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Grassini and Sanguis winemaker Matthias Pippig (he talks with his hand alot)
A few days ago I brought a group of friends to Grassini Family Vineyard in the American Viticultural Area (AVA) called Happy Canyon. I tasted here in the summer and was very impressed with Grassini’s winemaker Matthias Pippig’s talents especially with his own label, Sanguis. My reasons for scheduling this visit were twofold. First, I wanted to see how the wines were evolving and secondly I wanted my friends to see the most beautiful winery in Santa Ynez Valley (in my humble opinion). After driving through the scenic Happy Canyon area, with its horse farms and vineyards, we arrived at the Grassini gate and rang the intercom. We were buzzed in and the gate opened to reveal gently sloping hills covered with grapevines with varying hues of autumn yellow leaves. Further on we passed a beautiful lake surrounded by reeds and water-loving plants of many types. After driving slowly so we could take in the beautiful vistas, we arrived at the winery. Though the winery was recently constructed, it looked as though it had been there for many years. It was built using reclaimed antique fir (circa the late 1800s), some of which was milled from timbers found in the Oregon River. We were greeted by assistant winemaker, Jessica Gasca, who took us on a tour of the facility, which is itself a work of well engineered art. It is solar powered and built such that the juice, must and wine are gravity fed (in lieu of using pumps) during the entire production process. Moving grape must and wine by gravity is a technique used for centuries that fell out of favor because of the convenience of pumps. Though the use of pumps is the norm, some winemakers and reviewers feel that the use of pumps can cause irreparable damage by introducing air and smashing berries and seeds in a way which can release unwanted off flavors.
The cave at Grassini Family Vineyard
Another time-honored method utilized at Grassini has to do with wine storage. During the construction of the facility, a cave was excavated at the site so that the wines could be stored in a place that stays cool and dark with steady relative humidity. After spending some time in the Grassini cave, I wanted to start digging one at my house.
The group tasting Grassini wines (that's me taking notes)
Our tour included a very comfortable family room with beautiful copper clad fireplace and dining room. There is also a large bedroom suite (with a great view of the vineyard) that wine club members can rent. We tasted a couple Grassini wines, both inaugural releases, while sitting at the dining room table. We started with the spectacular 2007 Grassini Sauvignon Blanc which aged for 17 months: 60% in stainless steel, 20% in new French oak and the remaining 20% in neutral French oak. With well integrated flavors of white flower, peach and pear this wine has extraordinary richness, an almost creamy mouthfeel, and a finish with hints of vanilla and caramel. Next we tasted the 2007 Cabernet Sauvignon. Though a bit young, this wine already has beautifully integrated flavors of black currant, plum, cherry and a finish of chocolate. I really enjoyed this painstakingly crafted wine and I look forward to tasting it over the next four or five years as the tannins soften.
2008 Sanguis Ramshackle & Threadbare
Next Jessica took us downstairs to the main tasting area which has stunning view of the vineyard. The room was dominated by an enormous hand wrought table where we were seated to sample the Sanguis wines. Those familiar with Manfred Krankl’s coveted Sine Qua Non will notice an unmistakable similarity with Sanguis as both labels feature unique artwork by their respective winemakers. An observant wine taster in our group asked Pippig about this; Pippig cracked a smile and said that he and Krankl have been friends for years and that they share a passion for motorcycles. Small world eh? First up was the Sanguis 2008 Ramshackle & Threadbare, a heady white blend of 58% Roussane, 40% Malvasia Bianca and 2% Viognier with aromas of honeysuckle and orange blossom. Though very rich, the fruit and acidity are balanced. I’d serve this wine in warm summer months with Asian or Thai cuisine or seafood. When I tasted the wine I thought it would be fabulous with grilled thresher shark steaks in a spicy orange and ginger marinade.
We moved on to reds, beginning with the Sanguis 2007 Backseat Betty. This is a blend of 83% Syrah, 14% Grenache and 3% Viognier. Pippig, who’d taken a break from his tasks in the winery to greet us, commented that the Syrah and the Viognier were cofermented. He feels that this influences the texture in a positive way. Though it sounds counter intuitive (since Viognier is white), cofermentation helps to deepen the color and flavor of the Syrah. This exceptional wine with flavors of white pepper, blackberry and plum is a real pleasure to drink young, but I think a patient collector will be rewarded in 2014 or 2015 with greater complexity and character. I think that this wine will follow the same arc that I find with some Châteauneuf-du-Papes. They drink well young and then have a few sleepy years where they are best left undisturbed followed by a period of time when they’ve evolved into captivating, complex wines.
