Archive for November, 2008
How to Order Wine at a Restaurant
Posted by: | CommentsYou have called over people to your favorite restaurant for an exciting dining experience, and you wish to have the best dining experience. Moreover, dining is not just about the place you are eating at or the environment at the restaurant. It is also about the combination of food and the wine.

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It is a great art to be able to order the right wine-meal pair for the occasion and doing it in the right way ensures a memorable and unforgettable dining occasion. Generally, the leather bound wine list looks daunting and confusing with the number of varieties of varying price tags and origins (countries) However, you need not panic as every good restaurant serving wine, trains their staff especially for serving wine at the table (the Sommelier); often considered the server to guide you out of this puzzle.
A good wine-list has details regarding the wine name, producer and origins (country) along with its description, vintage and meal combinations.
Therefore, before ordering wine, it is appropriate to know your invitee’s wine and meal preferences. Thus, if both red and white wine is preferred, you can order either each one or any of the following: heavy white wine (an oak-filled Chardonnay) or the light red wine (light-bodied Merlot /Pinot Noir). Moreover, wine names are confusing and tough to pronounce, so best leave its announcement and other subtleties to the Server and save your face.
After, you have decided the right wine with the meal and within your price range too. Prior to serving all at the table, you are firstly required to give approval to the wine. It starts with the wine bottle brought over, you need to ‘check its label’, and its contents to make sure, that the wine is the one ordered. After opening the label, you need to check as to whether the ‘cork is not dry or cracked’ and looks as if it has been stored improperly. Next, the checking of the ‘wine sample’ is done, its color, clarity as very old wines ‘vintages’ shall look brown. Moreover, you need to ‘smell’ it and check out for vinegar that speaks of oxidation effect and the rusty/dull smell that speaks of cork being faulty. The same is checked out in the next step of ‘tasting the wine’. If all is okay, the real time of serving comes and the go-ahead signal is given to the server who shall serve the wine.
The ideal time for the above approval wine process ought to be 30 seconds. Moreover, the above tips ensure you a hassle-free time in selecting the best wine and making the dinner an exciting one.
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I Love Italian Wine and Food – Liguria Region, Tuscany Wine
Posted by: | CommentsIf you are looking for fine Italian wine and food, consider the Liguria region of northern Italy. You may find a bargain, and I hope that you’ll have fun on this fact-filled wine education tour.

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Liguria, also known as the Italian Riviera, is located in the northwest corner of Italy. It borders France, Monaco, and has a 350 kilometer (over 200 mile) coastline on the Ligurian Sea. The region is hilly and mountainous, but has been inhabited since prehistoric times. The Romans captured Liguria in the Second Century B. C. It was subsequently conquered by Barbarians, and by the Lombards. In area it is the third smallest Italian region with a population of about 1.6 million.
The land in Liguria tends not to be particularly fertile. Agricultural products include flowers, olive oil, fruits, and vegetables. Some claim that Liguria introduced pasta to Italy. Most of the pasta is wheat. Pesto is a regional specialty. A wide variety of seafood is available. Heavy industry is on the decline. Tourism is so important that in some areas the July and August population is ten or fifteen times that of the slow season. The area is particularly popular with retirees.
Liguria’s capital and largest city is Genoa, a city of six hundred thousand. Parts of the old city have been placed on the World Heritage list as of 2006. Among its many sights are the home in which Christopher Columbus was said to be born, and La Lanterna, the oldest working lighthouse in the world. Another special tourist destination is Cinque Terre, five tiny villages along the coast. They are a hiker’s paradise, but make sure that you are in good shape before attempting the complete route of about 13 kilometers (8 miles). This area is home to two DOC wines, Cinque Terre and Cinque Terre Sciacchetrà, neither of which is often found in North America.
Liguria devotes slightly under twelve thousand acres to grapevines, it ranks 19th among the 20 Italian regions. Its total annual wine production is about 4.4 million gallons, also giving it a 19th place. About 34% of the wine production is red or rosé, leaving 66% for white. The region produces 8 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. Almost 14% of Ligurian wine carries the DOC. Liguria is home to almost three dozen major and secondary grape varieties, somewhat more white than red varieties.
No international white grape varieties are widely grown in Liguria, whose most important white grapes are Bosco, Pigato, and Vermentino. Given its limited wine production, little Ligurian wine is exported to North America. In the unfortunate absence of any Ligurian wines, we are reviewing a Vermentino-based wine from Tuscany. If I am ever in Liguria, I promise to drink and review a few local wines.
