MARIANI’S

 

Virtual Gourmet

December 14,  2025                                                                                                NEWSLETTER

 


Founded in 1996 

ARCHIVE




Kansas, 1967

        

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THIS WEEK

SEGOVIA

By John Mariani

NEW YORK CORNER
CHADA

By John Mariani


THE BISON
CHAPTER  ONE

By John Mariani

NOTES FROM THE WINE CELLAR
WINE OF THE YEAR

By John Mariani



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SEGOVIA


By John Mariani

 

 

    Every great city can be evoked by songs and music associated with it––“La  Vie en Rose” with Paris,  “A Nightingale Sang in Berkeley Square” with London, and, of course, “I Left My Heart in San Francisco”––so to listen to Spanish guitar music  by the master Andrés Segovia (though he was actually born in Linares) is to be suffused with the heart and soul of the city of Segovia in central Spain. Sitting in the Plaza del Azoguelo in front of its extraordinary Roman Aqueduct, dating back 2,000 years, and hearing the music of flamenco or Spanish composers like Torroba, Mompou and Albénez played by a street musician is a unique experience.  The Aqueduct’s 170 arches consists of 25,000 granite blocks held together without mortar.

    The city of Segovia is not large, but its old town was declared a UNESCO  World Heritage Site in 1985. Its cathedral is one of the last of the great Gothic churches built in the late Middle Ages, and its Alcázar palace and fortress in the Romanesque has its own stolid magnificence.

    It is an enchanting city to walk around, with two curving avenidas encircling the town, and there are many excellent restaurantes serving traditional Castillian food at La Portada de Mediodia in a 16th century post house as well as modern cuisine at Villena in a former convent.

  
    On a recent trip this year I dined at two large restaurantes known for their conviviality and extensive menus. One was José Maria (Cronista Lecea 11), an asador (grill restaurant) whose suckling pigs come from the owners’ family farm. Opened in 1982 by José Maria Ruiz and his daughter Rocio, the restaurant has eight dining rooms that have been sound-proofed so the noise is kept to a minimum, and they boast of having a defibrillator in premises “becoming a cardioprotected space and honouring the health of its clients and employees.” José Maria is himself an accomplished wine expert, so his cellar is full of the best Iberian bottlings, and Rocio manages the family’s winery, named Pago de Carravejas.

    Of course, I ordered the cochinilla suckling pig, which was superb, seasoned only with salt and pepper and deliberately never served with a sauce, which would compromise the pure flavors of the flesh, the fat and the crisp skin. I began with crispy, piping hot ham croquettes, and a “farmer’s tasting platter” of charcuterie then a main course of marinated partridge  with endives.  A friend ordered rare beef sirloin with foie gras that had been marinated in Port wine. The prices for main courses range from 24.50€ to 36€.

    An equally convivial spot is El Bernardino (Cervantes 2), founded in 1939 by D. Mariano del Pozo Manso (right). It’s a beautiful restaurant, civilized but very friendly, with beige and white linens on spacious tables, a carved timbered ceiling and parquet floors, with the Segovian sun streaming through its large windows.

There is both a tapas menu and a more comprehensive dining room menu from which I chose a dish of mushrooms in puff pastry and a plate of simply grilled sweet red shrimp, then followed with suckling pig––this time fried––and succulent roast lamb. For dessert we enjoyed the cheesecake with mixed fruit marmalade. Main courses run 25.50€ to 50€. There are four set menus of several courses, from 43€ to 58€.









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NEW YORK CORNER



                   

260 Sixth Avenue
646-370-6366

By John Mariani

 

    As I faced the façade of the new Chada restaurant, I realized it was once Da Silvano, the quintessential West Village trattoria once embraced by the art gallery and fashionistas. They’ve  reproduced the bright yellow awning, but now, I entered into a restaurant named after the bejeweled gold crowns ceremoniously worn by women in Thailand.
    T
he room is sectioned in two, with one a handsome bar featuring a wide array of specialty cocktails; the other is done with pretty floral wallpaper, brass motifs, carved wood and sculptural chandeliers. There is also a delightful semi-enclosed booth with emerald green seating and black marble tables. The noise level is fine.  The booth in the photo is a real delight if you can ask for it in advance.
           Rarely have I encountered a more cordial and appealing staff. Everyone from hostess to waiter smiles and in greeting you and  at evening’s end, they all say thank you so much for coming and seem genuinely sad to see you leave.

    Two chefs with extensive experience in Thai cuisine own Chada: Jade Thipruetree, from Khon Kaen in the north, came to New York six years ago and made his mark at the much applauded
Tongin Brooklyn; Siripat Khaengkarn (“Chef Tom”)  is from Bangkok and spent time training in New Zealand and Australia, before settling in New York to lead the kitchens at Soothr, Sappe, Somtum Der and Spice.

