All posts by Mark Lang

The Long Island Wine Industry Presents The Art of Balance: Cool Climate / Maritime Wines in a Global Context

Hosted by

THE STONY BROOK UNIVERSITY CENTER FOR WINE, FOOD, AND CULTURE

in cooperation with

THE NEW YORK WINE AND GRAPE FOUNDATION

THE LONG ISLAND WINE COUNCIL

August 5-7, 2008

On the Stony Brook Southampton (NY) campus

On the 20th anniversary of Long Island’s first wine symposium, the LI wine industry will join forces to bring together some of the world’s foremost wine growers, producers and marketers. Guest speakers include:

  • Pascal Jolivet, Sancerre, France
  • Günter Künstler, Rheingau, Germany
  • Alessio Dorigo, Friuli Venezia-Giulia, Italy
  • Katia Alvarez, Rias Baixas, Spain
  • Steve Clifton, Santa Rita, California
  • Thomas Lazlo, Finger Lakes, New York
  • Eric Fry, Long Island, New York
  • Kurt Eckert, Frederick Wildman & Sons, Manhattan
  • Paul Greico, Restaurants Hearth, Insieme; Manhattan  

For two days of talks, tastings, and networking, participants will focus on wines with the unique balance, finesse, and energy fostered by cool and maritime climate viticulture. The current consumer trend away from high alcohol, heavily oaked wines makes this symposium especially important for wine producers, aficionados and intelligensia who want a better understanding of the more refined wines from cool terroirs.

August 5 will feature an evening Grand Tasting offering cool climate wines paired with local food from Long Island’s leading restaurants.

August 7 will be an optional “Stay and Play” day for participants who want to visit wineries or take advantage of the East End’s recreational resources.

Limited on-campus housing will be available.

 

 

Sustaining the Good Life

 

AT THE STONY BROOK UNIVERSITY CENTER FOR WINE, FOOD AND CULTURE

Food and wine have brought people together for centuries, connecting diverse cultures and enhancing our quality of life. While Stony Brook University is known as a place where advanced scientific research saves many lives, it’s also a place where life’s pleasures are cultivated. To this end, the Stony Brook University Center for Wine, Food and Culture (established in 2004) rounds out the picture by hosting activities that help to sustain and promote New York’s vital agriculture and aquaculture based industries. By offering richly diverse experiences with local products (often in the context of foods and wines from other parts of the world), the Center can foster appreciation for the excellence of “farm to table” products with an understanding of how important it is to support these fragile local industries.

With Stony Brook’s acquisition of Southampton College currently in progress, the Center would like to expand its programs in order to act as a magnet for the University’s focus on Sustainability there. We plan to continue our wine and food tasting classes for the general public, add more academic classes that focus on these areas, and offer extensive training in sensory evaluation.

Starting our program with a bang, on the weekend of June 3 – 4, the Stony Brook University’s Center for Wine, Food, and Culture presents Sustaining The Good Life: A Celebration of Land, Sea and Sunlight, at Stony Brook University’s newly-acquired Southampton College campus.

“Part of our mission at the Center for Wine, Food, and Culture is to provide a forum for critical issues that impact our community,” Louisa Thomas Hargrave, the Center’s director, explains. “This lively symposium will bring awareness and create community dialogue on important issues of development and sustainability that impact the future of the East End.”

The Saturday morning program features excursions aboard the Marine Science Center’s research vessels and hands-on discovery activities with Stony Brook marine scientists at the new Southampton campus, as well as tastings of products from local farms and waters. After a picnic lunch and welcome from President Dr. Shirley Strum Kenny, a keynote address on sustainability – the challenge to live well now and maintain the wellbeing of our planet into the future – will lead into small group breakout sessions.

Panels of chefs, farmers, architects, builders and policy experts from around the region will discuss relevant topics while local producers of wine, cheese, honey and other agricultural products offer flavorful insights into artisanal farming.

Saturday’s activities will conclude with a festive reception and tasting of local wines and foods, accompanied by live music.

On Sunday, selected farms and wineries on both the North and South Forks will be open from 1PM to 4PM for exclusive tours and special tastings.

 

A REVIEW OF OUR ACTIVITIES IN 2005, accomplished with one part-time staff and director:

* To 12/05, with the cooperation of over 30 wineries, weekly evening classes for the general public at both Stony Brook Manhattan and the main campus in Stony Brook, on such topics as:

  • Creating a regional cuisine: wine and food pairings with star chefs
  • From Aroma to Bouquet: how wines age
  • Hot climate/cool climate: the taste of terroir
  • The winemaking heritage of Italian Americans in Brooklyn
  • The renaissance of Kosher wine
  • Healthy indulgences: heart-smart wine and food pairings

* Special events with wine and food stars including Arthur Schwartz, Joshua Wesson, Kevin Zraly; cultural leaders like Dr. Richard Leakey, Alice Feiring, Elin McCoy; wine professionals like Charles Curtis (M.W.), W.R. Tish, Eric Fry and Charles Massoud (to name a few).

