Posts

The Perfect Pairing: Santa Margherita Wines and The Salty Donut

There are some things that just go together, peanut butter and jelly, Ying and Yang, cheese and crackers, and wine and donuts. Yes, you read that correct, wine and donuts. Thanks to Santa Margherita Wines and The Salty Donut, we not only discovered but thoroughly enjoyed this pairing. We had the pleasure of experiencing this non-typical, yet perfect pairing to celebrate the launch of Santa Margherita‘s two new sparkling wines, Sparkling Rosé and Prosecco Superiore DOCG.

Just in time for the holidays, world-renowned Italian winery, Santa Margherita Wines, and The Salty Donut, makers of small-batch artisanal donuts, collaborated to create exclusive Sparkling Rosé & Prosecco Superiore donuts. These two decadent, limited edition, artisan donuts are for lack of a better word, quintessential desserts. We say quintessential mainly because they incorporated the Santa Margherita wines into the donut and frosting, adding to their decadence.

We watched in awe and anticipation, as the Chefs created donut hole sized versions of the Santa Margherita Prosecco Superiore DOCG Donuts. We took extreme pleasure in filling each of our donut holes with a special concoction that added the finishing touch to our crafted donut. Of course, nothing compared to the drool-inducing beauty of the limited edition donuts from Santa Margherita Wines and The Salty Donut.

Founded in 1935, Santa Margherita is a world-renowned Italian winery that prides itself on its deep-rooted values of provenance, character, and craftsmanship. We must note that we tasted a taste similarity between the two new wines, which we attribute to the Glera grapes, which are present in both (the rosé at 40%, and the prosecco at 100%).

Santa Margherita Sparkling Rosé ($29.99)

A pink hue introduces a subtle succession of floral fragrances lifted by white fruits and delicate hints of red berry fruits while offering a versatile drinking experience. This pale pink wine brings a full bouquet of pleasing floral aromas with hints of red berry, artfully crafted with a blend of white wine made from Chardonnay and Glera grapes and a red varietal, Malbec. Its flavor is delicate, but vibrant and well rounded, remaining on the palate and making this a deliciously easy-drinking wine.

Santa Margherita Prosecco Superiore DOCG ($27.99)

A sparkling wine with a clean, pleasantly fruity bouquet, reminiscent of rennet apples and peach blossom. its flavor is rounded and well-balanced. This sparkling wine has fine bubbles winding through its bright straw yellow color and greenish reflections. Its flavor includes fruity hints of pineapples and Rennet apples.

The full Santa Margherita portfolio is comprised of Pinot Grigio Alto Adige and Valdadige, Chianti Classico Riserva, Sparkling Rosé, and Prosecco Superiore DOCG. For more information of all four wines, visit www.santamargheritawines.com. What do you think of the Santa Margherita Wines and The Salty Donut’s wine-based donuts? We think they should add it to the Salty Donuts’ menu, don’t you?

IHOP Premieres French Toasted Donuts for a Limited Time

Breakfast is the most important meal of the day. At IHOP, it can also be the most delicious. IHOP continues to break the rules of breakfast with three distinctive dishes hot off the test kitchen griddles. Elevating the breakfast treat that is french toast by combining it with donuts, IHOP is taking breakfast to another level of delicious. The IHOP French Toasted Donuts feature classic donuts dipped in sweet vanilla batter and then French toasted. The new lineup is available in three decadent, mouthwatering flavors ranging from savory to sweet.

“At IHOP, we’re always looking for fresh new ways to excite our guests and bring unexpected flavors together,” said Chef Nevielle Panthaky, Vice President, Culinary at IHOP. “This is a delicious mash-up of the classic donut everyone knows and loves, dipped in a creamy vanilla batter, French toasted to a light golden brown and topped off with flavors such as maple glaze and hickory-smoked bacon. And who better to do it than IHOP, the brand that has owned all-day breakfast for almost six decades?”

Bacon & Maple French Toasted Donut

The Bacon & Maple French Toasted Donut is a Bavarian cream filled donut, dipped in vanilla French toast batter, griddled, then topped with rich maple glaze and savory hickory-smoked bacon crumbles.

Strawberries & Cream French Toasted Donut

The Strawberries & Cream French Toasted Donut is a Bavarian cream filled donut, dipped in vanilla French toast batter, griddled, then topped with strawberries in a juicy glaze and powdered sugar.

Apple Fritter French Toasted Donut

The Apple Fritter French Toasted Donut is a warm apple fritter dipped in vanilla French toast batter, griddled, then topped with sweet cinnamon apples, powdered sugar and whipped topping.

We had the pleasure of getting an exclusive first taste of all three of these decadent breakfast donuts at an event with Chef Nevielle Panthaky, VP of Culinary at IHOP. It was an evening of ultimate decadence as we satisfied our almost insatiable appetite for these sinful breakfast treats. We also had the opportunity to recreate or create our own French Toasted Donut, thanks to the wide variety of available toppings made available to us.

