AeroShot went on the market late last month in Massachusetts and New York, and it’s also available in France. Consumers put one end of the canister in their mouths and breathe in, releasing a fine powder full of B vitamins and 100mg of Caffeine. That is about the same amount of caffeine in a cup of coffee.

However, the concern is not over the 100mg, but is that the product could potentially be easily abused. Excessive amounts of caffeine can flow so easily through repeated puffing, directly into the blood stream posing risks to the consumer.

The company stated that AeroShot is not recommended for or marketed to customers younger than 18 and is not designed to mix with liquids. The product, the company noted, should not be used more than three times a day.

If nothing else, I think this is creating a tremendous amount of buzz for the product, as now everyone in America will soon see a special on NBC or CNN about the potential dangers of the product, creating a sensation to draw network ratings.

What do you think, would you try it? Let us know, comment below!

Paradise Hills Vineyards is located in Wallingford and is a short two minute drive down the road from the familiar and very popular Gouveia Vineyards. Following their vineyard signs along a bumpy unpaved country path leads you past a beautiful chateau style home to your left as you approach the vineyard on a hill to the right.

This is entirely a family operation, and the Ruggiero family are proud of what they’ve accomplished. Albert Ruggiero was at the tasting room for my visit, a funny and friendly guy but also very knowledgeable about wine.

“We’re all family owned and operated. We started making wine as a hobby thirty years ago, and decided this was something we wanted to do”, he said. “The building here was constructed by family entirely, except of course where the appropriate licensed professionals were required by law.”

He went on to tell me that the tasting room is heated by geothermal energy, utilizing water pumped through a piping system underground that uses heat from the earth to heat water.

“The solar option just didn’t make sense, due to the costs involved”, he added.

Albert emphasized that this is a place for people to come and forget about their daily or weekly issues, and to enjoy themselves.

“It’s a place for visitors to get a taste of the European lifestyle and enjoy life a bit more.”

Albert starts guests off with a bit of history about a section of their 65 acres, where President George Washington once led troops across, known as the George Washington Trail.

“In 1775 George Washington made his first trip to Wallingford, securing provisions, supplies and gun powder for the Continental Army. His route to the neighboring town of Durham took him across what is now our vineyard”, he tells guests, filling their glasses.

Three of their wines are appropriately named with a tribute to this rich history in mind: Washington Trail White, Washington Trail Red, and President’s Choice (red). The tasting which is currently two wines for $2.82, starts with Washington Trail White. It is a medium bodied wine with fresh crisp citrus aroma and flavor, available for $6 per glass or $16.50 per bottle. They anticipate 6-12 new wines being released by Summer.

A delicious President’s Choice full bodied table wine is next on the list, marked by rich, spicy oak all around with a deep black currant flavor. It goes for $7 per glass or $24.99 per bottle. This wine has a unique taste, and Albert will not divulge any of the secrets to this proprietary blend, no matter how much he’s been bribed in the past!

Patio overlooking Chardonnay vines

“My grandfather had one request, and that’s to never tell anyone what’s in your wine” he says, smiling.

If you’re looking for some local adventure and good wine with a rich past, stop in and chat with Albert, Richard and the rest of the family at Paradise Hills. You’ll be glad you did.

For more information:

Paradise Hills Vineyards

15 Windswept Hill Road
Wallingford, CT 06492

203-284-0123

Buffalo wings are a response to an age-old problem: what to do with the thin end of a chicken’s long arm? Well, drown it in spicy sauce, dip it in blue cheese, and make it a meal. And though we know they are mostly grease and fat, we Americans have taken a shine to them, chewing the hot flesh off the tiny bones, nibbling the last gobbets of tissue. And though part of our love is the sauce itself, somehow eating a buffaloed pasta or calamari isn’t quite the same.

Really, the buffalo (or buffaloed) sauce itself is just a mixture of butter, vinegar, and your favorite “red hot” sauce. It is less smoky than barbecue, and the key is the balance between heat and taste. Usually if a wing is too spicy, the taste leaves, or it ends up just tasting like a chili pepper. Once in a while, a great wing chef will find a secret mixture that will meld fine flavor with stomach searing heat. But more often, the best wings have a fine heat without being “nuclear” or “suicide” level. Those are for television challenges and not for enjoyment.

