At the end of October 2007, a unique and fun wine bar opened in the Hell’s Kitchen section of New York City. Xai Xai (pronounced shy-shy) is a genuine treat for New World wine lovers and those interested in sampling South African food. The first of its kind, Xai Xai is the only bar and restaurant within Manhattan to focus exclusively on South African cuisine and drinks.

Having just returned from a visit to South Africa, I anxiously visited Xai Xai for a taste of authenticity right at home in New York City. I enjoyed a delightful experience of fine wine and food, further enhanced by the excitement my South African dining partner expressed at being able to order his favorite “native” dishes at a restaurant in New York City.

Xai Xai’s is an elegant and rustic meeting place housed in a small spot that was previously a laundromat. Two exposed brick walls join with a warm, stuccoed third and the remaining face is the window-filled front. The eighteen or so small dark-wood tables are complemented by wooden beams on the ceiling and the four impressive cypress columns flanking the center dining and entry space. The dim light of the candles and hanging lamps enhances the color and texture of the wood as well as the slate floor. The space is utilized incredibly efficiently, wine racks hang from two of the walls and the bar doubles as the kitchen (because of the space limitations, the food is prepared elsewhere in advance, cooked and heated on site).

The wine list offers 76 South African wines, 48 of which are available by the glass and 6 of which are organic. The list is arranged by grape variety and offers something for everyone. My dining partner and I sampled a wonderful range and paired each with a different small plate of food. We started with The Foundry 2006 Viognier ($15/glass, $42/bottle). Just 100 cases of this wine are produced annually in the Stellenbosch area of South Africa. It is a slightly dry wine with a bit of fruitiness (apricot mainly) and a touch of sweetness. It makes a perfect partner to the Pumpkin Fritters ($7). These pan-fried cakelets were absolutely scrumptious. They were delicate and warm cushions of spiced pumpkin garnished with cinnamon sugar. We were so pleased with them that after promptly devouring them we ordered a second plate immediately!

Being a fan of curry, we opted for what seemed perhaps the most healthy option on the small menu — Cape Malay Curry Fish ($12). The deep water line fish was prepared in a light variation of the curry attributed to the Cape Malay South African’s (a melting pot of slave cultures from Africa, the Middle East, Asia and Europe). Be warned, the menu neglects to mention this is a cold dish. This was not among my favorites (and I adore Cape Malay curry), though it was highly palatable. According to my South African dining partner, it is a dish traditionally served cold and the taste was in tune to what he remembers from back home. To me though, it lacked a certain flare and bite that I’ve come to associate with the Cape Malay style of cuisine. Alongside the curry we enjoyed the Van Loveron Gewurztraminer ($14/glass). This very light, mildly sweet wine was a nice pairing for this fish. It did not have the heavy, syrupy body associated with many Gewurztraminers.

Next we snacked on Biltong ($8). These thin slices of dry-cured meat were difficult to stop munching on! I believe the salt component of the curing makes them akin to popcorn and potato chips (albeit healthier) in that once the palate gets a taste, more is immediately desired. In South Africa, biltong is made from many kinds of meat, including game. Xai Xai’s biltong is made of beef. While I envision biltong better partnered with a more casual drink such as beer, it was fine alongside the delicious Rudi Schultz 2004 Syrah (only available by the bottle $78). The knowledgeable South African waiter suggested this wine in place of the Boschendal we had our eyes on. It was a superbly delicious selection with low tannins, mild fruit and spice. This wine is surely among the best South African reds I’ve sampled.

Our final savory dish was the Pap & Boerewors with “Soweto Sauce” ($15). The Bowerewors was a thin (approx 1.5cm), generous length of sausage, served with a stewed tomato gravy and maize “Pap”, better described as a cake of creamy, fine corn grits. This dish was superb! The sausage was such a perfect consistency, with a fine balance between the meat and spices. It was especially delicious to enjoy the sausage with the pap and tomato all at once. We cleaned the plate and competed for the final bite. This dish was perfect for the Rudi Schultz we were already enjoying.

