Danielle Zahaba.
Witty banter, literary tales, excellent use of adjectives or
superlatives, and delectable cocktails come to mind with Miss DZ. Our paths crossed when she returned to the
great northwest after a stint on the east coast. My liver and reality tv show frivolity can
attest to her spirited return. My
favorite cocktail of hers that will have a spot on our menu (invoice me for the
royalties) is the Snarky Ginger served in a rocks glass over ice. 1.5 ounces of Bourbon, ½ ounce lime juice,
dash of rhubarb bitters and top with ginger beer. I cannot confirm or deny that the cocktail
name was derived from the reputation of said friend. Snarky isn’t a bad thing!
Burgenland?
I wrestle with what to include/exclude on our menu of
drinking options. There are so many
wonderful wines, brews and spirits. I
see the list changing often and with emphasis on the more limited production
and owner operated products. This alone
is worthy of its own post.
My time at Pike & Western wine shop and their new sister,
Soul Wine, helped open my palate in ways I can never repay. I often rely upon recommendations from their
spirited team to introduce me to the latest and greatest.
Meet the 2009 Sattler St. Laurent from Burgenland, retails
for around $20 +/-. I had never heard of
Burgenland before this wine and I couldn’t be happier to know such a place
exists after trying it. Burgenland is
Austria’s most Eastern province and joined the Republic only in 1921. Before that, they were under Hungarian
administration and referred to as “Western Hungary” or “Vierburgenland”, that
means four castle land.
Erich Sattler is part of a fourth generation winemaking
family taking the helm around 1999. If
you’re ever in the neighborhood and want to visit them check out http://www.erichsattler.at/Default.aspx
A bit about the grape: St. Laurent is a highly aromatic dark-skinned wine grape from the same family as Pinot Noir, originating in France. It is the most widely planted red variety in the Czech Republic. In Austria, it is primarily found in the regions of Niederosterreich and Burgenland. A small quantity is also grown in New Zealand and the varietal is also finding a small foothold in Canada.
The wines are part of the Terry Theise Collection and his
write up was too priceless not to share…
“Three days’ bottled when I saw it, but its juicy velvety
texture was lovely and the sweet plum fruit gives a forthright tasty wine
with substance and discretion. Though the texture is almost creamy, the
quality of fruit is dry and leans in the Mourvedre direction.
I had a jar of some truffle goop and wanted to make use of
it. Then I thought of Bouloud’s black-truffle and foie burger, and I
thought I too can be decadent, so we got some ground veal and made us some
slutty patties with the truffle stuff, and just to totally gild the lily
we stuffed a pat of Dartagnan black truffle butter in the middle of each,
tomelt as the burgers cooked. Oh yeah baby, it tastes as good as it
sounds – and the wine to drink with it is precisely, absolutely specifically
and particularly a “basic” St. Laurent, assuming you can’t find a decent basic Chorey-Les-Beaune,
or would rather pay half its price.
The bigger “reserve” St. Laurent would have too much fruit,
and maybe oak would show, and these wicked little burgers don’t need all
that mojo – they have their own. What they need is a yummy wine that knows
how to be a straight-man and let the food get the laughs.
We’re all insanely busy stretching towards the stellar; we
really got to rawk the carafe, but if I stand for anything in this lil’
wine-life of mine, it is to insist we learn to cherish wines of modesty.
It will make us more kind. It will help us understand the beauty of the
humble. It will save us money!
I have a fantasy that somewhere up on a stage, some international wine mega-star, Guigal comes to mind, is getting a big ostentatious trophy for attaining an average “score” of 98.3 points for his $300+ wines, but back in the big general tasting they’re cleaning up, and a guy approaches some Rhône grower whose $12 Cotes-du-Rhône gave him pleasure, and he says to the grower, “Thank you for this wine, it makes me happy.” No question in my mind where I’d rather be, and who I’d rather be.