* Participation in the Staller Film Festival with a panel discussion after the controversial film Mondovino and a tasting of artisinal wines

* A Spanish wine tasting in conjunction with Staller’s Flamenco Ballet evening

* Special tastings for medical school alumni/ae, visiting Japanese CEOs at the High Technology Incubator, SB alums in NYC, visiting scientists attending SB seminars

*participation in the Hamptons Wine and Food Festival and tastings for Edible East End magazine

*As Director of the Center, Louisa Hargrave has published op ed pieces in Newsday and the New York Times, Le Connoisseur, and Bon Appetit, as well as her regular columns in the Wine Press, the Suffolk Times and the Times Review. This fall, she also taught a series of “Wine and Culture” classes at the American Museum of Natural History in NYC. She attended the Napa Valley Wine Writers’ Symposium in Feb. 2005 and judges international wines for the Los Angeles County Fair every year.

 

Mondovino Film Screening and Panel Discussion: July 24, 2005

Mondovino  vividly illustrates the global assault on traditional wine production by multinational corporations. Panel discussion: Critics, Artisans and Agribusiness: Who Really Makes Wine Today? Louisa Hargrave, Director of the Center for Wine, Food, and Culture, led a panel of wine industry professionals in a compelling discussion.

The complete album from the event is available on Google Photos.

Food Maven Arthur Schwartz to Discuss “The History of Drinking in New York” at Stony Brook Manhattan

 

Schwartz To Create New “Stony Brook” Cocktail At Event; Also Team Up Noted NY Food With Favorite NY Drink

Stony Brook University’s Center for Wine, Food and Culture, the first of its kind in New York State, will welcome “Food Maven” Arthur Schwartz for an evening dedicated to “The History of Drinking in New York” on Tuesday, January 25 at 6:30 p.m. at Stony Brook-Manhattan, 401 Park Avenue South (at 28th St.).

Schwartz, author of the new book Arthur Schwartz’s New York City Food and host of a radio show straight from his kitchen on WWRL, will share his expertise on the origin of Manhattan’s specialty drinks from the Bloody Mary to the Cosmopolitan, as well as his favorite wine offerings from around the state.

With each drink, Schwartz will also match up some thoroughly New York foods, from the common to the sublime, including Nathan’s hotdogs, a Second Avenue Deli sandwich, and spectacular local cheeses and smoked seafoods, finishing up with the world-famous Junior’s cheesecake.  

“I am thrilled and flattered to be among the first programs offered by this new division of Stony Brook University,” Schwartz said.  “We will partake of drinks from Bloody Marys to my favorite Long Island wines to leaven my theoretically scholarly discussion of New York’s drinking habits and creations.  This starts with the Dutch, who corrupted the Lenape Indians, through the golden era of cocktails, Prohibition, the pioneers of Long Island wine, and the Cosmopolitan, a cocktail perfected in New York City and courtesy of ‘Sex and the City’—in any case associated with it.”

As a special treat, Schwartz will team up with New York wine industry pioneer Louisa Hargrave, Interim Director of the Center for Wine, Food and Culture, to invent a new cocktail called “The Stony Brook” in tribute to the crown jewel of the SUNY system.  

Speaking of the new “Stony Brook” cocktail which she and Schwartz will invent for the occasion,  Hargrave explained that, “As a tribute to Stony Brook University’s role in fostering the continued growth of its vibrant food and wine industries, we thought it would be fun to create the new beverage with the participation of our live audience.  It will be an adventure for us all that will be both educational and delicious.”

Participants must be 21 or over to take part in the January 25th event with Arthur Schwartz.  Space is limited.  The fee of $85 will include the lecture, food and wine tasting, and an autographed copy of Schwartz’s new book.   To register, call 631-632-9404.

Schwartz, also known as “The Schwartz Who Ate New York,” was one of the first male newspaper food editors in the country and is now a cookbook author, cooking teacher, and host of a daily program heard on WWRL radio (1600 AM).  Starting out as an assistant food editor at Long Island’s Newsday, he eventually moved on to create the “Good Living” section of the New York Daily News and publish several books.  For many years, he hosted a hugely popular radio show “Arthur Schwartz With Food Talk” on WOR radio.  Listed in the Who’s Who of America, Schwartz now divides his time between his new radio show, teaching at major cooking schools in the metro New York area, and lecturing and conducting seminars.

