We opted to dine in our hotel (www.hawksworthrestaurant) the second night where uber-Canadian star chef David Hawksworth holds court. The place is not so large, but it is NOISY and was crowded with a number of large boisterous parties yelling a lot and even cursing at some points; a number of them looked like slobs in baggy shorts, T-shirts and more; so much for fine dining.
We settled in our oh-so-uncomfortable corner booth as the table is quite a ways from the booth and even the pillows supplied give no back support. I am so glad my orthopedist told me to always take the chair and avoid the booths. The decor is SLEEEEK, with beautiful alabaster-looking (they are glass) tables yet once again marred by silly golden woven placemats (is this a BC bad trait?).
Samuel was delighted with the non-alcoholic drink menu and opted for the BLUEBERRY LAVENDER made from pure blueberry juice, fresh lemon, lavender and soda as we settled in to a divine bottle of ROAD 13 JACKPOT 2011 made from Viognier/Rousanne/Marsanne, a superb Rhone blend from the Okanagan that was creamy, rich and smooth.
The amuse was an 18 year old Prosciutto that was melt-in-your-mouth superb with crispy polenta (Samuel asked if he could have ours, so now he likes corn polenta croutons we assume), heirloom tomatoes and burrata. The manager Chad brought these over and said he was going to evict the noisy obnoxious group at the next table as soon as they paid their bill; we loved him instantly.
The water is "house-made" and the sparkling lacks fizz, so you might want to ask if they have San Pellegrino or whatever.
Samuel promised us he would eat a salad and our ever-so-sweet-and-even-more-cute-you could eat him up---server, Brody, brought him an arugula salad that he declared was not to his taste----gee, surprise!
He did gobble up his Canadian STRIP LOIN with smoked OXTAIL, Potato Rissole and even a Chioggia beet here and there with Natural Jus.
Will started with the Caramelized SQUID, Salsa Verde, Artichoke, GUANCIALE & Orange, while I opted for the Crispy Quebec QUAIL, glazed Sweetbreads, Romanescu, Moroccan Couscous and Preserved Lemon. When Brody placed this in front of me, I joked that the quail looked like a meatball and he seemed a bit upset...OOPS. It was a tasty "ball" of boned quail and the little puddles of lemon gelee were superb flavor with each ingredient whether alone or combined.
We switched to a FOXTROT Chardonnay 2010 "Coolshanaugh" from Maramata Bench in the Okanagan which was not as big as the superb Road 13 Rhone Blend and while it was fine with our fish, was a letdown after the first superior wine.
LOIS LAKE STEELHEAD with Olive Oil Sabayon, Parisienne Gnocchi, Asparagus and Chili was an amazing piece of local fish and I loved the sabayon that was made with an odd, but novel, squid-ink hard flat bread crackled on top (it looked like truffles with a crunch!); Will did not care for the creamy sabayon with the fish.
Pan Roasted PACIFIC SABLEFISH was in a Lap Cheong broth with braised daikon, pea tendrils, pickled shiitakes and crispy yam and again revered the superb fish.
The one thing you should avoid is the Salted Herb Bread at $4 a tiny basket and is really something that should come with the meal.
LEMON CREMEUX was Will's dessert choice with Rhubarb and Strawberry, while I went the cheese route, alas for the last time this trip:
BEDDIS BLUE from nearby Salt Spring Island was a treat beyond compare
Blackburn Cheddar was from France (though the name is clearly not)
CORNISH YARG is a cheese I shall always ask for if you have read my UK food reviews
LE CLAIRON was a nice French creamy
these all came with poached rhubarb, hazelnuts, micro greens, fruit bread and apricot puree...a winner of a cheese dish and presentation.
Chad brought out some complimentary mini-chocolate fondants and then
Samuel, now ordering from the adult menu chose the full-size CHOCOLATE FONDANT with Praline Glaze, Toasted Hazelnuts and Citrus Meringue--what a hit.
We finished with Strawberry Gelees, Cherry Marshmallows and even three loafs of blueberry cake for breakfast the next day. These were left behind and I asked Will to run down and retrieve them, but he bumped into Brody on his way up to deliver them. YUM YUM!
Friday, July 27, 2012
don't go for GARDEN VILLA when seeking Chinese cuisine in Vancouver (7-24-12)
We asked around where the most traditional dim sum was as Vancouver is noted for it's Chinatown. We headed to GARDEN VILLA SEAFOOD in Chinatown (127 E. Pender) and I strongly suggest you avoid dining here at all costs.
We though we were in for a great treat as there were tons of Asian folks and many large family/special event parties when we arrived, all made up of mostly elderly Chinese speaking their native tongue. Boy, were we wrong.
There are no longer dim sum carts from which you can choose, so it's all off the menu. Samuel loves spring rolls and dumplings so asked for these, the latter made with pork.
We noticed the sad decaying dining room, filthy (guano-encrusted) windows and the layers of multiple plastic white tablecloths (they must remove one as each party finishes) and our spirits began to sink.
Will and I tried to be adventurous and that amounted to trying the PAN FRIED TURNIP and Chinese SAUSAGE (as opposed to the Chicken Feet!). It was a decent dish (but Will hated it) that was a gelatinous fried turnip paste with some tiny pieces of sausage. Will managed to find a huge hair in his piece.
The GOLDEN DUMPLINGS of crab, corn and shrimp were heavy and pasty and Samuel's spring rolls were as greasy as you can imagine. I loved the way the woman who served the dim sum used a pair of scissors to cut each piece in half. When she brought the dumplings she said "shu mai" and I said, "no, pork dumplings," to which she responded, "this it." Samuel cur open the dumpling as specifically indicated he wanted pork, not pork and shrimp, which is "shu mai." we had to return them for pork potstickers, which he loved, but they were a bit greasy too.
The one hit dish was the garlicky GREEN BEANS with minced PORK.
The place is a bit dirty and the rest rooms are almost scary....so, avoid Chinatown in Vancouver in the future if you are looking for dim sum, but do be sure to head across the street to the NEW WORLD BAKERY for some fine APPLE DUMPLINGS or a divine ALMOND lattice stick stuffed with cream and coated with chocolate!
We though we were in for a great treat as there were tons of Asian folks and many large family/special event parties when we arrived, all made up of mostly elderly Chinese speaking their native tongue. Boy, were we wrong.
There are no longer dim sum carts from which you can choose, so it's all off the menu. Samuel loves spring rolls and dumplings so asked for these, the latter made with pork.
We noticed the sad decaying dining room, filthy (guano-encrusted) windows and the layers of multiple plastic white tablecloths (they must remove one as each party finishes) and our spirits began to sink.
Will and I tried to be adventurous and that amounted to trying the PAN FRIED TURNIP and Chinese SAUSAGE (as opposed to the Chicken Feet!). It was a decent dish (but Will hated it) that was a gelatinous fried turnip paste with some tiny pieces of sausage. Will managed to find a huge hair in his piece.
The GOLDEN DUMPLINGS of crab, corn and shrimp were heavy and pasty and Samuel's spring rolls were as greasy as you can imagine. I loved the way the woman who served the dim sum used a pair of scissors to cut each piece in half. When she brought the dumplings she said "shu mai" and I said, "no, pork dumplings," to which she responded, "this it." Samuel cur open the dumpling as specifically indicated he wanted pork, not pork and shrimp, which is "shu mai." we had to return them for pork potstickers, which he loved, but they were a bit greasy too.
The one hit dish was the garlicky GREEN BEANS with minced PORK.
The place is a bit dirty and the rest rooms are almost scary....so, avoid Chinatown in Vancouver in the future if you are looking for dim sum, but do be sure to head across the street to the NEW WORLD BAKERY for some fine APPLE DUMPLINGS or a divine ALMOND lattice stick stuffed with cream and coated with chocolate!
Ay Ay Ay for Vancouver's EL CAMINO (7-23-12)
After all the heavy duty meals on Vancouver Island, we decided out first night in Vancouver would be at EL CAMINO(www.elcaminos.ca), a truly noisy, tiny hip joint on Main Street just south of downtown. We arrived and Tanya immediately brought out some lime salted popcorn which was gone in seconds. Monday is Margarita Monday and they are $5.00 apiece, so Will and I indulged as the wine list here is mostly South American/Spanish/Latin and we needed a change.
EL CAMINO has tapas style plates and we ordered a bunch:
CHICKPEA FRITAS are blow your mind long ground chickpea fries with a Smoked Paprika Aioli that would make you give up french fries forever.
Samuel chose the CARNITAS-slow roasted pulled pork soft tacos served on cute little wooden boards with pickled vegetable escabeche (which we asked for on the side, so we could eat it-it was a slaw of fennel, cabbage and jalapeno!) queso blanco and of course, an order of papas fritas. The Carnitas were such a hit, he ordered a second portion!
Will and I noticed these special "shot" drinks and inquired of Tanya (she was oh so informative) and I ordered up an INFIERNO-chilled jalapeno infused tequila shot with a sangrita (tomato,lime,corn juice) chaser and Will chose the EL TIGRE-ice cold tequila blanco shot with verdita (mint,cilantro,jalapeno, pineapple) chaser. These were fun and tasty (although I preferred to savor and sip my jalapeno tequila) and Tanya said if we wanted more Margaritas we should try the $5 special JALAPENO MARGARITA which used the same infused tequila and had a chili-lime-salt rim on the glass--OMG....we had a couple of these. EACH.
The small room is made of exposed concrete block and one wall has the phrase "Nada como una revolucion, para curar la sed y el hambre...." and we asked Samuel for some assistance as I did not know that sed & hambre were thirst and hunger...hence, nothing is like a revolution to cure thirst and hunger...." We were really proud of him as he had volunteered translation assistance for the first time without us begging.
There were so many food options, but we trusted Tanya and started with the COCONUT MUSSELS (from nearby Salt Spring Island) with smoked chili-fresh herbs and onion in a sauce that even Sam begged to mop up with the large pieces of accompanying grill bread.
A huge ARUGULA SALAD came with Quinoa, Beets, Popped Pepitas, Feta and a divine Cumin Vinaigrette that I want to bottle and sell.
We moved on to our final two large, yet still tapas-style, plates of tasty melt-in-your-mouth CERVEZA BRAISED SHORT RIBS with Onion Gravy, and the OMG oh-so-decadent Columbian PAPAS CHOREADAS which are potatoes smothered with cream, cheese, tomato and onion.
The CARNE ASADA TACOS were also a treat with tender grilled flat iron steak pieces, horseradish jack and Guasacaca. This latter dish (and yes, I know the name is not attractive) is a Venezuelan Guacamole with cilantro and lime and the apparent secret ingredient of green pepper. Who knew?
As always, Will insisted on ordering dessert and I had one forkful of the tasty Pastel de TRES LECHES crusted with Pecan Praline (our friends Mel & Juan would ove this southern and Latino marriage of food!).
Tany must have been worried that we ordered the wrong dessert or perhaps we were too thin (is she blind?) and sent out a dish of her favorite dessert, the FLOURLESS CHOCOLATE CAKE with Coconut Gelato and Chocolate Ganache(I seem to recall this was deep friend, but my notes may be misleading), which I must admit was spectacular
EL CAMINO has tapas style plates and we ordered a bunch:
CHICKPEA FRITAS are blow your mind long ground chickpea fries with a Smoked Paprika Aioli that would make you give up french fries forever.
Samuel chose the CARNITAS-slow roasted pulled pork soft tacos served on cute little wooden boards with pickled vegetable escabeche (which we asked for on the side, so we could eat it-it was a slaw of fennel, cabbage and jalapeno!) queso blanco and of course, an order of papas fritas. The Carnitas were such a hit, he ordered a second portion!
Will and I noticed these special "shot" drinks and inquired of Tanya (she was oh so informative) and I ordered up an INFIERNO-chilled jalapeno infused tequila shot with a sangrita (tomato,lime,corn juice) chaser and Will chose the EL TIGRE-ice cold tequila blanco shot with verdita (mint,cilantro,jalapeno, pineapple) chaser. These were fun and tasty (although I preferred to savor and sip my jalapeno tequila) and Tanya said if we wanted more Margaritas we should try the $5 special JALAPENO MARGARITA which used the same infused tequila and had a chili-lime-salt rim on the glass--OMG....we had a couple of these. EACH.
The small room is made of exposed concrete block and one wall has the phrase "Nada como una revolucion, para curar la sed y el hambre...." and we asked Samuel for some assistance as I did not know that sed & hambre were thirst and hunger...hence, nothing is like a revolution to cure thirst and hunger...." We were really proud of him as he had volunteered translation assistance for the first time without us begging.
There were so many food options, but we trusted Tanya and started with the COCONUT MUSSELS (from nearby Salt Spring Island) with smoked chili-fresh herbs and onion in a sauce that even Sam begged to mop up with the large pieces of accompanying grill bread.
A huge ARUGULA SALAD came with Quinoa, Beets, Popped Pepitas, Feta and a divine Cumin Vinaigrette that I want to bottle and sell.
We moved on to our final two large, yet still tapas-style, plates of tasty melt-in-your-mouth CERVEZA BRAISED SHORT RIBS with Onion Gravy, and the OMG oh-so-decadent Columbian PAPAS CHOREADAS which are potatoes smothered with cream, cheese, tomato and onion.
The CARNE ASADA TACOS were also a treat with tender grilled flat iron steak pieces, horseradish jack and Guasacaca. This latter dish (and yes, I know the name is not attractive) is a Venezuelan Guacamole with cilantro and lime and the apparent secret ingredient of green pepper. Who knew?
As always, Will insisted on ordering dessert and I had one forkful of the tasty Pastel de TRES LECHES crusted with Pecan Praline (our friends Mel & Juan would ove this southern and Latino marriage of food!).
Tany must have been worried that we ordered the wrong dessert or perhaps we were too thin (is she blind?) and sent out a dish of her favorite dessert, the FLOURLESS CHOCOLATE CAKE with Coconut Gelato and Chocolate Ganache(I seem to recall this was deep friend, but my notes may be misleading), which I must admit was spectacular
The MARK is on the mark at the Grand Hotel Victoria in BC(7-22-12)
We had planned in advance for dinner at a French bistro in Victoria, but were saddened to find that it was closed on Sundays. I accessed my Zagat on-line and other internet food sights and chose THE MARK (http://www.hotelgrandpacific.com/dining/the-mark), just two blocks from the Fairmont Empress where we were staying. It was a great find and a nice quiet evening as the intimate 24-seat fine dining spot was virtually empty minutes after we arrived save for one couple nearby.
Our server Orielle was sweet and very helpful as we were moving away from those dreaded children's menus and trying to get 1/2 portions for Samuel off the regular menu. It worked!
A superb amuse of DUCK CONFIT with Fingerling Potato Crisp, Fennel Relish and Pickled Cucumber arrived and Samuel declared he loved duck! He then moved on to GAVIN's GREENS & Butter Lettuce which had crispy chickpeas (not a hit) and Aged Balsamic Vinaigrette (always a hit).
Will and I both had the GAZPACHO with Goat Cheese Mousse and Petite Tomato Salad which was actually peeled cherry tomatoes, sliced carrot, herbs and chervil in the soup; it was very refreshing and the light start we needed.
Orielle let us taste the GAMAY NOIR from Sandhill 2009 in the Oliver region of BC as it is served by the glass; we immediately ordered a bottle of the full bodied red with tons of fruit (it was the recommended pairing with the Gazpacho) and were thrilled to have such a tasty Gamay as it can be so drab and thin. Our main course wine was harder to choose as we had duck and fish. The sommelier suggested a BLUE MOUNTAIN 2009 Pinot Noir from the same Oliver region in the Okanagan Valley and while it was nice and medium bodied, we had been so blown away by the Gamay, it was a slight disappointment.
The fabulous warm breads arrived: Cornmeal Pumpkin Seed, Whole Wheat, and Poppyseed and Nordic Onion. These came with sea salt, Tiger Blue Cheese Butter and Orange-Fennel Butter...spread it on!
Samuel's entree was the Grilled VEAL STRIPLOIN with Butter Poached Yukon Gold Potatoes which he loved so much, he asked for an extra order of these crusty potato delights. The sauce was a Lemon & Pine Nut Puree and Madeira Demi-glace; Samuel skipped the Cippolini onions.
Will had the ARCTIC CHAR with Spot Prawn RAVIOLI, PRAWN Veloute, Tarragon Puree and Roasted Pettipons (mini-zucchini) which was simply luscious. My Roasted BROME LAKE DUCK BREAST (from Quebec) with Wild Rice, Corn Blini, Arugula Salad and Sour Cherry Gastrique was nothing short of miraculous.
I was feeling more than full, but Will tried the SOUR CHERRY & AMARETTO CHEESECAKE with Hazelnut Crumble Crust which was nice and had the rarely encountered in North America "L'amour en cage" or gooseberry as a garnish.
Thomas Haas Raspberry Truffles Stuffed with Blueberries arrived for all as a mignardises and we gobbled them up and waddled back down the street.
I should note here that while Will lost 25 pounds and I lost 15 in the months prior to this journey, we noticed on the hotel scales that we have only gained back approximately 4-5 pounds each so far....but more is yet to come.
Our server Orielle was sweet and very helpful as we were moving away from those dreaded children's menus and trying to get 1/2 portions for Samuel off the regular menu. It worked!
A superb amuse of DUCK CONFIT with Fingerling Potato Crisp, Fennel Relish and Pickled Cucumber arrived and Samuel declared he loved duck! He then moved on to GAVIN's GREENS & Butter Lettuce which had crispy chickpeas (not a hit) and Aged Balsamic Vinaigrette (always a hit).
Will and I both had the GAZPACHO with Goat Cheese Mousse and Petite Tomato Salad which was actually peeled cherry tomatoes, sliced carrot, herbs and chervil in the soup; it was very refreshing and the light start we needed.