2006 Sanguis As the Crow Flies
Next up was the Sanguis 2006 As the Crow Flies, a classic Côte-Rôtie style blend of 97% Syrah and 3% Viognier with flavors of black cherry, blackberry, hints of smoke and herbs. I have to admit that I fall head over heels for great Côte-Rôtie style wines and their oddly pleasurable combination of floral and meaty, bacon-y aromas. I purchased some this beautiful wine on my last visit, so it was especially interesting to taste how well it is evolving. I don’t plan on opening any of these bottles in my collection until sometime between 2013 and 2015.
Lastly we tasted the Sanguis 2007 Devil in the Deep Blue Sea a blend of Syrah, Grenache and Cabernet Sauvignon. Though this is a brand new release, this wine is drinking beautifully now with dominant flavors of black and red fruits and hints of mocha and bittersweet chocolate. I’d be willing to bet that this wine will evolve beautifully over the next few years. If you have the patience, I’d recommend opening at least one bottle of this gorgeous wine every year beginning in 2012.
The exceptional wines we tasted from Grassini and Sanguis are the product of impeccable winegrowing practices and the beautiful marriage of art and chemistry in the winery. Trust me, just go there. You’ll thank me later. Don’t forget to call a week or so ahead to make an appointment (888-686-3086). And when you get there, let Jessica and Matthias know that Anne from Wine Nation Underdog says “hi and keep up the fabulous work”.
Presqu'ile Chardonnay
As the old saying goes, “no man is an island”, but Matt Murphy and Dieter Cronje, winemakers of Presqu’ile are good with “almost”. Presqu’ile is French for “peninsula” (or almost an island) and it is the name that Murphy’s grandparents gave to a promontory of land they purchased off of the Missippi’s Gulf Coast. It was a gathering spot for family celebrations for many years until hurricane Katrina destroyed it. Years of fond memories inspired Matt Murphy to name his wine label Presqu’ile.
Dieter Cronje (L) and Matt Murphy (R) winemakers of Presqu'ile
I was fortunate enough to taste the Presqu’ile 2008 Chardonnay at the Chardonnay Symposium earlier this year. Unfortunately, the bright sun conspired with my camera settings and my photos weren’t good – in fact they were really, really, bad. (Thankfully their winemaking is way better than my photography.) Suffice it to say, Presqu’ile is worth seeking out. The Chardonnay fruit is from Solomon Hills and Bien Nacido and is cold fermented with native yeasts. Some is aged in stainless steel and the rest in neutral French Oak. This wine is too good to pour for your friends who insist they only like red wine…which leaves more for you! Murphy and Cronje also make an incredibly bright and refreshing Sauvignon Blanc that you can find on the by-the-glass list at Full of Life Flatbread. Now, you have yet another excuse to go to Flatbread this weekend. =) They also make a Pinot Noir, which I am looking forward to tasting soon. For more information on Presqu’ile, check out this great article that the Santa Barbara Independent just published. Until next time, remember life is too short to drink bad wine!
Even though I insist that I “drink wine, not points”, I was thrilled to see one of my favorite boutique wineries, De Su Propia Cosecha, receive glowing praise in Robert Parker‘s most recent edition of the Wine Advocate. Kudos and congratulations to Chris and Deanna King, the husband and wife winemaking team of De Su Propia Cosecha. Here is the review for De Su Propia Cosecha 2007 Red Luna Matta Vineyard:
Wine Advocate rating: “92…A sensational blend of 42% Grenache, 42% Mourvedre, and 16% Syrah that utilized whole clusters in the winemaking process, this deep ruby/plum-colored wine initially screams kirsch liqueur in the nose, but as it sits in the glass, raspberry, licorice, and lavender aromas emerge. The aromatic complexity is matched by a wine boasting splendid concentration, medium to full-bodied flavors, beautiful purity, and a silky, seductive texture. Drink this super-impressive proprietary red over the next 4-5 years.”
