Richter Farms - The Best Raspberries In The Country !

Nestled in the fertile Puyallup Valley of Washington State, George Richter has been growing ultra premium quality raspberries for more than forty years. Raspberries grown on the Richter Farm are bigger, redder, more fragrant, and more delicious than any other raspberry on the planet. Touted as the best raspberries in the country—not only by the New York Times but also by Ruth Reichl of Gourmet Magazine—these precious berries are now available at discriminating food shops across the country. The season at Richter Farms only last for a few weeks and after that these raspberries will be just a memory of this years summer.

Chateau Lafite Rothschild - The Most Complete Collection To Date !

The Antique Wine Company of London is at it again. The are to sell the most extensive collection of Chateau Lafite Rothschild ever seen on the world market. This unique collection spans four centuries--with the earliest vintage being 1787--prior to the French Revolution. The collection encompasses all the bottle formats ever produced, including the rare, large six liter Imperials from all the top vintages of the 20th century. The collection includes forty three bottles from various vintages and is certified for authenticity in light of the recent sales of counterfeit wine by various auction houses. An extensive range of tasting notes has been compiled for many of the vintages with the help of The Rothschild Family and Charles Chevallier who attended a marathon weekend of tasting vintages dating back to 1887 on April 20-21 at Grand Hotel du Cap Ferrat on the French Riviera. As you may remember from one of my previous d’Yquem postings; In December 2006 the Antique Wine company also sold the most comprehensive collection of 135 bottles of d’Yquem. The collection includes every consecutive vintage of Chateau d’Yquem produced between 1860-2003. It also included nine empty bottles. They are signed by the director of Yquem, certifying that no Chateau d’Yquem was produced in this vintage due to adverse weather conditions. The d’Yquem-less years are 1910, 1915, 1930, 1951, 1952, 1964, 1972, 1974 and 1992. Without going into details here; it always bothered be me to be born in a year in which my favorite wine was not bottled. A total of 26 bidders from Europe, Asia, the U.S. and Russia almost doubled the bidding in the final 24 hours from £400,000 to the final price of £775,000 U$ C1.5 million).

Dating back to 1787, this is by all accounts the most complete collection of Lafite Rothschild vintages and formats of what is unquestionably one of the the greatest red wines in the world. The new owner of the collection will be the possessor of a historic and truly unique treasure; wine that was discovered for the New World by Thomas Jefferson while he was ambassador to France in 1787, on the eve of the Revolution. The collection will be or is sold by private negotiation. Interested parties can register online with the Antique Wine Company. The selling was supposed to be done by May 2007 but for all I know a final deal has not reached yet. So you may still get in on this one. Bring the big check book.

Gü - Is Seriously Cüul !

Gü has become seriously popular over in the UK. And that is with good reasons I must say. Gü produces high-end dessert products that include puds, brownies, soufflés,tiramigü and lately they added a most scrumptious Italian style Gü Vanilla Gelato. It is made from the best Tahitian vanilla. As a real Gelato it is made from milk making it a lower fat alternative to other ice creams. They also produce a cheesecake--the kind of you never had before--just incredibly rich. Gü sells their stuff in the coolest Styrofoam boxes, which means it keeps solid out of the freezer for a long time. I could go on about these guys but unfortunately I wont be able to get my hands on any of these products. I hope they will make the jump across the pond soon. I cannot see what would stop Gü from being a total success in the US!

Gü, Shepherd’s Building, London, W14 0DA
Check them out at www.gupuds.com

Icerocks - Imported Ice Cubes !

In the bottled water craze, it seems that everything goes these days. Now smaller businesses are trying to get in on the trend. Icerocks is the product of a Miami-based company called Water Bank of America Inc. founded by three Canadian brothers, Michel, Jean-Jean and Robert Pelletier. They started their company to acquire water springs in order to resell them to third parties. The company acquired the Icerocks brand in 2005. Water Bank is now packaging spring water from the Vendée region of France's Massif Central in airtight containers that you simply pop in your freezer to make secured sealed ice cubes. These glorious cubes are hermetically packaged in disposable, recyclable containers, providing complete guarantee of hygiene and safety. As a side effect you will get real good looking ice cubes too. Aqua Maestro makes this product available online for your convenience. I know that all this water stuff once was for free--whats up with that!