Orielle let us taste the GAMAY NOIR from Sandhill 2009 in the Oliver region of BC as it is served by the glass; we immediately ordered a bottle of the full bodied red with tons of fruit (it was the recommended pairing with the Gazpacho) and were thrilled to have such a tasty Gamay as it can be so drab and thin. Our main course wine was harder to choose as we had duck and fish. The sommelier suggested a BLUE MOUNTAIN 2009 Pinot Noir from the same Oliver region in the Okanagan Valley and while it was nice and medium bodied, we had been so blown away by the Gamay, it was a slight disappointment.
The fabulous warm breads arrived: Cornmeal Pumpkin Seed, Whole Wheat, and Poppyseed and Nordic Onion. These came with sea salt, Tiger Blue Cheese Butter and Orange-Fennel Butter...spread it on!
Samuel's entree was the Grilled VEAL STRIPLOIN with Butter Poached Yukon Gold Potatoes which he loved so much, he asked for an extra order of these crusty potato delights. The sauce was a Lemon & Pine Nut Puree and Madeira Demi-glace; Samuel skipped the Cippolini onions.
Will had the ARCTIC CHAR with Spot Prawn RAVIOLI, PRAWN Veloute, Tarragon Puree and Roasted Pettipons (mini-zucchini) which was simply luscious. My Roasted BROME LAKE DUCK BREAST (from Quebec) with Wild Rice, Corn Blini, Arugula Salad and Sour Cherry Gastrique was nothing short of miraculous.
I was feeling more than full, but Will tried the SOUR CHERRY & AMARETTO CHEESECAKE with Hazelnut Crumble Crust which was nice and had the rarely encountered in North America "L'amour en cage" or gooseberry as a garnish.
Thomas Haas Raspberry Truffles Stuffed with Blueberries arrived for all as a mignardises and we gobbled them up and waddled back down the street.
I should note here that while Will lost 25 pounds and I lost 15 in the months prior to this journey, we noticed on the hotel scales that we have only gained back approximately 4-5 pounds each so far....but more is yet to come.
no need to bother taking High English Tea at the Empress in Victoria (7-22-12)
Will being English, he wanted to experience the Empress Hotel's High
Tea and I can't blame him. We also thought Samuel might enjoy the
treat.
Well, returning after 20 years, it has changed a bit and while the
"meal" itself is tasty and quite filling, it is really way too pricey
at $60 per person plus tax and tip!
In the summertime Victoria is jammed and reservations are a must; tea
runs from like noon to 5pm, so there are plenty of spaces. Service
ain't what it used to be, and we were constantly pouring our own tea
(hot chocolate for Samuel, which was boring and wimpy).
There are many tea leaf options, and while Will chose Earl Grey, I
have to say the Empress blend of Assam & Kenyan is quite excellent;
they even give you a complimentary box of it to take away (well, for
$60, they should give you a whole shopping bag full).
As you sit down, a small bowl of fresh strawberries with whipped cream
is plopped in front of you; Will kept wondering where the clotted
cream of dear old England was!
The three tiered tea tray arrived with sandwiches of SMOKED SALMON
PINWHEEL, Mango & CURRIED CHICKEN, HAM & CUCUMBER with Tarragon Mayo,
Free Range EGG SALAD Croissant and a Sun-Dried Tomato Tapenade on
Crostini.
Kids are allowed the same tea at 1/2 price, which is a deal, but
Samuel opted for the Prince/Princess Tea which had some more kid-
friendly sandwiches, which he really didn't care for anyway.
Our middle level of the tea tray had the always present SCONE with
"Empress Cream" and Strawberry Jam, not a touch on clotted cream, for
sure (the Canadians love the phrase "for sure"). The top tray had
pastries: LEMON Curd Tartlet, Chocolate & Pistachio BATTENBURG CAKE,
Sable BRETON & PEAR CHEESE CAKE, Chocolate Shortbread and a Parisian-
style Macaroon, a highlight of the sweets.
If you seek the "tea experience," I would recommend many other places
before spending the big bucks at the Empress, as I said, it ain't what
it used to be!
Tea and I can't blame him. We also thought Samuel might enjoy the
treat.
Well, returning after 20 years, it has changed a bit and while the
"meal" itself is tasty and quite filling, it is really way too pricey
at $60 per person plus tax and tip!
In the summertime Victoria is jammed and reservations are a must; tea
runs from like noon to 5pm, so there are plenty of spaces. Service
ain't what it used to be, and we were constantly pouring our own tea
(hot chocolate for Samuel, which was boring and wimpy).
There are many tea leaf options, and while Will chose Earl Grey, I
have to say the Empress blend of Assam & Kenyan is quite excellent;
they even give you a complimentary box of it to take away (well, for
$60, they should give you a whole shopping bag full).
As you sit down, a small bowl of fresh strawberries with whipped cream
is plopped in front of you; Will kept wondering where the clotted
cream of dear old England was!
The three tiered tea tray arrived with sandwiches of SMOKED SALMON
PINWHEEL, Mango & CURRIED CHICKEN, HAM & CUCUMBER with Tarragon Mayo,
Free Range EGG SALAD Croissant and a Sun-Dried Tomato Tapenade on
Crostini.
Kids are allowed the same tea at 1/2 price, which is a deal, but
Samuel opted for the Prince/Princess Tea which had some more kid-
friendly sandwiches, which he really didn't care for anyway.
Our middle level of the tea tray had the always present SCONE with
"Empress Cream" and Strawberry Jam, not a touch on clotted cream, for
sure (the Canadians love the phrase "for sure"). The top tray had
pastries: LEMON Curd Tartlet, Chocolate & Pistachio BATTENBURG CAKE,
Sable BRETON & PEAR CHEESE CAKE, Chocolate Shortbread and a Parisian-
style Macaroon, a highlight of the sweets.
If you seek the "tea experience," I would recommend many other places
before spending the big bucks at the Empress, as I said, it ain't what
it used to be!
Tuesday, July 24, 2012
Victoria's vivacious CAFE BRIO gets bravos (7-21-12)
Our first night in Victoria, BC was at CAFE BRIO (www.cafe-brio.com)
and when we arrived at 8pm, Will was taken aback at the loud noise and
music on top. We were tired from the long drive, but luckily within an
hour the place almost emptied and became quite nice.
Our server, Renee, was an aspiring "belting" mezzo-soprano, so we
talked opera, and the owners Greg & Silvia came by often to chat and
often dwell, making us feel at home. We liked the idea that almost
every dish was available in 1/2 portions and we started ordering two
starters to share:
SQUARE ROOT PEA TASTING which was English Pea Pannacotta/Sugar Snap
Salad/Sauteed Snow Peas/all in a Garlic-Ham Pea Broth with a hint of
mint. This showed off the local vegetable to amazing effect and was a
superb dish to boot x4 parts!
POTATO & HERB VICHYSSOISE came with Crispy Duck Confit was another
hit.
Samuel ordered the Roasted LAMB CHOP & Torchon of SHOULDER with Potato
& Carrots, Snap Peas & Fava Beans and ate all but the beans an carrot,
so we allowed him another 1/2 portion of the PENNE PASTA with Green
Beans, Potato & Basil Pesto which he promptly devoured.
We ordered a bottle of 2011 Cassini Cellars Unoaked Chardonnay "Golden
Mile Bench" which was quite nice with our starters and the shared
excellent fish 1/2 portions:
GRILLED RARE ALBACORE TUNA came with Heirloom Tomato/Fennel in a Red
Wine Brown Butter Sauce and
Pan Roasted HALIBUT with Crispy Scallop Gnocchi, Summer Vegetable
Ragout and Citrus Emulsion only needed a little fresh pepper or maybe
a dash of more citrus flavor.
We moved on to a CLOS du SOLEIL 2008 "Signature" from the Similkameen
Valley which Greg recommended and it had a nice spice to it from the
blend of 52%Merlot/26%Cab/13%Cab Franc/9% Malbec.
Our 1/2portions for the meat course were:
Roasted VENISON LOIN which came rare and tender with Roast Scarlet
Turnips, Endive and more yummy Mushrooms in a Red wine-Cocoa Sauce
(which was just a hint of cocoa).
DUCK CONFIT CANNELONI came with Creamed Spinach, Braised Greens,
Ricotta, more English Peas (yay) and a Cinzano jus. This was a yummy
dish, but might have benefited from a bit more flavor from the duck
than the cheese and spinach.
Will could not resist the DATE STICKY TOFFEE Pudding with Vanilla Bean
Ice Cream and it was up to par (from the English standard), and Samuel
loved his super fresh STRAWBERRY SORBET. I went the cheese route as
usual and tried
CHEVRADA-a semi-firm goat from Salt Spring Island just across the
strait that had a bit of an after kick that I loved.
ERMITE BLUE from Quebec was superb, but too blue for Will.
Sat. Damase was a washed-rind cow from Quebec that oozed flavor.
I am often not a fan of the accompaniments on a cheese plate, but this
was the best TOMATO CHUTNEY ever.
We left just after 11pm and the place was dead. Silvia said that
Victoria is a sleepy town at night, so we went home to sleep after
another wonderful Canadian repast.
and when we arrived at 8pm, Will was taken aback at the loud noise and
music on top. We were tired from the long drive, but luckily within an
hour the place almost emptied and became quite nice.
Our server, Renee, was an aspiring "belting" mezzo-soprano, so we
talked opera, and the owners Greg & Silvia came by often to chat and
often dwell, making us feel at home. We liked the idea that almost
every dish was available in 1/2 portions and we started ordering two
starters to share:
SQUARE ROOT PEA TASTING which was English Pea Pannacotta/Sugar Snap
Salad/Sauteed Snow Peas/all in a Garlic-Ham Pea Broth with a hint of
mint. This showed off the local vegetable to amazing effect and was a
superb dish to boot x4 parts!
POTATO & HERB VICHYSSOISE came with Crispy Duck Confit was another
hit.
Samuel ordered the Roasted LAMB CHOP & Torchon of SHOULDER with Potato
& Carrots, Snap Peas & Fava Beans and ate all but the beans an carrot,
so we allowed him another 1/2 portion of the PENNE PASTA with Green
Beans, Potato & Basil Pesto which he promptly devoured.
We ordered a bottle of 2011 Cassini Cellars Unoaked Chardonnay "Golden
Mile Bench" which was quite nice with our starters and the shared
excellent fish 1/2 portions:
GRILLED RARE ALBACORE TUNA came with Heirloom Tomato/Fennel in a Red
Wine Brown Butter Sauce and
Pan Roasted HALIBUT with Crispy Scallop Gnocchi, Summer Vegetable
Ragout and Citrus Emulsion only needed a little fresh pepper or maybe
a dash of more citrus flavor.
We moved on to a CLOS du SOLEIL 2008 "Signature" from the Similkameen
Valley which Greg recommended and it had a nice spice to it from the
blend of 52%Merlot/26%Cab/13%Cab Franc/9% Malbec.
Our 1/2portions for the meat course were:
Roasted VENISON LOIN which came rare and tender with Roast Scarlet
Turnips, Endive and more yummy Mushrooms in a Red wine-Cocoa Sauce
(which was just a hint of cocoa).
DUCK CONFIT CANNELONI came with Creamed Spinach, Braised Greens,
Ricotta, more English Peas (yay) and a Cinzano jus. This was a yummy
dish, but might have benefited from a bit more flavor from the duck
than the cheese and spinach.
Will could not resist the DATE STICKY TOFFEE Pudding with Vanilla Bean
Ice Cream and it was up to par (from the English standard), and Samuel
loved his super fresh STRAWBERRY SORBET. I went the cheese route as
usual and tried
CHEVRADA-a semi-firm goat from Salt Spring Island just across the
strait that had a bit of an after kick that I loved.
ERMITE BLUE from Quebec was superb, but too blue for Will.
Sat. Damase was a washed-rind cow from Quebec that oozed flavor.
I am often not a fan of the accompaniments on a cheese plate, but this
was the best TOMATO CHUTNEY ever.
We left just after 11pm and the place was dead. Silvia said that
Victoria is a sleepy town at night, so we went home to sleep after
another wonderful Canadian repast.
Sunday, July 22, 2012
lunching in Tofino & Ucluelet-don't be clueless try SHELTER or the FLOATHOUSE (7/20 & 21/12)
Should you end up in the Pacific Rim National Park way out on western
Vancouver Island and don't seek haute cuisine or high prices there are many
other options.
We had lunch in Tofino at SHELTER on our first day and Will's SHRIMP
SANDWICH was perfect and my CORTEZ ISLAND MUSSELS with CHORIZO in White Wine
Cream
Sauce and Garlic Bread were simple out of this world.
The next day as we headed back to civilization we stopped in Ucluelet at
the south end of the road (Tofino is at the very north end of the peninsula) at
the FLOAT HOUSE and had another super
lunch. Sam wanted only the grilled chicken with fried and these were huge
steak style fries that crunched throughout. I have never had such huge had cut
fries that are not mushy in the middle.
Will and I split the CRABCAKE SANDWICH and it was mighty fine (even us
spoiled folks from DC would love it) and the PULLED PORK BBQ SANDWICH made with
Root beer!!
This place is hard to find, so google it up before you ,and dress warmly,
because if you want to sit outside on the water it can be chilly, though
scenic.
Next stop, VICTORIA.
Tofino's top place, The POINTE at Wickaninnish Inn, Relais et Chateau par excellence in BC
We were very happy to head south to the land where the sun sets and be
on our own for a week in British Columbia. Our first two nights were
at the remote Wickaninnish Inn(www.wickinn.com), a Relais et Chateaux
property at the westernmost end of the road on Vancouver Island (3
hours from the ferry) literally at the beginning of the wilderness
(the Clayaquot Wilderness that is).
We arrived late and ended up eating later than we had hoped, but as
soon as we sat down in the dining room with its floor to ceiling
windows overlooking Long Beach and the remote Pacific Rim National
Park we knew it would be a glorious evening. Samuel spotted a bald
eagle swooping down for dinner and it stayed perched on a tree just
above our table for almost half an hour. One of the servers saw how
excited he was and brought over a printout on bald eagles and their
habits! We ordered our first bottle of wine from our superior server
Jorge who knew all the wines on the list intimately. He offered us a
taste of JOIE, "A Noble Blend" 2011 from BC (everything is served in
Riedel here, so I felt very much more at home), which was a little too
sweet for our buds. We went to the MISSION HILL VIOGNIER "Reserve"
from Kelowna in BC's Okanagan Valley which had lots of mineral acidity
and a creamy finish.
A Tuna Tartare amuse came with nori wrap, red onion, radish and
mushroom. Samuel surprised us all and ate it all save the mushroom.
The breads arrived and they were apricot spelt (slightly sweet),
hazelnut white (never did get to taste this, despite our asking for
more several times--the bread lady seemed to keep skipping our table,
and then said she ran out) and a tasty cornbread.
Will & I split a 1/2 dozen of the "Outlandish" (that's the purveyor)
OYSTERS which are actually local Blakc Pearl Oysters from Vancouver
Island with a salad of organic beets and fresh horseradish with
caraway croutons on the side; they were petite yet full of flavor.
Samuel started with a salad which included many things, but would not
eat the watercress, orange or frisee (well, I can't blame him for the
latter). He did taste Will's SHORT RIB & SPOT PRAWN PANZANELLA which
had very had house made focaccia croutons, divine ribs, tasty prawns
and pile of local arugula (with a long hair in it--OOPS!) and a
Shellfish Emuslion. We got the plate replaced quickly with an
explanation from the kitchen that it had to come from the farm pickers
as it was so entangled with the greens! As I was saying, Sam loved the
dish so much, he ordered it for his starter the next night when we
returned, but then made a miny fuss about not liking the shorter end
of the shrimp. Who knows??
My SPICY PACIFIC OCTIOUS with Chili Glaze, Sesame, Seaweed Salad and
Crisp Sushi Rice had a Sracha sauce that was sublime and the huge
portions of sliced octopus could not have been more tender.
A Raspberry Sorbet with Fresh Thyme came served over cocoa nibs for
crunch and support.
We moved on to a QUAIL'S GATE "Stewart Family Reserve" 2008 Chardonnay
also from Kelowna that was medium bodied and perfect with the two main
courses:
TOFINO SALMAN TANDOORI is made with apricot, a divine burnt eggplant
puree, red lentil crisps, caramelized onion, scallion and cilantro.
The fish was sublime and the preparation a nice change from the
simplicity we had had for several weeks.
Slow Baked HALIBUT was another perfect fish with English Peas,
Lettuce, Braised Pork Hocks in a Mustard Beurre Blanc which truly
respected the fish.
For his main course Samuel chose the House Made HOT DOG which would
truly be a non-event, but this was a Relais et Chateaux dining room
and it was on a home made brioche roll and was a sausage like dog with
gorgeous fries.
I asked Jorge how often the menu changes and he said that if guests
stay three nights or more, the chef will call them to ask specifically
what they wish to eat so that repetition isn't a problem. We had two
nights and we already looked forward to number two. Other than the
hair, the only thing I would eliminate (and another server said they
were going soon) was the woven mats on the tables that constantly
slide around the gorgeous wood and are really unnecessary. Also, the
rest rooms should have tissues.
For dessert Will chose the RHUBARB with Rhubarb Walnut Buttermilk
Mousse, Rhubarb Sorbet and Confit Rhubarb Ribbon, Walnut & Nougatine
Wafer. It sounded better that it was overall, but all was redeemed
with the superb cheeses and dessert wine.
Jorge suggested the QUAIL's GATE (same winery) OPTIMA, a sweet rich
late harvest. I loved it with my 4 cheeses:
PAILLOT de CHEVRE an earthy goat from Quebec
RIOPELLE de L'Isle, a divine raw cow triple creme also from Quebec
HERCULES de Charlevoix another raw cow from Quebec, but less exciting
BLUE BENEDICTINE a super, yet mild pasteurized blue
Well, we knew we would be back the next night and headed up to the
room very late only to return earlier on the next day so as to get
some more sleep for a change.
As we sat down, Jorge brought over two glasses of complimentary crisp
fresh BLUE MOUNTAIN Okanagan Brut sparkling and a glass of local
Ginger Beer for Samuel; we were happy to be back. The amuse was an
Asian slaw of jicama, cashew, and soy glaze that was nice, but the
tuna from night one was still in our minds.
