Monday. February 27, 2018
Tail end of the Chinese New Years celebration and the Seafood Palace in Westminister, www.seafoodpalacerestaurant.com, still was in its finery. Loads of beautiful decorations. Quite busy today for a Monday.
Just 3 of us today for lunch so Henry ordered Lobster. Stir fried with shell on over noodles. It was a really good lobster. Very sweet and meat pulled right off the shell. According to Henry that means the lobster was very fresh I indulged heavy on this dish.
Also had Honey Walnut Shrimp, Pork and Shrimp rolled in Seaweed and deep fried, our complimentary bowl of Sweet, Sour Soup and French Style Beef with Vegetables and fat noodles. The soup was a bit peppery. Mondays always has a different chef. Head Chef gets a couple of days off at the beginning of the week. Aside from a bit too much pepper in the soup the rest of the dishes were perfect.
I brought a 2007 McKeon Phillips, Bailys Private Reserve, Cabernet Sauvignon which I had decanted for about 2 hours. It was perfect. Beautiful wine. There also was a 2015 Daou Pessimist which is a blend of Syrah, Petite Syrah, Zinfandel and Tannat and a 2015 Chateau Durand-LaPlagne, Saint-Emilion, Bordeaux.. Yes big red wines can pair well with Chinese food if the food has bold flavors
Tuesday, February 27, 2018
Friday, February 23, 2018
Duckhorn Wine Dinner at Chianina
Wednesday, February 21, 2018
Very disappointed in this dinner. Gave it a C+. First we were sat at the last table in the bar area which is next to the waiters station. All night long there was a parade of waitstaff, patrons going to the restroom etc., Marc and Judy got there first so I was stuck . March said he complained but I would have complaining a lot more. If I had arrived first we would not have been there as I absolutely would not have accepted that table. They have a pecking order on table assignment the earlier you get your reservation in the better the table. The floor manager told me the list was lost in the computer but he would make sure that we would not have late assignment again. We made our reservations the same day they came online.
The dinner was sold out including dinner at the bar. When I arrived at 6:00 the parking area was packed. This is unusual. I am sure the name Duckhorn brought a lot of people out. That being said the wines were a huge disappointment. The Savignon Blanc was mediocre and the Chardonnay was way too oaky for my palate. The Merlot was decent and the Cabernet Sauvignon was the best. But at $110 for dinner exclusive I think they could have have poured better quality. The rep from Duckhorn tried to convince me that all "great" Napa wineries make oaky Chardonnay. Frankly I though he was an ass and ill suited for the job.
The meal portions were smaller than usual. Several people made mention of that fact. It did not bother me as I am a small eater but I can see why people who consume a normal amount of food would not be happy.
We had a waiter, whom was new, tried hard but he needs training. You don't set full wines glasses down at the front of the table and then reach over to set glasses down at the back of the table. Accident waiting to happen.
We received our basket of bread and I did resist and only had one salted honey roll with marscapone butter. I can make an entire meal out of their rolls.
First course was Grilled calamari, shrimp, espellette pepper, celery and radish. Good flavors. shrimp was tender. A 2016 Sauvignon was paired. OK pairing but nothing overly exciting.
Next was a Roasted scallop, fennel, demi-sec tomato and saffron nage. Scallop was cooked perfectly. The wine was a 2015 Chardonnay. Way too oaky for my palate. took one sip and had them take it away. They looked surprised. Had them bring me a add to my glass of Sau Blanc so I could have something to drink with my food.
Third course is a Ricotta Gnudi with mushrooms, butternut squash and grana padano. Loved the flavor of this dish. A 2014 Merlot wa sthe choice. If you like Merlots this was your wine.
Main course is a Chianina (that is a breed of beef) New York Strip with truffled potato puree, roasted carrot (yes just one) and swiss char. I took one bite of the steak and had them pack it to go. I had dislocated my jaw Saturday night and chewing certain foods was a daunting task for me. And steak is one of them. 2015 Cabernet Sauvignon was paired. A good pairing. Nice wine.
Dessert was another big disappointment. I have no problem with a cheese plate for dessert but this had about 3 pieces of cheese which smaller than a dime. And they all tasted alike. No variation. Then to add insult they put micro greens on top. Just did not make the grade. A 2012 Howell Mountain Red blend was served. This was a good wine also.
This dinner just was not up to Chianina's standard. Have no idea why besides what I commented on. Talking with people waiting for the valet to get our car I found several people had the same take on the dinner that I had.