For dessert we ordered the Malva Pudding ($8), a delicious, warm dish that reminded me of the insides of a fruit cobbler. The consistency is somewhere between a cake and a pudding. The spongy cake-like portion arrives floating in a little cream which it quickly absorbs. It was warm, sweet and drippy-delicious! The 4″ dish is served with a demi-size spoons, perfect for small tastes. Alongside this tasty treat we enjoyed two dessert wines, which were served in sleek champagne style glasses that were only an 1″ at their widest point. First was an organic selection, Heaven on Earth ($10/glass, $42/bottle) from the Western Cape. It had a dark honey color, was immediately sweet on the tongue and had a flavor that lingered. It was well-balanced and not at all overpowering. Our next choice was the Paul Clover Reisling which carried the body of a sauternes. It wasn’t quite as smooth as the Heaven on Earth, though it wasn’t any less enjoyable. Both dessert wines were fine selections and perfect for the Malva Pudding.

I cannot recommend Xai Xai enough, though I’m also a bit tempted to keep it a secret! This place is sure to catch on fast and the attention will be well deserved. We were there early on a Saturday night and the place was already bustling.

Xai Xai
365 West 51st, off 9th Avenue
New York, NY 10018
212-541-9241
Open Sun-Thurs 5pm-Midnight; Fri-Sat 5pm-2am

Image property of Xai Xai

Setting the cuisine conundrum aside, I take a moment to breath in the surroundings and pleasing ambiance. Dim lights accented by the glow of beaded lamp shades and stained glass sconces set the tone for a relaxing and romantic meal. The warmth is further enhanced by the cement tiled, vaulted ceiling which hovers over the tables like the arms of a relative. Apropos for the incredibly friendly and attentive service the restaurant treats its patrons with. It immediately strikes me that this restaurant is different from the rest, in their efforts to make the patrons feel like honored guests. The staff is happy and warm and the general manager is making his rounds to each table. The restaurant is bustling and the instantly superb quality of service makes this reviewer want to write a good review for this restaurant.

The walls are lined with wine and the abundant list presents interesting and affordable New World options. Jeff Verberg, the restaurant’s hospitable general manager offers insight into many of their offerings and produces an excellent recommendation for one wine which is not on the list, a 2005 Californian Petite Petit from Michael David. This wine, which I believe is a special edition, is nothing short of delicious. It is a very smooth, palate pleasing wine with fruit and spice overtones; a perfect accompaniment to the various appetizers I choose to make my meal from.

The Baked Brie appetizer ($8.95) provides great enticement. It is a beautiful presentation of almond crusted brie spiced with garlic, rested atop a plate of fresh arugula and accented with strawberries and raspberry sauce. While the presentation deserves accolades, I find the flavor to be mild and a bit ho-hum. The strawberries and raspberry provide a sweet touch, though the lingering taste is savory and leaves the palate longing for something more. My dining partner is less than satisfied with that end and requests a side dish of honey, an addition that makes a world of difference. The sweetness makes the flavors ‘pop’ and this dish that I would otherwise consider to be average, instantly becomes phenomenal. We devour it, enjoying each honey sweetened bite. Jeff, the general manager catches on to our trick and excitedly promises to serve it to the chef that way as an experiment.

Next I sample the Spinach Salad ($8.95), a pleasant blend of warm spinach, prosciutto ham, shaved parmesan cheese, cherry tomatoes dressed in roasted Granny Smith apple vinaigrette. The mix of flavors is elegant. This is a wonderful salad for the fall season.

Being curious about the diversity of the menu, I decide to try the Wild Mushroom Spring Rolls ($6.96). Since spring rolls are not French, nor American I’m wondering if there is an extraordinary reason they made it onto the menu. The experience is a bit disappointing. On first bite I think of them as “salad rolls” since the contents and taste are overwhelmingly green. It isn’t until the roll falls to pieces on my plate that I am able to identify the mushrooms. Sampling with a few less greens the flavor is quite nice. It’s just a shame the chef chose not to make the mushrooms the dominant ingredient as the title suggests.

Cava Bistro’s entrée selection is large and spans the traditional selections of seafood, pasta, poultry, pork and red meat. It’s a selection that offers something for everyone. While I don’t take time to sample the main courses, I do find a moment for dessert. After all, how can one refuse the house specialty of Dark Chocolate Mousse Crepes ($5.95)?

