About Me

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I moved to NYC when I was 19, and immediately began working full-time on my BA while working at Gotham Wines & Liquors.  Within a few months, I went from stocking shelves to being a buying agent.  I quickly took on more responsibility, where my marketing, sales and business talents helped me to eventually run the store as Director of Operations.

During my career, I have run many formal wine tastings - including selecting, pairing and presenting wines and other alcoholic beverages to many organizations. Topics have ranged from Rare Boutique Wines from Around the World to Wine & Chocolate to Great Wines Paired with Authentic Ethnic Foods.

My creative sensibilities have helped to start many wine trends.  I helped initiate local interest in lesser known varietals and producers. Often been quoted in the Wine Spectator, New York Times, Wall Street Journal, Wine and Spirits, Beverage Media, Food & Wine, for my recommendations.  

Certified Sommelier

Sake Sommelier

Wine Educator

Friday, June 10, 2011

What will you make with the best figs from Greece and Turkey?


I’ve tried Figenza Fig Vodka for the first time about a year ago and I fell head over heals with the product from the first smell. What can I say? Maybe it is the Greek in me, or the fact that I LOVE Figs.
 
Today I’ve received my second sample of Figenza Fig Vodka; the  aromas of fig, tropical fruit, floral notes combine with a hint of sweetness makes this vodka hard to resist in any way, shape or form.

Since I have been telling my daughters that I will make Tiramisu for dessert for several days now, Figenza become my inspiration and the main ingredient in this dish. I always like to use a different type of a liquore in my tiramisu and today it was the Figenza Fig Vodka.

For dinner I prepared a new recipe of roast chicken that I found in the June 2011 issue of Food and Wine, with a side of greek roasted potatoes (no recipe needed for this one) and a green salad.

To complete the meal a bottle of the Clendenen Family Vineyards Petit Verdot 2005 was opened. A luscious wine, full of dark berries, forest brush aromas, with firm soft tannins on the palate and an amazing long finish.

Overall this hot, steamy Thursday in June became very special simply because I let my ingredients express themselves; an amazing dinner on a weeknight with a memorable wine and a superb dessert .

What will you make with the best figs from Greece and Turkey in your glass?





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