Very disappointed in this dinner. Gave it a C+. First we were sat at the last table in the bar area which is next to the waiters station. All night long there was a parade of waitstaff, patrons going to the restroom etc., Marc and Judy got there first so I was stuck . March said he complained but I would have complaining a lot more. If I had arrived first we would not have been there as I absolutely would not have accepted that table. They have a pecking order on table assignment the earlier you get your reservation in the better the table. The floor manager told me the list was lost in the computer but he would make sure that we would not have late assignment again. We made our reservations the same day they came online.
The dinner was sold out including dinner at the bar. When I arrived at 6:00 the parking area was packed. This is unusual. I am sure the name Duckhorn brought a lot of people out. That being said the wines were a huge disappointment. The Savignon Blanc was mediocre and the Chardonnay was way too oaky for my palate. The Merlot was decent and the Cabernet Sauvignon was the best. But at $110 for dinner exclusive I think they could have have poured better quality. The rep from Duckhorn tried to convince me that all "great" Napa wineries make oaky Chardonnay. Frankly I though he was an ass and ill suited for the job.
The meal portions were smaller than usual. Several people made mention of that fact. It did not bother me as I am a small eater but I can see why people who consume a normal amount of food would not be happy.
We had a waiter, whom was new, tried hard but he needs training. You don't set full wines glasses down at the front of the table and then reach over to set glasses down at the back of the table. Accident waiting to happen.
We received our basket of bread and I did resist and only had one salted honey roll with marscapone butter. I can make an entire meal out of their rolls.
First course was Grilled calamari, shrimp, espellette pepper, celery and radish. Good flavors. shrimp was tender. A 2016 Sauvignon was paired. OK pairing but nothing overly exciting.
Next was a Roasted scallop, fennel, demi-sec tomato and saffron nage. Scallop was cooked perfectly. The wine was a 2015 Chardonnay. Way too oaky for my palate. took one sip and had them take it away. They looked surprised. Had them bring me a add to my glass of Sau Blanc so I could have something to drink with my food.
Third course is a Ricotta Gnudi with mushrooms, butternut squash and grana padano. Loved the flavor of this dish. A 2014 Merlot wa sthe choice. If you like Merlots this was your wine.
Main course is a Chianina (that is a breed of beef) New York Strip with truffled potato puree, roasted carrot (yes just one) and swiss char. I took one bite of the steak and had them pack it to go. I had dislocated my jaw Saturday night and chewing certain foods was a daunting task for me. And steak is one of them. 2015 Cabernet Sauvignon was paired. A good pairing. Nice wine.
Dessert was another big disappointment. I have no problem with a cheese plate for dessert but this had about 3 pieces of cheese which smaller than a dime. And they all tasted alike. No variation. Then to add insult they put micro greens on top. Just did not make the grade. A 2012 Howell Mountain Red blend was served. This was a good wine also.
This dinner just was not up to Chianina's standard. Have no idea why besides what I commented on. Talking with people waiting for the valet to get our car I found several people had the same take on the dinner that I had.
Tuesday, February 13, 2018
Birthday Dinner at "A" Restaurant
Sunday, February 11, 2018
Susan and I met at "A" restaurant in Newport Beach for dinner. On Sundays they offer the
industry" half off all food. Since Susan sells them wine it makes a really cheap dining experience. She usually brings several bottles of wine but her selections this time were not good. I stuck with my cocktail.
I ordered the Branzino and she had the Diver Scallops over Lobster Risotto. They comped us a plate of Salmon Tartare which was excellent.
For dessert the kitchen was experimenting with some new dishes. So we were brought two huge dishes of various desserts. I will say all but one was not that good and I would not pay for it. But for free we did taste. Not impressed. Back to the drawing board.
Susan and I met at "A" restaurant in Newport Beach for dinner. On Sundays they offer the
industry" half off all food. Since Susan sells them wine it makes a really cheap dining experience. She usually brings several bottles of wine but her selections this time were not good. I stuck with my cocktail.
I ordered the Branzino and she had the Diver Scallops over Lobster Risotto. They comped us a plate of Salmon Tartare which was excellent.
For dessert the kitchen was experimenting with some new dishes. So we were brought two huge dishes of various desserts. I will say all but one was not that good and I would not pay for it. But for free we did taste. Not impressed. Back to the drawing board.
The Depot and Tercero Wines
Friday, February 9, 2018
Larry Schaffer, owner and winemaker at Tercero Wines teamed up with Chef Shafer of The Depot in Torrance for a dinner tonight. Reception began at 6:30 with passed appetizers of Ahi Tuna Tartare, Fried Oysters and Grilled Cheese Sandwiches. After numerous appetizers I could had called it quits. All were very good and the restaurant was very generous in the number they served you. two wines were poured a 2014 Grenache Blanc and the 2013 Mouvedre Rose.
