Yao Ming + Wine = Yao Family Wines

Is this as funny to you as it is to me?


Yao Ming Courts China's Wine Boom
Source: WSJ
By JASON CHOW
Nov 28th

Chinese NBA star Yao Ming is launching his own California winery as China's thirst for wine intensifies. The former basketball pro speaks to The Wall Street Journal's Jason Chow.

While Yao Ming was growing up in Shanghai, wine was served with ice cubes. It wasn't until the 7-foot-6-inch Chinese basketball star spent time with National Basketball Association teammate Dikembe Mutombo, a 7-foot-2-inch Congolese player, that he began to appreciate wine.

"I always watched him at our dinners and I'd sometimes ask him 'Why are you doing that?'" said Mr. Yao, swirling an imaginary glass. "I was just trying to copy him."

Now retired and living in his native Shanghai, Mr. Yao is an unlikely connoisseur and a trailblazer on the Chinese wine scene. The 31-year-old is launching his own Californian winery geared exclusively for the Chinese market this week called Yao Family Wines.

Distributed by French beverage giant Pernod Ricard SA, bottles in the first 5,000-case run will be labeled simply Yao Ming and aimed at the top end of the market.

The wine, made from cabernet sauvignon grapes harvested in 2009 from California's Napa Valley, is priced at 1,775 yuan (US$289) a bottle. (The price includes a 27% import duty and a 17% sales tax.) A second wine, called Yao Family Reserve, will be released later this year, and its small 500-case production will be even pricier.

"I really like Napa Valley," said the former center. "California represents vacation, casual [living], sunshine-everything related to a good quality of life."  Yao Family Wines currently doesn't own any vineyards in California, but is aiming to acquire land in the next few years.

California couldn't have a better pitchman in China than Mr. Yao. He is one of the country's biggest stars and is credited with boosting China's interest in the NBA. During his nine seasons with the Houston Rockets, his games were broadcast on national television in China, and he was selected to carry China's flag during the opening ceremonies at the 2008 Olympics in Beijing. He has endorsed everything from Apple Inc. products to his father's Chinese restaurant in Houston.

Mr. Yao's appreciation for wine grew in parallel with its acceptance in his home country-wine consumption in China doubled from 2005 to 2009. But wine imported into China came predominantly from France, and he spotted a market opportunity for Californian wines.

Mr. Yao asked BDA Sports International, the agency that represents him, to explore the idea of starting his own Napa Valley winery. In 2009, with BDA's assistance, he found a team of wine experts to help him realize his vision, including winemaker Tom Hinde, who had made wines for Flowers Vineyard and Winery and Kendall-Jackson Wine Estates. "We tasted a lot of wine together and got to know him in a way so I could express his personality in the wine," said Mr. Hinde. "He's physically imposing, but he's also very personable and gentle. We wanted to capture that in the wine."

Mr. Hinde insists Yao Family Wines isn't a short-lived bid to capitalize on China's wine boom and the star's celebrity before either of them wane. He said the business plan is based on a 10-year timeline.

Mr. Hinde and four others involved with the winery are minority shareholders in the venture, while Mr. Yao is the principal owner. Neither Mr. Yao nor his winemaking team disclosed how much has been invested, though wine-industry experts estimate that it requires $2 million to $5 million to get a winery to reach full production.

While most of the wine sold in China is from domestic sources, the imported market has grown dramatically. Bottled-wine imports-as opposed to cheap bulk wine that is imported in large tanks for bottling in China-grew 240% from 2008 to 2010, according to data from China Customs.

China has a heavy bias toward French wines. Last year, France led bottled-wine imports with a 47% market share. Australia ranked a distant second with 16% of the market. The U.S. came in sixth, trailing Italy, Spain and Chile, with a 6.4% share.

Chinese collectors have bid top dollar for the world's most sought-after bottles of Bordeaux and Burgundy at auctions in Hong Kong, putting the city ahead of London and New York in sales.  In September, an anonymous Chinese bidder spent $539,280 on a single lot of 300 bottles of Château Lafite-Rothschild wine at a Sotheby's wine auction in Hong Kong.

