Let’s have some Champagne!

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The term “Champagne” is used to refer to wine produced exclusively within the Champagne region of France. The primary grapes used in the production of Champagne are Pinot noir, Chardonnay and Pinot Meunier. Champagne appellation law only allows grapes grown according to appellation rules in specifically designated plots within the appellation to be used in the production of Champagne. Through international treaty, national law or quality-control/consumer protection related local regulations, most countries limit the use of the term to only those wines that come from the Champagne appellation.

Champagne first gained world renown because of its association with the anointment of French kings in the 17th, 18th and 19th century. The leading manufacturers devoted considerable energy to creating a history and identity for their wine, associating it and themselves with nobility and royalty. Through advertising and packaging they sought to associate Champagne with high luxury, festivities, and rites of passage. Their efforts coincided with the emergence of a middle class that was looking for ways to spend its money on symbols of upward mobility. The 19th century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.

In France, the first sparkling Champagne was created accidentally; its pressure led it to be called “the devil’s wine” (le vin du diable) as bottles exploded or the cork jolted away. In the 19th century Champagne was noticeably sweeter than the Champagne of today.

Champagne is usually served in a Champagne flute, whose characteristics include a long stem with a tall, narrow bowl, thin sides and an etched bottom. The Victorian coupe (according to legend, designed using a mould of the left breast (signifying a giving from the heart) of Marie Antoinette as a birthday present to her husband, Louis XVI) is not recommended as it over-oxygenates the wine. Champagne is always served cold, its ideal drinking temperature at 7 to 9 °C (45 to 48 °F). Often the bottle is chilled in a bucket of ice and water before opening, which also ensures the champagne is less gassy and can be opened without spillage.

History of Salt

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Thousands of years ago Europe was covered with snow and the scenery was very different from what is known these days due to the cold weather that prevailed. In fact, many of the foods we eat with today were unimaginable and we were far from existing.

During that time the salt was mainly almost only found in water (especially in the seas) and increased in quantity gradually as the years passed. A curious fact is that salt is one of the causing factors of activation of the currents. This is because intensifying the salt concentration in water increases the weight it descending into the depths of the seas.

After thousands of years of evolution, the Egyptians realized that if they buried the body of the dead in the sand, a most of their tissues were preserved. In order to properly bury the dead so that they could move on to a better life, the Egyptians covered them with a mixture of salt and dry sand which mummified the bodies. Salty foods were also placed in their tombs for the bodies not starve on their journey to the afterlife. From this preservation discovery began the use of salt to preserve food and mummify the dead.

Salt later became a form currency (thanks to the Phoenicians) and at this point in history acquired great economic value. The importance of salt was so great until the nineteenth century that a tax was even levied for its consumption in places like France in Europe.

Today it is an essential cooking ingredient readily available in any kitchen. What once upon a time seemed like the ideal solution for mummification in Egypt is today one of the basic components of cooking and favorite item of lovers of good food.

Pepper: a Traditional Ingredient in Richard Fifer’s Kitchen

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Pepper is native to India and is cultivated mainly in tropical Asia. It has been used since antiquity as special cooking ingredient with natural healing powers. Once in Spain, at the beginning of the arrival of the species in the Middle Ages and before the Spice Route was discovered, it was used as currency in markets for its great value. The leading producing countries of pepper are India and Brazil, followed by Malaysia, Indonesia and other South American nations. The main importer of pepper in the world is United States.

Pepper is from the Piperaceae family that grows in the humid tropics. Peppercorns come from the Piper nigrum tree. According to the way pepper is handled at the point where it is harvested, its different variations are created.

Some varieties of pepper in the world are:

a. Black pepper: harvested when it is not yet mature, why the drying process, it becomes black and wrinkled.
b. White pepper: harvested ripe and left to macerate with water. Once skinned, its white grains appear.
c. Pink and green pepper: harvested during an early stage (when green).

Some interesting facts about Pepper:

  • The ideal is to buy the peppercorns and grind them yourself, this way it preserves more  its flavor and aroma.
    The softer kind of pepper is pink in color and can be used for salads. It is aromatic, very decorative and not too strong.
  • Green pepper has a slightly similar taste to pink pepper; it is also aromatic and  a little spicy.
  • Black pepper is the hottest of all, followed by the white.
  • Pepper is beneficial for varicose veins, the uterus, hemorrhoids as well as bladder and liver problems.
  • Thanks to its essential oils, it has antioxidant and anti-cancer properties.
  • It is believed that the pepper, as well as other hot spices, helps burn fat.

