Saint Claire is located in Algiers Point near the banks of the Mississippi River in a large two-story white building surrounded by old oak trees with a circular driveway. You feel miles away from the city proper even though we only drove over a spanned bridge to get here, thankfully with minimal traffic at 6:15 pm. The building once served as a quarantine station with a residence for the doctors. Later it was an immigration center. To us it felt like someone’s country home.

We settled in at a two-seat table in the large, screened-in back porch just before the storm darkened the skies and whipped through the trees. The rain cooled the air and delivered a wisp of mist that felt refreshing. The music was French with a pleasant volume. We loved the mismatched dining chairs and crockery. The people seated at the clusters of tables inside and out were all well-dressed. Many were sipping cocktails and settling in for their meal. Nothing was stuffy; it all felt intimate and unrushed.

Melissa Martin grew up one of six children in a fishing family in Chauvin, Louisiana. Living in coastal Louisiana deeply influenced her cooking. I have only met Martin once at a holiday signing for her cookbooks, Mosquito Supper Club: Cajun recipes from a disappearing bayou and Bayou: feasting through the seasons of a Cajun life. We would love to take trip with her to Terrebonne Parish to experience it from her eyes.

Saint Claire's menu is rustic and seasonal with a French accent. We started with smoked beets served with trout roe and creme fraiche. This dish paired beautifully with wine we chose, a Red Tail Ridge (Finger Lakes) Pet’Nat Pinot Noir.

Entrees were duck confit served with a compote of poached peaches, golden raisins, mint and tarragon over a sliver of country ham and seared grouper with corona beans. okra, tomato vinaigrette and basil topped with vegetable fritters.

Desserts were chocolate semifreddo with candied pecans and Pecorino with fig confiture and cranberry pecan sourdough.

Saint Claire’s owners are Melissa Martin and Cassi Dymond. The Wine Director is Kimblerly Faith Wald- so another fabulous woman-run restaurant in New Orleans!

Saint Claire is located at 1300 Richland Street at Algiers Point. Dinner is served Wed.-Sun. 4 - 9 p.m. www.saintclaire.me

Like many individuals who grew up in family-run restaurant business, Blount paid his dues and worked at Antoine’s during high school and college After taking time to oversee other businesses enterprises both in New Orleans and Texas, he returned to the family business to join Antoine’s in 2005.

Blount sat down with us for a recording of The Connected Table podcast to share his family’s story and the legacy of Antoine’s Restaurant which has withstood the test of the time and its many challenges for nearly 200 years. That includes the Civil War, Prohibition, Two World Wars, the Great Depression, Hurricane Katrina and the Covid-19 pandemic. Antoine’s started as a French Quarter boarding house and restaurant that won the hungry hearts of New Orleans society. In 1868 the restaurant moved to its current location on Saint Louis Street. Through shrewd real estate investments, Antoine’s son and chef, Jules Alciatore, expanded the restaurant’s footprint on that block.

Generations of New Orleans families have gathered at Antoine’s alongside visitors to the city to enjoy the restaurant’s timeless haute French-Creole cuisine. These include signature dishes created at Antoine’s like oysters Rockefeller, pommes de terres souffle, pompano en papillote and eggs Sardou. Today, the kitchen is overseen by native New Orleanian Executive Chef Ralph Pausina, who grew up working on his Croatian family’s oyster boats, developing an appreciation for Louisiana ingredients and heritage.

Many world legends have dined at Antoine’s, from royalty, religious and political leaders to legends in arts, entertainment, sports and business. Their autographed photos and letters of appreciation line the walls of one of the main dining rooms. Antoine’s has fourteen different dining rooms of various sizes. Each themed room is akin to a miniature museum with items collected over the years. One, the 1840 Room, is lined with family portraits. A few rooms are named for Carnival Krewes with the most photographed being the Rex Room. At the Hermes Bar you can enjoy drinks while you wait to be seated or enjoy charbroiled oysters and generous bar bites, from shrimp remoulade and seafood gumbo to Wagyu beef burger.

Some of our favorite dishes at Antoine’s, include all the oyster dishes, the pommes de terre souffle (soufflé potatoes), pompano Pontchartrain (grilled pompano filet topped with butter poached lump crabmeat in a white wine reduction), Louisiana blue crab crusted redfish and beef tenderloin filet with Marchand de Vin sauce. Whatever you do, save room for dessert. They are all fabulous, but the Baked Alaska is the house specialty. Order in advance and be prepared to be wow’d.

We always enjoy finding an occasion to dine at Antoine’s. Of course, any day is an occasion to dine at Antoine’s. What makes it truly special besides the food and the history is the service which defines New Orleans hospitality. We even have our favorite servers, Murphy and Megan Ruiz, a delightful father and daughter. Murphy has worked at Antoine’s for nearly forty years’ Megan talks about joining her father at Antoine’s and learning from him with admiration. That kind of dedication to fine restaurant hospitality is hard to find these days.

Antoine’s is located at 713 Saint Louis Street. The Hermes Bar is located at 725 Saint Louis Street. For hours of operation and to learn more visit www.antoines.com

Watch this episode of The Connected Table Live with Eick Blount, Fifth Generation Family Owner and CEO of Antoine’s.

Read more

Considered gastronomy’s “Culinary Olympics,” the SIRHA+Bocuse d’Or held its qualifying round for the Americas in New Orleans. It was a return visit to the Big Easy for this prestige program held every two years; the last competition took place in 2024, also at the Morial Convention Center.

Following an intense five- and -a half-hour competition with teams representing eight countries from across North, Central and South America, Team USA took the Gold. Team Canada took Silver and Team Columbia took bronze. These three teams along with fourth and fifth place Teams Mexico and Argentina, will represent the Americas at the Bocuse d’Or Finals in January 24 and 25, 2027 in Lyon, France.

Led by Chef Vincent Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate. The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron (tomato-infused Béarnaise). Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.

Chef Paul Bocuse created the Bocuse d’Or International Culinary Competition in 1987 with a mission “to broaden the public’s understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.” The Bocuse d’Or is considered one of the most prestigious and demanding culinary competitions in the world. Chef teams around the world compete for months, even years, testing their creativity and stamina in their pursuit of excellence in the hopes of capturing a place in the Grand Final which is held during the annual SIRHA Lyon food trade show. 2027 will mark the Bocuse d’Or competition’s 40^th anniversary. Read more about this competition here: About the Bocuse d’Or | Ment’or

Equally prestigious in the world of pastry, on July 25 the SIRHA+Coup du Monde de la Pâtisserie (World Pastry Cup) Americas also took place at the Morial Convention Center with competing pastry teams from seven countries in North, Central and South American crafting elaborate sweet confections. Pastry Team USA’s Jordan Snider (team captain and sugar candidate), François Behuet (chocolate candidate) and Nicholas Forte (ice candidate) took top honors. Team Mexico took second place, and Team Paraguay took third place. These three teams along with fourth place Team Argentina will compete in the Coupe du Monde de la Pâtisserie Grand Final in January 27 during the SIRHA show in Lyon.

Sponsors for both events included Bragard, Valrhona, Elle & Vire Professional, World Pastry Cup sponsors also include Lavazza, Norohy, and Les Vergers Boiron - and for the Bocuse d’Or Groupe, SEB, Bridor and BeWTR. Both the Louisiana Restaurant Association (LRA) and New Orleans & Company can also claim victories for bringing these prestigious competitions to the city which is working hard to elevate its global culinary recognition.

The competition weekend also presented the annual LRA Showcase featuring numerous foodservice exhibitors and two more competitions. The Great American Seafood Cook-Off, presented by Louisiana Lieutenant Governor Billy Nungesser and the Louisiana Seafood Promotion and Marketing Board. This competition featured chefs preparing dishes using Louisiana Seafood for a jury of food professionals. On the beverage side, The LRA and Reyes Beverage Group presented the Four Roses Bourbon Global Expedition Cocktail Competition featuring ten of Louisiana’s top bartenders. Bartender Kami Divine of Vessel NOLA took top honors with her “Lavender Fields of Provence” cocktail.

Chef Quang Tran of The Shawmut Inn and Happy You’re Here Hospitality Group in Boston, Massachusetts was crowned 2026 King of American Seafood. Chef Tran’s winning dish was “Duo of New England Lobster,” comprised of a tempura lobster lollipop with lime granita and citrus aioli along with a lobster ceviche with roasted corn, yuzu, pink peppercorn, crispy sweet potato and green crab nage.

Throughout the weekend we saw chefs attired in their Bragard whites and tall chef hats, creating an impressive presence. Many notable chefs from around the nation were on hand to show their support and; some served as jurors for the Bocuse d’Or. Many were part of Ment’or, a non-profit that selects and trains the Chef Team to represent the United States at the Bocuse d’Or and also provides grants and other programs to help further culinary careers. They included Chefs Daniel Boulud (Ment’or Chairman), Thomas Keller (Ment'or President), Jérôme Bocuse (Ment’or Vice President) Gavin Kaysen (Ment’or Team USA President), Franklin Becker, Alex Lee, Paul Bartolotta, Jean-Louis Dumonet, Dominique Macquet (among many others). New Orleans Chefs lending a hand included Alon Shaya, Nina Compton, Serigne Mbaye and Frank Brigsten. This year, Chef EJ Lagasse was named Honorary President of Bocuse d’Or Americas, and he served on the jury. His father, Chef Emeril Lagasse has played an enormous role in bringing this prestigious program to New Orleans and was front and center tasting every dish and providing commentary.

The gravity of these competitions and the emotional reactions of the winning teams and their loyal fans underscore the importance of nurturing emerging culinary talent through education grants and scholarships and hands-on mentoring, all something envisioned by the leadership at Ment’or.

Now, if we can only get to Lyon in January for the Grand Final, which industry folks refer to as the #RoadtoLyon!