The Center for Wine, Food, and Culture at Stony Brook University is a tribute to the maturity and economic strength of New York’s wine industry.  With almost 1,000 vineyards, 200 wineries, and a harvest worth $40 million, New York is now the third-largest producer of wine in the nation. The Finger Lakes and Lake Erie regions, the Hudson River Valley, and Long Island produce world-class wines with unique characteristics.

Wine tastings, appreciation classes, investigations of the place of wine in cuisine and culture, and more technical studies of commercial regulations, marketing, and wine in the restaurant business are just some of the programs offered at the Stony Brook University center.

Inaugural Event: June 28, 2004 

A special inaugural event at Stony Brook’s Manhattan location marked the launch of the University’s Center for Wine, Food, and Culture. “New York State produces some of the most extraordinary wines in the world,” said Stony Brook University President Shirley Strum Kenny. “We know it, connoisseurs of wine know it, and those who participated in our blind wine-tasting at the Center for Wine, Food, and Culture know it.”

 

The Inaugural Event featured a wine tasting hosted by wine expert and founder of the Windows on the World Wine School Kevin Zraly, as well as foods prepared by celebrity chefs, including Waldy Malouf of Beacon Restaurant. In each of four categories—Riesling, Chardonnay, Cabernet Franc, and Merlot—New York wines were ranked among the top two choices. Local wines were matched against world-class vintages from France, Germany, and California. Highly-rated wines hailed from Long Island, the Hudson Valley, and the Finger Lakes region, including a 2003 Treleaven from Dr. Konstantin Frank’s Vineferea Wine Cellars in Finger Lakes; a 2001 Chateau Lafayette Renau, Proprietor’s Reserve, Finger Lakes; and a 2001 Reserve Merlot, Bedell Cellars, Long Island.

Photos by Ginny Clancy and David Roberts.

Inagural Event Poster

Best of the Best Menu

Red Wine

Waldy Malouf, Beacon Restaurant New York State Corn Meal Polenta with Local Broccoli Rabe and Fresh Mozzarella

Peter Hoffman, Savoy Catskill Mountain Trout Marinated with Fennel and String Beans

Dan Barber, Blue Hill Asparagus in a Sesame Crust with Homemade Tessa on Skewers

David Burke, David Burke & Donatella David Burke’s Gourmet Cheesecake Lollipops (made in Brooklyn, NY)

White Wine

Guy Reuge, Mirabelle Long Island Duck Ravioli with Tomato Chutney, Curry & Corn Broth

Peter Cantine and Eric Mann, The Bear Café Lucky Dog Farm’s Organic Beef with Beet Ravioli & Old Chatham’s Ricotta

John Novi, DePuy Canal House Hudson Valley Foie Gras with Rhubarb Chutney

Debra Whiting, Red Newt Bistro Endive Stuffed with Chicken, Chevre, Pine Nuts with Strawberry Sauce

Inaugural Event of The Stony Brook University Center for Wine, Food, and Culture Stony Brook Manhattan 401 Park Avenue South at 28th Street, New York, NY 10016

STATE SECRET – New York State Wines Top The Competition

NEW YORK STATE WINES TOP THE COMPETITION IN WINE-TASTING AT STONY BROOK MANHATTAN

  Center for Wine, Food and Culture Boosts Product from LI and Upstate

New York State wines bested competition from all over the world in blind wine-tasting events which helped inaugurate Stony Brook University’s Center for Wine, Food and Culture. The Center was host to leading figures from the wine and restaurant industry, wine and food media, and business, at Stony Brook Manhattan, located at 401 Park Avenue, on Monday, June 28.

In every one of the four categories—Riesling, Chardonnay, Cabernet Franc, and Merlot—New York wines rated in the top two choices. The New York wines were put up against world-class wines from France, Germany, and California. The top-rated wines from New York hailed from Long Island, the Hudson Valley, and the Finger Lakes region.

The New York wines which finished in the top two of their respective categories were a 2003 Treleaven from Dr. Konstatin Frank’s Vineferea Wine Cellars in Finger Lakes; a 2001 Chateau Lafayette Renau, Proprietor’s Reserve, Finger Lakes; a 2001 Reserve Merlot, Bedell Cellars, Long Island; and a 2001 Lamoreaux, Landing Wine Cellars, Finger Lakes.

“New York State produces some of the most extraordinary wines in the world,” said Stony Brook University President Shirley Strum Kenny. “We know it, connoisseurs of wine know it, and those who participated in our blind wine-tasting at the Center for Wine, Food and Culture certainly know it.”

