Saturday, June 14, 2008
It has been a couple of years since I went to this particular restaurant. The food is very good. It's an old style continental place. Dim, leather banquettes, table side cooking, "old fashion" dishes, like Duck a'la orange, frogs legs, veal oscar, steak diane
This is not the cheapest place to eat but the quality is worth it. The restaurant was full so I'm not sure about the "economy". You could not tell we are in a recessionary period.
There were six of us dining this evening. Everyone brought a really nice bottle of wine and we gladly paid the $15 per bottle corkage.
They always start you off the a tray of "goodies". Tonight it was their pate which they make themselves, olives, pickled vegetables and a cottage cheese dish that had chives in it, along with baskets of several types of bread and crackers.
Four of us ordered the spinach salad which is cooked table side, flames and all. They do make one of the better spinach salads around. Just the right amount of dressing and bacon. The other two ordered the french onion soup which they said was very good. I have had that soup years before and it was good then.
Four of us ordered the rack of lamb. Margie had the fresh halibut (she doesn't eat seafood but this is an exception) and Steve had the veal chop cordon blue. Everyone agreed the food was excellent. You do not get a choice of sides. Every dish comes with the same, fresh green beans, caramelized carrots, fried zucchini and roasted tiny potatoes. I would suppose this is due to the amount of table side cooking and cutting of meat that is done. It makes the waiters job a little bit easier and less complicated.
We ended up with bananas foster and cherries jubilee for dessert.
The wines that were brought were all excellent. We started off with a 1998 Nicolas Feuillatte Champagne, France, then progressed to a 2005 Kistler, Kistler Vineyard, Chardonnay, Sonoma. This had way to much oak in for my tastes but everyone else loved it.
There were 5 red wines on the table. 1996 Qunitessa Mertiage, Napa, 2001 Grgich Hills, Cabernet Sauvignon, Napa, 2003 Sea Smoke , Southing, Pinot Noir, Sta, Rita Hills, 2003 Pira, Barolo, Vigna Marcenca, Italy and a 2004 Pahlmeyer Meritage, Napa.
The Qunitessa was a stunning wine, the Barolo opened up after about an hour of decanting. All the wines were very good and there wasn't too much left to bring home.
It is nice to get dressed up and "do" fine dining. Makes you feel a bit more civilized. Although it always boggles my mind that when people go into a fine dining establishment they do not dress for the occasion. Shorts and jeans were seen tonight. I know its "California" and we are a laid back state but this wasn't the local pizza joint. I guess I'm showing my age or perhaps a little sense of snobbery and I hope I don't loose it.
We had a very enjoyable evening and I hope I don't put too much time between visits to The Riviera. http://www.rivierarestaurant.net/
I brought half of my dinner home as the amount of food on the plate was very generous and finished it for breakfast. Yeh ! I know I'm wierd but what rule says you have to eat breakfast foods only at breakfast. I eat leftovers for breakfast all the time.
Sunday, June 15, 2008
Monday, June 9, 2008
Chinese Again
Saturday, June 7, 2008
We finally did another dinner at Duong Son BBQ Restaurant in Westminister . I was starting have deep cravings ever since I came back from China in March.
Eight of us foodies were in attendance and again we let Henry do all the ordering. He surprised us with several new dishes we had not had before, which I find amazing as we have been doing these dinners for at least 3 years.
We started out with "Shrimp Crackers". They were freshly made and really hit the spot. First dish up was "Fried Tofu". We have had this dish numerous times and its always a crowd pleaser. The best tofu I have ever had.
Along came "Beef Tendon" in a sauce with turnips and daikon radish. I really like this dish. Some people get turned out because of the tendon but that is my favorite part.
"Scallops with Chinese broccoli " was a new dish for us and it was excellent. The scallops were cooked just perfect. I think this was one of Oliver's favorites along with the "noodles".
"Shrimp with Fat Noodles" came from the kitchen. I really enjoy the fat noodles as they absorb the flavor of the rest of the ingredients.
Next was one of my favorite dishes. "Deep Fried Oysters" Need I say more. They were plumb and moist and so good.
"Duck" was up next. The restaurant specializes in duck and this one was roasted and served with some sort of semi pickled cabbage. Not real pickled but had a slight taste of it. Dave raved about this dish and I could have it again "real soon".
"Fried Beef" was served. I had this dish in China and also at another dinner at Duong Son and its another hit. The flavor was intense. Another dish that Dave raved about.
