| The
Stuttgart Lufthavn (airport) Dinner Sponsored by Delta Airlines &
the German-American Chamber |
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| The
venue is LITKitchen in Midtown. The dinner table is pre-set for
a five course dinner prepared by Chef Carmen Cappello. All wines
were German. |
Prior to dinner, guests were treated
to a short four-wine tasting of wines sourced from Baden & Wurttemberg--the
wine areas encompassing Stuttgart Airport. |
When someone who doesn't even drink
wine is having a good time, that's a good sign. |
This gentleman ponders our one red
wine for the tasting--an Afentaler Spatburgunder. Translated it means
a Pinot Noir from the Valley of the Monkeys. No kidding. |
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| The first course is home-made pickled
herring. What works well with it? A Riesling Brut Sekt. |
Chef Carmen and team prepare the
Chilean Sea Bass & Grilled Lobster duo. We paired these rich and
savory fish with a Sylvaner/Riesling blend. |
Our only red wine of the meal, a
Rudolf Furst Spatburgunder Trocken, was perfectly paired with the
Roasted Veal Striploin, above spaetzle & shaved truffles. |
Chef Carmen smiles after an evening
of pleasing his guests.
All of these wonderful photos were taken by Cat
Norman. |
|
Wine
& Culinary Festival in Biloxi, Mississippi |
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| A reminder of the hurricane that
changed the lives of so many. |
This stretch of beach was once home
to dozens of anti-bellum mansions. |
But full or empty beach, it is still
beautiful at sunset. |
The hard-rock casino guitar looms
over the festival tents. We all did rather horrible in terms of gambling. |
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| The Blow-Fly Inn takes their name
seriously--they place a little faux fly on your meal! |
The day of seminars was unseasonably
cold--like 60 degrees with winds that made it feel colder. |
During the second seminar on Port,
I was so cold that my daughter Willa came over and sat with me to
keep both of us warm. |
On Sunday, the temp was warmer for
the Jazz Brunch, one of my favorite parts of the weekend. |
