Congratulations to the winners of the 2023 <a href="https://www.jamesbeard.org/awards">James Beard Awards!</a> These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here&#39;s a praise for each winner:

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Outstanding Chef: Rob Rubba of Oyster Oyster in Washington, D.C., showcases a mastery of flavors and a commitment to sustainable and plant-based cuisine.

Outstanding Restaurant: Friday Saturday Sunday in Philadelphia, PA, captivates diners with its impeccable service, innovative dishes, and an inviting atmosphere.

Best New Restaurant: Kann in Portland, OR, brings a fresh and exciting culinary experience to the city, pushing boundaries and delighting taste buds.

Outstanding Restaurateur: Ellen Yin, the driving force behind High Street Hospitality Group, including Fork, a.kitchen + bar, and High Street Philly in Philadelphia, PA, has created a dining empire known for its exceptional quality and diverse offerings.

Outstanding Hospitality: The Quarry in Monson, ME, stands out for its warm and welcoming atmosphere, ensuring that guests feel truly cared for.

Emerging Chef: Damarr Brown of Virtue in Chicago, IL, has emerged as a rising star, showcasing culinary creativity and a deep passion for his craft.

Outstanding Pastry Chef or Baker: Margarita Manzke of R&eacute;publique in Los Angeles, CA, creates stunning desserts that are as visually captivating as they are delicious.

Outstanding Bakery: Yoli Tortilleria in Kansas City, MO, crafts artisanal tortillas that elevate any meal with their authentic taste and texture.

Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, offers an impeccable selection of wines and other beverages that enhance the dining experience with every sip.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, is a haven for cocktail enthusiasts, delivering exceptional libations with skill and flair.

Best Chef: Midwest: Itaru Nagano and Andrew Kroeger of Fairchild in Madison, WI, create a culinary symphony, fusing local ingredients with inventive techniques.

Best Chef: Mountain: Kris Komori of KIN in Boise, ID, showcases the diverse flavors of the region, combining culinary traditions with contemporary flair.

Best Chef: South: Natalia Vallejo of Cocina al Fondo in San Juan, PR, celebrates the vibrant flavors of Puerto Rican cuisine with a modern twist.

Best Chef: Northeast: Sherry Pocknett of Sly Fox Den Too in Charlestown, RI, captivates diners with her creative dishes rooted in indigenous ingredients and traditions.

Best Chef: Southwest: Andrew Black of Grey Sweater in Oklahoma City, OK, dazzles diners with his innovative approach to regional ingredients and bold flavors.

Best Chef: Southeast: Terry Koval of The Deer and the Dove in Decatur, GA, showcases a deep understanding of Southern cuisine, blending tradition with contemporary techniques.

Best Chef: Mid-Atlantic: Chutatip &ldquo;Nok&rdquo; Suntaranon of Kalaya in Philadelphia, PA, takes diners on a culinary journey through the flavors of Thailand, beautifully balancing authenticity and innovation.

Best Chef: New York State: Junghyun Park of Atomix in New York, NY, crafts refined and intricate dishes that pay homage to Korean cuisine with a contemporary twist.

Best Chef: California: Justin Pichetrungsi of Anajak Thai in Sherman Oaks, CA, showcases the rich and complex flavors of Thai cuisine, creating a memorable dining experience.

Best Chef: Northwest and Pacific: Vince Nguyen of Berlu in Portland, OR, presents a menu that celebrates the bounty of the Pacific Northwest, highlighting local and sustainable ingredients.

Best Chef: Texas: Benchawan Jabthong Painter of Street to Kitchen in Houston, TX, brings the vibrant and diverse flavors of Thai street food to the heart of Texas, creating an unforgettable culinary experience.

Best Chef: Great Lakes: Tim Flores and Genie Kwon of Kasama in Chicago, IL, craft innovative Filipino-inspired dishes that celebrate the flavors and traditions of their heritage.

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Special mentions for the wine-related categories:

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Outstanding Wine and Other Beverages Program: Ototo in Los Angeles, CA, impresses with its curated wine selection, showcasing a diverse range of varietals and regions.

Outstanding Bar: Bar Leather Apron in Honolulu, HI, offers an exceptional selection of wines, spirits, and cocktails, ensuring a memorable drinking experience for all.

&quot;At CorkRules we&rsquo;d like to congratulate&nbsp;the winners of the 2023 James Beard Awards! You inspire us with your passion and innovation. The restaurant industry continues to reimagine itself and these winners are leading the inspiration&rdquo;, Robert Tas, CEO/Founder of CorkRules.

Cheers to all the winners.&nbsp;

Congratulations to the winners of the 2023 James Beard Awards! These talented individuals and establishments have demonstrated exceptional skills and contributed to the culinary world in remarkable ways. Here's a praise for each winner

2023 James Beard Award Winners Spotlight

1803 is a Cajun restaurant that brings a little of New Orleans’ eclectic culture to the streets of New York. It’s a sexy, sultry space with a penchant for Deep South decadence and jazz. For a memorable culinary experience, this is the place to bring a date.