We ordered a 1/2 litre of FAIRVIEW CELLARS 2011 Sauvignon Blanc
(sustainable) and it is nice that many restaurants out here have not
only half bottles and glasses, but 1/2 litres! We had planned for meat
tonight and wanted to splurge on a bottle of BLACK HILLS "NOTA BENE"
and The Pointe had 2007 which was 46%Cab/39%Merlot/15%Cab Franc). A
gentleman sitting next to me on the plane to Vancouver weeks earlier
mentioned this as well as the Quail Ridge Winery from which we had
wines the night before. It was a treat and Jorge said it was one of
his favorite "top 3" wines from BC. It's my favorite red with
intensity, but needs to breathe, and he knew that.
Samuel did start with the hairless version of the PANZANELLA and a
Shirley Mojito...a Shirley Temple with lots of mint leaves, that is
his new drink of choice. Will started with the Albacore TUNA TARTARE
with Cucumber Sorbet and while he said it was delicious, he still
insisted mine at home is better. YAY! I had the most superb POTATO
CRUSTED CORTEZ ISLAND OYSTERS which comes with Sweet Corn Nage, Wild
Mushrooms, Summer Truffle and Creme Fraiche and is rightfully a
signature dish here. The mushrooms were local and totally dreamy and
the oysters come wrapped in shoestring potatoes first and then deep
fried. OMG! Samuel loved the look of the potatoes and I explained,
they came with a slice of oyster if he wanted a taste. He was game and
said it was okay; good try.
The breads were Rye, honey hazelnut and bacon cheddar rye and we took
all three to start so we were sure not have a bread lady issue. They
were okay, but get no raves. Samuel loved the rye and kept mopping up
the seafood emulsion on his starter.
Tonight's sorbet on cocoa nibs was yuzu-mint with micro arugula and
was quite refreshing.
Samuel had a Artisan Vegetarian Pasta entree which was farfalle with
locally grown and foraged vegetables in and organic roasted heirloom
tomato sauce topped. The veggie turned out to be cippolini onion and
he didn't really care for them, but he loved the sauce, pasta and
mahon cheese on top.
Unlike the previous evening where Will and I split entree's halfway
through tonight he wanted all his Boneless SHORTRIB AAA Heritage ANGUS
BEEF with Bone Marrow, Summer Beans, Potato & Truffle- I don't blame
him, it was great, and oh so perfect with our divine red wine.
My Rustic Peace Country LAMB was cooked sous-vide and served with
oregano, aubergine, olive honey(like a sweet jammy dip on the side),
caramelized yoghurt and endive. I am not a sous-vide fan, but this
worked well and came cooked perfectly. The best part was between the
ribs! Small battered deep fried garlic confit balls were a treat to
pop in the mouth and while I am not an eggplant fan, these were three
local heirloom varieties that could not fail to impress anyone.
We were getting full and decided to split one dessert to finish with
our remaining dessert wine from the previous night:
CHERRIES/GUINESS was a fun dish that really was a change from the
RHUBARB the night before. It came with Black Pepper Meringues, Sour
Black Cherries and Ranier (they come from the Okanagan Valley)
Cherries, Cherry Sorbet & Guiness Sorbet Dome, cocoa nibs and a super
fun Cherry Soda with Guiness Foam Shot which Samuel adored he asked
Jorge for a second one. Since it had Guiness, Jorge brought Samuel a
small Cherry Soda Float with Vanilla Ice Cream and we each of us
gobbled the Chocolate Macaroons with Chocolate & Black Pepper Ganache
that he brought as a farewell.
It was sad to leave, but Jorge gave us some ideas for Vancouver dining
this week and I'll report later on how that goes!
on our own for a week in British Columbia. Our first two nights were
at the remote Wickaninnish Inn(www.wickinn.com), a Relais et Chateaux
property at the westernmost end of the road on Vancouver Island (3
hours from the ferry) literally at the beginning of the wilderness
(the Clayaquot Wilderness that is).
We arrived late and ended up eating later than we had hoped, but as
soon as we sat down in the dining room with its floor to ceiling
windows overlooking Long Beach and the remote Pacific Rim National
Park we knew it would be a glorious evening. Samuel spotted a bald
eagle swooping down for dinner and it stayed perched on a tree just
above our table for almost half an hour. One of the servers saw how
excited he was and brought over a printout on bald eagles and their
habits! We ordered our first bottle of wine from our superior server
Jorge who knew all the wines on the list intimately. He offered us a
taste of JOIE, "A Noble Blend" 2011 from BC (everything is served in
Riedel here, so I felt very much more at home), which was a little too
sweet for our buds. We went to the MISSION HILL VIOGNIER "Reserve"
from Kelowna in BC's Okanagan Valley which had lots of mineral acidity
and a creamy finish.
A Tuna Tartare amuse came with nori wrap, red onion, radish and
mushroom. Samuel surprised us all and ate it all save the mushroom.
The breads arrived and they were apricot spelt (slightly sweet),
hazelnut white (never did get to taste this, despite our asking for
more several times--the bread lady seemed to keep skipping our table,
and then said she ran out) and a tasty cornbread.
Will & I split a 1/2 dozen of the "Outlandish" (that's the purveyor)
OYSTERS which are actually local Blakc Pearl Oysters from Vancouver
Island with a salad of organic beets and fresh horseradish with
caraway croutons on the side; they were petite yet full of flavor.
Samuel started with a salad which included many things, but would not
eat the watercress, orange or frisee (well, I can't blame him for the
latter). He did taste Will's SHORT RIB & SPOT PRAWN PANZANELLA which
had very had house made focaccia croutons, divine ribs, tasty prawns
and pile of local arugula (with a long hair in it--OOPS!) and a
Shellfish Emuslion. We got the plate replaced quickly with an
explanation from the kitchen that it had to come from the farm pickers
as it was so entangled with the greens! As I was saying, Sam loved the
dish so much, he ordered it for his starter the next night when we
returned, but then made a miny fuss about not liking the shorter end
of the shrimp. Who knows??
My SPICY PACIFIC OCTIOUS with Chili Glaze, Sesame, Seaweed Salad and
Crisp Sushi Rice had a Sracha sauce that was sublime and the huge
portions of sliced octopus could not have been more tender.
A Raspberry Sorbet with Fresh Thyme came served over cocoa nibs for
crunch and support.
We moved on to a QUAIL'S GATE "Stewart Family Reserve" 2008 Chardonnay
also from Kelowna that was medium bodied and perfect with the two main
courses:
TOFINO SALMAN TANDOORI is made with apricot, a divine burnt eggplant
puree, red lentil crisps, caramelized onion, scallion and cilantro.
The fish was sublime and the preparation a nice change from the
simplicity we had had for several weeks.
Slow Baked HALIBUT was another perfect fish with English Peas,
Lettuce, Braised Pork Hocks in a Mustard Beurre Blanc which truly
respected the fish.
For his main course Samuel chose the House Made HOT DOG which would
truly be a non-event, but this was a Relais et Chateaux dining room
and it was on a home made brioche roll and was a sausage like dog with
gorgeous fries.
I asked Jorge how often the menu changes and he said that if guests
stay three nights or more, the chef will call them to ask specifically
what they wish to eat so that repetition isn't a problem. We had two
nights and we already looked forward to number two. Other than the
hair, the only thing I would eliminate (and another server said they
were going soon) was the woven mats on the tables that constantly
slide around the gorgeous wood and are really unnecessary. Also, the
rest rooms should have tissues.
For dessert Will chose the RHUBARB with Rhubarb Walnut Buttermilk
Mousse, Rhubarb Sorbet and Confit Rhubarb Ribbon, Walnut & Nougatine
Wafer. It sounded better that it was overall, but all was redeemed
with the superb cheeses and dessert wine.
Jorge suggested the QUAIL's GATE (same winery) OPTIMA, a sweet rich
late harvest. I loved it with my 4 cheeses:
PAILLOT de CHEVRE an earthy goat from Quebec
RIOPELLE de L'Isle, a divine raw cow triple creme also from Quebec
HERCULES de Charlevoix another raw cow from Quebec, but less exciting
BLUE BENEDICTINE a super, yet mild pasteurized blue
Well, we knew we would be back the next night and headed up to the
room very late only to return earlier on the next day so as to get
some more sleep for a change.
As we sat down, Jorge brought over two glasses of complimentary crisp
fresh BLUE MOUNTAIN Okanagan Brut sparkling and a glass of local
Ginger Beer for Samuel; we were happy to be back. The amuse was an
Asian slaw of jicama, cashew, and soy glaze that was nice, but the
tuna from night one was still in our minds.
We ordered a 1/2 litre of FAIRVIEW CELLARS 2011 Sauvignon Blanc
(sustainable) and it is nice that many restaurants out here have not
only half bottles and glasses, but 1/2 litres! We had planned for meat
tonight and wanted to splurge on a bottle of BLACK HILLS "NOTA BENE"
and The Pointe had 2007 which was 46%Cab/39%Merlot/15%Cab Franc). A
gentleman sitting next to me on the plane to Vancouver weeks earlier
mentioned this as well as the Quail Ridge Winery from which we had
wines the night before. It was a treat and Jorge said it was one of
his favorite "top 3" wines from BC. It's my favorite red with
intensity, but needs to breathe, and he knew that.
Samuel did start with the hairless version of the PANZANELLA and a
Shirley Mojito...a Shirley Temple with lots of mint leaves, that is
his new drink of choice. Will started with the Albacore TUNA TARTARE
with Cucumber Sorbet and while he said it was delicious, he still
insisted mine at home is better. YAY! I had the most superb POTATO
CRUSTED CORTEZ ISLAND OYSTERS which comes with Sweet Corn Nage, Wild
Mushrooms, Summer Truffle and Creme Fraiche and is rightfully a
signature dish here. The mushrooms were local and totally dreamy and
the oysters come wrapped in shoestring potatoes first and then deep
fried. OMG! Samuel loved the look of the potatoes and I explained,
they came with a slice of oyster if he wanted a taste. He was game and
said it was okay; good try.
The breads were Rye, honey hazelnut and bacon cheddar rye and we took
all three to start so we were sure not have a bread lady issue. They
were okay, but get no raves. Samuel loved the rye and kept mopping up
the seafood emulsion on his starter.
Tonight's sorbet on cocoa nibs was yuzu-mint with micro arugula and
was quite refreshing.
Samuel had a Artisan Vegetarian Pasta entree which was farfalle with
locally grown and foraged vegetables in and organic roasted heirloom
tomato sauce topped. The veggie turned out to be cippolini onion and
he didn't really care for them, but he loved the sauce, pasta and
mahon cheese on top.
Unlike the previous evening where Will and I split entree's halfway
through tonight he wanted all his Boneless SHORTRIB AAA Heritage ANGUS
BEEF with Bone Marrow, Summer Beans, Potato & Truffle- I don't blame
him, it was great, and oh so perfect with our divine red wine.
My Rustic Peace Country LAMB was cooked sous-vide and served with
oregano, aubergine, olive honey(like a sweet jammy dip on the side),
caramelized yoghurt and endive. I am not a sous-vide fan, but this
worked well and came cooked perfectly. The best part was between the
ribs! Small battered deep fried garlic confit balls were a treat to
pop in the mouth and while I am not an eggplant fan, these were three
local heirloom varieties that could not fail to impress anyone.
We were getting full and decided to split one dessert to finish with
our remaining dessert wine from the previous night:
CHERRIES/GUINESS was a fun dish that really was a change from the
RHUBARB the night before. It came with Black Pepper Meringues, Sour
Black Cherries and Ranier (they come from the Okanagan Valley)
Cherries, Cherry Sorbet & Guiness Sorbet Dome, cocoa nibs and a super
fun Cherry Soda with Guiness Foam Shot which Samuel adored he asked
Jorge for a second one. Since it had Guiness, Jorge brought Samuel a
small Cherry Soda Float with Vanilla Ice Cream and we each of us
gobbled the Chocolate Macaroons with Chocolate & Black Pepper Ganache
that he brought as a farewell.
It was sad to leave, but Jorge gave us some ideas for Vancouver dining
this week and I'll report later on how that goes!
Wednesday, July 18, 2012
When in Whitehorse, hit the KLONDIKE RIB & SALMON (7-17-12)
Tonight we have a buffet supper at the hotel for a farewell dinner, so we
chose the most fun place in all the Yukon last night and headed across the
street with our new friends Gwyn & Sandy to the cool and cooky KLONDIKE RIB
& SALMON (www.klondikerib.com). As
the largest city in the Yukon Territory, Whitehorse has more dining options than
anywhere else, but most are pretty sad as you can guess. We arrived and we met
Emily at the door who said the wait was about 20 minutes, but in all honesty
probably 30. Our faces dropped and Sam ran up to her asking if she could do it
more quickly. There was no bar to get a drink and it was wet, chilly and clammy
out. She suggested we head to our hotel bar, but to check back in 15 minutes.
Well, 17 minutes later we were seated in a "tent" with walls and decor that
simply can't be described. Old books, photos and green and white checker
tablecloths are found here with Mason jars used for glasses (I hate those things
on the rims when drinking wine!).
Our server Holly was a hoot as we all introduced ourselves and she made a point of saying, "Alan.....this or that" whenever we had a comment or question.
Copper Moon Shiraz N/V from somewhere in Canada was the only red choice that was full bodied, and it was decent, especially with the BBQ house specials.
Gwyn & Sandy split the HUGE "Simply Sensational Stampede Spinach Salad" with fetam red onion, dried cranberries, golden raisins, cashews, pumpkin and sunflower seeds with raspberry vinaigrette. Sam discovered he likes spinach a bit now, but feta alot.
Will and I split two starters:
KLONDIKE CAKES made from 3 "full body" prawns with cheese, spicy aioli and a small arugula salad which were tasty and filling.
KIKACCIO-Klondike style ELK CARPACCIO which was thick and rich tenderloin with herbs, spices, capers, parmesan, red onion, earthy yet subtle truffle oil and the subtitle "GET WILD" and we did.
Our server Holly was a hoot as we all introduced ourselves and she made a point of saying, "Alan.....this or that" whenever we had a comment or question.
Copper Moon Shiraz N/V from somewhere in Canada was the only red choice that was full bodied, and it was decent, especially with the BBQ house specials.
Gwyn & Sandy split the HUGE "Simply Sensational Stampede Spinach Salad" with fetam red onion, dried cranberries, golden raisins, cashews, pumpkin and sunflower seeds with raspberry vinaigrette. Sam discovered he likes spinach a bit now, but feta alot.
Will and I split two starters:
KLONDIKE CAKES made from 3 "full body" prawns with cheese, spicy aioli and a small arugula salad which were tasty and filling.
KIKACCIO-Klondike style ELK CARPACCIO which was thick and rich tenderloin with herbs, spices, capers, parmesan, red onion, earthy yet subtle truffle oil and the subtitle "GET WILD" and we did.
Sam's entree was Smoked Alberta PRIME RIB with Klondike Fries. It came with
Chili butter, but he skipped that and gobbled up most of the most.
Sandy had the North American 8 ounce BISON RIBEYE STEAK with Wildberry Sage Reduction that was tender and tasty.
Gwyn, Will and I all overindulged with the HOUSE SPECIAL-RIBS & SALMON comprised of Two "divine" BBQ salmon skewers and 1/2 rack of pork ribs. The salmon was tasty and the rib meat fell off but was moist and tender. It was nearly impossible to finish the huge platter which comes with oven roasted veggies and a choice of fries, rice or super garlic mashed potatoes. Every dish comes with a monstrous piece of wonderful rosemary focaccia, which we wrapped up and ate today for breakfast!
The place was noisy and the music was even worse, but we had tons of fun and met the owner Dona who invited Gwyn and Sandy to come next February for the Yukon Quest, similar to the Iditerod, as volunteers and they immediately agreed!
I know they'll be eating here again soon!
Next stop-Vancouver Island.
Sandy had the North American 8 ounce BISON RIBEYE STEAK with Wildberry Sage Reduction that was tender and tasty.
Gwyn, Will and I all overindulged with the HOUSE SPECIAL-RIBS & SALMON comprised of Two "divine" BBQ salmon skewers and 1/2 rack of pork ribs. The salmon was tasty and the rib meat fell off but was moist and tender. It was nearly impossible to finish the huge platter which comes with oven roasted veggies and a choice of fries, rice or super garlic mashed potatoes. Every dish comes with a monstrous piece of wonderful rosemary focaccia, which we wrapped up and ate today for breakfast!
The place was noisy and the music was even worse, but we had tons of fun and met the owner Dona who invited Gwyn and Sandy to come next February for the Yukon Quest, similar to the Iditerod, as volunteers and they immediately agreed!
I know they'll be eating here again soon!
Next stop-Vancouver Island.
Tuesday, July 17, 2012
: Dawson City's KLONDIKE KATE's is the Yukon's yummiest cuisine(7-16-12)
Our final night in Dawson City we had already chosen KLONDIKE KATE's
and when we walked by the night before and saw the menu, we knew we
were in for a treat. When we did pass by Sunday night the place was
jammed and heaving and folks were pouring into the streets, thought
mostly to smoke.
That said, we arrived on Monday and the place was much quieter and we
were indeed glad. We had invited our tour escort, Hillary to join us
and we all indeed had a superb dining experience in this simply cozy
middle-of-nowhere spot with wooden tables, chairs and local art on the
walls.
We started with a bottle of HESTER CREEK PINOT GRIS 2010 from British
Columbia as we are trying to imbibe Canadian wines while here. It was
a great choice with lots of crisp tones and some nice fruit essences
of pineapple as well.
Will wanted to try JOE's JUNK which was home fried tortilla chips
(red, blue and yellow corn) slightly spice dusted served warm with
Joe's Junk Salsa. The salsa was medium heat and some of the best ever;
I asked who Joe was and nobody seemed to know!
Samuel had the house salad minus the lettuce which came with shoots,
carrots, tasty fresh radishes, cucumber and tomato with ranch garlic
dressing.
Our server Mysa was very helpful, but needed to ask the boss about the
red wines and we ultimately chose the GANTON & LARSON PROJECT Winery
Red Willow Shiraz 2008 from BC as well and it was a perfect choice
with our heavy duty main courses as well as the huge list of BBQ
dishes on the menu.
