Everything To Know Before your Labor Day Weekend BBQ

Summer is a great time to go outdoors and start grilling, but if you’re up for a challenge then you should consider trying Argentine Asado. Asado is Argentina’s version of a traditional barbeque that strictly uses wood for fuel. Grilling beef the Argentine way takes years to master and is considered a rite of passage amongst Argentinians.

Mario Graziano, a recent recipient of Argentine-American Chamber of Commerce Business Man of the Year title, and his son Leo are two experts from Argentina who have mastered the art of asado. They brought their culinary smarts to Miami in 1990, then opened a chain of steakhouses, bakeries and markets which were entitled Graziano’s. Below are a few of their secret tips to making their amazing asado.

1. Start with quality ingredients.

When preparing to grill this summer, don’t skimp on the quality of your food. You want to get the best products you can. Getting locally sourced beef which has been grass-fed will give you a more flavorful taste, and it is noticeable leaner.

A staple for any backyard chef, propane grills offer a wide variety of grilling options that will delight the entire family.

2. Fire is the heart and soul of Argentine grilling.

When it comes to asado, only wood is used to give the beef a smokey taste and to remain to the traditional roots of adado. Although, the trick to grilling the perfect asado is to not let the beef touch the flames. Graziano’s has Quebracho wood ordered on a quarterly basis to give the asado its smoky flavors that it is known for.

3. One flip is all it takes.

There is no need to keep flipping the beef when it comes to asado. Flipping the beef once will keep it juicy while also giving the outside a nice brown crust.

4. No fancy tricks. Just salt.

When it comes to asado, it is believed that the flavor comes from the quality of the beef you are grilling, which is enhanced by only salt. When grilling your asado, salt it from above and serve it with some homemade chimichurri.

5. Patience is everything.

Asado takes time and patience as it best cooked low and slow. The process can take up to three hours, but it’s well worth the wait. While you’re waiting, gather your friends and family around and enjoy some Carbernet Sauvignon or Mendoza Malbec. Leo Graziano’s pick is Las Perdices Cabernet Franc.

For those who need the ultimate bbq wine Ravage 2016 Cabernet Sauvignon that come along with the ultimate summer grilling kit – complete with expert grilling advice from Pitmaster Hugh Mangum. During summer grilling. Whether making flavorful steak tacos or opting for equally as delicious lamb shoulder pitas, Ravage’s smooth, fruit forward Cabernet Sauvignon enhances the flavors of any sizzling-hot meal. 

For those you who are looking for a new sauce to try out Williams Family Kitchen’s has recently debuted NONO SAUCE which brings an extra shine to supper time, grilling, side dishes, family gatherings and fills all your meals with flavor and soul.

Produced in partnership with NYC’s iconic leading purveyor and retailer of fine foods, DEAN & DELUCA, this spicy yet sweet blend will become your culinary secret weapon and can be purchased online here.

By Shaunna Redman

So You've Sorted The Steak, But What Are You Drinking?

Steak, glorious steak. It’s any meat lovers dream, isn’t it? Done right, a decent steak is a no-fuss way of getting your meat fix in one hit. Add thick cut chips and onion rings, and you've got a plate to set anyone's mouth watering. We love steak so much, in fact, that we took a close look at a few favorite New York steakhouses. If you haven’t tried them yet, you really should.

But, whether you’re buying from the pros or cooking up your own steak fest with the best cast iron skillet money could buy, you may be guilty of forgetting one crucial factor. And, no, we aren’t talking about your onion rings. We’re referring to the drink you choose to go with your meaty meal.

Everyone knows the horror of undoing a fantastic plate of food with the wrong refreshment. While this is often an afterthought, it’s the one thing that can ruin you (or your chef’s) efforts. As such, it’s worth sparing a thought for your drinks ahead of time. But, what exactly could you pick to complement your meal?

Red red wine

Nothing works quite as well for complementing red meat as red wine. Imagine all those beautiful red hues together. How much would the colors of your glass bring that red river of sweet blood to life? Alright, enough with the poetics. The fact is, the hearty depths of a full-bodied wine taste bloody fantastic with steak. See what we did there? Anyway, the thing to remember here is that you need something bold. A glass of Shiraz is always a good bet, or a Cabernet Sauvignon. Bear in mind that different wines pair with different steaks. A steak with fat on it, can balance the strong tones of wines like those mentioned. A lean steak, on the other hand, could work with a lighter option.

What about white?

