Mid-Week Gaiety

I've worked with Phred for the past three years. He and I have been the only consistent fixture in my office for quite some time and we've done some phenomenal work together. But alas, Phred is leaving in two short weeks to go on to bigger and better things - teaching English in China followed by law school. With his impending departure, I insisted that he join me for Happy Hour and dinner at The Wine Bar.

This is Phred.

The Eats

So we ordered a couple glasses of wine - a white that escapes me for Phred and a Merlot for me (the happy hour special, which I regrettably pay less attention to than wine I order myself) - and after much deliberation, settled on our entrées: The Lamb and the Rainbow Trout.

The Lamb

Fig, prosciutto, fennel, olive

This was my first time trying lamb. I must admit I was a bit hesitant, but in the end I figure meat is meat is meat. Well, that and the fact that this is the national meat of New Zealand. Oh, and didn't God tell Moses to tell the Israelites, à la Pesach, to doused their doorposts with lamb's blood to avoid one of those pesky plagues? 

All things considered, this stuff has got to be good, right? So, bring on the rack of lamb. 

The flavor was mildly intense with a full texture. A bite of fig, fennel, prosciutto and lamb all together was simply divine. Balanced, sweet, savory, clean...delicious.

The Rainbow Trout

Heirloom squash, crab stuffed squash blossom

The trout was a nice contrast to the lamb. The flakey fish had a subtle, delicate flavor. I tend to prefer a heartier fish, but the trout was cooked so perfectly and the relish and sauces so greatly enhanced the whole experience, it was nothing but enjoyable. I can't decide which part of the dish I liked best - the sauces or crab stuffed squash blossom. I think the latter, only because crab is one of my favorite things to eat and it was what sold me on ordering this dish. 

Old Fashioned Cookouts

OFC Part I

There's nothing quite like doing things the old fashioned way. In this spirit, my friends, Teva & Kathleen, and I have brought back the days of yor. In June it was 1950's Old Fashioned Thanksgiving (my first turkey-ful Thanksgiving meal in 17 years, good riddance to tofurkey!) and this past Sunday was an Old Fashioned Cookout, circa 1960's. 

Kathleen and Teva preparing the grill

We made our way to the Spa State Park to throw some ribs, chicken and corn on the barbecue and enjoy a pitcher of homemade mojitos. 

So, there we were, a group of women exercising our right to grill and drink in a public park without the company of men. 

Or so we thought...

After a few short moments, we were literally surrounded by groups (yes, more than one) of intoxicated, lecherous men. For some reason (ah-hem, white male privilege), they thought it was perfectly appropriate to join us and not take no for an answer. Because, these three lovely women must have been there, all by their lonesome, for the sole purpose of meeting men, right? I mean, I'm not a militant, man-hating, lesbian feminist (well, maybe sometimes), but seriously? 

For our safety (and sanity), we were literally forced to pack up our partially cooked food and moved the festivities to another location. It was a sad reminder of the state of oppression. For those of you who don't think sexism and patriarchy still exist, let this be a lesson. It teaches us women to think that we can do anything alone without men ruining it.

Our uncooked food (Ribs with Teva's special rub and chicken)

OFC Part II

After moving to the (male-free) comfort of Teva and Kathleen's apartment, the festivities commenced. We finished food preparation and enjoyed a few glasses of extra-strength mojitos. 

For dessert, I brought some cupcakes from the new Spa City Cupcakes. Forgive me for not having photographic documentation. By the time we opened the pastry box, we were all several shots of rum into the evening, so it slipped my mind...next time. 

The cupcakes were ok. I will say, the frosting to cake ratio was perfect - about half and half. But the cake was a bit dry and didn't have too much flavor. I think one should be able to eat just the frosting, just the cake, or both together and be equally satisfied with any combination. I'd be willing to give it another try. Because in all fairness, this may not have been the best evening for valid assessment.

