When you're at a wine tasting, it can be hard to find words to describe the elusive aromas and flavors that you're experiencing. Here are some tips on talking about wine that I like to share with my guests when I hold a tasting event here at our winery.
Chef Perry Hoffman spent the first few weeks of June at the Moët & Chandon estate in Epernay, France. Immersing himself in the Champagne region and its history, Chef Hoffman gained a new appreciation for the legacy and tradition behind our founders. Working with Chef Pascal Tingaud of the Château de Saran Estate, one of two properties where Moët & Chandon entertains their VIP guests, Chef Hoffman got to experience the inner-workings of a French kitchen.
When étoile Restaurant Executive Chef Perry Hoffman isn’t in the kitchen, you can often find him tending the onsite the garden. For years, he and his team have harvesting fresh, organic fruits and vegetables from the étoile Restaurant garden, taking ingredients from farm to table in mere hours.
étoile Restaurant Chef Perry Hoffman is on a roll. Fresh of étoile earning its first Michelin star late last year, Perry was recently named a San Franciso Chronicle Rising Star Chef - one of only five chefs to receive this honor. Grateful for recognition of the unique, wine-centric culinary experience he’s creating, Perry’s now turning his attention to grilled dishes of the warm summer months.
Perry Hoffman is having a great fall. First came the news that Wine Spectator magazine had given étoile Restaurant its “Best Of - Award of Excellence.” Then, in October, came the restaurant’s first Michelin star. Now Perry and his culinary team are preparing for a string of lavish holiday events, including the Chandon Glitter Ball on December 31st.