    So often at Thai restaurants the very long menus are actually composed of repetitive dishes that can be made with chicken, beef, pork or shrimp. But at Chada they focus on more innovative dishes that are so much more exciting than usual.
    There are a dozen appetizers, and we could not resist Thai dumplings with the pandan-infused dough folded over preserved radish and peanuts with coconut milk and garlic (below). A salad with crabmeat, shredded green papaya, Thai eggplant, long bean, cherry tomato, chili, garlic and fermented fish sauce had a refreshing  mildness, while crab marinated in a curry sauce and a simmered in coconut milk with betel leaf, served over vermicelli noodles had considerably more  bite. A red curry flavored pink-roasted duck breast with pineapple, cherry tomatoes, bamboo shoots and the fragrance of basil.
    Short Rib Panang Curry is a long-braised short rib with coconut milk, accompanied by roasted Brussels sprouts. There’s a complex fried rice dish riddled with beef tallow fat, grilled ribeye, garlic chips, egg, and marinated yolk. Equally as savory is the goong karee, a shrimp dish with onions, scallions, long, hot chili, a dash of curry powder, garlic, and egg that packed a punch. 
   
    Contrary to the idea that pad Thai (left) is a pedestrian American-Thai dish, nothing could be further from the truth, for it is ubiquitous in Bangkok restaurants, originating
during the 1930s under Prime Minister Plaek Phibunsongkhram, who promoted it as a national dish to foster national identity as well as to address a rice shortage during World War II. Chada’s version is a classic rendering of shrimp with noodles, egg, preserved radish, peanuts, chive and bean sprouts. Khao Soy is made with a roasted chicken thigh, egg noodles, coconut milk, shallot, pickled pearl onion and scallion.
    The best dish I had was crispy pork tossed wit salt and pepper, long hot chili, plenty of garlic and kaffir lime leaf.
   
Instead of the desserts, have the Thai iced coffee instead.

Most of these dishes may be found as variants elsewhere, but there are no cliches on the menu at Chada, especially among the Chef’s Signature items and reminds me of some of the best restaurants in Bangkok.


Open daily for lunch and dinner. Brunch on weekends.








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  THE BISON 
By John Mariani


                                         


CHAPTER  ONE



       It had been snowing hard all day and the two men were sitting in leather armchairs before a large fireplace sipping Scotch.

       “Did you see the paper today about Jeffrey Epstein?”

       “No, what about him?” asked the younger man.

       “It seems the Palm Beach police are investigating him for sex trafficking and child abuse.”

       The younger man shook his head hard as if to clear it.       

       The older man took a slug of the whiskey, stared into the fireplace, then said slowly, “This . . . could cause a lot of trouble for us.”


 
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     Katie Cavuto, an investigative reporter for McClure’s magazine, had just read the same story in the tabloid newspaper, the New York Post, while nursing a head cold with a cup of hot tea in her Bronx apartment. She racked her brain trying to remember who exactly Jeffrey Epstein was and only recalled he was a millionaire with a lot of celebrities for friends. The kind of guy who would occasionally make it onto the Post’s gossip section, Page Six, in photos from some gala party. Other than that, she knew nothing about him and was certainly surprised at the investigation of him as a sex trafficker and child molester.
       Katie usually read, or at least glanced at, the Post after going through
the New York Times, Daily News and Wall Street Journal, and, given the tabloid’s penchant for sensational news stories, she paid little attention to what it covered. It was the antithesis in content to McClure’s, which was a well-respected investigatory journal for which Katie had won several prizes for her articles. Katie turned the page about Epstein and read the gossip on Page Six as a guilty pleasure. Some Hollywood actress was hooking up with another rap star; some ex-White House aide signed to write a tell-all about the Bush family.

       Katie’s last award-winning story had been about a pandemic deliberately unleashed in Paris that had involved Middle East terrorists, the Marseille Mafia and Russian President Vladimir Putin. She’d also done stories on Al Capone, British double agent Kim Philby, and an exposé of the abuse of young women at Ireland’s Magdalene Laundries.  All of these were undertaken with the help of ex-NYPD detective David Greco, and both of them had escaped being murdered several times in pursuit of those stories.

