Crush remaining 1 teaspoon peppercorns in a mortar and pestle, and set aside for garnish.. Divide shaved ice evenly among 6 to 8 (6-ounce) paper snow cone cups or glasses.
Although established as an AVA in 1987, wine growing in the region dates to 1867.Moraine soils provide good drainage, and there’s just enough warmth in this cool-climate region to achieve success with dozens of red and white grapes varieties.. Fennville.
The Fennville AVA was established in 1981, just the country’s third appellation to be recognized.It sits within the northwestern portion of the larger Lake Michigan Shore AVA, between South Haven and Saugatuck.Fennville has a climate similar to Lake Michigan Shore but with more prevalent sandy soils.
Pinot Noir, Pinot Gris, Chardonnay, and Riesling thrive here.. Leelanau Peninsula.The vineyards on Michigan’s resplendent pinky finger sit on a peninsula between Lake Michigan and Grand Traverse Bay.
Founded in 1982 by owner Bernie Rink, of Boskydel Vineyard, and Larry Mawby, of L. Mawby, this hilly region boasts various soil types, but tends to consist of well-drained sandy loam.
Mawby first gave the region prominence with his range of sparkling wines.When you build flavor from the bottom of the pot like this, the flavors continue to transform, concentrating even further when you add then reduce aromatic liquids — in Leonti's case, adding crushed tomatoes and white wine, which cook down to a tomato-wine-soffritto jam full of umami.
That flavor base gets rehydrated with water, then cooks down again with the kale and bread — the latter adds tangy flavor and disintegrates into the soup to add texture.Finally, cooked beans — both whole and pureed — go in, thickening and tightening the soup into a porridge.. Leonti served many of his courses in gold-rimmed Richard Ginori china to frame his food in the Tuscan context.
His restaurant's fare was big-city fine dining meets cucina povera, the Italian cooking tradition born of necessity that elevates humble ingredients into dishes fit for a king.I asked him about the restaurant's tightrope walk between high and low.
(Editor: Simple Slicers)