![]() The two went on to cofound Oakland’s Good & Plenty Café. She was one of the original co-owners of Chez Panisse, where she met Victoria Wise. BOLD celebrates the fabulous, kaleidoscopic menu of modern American cuisine.Ībout the Authors: Susanna Hoffman is an anthropologist and food writer. Sidebars throughout offer cooking tips and advice, highlight the ethnic influences on our table, and explore food history and traditions. Hoffman and Wise were cooking sustainably before that term was coined-so although the food is bold, the recipes are carefully crafted, the roasts are slow cooked, the soups brim with flavor, the vegetables are caramelized and braised, and the desserts are decadent. Tired of tapas? Sick of small plates? Bored by bites? While many folks will be counting calories for the New Year, why not instead ditch fussy, tiny dishes and return to classic, satisfying food full of big flavors meant to be served in satisfying, yet controllable portions.īOLD: A Cookbook of Big Flavors (Workman / January 2014) brings together the beloved American tradition of delicious, plate-filling meals with the lively global flavors that infuse our culture and cuisine.Ĭreated and written by Susanna Hoffman and Victoria Wise-part of the culinary team who helped found Chez Panisse -BOLD is comfort food that’s been given an exuberant 21st-century makeover. SUSANNA HOFFMAN - CO-AUTHORED BOOK, “BOLD” Klapper’s own insatiable passion for wine and its place in the world has made him and his releases a favorite of neophyte and seasoned wine drinkers alike. In 2009, Klapper introduced A Cote, La Fenetre’s sister label, through which he releases wines that are meant for everyday drinking.īy keeping production low, Klapper is able to manage all aspects of the winemaking process ensuring that his appreciation for Old World techniques shines through in each glass. This demanding work was rewarded with three acclaimed vintages of La Fenetre in 2008 he took over all winemaking duties for his brand. He mastered the laborious work of picking and crushing as well as the intricacies of blending and creating his own house style. Creating this 2004 vintage under the label Timeless Palate Wines was pivotal and it further amplified his respect and enthusiasm for the industry.ĭuring the harvests of 2006, 20, Klapper worked at the Qupé and Au Bon Climat wineries where he was mentored by Jim Clendenen, Bob Lindquist, and Jim Adelman. Through strong relationships he had forged over the years with California winemakers, Klapper was able to source grapes from some of the Central Coast’s most respected vineyards for his first release of Pinot Noir, Syrah and Chardonnay. The breadth, depth and quality of the cellar was nationally recognized and earned Sona a coveted Grand Award from Wine Spectator in 2006.Īlways one to seek out a challenge, Klapper soon found himself fixated with the idea of making his own wines and made the leap in 2005. At Sona, Klapper crafted a veritable homage to the world of wine with the list he nurtured. When it opened in 2002, Klapper was a service captain though the talents he honed at Boulud’s restaurants were quickly recognized- he was offered the position of Wine Director just six months later. The timing was impeccable he was ready to appreciate and immerse himself in the university system and was also named part of the opening team for one Los Angeles’ most acclaimed restaurants, Sona. Though he had spent time in the classroom at Columbia University, Klapper moved west in 2001 and matriculated at USC’s Marshall School of Business. Three years later he was part of the integral opening team for DB Bistro Moderne where his skill set was further expanded. Throughout his three years at Café Boulud, Klapper became adept at blind tasting, mastered the art of food and wine pairing and was exposed to the most venerated winemakers and vintages in the world. The restaurant was awarded three stars from The New York Times and Klapper was able to immerse himself in a culinary culture with which he had never been privy. Starting his professional serving career at New York institutions such as Coco Pazzo, Klapper soon found himself amidst the elite at Café Boulud at just nineteen. Klapper was brought up in Manhattan and though he always had an insatiable thirst for learning, he decided not to pursue college immediately after high school. It was a fortuitous taste of a 1945 Chateau Latour that led him from Manhattan’s best restaurants to the vineyards of California where he founded La Fenêtre wines in 2005. As one of the youngest servers ever to work at the acclaimed restaurant Café Boulud, Joshua Klapper participated in weekly wine seminars that quickly opened his mind and palate to the expansive world of the grape.
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