Officially classified as a PGI in 1997, Slopes of Aigaleia (pronounced: eh-yee-a-lee-a) is towered by four mountains, each over 6000 feet, and four plateaus. Throughout the area are deep gorges cut by seven rivers and various ancient sea terraces. The area was once covered by the sea, and the alluvial soils have marine fossils. Summers are hot and dry with cooling breezes amid the mountain ranges. Winters can bring snow and much needed water. This area is also home to Kalavryta Ski Center. Picture winter snow skiing in the Greek mountains followed by a (chilly) stroll along the shores of the Corinthian Gulf.

Here vintners practice “heroic viticulture,” defined as high-altitude vines (above 1600 feet) planted on steep, usually terraced, slopes in poor soils, and often located in isolated regions. Aigialia is a small production area with only five wineries. In July 2026, we visited three of them: Rouvalis, Tetramythos and Mega Spileo Estate. All work with native varieties, some quite rare, and they experiment with international varieties, producing impressive results unique to this production zone. Here is a snapshot:

Rouvalis Winery

Rouvalis Winery was founded in 1990 by Angelos Rouvalis, who is considered a pioneer in Greece’s modern winemaking. His daughter, Theodora Rouvalis, now runs the family winery with her partner, Αntonio Ruiz Pañego. Both are oenologists with extensive experience working at wine estates in Bordeaux, Burgundy, Alsace, New Zealand, Chile and Spain, the latter where they met. The two form an impressive partnership as we earned over a seaside lunch. Theodora drove us through steep canyons to Rouvalis’ highest vineyards, reaching 1200 meters. Terraced vineyards face north, something unique to this region. The diurnal weather pattern and rocky soils are ideal for growing many varieties.

Rouvalis works with indigenous Greek varieties such as Roditis, Malagousia, Assyrtiko, Tsigello (a clone of Mavrodaphne), Malvasia and the rare Kydonitsa. The latter is used to produce a sweet passito wine made from sun dried grapes fermented in French oak for twelve months. International varieties cultivated include Riesling, Sauvignon Blanc, Chardonnay, Viognier, Merlot, Cabernet Sauvignon and Syrah. One of the most interesting aspects of our visit at Rouvalis was tasting their different and nuanced renditions of 100% Roditis and 100% Tsigello wines, one from grapes blended from different vineyards and the other being single vineyards. V.O.S. Selections is the main U.S. importer. www.rouvaliswinery.gr

Tetramythos Winery

Located on the slopes of Mount Aroania, Tetramythos was started in 1994 by brothers, Aristos and Stathis Spanos, who grew up in this area of the Peloponnese. In 1999 they partnered with local oenologist Panagiotis Papagiannopoulos and over the years planted new vines. The current winery and tasting room were completed in 2004. Papagiannopoulos, soft-spoken and cerebral, led us through our tasting. At Tetramythos the focus is on minimal intervention, exclusively monovarietal wines with both native and international varieties.

After tasting through the wines with Papagiannopolus, we understand the appeal. We were particularly struck by those using native varieties, notably the Roditis Natur, an orange wine, and a Restina Anfora Natur made with Roditis. Mavro Kalavrytino is an example of ancient red grape rescued from near-extinction, that produces lighter red quite similar to a Pinot Noir. Another rare grape of this region that Tetramythos works with is Vol’itsa, a single vineyard wine produced from old bush vines. This wine undergoes carbonic maceration; the result is a fresh, fruit red with notes of blueberry and cherry. Just all the wines here are exceptional. We also took home a bottle of Tetramythos’ monovarietal olive oil. Tetramythos works with several U.S. Importers which are listed on their website. www.tetratmythoswines.com

Mega Spileo Winery

Deep in the Chelmos-Vouraikos National Geopark, Mega Spileo is the name of both a winery and one of the world’s oldest continually occupied monasteries whose history intersects in the twentieth century. The Greek Orthodox Mega Spileo Monastery was established in 362 A.D. by two monks, Symon and Theodore, brothers from Thessaloniki. Over two millennia, various wars, four destructive fires and decreasing faithful have taken a toll, but Mega Spileo Monastery remains open and occupied, albeit with fewer monks over time. As the monastery’s population declined in the twentieth century, so did their ability to maintain its sizeable vineyards.

In 1999, brothers Giannis and Theodoros Anastasiou, owners of CAVINO wine group, acquired a long-term lease from the Estate of the Monastery. The brothers replanted vines and established The Mega Spileo Estate. Vineyards are planted on different slopes and altitudes throughout the property, as we saw when we took a tour. At the tasting room, there is a remnant of an original winemaking facility. However, the wines themselves are made at a separate CAVINO facility under direction of head oenologist, Stelios Tsiris, who oversees all the brands. Mega Spileo Estate wines serve as his creative think-tank where he can experiment with different varieties. As a result, Mega Spileo has more than twenty labels, both monovarietal and blends.

Here we also tasted Mega Spileo’s “Mystic” brut and rose sparkling wines and several vintages of their estate Assyrtiko, a variety more widely planted in Santorini, but Tsiris likes to experiment. Another of his experimental wines that caught our eyes and palates is a red wine made from Vertzami, a variety more widely planted on the Ionian Island of Lefkada. This wine is extremely limited production and has notes of ripe red berries, pine, eucalyptus and garrigue. Mega Spileo produces both a monovarietal Cabernet Sauvignon and Pinot Noir; however we are partial to the wines using native varieties, notably the flagship Estate Grand Cave, a Mavrodaphne blend. We also tasted an excellent late harvest botrytis Sauvignon Blanc with notes of honey and almond from Mega Spileo’s Iconic Wines label. Mega Spileo wines and distribution can be found on their website. www.megaspileo.gr

Planning this trip on our own, we sought out recommendations from Sofia Perpera, who has worked with the Greek Wine Federation for more than twenty-five years. She proposed renting a car and venturing either to the well-known Nemea and Mantinia PDO regions or to Aigialeia. We decided to head Aigialeia after reading about this fascinating landscape and its wineries and, hopefully, to avoid packaged wine tours which are more directed to the other areas. We chose the road less traveled, and it made all the difference.

Paid subscribers have access to our tasting notes for each of the wineries we visited. I invite you to watch this episode of The Connected Table TV on YouTube about our visit to the Aigialeia wine region.

Listen on iHeart Radio on your preferred podcast channel. The Connected Table audio podcast can be heard on more than 64 channels worldwide. Link to listen

Marina Kavallieraki is founder of Voύryia, a curator of culinary tours to experience Mesogaia and what she calls “Ligo Akoma Ellada” (a little bit more of Greece). Many of her customers are on long airport layovers. Others seek an easy day trip from bustling Athens as we did on a recent trip to Greece. Born in Athens with family roots in Crete, Marina named her company “Voúryia” which refers to a woven backpack carried by shepherds in Crete to carry their provisions. Marina’s tours are unique for focusing on an area that travelers may overlook when they are in transit. Her family has a farm in Markoupolo; here we enjoyed a tasting of olive oils, jams and assorted local specialties and learned about the region of Mesogaia.

Our experience visiting Attica with Voúryia allowed us to slow down and savor the local flavors of the countryside. Here is an example of what you can experience a short drive from Athens airport and about forty minutes from the city center.

Taste Retsina, a traditonal wine of the region, made from the native Savatiano grape at a local winery. We recommend Domaine Papagiannakos whose excellent old vine Restina we first tasted at a Greek wine tasting last June at the New Orleans Wine and Food Experience. Savatiano (or Savvatiano) is one of Greece most widely planted white varieties. Known for being resistant to disease and drought, Savatiano is planted mainly in Central Greece with Attica being the heart of production. It is the primary grape for the modern-style Restina wines coming from Greece. A lower acid variety, Savatiano is often blended with Roditis or Assyrtiko.

Retsina has come a long way from its rustic roots and the days when it was poorly made and mass-produced. Give this wine another taste from some of the modern producers who make it. Read this: Retsina Wine Guide: Why the "Bad Boy" of Greece is Cool Again

Sample exceptional beechwood barrel-aged Feta cheeses at Kostarelos, a family run dairy established in 1937. We met third generation owner, Kyriakoas Kostarelos, and his wife who served us tastings of different aged Feta cheese (make sure to try the eighteen- month aged Feta which is unique to this producer), fresh Greek yogurt, ice cream, and rice pudding. Many of their fabulous cheeses are only available in Greece, so enjoy and bring cheeses home if you can! www.kostarelos.gr

Tour an olive grove and taste olive oils from different parts of Greece. Other local specialties we tasted included jam made from the Greek Royal Figs from Markopoulo, Attica. Ancient Greeks believed these figs symbolized peace and prosperity. Pistachios from Aegina Island in the Saronic Gulf are another specialty.

Learn about and taste special breads and pastries such as Moustokouloura - traditional Greek cookies made from grape must, olive oil, honey, and spices. Voúryia also offers cooking classes. One tour that caught our eyes was learning about Mesogaia’s beautiful, embroidered breads and their intricate symbols.

Our half-day tour ended with a seaside lunch at Nisos Cafe, where we enjoyed calamari, Greek salad, Retsina wine and a traditional Mesogaia custard and grape must dessert. It was hard to imagine Athens Airport was so close until an airplane flew by. The sound of the sea was all we heard.

Learn more about visiting the Mesogaia region from Marina Kavallieraki, Founder of Voύryia, on The Connected Table Live podcast. Watch at The Connected Table TV on YouTube.

Here we met the family who runs Podere Cigli, which produces both artisan wines and pastas. Originally winemakers in Alcama, Sicily, outside Palermo, the Cigli family moved to Tuscany’s Monteregio area after World War II to escape the hardscrabble post-war scenario in Sicily and start a new life. Today, the nine-hectare farm is run by the family’s third generation. Simone Cigli oversees winemaking, working with consulting enologist, Marci Stefanini.