Pairing Wine with Cajun Food at 1803

Drops of God, the popular manga series by Tadashi Agi and Shu Okimoto, has been adapted into a television series by AppleTV and has some buzz in the wine world. The AppleTV series tells a story about a competition between Camille's (Fleur Geffrier) estranged daughter and Issei (Tomohisa Yamashita), the protégé after the death of Camille's father, a famous wine collector, to win his world-renowned wine collection valued at $100M+.

Drops of God: The AppleTV Series That Could Save the Wine Industry

Certified sommelier and CorkRules’ resident Somm, Michaela Quinlan shares her expertise on the wine list of il Buco. il Buco’s wine cellar holds a selection of over 400 wines and includes an exciting range of lesser-known, artisan wines from Europe. This restaurant has been called "one of the best and most exciting in America" by Gourmet magazine and the wine list has won Wine Spectator’s "Award of Excellence" several times.

Artisan Wines at Il Buco

Orange wine is made from white grapes, but the skin stays in contact with the juice longer during the maceration period, which increases the tannins and turns the normally white wine a more golden hue. The longer the contact,  the darker the hue, which increases the tannins and a stronger intensity. Pinot gris and malvasia are two common grape varieties used to make orange wine, but if you dig a little deeper, explore a little further, you can find some delightful orange wines along the border between northeastern Italy and Slovenia where orange wines are madefrom indigenous grapes on the region, including sauvignon vert (friulano), ribolla gialla, and pinot grigio.

Pairing Orange Wines at Pasquale Jones

The Lobster Club in the Seagram Building, New York City is a Japanese Brasserie that is renowned for its unique interpretation of Japanese cooking and Sushi, and what’s even more exciting is that it has an extensive wine list.

Fine Wines at The Lobster Club

Unless you are born into a vineyard, grow up in wine country, a career in wine is not a go-to profession for most graduates. But for some people, their love of wine and career path are intertwined. This is how it was for Jane Lopes, sommelier, co-founder of Legend Imports, and author of Vignette: Stories of Life and Wine in 100 Bottles.

Stories of Wine & Life with Jane Lopes, Sommelier, Author and Co-Founder of Legend Imports

CorkRules has been presented with the BMMA ‘Best New Mobile App” Platinum award, the highest award achievement in category.

CorkRules Wins the 2023 BMMA Platinum Award for "Best New Mobile App"

Pairing wine with Asian food is a common dilemma. Just what should you order with the Spicy Yellowtail Yu Sheng or the Mongolian Lamb Chops? How do we make palatable choices that cross cultures and bring out the best in each location’s use of herbs and spices?

Pairing Wine with Asian Food at Buddakan

Michaela Quinlan, certified sommelier, and Robert Tas cross the border into Canada where they review the wine list at Stratus in Toronto.

Wine List Review of Stratus, Toronto

Michaela Quinlan

Stratus

Stratus:

RT: Hello and welcome to CorkRules!&nbsp;

A podcast where,&nbsp;in each episode,&nbsp;we will review a wine list from your favorite restaurants. I&rsquo;m your host Robert Tas along with Michaela Quinlan, certified sommelier.

Hello Michaela,&nbsp;it&rsquo;s great to be back together for another episode.

&nbsp;

MQ: Hi Robert!

&nbsp;

RT: Before we jump in, let&rsquo;s talk about CorkRules.

We created CorkRules to demystify wine lists because we know from experience, that sometimes when we get that list handed to us, well&hellip; it can be intimidating, and even a little daunting.

&nbsp;

Our aim is to help prepare you to navigate that list, find those hidden gems, or value wines or that special bottle that will take your dining experience over the top. So, sit back and listen as we review your favorite wine list.

&nbsp;

RT: Today we are talking about Stratus. Located in Toronto on the 36th floor of the TD South Tower, Stratus defines Canadian cuisine as a mix of new world flavors and old-world classics.

&nbsp;

Michaela, I can&rsquo;t wait to hear what do you think of their wine list?

MQ: The incredible view and all-day dining options are just as impressive as their wine list. Arranged by grape varietal, Stratus maintains old world meets new world from their menu to their wine list.

RT: That&rsquo;s really great, as you looked the list did you see anything jump out at you?

MQ: Let&rsquo;s begin with the 2019 Vasse Felix Chardonnay form the Margaret River in Western Australia. This highly rated, organic chardonnay is the best of all worlds with bright acidity, melon, and peach, with a hint of salinity, as these grapes absorb the ocean breeze. The creamy, nuttiness on the finish comes from the brief time spent in oak. Truly the best of everything when you are looking to pair with seafood and rich fish.

RT: That is for sure unique. Did you find any others that caught your eye right away?

MQ: Another favorite New World stop would be the 2018 Misty Cove Estate Pinot Noir from Marlborough, New Zealand. This medium bodied Pinot Noir features ripe red fruit, such as cranberries, and ripe raspberries, along with notes of sage, earth, and cola. The bright acidity ads to this wine&rsquo;s incredible ability to pair with lightly sauced proteins and rich, root vegetable dishes.

