Tongue firmly in cheek. ENJOY!
http://www.winespectator.com/video/index/playerid/609880951001?bclid=361585300&bctid=75284150001&sp_rid=MTE0ODU3MDA1MDES1&sp_mid=3862046
Friday, April 1, 2011
Monday, March 21, 2011
Little Dave's Deli - Great Sandwiches and Nostalgia
I have eaten several times at Little Dave's, and it is always a treat. Today we were out and about, and hungry, so Little Dave's was suggested by my dinning partner, Bernie. When walking in the door, you are greeted by an old REO flatbed truck, on the front seat, a gramophone is on the front seat, and music of the big band era is quietly wafting from the cab of the truck. On the bed of the truck are old wooden soda boxes filled with old sodas. A back lit shelf rings the interior near the ceiling, and on the shelf are full soda bottles from around the country. The floor of black and white tile, dark wood paneling and furniture add to the warm nostalgic feeling.Step up to the counter to order, and you notice the cooks are in white t-shirts or just white shirts, aprons, and classic white paper cooks hats, reminiscent of the 40s and 50s.
Today I wanted something different, so, not having had it before, I had a hot dog, and Bernie had the 6" Italian sandwich. The dog arrived plain, though I was expecting a little onion on it, but a little ketchup and mustard, took a bite, and wow, I think this is the best hot dog I have had in a long time, especially in Utah, and real close to Angelo's Coney Island in Flint Michigan (though I have not been there for 30+ years). This dog was great, and even had a bit of snap from the casing (though I don't think this had a natural casing. I went back to the counter and asked Dave what brand he used. He told me Chicago Red Hots, though searching on the net when I got back to the computer, I think he may have meant Red Hot Chicago brand. Anyway, a great hot dog.
Bernie's Italian was great, according to him. They have the best bread/buns there. They are like great hoagie rolls, and the hot dog is served on the same bread. This is not the soft mushy damp bread of Subway. And, Little Dave's has the best fries in town
In the past, I have had the Philly Steak, and requested the Cheez Whiz for the cheese, I think this was the best Philly I have had. The prices are a little high compared to other sandwich shops, but the quality and quantity of food more than makes up for it. Oh, you can also order online to pick up. I should also mention the great selection of 'vintage' bottled sodas, the Double Cola is great!
Little Dave's Deli
41West 3300 South
Salt Lake City.
Today I wanted something different, so, not having had it before, I had a hot dog, and Bernie had the 6" Italian sandwich. The dog arrived plain, though I was expecting a little onion on it, but a little ketchup and mustard, took a bite, and wow, I think this is the best hot dog I have had in a long time, especially in Utah, and real close to Angelo's Coney Island in Flint Michigan (though I have not been there for 30+ years). This dog was great, and even had a bit of snap from the casing (though I don't think this had a natural casing. I went back to the counter and asked Dave what brand he used. He told me Chicago Red Hots, though searching on the net when I got back to the computer, I think he may have meant Red Hot Chicago brand. Anyway, a great hot dog.
Bernie's Italian was great, according to him. They have the best bread/buns there. They are like great hoagie rolls, and the hot dog is served on the same bread. This is not the soft mushy damp bread of Subway. And, Little Dave's has the best fries in town
In the past, I have had the Philly Steak, and requested the Cheez Whiz for the cheese, I think this was the best Philly I have had. The prices are a little high compared to other sandwich shops, but the quality and quantity of food more than makes up for it. Oh, you can also order online to pick up. I should also mention the great selection of 'vintage' bottled sodas, the Double Cola is great!
Little Dave's Deli
41West 3300 South
Salt Lake City.
Thursday, March 17, 2011
Pho Tay Ho - Best Pho in Valley
Right off the bat, I must confess that I have had the Pho at Pho Tay Ho at least a dozen times.
I was first introduced to Pho in the early 90s, by a friend everyone knew as 'Little Joe". He worked for a social services charity that helped relocated and refugeed Vietnamese. He was not Vietnamese, but a veteran of that war, and spoke the language fluently. He invited me over one Sunday afternoon for Pho, and he had a few of his Vietnamese friends as well. I remember walking into his kitchen and seeing a huge, and I mean huge pot on the stove, a restaurant type pot, hot a home kitchen pot. He told me what it was, and how he made it, usually taking all day and all of the ingredients he put in it. Then when time to eat, he walked me through the garnish and eating it. As I recall, he said most Vietnamese just eat the meat and noodles, and not the broth. (I maybe way off on this, it was 20 years ago) Please correct me if I am incorrect. I eat the broth anyway because it is so good!
Fast forward a bunch of years and the love of Pho that was instilled back then kept me looking for it where I could. 10 years ago, I would eat it at Shanghai Cafe on 1300 South and State, it was good then, but I have not been back for a long time. And I really liked Cafe Trang's, back when they were back at their old location on Main Street, I have not been to the new location downtown. I did just recently try the Pho at the new Cafe Trang location on State in Murray, it seemed a mere shell of the old Trang Pho, and paled in comparison to Pho Tay Ho.
When I go to Pho Tay Ho, I always order the Pho tai bo vien, which is the noodles with rare beef and meatball. This combination is not actually on the menu, but they never bat an eye when I order it. The broth at Pho Tay Ho is rich and flavorful. You just know it is 'home made', especially when you walk in the door and you can peek into the kitchen and see the pots on the stove. Pho comes with the traditional condiments, Thai basil, sliced jalapeno peppers, a mound of bean sprouts, and lime wedges, although many times they serve lemon wedges.
Squeeze the citrus in, then drop it in the broth, drop the sprigs of Thai basil in, add the sliced pepper, and the bean sprouts. For me, the eventual heat from the peppers is plenty, however, if you like more heat, red pepper paste and Sriracha is on the table along with fish, soy and hoisin sauce. I then add a squirt of hoisin, a swirl of soy, and dig in. Chopsticks and Asian spoons are on the table. If you are a fork lover, you have to ask. The combination of the broth, meat, condiments and garnishes all come together to create a bowl of love that sooths the soul. Pho is best in the winter, however, give me a bowl of it in the middle of Summer, I will be one happy camper. So far, this is the best Pho I have had since that day 20 years ago.
