November 30, 2006
November 25, 2006
seared ahi tuna
roasted garlic puree, olive oil
I love thanksgiving... of course, it's a great time to get together with family and friends, enjoy some good food, and reflect on the many blessings in our lives.
We ended up with a pretty hefty menu for this year's feast, and like every year, the dishes were evocative of the diversity of food options that have become traditional or comforting for us. The overall options might seem a bit discordant with one another (seared ahi tuna and cranberry sauce???), but that's one of the great things about growing up as an Asian-American... you get to have the best food of both worlds during Thanksgiving. Turkey is a tradition as much as my mom's killer sticky rice.
This is the way we roll on turkey day.
November 18, 2006
gravlax crepe roll with whipped cream cheese and dill mustard
baby potatoes stuffed with caviar, sour cream and chives
* * *
baby greens with avocado, valencia oranges, chinese peanuts and shallot vinaigrette
fresh pasta with tomato, herbs and truffle oil
local cheeses - adante acapella with pesto and fig jam, bellweather jersey with sour cherry jam, st. george with honey, black pepper and brioche, mt. tam triple cream
bell mountain apple strudel with whipped cream
* * *
2003 cabernet sauvignon
2006 fermentation "dessert" wine
Man, things have been so busy... I'm really falling behind in my posts. This one is long overdue.
Every once in a while, you get the opportunity to do something that's just plain FUN. No catches, no reservations... just an all-around great time. A couple of weeks back, my pal Vijay and I had a chance to visit Medlock Ames, an up and coming new winery in North Healdsburg for a club members' dinner event, and had a killer time.
We were warmly greeted with a glass of the 2004 Bell Mountain Chardonnay, which evoked simple and refreshingly distinct flavors of tart apples and floral undertones balanced against a moderate backdrop of rounded buttery oak... a nice crowd pleaser.
It was a spectacular setting -- a festive group of about 20 people enjoying the last fleeting moments of great autumn weather, getting to know one another and relaxing with the fantastic hospitality of the Medlock Ames team. I honestly can't recall a winery with such a clearly displayed genuine commitment to its product and customers.
Another reason to like Medlock Ames is their relatively aggressive pursuit of sustainable agriculture and biodynamic farming. With a flock of sheep and a llama on staff, they've already struck a very nice balance of establishing their vineyard while preserving a significant amount of open space on the property. Really an admirable undertaking, considering the overall costs of running this sort of operation (and the seemingly relentless pressure to overdevelop every parcel of land in Northern California).
Medlock Ames (www.medlockames.com) is out in Healdsburg. Give them a call and stop by... it's a bit out of the way, but totally worth it. You'll taste some very nice wines and meet some fantastic people.
- 2005 chardonnay: More tart, crisp and acidic than the 2004. Interesting, light minerality. Fantastic with food. I hope this is the direction they're taking with future vintages.
- 2003 merlot: Deep and lush plum and cherry flavors, but with an underlying earthy complexity to it, which may come from the addition of a small amount of a secondary grape like cab franc? I can't recall. At any rate, definitely not one-dimensional, this merlot has plenty of nuances to ponder. Really nice.
- 2003 cabernet sauvignon: Seemed to be a toned-down version of their first cabernet vintage... a bit more finesse, but still quite powerful. I'm looking forward to the evolution of future vintages of their cabernet.
Technorati Tags: Medlock Ames
November 15, 2006
November 11, 2007
Neighborhood restaurant: Restaurant Zoë / Sitka & Spruce
Unique experience: Elemental@gasworks
House-made pasta: Tavolata
Pub: Paddy Coyne's
Pizza: Tutta Bella
Winery: Boudreaux Cellars
~ not my thing
• pretty good, but no hurry to go back
•• really good… I want to be a regular
••• holy cow!!!
Baguette Box [04.2007] ~
Black Bottle [02.2007] •1/2
Brasa [03.2007] •
Cafe Presse [07.2007] ••
Celtic Bayou [05.2007] ~
Crab Pot [07.2007] •
Cremant [07.2007] •1/2
Crow [03.2007] •1/2
Crush [08.2007] •1/2
Earth and Ocean [01.2007] ~
Elemental@Gasworks [01.2007] ••
Eva [09.2007] •
Feierbend [07.2007] •1/2
Fish Cafe [10.2007] ~
Fu Man Dumpling House [11.2007] •1/2
House of Hong [12.2006] ~
I Love Sushi (Bellevue) [02.2007] •
Jack’s Tapas [04.2007] •
J.J. Mahoney's [06.2007] • (love that parking lot patio...)
Kisaku [09.2007] •
La Carta de Oaxaca [03.2007] •1/2
Lark [12.2006] ••
Le Pichet [11.2006] ••
Lemongrass Restaurant [07.2007] •1/2
Macrina Bakery [11.2006] •
Marazul [2.2007] ~
Matador [08.2007] •
Moxie [05.2007] ~
Nishino [12.2006] ••1/2
Noble Court [06.2007] •
Paddy Coyne’s [03.2007] ••
Pagliacci Pizza [08.2007] •
Porcella Urban Market [03.2007] ••
Purple Wine Bar, Kirkland [12.2006] ~
Purple Wine Bar, Seattle [11.2006] •
Quinn's [10.2007] ••
Racha Thai [01.2007] •
Red Mill Burgers (Interbay) [05.2007] •
Red Mill Burgers (Phinney) [09.2007] ••
Restaurant Zoë [09.2007] ••1/2
Saito’s [03.2007] ~
Salumi [12.2006] ••
Samurai Noodle [08.2007] ••
Serious Pie [12.2006] •
Seven Stars Pepper [5.2007] •
Shiro's [11.2006] •
Siam on Lake Union [04.2007] ~
Sitka & Spruce [04.2007] ••1/2
Southlake Grill [04.2007] •
Tamarind Tree [10.2007] 1/2
Taqueria Guadalajara [06.2007] •1/2
Tavolata [05.2007] •1/2
Tilth [11.2006] ••
Third Floor Fish Cafe [10.2007] ~
Tutta Bella [09.2007] ••1/2
Union [12.2006] ••
Uptown China Restaurant [08.2007] ~
Veraci [07.2007] ••
Via Tribunali [07.2007] •
Voila Bistrot [02.2007] •1/2
Café Besalu [01.2007] •••
Daily Dozen Doughnut Company [03.2007] ••
Essential Baking Company [03.2007] •1/2
Fresh Flours [07.2007] ~
Hiroki [09.2007] ••
Le Fournil [12.2006] ~
Le Panier [03.2007] •
Mighty-O Donuts [09.2007] •
Top Pot Doughnuts [03.2007] •
November 9, 2006
What about the foodies?
It's difficult to deal with people who eat with their heads. Foodies are a funny breed — they remind me of the kids in high school who weren't the jocks or the popular kids; all the sudden they found a way to connect with their physical being, and they go at it with full force. I make fun of those people — sometimes to their faces.