"The Ceslie Show" guests Chef Michael Cimarusti, Divya Gugnani, Kenneth McClure
CULINARY WEEK on THE CESLIE SHOW featuring Chef of LA's "Providence" Restaurant and "Top Chef Masters" Michael Cimarusti; NYC's Restaurateur and night life nabob of "Hospitality Holdings" Kenneth McClure; C.E.O. of BehindTheBurner.com, Divya Gugnani. Live on "The Ceslie Show"
KENNETH MC CLURE
MY POST-SHOW BLOG:
31 August 2009/NYC:
I had so much fun on today's show kicking off a special week of programming dedicated to Culinary and Entertaining. One of my favorite regular guest experts with CESLIE: The Women's Network™ is the CEO and founder of BehindTheBurner.com, Divya Gugnani. Here are her six tips that she mentioned on today's show:
"Divya's Six Tips for Cocktail Success"
--The 15-Minute Tip: Take the white wine out of the fridge 15 minutes before serving, and put the red wine in the fridge 15-miuntes before serving
--Try garnishing your cocktail with a cinnamon stick, edible flowers or fresh pineapple.
--If you don’t have an ice crusher, put some cubes in a towel and break them with a mallet.
--Soften lemons/limes by rolling them in your hands and on your countertops, this will help get the most juice out.
--Match the weight of the food to the weight of the wine. Lighter foods tend to pair well with lighter wines. A light fish dish, or a simple salad paired with a light crisp white such as Pinot Grigio or Muscadet usually works well. Conversely, full-bodied dishes such as veal stew or a New York Strip steak work well with richer wines such as Zinfandel and Cabernet Sauvignon.
--Planning wine for a party? For cocktail parties - Figure on 1 - 1 /2 glasses of wine per person, per hour. For Dinners: Depending on length of dinner, number of courses and day of the week, figure on 1/2 - 1 bottle of wine per person. One case of wine yields approximately 75 drinks