No international red grape varieties are widely grown in Liguria. The best-known Italian red variety is Sangiovese, which is grown elsewhere including California. Other Ligurian red varieties include Rossese, Ciliegiolo, and Ormeasco, also known as Dolcetto.
Before reviewing the Ligurian-style wine and Italian cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Torta Pasqualina; Artichoke Savory Pie. For the second course try Cappon Magor; Ligurian Seafood Caponata (you may have to order this dish in advance). As dessert indulge yourself with Pandolce; Sweet Bread From Genoa.
OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.
Wine Reviewed
Rocca di Montemassi Vermentino Maremma Toscana IGT 12.5% alcohol about $12.50
Let’s start with the marketing materials. “Vermentino is an attractive, aromatic grape variety that is widely grown in Sardinia and Liguria. Montemassi believed that the conditions along the coastal Maremma region of Tuscany would be ideal. Their instincts were correct and the result is a pear/peach aroma wine that would be ideal as a sipping wine or with mildly spiced Mediterranean cuisine.”
My first pairing was with chicken thighs slowed-cooked in a sweet and sour sauce. The wine was floral, light tasting and refreshingly acidic. It was an excellent accompaniment to the dessert of thin, dry biscuits containing pistachios and almonds, which brought out the wine’s subtlety.
I then tried this wine with poached Tilapia fillets in a red pepper, onion, and chicken broth sauce accompanied by potato patties and green peppers in tomato sauce. The fish was delicate and not overwhelmed by the wine, which presented fruit and a bit of pepper. But frankly, the wine was too light and too short.
The next meal was kube, or kibbe, a Middle-Eastern specialty, balls of ground rice filled with ground meat. They were cooked overnight with potatoes in a somewhat spicy sauce. The wine was fruity and floral, with just enough acidity to counteract the meat’s fat and soften the spices. It was a fine companion for a side of more powerfully spiced Moroccan carrots. Just when I was thinking that the wine was a chameleon, changing itself to match the food, I tried it with fresh pineapple. The pineapple was excellent, its sweetness and acidity was a great way to end the meal. But in its presence, this wine was flat.
The cheese pairings had mixed results. Asiago is a nutty-flavored cheese from northeastern Italy. The wine went well with this cheese and seemed to pick up fruitiness. On the other hand in the presence of a strong, actually overripe, Pecorino cheese from nearby Tuscany it seemed to lose its flavor.
Final verdict. I don’t plan to buy this wine again. As a Tuscan wine it can’t meet the stiff local competition. I think I’ll wait for a true Ligurian wine. It may be a long wait.
Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine French or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. Presently his wine websites are http://www.theworldwidewine.com and http://www.theitalianwineconnection.com
Article Source: http://EzineArticles.com/?expert=Levi_Reiss
Mozzarella Cheese
Posted by: | CommentsMozzarella cheese is a mild flavoured and unripened variety of cheese. The origin of this cheese is Italy and it was traditionally manufactured from buffalo milk. But the manufacture of this type of cheese is now spread throughout the length and breadth of the Europe and USA and modifications have been made to produce the mozzarella cheese from cow milk.

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The mozzarella belongs to the pasta-filata class of cheese. It involves the technique of stretching the curd under hot water to get a smooth texture and stringiness in the end product. Hence, this type of cheese possesses good melting and stretching properties. It is one of the best options for producing pizza.
How to manufacture mozzarella cheese?
Procedure
1. Thoroughly clean the equipment and utensils required for cheese making and sanitize them with live steam.
2. Then the percentage of fat, casein and SNF of the milk have to be determined. The milk is generally standardized to 3-4% fat
3. Then the milk is pasteurized at 72°C for 15 seconds or 63°C for 30 min. and cooled to 30°C.
4. Active fresh starter cultures at the rate of 1-2% is added to the milk and thoroughly mixed. The acidity of the milk is tested before the addition of the starter culture. The temperature of the milk is maintained at 32°C. The milk is incubated at this temperature for 30 min. and again the acidity is tested.
5. Rennet is added after diluting to about 20 – 30 times of its volume with chlorine free water. The amount of rennet to be added is calculated according to the brand and make. The diluted rennet solution is poured slowly and uniformly into the milk and the milk is gently stirred.
6. After setting the milk for 30 min, examine the curd for its firmness. The curd is cut lengthwise with a horizontal knife and breadth wise with vertical knife.
7. After about 10-15 min. of cutting, start stirring the curd slowly and gently. Open the steam valve slowly and steadily and start heating the curd until the maximum cooking temperature of 42 – 44°C is reached. The curd is stirred slowly and continuously until its pieces become firm and elastic.
