Friday, March 15, 2024

Wine Dinner at The Katharine

          The Katherine Brasserie & Bar (Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem 27101, (336) 761-0203, katharinebrasserie.com) hosted a wine dinner on Tuesday, March 12, 2024. Winemaker Michele diAprix presented several of her own wines along with a few others made by her friends and/or mentors in Bordeaux, France. She is American. An American woman making wine in Bordeaux- that’s really unusual!
          Executive Chef Danny Tippetts created dishes to pair with each wine.

          We started with Maz Caz Blanc, a minerally white blend of Roussanne (51%) and Grenache Blanc (49%).


         
Chef served an amuse with this, a lightly chilled oyster with apple-ginger mignonette and cucumber water granita, seasoned with tarragon. My wife cannot eat oysters, but she slurped that mignonette with relish! (And I enjoyed a second oyster.)


        Round “Une” was Maz Caz Rose’. This is a blend of Grenache (60%) and Syrah (40%), producing hints of raspberry. 


        Hamachi Aguachile was the food pairing. Hamachi is a mildly flavored white fish, in this case marinated in lime juice, yuzu scented oil, and Calabrian chili, with avocado and fine diced cucumber, plus an orange wedge- a Japanese inspired preparation. 


        Course “Deux” featured Pierre Angulaire Blanc, a classic French Sauvignon Blanc, with mild grassy undertones plus green apple and pear notes. 

        Fried Chevre (goat cheese) was enhanced with pickled strawberry, balsamic gastrique, pea tendrils, and two wedges of crisp toast.


        Michele diAprix made all three of these wines. We not only liked them, we thought they were especially noteworthy for high food friendliness, and a strong value at $17/bottle.

        For our “Trois” course, we enjoyed Chateau des Fougeres, a red from the Graves region, Cabernet Sauvignon (60%) and Merlot (40%), vintage 2015. The Merlot softens the tannins of the Cabernet. We noted light leather fragrances on the nose.


        Chef paired this with Confit Cornish Game Hen, cannellini beans, crisp bacon, carrots and carrot tops. 


        Domaine Simon Blanchard Village, another red blend of Merlot (85%) and Cabernet Franc (15%), vintage 2020, and Domaine Simon Blanchard au Champ de la Fentre, 100% Merlot, vintage 2019, led Round “Quarte.” Both are from Saint-Emilion. 



        These are bigger, more robust wines that paired beautifully with New Zealand Lamb Loin, roasted beet puree, Swiss chard, radish slices, and blackberries. 


       Course “Cinq” was based on Pentimento, a blend of Merlot (75%) and Cabernet Franc (25%) from Bordeaux, vintage 2018. 

        A tender, lean, moist cylinder of Elk Tenderloin joined Peruvian potatoes, Comte’ fondue, and mellow leeks on the plate, a mellifluous match for the wine.

        Dessert was Japanese Cheesecake with berry compote, dark chocolate, and freeze-dried blueberries.

          These wines are not widely distributed. They will be available for a limited time at Zeto (corner of 335 Battleground Avenue and West Lindsay St, Greensboro 27401, (336) 574-2850, zetowines.com).

        And The Katharine continues to sustain its level in the most elite echelon of Triad restaurants.

Thursday, December 28, 2023

Edenton Christmas Tour

 My wife and I have become quite enamored with Edenton, NC. There are several blocks of homes in pristine condition, built in the 1700s and 1800s. Go to edentonpilgrimage.org to keep up with tour schedules. These photos are from Christmas, December 2023.






Monday, October 30, 2023

Kentucky Bourbon Trail

 Wife and I recently returned from the Kentucky Bourbon Trail. Spent time in Lexington, then Louisville, with Bardstown in between.


These barrels at Buffalo Trace (buffalotracedistillery.com) show why aged bourbons cost more. From an almost full barrel (bottom left), evaporation takes half to 3/4 or more, as flavor intensifies. The part that evaporates is called the "angel's share." Bourbon gets all its color and most of its flavor from the barrel.

Tasting lineup at Buffalo Trace. This is an excellent tour and a great shop, a must on any visit. You do not have to take the tour in order to buy in the shop. Buffalo Trace is one of the properties on the National Register of Historic Places.


Woodford Reserve (woodfordreserve.com), also an essential stop. This is another of the distilleries that is on the National Historic Register.

Note the extensive copper, the only metal Woodford Reserve products ever touch.

Aging in progress. The two red ends designate special batches that will be released in Baccarat crystal for Kentucky Derby.


Kentucky Derby release. This ain't cheap!

Tasting lineup at Woodford Reserve.