Thin noddles with chicken was the last dish served. Interesting and good. I do not know the exact ingredients but they went well together and we ate it all.
For dessert we were served fresh Mango and some sort of red bean custard. The Chinese are not into real sweet dishes which is just as well as we had enough sugar with the wine.
A couple of notable wines tonight were 2005 McKeon-Phillips BPR Cabernet, 2005 Stolpman Hillsides Syrah. A 2005 Seghesio Pinot was interesting. I did not know they made a Pinot so it was nice to try. Great taste but it would do with a year or so of aging. A few other bottles of red wine, a Proseco and a Reisling rounded out the evening.
As always we had a good time, nice dinning companions, great food and good wine. You cannot ask for more than that. It was great to have Judy with us again. She was recovering from recent surgery but was on the mend enough to have a pleasurable evening out.
We finally did another dinner at Duong Son BBQ Restaurant in Westminister . I was starting have deep cravings ever since I came back from China in March.
Eight of us foodies were in attendance and again we let Henry do all the ordering. He surprised us with several new dishes we had not had before, which I find amazing as we have been doing these dinners for at least 3 years.
We started out with "Shrimp Crackers". They were freshly made and really hit the spot. First dish up was "Fried Tofu". We have had this dish numerous times and its always a crowd pleaser. The best tofu I have ever had.
Along came "Beef Tendon" in a sauce with turnips and daikon radish. I really like this dish. Some people get turned out because of the tendon but that is my favorite part.
"Scallops with Chinese broccoli " was a new dish for us and it was excellent. The scallops were cooked just perfect. I think this was one of Oliver's favorites along with the "noodles".
"Shrimp with Fat Noodles" came from the kitchen. I really enjoy the fat noodles as they absorb the flavor of the rest of the ingredients.
Next was one of my favorite dishes. "Deep Fried Oysters" Need I say more. They were plumb and moist and so good.
"Duck" was up next. The restaurant specializes in duck and this one was roasted and served with some sort of semi pickled cabbage. Not real pickled but had a slight taste of it. Dave raved about this dish and I could have it again "real soon".
"Fried Beef" was served. I had this dish in China and also at another dinner at Duong Son and its another hit. The flavor was intense. Another dish that Dave raved about.
Thin noddles with chicken was the last dish served. Interesting and good. I do not know the exact ingredients but they went well together and we ate it all.
For dessert we were served fresh Mango and some sort of red bean custard. The Chinese are not into real sweet dishes which is just as well as we had enough sugar with the wine.
A couple of notable wines tonight were 2005 McKeon-Phillips BPR Cabernet, 2005 Stolpman Hillsides Syrah. A 2005 Seghesio Pinot was interesting. I did not know they made a Pinot so it was nice to try. Great taste but it would do with a year or so of aging. A few other bottles of red wine, a Proseco and a Reisling rounded out the evening.
As always we had a good time, nice dinning companions, great food and good wine. You cannot ask for more than that. It was great to have Judy with us again. She was recovering from recent surgery but was on the mend enough to have a pleasurable evening out.
This Must Be Spanish Week
For some reason this seems to be "Spanish" wines week. Wherever I went this week they were featuring the wines of Spain. Wednesday at Utopia a Spanish Wine dinner. Thursday evening at the commuter tasting at Wine Country - Spanish Wines and Friday evening at MAWL Wine - guess what ? Spanish wines. I will say that my favorite wines of all three venues were the ones served at Utopia Restaurant. The others were good but did not seem to reach the same level. All were priced in the same range so it was not like comparing a $6 wine to a $60 one.
Spanish & Utopia
Wednesday, June 4, 2008
Friends invited me to join them for a Spanish wine dinner at Utopia restaurant, www.utopiarestaurant.NET, in Long Beach. I have never been to this establishment before but had heard good things about it. Susan the wine rep was hosting that night. I have met her at several dinners over the past couple of years. And the importer of the wine was in attendance. All the wines were from the Navarra region of Spain.
Starter was a "Mariscos Ceviche", fresh seafood w/cilantro, garlic & cherry tomatoes in a lemon olive oil dressing. This was an excellent dish and paired extremely well with the "Vino Blanco Afutado, Chardonnay 2006". This wine was 70% Chardonnay and 30% Muscat. Strange combination but it cut the spice of the ceviche really well.
Next course was "Paella", saffron rice with sausage, smoked ham, calamari, shrimp and scallops in a spicy light tomato wine sauce. Again a very good dish. The wine was a "Vino Rosado De Lagrima 2006". Granacha/Cabernet. A good pairing and a good wine.
Main course was "Grilled Lamb Chops" with carmelized garlic and onions topped with goat cheese and fresh basil. The flavor of this dish was great but I do not like lamb cooked so that it is the same color inside and out. I need pink. The over cooking made the lamb a little dry and slightly tough. If the meat had been cooked correctly than this would have been an outstanding dish. It was served with a "Vino Usoa De Bagordi Select 2005" . Tempranillo, Merlot, Graciano, Granacha. A good pairing.
Dessert was "Homemade Bread Pudding" It was a good dish and was served with a "Vino Laudate Domium White Wine 2005/2006". This wine was a 100% small berry Muscatel. It was slightly sweet but not overly.
We also sampled a couple of wines that the rep brought but were not opened for the dinner. They left the bottles on the table and needless to say they were emptied when we finished.
Normally I do not buy wines on these dinners as I have enough to keep me going for 10 years, but the wines were good and the price was reasonable.
Friends invited me to join them for a Spanish wine dinner at Utopia restaurant, www.utopiarestaurant.NET, in Long Beach. I have never been to this establishment before but had heard good things about it. Susan the wine rep was hosting that night. I have met her at several dinners over the past couple of years. And the importer of the wine was in attendance. All the wines were from the Navarra region of Spain.
Starter was a "Mariscos Ceviche", fresh seafood w/cilantro, garlic & cherry tomatoes in a lemon olive oil dressing. This was an excellent dish and paired extremely well with the "Vino Blanco Afutado, Chardonnay 2006". This wine was 70% Chardonnay and 30% Muscat. Strange combination but it cut the spice of the ceviche really well.
Next course was "Paella", saffron rice with sausage, smoked ham, calamari, shrimp and scallops in a spicy light tomato wine sauce. Again a very good dish. The wine was a "Vino Rosado De Lagrima 2006". Granacha/Cabernet. A good pairing and a good wine.
Main course was "Grilled Lamb Chops" with carmelized garlic and onions topped with goat cheese and fresh basil. The flavor of this dish was great but I do not like lamb cooked so that it is the same color inside and out. I need pink. The over cooking made the lamb a little dry and slightly tough. If the meat had been cooked correctly than this would have been an outstanding dish. It was served with a "Vino Usoa De Bagordi Select 2005" . Tempranillo, Merlot, Graciano, Granacha. A good pairing.
Dessert was "Homemade Bread Pudding" It was a good dish and was served with a "Vino Laudate Domium White Wine 2005/2006". This wine was a 100% small berry Muscatel. It was slightly sweet but not overly.
We also sampled a couple of wines that the rep brought but were not opened for the dinner. They left the bottles on the table and needless to say they were emptied when we finished.
Normally I do not buy wines on these dinners as I have enough to keep me going for 10 years, but the wines were good and the price was reasonable.
Saturday, May 31, 2008
Cancellation
Hi-Times wine store in Costa Mesa was hosting an Australian wine tasting at the Pacific Club this Sunday, June 1, 2008. I was really looking forward to the event as I have done their New Zealand and South African wine tours before and had a good time.
Unfortunately they did not have enough people sign up for it and they had to cancel. The other events have had close to 400 people in attendance and this time they had less than 100 sign ups.
I don't know it is the economy or the timing. This is the season for proms, graduations etc., Their other events have been later in the year so who knows. I do know that I am disappointed. Now I suppose I will stay home and clean house. Would much rather be out and about so maybe something will pop up.
They are doing a Spanish wine tour in October so I do have that to look forward to.
Unfortunately they did not have enough people sign up for it and they had to cancel. The other events have had close to 400 people in attendance and this time they had less than 100 sign ups.
I don't know it is the economy or the timing. This is the season for proms, graduations etc., Their other events have been later in the year so who knows. I do know that I am disappointed. Now I suppose I will stay home and clean house. Would much rather be out and about so maybe something will pop up.
They are doing a Spanish wine tour in October so I do have that to look forward to.
German Wine Dinner at Delius
Friday, May 30, 2008
This was a dinner I was really looking forward to for some time. Delius', www.DeliusRestaurant.com, prix fixe dinning room was booked with a waiting list. The wine importer, Rudi Wiest and his sales rep Allie Mitchell along with Randy form the Wine Country, www.TheWineCountry.com, were at the table I was seated at. When you book as a single at Delius they put you at the rep's table. Always a lot of fun. Some times more so than others and this time was one of them. Rudi Wiest is an extremely knowledgeable about his wines and also with food pairings. His wines are poured at many of the "very top" restaurants in the US. Places that I cannot afford to eat at.