Production is 30,000 bottles, all organic. A portion of the vineyards are on a hill with a view of the Castello di Pia dei Tolomei in the distance. Here you can clearly see the different soil types ranging from brown clay and argillae, to brick. The tasting room area is compact, like being in a family dining room. Our wine tasting was accompanied by selections of salumi, cheeses, olives, breads and slices of fresh cantaloupe.

Wines we tasted:

Vermentino 2025, Toscana Bianco IGT. Made in a lighter style with hints of Lemon spritz and ginestra, and slight salinity due to the vineyard proximity to the sea.

Roselvo Rosato Toscana Rosato IGT 2025. A pale rose made from 100% Pinot Nero. Four months in stainless steel tanks and one month in bottle prior to release. Very bright and intense fruit dominated by the scent of ripe strawberries.

Poggiocrocco 2024, Monterigio di Massa Marittima DOC, Blend of Sangiovese and Merlot. Aged eight months in concrete plus three months in bottle. Notes of wild strawberries and raspberries. Fresh and fruity with nice acidity.

Affè Riserva 2006 Vin Santo, Monterigio di Massa Marittima DOC. A blend of Malvasia and Trebbiano Toscano. aged in caratelli for a minimum of forty-eight months (riserva). Notes of chestnut, honey, dried apricots, and candied almonds. Just one thousand bottles made. This is that one wine we regret not purchasing.

Podere Cigli also produces pastas from grains grown and milled at the property, which are available for purchase onsite and in local stores. They can be found in dishes at some local restaurants, as well. Podere Cigli does not offer an agrotourism at this time, but it makes a nice stop enroute to nearby seaside resorts.

Visit this winery: Azienda Agricola Toscana | Produzione Vino Toscana – Podere Cigli

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

In Bolgheri the rules are more relaxed and focus more on aging requirements than what varieties are allowed. Here, wines may be single varietal or blends and use both indigenous and international grapes. The result delivers “high concept wine,” which can command high prices in the marketplace. While many wine aficionados will gladly pay the price to sip their Sassicaia, it is important to underscore that “super Tuscan” is a term less about quality and price and more about a philosophy, style and approach to winemaking. There are many more affordable “super Tuscan” wines to be found under one hundred dollars that are well made. This region only has about seventy-five producers. Many welcome visitors.

Azienda Agricola Giorgio Meletti Cavallari-

Giorgio Meletti Cavallari grew up in Bolgheri where his father was the founder of the prestigious Podere Grattamacco wine estate, now owned by Claudio Tipa. Young Giorgio studied viticulture at the Agricultural Institute of Siena and worked in wineries in Franciacorta, Chianti and California. In 2002 at age twenty-four, Giorgio started his namesake wine estate.

His farmhouse, Villa Borgeri, and vineyards cover forty hectares along the Tyrrhenian coast. This region’s fossil rich, sedimentary soil composition is ideal for cultivating wine grapes as well as apricots, peaches, apples, flavors we also found in some of the wines we tasted. After all, what grows together, goes together. Azienda Giorgio Meletti Cavallari is located in Castagneto Carducci. It also offers a renovated farmhouse agritourism with five apartments just four kilometers from the sea

Wines we tasted:

Borgeri Bianco 2025 IGT Toscana. A blend of Viognier (70%) and Vermentino (30%) with notes of stone fruit, apple and pear.

Borgeri Rosato 2025 DOC Bolgheri. A medium pink rosé blended with Syrah (95%) and Merlot (5%) delivering notes of cantaloupe, peach and apricot.

Borgeri Rosso 2025 DOC Bolgheri. A blend of Merlot (50%), Cabernet Sauvignon (15%) and Cabernet Franc (15%) aged in French oak. Notes of cherry, black pepper and walnuts.

Imprompte Superiore 2023 IGT Toscana. A blend of Cabernet Sauvignon (70%), Cabernet Franc (30%). Aged 18 months with 50% in new oak. Notes of cherry, bell pepper and leather. We also tasted the 2022 vintage of this same wine. The name Imprompte means “fingertip.” It is a special imprint at Azienda Giorgio Meletti Cavallari that pinpoints the individuality of the winemaking approach.

Dining Nearby

During lunch at Ristorante Sole Luna in the seaside town of Castagneto Carducci near the winery, Giorgio opened a special release named Imprompte de Donna which he crafted to celebrate a special wedding anniversary with his wife. This sublime white wine blend of Vermentino and Viognier was aged twelve months in tonneau and one year in bottle. It was a beautiful pairing with our seafood dishes.

Visit this winery: www.giorgiomeletticavallari.it

Visit Ristorante Sole Luna www.ristorantesoleluna.it

About the Bolgheri DOC: www.bolgheridoc.com

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

The nearby Montecucco Sangiovese DOCG is the third red wine powerhouse straddling this river on its eastern side, that focuses primarily on this variety. Both Montecucco DOC and the smaller Montecucco Sangiovese DOCG are located in the easternmost section of the Grosseto province near Mount Amiata, an extinct volcano that dominates the skyline in this area of Southern Tuscany. Here, wines are influenced by the volcanic soils and the winery we visited in this region is a good example of the terroir. We knew we were in for something special when Massimo Casagrande, Technical Director and CEO at Rocca di Frassinello in the Maremma told us this was one of his favorite wineries in the Montecucco DOCG.

Amiata I Vini del Vulcano– Vineyards Under the Volcano

Located on the slopes of Mount Amiata at 450- 650 meters above sea level, Amiata I Vini del Vulcano produces powerhouse one hundred percent Sangiovese made for long aging. Winery owner, Simon Toninelli, was born and raised in Amiata; he left a career in law to become a winemaker. Simone runs the small estate with his wife, Stefania, whose cousin is the enologist. Simone refers to his wines as “Super Vulcan,” reflecting their organoleptic qualities shaped by the mineral trace elements formed by lava flows over the millennia. This area has also been called “the Golden Valley” due to its ideal growing location.

This winery produces three wines, and each has a volcanic reference: Lapillo (“eruption”), Lavico (lava), Cenere (ash).

Lapillo 2023, IGT Toscana. 100% Sangiovese, 12 days maceration. Aged 18-20 months in stainless steel, no oak. This lush fruit-driven wine has notes of cherry, blackberry and violets with a persistent finish.

Lavico 2019, Montecucco Sangiovese DOCG 100% Sangiovese aged at least 36 months in barrique and at least one year in bottle prior to release. This silky wine delivers an aromatic bouquet of violets, raspberry, blackberry, cherry and spice with good structure and long aging.

Cenere 2016, Montecucco Sangiovese Riserva DOCG 100% Sangiovese aged at least 60 months in barrique and 2 years in bottle. Blackberry, currant, anise, leather and balsamic notes. Elegant and balanced.

Amiata I Vini del Vulcano only produces 12,000 bottles annually which are sold in Italy and other parts of Europe. Simone and Stefania (also a papier mache artist) welcome visitors to their art-filled tasting room in Castel del Piano (Grosseto) which offers sweeping views of the valley. You will likely see birds fly right by the window. Visits are by appointment and will include tasting of the wines with salumi, cheeses, and their homemade extra virgin olive oil. The wines, oil, and Stefania’s art can be purchased at their small gift nook.

Visit the winery:

The wines | Amiata … The wines of the volcano

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

The DOC Montecarlo was established in 1969. It is best known for its white wines, often blends of Trebbiano Toscano with French varietals like Sémillon, Sauvignon Blanc, and Pinot Bianco, and for its robust reds, including Sangiovese-based blends. The DOC also produces distinctive dessert wines such as Vin Santo and Occhio di Pernice. We visited one winery in the DOC Montecarlo.

Azienda Agricola Enzo Carmignani – A Steward of the Land Since 1386

The Enzo Carmignani family has owned their land since 1386. Elena Carmignani is the current family proprietor. An energetic woman who drove us around her vineyard sites scattered through the area, Elena told us she had to fight for the right to run the estate. Her father felt women could not do the job and preferred Elena’s brother. In the end, Elena persevered and made her father proud.

The Enzo Carmignani farm is located southwest of Montecarlo village. In addition to vineyards, the estate is an agritourism and offered various tasting experiences. We spent a night in one of the simply decorated, well-equipped two-bedroom apartments with a kitchen, living room and full bath. Elena prepared us a dinner to pair with her wines. Tastings at Fattoria Carmignani are by appointment with several options available from 20 to 55 euros per person. www.fattoriacarmignani.com

All of the Enzo Carmignani wines are well-made. Here is what we tasted:

Tentazione Bianco 2024 IGT Toscana, a blend of Chardonnay (90%) and Pinot Gris (10%). A delicate white with notes of white plum and lemon.

Urano Sauvignon Blanc 2025 IGT Toscana. 100% Sauvignon Blanc. This wine was named Best Sauvignon Blanc in Italy. Notes of tomato leaf and lime.

CE (Carmignani Enzo) Montecarlo Bianco. A blend of seven white grapes: Trebbiano (40%) and 10% each of Chardonnay, Sauvignon Blanc, Malvasia Bianco, Roussanne, Semillon and Vermentino and a burst of fruit from pear and lemon to white peaches and wild strawberries.

Kapogiro Rosato 2025 IGT Toscana, A dusky pink blend of Sangiovese (35%), Syrah (35%) and Merlot (30%). This pink wine is dedicated to Elena’s daughter and hit all the right rose marks on the palate: crisp, fruity and quenching.

Intrigo Chardonnay 2024 IGT Toscana, 100% Chardonnay aged eight months in oak. This wine had a buttery lemon scone character. We enjoyed it paired with the pear, ricotta, and Pecorino-filled ravioli.

Passione. The same blend as the Rosato but made in the metodo classico. It is a new sparkling wine for this estate and dedicated to Elena’s son.

