Wine Talk

Snooth User: Eric Guido

The V.I.P. Table

Posted by Eric Guido, Feb 14, 2010.

Hello everyone,

I wanted to take a moment to introduce my new blog, The V.I.P. Table. Don't worry, this will not interfere with my articles here at snooth, instead, it will give me an outlet to share more of the tidbits, items that aren't big snooth article material or my impressions on a wine or restaurant. I'll be sure to include recipes along the way, as well as the work of some of my fellow chef's and friends who I've grown to respect and of course, wine, wine and more wine.

If you're interested then please take the time to stop by, today was the inaugural post.

The V.I.P. Table at:


Reply by dirkwdeyoung, Feb 14, 2010.

Nice pictures and motivating content!!

Reply by zufrieden, Feb 14, 2010.

Nice layout, Eric! I wager the mushroom risotto is brilliant.

Reply by Eric Guido, Feb 14, 2010.

Thanks, risotto is one of my favorites in all its many forms. There will be more in the future with more unique preparations. One of the best things that has come of the last year or so of writing about my work is that my photography skills grew. This wouldn't be possible if I couldn't show the work as well as write about it.

Reply by dirkwdeyoung, Feb 15, 2010.

The visuals are very important. That's why I like the cookbooks that show the finished product and as well some photos of key points in the prep process. Maybe if you want to get tricky with your photography you can try that too. It really helps for others trying to copy your work. Unless you have a helper maybe it is difficult to grab your camera while deboning the chicken :) cheers,

Reply by amour, Feb 15, 2010.

Congratulations fellow wine-lover, food-lover and POET!
You are truly gifted, as are so many Snoothers!
But you are to my mind...Very Special indeed!

Rissotto is of interest to many of us, including me .
I once had a class on Risotto in Switzerland.....I learnt all this stuff about the importance
of the STIRRING.
And , as usual , how paramount it is to use a fine, well-prepared broth...

So looking forward to your offerings!


Reply by Eric Guido, Feb 15, 2010.

Thanks Amour

I actually invite people into the kitchen on a regular basis to watch the process. I'm a bit of a risotto nazi, trained that way from culinary school and although I can't prove a thing, there are certain techniques that I will never stop using. I have clients and friends that swear that they've yet to have a restaurant made risotto that comes close. I'm not trying to boast, I'm just trying to show the love I have for this simple dish that wears so many hats.

A risotto class in switzerland sounds pretty good right about now.

Reply by Eric Guido, Feb 15, 2010.

dirkwdeyoung - it can be difficult but it is something that I have been attempting to do. A lot of my pictures take place during the recipe testing. There have been times that I have redone a dinner, just to take pictures (I wish I was kidding about that), at least the friends I invited over to eat the food had a good time.

It's something that I am trying to figure out, I just haven't gotten to that point yet.

Reply by dirkwdeyoung, Feb 15, 2010.

Julia Child had her husband take the pictures for her, it is really difficult to do both! cheers

Reply by napagirl68, Feb 15, 2010.

LOVE your new blogspot! The mushroom risotto looks so yummy.... but what I really appreciated was the Trespass Cab Franc suggestion. Since I am that varietal's number one fan, I am always interested in finding one I haven't tried.

Congrats!!! Will definitely bookmark...

Regarding the conversation about photographing food, yes, I think as one gets more into it, the photography skills in general will grow and grow. One of my other fav blogspots, is a local woman who focusses on vegetarian fare. I like her recipes, and love her food photography! Her name is Heidi Swanson and she is from San Francisco. Ck out her site, and her photography of her food. She also has on her site, her own photography from her travels, and local areas.

Again, congrats on your new blogspot! As far as risotto goes, the best I've made so far was a traditional Risotto Milanese served with Osso Bucco (very minimalistic risotto recipe, as I'm sure you know). My mom brought me a book from Italy (am half Italian). It was written in Italian (which I do not speak), so I basically used the internet to translate the recipe...LOL funny at times! Anyway, yes, STIR, STIR, STIR was what I read and what I did. It was fantastic... tasted like it had a ton of cream in it, and didn't of course. Amazing how creamy it can be!!!

Reply by amour, Feb 18, 2010.

What butter do you use?
What arborio do you use?

French butter is what I often used...farmhouse one or
beurre d'isigny.

Reply by Eric Guido, Feb 21, 2010.

Sorry for the delayed response, Thurs - Sun is very busy for me.

For butter, I mostly use STRAUS Organic, sweet butter. Straus is a 100% organic and a sustainable farm. Their products are a little pricy but the flavor is great. I've experimented with butter from grass-fed cows as well and it's great but even more expensive. Hopefully the day will come that Grass-fed products aren't so taboo, hence expensive.

For rice, when the customer is willing to pay, I opt for a brand named Riseria Campanini, and I like to use Carnaroli rice for most risottos but will sometimes use vialone nano if the risotto is meant to be a little loose, like the The Tomato Risotto that I featured in one of my early articles here on snooth.

If it's the average costing, I'll use RISO BARICELLA SUPERFINO arborio, which is probably one of the most common Risotto rice brands that you'll see in restaurant kitchens. (at least in my experience.)

As for the V.I.P. Table, I just added another post on Friday, "Barbera, a wine for every occasion" at

Thanks everyone

Reply by amour, Feb 22, 2010.

And thank you.
I have not yet read your reply but at least I saw your rice suggestion.
Thanks for sharing!

Reply by Cathy Shore, Feb 27, 2010.

I love risotto - Mme Laroche at Domaine aux Moines says that Savennières is the ultimate wine match for a wild mushroom risotto and having tried it I can report it is a great combination. I also love to make risotto with grated courgette and lemon with of course masses of butter and parmesan and then at the end stir in a whole heap of roquette that just wilts during that few minutes just before serving - great with a Gavi from Northern Italy.

Reply by Eric Guido, Feb 27, 2010.

Thanks for the tip, I will certainly look to try this pairing out.

You are also right about the Gavi. I'm not the biggest white wine drinker but Risotto has a way of making me forget that.

Reply by zufrieden, Feb 27, 2010.

Gavi almost always seems to pair well with seafood or rissoto, but be selective - as I know all of you are - and bear in mind that, for an Italian white, Gavi in my experience is highly variable and not from what I would call a grape of high pedigree (Cortese). The prices have also skyrocketed in recent years, but if you want to pair for elegance, you may have to overlook the dollar sign and seek out the better producers like Michele Chiarlo or La Scolca - if you are fortunate enough to find them.


Reply by Eric Guido, Feb 27, 2010.

I'll certainly give it a try, I can already taste it.

On another note: "Soave with Pumpkin Ravioli in Sage Butter Sauce" was just posted at The VIP Table at:

Also: I officially purchased the domain for which will work as a front page for the blog with links to my collective work here at snooth.

I guess, when it rains it pours.

Reply by amour, Mar 1, 2010.

See the beauty of SNOOTH in action!.....
Thanks CathyShore and all !!

I cannot wait to try all of those nice tips!

Reply by Eric Guido, Mar 27, 2010.

Posted a couple of things since the last time I saw this thread,

Mushroom Marsala Demystified


Two bites is all it takes (An introduction to the canapé)

Were recently posted to The V.I.P. Table


Reply by Philip James, Mar 27, 2010.

Bit late to the thread, but congratulations Eric - looking forward to reading your posts there

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