Amaro is an Italian herbal liqueur with a bittersweet flavor typically produced by macerating herbs, roots, flowers, bark, and/or citrus peels in alcohol. Although Amaro products are strictly Italian, other herbal liqueurs can be found throughout Europe. Amaro styles vary from the dark colored sweet citrus tastes found in Luxardo Amaro Abano, or sharply bitter like Fernet Branca to the light-bodied and mild Amaro Montenegro. Amaros are flavored with several varied ingredients depending on the region of Italy where they are created. They can include: anise, juniper, fennel, ginger, mint, thyme, sage, citrus, licorice, and saffron to name a few.

At 2Vine we consistently strive to provide our guests with the highest quality in our meals and cocktails.  In the past few months, we have introduced Amaro to our guests through tastings and innovative cocktails. Our bartenders are crafting exciting drinks with complex and rich flavor profiles by using Amaro. This Italian after-dinner digestif can be served neat, on the rocks, or in a cocktail. Ask any one of our bartenders for an Amaro that would best suit your taste preferences and they will take you on a journey that you may not soon forget.

Our “Amore Amaro” is a unique interpretation of a traditional “old-fashioned” and is perfect for Valentine’s Day. It features
Luxardo Amaro containing a sweet citrus flavor and interesting spice palette of cardamom and cinnamon. This Amaro paired with muddled orange, cherry, honey-Citrus Simple Syrup, bitters, and a splash of soda served on the rocks is our beautiful “Amore Amaro”. For a unique spin on a “champagne cocktail” try our “Foreign Affair”.  Completely Italian, this cocktail features an Amaro soaked sugar cube and Prosecco.  Amaro is sure to get your taste buds rolling!

Being America’s most popular grape, it’s no surprise that chardonnay is more food-friendly when selecting a nice fat and flavorful white to dine al fresco. We’ve chosen a local favorite; Casa Larga, CLV, 2009 Chardonnay. With a blend of four types of oak-aged chardonnay, CLV is a medium-body wine, both rich and spicy with nuances of vanilla and a toasty finish. Try this heartier white with richer sauces or lobster.

Don’t forget the versatility of the often overlooked rosé. Made using a couple of different methods, our pick this summer is sure to make you blush under the summer sun. Rosé wines serve as an excellent alternative to a big, bold red when the heat is on. With great flexibility when it comes to pairing foods; rosé fits nicely where both reds and whites typically reign. The 2009 Chateau du Roquefort, Rose Corail, Cote de Provence serves up bright raspberry and strawberry overtones in the front palette with a dry and clean finish. Extremely versatile, this dry blush drinks well with flavored sausages, flatbread pizzas and chilled roast pork tenderloin.

If you’re looking to satisfy your sweet tooth; check out a traditional German favorite, Riesling. Higher in sugar content upon harvesting, the 2010 Lamoreaux Landing, Semi-Dry Reisling provides a luscious, sweet and fruity dessert wine. Exploding with apricot and aromas of tangerine and honeydew, in addition to revealing hints of honey and raspberries, this beauty finishes with a rush of white peaches. This sweeter wine stands alone or as a great way to book end a light summer meal or compliment spicy cuisine. Try it with a fresh summer salad of watercress and endive, raspberry, candied pecans, Maytag bleu and white balsamic.

Martine LePore, Artist Incubator at Artisan Works

But the reality is that most good restaurants have been practicing this philosophy for many generations. And it’s not as altruistic as you think. In fact most good chefs have one goal: fresh, in-season ingredients that taste good! The best way to achieve that is by altering menu items to flow with the seasons. And it’s not just produce that has seasons. Many species of fish, including swordfish, tuna, and striped bass, have seasonal peak times of harvest and quality. Of course we’ve all heard the “R” rule about clams and other mollusks. (Tastes best in months ending in “r”)

You’ll find that chefs are constantly on the lookout for reliable sources of good quality local sources. In the Rochester area, we are lucky to have a number of independent growers, cheese makers, bakers, wineries, etc., to allow chefs to “cook locally” for 8 to 9 months a year. There are also a number of organizations that pair local producers with restaurants, including the very successful “Pride of New York” organization.

Unfortunately, we now live in an era of mega grocery stores were consumers have demanded that they provide everything we could possibly want, 12 months of the year. Never mind that that tomato in January tastes like cardboard, or strawberries in December have just a slight tinge of berry flavor. Let’s not even get started on those shrink-wrapped ears of “sweet” corn!

