A GRAPE ESCAPE

Greetings,

It's been quite some time since the last blog and we apologize for the delay - HOWEVER, we're back on board and the blogging will continue. :)

In honor of the Pittsburgh Wine Festival we thought a key topic of interest, would surround the fine art of wine tasting. There are many local wineries in the Pennsylvania region along with many great areas to escape for a fun day in wine country...i.e. Niagara County - a quick 3 hour drive from Pittsburgh.

Niagara is blessed with several award-winning wineries and spending a day or two touring around this wine region is a great way to have some fun and learn a little more about one of our greatest assets.

HOW TO GET THE MOST OUT OF A WINE TOUR

Have a Plan:
Choose which wineries you will visit and be sure to allow time for a lunch break. Two visits in the morning and two in the afternoon is normally a perfect plan.

Get Stuck in Neutral:
Avoid activities that will interfere with your sense of taste or smell. Smoking, chewing gum or wearing perfume will hamper your ability to really evaluate the wines.

Play Safe:
As always, be sure to designate a driver.

THE ART OF TASTINGS.....

Read the Menu:
Get a sense of the grape varieties and flavors that you can expect by reading the tasting menu at each winery. You will start with the lighter wines (whites) and work towards the heavier (reds) and more full-bodied products (ice wines). Overpowering your taste buds by serving heavier wines first will ruin the tasting process.

Swirl for Success:
Look at the color of the wine in the glass, hold the glass up to your nose and inhale deeply. Swirl the wine in the glass and then repeat. Swirling the wine introduces air into it, aerating the wine, so the aroma should be more pronounced the second time. Try and identify the aroma, Spicy? Sweet? Vegetal? Floral? Fruity?

Taste:
You want to be sure that all of your palate and tongue is exposed to the liquid, so take enough wine to cover. Once again, adding air to the wine will allow you to better assess the flavors in the wine, so draw in a little air once you take a sip. Try and assess the balance of the wine. Does one characteristic overpower the rest, or is it nicely balanced? How would you describe the body of the wine? Light, medium or full bodied? When the wine is swallowed, decide the overall impact of the wine.

There is no need to rush through the tasting process, it is to be enjoyed and discussed with friends!

There really is no right or wrong answer when it comes to which wine you prefer. If you like it...drink it! For a great adventure, the key is to try something different that what you would normally buy. Wine tastings are the perfect opportunity to experiment, have some fun and sample some great wines!!!

Who Is Chef Greg Alauzen?

Who is the man behind the delicious menu at Cioppino?

GREG ALAUZEN a native to Pittsburgh and a dedicated foodie at best.
Prior to setting roots at Cioppino, Greg graced the kitchen's of many top known restaurants within the Pittsburgh area.

Past Positions:

Executive Chef Eleven Restaurant Pittsburgh, Pa.
Executive Chef Nevillewood Country Club
Executive Chef Steelhead Grill Marriott Center City Pittsburgh, Pa.

In addition, "Greg has worked in some of the East’s best tri-state restaurants, including Maxim’s and Aureole
(Charlie Palmer) in New York and Culinary Renaissance in Metuchen, New Jersey. During his tenure, the latter garnered three stars from The New York Times, four stars from the Star Ledger, and a score of 28 out of 30 from Zagat". (From Tina Bubb)

A man with a true talent in the kitchen and a dedication of a Yinzer :)

Define Cioppino...

After the essential ingredient, crab, this fish stew is all about what's fresh at the market. Be sure everyone gets a little of everything. Use a 28-ounce can of Marzano tomatoes if the Muir Glen fire-roasted tomatoes are hard to find.

1/4 cup olive oil
1 large onion, chopped
2 to 4 cloves garlic, minced
1/3 cup chopped parsley
1/4 to 1/2 teaspoon hot pepper flakes, or 1 teaspoon harissa
2 cans (15 ounces each) fire-roasted diced tomatoes, preferably Muir Glen
1 cup dry red or white wine
2 tablespoons freshly chopped basil
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1/2 teaspoon dried oregano leaves
2 to 4 cups fish stock
12 clams, suitable for steaming, in shell and scrubbed
12 mussels in shell, debearded
1 pound large shrimp (30 per pound), shelled and deveined, OR 6 head-on prawns
3/4 pound meaty fish, such as monkfish or halibut, cut into large chunks
8 large scallops
8 ounces lump crab meat
Olive oil for drizzling
Sour dough bread or garlic toasts
In 6- to 8-quart pan over medium heat, combine olive oil, onion, garlic, parsley and hot pepper flakes; cook, stirring often, until onion is soft. Stir in tomatoes (break up with spoon if necessary) and their liquid, wine, basil, thyme and oregano. Cover and simmer until slightly cooked down, about 20 minutes.

Add fish stock to thin to a good soup consistency; simmer another 10 minutes. Use all four cups to make a generous amount of broth. These steps can be completed in advance. Before serving, reheat the broth and continue with the seafood.

To lightly simmering broth, add clams, mussels and head-on prawns, if using. Cover and simmer gently about 4 minutes. Add shrimp, monkfish and scallops and cook 3 to 4 minutes. Stir in the crab and allow to heat through.

Ladle hot broth and some of each shellfish into large bowls. Serve with warm sourdough bread or garlic toasts. Drizzle each portion with a swirl of extra virgin olive oil.

Makes enough for 4 to 6 servings.

A Step into the Blog World!

I'm excited to announce our newest venture in the social marketing world....blogging.

From the steps of Facebook, Twitter and now "blogging", Cioppino will keep it's guests up-to-date with current promotions, events, special recipes, discussions and most importantly...fun facts, cooking advice from our Executive Chef, Greg Alauzen.

Check-in daily to see what's going on within the restaurant and the minds of it's amazing people that truly make this restaurant for what it's known for...premium, friendly, AMAZING service, food, atmosphere, etc.

Cheers to all and remember - Savor your senses daily....swirl, sip, taste!!