CE (Carmignani Enzo) 2023 Montecarlo Rosso DOC is a blend of Sangiovese (50%) and 10% each of Canaiolo, Merlot, Cabernet Sauvignon, Syrah, Ciliegiolo and Malvasia Rosso. Notes of dark cherry, anise, violets and tree bark.

Theoremia 2022 IGT Toscana is a red blend of Sangiovese (20%), Cabernet Sauvignon, Merlot and Syrah (30% each). All are vinified separately and then blended and aged in oak for six months.

Carmignani Montecarlo 2020 Vin Santo DOC, a sweet wine made from Trebbiano (90%) and Columbine (10%) is aged four years. Lovely caramel and sweet almond notes.

The next morning before we departed, Elena made us a hearty breakfast that included farm-fresh eggs, yogurts and local DOP artisan breads. She also made a flourless raisin flan that was firm and not too sweet. Elena’s grandmother made this dish during the war based on what ingredients were available at that time, a good example of povera cucina.

Allow time to visit the hilltop village of Montecarlo which is surrounded by medieval walls. The ancient fortress atop the village is known as Rocca del Cerruglio. Built in the fourteenth century, this fortress held a strategic position during the wars between Lucca, Pisa and Florence. Decommissioned in 1775, the fortress is now under the stewardship of a private family who lives onsite and oversees the structure’s preservation. Our guide was a family owner who grew up playing on the grounds of the fortress.

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

Our private visit to a family-owned marble quarry in Massa involved a Jeep ride up a gravelly mountain road with many switchbacks, no guardrails and spectacular. views. We were provided wading boots and construction hard hats before entering the quarry caves. The deep caverns were white with slashes of the famous gray, ochre and green characteristics, hallmarks of this beautiful stone. One can’t help but kept think about elegant marble bathrooms and countertops while walking through.

The “pinch us” moment was tasting wines from Azienda Agricola Podere Scurtarola that were cellared in the marble “tanks” cut from cavern walls. Vintner Pier Paolo Lorieri shared slices of his homemade Colonnata lardo, a regional specialty of cured meat pork fat and aged in local olive oil laced with wild alpine herbs and spices. This calorie-rich lardo named for a nearby village was served to quarrymen to give them energy during their intense manual labor. And there was more local Pecorino and other artisanal local salumi served atop large slabs of marble!

This particular marble cave – one of hundreds in these mountains – is a working quarry and not open to the public. For those wanting to see where and how marble is cut from the mountains, tours can be arranged to the nearby Carrara quarries which is well worth it. We recommend the nearby outdoor museum run by a marble sculptor which tells the history of the quarry industry.

Heroic Viticulture

The DOC Candia dei Colli Apuani, established in 1974, is home to about thirty-five wine producers. Many qualify as heroic viticulturists, a term that refers to cultivating vines and making wines in isolated areas with extreme and challenging environments. According to the Centre for Research, Environmental Sustainability and Advancement of Mountain Viticulture (CERVIM) a vineyard can be classified as heroic if it meets at least one or more of the following criteria: minimum 30-degree slope inclination, altitude above 500 meters from sea level, terraced vine cultivation and vineyards located in isolated or remote sites such as volcanos, islands and remote mountains.

Azienda Agricola Podere Scurtarola

An example of heroic viticulture is Azienda Agricola Podere Scurtarola. Its family owner is Pier Paolo Lorieri who also serves as president of the Strade del Vino del Olio del Sapori di Toscana, the organization that arranged our trip. Lorieri calls himself both an “artisan and anarchist” winemaker. He plays by his own rules and makes wines with minimal intervention, and everything is one hundred percent organic. Considered one of the foremost experts on the cultivation and production of Vermentino, Lorieri also cultivates fifty-four experimental grape varieties and has resuscitated indigenous ones such as Vermentino Nero and Massaretta.

Scurtarola means “shortcut” in the local dialect of the Apuan Alpes. But there are no shortcuts on the steep drive up to Azienda Podere Scurtarola, a simple farmhouse with stunning 360-degree views of the sea and mountains. Pier Paolo took us on a walking tour of the steep terraced vineyards, stopping every so often to inspect the vines and pull away leaves. As we trudged up and down the steep slopes and narrow steps, stopping to take our breaths and sips of water, Lorieri kept going, nimble as a goat. He told us one reason he was inspired to focus on organic cultivation was due to the fact that he had an adverse reaction to pesticides and herbicides. If chemicals were impacting his health, what about the health of the vines?

Podere Scurtarola’s production is only 25,000 bottles annually and is sold mainly to local restaurants and to visitors with the fortitude to make the drive up the mountain for visit. His viticulturist, Michaelangelo Maria Tesconi, traveled with us a portion of the time, including up to the marble quarry, where he oversees the cellar created inside to find out how wine ages in extreme underground environments.

Wines we tasted:

Lorieri has Vermentino vintages dating to 1989, which we tasted both in the marble quarry and in his cellar. We also tasted a Lorieri Vernero Vermentino Nero 2012 IGT Toscana, the native variety Lorieri has helped recover from near extinction. Other wines we tasted included:

Lorieri Brut Metodo Classico 2021 IGT Toscana. A blend of Vermentino (80%) and Chardonnay (20%), aged 48 months on lees.

Masaretta 2024 IGT Toscana. In nearby Liguria, this variety is known as Barsaglina. It is a dark-skinned variety that produces deep ruby color wines with notes of black cherry, lovage and mint with firm tannins.

That evening we dined with five local producers at La Chicco del Candia, a remote restaurant serving traditional dishes prepared by Momma Michaela and served by her son, Matteo. Standouts included margheritine “little daisy” pasta stuffed with spring asparagus and ricotta drizzled with local extra virgin olive oil, traditional meat ravioli, and an assortment of small plates including mussels stuffed with mortadella and cheese and fried bacalao (cod). During the dinner, we tasted wines from three local producers – Calevro, La Bura, Lodolina – along with more wines from Lorieri (Scurtarola).

Where to Stay

The Hotel Excelsior in Marina di Massa is an elegant four-star property with swimming pool and an expansive rooftop terrace overlooking the sea. It is perfect for enjoying an aperitivo or, in our case, Lorieri sparkling wines and antipasti. The hotel’s Executive Chef, Franco Manfredi, oversees all the on-site restaurants, which includes Il Sestante, a top-rated sushi bar. www.hotelexcelsior.it

Dining

Our one evening in Marina di Massa found us at Ristorante La Peniche, an elegant seafood restaurant located over the water and within walking distance of the Hotel Excelsior. The restaurant’s owner, Emiliano Della Bonna, greeted Pier Paolo Lorieri as an old friend (Lorieri seems to know everyone in this area). We dove into a shared grand platter of crudo before having a delightful seafood pasta dish, all paired with local Candia wines. www.lapeniche.com

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

Candia Consortium of the Apuan Hills

The family business was started in 1955 by two shepherds from the nearby Alta Garfagnano region, Alessandro Busti and his son, Remo Busti. Now run by the third generation, Busti celebrated 70 years in business 2025 and continues to be a major supplier of Pecorino. Busti produces more than 5000 shapes of cheese daily and more than 1.8 million annually. On average Busti produces sixteen different types of cheese. Most are made from sheep’s milk sourced from select Tuscan farms. In addition to Pecorino, Busti also produces goat cheeses, one cow-sheep cheese, a sublime ricotta, and a lactose-free line of cheeses.

Production is entirely organic and carefully protected for quality and food safety. We saw this firsthand when we suited up in protective gowns, shoes, hats and masks for a private tour to learn the time-honored process of making Pecorino DOP cheeses. Tours are available by appointment to the public on Mondays and Fridays, and the occasional Saturday (as we experienced) during the month of May.

After our tour we had lunch at Caseificio Busti’s on-site restaurant, Il Rifocillo (also open for dinner Tuesday to Sunday). There is a large retail store which was quite busy during our Saturday visit. Naturally, lunch featured local wines. We were joined by family-producer, Guido Rambelli, of Agricola Vigne in Chianti (Castellina in Chianti), a winery dating to the 17^th century. Guido brought two wines to pair with our meal:

Magnatum Pico Bianco Bianco 2019 IGT is a blend of Chardonnay (60%) and Vermentino (40%) aged 19 months in barrique and one year in large Slovenia oak. This is an aromatic white wine with notes of saffron, lemon peel, and kumquat.

Negro Pregiato 2019 Rosso 2019 Chianti IGT Toscana is a blend of Sangiovese (50%) Cabernet Sauvignon (25%) and Merlot (25%) aged one year in cement tanks and two years in large Slovenian barrels. This wine had notes of red cherry, bark, and walnuts.

A Pasticceria Artigianale Worth a Detour

We did not make it to the town of San Miniato, which is not far. But it would be worth the detour to visit Il Cantuccio di Federigo, an artisanal producer of baked goods which include a heavenly cantucci, the popular crescent shaped almond cookie often served at the end of meal with vin santo (sweet) wine. Paolo Gazzarrni’s family has been producing their traditional recipe for cantucci for centuries in this historic medieval town.

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

In the Colline Lucchesi DOC wine production area surrounding the city, seventy percent of all winemaking is organic and biodynamic. Many wines are blends, and the region embraces making wines without the stringent regulations of some of Tuscany’s more famous DOCGs like Chianti Classico, Brunello di Montalcino, and Carmignano. For whites, varieties include Vermentino, Trebbiano Toscana, Grechetto, Malvasia di Chianti, Chardonnay and Sauvignon Blanc. One winemaker we met, Andrea Elmo, produces a stellar Riesling at Maestà della Formica, his small biodynamic winery high in the Apuan Alps. Sangiovese, the quintessential Tuscan red variety, continues to anchor the reds, but may be blended with Syrah, Merlot, Cabernet Sauvignon and native varieties such as Canaiolo and Ciliegiolo. This region, with its “wild west” mentality to making wine, is one to watch in Tuscany.

