Joe Campanale and Wines from the Rhône Valley at FIAF

Wine is a subject that intimidates many people. The volume of brands, grapes, regions, types and vintages makes it hard to know where to start. Plus the fact that a single 750ml bottle can run from less than $5 to over hundreds of dollars always makes people question if what they're buying is even any good. For the most part, I'm one of those people. This is why you don't see much about wine on my blog or on my Facebook page. But fortunately, I recently had the opportunity to spend an evening at FIAF (The French Institute Alliance Français) with the well-informed, young, handsome sommelier Joe Campanale. (And because at least one of you is reading this and wondering-- yes he has a girlfriend! She was at the event along with his mom.) I learned more about wine in about two and half hours than I think I had in the past five years. During college I went on a mini self-led wine tour with my parents around Keuka Lake (in the Finger Lakes of New York State). From that experience I learned a few terms and a bit about how New York State wines are grown, but on the whole my vocabulary and tasting notes were still quite limited. I was glad to spend time learning from someone with such a strong background in le vin. 

Joe Campanale is the Beverage Director and Co-Owner of dell’anima, L’Artusi and Anfora. After the wine tasting I asked him about how he got started in wine and became so knowledgeable at such an early age. Apparently during his time at NYU he went to a lot of the wine tastings at Union Square Wines which kick started his oenology. Eventually he went to work for Italian Wine Merchants in New York City (also close to Union Square). Later, he was hired as the sommelier for Mario Batali's Babbo. Then he and his business partners decided to open up dell'anima, then L'Artusi, both with a focus on Italian fare and wine. Most recently they opened Anfora in May of 2010 with a more European approach, highlighting natural wines- wines that emphasize terroir (the land where they are from) and not necessarily well-known or highly marketed wines. 

We were introduced to Joe by Emmanuel Dupuy D'Angeac, owner of AOC Fine Wines. He began by telling us something Mr. Campanale had said about wine in an interview: 

"Wine should be something that makes your life better. Drink what you love, not what you think you should love"

Meatopia: A Celebration of Meat at Brooklyn Bridge Park (and one very special Chef)

On a sweltering hot Saturday in July the crowds showed up to Pier 5 at Brooklyn Bridge Park for Meatopia to devour tastings of meat provided by restaurants in New York City and from across the country. The annual celebration was having its first year at Pier 5, moving from their location last year on Governor's Island. The new location, in addition to an adjusted ratio of chefs to attendees, worked out very well. The normally bare Pier 5 made for a stage ready to be set with grills, fire pits and smokers. All the Chefs were set up with stands, clearly marked with large red signs with their name, restaurant, and a shadow of the animal they were serving with the company who provided their meat. The maps that were given out included a full list of chefs and their menus, making it easy to find just who and what you wanted. 

To start off my meat eating I headed with my lamby friends to try The Meatball Shop's Sloppy Joes, Lamb Belly Sliders from 42, Lamb Ribs from ilili, and Lamb Breast and rice from Sip Sak. Every single one of these lamb dishes was cooked to perfection, spiced with a balanced hand, and the portion was more than just a taste. My favorites were the lamb belly sliders and the lamb breast. The sliders were served on soft little buns with a pickle layered on the bottom. With streaks of lamb fat and crispy edges, the belly was tender and chewy. Sip Sak's lamb breast was served with fluffy rice and homemade bread. None of these dishes had the gamey flavor that sometimes comes with lamb. The sloppy joes were indeed sloppy, served piping hot, that made you want to take a fork to scoop up all the tangy meat that fell off your bun. ilili's ribs were crisp and chewy, a little hard to eat, but worth getting your fingers dirty for (served next to a basket of wet naps). 

Duckathlon!: New York's top kitchens compete in Culinary Challenges

The first of May was a gorgeous, sunny day in New York. While some were lounging in Central Park, biking through the five boroughs or just enjoying lunch al fresco, the kitchen staffs from New York's top restaurants were running around the Meatpacking District completing a variety of challenges in hopes of winning the D'Artagnan Duckathlon. Starting from the James Beard Pop-Up (JBF LTD) in Chelsea Market contestants in the 6th annual Duckathlon set out to complete the 26 point itinerary in four hours time. 

Ariane Daguin, owner of D'Artagnan, created the Duckathlon 7 years ago to celebrate the company's 20th Anniversary (Last year the company hosted a slew of events to celebrate their 25th anniversary and did not have the Duckathlon). Every team is a winner and receives goodies including truffle butter, foie gras and even feathers-still-on birds! First, second, third places and the Best Dressed team all get official trophies featuring the D'Artagnan logo. 

Thanks once again to my careful Twitter use I was invited to join in the fun at this exclusive event as a "free-range" judge. I arrived at JBF LTD not quite sure what to expect, but looking forward to a day of duckingly good fun. I checked in with Lily Hodge, Director of Public Realtions for D'Artagnan. Teams arrived one by one. Some had matching shirts with jersey-style numbers and names on the back, others wearing quacking yellow beaks. An adorable rubber duckie dressed in a chefs coat tops the trophy that is awarded to the Best Dressed team, so most teams try to show some spirit and usually love of foie gras through their outfits. With my Duckathlon kit, complete with map, itinerary and rules for judging,  I set out to each challenge at 1:oopm to see how the teams were performing and find out what each trial involved. 

Of the 26 challenges 16 took place within Chelsea Market so most teams got to work on the ones inside before venturing out into the surrounding neighborhood. Many of the shops in the market hosted challenges. Favorites here include: