Sunday, March 24, 2013
It was Terry's turn to host this month so he opted for a "cellar cleaning". We brought the food and he furnished all the wines. A lot of good food showed up. Most I did not get to taste. I have this thing about walking around with a plate, eating and trying to pour and balance the wine glass, I always go for the finger foods..
We started out with a 1982 Caymus, Napa, Cabernet Sauvignon. It was old, and over the hill but still had a lot of fruit on it. Old wines can be interesting. Most people really pass them up because they are into "fresh". But it is unique experience to taste the old ones.
A lot of McKeon Phillips wines were on the table as Terry is a big fan of them. All were good. Ranged from 1999 to 2010
All together there were 31 wines opened. A couple that I did like were the 2004 Notarpanaro red blend from Italy and the 2006 Reignac Bordeaux. There was a 2009 Winzer Dornfelder which was not even close to the Huber Dornfeldere out of the Sta. Rita Hills. One is German and much lighter in the structure and the other is classic Sta Rita Hills big , jammy, wine.
Sunday, March 31, 2013
Sunday, March 24, 2013
Russo's in Naples
Saturday, March 23, 2013
Margie's monthly wine activity today consisted of a wine tasting at the Main St Wine Shop in Seal Beach and dinner at Russo's. I opted to do just the dinner which apparently turned out to be a good decision. Turned out that it took them 45 minutes to get served and this was after a set time reservation had been made. Wines were not that good and they could have done the tasting with the plates of goodies off the menu for less money. Margie was not happy. Doubt if they will see any of us again.
Russo's was another thing. Service was good, food was good and we all got convenient parking which is the best of all.
I did not keep track of what everyone ordered but I started out with the appetizer plate which had Coconut Shrimp, Grilled Artichoke and Rockin Shrimp (shrimp, avocado on a crostini). Followed by a dish of risotto with seafood. Dessert was a cannoli which was very good. I was happy.
I saw many different dishes sitting in front of people. Everyone seemed to like what they ordered.
Wines were good tonight. Not a complaint about any
NV Louis Roederer Brut Prmier Champagne - Reims
NV Bvio Prosecco
2010 Alfio Morieom Selection Kupelwieser Alto Adidge
2009 Amore I Grepppi Bolgheri red wine - Italy
2010 Tenuta Laghiaia Almagesto Vermentino - Colli Du Luna, Italy
2009 San Flippo "Lo Scorno" Rosso di Montalcino - Italy
2009 Calcareous Twisted Sisters Matriarch
2010 Rosso di Montalcino
2004 Williams Selyem Russian River Pinot Noir
2007 Tobin James Silver Reserve Lagrein
2005 McKeon-Phillips BPR Pinot Noir
2006 Sinor-LaValle, Aubaine Vineyards, Pinot Noir
Two of my favorites were the Tobin James Lagrein and the Sinor-LaValle Pinot (which I brought)
Margie's monthly wine activity today consisted of a wine tasting at the Main St Wine Shop in Seal Beach and dinner at Russo's. I opted to do just the dinner which apparently turned out to be a good decision. Turned out that it took them 45 minutes to get served and this was after a set time reservation had been made. Wines were not that good and they could have done the tasting with the plates of goodies off the menu for less money. Margie was not happy. Doubt if they will see any of us again.
Russo's was another thing. Service was good, food was good and we all got convenient parking which is the best of all.
I did not keep track of what everyone ordered but I started out with the appetizer plate which had Coconut Shrimp, Grilled Artichoke and Rockin Shrimp (shrimp, avocado on a crostini). Followed by a dish of risotto with seafood. Dessert was a cannoli which was very good. I was happy.
I saw many different dishes sitting in front of people. Everyone seemed to like what they ordered.
Wines were good tonight. Not a complaint about any
NV Louis Roederer Brut Prmier Champagne - Reims
NV Bvio Prosecco
2010 Alfio Morieom Selection Kupelwieser Alto Adidge
2009 Amore I Grepppi Bolgheri red wine - Italy
2010 Tenuta Laghiaia Almagesto Vermentino - Colli Du Luna, Italy
2009 San Flippo "Lo Scorno" Rosso di Montalcino - Italy
2009 Calcareous Twisted Sisters Matriarch
2010 Rosso di Montalcino
2004 Williams Selyem Russian River Pinot Noir
2007 Tobin James Silver Reserve Lagrein
2005 McKeon-Phillips BPR Pinot Noir
2006 Sinor-LaValle, Aubaine Vineyards, Pinot Noir
Two of my favorites were the Tobin James Lagrein and the Sinor-LaValle Pinot (which I brought)
Saturday, March 23, 2013
Raymond's Bristo
Friday, March 22, 2013
Raymonds is a small "bistro" type restaurant on Warner near Gothard in Huntington Beach. Had read reviews on it but did not eat there until tonight. Paul & Margie ate there few weeks ago and liked it. So tonight I met them there for dinner.