Samuel had a yummy KATE's BURGER with fries, cole slaw and pickle and
Hillary chose the VEGGIE BURGER made from local wild mushrooms, oats,
garden herbs and parmesan which she said was the best one she ever
had (and she is a vegetarian)!
Will and I opted for the GAME SAUSAGES: STACEY's ELK BLUEBERRY & BISON
CRANBERRY SAUSAGES, slow cooked in Yukon Gold Beer and finished in the
char broiler with fried onions, nasturtium kale aioli and housemade
"Lead Dog" beer mustard. Tghis dish tasted even better that it sounds
and we savored every single bite. What is even better is all the main
dishes come with TWO BBQ sides. Will chose the excellent Garlic
Ciabatta Bread and the top quality FatKid's Roasted Veggies made up of
carrots, broccoli, onions peppers and more, all indeed from a local
farm. It was so nice to have all these local ingredients as so many
paces seem to import all the food ingredients up north. My sides
included the same tasty veggies and Guiness Beer Battered Onion Rings
served with Alder Smoked Ketchup, which had to be some of the
crispiest and tastiest onion rings I have ever had; not a drop of
grease in sight!.
Klondike Kate's motto is "BBQ down south, north of 60" as we were
south of the Arctic Circle, but still north of 60degrees latitude. I
must also add that not only was this some of the best food we have had
so far, but in general, the service and friendliness of the staff up
north is super. Mysa was such a sweetheart and we asked about her
background and how her family came to western Canada generations ago.
Before we took off, Will could not resist the housemade MAPLE PECAN
CHEESECAKE which not as heavy as it sounds as the base was crust and
maple pecan with only a thin topping of cheesecake. We all tasted and
did agree, it was a fine finish to a spectacular meal.
Even the bill came with Mysha carrying the European-style credit card
machine to the table. I forgot we were in Canada, and said this was
the first time I had seen this now age-old gadget in the USA. So now
that we know Canada has them, the USA is still far behind in this
ingenious innovation for restaurants.
and when we walked by the night before and saw the menu, we knew we
were in for a treat. When we did pass by Sunday night the place was
jammed and heaving and folks were pouring into the streets, thought
mostly to smoke.
That said, we arrived on Monday and the place was much quieter and we
were indeed glad. We had invited our tour escort, Hillary to join us
and we all indeed had a superb dining experience in this simply cozy
middle-of-nowhere spot with wooden tables, chairs and local art on the
walls.
We started with a bottle of HESTER CREEK PINOT GRIS 2010 from British
Columbia as we are trying to imbibe Canadian wines while here. It was
a great choice with lots of crisp tones and some nice fruit essences
of pineapple as well.
Will wanted to try JOE's JUNK which was home fried tortilla chips
(red, blue and yellow corn) slightly spice dusted served warm with
Joe's Junk Salsa. The salsa was medium heat and some of the best ever;
I asked who Joe was and nobody seemed to know!
Samuel had the house salad minus the lettuce which came with shoots,
carrots, tasty fresh radishes, cucumber and tomato with ranch garlic
dressing.
Our server Mysa was very helpful, but needed to ask the boss about the
red wines and we ultimately chose the GANTON & LARSON PROJECT Winery
Red Willow Shiraz 2008 from BC as well and it was a perfect choice
with our heavy duty main courses as well as the huge list of BBQ
dishes on the menu.
Samuel had a yummy KATE's BURGER with fries, cole slaw and pickle and
Hillary chose the VEGGIE BURGER made from local wild mushrooms, oats,
garden herbs and parmesan which she said was the best one she ever
had (and she is a vegetarian)!
Will and I opted for the GAME SAUSAGES: STACEY's ELK BLUEBERRY & BISON
CRANBERRY SAUSAGES, slow cooked in Yukon Gold Beer and finished in the
char broiler with fried onions, nasturtium kale aioli and housemade
"Lead Dog" beer mustard. Tghis dish tasted even better that it sounds
and we savored every single bite. What is even better is all the main
dishes come with TWO BBQ sides. Will chose the excellent Garlic
Ciabatta Bread and the top quality FatKid's Roasted Veggies made up of
carrots, broccoli, onions peppers and more, all indeed from a local
farm. It was so nice to have all these local ingredients as so many
paces seem to import all the food ingredients up north. My sides
included the same tasty veggies and Guiness Beer Battered Onion Rings
served with Alder Smoked Ketchup, which had to be some of the
crispiest and tastiest onion rings I have ever had; not a drop of
grease in sight!.
Klondike Kate's motto is "BBQ down south, north of 60" as we were
south of the Arctic Circle, but still north of 60degrees latitude. I
must also add that not only was this some of the best food we have had
so far, but in general, the service and friendliness of the staff up
north is super. Mysa was such a sweetheart and we asked about her
background and how her family came to western Canada generations ago.
Before we took off, Will could not resist the housemade MAPLE PECAN
CHEESECAKE which not as heavy as it sounds as the base was crust and
maple pecan with only a thin topping of cheesecake. We all tasted and
did agree, it was a fine finish to a spectacular meal.
Even the bill came with Mysha carrying the European-style credit card
machine to the table. I forgot we were in Canada, and said this was
the first time I had seen this now age-old gadget in the USA. So now
that we know Canada has them, the USA is still far behind in this
ingenious innovation for restaurants.
Monday, July 16, 2012
Belinda's at the Westmark Inn in Dawson City does cope(7-16-12)
Our first stop across the Canadian border was in Dawson City in the Yukon
Territory famous for its 19th century gold rush and now a quaint tourist
attraction for the most part. Dining options here number more than a dozen, but
we were quite tired and chose BELINDA's in our hotel, The Westmark Inn.
It was decent, and there were some good and bad points.
I asked our server, Kevin, a student from Toronto, if the Elk Stew was good
and he said they would not let him taste it: not a good sign. We saw our friends
Gwyn and Sandy and they raved about the ARTICHOKE & TOMATO SALAD and it was
great; big enough for Will and me to split and it came with a "pesto" dressing
yellow and red tomatoes, piles of artichoke hearts and a sprinkle of chopped
pistachio nuts with a slice of crunchy pancetta.
Sam gobbled up the Greek Salad, but asked to cut the onions and feta making
it basically tomato, olives and cucumber. His Shirley Temple was indeed a
presentation, but I was quite shocked at the $5.25(Canadian) price tag!
Our bottle of PELLER ESTATES Proprietor's Reserve N/V Chardonnay was much better priced and super dry with nice crispness for an Ontario wine.
Our bottle of PELLER ESTATES Proprietor's Reserve N/V Chardonnay was much better priced and super dry with nice crispness for an Ontario wine.
Sam's main course was the VEAL SCALLOPINE with Marsala Cream Sauce which he
liked, to our surprise. It came with several choices and he went for rice and
veggies, but ate mostly the meat which had two slices, one a bit tough
sadly.
Will's Baked ARCTIC Char came from the Yukon and nearby Arctic Ocean and
was served with herbs and a butter gremolata. My dish was the hit. The special
of the day was the same YUKON ARCTIC CHAR with Tomato Risotto which was very
well done and super-lemony, but quite a delightfully good surprise.
Will tried the TIRAMISU for dessert which Samuel discovered he now loves
and it was pretty good save for the hard a rock biscotti-like lady finger poked
into it.
All in all, not gourmet, but not bad either. We walked by our dinner spot
chosen for tomorrow afterwards and KLONDIKE KATE's look like it may be a miner's
find with meat eating delights in the Yukon.
Sunday, July 15, 2012
What's up Tok?: FAST EDDIE'S -a find in the AlaskanWilderness (7-14-12)
Our final night in Alaska was WAAAAAAAAAAAAAAY out of Fairbanks
halfway to the Canadian border in the east. The population of TOK
(sounds like Coke) is in the hundreds and the dining options are few.
The restaurants aren't even open most of the year as the temps drop to
40 below or more much of the winter. We had heard about FAST EDDIE's
from many other Sourdoughs (that's what they call the locals) and got
quite excited about this place a mile or so from our hotel (we were in
the center of town, and Fast Eddie's is on the outskirts!). There's
only a couple of roads here, but everything crosses the Alaska
Highway, so you can't miss it.
We invited two women we met on the cruise and have been with us on
this post-tour. While Fast Eddie's has a huge menu with many local
specialties and a pretty good salad bar, Samuel had his heart set on
the pizza. He split a 12 piece 15" medium size with Gwyn and while his
half was plain hers was Hawaiian with ham and pineapple.
The rest of us headed to the salad bar where you can fill a huge plate
with tons of yummies for $8.50.
We saw that they had Apothic Red on the menu which we loved several
nights earlier, but the server came back to say they were out. We
chose the CLINE Cashmere 2010 instead as I know the winery and it's
pretty decent. This Mourvedre, Grenache, Syrah blend was smooth and
silky.
Then came the burgers:
Will went with the BACON SWISS Gourmet (the Gourmets come on a hoagie
bun instead) and Sandy went for the CALIFORNIA with avocado, Swiss &
Sprouts. My PEPPER JACK came on a sesame bun and was perfectly cooked
and more than a meal with the accompanying Seasoned CURLY FRIES.
We were all stuffed and while I am pretty confident I will never head
back to Tok again, we knew we had the best meal in town. If you go, be
sure to wear GOOD mosquito repellent as this town is one of the worst
I have been to in Alaska, and they don't seem to have a way to keep
them out of the dining room either!
halfway to the Canadian border in the east. The population of TOK
(sounds like Coke) is in the hundreds and the dining options are few.
The restaurants aren't even open most of the year as the temps drop to
40 below or more much of the winter. We had heard about FAST EDDIE's
from many other Sourdoughs (that's what they call the locals) and got
quite excited about this place a mile or so from our hotel (we were in
the center of town, and Fast Eddie's is on the outskirts!). There's
only a couple of roads here, but everything crosses the Alaska
Highway, so you can't miss it.
We invited two women we met on the cruise and have been with us on
this post-tour. While Fast Eddie's has a huge menu with many local
specialties and a pretty good salad bar, Samuel had his heart set on
the pizza. He split a 12 piece 15" medium size with Gwyn and while his
half was plain hers was Hawaiian with ham and pineapple.
The rest of us headed to the salad bar where you can fill a huge plate
with tons of yummies for $8.50.
We saw that they had Apothic Red on the menu which we loved several
nights earlier, but the server came back to say they were out. We
chose the CLINE Cashmere 2010 instead as I know the winery and it's
pretty decent. This Mourvedre, Grenache, Syrah blend was smooth and
silky.
Then came the burgers:
Will went with the BACON SWISS Gourmet (the Gourmets come on a hoagie
bun instead) and Sandy went for the CALIFORNIA with avocado, Swiss &
Sprouts. My PEPPER JACK came on a sesame bun and was perfectly cooked
and more than a meal with the accompanying Seasoned CURLY FRIES.
We were all stuffed and while I am pretty confident I will never head
back to Tok again, we knew we had the best meal in town. If you go, be
sure to wear GOOD mosquito repellent as this town is one of the worst
I have been to in Alaska, and they don't seem to have a way to keep
them out of the dining room either!
Friday, July 13, 2012
Fairbanks foodies:Gambardella's is perfect for pasta (7-12-12)
You can well assume that Fairbanks, Alaska doesn't have many choices for
fine dining. We looked over many of them and felt that we hadn't had pasta
for
some time and chose GAMBARDELLA's right downtown (well, downtown is several
blocks long and everything is right there). It was a good choice.
We arrived to a homey feeling with ochre painted wallpaper, if a bit worn
down. Tables had plastic cloths and white paper placemats, but they do get
a big plus for the gold linen napkins.
Samuel chose the children's menu full order of Spaghetti with meatballs
which could have fed two! He was told he could have salad before and we asked
for
a leafless option and our super-smile server Dejan from Serbia delivered a
plate full of tomatoes, broccoli, provolone cheese and ranch dressing.
Will and I chose a bottle of Santa Cristina Campogrande from Orvieto which
went very well with our starter choices:
CEVICHE of Halibut, Scallop and Shrimp was a bit of a dud having been cut so small the pieces were hard to fork up!
CEVICHE of Halibut, Scallop and Shrimp was a bit of a dud having been cut so small the pieces were hard to fork up!
CRAB CAKES with Lemon Beurre Blanc were nice but surrounded by an odd
balsamic ring that was not warm like the dish and a bit too strong. While
rich it was a pretty good crab cake.
Our salads were nice but way overdressed with Italian dressing and had
lettuce as well as olives.
We moved to a bottle of DOMAINE SERENE Pinot Noir Yamhill Cuvee 2008 from
Oregon which was superb for the price and was excellent with both our
huge seafood filled pasta plates:
ALASKAN SEAFOOD SAUTE with Halibut, Sockeye, Shrimp & Scallop over
Fettucini with a Marsala Cream Sauce. Also rich, it needed only some pepper
and
was impossible to finish, Will hit the jackpot with the CAJUN SEAFOOD PASTA
made from the same ingredients but adding SPICY SAUSAGE and a spicy
vodka chipotle cream sauce. Again, rich, but decadent and way too
filling.
We could not even think of dessert as we rolled home at 11pm in the still
super bright sunlit skies near the Arctic Circle.
Alaska's Denali dining:Princess' KING SALMON swings from savory to so-so (7-11-12)
Heading north from Anchorage our next stop was Denali National Park
the home Mt. McKinley, much wildlife and loads of fun, but not
necessarily good food.
Our first night at the Nenana Grill at the McKinley Chalet where we
stayed was uneventful and not really mentionable. The salmon Will had
was good, my Alaskan King Crab Legs were decent and the wine was great-
Apothic Red 2010 that we had for "dessert" when we returned from a dog
sledding excursion after dinner (the sun sets at midnight and rises at
4am, so it's never dark).
The next night we went next door to the Denali Princess Wilderness
Lodge's KING SALMON, definitely the top place in Glitter Gulch (the
not too affectionate name the locals call the hotel/restaurant/
shopping strip outside the National Park). King Salmon gets big points
for its ambiance and views of the mountains, but looses points with no
bread plates for the tasty hot Asiago bread. The wines here are
inferior by far to the Nenana next door and we decided to have some
drinks first - a very smart move.
The Alaskan SMOKED SALMON BLOODY MARY is a divine creation from Alaska
Distillery Smoked Salmon-infused Vodka (think Sunday brunch with a
bagel, lox and cream cheese without the cheese or carbs!), olives and
pickled string beans. Will also liked his McKinley Margarita with
Sauza Gold Tequila, Peach Schnapps, lime and of course, salt.
Samuel ordered the Denali Princess Lodge (must they use this in every
name) Brick Chicken which had a crispy crust that Samuel eventually
loved and a mountain berry compote which was a bizarre choice (and not
used), along with string beans and superb fingerling purple and white
Yukon potatoes.
Will and I split both apps and mains:
Coconut Crusted HALIBUT with Apricot Chutney was tasty as the chutney
was more like a marmalade and not sweet so as to add to the coconut's
sweetness.
The entrees were enjoyed with a bottle of STEELE CHARDONNAY, the top
choice on the menu (and it had 8 whites or maybe 10!). The Asiago
Crusted Alaskan HALIBUT came with a light panko-Asiago-herb crust and
was pan seared perfectly. Sadly the parmesan risotto was ice cold,
although the fried capers were fun. String beans came with every
entree but were called fresh vegetables on the menu; I guess they
change them often.
The most expensive fish on the menu was the restaurant's namesake the
Sea Salt Accented KING SALMON pan seared with gray sea salt atop a
cremini mushroom English pea risotto, which was not cold in a superb
beurre rouge sauce. The fish and dishes were good, but not a touch on
the Crow's Nest in Anchorage...so we shall yet see what remains in
Fairbanks and the Alaskan north!
the home Mt. McKinley, much wildlife and loads of fun, but not
necessarily good food.
Our first night at the Nenana Grill at the McKinley Chalet where we
stayed was uneventful and not really mentionable. The salmon Will had
was good, my Alaskan King Crab Legs were decent and the wine was great-
Apothic Red 2010 that we had for "dessert" when we returned from a dog
sledding excursion after dinner (the sun sets at midnight and rises at
4am, so it's never dark).
The next night we went next door to the Denali Princess Wilderness
Lodge's KING SALMON, definitely the top place in Glitter Gulch (the
not too affectionate name the locals call the hotel/restaurant/
shopping strip outside the National Park). King Salmon gets big points
for its ambiance and views of the mountains, but looses points with no
bread plates for the tasty hot Asiago bread. The wines here are
inferior by far to the Nenana next door and we decided to have some
drinks first - a very smart move.
The Alaskan SMOKED SALMON BLOODY MARY is a divine creation from Alaska
Distillery Smoked Salmon-infused Vodka (think Sunday brunch with a
bagel, lox and cream cheese without the cheese or carbs!), olives and
pickled string beans. Will also liked his McKinley Margarita with
Sauza Gold Tequila, Peach Schnapps, lime and of course, salt.
Samuel ordered the Denali Princess Lodge (must they use this in every
name) Brick Chicken which had a crispy crust that Samuel eventually
loved and a mountain berry compote which was a bizarre choice (and not
used), along with string beans and superb fingerling purple and white
Yukon potatoes.
Will and I split both apps and mains:
Coconut Crusted HALIBUT with Apricot Chutney was tasty as the chutney
was more like a marmalade and not sweet so as to add to the coconut's
sweetness.
The entrees were enjoyed with a bottle of STEELE CHARDONNAY, the top
choice on the menu (and it had 8 whites or maybe 10!). The Asiago
Crusted Alaskan HALIBUT came with a light panko-Asiago-herb crust and
was pan seared perfectly. Sadly the parmesan risotto was ice cold,
although the fried capers were fun. String beans came with every
entree but were called fresh vegetables on the menu; I guess they
change them often.
