Ma(i)sonry

A forewarning that after your visit to Ma(i)sonry on Yountville’s main drag, Washington Street, you may, like me, want to move in. A restored “maison,” hence the name, the property was built in the early 1900s by an Italian immigrant-vineyardist, and later became the seven room Burgundy House Inn until the team behind Blackbird Vineyards bought it in 2007.  The beautiful and charming space now serves as a unique collective: a place to taste a rotating selection of wines from nearby artisan wineries, including a range of Pomerol-inspired vintages from the proprietor’s Blackbird Vineyards, an artistic, elegant venue to host a private event, such as a family style garden dinner with seasonal dishes placed along the rustic wooden table on the back patio, and, a place to be inspired by design, the works of independent artists, and striking, one of a kind vintage pieces featured in the ever-changing, handsomely curated rooms. Aesthetically pleasing on many levels, it is not only fueled by creativity and quality but by warm hospitality and a casual, “retreat-like” atmosphere. If dinner at the French Laundry wasn’t calling on the night that I was there, I would have settled back into one of the patio chairs and created my very own zen garden party on the spot. Ma(i)sonry emulates the enviable Napa lifestyle at its finest!

Salt Water Farm’s “Maine Event”

Last weekend in Lincolnville, Maine marked the first ever “Maine Event” at Salt Water Farm, a lovely property on the coast with a state of the art kitchen in an antique barn. The weekend was dedicated to celebrating the art of butchering, cooking, shucking, roasting, pickling and preserving the finest in farm fresh, local foods with classes led by masterful chefs from some of our favorite Brooklyn, New York haunts: Tom Mylan from Marlow and Sons, Dennis Spina from the Roebling Tea Room and Millicent Souris from Egg.

The weekend began with a chef demonstration on how to butcher a pig, a lamb and six chickens, before preparing them into the evening’s meals accompanied with vegetables from the farm’s garden of over 100 seed varieties.  It then segued into seafood, and what better place to indulge in the delights of the sea than the the coast of Maine?  Prior to the seafood feast, which included a traditional lobster bake, smoked trout, Pemaquid oysters, mussels, and steamers, the chefs hosted classes on how to shuck oysters, and organized a trip to the beach to hunt mussels. In this culinary DIY era, with an emphasis on all things green and sustainable, the weekend was as wholesome as it was educational. 

I found out about this year’s event too late to attend, but the feedback was sensational and word is it will surge forward as an annual if not bi-annual event. Accommodations in the area abound, from cabins in the woods to charming New England inns, all in close distance to farmer’s market bounty, hiking trails and the Penobscot Bay. A true foodie’s haven, this weekend might serve as a crash-course stage for the gastronomic enthusiast or aspiring chef. Did I mention there was also a class on distilling whiskey and brewing your own beer? Now, all the bases are covered!

Cocktail All Stars Launches in HK

Bringing together leading talents in the cocktail industry to promote cocktail culture, history and lifestyle, Cocktail All Stars kicked off this past week for a crowd of receptive, thirsty and vibrant Hong Kong-ites in a series of nightly events at the Landmark Mandarin Oriental.  Eben Freeman, Linden Pride and Jim Meehan brought their dynamic styles and personalities to man the MO bar and serve drinks such as the Lapsang Tea Whiskey Highball, and the Brown Velvet (pictured), which only a class act like Eben could concoct: Carbonated Soave, Vin Santo, and Oloroso Sherry with “Stout head.”

On Wednesday’s ‘Dinner of the Senses’ in the hotel’s restaurant, Amber, chef Richard Ekkebus designed an eight course menu to pair alongside the specialty drinks. My favorite amongst the all star menu was the dish of squid (pictured below) with warm lardo “cul noire,” fresh almonds and Tasmanian black truffles. It tasted as gorgeous as it looks; the soft texture of the squid enriched by the creaminess of the lardo and earth-laden with truffles, which were shaved into paper thin discs. An inventive cocktail pairing by Meehan, in the guise of the “Creole Lady,” combined bourbon, sherry, ginger beer and maraschino liqueur, offering forth toasty caramel notes to jive with the complexities and richness of the squid.

Cocktail All Stars plans to grace cities around the globe every 6 weeks, with themed pop-up events and seminars about modern mixology – an exciting and welcome addition to the culinary and beverage landscape….

Real-life Fairytale

Soft pastels and snowy white hues lend a dreamy tone to a whimsical fairyland meets enchanted forest themed dinner party at a private residence. Flowers by Flower Girl, Denise Porcaro.

Beet Lollipops rolled in Candied Almonds and Roasted Thumbelina Carrots with Hijiki Salad and Cumin canapes begin the evening alongside Sparkling Elderflower-Lemongrass Cocktails. Catering by Silkstone Events.