Eating and buying locally has a number of benefits: It keeps money in our local economy, it supports local small growers and producers, it benefits ecology, and most important, it benefits our health and wellbeing! There is nothing better than looking forward to spring snap peas, that first ripe tomato in summer, or that crispy fall apple!

Today, the oceans are managed through a fishery management toolbox designed to protect the bounty of our oceans for future generations. The fishery management toolbox includes measures such as:

• Limited Fishing Effort through reduced days at sea
• Marine Sanctuaries created by permanent closed fishing areas
• Low Impact Fishing through gear modifications to minimize impact on the eco-system Largest mesh sizes to allow baby fish to swim through Bumpers on scallop dredges to protect the ocean bottom Separator trawls on fishing vessels to target abundant species
• Protection of Juvenile Fish through rolling fishing ground closures to protect spawning grounds
• Reduced Fish Harvests through total allowable catch trip limits for fishing vessels and limits and quotas for specific species of fish.

These fishery management measures are just a few of the tools used to regulate fisheries. The good news is that they are working. Species with significant success here in the East Coast include: Acadian Redfish, Georges Bank Haddock, Georges Bank Scallops and Georges Bank Monkfish. All of the species are increasing in abundance – some more quickly than others depending on a variety of factors including water temperature and natural predators.

Foley Fish also partners with farms that raise their fish with good husbandry. For example, all of the farmed salmon that we serve at 2 Vine is fed an all-natural, high protein feed. Fish pens are covered with polar twine tops to prevent fish escape, feature underwater cameras to monitor feed stopping feed once the fish stop eating, and pens are rotated and allowed to lay fallow, as a farmer would his fields.

Foley Fish keeps an eye to the ocean to help us and their other customers offer species that are well managed and harvested in accordance with strict fishery management measures.

With advances in technology and transportation today’s restaurateurs and grocery stores can source from all over the world bringing you the tastiest oysters from the coldest waters in no time. Chefs should be trained to detect spawning oysters and to use reputable purveyors who won’t sell you bad oysters. Look for areas from the British Columbia, Prince Edward Island and Nova Scotia when ordering oysters.

Recommendations

Summer Ice-British Columbia
Summer Ice oysters never spawn because they are farmed by suspension trays at 60ft below the water making it too cold for reproduction. This also protects them from sand and other predators making them a very clean oyster. Summer Ice Oysters are available all year long and are sweet, mild, and firm.

Colville Bay-Prince Edward Island
Colville Bay oysters are cultivated near the surface of the icy waters of the Atlantic and are available May through November. Characterized by their tear drop shape and jade color they have a medium brininess and are sweet and crunchy with an almost nutty flavor.

Bras D’Or-Nova Scotia
The Bras D’Or Lake combines with the Atlantic Ocean to create these high quality oysters. Available from Spring thaw to January these oysters are sweet and briny with a delicate flavor.

30 years ago, my parents, both from the Bronx, were looking to escape the high prices, crowded spaces and family un-friendly environment that New York City revels in. Influenced by the American Dream, they bought bigger cars, moved to Hamilton, New Jersey and bought a 3 bedroom home in a cookie cutter neighborhood, surrounded by others just like themselves: looking to own their own piece of privacy and comfort.

30 years later, Generation Y (mid 1970s – early 2000s) is approaching an age ready to make a move to a different kind of place. One they can walk to.

As featured in an article entitled: No McMansions for Millenials, S. Mitra Kalita and Robbie Whelan of WSJ.com discuss the distaste generation Y has for their parents style of living and their desire for ease of access and walkability.

An astounding 88% of Generation Y’s surveyed said they prefer to be in an urban setting. With the restrictive costs of major urban spaces, suburban spaces will need to adapt to attract homebuyers. Smaller spaces, room for entertainment and the desire for technology to be everywhere will drive the home sales of the future.

They don’t want to be in a cookie-cutter type of development. …The suburbs will need to evolve to be attractive to Gen Y.

- Melina Duggal (RCLCO)

Last week, the National Association of Home Builders held their annual conference and had a major focus on this new trend of simple, walkable, green living.

All we can hope for is a legitimate recognition of this trend and a move towards more planned, sustainable, walker-friendly communities.

For the full article. Click here.