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We had a special dinner at home with a very well aged rib eye with
mushrooms and a bottle of 2001 (an outstanding vintage in Piemonte)
single vineyard Barolo, the food and wine
match was perfect. One of the perks of working in this industry, the
access to great quality meat and wine at reasonable prices. Nothing
like having a BBQ in the middle of winter to make you feel like you
are a live.

My week that was; involved dining in the restaurant to chat restaurant marketing trends for 2011 and I enjoyed the Sardinian gnocchi with braised rabbit. Then it was off to a wine supplier tasting with out Sommelier Pia and 126 wines later ... The next day I dined out to do some competitor analysis. The following afternoon it was coffee tasting to look at potentially using a new brand of coffee in our Cellar Bar. Next its off to Myrleford to collect my homemade salamis!

My wife calls these the perks of the job. But I faithfully tell her "hun its just part of the job".

Just had a visit from the wonderful Sabino from Quoco; importers of fantastic food and wine from Puglia.

He brought for me to taste 2 unbelivable wines by an eccentric wine maker by the name of Gianfranco Fino, "Es" which is a Primitivo an indigenous grape from Puglia and "JO" which is Negroamaro again a grape variety from the south of Italy.

These wines were fantastic!!, the intensity of flavour, aroma and texture were something else. I am so pleased to have these wines on our wine list since they are much sought after worldwide and only small amount is made each year.

On Monday night our Sommelier Pia, and I attended The Gourmet Traveler Wine List Awards 2011. We were again awarded 2 Wine Glasses (out of a possible 3) for our wines list with special mention of our attention to Italian grape varieties. Congratulations to Pia for all her hard work and dedication to her craft. Pop in anytime for a cheeky Italian wine by the glass. Our Cellar Bar is open Monday - Friday lunch & dinner and Saturday dinner.

I'm very excited to see our salami "Masterclass" out in the July 2010 Newsletter. It was the most fun that a couple of restaurateurs could ever have!! We completed the weekend with some magnificent Cape Grim t-bones on the open fire and cheeky 1981 Nipazzano Chianti Classico suggested by Church St Enoteca's Sommelier Pia. We will be making some salamis for the restaurant in Spring. Stay tuned for their arrival on our a la carte menu.