Celebrity Interview: Emily Ellyn
21st October 2014
Chef and culinary educator Emily Ellyn is the Home Economics teacher you’ve always wanted!
She single handedly started the Retro Rad cooking movement and encourages everyone to dig through their mother’s recipe box, dust off their pressure cookers and crock pots, and take the old and make it new. She takes the retro, remixes it, and makes it RAD. You’ll find Emily cooking at food events around the world, lecturing or hosting special events, and doing brand consulting – all while developing her Retro Rad culinary TV career and finishing her Ph.D. in Food Service Education.
Glass of Bubbly Interview
Which is your favorite Champagne / sparkling wine?
I love Iron Horse Blanc de Blanc as well as their Brut Rosé!
I have always enjoyed sipping on these sparkling wines, BUT they are really spectacular with food. The Blanc de Blanc is 100% Chardonnay and it is like a buttery piece of toast that radiates with it’s effervescence. The Brut Rosé on the other hand is bold and vibrant and I like drinking it with food! Ham and eggs to a juicy steak.
Where’s the most memorable place you’ve had a Glass of Bubbly?
Does sneaking Asti Spumante out of my parents New Year’s stash when I was in high school count – lol!
No, seriously! I have always had a real appreciation for sparkling wines and Champagnes. When I was at the Culinary Institute of America and we were taking our wine course I learned the craftsmanship that went into making Champagne – it was an eye opener. It was even more mind blowing when we tasted these wines and I got to see first hand the variations in what the different countries and vineyards produced. I started to appreciate the complexities of Champagne and sparkling wines down to the bubble size.
My most memorable “Glass of Bubbly” experience came while I was in that same program. We had the opportunity to spend a month traveling around California eating and drinking our way through wine country. Schramsberg Vineyard in Calistoga, California was the memory that solidified my fascination for Champagne and sparkling wines. To see the process in full operation at the vineyard had me fascinated.
What does Champagne mean to you?
D: Enjoying great company
ALL of the above are associations I have for Champagne! I actually feel the same way about cake too.
Have you any tips, advice or recommendations when using Champagne / sparkling wine in cooking.
When baking with Champagne or other carbonated beverages it’s best to allow the beverage to go flat first. One way to do this quickly is to heat the carbonated liquid on the stove. Stir to expel the carbonation and then allow it to chill in the refrigerator before incorporating into your recipe.
Carbonation itself does not negatively affect the taste. However, if it is present during baking it may cause weird flour-encapsulated air bubbles to form. It may taste great, but might not look that attractive!
Glass of Bubbly
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