The Fatted Calf - Old-World Charcuterie !

Taylor Boetticher graduated from CIA in 1998. He spent a few years behind the meat counter at Berkeley's Café Rouge. On a trip to the Tuscany he worked briefly for an Italian butcher where he developed his passion for cured meats on old-world charcuterie. In 2003 he founded the Fatted Calf Charcuterie in San Francisco. His outfit makes over 30 different kinds of charcuteries and handmade sausages,like Rabbit Boudins, Merguez, Boudin Blanc and Linguica. Beautiful Duck Confit, Ciccioli, Duck Rillettes and Tonno di Maiale are amongst 12 different pates and confits available at all times. Add 15 different Salumi's of all kinds to the assortment plus beautiful bacons, ham hocks and a lot more different specialty meats. This is a very exciting butchery with a seemingly simple philosophy; Exceptionally delicious and well-prepared meats, old-world methods balanced by progressive values. All their products are handcrafted with quality materials supplied by local farms; organic and hormone-free meats, natural salts and seasonings, and organic herbs and produce. Fatted Calf Charcuterie products are freshly prepared and made in small batches. The menu is seasonal and changes quite often.

Shirataki - The Guilt Free Pasta !

Shirataki Noodles have recently come to the attention of people around the world. These days you will see Shirataki Noodles pop up in little plastic pouches in the vegetable departments of supermarkets all across the US. Shirataki Noodles are Japanese Noodles made from the roots of the Konjac plants, which grows all over the tropical parts of eastern Asia. These noodles have an extremely low caloric (40 calories per 8 ounces) or digestible content and consists of mostly beneficial, water-soluble dietary fiber called glucomannan. They do not have much of a flavor themselves, but due to their gelatinous consistency, they lend themselves for a nice mouth feeling. These noodles can be easily combined with any other ingredients, sauces and make great pasta for soup dishes. Shirataki noodles are packaged in liquid. When you open a pouch, empty the Shirataki Noodles out and rinse them well under running cold water. Do not worry about the strange smell that comes from the liquid in the pouch--the noodles will not taste like that at all. You will need to cook the noodles with whatever sauce, ingredients or soup you want to eat them with. Also they need a little bit more salt than "normal" pasta. The glucomannan fiber plays a role in blood sugar control, as well as produce improvements in cholesterol control and weight loss. These Shirataki Noodles are a great substitute for "normal" pasta. These noodles have given me a nice option to eat more pasta without being worried about the carb and calorie intake. Try them--you might like them. If you put a little effort into these, you can come up with great dishes! They comes as spaghetti and fettuccines.

Spain - The Best Tapas Place In Barcelona !

There are four culinary treads from Spain that I personally treasure. A real Paella Valenciana, Pollastre E Llangosta a l'Ampurdan (a sensational Catalan dish that combines chicken with a lobster sauce), Jamon Serrano "Pata Negra" (hands down the best air cured ham from Spain) and last but not least what the Spaniards them selfs consider "junk food"--the Tapas.


Tapas is the name for a wide variety of appetizers size little plates and bites of Spanish specialties. They may be cold, such as cheeses, raw and cooked seafood, mixed olives, vegetables and spreads, or warm, such as battered fried baby squid, little pots of soups, budinos and sweetbreads. Originally the Tapas were given as free appetizers at bars before people sat down for dinner but over time have evolved into have evolved into an entire cuisine of their own. You can now find real famous Tapas places in Spain where patrons may order many different small Tapas, form hundreds of choices and combine them for a full meal.


The worlds capitol for Tapas (according to me!) is Barcelona. With a roster of iconic Tapas places in Barcelona, like Pinotxo and Quim in the Boqueria market and the world famous Cal Pep, just to name a few--it is hard for any Tapas bar to get above the radar. Paco Meralgo distinguish themselves with sensational Tapas fares and they are open every day of the week. That is almost unheard of in Spain. Even more amazing is that Paco Meralgo manages to offer fresh seafoods even on Sundays and Mondays. The quality at Paco Meralgo's so superior that it is really safe to eat raw seafood at Paco Meralgo. When indulging at the joint you will run into all sorts of local, Barcelona's rich and famous. Even the guys that run the other Tapas bars in town hang out at Paco Meralgo for their own Tapas fix. That tells you how good that place really is!