The menu offers a variety of combinations of Pho, spring rolls and few appetizer options and a few Bun options. I have yet to try anything else off the menu. When I go, I tell myself to get out of my box, but that Pho tai bo vien always calls my name. They also have many traditional Vietnamese beverages.
Pho Tay Ho 1766 South Main SLC
I was first introduced to Pho in the early 90s, by a friend everyone knew as 'Little Joe". He worked for a social services charity that helped relocated and refugeed Vietnamese. He was not Vietnamese, but a veteran of that war, and spoke the language fluently. He invited me over one Sunday afternoon for Pho, and he had a few of his Vietnamese friends as well. I remember walking into his kitchen and seeing a huge, and I mean huge pot on the stove, a restaurant type pot, hot a home kitchen pot. He told me what it was, and how he made it, usually taking all day and all of the ingredients he put in it. Then when time to eat, he walked me through the garnish and eating it. As I recall, he said most Vietnamese just eat the meat and noodles, and not the broth. (I maybe way off on this, it was 20 years ago) Please correct me if I am incorrect. I eat the broth anyway because it is so good!
Fast forward a bunch of years and the love of Pho that was instilled back then kept me looking for it where I could. 10 years ago, I would eat it at Shanghai Cafe on 1300 South and State, it was good then, but I have not been back for a long time. And I really liked Cafe Trang's, back when they were back at their old location on Main Street, I have not been to the new location downtown. I did just recently try the Pho at the new Cafe Trang location on State in Murray, it seemed a mere shell of the old Trang Pho, and paled in comparison to Pho Tay Ho.
When I go to Pho Tay Ho, I always order the Pho tai bo vien, which is the noodles with rare beef and meatball. This combination is not actually on the menu, but they never bat an eye when I order it. The broth at Pho Tay Ho is rich and flavorful. You just know it is 'home made', especially when you walk in the door and you can peek into the kitchen and see the pots on the stove. Pho comes with the traditional condiments, Thai basil, sliced jalapeno peppers, a mound of bean sprouts, and lime wedges, although many times they serve lemon wedges.
Squeeze the citrus in, then drop it in the broth, drop the sprigs of Thai basil in, add the sliced pepper, and the bean sprouts. For me, the eventual heat from the peppers is plenty, however, if you like more heat, red pepper paste and Sriracha is on the table along with fish, soy and hoisin sauce. I then add a squirt of hoisin, a swirl of soy, and dig in. Chopsticks and Asian spoons are on the table. If you are a fork lover, you have to ask. The combination of the broth, meat, condiments and garnishes all come together to create a bowl of love that sooths the soul. Pho is best in the winter, however, give me a bowl of it in the middle of Summer, I will be one happy camper. So far, this is the best Pho I have had since that day 20 years ago.
The menu offers a variety of combinations of Pho, spring rolls and few appetizer options and a few Bun options. I have yet to try anything else off the menu. When I go, I tell myself to get out of my box, but that Pho tai bo vien always calls my name. They also have many traditional Vietnamese beverages.
Pho Tay Ho 1766 South Main SLC
Wednesday, March 16, 2011
Utah Foodies Time to Rise Up
We have reached the point in this state that the Utah Legislature has over stepped it's boundaries. At the end of this month, our esteemed elected officials have seen fit to close 5 state liquor and wine outlets, with the possibility of more to come. These closings are part of cutting the budget. In doing so, the state will loose money because each of these stores adds well over $1,000,000 to the state coffers. Not to mention state and local sales taxes, and the school lunch program taxes. 10% of every bottle of alcohol or wine goes to the School Lunch Program, for FY 2010 that was $27,921,283 combined for all of the stores. It is estimated that these closures will put 150 out of work, just what we need right now.
The stores being closed are #20 Main Street Salt Lake City, #14 Miller Avenue South Salt Lake, #17 Orem, #5 Provo and #32 St George. There are others on the chopping block including #35 the wine store on 300 East Salt Lake City.
This is an effort of the Legislature to further restrict alcohol sales in the state, making all of us drive further to purchase. If you are in Utah County, you will now have to drive to Pleasant Grove or Springville to make your purchases.
Some legal background now . . .
The Utah Code, Title 32A, The Alcoholic Beverage Control Act, Chapter 1, Section 104 states:
(1) The administration of this title shall be nonpartisan and free of partisan political influence.
(2) Alcoholic beverage control shall be operated as a public business using sound management principles and practices. The business shall be governed by a commission and operated by a department. The business shall function with the intent of servicing the public demand for alcoholic beverages.
(4) The commission shall conduct, license, and regulate the sale of alcoholic beverages in a manner and at prices that:
(a) reasonably satisfy the public demand and protect the public interest, including the rights of citizens who do not wish to be involved with alcoholic products .
Closing profitable stores is not sound management principles and practices, and not satisfying the public demand. If there was no demand, there would be no profit. The Utah State Legislature is violating Utah law with these closures.
The DABC is the only state department that is self sustaining. Alcohol does not cost the State of Utah one red cent. In fact, last year, fiscal year 2010, the Department had retail sales of $277,720,186, with a gross profit of $129,176,178. Upon removal of the operating expenses of $30,348,395, which includes the salaries, wages, and benefits of the department employees, the DABC was left with a net operating income of $100,970,042.
Not only does the DABC have the unique ability to generate income directly for the State of Utah, it contributes to the School Lunch Program and Sales Taxes to state, county and local municipalities. Again, for fiscal year 2010, $27,921,283 was paid to the School Lunch Programs across the state, and $14,688,985 was paid in sales taxes to every city and town that has a liquor outlet. When all is said and done, the DABC sent $58,359,774 directly to the State of Utah general fund. Can any other state agency make this claim?
Write your Legislator, all of them. Write the Governor . . . Write Sam Granato at the DABC Commission . . . write all of the Commissioners. We have to have our voices heard to stop these stores from closing.
The stores being closed are #20 Main Street Salt Lake City, #14 Miller Avenue South Salt Lake, #17 Orem, #5 Provo and #32 St George. There are others on the chopping block including #35 the wine store on 300 East Salt Lake City.
