Eat Beat

The Billionaire's Vinegar, Aliza Green cooking class.

By Kirsten Henri
Add Comment Add Comment | Comments: 0 | Posted May. 21, 2008

Share this Story:

Read It!

Think it's hard picking out a decent wine on a wine list? Try unraveling the mystery of the most expensive bottle of wine ever sold--a 1787 Chateau Lafite Bordeaux that allegedly belonged to Thomas Jefferson--and determining whether it's just a great big jug of grape juice bottled by an exceptional con man. That's the task writer Benjamin Wallace, former executive editor of Philadelphia magazine, undertook in his excellent new book The Billionaire's Vinegar: The Mystery of the World's Most Expensive Bottle of Wine. Wallace's research took him all over Western Europe, where he delved into the cloaked world of moneyed wine collectors, high-end auction houses and ancient chateaux to try to determine whether these deep-pocketed aficionados--including the Forbes family, who first purchased the bottle at auction for $156,000--were taken for a ride. Wallace does a fine job of conveying the complicated and often picayune details of grape varietals, growing techniques and other wine-related minutiae that can be so dull and making them an integral, fascinating part of the story. I never would've thought a book about wine (and I've read a bunch of them) would be a page-turner, but this one is. I'm not the only one who thinks so. Will Smith recently purchased the film rights for his production company.

Learn It!

What's the best way to get back on track after a long, lazy three-day weekend full of barbecue and beer? How about by stretching your herb and spice repertoire? Locally based restaurant consultant and food writer Aliza Green, who has authored several indispensable ingredient handbooks in her Field Guide series (Field Guide to Meat gets a lot of use in my house this time of year) will take on the dense topic of herbs and spices in a cooking class at Foster's Homeware. Green, who has also written a book called--you guessed it--Field Guide to Herbs and Spices, will discuss these oft overlooked and underappreciated kitchen workhorses, and will have samples of exotic herbs and spices like asafetida, fennel pollen and masala blends for students to taste and smell. She'll use them to prepare and serve dishes like grilled beef shawarma with onion-sumac relish and mastic ice cream. Just what is mastic, anyway? If you'd taken the class, you'd already know, but until then ... it's crystallized tree resin with a licorice-like flavor used primarily in the Mediterranean. >> Tues., May 27, 5:45-7:45pm. $65. Foster's Homeware, 399 Market St. 215.925.0950. www.shopfosters.com

Add to favoritesAdd to Favorites PrintPrint Send to friendSend to Friend

COMMENTS

ADD COMMENT

Rate:
(HTML and URLs prohibited)

MORE

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat

Article:
Eat Beat