On Monday night we discovered that Del Frisco's Restaurant was having its first ever wine tasting event. Their Sommelier or Wine Steward, Dan Colgan, was sitting at our table at Journeys Restaurant's 4th Birthday Bash and mentioned that to us.
But then he said that the wines being featured would be by Freemark Abbey. Well in an instant I became interested and got the details and made reservations for the two of us. Freemark Abbey was the first Chardonnay I found to be a favorite. It was the first time I ever became interested in a particular Vineyard or producer of wines. Through the years I have pursued the Freemark Abbey Chardonnay and have always enjoyed it.
This is not a wine that is made for the masses. With its very limited production, it is difficult to find on the shelf at most liquor stores. Only a few enlightened souls at small liquor stores seem to carry it more often than not.
We had been to Del Frisco's last year to celebrate Ken's birthday, so we were familiar with their reputation for good service and great steaks.
The first course was the crab cake which was delicious and was accompanied by the Fremark Abbey Viognier. Great pairing. The Viognier is slightly sweet which was excellent with the crab.
The second course was the Salmon served with the Freemark Abbey Chardonnay.The salmon and the wine were both great.
The third course was the petite fillet mignon accompanied with the Freemark Abbey Merlot. The fillet was tender and delicious. The wine was great.
The Fourth course was the New York Strip Steak served with new potatoes and asparagus accompanied by the Fremark Abbey Cabernet Sauvignon.
For dessert they served a simple cheese cake that was delicious.
The wine tasting was great.
Del Frisco's may not be a gourmet restaurant, but the food they serve is excellent both in quality and taste.
Ken and Len give Del Frisco's First Wine Tasting Dinner 4-FORKS
Please check back soon as we continue to bring you our thoughts on Eating Around Town and Beyond.....
Wednesday, October 24, 2007
Journey's Restaurant, Longwood, Florida
Monday night (10/22/07), we had dinner at Journey's Restaurant. We have eaten here before and had always enjoyed it in varying degrees. However this Monday night was special because Journey's Restaurant was celebrating its 4th birthday.
Brahm and Geraldine Fowler (the proprietors)are always awesome hosts and this was no exemption. They prepared a feast based on their best entrees of the last 4 years and they paired each course with an appropriate wine to enhance the dining experience. It was excellent.
The evening started with hors d'oeuvres and wine in the patio. They served Escargot stuffed mushroom caps (good); Flank steak on a Pastry shell (great - our favorite); Smoked Salmon with dill cream cheese on toast points (good);and the Ahi Tuna Bruschetta (good) These were served with a delicious Spring Mountain Chardonnay.
During this prefunction gathering, we observed the chef, Jeff, come outside to smoke a couple of quick cigarrets. We felt bad for him because from what we were hearing that was the last thing he needed from all of his coughing and hacking. At least he wasn't smoking inside.
At about 8:00 PM they opened the dining room and all guests were allowed to take their places. This was going to be a 6-course meal that we were sure, we would not soon forget. We were right.
The meal started with a South African Lobster Tail Salad with bib lettuce, mandarin-caviar vinaigrette and a honey and champagne foam. It was wonderful. The best lobster I have ever had; very sweet and delicate; excellent.
This was served with a glass of Rieffel Champagne Brut. Perfect combination.
The second course was the Oven Roasted Quail stuffed with a brunoise* of vegetables and basmati rice, finished with a South African Peri Peri butter sauce. The quail was delicious. The vegetables were great. (*By the way, brunoise is just the way the vegetables were cut. First julienned then turned 90 degrees and diced again, producing tiny cubes of vegetables)
The quail was served with a glass of Chehalem Pinot Gris, from the Willamette Valley. It was excellent wine.
Next came the Roulade of Dover Sole with a tarragon scallop mousse finished with Normandie Creme Sauce, Parisienne of vegetables and black truffle shavings. (which they forgot to put on this dish and were then added to the next course).
The fish was great. Incredible flavors. The sole was served with a glass of the Ramey Chardonnay, Russian River. Another excellent pairing.
The fourth course was the Duck Three Ways. (and yes we thought the same thing)
This included Pan Roasted Moulard Duck Breast, (the best tasting duck of the 4 usual varieties Muscovey, Mallard, Peking and Moulard), Seared Foie Gras and Pulled Duck leg Confit, served with Truffle and chive potato puree, haricots verts (very small green beans) and a poached fig reduction sauce. All three duck preparations were excellent. This was accompanied by a glass of Paul Hobbs Pinot Noir, Russian River. Awesome.
The beef course was the Bison Tenderloin dusted with shitake mushrooms and juniper berries, served with potato au gratin, black and Gooseberry demiglaze and oven roasted beets. Delicious beef. This was served with a glass of Amicus Cabernet Sauvignon. Terrific paring.