History of Wine

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The history of wine is a long one, since a bottle of this famous drink has accompanied and represented many important events that have taken place since the beginning of civilization. This characteristic has contributed greatly to the fascination surrounding this beverage. Wine also plays a significant cultural and historical role since it is one of the first man-made drinks created. It has also been a key element in many civilizations. Similarly, it represents a number of scientific discoveries related to the first chemical reactions made ​​by man: oxidation and fermentation. As you will read below, wine is a drink for many occasions and with many uses.

Although it is impossible to indicate who the first winemaker was, many believe that the great civilizations in Greece, Rome and Egypt were among the first to enjoy wine. There are literary documents such as the Epic of Gilgamesh (the first work of fictional literature) dating from around 1800 BC, where they talk in poetic terms of a vineyard consisting of magical gemstones.

Thanks to the concentrated sugars in the fibers and the abundance of juice contained in grapes, it is the only fruit with a natural tendency to ferment. This allows for when grapes are ripe, at the time when their juice comes in contact with natural yeasts, this famous beverage called wine is created.
This drink has been considered over time: a playful element, one for religious ceremonies, medication or even as an antiseptic.

We recommend that when you have a chance, come to our delicious restaurant and delight your palate with one of the many choices of wine from our cellar.

Peruvian Cocoa

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How can anyone deny that chocolate is one the world’s biggest delights. A lot of people simply lose it when it comes to chocolate, just the smallest bite can push them over the edge.

Lot has been said about advantages and disadvantages of chocolate; that it’s good for the heart, that it has too many calories and the list goes on and on, but what most of us really care about is its taste, that narcotic effect that some people get from it, that it is of good quality.

And now all eyes of the world are on Peru, at least on its gastronomy and great export products that are creating quite a stir in the culinary world worldwide. One of those products is Peruvian cocoa, a nonconventional export product.

Peruvian cocoa is known for its high caloric content; it is an aromatic type of bean and these are some of the qualities for which it is in such high demand in the international market. Cocoa is exported in the form of cocoa butter, cocoa powder and chocolate. Peru produces about 42,000 tons of this product every year, which makes it the second largest organic cocoa producer in the Word. It is produced in the south of The Andes, but the vast amount of harvesting takes place in the jungle areas of the region.

Peruvian cocoa had the opportunity of showing off recently, when it was showcased at the Chocolate Hall in Paris, France, where it was awarded the recognition of the world’s most aromatic bean and it also won in other categories for its fruity flavor of wood and honey, dethroning other south American favorites, such as Ecuador.

Nowadays Peruvian cocoa is used in the preparation of the most exquisite Swiss, French and Belgium chocolates and its contribution to international production is on the rise. But what really makes Peruvians proud is that this bean is being produced in remote and poor communities that have become organized in order to provide the world with such a good quality gift.

History of Mazes

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Mazes date many years back to the time of Greek myths. In Roman times, mazes also known as labyrinths were found in works of art, in the design of homes, public buildings and street pavements. Some people think that at the beginning when they were first created, these forms of art were not considered puzzles, but instead were used for processions and rituals.

In the centuries that came afterwards, mazes continued to appear in artwork and architecture such as French cathedral floors and formal gardens. Most mazes included puzzle hedges and were constructed in the richest castles to decorate and amuse royal families. The one located in the gardens at Hampton Court Palace is one of the first examples in England, one that was created by William III. Later in the XIX century, mazes became a popular recreation area in parks and other public places and are still used for the same purpose today.

The first innovative and largest maze of those times was named the “Amazing Maze” which was created by Don Frantz and Adrian Fisher. It was this labyrinth what subsequently ignited a worldwide trend of mazes. Most of them consist of a path, which goes around the whole pattern, either to end in the middle or to come back out again.

How to Be in Good Health Conditions While Traveling

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Whether you are taking a short trip with your family or going away for several months, it is easy to get sick when you’re in a new place because your body doesn´t have a chance to adjust to the food, water, or new environment. Here are some tips on how to keep your travel experience as healthy as possible.

  • Sleep and eat well. This way your immune system will stay strong and your trip will definitely be more enjoyable.
  • One of the first things you should do if you’re going to a new country is find out what kinds of vaccinations you will need in advance. Give yourself plenty of time for this step in case you need to get vaccines that require more than one dose.
  • Jet lag occurs when you fly across time zones. The different amounts of light can affect your internal clock resulting in this condition. Some of the symptoms associated with jetlag are insomnia, tiredness and an upset stomach. To fight jetlag, stay out of the sun until the day of your arrival or go for a quick walk as soon as your land, depending on the direction you are going.
  • Altitude sickness is caused by a decrease in oxygen, dry air and low barometric pressure when traveling to a higher altitude location. It can cause problems such as headaches, shortness of breath and dehydration. If you think that you might get altitude sickness drink plenty of water during the flight or ask your doctor for advice.
  • To avoid stomach problems, if you are going someplace where you are unsure if you can drink the tap water, stick to bottled water. It is better to be safe than sorry.