What to eat when there? Well, the thing not to miss is the salt cod salad Esqueixada, served with tomato, olives and olive oil. They also offer a delicious Pa amb Tomàquet--a Catalan bread rubbed with tomato. From their raw bar get plump oysters and the juiciest Razor clams you'll ever have. For lovers of all things fried; go for the fried artichokes and the tempura-style fried Calçot, a milder, sweeter variety of spring onions. The fried Calçot is served with a nice bowl of Romesco sauce. Also do not miss out on the Chipirones, little baby squids with delicious peppers. There is simply too much good options to mention. If you make it there, try a bottle of Albariño with a perfect level of acidity--pairs just just perfectly with the Tapas. If you never make to Barcelona, or Spain for that matter--give a Tapas bar near you a try. They are popping up all over the world these days.


Comment by the editor:
I have published this post originally with some pictures/content that belongs to a blog called "Chez Pim". I did not make proper attributions to "Chez Pim" for their work. I have immediately corrected this situation. I do apologize to "Chez Pim" and its readers! "Chez Pim" is a popular food blog on Typepad. Like VONCIGARS, "Chez Pim" operates its blog under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 License. That means that "Chez Pim" allows for its work to be copied, distributed, transmitted and/or adapted or changed if proper attributions are given.

King Corn - A Kernel Of Truth !

Americans are made of corn—literally. Curt Ellis and Ian Cheney are best friends from college who have decided to move from the east coast to the Midwest in hopes of getting a better idea where the food they consume on a daily basis actually comes from. Corn is America's most productive and subsidized grain. Upon relocating to Iowa, the pair and seeks out the assistance of friends and neighbors in procuring the land, seeds, fertilizers, and herbicides needed to grow a one-acre bumper crop of this highly-versatile commodity. As their maize is harvested and the sometimes-troubling realities of modern farming begin to emerge, the pair sets off on a mission to track the progress of their product and find out just how it is used to create a variety of different food products. What emerges is an informative and at times disturbing account of both the food Americans so readily consume without so much as a second though and the alarming state of the contemporary agricultural industry, farm subsidies, high-fructose corn syrup, and the obesity epidemic. Still, the documentary, while sobering, never loses its natural sweetness. A must see! ($24.95 for the DVD)

Kishibori Shoyu - Premium Artisan Soy Sauce !

Shoyu in Japan is like olive oil in the Mediterranean. It is an indispensable ingredient in the Japanese cuisine. As olive oil is available in many different qualities, so is shoyu. Shoyu by the way is good old soy sauce. There are many shoyu producers all across Japan. The best, unique shoyu's are produced by small- and medium-size, family run breweries that continue to use only traditional ingrediants and artisan production processes. New York Mutual Trading, Inc,--an importer and restaurant supplier for Japanese products--has now introduced a high-end, pure, wonderfully flavored, artisan shoyu into the US market. KISHIBORI SHOYU is a premium soy sauce, manufactured by the Takesan Company located on the small island of Shodoshima in the Seto Inland Sea, between the main Japanese island of Honshu and neighboring Shikoku. KISHIBORI SHOYU is made only from whole soybeans, wheat and sea salt. The Takesan Company steames their soybeans in line with the old traditions and adds toasted wheat, sea salt and spring water. This basic brew is then left to ferment in old cider barrels for one entire year. The Takesan barrels are very well seasoned and have been in use for more than 100 years. The mild winters in the region encourages slow fermentation year around.This slow fermentation process create complex organic acids. These are essential for the excellent taste characteristics of the Takesan shoyu. Unlike mass-produced soy sauces, KISHIBORI SHOYU is not treated with any alcohol, preservatives or added salt.They filter the shoyu and then pasteurize it before it is bottled. When you pour KISHIBORI SHOYU use a white saucer and observe the color! Its flavor and aroma is incredible and has nothing to do with the stuff that you usually find on the table of your Japanese buffet. You will note that it is crystal clear with a slightly reddish-tinged brown color. As a matter of fact this soy sauce is so good that you can actually sip a little and roll it over your tongue. The flavor is round and rich and finishes with pleasant umami aftertaste. When you go to the Asian or Japanese store the next time, look out for the artisan permium soy sauces and do away with that other stuff that you are used too. Premium artisan soy sauces and

Real Wasabi

is the only way to go! Once you done that, you will never go back!

