The Adventures, Recipes, and Musings of Chef Jonathan Fine
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  • On Welcoming Spring - A Celebration Menu: The power of spring and its regenerative effects are evidenced by the fact that every major religion includes a major holiday in the spring season. From Passover to Easter, it seems that every culture marks spring with a celebration of renewal and new life. This is a great festive menu for which most of the preparation can be done in advance.
      
  • Beaujolais Nouveau: It only comes Once a Year!: As the clock strikes midnight on the third Thursday of November, the new vintage of Beaujolais Nouveau is released to the world! Over 60,000,000 bottles (about one third of the region’s Beaujolais production), make the trek to Paris for worldwide distribution. About half of the wine is...click here
     
  • Thanksgiving Wines...a Perfect Match: Don’t set your head spinning by trying to match a wine for every course or side dish such as cranberry sauce, oyster and sausage stuffing, Brussels sprouts, giblet gravy. Concentrate on the main course!.....read more here
     
  • The Great Wine Debate! Think that a screw cap on a bottle of wine equals ‘Ripple’? Think again. Great wines from around the world bottled with a screw cap or packaged as a ‘bag in a box,’ have made their way to your neighborhood wine shop now! Find out  here
     
  • Mulled Wine...What IS it, anyway?  Perhaps the most famous contemporary reference to ‘mulled wine’ was a line in the 1946 Capra film “It’s a Wonderful Life,” where Clarence, the angel sent to save George asked for mulled wine, and...read more here
     
  • Lamb and Wine are perfect together! As in venison, a mild gamey flavor is one of the joys of lamb and makes it one of the best mealtime companions for wines from around the world -- reds, whites, and roses. Read more.
     
  • A piece of Toast and Thou: I hope Omar Khayyam forgives me from the grave for debasing his glorious quatrain on toasting his love, but...click here
     
  • Sweet is Neat: Dessert Wines: Dessert wines are perfect end for that special meal throughout the year. Your knowledgeable host or hostess appears with a small strange bottle of wine; starts pouring and asks, “Who wants dessert wine?” With your eyes rolling up into your head, (and I used to be one of those), you think “Ick, sweeeet,” and pass on the offer! Read more here.
     
  • Wine and Cheese Combinations, much like all other aspects of wine, are a purely personal decision. That said, there are some combinations that are naturally pleasing to the vast majority of consumers. The charts included in this article are just a guideline -- be sure to keep an open mind and find out what is best suited to your own palate! Read here.
     
  • Wine: The Basics, Part 1: Choosing wine with food used to be simple. The rule was white wine with white meat, and red wines with red meat. But most of us don’t just eat ‘meat and potatoes’ or drink claret and Chablis any more. Get some contemporary advice here.
     
  • Wine: The Basics, Part 2: even more good advice here!
     
  • Stewing: The Basics: Every culture has created some version of a stew. Making a savory tasting stew is the ultimate when it comes to comfort food. This is not a new idea, but one that began with the advent of fire and some form of pottery, pot, or vessel to retain and cook the contents...more

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