8. After the completion of cooking, the whey is allowed to drain out through a strainer. A trench is made in the centre of the vat to facilitate the drainage of whey.
9. After giving an allowance of 10-20 min. for whey drainage, the curd slabs are cut into blocks of 15-20 cm wide. The blocks are turned upside down when they are properly matted. The titratable acidity of the resultant whey is tested. The turning of blocks upside down is continued at intervals of 15-20 min.
10. Milling of the curd is done when the acidity of the whey reaches 0.70% lactic acid. The blocks are usually cut into strips by using stainless steel knife and then milled into small pieces.
11. The small pieces of curds are transferred into hot water at 85-90°C. Stretch and knead the curd properly under hot water so that the curd particles tend to fuse together and form a smooth texture and body. After proper kneading and stretching, the curd is moulded into balls or blocks and they are immersed in chilled brine solution.
12. After sufficient time of immersion under the brine solution, the mozzarella cheese balls are taken out, excess water drained and suitably packed and stored in chilled condition.
The mozzarella balls thus prepared can be utilized in its natural form or used to prepare pizza or used as a blend in the manufacture of processed cheese.
The author is a dairy expert, specializing in the technology and microbiology of dairy foods and holds a doctoral degree in Dairy Science; for more info on milk and dairy products please visit her site A Professional Dairy Site
http://www.dairyforall.com/cheese-mozzarella.php
Article Source: http://EzineArticles.com/?expert=Thenmozhi_Kathirvelu
Delivering Cut Above Customer Service
Posted by: | CommentsCustomer service? Two strange little words that are totally non-existent in today’s hurried, hectic, and non-personal world. As you read this article, I want you to think about what kind of service YOU have received recently. Whether that service was given in a restaurant, a retail store, grocery store, or maybe even at one of those “ten minute lube joints” when your car was ready to blow up because you went to long between oil changes.
In today’s environment when everybody wants it now, actually yesterday, versus tomorrow, customer service seems to be a long since forgotten, archaic or even “old fashioned” catch words. People equate customer service with being nice, as well it should be, but It seems as though customer service has no place it today’s world….or does it?? Lets take a closer look shall we?
Before I started to venture out into the retail world, most of my early recollections of what customer service should be, were in the realms of military and restaurant work. In most restaurants today, the customer rarely gets the kind of service that he or she thinks they deserve. Do customers really “deserve” to get quality customer service these days?? You BET they do…and they still expect it. What I would like to focus on in this article is not the why, but rather, the HOW to give that “Cut Above” customer service”
I will give some every day common sense and practical approaches to customer service, but I will also delve into the deeper maybe even entertaining ways to accomplish the mission. After all, we all know WHAT customer service is, or what it should be, but most people don’t know the HOW that is involved. It actually involves giving of yourself to make the “other guy” actually feel like they are important enough to make YOU give the effort. After reading this article, you will have the tools necessary to at least get started on your road to better customer service. Utilize these valuable tools, and you might even find yourself with a few more friends and business associates that actually stand up and take notice…of the new you.
The customer IS always right – Yes folks, this old fashioned saying still rings true even if we don’t like to admit it. Now don’t get me wrong, there are times when that customer isn’t right, and you and I know it. However, it is our job as retailers or business owners to take a moment and actually remember this, as if it were the most important concept to remember – because it is. Customers are our lifeblood and without them, we have no business. We had better start taking a closer look at how we…and our employees conduct themselves in relation to treating customers like they deserve to be treated. In the 21st century, customers have innumerable options available to them, to buy anything under the sun, from chewing gum, to that shiny new car fresh off the lot. They can go to the “Mega” stores, Ma & Pa’s discount outlet, or any myriad of places in between. Here is the bottom line: If YOU want to keep your customers happy, and you want them to spend their time in, and their money on YOUR business, you had better start treating them that way. Make absolutely certain that you make YOUR business their “business of choice” for their consumer needs. If sales are important to you, then customers are important to you. Do what you have to do, when you have to do it, and for how long you have to do it, to make customers know that they are right. They ARE, after all, the reason you stay in business. One more item of note that could be of some use to you in your road towards better customer service….SMILE once in a while. A warm friendly smile goes a long, long way in customer relations. Even the most irate, difficult, and possibly downright obnoxious customer can be swayed “back to the light” so to speak with a simple sincere smile. That leads me into my second point to ponder.
