Amy Zavatto Archive

Apples 101: which are the best for baking, cooking and eating

Published October 01, 2013

October is National Apple month and it's time you knew your apples.

Chocolate makers now thinking outside the box

Published September 13, 2013

In the world of chocolate, the lines between dessert and dinner have blurred. 

How the Harvey Wallbanger nearly killed the craft of cocktail making

Published August 23, 2013

First up, you might be asking: What is a Harvey Wallbanger? Well, here you go.

Beer cocktails make a splash

Published July 22, 2013

The latest, coolest ingredient in culty cocktail culture may already be in your ‘fridge. Beer!

Sneak peek at new American whiskey

Published June 20, 2013

Wild Turkey, Jack Daniels, Jim Beam – these old, dependable names in the American whiskey world might make you think more about boilermakers than haut-courant bourbon, but think again. With the rising popularity of -- and seemingly unending thirst for -- American whiskey, drinkers are demanding more interesting pours from the high-end of the quality scale. 

Although truth be told, finding a bad bourbon isn’t really such an easy thing to do -- and personal perception of a label might have more to do with one’s opinion of a whiskey than its actual quality. Why? Both Bourbon and Tennessee whiskey have to follow strict U.S. production laws. First of all, a little myth-busting: Bourbon need not be made in Bourbon County, or in the great state of Kentucky at all (although an important reason for the brunt of bourbon production being centrally located there has to do in large part with the quality of the limestone-rich water). 

In 1964, the United States Congress designated bourbon as a distinctive American product and created Federal Standards of Identity, which include stipulations like the mash bill must include at least 51 percent corn, that it can be distilled to no more that 80 percent ABV and must be matured in new, charred white oak barrels (nope, you can’t reuse ‘em – but you can sell them to other whiskey or beer makers) for at least two of years. To be designated as Tennessee Whiskey, the parameters for bourbon-making must be followed, plus a final step of filtering the whiskey through sugar-maple charcoal.

But all that expense and time appears to be well worth it. Last year alone saw 17 million 9-liter cases of bourbon fly out the store door in the U.S., generating a whopping $2.2 billion in revenue for distillers, according to the Distilled Spirits Council of the United States. Not a bad day’s work at the still. And a lot of that appears to be focused on demand for the good stuff – single barrel projects or special releases and even a notable rise in demand for rye. So what’s new and coming to a glass near you?

Gas vs. charcoal: top grilling tips from the pros

Published June 07, 2013

Some of us are masters at open-flame cooking; and some of us… well, we just think we are. Either way, it’s never a bad idea to check in with the pros.

We caught up with Bruce Bozzi Jr., fourth-generation owner of the Palm restaurants and Jim Ginocchi, owner and creator of Coyote Outdoor Living, the Dallas-based crafter of cutting-edge grills (because who better than a Texan to tell you about open-flame cooking?).  They gave us for some hot, flame-licked tips on how to make this Father’s Day the juiciest, meatiest, most delicious ever.

But before we get into the meaty nitty-gritty, let’s deal with the elephant on deck: gas v. charcoal. Both Ginocchi and Bozzi say it’s really a matter of personal preference. Both methods have their charms – the gas grill has ease of use and convenience; the charcoal grill offers unparalleled flavor.

“Gas is perceived as easier, but as the quality of charcoal grills improves, people are coming back to it. It offers a more smoky, barbecue-y type of taste,” says Ginocchi. “Charcoal is a little more high-maintenance, though – you have to tend to the coals and make sure they’re glowing. Gas is easier in terms of on and off.”

The conundrum led Ginocchi to invent a new type of grill from Coyote that came on the market this past March – a 50” hybrid, that offers a two-burner gas grill on one side, and a charcoal grill on the other. 

“From a taste perspective, many people prefer the smokier, richer taste of charcoal, but it’s a personal preference,” offers Bozzi. “I grill on a gas grill because I like the consistency of temperature.”

Once you’ve decided how you cook your steak, here are some sure-fire tips to get your grills-gone-wild festivities in tip-top form:

5 cocktail trends you need to know about

Published May 24, 2013

Handcrafted cocktails have been all the rage for years now.  Farm-to-table ingredients are more important than ever and bartenders are mixing exotic drinks with as much attention as a James Beards-rated chef.

The fourth annual Manhattan Cocktail Classic drew to a close this week in New York City, but results from the mixers and shakers who flocked to stir, sip, and speculate on what’s next behind the bar may well be coming to a glass near you. And what may be the most notable and welcome trend has more to with attitude than aperitifs.

“What’s exciting is the trend of bartenders getting over ourselves,” laughs Tobin Ellis, president of the Las Vegas-based BarMagic, a high-end cocktail and bar-design consulting firm. “There’s been a backlash, and I’ve been waiting for that to happen for a while.” What Ellis is referring to is a bit of preciousness that’s entered behind-the-bar decorum, where some bartenders prefer to be called mixologists and take 20 minutes to make you a drink.

“Trends come along and people geek-out on them – but we have a lot of people who are excited about flavors and who are very talented, but have no business being behind a bar. It shouldn’t take 16 minutes to make a Sazerac,” says Ellis, a near 20-year veteran of the hospitality and cocktail industry. “Every bartender should be able to use fresh ingredients, make classic cocktails, be innovative, and also help people have a good time. Give them the experience they want, not the one you want.”

With that in mind, the innovation part appears to be alive and well in cocktail culture. During the classic, Ellis hosted an event called Social Mixology: Unchained.  The event was a challenge to several prominent bartenders to come up with never-seen-before cocktails. There was the science-geek wizardry of Dave Arnold, owner of David Chang's Booker + Dax, who used nitrogen to muddle fresh herbs and turn them into a potent powder for use in drinks and that wouldn’t oxidize over time. Then there was the venerable Don Lee, creator of the cocktails and spirits program for Momofuku Ssam Bar, who used technology similar to that of a humidifier to turn liquor liquid into a heady mist (although, of course, this might not be particularly satisfying to the very thirsty – but it is pretty cool).

While these might not be your everyday cocktails, these nationally acclaimed drink specialists worked with some of the latest trends in cocktails. What else is on deck? Although less “ta-da!” than the above, and more “it’s about time,” keep your eyes peeled and your shakers ready for the following:

Delta Air Line pop-up restaurant hits Manhattan

Published May 06, 2013

For the month of May, Delta is bringing the airport to you.

Where there’s smoke, there’s winners

Published May 01, 2013

There are few lip-smacking pleasures more satisfying than diving into a big, sticky, meaty plate of barbecued ribs or tender, juicy pulled pork.

How not to mispronounce your favorite dishes

Published April 05, 2013

Our dining world has become so abundantly multicultural with an ever-growing influence of dishes from eastern and western Europe, Asia, the Middle East, and Latin America, of course none of us know how to pronounce it all.