This is an effort of the Legislature to further restrict alcohol sales in the state, making all of us drive further to purchase. If you are in Utah County, you will now have to drive to Pleasant Grove or Springville to make your purchases.
Some legal background now . . .
The Utah Code, Title 32A, The Alcoholic Beverage Control Act, Chapter 1, Section 104 states:
(1) The administration of this title shall be nonpartisan and free of partisan political influence.
(2) Alcoholic beverage control shall be operated as a public business using sound management principles and practices. The business shall be governed by a commission and operated by a department. The business shall function with the intent of servicing the public demand for alcoholic beverages.
(4) The commission shall conduct, license, and regulate the sale of alcoholic beverages in a manner and at prices that:
(a) reasonably satisfy the public demand and protect the public interest, including the rights of citizens who do not wish to be involved with alcoholic products .
Closing profitable stores is not sound management principles and practices, and not satisfying the public demand. If there was no demand, there would be no profit. The Utah State Legislature is violating Utah law with these closures.
The DABC is the only state department that is self sustaining. Alcohol does not cost the State of Utah one red cent. In fact, last year, fiscal year 2010, the Department had retail sales of $277,720,186, with a gross profit of $129,176,178. Upon removal of the operating expenses of $30,348,395, which includes the salaries, wages, and benefits of the department employees, the DABC was left with a net operating income of $100,970,042.
Not only does the DABC have the unique ability to generate income directly for the State of Utah, it contributes to the School Lunch Program and Sales Taxes to state, county and local municipalities. Again, for fiscal year 2010, $27,921,283 was paid to the School Lunch Programs across the state, and $14,688,985 was paid in sales taxes to every city and town that has a liquor outlet. When all is said and done, the DABC sent $58,359,774 directly to the State of Utah general fund. Can any other state agency make this claim?
Write your Legislator, all of them. Write the Governor . . . Write Sam Granato at the DABC Commission . . . write all of the Commissioners. We have to have our voices heard to stop these stores from closing.
2008 Vietti Barbera d'Asti Tre Vigne
Dinner At Tucci's
We started out with the calamari appetizer. Bernie ordered the Linguini E Salsiccia, and I ordered the Pollo Marsala The calamari arrived, served with lemon wedges and a marinara style dipping sauce. We like to think ourselves as connoisseurs of calamari. The best we have found was previously mentioned in another post, at Cafe Madrid. Tucci's calamari is tasty, lightly battered, and most of all, it was very tender, something rarely seen around town.
Bernie's Linguini E Salsiccia was interesting . . . . billed on the menu as "Linguini pasta with Bolognese sauce, Italian sausage, mozzarella and Parmesan cheeses". What came out was the linguini tossed in a tomato based sauce with sliced sausage in it. Not really close to a Bolognese sauce, though flavorful and enjoyable. As Bernie put it, . . "it was a variation of Bolognese, with the sausage substituting for the meat in the sauce." He cleaned his plate, well, he ate what he could and took the rest for lunch the next day.
My Chicken Marsala was interesting as well. When it arrived I was a little leery, the sauce, dark brown and thick, over 3 pieces of chicken. The sauce had portobello and cremini mushrooms and thinly sliced onions. As it sat in front of me, I was still leery . . . it was still dark brown and thick. Served with it was a medley of steamed veggies, broccoli, carrots and red peppers. For anyone familiar with this blog, I don't like my veggies, so they went to Bernie, though they did look nicely done. This is not the Marsala sauce I am used to. When I think of a Marsala sauce, generally think of it made with sweet Marsala, not dry. So first, there was no sweetness,, and not much of a taste of Marsala at all. Though I must say this sauce was tasty, once I adjusted my taste buds to it. It was the chef used a demi-glace to make it. I made the comparison that it really reminded me of a Chinese type sauce with the color and richness of it. Did I eat it . . . Yes, Was it good . . . . Yes, Was it Chicken Marsala . . . . hmmm, not sure. Will we be going back . . . . Yes, we still like the place.
For dessert, we ordered and split the Chocolate Decedenza, a chocolate decadence type of dense possibly flour less cake. . . I assume it is made in house, but it does not matter, it was delicious, and very, very rich.
I took a bottle of Vietti 2008 Barbera d'Asti Tre Vigne available at state wine outlets for $18.99. I will blog about this in a separate entry. It was great with the meal, AND, the dessert.
Saturday, March 12, 2011
Winemaker Lunch at Caffe Niche
I have never been to Caffe Niche before, but I will be returning. I thought the food was fantastic, though a little heavy with the veggies . . . . but yummy nonetheless.
First out was a stunning vegetable platter with perfectly roasted fingerling potatoes, heirloom spinach, cheese stuffed pepper with balsamic drizzle, grilled artichoke, shredded sweet potato with citrus chimichuri and beets. A stunning opener! See the Photo. We had the 2009 Joseph Phelps Sauvignon Blanc and 2007 Freestone Sonoma Coast Chardonnay. See previous post for the Phelps. The Freestone is a very nice elegant Chardonnay, very Burgundian in style. Freestone is a side project of Joseph Phelps on the Sonoma Coast. We also had the Renard Viognier, as mentioned in the previous post.
Second out of the kitchen was braised or roasted lamb nuggets over more nicely roasted fingerling potatoes. Great flavor on the lamb. Wines poured were 2 vintages of the Honig Cabernet 2006 and 2007. Both really wonderful wines. Also poured was the Renard Syrah, again, check out the previous post for details on this wine... It is great!
For desert, the perfect sized morsel of chocolate . . . 'stuff' was served with unsweetened whipped cream. No wine was served, we all just finished the reds in our glasses and they paired great with the chocolate.
Granted, this menu was special for the lunch, though I am told the veggie platter is on the dinner menu, I have become a big fan of Chef Ethan and Caffe Niche. This is really a nice tiny gem in the Salt Lake dinning scene. I will be back to try the other menu items.
Wine Dinner at the Wild Grape
Well, last Wednesday, I went to the wine dinner at the Wild Grape Bistro, that featured 3 winemakers. They were Ashley Hepworth from Joseph Phelps, Kristen Belair from Honig, and Bayard Fox from Renard. The wines tasted are available in the state, however, Renard is only special order at this time.
