Podcast appearances and mentions of sherry wine

In this week's episode, we're diving into a Spanish classic: Sherry Wine. A fortified wine with hundreds of years of history and tradition, this baby certainly knows how to party. We also dive into the newly formed world of Gun Fu, one of the most popular genres of film today. Grab yourself a drink and discuss why John Wick is actually an art form of itself while also realizing that the matrix was just the beginning...or maybe it's the end? Be sure to check out all our socials @slurrednerds to keep up with us and support the podcast! We appreciate y'all! Thanks for listening. Cheers! --- Support this podcast: https://podcasters.spotify.com/pod/show/nasw/support

Sherry's image has been changing over the last few decades, becoming a more popular drink for more than just the elderly. The authentication, regulation, marketing & education of Sherry is vital to the progress of changing people's perception of Sherry globally. César Saldaña is the President of the Regulatory Council of the Protected Denominations of Origin "Jerez-Xérès-Sherry", "Manzanilla-Sanlúcar de Barrameda" and "Vinagre de Jerez”. Learn more about Sherry here: https://www.sherry.wine/

I'm Lawrence Francis, Host of Interpreting Wine the place to learn from thought leaders in the world of wine and marketing, welcoming you back to the Eat Sleep Wine Repeat takeover series. Across these 2 episodes Janina and I explore first wine communication in episode 450 and today we bring you the Sherry Experience. We talk: Sherry food pairings Feria de Abril La Gitana Manzanilla tasting The Copa Jerez Sherry styles Wellington Palo Cortado tasting Albariza soils Sherry Wine week If you know someone who would enjoy this episode please share the direct link: www.interpretingwine.com/451 If you really enjoyed it please leave the episode an iTunes review on the same link. Thanks!

From Andalucía in Spain's southwest, sherry is one of the most well-known fortified wines. Within the region, we find Jerez de la Frontera, Sanlúcar de Barrameda and Puerto de Santa Maria — together they form “The Sherry Triangle.” The wine region has a very unique terroir where land, environment, winemaking style come together to craft the many styles of sherry we get to explore in the glass! This is Spain Uncorked, a Special Miniseries from Wine Pod. César Saldaña is a native to the region. In his professional career, he has focused almost exclusively on international wine trade and commerce. For over fifteen years, he held various top management positions at González Byass and Sandeman wineries, overseeing both the Sherry Wine and Port Wine divisions. He is also an active member Spain's Food & Wine advisory group.

SOMMAIRE DU 5 A 6 DU 13 MARS 2020 00:00 - intro, info, météo, Mais qui est donc Ornicar ? - Bernardin de Saint Pierre00:15 - Découverte musicale sur DA BREAK - Let it Shine00:30 - Matthieu notre mixologues nous parle de Sherry Wine

Episodio 130 en el 92.0 FM Sevilla Radio Tomares. Comenzamos hablando con Antonio del Mar de andaluciadevino.com que nos trae dos propuestas para el programa 130. La primera Vinos la Zorra con Agustín Maillo, descubrimos un proyecto nacido de la pasión por los vinos de los propietarios de un restaurante en Salamanca Mirasierra y presentamos la D.O. Sierras de Francia. Para terminar hablamos con Jesús Álvarez de El Tesorillo Mermeladas Sherry Wine. Con Fran León

Episodio 130 en el 92.0 FM Sevilla Radio Tomares. Comenzamos hablando con Antonio del Mar de andaluciadevino.com que nos trae dos propuestas para el programa 130. La primera Vinos la Zorra con Agustín Maillo, descubrimos un proyecto nacido de la pasión por los vinos de los propietarios de un restaurante en Salamanca Mirasierra y presentamos la D.O. Sierras de Francia. Para terminar hablamos con Jesús Álvarez de El Tesorillo Mermeladas Sherry Wine. Con Fran León