Penny Profiler #29
Mandy Machamer. My
mom told me growing up that boyfriends will come and go but girlfriends can
last a lifetime. Mandy and I may have
met when we each had different men on our arms but thankfully the girlfriend
connection passed muster. She is one of
the silliest, most outgoing girls I know.
With a distinguishable laugh that lights up a room, I can hardly wait
for her butt to be at the bar for some comic and sweet relief.
For the penny exchange I was invited over to enjoy dinner for
one of the first al fresco meals of the season.
Mandy, her sweet boyfriend Brian, and their pet hedgehog Quest made my
night!
Local Inspirations (Part IV)
I continue to scour this area, and beyond, for destinations that
motivates my senses and act as a template for better business practices. These are a few downtown options that I have
always been impressed with and hope that you can make time to enjoy a meal
within their walls.
Lecosho: Matt Janke won me over years ago at his gourmet counter in the market known as Matt’s in the Market. Today, Lecosho is always among my favorites to visit. It’s convenient and semi-hidden location on Harbor Steps makes this a great destination downtown for lunch, happy hour, and dinner.
Beloved Dish: Tie between the anchovy salad or the roasted chicken
Special detail: Great happy hour & late night menu!
Go: www.lecosho.com
Farestart: Their
tagline is “the most socially responsible crouton you’ll ever eat.” This is a comprehensive 16 week training
program combining hands on food service training with classroom instruction,
individual case management and job placement services. This program prepares homeless and
disadvantaged men and women for jobs in the restaurant and hospitality industry
and helps them to keep those jobs.
Each Thursday evening they host Guest Chef Night where a different
local area restaurant brings their culinary team to work with the students in
preparing a 3 course meal for only $29.95, with a 100% of those proceeds going
back into the program.
Beloved Chef: Paratti Café (His business partner is a former
graduate of this program)
Special Detail: Farestart offers catering options too!
Favorite Server: Timothy
Delay of Game
For the record, I have really missed posting here. I use it as a barometer or
accountability on my progress. Not
posting certainly doesn’t mean a lack of activity on the back end but I do feel a
sense of responsibility to keep up what I started. Pressure is a blessing and a curse. Alas, other responsibilities called and I’m
back, if only temporarily.
In less than a few weeks (7/11/12) an event I created called Wine
Rocks will roll out for its 5th installment. This is an annual wine and music extravaganza
that has grown considerably since its inception. We have added more wineries, breweries,
distilleries and food trucks to accommodate the larger and more scenic
venue. The backdrop to the evening is
Elliott Bay, and I'm getting really excited. Five bands will play throughout
the course of the evening on Pier 66 while guest enjoy the fruits of labor
supplied by the local winemakers, brewmasters and distillers. Check it out at www.winerocksseattle.com
Needless to say between this, my shifts at Ray’s and making
headway on Brimmer & Heeltap, I have been a busy girl.
Penny Profiler #28
Gabrielle and Scott Higson.
There is a small group of people in my life that I have been fortunate
enough to cross paths with who all show up for a weekend to do a little deep
tissue work on our emotional well being.
Gabrielle is one of those attendees.
Some may call it happenstance, while others call it divine intervention when
certain people come in and out of our lives.
I personally do not believe in accidents and regularly count my lucky
stars for this intersection in my life.
Our penny exchange occurred at their home where I got to
meet Scott, her husband, for the first time.
It’s really quite a gift when you get to meet someone’s other half and
see such a beautiful, authentic connection.
The penny’s were the vehicle for the introduction and I continue to be
humbled by this process.
Penny Profiler #27
Patty Foley & Jesse Moore.
I was lucky enough to cross paths with these two cool cats on Post Alley
in the Pike Place Market at my former place of business. They were on one side of the bar, I on the
other. That scenario happened often
enough that a genuine bond was formed and soon we were meeting at favorite hot
spots for food and drink outside the work walls.
Patty & Jesse have a leading role in the Georgetown
Haunted History Tour. It is one of my
favorite seasonal excursions and I can’t recommend it enough. (http://www.georgetownhistory.com/Tour/About/)
Our penny exchange was hosted at their lovely
home in South Seattle where I picked up the Gatorade bottle full of coins (a
little pocket lint and cat hair too for good measure). Makes me giggle thinking about the various vessels I've been receiving and the journey of
where these little coins came from.