If you like celebrating yesteryear style, stay tuned for our Old Fashioned Springs Tour...

Another WB-less Sunday

Hattie's Restaurant

I must admit, I'm running a little behind. The summer has overcome me and I've been neglecting my duties. Most importantly, that The WB has officially opened 7 days a week starting this past Sunday (7/27), but the rainy Sunday prior (7/20), I ventured to Hattie's with Robin (my Technical Director) for the ultimate comfort meal.

Ok, so I do remember eating fried chicken as a child and really enjoying it and Robin wanted to join me as I relived the experience. Once he heard I was eating meat, he insisted on being the first to take me to Hattie's Restaurant. Yup, that's the Hattie's (Chef/Owner Jasper Alexander) that kicked Bobby Flay's ass in the Showdown!

The Eats

We met in the cozy courtyard of this historic restaurant and started our meal with a couple of Mojitos (I needed a mojito to redeem the disastrous beverage a local sports bar, 'Peabody's', called a 'mojito') and a bread basket with biscuits and cornbread. The mojito was refreshing and garnished superbly with mint, lime and sugar cane. The cornbread was alright, a little dry, and the biscuits were soft and buttery (read: heavenly).

Hattie's Famous Fried Chicken

They've used the same recipe 1938!

Entrées come with your choice of 2 sides. Both Robin and I ordered the Cucumber Salad, which was simply incredible and the Mashed Potatoes.

There was a lot of food - enough to enjoy some cold leftovers for lunch on Monday! There will definitely be a repeat performance...I'm thinking the Creole Jambalaya next...

Herbivore No More

After a very long and slightly stressful day at work, I went to Happy Hour (see July 7 post) and dinner at The Wine Bar.

I had an eclectic sampling (and by sample, I mean a whole glass) of wines: Windmill Petit Syrah (offered at the Happy Hour price!), Palmer Cabernet Franc, and my favorite (recently reintroduced to WB), Erath Pinot Noir.

Sounds like a lot of wine, but recall the long, stressful day...

As I mentioned in my last entry, I was (operative word) a vegetarian for quite a while (17 years to be exact). You may also notice that I have recently been consuming more meat than the typical vegetarian. 

Well, after nearly two decades and several consultations with a rather anti-herbivore, pro-animal protein nutritionist, I reclaimed my carnivorous nature. And as you have and will learn, I've been enjoying every moment of it...

The best part of ditching the vegetarianism is being able to try things for the first time all over again. My food options have become more interesting and it's a pleasure to be able to finally order anything off the menu. 

The dinner choices for this evening were delicious. The prosciutto was salty, yet slightly sweet - a perfect combination with the mellow pungency of the stilton cheese and the tangy sweetness of the peach. The duck was like nothing I'd ever tasted and I now get what it means for something to taste 'gamey'...

The Eats

Green Salad:

Prosciutto, Peach, Stilton Cheese, Mustard Vinaigrette 

Scallops:

Fennel, Olive, Orange, Basil

Smoked Duck:

Beet, Cherry, Ginger

Storia Nel Rosso

“Try this. It’s an acquired taste.” 

This is something people usually tell you just before they give you something really awful to eat or drink. And I’m pretty sure this is what my ex-girlfriend said to me one night, early in our affair, before I lifted the highball to my lips and took a sip of the pale red potable she had prepared. To my (and her) surprise, I loved it - the drink, that is. 

What was this liquid aphrodisiac, you ask. 

It was a Campari & Soda and I had never tasted anything quite like this distinctively herbal, slightly medicinal, sweet and bitter liqueur. It instantly became my signature cocktail (everyone should have one). As such, I thought it my duty to learn a thing or two about Campari.

La Storia

Developed in 1860 by Gaspare Campari - a genius, really - Campari is fundamentally a combination of cascarilla bark (the main culprit behind the bitterness), orange peel, ginger, rhubarb, and bitter herbs steeped in alcohol spirits. Even after nearly 150 years, the exact ingredients (there are over 60) are still kept a closely guarded secret. Campari is traditionally served as an aperitif to whet the appetite, but that doesn’t stop me from enjoying it as an anytime cocktail (as I did Monday night at the Wine Bar).