In the past, I have always had some trepidation of eating dinners at the Grape, the first time there, soon after they opened, we ate there, after the glowing review in the City Weekly. I had a pasta/noodle dish that arrived as a plate of goo, and Bernard had the pork loin, and it came out rare. Deja vu on Wednesday.
Lunches at the Grape have always been great. I can't find faults at lunch.
The menu was:
1st - Smoked Salmon, Salt & Vinegar chips, Frisee & Grapefruit Salad . . . Paired with 2009 Joseph Phelps Sauvignon Blanc and 2009 Honig Sauvignon Blanc
2nd - Crispy Duck Cake, Braised Red Cabbage, Tangerine Gastrique. . . . Paired with 2007 Renard Grenache and 2007 Renard Syrah.
3rd - Roasted Pork Rack, Whipped Yukons, Braised Mushrooms, Kale, Cherry Jus . . . Paired with 2006 Honig Cabernet and 2007 Joseph Phelps Cabernet
4th - Dark Chocolate Ganache, Peanut Butter Mousse and Peanut Brittle. . . Paired with 2008 Renard Viognier and 2008 Honig Late Harvest Sauvignon Blanc
One of the complaints of reviewers and critics of the Wild Grape is inconsistency, which was very evident in the first course. I had 2 nice pieces of smoked salmon, more cured and lox like and then lightly smoked . . . very delicious, with a nice little portion of frisee that still allowed the salmon to peek out, and a nice sliced supreme of grapefruit on top, garnished with salt and vinegar fingerling potato chips. The combination as a whole was great, the chips, not very salty or vinegary, were unnecessary. Now the inconsistency . . . Ashley, the winemaker from Joseph Phelps, had a smaller portion of salmon, with a big handful of lettuce greens that had little frisee in it, 3 chips and No grapefruit. Don't get me wrong, I thought the dish was very successful as was the pairings, but when we were served, those of us at the table wondered if we all got the same dish. The Honig SB played well with the tartness of the grapefruit and bitterness of the frisee. The Honig has a rounder, richer mouthfeel, and just a little residual sugar. The acidity and citrus tartness of the Phelps SB worked with the richness of the salmon. I would have thought the smoke of the salmon would have overpowered the wines, but the salmon was just the right balance.
Unfortunately, the second course is where things started to hit the slippery slope. The cabbage was perfect. The tangerine gastrique was more for color, it was spread on one side of the plate and really did not contribute to the dish. The duck cake, a novel idea, and a great presentation, but, it was over seasoned and salty. A bit disappointing as I really love duck. The Renard wines were a good foil for the dish. I think the lighter, fruitier Grenache was the best with the duck, especially with the added salt. The Renard Syrah though heavier, was delicious, and worked with the duck, due to it's earthiness, but almost a little too dense for the dish. I would rather have this wine with lamb or the like.
The main course had my mouth watering, just thinking of it on the menu. It arrived, a full 1.5"-2" (or more) thick with the bone attached. The cherry jus was more a light sauce with cherry halves, this over the top of the chop, nonetheless, flavorful, as was the the rest of the plate. The pork, well . . . really needed help. The flavor did taste great, what I could eat of it. It was one of the toughest hunks of meat I can ever recall trying to eat, at home or out. We were never offered steak knives, struggling to slice the meat. Once sliced, my pork was undercooked. That deja vu moment. I ate the edges but could not go further. I know people say it's OK now to eat pork a little more rare than usual, but to me, in a restaurant, it needs to be stated up front that that is the way it is cooked so people like myself and Bernard, can say . . . . leave it on a little longer. . . . still no steak knives. The wines were great. Both Cabs were great, and I expected them to be too heavy for the pork, but I was wrong. A nice match. The Phelps nice fruit, round, plush. The Honig a bit more great fruit, just a touch more austere, again, both Great wines.
The dessert was very good, but not what was advertised on the wine dinner menu, and not good for the wines. When one thinks of Ganache, you think of the chocolate used as a frosting or dipping other things in. What came out of the kitchen was a thin wedge of something like a flourless tort kinda thing. I was expecting a puddle of chocolate on the plate. This wedge had a spritz of peanut butter mousse piped on it. A delicious dessert nonetheless. But as far as the wines go . . . not a match made in Heaven. These wines needed a fruit based dish of some sort, mixed fruit tart, poached pear, something. The Renard Viognier was fantastic, rich, fruity, and great acidity to back it up. The Honig Late Harvest Sauvignon Blanc was grand. Rich, sweet, but perfectly balanced so as not cloying.
Overall, it was a very good meal with great wines. I wish the food choices were elevated to the level of the wines. Also, Kudos to Troy at the Grape for offering 2007 Joseph Phelps Insignia in tasting portions at affordable prices, $30.00 for about a 2oz pour. Insignia is Phelps' flagship wine, normally about $185.00 in the state stores. Robert Parker gives this wine 97-100 points, and in my book, it is there as well. Fruit balanced with acidity and tannin, rich, complex, approachable, yet, can't wait to try this in another 10 years.
I know the Wild Grape can put out great food, I have had it! One of the issues that I think gets in the way is not only was the kitchen putting out the special menu for this dinner, but everything else on the regular menu. They need to work on their consistency and quality. I will go back, and see what happens.
In the past, I have always had some trepidation of eating dinners at the Grape, the first time there, soon after they opened, we ate there, after the glowing review in the City Weekly. I had a pasta/noodle dish that arrived as a plate of goo, and Bernard had the pork loin, and it came out rare. Deja vu on Wednesday.
Lunches at the Grape have always been great. I can't find faults at lunch.
The menu was:
1st - Smoked Salmon, Salt & Vinegar chips, Frisee & Grapefruit Salad . . . Paired with 2009 Joseph Phelps Sauvignon Blanc and 2009 Honig Sauvignon Blanc
2nd - Crispy Duck Cake, Braised Red Cabbage, Tangerine Gastrique. . . . Paired with 2007 Renard Grenache and 2007 Renard Syrah.