The most expensive fish on the menu was the restaurant's namesake the
Sea Salt Accented KING SALMON pan seared with gray sea salt atop a
cremini mushroom English pea risotto, which was not cold in a superb
beurre rouge sauce. The fish and dishes were good, but not a touch on
the Crow's Nest in Anchorage...so we shall yet see what remains in
Fairbanks and the Alaskan north!
Tuesday, July 10, 2012
Alaskan cuisine conquers at the Crow's Nest in Anchorage(7-9-12)
Our final night in Anchorage was at one of the city's top rated places (you
will recall a couple of places are closed on Sundays and Mondays) and it was a
wonderful experience. The Crow's Nest is located on the 20th floor of the
Captain Cook Hotel (where I stayed with my parent's on our first visit here 20
years ago) and has spectacular views on through the huge picture windows. Our
table was right against the window on the east side facing downtown Anchorage
below and the magnificent snow-capped Chugatch Mountains in the distance. We sat
down at 645pm and our dinner lasted close to three hours and was indeed a total
experience with great thanks to our server Eric and his team. Add to this the
crisp linens, fine china and crystal (Spiegelau) and you do have fine dining
indeed.
As soon as we sat an amuse CARROT GINGER SOUP appeared with coriander hints
and fresh scallions atop. Warm French bread and Olive bread appeared which was
the best we have had on the whole trip.
Our only concern was that the large pricey portions would be too big for
Sam. I had checked prior to making a reservation and knew this large hotel
offered a children's menu, but it seemed a new chef had abandoned that option.
Eric said that he could request anything from the chef, but that the new chef
was not too amenable...OH BOY! Eric reappeared after a while and said that our
requests would be granted, so Sam had the Tomato and Cucumber Salad (he left the
delicious leafy greens) with Balsamic reduction and a tasty vinaigrette
(champagne? red wine and shallot? who knows?). The salad was gone in seconds and
Will and I gobbled up our fabulous appetizers. Will had the TUNA TOWER of
edamame and cucumber marinated ahi with avocado, lime and toasted nori, which
while delicious still doesn't come close to my new recipe for tuna tartare at
home! My SEARED DIVER SCALLOPS were superb and local as well with a Vegetable
Ratatouille (onion, eggplant, squash, red pepper) in and almost deconstructed
format shaped in a small square with butter braised leeks in a toasted shallot
and vermouth sauce.
We chose a bottle of McCrea Rousanne, but it was sold out, so the sommelier
let us taste the McCrea "Sirocco Blanc" 2008 "Boushey Vineyard from Washington's
Yakima Valley (40% Grenache/30%Marsanne/20% Rousanne/10%Picpoul) which was a
superb creamy blend with a slight acidity from the Picpoul that we were more
than happy with. Samuel enjoyed a homemade orange cream soda!
Will and I chose to split the BEET TERRINE made from roasted Alaska Purple
and Golden Beets alternating for presentation with Goat Cheese, Truffle Mousse
and Toasted Hazelnuts & Petite Greens. While a nice idea, the dish needed
fresh pepper as it was bland, and we did get some after we finished most of it;
one slight down point of the meal.
We switched to a blow your mind full of flavor and body ROCO 2005 Pinot
Noir from Oregon's Willamette Valley and Sam switched to an amazing homemade
Black Cherry Soda.
Our main courses came and Samuel ate a huge portion of his Prime RIBEYE
with Pimenton Espresso Crust, Roasted Fingerlings and Bordelaise Sauce, but
would not touch the Broccolini. Will adored his ALASKAN HALIBUT braised with
wild mushrooms, fennel and corn succotash and a sweet pea beurre blanc. It was
divine and we have to say that both our fish dishes were some of the best local
fish ever with superb local ingredients. My COPPER RIVER SALMON from way
southeast of town with house cured Pancetta, Chardonnay & Caramel Poached
Apples, Purple & White Pearl Onions, Brussels Leaves, Fingerling Potatoes
and Orange Gastrique. Salmon like this, so fresh and so flavorful, just can't be
had at home!
Samuel ordered the Mango Sorbet and loved it but we began to notice that
the dining room was freezing cold. Who needs a/c when it's 55 degrees out?
Will chose the BLUEBERRIES MEADOWS which was creamy cheesecake with
blueberry reduction, Madeleine cakes, AMAZING Blueberry Ice Cream and a
Blueberry Tartlet that was the real dud of the meal as the tart was dry despite
the biggest fresh berries inside it.
Altogether, it was an amazing experience that we would love to have again
in Anchorage should we return.
Monday, July 09, 2012
SNow City Cafe is open much of the day and Anchorage away (7-9-12)
Today's lunch was at one of Anchorage's most well known breakfast and lunch
spots. The do take some reservations, and don't walk in, the line is an hour
long or more at noon.
SNOW CITY CAFE at 1034 W 4th is just off the Cook Inlet, but the view is
all inside and the place is fun and funky and the food quite good.
Samuel had his first ever grilled panini with Mozzarella, Prosciutto,
Roasted Red Peppers and Pesto which he devoured and loved the Lime Soda as
well.
Will and I chose the famous SOCKEYE SALMON CAKES which comes with tasty
hash brown patty and choice of 2 eggs. I asked our server if poached or
scrambled were better
and Will chose fried. Choose something runny like fried or poached as the
yolk helps the cake with a sauciness it lacks. I shouldn't have had the
scrambled although the eggs were super.
Smoothies here are some of the best with IGLOO CANYON made from
raspberry,oj and vanilla Greek yogurt and my perfect POLYCHROME of mixed
berries, banana and cranberry.
It's a great spot for breakfast and lunch and people watching as well
--
At Anchorage's GINGER all goes good (7-8-12)
We arrived here an Anchorage for a couple of days and chose two top
spots, but not our first choices, as the really top spots are both
closed Sunday and Monday and those are our nights here!
Anyway, GINGER (www.gingeralaska.com) right in downtown at 425 W. 5th
Ave is a simple cozy Asian fusion spot that gave us reason to rejoice.
Samuel insisted on the POMMES FRITES with Wasabi Mayo (none for him)
which were divine and gobbled up the Fried PORK PURSES with veggies
and Ponzu Dipping Sauce. He did not care for the tasty simple
Vegetable SPRING ROLLS with vermicelli noodles and a yummy cilantro
mint sauce, but he did discover that he now likes shrimp as he asked
for more from our superb GINGER JAMBALAYA with shrimp, scallops,
clams, fish, sweet linguica sausage, red peppers, onions, mushrooms
and rice of course. It had a nice bite and was really a HUGE portion
we could all share.
A CRAGGY RANGE Te Muna Road Vineyard New Zealand Sauvignon Blanc was
the ticket for the saucy and spicy foods and we moved to a superb OWEN
ROE Grenache Blend "SINISTER HAND" from Columbia Valley Oregon 2010
that was melt in your mouth perfect (71%Grenache, 24%Syrah &
5%Mourvedre) with the divine Sesame Crusted AHI TUNA Grilled rare and
served over a monster mound of coconut rice with sauteed spinach in a
tamarind sweet chili beurre blanc.
The lighting is low, perhaps because the sun shines outside til
midnight! The tables are nicely lacquered and the place is cozy, but
nothing special.
Tasty seasoned sesame crisps come instead of bread, and Sam chose a
vodka-less virgin version of the Blue Rickey with Sprite, Lime & Dried
Blueberries.
Will could not resist the Passion Fruit CHEESECAKE with Macadamia
Graham Crust, Raspberry Coulis and Passion Fruit Anglaise, but I kept
to just one bite.
It was all superb.
spots, but not our first choices, as the really top spots are both
closed Sunday and Monday and those are our nights here!
Anyway, GINGER (www.gingeralaska.com) right in downtown at 425 W. 5th
Ave is a simple cozy Asian fusion spot that gave us reason to rejoice.
Samuel insisted on the POMMES FRITES with Wasabi Mayo (none for him)
which were divine and gobbled up the Fried PORK PURSES with veggies
and Ponzu Dipping Sauce. He did not care for the tasty simple
Vegetable SPRING ROLLS with vermicelli noodles and a yummy cilantro
mint sauce, but he did discover that he now likes shrimp as he asked
for more from our superb GINGER JAMBALAYA with shrimp, scallops,
clams, fish, sweet linguica sausage, red peppers, onions, mushrooms
and rice of course. It had a nice bite and was really a HUGE portion
we could all share.
A CRAGGY RANGE Te Muna Road Vineyard New Zealand Sauvignon Blanc was
the ticket for the saucy and spicy foods and we moved to a superb OWEN
ROE Grenache Blend "SINISTER HAND" from Columbia Valley Oregon 2010
that was melt in your mouth perfect (71%Grenache, 24%Syrah &
5%Mourvedre) with the divine Sesame Crusted AHI TUNA Grilled rare and
served over a monster mound of coconut rice with sauteed spinach in a
tamarind sweet chili beurre blanc.
The lighting is low, perhaps because the sun shines outside til
midnight! The tables are nicely lacquered and the place is cozy, but
nothing special.
Tasty seasoned sesame crisps come instead of bread, and Sam chose a
vodka-less virgin version of the Blue Rickey with Sprite, Lime & Dried
Blueberries.
Will could not resist the Passion Fruit CHEESECAKE with Macadamia
Graham Crust, Raspberry Coulis and Passion Fruit Anglaise, but I kept
to just one bite.
It was all superb.
Tuesday, June 26, 2012
Albany's REEL SEAFOOD is as real as airport Colonie town can be!(6-25-12)
Last night while waiting for a flight, we decided to run around the
corner from Albany airport and discovered REEL SEAFOOD on Wolf Rd in
Colonie (www.reelseafoodco.com). It's basic, but decent and we enjoyed
a bottle of Kim Crawford Chardonnay (unoaked) with our basic but tasty
seafood while Sam ate a way overdone hamburger with fries.
The bread here is a hit for sure and we did indulge. Will had the
SWORDFISH with SHRIMP and my BROILED SEAFOOD PLATTER had four huge
scallops, a 1/2 dozen shrimp scampi, 2 clams casino, a chuck of cod
with a bread crumb coating and one huge Alaska King Crab. the dipping
butter was redundant as everything here is already loaded with butter,
even the yummy String Beans Almondine. The cole slaw is included and
we had that as a starter as each bowl is huge! My only real complaint
was that one of the clams had a piece of bacon that was quite hard and
what one might call wood-chip like.
The service is friendly and it sure beats the garbage you get in the
airport, so why not waste 90 minutes here instead!
corner from Albany airport and discovered REEL SEAFOOD on Wolf Rd in
Colonie (www.reelseafoodco.com). It's basic, but decent and we enjoyed
a bottle of Kim Crawford Chardonnay (unoaked) with our basic but tasty
seafood while Sam ate a way overdone hamburger with fries.
The bread here is a hit for sure and we did indulge. Will had the
SWORDFISH with SHRIMP and my BROILED SEAFOOD PLATTER had four huge
scallops, a 1/2 dozen shrimp scampi, 2 clams casino, a chuck of cod
with a bread crumb coating and one huge Alaska King Crab. the dipping
butter was redundant as everything here is already loaded with butter,
even the yummy String Beans Almondine. The cole slaw is included and
we had that as a starter as each bowl is huge! My only real complaint
was that one of the clams had a piece of bacon that was quite hard and
what one might call wood-chip like.
The service is friendly and it sure beats the garbage you get in the
airport, so why not waste 90 minutes here instead!
Monday, June 25, 2012
lunching in Lake Placid & the fabulous FRIENDS Lake Inn, Chestertown, NY (6-23-12)
On our way out of Lake Placid we stopped for lunch at the BIG MOUNTAIN
DELI & CREPERIE (www.simplygourmetlakeplacid.com) on Main Street where
Samuel decided he adores crepes; his was stuffed with pesto chicken,
melted provolone and roasted red peppers. Will and I had the Turkey,
Tomato, Spinach, Feta and Tapenade which was also divine.
It was almost impossible to choose with a huge wall of dozens of
savory crepes and the "46 best sandwiches in the high peaks." I guess
we WILL have to go back.
We headed south to Chestertown, just west of Lake George and the
FRIENDS LAKE INN where we dined and stayed. Our superb dining
experience proves that there is great food and amazing wine in the
middle of nowhere. The amuses arrived in the form of a Seared Scallop
with Cajun Edamame Puree and seaweed salad, but they seemed to know
that Samuel would not even touch this and hence brought him a fried
mozzarella stick with mini pizza bite atop fresh tomato sauce. He was
delighted.
We ordered a spectacular bottle of 2002 Maison CHAMPY GEVREY -
CHAMBERTIN that has some spice in the mouth at first and then mellowed
and smoothed to perfection.
Salads were the starters and these were some of the best with Samuel
and I basking in the sublime HEIRLOOM TOMATOES with Mozzarella & Fresh
Basil in a duet of Balsamic reductions. Will opted for the RADICCHIO
with Grapefruit Segemtns, Shaved Pecorino and what must have been a
ton of Crispy Prosciutto.
A sorbet of Apple Mango, Lemon, Tea came next and it was a nice break.
Samuel went with the All Natural STATLER Chicken BREAST and Sweet
Italian Style Chicken Sausage au jus with rice noodles, summer squash
and roasted red peppers that was cooked perfectly and came out like a
stew.
Will and I split two entrees each of which could have fed two people.
The amazing Maple Leaf Farms (Quebec) Lychee Pineapple Barbeque
Lacquered Half Duckling was ay more than half a duck with a ton of
super mango infused black rice and fresh heirloom style steamed
carrots.
Then we went on to the Cast Iron Seared ELK CHOP with Juniper Cherry
De mi-Glace, Porcini Celeriac Mash and Roasted Baby Beets. The meat
was ever so slightly chewy, but the dish was superb overall with every
ingredient.
Will enjoyed a Passion Fruit Semifreddo with Raspberry Coulis and I
spooned up some White Peach and really fab Lychee Sorbets with fresh
berries as I ran out the door to a concert at the Seagle Music Colony
in nearby Schroon Lake.
Breakfast the next day was equally impressive with amazing Maple
Sausages and Crispy Maple Bacon amongst other things!
DELI & CREPERIE (www.simplygourmetlakeplacid.com) on Main Street where
Samuel decided he adores crepes; his was stuffed with pesto chicken,
melted provolone and roasted red peppers. Will and I had the Turkey,
Tomato, Spinach, Feta and Tapenade which was also divine.
It was almost impossible to choose with a huge wall of dozens of
savory crepes and the "46 best sandwiches in the high peaks." I guess
we WILL have to go back.
We headed south to Chestertown, just west of Lake George and the
FRIENDS LAKE INN where we dined and stayed. Our superb dining
experience proves that there is great food and amazing wine in the
middle of nowhere. The amuses arrived in the form of a Seared Scallop
with Cajun Edamame Puree and seaweed salad, but they seemed to know
that Samuel would not even touch this and hence brought him a fried
mozzarella stick with mini pizza bite atop fresh tomato sauce. He was
delighted.
We ordered a spectacular bottle of 2002 Maison CHAMPY GEVREY -
CHAMBERTIN that has some spice in the mouth at first and then mellowed
and smoothed to perfection.
Salads were the starters and these were some of the best with Samuel
and I basking in the sublime HEIRLOOM TOMATOES with Mozzarella & Fresh
Basil in a duet of Balsamic reductions. Will opted for the RADICCHIO
with Grapefruit Segemtns, Shaved Pecorino and what must have been a
ton of Crispy Prosciutto.
A sorbet of Apple Mango, Lemon, Tea came next and it was a nice break.
Samuel went with the All Natural STATLER Chicken BREAST and Sweet
Italian Style Chicken Sausage au jus with rice noodles, summer squash
and roasted red peppers that was cooked perfectly and came out like a
stew.
Will and I split two entrees each of which could have fed two people.
The amazing Maple Leaf Farms (Quebec) Lychee Pineapple Barbeque
Lacquered Half Duckling was ay more than half a duck with a ton of
super mango infused black rice and fresh heirloom style steamed
carrots.
Then we went on to the Cast Iron Seared ELK CHOP with Juniper Cherry
De mi-Glace, Porcini Celeriac Mash and Roasted Baby Beets. The meat
was ever so slightly chewy, but the dish was superb overall with every
ingredient.
Will enjoyed a Passion Fruit Semifreddo with Raspberry Coulis and I
spooned up some White Peach and really fab Lychee Sorbets with fresh
berries as I ran out the door to a concert at the Seagle Music Colony
in nearby Schroon Lake.
Breakfast the next day was equally impressive with amazing Maple
Sausages and Crispy Maple Bacon amongst other things!
Sunday, June 24, 2012
Whiteface Lodge's KANU can do and more especially with wine in Lake Placid, NY (6-22-12)
After an awful delay getting out of Dulles of a DAY, we made it north for
our weekend in the Adirondacks and headed straight to our overnight spot at the
rustic, yet luxurious Whiteface Lodge. Dinner at their elegant dining space
called KANU is a wonderful experience and was helped along with our sweet server
Tiffany and the brilliant wine expertise of sommelier Scott.
The dining room is over two stories tall and loaded with taxidermy and animal heads as well as a chandelier of antlers. This is not for your PETA vegetarian! The chairs are comfy wooden Adirondack style and due to such a large space, nobody could ever feel crowded.
Scott gave us many ideas about NY State wines and we are now so excited about our upcoming August trip to the Finger Lakes.
We started with a bottle of Herman-Wiemar Reserve Chardonnay 2003 from Seneca Lake and the first bottle was corked, but the second was sublime and had aged perfectly. Scott told us where to visit in August and I bled him for every bit of info I could!
I started with a superb SMOKED CANADAIN DUCK & Fingerling Potato Salad with Sun Dried Tomatoes, Shallots, Dill, Olive Oil & Sherry Vinaigrette that was as tasty as a salad can be. Will went for the TUNA TARTARE with Cucumber, Ginger, Coriander, Sesame, Lime, Chives and Potato Gaufrettes, which he passed off to Samuel (remember our diets!). The tartare was tasty, but he said it's not nearly as good as mine that I have taken to making every two weeks while we are dieting!
Samuel ordered the "Chicken Fingers & Fries" which were three juicy breaded breast pieces that would have feed THREE children.
