our take on grapes, grains, brews & bites

Last week was my daughter Candice’s prom and graduation. It was a emotional week and one I’m sure all parents can relate too. Of course she wants to have a party for a few family and friends. The date is set for the July and as I’ve evolved over the last few years I knew the planning needed to be as Eco Friendly as we can make it.

We had put on a number of events with our former publication, canvas, and our sustainable efforts led to using new kinds plates and utensils at that time. For this event we’re forgoing the traditional plastic cup in favor of biodegradable cups made from corn syrup. The same holds true for our sporks, that’s right sporks, in order to avoid excess costs and product we are using sporks a combination spoon and fork instead, of course these are also biodegradable. Our plates are also made from biodegradable begasse, a sugarcane byproduct, again a product that can go right in the trash and will break down.

Additionally we are getting a keg in lieu of beer bottles to cut down on waste there and improve taste. Unfortunately due to the way Poland Spring operates we are stuck in a contract we’ve been trying to get of for months and will end up using plastic water bottles to fulfill the contract. I favored pitchers from the tap and ice cubes. This will have to wait for the next time.

I’m know many people may not be aware these products exist or may shy away from this approach for fear of aesthetics, cost or other reasons. That’s not necessary! I did my shopping for this event through World Centric, a company dedicated to bringing awareness to these types of products for the masses. The cups we’re using have no visual difference to any other type of plastic cup. The plates and utensils are simply not bleached, and are strong enough to hold cold or hot foods and heaps of it. Not only are the costs in line with other products, but I handled this purchase on line from the comfort of my computer never having to deal with the headaches of stores and lessening my carbon footprint from not driving to shop.

I hope my planning for this party my inspire you to consider using these types of products for your next event.

Tom Pellicane
Co-found The Green Palate Experience

In the midst of day to day life and chaos- a transitioning small business, a near 3 year old toddle son, near 18 year old daughter graduating HS  and full tilt in interviews for my next career opportunity- my husband Tom & I decided to steal a few moments in the later afternoon for us- a break from reality. Our initial “let’s grab a glass of wine”  (to celebrate a break through in my career search) landed us at Canterbury Ales in Huntington Village, a casual pub with a laid back atmosphere,  good food & people.

Instead of glass of Sauvignon Blanc, my summer faithful and after perusing their beer menu (which is quite extensive!) I decided on a Beer Flight. My beer palate leans to unfiltered whites, wheats and pale ales depending on the hoppiness. I like the citrus and smooth flavors of wheats and unfiltered brews. With the help of a very friendly and knowledgeable bartender, James, my flight consisted of the following, drank in this order:
1- Franziskaner Dunkel Weisse
2- Brooklyn Weisse
3- Sierra Summer
4- Captain Lawrence Freshchester

My fave, hands down, without blinking an eye…
The Dunkel Weisse!

Ironically, by appearances only, this would have been my least favorite. The darker, cloudy color totally took me off guard! With its hints of citrus and smooth flavor, as well as a touch of caramel, I didn’t want the glass to end.

A great unfiltered wheat in disguise- another reminder to never judge a book by its cover!
My least fave was the Captain Lawrence Freshchester. This beer was distinctly hoppy with a long bitter after taste. This one just wasn’t for me.
The Brooklyn Weisse had similar fruitiness to the Dunkel Weisse, and in line with other flavors similar to Hoegaarden. It had a little more tanginess and a more pungent taste.
Sierra Summer- a light lager with a noticeable hoppy bite, but not too overbearing, allowing me to envision a few of these going down before feeling the need to switch.
The Dunkel Weisse gets 5 Green Tongues and is highly recommended to anyone whose brew preferences are similar (and even for those who’s aren’t.)
PS- the best part of this impromptu adventure (unrelated to the beer), I had to get on a call to negotiate my offer with my prospective new employer. What better way to decide your fate, then over a good beer!

Written by: Tom Pellicane

On this evening we chose to taste two wines, 2007 Sustainable White and 2007 Pinot Noir, from the Mendocino Wine Co. in California, under the Parducci labels. We already knew from their delivery packaging that they were different from many others who have shared their products for review by the Green Palate. Everything within the packaging could be recycled, no Styrofoam peanuts protecting bottles here.