Campari & Soda at The Wine Bar

Gil Insetti En Mio Bitters?

Not long after claiming Campari & Soda as my signature beverage did my good friend, Gay, reveal one of the few known ingredients: the crushed carcasses of an insect called Dactylopius coccus or the cochineal.   

This is not something a stringent vegan wants to hear.

Luckily, however, I don’t believe in marriage. So, after my split from veganism and a little flexibility in my newly claimed (and slightly more malleable) vegetarianism, what were a few bug bones?

Interestingly, the dried pulverized bodies of the cochineal are responsible for the crimson hue of Campari.

Wonder how Gaspare came up with that one? 

Branding and appeal, really. Red symbolized royalty and other fabulous things (cogito ergo sum, right?) and it also happened to be a pretty expensive dye in the 1860’s – probably due to the time and labor that went into finding and smashing all those poor insects. The high cost could actually be attributed to the original source of the red pigment – not the cochineal, but a more elusive Mediterranean bug called the Kermes Vermilio.

Un Vetro Del Passione Vale...

Perhaps it's the memories of my lascivious introduction to this curious crimson concoction or maybe it's the mostly bitter/slightly sweet deliciousness that characterizes this Italian staple, either way, it’s undeniable that there is something incredibly seductive about Campari (just check out their recent ads featuring Selma Hayek – hot).

So, go ahead, head to The Wine Bar and try a Campari cocktail. The most popular, though not my style, is the Negroni: equal parts gin, sweet vermouth and Campari. If you want to keep it simple, opt for a classic and clean Campari & Soda.

After your first sip, you’ll either love it or you won't. 

Just remember to give it a few tries. It is an acquired taste after all.

The Lost Grape of Bordeaux

For a wine as drinkable as a Merlot, but surprisingly more complex, I recommend the Carménère. I recently discovered the Daedalian history of this vino and decided to give it a go.

The Carménère grape

From Whence It Came...

Carménère has a compelling narrative. A member of the Cabernet/Merlot family, it was originally harvested mainly in the Bordeaux region of France.

In the late nineteenth century, due to the combination of unsuitable soil and climate (Carménère is notoriously difficult to grow and slow to ripen) and the epidemic of a pesky little root bug called the phylloxera, the Carménère was virtually wiped out of Europe. As luck would have it, several Carménère vines were transplanted to Chilean vineyards in the mid to late 1800's and the varietal thrived.

This serendipitous occurrence, however, wouldn’t be realized until over one-hundred years later. In the mid-1990's, Jean- Michel Boursiquot, a visiting French ampelographer, discovered that the grapes believed to be Merlot were actually Carménère all the while. Chilean vintners, it turns out, were mis-labeling their Carménère, which had been indiscriminately planted among the Merlot vines, as Merlot. Thus, the once key player of the great Bordeaux wine blend, Carménère, is now considered Chile's signature grape. However, in part because of its fickle growing patterns, some would argue that the grape is beginning to fall out of favor with Chilean winemakers.  

Casa Julia Carménère 2005 - Chile

Casa Julia Carménère 2005

With its deep crimson color, medium body and soft tannins the Carménère is still often confused with the Merlot. But with a more attentive palate, the mellow, earthy herbal-ness and slightly exotic undertones that characterize this Chilean gem will distinguish it from the pedestrian Merlot. 

So, if you enjoy a soft Merlot or a spicy Cabernet, you should definitely try the Carménère. This 2005 Casa Julia Carménère, from the Maipo Valley Region, has a dark chocolaty smooth palate, mild tannins, and a smokey finish.

Happy Hour at The WB

Just when you thought it couldn't get better...

The Wine Bar celebrates Happy Hour throughout the week from 4-5pm.

