Tag: sponsored content

Rustic Meaty Comfort from Josh Cellars and Chef Daniel Doyle

by in View All Posts, April 24th, 2017

JCW Blog 4 Chef DanielHumble beginnings often lead to great ends. Daniel Doyle, executive chef and managing partner of Poogan’s Porch and Poogan’s Smokehouse, and Joseph Carr, founder of Josh Cellars, both started at the bottom in their first restaurant jobs: Dan as a dishwasher and Joseph as a bus boy. Since those early days, both have ascended in the ranks of the culinary and wine worlds. Together, they’ve collaborated on the ultimate comfort food pairing of short ribs and Josh Cellars Legacy red blend. It’s a combination that pays homage to their down-to-earth roots while elevating a rustic dish.

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Easy Family-Style Italian Pasta from Josh Cellars and Chef Amalia Scatena

by in View All Posts, April 19th, 2017

nullWhen a single bottle of wine does double-duty as cooking ingredient and dinner drink, it’s a definite winner. That’s been true for ages with Italy’s classic Fettuccine with Clams. Amalia Scatena, executive chef of Cannon Green in Charleston, South Carolina, knows that intimately. Born and raised in a close-knit Italian family in San Francisco, she went on to train professionally as a chef at the Advanced Culinary Arts Professional Program from the Culinary Institute of Florence. While living in Italy, she learned first-hand how closely entwined food and wine are at every meal. Wine was always served, but it was often used in cooking too.

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A Celebration of Spring Vegetables with Josh Cellars and Chef Kevin Johnson

by in View All Posts, April 14th, 2017

JCW Blog 2 Chef KevinKevin Johnson, the owner and executive chef of The Grocery in Charleston, South Carolina, updates the spring classic of lamb with the addition of two fresh vegetable side dishes. But he doesn’t just throw everything together. He carefully considers how to compose vegetable dishes to complement the lamb and Josh Cellars’ Cabernet Sauvignon. Kevin says, “When you’re cooking, similar to making wine, you have to build all the layers in order for it to come together.”

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Old-School Italian Comfort from Josh Cellars and Chef Ken Vedrinski

by in View All Posts, March 13th, 2017

Chef KenSunday sauce is the ultimate family meal, and Chef Ken Vedrinski makes a killer version. He’s the chef of Trattoria Lucca and Coda del Pesce in Charleston, South Carolina, but he grew up in the kitchen alongside his grandma, who prepared fresh and soulful food from her native Italy. She gathered family and friends around the table for her slow-simmered, meaty pasta sauce and glasses of red wine. Through those meals, she taught Ken how good food and good wine bring people together.

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A Mastery of Italian Flavors on Beat Bobby Flay

by in View All Posts, October 13th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When you think of Bobby Flay‘s signature cuisine, you likely picture the flavors of the American Southwest — fresh and dried chiles, of course — or perhaps a perfect taco or the juiciest of burgers. What you’re likely not imagining are old-school Italian-American favorites, like meatballs and pasta. But in true Flay fashion, Bobby wasn’t fazed by the announcement of meatball sandwiches being the challenge dish in Round 2 during tonight’s new episode of Beat Bobby Flay. After his competitor, Chef Rodney Murrillo, declared it his signature dish, Bobby quickly jumped into action and began working on his components, though his experienced rival remained a potential dark horse.

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A Halloween Baking Spooktacular on Beat Bobby Flay

by in View All Posts, October 6th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

The stage was set for a Halloween battle unlike any other on Beat Bobby Flay tonight, as two pastry chefs were eager to show off their tricks and treats for the chance to take on Bobby Flay. Katherine Clapner earned the Round 1 victory against fellow Texan Joe Baker and advanced to Round 2, where she quickly established herself as the dark horse in the face-off against Bobby.

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One Chef’s High Hopes for Redemption on Beat Bobby Flay

by in View All Posts, September 29th, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

When Chef Martin Rios advanced from Round 1 to Round 2 on Beat Bobby Flay tonight, he took his place opposite Bobby Flay in the kitchen and prepared to do battle against him — for the second time. It was just a few years ago that Martin battled Bobby on Iron Chef America, where he lost to the Iron Chef. So it’s no surprise that Martin declared, “This is it,” as he stood face-to-face against Bobby. “Since I lost to Bobby on Iron Chef, I’ve been waiting years for this redemption,” he noted.

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Rolling with the Punches in a Beat Bobby Flay Cannelloni Battle

by in View All Posts, September 22nd, 2016

Beat Bobby FlayFrom Dark Horse Wine — Bet on the Dark Horse

With a winning record inside the Beat Bobby Flay arena, Bobby Flay is a culinary force to be reckoned with, seemingly unmatched in his ability to cook against the clock and deliver impressive plates time and time again. But not every time. Bobby has occasionally felt the sting of defeat, and it’s been the dark horses — those competitors who seemingly come from out of nowhere and go on to win — who have ultimately upset his record the most.

On tonight’s new episode, he and culinary producer Jackie Rothong faced off in a cannelloni battle of her choosing, following a neck-and-neck cook-off between her and her Round 1 rival, Chef Matteo Boffo. In her showdown against Bobby in Round 2, Jackie and Bobby had just 45 minutes to prep and plate their offerings, hardly enough time to execute the from-scratch dough and bold sauces they’d need to produce a winning plate.

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Top Chops

by in View All Posts, July 26th, 2016

Top Chops

Hawaiian Flavors: A Vacation for Your Taste Buds

by in View All Posts, June 16th, 2016

King's Hawaiian Pulled Pork SlidersFrom King’s Hawaiian

Few places conjure distinct ideas about food and dining quite like the Hawaiian Islands. But do you know what role food and traditions have played in Hawaii’s history? Find out here, plus get a recipe that packs all the flavors of Hawaii into one mouthwatering bite.

 Pineapple

Although pineapples aren’t native to Hawaii (it’s believed they originated in Paraguay or Brazil), this spiky fruit certainly has impacted the islands’ diversity. At the height of production, Hawaii was responsible for three-quarters of the world’s pineapple supply, which drew workers from all over the world. Today only 10 percent of the Aloha State’s population is native Hawaiian.

With the island’s strong ties to pineapple, Hawaiians are well-versed in creating amazing dishes with it. The sweet, golden fruit can be found in salsas, slaws, marinades, cocktails and desserts. To highlight its sweetness, Hawaiians often grill the pineapple before using it in recipes.

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