The Colline Lucchesi is also major producer of olives and olive oil. We visited the Bonelli olive tree nursey with agronomist, Andrea Gori, who explained that the local olive tree nurseries grow seedlings for regional planting and also for shipping around the world to create olive new farms in suitable regions. We tasted extra virgin olive oils at two destination locations. Both attract individual travelers and groups of different sizes.

Palazzo Bove: A Venue with a View and Exceptional Olive Oils

In the hilltop village of San Gennaro just fifteen kilometers from the town of Lucca, Palazzo Bove is a popular location for weddings for up to 300. In addition to being an event venue, Azienda Agricola Bove’s produces exceptional extra virgin olive oils which you can taste and purchase.

We spent an afternoon enjoying lunch in the Palazzo’s expansive garden with family owner Gabrielle Bove and his wife, Chiara, who prepared a light meal of local salumi, cheeses, vegetables and breads to drizzle with Bove olive oil. She also served a fabulous homemade “Zuppa del Frantoia” vegetable soup with olive oil. Palazzo Bove has a few rooms to rooms and has some apartments for larger groups. The hilltop setting has gorgeous views that stretch across the Lucchese valley and surrounding countryside. Information: www.palazzobove.it

Fattoria Maionchi – Where History Marries Art

This estate, with its stunning gardens, dates to the 1600s. It is located hills overlooking Lucca and surrounded by olive groves. Formerly known as Villa Bambacari, the villa was renamed after its purchase in 1867 by Colonel Enricho Maionchi, a career officer in the Italian cavalry during Unification.

The Colonel’s great granddaughter, Maria Pia Maionchi, can be credited for transforming the Fattoria into a modern winery and adding a restaurant and tasting room. Walking through the cantina and restaurant, you will see historic photos of the property and family and paintings by local artists. Some were pupils of Colonel Maionchi who taught painting. On the walls are also framed and autographed photos of celebrities who have visited Fattoria Maionchi, including Luciano Pavarotti and other Italian opera stars. We also saw autographed framed photos of American actors Barbara Hershey, Tom Cruise and Nicole Kidman, who, we were told, were fans of the Fattoria Maionchi olive oil. Fattoria Maionchi offers visits by appointment and can host weddings and other gatherings. www.fattoriamaionchi.it

Since 2017, Maria Pia Maionchi’s grandson and sixth generation family member, Francesco Maionchi, has been overseeing the property with his brother, Andrea, who is the winemaker. Massimo Motroni is Fattoria Maionchi’s consulting oenologist.

Our visit included tastings of the locally made olive oil with selections of cheese, salumi and breads and wines. Here is what we tasted:

Maria Pia 2025 IGT Toscana Bianco a blend of Trebbiano and Vermentino with lemon, grapefruit notes.

Rosato del Selvata 2024 single vineyard from 100% Moscato d’Hamburg. Dusky pink with notes of rose blossoms and pink grapefruit.

Rosso delle Colline Lucchesi DOC Sangiovese (70%) blend with Cannaiolo, Colorino, and Ciliegiolo, aged 6 months in French oak barrels. A lighter chillable red with notes of cherry and blackberries.

Cintello 2021. 100% Sangiovese aged in French oak minimum 2 years. “Cintello” is an ancient Lucchese term for a glass of red wine. A well-structured wine that is made to improve with time in the bottle. 600-1000 bottles produced.

Collodi, The Birthplace of Pinocchio

A visit to the medieval village of Collodi will enchant people of all ages. It is where Carlo (née Lorenzi) Collodi wrote “The Adventures of Pinocchio: The Story of a Puppet.” Throughout the town you’ll see images of this famous “living puppet.” There is also Pinocchio Park, with beautiful landscaping and whimsical sculptures. A central attraction in town is Villa Garzoni and its Italian Garden. Collodi is also home to the colorful Butterfly House with over a thousand species of butterflies from around world.

One of the more striking images of Collodi can be captured from a distance as we saw firsthand when we drove up to Palazzo Bove in San Gennaro. Topaz color houses appear to stream down the steep hillside.

Read more from our Lucca archives

Vini Delle Coste Celebrates Italy’s Coastal Wines – The Connected Table

Tasting Field Blends with Andrea Elmi, Maestà della Formica – The Connected Table

Tuscan Field Trip: Lovely Lucca – Melanie Young

Helpful information to plan a trip:

www.discovertuscany.com

www.stradevinotoscana.it

In May 2026 we took a tour through parts of western Tuscany to explore regions where we had spent little or no time. Usually, when we attend events like Anteprime Toscana (an annual, invitation-only event for wine press), we stick closer to Florence and the major Tuscan wine productions areas that are featured. This trip was arranged by the Federation of Wine, Oil and Flavor Roads of Tuscany, known as Strade de Vino di Toscana (Wine and Flavour Roads of Tuscany) and Toscana Promozione Turistica. It is easy to replicate and we are providing helpful information in this series spotlighting the wineries and specialty food producers visited and people we met. We also note which wineries offer on-site overnight accommodations (agriturismo) which is an important part of hospitality throughout Italy’s countryside. An agriturismo can be a simple farmhouse bed and breakfast, glamping or something more luxurious.

Terre di Pisa DOC and the Colline Pisane

The province of Pisa is sandwiched between Florence and Livorno, and the drive takes you through beautiful hill countrysides known as the Colline Pisane or Colli Pisani (Pisan Hills). While many visitors flock to the city of Pisa to gaze at the leaning tower, this region offers so much more to explore. The Strada del Vino del Colline Pisane is the official wine route of the region and offers different suggestions for touring by car, bicycle and even walking.

The Terre di Pisa DOC was established in 2011. Like many areas in this western region of Tuscany, one can find white and red wines blended from indigenous and international varieties. Its location is closer to the Tyrrhenian Sea which creates a mild, dry climate. Soils are mainly clay, limestone, and shale, which helps give the wines their appealing minerality.

In Terre di Pisa red wines dominate, with both Terre di Pisa Sangiovese and Terre di Pisa Rosso designations. There is a smaller white region nearby called San Torpe DOC which produces mainly Vermentino, the star white grape of the region. While we have tasted Terre di Pisa wines at Anteprime Toscana, we had never visited a winery in this region until this trip.

At Azienda Agricola Aldobrando degli Azzoni Avogadro we met with Aldobrando (Brando) degli Azzoni Avogado, third generation producer of a far older noble family who came from Northern Italy in the last century to make wine in this hidden gem of a region. The family also has estates in the Marche , Veneto, Sardinia, Tuscany, Trentino and Veneto. In the Marche, the family is a major cultivator of basil.

A centerpiece of this wine estate of the 250-year-old house named, Villa Sole. It is located up a long drive in what feels like a very isolated area surrounded by woods and beautiful views. The family also has a fourteen-room inn close by called Le Solde. It is an ideal base for exploring the area.

After touring the historic wine cellars, we sat down with Brando at Villa Sole for a talk and wine tasting. The wine are all organic; the main varieties cultivated include Sangiovese and Vermentino. Here is what we tasted:

Calyx 2026 IGT Toscana. This wine is a new label for this producer. It is a blend of two indigenous grapes: Mammolo and Foglio Tondo.

Jabali (wild boar in Spanish, Pronounced Hahbalee) sparkling rosé of 100% Sangiovese made in the Charmat method and with a color of dusky pink apricot and showing classic light wild strawberry “fragolina” notes on the palate.

Le Fontecchie Vermentino 2025. Softer style, light salinity with lemon crème and saltine crackers

Villa Sole Pinot Grigio Ramato 2024, 65-year-old vines, 12 hours skin contact. Still the creaminess, light savory notes Great with fish soup, cheese, white.

Chianti DOCG Rosso 2024: 85% Sangiovese, 10% Merlot, 5% Syrah. Lovely raspberry, strawberry and floral notes with touch of spice and a silky soft finish.

Helianthus 2021 IGT (name means Sunflower) 50% Sangiovese, 25% Syrah, 25% Merlot. Earthy with notes of blackberries, bark, tar, herbs (oregano). A full bodied red that is meant to age.

Helianthus 100% Syrah, 2023. Aged one year in barrique. Made only in magnum and only from select grapes grown in warmer years. Syrah loves hot weather and does well under stress. This wine shows notes of black plum, blackberry, black walnuts, portobello mushrooms, herbs, some mint. Silky and elegant. Like a Cote Rotie. 600 bottles made and the wine is presented in a special box.

Baciamano 2016, San Torpe DOC Vin Santo. Notes of honey, brioche, toasted almond, brown butter. Grape is Trebbiano Baciamoano means “kiss the hand.” Brando is the only producer to make this Vin Santo San Torpe DOP which wins top accolades everywhere. This is the wine we brought back in our suitcase.

Visit: Azienda Agricola Aldobrando degli Azzoni Avogadro

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

Strada del Vino Colline Pisane | Home

Watch this episode of The Connected Table Live on YouTube about traveling the wine trails of Western Tuscany: Colline Pisane, Colline Lucchese.

Listen to the audio podcast on Spotify

Crisp with a refreshing salinity blended with tropical and stone fruits, Vernaccia is food friendly and ageable, and as we continue to learn, a wine of many styles and characteristics depending on how it’s made. Tropical fruits like pineapple and lychee, citrus notes, flintiness and minerality from the region’s fossil-laden clay and calcareous soils are all hallmarks. This region used to be covered by the sea and retains countless remnants of fossilized seashells, which help drive this wine’s identity.