Sadly, the crepes are not on par tonight. They arrive to the table cold, as if pre-made, refrigerated and re-heated for serving. The crepes are inconsistent, mainly too thick where it matters most with too strong a flour taste. Impressively, the staff catches sight of my disappointment and immediately whisks the plate away and has them re-done. The second attempt is much better. This time the crepes are paper thin, though still a bit too cool. Even so, they provide a nice touch to end the meal with.

While Cava Bistro doesn’t hit the mark where and when a restaurant reviewer wants, it is a restaurant that deserves a second and third try for the amount of passion they exhibit and the consideration they treat their patrons with. Put simply, Cava Bistro is a restaurant with a lot of heart and decent food. It should be entered with an empty stomach and an optimistic attitude. While the food may not be ‘fantastic’, Cava Bistro is a restaurant that can easily become a neighborhood standard. I truly believe that where they are currently weak, they will one day become strong. Even without fantastic fare, I fell in love with Cava Bistro.

Cava Bistro
301 Main Street
Houston, TX.
(713) 223-4068

Image: © Lazar - Fotolia.com

I stepped into Cha An for a break. In between meetings, I had just enough time to sample some small plates and enjoy a pot of tea.

My light meal consisted of the six small appetizers plate and sweet potato samosas. The six small appetizers were an enticing ensemble of little bites, including tea smoked salmon, scallion quiche, vegetables, pork and squid. It was amazing. Not only was it delicious, it was beautifully presented. The plate itself seemed as if it was designed just for the appetizer, it was divided into several small sections and its weight, color and shape enhanced the appearance of the food. When the plate was served, the waitress rested a set of chopsticks atop a little black stone. The chopsticks were tied with a pink string making the experience seem like an exquisite little gift. While the sweet potato samosas were presented in a relatively simple, yet still beautiful Japanese bowl, they were no less special than the six small appetizers. Being a lover of sweet potatoes I just couldn’t resist having this appetizer and it was divine! As a dish it was more than I could handle on my own; it was quite large, but incredible. It consisted of a steamy paste of sweet potato which filled a flaky filo pastry. As I pierced and broke the samosas with the chopsticks, the scent of the delicate, sweet flavors to come was released. It was an intoxicating and unforgettable moment.

I enjoyed two teas at Cha An this time around. One was the Osmanthus Oolong, which is an oolong from China that has been scented with one of my favorite flowers — Osmanthus. For those that don’t know Osmanthus — they are small star shaped flowers that grow on shrubs/trees native to Asia. Their beautiful fragrance is sweet and floral and reminds me of a cutting garden after a fresh rain.

Matcha was my second tea. I always enjoy matcha, while it can be a bit intense both in taste and caffeine, the experience itself always feels special. To enjoy a tea that has been artfully prepared and presented is always a nice thing. As I handled the bowl, breathed in the scent and appreciated the color and texture I thought of the elegance that accompanies the Japanese tea tradition. It is a sublime experience that spiritually intertwines art, nature and taste. I brought the bowl to my lips and took a sip, savoring the slight bitterness and strength of the tea just prior to sampling the Japanese dessert that was served alongside it. The dessert was a sweet rice cake dusted with soy bean powder. It was delicious, sweet and mild, the perfect accompaniment to balance out the strength of the matcha.

My afternoon meal set me back approximately $45. It is the type of establishment that you can easily run up a tab if you choose to sample a lot of different things. Though if you remain focused, it can also be a highly affordable and special experience. Just be sure to bring cash as they do not accept credit cards.

Cha An
230 East 9th Street (upstairs), Between 2nd & 3rd
New York, NY 10003
(212) 228-8030
Open Mon-Thurs. 2-11pm, Fri-Sat 12-Midnight, Sunday 12-10pm

Cash Only

Immediately upon stepping in the front doors the difference becomes apparent. The ambiance is cool and sophisticated. The flow of patrons eases carefully to the front pew of hostesses and diverges to the restaurant at left or large bar area at right. While the restaurant is filled with wooden and green vinyl booths, they aren’t the clunky ones I expect, they are a bit sleek and edgy. The ambiance is enhanced by contemporary etched glass panels and an assemblage of hanging linen lamps which act as a master chandelier in the main dining area. The colors are earthy, burnt umber walls with lime-green accents.