       Katie hadn’t seen David since the Paris investigation, but they’d kept in touch. He was in his fifties, she in her mid-thirties, and both had grown up in the Bronx, though his neighborhood in the borough’s south had been a lot tougher and grittier than hers in the north. After twenty-five years as a cop—the last few disillusioned by how politics had become so invasive during Mayor Rudy Giuliani’s second term—David had retired to a modest house up the Hudson River near West Point, and it was only because Katie had approached him on the Capone investigation back in 1995––and because she was a very good-looking Italian-American woman––that he’d agreed to help, using his contacts and expertise as a detective. He was also well compensated for his assistance by McClure’s.
       David didn’t read any of the New York papers, except the Sunday Daily News he’d pick up at the local drugstore, and he mostly got his news from cable TV, which had nothing about the investigation of Jeffrey Epstein, who, if he’d seen it, meant nothing to David.
       David’s time with Katie had certainly been the most exciting of his life, although his happiest days were when he was married to a woman who, as a flight attendant, died trying to get passengers out of a burning plane that crashed at LaGuardia.  He’d never dated after that, and, given his age, he allowed himself just to be infatuated with Katie Cavuto but had given up any prospects for a romance. For as long as he knew her she’d been dating off and on an attorney in Boston whom David only referred to as “the lawyer guy.”

       It was bittersweet for David that he had worked so closely with Katie on the McClure’s articles, traveling the world and enjoying  countless meals with her in southern Italy, France, London, Taipei, Hong Kong and elsewhere, but then, with the stories finished, they only kept in touch by phone calls that were always about current events, movies, television series, rarely mentioning what they’d been through while working on the stories. During those months, David fantasized about Katie calling him up and asking him to join her on a new investigation, but it had been a year since that had happened.
       Now, three years after 9/11 and a year after George W. Bush invaded Iraq over assertions that Saddam Hussein had weapons of mass destruction, Katie was back working on national stories, which had included an investigation into questionable oil leases on Native Americans’ lands, the newspaper and magazine wars in the wake of the dot.com bust, and a story on the outrageous salaries paid to the heads of non-profit hospitals in New York. Her work on those stories was as solid as any she’d written, but none had the magnitude—or danger—of the stories she’d worked on with David. Even though she swore she’d never put herself in harm’s way again for a story—they’d almost been drowned, poisoned and driven over a cliff—she missed the adrenalin of those adventures and found that spending her days going through land grants and hospital accounts was just grunt work.





©
John Mariani, 2024



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NOTES FROM THE WINE CELLAR


WINE OF THE YEAR:
My Pick for the Wine That Expresses
the Finest Caliber of Modern Viniculture

By John Mariani


 

    It is a rare day when I do not have wine with dinner, and it is equally as rare that I taste wine without dinner, because such an exercise is like testing a car in a garage. The elements of a wine must interact with those of food, just as the rubber must meet the road.

    I  don’t take notes on every wine I drink throughout the year, and between the very fine and the mediocre is a huge swathe of well-made bottlings from just about every country that produces wine, which these days constitute more offerings than ever in the market.

    I also don’t hide wines inside paper bags so that I don’t know what the label is. I choose wines to go with what I’m eating, so I don’t want to be surprised by a wine or varietal I think would be inappropriate for a dish on the table. On most occasions I have a pretty good idea of how the wine chosen is going to taste––after all, if I choose  Pinot Noir I expect it to taste like a Pinot Noir, although, sadly, that is not always the case.

    Sometimes a wine––red or white––really impresses me for how it stands out among the usual varietals. Recently I was amazed at how good a sweet Beaumes-de-Venise was, matched with roasted chestnuts.

    Odd, then, that the wine that I found well above the ordinary was 15% alcohol––a level I’ve often inveighed against as knocking a wine’s elements out of balance. Yet as soon as I sniffed  it and took a sip, I audibly let out a definite “Wow!” Not because it was massive, as so many California Cabernet Sauvignons can be or because it indicated it will be even better in the next few years––the vintage was 2022––but because it was so expressive of its terroir, with all elements of acid, fruit, tannin and alcohol knit impeccably well together.

    The wine is Sor Ugo, a Bolgheri DOC Superiore ($57) from Tuscany, where Sangiovese dominates.  But this is, in line with so many of the so-called “Super Tuscans” (a title with no legal status), is  Bordeaux-style blend of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot, named in honor of Ugo, the first Pellegrini family member to grow  grapes more than a century ago.  Now under the name Aia Vecchia, the estate was founded in 1995 by the Pellegrini family with vineyard sites in coastal  Bolgheri and Maremma regions, whose cooler climate is not dissimilar to that in Bordeaux. The estate covers 112 acres

    Agronomist Daniel Schuster and the Pellegrinis brought root stock from Bordeaux, and together with noted Hungarian winemaker Tibor Gal, once the chief winemaker at the winery Ornellaia, produced at the current Sor Ugo blend of 50% Cabernet Sauvignon, 30% Merlot, 13% Cabernet Franc and 7% Petit Verdot. The vines are 23 years old, and the wines goes through malolactic fermentation in barriques, both new and used, aging for 18 months, then bottled and aged for another six months. A total of 33,000 bottles are made annually. The 2022 is their second vintage.

