Lorre White, The Guru of Luxury

Golden Chilean Wines

Chilean Wine Agustinos Maiten, has won the Gold Medal the prestigious Concours Mondial de Bruxelles Chile 2008 wine tasting event.

Agustinos, member of VC Family Estates, developed its first organic vineyard in 2002. Maiten, a wine that reflects the purity and uniqueness of Chile, was launched three years later.

Maitén is made from organic grapes that are grown without the use of chemical products and come from Aconcagua, a valley located 100 km north of Santiago. This transversal valley is surrounded by hills and follows the course of the Aconcagua River. Rainfall in this semi-dry climate is concentrated in the winter, and the spring is free of frost and rain. The valley’s high luminosity ensures 240 to 300 clear days each year. 

For more information: http://www.vcfamilyestates.cl

by JESSICA BENAVIDES CANEPA

Vidiriana

This delightful Madrid restaurant named after Luis Brunel's classic film and demonstrating evidence of it's namesake throughout, is run by the personable chef , Abraham Garcia. Abraham is well- known in his native Spain for his creative dishes, which he changes twice a week, and for the colorful cookbooks that he has wriiten in Spanish. Some signature dishes include: duck foie gras with rose chutney and eggs on a bed of mushroom mousse, or the scruptitous duck pâté served with Sauternes or Tokay wine.As equally romantic as it is a place to enjoy with friends, Viridiana features an impressive wine cellar with top wines from around the world and a prime location off a quiet street close to the world famous Retiro park.   

 

Carme Ruscalleda: A Taste of Two Cities

 2008

 This top Catalan chef opened her first restaurant in the tiny town of St Pol de Mar in 1988. Only two years after she received her first Michelin star of excellence for her superb skill of combining traditional and creative cuisine to create her signature Mediterranean dishes. Her continued efforts rewarded her with a second star in 1996 and a third 10 years later.

In the midst of all this success, Carme decided to open a second restaurant in Nihonbashi, Tokyo, in 2004 called St. Pau. She continued with the philosophy of using only the best seasonal vegetables and fruits to enhance the flavor of both meat and fish dishes as she had in her first restaurant. The only real difference has been the addition of “quick” lunches, prepared especially for japenese businessmen during their busy work week. Her insistence on excellence has paid off once more with the Tokyo restaurant receiving its first Michelin star at the end of 2007. Judging from this chef’s impressive track record, it won’t be long before she receives that second star.

Lorre White Answers Fan Mail

Dear Lorre

I think giving a gift that is homemade is more thoughtful.  If I want to bake something for my Thanksgiving host, what do you recommend?

Mary

Dear Mary

If you’re going to cook something to bring to someone else’s dinner the safest thing is to bring a dessert.  There can always be several desserts.  Bringing something that you have not cleared in advance with the hostess, can through off the well orchestrated meal.  My favorite Thanksgiving dessert is pumpkin pie.  I only eat it once a year but can’t image not having it on Thanksgiving.  I’d recommend a great spicy mouse pumpkin pie with a cream cheese topping.  Be careful with ingredients.  If you do not know all the attendees, remember many recipes for pumpkin pie call for nutmeg.  Since tree nuts are the second most common fatal allergy, (second only to peanuts which are in the legume family) it might be wise to eliminate this ingredient, just use cinnamon and clove combination instead.  It is just a good!

Thanks for your email.

Lorre White

Letter

Dear Lorre:

I know that you like to cook and are use to cooking for large groups.  I am cooking my first Turkey this Thanksgiving for my new in-laws.  Do you brine your turkeys?  If so can you share how?  Thank you and Happy Thanksgiving.

Yes I do brine my Turkey.   I think it make a much better tasting bird and keeps the meat moist. 

Brining a turkey:

For a Turkey large enough for 14 to 18 people (proportions are adjusted to the size of the bird) I use the following: 

2 gallons filtered or bottled water. 

One bottle of white wine Pinot Grigio or Sancerre,

one large container of Sea Salt or Kosher Salt,

3 lemons cut and reamed (toss in the peels)

2 cup soy sauce. 

The best thing to use is a double layer of clean trash bags as it conforms to the shape and covers the turkey more fully.  I let it soak 8 to 12 hours.

You’ll have a very moist turkey that will impress the new family.  Good eating!

Have a Luxurious Holiday!