We seated in the back room which looks like a converted patio area from the original train depot. Cold and drafty and very, very noisy. Open seating but they did manage to get a small table for the 3 of us so we could sit together.
Next was a Shrimp and Kimchee Fried Rice. Served in a small Chinese take out box. Shrimp were very tender and the rice was very good. Paired with a 2014 Thhe Outlier, dry Gewurztraimer. This wine lends itself to spicy food. But what the winery has is the last of it as the vineyards were pulled and another variety planted.
A salad of beets, avocado, mango, Meyer Lemon Oil and goat cheese was the hit of the evening. Loads of flavor. I was surprise that a 2013 Mouvedre was paired with it. The wine is big. seemed to go ok with the dish. Not sure what else I might have paired with the beets.
Main course was Grilled Hanger Steak with braised onions, loads of mushrooms and brussel sprouts. I felt the steak was a bit on the "tough" side. Hard to cut and chewy. Not much flavor to it. A 2013 Larner Syrah was the choice of wine. Very nice syrah.
A trio of 3 desserts was set down. All good but it was overkill.
I was glad to get into my quiet car for the drive home. The dining area was so noisy. Some of the main dining area could have been used as they were not that busy tonight.
Larry Schaffer, owner and winemaker at Tercero Wines teamed up with Chef Shafer of The Depot in Torrance for a dinner tonight. Reception began at 6:30 with passed appetizers of Ahi Tuna Tartare, Fried Oysters and Grilled Cheese Sandwiches. After numerous appetizers I could had called it quits. All were very good and the restaurant was very generous in the number they served you. two wines were poured a 2014 Grenache Blanc and the 2013 Mouvedre Rose.
We seated in the back room which looks like a converted patio area from the original train depot. Cold and drafty and very, very noisy. Open seating but they did manage to get a small table for the 3 of us so we could sit together.
Next was a Shrimp and Kimchee Fried Rice. Served in a small Chinese take out box. Shrimp were very tender and the rice was very good. Paired with a 2014 Thhe Outlier, dry Gewurztraimer. This wine lends itself to spicy food. But what the winery has is the last of it as the vineyards were pulled and another variety planted.
A salad of beets, avocado, mango, Meyer Lemon Oil and goat cheese was the hit of the evening. Loads of flavor. I was surprise that a 2013 Mouvedre was paired with it. The wine is big. seemed to go ok with the dish. Not sure what else I might have paired with the beets.
Main course was Grilled Hanger Steak with braised onions, loads of mushrooms and brussel sprouts. I felt the steak was a bit on the "tough" side. Hard to cut and chewy. Not much flavor to it. A 2013 Larner Syrah was the choice of wine. Very nice syrah.
A trio of 3 desserts was set down. All good but it was overkill.
I was glad to get into my quiet car for the drive home. The dining area was so noisy. Some of the main dining area could have been used as they were not that busy tonight.
Chateaubriand and Old Wine Dinner
Wednesday, February 7, 2018
Normally I do not post to much about private dinners even if wine is involved. But tonight's dinner was such a disappointment. 9 of us gathered for a "French Country Dinner" with the main course being Chateaubriand. Numerous old wines were poured including 1983 Chateau D'Anglude, Margux, 1989 Chateau 'Arrose, Saint-Emilion Grand Cru Classe, 1997 Chateau Grand Mayne, Saint-Emilion Grand Cru Classe2009 Louise Brisco Brut Champagne , 2003 Corton-Charlemagne Grand Cru, a 1995 Calon-Segur Saint-Estephe, Grand Cru Classe, 1996 Taylor Fladgate Very Old Single Harvest Port. Beautiful wines.
But the food itself was such a disappointment. The host is the "king of the microwave". Everything was a bought pre-prepared item and zapped in the microwave before serving. Microwave food does not hold its heat well. By time it got to your plate it was cool, not even warm. It is a no brainer to roast vegetables in the oven. The meat also was cool and no juices running from it so I am not sure how it was cooked. To go to that much work, time and effort and have cold food served to your guests is something I just cannot understand.
