Friday, March 14, 2008

Three Latest and Best

A Little Ruth's Chris Love: Popped up to Ruth's Chris on the Northside Wednesday night to meet friends for cocktails and donate some money to their Hurricane Katrina relief fund. (I'm always happy to cocktail for charity.) Ran into old pals and new and had forgotten how much I love a simple bar dinner of lobster bisque and the chop salad. We accompanied it all with a really lovely Twomey Merlot. (Maybe this will be the year of Bordeaux.) A great time was had by all.

Best Snacks Ever: After my first really good training run this year, I found myself in a long committee meeting at the International Culinary School with Chef Marc Aquilara. The best part? Some of the best culinary school snacks I've had in a long time (and it wasn't just because I was starving, I swear!) Chicken skewers with a perfectly tangy Asian peanut sauce, phyllo tarts filled with corn salsa and avocado, and even a hint of spring with fresh mozzarella, tomatoes and basil drizzled with a balsamic vinaigrette. Finished with squares of apple pie and caramel sauce and lemon/blueberry bars. Perfect.

Wines from the Table: I didn't take notes on the bottles at the wine auction dinner last week, but two stand out as favorites: The Cakebread Sauvignon Blanc -- crisp, dry, but not flat with just enough Semillon and Sauvignon Musque to make it interesting. Very elegant. Row Eleven Pinot -- fun, bold, very Cabernet-like with some spice. Looks like this winemaker sources grapes from the Santa Maria and Alexander Valleys which add to the bigness. Yum!

4 comments:

almostAchef said...

I've been reading this blog for a year, ever since my chef/mentor from Ivy Tech (Thom England) told me he blogged about returning to the CIA. As a culinary student, I have really enjoyed keeping up on the news of the biz, especially the downtown stuff, as that is where I live.

I was blown away today when I saw food that I had helped prepare mentioned in the blog! The company I work for does quite a bit of catering for the Art Institute, and we enjoy a great relationship with Chef Marc, so when he asked for appetizers for the meeting we really tried to make something special. Thanks for the great feedback!

braingirl said...

That is so cool! Thanks!

Indy Guy said...

Training run? As in running?

braingirl said...

Yes, hard to believe I work out but I have to work off all this food and wine somehow. Whee!