There are few businesses harder to succeed in than the restaurant business. On this week s show, we hear some of America s greatest success stories from the hospitality world. We begin with a conversation with Danny Meyer, founder and CEO of the Union Square Hospitality Group. Danny has won a staggering 26 James Beard awards for his family of successful businesses in New York City. He explains the importance of customer service and seeking out employees who possess what he refers to as a high "H.Q." or "hospitality quotient." Jennifer Mitchell Photography Then, we ll meet one of the folks with a very high H.Q. Thibodaux born Chef Jean Paul Bourgeois, one of Danny Meyer s executive chefs at New York s Blue Smoke and Porchlight Bar, joins us to discuss his professional journey from Louisiana to New York and the lessons learned along the way. Finally, any business that has been around since 1837 is obviously doing something right. Executive Chef Billy Oliva and Sales and Marketing Director Carin Sarafian reveal the delicious tale of America s oldest restaurant, Delmonico s. Food, hospitality and history. We ve got it all on this week s Louisiana Eats Brick Chicken a la KeeneDelmonico s Restaurant 1 4 cup julienne Piquillo Peppers 1 4 Sweet Peas 2 oz Chanterelles sliced 2 tablespoons Butter 3 tablespoons Sherry Wine 1 cup Roasted Chicken Stock 1 tablespoon chopped Flat Italian Parsley Himalayan Salt Brick 2 tablespoons Heavy Cream 1 4 teaspoon chopped Thyme 3 1 2 lb boned chicken skin on wing bone attached 4 tablespoons Olive Oil 4 oz Cooked Farro Pizzichi Pasta Pierre Poivre and Kosher salt to taste Preheat oven to 400 degrees. Heat large skillet over medium high heat.Season chicken with some of Pierre Poivre on both sides.Add 2 tablespoons olive oil to skillet.Place chicken in hot skillet skin side down.Top with Himalyan Salt Brick and press.Cook on stove top until edges brown, then place in preheated oven for 10 12 minutes.About 1 2 way through cooking process, flip chicken and place brick on other side.Once cooked, remove chicken from oven and remove from pan.Let rest.Discard any remaining oil from pan.Add remaining two tablespoons of olive oil to pan.Let oil get hot.Add mushrooms and season with Pierre Poivre and salt.Add thyme.Add peppers.Cook for two minutes and scrape pan.Deglaze pan with sherry.Reduce until sec.Add Chicken stock, reduce until it come to a sauce like consistency.Add heavy cream.Add pasta, green peas and finish with butter.Place chicken back in oven until hot.Place sauce on bottom of place and place chicken on top.For extra indulgence, sear a piece of 2 oz foie gras and place on top. Poppy s Chicken la KingServes 4 6 1 1 2 cups leftover roasted chicken 6 tablespoons butter 4 tablespoons flour 1 cup milk 1 2 cup sliced mushrooms 1 bunch of thinly sliced green onions 1 2 cup shredded cheddar cheese 1 2 cup green peas 4 tablespoons sherry salt, pepper and hot sauce to taste Melt 2 tablespoons of butter in a skillet and saut the mushrooms until just tender. Add the green onions and stir together for a minute, then reserve. In a saucepan, melt the remaining 4 tablespoons of butter and whisk in the flour, cooking together till the raw flour scent disappears about 3 minutes . Whisk in the milk and cook until the sauce thickens. Add the cheese, stirring until the sauce is smooth. Add the mushrooms, green onions, peas and chicken to the sauce. Stir till heated through then add the sherry. Do not allow the dish to return to a boil or the sauce will break. Season with salt, pepper and hot sauce and serve over biscuits, toast or rice.

"Pluk A Dub (remixed by M. Cornelisse)" by the Amsterdam Klezmer Band from Remixed; "Giddy Up" by Stromba from Tales from the Sitting Room; "Hanumantra" by Earthmonkey from Death's Last Life's Breath, a Beta Lactam Ring Records sampler; "Refreshing Beverage" by Odd Nosdam from Burner; "Oben Beg (MK2)" by Baikonour from For The Lonely Hearts of the Cosmos; "Mirror's" by Moolah from Woe Ye Demon Possessed; "Parler de la Pluie et du Beau Temps" by the Faunts from High Expectations Low Results; "Land of Sherry Wine and Spanish Horses" by Crime in Choir from Trumpery Metier; "Earth Spirit and Sky" by Lamp of the Universe from Earth Spirit and Sky; "We Will Carry you Over the Mountains" by Magyar Posse, an unreleased track from the sessions for the CD We Will Carry you Over the Mountains available as a download

"Pluk A Dub (remixed by M. Cornelisse)" by the Amsterdam Klezmer Band from Remixed; "Giddy Up" by Stromba from Tales from the Sitting Room; "Hanumantra" by Earthmonkey from Death's Last Life's Breath, a Beta Lactam Ring Records sampler; "Refreshing Beverage" by Odd Nosdam from Burner; "Oben Beg (MK2)" by Baikonour from For The Lonely Hearts of the Cosmos; "Mirror's" by Moolah from Woe Ye Demon Possessed; "Parler de la Pluie et du Beau Temps" by the Faunts from High Expectations Low Results; "Land of Sherry Wine and Spanish Horses" by Crime in Choir from Trumpery Metier; "Earth Spirit and Sky" by Lamp of the Universe from Earth Spirit and Sky; "We Will Carry you Over the Mountains" by Magyar Posse, an unreleased track from the sessions for the CD We Will Carry you Over the Mountains available as a download