Austria comes to New York: wine and food pairing at Wallse

by Jessica Festa on

I have a new favorite restaurant in New York, and it is called Wallse. Located one block from the Hudson Promenade at 344 W. 11th Street, this ambient venue puts a modern twist on classical Viennese dishes, all within a dimly lit space that could also be classified as an art gallery, with contemporary pieces from artists like Julian Schnabel and Albert Oehlen on display.

On Tuesday, I was invited to an Austria Gala Dinner held at this restaurant, which included mingling, learning about tourism in Austria, and, best of all, wine and food pairing. Upon arrival, guests were offered glasses of sparkling wine as well as hors d’oeurves like wienerschnitzel and tuna tartare. After networking and meeting people from Austria’s tourism industry, guests sat at arranged seats to begin a wine and food pairing.

The first course included a choice of local market greens with spicy radishes and pumpkinseed oil or spätzle with braised rabbit, wild mushrooms, and sweet corn. I chose the second option, which was paired with a sweet white wine called Neuberger-Tinhof 2008. From talking to the Austrians at my table, I learned that spätzle is basically a type of soft noodle. The meat was tender and mixed with the sweetness of the corn was a perfect combination. Not only was the starter course delicious, but the servers never allowed anyone’s wine glass to be empty for less than a second.For the second course, the choices were between a pan seared brook trout with roasted cauliflower, almonds and raisins or boiled Kavalierspitz with root vegetables and apple horseradish. Once again, I chose the second option, purely based on the fact that I had no idea what it was and love being surprised by ethnic foods. This dish was paired with a red wine that reminded me of Shiraz and was called Blaufraenkisch-Markowitsch 2009. I learned that Kavalierspitz basically means boiled beef, and mixed with the apple horseradish, which reminded me of apple sauce, was definitely an interesting flavor.

For the desert course, the options were between Salzburger Nockerl with huckleberries and sorbet or Schokoladentorte with salted caramel ice cream and whiskey sabayon. Despite the fact that everyone at my table ordered the Salzburger Nockerl, including all the Austrians who kept insisting that it was their favorite desert of all time, I ordered the Schokoladentorte, just to be different and also to see what it looked like. This course was paired with a desert wine that was much lighter than the desert wines I am used to sampling in Long Island, New York, yet still sweet, called Auslese-Kracher 2009. When the deserts came out, I instantly regretted not getting the Salzburger Nockerl. Not only was it much bigger than my desert, it looked so interesting, especially the texture. Made with egg whites, eggs, sugar, flour, and custard sauce (which is what I was told by my dinner companions), the desert looked like crispy yet soft mounds of sweetness. Luckily, the man next to me let me try his, or I probably would have cried, because it was incredible. Not too sweet, but very satisfying.

If you’re interested in learning more about Wallse and Viennese fare, click here. Want to plan a visit to Austria for yourself? Click here.

Winery in France mixes art with nature

by Jessica Festa on

The first thing you will notice when driving by Château la Coste winery in Provence, France, is a bright flash of light. At first, you may think you’ve encountered a UFO. Relax and catch your breath, because what you’re really seeing is winery owner Patrick McKillen’s artistic and cultural visions coming to life.

According to Lanie Goodman of the New York Time’s Style Magazine, some of the biggest names in architecture have helped to bring McKillen’s vision to life, including Jean Nouvel, Tadao Ando, and Frank Gehry. Not only are they working as architects at Château la Coste, they’re working as artists. Some of the sites on the 600 acre, woodsy vineyard include:

  • a music pavilion
  • an art center
  • an ancient chapel surrounded by steel and glass
  • a reflective pool that is guarded by an enormous spider that is even bigger than the vineyard’s bookstore
  • a polished, aluminum winery
  • an array of outdoor sculptures, such as “Origami Benches” and “Four Cubes to Contemplate Our Environment”

And, much, much more. Click here to see a map of the entire art and architecture walk, which allows you to fully experience the culture of the land. And, there is still more to come, with more than 20 new projects currently being developed.

The winery is located at 2750 Route de la Cride, 13610 Le Puy Sainte Rèparade. You can e-mail them at contact@ chateau-la-coste.com.

Video: eating puffer fish in Japan

by Grant Martin on

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Something about these guys I strongly relate to — I think it’s their squeamishness around exotic food, and I see myself every time one of them cringes. A few weeks ago we posted a ridiculous video of the guys from Strangers in Danger eating live octopus — a horrifying, if not slightly hilarious video. This time they’re going at a section of the highly poisonous puffer fish in Japan. You can see the rest of the episode(s) on Fuel TV Tuesdays at 10:30PM E/P.

Cider: Spain’s other great alcoholic beverage

by Sean McLachlan on

While Spain is justly famous for its fine wines, the country also produces an amazing amount and variety of alcoholic cider. It’s made almost exclusively in the northern four regions that make up Green Spain.