3rd - Roasted Pork Rack, Whipped Yukons, Braised Mushrooms, Kale, Cherry Jus . . . Paired with 2006 Honig Cabernet and 2007 Joseph Phelps Cabernet
4th - Dark Chocolate Ganache, Peanut Butter Mousse and Peanut Brittle. . . Paired with 2008 Renard Viognier and 2008 Honig Late Harvest Sauvignon Blanc
One of the complaints of reviewers and critics of the Wild Grape is inconsistency, which was very evident in the first course. I had 2 nice pieces of smoked salmon, more cured and lox like and then lightly smoked . . . very delicious, with a nice little portion of frisee that still allowed the salmon to peek out, and a nice sliced supreme of grapefruit on top, garnished with salt and vinegar fingerling potato chips. The combination as a whole was great, the chips, not very salty or vinegary, were unnecessary. Now the inconsistency . . . Ashley, the winemaker from Joseph Phelps, had a smaller portion of salmon, with a big handful of lettuce greens that had little frisee in it, 3 chips and No grapefruit. Don't get me wrong, I thought the dish was very successful as was the pairings, but when we were served, those of us at the table wondered if we all got the same dish. The Honig SB played well with the tartness of the grapefruit and bitterness of the frisee. The Honig has a rounder, richer mouthfeel, and just a little residual sugar. The acidity and citrus tartness of the Phelps SB worked with the richness of the salmon. I would have thought the smoke of the salmon would have overpowered the wines, but the salmon was just the right balance.
Unfortunately, the second course is where things started to hit the slippery slope. The cabbage was perfect. The tangerine gastrique was more for color, it was spread on one side of the plate and really did not contribute to the dish. The duck cake, a novel idea, and a great presentation, but, it was over seasoned and salty. A bit disappointing as I really love duck. The Renard wines were a good foil for the dish. I think the lighter, fruitier Grenache was the best with the duck, especially with the added salt. The Renard Syrah though heavier, was delicious, and worked with the duck, due to it's earthiness, but almost a little too dense for the dish. I would rather have this wine with lamb or the like.
The main course had my mouth watering, just thinking of it on the menu. It arrived, a full 1.5"-2" (or more) thick with the bone attached. The cherry jus was more a light sauce with cherry halves, this over the top of the chop, nonetheless, flavorful, as was the the rest of the plate. The pork, well . . . really needed help. The flavor did taste great, what I could eat of it. It was one of the toughest hunks of meat I can ever recall trying to eat, at home or out. We were never offered steak knives, struggling to slice the meat. Once sliced, my pork was undercooked. That deja vu moment. I ate the edges but could not go further. I know people say it's OK now to eat pork a little more rare than usual, but to me, in a restaurant, it needs to be stated up front that that is the way it is cooked so people like myself and Bernard, can say . . . . leave it on a little longer. . . . still no steak knives. The wines were great. Both Cabs were great, and I expected them to be too heavy for the pork, but I was wrong. A nice match. The Phelps nice fruit, round, plush. The Honig a bit more great fruit, just a touch more austere, again, both Great wines.
The dessert was very good, but not what was advertised on the wine dinner menu, and not good for the wines. When one thinks of Ganache, you think of the chocolate used as a frosting or dipping other things in. What came out of the kitchen was a thin wedge of something like a flourless tort kinda thing. I was expecting a puddle of chocolate on the plate. This wedge had a spritz of peanut butter mousse piped on it. A delicious dessert nonetheless. But as far as the wines go . . . not a match made in Heaven. These wines needed a fruit based dish of some sort, mixed fruit tart, poached pear, something. The Renard Viognier was fantastic, rich, fruity, and great acidity to back it up. The Honig Late Harvest Sauvignon Blanc was grand. Rich, sweet, but perfectly balanced so as not cloying.
Overall, it was a very good meal with great wines. I wish the food choices were elevated to the level of the wines. Also, Kudos to Troy at the Grape for offering 2007 Joseph Phelps Insignia in tasting portions at affordable prices, $30.00 for about a 2oz pour. Insignia is Phelps' flagship wine, normally about $185.00 in the state stores. Robert Parker gives this wine 97-100 points, and in my book, it is there as well. Fruit balanced with acidity and tannin, rich, complex, approachable, yet, can't wait to try this in another 10 years.
I know the Wild Grape can put out great food, I have had it! One of the issues that I think gets in the way is not only was the kitchen putting out the special menu for this dinner, but everything else on the regular menu. They need to work on their consistency and quality. I will go back, and see what happens.
Tuesday, March 8, 2011
Mediterranean Mercato Sandwiches
I was looking for some place different for lunch today, and did not want anything 'fast'. So I ended up at Mercato Mediterranean Market and Deli, at 3540 South State in Salt Lake City. This is in the same building as Bad Ass Coffee, and La Puenta. I have passed by this location dozens of times, and always thought to myself that I need to try it. Well, today was the day. The market aspect of it is small, with food stuffs from around the world with an emphasis on Greece. Once inside, I was almost transported to another land, the aroma, magazines in Greek, and at the tiny, short counter, there were 3 guys, speaking a language that I think was Greek. The menu is limited pretty much to panini sandwiches and a few salads. The sandwiches are the normal basic fare, Ham & Cheese, Turkey etc. The older, balding gentleman behind the counter said he would make any kind of sandwich I wanted, as he pointed out the meats in the refrigerator case in front of me, Many that were not on the menu. The one that sounded the most interesting on the menu was prosciutto and provolone. I sat at one of 3 small tables in the place, and within a few minutes my sandwich arrived. I had ordered the combo and got my can of soda, bag of chips, plain potato, nothing else is stocked, and a nice little mixed greens salad with a few olives, onions, cucumber and feta cheese lightly dressed in sort of a Greek balsamic vinaigrette, though I think the salad may come with the sandwich anyway. Biting into the crisp grilled ciabatta bread, the salty hit of the meat and creaminess of the melted cheese was delightful. The sandwiches also have lettuce, tomato and cucumber on them. Of course, I took the cucumber and tomato off. Sitting at the small cafe table, eating lunch, listening to the drone of the foreign language of the men at the counter, reminded me of times I have been in Europe, and made my lunch that much more enjoyable. Fancy food? . . . .no. Lots of menu choices? . . . .no. But a delicious sandwich? . . . Yes. A great change from the standard sandwiches of chain shops and other places that call themselves a 'deli'. If in South Salt Lake, and looking for a bite to eat, give this place a try. My lunch total was $8.59. I should add that they do have some pizza, and some traditional Greek fare like dolmades. Open on Sundays too!