A corn-based Beverage

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How many times have we heard the phrase “world’s Bridge, Heart of the universe” when speaking of Panama. For those who have the good fortune of being born in this country, perhaps the phrase has lost some of its charm, because we are very close to the homeland to appreciate it, but that is not the case for thousands of foreigners who have decided for one reason or another to make Panama their new home. It is very common for communities of other countries to grow within our country and adapt to our culture and traditions. The good news is that as a nation, we too can adopt and adapt to theirs. We welcome the fact that the Peruvian community is among those that grow and have more presence in our country, because, like its people, warm, friendly and hardworking, the Peruvian cuisine is undoubtedly one of the best in America .
I am a fan of a Panamanian drink made from corn called chicheme, but recently discovered that Peru has its own corn drink, called Chicha Morada (purple drink or beverage) and fell in love after that first sip. The name of the drink is because the main ingredient is corn or purple corn, which is a native of ancient Peru. Although these two beverages have the same main ingredient, flavors could not be more different. Here are the ingredients and how to prepare it.
Ingredients
500 grams of purple corn
4 liters of water
4 dried cherries
2 lemons
1 apple
1 whole quince
1 cinnamon stick
1 cup pineapple shells
½ cup sugar
½ teaspoon ground cloves
Cinnamon
Preparation
First place the water to boil in a large pot, add the corn,cinnamon, cloves, pineapple peels and cherries. Boil until the corn begins to soften or open. Then, strain the preparation and add sugar while stirring. We let it cool before adding apples and quince and serve chilled.

8 Foods to Detoxify the Body

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Although I am not in favor of intense cleansing methods, popularly known as “detox” diets (because there are often very restrictive and even dangerous), we cannot deny that there are foods that, due to their natural properties, can help cleanse the body of toxins. That is why, after the excessive partying, or when we consider necessary, anyone take advantage of these 8 ideal foods to detoxify the body in a natural way.

  1. Lemon: Adding a few drops of lemon juice in a glass of water (leaving aside the sugar) is enough to detoxify the body, due to its strong antioxidant power. This is a refreshing way to help digestion and hydrate easily.
  2. Eat your greens: these natural diuretic veggies have high amounts of antioxidants and are also great for helping to the body get rid of toxins and free radicals. Among some of my favorites are: lettuce, spinach, and watercress.
  3. Fresh fruits: a piece of fresh fruit gives the body vitamins, minerals, fiber, water and antioxidants. Eating fruits not only stimulates the functioning of the digestive tract, but also provides body structures with essential nutrients.
  4. Whole grains:help to flush toxins from the body. They are rich in fiber, nutrients and antioxidants and help the body regulate the digestion.
  5. Garlic: it is a very complete food which not only helps fight free radicals, but also serves as an anti-inflammatory agent, vasodilator and improves the functioning of the digestive system.
  6. Green tea: its antioxidant compounds promote liver function, helping in the detoxification process.
  7. Artichoke: increases the production of bile which helps the body with the digestion of fatty foods.
  8. Ginger: supports the functioning of the digestive tract and has large antioxidant properties.

Honey

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A bottle of pure honey contains the natural sweet substance produced by honey bees from the nectar of plants or secretions of living parts of plants. This natural product, containing natural sugars also contains minerals, vitamins, enzymes and amino acids that can be beneficial to your health.

Honey is produced in beehives.  Thousands of bees may collectively travel and cover as much as fifty thousand miles and visit more than two million flowers in order to assemble enough nectar to make just one jar of honey.

The color and flavor of the different types of honey available on the market differ depending on the bees’ nectar source.  In fact, it is estimated that there are more than 300 unique kinds of honey in the United States alone.  Generally, lighter colored honeys are mild in flavor, while darker honeys are usually stronger in flavor.

Most of us know honey as a sweet, golden liquid. However, honey can be found in a variety of forms such as edible honey comb, naturally crystallized honey and whipped or cream honey. Whipped honey is sometimes preferred from the liquid form especially during breakfast time.

Honey products can also be specially certified, for example Kosher honey (one that is produced and in accordance with Jewish dietary regulations) and Organic honey (which is produced, processed and packaged in accordance to organic certified regulation agencies.