Lastly was the desert and cheese course. We had Pecan Pie which was very good, and a combination of cheeses that were delicious. This was served with a glass of Smith Woodhouse 1986 Colheito Tawney. This was a sweet desert wine that was excellent with the pie.
The meal was excellent from A to Z. All of the food and all of the wines were perfectly paired.
The table that we selected to sit ended up being the most fun table for the night. Three of the guys we sat with are in the wine business. One of them works for a winery in California, and another works for Del Frisco's as their executive wine purchasing agent.
They went to their cars and brought in additional wines that we tasted that evening. Two memorable one were the South African Kaaunansgat Chardonnay 2004 and the Moniz Cabernet Sauvignon 2003. Two very delicious wines. I am glad we left early, (it was past 11 PM) because I hear they stayed and had a bottle of brandy and some Cubans after we were gone. (cigars people)lol
The evening was a lot of fun. Good food, good wines and a fun environment.
Ken and Len give Journeys Restaurant's 4th Anniversary Dinner Extravanganza 4.5-Forks
Brahm and Geraldine Fowler (the proprietors)are always awesome hosts and this was no exemption. They prepared a feast based on their best entrees of the last 4 years and they paired each course with an appropriate wine to enhance the dining experience. It was excellent.
The evening started with hors d'oeuvres and wine in the patio. They served Escargot stuffed mushroom caps (good); Flank steak on a Pastry shell (great - our favorite); Smoked Salmon with dill cream cheese on toast points (good);and the Ahi Tuna Bruschetta (good) These were served with a delicious Spring Mountain Chardonnay.
During this prefunction gathering, we observed the chef, Jeff, come outside to smoke a couple of quick cigarrets. We felt bad for him because from what we were hearing that was the last thing he needed from all of his coughing and hacking. At least he wasn't smoking inside.
At about 8:00 PM they opened the dining room and all guests were allowed to take their places. This was going to be a 6-course meal that we were sure, we would not soon forget. We were right.
The meal started with a South African Lobster Tail Salad with bib lettuce, mandarin-caviar vinaigrette and a honey and champagne foam. It was wonderful. The best lobster I have ever had; very sweet and delicate; excellent.
This was served with a glass of Rieffel Champagne Brut. Perfect combination.
The second course was the Oven Roasted Quail stuffed with a brunoise* of vegetables and basmati rice, finished with a South African Peri Peri butter sauce. The quail was delicious. The vegetables were great. (*By the way, brunoise is just the way the vegetables were cut. First julienned then turned 90 degrees and diced again, producing tiny cubes of vegetables)
The quail was served with a glass of Chehalem Pinot Gris, from the Willamette Valley. It was excellent wine.
Next came the Roulade of Dover Sole with a tarragon scallop mousse finished with Normandie Creme Sauce, Parisienne of vegetables and black truffle shavings. (which they forgot to put on this dish and were then added to the next course).
The fish was great. Incredible flavors. The sole was served with a glass of the Ramey Chardonnay, Russian River. Another excellent pairing.
The fourth course was the Duck Three Ways. (and yes we thought the same thing)
This included Pan Roasted Moulard Duck Breast, (the best tasting duck of the 4 usual varieties Muscovey, Mallard, Peking and Moulard), Seared Foie Gras and Pulled Duck leg Confit, served with Truffle and chive potato puree, haricots verts (very small green beans) and a poached fig reduction sauce. All three duck preparations were excellent. This was accompanied by a glass of Paul Hobbs Pinot Noir, Russian River. Awesome.
The beef course was the Bison Tenderloin dusted with shitake mushrooms and juniper berries, served with potato au gratin, black and Gooseberry demiglaze and oven roasted beets. Delicious beef. This was served with a glass of Amicus Cabernet Sauvignon. Terrific paring.
Lastly was the desert and cheese course. We had Pecan Pie which was very good, and a combination of cheeses that were delicious. This was served with a glass of Smith Woodhouse 1986 Colheito Tawney. This was a sweet desert wine that was excellent with the pie.
The meal was excellent from A to Z. All of the food and all of the wines were perfectly paired.
The table that we selected to sit ended up being the most fun table for the night. Three of the guys we sat with are in the wine business. One of them works for a winery in California, and another works for Del Frisco's as their executive wine purchasing agent.
They went to their cars and brought in additional wines that we tasted that evening. Two memorable one were the South African Kaaunansgat Chardonnay 2004 and the Moniz Cabernet Sauvignon 2003. Two very delicious wines. I am glad we left early, (it was past 11 PM) because I hear they stayed and had a bottle of brandy and some Cubans after we were gone. (cigars people)lol
The evening was a lot of fun. Good food, good wines and a fun environment.