Raymond, the owner is very personable. Trying hard to make it in the business.
The place was crowded, in fact a few people came in and left because there was no room left. Service was very good.
I had the Peppercorn Sauced filet with assorted vegetables and mashed potatoes. I had asked for it "rare" but it came out medium. The vegetables were cooked al dente and were good. Better than last night a Villa Nova. The sauce on the steak had great flavor. The steak was tender but not cooked the way I had asked for. I did not make a fuss as I will return and order it again and then I will mention that is was not cooked properly the last time I had it.
I brought a 2001 Stolpman La Croce (Sangio & Syrah) which was excellent. Paul & Margie brought a 2010 Monti Guidi Del Carmine Percorino. A white wine that actually went well with my ceasar salad. The wine was a little too cold at first but it really blossomed after a bit of sitting. They also brought a bottle of D'Alfonso-Curran, Sanford & Benedict Pinot Noir. Since I had the Testarossa last night I could remember that wine and see the distinct similarities to them, Again all these wines were very good.
We did leave the bottles with Raymond. There was a little in each one.so it was good PR to let the owner have them. He also dids not charge us corkage which was nice. Normally it is $10 oer bottle.
Raymonds is a small "bistro" type restaurant on Warner near Gothard in Huntington Beach. Had read reviews on it but did not eat there until tonight. Paul & Margie ate there few weeks ago and liked it. So tonight I met them there for dinner.
Raymond, the owner is very personable. Trying hard to make it in the business.
The place was crowded, in fact a few people came in and left because there was no room left. Service was very good.
I had the Peppercorn Sauced filet with assorted vegetables and mashed potatoes. I had asked for it "rare" but it came out medium. The vegetables were cooked al dente and were good. Better than last night a Villa Nova. The sauce on the steak had great flavor. The steak was tender but not cooked the way I had asked for. I did not make a fuss as I will return and order it again and then I will mention that is was not cooked properly the last time I had it.
I brought a 2001 Stolpman La Croce (Sangio & Syrah) which was excellent. Paul & Margie brought a 2010 Monti Guidi Del Carmine Percorino. A white wine that actually went well with my ceasar salad. The wine was a little too cold at first but it really blossomed after a bit of sitting. They also brought a bottle of D'Alfonso-Curran, Sanford & Benedict Pinot Noir. Since I had the Testarossa last night I could remember that wine and see the distinct similarities to them, Again all these wines were very good.
We did leave the bottles with Raymond. There was a little in each one.so it was good PR to let the owner have them. He also dids not charge us corkage which was nice. Normally it is $10 oer bottle.
Villa Nova and the Closing of Same
Thursday, March 21, 2013
Villa Nova a long time landmark restaurant in Newport Beach is closing after who knows how many years. Owners family did not want to take over running the place so the building along with the prime piece of land with the bay views was sold to the Winery Co restaurant. It will be interesting to see what they do with it. Have an idea that the fine dining with waiters in tuxes will be dropped in favor of a "hip" place for the younger crowd,
Terry, CJ and I attended the last night for a couple of musicians that Terry knows. I got there first and snagged a table. Good thing because by time CJ & Terry arrived the place was packed. Several of Terry's in laws werwe attending. They follow the musicians.
CJ brought a 2006 Testarossa, Sanford & Benedict Pinot Noir and Terry brought a 2002 D'Arenberg, The Dead Arm, Shiraz. Both excellent wines. Since this was a last minute invite for me I did not have time to go and get a bottle of wine. But there was more than enough.
Terry & CJ both ordered steaks and I had a house special of thinly sliced filet topped with eggplant, sauce and mozzarella. It was good but not outstanding. The vegetables on the plate were more raw that al dente. Part of the problem could have been that the restaurant is overwhelmed with reservations now. Everyone is trying to get their last meal before it closes next week.
I am not sure how long Villa Nova has been in business but I know it has to be 30 or 40 years. The age of the crowd that frequents the place is about 45 and above. Some of these people have been dining there since it opened. A true institute.
We had a good time listening to the music and people watching. Glad to have had a chance to visit Villa Nova before its death.