To some people, the idea of pairing white wine with steak is a sin. But, we’re calling them out. In reality, dry white wine can work just as well here as red. This works exceptionally well if you add an acidic touch to your meal. A small drizzle of lemon or white wine vinegar across your steak could make a Pinot Grigio the perfect accompaniment. It’s also worth noting that rose can work pretty well here, but we’ll leave that shock for another day…

But, it doesn’t get better than beer

All that wine business aside, many would still argue that you can’t beat a beer, and we don’t disagree. As much as wine can compliment those flavors, it just doesn’t have the refreshing note of an icy cold pint. Unlike the deep tones of wine, you may be best off opting for a light beer or ale in this instance. Pale or amber ale always work well, as does lager. The key to remember here that the main thing you’re looking for is refreshment. Focus on that, and a decent steak is sure to follow.

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Beer Gardens Not To Miss In NYC

As the weather becomes warmer and the summer months start to approach, what better way to spend your day than sitting outside with friends enjoying a cold pint of beer? Beer gardens are a popular and favorite among New York locals as a way to relax and enjoy yourself during the summer months. Below are the top beer gardens to visit in NYC.

Photo via @Jayh7779

The Standard Biergarten

Located at the Standard Hotel, this beer garden is known to be pretty cheap when comparing it to the other Standard Hotel venues. Customers should expect beers like the traditional Ayinger Weisse and Koestritzer Dark beer. All drinks are served at picnic tables alongside brats, currywurst and pretzels. Forget traveling to Germany, the Standard will give you the experiences you came looking for.

Zum Schneider

This place will bring you back to your days at Oktoberfest. Located in Alphabet City, this beer garden attracts beer lovers and German expats from all over. Customers can choose from a dozen German brews on tap. You can also enjoy all types of German foods while experiencing fun events with live music.

Bohemian Hall and Beer Garden

This authentic Czech beer garden is located in Queens and is a huge hit for family and friends during the summer time. Customers can sit outside on picnic tables under the trees while enjoying small plates of sausage and other small delights. You can purchase a variety of European and domestic beers (pints $6, pitchers $16). Known to be one of the largest and oldest outdoor drinking venue in the city, this place is a must try.

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Red Wine To Drink All Summer

When you think of red wine, do you think of those hot summer days when you need a drink to quench your thirst? Or do you think about curling up by a fire in mid-December with a book and a glass of your favorite Sauvignon? Probably the latter, right?

A summer red can be surprisingly satisfying if you know which ones to look for. A Cabernet Sauvignon or a Merlot, for example, might be too heavy for the warm weather, but there is no shortage of others to be considered.

When getting down to the nitty-gritty, most wine experts agree that summer wines should never include those with more than 14 percent alcohol, as they can be overbearing in the heat. Luca Delogu, owner of Miami Mediterranean restaurant Panarea, additionally advises against wines high in tannins, such as recent vintage Bordeaux, Borlos, and Cabernets from Napa Valley. He says their bitterness will often become exacerbated in the summer, and to instead look for wines coming from cooler climates, like Pinot Noir, Cabernet Francs, or Tempranillo-based wines from Spain. French wines, in particular, are among the best for the season.

As far as reds made in the Northern Rhône style go, you can’t go wrong with the 2015 Côtes du Rhône Rouge ($15). One of the world’s best value red wines, this full-bodied, aromatically intense Syrah is best enjoyed with barbeque flavors and spices, so gather your family and friends for a cookout ASAP!

Delogu recommends the Côtes du Rhône from France: “These wines are fruit-driven but also subtle and sensual. They are the anti-Cabernet, never ponderous or overly complicated.”

By contrast, the 2017 Young Red ($16), the first vintage of Bonterra Organic Vineyards, adheres to the Grenache-base we are more accustomed to seeing with lighter wines. With aromas of red roses, fig, red berries, and orange peel, and a palate of raspberries, watermelon rind, and pomegranate, this wine blossoms into a lively flavor once served chilled.

2017 Young Red

Guigal Crozes Hermitage Rogue 2015

2015 Saint-Joseph Rouge

Another good choice is the 2015 Saint-Joseph Rouge ($35), which is layered with gentle flavors of red berries and oak aromas that pair nicely with grilled meat.

And lastly, if you are looking for a heavier wine, we recommend the Bonterra 2015 Merlot ($16). A combination of dark berries and wood smoke, it is the perfect red to accompany meats right off the grill. It has an elegant style and balance, soft tannins and a long finish, with hints of plum and vanilla spice.

Looking to incorporate any of these reds into the perfect sangria? Time to break out some citrus!

Classic Spanish Sangria

• 1 750ml bottle of dry red wine
• 1 lemon
• 1 lime
• 1 orange
• 1 ½ cups of rum
• ½ cup of white sugar
• 1 cup of orange juice

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Chandon Just Announced Their 7th Annual Summer Dazzler

The latest pairing of brut and rosé sparkling wine bottles that debut each year during Memorial Day Weekend officially kick off the summer, and give fans a festive accessory to bring to any summer occasion – the beach, family barbecues, rooftop gatherings, bridal showers and more!