Ken and Len give Journeys Restaurant's 4th Anniversary Dinner Extravanganza 4.5-Forks
O'Lunney's Irish Pub, New York City 10/07/07
Sunday was a busy day for us in New York. We saw a movie in the morning, then we had a 3 PM matinee showing of Curtains and at 8 PM, Spring Awakening.
We had to sneak in a bite for dinner in the theater district so we stopped in at O'Lunney's Irish Pub at 145 West 45th Street at Times Square.
It was not too busy around 6 PM so we were seated and ordered a couple of drinks.
We looked at the menu and both selected the Shepherd's Pie.
We love mashed potatoes and beef, however is should have more properly been called a Cottage Pie since it was made with ground beef and not lamb.
There must be a thousand different recipes for Shepherd's pie and some are better than others. Luckily the one at O'Lunney's was good.
The place was casually appointed and comfortable and our server was cheerful and helpful as she kept us well stocked on drinks.
Ken and Len give O'Lunney's Irish Pub in New York City 2.75-Forks
We had to sneak in a bite for dinner in the theater district so we stopped in at O'Lunney's Irish Pub at 145 West 45th Street at Times Square.
It was not too busy around 6 PM so we were seated and ordered a couple of drinks.
We looked at the menu and both selected the Shepherd's Pie.
We love mashed potatoes and beef, however is should have more properly been called a Cottage Pie since it was made with ground beef and not lamb.
There must be a thousand different recipes for Shepherd's pie and some are better than others. Luckily the one at O'Lunney's was good.
The place was casually appointed and comfortable and our server was cheerful and helpful as she kept us well stocked on drinks.
Ken and Len give O'Lunney's Irish Pub in New York City 2.75-Forks
Porter House Restaurant New York10/7/07
During our recent trip to the NYC we ate at Porter House Restaurant.
Porter House is a high-end, contemporary steak house with an elegant and casual setting on the 4th floor of the Time Warner Building overlooking Central Park.
It was Sunday noon time, so we ordered from the brunch menu. (We had just seen No Country for Old Men)
I ordered the Eggs Benedict with Canadian Ham, and Ken ordered the Eggs Benedict with a steak. Both were accompanied by a side of arugula.
Both renditions were very good. The service was prompt and courteous, and there was a quartet playing jazz that added to the ambiance.
We had a bottle of Syrah wine with our meal that was very good and had an interesting name; it was Hocus Pocus, 2005 vintage from Santa Barbara.
We really enjoyed our brunch at Porter House Restaurant.
Ken and Len give Porter House Restaurant in NYC 4-Forks
Porter House is a high-end, contemporary steak house with an elegant and casual setting on the 4th floor of the Time Warner Building overlooking Central Park.
It was Sunday noon time, so we ordered from the brunch menu. (We had just seen No Country for Old Men)
I ordered the Eggs Benedict with Canadian Ham, and Ken ordered the Eggs Benedict with a steak. Both were accompanied by a side of arugula.
Both renditions were very good. The service was prompt and courteous, and there was a quartet playing jazz that added to the ambiance.
We had a bottle of Syrah wine with our meal that was very good and had an interesting name; it was Hocus Pocus, 2005 vintage from Santa Barbara.
We really enjoyed our brunch at Porter House Restaurant.
Ken and Len give Porter House Restaurant in NYC 4-Forks
Friday, October 19, 2007
Bar Masa - NYC October 6th, 2007
During our recent visit to New York City, we had a chance to eat at BAR MASA. BAR MASA is the more affordable sister restaurant to MASA, one of the world's most celebrated sushi restaurants. Diners at MASA pay $400 per person plus drinks and tip for the privilege of dining there.
BAR MASA however is for the rest of us hoi poloi who can not afford to take out a second mortgage for one dinner for 2.
Bar Masa is located at the new Time Warner Center. It is casually designed with blond woods, chromed lighting and hemp cloth curtains that allow for privacy between those at a table and those sitting at the bar.
The place was brightly lit for lunch and the bartender was pleasant and helpful.
We ordered cocktails before lunch (after all we were on vacation) and I had a Campari on the rocks and Ken had a Ginger Apple Cider infused with Amarretto. Subsequent drinks were Gray Goose and Soda.
We ordered the Lunch Sampler Platters for both the sushi and the sashime. The quality of the fish was excellent. They served us Red Snapper, Sweet Shrimp, Lean Tuna, Fluke, Salmon, Yellow Fin Tuna, Tile Fish and a vegetarian roll. It was all very delicious. However this place must subscribe to the more traditional way of eating sushi because the only sauce available was the traditional soy with the wassabi and the ginger. I guess we like sushi anyway it is served, as long as the fish is the freshest available although we tend to prefer more modern presentations and sauces.
BAR MASA was an excellent experience, but not our favorite one thus far in the Sushi Genre. We give BAR MASA 4-Forks
BAR MASA however is for the rest of us hoi poloi who can not afford to take out a second mortgage for one dinner for 2.