The deal: $4 for a red wine, white wine, or cocktail (all house choice)

With this in mind, Lenora and I decided to meet at the WB to get some work done, partake in a couple happy hour-priced beverages and, eventually, enjoy some dinner. 

The Drinks

The red wine selection for happy hour this evening was, ready for this, a 2002 STG Dry Creek Zinfandel (see last post) from Sonoma County, California. 

I actually enjoyed this Zinfandel a bit more than the Clockspring. The full-bodied, yet not heavy, STG has a more intense cocoa, bittersweet chocolate and dark berry/fruit flavor - mostly blackberries and plums, but for me, the strawberry aroma translated to the palate as well. Not only was the STG uncomplicated with a smooth finish, the structure and crispness was an ideal complement to my meal (keep reading). 

Lenora chose the cocktail option, which was then spontaneously created by Holly (see June 29 entry). It doesn't have a name yet and unfortunately "The Hollypolitan" is already taken. 

I'll call it the Togapolitan

What's in it: Strawberry Stoli, Cointreau, and Grenadine served with an orange garnish. The perfect cocktail for a hot and hazy Saratoga summer afternoon.

The Food

Whether you are a Saratoga native or just visiting for the weekend, if you haven't eaten a meal at The Wine Bar, you are missing out. Innovative and versatile, Executive Chef John Ireland uses fresh, local ingredients to create a menu that complements the wine list (I personally think the whole rigid pairing of wine with food thing is bunk, but I'll leave that for another post) and never disappoints. 

Vegetarian or vegan? Have no fear. With some advance notice, the kitchen will work to accommodate dietary needs.

For dinner tonight, Lenora and I split two small entrees:

The Beef from the menu: 

"Bok choy, golden raisin, pine nut salad, potato mille-feuille, Dijon emulsion"

The Gnocchi from the menu: 

"Chevre emulsion, pancetta, mushroom"

As always, everything was delicious...

What about the Wine?

Since I am the Mayor of The Wine Bar, I suppose I should share a little about my journey into the world of wine and a little about what I’ve learned so far. 

The Beginning of the Affair

I grew up thinking the best wine was consumed from boxes and jugs (who needed a corkscrew?) and served over ice. 

Tragic, I know.

My mother drank White Zinfandel religiously. And yes, we always had a box or jug in the fridge and when we went out to dinner, she ordered this rosé on the rocks. (FYI: This is a no-no. Whether you like White Zinfandel or not, drinking it too cold masks all the flavor.) Even so, I fondly remember sneaking sips of this light, fruity beverage throughout my adolescence. 

By the time I was seventeen - my palate still too young to appreciate the tannic richness of red wine, yet bored with the sugary blush – I somehow (prophetically?) acquired a taste for white wines. I remember my mother, perhaps in an effort to win over her angst ridden and often petulant daughter, returning from the liquor store with a box of Franzia for herself and a bottle of Ernest & Julio Gallo Chardonnay for me (questionable parenting in hindsight).

Thus my early introduction to wine, philistine as it was.

That Was Then…

While I have clearly been drinking and enjoying wine for several years, my true appreciation of and desire to learn about it came about not that long ago.

I used to adore white, abhor reds and I never really did (and still don't) care much for anything in between. But over the years, my choices have certainly changed. In fact, it is now quite rare for anything but a red to part my lips – this may have less to do with my change in taste than with a gluttonous evening I had with a couple bottles of Chardonnay at the turn of the century...but I digress. 

I write all this to say, I'm on a sort of journey here.  For me, The Wine Bar is the site of this evolving exploration...

Bringing it back to The WB

In anticipation of writing about my first encounters with wine, I thought I would select a wine accordingly. And so, as a nod to the now unpalatable sweet blush wine of my youth I decided to try a red Zinfandel. 