Their press materials state they are “America’s Greenest Winery.” That’s a bold claim that we wanted to understand further.  The vineyard is locally owned and operated, and they source their grapes from local family farms. They are also certified biodynamic and organic, with 67% certified as “fish friendly,” essentially eliminating harmful runoff.  Beyond their growing practices Mendocino utilizes 100% wind and solar energies to power their wares, uses bio-diesel in their vineyard equipment and has the unique distinction of being the first carbon neutral winery in the United States. Whew, all this and we didn’t even taste the wine yet, these folks are off the charts in their green practices. We give thumbs up to partners Tom Thornhill, Tim Thornhill and Paul Dolan for what they’ve accomplished. After reading their press materials, I felt I’d like to hang with these guys for awhile, enjoy a couple of glasses of their wine and listen to how they got here from there.
After perusing their tasting notes we were all excited to see what that produced on the Nose and Palate.  Our tasters for the evening were Matt, Tara, Chris, Adele, Andrew, Katie and I.  Our friends at Whole Foods Market provided snacks they felt would accompany the wines, including 4 kinds of cheese, fruit, chocolate, nuts and olives.

2007 Parducci Sustainable White
A blend of Chenin Blanc, Sauvignon Blanc, Viogner, Muscat Canelli and Fruiliano.

Nose
The wine was served slightly chilled and was quickly embraced by the panel.  Overall, we felt the nose was clean and crisp with a slight citrus aroma.  Chris sensed a slight “spiciness,” while others (like me) enjoyed hints of green apple. There were also hints of melon for Matt and Adele. This wine had nice legs that hung on the glass, enticing all to taste it.

Palate
On the palate most found the wine light, crisp, slightly sweet and smooth.  Katie said it was “refreshing.”  The hints of apple and melon in the nose carried through on the palate, as did the spiciness for Chris. Matt found the white had the “right amount of acidity and was well balanced.”

Pairing
Whole Foods Market recommended we try two cheeses with the Sustainable White: Etorki and Istara. The two are similar cheeses, both are made from sheep’s milk, are semi-firm and oily in texture; however, the Etorki is pasteurized, while the Istara is a raw milk cheese. Additionally we paired Olives with Herbs De Provence, Marcona Almonds, Grapes, Strawberries and Cherries.  One of the favorite pairings with this wine were the Olives with Herbs De Provence; Matt said they were “perfect“together. Most of the panel favored the Etorki cheese; Adele said it’s “creamy texture and nutty flavor compliments the crisp fruity wine.” I actually preferred pairing with the Istara, as its subtle notes of olive, hazelnut and fig complimented the fruitiness of the wine. Chris found the Istara created a “bitter, melon flavor when paired with the Sustainable White.”  We all agreed that the wine paired well with Strawberries and Cherries, but did not match up well with the grapes.

Sharing
Lastly, we asked the panel if they would buy the wine themselves and recommend to a friend. The answer on this wine was a hands-down “Yes!” Tara said she could “buy a case and never be bored.” Katie said, “There are very few white wines I enjoy, and this is a perfect blend for all.”

2007 Parducci Pinot Noir

Our second wine of the evening was the 2007 Parducci Pinot Noir. The wine was a 2008 Gold Winner at the Denver International Wine Competition. The tasting notes said the wine “offers aromas juicy ripe raspberries and strawberries,” and can be enjoyed “with grilled salmon, pork tenderloin, and fine cuts of red meat.”

Nose
Our panel found the nose of the Pinot Noir slightly buttery and spicy. Chris noted “berry” and a “slight caramel note.”  Most of the panel was disappointed not to find the nose the wine makers notes suggested. However, Tara and Katie found the nose complex, Tara saying it was “more complex than the body eludes.”

Palate
The wine was dry for tasters Matt and Chris, while Andrew tasted hints of cloves and cocoa, as did others.  Katie thought “the palate of the wine didn’t match up to the complexity of its nose.” I found the wine too tannic, even after letting it breathe.