Faithful Wine Nation Underdog readers will note that I tasted this wine as a barrel sample (before it was bottled) and gave it high praise back in June of 2009. I also mentioned the De Su Propia label earlier this year and said “if you can find it, buy it”. So, there you have it, proof positive that Robert Parker reads Wine Nation Underdog. 😉 Well, maybe that is overstating things a bit. Perhaps a better way is simply to say that Mr. Parker and I agree that the De Su Propia Cosecha 2007 Red Luna Matta Vineyard is an absolutely gorgeous wine, worth seeking out. If you can find wines from DSP Cosecha or its “sister” label, Rey, buy them, you won’t regret it. I know that Bob over at the Winehound in Santa Barbara has a few cases. Get some while it lasts and tell Bob that Wine Nation Underdog sent you!
Oyster shooter with cucumber juice and a dash of Siracha sauce.
Recently, Jason and I went to one of our favorite local restaurants, Root 246, to celebrate our wedding anniversary. I’d booked the chef’s table (located in the kitchen) and I was looking forward to a spectacular culinary adventure similar to one we had with friends at the end of June. Jason and I had already decided that we’d order the multi-course tasting menu, because it was so wonderful last time. When we arrived we were disappointed to find out that for reasons unknown, the Executive Chef Johnny Church is no longer with Root 246. Thankfully, immensely talented and creative Bradley Ogden, consultant chef and the creator of Root 246’s farm-to-table style menu is still affiliated with the restaurant. We learned that Church has been replaced by the Executive Chef team of Jordan Graf and Brian Ridgeway. Sadly we found out that the multi-course tasting menu is no longer on the menu. Jason and I were celebrating, so we just rolled with these surprises and hoped for the best. Thankfully, we were in the very capable hands of our favorite waiter, Bobby Dommeyer, who chose the perfect sparkling wine to go with our delicious Kumamato oysters. As Jason and I sat back to watch the action in the kitchen, we noted that the vibe was very tense, there were problems and people were clearly stressing out. I thought this odd, because our reservation was for an early time on a Sunday. This was a stark contrast to when we sat at the chef’s table on a busy Friday night in June (when Johnny Church and Bradley Ogden were both in the kitchen) , the vibe was positive, and things were running smoothly. With all that said, rather than come to any premature conclusions about the recent changes at Root 246, I am instead going to chalk up our recent dining experience to the kitchen being a bit shortstaffed. Regardless, Jason and I’ll come back soon to see how things are progressing under the Executive Chef team of Graf and Ridgeway.
Here are the photos from the wonderful multi-course dinner that we had back in June. Maybe we’ll get lucky and Root 246 will bring the tasting menu back? Thanks again Johnny, we miss you!
The spices lined up in the kitchen at Root 246.
The view from the chef's table at Root 246.
So happy to be in the kitchen where all the fun is happening.
We are celebrating Brian's birthday.
Artisanal cheese plate.
The Kumamato oysters at Root 246 are FABULOUS.
Tempura style calamari and vegetables.
Foie gras terrine with strawberries and toasted nuts. Crazy good!
Our table with friends in the kitchen
Really tasty breads at Root 246.
The black cod was fabulous (and my favorite)!
Duck confit stuffed pasta with duck breast slices...OUTSTANDING.
Beef short ribs and filet mignon with Shiitake mushrooms.
The sweet end to a wonderful meal.
The food groupies with chef Bradley Odgen.
Chef Bradley Ogden (center), Executive Chef Johnny Church hamming it up in the back.
In the genre of chef's tattoos, this one (belonging to Church) is fun and simple.
Another one of chef Church's food-related tattoos.
A plethora of Colson Canyon Syrah
My husband is tenacious and extremely focused. If he gets sparked by something, he follows the rabbit hole until he has thoroughly exhausted the subject. For example, he was on a chipotle kick last year, where *everything* he made included chipotle – even cocktails…chipotle raspberry martini anyone? Earlier this year some fabulous friends gave us a smoker as a housewarming present…everything was smoked for months. Ribs, fish, pork shoulder, hard boiled eggs, chicken, turkey, garlic, tomatillos, tomatoes, tomatoes, onions, peppers – it all went into the smoker. This kick hasn’t stopped, though thankfully it did slow down a bit. There are only so many rib recipes you can smoke and eat in one weekend. Whew!