Tasting lineup at Old Forester (oldforester.com).

Bar/tasting room at Old Forester.

Tasting lineup at Rabbit Hole (rabbitholedistillery.com).
Other distilleries are all about history. Rabbit Hole is a recent enterprise. I liked their rye- the only one I bought on this trip.

At Rabbit Hole. Looks like something out of Star Wars doesn't it?

Best meal of the trip: Distilled (distilledonjefferson.com) in Lexington.

Other visits I recommend: Angel's Envy (angelsenvy.com) in Louisville. One of my personal favorite bourbons, maybe #1, but I have to taste more to be sure.
A number of distilleries are opening tasting rooms on Whiskey Row in Louisville. This is a good base of operations for any tour.
We did not spend enough time in Bardstown to provide a guide. We wanted to go the Bardstown Bourbon tasting room on Whiskey Row, but it wasn't open yet. 
Heaven Hill (heavenhilldistillery.com) in Bardstown was a favorite tour. Fascinating history, really good museum.

Tasting notes:
I think bourbon needs a little water in order to open up flavor and cut alcohol taste. Try one small ice cube in 2-3 ounces of bourbon, let it melt, swirl, then sip. Adjust future servings to taste.
I get the best results when I move the bourbon around in my mouth after sipping. (Don't gulp!) Get it under the tongue, on either side of your gums, open your mouth slightly, breathe in a little air, swirl it around. That's when you really taste it. Get it off the tip of your tongue, where the alcohol taste is strongest.
I did not like the higher alcohol bourbons. None of the 100 proof products (or higher) appealed to me. I just could not get beyond the alcohol taste to find the bourbon. Other tasters, of course, would disagree!

Saturday, October 7, 2023

The Jefferson Hotel in Richmomd

 This place is spectacular. Classic!



The restaurant, Lemaire, is quite good, too.

Mussels

Red Snapper

Scallops

Friday, September 22, 2023

MJ's

 Wife and I chose MJ's for our anniversary dinner.

Caesar Salad

Fried Oysters

Seared Scallops

Shrimp Tacos

Monday, November 14, 2022

New York

Back in the old days, when I had a real job, the research center I worked for had a contract with the New York City schools. I lived in a midtown hotel for one week out of each month, for 9-10 months, for over five years. Got to know the city pretty well. I went to some of the city's "best" restaurants, according to the critics. 

Since retiring, I have been able to return occasionally for concerts. Last spring, I heard the Vienna Philharmonic. This fall, I attended three concerts by the Berlin Philharmonic. All at Carnegie Hall.

Over time, I have developed a particular attraction to Michael's (24 W 55th St, New York, NY 10019, (212) 767-0555, michaelsnewyork.com), on 55th Street between 6th and 7th Avenues- an easy walk from the theater district or the Carnegie Hall neighborhood.

I "discovered" Michael's several years ago, on one of my wandering around walks, which I love in NYC. Never read a review. Just liked the menu, gave it a try, then another. Now I go for dinner on every trip.

The interior is sleek, airy, and well decorated with original art.


Servers are naturally friendly and efficient, as well as knowledgeable about the food and wine. Pricing is moderate, by NY standards. (I don't like making payments on meals!) The wine list is well chosen and reasonably priced, especially for half-bottle selections. If there is an off-menu special, it is likely to be one of the best choices available, but be sure to ask about the price. It may, or may not, be the most expensive offering of the night.


Mushroom Ravioli


Scallops Appetizer size


I had the menu salmon entree on my most recent visit.


Vegetables are a la carte. These are the Brussels Sprouts.

Wednesday, October 19, 2022

Men Can Cook

 The annual fundraiser for the Women's Resource Center will be held this weekend, October 22, at the Coliseum. Males will prepare their favorite dishes for the roving audience. Tickets are $50. Lots of craft breweries and distilleries will also be providing their fare.

Monday, August 29, 2022

Return to 'Cille and 'Scoe

 Went early, mid-week, 'cause they don't take reservations. Would have gone back sooner, but won't wait in line!

Fried Okra starter. Really good crust. Two dipping sauces- cheese and honey.

Dirty South- Bacon-wrapped shrimp, peach bbq sauce, over rice.

These are real prawns. Most restaurants just use the term to mean big shrimp. Prawns are a different species, with claws, close to a lobster. Grilled, in this case, with lemon, butter, white wine, over crostini.

Friday, August 26, 2022

August Block Party

Second block party in fall. Baconessence food truck, from Burlington (baconessence.com). Good food! I especially liked the Bacon and Cheese Melt. Lobster rolls were a big hit, too.