We moved on to an amazing CABERNET FRANC/Lemberger Blend from ARNOLD ROAD 2007 "Martini-Reinhardt" from Seneca Lake as well that would shame many other reds from more popular wine regions!
Will enjoyed this with his perfectly rare Pesto Herb Crusted YELLOWFIN TUNA, Green Beans, Fingerling Potatoes, Cherry Tomatoes, Olives & Quail Egg. My MISTY KNOLL STATLER CHICKEN BREAST with Grilled Vegetables, Orzo Salad and Roasted Shallot Sherry Emulsion was just slightly overcooked and hence a bit dry, but a truly tasty farm raised chicken that deserves note(read next night's review about same).
The dining room is over two stories tall and loaded with taxidermy and animal heads as well as a chandelier of antlers. This is not for your PETA vegetarian! The chairs are comfy wooden Adirondack style and due to such a large space, nobody could ever feel crowded.
Scott gave us many ideas about NY State wines and we are now so excited about our upcoming August trip to the Finger Lakes.
We started with a bottle of Herman-Wiemar Reserve Chardonnay 2003 from Seneca Lake and the first bottle was corked, but the second was sublime and had aged perfectly. Scott told us where to visit in August and I bled him for every bit of info I could!
I started with a superb SMOKED CANADAIN DUCK & Fingerling Potato Salad with Sun Dried Tomatoes, Shallots, Dill, Olive Oil & Sherry Vinaigrette that was as tasty as a salad can be. Will went for the TUNA TARTARE with Cucumber, Ginger, Coriander, Sesame, Lime, Chives and Potato Gaufrettes, which he passed off to Samuel (remember our diets!). The tartare was tasty, but he said it's not nearly as good as mine that I have taken to making every two weeks while we are dieting!
Samuel ordered the "Chicken Fingers & Fries" which were three juicy breaded breast pieces that would have feed THREE children.
We moved on to an amazing CABERNET FRANC/Lemberger Blend from ARNOLD ROAD 2007 "Martini-Reinhardt" from Seneca Lake as well that would shame many other reds from more popular wine regions!
Will enjoyed this with his perfectly rare Pesto Herb Crusted YELLOWFIN TUNA, Green Beans, Fingerling Potatoes, Cherry Tomatoes, Olives & Quail Egg. My MISTY KNOLL STATLER CHICKEN BREAST with Grilled Vegetables, Orzo Salad and Roasted Shallot Sherry Emulsion was just slightly overcooked and hence a bit dry, but a truly tasty farm raised chicken that deserves note(read next night's review about same).
Samuel was full after a second order of those amazing skin-on fries, but
Will tested his diet with the Adirondack ICE CREAM SANDWICH made from Brownie
Cookie, Barkeater Toffee Ice Cream and Caramel Sauce. It was yummy, but came in
three gigantic cookie slices that again could have fed three or more.
I headed for the cheese which was divine. Samuel gobbled up most of the BEENSTER POLDER 26 month aged Gouda from the Netherlands and I savored the local KUNIK from Nettle meadow Farm in Warrensburg, which we visited today and petted and named the goats and bought even more cheese from to take home! Old Chatham Farm Ewe's Blue is always nice, but a mild blue, and a local Adirondack Cheese Aged Cheddar from Barnveld, NY was creamy and crunchy and heaven. There were tasty berries and I polished it off with a glass of divine VIGNOLES, Berry Select "Martini-Reinhardt Selection" 2006 also from Arnold Road (we are going there!).
Thank's Scott for the wine and a wonderful evening.
I headed for the cheese which was divine. Samuel gobbled up most of the BEENSTER POLDER 26 month aged Gouda from the Netherlands and I savored the local KUNIK from Nettle meadow Farm in Warrensburg, which we visited today and petted and named the goats and bought even more cheese from to take home! Old Chatham Farm Ewe's Blue is always nice, but a mild blue, and a local Adirondack Cheese Aged Cheddar from Barnveld, NY was creamy and crunchy and heaven. There were tasty berries and I polished it off with a glass of divine VIGNOLES, Berry Select "Martini-Reinhardt Selection" 2006 also from Arnold Road (we are going there!).
Thank's Scott for the wine and a wonderful evening.
Sunday, June 17, 2012
EAT BAR for a nosh or more in Arlington (Happy Father's Day! 6-17-12)
Well folks,
We've started to emerge from diet hibernation. We have lost a combined total of nearly 35 pounds and are still going, if slowly, so a treat is in order for Father's Day.
We were in Arlington after Samuel's ballet recital and chose EAT BAR (http://www.eat-bar.com)which we knew had yummy burgers for him and lots of choices for us from the large small plates menu.
Samuel headed right for the HAMBURGER with FRENCH FRIES and a Shirley Temple. Eat Bar's small plate burger at $9.00 is a steal. It's superb meat and seasoned so well, none of us (yes we took a bite) wanted ketchup!
The fries were hot and tasty.
Will & I started by splitting a STEAK TARTARE made with Pastrami Spices, & Egg and served with crispy thin slices of toasted pumpernickel. I've head this before, and still love it.
A glass of BONARDA MALBEC Alma Negra 2009 for will from Mendoza, Argentina was spicy and full bodied, while my RED BLEND from Thurston Wolfe of Washington's Columbia Valley 2009 was smoother yet intense due to a blend of 36%Primitivo,36% Lemberger and 28% Petite Sirah.
Next we ordered (to split) the SPICED LAMB BURGER made of pork and lamb with a curry-whipped feta, tzatziki and pickled onions on the side. I shmeared my onion on the very spicy burger and while I really couldn't taste the feta (due to the spice), it was a divine assemblage cooked to a medium-rare perfection.
Our two sides we ordered were the excellent and simple GRILLED RAPNINI with balsamic & crispy garlic, but alas they were out of the Roasted Beets with Ricotta, Cumin and Citrus vinaigrette. Our delightful server apologized and said we could have any side on the house and recommended the WHITE BEANS with Parmesan and Bacons Bits--she was spot on, but we both felt the fat settle in as we wobbled out the door and hoped that eating early meant our metabolism would get its job done before bed.
Off to the MUSIC MAN at Arena Stage with Sam! A delightful Father's Day and super eats at EAT BAR!
We've started to emerge from diet hibernation. We have lost a combined total of nearly 35 pounds and are still going, if slowly, so a treat is in order for Father's Day.
We were in Arlington after Samuel's ballet recital and chose EAT BAR (http://www.eat-bar.com)which we knew had yummy burgers for him and lots of choices for us from the large small plates menu.
Samuel headed right for the HAMBURGER with FRENCH FRIES and a Shirley Temple. Eat Bar's small plate burger at $9.00 is a steal. It's superb meat and seasoned so well, none of us (yes we took a bite) wanted ketchup!
The fries were hot and tasty.
Will & I started by splitting a STEAK TARTARE made with Pastrami Spices, & Egg and served with crispy thin slices of toasted pumpernickel. I've head this before, and still love it.
A glass of BONARDA MALBEC Alma Negra 2009 for will from Mendoza, Argentina was spicy and full bodied, while my RED BLEND from Thurston Wolfe of Washington's Columbia Valley 2009 was smoother yet intense due to a blend of 36%Primitivo,36% Lemberger and 28% Petite Sirah.
Next we ordered (to split) the SPICED LAMB BURGER made of pork and lamb with a curry-whipped feta, tzatziki and pickled onions on the side. I shmeared my onion on the very spicy burger and while I really couldn't taste the feta (due to the spice), it was a divine assemblage cooked to a medium-rare perfection.
Our two sides we ordered were the excellent and simple GRILLED RAPNINI with balsamic & crispy garlic, but alas they were out of the Roasted Beets with Ricotta, Cumin and Citrus vinaigrette. Our delightful server apologized and said we could have any side on the house and recommended the WHITE BEANS with Parmesan and Bacons Bits--she was spot on, but we both felt the fat settle in as we wobbled out the door and hoped that eating early meant our metabolism would get its job done before bed.
Off to the MUSIC MAN at Arena Stage with Sam! A delightful Father's Day and super eats at EAT BAR!
Monday, June 04, 2012
James Beard Foundation finds DC with SUNDAY SUPPER at UNION MARKET (DC's newest foodie venue) starring 20+ of DC's star chefs! (6-3-12)
Last night was truly one of the greatest foodie events DC has seen in decades. It combined great food, wine, company, chefs, mixologists and more in what is sure to be one of
Washington's hottest new foodie venues when it opens on September 8.
Union Terminal Market opened over 80 years ago at 4th & Florida Streets, NE and in its heyday was probably a pretty amazing place with over 700 vendors, cold storage and a cafe!
A law banning outdoor sales of meat and eggs in 1962 killed the farmer's market and in 1967 a new indoor market was built. By the 1980's the area began to change with the advent
of modernization and supermarkets in the 'burbs. The historic UNION MARKET is being revitalized the EDENS, a development corporation (they did the Ferry Terminal in San Francisco)
and will reopen on September 8 at 6th Street & Neal Place, NE (near Gallaudet University) (www.unionmarketdc.com) with a mix of retail, restaurants, hotel, entertainment and more.
Last night the James Beard Foundation took over the space for a fundraiser in conjunction with the charity Food Corps and it was indeed an evening to remember. Over 250 people sitting at
two long tables attended and over $100,000.00 was raised. Entitled SUNDAY DINNER at UNION MARKET, we were greeted in the stark, but spanking new interior featuring bright open spaces with
a chandelier of recycled water bottles over the main entrance. Waiters abounded offering sparkling water and wines and we progressed to the first "station" right inside the front door which will
be the future home of uber-mixologist GINA CHERSEVANI (now serving at Eddy Bar at Hank's Oyster Bar) called "Soda Shop." She offered up the most spectacular Stormy Harbor-Rhum Clement,
Buffalo & Berger Ginger-Lime Soda Cocktail that I went back for seconds only to discover they were gone and Gina had switched to a fizzy starwberry rum cocktail! Next to her was Derek Brown
of the Columbia Room who had a cloyingly sweet Gin Punch a la Terrington made from Plymouth Gin, Green Chartreuse, Lemon, Cane Sugar & Mineral Water.
Around the open space were counters featuring various appetizers:
Spring tonic, Nettle Soup with Crispy Guanciale (pork cheeks fried to a crispy wafer) from Rob Weland of Cork Wine Bar
Tabasco BBQ'd Hama Hama (California) Oysters from Jamie Leeds of Hanks Oyster Bar -I had to go back for seconds!
Lardo Wrapped Fig with Lemon Honey from Nate Anda of Red Apron Butchery (see below)
Japanese Deviled Egg-Half a Soy Egg with Sea Urchin from Katsiya Fukushima of Daisuke the soon to open ramen restaurant Daikaya
White Gazpacho with Laughing Bird Shrimp & Cucumber Blossoms from Harper McClure of The Federalist was a refreshing summer treat.
Rappahannock River Oysters on the Half Shell were served up by Travis Croxton who will open Rapahannock Oyster Co in the market this fall as well.
Tables offered up glasses of various Virginia wines:
Boxwood Winery Topiary (Cabernet Franc & Merlot) & Rose
Veritas Winery Viognier
Thibaut-Janisson Blanc de Chardonnay sparkling
These wines were also on the table to be poured by us "Sunday Dinner style" when we sat down. Jugs of
Chocolate City Beer Copper Ale also were on the table and poured draft-style during our arrival.
The floor plan for the future market shows a cafe/wine bar as well as Lifestyle store from Amanda Clements, Righteous Cheese from Carolyn Stromberg,
Peregrin Espresso, Oh! Pickles, DC Empanadas, Trickling Springs Creamery (dairy products), Lyon Bakery (breads), TaKorean (Korean BBQ tacos),
Red Apron Butcher Shop, Dolcezza (from Georgetown) Artisanal Gelato and of course Rapahannock Oyster Co Oyster Bar and Gina's Soda Bar, as well as
40 local vendors and artisanal goods.
After an hour of milling around, finding friends and meeting up with many of the star chefs cooking that evening, we were seating at the two long tables and served a
four course dinner with each course consisting of three large plates passed around each section of the long tables "Sunday Dinner style."
FIRST COURSE
Nick Stefanelli(Bibiana Osteria) -Braised Pork Trotter with Early Summer Tomato Sauce and Poached Egg came in a deep fried rectangle in a rich sauce and I realized
that I must truly beware of portion control tonight if I am to survive, having dieted for over a month now!
Nora Pouillon (Restaurant Nora) served up a tasty New Morning Farm Arugula Salad with Shaved Artichokes and Lemon Vinaigrette that I begged for more of.
RJ Cooper (Rogue 24) had a divine Rose Veal (tartare) with Wheat Germ, Artichokes served between two pieces of Flatbread (that I eliminated most of!).
SECOND COURSE
Scott Drewno (The Source) had "Angry Crab" which was a Fried Soft shell Crab with Traditional (spicy) Szechuan "Angry" Sauce and it was indeed spicy but superb
Robert Wiedmaier(a James Beard Award winner - Marcel's, Beck's, Brabo, & Mussel Bar in Atlantic City ) wowed us with huge Grilled Scallops with Thyme & Aged Sherry Butter Emulsion that was darkened with Squid Ink and laced with Truffle Oil.
Mike Isabella (Graffiato & Bandolero) -kept it simple but tasty with a salad of Grilled Local Summer Squash, Sweet & Sour Eggplant, Basil & Tomato
I must note that so much of the food was locally grown and sourced and fresh as can be making this an even more special event.
THIRD COURSE
Cathal Armstrong (Restaurant Eve & more) - made the scene with a Crisp Muscovy Duck Leg Confit with Morels that begged for seconds!
Bryan Voltaggio (Volt and a soon-to-open space in Chevy Chase!)-TV chef heartthrob from Top Chef showed he can truly re-invent with a Pumpernickel Radiatore (pasta swirls) with Pickled Veal Tongue, Garden Herbs & Flowers with Sea Beans.
Fabio Trabocchi(another James Beard winner-Fiola) - served up a Casserole of Maitake Mushrooms, pea Tendrils and Flowering Sage that was one of the most amazing vegetable sides anywhere.
Intermezzo
I dare you not to finish this
Lemon & Opal-Basil Gelato from Robb Duncan of Dolcezza (to open at this market as well!), a creamy delight topped with fresh micro basil greens.
FOURTH COURSE
As if one dessert were not enough we got TWO, plus a box to go!
Warren Brown (CakeLove) -Dark Chocolate Bundt Cake with Lemon-Vanilla Syrup was a moist delight even if I only had one bite!
Tiffany McIsaac (Birch & Barley, Tallula, Eatbar, Vermillion, Evening Star Cafe, Columbia Firehouse & Rustico) - easily raised the bar on desserts with
a Goat's Milk Cheesecake, Glazed Cherries, Pistachios, Balsamic & Arugula
Santosh Tipur - sent us home with a box of chocolates from Coco Salsa so we wouldn't starve on the way!
I can guarantee that I would return for this event if it becomes annual!
Monday, May 21, 2012
WINE and more at WOLF TRAP--a special food and wine event(5-19-12)
Even though we were dieting (and I am starting to regret it today), it was my birthday on Saturday and I really wanted to go
to the annual WINE AT WOLF TRAP event which is a terrific catered dinner with wine AND music pairings, as well as a silent
auction of some superb wines.
On arrival we enjoyed some of the small hor's d'oevres which were served with a slightly sweet Proscecco, that I dumped fast for
sparkling water (see how good I was, for an hour at least!). The best were the little potatoes with dollops of Lobster as well as some
light puff pastry shells with sour cream and a dollop of caviar. I passed the bread on the yummy garlic carpaccio and left many of the others.
We sat down with a super group of people to enjoy a terrific meal and then headed to the bidding table ending up with a 40+year old bottle
of vintage port!
Grilled Black Cod with Celery Root Puree, toasted Hazelnuts and Huckleberry Gelee was a nice, but simple dish served with a wonderful
crisp, but aromatic 2010 Villa Antinori Bianco Toscano IGT
Spring Pea Risotto had a crisped slice of Golden Baby Beet with truffle oil and was quite yummy, though we tried not to eat all the al dente carbs!
The 2010 Castello della Sala Bramito del Cervo Chard from Umbria was just right from its touch of oak (5 months)--all the wines were from Antinori.
I think my favorite course was the DUCK BREAST with Fennel Puree that was so mild it could have been potato. A single slice of Hash Brown was crunchy and
yummy, but the rare duck was divine, especially with the 2008 Villa Antinori Toscano Red IGT which is a steal at around $20!
Hickory Lamb Loin came with Creamy Cheddar Polenta (just a taste) and Apple Cider Reduction and Brussels Sprout Leaves. The meats all night were truly the best
quality and here the tasty lamb was paired with two divine reds:
2007 Marchese Antinori Chianti Classico DOCG Riserva that was best with the meat and
2006 Pain delle Vigne Brunello di Montalcino that was aged so beautifully, yet so smooth, I savored it all on its own.
Braised Rhubarb with Celery Ribbon and Sheep's Milk Frozen Yogurt was a novel deconstructed type dessert that got a bite or two, but I resisted
the rich yogurt. A 2007 Vinsanto Tenute Marchese Antinori was a nice choice with lots of acidity, yet not lacking sweetness like some Vin Santos.
What a superb night and I know we will return next year!
Friday, May 18, 2012
KINKEAD's always conquers and is great on a diet! (5-16-12)
As you know we have been dieting and I am proud to say that in 2+
weeks, Will & I have dropped over 10 pounds each. We have been super
well behaved and decided to head out with Samuel and two dear friends/
clients to Will's ould haunt KINKEAD's in Foggy Bottom. We made a
great choice, as they still have the best seafood around and many of
the options are much less fattening to boot.
I arrived before everyone else and ordered a bottle of creamy, yet
crisp CASTELO de MEDINA VERDEJO from Rueda 2010 in Spain; it was ideal
with our starter of OYSTERS. We chose from Blue Point (Long Island),
Ninigret Cups(Rhode Island) and tasty Creek Pungoteague (Virginia); it
was very hard to choose a favorite.