As I take a seat with my three-year old daughter and her grandparents, I feel completely at ease and excited. This family dining experience is going to be special. A bit of ambiance without the fret of the mess my daughter might make or the noises that may cause other diners to cringe. This is after all a chain restaurant and one that regardless of its cool and sophisticated feel welcomes patrons of all sizes, the small ones such as my daughter are as prevalent as the rest.

We order a starter of Spinach Dip with Lavosh ($9.25). Sort of a flat bread pizza, the lavosh is topped with tomatoes, pepperjack cheese and cilantro. Even my daughter is thrilled with the taste of dipping the lavosh into the garlic-spinach dip that accompanies it. Large enough for a group of up to six, this starter is a hit. Next we enjoy the Tuna Wontons ($7.95, pictured) a beautifully presented long plate of seared rare tuna wrapped in wonton and drizzled with sweet soy. Served with chopsticks and wasabi mayo this long plate is a crowd pleaser. The tuna has been perfectly prepared with a beautiful center resembling red wine and a taste as smooth as butter.

The menu at Houlihan’s is extensive, offering something for everyone be it a small flavor packed starter or a main plate of pasta, meat or poultry. On this day we decide to test the Stuffed Chicken Breast ($15.95); Grilled Rosemary Chicken ($12.95) and the Tillamook Burger ($11.95).

The Stuffed Chicken Breast is a great dish capable of pleasing most diners, including my three year old daughter. It is breaded and baked to a crisp golden brown finish. While a touch of oil in the breading first deters me and causes me to question whether the dish was actually fried rather than baked, the moist and properly cooked interior sparks my taste buds to life. The tender meat blended with garlic herb cream cheese melts in my mouth, leaving a fulfilling, lingering flavor. It is served with red bliss mashed potatoes and string beans. While the chicken and potatoes are delicious, the string beans are a soggy example of something healthy gone astray. They are so heavily coated in butter and cream that I wonder if there is a single nutrient that hasn’t been smothered by fat.

The Grilled Rosemary Chicken is a delicious dish. The perfectly cooked chicken is infused with rosemary, so intensely so that I wonder if rosemary oil or essence has been used in addition to the fresh herbs visible. It is served with a side of red bliss mashed potatoes and string beans that have, at least for this plate, been treated properly with just a hint of butter. This is a hearty meal perfect for the cool days that are nearly upon us.

The Tillamook Burger, on the other hand, is just average. Figuring Houlihan’s should be a great stop for a casual burger, my father decides to try this variety, which comes topped with Tillamook Cheddar (aged 9 months), smoked bacon, vine ripe tomatoes and sweet red onions. The end result is a “just okay” experience. The burger sounds far more delicious in its description than it is in reality. While the burger is cooked properly, the flavors and presentation are flat.

A sweet ending to this meal is only appropriate and Houlihan’s is kind enough to offer dessert samplers. Given the option of any three mini desserts ($9.95) or any five ($15.95) we opt for three and vow to clean the plates. Our selections are Creme Brulee, Strawberry Cheesecake and Triple Berry Cobbler, though an error in the kitchen returns to us Grilled Smores in place of the Strawberry Cheesecake. Instead of sending it back, we decide to give the Smores a taste, figuring it might be a fun experience. But instead of being fun, it’s a sweet and sticky mess. It’s the make-your-own variety and as I work to smear the marshmallow and Hershey’s syrup style chocolate onto a graham cracker I find myself wondering “why am I preparing my own dessert in this restaurant?” After all, isn’t that what I’m paying them to do? Hmmm. Luckily, the Creme Brulee and Triple Berry Cobbler are delicious enough to distract my attention from that particularly messy flaw.

All in all, our dining experience at Houlihan’s was a good one. While I don’t expect the next experience will be flawless, I do recognize it for what it is, a great casual dining experience in a slightly sophisticated atmosphere.

Houlihan’s Restaurant
5 Eagle Road
Danbury, Connecticut
(203) 730-2108

Open Mon-Thurs. 11 until 1am, Fri-Sat 11 until 2am and Sun. 11 until 12am. Visit Houlihans.com for more details.