Cents-less?
Our neighbors to the north have started measures to abolish
the penny, are we next? I’ve never been
opposed to them but my recent penny collection mission proves that they are
pretty polarizing. Given their puny
value, the penny has few friends. Many
consider them a nuisance, while coin collectors vie for their survival. Using good ol’ fashioned economics, it
doesn’t make much sense to keep them around.
They cost more to produce than they are worth. According to the New York Times, The United
States government (aka the taxpayers) lost $60.2 million on the production and
distribution of pennies in the 2011 fiscal year. A number of countries, including Australia,
New Zealand, Brazil, Finland, the Netherlands, Norway, Sweden, Switzerland and
Britain, have already dropped their lowest-denominated coins without dire
consequence.
Nostalgia is bittersweet with recollections of yesteryear
and what I could purchase at the candy shop, or toss into a well for a
wish. What will we lay on the railroad
tracks? I guess another coin will
suffice, but it’s just not the same. If
the penny dies, we'll demote the poor nickel to the bottom of the pickle jar
and wonder what to do when it's full.
Amazon has a tawdry list of ridiculous products for sale, each for the
asking price of a penny. My favorites
included “Dance The Macarena” VHS, Paparazzi Shades, or “Full House”
Button/Pins with either Dave Coulier or John Stamos' picture on it.
Well if these little coins are put out to pasture, I’ll have
thousands of them that will lay entombed at Brimmer & Heeltap.
Penny Profiler #26
Stacey Anderson and Kevin Klein. The very soon-to-be Mr. and Mrs. Klein. Farkle is to blame. Stacey and some of her friends took it upon
themselves to whip out a travel Farkle set and get their game on at my place of
business. Well their unbridled
enthusiasm and competitive spirit sealed the deal. Thankfully it takes more than a roll of the
dice to keep good friends like this around.
They are great story tellers, party throwers, campers, dinner hosts, interior
decorator (sorry Kev but Stacey wins that title hands down!) Rainier beer and
fine red wine drinking buddies. They are
uber passionate and a few of the best debaters I’ve ever come across.
Our penny swap came one night as we met to discuss their
wedding plans on their roof top deck. Not a bad setting overlooking the city and quite
fitting as we contemplated all of our next chapters.
Vermouth Inspired Cocktails
Bastardo
1 ounce Brandy
1/2 ounce Dry Vermouth
1/2 ounce Sweet Vermouth
A couple of dashes of Orange Bitters
Chilled Club Soda
Place all ingredients, except for the club soda,
into a shaker filled with ice. Slowly
stir the mixture for 30 seconds and then strain into a cocktail glass filled
with fresh ice. Top with a splash of
club soda; serve immediately.
Bijou
1 ounce Gin
1 ounce Sweet Vermouth
1 ounce Green Chartreuse
Dash orange bitters
Stir with ice and strain into chilled coupe
glass. Garnish with cherry and lemon
twist.
Caprice
1 ½ ounce Gin
1 ½ ounce Dry Vermouth
½ ounce Benedictine
Dash orange bitters
Stir with ice and strain into chilled coupe
glass. Garnish with orange twist.
Duplex
equal parts GOOD Sweet & Dry Vermouth
Regans Orange Bitters
CCCOLD & UUUp, served with a twist
Manhattan
2 ounces bourbon
1 ounce sweet vermouth
1 drop orange oil
Cherry
Orange twist
Orange twist
Negroni
1 oz. gin
1 oz. Campari
1 oz. sweet vermouth
Ice cubes
Stir ingredients in a mixing glass, strain into a
chilled cocktail glass (or ice-filled double rocks glass) and garnish with an
orange twist.
Trilby No. 2
1 ¾ oz Scotch
½ oz Sweet Vermouth
½ oz Parfait Amour
2 dashes Absente
Orange Twist