One of his latest obsessions started while tasting the 2008 Brander Colson Canyon Syrah at the Brander tasting room a few months ago. Even though it is relatively young, this is a complex, full-bodied wine with flavors of black cherry, white pepper, anise and hints of cigar box. Jason and I loved the wine and asked Louise (the knowledgeable, personable and all-around wonderful tasting room manager) about the Colson Canyon Vineyard. From her we learned that Colson Canyon Vineyard is a small vineyard, relatively isolated in the hills of Santa Maria. She told us that Colson sells fruit to only a handful of wineries. That was all it took – Jason was on the hunt to taste every wine made with Colson Canyon fruit. Over the next few months, through various purchases made in person, online and over the phone, Jason collected about 2.5 cases of Colson Canyon vineyard designate wines from a bunch of different wineries. Our friends collected still more Colson Syrah. Naturally, the next step was to taste these wines and try to glean a sense of place, the terroir of Colson Canyon. This was the perfect excuse for a dinner party, so we invited some friends from the wine and food business over to help us with the plethora of Colson Syrah. With 2.5 cases of wine to choose from, we sorted and re-sorted the bottles. After much deliberation we settled upon which bottles to open (and found that we have enough wine for a second Colson Canyon dinner – tba).
Here is the lineup of wines we chose:
2001 Tensley Colson Canyon Syrah
2002 Duo (Duo is now called Costo de Oro) Colson Canyon Syrah
2003 Tensley Colson Canyon Syrah
2004 Margerum Colson Canyon Syrah
2005 Barbieri Colson Canyon Syrah Colson Canyon Syrah
2005 McPrice Myers Colson Canyon Syrah (not pictured, oops)
2006 Cleb Colson Canyon Syrah (sadly, this wine was corked)
2006 Alchemy Colson Canyon Syrah
2006 Wades Wines Colson Canyon Syrah
2007 Brander Colson Canyon Syrah
As this was more of a social, fun evening, I did not take detailed notes but our group did draw a few conclusions from this tasting. It may sound odd, but the younger Colsons seemed to have more complexity than the older vintages. I can also tell you that the group consistently gave top marks to the Brander and Margerum Syrahs. The McPrice Myers was a very close second for me (and my husband). All in all, a wonderful evening of wine, food and friends. I am already looking forward to the next Colson Canyon Syrah dinner! A very special thank you to everyone who helped make this evening so much fun. You know who you are!
2000 Hundred Acre Cabernet Sauvignon Kayli Morgan Vineyard & 2003 Ethan Syrah
Fourteen years ago my boyfriend (now husband) and I were invited to a dinner being hosted by a woman I knew from work and her husband. I was the webmaster at LAWeekly at the time and she was (and still is) a fabulous writer. I didn’t know what kind of wine they liked to drink, so I simply asked if we should bring “white or red?”. “Red” was the answer and so brought one of our favorite red wines, a Vieux Telegraphe Châteauneuf-du-Pape. Over that wine (and many more that evening), we realized that we all shared a deep love of wine. Even after our friends decided to move to the Caribbean we still managed to get together to share wine. Even if it has been a while, we just pick up right where we left off. This year marked their 19th wedding anniversary, clearly a good excuse for me to pull some special wine from the cellar to celebrate. So, we headed to Root 246 for dinner and brought along a 2000 Hundred Acre Kayli Morgan Vineyard Cabernet Sauvignon (beautifully integrated flavors of black cherry, cassis, mocha, hints of anise – and a long finish) and a 2003 Ethan Syrah (fewer than 300 cases of this wine were made, this was bottle number 1571 – beautifully smooth on the palate, heavy with condensed blackberry, cassis and white pepper flavors with a satisfying, long finish). What a pleasure to share great wines with old friends – and catch up while eating delectable farm to table style food from Root 246! Life really *is* good!
Many thanks to Bobby Delmeyer of Root 246 for taking such good care of us!