Honey is one of the first foods utilized by mankind for nutrition and energy. Scientists estimate that it has been eaten for up to 3 million years, though the history of the bee dates back as long as 50 million years and corresponds to the beginning of the first primates in Africa. Beyond its sweetness, honey provides a great source of energy and nutrition. It contains natural sugars, mostly fructose and glucose which are easily absorbed into the bloodstream as well as minerals, trace elements, amino acids, enzymes and lysozymes (a natural antibiotic capable of breaking down cell walls of bacteria) that all work to strengthen the health system. These components are found in honeys that are extracted naturally, often referred to as “cold extracted” or “raw”. The extraction takes place with minimal heating as temperatures above 120 degrees alter the nutritional properties.

While honey may seem more commonplace nowadays, production is far from a simple process. It takes up to 500,000 journeys to a flower for bees to collect enough nectar to create a single liter of honey. Bees favor a single variety of honey and will travel several miles within their environment to feed off the same type of flower continuously. They transport pollen from one flower to another thus fertilizing and pollinating the plants at the same time as dining.The life span of a bee is relatively short and can be counted in distance of flight. A bee can travel approximately 500 miles prior to his wings becoming tattered and useless, ending the ability to fly and thus maintain a life. For bees actively collecting nectar, this amount of flight often doesn’t last for more than two months during a summer season.

The finest honeys are monovarietal (single variety) honeys, produced by bees that have fed on wild flowers or fields that have not been exposed to extensive amounts of pesticides, fertilizers and pollutants from commercial areas. This is why the honeys procured from small country towns of France and Italy tend to offer an exceptionally pure flavor. The taste is immediately related to the elements of the flower, of the soil and all factors impacting its quality. The nectar that bees collect is 75% water and as many know, the taste of water is reflective of the source, the same can be said of honey. Bee keepers actively record the flowering seasons of flowers and plants in their area, utilizing their notes as a reference for when to harvest honey. Knowing that the bees will feed from a particular flower during one time over another, harvesting between the flowering times enables the collection of a monovarietal honey (single variety). Many of the smaller gourmet bee keepers will transport their hives to the isolated fields of neighbors and families, thus ensuring a quality product from beginning to end. Honey is traditionally harvested from May to July.

Events & Classes to consider:
The list below is a small sampling of honey events. Contact the local nature organizations and markets near you to see if there are any special events taking place in your neighborhood.

The Stone Barns Center for Food & Agriculture in Pocantico Hills, NY will be hosting a honey workshop Saturday, May 12th and a Beeswax workship Sunday, May 13th as part of their “ABCs” series of educational events.

The Backyard Beekeepers Association of Southwestern Connecticut has a series of honey events for the amateur beekeeper and other interested parties. Check their site directly for a full calendar.

On Saturday, May 19th in Mattapan, MA there will be a demonstration concerning the start of the beekeeper’s season, including planting, equipment, setting up the hive and installation of bees. Organized by the Boston Natural Areas Network, call 617-542-7696 for more details.

On June 9th The San Francisco Zen Center will be hosting a workshop in honey harvesting.

At the end of July, The Creative Discovery Museum in Chattanooga, TN will be hosting a family-friendly Honey Harvest event

Prespa’s menu is vast, offering patrons antipasti and salads, pasta, meat and fish. The menu is further enlarged with a full list of daily specials. It is difficult to make a decision from all of the delicious sounding offerings. Our waitress, full of smiles and charm doesn’t offer much assistance with deciding. I ask her “Is there anything in particular that Prespa’s chef is really good at, sort of a house specialty?” Her response is a simple “everything.” Hmm, I was hoping for more direction.

For the moment I postpone the food decision and decide on a glass of Italian red wine from their list. I figure the alcohol offering will buy me time and perhaps a bit of mental persuasion. I promise our waitress a decision will be reached by the time she returns. Thankfully, it is. My family and I choose to start with the Frittura di Calamari ($8) and we agree to share tastes of four entrees: the Sogliola Siciliana, sautéed polenta crusted filet of sole over roasted vegetables with tomatoes, capers, olive and herb sauce ($19); Camberie Capesante Risotto, shrimp, sea scallops, peas and roasted peppers in saffron risotto ($22); Roast Prime Rib of Beef au Jus with baked potato and mixed vegetables (special $25) and the Ravioli Ai Funghi, wild mushroom pasta pillows with asparagus, roasted peppers, sage, brown butter, Parmesan reggiano ($18). Each entree is preceded by a fresh mixed green salad with an optional covering of gorgonzola cheese.