Bar Masa is located at the new Time Warner Center. It is casually designed with blond woods, chromed lighting and hemp cloth curtains that allow for privacy between those at a table and those sitting at the bar.
The place was brightly lit for lunch and the bartender was pleasant and helpful.
We ordered cocktails before lunch (after all we were on vacation) and I had a Campari on the rocks and Ken had a Ginger Apple Cider infused with Amarretto. Subsequent drinks were Gray Goose and Soda.
We ordered the Lunch Sampler Platters for both the sushi and the sashime. The quality of the fish was excellent. They served us Red Snapper, Sweet Shrimp, Lean Tuna, Fluke, Salmon, Yellow Fin Tuna, Tile Fish and a vegetarian roll. It was all very delicious. However this place must subscribe to the more traditional way of eating sushi because the only sauce available was the traditional soy with the wassabi and the ginger. I guess we like sushi anyway it is served, as long as the fish is the freshest available although we tend to prefer more modern presentations and sauces.
BAR MASA was an excellent experience, but not our favorite one thus far in the Sushi Genre. We give BAR MASA 4-Forks
Monday, October 1, 2007
Seito Sushi - An Average Experience
Friday night we decided to continue our Sushi Restaurant Reviews of the Orlando area by having dinner at Seito Sushi at the 501 North Orlando Avenue location in Winter Park. This is located in the Winter Park Village Mall on the south side of the Regal Cinema Entertainment Complex.
We arrived approximately 7:30 PM and the place was full inside and we were offered a 5 minute wait to sit outside alfresco. We opted to sit at the sushi bar which at first was not available according to our hostess, but when a server over heard our request, she asked us to follow her and she seated us at the sushi bar with out difficulty. We felt that an indoor seat was cooler, therefore more comfortable and that raw fish requires a less "pedestrian" environment.
We spoke to the sushi chef closest to us and he made a couple of recommendations which we adopted as our dinner.
We started with the large order of the Tuna Kobachi which is raw tuna cubes, with Japanese seven spice and sesame seed oil. It was good. It was fresh. But it was not stand out. Ken mentioned that perhaps we should have had a smaller order. They gave us a sampling of sauces that we could try with the tuna but none of the were quite right. Some were acidic, some sweet and some were mildly hot. None was perfect.
Next came the Beef Negimakiyaki which was a seared roll of thinly sliced beef with scallion served with a teriyaki sauce. It was cooked and warm but it was only fair in flavor.
The last dish was a sampling of sashimi which the chef said he would give us all of the upgraded fish he had available. We mentioned that we would appreciate that very much. The sashimi sampling was fair at best. The sampling included raw scallops, white and yellow fin tuna and salmon. The quality of the sashimi was good but NOT excellent.
We did however, enjoy the two bottles of wine we had with our sashimi. It was a California Chardonay and it was very nice at a very reasonable price.
The restaurant is dimly lit and the decor is subtle but non descript. The service was good and cheerful. And the location was very convenient because we planned on seeing, The Kingdom, after dinner.
Ken and Len consider Wazzabi Japanese Steak House to be superior in every category, so we give Seito Sushi 2-FORKS
We arrived approximately 7:30 PM and the place was full inside and we were offered a 5 minute wait to sit outside alfresco. We opted to sit at the sushi bar which at first was not available according to our hostess, but when a server over heard our request, she asked us to follow her and she seated us at the sushi bar with out difficulty. We felt that an indoor seat was cooler, therefore more comfortable and that raw fish requires a less "pedestrian" environment.
We spoke to the sushi chef closest to us and he made a couple of recommendations which we adopted as our dinner.
We started with the large order of the Tuna Kobachi which is raw tuna cubes, with Japanese seven spice and sesame seed oil. It was good. It was fresh. But it was not stand out. Ken mentioned that perhaps we should have had a smaller order. They gave us a sampling of sauces that we could try with the tuna but none of the were quite right. Some were acidic, some sweet and some were mildly hot. None was perfect.
Next came the Beef Negimakiyaki which was a seared roll of thinly sliced beef with scallion served with a teriyaki sauce. It was cooked and warm but it was only fair in flavor.
The last dish was a sampling of sashimi which the chef said he would give us all of the upgraded fish he had available. We mentioned that we would appreciate that very much. The sashimi sampling was fair at best. The sampling included raw scallops, white and yellow fin tuna and salmon. The quality of the sashimi was good but NOT excellent.
We did however, enjoy the two bottles of wine we had with our sashimi. It was a California Chardonay and it was very nice at a very reasonable price.
The restaurant is dimly lit and the decor is subtle but non descript. The service was good and cheerful. And the location was very convenient because we planned on seeing, The Kingdom, after dinner.
Ken and Len consider Wazzabi Japanese Steak House to be superior in every category, so we give Seito Sushi 2-FORKS
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