Meanwhile, Samuel ordered the Grilled Free Range CHICKEN BREAST with
Parmesan Crusted Thigh, Roasted Artichokes, Mushroom Sauce (that he
would have none of), Tomato, garlic & Lemon. He let us eat the tasty
smoky arrtichoke hearts (odd, cause he loves them at home in garlic
butter) and gobbled down with his chicken a side order of Boardwalk
FRIES.
We moved on to a MACON-VERGISSON Les Courthoges 2010 from Domaine
Jacques Simonin which was a fruit intense Chard pairing ideally with
our three different main courses:
Pepita Crusted SALMON with Cilantro, Chilies, Crab, Shrimp & Corn
Ragout
Crispy Whole SNAPPER with Thai Curry Coconut Milk Broth, Straw
Mushrooms, Thai Herbs & Cucumber Relish
and my divine
Cornmeal Crusted SOFTSHELL CRABS with Tasso (ham), Crayfish,&
Artichoke Salad in Corn Butter Sauce
All of the dishes were superb and yet not huge or very rich. Excellent
diet choices if you stay away from the bread!
Our server Beth was so kind when we hesitated at the dessert menu and
was happy to bring out 5 forks with the one order of Kinkead's
unbeatable APPLE TARTE TATIN with Vanilla Ice Cream & Caramel Sauce.
Even Samuel's eyes rolled when he downed his forkful of tasty apple
with the yummy crust.
We went home and were both happy to see that the next morning our
weight had yet dropped again.
Hopefully we have fooled our metabolism and it will work hard all
weekend as we have a charity dinner tomorrow and will need all the
help we can get!
Wednesday, May 02, 2012
Mike Isabella's GRAFFIATO is a mighty inventive modern Italian take(5-1-12)
While I started my diet this week, I had to be very careful and
picking GRAFFIATO (www.graffiatodc.com) across from the Verizon center
at 707 6th St, NW turned out to be a great choice.
Of course, we avoided the pizzas and his famous flatbread with his
grandma's sauce (if you watched Top Chef), and settled in with a
bottle of CASTELLO di LUCIGNANO "Il Solissimo" 2001 which is a great
cab/Sangiovese blend that will truly fill your mouth with flavors and
work with all the foods served here. We also tasted the GRAFFIATO Red
Nebbiolo from Purcellville, VA (I forget which vineyard makes this for
them) and it was spicy, but a bit light. All he wines are served by
the bottle or the glass!
The SPICED PISTACHIO Nuts that come to each table are a nice little
treat and not a carb loader, which I am trying to avoid.
Dishes here are "tapas" style and meant to be shared. The Polenta-
Crusted SOFT SHELL CRAB is one crab split in two with ARUGULA PESTO,
PICKLED RAMPS and Micro-Arugula. It's a divine and not heavy at all
preparation of this local treat. We were hooked.
SPRING GARLIC SOUP with Crispy SWEETBREADS & PICKELD RAMPS (do u sense
a theme?) is an indulgence, and I later found out is cream-based
(oops!) but was a superb novel soup with several small crsipy
sweetbreads for crunch in the bowl.
Marinated OCTOPUS comes with Romesco Sauce, Calamata Olives and
Almonds. It is marinated in Red Wine Vinegar making it quite tangy,
but if you like slight pickling and octopus, this dish is for you. It
is finished in the wood oven and served hot. Our divine server
Christina said it was not her cup of tea, and I can truly understand
why; she was spot in that some people like it and some don't.
She suggested the spaghetti or gnocchi for a pasta dish that my friend
wanted, but he headed straight for the LOBSTER RISOTTO with
MASCARPONE. I had a couple of bites, and while it was a very tasty
dish and quite rich too (and loaded with lobster), it was way past al
dente. I am a firm believer that risotto must be al dente; Christina
explained the customers seem to prefer it softer, even though it is
the wrong way to serve it.
The restaurant is very plain, with unfinished floors and ceilings and
wobbly wooden tables with not too comfy metal chairs. We had a nice
big table upstairs at the front window which was nice, but very chilly
with the a/c vent above us. The noise tended to be centered towards
the rear and kitchen, so we were happy we did not have to raise our
voices to converse as some others might have.
While we loved everything, a highlight here is the veggie dishes:
BROCCOLINI come with a slightly spiced pepper relish (red pepper
puree), walnuts and feta which adds the perfect taste to a wonderfully
prepared al dente vegetable.
Roasted CAULFILOWER is also sheer perfection cooked with Pecorino
Cheese, Red Onion and a slight hint of mint.
This is a great place to go with friends and try many different
dishes, or just for a pizza after the Verizon Center show or game, but
be sure to reserve; the place was full by 7pm on a Tuesday!
Monday, April 30, 2012
Falls Church's OPEN KITCHEN is way more than OK (4-26-12)
Each year we try to dine out on the night designated by FOOD & FRIENDS as "Dining Out for Life," where the restaurants donate a percentage of their proceeds directly to Food & Friends. This is generally 25%, which is a nice chunk for chairty, but can be more.
Samuel had a class in Arlington, so I searched for an new place nearby with a fun and interesting menu and chose OPEN KITHCEN (www.OpenKitchen-DCmetro.com) located in a small mall just at the intersection of Leesburg Pike (7115 Leesburg Pike) and I-66, so it's a quick sprint if you are near I-66 (it took us under 15 minutes to get home).
We were greeted by the owner, manager/sommelier and even the chef, Kenneth Hughes, who came to our table several time to check if everything was okay. As I said, it was much more than okay!
There is indeed an open kitchen with a long bar at which you can sit and chat with the cooks; a TV perched in the corner (volume off) runs the Food Network! The tables are raised with bar stools, so not for the elderly or such, but the covered adjoining section has regular low tables, if not a view of the open kitchen.
Samuel was thinking of a steak-frites until we spotted the $7 children's menu and he chose CHICKEN TENDERS with a side of Parmesan Fries and unlimited Sprite (each main comes with the side and soda or lemonade refills).
The tenders were gorgeous, sauteed and seasoned and not breaded and layered with the gorgeous steak style baked "fries" in a presentation that would get any child or adult excited about the food.
We ordered a bottle of Mittelbach Zweigelt Rose from Austria that was perfect with the 1.2 dozen Choptank (Chesapeake) Oysters we had. These came with a light red mignonette sauce that I adored, as oysters should never be smothered with anything...well not when raw!
Will & I then shared one of the most novel and divine sappetizers of LOBSTER BREAD PUDDING with Sweet Corn Puree, Snow Pea Tendrils & Chive Coulis--this is one NOT TO BE MISSED!
We switched to a superb medium to full bodied MURIETTA's WELL SPUR RED BLEND 2009 from Livermore in California. Ben, who handles the wine, was happy to pour tastes of the many wines offered by the glass, and was a great help in pairing as well. Will had chosen the Crispy Oven Roasted DUCK Leg CONFIT with Petite Green Lentil Bacon Stew, Crisp Prosciutto, Tomato & Spring Arugula Salad. Since we split dishes, I had a good part of this and can say it's superb.
The star of the evening's entrees was the CREEKSTONE FARMS STEAK FRITES which plates a 16 ounce ribeye with Rainbow Chard Saute, Parmesan Oven Fries, Rogue Oregon Blue Butter & Red Wine Demi-Glace. You all know, I don't usually go for steaks, but this was magnificent cut of beef perfectly cooked and the rogue blue cheese butter is mild enough to give accent but not overtake; the red wine demi-glace is a divine addition that makes the dish. OH, and those oven roasted Parmesan Fries which have freshly melted parmesan drizzled on them are indeed SUBLIME!
Our server Carlos gave us the dessert option and while Samuel gobbled up a bowl of lemon and raspberry sorbets (he preferred the latter), we shared the CHERRY WHITE CHOCOLATE BREAD PUDDING ala Mode with Moorenko vanilla ice cream. This was our second decadent and ecstasy-inducing bread pudding of the evening.
We left full and happy and glad that we put some bucks in the Food & Friends' coffer just by eating out.
I must say I am tempted to return to the ASPARAGUS WINE DINNER they are having on May 21 (anyone care to join me at $89 plus tax and tip includes hor's d'oevres and a seated 3 course dinner with 4 wines!), although I must note Will & I start a strict (but breakable) diet today and these reports may be fewer and simpler for a while....
Enjoy!
ALAN
Monday, April 23, 2012
Mangalistsa Mayhem-a conucopia of pork at James Beard House with three super chefs(4-21-12)
Last night I returned to James Beard House in NYC (www.jamesbeard.org) where three chefs were in the way overcrowded
kitchen cooking up a storm:
Michael Clampffer-Chef & VP of Mosefubnd Mangalista (organic pork producers in NJ)
Joe Macchia-AvroKO Restaurant Group NYC
Lee Ann Wong-Chef/TV personality
As we arrived and gathered on the outdoor terrace SPRING CHERRYBOMBs were served to us.
These drinks are made from Maker's Mark Bourbon, Alchemical Cherry Infused Vodka, Perrier and dashes of Grenadine and Vinegar Sugar.
It was a refreshing and not too sweet drink, but not something I would order again.
The hor's d'oevres were varied from
Liverwurst with Black Pepper Cream Cheese on mini Poppy Seed Bagels which was the least exciting to
Speck & Eggs with Asparagus on Garlic Toasts with soft just scrambled eggs just melting in our mouths.
Pork Cheek-Ramp Raviolini with Smoked Ricotta and Toasted Bread Crumbs was another treat with a slightly spicy tomato sauce in each spoonful
Spring Peas & Prosciutto were yummy and sevred like bruschetta (to much bread in all of these, though!)
and the Mangalitsa Lard-Fried Doughnuts with Lardo were gobbled up by so many, but a bit too sweet for me as a before-dinner treat.
These superb donut "balls" each had a piece of warm melted lardo on top which mimicked icing and was indeed fun.
I switched to the white wine served before hand and tasted the Slovenian Malvasija which I have to admit was just weird.
The staff explained how the Mangalitsa pigs are raised and hence are basically "lighter" in actual weight of the meat we eat.
They get only organic feed and NO corn. It's an interesting process and indeed, we were not stuffed by the meal below which
in writing sounds UNREAL.
Michael's Cured Meat Plate with Spring Fruit Mostarda had another small piece of Lardo which I could have skipped, but I would not
have missed the blow your tastebud sausages and the delicious light airy and almost lacelike Prosciutto.
The wines came from a winery near Buffalo in the Lake Erie Appellation of Upstate NY and they, too, were odd choices. They guy
from the winery had to leave early, so we had no clue what we were drinking save for the labels!
Our first wine-XERO White Sensory. It was also odd that the wines were al non-vintage.
The second wine was Quincy Cellars Chardonnay which I thought was awful, but once the food came, I have to admit, it paired quite well with the
Marinated MACKEREL in Sauerkraut Broth, Braised Bacon, Pickled Mustard Seeds and Carrots. This dish was loaded with flavor and my only mistake was to chow down
on one large piece of bacon (I thought it was mackerel) rather than cutting it in two.
Next came what most folks agreed was the highlight:
PORK SHOULDER LASAGNA with Charred Spring Onions, Pickled Chanterelles and Sottocenere Cheese. The lasagna was rich and divine, and the truffles melted
cheese on top was a special treat. The spring onions were a shining star of the entire meal and the pickled chanterelles were really strongly pickled and cut the richness
of the dish. SENSORY Cellars Vexation was a red wine that went quite nicely; while thin (think weak Pinot) it had some punch and we all wanted more. There was none.
The Herb-Marinated NECK ROAST with Fava Beans, Turnips, Strawberries and Toasted Fregola Sarda(lentil?) was one of the best pork dishes I have ever had. The meat was
sublime from the neck side of the shoulder and spiced on the edge to a perfect crust. Quincy Cellars Cabernet was nice.
Spring Fruits came wit a Pork Fat Sabayon that was slightly sweet and also a big point of discussion.
Sticky-Bacon-Toffee Pudding with Whipped Cream would have pleased any toffee lover. I asked for one to take home with my morning coffee, but that was a waste of time.
We returned to the mixed drinks with dessert and got a "Mr Nibs" Alchema Chocolate Vodka with Hella Bitters that was indeed chocolaty and bitter and a nice sipper, but again,
no prize winner for me.
It was a fun night with some nice new faces and great food....
best brunch and maybe more on NYC's west side at Cafe FORANT (4-21-12)
Brunch today was a revelation, but I do warn that CAFE FORANT is a find and might have a wait for tables.
A gorgeous sunny day in the city had no problem with quiet calm curbside seats, but on a bad weather day, there are only 6 tables inside
at 449 W. 51st St (www.cafeforant.com).
My friends insisted I taste the yummy Lavender Lemonade (it does have lavender color and taste, but it's also a hint to the lesbian owners :-)).
I loved the coffee, which our cute as a button server insisted was an espresso blend (it was smooth and not bitter) that can't be recreated at home!
My dish was CREPE with CHICKEN & ASPARAGUS and it was perfect, but the side salad of light baby greens with vinaigrette also shined. The star of the plates
were the crusty crunchy sauteed potatoes. The other dish at the table was a decadent EGGS BENEDICT CRABCAKES.....
The Bread Pudding was also divine, while I eyes the cherry scones (I should have bought one for breakfast the next morning).
Who knows, maybe I'll head right back to Cafe Forant!
NYC's BOULUDSUD -Boulud is popping up all over (4-20-12)
I arrived in NY and headed to the less than one year old BOULUD SUD just across from Lincoln Center ((www.danielnyc.com) at 20 W 64th St, next door to Bar Boulud and Epicerie Boulud!
They offer a $55 prix-fixe 3 course pre-theater menu and at about 7pm go ala carte.....it's a god move as at 6pm the place was full with pre-opera patrons like me.
It's a big open room with huge bar in the front and lots of blond wood, light tones and a very relaxed feel. The tables are too close (well, it's NYC) and I hated the women across who never shut up on her cell fone! She was tall, with huge hoop earring, 5inch platforms and clearly needed to be HEARD!
The kitchen is kind of open on one side, although you really can't see much.
The staff is friendly and helpful and my server Maurine (from the Congo via France) was a gem. She said the $3 supplement for the OCTOPUS a LA PLANCHA was worth it and it was. It comes
with an amazing MARCONA Almond Puree (think hummus from almonds), wilted Arugula and Jerez Vinegar. Maurine suggested a very refreshing ARGYROS Estate "Atlantis" '11 from Santorini in Greece which was the perfect pairing with the vinegar that was at the bottom of the dish. Have you noticed a there, BOULUD SUD, refers to the south of Europe and all the dishes are Mediterranean, from south Europe or North Africa!
Bread was pita (ok), soft flatbread (Perfect) and Foccaccia with a Red Pepper Puree as well as Oil with Herbs.
I wanted fish, but the scallops and branzino entrees were both fennel intense so I went to the KOFTE Spiced LAMB with Crushed Chickpeas, Baby Gem Lettuce (several tiny leaves wilted under the dish), Garlic Cumin Yogurt. It came medium rare as requested and was one of the best tasting lamb dishes I have had in years. A slight crust of spice and the puree with little pieces of eggplant as well.
Maurine suggested a DOMAINE MAUME 2009 Burgundy which she said was bigger because it came from Gevry Chambertin (she knew it well) and proffered a taste before pouring a glass. She also
let me taste the Rioja...by the way, she comped all the wine at the end anyway--Boy, did she get a huge tip.
The dining room was now full and quite noisy. I ordered my BLANC MANGER PICKLY PEAR with Almond Croquant and Coriander Pineapple Sorbet which was as refreshing and light as could be--think light Israeli trifle with sorbet.....I know it's hard. The prickly pear was perfect and the cream was light as well. The coffee cups are too small, but there are refills.
I saw cheese next to me and decided to return after the opera...so four hours later, I reappeared and sat down again for some more wine and cheese and snacks...it was the perfect late night treat.
ESTADIO's tapas are a treat (4-14-12)
After taking in a show with Samuel last weekend we headed down the street to ESTADIO (www.estadio-dc.com)at 1520 14th St, NW, where we had tried to get in before,
but could not get past the crowds overflowing out the door. It seems that If you go before 630pm or so you CAN reserve at ESTADIO and we did so at 530pm
as it was after a 3pm matinee. It worked out perfectly as the place was empty when we arrived.
We had a table by the street window with huge leather chairs and the big wooden tables give a "Spanish" feel. Some of the tables towards the rear are high with bar
stools, so if you have issues with that--PLAN AHEAD. Also, please note that the single sex restrooms are clean and nice, but be sure to lock the door behind you (the guy before me did NOT)!
Will started with the Cherry, Tequila, Shishito Pepper, Lime Slushee and I tried the White Tequila, Apple, Rosemary Sangria. These were both refreshing but come in small
glasses and carry larger price tags then their value.
Our server Charlie explained the menu and we ordered away.
Samuel was to enjoy the HANGAR STEAK which comes with PATATAS a la Riojana and a Valdeon Sauce(Blue cheese-Sam would not eat the two pieces of steak that touched the sauce!)
and he wanted just plain fries, so we ordered the side of PATATAS BRAVAS for him which are superd fried
Fingerlings with a very spicy tomato aioli--so he asked for another plate which came PLAIN...boy, he is getting touchy these days. The steak was medium rare and superb...he did gobble that up.
We decided to try two glasses of white before ordering a bottle of red and the small tumbler glasses say 4.5 ounce pours, but seem smaller.
A GODELLO 2010 from Avanthia in Valdeorras was refreshing while the VIURA 2002 (yes that old) Lopez de Heredita from Gravonia in Rioja was full of flavor for its age.
We ordered a bottle of La RIOJA ALTA 2001 Vina Ardanza Reserva Especial,but they were out of that and offered a superb SENORIO de P. PECINA 2001 RESERVA from Rioja
that had some spice--perfect for all our dishes:
SCALLOPS with Roasted Caulfilower and Salbitxada which came seared perfectly and was a divine combo.
GRILLED OCOTPUS with Potato-Caper Salad, Pimenton, Garbanzo & Red Pepper Puree treats this fish fine as well.
Crispy BRUSSELS SPROUTS come caramelizes with Onions, Pine Nuts & Currants and makes a perfect veggie tapas-side dish.