The sauce should be thick, so that when applied to the wings, it doesn’t burn off. Layering is the key. Many brushings of sauce should occur between raw and cooked, and this is something left out by far too many chefs, due to time restrictions. Most put one layer on and then maybe add some before sending it to the table. You can do better than this at home. The worst-case scenario is when the sauce has been relegated to condiment.

Wings should be deep-fried, and no breading should be applied, especially as it is at a certain notorious national chain. Unless a talented chef is working on the grill, breading ruins the taste completely. Usually any establishment that breads their wings is just trying to make them look bigger. I’ve seen ads for “beer battered Buffalo wings,” which is just silly. They aren’t wings at that point, they’re only stuffed clubs. Any buffalo taste has disappeared in the crevices of breading, and the wings are only saved by drenching them in microwaved sauce.

Usually, wings arrive accompanied by celery or some such veggie, and a bit of bleu cheese or ranch dressing. Either of these will work. I wouldn’t dip the wing, though, until two things have been established. The first is whether the wing is hot and spicy enough. The second is if the wing’s taste is strong enough so that salad dressing won’t drown the flavor. If the restaurant has skimped on the sauce or has not used multiple layerings, this can be a serious problem.

As far as what to drink, most say beer and I can’t disagree. Wine or cocktails are just lost. But go for a Hefeweissen and not a Guinness on a wing night to avoid feeling full, and don’t buy the Chimay Grand Reserve. Any good wing will completely coat the inside of your mouth with tasty red heat, negating any beer appreciation. If you’re under 21 or an abstainer, then lemonade or iced tea is best. Do not go for sodas, as spice and carbonation can clash uncomfortably.

We have many national franchises throughout the state offering wings, from “Wings Over…” to “Buffalo Wild Wings.” But our local wings are even better. Two standouts are Archie Moore’s (www.archiemoores.com) and the Bidwell Tavern (www.bidwelltavern.com). Archie Moore’s started as an 1898 bar on Willow Street in New Haven, but became famous for its wings, first served in 1982. They now have franchises throughout the state, with locations in Fairfield, Milford, Derby, and Wallingford. You can also buy bottles of Archie Moore’s wing sauce at the restaurants or at any local grocery, though it seems they always use it to better effect.

The Bidwell Tavern in Coventry is even older than Archie Moore’s neighborhood bar, starting in 1822. Located in a former water mill, the ancient tavern is now a comfortable family restaurant. Unlike Archie Moore’s, whose wings are famous for one “Buffaloed” flavor, the Bidwell’s wings come in about thirty different flavors, and are fried, sauced, and dry rubbed, making them a little crunchier than those you might find elsewhere, but with a juicy, tender center.

Others are pushing the envelope, creating new wing flavors and new methods of creating them. At the multiple locations of Sliders Grill and Bar  you can find flavors like Polynesian and Flamin’ Raspberry. But their best contribution to wing culture is their Buffalo and Blue Cheese sauce – “No dipping required.” At Mikro, in Hamden, chef Michael Fox confits the wings, and then experiments with flavors according to season, with Mexican flavors one year, and Indian flavors the next. The confit adds a richness to them that makes ten wings a satisfying meal.

The Anchor Bar in Buffalo may have invented these tasty little morsels of spice and fat, but I’ve been there, and though their wings are good, I’ve eaten better here in Connecticut. That is the way of food – someone begins something, and others shape and change it, perhaps even perfecting it. I’ll keep searching for the perfect hot wing, and our state is a great place to do that in.

Friday’s Winter Fest Celebration at Stanley Quarter Park in New Britain features pony rides, caricaturists, magicians, ice sculptures, face painting, a D.J. dance party and much more. Wristbands will be available for $5.00 each and family four-packs are $15.00, allowing unlimited access to the attractions and amusements. In addition, all those who purchase wristbands have the opportunity to sign up for a free raffle. Visit the official site for more details.