We enjoy dipping fresh baked bread in olive oil infused with a touch of garlic. It is a subtle and inviting flavor that keeps my palate interested. The very moment I am contemplating ‘to fill up on more bread or not’, the calamari magically appears on the table; perfect timing, though unfortunately, it is not perfect in its preparation. It is presented with two sauces, lemon aioli and marinara. The taste of the lemon aioli seems to fight with the taste of the calamari, though the marinara provides a classic complement. The calamari is tasty and cooked to the proper degree; however it is a touch soggy. Said sogginess really gets in the way.

The slight disappointment of the calamari is made better with each sip of the Italian red wine I have ordered, the Montepulciano D’Abruzzo Avegiano 2003 ($7.50) is a delicious, full bodied wine with a round and smooth finish. It is a fine wine to be able to order by the glass. Prespa’s wine list is a great advantage. I cannot remember another restaurant in Danbury where I have enjoyed a wine as much as I currently am. The list of wines available by the glass is quite generous and while their bottle list is small in comparison to big city restaurants, it is filled with interesting and quality selections.

Our meals arrive at nearly the same moment, with the waitress bringing the first two and then returning a few moments later for the rest. The coordination of this sort of bothers me, since the restaurant gives the impression of a big city establishment, I find myself expecting a higher level of service. It would have been nicer for all the meals came out at the same time, with the assistance of a busboy or another waiter. It is a small note, which I know I shouldn’t hark on, but it strikes me nonetheless.

The prime rib is perfect. It cuts like butter, is moist, juicy and perfectly prepared. A great selection for any steak lover, this prime rib beats out many I have tasted at the best steakhouses in New York City. It is the type of entree that I can imagine becoming a staple for local gentlemen. The accompanying vegetables are perfectly prepared. The Sogliola Siciliana is basically good. It is a solid preparation of filet of sole, though I do wish the polenta crust were thicker and crustier. The lemon herb sauce is light and elegant. The Camberie Capesante Risotto is an excellent dish for the risotto lover. The combined taste of the saffron risotto with seafood elements is delicious. To taste each individually is a tad boring; but together, undoubtedly how the chef intended, is divine. The saffron brings out the flavor of the seafood and vice versa. The flavors of this dish dance eloquently together. The Ravioli Ai Funghi on the other hand leaves something to be desired. Nothing about this dish makes a strong impression, though all the individual components are top quality and properly prepared. The asparagus are fantastic, as are the roasted peppers. The mushroom encased pasta pillows are properly prepared, though a bit bland and the bottom of the dish has a lot of liquid in it, further diluting the flavor. This entree misses the mark, though I begin imagining what can fix it. A taste of black truffle immediately comes to mind.

By this point the restaurant is packed. the decibels have increased to the point that I find myself leaning in a lot to talk, raising my voice and straining a bit to hear bits of our conversations. Additional sound filters in from the bustling bar which lies on the other side of the dining area. The bar is dressed with tall wooden tables and chairs and is accented by a wall full of windows. The ambience is cut short by a high definition television. The bar seems a great place to convene without the need of additional stimulation such as television. The bartenders churn out various Martinis and I notice many of the tables have bottles of wine resting on them.

For dessert we share a slice of Italian Amaretto Almond cheesecake ($6) which is divine. I order a cup of tea and am very disappointed to receive a dish crammed full of low end tea bags. As a tea person I was hopeful the selection would be higher end and in line with the elegant ambiance and wine offerings. I decline the tea and return to savoring each bite of the cheesecake. The taste provides a sweet end to an enjoyable experience of checking out Prespa, the type of restaurant and atmosphere Danbury has been missing all these years.

Where does Prespa fall in Kiki’s Ratings?
Poor…..Fair…..Good…..Great…..Extraordinary

What is Saint-Tropez? It’s a French island on the French Riviera known for its lively nightlife, yacht filled docks and chic beaches. Once frequented by A-list celebrities, it’s more popular among tourists now than stars.

