Raphael Announces GM: A New Direction in a New Role

Joseph Vergari is the Executive Chef and owner of J. Vergari, Inc. catering and special events, along with his wife Julia Petrocelli-Vergari. After almost twenty years at the helm of a thriving kitchen and business, it was only natural for this ambitious entrepreneur to be appointed the position as general manager of Raphael vineyard and winery.

Growth has been continuous throughout 2010 and the future of Raphael is exhilarating. Mr. Vergari is focused on the organization and expansion of business at the vineyard and among wholesale markets. Joseph is following the same philosophy within the winery that he does in his kitchen. "I'm very passionate about what I do, whether I'm planning a menu or analyzing sales reports." Joseph explains, "At Raphael, we've implemented some innovative strategies and new ideas such as pioneering the wine-on-tap system for a variety of our restaurant customers. It's exciting to project what we can achieve and be a vital part of getting us there."

Since his start as general manager, Mr. Vergari has built a strong staff. He has formed further positions and chosen key personnel, including new winemaker, Leslie Howard. "With our new team in place," He tells us, "There is no stopping us now!"

Joseph Vergari can be reached at (631) 765-1100 ext. 100 or at generalinfo@raphaelwine.com. For more information on Raphael, please visit http://www.raphaelwine.com/.

The Promise of Creative and New

New York City - the energy, the people, the culture, the food and wine. It is the pinnacle of innovative dishes, vast cellar selections and always delivers something exciting. I have never been bored of anything in Manhattan. Every time I visit, unfortunately few and far between more recently, there is always a new trend in restaurants and cafes, or a fashion era just on the brink. I love to taste and to learn.

This past weekend I spent the weekend at a boutique hotel called DREAM on 55th and Broadway. From there, I experienced a colorful variety of food genres and two shows: Promises, Promises on Broadway, and Love, Loss & What I Wore off Broadway.

My dining adventures began at China Grill at 53rd and 6th Avenue. This was a flavor roller coaster infusing Asian seasoning with an artful combination of the freshest ingredients and classic main courses. Dining was family style in its own way. There were three of us so the recommendation was to choose two dishes for each course. The cocktails consisted of a Lychee Nut Sakitini, Mango Martini and a wine flight of champagne, rose and a zinfandel. Here's what we ate: Tempura Tuna Sashimi, which was not as heavily coated (thank goodness!) as one would expect and the wasabi and miso drizzle was perfect; Squid Salad, which combined crispy calamari rings as well as tentacles in a mustard champagne dressing and mixed greens; Barbecued Salmon with a sweet teriyaki glaze and a skirt steak; on the side was a Five Vegetable Rice. For dessert we enjoyed homeade raspberry and chocolate ice cream, raspberry sorbet and a slice of chocolate torte. What I was impressed with here was not only the way flavors were paired together on each dish, but the fresh way it was prepared. There was nothing oily or rich in anything. I have to compliment the chef at this Asian Fusion hot spot.

The next day was an education in edible from early in the morning. We started with spinach and parmesean omelettes at Serafina, which were delicious and absolutely perfect to start the day after our late night on Friday. Lunch was an extraordinary adventure of Coconut Bubble Tea (which I am now addicted to) accompanied with a Curry Chicken Quinoa salad and cheddar cherry Tea Bite at Argo Tea Cafe. We loved the bubble tea so much, we ended up going back for more at 11:00 p.m. that night. The tea is a coconut and black tea creation that turns coconut juice into tiny gelatin bubbles that you get to sip up through an extra wide straw. The flavor is uncomparable to anything else I've tried. I only wish we had an Argo tea cafe out on the East End!

Our dining and entertainment marathon continued at Columbus Circle mall. Of course I had to visit William Sonoma as soon as we entered the large glass doors just across from Central Park. Much to my surprise and luck, Chef Adam Schop was about to begin a demonstration on salmon ceviche and introduce his newly opened restaurant nuela on West 24th Street. We had front row seats. I enjoyed watching the quick recipe being put together but of course tasting it was something else all together. I've tasted ceviche but the lime and celery juice in this one was a tangy treat that I will definitely try to repeat as long as I can find King Salmon like he chose. I was able to chat with the chef about his start in the industry and about his new place. It was one of the highlights of the trip for me.