Mr. Yao's new winery isn't his only business venture. He is the owner of his first professional basketball team, the Shanghai Sharks, and an investor in a digital-music site called Top100.cn.  Mr. Yao is also attending classes at Shanghai Jiaotong University. He is going to miss a day of school this week for one of the many launch events scheduled for the new winery.

"I'll need an extra bottle for my history professor so he can give me a good grade and let me skip his class," Mr. Yao said.

Le Poulet du Ad Hoc . . . and Snickers Cake

This evening, we made our first recipe out of Thomas Keller's ad hoc at home cookbook -- and it was amazing!!!

A note 'To the Woman Who Ate Everything' blog contributor:  You were absolutely right.  The Whole Roasted Chicken on a Bed of Root Vegetables recipe was easy and absolutely delicious.  There is no reason for us to buy rotisserie chicken ever again!  Next on my list is the ad hoc chicken potpie recipe that you've been talking about for at least a year.

I have to admit that I was a bit wary about making the recipe, not having roasted a chicken before and thinking it might be dry, but no, it was JUICY, and the roast vegetables were fabulous.  We had the chicken & vegetables along with mac & cheese a la the America's Test Kitchen classic recipe.

For dessert, it was Snickers Cake which took literally 3 hours to make (I started the cake yesterday).  I would make the cake part of the recipe again, but not the buttercream -- like one of the reviewers on epicurious noted, it was TOO buttery.  I added 6 more oz of chocolate just to tone down the buttery texture and flavor.  I mean, I love butter, but this buttercream frosting just wasn't as great as other buttercream frostings I've had (plus, it took a long time to make).
http://www.epicurious.com/recipes/food/views/Snickers-Cake-2750

Whole Roasted Chicken on a Bed of Root Vegetables

Snickers Cake

An Italian Thanksgiving Feast

Last year, we had a Texas Thanksgiving with brisket, cole slaw, mac 'n cheese, and blueberry cobbler.

This year it was Festa Italiana -- complete with homemade pasta.

Need a place to dry your pasta?
We stuck cooking utensils under the plates in our cabinets.

Prosciutto, Parmesan & Breadsticks

Panzanella Salad
Fresh Pasta w/Spinach, Mushrooms and Parmesan
in a Beurre Blanc Sauce

Steaks in a Mushroom and Gorgonzola Sauce

Pannacotta w/Balsamic Raspberries
Chocolate Biscotti

I realized yesterday that we forget to serve Limoncello with dessert!

Panzanella Salad Recipe
http://www.epicurious.com/recipes/food/views/Grilled-Panzanella-366695
Notes:  Added romaine lettuce and black olives; didn't use as much lemon zest & lemon juice (too acidic); made large croutons with the sourdough bread by cutting the bread into cubes and broiling them.

Pannacotta w/Balsamic Raspberries
Food Fiend:  I need your recipe for this and the biscotti!

Oyster Ice Cream: A Thanksgiving Tradition Mark Twain Could Get Behind

Something to consider for your Thanksgiving meal. 
Have a wonderful Thanksgiving!!!

the salt (NPR's food blog)
11/23/2011

Chef José Andrés grew up in Spain, but he has embraced Thanksgiving as a window into American history. That's why the guests at his Thanksgiving dinner might be starting off with oyster ice cream.

Oyster ice cream was a favorite of Mark Twain's, Andrés explains on NPR's Tell Me More, and it shows up in Tom Sawyer. Now, the dish is featured at America Eats Tavern in Washington, D.C. That's a collaboration between Andrés and the National Archives, and is designed to explore classic American dishes and how they have changed through history.

Oyster ice cream may taste less peculiar than it sounds. The base is made by gently heating oysters and cream, "almost like you make the oyster stew," Andrés says in his accented English. "You will get that cream, with the beautiful oyster salty, briny flavor." Run it through an ice cream freezer, and he says the result is "this amazing oyster-flavored ice cream" – one that's savory, not sweet.