Turn complaints into a Challenge – A challenge you say?? Why yes of course. This may sound crazy to you, but I thoroughly enjoy turning a customers complaint or “concern” if you are more politically correct, into a challenge. When I know that a customer for whatever reason isn’t satisfied with their service or the products that they have received, I use a little something called HOSPITALITY to deal with it. The old adage “kille’m with kindness” could not ring more true. Bells and whistles should ring with loud and reckless abandon here. Hospitality is of paramount importance not only in keeping loyal customers loyal, but also turning a potential lost customer into a sustained customer. It is totally inexplicable to me how so many employees in stores; even MANAGERS have no clue how to go about handling a customer complaint. Its not rocket science folks. A meteor isn’t going to fall from the heavens, smack you on your forehead and “bing” you got it. A little common sense, a lot of genuine sincerity, and some tact will go a long way in resolving the issue. First thing you need to do, even if it pains you to do so…is SMILE. I cannot stress this point enough. Listen to the customer. Make sure you understand the concern and what the customer is feeling about the situation. Always give an apology for the wrong that was done. If you or your business did something to make a customer that upset, and apology is always in order. Explain to the customer honestly what you intend to do about the situation…and do what you have to do to make it right. Lastly, thank the customer…yes, I said THANK the customer for bringing the problem to your attention. It empowers the customer and gives them a sense of accomplishment and makes them feel as though they are important to you. Consider this, that every customer complaint may actually give you an opportunity to differentiate yourself from your competition. If handled effectively, complaints may actually increase customer and brand loyalty. I like to look at it like this: Make it a goal for EVERY single customer that walks through your door to have a better impression of your business when they leave…than they did when they came in. Handle that customer with care and with sincere professional courtesy and see what happens. Do that, and you will have loyal customers for life.
Use those two little words “Thank You” – “Thank you”…it rolls off the tongue so easily, however, it is rarely ever used anymore and people look at you as though you had just been scheduled for a lobotomy. Thank you, while only two little words, believe it or not can move mountains. These two words need to be used several times in the process of a business transaction. It reaffirms the customer’s belief that he or she really is important to your business. They are important to you…aren’t they?? If they are, then these two little words need to come out of your mouth as often as possible. Believe it or not, people are indeed human. Even if a customer, in their mind has not had the best experience with your establishment, a simple thank you, coupled with a warm and sincere smile, can go a tremendously long way in having that customer come back. Customers are our lifeblood folks. Blame the economy, call it a recession, or whatever you want, but the real reason that businesses are going under is that they have lost site of what customer service is all about. Many times customers could have been saved if the time and effort would have been expended to do so. Don’t ever be afraid to say thank you to a customer, every time…in every circumstance. They are the reason that we exist. They pay our salaries folks. Extend a little gratitude. We don’t personally have to think that they are our number one priority all the time, but we sure better make THEM feel like they are. These two little words could be crucial in the revitalization of your organization. “Thank You sir/mam for your business, we really appreciate you. Please visit us again”. See that wasn’t so hard was it? Not at all.
Always be upfront and Honest – Honesty IS still the best policy around. When we are upfront and honest with a customer, in every situation, your reputation will be firmly established. A good business reputation is something that money cant buy and is quite priceless when you think of the ramifications of the alternative. If your business makes it a habit to always have honesty and integrity in all of their dealings, customers will sit up and take notice. Honesty is devoid in many places today and the idea of “making a quick buck” has taken the place of: “Sir/Mam, we really don’t have that in stock right now, but if you would like, I can offer a replacement for you”, or how about this: “Sir/Mam, that sandwich has been sitting in the tray for about an hour, can I make you a fresh one?” That customer will be shocked, probably to the point they might even be speechless. Give them that honesty and integrity every time and your business will grow by reputation. The more people can trust you personally, and trust that your company will be forthright and honest with them, the more they will continue to patronize your establishment. Never…ever lie to a customer under any circumstance. If something isn’t so, say so. If it is, then say it is. Wouldn’t it be refreshing to get back to the days where a man’s handshake…was as good as his word? That concept is Old fashioned you say? Maybe so, but it still works.