We were treated a sparkling wine when we first entered the room. I did not write the name down as I thought it would be on the order form, but it was not. All I know is it was very good, a little dry but great fruity taste. The cost was about $34 so I guess I will have to track it down at Wine Country. Fortunately by arriving first, I got 3 glasses of this jewel.
Appetizer was a "Caviar Parfait", caviar, chopped egg, perhaps it was sour cream, diced pickles served on a miniature blini with a few field greens. Served with a 2006 Hans Wirsching Estate Silvaner, Franken. The wine was excellent and the food matched it. After tasting this particular Silvaner, I feel that it would be a great wine with oysters instead of sauvignon blanc. Rudi Wiest said it paired extremely well with sashimi. So that is another pairing I am going to have to try.
Next, wild mushroom with lobster soup. Louise is such a master with soup. Another big hit. Served with a 2006 Wegelar Pure Riesling, Rheingau.
The foie gras was served next. I told the waitstaff if anyone didn't eat foie gras they could give it to me. Only one person sent the plate back to the kitchen without touching it. So I was very lucky to get two plates of this dish. The dish consisted of seared foie gras with rhubarb compote, rhubarb gastrique, rhubarb gelle and lime salt. I was in 7th heaven. Rudi Wiest did not like the pairing of the wine that was served with the dish. He said the wine was too sweet and it should have been a 1992 instead of a 1994. He was right about the pairing. Tasting the foie gras with the wine was great but when you took some of the rhubarb components it wiped the wine out. This dish was served with a 1994 Wegler Wehlener Sonnenuhr Rielsing Spatlese, Mosel.
Main course was Crispy pork loin with red wine glazed cabbage, apple relish and apple & pork
ravioli with hazelnut brown butter. It just does not get better than this. The pork was tender and juicy. the cabbage was perfect and the ravioli was great. I took most of this dish home , as I did want to have room for dessert. I ate the leftovers this morning for breakfast. Tasted just as good today as yesterday only I did not have leftover wine to drink with it. The dish was served with a 2006 Furst Spatburgunder Tradition (Pinot Noir), Franken. Beautiful wine with this dish. A great pairing. This is a very food friendly wine.
Dessert was apple strudel with warm vanilla custard. An orchid was on the dish and its edible so I dipped in in the custard and ate it.
David from Delius opened at bottle of 2003 Pfalz Pinot, Spatlese Dry, Weingut Okonotwierat Rebholz at our table (don't check the spelling because I was writing the name down without my glasses in a semi lighted room so it may be close but not perfect). It was also very good. It is a wine that Delius has in their wine selection book.
Again another great dinner at Delius with good wines. Got home at midnight so you know I had a good time.
Delius still has an acoustic problem in the dining areas. They are getting ready to tackle the prix fixe dining area first. I sure hope they do it soon. The noise level isn't deafening but it is way to high for me. I feel a really high end dining establishment should have great ambiance and the lack of noise is one the enjoyable aspects of dining out. If I want noise I can go to any chain restaurant and get it. It seems that the trend today is, noise, noise, noise.
This was a dinner I was really looking forward to for some time. Delius', www.DeliusRestaurant.com, prix fixe dinning room was booked with a waiting list. The wine importer, Rudi Wiest and his sales rep Allie Mitchell along with Randy form the Wine Country, www.TheWineCountry.com, were at the table I was seated at. When you book as a single at Delius they put you at the rep's table. Always a lot of fun. Some times more so than others and this time was one of them. Rudi Wiest is an extremely knowledgeable about his wines and also with food pairings. His wines are poured at many of the "very top" restaurants in the US. Places that I cannot afford to eat at.
We were treated a sparkling wine when we first entered the room. I did not write the name down as I thought it would be on the order form, but it was not. All I know is it was very good, a little dry but great fruity taste. The cost was about $34 so I guess I will have to track it down at Wine Country. Fortunately by arriving first, I got 3 glasses of this jewel.
Appetizer was a "Caviar Parfait", caviar, chopped egg, perhaps it was sour cream, diced pickles served on a miniature blini with a few field greens. Served with a 2006 Hans Wirsching Estate Silvaner, Franken. The wine was excellent and the food matched it. After tasting this particular Silvaner, I feel that it would be a great wine with oysters instead of sauvignon blanc. Rudi Wiest said it paired extremely well with sashimi. So that is another pairing I am going to have to try.