Bonny Doon Vineyard's - Magically Delicious Vinos !

Bonny Doon is one of my favorite vineyard's in California. It has a certain underground quality and his owner Randall Grahm sure does have a reputation for wackiness, but his wines are dead serious. You may get distracted by a Bonny Doon label which sure is not your usual gold-edged, flanged and waxed grocery store fare. Tattooed ladies, flying saucers, and monkeys in fezzes. Every label practically giggles; Buy me or don’t--I don’t care! I’ll have a good time without you. Randall Grahm had a funeral procession for the cork, when his winery went all screwcap. He has Fear and Loathing, Las Vegas artist Ralph Stedman which designs half of Bonny Doon's labels. This guy can actually make a Madiran and label it "Heart of Darkness". Randall is this guy that runs with the big boys but really remains the little guy. He describes Bonny Doon Vineyard's as the ones championing the strange, esoteric, ugly-duckling grape varieties of the world. All of this may be a little over the top, except for one thing; Bonny Doon produces magically delicious wines which usually come at real bargain prices! Also they have switched to biodynamically grown grapes in their own vineyards. You need to keep looking out for these wines. They feature all sorts of stuff that you wont find by anybody else. At this point I'd like to introduce you to two of Bonny Doon's bottles--one being a stellar Sryah for $16 a bottle and secondly a Dessert Framboise that comes below $20 a bottle and is amongst the best pairing bottles for anything chocolate!


The 2004 Syrah "Le Pousseur" Bonny Doon is a true stunner and at $16 a steal as well. This is a very serious and authentic syrah. One strongly senses that the Northern Rhône is not terroir incognito to this wine. This wine is endowed with rich tannins, smoky meatiness and a clear ping of wintergreen. The use of only coastal, cooler climate grapes preserves the nuance and complexity of this Syrah, which allows one to daydream without guilt of sexy, well proportioned, and sophisticated côtes blondes et brunettes.


The Bonny Doon Framboise is a true singular sensory frequency potion. It is all about raspberry and in order to adequately describe this genious Framboise we must find news ways of expressing what lies beyond the lashings of raspberry, the explosions of raspberry flavor and the eruptions of raspberry zest that come in this little bottle of dessert wine. Pour a nice glass of this concentrate and have it with some flourless chocolate cake and know what it is to sit under a banyan tree and contemplate new found enlightenment. Anything chocolate really!

French Macaroon - At McCafe !

The McCafe concept by McDonlad's was first introduced down-under in Australia in 1993 and has become a successful enterprise in 17 countries with almost 300 McCafes worldwide. McDonald's tried unsuccesfully to introduce McCafe concept in the U.S., which means most Americans have never heard about this part if the McDonald's operations. All McCafes are within or adjacent to existing full-service traditional McDonald's restaurants. McDonald's is the world's leading and best-known food service retailer with about 29,000 restaurants in 120 countries serving 45 million customers each day. Menu items at McCafe include cappuccino, latte, fruit smoothies, hot chocolate and premium teas as well as Chocolate Raspberry Rumble, Chocolate Carmel Peanut Pie, muffins, scones and more. Items are served on fine china with stainless steel flatware for dine-in customers. All menu items also will be available for carry out. The ambiance at McCafe is designed for comfort and includes leather couches, chairs and bistro style tables as seating with vintage French posters, lace curtains and mahogany and granite accents decorating the space. The most intriguing features as far as I care are these monster French Macaroons, they are offering. Next time in Paris I will be trying these puppies!

Bollinger - Uncork's Sugar Free Champagne !

Bollinger, a leading French champagne house has cast aside centuries of tradition by producing a sugar-free version of bubbly, aimed at figure-conscious women. Ayala, owned by Bollinger, the brand favoured by James Bond is launching its Cuvée Rosé Nature, a rose champagne with no added sugar. With one flute (glass) of champagne you normally consume around 89 calories. By contrast, the new rosé will drop the calorie count down to 65 calories per glass. Per bottle the difference is 534 to 390 calories. Around three level teaspoons of liquefied sugar - called the dosage - is normally added to most champagnes at the last moment before bottling to balance the flavour and make it more palatable. But Ayala is now attempting to grab a bigger share of the highly competitive champagne market by offering its new sparkling rosé without the usual sugar dose. Even better, the new method does not lower the drink's alcoholic potency. Men get beer bellies and girls get champagne tummies, so anything that will allow people to drink as much champagne but with fewer calories is likely to be a big hit. After all the ladies are always looking for ways to reduce our calorie intake without losing out on fun. The small Ayala vineyard was once one of the great champagne houses before hitting hard financial times in the 1990s and going into bankruptcy. It was rescued by the nearby Bollinger company three years ago. Bollinger put top executive Herve Augustin in charge.

