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Black River Caviar & Schramsberg Vineyards
A Marriage Made in Napa

Black River Caviar and Schramsberg Vineyards

This fall brought us a match made in heaven, or in this case, Napa: Black River Caviar and Schramsberg Vineyards.   Napa Valley Entertaining is a beautifully illustrated table book showcasing Napa Valley gatherings, as well as serving as a hostess’s guide to adding a touch of wine country flair to entertaining. The author Blakesley Chappellet, with photographer Briana Marie, chronicles décor, recipes, and perfect wine pairings that make Napa Valley unforgettable. Black River Caviar and Schramsberg Vineyards are among the perfect partnerships highlighted.napa entertaining with black river caviar

“All of Schramsberg’s sparkling wines pair wonderfully with Black River Caviar,” says Graham C. Gaspard, President of Black River Caviar. Their Brut Rosé, however, is his personal favorite. Schramsberg brilliantly crafts the Rosé from a blend of Chardonnay and Pinot Noir; they handpick as well as meticulously press the grapes in order to provide the best possible taste. Furthermore, the wine gives just the right amount of acidity to compliment Black River’s equally high-quality, and flavorful, sturgeon roe.

Schramsberg Vineyard Holiday Savings

Just in time for the holiday season, Hugh and Monique Davies (proprietors of both Davies Vineyards and Schramsberg Vineyards) have an exclusive offer for “Friends of Black River Caviar.” There will be 1 cent ground shipping on orders of $139 or more with the coupon code “BLKRIVER” at checkout.

Click here to shop now and use coupon code BLKRIVER at checkout

Also, take note of the recommended shipping deadlines for Schramsberg Vineyard shipments:

  • Residents from states that are north, south and east of Missouri,
    place ground shipping orders by:
    New Year’s Eve – 12/19

  • Residents from states in the Northwest to Texas,
    place ground shipping orders by:
    New Year’s Eve – 12/21

  • California residents must place ground shipping orders by:
    Christmas – 12/17       New Year’s Eve – 12/25

Black River Caviar Holiday Savings

Black River Caviar is offering free shipping on all orders of $350 or more with the coupon code “ELF” at checkout. Click here to place your Black River Caviar order on line.  The product is locally available in Palm Beach at Mary Mahoney on Worth Avenue.

 

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Black River Caviar adds to
Superior Oscietra Collection

Imperial and Master Selections in time for the Holidays

Just in time for the Holiday season, Black River Caviar’s recently introduced Imperial and Master grades to its exceptional Oscietra selection.  Locally available at Mary Mahoney store on Worth Avenue, they represent the top tier in a four-category scale in quality for Oscietra sturgeon roe. According to the Master’s classifications, physical appearance is part of the proof of truly exceptional caviar. Whereas Tradition caviar measures at approximately 2.9 mm, its colors graded from black to light brown, Master Selection caviar measures at 3.2 mm, ranging colors from golden to exceedingly light brown.

Tradition – medium sized, darker colored eggs, rich nutty taste.
Royale – medium-large sized, slightly lighter color, rich nutty taste.
Imperial – large sized, light colored eggs, perfect appearance and taste.
Master Selection – the lightest, largest eggs with special qualities as dened
by the Black River Caviar Master.

The Black River Caviar Tradition

It’s a family business. The Alcalde family business, and it’s turned into an international enterprise that celebrates superior quality in every aspect of it. From the unique care of their breeding process to the immaculate service and presentation, Black River Caviar’s sturgeon roe strives to deliver a natural and flavorful high-quality experience.

The world-renowned Esturiones del Rio Negro has been farming their products in Uruguay since 1996. The roe is made and exported by request, and it is cultivated within the standards set by the Black River Caviar Master. These standards include size, color, firmness and texture, and of course the flavor and taste in respect to saltiness.

Request an Order

Black River Caviar’s ultimate goal is excellence, and that includes giving their clients nothing but an absolute quality experience. Because these exclusive products are available locally, you can request an order from Mary Mahoney by calling (1)561.655.8288.

 

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Best and Biggest STONE CRABS
at Meat Market Palm Beach

When it comes to Stone Crabs, Bigger is always Better….

Every year, the return of the Stone Crabs marks the beginning of the Palm Beach season. Hurricane Irma wasn’t able to stop the festivities at Meat Market Palm Beach. Their stone crabs’ over the charts-sized claws are perfectly cracked. As a result, this allows seafood lovers to savor generous bites of the succulent meat without shell interruption. On Tuesdays, pair this delicacy with your favorite bottle of Sauvignon Blanc or Champagne at half price.