Stony Brook’s new Center for Wine, Food and Culture will begin offering non-credit workshops, courses, wine tastings and other special events at Stony Brook Manhattan in Fall 2004 geared to both the general public and the wine industry.  Proposed courses for the general public include:

  • Wine appreciation
  • Building a Wine Cellar in a new York Closet
  • Wine and Literature

Proposed courses that will be of special interest to those already in the wine and food industries include:

  • Regulations and Interstate Commerce Compliance Workshop
  • Wine Marketing Seminar
  • Designing a Wine List
  • Food and Wine Writing

As the state’s number one public research institution, Stony Brook University will draw upon its expertise in the sciences, biology, ecology and environmental studies, as well as its business, marketing and entrepreneurial enterprises to develop and implement a comprehensive interdisciplinary approach to the Center’s educational programs. For example, courses on sustainable agriculture of New York State could draw on the expertise of faculty from the ecology and biology departments, while experts from the business department could advise on courses on wine marketing and entrepreneurship.

New York State ranks third highest in the country in total grape acreage and wine production. There are 990 vineyards in the state covering 31,400 acres. The annual harvest of 175,000 tons is worth approximately $40 million. There are four major wine regions in the state: Long Island, Hudson River Valley, Lake Erie and the Finger Lakes region.

Wine Center 2004 Kick Off Poster

Wine Center 2004 Menu Card

Stony Brook University Launches Center For Wine, Food And Culture With Inaugural Event June 28, Featuring Regional Wineries, Star Chefs

Center is the First of its Kind Among Universities in New York State

NEW YORK, N.Y., June 2, 2004 — Stony Brook University announced today the launch of its Center for Wine, Food and Culture, which will offer educational courses, workshops and seminars. The Center is the first of its kind among universities in New York State. Courses for both the general public and those in the industry will be offered at both Stony Brook Manhattan and the school’s main campus on Long Island beginning in the fall 2004.

Stony Brook will inaugurate the Center with a special event on Monday, June 28, from 4:00 PM to 7:00 PM, at Stony Brook Manhattan, 401 Park Avenue South, at 28th Street. It will include a wine tasting, foods prepared by celebrity chefs and restaurants, and special guests, including noted wine expert Kevin Zraly, chef Waldy Malouf of Beacon Restaurant, and other chefs from around the state.

“This Center will be a true partnership between the university, the wine industry and the larger community,” said Stony Brook President Shirley Strum Kenny. “The production of wine is one of New York State’s fastest growing industries, with nearly 200 wineries now in existence. Located in one of the state’s major wine producing regions, and with its national reputation as a top research university, it makes perfect sense for Stony Brook to launch this new initiative.”

Indeed, Stony Brook University is uniquely positioned to become a critically important for developing this Center because of its academic and research programs, its connections to the business community, and its location amid one of the state’s four major wine producing regions.

New York State is the third highest in the country in total grape acreage and wine production. There are 990 vineyards in the state covering 31,400 acres. The annual harvest of 175,000 tons is worth approximately $40 million. There are four major wine regions in the state: Long Island, Hudson River Valley, Finger Lakes and Lake Erie.

As the state’s number one public research institution, Stony Brook University will draw upon its expertise in the sciences, biology, ecology and environmental studies, as well as its business, marketing and entrepreneurial enterprises to develop and implement a comprehensive interdisciplinary approach to the institute’s educational programs. For example, courses on sustainable agriculture of New York State could draw on the expertise of faculty from the ecology and biology departments, while experts from the business department could advise on courses on wine marketing and entrepreneurship.

Stony Brook University is instrumental in helping new businesses succeed, particularly through its Long Island High Technology Incubator, a nonprofit business incubator for start-up businesses. Stony Brook also plays a large role in The Strategic Partnership for Industrial Resurgence (SPIR), which was established by New York State to utilize the extensive engineering resources of the SUNY system. SPIR provides technically advanced multidisciplinary assistance on a fast turn-around basis to help New York companies improve their market share, retain existing employees, and create new jobs.

Stony Brook University has a $2.5 billion economic impact on the local, regional and state economies through its research enterprise, hospital and healthcare operations, job creation and collaborations with private industry. Stony Brook University is a nationally prominent research university with an enrollment of over 22,000 students. Stony Brook University is a member of the prestigious Association of American Universities, representing the top 62 research institutions in higher education.

Its new Center for Wine, Food and Culture will begin offering non-credit workshops, courses, wine tasting and other special events at Stony Brook Manhattan in Fall 2004 geared to both the general public and the wine industry.

Proposed courses for the general public will include:
* Wine Appreciation Course
* Building a Wine Cellar in a New York Closet
* Wine and Literature
* Food and Wine Writing

Proposed courses that will be of special interest to those already in the wine and food industries include:
* Regulations and Interstate Commerce Compliance Workshop
* Wine Marketing Seminar
* Designing a Wine List

“This is a very exciting development, and we look forward to a long and productive partnership with Stony Brook University,” said Jim Trezise, President of the New York Wine and Grape Foundation. “As the wine industry continues to grow, we will need more people who have sound education and training to fulfill the wineries ever expanding demand for professional, qualified employees.”