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.

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!

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.

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.

: 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.

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.

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.

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!

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!

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!

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.

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.

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!

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!

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).

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.

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!

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!

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!

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!

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!