Normally I do not post to much about private dinners even if wine is involved. But tonight's dinner was such a disappointment. 9 of us gathered for a "French Country Dinner" with the main course being Chateaubriand. Numerous old wines were poured including 1983 Chateau D'Anglude, Margux, 1989 Chateau 'Arrose, Saint-Emilion Grand Cru Classe, 1997 Chateau Grand Mayne, Saint-Emilion Grand Cru Classe2009 Louise Brisco Brut Champagne , 2003 Corton-Charlemagne Grand Cru, a 1995 Calon-Segur Saint-Estephe, Grand Cru Classe, 1996 Taylor Fladgate Very Old Single Harvest Port. Beautiful wines.
But the food itself was such a disappointment. The host is the "king of the microwave". Everything was a bought pre-prepared item and zapped in the microwave before serving. Microwave food does not hold its heat well. By time it got to your plate it was cool, not even warm. It is a no brainer to roast vegetables in the oven. The meat also was cool and no juices running from it so I am not sure how it was cooked. To go to that much work, time and effort and have cold food served to your guests is something I just cannot understand.
Wednesday, January 31, 2018
Dinner at Delius
Saturday, January 27, 2018
Sold out tonight for the Prix Fixe dinner at Delius. www.deliusrestaurant.com Had not done a prix fixe in many months. Was not thrilled with the chef at that time. A new "chef de cuisine" has been hired. Time to try it out again.
Ordered a bottle of bubbly to share. It was cheaper than ordering 4 glasses of bubbly.
We started out with a Double Baked Goat Cheese Souffle with Melted Leek Sauce. Very good. I could have eaten two of them easily. Wine paired with this dish was a 2016 Linen, Walla Walla, WA, Sauvignon Blanc. I did like this wine. Not to acidic as most sau blancs are. None of us had heard of any of the wines being poured tonight.
Second course was a Roasted Curried Cauliflower Soup with Spiced Croutons. Nice flavor but would have liked just a bit more spice to it. Paired with a 2015 Sean Minor , Central Coast, Chardonnay. This wine I was not a big fan of. It wasn't that oaky but it just had a strange taste to me. Let others at the table have the wine. It just was not my style of wine. Others at the table liked it.
The absolute worse wine I have tasted was poured. A 2015 Locations, France, Rose. How this got to the dinner I will never understand. After researching this wine I found out the owner winemaker is Dave Phinney. I had had his wines before an they were good. But this Rose did not make the cut. Paired with a White Fish Tagine and Roasted Purple Potatoes. Flavorful and good. Others felt it needed more of a sauce on it.
Main course is a Beef Wellington, Parsnip and Potato Puree, Wild Mushroom and Thyme Ragout. My meat was cooked perfectly. Dish had overall good flavor although I felt it needed a bit of salt. A 2015 Rose and Son, California, Red Blend was the wine selection. Went ok with the meat. Found out that this wine is made by Coquelicot which I am not a fan of.
Dessert was odd. Chocolate Financier Cake with Spiced Apple Butter and Cardamom, Pear Sorbet. The sorbet was a bit grainy, like the pears were not pureed enough or perhaps it was meant to be that way. Flavor was good bit an odd sensation in the mouth. I found the cake a bit on the dry side by itself. It needed the apple butter and sorbet to help.
Greg ordered a port for the finale. Topped off the dinner nicely. Food was good but not up to what I have had at Delius in the past. . As I understand the recipes were Executive Chefs and she helped with the start the dinner.
Sold out tonight for the Prix Fixe dinner at Delius. www.deliusrestaurant.com Had not done a prix fixe in many months. Was not thrilled with the chef at that time. A new "chef de cuisine" has been hired. Time to try it out again.
Ordered a bottle of bubbly to share. It was cheaper than ordering 4 glasses of bubbly.
We started out with a Double Baked Goat Cheese Souffle with Melted Leek Sauce. Very good. I could have eaten two of them easily. Wine paired with this dish was a 2016 Linen, Walla Walla, WA, Sauvignon Blanc. I did like this wine. Not to acidic as most sau blancs are. None of us had heard of any of the wines being poured tonight.
Second course was a Roasted Curried Cauliflower Soup with Spiced Croutons. Nice flavor but would have liked just a bit more spice to it. Paired with a 2015 Sean Minor , Central Coast, Chardonnay. This wine I was not a big fan of. It wasn't that oaky but it just had a strange taste to me. Let others at the table have the wine. It just was not my style of wine. Others at the table liked it.
The absolute worse wine I have tasted was poured. A 2015 Locations, France, Rose. How this got to the dinner I will never understand. After researching this wine I found out the owner winemaker is Dave Phinney. I had had his wines before an they were good. But this Rose did not make the cut. Paired with a White Fish Tagine and Roasted Purple Potatoes. Flavorful and good. Others felt it needed more of a sauce on it.