Monday, March 7, 2011
Les Deux Rives
Tonight I am having one of my favorite French wines, and favorite wines always. This is the Les Deux Rives Corbieres Rouge, this costs $9.99 in the state stores. The Wine Spectator gave this 87 points. My notes are . .. Lush, dark red, great fruit and berry. Nice acidity, a great food wine, burgers to pasta and beyond, or just drinking in front of the TV. As I have said, one of my all time favs, and could be yours too. Try it and let me know what you think.
Sunday, March 6, 2011
Wine Dinner at Wild Grape Bistro
Just a quick shout out. There will be a wine dinner at the Wild Grape Bistro on March 9th. It will feature the wine makers from Joseph Phelps, Honig and Reynard. Should be a great time. Go to http://www.wildgrapebistro.com/ for additional information.
McManis Petite Sirah 2009
Back to writing again, I have been away for so long. Tonight we are enjoying the 2009 McManis Family Vineyards Petite Sirah. It is a dark, inky purple. A lovely nose of blueberry, mocha/coffee, a hint of chocolate and oak. On the palate, it is a rich and fruity PS with some moderate tannins and acidity that balance the rich red and black fruit. The McManis family of wines are always so underrated, especially for the price of under $10. Enjoy.
For when the wine is in, the wit is out.
Thomas Becon (1512–1567)
Catechism, 375
Thomas Becon (1512–1567)
Catechism, 375
Friday, November 13, 2009
QVinum Pinot Tasting
On November 8, 2009, the Qvinum wine Club held a tasting of Pinot Noirs, all but 1 over $30. A $17 wine was slipped in as a test.
Wines in the tasting were:
Bethel Heights – Eola Amity Hills – Willamette Oregon 2006 $30
Domaine Drouhin – Willamette Valley, Oregon, $45 2006
Cardwell Hill Cellars – Willamette Valley, Oregon $17 2007
Expression 44 – Willamette Valley, Oregon $35 2006
Artesa - Carneros, California $35 2006
Fess Parker – Santa Rita Hills, California $35 2006
Selby – Russian River, California $30 2006
Argyle Nuthouse Reserve, Willamette Oregon $55 2005
Pessagno – Santa Lucia Highlands, California $40 2007
The top 3 wines were the Selby and Fess Parker, tied for 1st place. The Cardwell Hill Cellars came next at either 2nd or 3rd place (depending how you look at it) Cardwell Hill Cellars was the $17 bottle.
My take on the top three were: Fess Parker, Cardwell Hill, and Domaine Drouhin. My tasting notes for these three;
Fess Parker – Santa Rita Hills, California 2006. $35
Dark rich color, with a rich plush nose of smoke, cherry, red fruit and Chinese five spice powder, that follows through on the palate. A sweet lingering fruit finish.
Cardwell Hill Cellars – Willamette Valley, Oregon 2007. $17. Light garnet color with a sweet/sour cherry nose with gamy luncheon meat that follows on the palate. Nice acidity to back up the fruit, but not overly fruity or tannic. An easy drinking Pinot.
Domaine Drouhin – Willamette Valley, Oregon 2006. $45. Medium garnet color, nose a little closed but features nice cherry, cola and earth. Palate has a nice bit of minerality and smooth. Very reminiscent of a Burgundy from Marsannay or Givry. Very
good food Pinot.
The others fell into place in this order;
After the Cardwell Hill Cellars were: Agyle, Domaine Drouhin, Artesa, Pessagno. The Bethel Heights and Expression 44 rounded out the bottom, with zero votes each, however, don’t take the results of the two bottom wines too seriously
The two bottom wines, Bethel Heights and Expression 44, were very disappointing, however, after open about an hour, and after the conclusion of voting, opened up. Even though these wines ranked last with no votes, they should in no way, be over looked. If they showed during voting, as they did later, these could have very well been the top wines of the night. These two wines should be sought out, but make sure you let them breathe. Several months back, I had the Expression 44 side by side with a 2002 Louis Latour Volnay, and it held it’s own in that company. It was disappointing to see the Expression 44 bringing up the rear, but once it opens up, it's 0 to 60.
My notes for the remaining wines are in order, top to bottom, but I have not assigned any points or scores to them.
Selby – Russian River, California $30 2006
Medium light color. Nice sweet cherry and strawberry, spice, Chinese 5 spice, a touch hot, and could use a little acidity to back up the lovely sweet fruit.
Argyle Nuthouse Reserve, Willamette Oregon $55 2005
Medium color. Smoky sweet cherry, light earthy smokiness, spicy, fairly well balanced. Nice.
Artesa - Carneros, California $35 2006
Light garnet, smoky cherry. A little oaky, with plush fruit. Hints at a warmer climate, RR? Barnyard. Light on the palate, but just lacking.
Pessagno – Santa Lucia Highlands, California $40 2007
Medium light color, cola, tobacco, earthy mushroom, cherry, blackberry, hot with alcohol and a bit acidic.
Expression 44 – Willamette Valley, Oregon $35 2006
Dark color, nose closed with notes of earth and stewed fruit, seems a bit candied. Sweet fruit on the palate carries through to the short finish. I really loved this wine when it really opened up!
Bethel Heights – Eola Amity Hills – Willamette Oregon 2006 $30
Light garnet, closed nose, following on the palette with sweet fruit, a hint of minerality, a little hot. Could be elegant and sexy.
Wines in the tasting were:
Bethel Heights – Eola Amity Hills – Willamette Oregon 2006 $30
Domaine Drouhin – Willamette Valley, Oregon, $45 2006
Cardwell Hill Cellars – Willamette Valley, Oregon $17 2007
Expression 44 – Willamette Valley, Oregon $35 2006
Artesa - Carneros, California $35 2006
Fess Parker – Santa Rita Hills, California $35 2006
Selby – Russian River, California $30 2006
Argyle Nuthouse Reserve, Willamette Oregon $55 2005
Pessagno – Santa Lucia Highlands, California $40 2007
The top 3 wines were the Selby and Fess Parker, tied for 1st place. The Cardwell Hill Cellars came next at either 2nd or 3rd place (depending how you look at it) Cardwell Hill Cellars was the $17 bottle.