From west to east these regions are Galicia, Asturias, Cantabria, and the Basque Country, which isn’t actually a country but that’s another story. This region gets a lot of rain and is much more temperate than the rest of Spain, so it’s a good place to grow apples.

Asturias makes the most cider, called sidra in Spanish. It tends to be sweet, crisp, and a bit cloudy. You pour it from way up high like I’m doing here. This puts bubbles into the cider that makes it a bit like drinking champagne, assuming you get it in the glass and not on your kitchen floor.

I’ve seen Bedouin doing this with coffee and they said it both cooled the coffee and added to the taste. Hmmm. . .perhaps aerating liquid adds to the flavor?

Galicia produces some fine cider as well, as does the Basque Country, where in the Basque language it’s called sagardoa. The region that produces the least in Green Spain is Cantabria, where I’m living. So little is produced that I’ve met Cantabrians who said I couldn’t find any here! Well, find it I did, at a little farmers’ market downtown. It’s pretty good, but I have to say that Asturian cider is better.

Northern cuisine uses cider in lots of recipes, including my favorite chorizo a la sidra, a wonderfully rich and flavorful way to harden your arteries. You can see some below in this Wikimedia Commons photo. So if you’re headed to Spain, keep an eye out for restaurants serving northern cuisine and try out the sidra or sagardoa. It makes a nice change from wine.

Yes, Food Week was last week here at Gadling, but we’ll still be bringing you tips about what to eat and drink around the world!

Destination spotlight: Chengyang Village in southern China

by Jessica Festa on

For those looking to get out of big cities of China and explore some of the smaller villages, the Chengyang Village in southern China should not be overlooked. This wooden village has a lot to offer visitors in terms of hiking, history, and culture.

Getting There

Located in the province of Guangxi, the village can be reached by bus from many of the bigger cities, including Longsheng (2-3 hours), Guilin (4-5 hours), and Liuzhou (5 hours). Many times you will need to change buses in Sanjiang. Once there, cross the river and go to the He Xi (West) station and catch a bus to Linxi (let the driver know you’re going to Chengyang).Accommodation

The most popular place to stay in Chengyang is Yang’s Guesthouse, which you can find by walking over the Wind-and-Rain Bridge. There are many amenities and features at the hotel, including Tai Chi classes, a bar/restaurant, tour guides, bicycle hire, and free internet. Credit cards are accepted, and visitors should expect to pay about Y50-Y60 per night. You can e-mail them at Yangsguesthouse@hotmail.com.

When I visited this village, I stayed at the Long Feng Hotel in the Bridge Scenic District (just tell your taxi driver the name of your hotel). This clean, wooden guesthouse includes free internet, television, guided tours, and a bar/restaurant that served the most delicious pancakes with honey. One thing people may not like is that there is a squat toilet and no sink, however, when staying in the more rural areas you shouldn’t expect for there to always be Western toilets available.

Things to Do

Unless you speak Chinese (and even then, the Chengyang villagers speak their own dialect), hire a guide. Not only will this relieve the stress of figuring out how to see all of the sites, it will also allow you to interact with locals, as the guide can act as a translator. The guide can also tell you the history of the sites you are looking at as well as give you more information on the culture of the area.

Walk through Chengyang (which is actually multiple villages in one), and take in the scenery, which includes serene streams, picturesque mountains, and ornate bridges. If you have a guide, hang out in the “Drum Room” where the men go to play games and smoke. Most of them will be excited to meet you and will ask you (via translator) about your home life as well as tell you what life was like growing up in China. You can also visit a tea house where you can see teas being made from scratch. The Oil Tea is a good choice and is made from peanuts, boiled tea leaves, puffed rice, and sugar. Along your walk, you can also see the women working to make indigo dye and sewing handicrafts. Because the village is surrounded by mountains, you can also add some difficulty to your walk by hiking up some of the nearby trails. This can also give you some great aerial views of the entire village.

Everyday at 10:30 and 3:30 in the center of the village in front of the outdoor stage, there is a Dong Minority Cultural Show. While you can expect to watch a lot of singing and dancing by villagers in traditional costumes, you should also expect for them to pull you up with them to sing and dance in the show yourself. Visitors should have no trouble catching on as long as they can do a conga line. One highlight act of the show includes a drinking song where the performers act out being drunk and onlookers take shots of rice wine.

Visiting the Wind-and-Rain-Bridge is also a must if you are in Chengyang. First of all, the architecture of the bridge is amazing, with 3 piers, 4 spans, 5 pavilions, 19 verandas, and 3 floors that include no nails. Wood, stone, and tile are all materials used in the bridges construction. It stretches across the Linxi River, and marketers sell handicrafts on the bridge. There are also small statues and pieces of art located along the sides of the bridge. If you would like to be a part of history, for Y10 you can actually have your name inscribed on the structure.