Next, wild mushroom with lobster soup. Louise is such a master with soup. Another big hit. Served with a 2006 Wegelar Pure Riesling, Rheingau.
The foie gras was served next. I told the waitstaff if anyone didn't eat foie gras they could give it to me. Only one person sent the plate back to the kitchen without touching it. So I was very lucky to get two plates of this dish. The dish consisted of seared foie gras with rhubarb compote, rhubarb gastrique, rhubarb gelle and lime salt. I was in 7th heaven. Rudi Wiest did not like the pairing of the wine that was served with the dish. He said the wine was too sweet and it should have been a 1992 instead of a 1994. He was right about the pairing. Tasting the foie gras with the wine was great but when you took some of the rhubarb components it wiped the wine out. This dish was served with a 1994 Wegler Wehlener Sonnenuhr Rielsing Spatlese, Mosel.
Main course was Crispy pork loin with red wine glazed cabbage, apple relish and apple & pork
ravioli with hazelnut brown butter. It just does not get better than this. The pork was tender and juicy. the cabbage was perfect and the ravioli was great. I took most of this dish home , as I did want to have room for dessert. I ate the leftovers this morning for breakfast. Tasted just as good today as yesterday only I did not have leftover wine to drink with it. The dish was served with a 2006 Furst Spatburgunder Tradition (Pinot Noir), Franken. Beautiful wine with this dish. A great pairing. This is a very food friendly wine.
Dessert was apple strudel with warm vanilla custard. An orchid was on the dish and its edible so I dipped in in the custard and ate it.
David from Delius opened at bottle of 2003 Pfalz Pinot, Spatlese Dry, Weingut Okonotwierat Rebholz at our table (don't check the spelling because I was writing the name down without my glasses in a semi lighted room so it may be close but not perfect). It was also very good. It is a wine that Delius has in their wine selection book.
Again another great dinner at Delius with good wines. Got home at midnight so you know I had a good time.
Delius still has an acoustic problem in the dining areas. They are getting ready to tackle the prix fixe dining area first. I sure hope they do it soon. The noise level isn't deafening but it is way to high for me. I feel a really high end dining establishment should have great ambiance and the lack of noise is one the enjoyable aspects of dining out. If I want noise I can go to any chain restaurant and get it. It seems that the trend today is, noise, noise, noise.
Kings Fish House
Thursday, May 29, 2008
I had a gift certificate for Kings Fish House, www.kingsseafood.com, that was expiring the end of May. I think that it should be illegal to put an expiration of a gift certificate. They take the "cash" in exchange for a certificate. Cash does not "expire" so a gift certificate should not also. My take on it "its stealing".
So I went over to the local "Kings" at Bella Terra in Huntington Beach and went into the Oyster Bar. I had a plate of 6 oysters , a glass of Murphy Goode sauvignon blanc and a portion of a loaf of warm bread. Bill came to $22 with tax so I used my $25 certificate and put a couple of extra dollars in to make the tip larger. The person working the oyster bar was great. He found nice, fat oysters for me. I had 6 different types and they were all good. Plumb and juicy. I like my oysters fairly plain. Just a little lemon or lime and a touch of mionette sauce. I'm into the briny taste and all the different types have different levels of sweetness and brine.
So the certificate is used, I had a good meal and I don't need to stress out anymore about using the damm thing before the expiration.
I had a gift certificate for Kings Fish House, www.kingsseafood.com, that was expiring the end of May. I think that it should be illegal to put an expiration of a gift certificate. They take the "cash" in exchange for a certificate. Cash does not "expire" so a gift certificate should not also. My take on it "its stealing".
So I went over to the local "Kings" at Bella Terra in Huntington Beach and went into the Oyster Bar. I had a plate of 6 oysters , a glass of Murphy Goode sauvignon blanc and a portion of a loaf of warm bread. Bill came to $22 with tax so I used my $25 certificate and put a couple of extra dollars in to make the tip larger. The person working the oyster bar was great. He found nice, fat oysters for me. I had 6 different types and they were all good. Plumb and juicy. I like my oysters fairly plain. Just a little lemon or lime and a touch of mionette sauce. I'm into the briny taste and all the different types have different levels of sweetness and brine.
So the certificate is used, I had a good meal and I don't need to stress out anymore about using the damm thing before the expiration.
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