Take the time and make the effort – Do you want to have a successful business? A simple yes will not suffice here. You need to ask yourself WHAT will it take to make my business successful? A little time and effort into giving good customer service will be invaluable to any business. Its one thing to have the inventory, a plan of action, a mission statement, and good location, enough employees, etc., etc., but if you don’t take the time and make the effort to provide this “cut-above” customer service, I am afraid it will all be for naught. Customers need to shop for goods; that is a given. However, they do not…I repeat do NOT have to shop with your business. They have alternatives, some maybe even more glamorous, cheaper perhaps, and maybe in a more desirable location. The trick is, to make those customers FEEL like they are special. Be extremely hospitable from the time they walk through the doors until the time they leave. Do this, even if they decide not to purchase anything. Your actions, body language, sincerity and hospitality all carry intrinsically more weight than you can possibly imagine. Customer service is “given”, but genuine hospitality is “Felt”. Make that customer feel like they are important to you and that you undoubtedly and without question value their business. A personal greeting when they come through the door and a thank you in acknowledgement of them “stopping by” when they leave are always in good taste…and good business. I will make an analogy for you to ponder. Would you rather dine in a “fine” dining establishment with fancy silverware and bow-tied waiters and receive poor customer service and average food OR would you rather dine in a totally average restaurant, with decent food that gave excellent customer service and made you feel welcome? The latter I would say anytime. I will trade all the fancy and lousy service for average and great service anytime
Well folks THAT is really what it is all about. You know it, I know it, and more importantly….your CUSTOMERS know it. Put these ideas into motion, have your people buy into it, take the time and make the effort to give “cut above” customer service. I would be willing to bet that you will see an increase in not only more loyal customers, but referred customers as well. Business by reputation is a valuable thing, but it does take work. It takes “Cut above” customer service.
Galen P. Sanderson is the founder and director of the customer-service consulting group, Carolina Consulting, former CEO of the Direct Sales Company Shopping In The South, and is currently an Independent Rep for the Health and Wellness company, Advocare. http://www.advocare.com/0508136 He has been directly involved with human relations and customer service work for over fifteen years. Possessing a wealth of knowledge in the areas of customer service, hospitality, and business coaching, he truly enjoys working with and helping people. To contact him to speak to your group or organization you can reach him at: Galen@successpromotions.com or by phone at: (803) 322-3162.
The author is an Independent Advisor with AdvoCare Health and Wellness. He can be reached at (803) 222-3162 or at: galen@successpromotions.com His personal AdvoCare website can be located at: http://www.advocare.com/0508136
Wild Game Meats – The New Health Conscious Choice
Posted by: | CommentsOver the last few years, more and more people are adding healthier alternatives to their diets. As a society, we’re becoming much more knowledgeable about healthy choices, fat content, and artificial ingredients. There has been a growing trend away from some of the traditional high fat and high cholesterol meat choices, while seeking out healthier, easy-to-prepare alternatives. Certain types of wild game meats, previously largely unavailable in the marketplace, are turning up more and more frequently on restaurant menus and dinner tables.
The term “wild game” generally refers to wild animals and birds. Let’s contrast wild game with farm-raised game. Farm raised game are originally wild species of animals and birds that have been raised for sale under existing State regulations. These regulations are important to consumers because game species raised on farms under appropriate conditions can be sold via the marketplace to the end consumer.
Conversely, wild game species cannot be sold, but can be harvested (hunted) for personal use. In essence, farm-raised game are specifically intended for the consumer marketplace, and are proving to be more and more popular as people discover their health benefits in comparison to traditional meats. Further, those who may have been put off from trying unfamiliar types of meats are often pleasantly surprised at the mild, lean taste of game meats. Today’s restaurant patrons will often see choices such as buffalo, ostrich, elk, caribou, and even rattlesnake. That said, the term wild game meat is still widely used and widely accepted as encompassing non traditional meats.
Health Benefits and Availability
Elk and ostrich are two types of game meat occasionally seen on menus and via online providers. Elk, for example, is lower in fat than most meat, poultry, and fish products. Typical elk meat is extremely lean, generally slightly less than 1% fat content. Ostrich generally ranges from 2-3% fat. On the other hand, traditional meats are much higher in fat content. Ham is approximately 6% fat, chicken breast 2-4% fat, and roast beef 6-10% fat.
As an added benefit, wild game meats are extremely high in protein and low in carbohydrates. These benefits have led to higher demand, particularly as consumers try these cuts of meat and learn how good they taste and how easy they are to prepare. While these meats are infrequently available in supermarkets, several specialty suppliers sell directly to the consumer market.
Summary
Wild game meats are rapidly becoming part of mainstream diets and restaurant choices due to their savory taste and health benefits. Elk, buffalo, ostrich, caribou, and many more types of wild game are more available than ever and easy to prepare as roasts, steaks, and burgers.
Jim Hofman enjoys preparing new and interesting healthy menu items. Recently, he has discovered a passion for preparing wild game meats as an alternative to traditional cuts of meat.
To learn about wild game meats and see easy-to-prepare wild game recipes, visit:
http://www.squidoo.com/wildgamemeats
Article Source: http://EzineArticles.com/?expert=Jim_Hofman
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