Wine Tuesdays extended through the season

Due to so many wine connoisseurs returning to their winter homes, Meat Market is extending Wine Tuesdays for the duration of the season. A selection of wines from Meat Market’s extensive wine cellar will be offered at half price. Whether you opt for ordering plump oysters and monster-size shrimp at the bar during Happy Hour, or my favorite–a Tomahawk to share in the dining room, Sommelier Jonathan Negrin will suggest the perfect complement to your choice.

For Reservations

or call 561.354.9800

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HUNDRED ACRE WINERY
An Exclusive Experience at Meat Market

A private wine-pairing dinner limited to 30 guests, Wednesday July 26th

Meat Market Palm Beach’s Summer Wine Dinner series has been an ongoing highlight for food and wine aficionados.  I was lucky to have enjoyed the most recent ones, both of which were sold out.  Chef Sean Brasel has prepared a special menu to compliment the extraordinary wines to be poured during the Hundred Acre Winery experience.   Gold Card members enjoy their 20% perk…  As of July 8th, only 18 seats were available, so reserve ASAP!  Call 561 354 9800 to reserve.  

(Reception 7:00 pm   Dinner 7:30 )

Passed Hors d’Oeuvres:

Classic Steak Tartare Canapés

Light Lobster “Ceviche” Spoon, Rose Water & Fresh Orange

Roasted Red Pepper & Corn fritters

Cucumber Babaganoush with Confit Baby Tomato

 

2016 Layer Cake Rosé of Pinot Noir & 2015 Cherry Pie Pinot Noir Three Vineyards

 

First Course:

Pressed Duck Confit Roulade

Fermented Strawberry Jam, Shaved Foie Gras,

Bittersweet Chocolate, Tart Strawberry Gel, Pistachio Crisp

2013 Cherry Pie Huckleberry Snodgrass Pinot Noir, Russian River Valley

 

Second Course:

Charcoal Roasted Veal Loin

Roasted Sunchoke Pudding, Red Wine Blue Berry Demi,

Roasted Sunchokes, Fresh Borage

2013 Cherry Pie Rodgers Creek Pinot Noir, Sonoma Coast

 

Third Course:

Ancho Cured Slow Roasted Buffalo Tenderloin

Confit Vanilla Baby Beets, Confit Heirloom Baby Carrots, Red Wine Plum Butter

2013 Hundred Acre Cabernet Sauvignon Ark Vineyard, Napa Valley

&

2013 Hundred Acre Cabernet Sauvignon Kayli Morgan Vineyard, Napa Valley

 

Dessert:

Warm Dark Chocolate Lava Cake

Sour Cherry Ice Cream, Burnt Honey Meringue , Toasted Hazelnut Dust

Hundred Acre Fortification Port, Napa Valley

$250 per person (+7% sales tax and +20% gratuity)

 Call 561 354 9800 to reserve

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Chateau Lafite Bordeaux
Wine Pairing Dinner
at Meat Market

Chef Sean Brasel transports us through Bordeaux 

Having recently experienced Meat Market’s Indian Culinary adventure, I  reserved a table of twelve for my friends in anticipation of Meat Market’s  upcoming Iconic Bordeaux wine pairing dinner. I wasn’t taking any chances, as the recent Indian cuisine and wine pairing dinner master minded by Meat Market Chef Pushkar Marathe was sold out a week before the event.  

So on Wednesday June 28th, Chef Sean Brasel will be creating 4 exquisite dishes to be complemented by iconic Bordeaux wines, from the Château Lafite portfolio.  This event has NOT been shared yet, as I asked them to please give me a chance to share with my friends and Meat Market Gold card holders.  Here is a peek:

Passed Hors D’Oeuvres

Lobster Rangoons, Wood grilled Churrasco, Shrimp Ceviche, House Cured Salmon with Boursin Cheese

NV Champagne Barons De Rothschild, France

First Course:

Duck Fat Seared Scallops

Creamed Pea Tendril, Couscous Summer Salad  

2015 Légende Bordeaux Blanc by Domaine Barons De Rothschild, France

Second Course:

Baby Quail Lollipop and Lamb Lolli-Chop

Compressed Melon Carpaccio, Mint Ginger Marmalade,

Apple Brown Butter Sage Baby Potatoes

 Side by Side Icon of the Andes: Caro 2013, Argentina / Le Dix 2012, Chile

Third Course:

Petite New York and Petite Filet

Red Wine Foie Gras Butter, Red Wine Truffle Réduction,  

Wild Mushroom Tartelette

Side by Side Left Bank vs. Right Bank:

2014 Château Moulin de Duhart, Pauillac / 2011 Château La Grave, Pomerol

 

Dessert:

Fireman Derek’s Warm Summer Black Pepper and Cherry Pie

 Fresh Black Cherry Ice Cream

2014 Château Cose, France

$95 per person (+7% sales tax and +20% gratuity)

Gold Card Member perks honored!

To reserve, call Meat Market at 561 354 9800 or

Eric Lumb at 443 8428 or email me at Maribel@altimapalmbeach.com

 

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OLLIE
Tailor-made, nutritious dog food
for the discerning and demanding owner

It’s Too Doggone Good not to share….

I had to share this with my canine loving friends, which includes most of the people I know in Palm Beach, who put the pawed pals first.   Catering to the discriminating pup owner, Ollie makes  human-grade, nutritious dog food, tailored to your best friend’s profile AND  delivers precise ‘ready to serve’ portions  to your door. 

Paws down, it’s the easiest way to feed your dog real food.”   

Ollie, is one of those new innovative companies that will probably change the way we buy our dog’s food forever.   A team of canine nutritionists, using a scientific method, have developed cooking methods and personalized formulas prepared in a human-grade facility.  Your dog’s size, breed, age, activity level,  body composition, weight and allergies will determine the recipe. 

All you have to do is sign up on their website, provide your dog’s information. Ollie creates and delivers a customized recipe just for your pooch.  They will also provide a customized scoop so the portion is just right!

Altima subscribers  get 50% off their first box by Clicking Here

I can hear the barks of delight!!

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Aaron’s Table & Wine Bar
New Sunday Brunch Favorite

Anyone who knows me,  knows I am a HUGE FOODIE!  So how thrilled was I to hear about a fabulous innovative Sunday Brunch option on my radar?  Super thrilled!  So many of my friends live in the Jupiter area.. one more excuse to see them!  Brunch at  Aaron’s Table  

My good friend Aaron Fuller, Mar-A-Lago’s Food and Beverage Director and hospitality veteran, has been catering to the most discerning and demanding  customers for years.  Aaron recently opened Aaron’s Table & Wine Bar, and now he’s added a Gourmet Sunday Brunch from 11 am to 3 pm.  Here is a tease for us foodies:

How often do you get to enjoy a Duck Eggs-Benedict with duck confit on the menu?  or a Smoked Salmon flatbread? Not to mention unlimited specialty Bubbly Bar at $15   To be noted:  Aaron knows his clientele is sophisticated and expect to be tailored to, his Bubbly Bar menu includes  a variety of juices and toppings to  accommodate pretty much any special requests. (Mimossas, Bellinis, Apperol Spritz.. you name it! Even Sangria made exclusively by the Restaurant’s Sommelier.)

Complete with comfortable leather banquets, a rare pewter bar, large chalkboards with daily specials, and picnic tables, Aaron’s Table & Wine Bar provides a warm and comfortable dining experience. 

 

 

 

“I want to provide a space that you know you are getting a great product that was grown, cooked and served with enthusiasm and respect,”Chef Aaron.

Follow them on Facebook for Daily Special and upcoming events

Call 561.855.2628 or Book on Line

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Mary Mahoney suggests
Caviar for the Holidays

Mary Mahoney has been an institution in Palm Beach for three decades.  Today the shop is not only a staple for Palm Beach hostesses in the know who master the ‘art of entertaining’, but is also a source of inspiration for anyone in search of ideas, themes for their next event, and gifts for their hosts.  

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Black River Caviar seems to be an ongoing favorite among her regular clients and visiting ‘house guests’ looking for the perfect gift for their host/hostess. So much so, Mary added a designated Black River Caviar section to include a fabulous display of Caviar servers to accompany the exquisite assortment of Siberian and Oscietra caviar.

Black River Caviar, a favorite among Palm Beach residents and exclusive purveyor to Seabourn Cruise Lines, is served at some of the finest restaurants across the Globe.  Harvested in the pristine waters of the Rio Negro with excellent properties for sturgeon breeding, the environment mimics the real flow of a river in a completely natural area, free of contaminants and pollution.