Designed to celebrate Chandon’s American heritage, the eye-catching design of the brut features cerulean beach umbrellas, while the rosé is wrapped in chic sunhats in ombré shades from pink to red.  

Not only does it look good on the outside by the notes consist of apple, pear and citrus flavors and aromas, Chandon California American Summer Brut has a hint of spice that leads to a soft, dry finish. The pretty pink Chandon California American Summer Rosé consists of flavors of ripe strawberry, juicy watermelon and fresh red cherry, which is creamy on the palate with a defined structure of Pinot Noir added in its final stages.

The 2018 limited-edition American Summer bottles will be available from Memorial Day through Labor Day on Chandon.com, as well as select retailers nationally, for $24 per bottle.

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Spring Cocktail Trends From NYC Bartenders

Now that Winter is starting to go away, New Yorkers eager to ditch heavy beers and warm cocktails for refreshing drinks that scream Spring.  Trends in cocktail culture have become a quintessential part of celebrating a new season. This Spring looks like rum concoctions will be leading the pack and introducing aperitifs as the new happy hour with low ABV cocktails, allowing you to enjoy the night without the painful morning. New York bartenders have predicted decadent rum craft cocktails for the warm spring. These are not your typical Spring Break drinks you had while in college. Since then, the accolade for both “Tiki” cocktails and brown/craft spirits have grown respect, and so has the popularity of first-rate, sophisticated rums in both the Caribbean and in the U.S.A. A spirit known for its various tasting notes, these innovative libations will elevate any gathering, and highlight rum’s versatile flavor profile just in time for the spring season.

Below, are 5 fantastic spring-inspired recipes to celebrate this year’s trends, all crafted by some of the nation’s top bartenders, including Naren Young (Dante, NYC), Dan Sabo (ACE Hotel, LA) , Nico de Soto (Mace, NYC), Will Benedetto (In Good Company Hospitality),Leo Robitschek (Eleven Madison Park, NYC). Each of the recipes listed below can also be found in St-Germain’s first-ever coffee table cocktail book, How to Drink French Fluently.

Mango Basil Margarita - Created by Will Benedetto, (In Good Company Hospitality)

Ingredients

• 2 oz of Casamigos Blanco Tequila
• 1 oz of mango basil puree*
• 0.75 oz of lime juice

*Mango Basil Puree

• 1500 g of mango puree
• 300 g of basil
• 400 g of agave
• 2 oz of vodka

Shake all ingredients with 5-6 ice cubes. Without using a strainer, pour the entire contents into a Tajin rimmed rocks glass.

Voodoo Down - Created by Leo Robitschek(Eleven Madison Park in New York)

Ingredients

• 2 dashes orange bitters
• ¼ ounce ginger syrup (1:1, ginger juice:turbinado sugar)
• ¼ ounce honey syrup (2:1, clover honey:water)
• ¾ ounce lemon juice
• ½ ounce St-Germain French elderflower liqueur
• ½ ounce Trinidadian rum
• 1 ounce bourbon, preferably Elijah Craig 12-year

Shake all the ingredients with ice. Strain over ice into a double rocks glass.

Qui Oui, Created by Nico de Soto (Mace in New York)

• ½ ounce St-Germain French elderflower liqueur
• 1½ ounces Aperol
• ½ ounce kiwi syrup
• ¾ ounce lemon juice
• Pinch of Himalayan pink salt
• Prosecco, to top
• Glass Garnish Dehydrated kiwi slice or fresh
• kiwi slice

Shake all of the ingredients, except the prosecco, with ice. Strain into a wine glass with ice, top with prosecco, and garnish with the kiwi slice.

Rivington Punch - Created by Natasha David (Nitecap in New York)

• 2 ounces dry rosé wine
• ½ ounce St-Germain French elderflower liqueur
• 1½ ounces Aperol
• ¼ ounce raspberry liqueur, preferably Combier Framboise
• 1 ounce soda water
• Glass Garnish Strawberry slices and grapefruit crescent

Stir all of the ingredients in a wine glass over ice. Garnish with strawberry slices and a grapefruit crescent.

The St-Germain Cocktail - Created by Robert Cooper

• 1½ ounces St-Germain French elderflower liqueur
• 2 ounces dry sparkling wine
• 2 ounces soda water
• Glass Garnish Lemon twist

Combine all of the ingredients in a Collins glass over ice. Stir gently, and garnish with a lemon twist.

Mango Basil Margarita

Qui Oui

Rvington Punch

St. Germain Cocktail

Voo Doo