Joe's Wines Octoberfest Beer Tasting

The lineup for Joe's Octoberfest High Gravity Beer Tasting is awesome! Tickets are still available for purchase at the store 1681 Poplar, 901.725.4252. The tasting is from 6:30 p.m. to 8:30 p.m. at Playhouse on the Square.

Night one in N.O. part 2

After a couple bottles & some cheese at Bacchanal we hopped in a cab & headed to Cure for some more snacks & drinks.



This was my first encounter with the cocktail culture of New Orleans. The drinks list wasn't very long but it was precise & had a good mix of different types of liquors. The spirits they chose leaned toward the artisanal which I greatly appreciated. Our cocktails took a little while to come to the table but we didn't mind at all knowing that they were being crafted by hand with meticulousness. The ice in the drinks were large square cubes which didn't melt as fast as smaller cubes & thus didn't dilute my drink as quickly.



I love this type of place because they built the menu for snacking & sharing over well crafted drinks.

Since it was still warm in N.O. we finished the night with a bottle of one of my favorites: Txakolina

Night One in N.O.

We pulled into town with the sun casting a golden glow across the city of New Orleans. We were hungry & thirsty. What a wonderful city for fulfilling those needs. Our B&B was in the Faubourg-Marigny district adjacent to the French Quarter. Some people would call this the real New Orleans. Our place was beautiful with an big huge patio overlooking Royal Street. Our first stop was a place called Bacchanal Wine & Sprits. I'd heard many things about this place so I was incredibly excited to check it out myself. Sunday night must have been the night to go because we couldn't get a table out back where all the fun was being had so instead we grabbed a table inside, had a bottle of bubbles



This lovely French bottle was something I had never experienced before so I was incredibly excited. It was appley, yeasty & a little nutty. Quite refreshing too I might add. Paired with the cheese we had (What was that cheese you picked out Max?) it was close to heavenly.

Next up was



Summer still laid thick across New Orleans so a chilled bottle of rosato was exactly what we needed. At first taste the Terre Nere had little to no flavor but once it warmed a bit & had some time to breathe it was expressing great earthy fruit notes.

The space itself is raw & cellar like which is why I liked it. Exactly what I was hoping it would look like.

Amazing Dish

Housemade spaghetti with fried yard egg & Guanciale. The best dish we ate last night at Herbsaint in New Orleans

At the Table

I'm still reeling from one of the best wine dinners I've attended. Chef Wally Joe & Chef de Cuisine Andrew Adams outdid themselves at The Brushmark last night. Each course was so expertly paired with the wines of Seven Hills. The food complimented & elevated the wine & vice versa. Everyone who enjoys good food & good wine owes it to themselves to attend the next one for sure. Sorry for the lack of photos of the dishes but I was too busy enjoying them to pull out my iPhone & snap pics.

Menu for Thursday's Seven Hills Dinner at The Brushmark

Here is the menu for Thursday night's dinner at the Brushmark with Seven Hills Vineyard:
Amuse: Black Mission Fig & Foie Gras

First: Seared Maine Sea Scallop on Tapioca “Caviar”, Sea Beans, & Smoked Steelhead Roe paired with Seven Hills Winery Pinot Gris

Second: Grilled Colombia River Wild Sturgeon on Oxtail Marmalade, Chanterelle Mushrooms, Sunchokes, & Mustard paired with Malbec, Walla Walla Valley, 2007 Tempranillo, Columbia Valley, 2007

Third: Roasted Ellensburg Ribeye of Lamb & Benton’s Bacon-Sweetbread Croquette on Truffled Chestnut Puree, Brussels Sprouts, & Black Garlic Sauce paired with “Ciel du Cheval Vineyard”, Red Mountain, 2007

Fourth: Red Currant Gateau Basque with Praline Chocolate Bavarian paired with Cabernet Sauvignon, “Seven Hills Vineyard”, Walla Walla Valley, 2007

$65 per person call 901.544.6225 for reservations

Zoomelier October 15th

Enrich animals and experience more than 240 of the finest wines at this fundraiser benefiting the Memphis Zoo, presented by Event Rentals by Hicks and Southwestern Distributing. “Wine” through Teton Trek and Northwest Passage sampling offerings from Oregon, California and Washington, as well as choice wines from around the globe while enjoying live entertainment and light fare from Lancer Catering. Zoomelièr is a must for any wine connoisseur and is unique as attendees will have the opportunity to order any wine sampled at the event to be picked up on Monday from their choice of available retailers.