    It is a more sumptuous wine than most Bordeaux under the Premier Crus, which will take years more to mature. Right now, as I found, it is certainly ready to drink. I enjoyed it with a massive veal chop and roasted potatoes, and it will be a good match for any traditional Christmas dinner.

    With three weeks to go in December, I may well find a wine to surpass Sor Ugo, but for the moment, this is one I’ll use as a standard for great winemaking for the year 2025.





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PLINK, PLINK, RUSTLE, RUSTLE

"It started to rain. But no: There are no windows in that cocoon of a room. It took me a moment, and then I understood. It was the hydrangea’s secret cache of carbonated sugar, plinking and rustling, as if bringing news from another world."––Ligaya Nishan, "Four Stars for Yamada, the Height of Kaiseki Cuisine in New York," NY Times (Dec 3, 2025).





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 Any of John Mariani's books below may be ordered from amazon.com.



   The Hound in Heaven (21st Century Lion Books) is a  novella, and for anyone who loves dogs, Christmas, romance, inspiration, even the supernatural, I hope you'll find this to be a treasured  favorite. The  story concerns how, after a New England teacher, his wife and their two daughters adopt a stray puppy found in their barn in northern Maine, their lives seem full of promise. But when tragedy strikes, their wonderful dog Lazarus and the spirit of Christmas are the only things that may bring his master back from the edge of despair. 

WATCH THE VIDEO!

“What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw

“He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906.


“John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister.

“John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury.

“Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment.




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The Encyclopedia of American Food and Drink by John F. Mariani (Bloomsbury USA, $35)

Modesty forbids me to praise my own new book, but let me proudly say that it is an extensive revision of the 4th edition that appeared more than a decade ago, before locavores, molecular cuisine, modernist cuisine, the Food Network and so much more, now included. Word origins have been completely updated, as have per capita consumption and production stats. Most important, for the first time since publication in the 1980s, the book includes more than 100 biographies of Americans who have changed the way we cook, eat and drink -- from Fannie Farmer and Julia Child to Robert Mondavi and Thomas Keller.


"This book is amazing! It has entries for everything from `abalone' to `zwieback,' plus more than 500 recipes for classic American dishes and drinks."--Devra First, The Boston Globe.

"Much needed in any kitchen library."--Bon Appetit.




Now in Paperback, too--How Italian Food Conquered the World (Palgrave Macmillan)  has won top prize  from the Gourmand World Cookbook Awards.  It is a rollicking history of the food culture of Italy and its ravenous embrace in the 21st century by the entire world. From ancient Rome to la dolce vita of post-war Italy, from Italian immigrant cooks to celebrity chefs, from pizzerias to high-class ristoranti, this chronicle of a culinary diaspora is as much about the world's changing tastes, prejudices,  and dietary fads as about our obsessions with culinary fashion and style.--John Mariani

"Eating Italian will never be the same after reading John Mariani's entertaining and savory gastronomical history of the cuisine of Italy and how it won over appetites worldwide. . . . This book is such a tasteful narrative that it will literally make you hungry for Italian food and arouse your appetite for gastronomical history."--Don Oldenburg, USA Today. 

"Italian restaurants--some good, some glitzy--far outnumber their French rivals.  Many of these establishments are zestfully described in How Italian Food Conquered the World, an entertaining and fact-filled chronicle by food-and-wine correspondent John F. Mariani."--Aram Bakshian Jr., Wall Street Journal.


"Mariani admirably dishes out the story of Italy’s remarkable global ascent to virtual culinary hegemony....Like a chef gladly divulging a cherished family recipe, Mariani’s book reveals the secret sauce about how Italy’s cuisine put gusto in gusto!"--David Lincoln Ross, thedailybeast.com

"Equal parts history, sociology, gastronomy, and just plain fun, How Italian Food Conquered the World tells the captivating and delicious story of the (let's face it) everybody's favorite cuisine with clarity, verve and more than one surprise."--Colman Andrews, editorial director of The Daily Meal.com.

"A fantastic and fascinating read, covering everything from the influence of Venice's spice trade to the impact of Italian immigrants in America and the evolution of alta cucina. This book will serve as a terrific resource to anyone interested in the real story of Italian food."--Mary Ann Esposito, host of PBS-TV's Ciao Italia.

"John Mariani has written the definitive history of how Italians won their way into our hearts, minds, and stomachs.  It's a story of pleasure over pomp and taste over technique."--Danny Meyer, owner of NYC restaurants Union Square Cafe,  The Modern, and Maialino.

                                                                             








              

MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly.  Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher Mariani,  Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish. Contributing Photographer: Galina Dargery. Technical Advisor: Gerry McLoughlin.

 

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© copyright John Mariani 2025




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