Oysters hold a prominent place in American food history, as NPR's Eliza Barclay has reported. New York City was Oyster Central in the 18^th and 19^th centuries, with oysters sold on street corners and at huge open markets. A dish of oyster ice cream topped with a single raw oyster on the half-shell "would be an amazing snack to start your Thanksgiving celebration," Andrés says. "That might seem very modern, but it is almost 200 years old."

Andrés also finds inspiration in Amelia Simmons, who wrote what is considered the first American cookbook, American Cookery, in 1798. "Many books at the time were copies of English textbooks. But she put her own take on those recipes," he says.

He is charmed by her "pompkin" pudding, a precursor of the pumpkin pie made with cream, eggs, nutmeg, ginger and mace. It's not unusual to see ingredients persevere through history, Andrés says. "But technique allows us to make recipes that are lighter, more flavorful."

Simmons also describes how to use cranberries to make a tart, rather than the traditional cranberry sauce. "The recipe is very simple, only three lines," Andrés says. Simmons strained the cranberries into a thick sauce, put them in a crust, and popped it into the oven.

And even though Andrés is a fan of turkey, he won't be serving it this Thanksgiving.  "This year, I'm making a baby roasted pig," Andrés says. "Traditions are there to be kept. But also traditions are there to be created. So I don't want to feel guilty, but sometimes, [it's] not only honoring the tradition of turkey but bringing new foods and items to the Thanksgiving menu."

Source:  http://www.npr.org/blogs/thesalt/2011/11/23/142669973/oyster-ice-cream-a-thanksgiving-tradition-mark-twain-could-get-behind

Recipe: Vietnamese Bahn Mi Burgers

I thought this 'burger' version of the Bahn Mi sandwich looked interesting.  We made it last night for dinner, and it was easy, fast and delicious.

Modifications I made:
- Made half the amount of mayo spread and still had more than enough
- Used sriracha instead of Tabasco
- Instead of making burger patties, cooked the beef (crumbled)

http://www.foodandwine.com/recipes/vietnamese-style-banh-mi-burgers

Recipe: The Best Tortilla Soup Recipe Ever

Living in Texas, I've eaten a lot of tortilla soup.  This recipe from America's Test Kitchen is the best ever!  I like it because it has complex flavors and a nice kick to it.  I added shredded cheddar cheese to my soup (in addition to the cotija).

Here's the America's Test Kitchen recipe I found on someone else's blog:
http://www.cookography.com/2007/tortilla-soup

Recipe: Spicy Green Bean and Tofu Stir-Fry with Ground Bison

Just made this for dinner tonight. 

Spicy Green Bean and Tofu Stir-Fry with Ground Bison
http://www.foodandwine.com/recipes/spicy-green-bean-and-tofu-stir-fry-with-ground-bison
(from the Nov 2011 issue of Food and Wine Magazine)

We used ground beef instead of ground bison, and I added sriracha sauce to my own plate to add some heat.  It was EASY, delicious and healthy!

Creative Uses of Foie Gras

Foie gras martini @ Andre's at the Monte Carlo
Foie gras peanut butter & jelly sandwich @ Michael Mina at the Bellagio

I'd be interested in trying these menu items -- they sound intriguing.

http://www.forbes.com/sites/lisamogensen/2011/10/13/foie-gras-martini-anyone/

"Restructured Meat" ~ includes the McRib, chicken nuggets, meat the U.S. military buys. . .

I had never heard of restructured meat.  While it sounds gross, it is just a meat technology.  It's a process where salt is used to extract proteins from the muscle.  The proteins become an emulsifier that holds all the little pieces of meat together in whatever shape is desired.

http://www.npr.org/blogs/thesalt/2011/11/04/142018151/from-nebraska-lab-to-mcdonalds-tray-the-mcribs-strange-journey?ft=1&f=1053

I'm getting the hang of making souffles

Here's my cheddar, scallion, sausage & bacon souffle with a side salad.  The souffle is deflating already, though, as I'm taking the photo.  You know, I don't understand the fear people have of making souffles -- it's really not difficult!