You can purchase Zoomelièr tickets until 11:59 p.m. on October 14. Tickets will not be available at the door. Tickets are $55 for Zoo members & $60 for non-members. Click here to purchase tickets & get more information. Joe's Wines & Liquors will be pouring the wines of Owen Roe from both Oregon & Washington. I'm so psyched for this because some of my favorite wines are being showcased.

Love Letter to Washington

When I read this blog post my blood started boiling & my fangs grew. I've been passionate about the wines of Washington State for years & after visiting the region a couple times my passion was near insatiable. Visiting the vineyards, meeting the winemakers & the people behind this glorious juice ignited something inside of me. After tasting some of the younger wines, from younger vines even, I was shocked. How could such interesting wine come from such young vines? There is truly magic going on up there.

I know what Steve Heimoff is trying to do with this post. A little jab back at his neighbor to the north? Perhaps puff up the collective chest of the California wine industry? It's in his best interest to defend & ultimately market the wines of his backyard. I won't begrudge the man for that.

Washington's wines speak to me. They are unique, brooding, layered with flavor & oh so delicious. The vineyards are starkly beautiful. When I was standing at the top of Red Willow Vineyard I felt like the only person for miles. Before hiking to the top of the vineyard's Chapel Hill Block I sipped on an early RW vineyard syrah that David Lake (one of the founding fathers of the WA State wine industry) made for Columbia Winery. It was spicy, earthy, leathery & super sensual. After returning to the floor of the vineyard I participated in a syrah comparative tasting where I sampled one of the last wines that David Lake ever made. Recounting this now still gives me chills. I'll forever feel honored to have experienced what this man created & it only could have happened in Washington.

Dinner with Seven Hills Winery

Next Thursday, October 14th at 6:30 p.m. join me at The Brushmark Restaurant for a wine dinner with Seven Hills Winery.

Here is the full text of the Brooks Museum's invite:

Help Michael Hughes, GM of Joe's Wines & Liquor, and Brushmark chefs Wally Joe and Andrew Adams welcome Vicky McClellan of Seven Hills Winery to Memphis on Thursday, Oct. 14!

Walla Walla, Washington winemakers Vicky and Casey McClellan create benchmark Bordeaux-varietal reds, which are are recognized as some of the finest coming out of the Northwest and are among the great values of the North American wine world. At Seven Hills Winery, they have developed a style known for balancing structure and grace.

Vicky McClellan, a knowledgeable advocate on behalf of the broader Washington State winemaking community, will attend the Seven Hills Wine Dinner at the Brushmark and discuss the wines that Hughes has chosen to pour, which Joe will pair with a full four course menu.

Dinner is $65 per person plus tax and gratuity. Call 901.544.6225 for reservations.

A Chill In the Air

We haven't had our friends Justin & Amy over in a very long time. With the weather turning chilly I was in the mood for soup . Hence the previous post about roasted cauliflower which I turned into a soup. I mixed up a couple Manhattans for Justin & I using Sazerac Rye & Punt e Mes sweet vermouth with a few dashes of Regan's Orange Bitters & a dash or two of Peychaud's. Our garnish was some of my home marinated Brandied Cherries. Super delicious.

When they arrived I had a platter of grilled bread with sweet pea spread with lemon, parmiggiano, parsley, olive oil & salt & pepper. I know peas aren't in season but I was craving this dish so I made do with frozen organic. Blanched them off a bit & pulsed them in the processor with the other ingredients.



Justin brought some Burratta cheese & ciabatta with a fig-quince-red wine sauce that was outstandingly delicious!



For a little sweet I made some nutella stuffed wontons that I fried crispy





The name of the game this time around was simple, clean flavors. Alongside that we tasted through a delightful Owen Roe Kalita Vineyard Pinot Noir 2008 & a Rosa Mystica Cabernet Franc 2008. Unbelievable wines!

La Luna Azul

A traditional cocktail that has become an obsession of mine is called The Blue Moon. The star of the show is a liqueur called Creme de Violette which is unfortunately not available in Memphis. However I am working on getting a wholesaler to pick up a brand. What makes this booze so unique is its aromatics. Real violet petals are used in the distillation process which gives it a floral note unlike any other.

