For the past 2 1/2 years I held the position of assistant buyer at a home decor/lifestyle boutique in the downtown design district of Savannah. I had an impulsive moment (so out of character for me) over the summer, I went into work one morning and promptly gave my 2 weeks notice. Then hightailed it to Washington for several weeks of R+R and regrouping. Yes, clever girl that I am, I left a plum position in these tough economic times without another job lined up. Several nail biting weeks were spent looking for a suitable replacement, and I found it, at a high end French linen shop. After working with such lines as SFERRA, Matouk, Pine Cone Hill, Scandia, Roberta Roller Rabbit, I know my linens. So, like The Jeffersons, I'm "movin on up".
Last week I tried my first bar of Vosges chocolate. Being that I'm a fan of the savory and sweet (Fran's Smoked Salt Caramelsbeing one of my favorite indulgences) I picked up a petite bar of Vosges Mo's Bacon Bar from Wright Square Cafe. Despite the petite size, .5oz, it came with the hefty $2.50 price tag. Care for a bit of back story? The creator of Vosges, "Katrina Markoff, utilizes the original methods of French confectionery artistry which she learned during her training at Le Cordon Bleu in Paris. Having graduated from Le Cordon Bleu and having worked extensively in France, Spain, Italy, Southeast Asia and Australia her collections of haut-chocolats have great, worldly inspirations. The infusions of rare spices and flowers combined with premium chocolate give a delicate balance of flavor, leaving you with a layered and lingering sensation of spice and chocolate, a true haut-chocolat experience." On the back of the bar Katrina advises you to do the following:
Breathe...Close your eyes and take 3 deep ujjayi breaths.
See...There should be a glossy shine to the chocolate bar, indicating a good temper.
Smell...Inhale the chocolate, fruit, herb or spice notes deeply through your nose.
Snap...Hear a crisp, ringing pop.
Taste...Take a small bite, within thirty seconds, the chocolate will slowly being to melt around your tongue. Take a deep breath and notice the lingerings of flavor and sensation.
I'm such a sucker for this kind of copy writing. Even though I admit to doing all of the above, even if I had not, I still would be raving about the deliciousness of this bar. Applewood smoked bacon + alderwood smoked salt + deep milk chocolate = perfection. This is just one of many intriguing exotic (Ginger + wasabi + black sesame seeds, oh, my!) bars created by Katrina. And how about the whole candy bar library? Yes, please.
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This month I'm crushing on
Mr. Pink Rosé And Why Am I Mr Pink Mr Pink Rosé by Underground Wine Project is back for its second vintage. A Collaboration between Mark Ryan Winery and Sleight of Hand Cellars. Bright and fruity, with just a hint of sweetness. The nose has the essence of orange blossoms and nectarines, while the palate shows flavors of watermelon, grapefruit, and strawberry yogurt. Do stock up or be sorry!