So much has happened since I last posted. Nope, I am not part of the witness protection program – I’ve just been really, really busy. Let me try to condense the last month into a few words and some photos. First and foremost I moved from Santa Barbara to a lovely house out in wine country with a view of the edge of the Sta. Rita Hills AVA. Moving is never easy or fun, but in this case the massive effort was worthwhile. I’m reminded daily about what makes Pinot Noir so good, when I wake up to a view of the Santa Rita Hills. Often times the hills are shrouded in fog that burns off by mid-morning. The east-west coastal valleys combined with fog, wind and rocky soil stress the vines and reduce crop yield. This results in incredibly complex and layered Pinot Noir. If you want to taste what I am referring to, check out Ampelos Cellars’ 2005 Rho Pinot Noir. You’ll be happy you did!
Though I’ve only been in my new place about a month and a half, so much has happened! In the few weeks I:
- unpacked a seemingly infinite number of boxes, many of which were full of wine or books…I wonder if I really need all these books?
- enjoyed some of my favorite fabulous local wines (De Su Propia Cosecha, Brander, Tre Anelli, Stolpman, McPrice Myers) while unpacking boxes – no wonder it took so long!
- poured Consilience wines at an event at Blush in Santa Barbara
- ate amazing woodfired pizza at Full of Life Flatbread (and oysters – WOW!) – if you’re into woodfired pizza come to Los Alamos to eat at Flatbread
- wrote the tasting notes for a couple of fabulous soon to be released wines from Tre Anelli (2007 Pinot Grigio, 2007 Sangiovese, 2008 Diavolessa)
- went wine tasting at Brander (Thank you Fabian and Louise for the tour and barrel tasting!) – I *love* the Purisima Sauvignon Blanc and the reserve Cabernet Sauvignon
- encountered all sorts of wildlife out here in the country – deer (see photo below), red tailed hawks, turkey vultures, mice, moles, skunks (unfortunately one of my dogs got too close to the skunk, sigh) a myriad of songbirds, mice, horses and a tree frog (oddly enough the frog was in my shower…go figure)
- visited chef Paul Kulik at the Boiler Room restaurant and La Buvette in Omaha – my two favorite places to eat and drink in the Old Market district
So much has happened and so many wonderful things are on the horizon! First and foremost, there is lots of great news from one of my local favorites, Dragonette Cellars. Very soon you won’t have to go out to the wine ghetto in Lompoc to visit Dragonette, because they are opening up a tasting room in Los Olivos, right across the street from Stolpman. Also, any day now, Dragonette will release a wine that consists mostly of the co-fermented Syrah/Viognier that I fell in love with while barrel tasting last year (there are a few photos from this below). The wine is a reserve release and is called MJM. John Dragonette, Steve Dragonette and Brandon Sparks-Gillis dedicated this wine to their wives (Mitchi, Jen and Michelle), hence the name MJM. Smart husbands. 🙂 Recently I visited Dragonette and tasted the 2007 MJM with winemaker Brandon Sparks-Gillis. He was quite proud (and rightly so) of the almost released blend of 96% Syrah, 3% Grenache and 1% Viognier. This is a gorgeous wine with layers of flavors – definitely one to save for a special occasion! It wasn’t officially for sale yet (the bottles had not yet been hand dipped in wax) however I was able to convince him to let me go home with a couple of bottles. Thanks Brandon! Last but not least, Dragonette now has a wine club – you can join online too!
On Saturday May 15th, the Wine Hound Santa Barbara County Wine Futures event is happening. Last year was an amazing opportunity to taste incredibly fabulous local wines. Check out my post with details from last year’s event. This year I promise to charge my camera battery. There will be around 130 different wines available for tasting from local producers. Old favorites, including Au Bon Climat, Jaffurs, Qupé and Stolpman will be there and also some newer producers like Rey, Kaena and Shai. I am really looking forward to this event!
Last but not least, my wine tasting group is collecting bottles for a special Colson Canyon Vineyard themed tasting. So far we have collected red wines made from Colson Canyon fruit produced by Cleb, Tensley and Brander. If you know of any other wineries that make a Colson Canyon vineyard designate wine please drop me an email.
Here are some random snapshots of food, wine and other miscellany. Cheers!