I'd recommend this one if you're in a breakfast-y mood:
http://www.epicurious.com/recipes/food/views/Cheddar-Bacon-and-Scallion-Souffle-12789

And the Yogurtland Late Fall Flavors Are. . .

Chocolate Hazelnut
a rich, smooth chocolate base is blended with the distinctive flavor of roasted hazelnut just like the creamy and popular spread

Cranberry Raspberry Tart
a sweet and tart combination of cranberries and raspberries made with real Ocean Spray fruit juice

Snowflake Mint
a refreshing sweet taste of cooling peppermint flavor

These flavors will be available tomorrow, Nov 5th!

The Most Amazing S'mores Dessert

I had the most amazing S'mores dessert today.  It was the S'more Brownie -- homemade graham cracker crust, decadent brownie, topped with marshmallow and some amazing graham cracker cookies and a side of marshmallow ice cream.

The restaurant had some really interesting drinks too. . .
http://craveamerica.com/drinks_westend.html

Recipe: Tired of the same 'ol burger?

I'm not sure which magazine clipping these burger ideas came from (I think it was InStyle Magazine from a while back).  We made the first 2 which were simple and tasty.  We haven't tried the other 2, so if you do, let me know how they turn out!

1.  Sriracha hot chili sauce, roasted red pepper and grilled pineapple (left, in photo)
     Inspired by The High on Fire at Kuma's Corner, Chicago

2.  Burger with brie, fig jam, arugula and caramelized onions (right, in photo)
     Inspired by The Six Weeker at Stout, Los Angeles

3.  Organic free-range egg, aged white cheddar and sweet chili sauce
     Inspired by The Sunny Side at Roam Artisan Burgers, San Francisco

4.  Prosciutto, red-onion marmalade and brie
     Inspired by The Mustang Sally at Burger and Beer Joint, Miami

Happy Halloween, everyone!

"Sex. Coffee. Two things we can't seem to live without."

"The Coffee Wars Get Recaffeinated"
http://www.forbes.com/sites/patrickhanlon/2011/10/26/the-coffee-wars-get-recaffeinated/

Interesting Forbes article on the coffee wars -- I love the last line which is the title of this blog entry.
Personally, I still love Starbucks as my 'third place,' but then again, there aren't any other options other than Dunkin' Donuts here in town (which is so sterile and uncomfortable to me).

Another Souffle Success!

Woohoo!!!  Another souffle success!  We made Gruyere and Parmesan Cheese Souffles for dinner last night.  Had a simple greens & tomato salad with red wine/olive oil/shallot/salt/pepper dressing and a bottle of Stag's Leap Wine Cellars Karia Chardonnay.  I am now confident that I can make souffles for guests.  Who wants to come over for dinner?  : )

I made half of this recipe:
http://www.epicurious.com/recipes/food/views/Gruyere-and-Parmesan-Cheese-Souffle-103223

I love beets; and my first souffle ever!

I went through the Nov's Food and Wine Magazine and saw the recipe for Roasted Beets & Carrots with Goat Cheese Dressing.  We made it last night with steak & frites and will definitely make it again!  We cut the recipe by half and also skipped step 4 since I didn't want to eat the beet tops.  I love beets.
http://www.foodandwine.com/recipes/roasted-beets-and-carrots-with-goat-cheese-dressing

For dessert, I wanted to try my hand at making a souffle.  It was success, and my souffles rose!!!!  So exciting.  We did a quarter of the recipe for this one since I only wanted to make 2. 
http://www.epicurious.com/recipes/food/views/Warm-Milk-Chocolate-Souffles-with-Vanilla-Ice-Cream-107329

Tonight, I'm going to make a Parmesan & Gruyere Souffle.  Yummy!

If you're in Denver, check out 2 places

Just got back from Denver, and I have 2 places that I'd HIGHLY recommend going to.

