Saturday, December 14, 2013
Paul & Margie invited the group up to their suite at the Westin Hotel at South Coast Plaza for appetizers and drinks before dinner this evening at Pinot Provence. They were on the 16th floor.
They put out quite the spread with meats, cheeses, great popcorn. cookies etc. and a tray delivered from room service with some of the best pot stickers I have had. Red, white and bubbly was poured. The view was beautiful and when I got there it was just the beginning of sunset. Had to really watch the eating as we had dinner coming up in an hour.
At the designated time to went back down to the lobby and headed for the restaurant in the hotel. 19 of us tonight. The restaurant was busy. We had great service and I sure hope everyone tipped well.
I ordered an appetizer of wild mushrooms and tempura frog legs. Served on a flat piece of slate. Flavor was wonderful. Six small frog legs which I am sure they are farm raised and they were very tender. I saw a few bowls of french onion soup and it looked really good also.
My dinner choice was the short rib and I will say that is the most tender short rib I have ever had. A great sauce and sitting on a bed of polenta.. Had raspberry & chocolate gelato for dessert. Always room for ice cream.
Margie passed around two boxes of See's chocolates and everyone got a party favor from her. I will say she really outdid herself. to make for a very festive evening
We had a gift exchange of bottles of wine. The restaurant had 2 bottles of a Spanish Tempranillo on the table which was a nice gesture on their part.
2007 Ancient Peaks, Petite Syrah, Paso Robles
NV Charles Mitchell Port, Fairplay
2007 McKeon-Phillips BPR< Cabernet Sauvignon
2010 Triumpf, Pinot Noir, Serbia
2011 Domaine Chenvivres, Chablis
2008 Sojurn, Pinot Noir, Sonoma Coast
2010 De Ponte Cellars, Pinot Noir, Dundee Hills, Oregon
2011 Orin Swift Abstract
2010 Lemelson, Jerome Reserve, Pinot Noir, Willamette Valley
2011 Dumol, Pinot Noir, Russian River Valley
2012 Old Vines, Zinfandel, Russian River Valley
2011 Halter Ranch, Synthesis, Paso Robles
2011 Halter Ranch, Ancestor, Paso Robles
2007 Arcadian, Chardonnay
2011 Chateau Gawaud, Lolande de Pomerol
2011 Arcadian, Pinot Noir
2004 Chateau Lynch Bages, Grand Cru Classe, Pauillac Grand Vin
2008 Martinelli, Charles Ranch, Chardonnay, Sonoma Coast
Sunday, December 15, 2013
Huntington Harbour Boat Parade
Sunday. December 8, 2013
Invited to Donna's for a small gathering to watch the annual boat parade. This year it seems that the amount of boast decorated was much smaller than last year. Weather was cold but not windy like last night. She had the fire pit going and the patio heaters turned up. Donna made a great pot of chili and it really hit the spot on this cold night.
All the houses in the harbour are decorated and it was quite festive. Apparently the association really gets on people who do not decorate, Some of the houses were decked out heavy the lights and decorations. Must be a lot of work.. Donna's place is on a corner of the main channel so you get to see the boats 4 times as they make their circuit of the harbour.
Can't list the wines that were brought - I brought a 2009 Clos Pepe Sparkling Pinot Noir. The rest of the wines I wouldn't cook with. Granted this was not the wine crowd but you would think that if you were invited for dinner that you could pop for more that $5 for a bottle. And these are all people that have lot more money than I do.
Invited to Donna's for a small gathering to watch the annual boat parade. This year it seems that the amount of boast decorated was much smaller than last year. Weather was cold but not windy like last night. She had the fire pit going and the patio heaters turned up. Donna made a great pot of chili and it really hit the spot on this cold night.
All the houses in the harbour are decorated and it was quite festive. Apparently the association really gets on people who do not decorate, Some of the houses were decked out heavy the lights and decorations. Must be a lot of work.. Donna's place is on a corner of the main channel so you get to see the boats 4 times as they make their circuit of the harbour.
Can't list the wines that were brought - I brought a 2009 Clos Pepe Sparkling Pinot Noir. The rest of the wines I wouldn't cook with. Granted this was not the wine crowd but you would think that if you were invited for dinner that you could pop for more that $5 for a bottle. And these are all people that have lot more money than I do.
Dim Sum at Seafood Palace
Saturday, December 7, 2013
Henry called at the last minute and wanted to get together for Dim Sum. So Terry & I joined him. The Seafood Palace is much busier on weekends for Dim Sum than during the week. Also the dishes cost $2.38 each instead of $2.00. No matter it is still a huge bargain compared to other food places.
Started out with Lotus Leaf wrapped rice ball. Rice, mushrooms, Chinese sausage. Had a sweet taste to the rice. You do not eat the lotus leaf. It is strictly a wrap.
Next was the shrimp in the soft noodle wrap we had last time. Still good, still slippery and hard to eat. Also had the shrimp rolled in seaweed again.
New dish - scallop dumplings, very good and also had a repeat on the ribs, and sweet & sour soup.
Topped it off the beef with snow peas and carrots.
7 dishes for 3 people and the bill with tax & tip came to $11 each.
Wines were all excellent. 2002 & 2006 McKeon Phillips BPR Cabernet and I brought a 2004 Bouchard Pere Fils Gervey Chambertain. At its peak and I don't think it would improve any more.
This was nice break from all the hustle of trying to get things ready for the holidays.
Henry called at the last minute and wanted to get together for Dim Sum. So Terry & I joined him. The Seafood Palace is much busier on weekends for Dim Sum than during the week. Also the dishes cost $2.38 each instead of $2.00. No matter it is still a huge bargain compared to other food places.