Here is something unique for fans of African wine- visit the Mystic Aquarium Saturday for a cocktail hour with African penguins! For $50, enjoy hanging with the penguins and a South African Wine Dinner amidst beautiful indoor exhibits. Enjoy exceptional South African wines and delicious food by Ocean Blue Catering. Watch them live here!

6:30 p.m. – 7:30 p.m.: Cocktail hour with our very own African penguins.
7:30 p.m. – 9:30 p.m.: Sit-down plated dinner.

Cost: $49.95 per person, all-inclusive. Reservations required.

On Sunday the town of Chester will host their annual Winter Carnival downtown on Main Street. Activities include public outdoor ice carving competition, chili cook-off, tractor parade, gallery openings, receptions, shop events and more. Click here for more info.

Foodies can visit the Danbury Arena, Sunday, From 1- 4 p.m. for a Chili event! Not only will there be plenty of food, entertainment and lots of activities to enjoy, but you get a chance to enter the chili cook-off. No pressure to enter, you can visit and taste all of the chili your heart desires. Admission: $5 per person or $15 per family (203) 792-1711

Hours after his ex-wife’s funeral in Newark, New Jersey on Saturday, Bobby Brown will be on stage at Mohegan Sun, performing with New Edition. New Edition resumed its tour without Brown, but he will perform on Thursday night in Maryland, at Mohegan Sun on Saturday and then in Newark, New Jersey on Sunday, according to spokespeople for Mohegan Sun.

Her timing couldn’t be better- the fine wine market is expected to grow by 10% in 2012, as strong value buying opportunities for buyers and investors emerge, says a global survey of the wine trade.

Drew’s Pinot Grigio is an IGT Delle Venezie, made from grapes grown the Triveneto area, comprised of three of Italy’s most northern regions: Friuli Venezia Giulia, Trentino Alto Adige and Veneto – regions renowned for producing crisp and fruity white wines.

Barrymore said she wanted to create a wine that “reflects her style and personality: fresh, dynamic and fun.” The Pinot Grigio has a pale straw color and features hints of fresh apricot and lively citrus flavors.

The crest on Barrymore’s bottle of Pinot Grigio features her family crest, which was designed by popular street artist Shepard Fairey and Wilson Daniels Ltd. is the exclusive importer for Barrymore Wines.

“I’m excited about sharing this Pinot Grigio with my friends and family and other wine lovers.”

Barrymore Pinot Grigio will launch in California now, with distribution planned everywhere else in spring 2012. Barrymore carries a suggested retail price of $19.99. For more celebrities you never knew were in the wine business, Click here.

Image: Locatelli Vineyards

Petite Sirah is a unique grape created in the 1870s in France’s Rhône region where it is known as Durif or Petite Syrah, this grape variety is more commonly known by its slightly anglicized synonym, Petite Sirah. It has small berries with a high skin-to-juice ratio, that produces tannic, high acidity wine with excellent aging ability.

This vintage from Bogle is dark, jammy, blue berry pie with a dry, clean (although a little short) finish. Lovely after-taste similar to after eating a ripe plum. This is a really solid wine with a dryness that will pair well with food such as lamb, beef, grilled steaks or homemade pizza! I rated this bottle 89 points.

Notes from the Winemaker:

Thirty-two years after it was first produced by the Bogle family in 1978, Petite Sirah is today considered Bogle’s “heritage” varietal. Once again the trademark qualities shine through in a wine that is the perfect integration of fruit and oak.

Voluptuous and full-bodied on the entry, the heady aromas of black currants and plums awaken the senses. Lusciously jammy and inky in appearance, the concentrated fruit wraps itself around tones of pipe tobacco, leather and cocoa, to mesmerize the palate. Juniper and spice seduce the supple tannins, as this wine finishes long and lingering, but not before a final touch of acidity charms the balanced mouthfeel yet again.

Hidden Vine Wine Bar of Newington, CT is described on its website as being “tucked away”, and this is certainly true. So true in fact, that even with my GPS, my friend Kelly and I had trouble finding the place when we ventured there on a Friday night for dinner to use a Groupon. I love to use daily deals to try new places that I hopefully like enough to come back to, and I am pleased to report that Hidden Vine Wine Bar falls into this category, despite a little bit of attitude from our server. Other than that, the evening was extremely pleasant and delicious.