Dragonette winemaker Brandon Sparks-Gillis with a bottle of MJM
De Su Propia Cosecha red (Grenache/Mourvedre/Syrah)
Me pouring Consilience wines at Blush in Santa Barbara
Lunch at Terravant (a fun place to taste wine - ask for a tour)
This is the first meal at the new house -we hadn't unpacked much yet
Dragonette 2008 Sauvignon Blanc - it makes unpacking boxes better
McPrice Myers 2007 L'Ange Rouge at Side Street Cafe (we were too tired to cook)
Tre Anelli 2008 Diavolessa - red blend of Dolcetto, Barbera, Petite Sirah, Zinfandel
First course of salad and oysters at Flatbread
Happiness is eating at Flatbread
What a fun surprise - a deer in my yard
2007 Duckhorn Decoy at Urban Wine Company in Omaha's Old Market district
La Buvette - you'll think you're in France, but it is really Omaha's Old Market district
One of the walls of wine at La Buvette
The view from the patio - cool foggy mornings help make good Pinot Noir
Foggy mornings turn into warm, clear days
- Barrel tasting at Dragonette (photo courtesy of pixillusion.com)
Dragonette extracting wine with a wine thief (photo courtesy of pixillusion.com)
A restaurant called Root 246 opened about a year ago in Solvang. This caused quite a stir because the chef is Bradley Odgen (yes, *that* Bradley Odgen). Needless to say, touristy Solvang, most notable for its kitschy Danish architecture, doesn’t have any other restaurants featuring award-winning, celebrity chefs like Odgen. Jason and I have eaten on the outdoor patio in the summertime. This time, in light of the fact that it is February (and cold), we opted to sit in the dining room.
Menu at Root 246
Odgen’s cooking style in three words is simply “farm to table”. Naturally, the menu changes often – depending on what is in season. Jason and I wanted to try many things on the menu so we decided to order a number of different appetizers in lieu of entrees.
Amuse-bouche of steelhead trout, shitake and a ginger soy emulsion
Shortly after ordering we received a delicious and beautiful amuse-bouche of steelhead trout and shitake mushroom dressed with a ginger soy emulsion. I love these unexpected, tiny treats from the kitchen.
We ordered the “Artisan Cheese Plate” which came with thin slices of warm, toasted raisin bread, almonds, local honey and house made blood orange balsamic jelly (which was so fantastic I wanted to take some home). All the cheeses sounded
Artisan cheese plate with house made blood orange balsamic jelly and local honey
so wonderful, we couldn’t pick just one. We ordered the cave aged Marisa from La Valle, Wisconsin. This sheep milk cheese is aged for six months in a cave. It was earthy and rich and really tasty. We also had the Ascutney Mountain cheese from Hartland, Vermont. It is made from raw milk and is aged for no fewer than eight months. It is firm, buttery and nutty – similar to a European alpine cheese. Lastly, we chose a French cheese, called Comte Reserve des Granges from (yes, you guessed it) Franche-Comte, France. Made from cow’s milk, this is a nutty and buttery cheese that melts in your mouth. Cheeses like this one are a perfect alternative to dessert (not that we’ll be skipping dessert).
Warm "Bautista Farms" spinach salad, La Quercia proscuitto, quail egg and Minus 8 vinaigrette
Next up was the warm “Bautista Farms” spinach salad, La Quercia proscuitto, quail egg and Minus 8 vinaigrette. The spinach was thicker and more crisp than any I’ve had before, rather more like swiss chard than spinach. Bautista Farms is located in nearby Arroyo Grande so the spinach is super-fresh.
Beef sliders with "atomic" horseradish
After the salad, we tucked into the beef sliders with atomic horseradish and fries with house made ketchup. These were off the bar menu which offers more casual fare than the dining room menu. The sliders were great except I really had my heart set on some spicy horseradish – after all, the menu said “atomic”. In reality, the kick from the horseradish was “sub-atomic”. With that said, it complemented the flavor of the beef and didn’t overpower the dish – which is probably what the chef planned. The fries, served in a paper cone (a fun little nod to street food fare) were warm and crisp and didn’t last on the plate very long. The sliders tasted especially good with Barrel 27‘s 2006 “Right Hand Man” Syrah. Barrel 27 is one of my favorites from Paso Robles. Winemakers McPrice Myers and Russel From are really making some fabulous wine up there.