My take on the top three were: Fess Parker, Cardwell Hill, and Domaine Drouhin. My tasting notes for these three;
Fess Parker – Santa Rita Hills, California 2006. $35
Dark rich color, with a rich plush nose of smoke, cherry, red fruit and Chinese five spice powder, that follows through on the palate. A sweet lingering fruit finish.
Cardwell Hill Cellars – Willamette Valley, Oregon 2007. $17. Light garnet color with a sweet/sour cherry nose with gamy luncheon meat that follows on the palate. Nice acidity to back up the fruit, but not overly fruity or tannic. An easy drinking Pinot.
Domaine Drouhin – Willamette Valley, Oregon 2006. $45. Medium garnet color, nose a little closed but features nice cherry, cola and earth. Palate has a nice bit of minerality and smooth. Very reminiscent of a Burgundy from Marsannay or Givry. Very
good food Pinot.
The others fell into place in this order;
After the Cardwell Hill Cellars were: Agyle, Domaine Drouhin, Artesa, Pessagno. The Bethel Heights and Expression 44 rounded out the bottom, with zero votes each, however, don’t take the results of the two bottom wines too seriously
The two bottom wines, Bethel Heights and Expression 44, were very disappointing, however, after open about an hour, and after the conclusion of voting, opened up. Even though these wines ranked last with no votes, they should in no way, be over looked. If they showed during voting, as they did later, these could have very well been the top wines of the night. These two wines should be sought out, but make sure you let them breathe. Several months back, I had the Expression 44 side by side with a 2002 Louis Latour Volnay, and it held it’s own in that company. It was disappointing to see the Expression 44 bringing up the rear, but once it opens up, it's 0 to 60.
My notes for the remaining wines are in order, top to bottom, but I have not assigned any points or scores to them.
Selby – Russian River, California $30 2006
Medium light color. Nice sweet cherry and strawberry, spice, Chinese 5 spice, a touch hot, and could use a little acidity to back up the lovely sweet fruit.
Argyle Nuthouse Reserve, Willamette Oregon $55 2005
Medium color. Smoky sweet cherry, light earthy smokiness, spicy, fairly well balanced. Nice.
Artesa - Carneros, California $35 2006
Light garnet, smoky cherry. A little oaky, with plush fruit. Hints at a warmer climate, RR? Barnyard. Light on the palate, but just lacking.
Pessagno – Santa Lucia Highlands, California $40 2007
Medium light color, cola, tobacco, earthy mushroom, cherry, blackberry, hot with alcohol and a bit acidic.
Expression 44 – Willamette Valley, Oregon $35 2006
Dark color, nose closed with notes of earth and stewed fruit, seems a bit candied. Sweet fruit on the palate carries through to the short finish. I really loved this wine when it really opened up!
Bethel Heights – Eola Amity Hills – Willamette Oregon 2006 $30
Light garnet, closed nose, following on the palette with sweet fruit, a hint of minerality, a little hot. Could be elegant and sexy.
Friday, October 16, 2009
Friday, September 11, 2009
Three Sauvignon Blancs From Three Countries
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
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
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
Monday, August 31, 2009
Romano's Macaroni Grill
Without going into a lot of detail, we had lunch/dinner at the Macaroni Grill in Murray on Saturday. The food was acceptable, but nothing to write home about. Expected chain restaurant food. I have eaten at the Macaroni Grill location downtown on West Temple and 300 South several times, and the food there just seemed so much better. My one big question is . . . . They try to push their house wines, a "Chianti" is one of them, but is made in California. How in the Hell can Chianti be made in California??!!! Is California a little know part of Tuscany? How is the wine allowed to be labeled as such with the TTF/BATF labling laws. It is so misleading, and disrespecful of the the DOC. Probably will not stop there again until this changes.
Wine is the most civilized thing in the world.
~ Ernest Hemingway
Wine is the most civilized thing in the world.
~ Ernest Hemingway
Louis Latour Montagny 1er Cru 2006
The other day, we were thirsty for a white Burgundy, but not ready to spend a lot of money. I decided on the 2006 Louis Latour Montagny Premier Cru, "La Grande Roche", (90 points, Robert Parker) $19.99. At first taste, I was not sure I was going to like this wine, I was in the mood for a crisp Chardonnay (that is what white Burgundy is, Chardonnay), with nice acidity. My first impression was a little round on the palate, but other components worked. As I continued to taste, it really grew on me. Yes, a little round on the palate, that is just Montagny, from the Cote Chalonnaise, but a nice floral, apple/pear, stone fruit nose that follows through on the palate. It has some nice stone/mineral components, required for a white Burgundy. It does have good acidity to back up the nice fruit, but definitely not a "fruit bomb". For an inexpensive white Burgundy, this really does hit the mark, without spending a whole lot more money. Serve this with a fruit and cheese plate (avoid the bleu), a nice main course salad, halibut or even grilled pork chops.
"Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy."
Samuel Johnson
"Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy."
Samuel Johnson
Friday, August 28, 2009
Los Vascos Cabernet Sauvignon 2007 Chile
Sitting here sipping on the Los Vascos Cabernet Sauvignon 2007, $11.30, Cholchaugua Valley, Chile. (88 points, Stephen Tanzer) This is one of my favorite, "I want to feel like I am drinking something a-little special" wines. Very Bordeaux like, red berry, tobacco, herbal and tangy. If you are a fan of Bordeaux, or other old world cabs, this is your wine. Made in Chile, by Lafite Rothschild. A great everyday wine, or for something special.
After-dinner talk
Across the walnuts and the wine.
Alfred Lord Tennyson (1809-1892)
The Miller's Daughter, 31
After-dinner talk
Across the walnuts and the wine.