My selection: A 2004 certified organic Clockspring Zinfandel from Amador County, California - the grapes from which White Zinfandel was originally born in the 1970’s were from Amador County in California. Close enough, eh?

It took me a while to warm up to this wine. I was hoping for a bit more drama, but Clockspring delivers a fine, drinkable and well-balanced Zinfandel with a lingering spicy, rich cherry (I wish the taste were as impressive as the aroma) and black pepper finish. 

What better way to celebrate freedom?

Independence WB Style

After a short (thank you National holidays), but busy and oddly turbulent work week, Lenora, Patti and I decided to meet up for some much needed libation at the WB. 

Lenora and I in the Smoking Lounge at the WB 

(yes, you can smoke inside(!) - cigarettes and cigars welcome). 

While I could disclose the content of our conversation, Patti offered these words:

I'll (begrudgingly) honor Patti's request. Let's just say we talked about sex, drugs, and the mob...I will leave the details to your imagination...

Martini Time

Since we were celebrating the birth of our country, we thought it most appropriate to honor what journalist and satirist, H.L. Mencken called, "the only American invention as perfect as the sonnet" - The Martini. 

The only place (aside from the WB) to go in Saratoga for this distinctive cocktail is 9 Maple (located at, you guessed it, 9 Maple Avenue). With over 200 martini choices (made with gin, vodka, whiskey, bourbon, tequila, brandy, and cordials) 9 Maple offers everything from classic to sweet dessert style martinis. While the space is small, the hand-carved mahogany bar and dark green walls give the space a comfortable and relaxed vibe. For a modest cover, you can listen to great live jazz music on most Friday and Saturday evenings. 

**Note: patrons must be 23 or older. A welcome prerequisite since Saratoga is a college town, this is a great place to avoid the college students who overwhelm Caroline Street.

The Extra Dirty Ketel One and Espresso Martini

On the menu for Lenora and I tonight:

One of my favorites- the espresso martini. The ingredients: Cold espresso, Absolut Vodka, Kahlua coffee liqueur, and white creme de cacao. The frothy cocktail is garnished with three espresso beans.

Lenora had her old standby - an extra extra dirty Ketel One martini with extra olives. The ingredients (we should all know this one): Ketel One vodka, Dry vermouth, olive juice, and olives (the more, the better).

The party was going fine until the wine ran out and Tap decided to leave Saratoga

Mehtap's Last Call

Our evening of farewell to Saratoga began at Mehtap's favorite restaurant, The Mexican Connection (Yes, I was just there on Monday night!). 

Skidmore folks showed up en masse - we were joined by Phred, Margo, Robin, Kate, and Desiree. 

Me, Margo, Mehtap & Kate

Robin (my tech manager) - margarita, straight up with salt

After our fill of papeo and bebidas we ventured to the back patio of The Adelphi (located at 365 Broadway). Filled with lush ivies and vibrant palm frawns, the brick courtyard of The Adelphi is simply stunning - a must see in Saratoga. If it weren't for the Adirondack chairs you'd think you were in Kauai. 

Mehtap enjoying her piña colada

Shortly after arriving Roberta, Kris and Ryan stopped by and we ordered a round of tropical rum-based beverages.

Des, Kris & Tap

WB Bids Adieu

Our final stop of the evening was... Can you guess? The Wine Bar, of course.

Joe and Mehtap

Since it was a quiet night at the WB I was able to spend some time catching up with Beth (an incredibly lovely and gifted server) and assisting Whitney (a new server who started less than two weeks ago) with a tasting of reds. But alas, this is about Mehtap's last night in Saratoga, so I'll leave the tasting for another post.

Farewell, Tap! Best Wishes and Much Love!!

When The Wine Bar is Closed...

I know many of you were probably eager to get to the WB - to meet me or to try The Holly - after reading my last couple of posts. And I'm sure you rushed out to The Wine Bar on Sunday and/or Monday evening only to find the lights off and the doors locked. 

