It's been a little while since I have written anything. My apologies, it is not for lack of something to write, but just have not sat down to do it.
I have recently tried 3 different sauvignon blancs, all of which come from different countries. They are a little more expensive than my normal purchases, but sometimes "you gotta do what you gotta do."
Momo Sauvignon Blanc 2008, $16.70, 90 points Wine Spectator. This SB, from Marlborough New Zealand, is a nice lighter style of NZ SB. It is not heavy on the 'tomato vine' that is typically Marlborough. Light, citrus with a sweet grapefruit edge. Juicy on the finish. A great wine for end of summer drinking on the patio, or, this would be nice with a nice poached halibut. Even try a selection of fruits and cheeses, however, nothing to strong.
Snowden Sauvignon Blanc 2007, $18.00, 90 points Wine Spectator. Snowden is a small producer in Rutherford California, only 600 cases of this wine were made. The winemaker is Diane Snowden, enologist for Domaine Dujac (Burgundy, France), and superstar consultant, Dave Ramey. Prior to making wines themselves, the Snowdens were selling their grapes to Warren Winiarski at Stags Leap. A little in the style of a Loire Valley SB, this wine does have some steely, flinty components, yet with a little more fruit than a Loire Valley wine, honeyed citrus with a great texture. It does have a nice crisp finish.
Domaine Laporte, Domaine du Rochoy Sancerre 2007, $28.75, 90 points Wine Spectator. Domaine Laporte is one of the quintessential producers in Sancerre and Pouilly Fume. Started in 1850, Domaine dy Rochoy is a single 25 acre slope, in the past it was a Roman-Gallo quarry called 'Rochetum'. This wine just hit me as a classic Sancerre. The nose was a little closed, but did offer some citrus/grapefruit, and a minerality, stony aroma. On the palate, it seems rather austere, as I always think of Sancerres as being, but the grapefruit is prevalent on the palate along with some herbs like chive or thyme. Most of all, it is stony, flinty minerally, and finishes long. This really is a treat to drink.
Although, a little more expensive, these wines are worth searching out. Give them a try!
"Sorrow can be alleviated by good sleep, a bath and a glass of good wine."
St. Thomas Aquinas
Friday, September 11, 2009
Wednesday, September 2, 2009
The Savory Palate at the Art Institute
Ok, today, I think I had the best lunch value in the state! And for one time, and one time only, well, correction . . . . I have agreed with him on several occasions, but not many. I have to whole heartedly agree with the esteemed restaurant critic of the Salt Lake Valley's premier weekly paper.
The Savory Palate, at the Art Institute, is the working restaurant for the culinary program at the institue. Open only for lunch Tuesdays and Wednesdays 11:00-1:00. and for $12.95 per meal, you get a three course lunch. I have been wanting to try lunch there since I read the esteemed critic's review, in said weekly. Having eaten at the Culinary Institute of America restaruant in San Francisco, (and loved it) I was eager. And not disappointed.
My dinning guest was Terrell. Walking up the stairs to the restaurant, you look in the glass wall, and it could be a bistro or high end restaurant, black tables and chairs with red seats, tables set with white chargers, black tableclothes, red napkin.
Once seated, our server, also one of the chef students at the school, was Heather, and perfectly charming. Presented the menus, we had the choice of starters - Cream of Garlic Soup, Scallop and Tomato Salad (over Watercress) with lime-mint dressing, or Chevre and Pistachio in Filo Packets. Terrell had the scallop salad and I had the soup. The soup was a potato and garlic soup. Salad spectacular, I was told the dressing with the tomatos was an incredible match. The soup was very good, but not anything special. Don't take this as a negative, it was, very good, but not 'spectatular', potato and garlic soup is plain, it's just in it's nature, but it was . . . . yummy!