Last but certainly not least, our finale was at Tony's Di Napoli at 147 West 43rd Street. We received a warm welcome from the manager and hostess upon arrival. The atmosphere was comfortable and just like home and we were treated as we were family. Our glasses were filled with Raphael's 2007 Estate Merlot. The dishes were family style and consisted of the most tender Veal Parmesean and Ravioli Di Napoli that was topped with the best Pomodoro sauce that I've ever tasted. The aroma proved how amazing it was going to be before you even put it to your mouth. The finish was a Lemon Ricotta Cheescake and cappuccino. All of it was more magical than I could've expected of an Itlalian restaurant and we didn't want this dinner to end.

New York delivered on all of its promises. (As it always does.) I'll be back soon...save a seat for me.

Weekday Quick Fix: Portobello Burgers

Time is always of the essence in our busy lives. So, what do you do when you want to create something different, very casual (finger food preferably), and you've had your fill of beef and chicken? This Portobello burger recipe includes very basic ingredients that you can cook up in about 8-10 minutes, pair it with some local corn or your "finger food" of choice and you've got a great summer weeknight dinner.

Portobello Skillet Burgers

Heat your stovetop skillet with a generous amount of Extra Virgin olive oil. When hot, place freshly sliced yellow onion rings into the pan. Then add sea salt and minced garlic. Now, drizzle balsamic vinegar around the skillet and place your Portobello mushrooms in, stem down. Reduce heat to medium/medium-low and cover. After about 3 minutes, flip the mushrooms and be sure the ingredients are blended around them. In the meantime, prepare your burger buns of choice with a slice of fresh tomato and a thin slice of sharp cheddar. (Place cheese on the bottom of roll.) After another 3 minutes, flip mushrooms back with the rounded side on top. Reduce heat to low, cover again and let simmer. At this point, the mushrooms will be a bit smaller but will absorb some of the flavoring. After another 3-5 minutes, you are ready to serve. Place on the buns and let the heat melt the cheese before serving.

You'll have a delicious, moist burger that is quite filling so have your appetite ready!

A Celebration of Food, Wine and the North Fork

What makes a meal special? What do we really expect when dining on the North Fork? Is it truly a North Fork experience if it's not farm-to-table?

If you are a follower of this blog, chances are that you expect the same things I do. From ambiance and a comfortable setting, to true local ingredients and creativity with those ingredients. There should be unexpected flavors that still hint at tradition. We celebrate with food and wine. We celebrate the food and wine itself.

The occasion of a farewell "send-off" to a dear friend and co-worker brought us to the newly revived Luce Hawkins Inn & Restaurant or more affectionately known as Jedediah Hawkins Inn in Jamesport, now operated by the renowned Chef Keith Luce. Chef's belief in the local movement is evident in his menu, which is strong in sustainably sourced food as well as items from the kitchen's own garden. He feels it is "essential to provide a true earth to table dining experience."

Comfortable and inviting are the two descriptives I can come up with for the Luce Hawkins formal dining room. This unpretentious setting surprisingly plays with combining cool modern elements with grand Victorian structure and it works. I never thought I would pair those two themes together but items such as the almost tropically designed drapes with the whimsically striped booth patterns work with the tall, leaded window panes and 1800's era interior trim.

Although we would have liked the staff to relax a bit more, they were attentive and professional nonetheless and presented beautifully delicious dishes on the Chef's tasting menu. Courses included items such as squid two different ways: cornflower fried and grilled over a corn relish with tomato, tarragon and popped corn; Bay scallops over a cauliflower and potato puree presented in a scallop shell; duck paired with a Pecorino gnocchi; Kobe beef; a bleu cheese course with a floral honey and smoky almonds; coconut and melon with tapioca; and as a perfect finish (an additional course we added) homemade cinnamon and sugar donuts and chocolate cookies. Everything was fresh, using innovative styles with each dish as well as pairing with sides. It was an experience unlike any other I've had personally. I definitely recommend trying the restaurant and the tasting menu itself.

My post would not be complete without my (last but certainly not least) report on the wine. Perfectly selected, we began with a Gruner Veltliner that was refreshing with precise levels of acidity and fruit in a dry style that I always love. We moved on to a 2007 Turley zinfandel that brought the words "dark chocolate" and "luscious" to mind as we tasted it. The finish was matched with a Wolffer Estate Late Harvest Chardonnay that was perfect with the less-than-sweet, raw coconut in the dessert course. What would a fine dining experience be without a bit of espresso to round out the meal?

The celebration could not have been better. It was a wonderful experience that we will reminisce about for a while. Of course, a good point to remember in choosing a place on the North Fork is the company you choose to enjoy it with. Thank you to my good friends and colleagues!