RT: So Michaela, their list seems to have lots of range but was there anything that you would say is a &ldquo;must-try&rdquo; ?

MQ: I love when wine lists feature local wine. A standout, must try wine is the 2017 Cave Spring, Indian Summer, Late Harvest Riesling, from Niagara, Canada. We love to mention the versatility of the Riesling grape, often discussing wines that are dry to semi sweet. Now is our chance to feature the truly sweet, dessert style, or Late Harvest, Riesling. Late harvest is just that, where the grapes continue to hang on the vine following standard harvest collection. During this time, the grapes begin to raisin and the natural sugars in the grape increase, resulting in aromas and flavors of rich honey, dried apricot, with notes of lemon rind and beautiful acidity. This is a wine to pair with berries with cream and hard cheese.

RT: These are some great calls. So, you know I&rsquo;m getting thirsty and will need to order a bottle with my dinner, where would you guide us?

MQ: Returning to the Old World, consider the 2019 Claudia Ferrero &ldquo;Pepita&rdquo; from Tuscany, Italy. This rich, full bodied Super Tuscan consists of Alicante, Montepulciano, Cabernet Sauvignon, and Merlot and showcases ripe, red cherries, blackberries, notes of black pepper, and firm, round tannins. This is your go-to to pair with richly sauced pasta and proteins.

RT: Ooh, terrific. Michaela, speaking of price, sometimes people have a budget in mind.&nbsp; Any other great value wines you&rsquo;d point us to?&nbsp;&nbsp;

MQ: This is by far my favorite category; finding that exceptional quality and value wine. One to consider would be the 2020 La Guardiense Janare, Falanghina, from Campania, Italy. The Falanghina grape is a crowd pleaser for our fans of Chardonnay and Sauvignon Blanc. This medium bodied, white wine features ripe peach, lemon zest, and bright acidity, with notes of green apple on the mineral finish. This is an excellent companion to shellfish, rich fish, and spicy dishes.

RT: That sounds great. What is your other value selection?

MQ: We know I can&rsquo;t pass by a cabernet franc. So, while you are glancing over the wine list at Stratus contemplating the Cave Spring Late Harvest Riesling, don&rsquo;t miss the 2019 Cave Spring &ldquo;Dolomite&rdquo; Cabernet Franc. This medium to full bodied red wine features ripe black berries, black cherries, and white pepper, with notes of mushroom and earth. Pair this cabernet franc with all savory dishes, all for an excellent price.

RT: Now Michaela, what if I have a big client dinner or special occasion where I want to take it up a notch?

MQ: With the variety of classic flavors on Stratus&rsquo; menu, a classic bottle to consider would be the 2018 Le Domaine d&rsquo;Henri 1er Cru &ldquo;Troesmes&rdquo; from Chablis. This family run winery produces a stellar Chardonnay showcasing aromas and flavors of ripe peach, cantaloupe, ripe green apple, with bright acidity, minerality, and a soft, toasty finish, due to the minimal oak aging. Top Chablis is always a winner, especially when pairing with rich fish, light proteins, and any special occasion.

RT: Michaela Thank you so much for all your great suggestions and helping us navigate Stratus&rsquo; wine list. I can&rsquo;t wait to go try them myself. &nbsp;To our audience, thank you all for joining us here on CorkRules.

If you would like us to review one of your favorite restaurants, please send us email to: <a href="mailto:Info@corkrules.Com">Info@CorkRules.Com</a> or visit our web website where we have a request form available and we will do our best to get it in the queue as quickly as possible. We are looking forward to being with you on another CorkRules episode soon. In the meantime, please check out our website for other episodes of your favorite restaurant wine lists.&nbsp;

And finally, drink what you love and please make sure you drink responsibly.

Thank you.

&nbsp;

End

Meson

Dear Annie

Rossoblu

Lago

Le Farfalle

Petit Trois

The Red Dory

Audrey

Cowboy Star

Upmarket burgers, bar bites & spiked milkshakes are showcased in hip, spacious dining & bar areas.

Cracked by Chef Adrianne

Chef Adrianne's

Dear Margaret

Brennan's Restaurant

Brennan's

Freya

Elvie's

COTE Miami

Cote Miami

homepage

Join us each week as we pour a glass and share top restaurant ‘wine list’ picks, providing you with the knowledge to confidently navigate the ‘wine list’ through somm recommendations, suggested food pairings and masterclass insights.

Parlour Bar

Available Wines
Total Wines - 6

Barone Fini

Pinot Grigio Valdadige NV

Valdadige, Italy

Lucci

Prosecco NV

Prosecco, Italy

Argento

Minimalista Malbec 2015

Mendoza, Argentina

Black Stallion

Chardonnay NV

California, USA

Louis M. Martini

Alexander Valley Cabernet Sauvignon NV

California, USA

Fable

Pinot Noir NV

California, USA