Entree selections were Raspberry Chicken, it looked great, or Duck Breast, with Monterrey Jack and Green Chile Polenta. We both chose the duck, which had a port/red wine reduction sauce, that had the slightest hint of cherry. This was probably the best duck I have had in . . . . I can't say how long. We had questioned the paring of the duck with the polents, but it really worked well. The duck was served with finely sliced fennel, deep fried crisp, and on top of everything. What a great and unexpected flavor, very delicate.
Dessert was a selection of . . . . well . . . I can' remember all of the selections, they were not printed on the menu, but recited by the server, multiple selections, but Terrell chose the Lemon Curd with a small meringue on top, toasted with a torch, served with a shortbread cookie. Very good, very tart, real lemon. I chose the chocolate strawberry mousse cake, which had no cake. Dense, rich, and excellent, but again, like the soup, not anything special, but excellent. These are things that are common dishes in restaurants, but executed to the peak of perfection.
When the bill was presented, we were also brought a small bite of lemon chocolate ganache. Lemon and chocolat are a different combination, I think it worked, but not quite sure.
The Savory Palate is something to make the time for, we were in and out in 45 minutes, and not rushed at all.
So to my esteemed critic . . . Thank you for this one!!!
Call for reservations: 801.601.4769
121 Election Road
Draper, Utah
“In our opinon, food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”E.B. White (1899-1985) American essayist
The Savory Palate, at the Art Institute, is the working restaurant for the culinary program at the institue. Open only for lunch Tuesdays and Wednesdays 11:00-1:00. and for $12.95 per meal, you get a three course lunch. I have been wanting to try lunch there since I read the esteemed critic's review, in said weekly. Having eaten at the Culinary Institute of America restaruant in San Francisco, (and loved it) I was eager. And not disappointed.
My dinning guest was Terrell. Walking up the stairs to the restaurant, you look in the glass wall, and it could be a bistro or high end restaurant, black tables and chairs with red seats, tables set with white chargers, black tableclothes, red napkin.
Once seated, our server, also one of the chef students at the school, was Heather, and perfectly charming. Presented the menus, we had the choice of starters - Cream of Garlic Soup, Scallop and Tomato Salad (over Watercress) with lime-mint dressing, or Chevre and Pistachio in Filo Packets. Terrell had the scallop salad and I had the soup. The soup was a potato and garlic soup. Salad spectacular, I was told the dressing with the tomatos was an incredible match. The soup was very good, but not anything special. Don't take this as a negative, it was, very good, but not 'spectatular', potato and garlic soup is plain, it's just in it's nature, but it was . . . . yummy!
Entree selections were Raspberry Chicken, it looked great, or Duck Breast, with Monterrey Jack and Green Chile Polenta. We both chose the duck, which had a port/red wine reduction sauce, that had the slightest hint of cherry. This was probably the best duck I have had in . . . . I can't say how long. We had questioned the paring of the duck with the polents, but it really worked well. The duck was served with finely sliced fennel, deep fried crisp, and on top of everything. What a great and unexpected flavor, very delicate.
Dessert was a selection of . . . . well . . . I can' remember all of the selections, they were not printed on the menu, but recited by the server, multiple selections, but Terrell chose the Lemon Curd with a small meringue on top, toasted with a torch, served with a shortbread cookie. Very good, very tart, real lemon. I chose the chocolate strawberry mousse cake, which had no cake. Dense, rich, and excellent, but again, like the soup, not anything special, but excellent. These are things that are common dishes in restaurants, but executed to the peak of perfection.
When the bill was presented, we were also brought a small bite of lemon chocolate ganache. Lemon and chocolat are a different combination, I think it worked, but not quite sure.
The Savory Palate is something to make the time for, we were in and out in 45 minutes, and not rushed at all.
So to my esteemed critic . . . Thank you for this one!!!
Call for reservations: 801.601.4769
121 Election Road
Draper, Utah
“In our opinon, food should be sniffed lustily at table, both as a matter of precaution and as a matter of enjoyment, the sniffing of it to be regarded in the same light as the tasting of it.”E.B. White (1899-1985) American essayist
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