After a quick phone call in which the host (and, from the way he acted and carried himself after our arrival, I also assume an owner or manager) directed us to the restaurant’s location in Newington’s Market Square, Kelly and I entered and were immediately surprised that we hadn’t heard about this place sooner, because the décor was very classy and intimate, and the energy inside was vibrant and appropriate for a wine-and-tapas place. The bar was hopping and there was a small wait for a table, but Kelly and I used the time to stand by the bar, peruse the wine menu, and strategize as to what we were going to try. We made a plan to each get two glasses so that we could share and try four reds total. No whites for us that evening!

It seemed to take us forever to choose our wines, and then later our food, but we were in the mood for a “European” evening and just wanted to take our time. As soon as our waitress noticed this, I could sense she got a bit annoyed, especially when we were the last lingering table left in the dining area at the end of the night.

She was, however, very helpful when recommending wines to us. I started with the Italian Capestrano Montepulciano, a very good suggestion from her that came after I told her that I love Chiantis and other dry Italian reds. I was excited to try the Montelpulciano since I have never had one before, and it didn’t disappoint. I’d definitely order it again or buy a bottle at the store!

Kelly had one of the Cabernets, and she really liked hers too (can’t you tell from the photos above?) and was also pleased she took our waitress’s recommendation. With our first glasses in hand, we asked for some bread and set out to peruse the delicious looking menu and make some tough decisions.

Don’t you love the curved design of the water glass pictured above? Kelly and I definitely had an intense cheese craving from our wine, and this led to interest in the sliced cured meat sampler, so we went with that and the assorted cheese plate with dried figs and caramelized pecans. Both are offered in single and double sizes, but since we were getting both we went with the singles, and it was plenty of food.

The cheeses were so very fresh! The bleu and pepperjack varieties paired especially well with the dried figs and caramelized pecans. I’m a sucker for contrast and love that sweeter accents were included, along with delicious crusty Italian bread, to create a unique blend of flavors.

The cheeses also paired well with our wine. The sharp cheddar was my favorite to munch on with my red.

Caitlin of CaitPlusAte!

For our third and final plate, after the cheese and meat platters had arrived, we finally decided on the fresh mozzarella wrapped in prosciutto, pan-seared, over sliced tomato and topped with a dollop of pesto.

The meat plate was wonderful once we finally started on it (Kelly and I had a hard time tearing ourselves away from the cheese). The meat was very smoky and tasted truly authentic. It came paired with more of that yummy bread, though not many pieces, and we were wondering where that bread basket we asked for was!

The pan-seared prosciutto-wrapped mozzarella was simply amazing. One of the most unique Italian small plates I’ve ever had, and I was pleased to see that the dollop of pesto on top was actually more than a dollop. Both the mozz and the tomato were honestly so hearty and beefy in texture that I’d call them just as satisfying as any meat-based dish. The seared prosciutto provided a satisfying crunch against the mozarella’s soft texture. I saved the big tomato slice for last – lucky for me, Kelly doesn’t like them!

She and I also decided to order another round of wine. Our waitress still didn’t bring us bread, but she did bring us samples of a red California Zinfandel. Unfortunately, we both weren’t fans and decided to rely on old faithful and each get a glass of Pinot Noir, both from California (Mont Pellier and Angeline).

We also asked for our long-awaited bread basket, and got it, though with a side of attitude. All’s well that ends well though – we now had a medium to help us finish up our remaining meat and cheese, and it went well with our Pinot Noir too!

Overall, our experience at the Hidden Vine Wine Bar in Newington was pleasant and delicious, and would have been worth the prices even without our Groupon. In fact, I already want to go back, no daily deal required! I’d like to check out their martinis (the menu I saw at the bar was full of classy creations), wine flights, and flatbreads. They also offer happy hour specials on weekdays!

