Announcing Harry’s Chef Pop Up No. 24 | 2014 Food & Wine Best New Chef Matt McCallister


It’s Miami Baby! And good things happen under The Cypress Room’s overpass when Riesling is involved… Here, the Riesling Road Trip made its first stop complete with mobile bar  in a modified shipping container.

Another month or so has passed and another enchanted evening was upon us last night, this time at The Cypress Room with our second special guest after February’s wondrous visit from the Gramercy crew.  We welcomed Wines of Germany’s Riesling Road Trip and the Overlord of all Overlords since he presides over this wondrous realm in which sugar and acid hang in delicate balance. I write of  our friend, James Beard Award Winning Wine Director Paul Grieco, who along with delicious partner Marco Canora, share their passion for creative wines finished with context at their beloved Hearth restaurant and Terroir wine bars in New York City.  Eric Larkee always says that wine is the last ingredient of a dish.  I’ll add that a great story is the last ingredient of a wine.  And my oh my does Paul have some stories. And we learned so too does Berlin-based Riesling expert Stuart Pigott, like how pea soup is typical of German cuisine of the Rheingau, where 2012 Schloss Johannisberg Riesling Feinherb, Gelblack calls home.  So fitting as the pairing for CHILLED PEA SOUP — CRAB AND SORREL, the second of many standout dishes from chef de cuisine Roel Alcudia and Hedy Goldsmith.  See how the Riesling went down, and to such a sweet crescendo indeed, with our Flickr album of 96 priceless pictures.

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