FOIE GRAS SCRAMBLED EGGS with Black Truffle Butter sound better than they are and are way to pricey. It is a large portion, but the foie gras and truffles don't really shine on this
"bruschetta" style dish or Montadito.
We should have skipped the superb, but way too rich (and we were getting full) though yummy Crispy VEAL SWEETBREADS with Filet(String) Beans, Bacon & Asian Greens.
Will ordered a MANCHEGO CHEESECAKE to go with Quince Pistachio and it reminded of a Creme Brulee Cheesecake.....
All said--we did have a god time and as we left, the place was full and the line was forming. Perfect meal, perfect timing.
Tuesday, April 10, 2012
DINO's Passover Feast - a perfect find (4-9-12)
Every year we try to head over to our friend Dean Gold's place DINO (www.dino-dc.com) in Cleveland Park (DC) for his truly superb PASSOVER FEAST. Now don't believe that DINO's serves kosher food; it does not-this is a PASSOVER-style meal, and one of the best around if you are not strict about kosher food and just do not wish to eat leaven on Passover.
The meal is served family style and costs $59 for adults and $24 for kids. A flight of 4 pours (3 oz. each) can be added for $24 per person, which of course, we always do as well. I only wish that DINO's could offer an array of Kosher for Passover wines as well, some are truly a find!
The flight is made up of
La Giaretta "Volpare" Valpolicella 2010
Mazzolina "Terrazze" Pinot Nero from Oltrapo Pavese 2010
San Polo "Rubio" Sangiovese 2009 from Montalcino
Collemattoni Brunello di Montalcino 2205 from Tuscany
They are a great tour of wines, but we needed a bit more and went for the spicy full-bodied Mantane 2010 Primitivo from Puglia that is a wonderful wine on the palate with all foods except maybe light fish dishes in cream!
The meal itself includes Matza, the best White Horseradish around (it has an intense lemony flavor that I love) and two types of Haroset-an Ashkenazi-style and a very sweet Sephardi "ball" made from date, fig and poppy seed that begs to be combined with the horseradish.
Dean's "Better than Ella's" (his mom) Chopped Chicken Liver was a looser style made from organic liver this year with much more flavor, due to marsala instead of Madeira wine. If you haven't had homemade Gefilte Fish, you must try "Jack's Fish Market" served here with some carrots and a dash of red Hawaiian sea salt. A guy sitting next to us was so intrigued he ordered it as his starter and raved as we did!
Spring Salads include a Beet, Fennel & Onion Salad with loads of flavor, Spiced Carrots with a great spice, but not overwhelming and a superb simple Spicy Greens Salad with delish vinaigrette.
We moved on to the Dean's "Better than Ella's" Matzo Ball Chicken Soup and these were indeed excellent (although, I love my fluffy ones at home!). Samuel loved the Matza ball, as he always does and we gobbled ours up in the slightly salty soup that was absorbed by the ball.
The main course is made up of East Coast Mahi-Mahi al Mosaica with a Livorno-style Jewish tradition sauce of Tomato, Garlic, Parsley & Spice. We adore this sauce and await it every year. The Chicken this year was PEtti di Pollo-Breast with Lemon, Mushrooms and Marsala. Dean substituted capers for the mushrooms on Samuel's plate (he has lost his love of mushrooms he had in belgium last summer!) and both dishes were superb, but the mushrooms were indeed the star. The Agnello con aglio verde needed a bit more of the sauce made from Red Wine, Olive Oil and Green Garlic as the Lamb Brisket on the bone was a bit dryish.
All these came with a huge plate of Matzoh Farfel, Sauteed Kales & Sweet Potato Tzimmes (the firm tasty with raisin kind, not the mushy one you grew up with your grandma who had no clue about overcooking!). All were superb and after all this THERE IS STILL Passover-style dessert of a choice of CHOCOLATE WALNUT TORTA (intense chocolate with a crust of nuts) or the STRAWBERRY CAKE with SABA which was kind of like a matza-cake served warm with strawberry sauce....think of warm matza-strawberry shortcake without the cream!
It's always fun to have this meal each year and not have to cook at home as well!
Bravo Dino!
The meal is served family style and costs $59 for adults and $24 for kids. A flight of 4 pours (3 oz. each) can be added for $24 per person, which of course, we always do as well. I only wish that DINO's could offer an array of Kosher for Passover wines as well, some are truly a find!
The flight is made up of
La Giaretta "Volpare" Valpolicella 2010
Mazzolina "Terrazze" Pinot Nero from Oltrapo Pavese 2010
San Polo "Rubio" Sangiovese 2009 from Montalcino
Collemattoni Brunello di Montalcino 2205 from Tuscany
They are a great tour of wines, but we needed a bit more and went for the spicy full-bodied Mantane 2010 Primitivo from Puglia that is a wonderful wine on the palate with all foods except maybe light fish dishes in cream!
The meal itself includes Matza, the best White Horseradish around (it has an intense lemony flavor that I love) and two types of Haroset-an Ashkenazi-style and a very sweet Sephardi "ball" made from date, fig and poppy seed that begs to be combined with the horseradish.
Dean's "Better than Ella's" (his mom) Chopped Chicken Liver was a looser style made from organic liver this year with much more flavor, due to marsala instead of Madeira wine. If you haven't had homemade Gefilte Fish, you must try "Jack's Fish Market" served here with some carrots and a dash of red Hawaiian sea salt. A guy sitting next to us was so intrigued he ordered it as his starter and raved as we did!
Spring Salads include a Beet, Fennel & Onion Salad with loads of flavor, Spiced Carrots with a great spice, but not overwhelming and a superb simple Spicy Greens Salad with delish vinaigrette.
We moved on to the Dean's "Better than Ella's" Matzo Ball Chicken Soup and these were indeed excellent (although, I love my fluffy ones at home!). Samuel loved the Matza ball, as he always does and we gobbled ours up in the slightly salty soup that was absorbed by the ball.
The main course is made up of East Coast Mahi-Mahi al Mosaica with a Livorno-style Jewish tradition sauce of Tomato, Garlic, Parsley & Spice. We adore this sauce and await it every year. The Chicken this year was PEtti di Pollo-Breast with Lemon, Mushrooms and Marsala. Dean substituted capers for the mushrooms on Samuel's plate (he has lost his love of mushrooms he had in belgium last summer!) and both dishes were superb, but the mushrooms were indeed the star. The Agnello con aglio verde needed a bit more of the sauce made from Red Wine, Olive Oil and Green Garlic as the Lamb Brisket on the bone was a bit dryish.
All these came with a huge plate of Matzoh Farfel, Sauteed Kales & Sweet Potato Tzimmes (the firm tasty with raisin kind, not the mushy one you grew up with your grandma who had no clue about overcooking!). All were superb and after all this THERE IS STILL Passover-style dessert of a choice of CHOCOLATE WALNUT TORTA (intense chocolate with a crust of nuts) or the STRAWBERRY CAKE with SABA which was kind of like a matza-cake served warm with strawberry sauce....think of warm matza-strawberry shortcake without the cream!
It's always fun to have this meal each year and not have to cook at home as well!
Bravo Dino!
Friday, April 06, 2012
Roberto Donna returns and LA FORCHETTA gains fame (4-5-12)
On our last splurge before the Passover regime, we headed around the corner to the newly opened LA FORCHETTA (http://www.laforchettadc.com/), located on New Mexico Ave, NW where Balducci's used to be (next to Chef Geoff). The clean open space is bright and airy with a huge pizza oven at the center where you can watch the team toss the dough in the air. Chef ROBERTO DONNA has taken over the kitchen here and since they only opened this week, I can say it looks like a promising venture for sure.
You should be warned that reservations are taken (starting in mid-April) until 630pm only. We had told the staff we would be 6 people at 7pm, but the place was heaving when we arrived. Leave it to manager Karen, who comes from Galileo III, who easily rearranged the outdoor tables inside to accommodate us with speed.
We sat down to a table with tasty bread that goes beautifully with the various "spread" starters such as Olives, Caponata, Gardiniera Piemontese (a pickled vegetable mix with basil and herbs), Ricotta Crostata and an interesting Prosciutto Spread made with pistachio and balsamic.
A LUIGI BAUDANA 2010 Chardonnay from Piemonte (Chef Donna's home region) is an excellent white for this season and goes very well with so many of the starters such as tasty SALTED COD "Matecato" as well as with the salads(Spinach,Pear & Walnut looked particularly tasty). My PORK BELLY was a large piece of meat (and yes, it has alot of fat, but you could easily separate what you did not want to eat and plenty of crispy meat remained) came with sauteed apples.
Samuel hankered down with the Tagliatelle alla Bolognese that is always a treat, and asked for extra fresh Parmesan grated at the table.
The decor, like the theme her, is simple with slate-like floors, yet the black crystal chandeliers add a nice touch of fine dining as do Chef Donna's main courses. The COD with OLIVES was special and quite tasty, while the whole BRANZINO seemed to have a bit too many bones, although the taste was reported as perfect.
Pizza is a hit here with large tasty pies such as the QUATTRO STAGIONE with the four "seasons" of artichoke, mushroom, ham and olive each occupying a 1/4 of the pie.
We moved on to a superb BARBERA d'ASTI ROCCHE COSTAMAGNA 2009 "Annunziata" that was full bodied enough to work with the meats in the pasta and pizza, but also pair with the fish as well.
My AGNELLOTTI "Gobbi" all'ASTIGIANA was a perfectly made pasta filled with roasted veal and pork in a divine butter-sage-parmesan sauce. Yes, Chef Donna is back and so is his pasta! YAY!
Desserts were nice, but not the stars here with COPPA PRIMAVERA having Chocolate & Coconut Ice Cream with Strawberrys and Savoirdi Cookie with Meringue and Cream. My COPPA RINFRESCANTI was less intense with Lemon and Apricot Sorbets over poached Apricots, almond cream & pizzetti wafer. Zuppa Inglese was a nice variation as well.
We look forward to returning to La Forchetta as it is truly close and a treat as well. Welcome back Chef Donna!
You should be warned that reservations are taken (starting in mid-April) until 630pm only. We had told the staff we would be 6 people at 7pm, but the place was heaving when we arrived. Leave it to manager Karen, who comes from Galileo III, who easily rearranged the outdoor tables inside to accommodate us with speed.
We sat down to a table with tasty bread that goes beautifully with the various "spread" starters such as Olives, Caponata, Gardiniera Piemontese (a pickled vegetable mix with basil and herbs), Ricotta Crostata and an interesting Prosciutto Spread made with pistachio and balsamic.
A LUIGI BAUDANA 2010 Chardonnay from Piemonte (Chef Donna's home region) is an excellent white for this season and goes very well with so many of the starters such as tasty SALTED COD "Matecato" as well as with the salads(Spinach,Pear & Walnut looked particularly tasty). My PORK BELLY was a large piece of meat (and yes, it has alot of fat, but you could easily separate what you did not want to eat and plenty of crispy meat remained) came with sauteed apples.
Samuel hankered down with the Tagliatelle alla Bolognese that is always a treat, and asked for extra fresh Parmesan grated at the table.
The decor, like the theme her, is simple with slate-like floors, yet the black crystal chandeliers add a nice touch of fine dining as do Chef Donna's main courses. The COD with OLIVES was special and quite tasty, while the whole BRANZINO seemed to have a bit too many bones, although the taste was reported as perfect.
Pizza is a hit here with large tasty pies such as the QUATTRO STAGIONE with the four "seasons" of artichoke, mushroom, ham and olive each occupying a 1/4 of the pie.
We moved on to a superb BARBERA d'ASTI ROCCHE COSTAMAGNA 2009 "Annunziata" that was full bodied enough to work with the meats in the pasta and pizza, but also pair with the fish as well.
My AGNELLOTTI "Gobbi" all'ASTIGIANA was a perfectly made pasta filled with roasted veal and pork in a divine butter-sage-parmesan sauce. Yes, Chef Donna is back and so is his pasta! YAY!
Desserts were nice, but not the stars here with COPPA PRIMAVERA having Chocolate & Coconut Ice Cream with Strawberrys and Savoirdi Cookie with Meringue and Cream. My COPPA RINFRESCANTI was less intense with Lemon and Apricot Sorbets over poached Apricots, almond cream & pizzetti wafer. Zuppa Inglese was a nice variation as well.
We look forward to returning to La Forchetta as it is truly close and a treat as well. Welcome back Chef Donna!
Wednesday, April 04, 2012
MALA TANG gets my tastebuds goin (Arlington, VA -4-1-12)
Sunday evening we were supposed to meet some friends in Arlington for dinner, but a family emergency precluded their meeting us. We had just returned from Baltimore and had nothing in the house, so we decided to keep our plans and went with Samuel to MALA TANG (www.mala-tang.com) in Arlington at 3434 Washington Blvd near Clarendon. The place offer complimentary (up to 2 hrs) underground parking and it is quite central and a beautiful setting as well with lacquer tables, great service and a super friendly staff that will be happy to explain the individual hot pot concept.
We started with a plate of tasty complimentary pickled veggies (carrots, cabbage and more) that Will & I gobbled up with our SPICY CUCUMBER SAKE MARTINIs, a super drink to start with a spicy crystalized pepper rim on the glass. Sam loved his Shirley Temple.
We started with an order of SPICY COLD NOODLES which even Samuel liked and were some of the best around.
The ZHONG DUMPLINGS (soft, but I think they are steamed and then finished somehow else come 8 to an order which is HUGE with pork, chili oil, green onion & garlic. They need no dipping sauce as they are divine alone. Samuel devoured most of these and insisted on another order as his main course. We also tried the tasty STEAMED PORK BUNS which are really just steamed dumplings.
We thought Sam might enjoy the lightly chili dusted Deep FRIED TOFU and while he did not, we loved them.
We were getting full but decided to order TWO hot pots to share as they can come with either mild or spicy (Mala)broths (the broth can be chicken or vegetarian as well). The hot pots can be ordered a la carte or better yet with a veggie combo and that's a real deal. Our Veggie Combo #1 included the ZHONG GUO or Chinese veggies and these were Lotus Root, Wooden Ear Mushrooms and Napa Cabbage, but I guess they ran out of Lotus and substituted Enoki Mushrooms. We chose the WINE MARINATED BEEF as the protein (you can have a choice of dozens of proteins including many fish items as well as vegetables). The raw beef is marinated in wine tableside and has a bit more taste this way as well. Don't cook the protein more than 30 seconds in the boiling pot as it cooks real fast (the veggies need 2-3 minutes). After cooking you can dip and this is one of the most fun things about Mala Tang, the "dip sauce bar." There are various ingredients on the bar from the expected soy sauce and vinegar to thick beefs sauces, oyster sauces and plum sauces as well as chilis, cilantro, scallions, garlic and more. It is a ton of fun. Samuel realized he could play and created a superb Garlic/soy/scallion mix!
We also ordered an ala carte hot pot of SQUID alone and this was a wonderful treat.
We chose to have one of each of the hot pot broths--Mala and Mild and I would suggest you stick with Mala as it's not too spicy and gives the food more flavor.
A wonderful bottle of MASSIMA MALBEC 2009 works well with the spicy food.
At one point we could not find our server and discovered she had gone to make some amazing complimentary smoothies made of CUCUMBER that was the perfect refreshing foil when the spice get real hot from some of my dipping sauces!
We chose not to order dessert and enjoyed some orange slices and fortune cookies in the true Chinese tradition, but Mala Tang is not your everyday Chinese take-out joint for sure! It's a fun and novel experience that many kids will enjoy as well.
We started with a plate of tasty complimentary pickled veggies (carrots, cabbage and more) that Will & I gobbled up with our SPICY CUCUMBER SAKE MARTINIs, a super drink to start with a spicy crystalized pepper rim on the glass. Sam loved his Shirley Temple.
We started with an order of SPICY COLD NOODLES which even Samuel liked and were some of the best around.
The ZHONG DUMPLINGS (soft, but I think they are steamed and then finished somehow else come 8 to an order which is HUGE with pork, chili oil, green onion & garlic. They need no dipping sauce as they are divine alone. Samuel devoured most of these and insisted on another order as his main course. We also tried the tasty STEAMED PORK BUNS which are really just steamed dumplings.
We thought Sam might enjoy the lightly chili dusted Deep FRIED TOFU and while he did not, we loved them.
We were getting full but decided to order TWO hot pots to share as they can come with either mild or spicy (Mala)broths (the broth can be chicken or vegetarian as well). The hot pots can be ordered a la carte or better yet with a veggie combo and that's a real deal. Our Veggie Combo #1 included the ZHONG GUO or Chinese veggies and these were Lotus Root, Wooden Ear Mushrooms and Napa Cabbage, but I guess they ran out of Lotus and substituted Enoki Mushrooms. We chose the WINE MARINATED BEEF as the protein (you can have a choice of dozens of proteins including many fish items as well as vegetables). The raw beef is marinated in wine tableside and has a bit more taste this way as well. Don't cook the protein more than 30 seconds in the boiling pot as it cooks real fast (the veggies need 2-3 minutes). After cooking you can dip and this is one of the most fun things about Mala Tang, the "dip sauce bar." There are various ingredients on the bar from the expected soy sauce and vinegar to thick beefs sauces, oyster sauces and plum sauces as well as chilis, cilantro, scallions, garlic and more. It is a ton of fun. Samuel realized he could play and created a superb Garlic/soy/scallion mix!
We also ordered an ala carte hot pot of SQUID alone and this was a wonderful treat.
We chose to have one of each of the hot pot broths--Mala and Mild and I would suggest you stick with Mala as it's not too spicy and gives the food more flavor.
A wonderful bottle of MASSIMA MALBEC 2009 works well with the spicy food.
At one point we could not find our server and discovered she had gone to make some amazing complimentary smoothies made of CUCUMBER that was the perfect refreshing foil when the spice get real hot from some of my dipping sauces!
We chose not to order dessert and enjoyed some orange slices and fortune cookies in the true Chinese tradition, but Mala Tang is not your everyday Chinese take-out joint for sure! It's a fun and novel experience that many kids will enjoy as well.
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