The French Toasted Donuts are available from July 31st through September 24th at participating IHOP restaurants nationwide. The new menu items can be enjoyed on their own or as part of a combo meal with the choice of eggs, bacon, sausage or ham, and more.

National Doughnut Day with Drunken Doughnuts at The Tuck Room NYC

Is there anything better than the deep-fried and sweet mounds of yumminess that are doughnuts? If there ever was a sweet treat to be celebrated, it is doughnuts. It’s impossible to dislike them, and thankfully we got to properly celebrate the dessert! In honor of this very important desert food, acclaimed mixologist Adam Seger hosts Drunken Doughnuts at The Tuck Room NYC, the newest hotspot located in New York’s South Street Seaport EVERY Thursday evening. The months’ old bar (it’s just a little over 6 months old) is lively and intimate all at once. We had the pleasure of partaking in this amazing blend of confectionery and cocktail heaven just in time for National Doughnut Day.

These alcohol-infused, bite-sized doughnuts bring new meaning to the term Amuse-bouche because your mouth (along with your taste buds and stomachs) will be so happy once they indulge in these boozy doughnut holes. Our night’s indulgence included two types of doughnut holes, Old-fashioned Glazed, and Double Valrhona Fleur de Sel (chocolate covered holes topped with sea salt). What makes these doughnuts “drunken” are the accompanying boozy sauces and sides including the decadent Bourbon Dulce de Leche Sauce, Boyd & Blair 151 Vodka Cardamom Whipped Cream, Pimm’s Spiked Mango, Pineapple, Habanero Marmalade, Dark Rum & Cognac Chocolate Sauce, and last but certainly not least, a boozy Cereal Milk Ice Cream.

Fair warning to those of you who will no doubt enjoy this experience, these boozy sauces, and sides do not have “essence of alcohol” or “flavored with alcohol”, these are made with full on booze, you can definitely get tipsy off this experience. The whipped cream and marmalade by themselves are enough to knock you off your sober feet. To experience Drunken Doughnuts at The Tuck Room NYC, you’re escorted to a secret room behind a bookcase called the Green Room, a dimly lit hidden enclave few will notice if not paying attention.

Surrounded by bottles of alcohol, walls filled with photos of iconic, framed photos, and a vast library of infused spirits curated by Master Bartender and Advanced Sommelier Adam Seger, created with The Tuck Room’s Heizenberg machine, you and your guests will greatly enjoy this modern speakeasy’s secret room.

All this was enjoyed at the end of this adventurous evening. Our evening of Drunken Doughnuts at The Tuck Room NYC begun with some very interesting and amazing Heizenberg infused cocktails. We decided to go with whatever cocktails were placed in from of us by the wonderful and attentive bar staff, Adam called it “Autopilot”.

The cocktails we enjoyed included the DrinkupNY, consisting of Balsam Magnolia Blossom Oolong New York Aperitif Wine, Perrier, and lemon; a modern interpretation of a Sidecar, featuring an infusion of Luxe Pierre Ferrand, California Nectarines, Nutmeg, and Sage with a float of Prosecco on top; a libation inspired by an English cocktail with Ginger bitters, Chartreuse, Cognac, and Fresh Lemon Juice; and a cocktail infused with Tequila, Fresh Cherries, Pomegranate, and lime. Since man can’t live by cocktails alone, we dined on wonderful starters by James Beard Award-winning chef Sherry Yard.

REUBEN CROQUETTES

These savory balls of yumminess were the perfect foodie delights to begin our culinary journey with The Tuck Room NYC. Each bit is filled with delicious crispy pastrami, swiss cheese, sauerkraut, and sits upon a “thousand island” sauce.

BRIOCHE CRUSTED CRAB CAKES

Just when I thought I’d tasted heaven with the Rueben Croquettes, the crab cakes, which featured Old Bay Remoulade, Frisée + Citrus Salad, and Yuzu Vinaigrette took that feeling to another level.

SPICED + SWEET PORK BELLY WRAPS

Last but not least on the foodie adventure before our sweet tooth journey begun was the above pork belly wraps featuring Butter Lettuce, Nuoc Cham Caramel, Limes, Radishes, Jalapeño, Fresno Chile Aioli, and Cilantro.

All this was enjoyed while sitting at the bar, listening to what could only be called as the perfect classic bar music, as episodes of BarTales (the new single-city documentary series featuring Dale DeGroff, Gaz Regan, Adam Seger, and David Wondrich) plays on the flat screen directly above. This entire evening felt like we crossed something off our bucket list. We promise you will enjoy everything about Drunken Doughnuts at The Tuck Room. So if you’re looking for an amazingly delicious and intoxicating foodie experience, head over to the South Street Seaport and indulge in a night of Drunken Doughnuts at The Tuck Room NYC.