Good Night Sleep - A Cup Of Milk!

Are you one of these people that like to drink a hot chocolate before going to bed or even believe that if you can't sleep a hot cup of milk could help? Well there is now a product that ties right into this. Dreamerz is the safe and delicious way to get a restful night's sleep without unpleasant side effects. For years, many doctors and mothers have recommended a glass of warm milk before bedtime to help soothe restless children to sleep. Now Dreamerz has added a unique combination of two safe, active ingredients scientifically proven to promote relaxation and sleep: Lactium®, a protein from milk for relaxation and Melatonin, a hormone that helps regulate sleep cycles for sleep. In fact, in a recent study, Dreamerz helped people to fall asleep faster, wake fewer times per night and improve their overall quality of sleep without unwanted side effects. When used as part of your nightly bedtime ritual, Dreamerz is a delicious treat that will help you unwind and relax from the day, while preparing your body for the sleep you need. The best part about Dreamerz is that it really taste good. The product comes in three flavors--chocolate, vanilla and dark chocolate-mint.

Aubaine - Breakfast In London !

When the owners of Aubaine's came to London, they couldn't find the Parisian breads they liked, so they built their own boulangerie. Aubaine is a sophisticated, but relaxed re-invention of a French classic . They offer you the best breads and cakes money can buy in London. Their motto, Man certainly cannot live by bread alone, but, on the other hand, wouldn't want to live without it. Once you step into their store its all Paris; full of flair and light, fresh flowers and the delicious smell of freshly baked goods. French country furniture is mixed with urban, industrial finishes. In summer, the glass frontage folds back so Aubaine becomes a part of pavement life. It is like old Paris, but in the middle of London. And their is one more feature about Aubaine that you need to know about; Breakfast! This is one place you want to go for breakfast. The smell of freshly baked bread, a buttery croissant, that very first cup of creamy coffee, sturdy white porcelain and a newspaper--simple pleasures that make any morning a luxurious experience. Aubaine's breakfast follows the formula of butter croissant, pain aux chocolat, baguettes with home made jams and country butter, a grande crème or a mug of unctuous chocolate. Nothing better than starting an exciting day in London in a French bakery!

Bloomscape - Harvest Your Own !

Do you cook at home? Do you like fresh food and crisp food. Natural aromatics and herbs, rather then the good all McCormick? Well then you are just like me. You definitely need your own supply of garden fresh herbs and stuff. Most people don't have a garden or the time to attend to a garden. That's where Bloomscape comes in. These guys grow all sorts of stuff in miniature gardens and ship it to you, once you made an online order with them. Their pots are nice and yield a lot more, than does little plastic container of fresh herb the sell you at the supermarket. These pots also regrow and if you give them just a little care, there will be working for you for quite some time. They have a good selection from basil, oregano, parsley, rosemary all the way to little Italian tomato plants. These things are great and they will add a touch to your cuisine--not only for taste but they also happen to look good in a kitchen.

Pink's And Papaya King - The Best Dog East And West !

For 66 year now this hot dog joint has been one of the famous must-eat destination in LA. Paul Pink started this hot dog stand in 1939 and it stood on the same spot, giving the same quality of hot dog for years. This is LA's so-called hot dog stand to the stars. Once you walk through the doors and you will see the picture walls, you will understand that they all have been here--present or passed! Pink's has been able to build a real hot dog heritage over the years. The number one sell at Pink's is their Chili Cheese dog, but in my mind there is no dog on that menu that can beat their Chicago Polish Dog. Pink's started to market Hot Dog variations branded by the preferences of a particular celebrity. For example, The Ozzy Spicy Dog by Ozzy Osbourne which is composed of the spicy Polish Dog, Nacho Cheese, American Cheese, grilled onions, guacamole and chopped tomatoes. So for all you celebrities freaks out there--here you can knock yourself out with your favorites own hot dog. There is no better hot dog in LA - and on the West Coast for that matter - and you may encounter some real stars whilst going at it. Average wait in line (there is one day and night!) is about 15 minutes!

