Wine Unwrapped Blog
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2/22/2017 0 Comments liberty rock tavern whiskey dinner I love fried chicken. That's what brought me to Liberty Rock Tavern. They made a couple of appearances in CT Magazine's Best Of edition and one was for their fried chicken. My wife and I went with some friends of ours to give it a try. This was not your average bar food. The fried chicken lived up to its billing and the crab / avocado dish was a winner as well. I even have to say the Brussels sprouts were so good I ate more that night than I have in my whole life. When I saw they were doing a dinner I reserved a spot right away. Liberty Rock Tavern opened up late last year in Milford's Devon section. The site was once the King's Court and way before that a restaurant I liked called Brickers. Liberty Rock Tavern is a collaborative effort of Chef Dan Kardos, who has run the kitchens of some impressive CT restaurants, along with Brian Kearney, Dan Rizzo and Chris Hey.  We started the dinner with the Coppersea Raw Rye and charcuterie. The rye was unaged so it was colorless. I was surprised how aromatic it was. Spices, pepper, and floral notes on the nose and palate made it a good match with the first course.
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2/2/2017 0 Comments Slow wine 2017  Slow Wine held their 2017 tour on February 1, 2017 in the downtown Eataly located in the World Trade Center. Slow Wine is a part of the Slow Food group that began in Italy at the site of a proposed McDonalds near Rome's Spanish Steps and close to the Trevi Fountain. A 1986 demonstration there began a movement that now includes among others, Slow Fish, Slow Cheese and Slow Meat.   What follows is according to their web site- Slow Wine describes their beliefs:
Slow Wine believes that wine, just as with food, must be good, clean, and fair — not just good. Wine is an agricultural product, just like any of the foods we eat, and has an impact on the lives of the people who produce it, as well as on the environment – through pesticides, herbicides and excessive water consumption which are all commonplace in conventional wine production. Through our guide, online magazine and international tour, we support and promote small-scale Italian winemakers who are using traditional techniques, working with respect for the environment and terroir, and safeguarding the incredible biodiversity of grape varieties that are part of Italy’s heritage. I like that belief. Not just good but clean and fair. The world can use a bit more of that right now. |
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