For Late Night Drinks
The first is Green Russell which was recommended to me.  It's in Larimer Square, and is a little hard to find because it's down a corridor and then down some stairs.  Thank goodness I asked the hostess exactly where it was when I made a reservation (reservations are a must to get in) because I think it'd would've taken us some time to find the place. We went down the stairs and thought we were in the wrong place because there wasn't any signage with the 'Green Russell' anywhere.  We almost went back up to make sure we were in the right place until the hostess came and got us.  She took us through a swinging 'pie shop' door and led us into a super cool, dark, Prohibition-feel underground SPEAKEASY! 

I wish I could've taken photos, but cell phones were only allowed in a phone booth.  The bartenders all dressed in Prohibition-era wear and were extremely skilled.  While there were a number of cool drinks ~ mainly brown spirits based on the menu, the server said that we could talk to the bartender who would concoct a drink based on our preferences.  A couple of people with me did this and enjoyed their drinks so much so that they ordered another.  I ordered a drink that had chartreuse, lime juice, bitters, gin (or maybe it was vodka), ginger beer, alldram spice, and some other things I wasn't familiar with.  It was amazing. . . had all of my favorite things in it (ginger, lime, and spice).  The ice in my drink was a ball that they had chipped from a large block of ice.

We also ordered a slice of banana pie which they're known for which was delish.

By the way, the restaurant is named after William Green Russell, a Colorado gold miner from the 1850s.

For Breakfast, Lunch or Dinner
For breakfast, lunch or dinner, check out Panzano at the Hotel Monaco (a Kimpton hotel) downtown.  It was the 'perfect restaurant' -- hip and trendy but very comfortable and not pretentious; and the service and food were amazing.  Wish there was a restaurant like that near where we live.  It was an interesting layout with the bar on one side, the open kitchen in the middle with some tables in front of it, and then the rest of the dining room with another open kitchen on the other side.  While I only went for breakfast twice, the food was great.  They serve organic and locally sourced food. 

Their website says:
Named one of "America's Top Restaurants 2011" by Zagat, given "4 Stars" by 5280 magazine and called "Best Italian Restaurant" by Denver Westword, the awards and accolades are ever-growing for Panzano and Chef Elise Wiggins. And it's no wonder Denver loves Panzano's fine dining. Northern Italian dishes show contemporary flair, showcasing local ingredients while award-winning wines from Italy and beyond grace the wine list. Signature cocktails shine and savvy service prevails in the lively dining room.




The interior from where I was sitting.

 



Goat cheese, pepper, onion omelette
w/hash browns, fresh-squeezed
grapefruit juice, Lavazza cappuccino



Granola, yogurt and fresh berry parfait,
spicy AMAZING sausage that I couldn't stop eating,
 fresh-squeezed grapefruit juice, Lavazza coffee

 



There's a job for everything. . .

Here’s a fascinating article about how food commercials are produced. 

http://www.nytimes.com/2011/10/09/business/in-food-commercials-flying-doughnuts-and-big-budgets.html?pagewanted=1&_r=2

I’ve never been to a TV food shoot, but food photography shoots are NOT glamorous at all.  It’s like, as my boss would say, “watching paint dry” – it would take at least 2 hours per shot.

If you read this article (again, I’d highly recommend it), read it to the end – they interview a guy who builds food-tossing devices.  There’s job for everything. . .

Recipe for a Crab or Ahi Tuna Rice Tower?

For dinner this evening, we made the Crab & Lemongrass Jasmine Rice Tower from the Mahatma Rice website.  I mean, it was fine but not absolutely amazing.  I felt like it was missing an ingredient especially in the gazpacho. 
Does anyone have an amazing rice tower recipe that they could share?

Crab Part:  crabmeat, evoo, s & p
Rice:  Rice, rice wine vinegar, evoo, lemongrass (which we didn't use)
Avocado Salsa:  jalapeno, lime juice, avocado, cilantro, s & p
Gazpacho:  tomatoes, onion, garlic, cucumber, s & p