Miso glazed pork belly with crisp pork and mushroom "spring roll" and soy caramel
We also ordered the miso glazed pork belly with crisp pork and mushroom “spring roll” and soy caramel! This was decadent – the flavors all melded together as the tender pork belly melted in my mouth. Nom, nom, indeed!
Obviously, Jason and I were enjoying our food, what I haven’t mentioned yet is great waitstaff. Our waiters (there were about 4 of them making sure we had enough bread, food, wine and water) were very attentive. When Jason asked about a particular wine, the waiter offered to bring him a taste. I really wish more restaurants would do this. It is a real drag to order an unfamiliar wine (and too often the waiter cannot tell you anything about it) only to find that it isn’t something you like, in the slightest. Thankfully the Root 246 staff is wine-centric enough to a) really know the wine list and b) offer a taste of a wine to a curious imbiber. Kudos!
After all this delicious (and beautifully presented) food, we thought it best to order dessert, actually desserts. As usual we couldn’t pick just one. Jason ordered the butterscotch pudding “taster” with coffee-chocolate fudge cookie. Both the pudding and the cookie were really wonderful – and the size of the dessert is perfect for one person to have a few bites of sweetness at the end a meal. I ordered the 246 donut “puffs”, served with little cups of hot fudge, Tahitian vanilla bean custard and apple compote. I’d pictured donut holes in my head when I ordered this, so I was very surprised to get sticks. The sticks are meant for dunking into any of the little cups. It was a fun and tasty riff on donuts.
Every shelf shows the date that the fruit arrived
One of our wonderful waiters asked us if we wanted a tour of the kitchen. I cannot imagine why he asked me this question…maybe it was the fact that I kept photographing the plates of food? hmmmm… Of course we took him up on his offer! I learned that Root 246 doesn’t have a freezer – everything is fresh. The produce is used within two days from when it is delivered. Immediately upon delivery, all the fruit and herbs (organic and as local as possible) are washed and then stored on dated trays or in see-through bins. Root 246 uses local, organic foods whenever possible. You can taste the quality and the freshness – just take one bite of the spinach salad! But don’t take my word for it – go check it out yourself. And if you like to watch FoodTV, be sure to request the table *in* the kitchen! It is tough to get that table on Saturdays, so call a few weeks ahead to make your reservation.
Here are a couple more photos we took on our tour:
Jason and Anne - interlopers in the Root 246 kitchen
Chef de Cuisine Church in his element
Gotta dig the Converse! No Crocs here.
Pork belly - it's not just for breakfast anymore!
Spices in the Root 246 kitchen
How can you screw up auto-focus? Sigh. Jason, Bradley Ogden, Anne
It was way too hot to cook tonight so my husband and I headed downtown in search of a casual dinner. We found ourselves on State Street next to the Arlington theater at Jane. If you’ve ever eaten at the Montecito Café you’ll notice that there are some of the same menu items found on Jane’s menu. This is because both restaurants are owned by the same people and so they chose the menu “favorites” from Montecito Café and included them on the menu for Jane.
Jason and I were seated upstairs and dove into the wine list. The by-the-glass list seemed a bit small to me, I wanted more choices. With that said, there were some lovely wines on the list from Consilience, so we were happy. It was too warm outside to drink red wine so I went with a perfectly chilled glass of Consilience Viognier (a nose of honeysuckle and orange blossom with a taste of crisp apple and pear). I love this wine – the florals on the nose are absolutely heady – and yet it is dry on the palate. Yum! It went perfectly with my salad of fresh greens, grilled shrimp, smoked salmon with tarragon dressing. Jason had the Greek salad with lamb sausage that went well with the Consilience Zinfandel (a big wine with flavors of black raspberry, plum and spices). This restaurant has an appealing menu with enough options to make anyone happy. I love all the entrée salads and the portabella mushroom sandwich. Jason likes the burgers and the pasilla chili appetizer stuffed with Emmentaler cheese – seriously, do NOT pass that one up! The pasilla chili has a spicy smoky character that is mellowed by the cheese – it is truly a match made in heaven!
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