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2017 Holiday Gift Guide for Foodies

December 14, 2017

For the Foodie on Your List This Year, Be Sure to Take a Look at Some of These Items That Are Sure to Impress!

Gift Recommendation from Brent Kroll of Maxwell
“The One” Glassware by Master Sommelier Andrea Robinson


Where to Buy: Andrea Wine or Amazon
Serving Suggestion: Great for highly aromatic wines that are moderate to low in alcohol – enjoy  a Pinot Noir,
NebbioloSangiovese or elegant versions of Syrah out of these glasses!

Gift Recommendation from Max Kuller of Estadio
“The Durand” Corkscrew for Vintage Cork Removal


Where to Buy: Online
Recommended Use: Best used with any 30+ year old bottle of Rioja for a clean uncorking – try with
Marques de Murrieta Castillo Ygay Gran Reserva Especial Rioja*
Stop by Estadio to see “The Durand” in action for yourself before buying!
* If all this is a bit steep for your holiday budget, try a Wine-Searcher Pro Subscription for the beloved wine lover/hunter in your life!

Gift Recommendation from Hank’s Oyster Bar
Hermes Grand Attelage Gold Plated Place Settings



Where to Buy: Online
Paired Recipe: Braised Pork Shanks

5 ribs Celery
4 ea Carrots
3 cups Apple Cider Vinegar
2 cups Red Wine
1 Tbsp Salt
½ cup Sugar
¼ oz Rosemary
2 Tbsp beef base
1 oz Thyme

Season shanks w/ salt and pepper, sear in batches -- Sweat veggies, deglaze w/ red wine and vinegar -- Add sugar, salt, thyme and beef base, braise until fork tender -- Reduce stock to 2 ½ cups, dry hop w/ rosemary and additional thyme -- Serve with toasted caraway & lemon mashed yukon potatoes, sprinkled with rye cracker dusting

Gift Recommendation from Hank’s Cocktail Bar
Minner’s Vintage Lace Nick & Nora Glassware


Where to Buy: Online
Paired Recipe: Secret Santa

1.5 oz Grey Goose Vodka
0.5 oz Manzanilla Sherry
0.5 oz Atsby Vermouth

Combine over ice and stir -- Pour into a Nick and Nora glass -- Top with a rosemary grape & enjoy!

Gift Recommendation from Momofuku CCDC
Momofuku Ssäm Sauce


Where to Buy: Online
Serving Suggestion: Grab a slice of pizza – add ssäm sauce – eat!

Gift Recommendation from Chef Yo Matsuzaki of Zentan
Cooking + Cocktail Classes


Where to Buy: Online
Paired Recipe: Gindara Saikyo Miso

Two pieces of black cod filet, 6-8 ounces each
Miso Base (200 grams of saikyo miso, 1 1/3 tablespoons of sake, 1 teaspoon of mirin)
Two teaspoons of salt (for the fish)
One tablespoon of canola oil (for the fish)

  1. Put the cod on a plate and lightly sprinkle with salt; Set aside for 20-30 minutes.
  2. While waiting, wash the fish with water and wipe off any moisture with a towel; Cover fish with one layer of cheesecloth.
  3. Mix ingredients together for miso base & spread half of the miso base into a 3-inch-deep hotel pan
  4. Place the fish on the miso base and cover with the other half of the sauce; Refrigerate for 24 hours
  5. Preheat 10-inch sautée pan on medium high heat and sear fish until it is nicely browned on both sides.
  6. Take the fish out from sautée pan and transfer to a sheet pan; Finish cooking them in a 375-degree oven for 8-12 minutes until fully cooked
  7. Serve with teriyaki sauce.

Gift Recommendation from Urbana
Executive Chef Ethan McKee’s Dried Pasta & Tomato Sauce


Where to Buy: Only at Urbana
Time Saver: Cook pasta until al dente – Add tomato sauce & combine to warm – Enjoy!