Forgive me. I neglected to tell you one disappointing fact - throughout most of the year, The Wine Bar is closed on Sundays and Mondays.

There is a bright side though! Starting July 7 (until late-August), The Wine Bar will be open on Mondays! 

So, what does the Mayor of the Wine Bar do when the Wine Bar is closed? Where does she frequent? 

Well, aside from the WB, one of my favorite restaurants in Saratoga is The Mexican Connection (located at 41 Nelson Avenue in Saratoga). If you haven't been, you must go. The ambiance is warm and casual, the food is tasty (but don't bank on authenticity) and the margaritas are the best in town.

Since the WB was closed, it seemed like a good night to take Joe (the manager of the WB) out to dinner. We were also joined by Matthew Loiacono and his partner Erin. Matthew is actually a well known Capital Region musician. I had the pleasure of hearing him perform live to a packed house at Caffe Lena on Sunday night. To give a listen, check out his myspace: www.myspace.com/matthewloiacono.

 

Joe and I

And she's off...

Getting There

There is nothing like a Saturday night at the Wine Bar. It was actually the second stop of the evening for me. My first was The Parting Glass to pick up (read: rescue) my friends and escort them to The Wine Bar.

 Left to right: Mehtap, Me, & Kate

Left to Right: Ryan, Trevor, Me, & Kiernan

Some Work...

My evening at the WB commenced as I officially welcomed some new clientele. A round of mingling followed.

This is Trevor from East Greenbush, NY. This was his first (but certainly not last) time at the WB.

...And Play...

I eventually settled into a conversation with Holly (a server/cook at the WB). Here are a few highlights:

"The Hollypolitan"

I highly recommend Holly's drink of choice for the evening which I've wittily coined "The Hollypolitan". Created by Amy, the bartender, 'The Hollypolitan' is a twist on the Sex and the City signature Cosmopolitan martini. The ingredients for this pint glass worthy cocktail: Grey Goose Vodka, Cointreau, sour mix, and a splash of cranberry juice. While I rarely stray from the wine list, this drink did not disappoint.

The Hollypolitan: Notice I got an orange garnish (Holly did not).

A Cautionary (Culinary) Tale

While talking with Holly it was hard not to notice her bandaged hand. Perhaps because she held her hand up like this and said, "Look what I did at work tonight."

This is Holly.

Apparently, after a night of injury-free chopping, mincing, and julienning, Holly managed to cut herself while washing her knife. 

Let this be a lesson...one is never safe wielding kitchen utensils. In fact, the only safe knife use is no knife use at all...

The 3 Talent Rule

Holly recently heard from some unknown source that everyone possesses at least three unique talents. We discovered a few of our own (one of each involving our tongues - hmmm).

Holly could think of two - 1. an interesting manipulation of her tongue (see below) and 2. her limitless appetite for hummus (no photo available).

While this looks easy, it's actually quite difficult. Try it.

I also thought of two: 1. a left-eye winking quirk I have that happens (mostly unconsciously) when I am annoyed or disgusted.

Word to the wise: Left winking is always bad. Right winking is always good. ;)

 2. tying cherry stems with my tongue. This one deserves video, but the photo will have to do for now.

I'm still thinking of my third...

The Night's Still Young

Ryan, however...

As the night (and WB) came to a close, Ryan rang in his thirty-something birthday with a somewhat unwelcome chorus of "Happy Birthday".

Newly Elected Mayor of The Wine Bar

Election results announced...

Today marks the official start of my term as Mayor of The Wine Bar. It's been a long three years, but after an intense campaign season, I've been elected (and by elected I mean self-appointed) Mayor of The Wine Bar. 

I'd like to take this opportunity to thank all those who have worked on the campaign, namely my Public Relations Manager, Lenora de la Luna, my Technical Director, Robin Adams, and the lovely staff at The Wine Bar.

I look forward to an exciting and successful term.

Left to right: Lenora, Kiernan, Mayor Martin, Mehtap