Villa Nova a long time landmark restaurant in Newport Beach is closing after who knows how many years. Owners family did not want to take over running the place so the building along with the prime piece of land with the bay views was sold to the Winery Co restaurant. It will be interesting to see what they do with it. Have an idea that the fine dining with waiters in tuxes will be dropped in favor of a "hip" place for the younger crowd,
Terry, CJ and I attended the last night for a couple of musicians that Terry knows. I got there first and snagged a table. Good thing because by time CJ & Terry arrived the place was packed. Several of Terry's in laws werwe attending. They follow the musicians.
CJ brought a 2006 Testarossa, Sanford & Benedict Pinot Noir and Terry brought a 2002 D'Arenberg, The Dead Arm, Shiraz. Both excellent wines. Since this was a last minute invite for me I did not have time to go and get a bottle of wine. But there was more than enough.
Terry & CJ both ordered steaks and I had a house special of thinly sliced filet topped with eggplant, sauce and mozzarella. It was good but not outstanding. The vegetables on the plate were more raw that al dente. Part of the problem could have been that the restaurant is overwhelmed with reservations now. Everyone is trying to get their last meal before it closes next week.
I am not sure how long Villa Nova has been in business but I know it has to be 30 or 40 years. The age of the crowd that frequents the place is about 45 and above. Some of these people have been dining there since it opened. A true institute.
We had a good time listening to the music and people watching. Glad to have had a chance to visit Villa Nova before its death.
Seafood Palace with me & the boys
Wednesday March 20, 2013
Henry is just back from a 20 day cruise and we were having withdrawals because we had not had Chinese or awhile.. Just 3 boys and me. Great conversation tonight. We stayed later than we normally do because of the good vibes we had going.
Started out with an Oxtail and vegetable soup, Good flavors but I did only have one bowl because I have a tendency to fill up on soup and not have room for the other courses. It did not go to waste as Terry took a container home with him.
A plate of fried scallops was put down on the lazy susan. Along with hot mustard and a sweet sauce.
I put some on the plate and tried to mix the sauces but I didn't quite manage to mix enough. I got a good size taste of the mustard which just about made my eyes water. But, Steve on the other hand spread it across the scallop and popped it into his mouth. Boy did his eyes get big and water. It was the big laugh of the night. The scallops were good, cooked perfectly.
We had not had crab here at the Seafood Palace before so Henry ordered a whole crab with a ginger, scallion sauce. Messy eating but good. The sauce was really finger licking good.
Beef with spinach was next so we could switch to the red wines. This beef is always good no matter what vegetable they stir fry it with.
By now I am starting to feel I should quit eating.
A new dish was ordered. Pork strips with stir fried green beans. A do like the way they cook these Chinese long beans. A lot of flavor.
Last dish was a pork with Chinese broccoli
A plate of sliced oranges and fortune cookies finished the night.
Steve brought a 2009 Clos Pepe BF Chardonnay and a 2005 Clos Pepe Pinot Noir. Henry brought a 2006 McKeon-Phllips Cabernet Franc Reserve. Terry opened a 2008 Saxum Heart Stone Syrah blend and I had a 2006 Kosta Browne Sonoma Coast Pinot Noir. All outstanding wines. This is what happens with a very small group of us. The good wines come out of the cellar.
Nice to see Henry back, We had a great time, laughed, ate and drank. Terry had a great time. Nice to see him starting to come back. After the loss of Cora last year it has been a long year for him.
Henry is just back from a 20 day cruise and we were having withdrawals because we had not had Chinese or awhile.. Just 3 boys and me. Great conversation tonight. We stayed later than we normally do because of the good vibes we had going.
Started out with an Oxtail and vegetable soup, Good flavors but I did only have one bowl because I have a tendency to fill up on soup and not have room for the other courses. It did not go to waste as Terry took a container home with him.
A plate of fried scallops was put down on the lazy susan. Along with hot mustard and a sweet sauce.
I put some on the plate and tried to mix the sauces but I didn't quite manage to mix enough. I got a good size taste of the mustard which just about made my eyes water. But, Steve on the other hand spread it across the scallop and popped it into his mouth. Boy did his eyes get big and water. It was the big laugh of the night. The scallops were good, cooked perfectly.
We had not had crab here at the Seafood Palace before so Henry ordered a whole crab with a ginger, scallion sauce. Messy eating but good. The sauce was really finger licking good.
Beef with spinach was next so we could switch to the red wines. This beef is always good no matter what vegetable they stir fry it with.
By now I am starting to feel I should quit eating.
A new dish was ordered. Pork strips with stir fried green beans. A do like the way they cook these Chinese long beans. A lot of flavor.
