Cafe Porta Alba: Consider it Yelped

Authentic Neapolitan pizza from a 900 degree oven right here in Madison, Wisconsin. Yummo.

Cafe Porta Alba yelp review by Anne Spectator.


Happy New!

Wine: St. Innocent Brut Sparkling Wine
Vintage: 2000
Grape: 40% Chardonnay, 60% pinot noir
Region: Willamette Valley, Oregon
Price range: ~$18

Unfortunately, I was majorly under the weather this New Year’s Eve. What is this sticky flu-cold that everyone has right now? So gross. Nonetheless, we decided to give the dawn of the apocalypse our best.

Giada’s Lemon Raspberry Fizz
1 cup Champagne or sparkling water
1/4 cup limoncello liqueur
Crushed ice
2 tablespoons fresh raspberries or frozen raspberries, thawed

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A Very Merry to You (with Sprinkles on Top)!

The pinkish cookies were frosted with icing featuring a dash of red wine. We chose Caduceus’ Merkin Vineyards Chupacabra 2010 California red wine.  Thanks to Maynard, our holidays are extra merry and bright! Wishing you and yours the same!  Cheers!

Yes, that’s a Christmas yoda.

The First Supper

I could swear that tonight when we toasted, I heard the glasses go "dink" instead of "clink."

Wine: Rosso di Montalcino
Winemaker: Renieri
Vintage: 2003
Grape: Sangiovese
Region: Southern Montalcino District
Price range: ~$76
Musical pairing: Harry Connick, Jr., When My Heart Finds Christmas

Big news from the Anne Spectator household – We bought a big kid table! No longer confined to the kitchen counter for meal ingestion, we can now consider inviting others over to eat with us.  Plus – get this – it’s made of mango wood, which says is only like “the new bamboo” in terms of sustainability. This tidbit was the table’s biggest selling point, as Anne Spectator loves her Mother.

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Sage Advice

Jason makes perfect pillows of ravioli. Meeker bottle in background looks on.

Wine: Meeker Merlot Winemaker’s Handprint
Winemaker: Meeker

Vintage: 2005
Grape: Merlot
Region: Sonoma County
Price range: ~$40

Tonight we broke out the ol’ Kitchen Aid for our first shot at ho’made ravioli. Seeing as how it is the heart of fall and I can’t seem to get enough squash inside of me, we went with butternut.  Each ravioli is like a little pillow of autumn love. They are topped with a mushroom, leek cream sauce with sage from what remains of my herb garden. With every meal, I think it will be my last with fresh herbs from the garden, but for real this time – this may be the last – and I would submit that we’re going out with a bang.

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