Tellers: The Ultimate Steakhouse Experience

Glasses lined up on top of crisp linen. Plush seating among dark wood accents. A carefully selected vault filled with some of the most cherished wine bottles. A romantic, welcoming dining room complemented only by the grand windows and three-story-high ceilings. The hostess desk bustles. The staff dressed their best with bright smiles. The kitchen is on fire with energy. All await you- the guest, with your party of 2... 4... 8, to make your dining experience absolutely out of this world.

Sometimes a unique opportunity presents itself and you are able to learn about a place from the inside out. Fortunately for me, I was able to try Tellers Chophouse in Islip from the staff's point of view. It made me appreciate the restaurant so much more. I can hardly wait to go back with my family as guests.

Last weekend, I worked at Tellers as Raphael's wine representative. The sales manager and I poured wine for guests table-side as a special to celebrate their 11th Anniversary. One could purchase a glass for $10 and taste any wines on the menu, delivered personally by wine professionals. What a nice touch! I learned so much about wines working with Paolo, sommelier for the Bohlsen Restaurant Group. It was a busy dinner rush but the hostess team, waitstaff and managers handled everything with ease and made absolutely sure that each party that walked through their doors were treated as family, or VIP customers if you will. (One of the reasons I plan to return with my father, a steakhouse aficionado.)

The menu you ask? Well, later on in the evening, when the last of the tables lingered over their delectable dishes of perfection, we sat down for a family-style meal. It is evident that their obsession is focused on the details and creating an unforgettable meal for your palate. Personally, I tasted their Lobster Quesadillas, Country Salad and Steak Wellington. Each was amazing! The Lobster Quesadillas had a rich filling and were accompanied by a fresh guacamole and smoky, creamy spread. The salad consisted of mixed greens with walnuts, cranberries, pears and a goat cheese dressing. The Wellington - words cannot describe the melt-in-your mouth texture and the flavors of the highest quality filet wrapped in buttery puff pastry atop an au jus and Brie sauce.

Tellers receives my highest recommendation. Not only for the magic they create on the menu but for the overall ambiance and feeling you have while there. Seeing this from another viewpoint was perfect and means even more for me writing to you. Please share any experiences that you've had at this spot if you've been. If you haven't, put it on your "must do" list.

The Salt of the Earth

The value of taking the time once in a while to slow down for a country breakfast, an early morning stroll or just a moment to sit outside in the cool, refreshing breeze is immeasurable. This morning I cooked a western omelet with fresh jalepenos from our garden, orange tomatoes from a local farmstand in Peconic, and brown farm-fresh eggs from my parents' hens. It was amazing! All while Roger picked veggies from the garden and helped to turn over my dried out pansy flower bed in preparation for transplanted mums next month. It's nice to make time for things like this although it's not always easy.

I couldn't wait to write this post about a new find of mine and one of my first creations with it. My obsession with Food & Wine Magazine continues and was brought to life while in Le Gourmet Chef last Sunday. Somewhere in the back of my mind, I recalled an article that truly piqued my interest, explaining gourmet sea salts and how world-renowned chefs were using them creatively in their dishes. I thought it would be interesting to play around with salts but wondered where I would find some. Well, we happened to be wandering through the Tanger Outlets gourmet shop to look for a burger patty press and stumbled upon a shelf with various seasonings. There were some of the salts I had read about in a variety pack/sampler. I bought them for $8.00 (5 varieties in one container) and proceeded to do a salt tasting with Roger at home.

I knew a salt tasting would be risky but all of them were really interesting except for the Eurasian Black. That one tasted completely like sulfur. Not sure where that would fit into a meal but the others were very bold and specific. You could almost begin to imagine the various meats and seasonings that they would complement well.

My first trial was with the Sel De Guerande coarse sea salt. I ground slightly (not too fine) and added it into a pork rub that I created. The rub was neither a dry or a marinade. I suppose you'd have to call it a moist, basting rub. I combined the Sel De Guerande, fresh grated ginger, spicy brown mustard, Worcestershire, onion powder, seasoned salt (red), and cracked peppercorns.

When preparing the pork chops for the grill, I rubbed them entirely with sesame oil then I brushed on the above blended mixture. I covered all of the meaty areas of the pork and continued to brush on while turning on the grill as well. The flavor cooked in and the last of it formed a bit of a crust on the top. The seasoned salt may have taken over a bit but the rub was delicious nonetheless. I think I will become a bit more brave with my sea salt as I research some ideas. I think the Hawaiian Red Salt will be great for a smoky flavor either on a fish or a meat. I will certainly report it when I figure it out!

We should all have more salty creativity in our life.