Pairing
For this wine the folks at Whole Foods Market selected a Camembert and Stinking Bishop cheese (its name didn’t disappoint.) Additionally, they recommended some dark chocolate from Ghana and the fruits we have paired with the white.  The dark chocolate was the favorite pairing; the panel found that the bitter sweetness of the chocolate balanced the complexity of the wine. Of the cheeses, the Camembert paired best due to the smooth texture and buttery flavor of the cheese, while the Stinking Bishop just overpowered the Pinot Noir.  As for the fruits, most felt the Cherries were the best pairing for the wine.

Sharing
Although our panel was looking for more white once finished tasting the Pinot Noir, the results were mixed as to whether they would buy themselves and recommend to a friend. Those who would, like Andrew, found it a “nice wine for spring and summer,” even though he “prefers bolder reds” and Tara said it’s a “great spring, summer lunch wine.”

Buying
Parducci wines are sold directly through the Mendocino company website. You can also find a selection of Parducci wines at Whole Foods Market.

Overall Experience
We all found the work of the Mendocino Wine Company to be remarkable. Whether you enjoy red or white, their wines are capable of holding their own. Beyond that, you are contributing to a reduced carbon footprint and you enjoy the fruits of their labor. Tara summed it up best, saying “you feel good drinking it.”

We’re in transition after having ceased publication of canvas Magazine. The transition has been bitter sweet. We put our hearts and souls into the magazine, worked with and met many great people, tried and retired a lot of different ways to help the publication grow. Bringing something like canvas to closure is hard for any business. You birthed it, nurtured it, invested in it and probably spoiled it a little too. You helped some along the way and you hurt some too, just like life.

For us there came a point of realization that regardless of how much passion, how much time and energy we invested there weren’t enough people in the market willing to invest their dollars to speak to those who read our publication. And read they did, we had people who would call our office asking for this issue or that because they didn’t get one before they ran out or it was rabbit eared from use. There were high school students who told us they had covers of canvas hanging on the wall. Rarely did we hear a harsh word, mostly sounds of praise. We even won two awards for our efforts.

We heard the same words over and over. Authenticity, professional, aesthetically pleasing, engaging, informative, non-bias, integrity. For us we felt honored and humbled at the same time. Our efforts beyond the pages of the magazine including Open Mic, Green Drinks, LIFT Dinners and others were also met with the same praise. Although these events earned us praise they earned us little else, since our focus was on those who came first, and us making money second.

What did it all mean?

Well as my business partner Matt said last week, “For almost three years we had the coolest magazine on Long Island.” He is right. We attracted people young and old, educated and not, rich and poor. We met artists, business leaders, as well as others who told us over and over how much they loved the magazine.

It meant that our ideals; mine, Matt and the others we worked with like our Editor Diana Murphy and VP of Office Affairs Katie Wallace were high. These ideals in the end may have cost us, but we are better people for it.

It meant as small business owners, who were not funded by someone else and wouldn’t sell the words we wrote for a buck, we had to scratch, claw and scramble for every dollar we took in.

It meant we had to learn to adapt, to deal with heartache and hardship, to be in awkward conversations that every business owner hates.

It meant canvas helped us become who we are now, who we will be tomorrow and that’s where the sweet part comes in.
I’m excited for the next chapter in the Footprint journey! We’re already debating how quickly can we grow, what systems are needed to be in place, why can’t we move faster, how do I keep us away from the pie in the sky conversations for the moment, and a whole host of other things.

I hope our old friends will join our new friends as we embark on this journey as we dive into the Green Palate and Social Media Management.

Tom Pellicane – former Publisher canvas Magazine

Written by: Tom Pellicane

On Tuesday, April 28 we conducted the first of our Green Palate group tastings. Our goal of the Green Palate is to bring a lay person’s point of view, sprinkled with some expert opinions to reviews of Local/Organic/Natural Grapes, Grains and Brews or as some might know them Wines, Spirits and Beers.  For the evening we tasted UK5 Organic Vodka, which is according to its makers “The world’s first certified organic & biodynamic vodka.”

UK5 is a rye vodka, produced in Germany with ingredients sourced from a single farm that has been organic for decades. The vodka is unfiltered based on the lack of impurities in the growing process and “which preserves its natural flavor.” The producers of UK5 bring sustainability beyond the libation itself; their packaging is also sustainable, utilizing recycled glass and paper.