Not normally a fan of diet books I was skeptical when I received a copy of The Saint-Tropez Diet from publisher and recognized nutrition expert, Andrew Flach. As a gourmet professional I am already conscious of food and nutrition. I maintain a healthy lifestyle and have never felt a need to read a diet book. After absorbing the nutrition and health lesson of the first ninety pages I realized, The Saint-Tropez Diet isn’t a diet book at all, it is a lifestyle book. This distinction had me incredibly impressed. It is a book for anyone who wants to eat and live well, regardless of their need to lose weight. The Saint-Tropez Diet book offers readers three distinct sections: nutritional education, diet regimen, healthy recipes. Authored by Apolostolos Pappas, PhD a research biochemist and food scientist and Marie-Annick Courtier a French chef it is wonderful education in how to eat and live well, with very little compromise.

The Saint-Tropez Diet is not about gimmicks and weight loss tricks. It is about living a healthy lifestyle that is tested and true. I can attest to it in fact, as I already live the Saint-Tropez way. As an importer of French food and devout Francophile I travel to the Southern regions of France regularly, as a result I’ve adopted certain aspects of the French lifestyle. I walk to destinations as often as possible and take time to consider what I am and will be eating during the course of a day. Food and health aren’t secondary considerations; they are the basis for how I live daily. The Saint-Tropez Diet book teaches readers how to live this way.

By using delicious everyday ingredients, it is possible to eat divinely well and lose or maintain you optimum weight. It is about enjoying the pleasures of the sea and farm while still being able to take in such delights as chocolate and wine. The first half of the book focuses on the nutritional value of foods, so readers can better understand how to make their diets work for them as opposed to against. The second half of the book puts the information to use via a schedule of daily meals with accompanying recipes. The diet itself last fifty-six days, a long enough period to adopt a lifestyle I like to refer to as the Saint-Tropez way. As further testimate to my support of the ideas represented within this book, I am planning for Splendid Palate, my French food importing business, to launch a section devoted the The Saint-Tropez Diet. Working with the publisher and authors, the section will be filled with products that are optimum for maintaining the Saint-Tropez Lifestyle.

The notion of a fifty-six day diet, seems a bit stringent to me. It is a lot to ask a person to adhere to a regime for fifty-six days straight, waking up each morning and eating and preparing meals by instruction, down to the last ingredients. I tend to be independent and want to add my own ideas to anything I commit to. Fortunately, The Saint-Tropez Diet book is still for this type of person, as the diet is well explained. It is broken into weeks first, with a summary of the goals of each. It seems then, that as long as the reader grasps the concept of the lifestyle, is it possible to occasionally alter ingredients and still finding a healthy end. The Saint-Tropez Diet is filled with some of the finest and most delicious ingredients the world has to offer: fish, poultry, nuts, grains, fruits, vegetables, cheese, chocolate and wine among others. It provides for a wonderful way to live and eat healthy.

Meetup.com was founded in 2002 with the goal of revitalizing local community within the United States. It is a website that enables people of varying interests and backgrounds to find like-minded individuals who would like to “meet up” and spend time sharing in their favorite activities. Many of the most popular Meetup.com groups revolve around food and beverages. It is easy to search by city and interest in order to find a suitable group.

Within the New York area there are Meetup groups focusing on dining out, tea, chocolate, vegetarian cuisine, raw foods, sushi, wine and cooking among other food oriented topics. Each Meetup.com group has an organizer and in the case of larger groups there are often assistant organizers as well. The organizers works to create fun events by carefully selecting restaurants, making arrangements for reservations and in some cases deciding upon prix fixed menus or requesting special selections. The success of each Meetup depends not only on the organizer’s skill for managing an event, but also by those who attend. The attendees of each Meetup vary from one event to the next, though often a core group continues to return again and again. True friendships are formed at these Meetups and soon enough the new acquaintances are finding time to dine amongst themselves outside of the Meetup events.

Recently I attended a few Meetup events around New York City and Westchester. Each was a fruitful experience of good food, drinks and conversation. I had the pleasure of attending a fantastic brunch at an old New York bakery, a dinner at an interesting Malaysian restaurant and a private Chinese tea event in a downtown loft. I left each of the events with connections that will no doubt evolve into long term friendships. At one dining out Meetup in lower Manhattan I met another great food lover named Eric, who maintains Pigging Out in NYC, a food blog detailing his adventures with dining around the big Apple. Eric is a great foodie who lives and works in New Jersey, I cannot imagine I would have met him were it not for our Meetup encounter. We became fast friends over conversations of travel and gourmet adventures. A message to anyone who has an interest that they would like to share among a group, Meetup.com is most certainly for you!