My spin on a Blue Moon:

1 1/2 parts gin (I like Citadelle for this)
1 part creme de violette (Rothman & Winter is a very good choice)
1 splash of my mother's homemade limoncello

Shake vigorously in an iced filled cocktail shaker or stir vigorously, your choice.

Pour into a chilled martini glass or highball, your choice.

Garnish with nothing. It's too pretty to need accessories.

Roasted Cauliflower

Cauliflower is a wonderful vegetable & it is so underused. Here is a great, easy, tasty recipe

Slice 2 heads of cauliflower into cross sections & clean. Layer them into one large roasting dish or 2 medium size ones. The point is that you don't want to crowd the pan. This will ensure that there is nice caramelization on the vegetable. Add 6 cloves of skinned garlic, drizzle with olive oil, sprinkle with salt & pepper. Roast in a preheated 405 degree oven until browned around the edges.

While that's roasting pour a 32 oz container of vegetable stock (either homemade or Whole Foods brand is my preference) into a medium size dutch oven. Add approximately a tablespoon of fresh thyme. I don't really measure I just strip leaves & throw them in. Warm that through. When the cauliflower is done add that to the pot & simmer for 10 minutes. Once the vegetable is soft puree that with a hand held blender or add in batches to a traditional blender. At this point you will have a puree like consistency. If that is your preferred texture than check for seasoning & adjust. If you prefer a less thick consistency then add more stock & season to taste.

No Menu Monday

I've been wanting to go to Andrew Michael Italian Kitchen's No Menu Monday for quite some time now. On the last Monday of each month the chefs put out a special four course menu....& they don't tell you what you're eating until it's set down in front of you. It's kind of exhilarating to give myself over & not have control over a meal. I'm game for just about anything really, you name it I'll eat it. Kelly & I reserved a table with our friend Lindsey. Knowing how pork happy Chefs Michael Hudman & Andrew Ticer are I called ahead to inquire if they could do a vegetarian "No Menu". The manager said of course & we were on our way.



After getting a few outstanding cocktails from Shawn the bartender (he mixes one hell of a drink!) we were seated at a comfortable out on the back patio with a view of the garden. His Champagne Cocktail has a hint of sprightly sweetness but it's balanced with a floral characteristic from honey & gin. Quite nice.

Fall was finally happening & we were reveling in it! Our first course was Arancini (fried risotto balls) stuffed with veal cheeks & porcini. Sorry but no pic on this one.

After this course we popped open a bottle I picked up during Oregon Pinot Camp last year


The Shea Vineyard produces some very dark, masculine & brooding wines which was exactly what we were in the mood for.

Up next was a dish that will go down as one of the best dishes I've eaten in 2010.



Fried pig ears, pears, gorgonzola & caramelized radicchio. Oh...my...damn. The ears were crispy, unctuous & gelatinous the cheese was creamy & pungent, the pears were sweet & the radicchio earthy. Good lord, it was fantastic.

Then we got a bowl of housemade meatballs with a gorgonzola bechamel & a rosemary marinara. Very warm with hints of spicy meatiness.

After that were rabbit stuffed cannelloni.



This was my least favorite dish. Both Lindsey & I were confused as to what the protein even was & the sauce was a bit thin & bland. However I will stress that nearly any dish would have a hard time standing up to the fried pig ears.

Dessert was quite nice



Pumpkin panna cotta (probably some pork fat in there too) with pork fat caramel corn, marshmallows & dried cranberries that were finely diced, almost to a dusting, & sprinkled over the top. Very fall & very delicious.

I'm looking forward to the next one.

Birthday Boy

This past weekend I celebrated my 34th birthday which also happened to be the 10th birthday I've celebrated in Memphis. A lot has happened in 10 years.....anyway, you don't want to hear about that.

To get us started I popped a bottle of Elk Cove Brut 1999



What a lovely way to start the festivities this outstanding bubbly from one of the best Oregon wineries was exactly what I wanted. Toasty, crisp, a hint of creaminess, nice notes of dried fruit & this beautiful golden color. I absolutely MUST get my hands on some more of this.

