels were simmering was divine-spicy with hints of herbs and tomatoes and absolutely delectable.

This restaurant absolutely surpassed my expectations! The service was fast and friendly and the food was tasty, hot, fresh and creative.  Congratulations Louisville! The Mussel and Burger bar just helped take your foodie vibe up a notch.

Blue Dog Bakery and Cafe (Louisville, KY)

Croissant

Since it opened several years ago, Blue Dog has been supplying the Louisville community with crusty, delicious Artisan bread.  Having enjoyed their bread (and cookies!) for years I was eager to test the brunch repertoire they are now offering.  What can I say except the whole experience was a delight! 

Blue Dog has a very homy feel buoyed by the fact that it is outfitted primarily with customized wooden benches, tables, and chairs.  The pastries are displayed neatly and piled high behind the counter so they catch a customer's gaze when they first walk in the door.  Not only does Blue Dog have an amazing variety of cookies, macaroons, croissants, and brioche but all of their products actually taste good! The scones are tender and crumbly, the croissants are buttery and flaky yet avoid being greasy, and the bread is crusty, moist and light.

Bourbon French Toast

I have now brunched at Blue Dog twice.  On my first trip there I tried the Bourbon French toast and a croissant.  On my second trip I sampled the arugula, bacon, and poached egg pizza.  Let's start with the french toast.  It was light, fluffy, and very bourbony but not heavy or cloyingly sweet.  Also the toast arrived beautifully presented with a twist of orange on top which made me all the more eager to eat it.  The croissant was also a delight and was presented beautifully with Hero apricot jam and Plugra butter.  These garnishments alone convinced me to take Blue Dog seriously. Use of Plugra definitely indicates that a pastry chef is not messing around.

A week later I tried the bacon and egg pizza.  This pizza was.....heavenly! The crust was light, soft with a crunchy exterior.  The cheese base was delicious and not overpowering to the bacon and arugula toppings.   The pizza was, beautifully presented on a clean wooden board.  I would say the serving size was adequate for two moderately hungry individuals.

Bacon Arugula Poached Egg Pizza

The delicious treats coupled with the friendly staff, and buzzing ambiance implore me to give Blue Dog 4 out of 4 stars.   This place is a MUST if you are ever in Louisville.  Blue Dog....you rock my world!

Wiltshire Pantry - Bakery and Cafe (Louisville, KY)

I am not usually brunch person, being cost conscious and also aware of the fact that I can always scrounge together at least a bowl of cereal for a Sunday meal, but I made an exception today.  I made an exception because I heard so many rave reviews about a new brunch/breakfast place in town that I just had to try.  Thus began my journey to the Wiltshire Pantry.

The pantry is located off Barrett Avenue near downtown Louisville in a tiny little shop that backs onto its own catering premisis.  Arriving at noon on Sunday I was shocked to find a spartan selection of a few pastries and quiches.  To make matters more confusing, they had half-priced day old pastries displayed right next to the fresh ones.  So it was quite a shock to find out you weren't getting fresh goodies when choosing a particular item.  Well, I had gone this far so....I chose an apricot danish and a cappucino for breakfast.  My friend had the pain au raisin and a cappucino as well.  As the cash register was not located in a visible place it was confusing to even figure out how to pay for the meal but after that was finally accomplished we were seated.

To say that my pastry was lack luster may be a bit of an understatement.  When I'm getting charged $3 or $4 for pastry, especially at a place known for their pastries I expect beautiful, flaky goodness. The danish I ate was dry, flavorless, and totally unspectacular.  My friend said that her pain au raisin was no better than one of Kroger quality (and those pastries are only $0.99!).  The coffees were strong but average.  Also they were not served with sugar, a saucer, or even a spoon so it was difficult to properly adjust them for taste.  The ambiance was a bit dim and we ended up getting shafted to a dark table on the side since most of the tables near the window were taken.

I understand that as a baking graduate of the Culinary Institute of America I have high standards.  But c'mon guys these pastries were not even barely adequate.  I may be a bit harsh but I still maintain that Blue Dog Bakery on Frankfort Ave. is the only place to get a good breakfast pastry or for that matter, a loaf of bread.  Blue Dog, you can take a sigh of relief.  No competition here.