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Verdicchio – Italy’s Killer V

Italy: Center & South, featured

Eric Guido, Sep 2020

Verdicchio is one of the most versatile grapes in all of Italy. It can be vibrant and remarkably fresh, or crafted in a more serious style with the potential to mature for upwards of a decade. When harvested late, Verdicchio takes on textural depths and ripeness that balance wonderfully against naturally high acidity. Oak? It can handle that too, while still communicating purity. No matter what the expression, Verdicchio almost always makes a killer wine, and yet it still does not get the full attention it deserves.

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Vinous in the Kitchen: Welcome to the Dark Side: A Savory Chocolate Feast

Vinous in the Kitchen

Eric Guido, Aug 2020

Graphic artist, children's book illustrator, musician, designer, amateur chef and professional chocolate taster (you read that right); these are just a few of the talents that make Genevieve Leloup one of the most interesting people I know. However, what inspired me to invite her onto an episode of Vinous in the Kitchen is Genevieve’s ability to mix her passion for chocolate and cooking to create some of the tastiest and thought-provoking dishes imaginable. Now, if your mind has suddenly taken you to thinking of simple samples of fine chocolate and sweet dishes gingerly laid out for the taster’s enjoyment, STOP. Instead, imagine a meal centered on every manifestation of chocolate imaginable. Savory, salty, sour and sweet.

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Vinous in the Kitchen: Some Like It Hot – Hot Wings, That Is

Vinous in the Kitchen

Eric Guido, Aug 2020

I must admit that the first time I made hot wings, I was quite intimidated. However, I was determined because with the world outside feeling upside down, I needed the comfort of one of my favorite foods. And so, I decided to make it all from scratch and figure out how to achieve crispy wings in the oven.

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The Grand Vin of the North: San Leonardo

Verticals & Retrospectives, Italy: North, featured

Eric Guido, Jul 2020

When we think of Italy’s highly successful experiments with Bordeaux blends, it’s often the coast of Tuscany that comes to mind. But what if I told you that one of the country’s grandest wines hails from the north instead, in the region of Trentino? I invite you to explore the past, present and future of Tenuta San Leonardo through one of the most riveting verticals ever assembled.

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Vinous in the Kitchen: The Sweet Heat of Cajun Dry-Rubbed Ribs

Vinous in the Kitchen

Eric Guido, Jul 2020

I will never forget my first experience with a perfectly cooked, fall-off-the-bone, rack of ribs. Granted, at the time, it was slathered with a heavy sweet-and-spicy barbeque sauce, but even with the intensity of that sauce, the flavor and texture of those ribs shined through like a beacon in the night. In my opinion, no other dish is quite as decadent and satisfies all of the senses, while also being nourishing to the body, mind and soul.

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Vinous in the Kitchen: Fire-Roasted Branzino with Swiss Chard Horta

Vinous in the Kitchen

Eric Guido, Jul 2020

Today we are going to talk about fire roasting a whole fish, dressed with a sauce of lemon, olive oil and herbs that will practically make itself. We are also going to prepare the same fish to be served as fillets with the same sauce, without tearing up any of the tender juicy meat. For this preparation, I'm going to look to a classic fish that can be found on menus around the world and at any self-respecting Mediterranean restaurant, and that’s Branzino, also known as sea bass. However, you can use this process and the tips below to pick out and prepare nearly any whole fish. Also, don’t be afraid of the term “fire-roasted” because we are going to make this from start to finish under the broiler in your oven. Lastly, to top it all off, we are going to prepare a Horta using Swiss chard, one of my absolute favorite sides when eating Mediterranean.

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Vinous in the Kitchen: In Pursuit of the Perfect Burger

Vinous in the Kitchen

Eric Guido, Jul 2020

What is the perfect burger? Is there really any such thing? Let’s be honest here - my idea of the perfect burger may be similar to yours, but it won’t be the same for everyone. In fact, in my house, I have four people who all love different levels of doneness, with or without cheese, bacon over or under the cheese, toasted buns or not, and then me – I go bunless, but with a bigger patty that includes ground lamb. I’m sure you can imagine the production burger night is at my home.

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Vinous in the Kitchen: Pantry Essentials 101

Vinous in the Kitchen

Eric Guido, Jun 2020

Frankly, anyone can stock a pantry, but there are a few things that separate my family from the average household, and these have given me some interesting insights. For one thing, since the day I graduated culinary school, it was decided that I would be doing all of the cooking in the house. And so, like many households where a chef or ex-chef does all the cooking, there is a certain set of necessities that we were taught to always have on hand. Therefore, our pantry is incredibly diverse, and it has been now for over a decade, which has given me a number of thoughts into what should be in a well-stocked and maintained kitchen. Plus, just to make sure I had all of the bases covered for the average family, I made sure to quiz as many highly-qualified moms from around my neighborhood as possible.

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Central Italy’s Best-Kept Secrets

Italy: Center & South, featured

Eric Guido, Jun 2020

Sangiovese is most often associated with Tuscany, where it is the variety that informs virtually all of the region’s top wines. What if I told you that by staying within the confines of Tuscany’s top DOCGs of Chianti Classico, Brunello di Montalcino and Vino Nobile, you were missing out on some of the most interesting and value-oriented Sangioveses being produced today? It’s time to discover some of central Italy’s best-kept secrets.

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Vinous in the Kitchen: Stock Essentials

Vinous in the Kitchen

Eric Guido, Jun 2020

It took me far too long into my culinary career to finally invest in a stock pot and start down the path of creating my own chicken, beef and mushroom stocks. My experience with stock in professional kitchens started in school, where we learned the fundamentals; yet after that, it was always the late night or early morning crews who would tend to the massive stock pots. I began to respect the importance of a good stock when I left restaurants and began cooking in my own home. That was when it dawned on me that I could make my own stock.