Started out with Lotus Leaf wrapped rice ball. Rice, mushrooms, Chinese sausage. Had a sweet taste to the rice. You do not eat the lotus leaf. It is strictly a wrap.
Next was the shrimp in the soft noodle wrap we had last time. Still good, still slippery and hard to eat. Also had the shrimp rolled in seaweed again.
New dish - scallop dumplings, very good and also had a repeat on the ribs, and sweet & sour soup.
Topped it off the beef with snow peas and carrots.
7 dishes for 3 people and the bill with tax & tip came to $11 each.
Wines were all excellent. 2002 & 2006 McKeon Phillips BPR Cabernet and I brought a 2004 Bouchard Pere Fils Gervey Chambertain. At its peak and I don't think it would improve any more.
This was nice break from all the hustle of trying to get things ready for the holidays.
Sunday, December 1, 2013
Dim Sum
Friday, November 29, 2013
The boys and I met for Dim Sum lunch today at the Seafood Palace. This was the first time I could join them for lunch as I still work full time and they are all retired so one day is just like another to them. Since it was Thanksgiving week I had 4 days off which is almost like a vacation.
After I was there for a few minutes I asked Henry where CJ was. The look on Henry's face was priceless. He had forgotten to call CJ and let him know we were doing lunch that day. It was funny. As it was CJ had another commitment.
We started out with a shrimp wrapped in a wonton type noodle/wrapper. It was sitting in a sauce which made it very slippery. It was hard to eat with a fork much less chopsticks. Even Henry who is Chinese was having problems. Flavor was good.
Next we were served a hot/sour soup. We have had this particular soup with dinner before and it is aways a hit with us.
Scallops with Snow Peas and carrots. Scallops seemed to be extra tender for some reason.
Then some little rolls about 4 inches long appeared - a mixture of ground shrimp, ground pork and ground fish rolled in Seaweed and fried. Excellent flavor.
Steamed spare ribs with black beans. Again very good flavor.
Steamed Pork ball with fish. Very tender.
White fish, chefs style with jalapenos and onions. Another good and flavorful dish
BBQ pork buns - a staple at Dim Sum's.
Mongolian Beef with Chinese Broccoli
Beef Tendon in a sauce - I always like beef tendon - if cooked properly it is very tender and depending on the sauce it should have a lot of flavor which this dish did.
Squid with Chinese Broccoli - good but I do like the salt & pepper calamari better
Steamed Tripe was our last dish. Very tender. Tripe has really no flavor of its own. Just takes on the flavor of what it is cooked in.
The nice thing about Dim Sums' is the array of dishes you can eat. All portions are small and when you have 5 people is a good way to try a wide variety of specialties of the restaurant. So 12 dishes for 5 people today.
We nailed in in the wine department today. The Christmas Spirit is starting to get to everyone. Even the Seafood Palace had their decorations up.
NV Nicholas Feuillatte Brut Rose Champagne
2008 McKeon-Phillips Petit Verdot
2009 Chateau Gigognan, Chateauneuf du Pape
2008 J.Davis, Napa, Cabernet Sauvignon
2008 Chateau Les Grand, Marechaux, Bordeaux
2008 Saxum, James Berry Vineyard, Syrah blend
The boys and I met for Dim Sum lunch today at the Seafood Palace. This was the first time I could join them for lunch as I still work full time and they are all retired so one day is just like another to them. Since it was Thanksgiving week I had 4 days off which is almost like a vacation.
After I was there for a few minutes I asked Henry where CJ was. The look on Henry's face was priceless. He had forgotten to call CJ and let him know we were doing lunch that day. It was funny. As it was CJ had another commitment.
We started out with a shrimp wrapped in a wonton type noodle/wrapper. It was sitting in a sauce which made it very slippery. It was hard to eat with a fork much less chopsticks. Even Henry who is Chinese was having problems. Flavor was good.
Next we were served a hot/sour soup. We have had this particular soup with dinner before and it is aways a hit with us.
Scallops with Snow Peas and carrots. Scallops seemed to be extra tender for some reason.
Then some little rolls about 4 inches long appeared - a mixture of ground shrimp, ground pork and ground fish rolled in Seaweed and fried. Excellent flavor.
Steamed spare ribs with black beans. Again very good flavor.
Steamed Pork ball with fish. Very tender.
White fish, chefs style with jalapenos and onions. Another good and flavorful dish
BBQ pork buns - a staple at Dim Sum's.
Mongolian Beef with Chinese Broccoli
Beef Tendon in a sauce - I always like beef tendon - if cooked properly it is very tender and depending on the sauce it should have a lot of flavor which this dish did.
Squid with Chinese Broccoli - good but I do like the salt & pepper calamari better
Steamed Tripe was our last dish. Very tender. Tripe has really no flavor of its own. Just takes on the flavor of what it is cooked in.
The nice thing about Dim Sums' is the array of dishes you can eat. All portions are small and when you have 5 people is a good way to try a wide variety of specialties of the restaurant. So 12 dishes for 5 people today.
We nailed in in the wine department today. The Christmas Spirit is starting to get to everyone. Even the Seafood Palace had their decorations up.
NV Nicholas Feuillatte Brut Rose Champagne
2008 McKeon-Phillips Petit Verdot
2009 Chateau Gigognan, Chateauneuf du Pape
2008 J.Davis, Napa, Cabernet Sauvignon
2008 Chateau Les Grand, Marechaux, Bordeaux
2008 Saxum, James Berry Vineyard, Syrah blend
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