Each Spring in late May, the Consorzio Vernaccia di San Gimignano hosts the Regina Rebelle Wine Fest to celebrate this iconic wine. During the week leading up to the weekend-long festival, which is open to the public, we attended a preview for the global wine media and had the chance to taste more than 60 wines, both new and older vintages, at seated tastings and dinners where we got to spend time with producers and hear their stories and personal philosophies on winemaking. There were also seminars on Vernaccia di San Gimignano and its history in the area, and guided tours of some of the museums and art galleries that dot the village.

The year 2026 marks the 750th anniversary of Vernaccia di San Gimignano which has had its historic highs and lows over the centuries based on changing wine consumption. During the 1930s, an effort to bring Vernaccia di San Gimignano back to prominence was initiated by Carlo Fregola, the Regent of the Ambulant Chair of Agriculture in Colle di Val d’Elsa. Convinced of its potential as a “significant Tuscan wine,” Fregola urged the region’s winegrowers to reinstate Vernaccia di San Gimignano to a position of importance in their vineyards. While the Second World War resulted in many abandoned vineyards, enterprising vintners saw promise and acquired the land to build new wineries. We saw that in the wineries we visited during this recent trip in May 2026.

Most of the wineries in the region welcome visitors and offer tasting experiences. Here are a few with agriturisms, from a simple farmhouse to luxury apartments and villas to modern glamping.

Azienda Agricola La Lastra

Founded in 1984, La Lastra is a seven-hectare farm owned by Nadia Betti, her brother, Christian Betti and husband, Renato Spanu. They expanded in 2000 with Marciano, another small wine and olive estate and agritourism near Siena in D.O.C. Colli Senesi. Here, the couple also grows saffron which we learned is a historical and still-strong crop for cultivation around San Gimignano.

Wines we tasted included a number of Vernaccia and Vernaccia Riserva. With vintages including 2023, 2018 and Riserva 2019 and 2015. The “normale” wines tend to be fermented only in stainless steel to help preserve their fruit flavors and acidity. The riservas usually spend some time in oak and often have extended lees contact, helping them develop vanilla and spice characters and a softer creamier texture.

La Lastra offers several tasting experiences and has an agriturismo. Visit: www.lalastra.it

Azienda Agricola Signano

While at La Lastra, we also tasting through wines from Azienda Agricola Signano, a neighboring winery with a beautiful agriturismo, Il Casolare di Buscciano. This winery was founded in 1961 and produces wines under their Signano and Poggiarelli labels. Signano produces both whites (Vernaccia) and reds (Colli Senesi DOC). All the wines are single-vineyard.

During our tasting, we compared Vernaccia vintages with those from La Lastra – for the most part – as an exercise in identifying traits and similarities in the wines from one year to another. Wines poured included Vernaccia 2023 from their Poggiarelli label and Signano Vernaccia Riseva 2019, and two much older vintages, a Signano Vernaccia 2003 and Riserva 2002, both of which, even though over 20 years old, still showed lovely notes of spice and dried fruit and retained good acidity – wonderful testament to Vernaccia’s ability to age for a long time if made to do so.

Visit this winery and agriturism: www.casolaredibucciano.eu

Poderi Arcangelo

Poderi Arcangelo is a stunning family-run winery and agriturismo offering both glamping cabins and two farmhouses (poderi), the latter with private swimming pools. The Mora family, Arcangelo’s owners, are originally from the Marche and came to this area of Tuscany in the early 1900s to start their own farm. They purchased a small piece of land with a cottage and planted grapes. Over the years as surrounding land came available, the family added to their holdings and planted more Vernaccia and Sangiovese. Today, the estate comprises forty-eight hectares with twenty-four under vine. Wines are all organically made, and annual production is 60,000 bottles. The estate also has olive trees and beehives to make honey.

We had lunch with fourth generation family member Alberto Mora in the glass-enclosed terrace in the main farmhouse which dates to the eighteenth century. Beautifully restored it has a large kitchen and areas for dining and wine tastings.

Wines we tasted included Vernaccia in both still and sparkling formats. Sparkling wines included the Prima Volta Brut Charmat NV and Metodo Classico NV. Still wines were the Dama Bianca and Madame Adore Bianco Select - a next-level Vernaccia with a tiny amount of Chardonnay added to the blend that adds depth and richness. Another Vernaccia, the Per Bruno, was aged one year in oak barrels and another year in bottle prior to release. We also tasted few lovely Sangiovese–based dry reds, and a beautiful Vin Santo Occhio di Pernice – a Vin Santo made from predominantly Sangiovese and blended with smaller part of the traditional blend of Trebbiano & Malvasia.

Poderi Arcangelo offers different tasting experiences, cooking classes and accommodations. Visit: www.poderiarcangelo.it

Fattoria di Fugnano

At Fattoria di Fugnano, Owner Laura (Pensabene) Dell’Aira and her team gave us a grand welcome lined up at the entrance to this storied family estate located near the village of Fugnano, whose original documents date it to 1254. The Fugnano community is located on along the Via Francigena, an ancient road that that led from Canterbury to the holy city of Rome during medieval times.

Like many areas in rural Italy, this farming village was abandoned after World War II. In 1963, Andrea Pensabene, a tomato farmer in Sicily, came to Fugnano, acquired land and started the rebuilding process. This included planting vineyards to grow grapes and make his own wines. His son, Laura’s father, was a lawyer who was against his daughter taking over the winery. Laura persisted until her father finally acquiesced. In 2000 at the age of twenty-three, Laura assumed control of the estate to continue her grandfather’s legacy.

Laura calls herself a “custodian of the land” and is passionate when she speaks about her family and wines. Laura’s ex-husband remains involved as winemaker (a union that does work). Her son, Andrea, is the viticulturalist; he gave us a tour of the vineyards. The estate has two hundred hectares with twenty-three under vine.

Wines we tasted, included their main Fugnano Vernaccia line and their Donna Gina Vernaccia line, which is more of a Riserva style, though not labeled as such. Vintages included Fugnano 2025, 2024, 2023, 2019, and Donna Gina 2023, 2021, 2020, 2019. We also tried a few of Fugnano’s reds, including their Chianti Colli Senese Rosso, Toscana IGT Rosso, and the Legami: Fugnano’s Super Tuscan made from a blend of Cabernet Sauvignon, Merlo, and Syrah.

Fattoria di Fugnano offers different wine experiences and a few agriturismo options. Visit: www.fattoriadifugnano.com

Our trip was arranged by the Consorzio del Vino Vernaccia di San Gimignano as part of the Regina Ribelle Wine Festival media days. The festival is an annual event, usually held in late May, and open to the public. For more information, visit: Verifica dell’età - Consorzio del Vino Vernaccia di San Gimignano

Here is some helpful information for planning a trip to Tuscany and to San Gimignano:

Visit San Gimignano | Tourist Information

Regina Ribelle 2026 - Vernaccia di San Gimignano Wine Fest

Information on Tuscan Wine and Food Trails in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

Watch this episode on The Connected Table Live to learn more:

Listen to this episode on Spotify

Rocca di Frassinello sits high on a hill near the town of Giuncarico in the municipality of Gavorrano. Much of the estate’s 500 hectares are a preserve with two on-site manmade lakes; ninety hectares are vineyards. The building’s design is a modern masterpiece of red brick and glass. Enter the monumental glass-enclosed welcome center pavilion and terrace with its 360-degree view and terracotta tower. Below the structure, the cellar is a quiet amphitheater containing 2,000 barrels that feels like a temple to wine. Here rests Rocca di Frassinello’s world-class Super Tuscan wines, including the collectable Baffonero, a 100% Merlot, often considered the “Petrus of Tuscany.”

Excavating the land, the founders discovered ancient Etruscan artifacts including objects from the Necropolis of San Gennaro. These precious remnants are on display at Rocca di Frassinello’s interactive museum close to the barrel room.

One of the most significant works of art in the central pavilion is the painting ”Rapture of the Grape” by renowned American artist David LaChapelle.” This work of art was also recreated as a wine label for Rocca di Frassinello’s limited edition tenth vintage anniversary wine.

The name Rocca di Frassinello means “Fortress of Frassinello.” We also learned the word “frassinello” likely refers to the small ash trees (frassino) that once grew in the area. The vineyards cultivate Sangioveto (a Sangiovese clone from Castellare di Castellina), Cabernet Sauvignon, Merlot, Syrah and Vermentino. The estate’s geographic footprint has similar soil characteristics to those in Bolgheri: clay, limestone, sea fossil, and iron oxide. The soils here are quite mineral rich, and this minerality shows in the wines.

Enologist Alessandro Cellai serves as Managing Director and Head Winemaker for all four of Domini Castellare di Castellina (DCC) estates which incude two Tuscan estates: Rocca di Frassinello in the Maremma and Castellare di Castellina in Chianti Classico, and two in Sicily: Feudo del Pisciotto and Gurra de Mare. Cellai was a longtime protégé of the late enologist, Giacomo Tachis, considered the “Father of Super Tuscans.” It was Tachis who tapped him to head up the DCC estates.

At our tasting and dinner at Rocca di Frassinello in May, we were joined by Massimo Casagrande, the estate’s longtime Technical Director. Our dinner was prepared by Rocca di Frassinello’s chef with the wine pairings in mind.

Wines we tasted:

Rocca di Frassinello Bianco 2022 IGT Toscano. Stainless steel tank-fermented, with bâtonnage, this proprietary blend spent nine months on lees prior to bottling. Herbaceous notes with hints of lemongrass, kiwi, and slate.

Ornello 2023 IGT Toscana is a blend of Sangiovese (40%), Syrah (20%), Cabernet Sauvignon (10%) and Merlot (10%). Notes of dark red and blackberries, spice and moss. A pleasant medium bodied wine filled with fruit, Ornello was originally created for the U.S. market, and has since expanded to global distribution. This is the only wine in the range with a small portion of Syrah which adds earthiness to the wine.