Max, Marlinee, Kelly & I arrived at Restaurant Iris to some ice cold Hendricks martinis & Zardetto Prosecco. The restaurant was buzzing with energy, people smiling, digging into delicious plates & sipping wine. It all had a glow about it. We were seated at our table & our lovely server Rickie went over the menu with us. Max & I settled on a bottle of Michel Turgy Blanc de Blancs Le Mesnil Sur Oger Champagne to sip on while we decided on our meals. When I saw it, I just knew I had to have it: rabbit. Not just any rabbit but Braised Mississippi Rabbit with Potato Gnocchi & peas. I love love love rabbit & in the hands of the incredibly talented Chef Kelly English it was elevated to something spectacular.



The rabbit was tender, moist, almost melting in mouth with a rich sauce & pillowy, light gnocchi. Perfectly matched with William Fevre Champs Royaux 2008 Chablis. The acidity of the wine perfectly sliced through the richness of the dish. Plus the minerality & medium weight were so damn enjoyable.

Next we had Tennessee Foie Gras with Shallot Confit & Pepper Gelee. Rich, fatty, unctuous & pure decadence.

Then arrived my lamb sirloin



Oh....my....god. Cooked to a perfect rare & anointed with a dill flecked foam it was pure heaven. Many times throughout this meal my eyes rolled back into my head. The pairing of this absolutely amazing dish with a bottle of Brogan Cellars My Father's Vineyard PInot Noir 2004 Anderson Valley. The earthiness that came out of the wine & the mesmerizing dark fruit made for a wild pairing up against the slight gamy flavor & wonderful toothsomeness of the lamb.

I also received the best birthday present ever!!

Bubbles & Some Great Food

I just got an email from Napa Cafe about their upcoming wine dinner. I absolutely love Napa Cafe because they really have it all: great people, great food, comfortable atmosphere & a very cool wine list.

Here's the lowdown:

Domaine Chandon Wine Dinner

Four Courses Five Wines

First Course
Brut Classic, California, n/v
TUNA SASHIMI with apple puree, pancetta dust & toasted almonds

Second Course
Etoile Rose, Napa County & Sonoma County, n/v
"LOBSTER CAPPUCCINO" with lobster toast & black truffle foam

Third Course
Pinot Noir and Pinot Meunier, Carneros, 2007
DUO OF ELK-Spiced Elk Meatballs with Greek yogurt and Elk Carpaccio with lavender sea salt & marinated cucumbers

Fourth Course
Extra Dry Riche, California, n/v
Apricot Ravioli with black pepper & orange blossom honey creme fraiche

Wednesday, September 29, 2010 at 6:30
$55.00 per person

call 901.683.0441 for reservations. This WILL sell out.

Never A Bad Time

Even though September is here many parts of the U.S. are still in the grips of summer. However I am writing this while enjoying a cool breeze on the back porch but by noon it will be at least 90 degrees. This means I will still be enjoying dry roses for a few more weeks.

Some of my favorites:

Ponzi Rosato of Pinot Noir 2009 Willamette Valley $17.99
Chateau Campuget 2009 Costieres de Nimes $13.99
Domaine de la Berthete Sensation 2009 Cotes du Rhone $12.99
Maculan Costadiolo 2009 $17.99
Argiolas Serralorri 2009 Sardinia $18.99

What better way to cool down these last remaining summer days?

Restaurant Etiquette? Anyone?

There are an army of things that happen at a restaurant to ensure that our dinner experiences go off without a hitch. Many a chef, cook, dishwasher, server, bartender etc are busting their collective ass just so that our meal is deliciously prepared & our every need is taken care of while we are at the table.

I have seen & heard my fair share of restaurant patrons behave like no more than knuckle dragging, mouth breathing, morons who expect their server/bartender or whomever to bow down to them as if they hung the moon. Well I have had enough. I'm so sick of seeing articles & blog posts on tipping yet never once seeing a mainstream media outlet tackle the other side of things. Namely the "how not to act like a horrible diner" side of things. So I present to you actual situations that I have witnessed so that you will no not behave in this manner. However, if you are reading this blog I have to assume that you would never behave in this way in first place.

1. At one of the finest restaurants in the city a woman followed the hostess as she was seating a party that this woman was not a member of. This woman proceeded to berate the hostess, AS THE HOSTESS WAS SEATING THE OTHER PARTY, because the woman was upset that she had not been seated. This was on an extremely busy Saturday night mind you. Guess what people? If you want to dine at one of the most sought after restaurants in town on a weekend you are going to have to wait. Thats just the way it goes. Especially if you have a reservation at the prime dining time which in Memphis seems to be anywhere between 630-800 pm.