Alfred Lord Tennyson (1809-1892)
The Miller's Daughter, 31
Tea Rose Diner Murray Utah
I am sitting here sipping on a bottle of Los Vascos Cabernet 2007, thinking of the dinner we had tonight at the Tea Rose Diner, 65 E 5th Avenue(4880 S), Murray. More on the wine later. We have been wanting to try this place for dinner for a long time, but it is one of those places that sit in the back of your brain when you are trying to think of places to go, but tonight it was at the top of the list.
The dinner menu is Thai based. If you are looking for a Thai restaurant that has all of the fancy trappings from Thailand, you know . . . the carvings, prints, tchotchkes, gold bling everywhere . . . . this is not the place for you. Having 8 or 9 booths and a few tables in the middle of the floor, the place is small, and is something that should be on main street in mid America, with a couple of old farmers hovering over their coffee, while sitting at the counter. Not the place you would expect to find some of the finest homemade Thai cooking in town.
The Tea Rose Diner is also a bastion for tea, itself. We ordered a pot of oolong tea, and the server promptly asked, what kind? . . . who knew. She brought over the tea list, a binder with about 6 pages of different teas, and 3 different oolongs. We chose the oolong with lotus petals. A most exquisite, elegant, light tea. The lotus brought a floral sweetness and added complexity to your run of the mill oolong.
We started with the Fried Tofu, $5.00, which was better than most, a nice outer crust, moist and juicy inside, served with a sweet/hot peanut dipping sauce. We also ordered the Tea Rose Golden Veggie, $7.00, a selection of veggies (carrots, mushrooms, baby corn, broccoli, peas, zucchini) fried in a tempura type batter, served with a sweet chili sauce. WARNING-these come out very hot, and will burn you mouth. The veggies came out and were piled high on a plate.
For the entrees, we ordered the Thai Chicken Sweet and Sour, $8.50 and the Ginger Chicken, $8.50. The sweet and sour was not your Chinese American variety. Not breaded or battered, the chicken (in both dishes) was tender. The sauce was not gloppy thick and sweet, but more of a thin, broth based sauce. This dish combined the usual suspects, but additional depth and complexity were added by chunks of fresh tomato and cucumber. When I ordered the Ginger Chicken, the server asked if I would like it a bit hotter, I replied yes, not a 3 or 4 pepper hot, but a 1 to 2 pepper hot. It arrived perfectly hot. This dish had the chicken, onion, green pepper, mushroom and baby corn, an a lot of chunks and shredded ginger. Again, a thinner, broth based sauce, not thick. The flavor combination was inspired.
About half way through our dinner, a single woman walked in and sat in the booth behind us . . . . another foodie (we are everywhere). She asked us what we were having. We had a good conversation throughout the rest of our dinner, and hers. She is married, we later found out, and eating her way through the Salt Lake Magazine restaurant section, that is what brought her to the Tea Rose. She ordered the Green Curry and said it was very good. She added to our enjoyment of our dinner. If you are reading this, Thank You!
We left with several containers of leftovers. We then wondered, why did it take us so long to eat there. It won't be long for the next time. You should not stay away either!
Tea Rose Diner
65 E 5th Avenue(4880 S)
(one block west of State Street)
Murray, Utah 84107
Phone :(801)-685-6111
Fax (801)-685-6094
www.tearosediner.net
Good wine is a good familiar creature if it be well used.
William Shakespeare (1564-1616)
Othello, II. iii. (315)
The dinner menu is Thai based. If you are looking for a Thai restaurant that has all of the fancy trappings from Thailand, you know . . . the carvings, prints, tchotchkes, gold bling everywhere . . . . this is not the place for you. Having 8 or 9 booths and a few tables in the middle of the floor, the place is small, and is something that should be on main street in mid America, with a couple of old farmers hovering over their coffee, while sitting at the counter. Not the place you would expect to find some of the finest homemade Thai cooking in town.
The Tea Rose Diner is also a bastion for tea, itself. We ordered a pot of oolong tea, and the server promptly asked, what kind? . . . who knew. She brought over the tea list, a binder with about 6 pages of different teas, and 3 different oolongs. We chose the oolong with lotus petals. A most exquisite, elegant, light tea. The lotus brought a floral sweetness and added complexity to your run of the mill oolong.
We started with the Fried Tofu, $5.00, which was better than most, a nice outer crust, moist and juicy inside, served with a sweet/hot peanut dipping sauce. We also ordered the Tea Rose Golden Veggie, $7.00, a selection of veggies (carrots, mushrooms, baby corn, broccoli, peas, zucchini) fried in a tempura type batter, served with a sweet chili sauce. WARNING-these come out very hot, and will burn you mouth. The veggies came out and were piled high on a plate.
For the entrees, we ordered the Thai Chicken Sweet and Sour, $8.50 and the Ginger Chicken, $8.50. The sweet and sour was not your Chinese American variety. Not breaded or battered, the chicken (in both dishes) was tender. The sauce was not gloppy thick and sweet, but more of a thin, broth based sauce. This dish combined the usual suspects, but additional depth and complexity were added by chunks of fresh tomato and cucumber. When I ordered the Ginger Chicken, the server asked if I would like it a bit hotter, I replied yes, not a 3 or 4 pepper hot, but a 1 to 2 pepper hot. It arrived perfectly hot. This dish had the chicken, onion, green pepper, mushroom and baby corn, an a lot of chunks and shredded ginger. Again, a thinner, broth based sauce, not thick. The flavor combination was inspired.
About half way through our dinner, a single woman walked in and sat in the booth behind us . . . . another foodie (we are everywhere). She asked us what we were having. We had a good conversation throughout the rest of our dinner, and hers. She is married, we later found out, and eating her way through the Salt Lake Magazine restaurant section, that is what brought her to the Tea Rose. She ordered the Green Curry and said it was very good. She added to our enjoyment of our dinner. If you are reading this, Thank You!
We left with several containers of leftovers. We then wondered, why did it take us so long to eat there. It won't be long for the next time. You should not stay away either!
Tea Rose Diner
65 E 5th Avenue(4880 S)
(one block west of State Street)
Murray, Utah 84107
Phone :(801)-685-6111
Fax (801)-685-6094
www.tearosediner.net
Good wine is a good familiar creature if it be well used.
William Shakespeare (1564-1616)
Othello, II. iii. (315)
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