Rocca di Frassinello 2021 IGT Toscana is the winery’s original version of a Super Tuscan and a blend of Sangiovese (60%), Cabernet Sauvignon (20%), and Merlot (20%) aged 24 months in barrique. A soft and silky wine of dark red berries- currants, cherries, eucalyptus and mint with lovely fine tannins.

Baffonero 2021 is the estate’s first single varietal, 100% Merlot, this is a plush wine of black berries, currants, spice and dark chocolate. Legend has it, this wine was named for a wild boar hunter who once lived in the area who had a distinguished black mustache (baffonero). The vineyard site was specifically planted to Merlot due to the abundance of galestro (porous clay and limestone) in the soil composition – soils in which Merlot, in particular, excels. Low harvest yields are macerated and fermented in concrete before spending 24 months in barriques.

Rocca di Frassinello welcomes tour visits by appointment and several tasting experiences. There are a few modern guest rooms to rent; each has a patio overlooking the olive groves. Information on winery: Rocca di Frassinello » Domini Castellare

This visit was part of a ten-day trip traveling through western Tuscany’s wine trails. More information on touring in this region can be found at these websites:

www.stradevinotoscana.it

Toscana Promozione Turistica

www.discovertuscany.com

Fredericksburg’s walkable main street is filled with shops, galleries, bars, eateries and wine tasting rooms. Venture further outside the center of town to visit wineries, breweries, distilleries and numerous parks including President Lyndon B. Johnson’s Texas ranch, now a national park and historical monument. Next year The Meuse, a $180 million mixed-use curated shopping and dining complex anchored by a Kimpton Hotel, is scheduled for completion.

Here are some highlights from a visit in late May.

A Sense of History

One of our first stops when we visit a city or town is the main tourism and hospitality center. At Visit Fredericksburg, there are plenty of brochures on tours and attractions. Make sure to watch the short welcome film which tells the story of how Fredericksburg was established as a home for German immigrants seeking a new life in 1846. The initial grant was between a group of visionary aristocratic Germans and the Choctaw Indian tribe who owned the land. It was unique at that time. Location: 302 East Austin Sr.

The Pioneer Museum: Capture a feeling of old Fredericksburg at this open air collection of authentic structures preserved from the 19th century German Pioneer days. Sunday Houses are a unique type of structure in and around Fredericksburg that provided a resting place for farmers and family members to stay when they came to town shop or attend to church services. The Weber Sunday House at The Pioneer Museum is a good example. Location: 325 W Main St.

National Museum of the Pacific War: This vast complex spread over three galleries on six acres is an affiliate of the Smithsonian Institution. Fredericksburg is also the birthplace of U.S. Naval hero, Admiral Chester William Nimitz, who commanded the U.S. Pacific Fleet and Pacific Ocean Areas in World War II, directing key victories from Midway to Okinawa. Location: 311 East Austin St.

Sipping Texas Wines

Fredericksburg and its surrounding area are home to over 100 wineries. Hill Country is the largest AVA in Texas and one of the largest in the United States. Situated in the Pedernales River Valley and surrounding hills, this region is blessed with fertile soils and what locals call “Luckenbach loam.” - dense clay-based soils that drain slowly and provide good permeability - ideal for growing in the Texas heat. These soils and diurnal temperature variation (hot days, cool nights) are ideal for growing many wine grapes and other cash crops like the sweet Hill Country peaches. The region’s grape varieties can take the heat and draw from the Iberian Peninsula, southern Rhone and southern Italy. Standout reds we tasted included: Tempranillo, Alicante Bouschet, Aglianico, Garnacha, Mourvèdre, Malbec and Syrah. Whites included Vermentino, Viognier and Trebbiano.

Several companies offer private tours that allow someone else to do the driving. Find information at the Fredericksburg Visitors Center in town. We visited the foll9wing wineries:

Pedernales Cellars, Owned and operated by a sixth generation Texas family and established in the 1990s, Pedernales Cellars produces wines from 100% Texas fruit. Pedernales Cellars is named for the Pedernales River which runs through the Texas Hill Country. The tasting room and outdoor patio offer a pleasant setting overlooking the river valley.

K Estate (Heath Family Vineyards) is a family-owned wine estate with five properties in Texas and a sister winery in Paso Robles. Join the K Estate Wine Club and enjoy access to the excellent on-site bistro menu and patio with scenic vineyard views of the Hill Country. The Heath Sparkling wines are not to be missed.

Meierstone Vineyards. Owner Krystal Patel left the finance and technology world to establish her winery on her family’s 555-acre fifth generation working farm and ranch in Stonewall, Texas. Meierstone Vineyards has picked up several accolades, including a Best in Show Saddle from the Houston Rodeo Wine Competition, the Texas winemaker’s holy grail. A flagship wine is the 2021 Airship red blend, created in homage Meierstone winemaker’s family descendant, Jacob Brodbeck, who built what is known to be the first powered flying machine in Texas.

Texas Wine Collective is a roadside tasting room and wine shop that offers different wine tasting experiences that spotlight selections from three family wineries: Brennan Vineyards, McPherson Cellars and Lost Oak Winery. There is also a selection of Texas ciders to try.

Wildseed Farm is a grower-producer that supplies grapes to other wineries and makes some of its own award-winning wines which you can try in the on-site tasting room. With over 200 acres, Wildseed Farm is also the largest working wildflower farm in the United States. The delightful gift shop sells packets of wildflower seeds tailored to different growing regions of the United States. Early Spring is peak time to view fields of Texas’s famous bluebonnets and poppies, but Wildseed Farms offers year-round natural beauty. Location: 100 Legacy Drive.

Hill Country Cooking: Where To Dine

Hill Country cooking blends the best of locally grown products with contemporary flavors. Naturally, the Texas beef is first rate, and portions are generous. Here are the restaurants we visited and recommend:

The Wellhouse at the Albert Hotel

The Wellhouse at the Albert Hotel is its farm-to-table restaurant located on the ground floor just past the large cocktail bar. The seared New York strip steak was the hands-down winning dish. The Albert Hotel offers 105 stylish rooms and a large swimming pool for colling off during the summer months. The hotel is named for local architect and preservationist, Albert Keidel, whose family members were among Fredericksburg’s early settlers. Location: 213 E. Austin St.

Hill and Vine This family-owned spot just off the main throughfare serves new southern/American fare and cocktails. Portions are generous and shareable. We were blown away by the charcuterie and cheese presentation alone! Every dish we tasted was terrific. Bonus on the well thought out wine list. The creative menu and attentive staff guaranteed our return. Location: 210 S. Adams Street.

The Restaurant at Hill Country Herb Garden is located in a lush garden setting that is home to 154 unique botanical species including 60 native to Texas. Many items on the restaurant’s menu are sourced from the on-site culinary garden. The menu ranges from healthy salads to hearty sandwiches and burgers. Hill Country Herb Garden and Spa has individual artists cottages on site as well as a luxury spa located on-property. There is also an adorable gift shop. Location: 405 Whitney St.

Six Twists is an elegant sparkling wine and caviar lounge owned by Melissa & Bobby Humphries. In addition to some impressive grower champagnes, the Humphries have thoughtfully curated fine cavas and other sparkling wines from around the world. The feel is clubby and intimate. A signature offering is the champagne and caviar pairing. The Humphries are also opening a wine bar next door, for those who don’t drink bubbles. Location: 425 E Main St.

Dot’s Bakery and Biergarten had just opened when we visited for coffee and fresh-made kolaches and cinnamon rolls. Owner Francis Money named the bakery after her grandmother, “Hot Dot” Colvin, who first taught her how to bake. Many of Dot’s handwritten recipes have found their way onto the menu. Back of the bakery is a biergarten and a distillery in development. Francis and her husband, Carl Money, also own Pontotoc Vineyards nearby in the northern Hill Country. Location: 314 East Austin St.

For a Full-On Culinary Experience

Family- run Das Peach Haus is home to Fischer & Wieser, known for its award-winning condiments and sauces. In the store, you can try just about every product they produce. The on-site cooking studio offered classes and private events (advance reservations needed). Our dinner incorporated some of Fischer & Wieser’s products into flavorful dishes and was paired with Texas wines.

While onsite, sip cocktails next door at Dietz Distillery. Founder Dietz Fischer (same family) is making some terrific small batch brandies and a London style gin named Five Judges. The beautiful lake at Das Peach Haus offers relaxation time and a few Airstream trailers to rent for short stays. Location: 1406 South Highway 87.

Feeling Peachy?

Summer is peak season to enjoy sweet Texas Peaches at local farmstands. Year-round, you will find plenty of peach jam, peach butter, peach salsa, peach cobbler, peach ice cream and even peach wine. Free sampling is encouraged. Family-run orchards we visited and recommend include Vogel Orchards, Jenschke and Burgs Corner.

Accommodations to Take in Nature

Fredericksburg is filled with accommodations from well-known brand hotels to bed and breakfasts, from casual to luxury. Here are two other options located just out of town with unique accommodations.

Odonata Escape a sustainably built retreat about a four-mile drive from town and a peaceful retreat situated near an open field. Each individually themed and thoughtfully decorated suite with a kitchenette is built inside repurposed shipping containers. Odonata Escape is located in what is known as a “dark sky” area, ideal for stargazing. Enjoy evening sunsets and cook s’mores over the open firepit. You may see a few wild rabbits nibbling in the gardens. Odonata, which means “dragonfly,” is a great getaway for couples, families and small retreats. Location: 186 Grasshopper Lane.

HoneyTree is another retreat for nature lovers located about four miles from town. Accommodations include both hillside and treehouse cabins. The rooms have tree names. As an example, check out The Sapling at HoneyTree Location: 7656 Ranch Rd 965.

Enjoy our show episode “Eat, Drink, Explore Fredericksburg” on The Connected Table Live TV on YouTube. Here is the link. Or listen on the podcast channel of your choice. Here is a stream on iHeart Radio.