Main course is a Beef Wellington, Parsnip and Potato Puree, Wild Mushroom and Thyme Ragout. My meat was cooked perfectly. Dish had overall good flavor although I felt it needed a bit of salt. A 2015 Rose and Son, California, Red Blend was the wine selection. Went ok with the meat. Found out that this wine is made by Coquelicot which I am not a fan of.
Dessert was odd. Chocolate Financier Cake with Spiced Apple Butter and Cardamom, Pear Sorbet. The sorbet was a bit grainy, like the pears were not pureed enough or perhaps it was meant to be that way. Flavor was good bit an odd sensation in the mouth. I found the cake a bit on the dry side by itself. It needed the apple butter and sorbet to help.
Greg ordered a port for the finale. Topped off the dinner nicely. Food was good but not up to what I have had at Delius in the past. . As I understand the recipes were Executive Chefs and she helped with the start the dinner.
Tuesday, January 23, 2018
Back to The Seafood Palace
Monday. January 22, 2018
My first Dim Sum with the boys at the Seafood Palace in Westminister. The boys did one a few weeks ago but I was unable to attend. Today for some reason we ended up at a small table so with 4 of us and all our wine bottles and glasses it was a tight fit.
Started out with a couple of items off the cart. Stickey rice with Chinese sausage wrapped in lotus leaves and steamed and a shrimp and pork mixture wrapped in seaweed and deep fried.
Then onto a nice hot bowl of the sweet sour soup. It was a bit cold today so that really did the trick. Maybe that is why it was served early in the meal.
Next we had a white fish with garlic green beans. We have not this dish in awhile. I forgot how good it was. Fish was cooked perfectly and sauteed with the beans. Great flavor.
A plate of skinny rice noodles, stir fried with chicken and salted fish was next. We had this a few times before. Good but not very filling and I don't think has that much flavor today. Maybe different cook, who knows.
Last dish of the day was beef with Chinese broccoli and oyster sauce. This today was very good. Loads of flavor.
We topped out the lunch with egg tarts that were still slightly warm and fortune cookies. I no future because my cookie was a dud. No fortune paper in it. Guess that is the end of my future.
Prices have increased slightly since the first of the year. But that is the norm with everything right now. But this is still a big bargain. With tax and a hefty tip $13 person.
Wines today were an odd assortment. I brought a 2010 AP Vin, Grays Vineyard, Pinot Noir. Seemed to be the hit alongside a 2014 Schafer-Frolich, Troken, Blanc de Noir. The two others seemed out of place. 2014 Franciscan, Napa, Cabernet Sauvignon and a 2012 Tintorge, Mondoza, Malbec.
Hopefully we will be doing another Monday Dim Sum soon. Maybe next week.
My first Dim Sum with the boys at the Seafood Palace in Westminister. The boys did one a few weeks ago but I was unable to attend. Today for some reason we ended up at a small table so with 4 of us and all our wine bottles and glasses it was a tight fit.
Started out with a couple of items off the cart. Stickey rice with Chinese sausage wrapped in lotus leaves and steamed and a shrimp and pork mixture wrapped in seaweed and deep fried.
Then onto a nice hot bowl of the sweet sour soup. It was a bit cold today so that really did the trick. Maybe that is why it was served early in the meal.
Next we had a white fish with garlic green beans. We have not this dish in awhile. I forgot how good it was. Fish was cooked perfectly and sauteed with the beans. Great flavor.
A plate of skinny rice noodles, stir fried with chicken and salted fish was next. We had this a few times before. Good but not very filling and I don't think has that much flavor today. Maybe different cook, who knows.
Last dish of the day was beef with Chinese broccoli and oyster sauce. This today was very good. Loads of flavor.
We topped out the lunch with egg tarts that were still slightly warm and fortune cookies. I no future because my cookie was a dud. No fortune paper in it. Guess that is the end of my future.
Prices have increased slightly since the first of the year. But that is the norm with everything right now. But this is still a big bargain. With tax and a hefty tip $13 person.
Wines today were an odd assortment. I brought a 2010 AP Vin, Grays Vineyard, Pinot Noir. Seemed to be the hit alongside a 2014 Schafer-Frolich, Troken, Blanc de Noir. The two others seemed out of place. 2014 Franciscan, Napa, Cabernet Sauvignon and a 2012 Tintorge, Mondoza, Malbec.
Hopefully we will be doing another Monday Dim Sum soon. Maybe next week.
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