Last dish was a pork with Chinese broccoli
A plate of sliced oranges and fortune cookies finished the night.
Steve brought a 2009 Clos Pepe BF Chardonnay and a 2005 Clos Pepe Pinot Noir. Henry brought a 2006 McKeon-Phllips Cabernet Franc Reserve. Terry opened a 2008 Saxum Heart Stone Syrah blend and I had a 2006 Kosta Browne Sonoma Coast Pinot Noir. All outstanding wines. This is what happens with a very small group of us. The good wines come out of the cellar.
Nice to see Henry back, We had a great time, laughed, ate and drank. Terry had a great time. Nice to see him starting to come back. After the loss of Cora last year it has been a long year for him.
Saturday, March 9, 2013
Oysters and Bubblies
Friday, March 8, 2013
Off the Vine wine store in San Pedro hosted an oyster tasting tonight paired with an assortment of bubblies. Smokey Bay Seafood Group supplied the oysters
This was a first for them and the disorganization showed. I am sure if they do another they will learn from their mistakes. I would give them another try if they decide to do another tasting like this.
There were suppose to be 3 varieties of oysters, but only 2 were served tonight. The Pacific Sinku and the Pearl Bay. The Fanny Bays were not available to the supplier. You would think they would find another oyster that was available and substitute. Both varieties were good. These are "farm" grown oysters which most are now days. They put the "seed" on a rope and hang them in the waters until grown. Then the lines are pulled and harvested. Both of these oysters came from the Sykes Island in the Jervis Inlet in Canada. Oysters need cold water.
We were served 6 oysters and 6 bubblies. The intent was to have a oyster served with each pour. It did not work out this way. Apparently the oysters were not shucked ahead. We got there at 6 and it was close to 7 before we received our plate of oysters. It was decided to plate all the oysters at the same time. They should have put out baskets of bread or something to tide us over. We did buy a couple of small bags of chips to help out.
All the bubblies were inexpensive but a few of them were quite good.
NV Grand Imperila But - a little too sweet for me
NV Montevicor Cava - a little less sweet but dry.
NV Aimery Grand Cuvee 1531 - floral
NV Armeli Prosecco - best wine of the evening
NV Veuve du Vernay Brut Rose -
NV Roederer Rstate Brut Rose - ok but I was expecting better from Roederer.
The tasting was good aside from the "time" problem. What they should have done is shuck the oysters starting at 5:00 and had the plates ready at 6:00. The oysters were kept cold on rock salt and it should not have been a problem with keeping them cold. Don't wait until serving time to start your prep work.
We did receive an oyster knife to take home which was a nice little gift. Now I can shuck oysters properly and not worry about breaking one of my paring knives.
Off the Vine wine store in San Pedro hosted an oyster tasting tonight paired with an assortment of bubblies. Smokey Bay Seafood Group supplied the oysters
This was a first for them and the disorganization showed. I am sure if they do another they will learn from their mistakes. I would give them another try if they decide to do another tasting like this.
There were suppose to be 3 varieties of oysters, but only 2 were served tonight. The Pacific Sinku and the Pearl Bay. The Fanny Bays were not available to the supplier. You would think they would find another oyster that was available and substitute. Both varieties were good. These are "farm" grown oysters which most are now days. They put the "seed" on a rope and hang them in the waters until grown. Then the lines are pulled and harvested. Both of these oysters came from the Sykes Island in the Jervis Inlet in Canada. Oysters need cold water.
We were served 6 oysters and 6 bubblies. The intent was to have a oyster served with each pour. It did not work out this way. Apparently the oysters were not shucked ahead. We got there at 6 and it was close to 7 before we received our plate of oysters. It was decided to plate all the oysters at the same time. They should have put out baskets of bread or something to tide us over. We did buy a couple of small bags of chips to help out.
All the bubblies were inexpensive but a few of them were quite good.
NV Grand Imperila But - a little too sweet for me
NV Montevicor Cava - a little less sweet but dry.
NV Aimery Grand Cuvee 1531 - floral
NV Armeli Prosecco - best wine of the evening
NV Veuve du Vernay Brut Rose -
NV Roederer Rstate Brut Rose - ok but I was expecting better from Roederer.
The tasting was good aside from the "time" problem. What they should have done is shuck the oysters starting at 5:00 and had the plates ready at 6:00. The oysters were kept cold on rock salt and it should not have been a problem with keeping them cold. Don't wait until serving time to start your prep work.
We did receive an oyster knife to take home which was a nice little gift. Now I can shuck oysters properly and not worry about breaking one of my paring knives.