Pink's Hot Dog
709 N La Brea Ave (near melrose)
Los Angeles, CA 90038-3338


In 1923, a 16-year-old Greek boy named Gus Poulos arrived at the docks of Ellis Island from Greece. Penniless but industrious, he set his sights on achieving the American Dream. On a trip to Miami Gus came to love the various concoctions of papaya, pineapple and orange juices.In 1932, Gus opened his first juice store on 86th Street and 3rd Avenue in Manhattan, which at the time was an area heavily populated with German and Polish immigrants. After seeing the popularity of sausages in the neighborhood, he introduced the frankfurter to his juice stand, and business skyrocketed. Gus was very particular about his franks and insisted that Papaya King’s hot dogs be specially formulated. The Zagat dining guide has calls Papaya King the “best, stand-up lunch in the city”and a “must visit highlight of any trip to New York City. Critic Ed Levine of New York Eats calls it the “best hot dog in the world.” Papaya King has become a tradition with local residents, tourists, political and business luminaries, as well as the jet set of New York society. Papaya King represents the ultimate in quick dining – arguably the best hot dog on the East Coast!

Papaya King
179 East 86th Street
Corner of Third Avenue Between Third and Lexington

P.B. Loco - Gourmet Peanut Butter !

Their stores are only open four hours a day and sell peanut butter sandwiches for approximately $5 a piece, but things are just creamy for P.B. Loco. P.B. Locos operate two such sandwich stores in the Twin Cities, but they are now franchising their name and products nationwide. Peanut butter has enjoyed a recent surge in popularity amongst "comfort foods". Based on this, P.B. Loco has created a gourmet Peanut Butter line, that comes in twelve different and exciting versions. Classic crunch, Sumatra cinnamon raisin, raspberry dark chocolate, European cafe mocha, creamy white chocolate, sun--dried tomato, raspberry white chocolate, jungle banana, dark chocolate duo, Asian curry spice and cocobanana. And all of them are ultra creamy. And now you can order your gourmet Peanut Butter online even if there is no P.B.Loco store anywhere near by you. So if you remember your peanut butter jelly sandwich from your younger days, here is your chance to go at it again with an adult version--real gourmet peanut butter!

Ear To Ear - Till You Pop !

Whom would have thought that we ever had to look towards London to find that really special popcorn? Ear to Ear popcorn is a truly poptastic option that come in stylish tins. So called because it claims to make you smile from ear to ear, the perky popping corn comes from America’s Midwest, but this one is only available in the UK. And there is nothing traditional about these guys and their popcorn. Available in six grin-worthy formulas: pink Himalayan crystal salted; caramel; white cheddar; as well as a more adventurous salt and vinegar; sour cream and chive; or a daring Bombay-style masala, for those days when you yearn for something spicy and exotic minus the threat of dysentery. And because this popcorn is made in hot air rather than cooked in hot oil, you can eat as much as you like. Until you pop!

Tasmanian Rainwater - From The Edge Of The Earth !

This is bottled rainwater from the purest skies on earth , collected at “The Edge of the World”. Tasmanian Rain is uniquely pure rainwater captured on the pristine island of Tasmania, Australia. The air on Tasmania has been scientifically proven by the World Meteorological Organization to be the purest in the world. The rainwater is captured after crossing three oceans carried by the winds of the Antarctic. It is collected from the sky. This ultra-premium H2O has never touched the ground before it was puty in a bottle. Tasmanian Rain water has a refreshing velvety taste and is crisper when cold. Softer than spring water, lighter than mineral water it absorbs faster into the body and it naturally contains traces of hydrogen peroxide, which the body uses to stimulate its enzyme systems. It might seem eco-unfriendly to order water from so far away, but Tasmanian Rain is a carbon-neutral company and plants trees in Australia to compensate for the carbon it indirectly consumes. The pure stuff comes in super swank glass bottles (twelve or 24 ounce) with a pretty label. At first glance, it can easily be mistaken for a bottle of wine. So for all of you out there, that always like to put "the latest" bottle for water on the table--this is the one to go with right now!