One year later and we are back with Frédéric Panaïotis, Chef de Caves for Ruinart Champagne and our collaborator on the new Sillery spice blend, designed to create dishes to pair with Ruinart’s blanc de blancs champagne.
We are honored and excited to debut a blend to pair with Ruinart blanc de blancs, can you tell us a little bit more about the name Sillery?
It means a lot to us. It is a village in Champagne, and one of only 17 grand cru parcels in all of Champagne. It has a historical meaning for us, as Ruinart’s first vineyards are there, from 1733. And Sillery is also the only vineyard where chardonnay is predominant in the Montagne de Reims (hence us associating it with our BdB), and the wines from this village play an important role in our cuvées.
Apollonia Poilâne and our new biscuit collection
Thank you Apollonia! Can you tell us a bit about what inspired the collection?
My sister did a collection with Lior in the late 2000s. It planted the seed of an idea for the future. As I worked on my grain biscuit recipes, the idea of a collaboration naturally grew on me.
Meidan Siboni and Omakase at the Spice Lab
Thank you Meidan for taking the time this month, can you tell us a bit more about the two upcoming dinners at the Spice Lab?
I am beyond thrilled to be cooking these two dinners in NYC. It has been a long time dream of mine to cook in NY. I was always inspired by the power of this city and the sophistication of its people. I think my menu will be inspired by art, music, architecture and beyond all the amazing qualities of fish and produce. It will be a combination of some of my signature dishes with some inspiration of the moment based on the market. I am also excited to cook for people who I’ve met via social media and will now have the chance to cook for.
This month we’re catching up with Adam Quirk of Cardinal Spirits to discus our newest collaboration, La Boîte American Amaro!
It’s been a great two years since our last collaboration creating Terra Gin! Can you fill us in on where people can purchase the new Amaro and on upcoming events?
Sure can! The Amaro will be available for sale here.
We have an upcoming dinner at Claudette on Wednesday the 11th of September, tickets and more info available here.
And we’ll be pouring the amaro at a tasting at La Boîte on Thursday the 12th, from 6pm-8pm, please RSVP here if you can join us!
This month we sit down with Cara Tobin, owner of Honey Road in Burlington Vermont, to find out more about her and her Cara blend, which we are proud to now offer at retail!
Thanks again for taking the time, can you tell us a bit more about your journey? How’d you end up where you are today, and what are a couple steps along the way that had the biggest impact on your life?
Oh man, my journey…my culinary career has been a 20-year adventure that started in a pizza restaurant in Hanover, NH, and has taken me across the country and all over the world. I grew up in California but moved east when I was in high school. I got my first job in a professional kitchen, on the hot line, at 17, and never looked back. The adrenaline rush of it really hooked me. When I was young, cooking was a big part of my family. Everyone either cooked or talked about food. So the thought of it being something I could do as a profession was awesome and felt natural.
Growing up and cooking in California gave me a great appreciation for fresh local produce and in some ways a more Mediterranean style for cooking, though I didn’t really realize it at the time. It wasn’t until I started working at Oleana in Cambridge, Ma with Chef Ana Sortun that I started learning about and appreciating Mediterranean cuisine, especially the eastern side of the Mediterranean, and the use of spice. I was fascinated with the flavors, the traditions and the culture. I started traveling so I could try the dishes in their original form. I went to places like Turkey, Morocco, and most recently Lebanon. It blew my mind! When I started forming the ideas for my restaurant, Honey Road, I knew that these were the flavors and ideas that I wanted to cook with.