Saturday, August 23, 2014

Dining Haut Naturel

(First Posted to Ours in a time of great experimentation in dining, as chefs and clientele alike seek out variations on a theme to give more intimate eating experiences as well as more daring and flashy ones. Witness pop-ups, farm-to-table, Dîners en Blanc. And those of us of a certain age can remember when dining with the chefs at a small table in the kitchen was still a treasured rarity. I just came back from a trip to Atlantic Canada where I was guest at some of the premier resorts and hotels in Nova Scotia and New Brunswick – the Algonquin Resort, Keltic Lodge, Digby Pines, Liscombe Lodge and Westin Nova Scotian – where I had several memorable meals, especially those with fresh seafood. The planked salmon at Liscombe, scallops Natasha at Digby, oysters on the half with a pepper sauce and kale (plus juicy lobster sliders) at the Keltic, crab cakes at the Algonquin are all tumbling out of my memory bank. But it was on a damp morning, when there was a long break in the drizzle, that I had my most-memorable meal, one prepared by Chef Alex Haun of the Kingsbrae Garden restaurant next door to the Algonquin in St. Andrews-by-the-Sea and just a few miles from the Maine frontier. Haun is a young, accomplished and enthusiastic chef who loves playing golf with his buddies and foraging in the thousands of acres of nearby woods and fields. He invited me to join him on a mushroom hunt. I met Haun at the entrance to his garden restaurant at 7 a.m. and jumped into his SUV for a 10-minute drive out of town, where we parked next to a rustic golf course. He handed me a picking basket, took one for himself and donned a small back bag. “I’m sure we’ll find some chanterelles around here,” he said as we plunged into a grove of pines, the forest floor covered with rocks and ferns. “I thought we could have breakfast as well – if you’re hungry.” Before long we were spotting patch after patch of chanterelles, like orange flowers against the greenery, in the open and among the ferns, four to five at a time in small clusters. We picked two or three from each patch, leaving a couple behind – “they must serve a purpose in being here,” Haun philosophized – being sure to cut them off above ground level. When we had foraged enough, Haun found an open spot to set up camp. Soon, a small, portable burner shot up a steady flame as the chef unloaded a half-dozen plastic containers of ingredients. Next, butter was sizzling in a solo pan along with a handful of chopped garlic. “I thought we would fix a sauce with the butter and the garlic along with white wine, herbs and cream,” Haun said. The only accompaniment was bottled water and a small loaf of fresh bread which Haun, trained as a pastry chef, had baked. Breakfast was simple and delicious – chanterelles in a cream sauce spooned over slices of richly textured bread. No plates, no utensils. Just exquisite fresh food. A few minutes later we were finished, repacked and on our way back to St. Andrews. An hour later, the rain set in again. I soon found words for the experience: Dining Haut Naturel, a concept that can be broadened to fit all sorts of foraging and collecting experiences. The idea: A chef packs minimal ingredients and perhaps a small, portable stove and invites a few guests into the woods, the meadows, the seashore, vegetable gardens in a table-to-farm experience without the table. Foraging, fishing, clamming, visits to nearby farms and orchards all lend exciting possibilities to cooking on the spot. The temptation to set up tables in advance and get overly ornate should be avoided: just gourmet food in a pristine and unadorned setting. Of course, as we’re making up the rules as we go along, a couple of bottles of wine and plastic cups would certainly be permissible.

Saturday, July 26, 2014

Article on Burgundy's Community Garden Posted to Wine Enthusiast

With 86 wine producers owning vines at Burgundy's large, highly regarded Clos de Vougeot, it look like a community garden with everyone taking care of their own plots, especially during winter pruning and fall harvest. Check out my article at Wine Enthusiast online at

In, My Shopping List For Pre-Global Warming Classics

We all know global warming is coming, and we all know what it does to grape-growing and winemaking. Plus a global study says the the areas that are now considered classic will be making different wines by 2050 with major changes before then. Some regions will change quicker than other - Napa Cabs come to mind as being on the edge - and those in Europe which have stipulated varietals and growing conditions - e.g., no irrigation - will have to change, or their wines will become quite different. What to do? It might be a good time to stock your cellars with certain wines, particularly if you're under 40. For my suggestions, go to

Thursday, July 10, 2014

Drinks Business Article Examines The Big Buzz about Field Blends Article Raises a Glass To Great Whiskies of the World

For more, go to

Sunday, June 22, 2014

A Drinker's Notebook #14: Champagne Collet at the Source

Can you ever tire of drinking Champagne? Perhaps, but I didn't reach my limits last week enjoying Champagne Collet on assignment at the source. Over a period of two days, I sipped Collet in progress from barrels in their cellars in Ay, in a flight of nine different labels in their new tasting room and in several restaurants around the area - with crayfish in butter sauce at La Grillade Gourmande, with lobster and quinoa at Les Berceaux and with chicken and morels at Chateau d'Etoges. You'll be reading about, and seeing more of, Champagne Collet in the coming months. Have your flute or white wine glass ready.

Articles on Rias Baixas, Albarino Posted to Palate Press, Daily Meal

Earlier this month I spent a birthday week visiting Rias Baixas and tasting its lovely Albarinos and Albarino blends. Here are links to my first two pieces, one in Palate Pess and one in Daily Meal: and