Onatria & La Maison Louie Jadot
Tuesday March 5, 2013
I will say this dinner was a big disappointment after last weeks dinner. Both food and wine.
More people attended this dinner than last week and the noise level was way up.making it very hard to have a conversation with anyone no matter how close they were seated to you. Five of us went tonight and I think most people will not be going back for another dinner..
A glass of 2011 "Steel" Bourgogne Blanc was poured and a herb coated flat bread started the meal. I wasn't a big fan of this wine.
We started out with Duck Prosciutto, arugula, fennel and an EVOO goat cheese emulsion. Simple dish, nice flavor altho I am not sure where the goat cheese was. You really could not taste it in the emulsion, but tasted good.. Wine served was a 2009 Chassange Montrachet. The wine was decent but nothing to get excited about.
Seared Diver Sea Scallops over grilled zucchini in a lemon chardonnay drizzle was put down in front of us. This was one of the better dishes of the evening. Fresh scallops, not frozen and cooked perfectly.. Paired with a 2010 Meursault "Goute d'Or" premier cru. Again a wine that didn't meet expectations. Maybe a little young.
Third dish was Parpardelle pasta with ragu of wild mushrooms and triple cream truffle burgundy sauce.. This dish was good but I think it needed a punch like shaved Parmesan on it.. Wine as a 2009 Couvent des Jacobins Bourgogne Rouge. This wine was not good at all and did not pair well with the dish. It had an off flavor.
Main course was Lightly Breaded pan fried lamb chops "perfumed" with an anise mustard reduction.. A small stalk of lavender was inserted in the dish. The chops were very thin. Mine was over cooked and Bob's was almost raw. Was not impressed with the breading on the meat. Took this dish home and it wasn't any better the next day. The paired wine was a 2009 Pommard. This was a good wine but needed aging.
Dessert was Bittersweet Chocolate covered Profiterolles. Simple dish, ok flavor was again nothing really great about it. Wine poured was a 2010 Nuits Saint Georges "Les Boudots" premier cru. Bestr wine of the evening but also the most expensive. It needs 5 to 6 years cellaring.
After last weeks meal this was a very big disappointment. I might go back and try another dinner to see what if any consistency is. I will probably have to go alone as I do not think my dining companions are apt to want to drive that distance for a mediocre dinner.
I will say this dinner was a big disappointment after last weeks dinner. Both food and wine.
More people attended this dinner than last week and the noise level was way up.making it very hard to have a conversation with anyone no matter how close they were seated to you. Five of us went tonight and I think most people will not be going back for another dinner..
A glass of 2011 "Steel" Bourgogne Blanc was poured and a herb coated flat bread started the meal. I wasn't a big fan of this wine.
We started out with Duck Prosciutto, arugula, fennel and an EVOO goat cheese emulsion. Simple dish, nice flavor altho I am not sure where the goat cheese was. You really could not taste it in the emulsion, but tasted good.. Wine served was a 2009 Chassange Montrachet. The wine was decent but nothing to get excited about.
Seared Diver Sea Scallops over grilled zucchini in a lemon chardonnay drizzle was put down in front of us. This was one of the better dishes of the evening. Fresh scallops, not frozen and cooked perfectly.. Paired with a 2010 Meursault "Goute d'Or" premier cru. Again a wine that didn't meet expectations. Maybe a little young.
Third dish was Parpardelle pasta with ragu of wild mushrooms and triple cream truffle burgundy sauce.. This dish was good but I think it needed a punch like shaved Parmesan on it.. Wine as a 2009 Couvent des Jacobins Bourgogne Rouge. This wine was not good at all and did not pair well with the dish. It had an off flavor.
Main course was Lightly Breaded pan fried lamb chops "perfumed" with an anise mustard reduction.. A small stalk of lavender was inserted in the dish. The chops were very thin. Mine was over cooked and Bob's was almost raw. Was not impressed with the breading on the meat. Took this dish home and it wasn't any better the next day. The paired wine was a 2009 Pommard. This was a good wine but needed aging.
Dessert was Bittersweet Chocolate covered Profiterolles. Simple dish, ok flavor was again nothing really great about it. Wine poured was a 2010 Nuits Saint Georges "Les Boudots" premier cru. Bestr wine of the evening but also the most expensive. It needs 5 to 6 years cellaring.
After last weeks meal this was a very big disappointment. I might go back and try another dinner to see what if any consistency is. I will probably have to go alone as I do not think my dining companions are apt to want to drive that distance for a mediocre dinner.
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