 

brc-50g-4packs

 

 To inquire about the various types and price list,  

call Mary Mahoney at 561 655 8288  

Visit The World of Mary Mahoney

 

 

 

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Friend of The Devil-
A Culinary Thriller by Mark Spivak

The name Mark Spivak has been synonymous with wine, spirits, food, restaurants and culinary travel for years.  Honored for ‘excellence in wine criticism’ during his stint as wine writer for the Palm Beach Post, the award winning author and former Sommelier recently completed his first culinary thriller—  “Friend of the Devil’, published by Black Opal Books in May 2016.  Set in Palm Beach in 1990, the novel tells the story of American’s most famous chef, who sold his sold to the Devil for fame and fortune.

Journalist David Fox arrives in Palm Beach to interview the chef for a story on the restaurant’s silver jubilee. He quickly becomes involved with Chateau de la Mer’s hostess, unwittingly transforming himself into a romantic rival of Avenzano. The chef invites Fox to winter in Florida and write his authorized biography. David gradually becomes sucked into the restaurant’s vortex: shipments of cocaine coming up from the Caribbean; the Mafia connections and unexplained murder of the chef’s original partner; the chef’s ravenous ex-wives, swirling in the background like a hidden coven. As his lover plots the demise of the chef, Fox tries to sort out hallucination and reality while Avenzano treats him like a feline’s catnip-stuffed toy.

Here’s what they’re saying on Amazon:

A little Kitchen Confidential, a little Real Housewives of Palm Beach, and a little Faust.”

Sex, drugs, and an upscale version of terducken called Bedouin stuffed poussin …this fast-paced existential drama has got something for everyone.

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This is not Mark’s first rodeo in the publishing world. His first book, Iconic Spirits: An Intoxicating History, tells the stories of twelve spirits that changed the world and created the cocktail culture. “It’s like sitting in a bar at closing time, listening to a good friend tell stories,” said one reviewer. “You never want it to end.”

He is also the author of Moonshine Nation; The Art of Creating Cornbread in a Bottle, hailed as the definitive book on moonshine in America. The book traces the history of corn whiskey going back to the Colonial period and the Whiskey Rebellion, and provides profiles of actual moonshiners Mark visited throughout the Appalachian South.

If you are a lover of food, wine and great thrillers, join us during a special Happy Hour at Meat Market Palm Beach

Tuesday, October 18th 6-8pm, when Friend of the Devil comes home to Palm Beach

MM-PalmBeach-Devil1-2016

Space is limited, kindly RSVP 

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Savvy September Traveling to MYKONOS


For most, September means back-to-school, back-to-work and back-to-reality which means its the perfect time for savvy  and travelers with discerning taste to pack up and go!   Europe saves its true charms for September, and Mykonos is no exception. More options on where to stay, easier to make last minute dining decisions without reservations and better deals available are just some of the perks. A devoted foodie, I particularly enjoyed  ‘An Eating diary from a perfect week in Mykonos‘ by my  trusted friend and true expert, Heather Warburton.  Below is a small representation of the article.   (To view complete article)

There are many reasons to go to Mykonos—the color of the water alone, the music, and the stunning villas—but undoubtedly, the food scene will convince you. If you intend to eat light and vegetarian, you’ll find no better place, and then again, if you’re more into feta cheese and baklava, you’ll be just fine too.

I recently spent five days in Mykonos in early July, and in addition to Katrin- family-run restaurant featured above these are some of my favorites:

Spilia

Spilia

Spilia

Built into a cove of Agia Anna, next to Kalafati beach, Spilia is one of the more elegant restaurants on island. The restaurant is multi-level, giving each seating area an intimacy occasionally lacking in Mykonos, and the soft blue water is truly at your feet (half our table took a dip between courses). Their lobster pasta is one of the signature dishes, and a waiter caught and opened sea urchins in plain site, ensuring total freshness. Can’t miss item? The fudge-like chocolate cake. Trust me, you want it.

Other top restaurants recommended are Interni for dinner; Scorpios for dining and partying; Kiki’s Tavern, the romantic Avra and the Belvedere.  images (1)

 

Click here to read more about the restaurant scene

If the restaurant scene alone has you craving Mykonos, check out the villa listings on Mykonos here or email SGoulart@wimco.com

 

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Villa LIV KYM

Villa LIV GAI

Villa LIV GAI