2. A couple seated at the bar, waiting for a table, again on a weekend at prime dining hours, said to the bartender "why should we wait? Tell me about the food? Why is this restaurant soooo outstanding that we should wait here for a table as opposed to just go over to Applebee's or something?" As they are bitching at their bartender the hostess is attempting to set the table behind them so they can be seated at it but these jerks won't bother to get out of her way so she can do so.

3. Don't act like you own the place no matter who you are. Don't go into the restaurant before it's open for the evening ON A REGULAR BASIS & just expect to be waited on as if the staff doesn't have five million things to do before opening. Thats just not cool. Get over yourself.

4. Don't call a restaurant up & request that a bottle of wine be delivered & served to a specific table & then get upset because they restaurant informs you that they charge gratuity for that. Aren't they providing a service? Aren't they serving the wine, keeping the glasses full, keeping it chilled & what not?

5. Don't bring wine to a restaurant with a wine list & expect them to not charge you corkage. Especially don't inform a server that you are not ever charged corkage you simply offer a taste of your wine in exchange. Let him or her decide that you jerk.

6. At a very fine dining restaurant in Memphis one idiot actually took artwork off the wall & placed it over the air conditioning vent because he was too cold.

7. If you can't get a reservation don't just walk in at the time you wanted & expect to be seated. The chances are practically zero that you will be seated at a 30 seat restaurant at 8:00 p.m. on a busy Saturday. No matter who you are.

Seven Hills Wine Dinner at The Brushmark

This dinner is still in the planning stages but I highly suggest that you get reservations now because it will sell out. On Thursday October 14th Chef Wally Joe will be pairing his exquisite cuisine with wines from Seven Hills winery in Walla Walla. Wally Joe is one of the jewels of the culinary scene in Memphis & the U.S. in general. Seven Hills produces wines of character, uniqueness & quality & they are just down right tasty. Many of the wines poured that evening will be fairly small production so this will be an opportunity to taste wines that might not have made it to the Memphis market previously.

Call 901.544.6225 for reservations.

Re-igniting a love affair

I'm not saying that I've forsaken it much less forgotten. It's been there but maybe just asleep.

One sip of this sensual & beautiful bottle got my juices flowing & made me remember why I love that country so much. When I first started working at Joe's Wines & Liquors I didn't know jack shit about Italian wine. Well maybe a little but not enough to fill a page. After a few years I thought of myself as not necessarily an expert just overwhelmingly passionate about this country's produce. They can be so many different things. Soft & easy & a perfect Tuesday wine or bold, gripping, powerful & something that needs aging. Even though I love the entire country's offerings my heart lies with sangiovese grosso. When crafted as Brunello di Montalcino it is round, moderately tannic, spicy, herbaceous, with dark red fruit & gorgeous acidity. Rosso di Montalcino can have that too although not as complex. However, thats why I love the RdMs so much because I know I can grab one, pop it open & its ready for me. I don't have to lay it down & salivate over when to open it.

Thank you Casanova di Neri Rosso di Casanova di Neri for making me remember why I love Italy so much.

Shaken & Stirred

I've had cocktails on the brain lately. Cocktails, cocktails, cocktails. However, anyone who knows me well knows that this is nothing knew.

I've enjoyed a well made drink for many years now but recently its accelerated with tinkering & writing recipes & (the hard part) sampling.

There are a few things that everyone should have on hand in order to have a well stocked bar.

1 stainless steel cocktail shaker with strainer
Peychaud's bitters
Angostura bitters
2-4 martini glasses
1 bottle of gin (I prefer Hendricks, Citadelle, Magellan & Corsair)
1 bottle of vodka (I prefer Rain)
1 bottle of rye whiskey (Sazerac is the only choice)
1 bottle of bourbon (I prefer Eagle Rare 10, Buffalo Trace, Weller)
2-4 rocks glasses
1 bottle of an herbaceous liquor ( I prefer Herbsaint Original)
lemons
limes
club soda
simple syrup
vegetable peeler (for shaving off a large peel from lemons or limes)

You can do most things with all of these ingredients & they are necessary in a host of different cocktails. Obviously I left out some ingredients but my point is that these are key.

Back to the cocktail laboratory for me.....