We intended to conduct our tasting in a thoughtful and well-planned format, staying true to our mission. For the most part we did as we set out, however based on the number of interesting items that the folks at Whole Foods Market provided, like kumquats, smoked salmon and Marcona almonds from Spain, to try with the vodka we seemed to linger in the natural and chilled state a while before moving on to the mixed drinks.

Nose: Natural State
In its natural state collectively we found the nose of UK5 to have a light citrus appeal, mildly sweet although somewhat astringent, remarks noted are “clean” and “clear.” Most also found a lack of “bite” in the nose describing it as smooth.  Other comments on the nose were “musk” and an “almost piney note.” However Tara felt the astringency was “sterile” and somewhat “medicinal.”

Palate: Natural State
The palate of UK5 in its natural state we found to have a spicy kick, not harsh but spicy, one taster referred to it as “peppery.” Most found this “kick” upon the initial touch to the lips and taste.  Beyond the initial spiciness tasters described hints of vanilla and a light, sweet citrusy taste that went beyond the nose. One taster found the aftertaste to be “bitter…almost radicchio” said Diana, Karen described a “caper berry to melon” tastes lingering on the roof of her mouth, while Adele sensed a “cinnamon on the tip of the tongue and lips.” All found that UK5 is a pleasant vodka to drink in its natural state.

Nose: Chilled
When chilled the nose of UK5 lost the “astringent” sense most had detected in its natural state.  A couple of tasters found the nose “earthy,” others “crisp” and “clean.” Chilled UK5 had a more pleasant nose.  Andrew and Tom found a light sweetness in the nose, however Matt found it was “losing the nose” and John felt the nose was “unpronounced.”

Palate: Chilled
On the palate when chilled our team found UK5 to be easy to drink, remaining smooth and clean with more texture with a few noting a spicy finish that lingered. Karen enjoyed that the “bite” was still present on the palate, while John felt the vodka was “flat” when chilled.  Andrew noted hints of vanilla while others did not.

Pairing
We moved tasting UK5 with some of the accoutrements provided.  Tasters had the opportunity to taste the vodka with kumquats, pickled herring, Marcona almonds, corn nuts, mixed nuts, Garlic and Lemon Zest Olives, traditional martini olives, salmon two ways and gruyere cheese.

The kumquats overwhelmingly were felt to enhance the citrus flavors within the vodka; Karen noted that they mellowed the spiciness or for Chris “diminished the burn,” while Andrew felt they “overwhelmed” the vodka. Most enjoyed pairing the UK5 with the Gruyere Diana noted the vodka’s “sweetness really came through.”  However John felt the cheese pairing was his least favorite, suggesting the nuts “brought out the musk of the vodka,” Matt felt the Marcona almonds paired the UK5 was a “strange combo.”  My favorite, as a vodka and olive drinker were the Garlic and Lemon Zest Olives. I felt the saltiness, citrus and bite of the garlic simply heightened the flavors of the vodka.

Mixing
We moved to mixers after pairings mixing with cranberry, club, and tonic. The consensus was that UK5 was better off alone and didn’t stand up to mixes beyond the soda well. Chris found with soda and lime it had “a wonderfully smooth taste,” this combination Katie said was “so smooth” many felt it could be a dangerous combo.  Beyond the soda though comments bubbled up, no pun intended, like “no thanks,”  “too mild,” and was “overpowered.”

Sharing
We then asked our panel if they would buy for themselves and/or recommend UK5 to a friend.  All tasters said yes with the caveat that UK5 is not well vodka, meant to be poured for the masses in screw drivers, bloodymarys and vodka tonics.  It is best enjoyed on its own or with pairings that enhance and do not overpower the smooth flavor of UK5.

Where to find UK5
Below is a listing of some retailers in the New York area that carry UK5. You can also ask your local retailer to purchase UK5 directly from the distributor, Opici Wines & Spirits.

Grand Wine Cellar
40 Cold Spring Road
Syosset, NY  11791
(516) 496-9463

Columbus Circle Wines & Spirits
1780 Broadway
New York, NY 10019
(212) 247-0764

Astor Wine and Spirits
399 Lafayette St.
NewYork, NY 10013
(212) 674-7500

Community Food and Juice
2893 Broadway
New York, NY 10025
(212) 665-2800