Foundas calls his philosophy, “Kansha.” which means respect for the ingredient. This means focusing on quality and minimizing waste by buying in small amounts and utilizing every part. Foundas is big on fermenting, repurposing or composting whatever is left.

A Restaurant with a Farm

We saw this firsthand at Tiki Farm, an abandoned property Foundas purchased several years ago in Pearlington, Mississippi, which he transformed into a working farm and food lab. Tiki Farm grows many of the ingredients utilized in the dishes at Suis Generis. Every menu is different based on what ingredients are in season and available.

At the Tiki Farm Food Lab, Foundas hosts classes on topics such as The Science of Umami, Miso Making, Fermentation Demystified and even Cooking with Bugs. Each class includes a farm tour and multi-course tasting menu. The class we attended was on making miso which Foundas explained in detail. Another class that caught our eye is on making fermented beverages.

Foundas prepared an extraordinary eight-course dinner after his cooking demonstration. The detail and care he put into each dish was thoughtful, and the flavors popped on our palates. Like his menus at Suis Generis, the Tiki Farm Food Lab menus change based on what’s seasonal and available. The dinner we attended cost $125 per person plus beverage, tax and gratuities. The Tiki Farm Food Lab seats around 16 people, more if the lower level is used. Reservations are necessary.

Here is what Owner Ernie Foundas prepared for our Tiki Farm Lab dinner:

From Seeds to Shrubs

Suis Generis Beverage Director Adrienne Bell prepared two different Tiki theme cocktails, using ingredients also sourced from Tiki Farm. If you go to Suis Generis, stick to the cocktails which are excellent. Alcohol-free versions are available. At our Tiki Farm Food Lab, Bell prepared two cocktails, her twist on a Mai Tai and a Pink Teddy Bear, made with coconut and cherry juice and amaretto.

Music on the Menu

Another unique aspect about Suis Generis is its music label, Pink Teddy Bear which features musicians who have worked with the restaurant and are neighborhood residents. Pink Teddy Bear released its debut LP, “Welcome to the Tiki Farm” in 2024 using sounds of the Tiki Farm for songs written about the plants and wildlife found there. The Music Director is Carlos Grasso. You will frequently see him spinning albums at Suis Generis.

Suis Generis means “one of a kind.” This restaurant, located at 3219 Burgundy Street, is just that! www.suisgeneris.com +1.5043097850 Tiki Farm in Pearlington, Mississippi www.tikifoodlab.com

We attended a preview dinner and briefly chatted with Malachi Dupre, an affable guy who was dressed in jeans and a T-shirt and was – literally- working the room clearing tables and greeting guests. Dupre is a former LSU Football star and NFL wide receiver who told us he knew that as a professional athlete he needed a Plan B when he hit 30 (his current age) and realized he was “getting on” in his career. Dupre is a self-proclaimed sushi fanatic whose travels took him to many top locations. Dining at Yazuka House in Metairie, Dupre took notice of Chef Matthew Nguyen’s sushi mastery and proposed their first restaurant, Kenji Omakase. We have attended a few high-end cocktail events at Kenji Omakase but have not dined there yet. I will say, excellent Japanese restaurants are still few and far between in the Big Easy. That is one cuisine we surely miss from our years living in New York.

Kenji Kazoku is a stylish addition to Old Metairie’s dining scene. The 1500-square foot restaurant seats 54 in the dining room and ten at the sushi counter. Patio dining is planned. Roughly 80 percent of the menu is seafood which is sourced from Japan, Greece, New Zealand and Hawaii and dry-aged on-site to break down the fish proteins and fats to enhance the flavor. You can see slabs of fish hanging in the dry-age lockers as you pass by the sushi bar.

The night we came for a preview dinner, the room was buzzing with attractive people photographing dishes and taking notes. Ours was a set menu, and the dishes were beautifully presented. What impressed us most was the silkiness of the crudo and nigiri. You pay more for quality sushi and sashimi, and the taste and texture are the reason. We’d be hard-pressed to go back to supermarket sushi after this meal!

Waygu beef seems to be a “thing” on menus these days, from wagyu hamburgers to skewers and noodle dishes. Kenji Kazoku used Texas wagyu beef which is probably one of the more regional items on the menu given that the fish is sourced from more distant locations to deliver the quality and variety desired for premium sushi and crudo.

Kenji Kazoku offers different omakase menu options for $40 and $95 as well as sake pairings for $55 and $70. We opt for ordering omakase whenever we can and enjoy the opportunities to sit back and enjoy whatever the chef sends out.

Kenji Kazoku’s beverage list currently favors sakes and cocktails. The latter are infused with Asian flavors that tend to be sweet. Examples include the Yuzu 75 made with Gentilly gin, hibiscus syrup and yuzu sparkling sake ($18), and Spicy Lychee Margarita made with reposado tequila infused with jalapeno, lime juice, lychee, triple sec and Tajin ($19). There is the ubiquitous Espresso Martini. The Kazoku version is prepared with vodka, Vietnamese iced coffee, simple syrup and Kahlua ($19). The least sweet is the Japanese Old Fashion made with Suntory Toki, bitters and demerara ($19.

We would like to see the Asian beer list expanded, and more work with the very limited wine list, which is the usual Pinot Grigio, Sauvignon Blanc, Chardonnay, Pinot Noir offering. Given the investment in the quality of the food, Kenji Kazoku’s wine list should include Pinot Blanc, Riesling, Gewürztraminer and sparkling wines which pair beautifully with Asian flavors.

Everything we tasted was fabulous. Here is our tasting menu and pricing below.

Crudo to Start

Ora King Salmon (New Zealand) Sake Crudo $22

Yellowtail (Japan) Hamachi Crudo $20

Appetizers

Kogashima Wagyu Beef Tataki with Jeow Sam (pepper sauce) and Shallots MP

Chicken Karaage: tempura fried chicken thighs with habañero aioli $16[

Assortment of 5 Nigiri and a Handroll

Hamachi, Hotate (scallop), Madol (sea bream), Kurodai (snapper) and Toro- priced individually between $8-$10 per piece

Entrees

Wagyu beef fried rice MP

Robata grilled lambchops 3 pcs $28

Dessert

Matcha Beignet bursting with pistachio matcha cream for $14. This dessert was decadent and destined to be a Kenji Kazoku Klassic.

Kenji Kazoku currently offers dinner six nights a week and is closed Tuesdays. Lunch is planned. Guests can make reservations at Open Table. Website: HOME | Kenji Kazoku Phone: 504-944-6898

Third-generation restaurateur, Ralph Brennan, fondly recalls the story of his mentor and aunt, Ella Brennan, creating the dish to impress one of Brennan’s VIP customers, Richard Foster, chairman of the New Orleans Crime Commission. Miss Ella took her mother’s recipe for caramelizing bananas in brown sugar and butter and added rum, creating a fabulous flambé prepared tableside that is now a popular mainstay of the Brennan’s menu. While many desserts come and go with changing trends and tastes, Bananas Foster remains an enduring classic.

Brennan’s uses over 45,000 pounds of bananas annually and prepares 250-300 servings of Bananas Foster each day. It remains the most-ordered dish on the menu even though there are other delectable desserts to try like Brennan’s original Crêpes Fitzgerald, also prepared flambéed tableside with Ponchatoula strawberries and accented with citrus vanilla-scented cream cheese, and there’s a New Orleans bread pudding with whiskey caramel, buttermilk ice cream with pralines.

Bananas Foster Day drew a celebratory crowd with many wearing yellow apparel and banana accessories. Ralph Brennan greeted the grandsons of Richard Foster who were among the VIPS. Champagne was sabred, and banana- inspired cocktails were plentiful.

We recommend putting Brennan’s on your list when you visit New Orleans. The restaurant’s breakfasts and brunches are legendary and generous. I can still recall my first “breakfast at Brennan’s” with my parents when I was eleven years old. I tasted my first turtle soup, eggs Sardou (poached eggs over crisped artichoke hearts with parmesan creamed spinach) and, of course, Bananas Foster. My Dad even gave me a sip of the Brandy Milk Punch. If you can handle the menu, Brennan’s offers a “Traditional Breakfast” of five house specialities for $80 per person.

We like going to Brennan’s for dinner during the week to enjoy an elegant Creole-inspired meal prepared by Executive Chef Kris Langley and her kitchens team with wines selected by Beverage Director Braithe Gill. Kudos to Brennan’s having women-led kitchen-beverage team!

David and I both remember our mothers making us Bananas Foster. I share Brennan’s original recipe below. Make sure to have a fire extinguisher on hand for kitchen safety!

Brennan’s Bananas Foster (serves 2-4)

1 oz. butter

1/4 teaspoon cinnamon

1/2 cup light brown sugar

1 1/2 ounce aged rum

1 1/2 ounce banana liqueur

1/2 banana per person, sliced

(I would do one sliced banana per person!)

Combine butter, sugar and cinnamon in a flambé pan over medium heat. As the butter melts, add the banana liqueur and stir to combine. As the sauce starts to peel, add the bananas to the pan. Cook bananas until they soften (about 1-2 minutes). Tilt the pan to slightly heat the far edge. Then carefully add the rum and tilt the pan. Once the rum is ignited, it should create a flame, so be careful. Stir the sauce so the alcohol cooks out. Serve cooked bananas over vanilla ice cream* and top with sauce from the pan. (*my Dad liked pralines and cream ice cream).

Celebrating 80 years in 2026, Brennan’s Restaurant opened in 1946 and remains family-run. It is located at 417 Royal Street in the French Quarter and is open for breakfast, lunch and dinner. Cocktails are served at the Luxury Roost Bar and Courtyard. On Fridays at 5 p.m. enjoy Bubbles at Brennan’s in the Courtyard that starts with a Champagne sabering. Information: www.brennansneworleans.com