We were too full for dessert and left perfectly satisfied with our Friday evening. Thanks to Hidden Vine Wine Bar for authentic small plates, a nice variety of wines, and a cozy, trendy environment in which to enjoy them!

A back cover description tells, “A deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine- now with all-new, never-before-published material.” Bourdain is also the star of TV series The Layover and Kitchen Confidential. 

We are giving away our signed copy this weekend to one lucky winner! Each person can enter up to five times, with each of the following options below counting as one entry to then giveaway. (Participate in all five entries below for more chances to win!)

1. Become a fan and “Like” our page on Facebook

2. Share the giveaway link with your Facebook friends

2. “Follow” us on Twitter

3. Re-Tweet one of our giveaway Tweets on Twitter

4. “Follow” us on Pinterest. Need an invite? Just ask us!

5. “Re-pin” this giveaway post on Pinterest

The winner will be randomly selected and mailed this signed copy of his book, and we may even throw in some fun runner-up prizes for 2nd and 3rd place! Good luck, and thanks for connecting with us!

Get cozy with the Bluegrass band Cornfed Dogs Sunday at 5 PM at Firebox restaurant in Hartford.

Also check out Fleming’s Prime Steakhouse & Wine Bar in West Hartford. They have a very popular “5-6-7″ deal which translates into “5 for $6 (each) ’til 7″ bar menu with exciting new additions such as: the new baked brie in puff pastry and a luxurious Limoncello Martini. Don’t forget the restaurant’s fine selections of five fine wines by the glass for $6. Other items on the “5-6-7″ menu include sweet chile calamari, roasted mushroom ravioli, tenderloin carpaccio, wicked cajun barbecue shrimp, and Fleming’s prime burger.

Are you still undecided on Valentines day gifts? Check out Chocopologie in New Haven. Too far out of your way? No problem, Willimantic is having a chocolate festival on Saturday! The 8th annual Romantic Willimantic Chocolate Festival features over 30 businesses, who will open their doors with free chocolate samples, menu specials, games and activities for the whole family during the Main Street Chocolate Chip Stroll.  Later that evening there will be a Chocolate Lovers’ Soiree and Cabaret.  ”The Stroll” runs from 11 a.m to 3 p.m. and the Cabaret starts at 7 p.m.

Continuing the chocolate theme… why not visit a Connecticut vineyard event? While I personally don’t condone mixing chocolate with wine, some people do enjoy pairing the two. Typically the chocolate will put a coating in your mouth that impairs tasting the full complexity of wine.

Increase your wine knowledge while tasting succulent and savory combinations of wines and chocolates. A wonderful treat for yourself and your valentine. All seatings will be fireside. Reservations required, tickets $30. Haight-Brown Vineyard, Litchfield, CT 860-567-4045 Sunday, February 12 (1pm) and Tuesday, February 14 (6pm)

Cover Photo Credit: Laura74 

Malloy’s plan would allow retailers to remain open until 10 p.m. (compared to the current 9 p.m.) seven days a week and would permit bars and restaurants to sell alcohol until 2 a.m. (Bars and restaurants now can serve alcohol until 1 a.m. Monday-Thursday and Sunday, and until 2 a.m. Friday-Saturday.) Other proposed licensing changes by Malloy include the elimination of minimum pricing.

Here are some main points for your consideration:

*  One provision would deregulate minimum prices on beer, wine and liquor to increase competition in the industry.

*  Connecticut is currently one of only two states that doesn’t allow for any Sunday Sales.

*  Industry estimates for Sunday Sales range from 4 to 8 percent growth in overall sales or $6.4M to $11.2M in new state revenue.

* Our state borders MA, RI, and NY all with lower priced alcohol and less regulation. One industry estimates that more than $570 million in sales are lost to our neighboring states each year.

* Malloy proposes to allow sale of complimentary goods in liquor stores, items such as chips, snacks, nuts and other food products.

For the entire list with more details, read the full release here.

What do you think about Sunday sales? I spoke with many distributors at Mohegan Sun Wine Fest and what did they say? “No comment”.

Share your thoughts with us on Facebook or Twitter @ctfoodandwine

A public hearing on alcohol-related bills will be held February 28