Monday, February 22, 2016

New Offerings For The New Year: Avenue 5

Champagne glasses ready to be filled
against the wine wall
Apologies for delays in posting....this was 'saved' but never 'published'.....oppose. Info still up to date and worth taking note of.


One of my favorite things about Avenue5 in Naples (FL) is the wine wall. You know when you are out to dinner and your date keeps peering past you to see the TV's mounted around the bar? I do the same with the wine wall, casually glancing past my dining companions, taking note of the labels I recognize, dreaming about which ones I would open first.

I did indeed get to sample some good ones along with some specialties of Avenue5's new Chef, David Nelson. A former chef partner at Truluck's in Naples, Nelson was telling our table how in his new role he was wanting "to do simple things right," when a smoking, Maine lobster cocktail came out. Dry ice was used to create a pillow of soft smoke under the bowl.

Definitely not a simple presentation but it was simply delicious; light and fresh in a Champagne dressing, with grapefruit and avocado. Served with Veuve Clicquot Rich over ice, a perfectly fresh and sweet sparkling cocktail for Florida.

Lobster Cocktail
You'll find a similar dry ice presentation with shrimp on the regular appetizer menu.

Next up was a bay scallop; ceviche with ginger, lemon grass, lime, cilantro, roasted serano and avocado mousse, served with soy wonton crips. The ceviche was nicely balanced with acid and heat and was a great compliment to the wine: Domaine Fournier Les Belles Vignes Sancerre.

Bay scallop ceviche
The gnudi's and meatballs had everyone guessing what would be on our plate next and snickering as gnudi is pronounced "nudie." It's a free form mascarpone and ricotta ravioli, dredged in semolina to make a kind of pasta shell around the cheese mixture. Plated next to the meatballs that were cooked in sauce, the combo was topped with a lemon gremolata and finished with a black truffle foam that I wanted to scoop up with my hands and daintily shove in my face.

In the glass was a Chianti Classico Antinori Marchese Riserva 2011; cherry and musty to the nose, with red fruit, tobacco and oak on the palate. This was a good marriage of food and wine.

Gnudi's & meatballs
The fourth course was a surf and turf of grilled Colorado lamb chops chimichurri and butter poached lobster tail with corn-tarragon sabayon, dauphinoise potato. The lamb was stunning with the Domaine Serene, Yamhill Cuvee, Willamette Valley 2012 Pinot Noir. I began salivating over that wine the minute I saw the bottle next to the decanter.

A beautiful perfume came from the glass with great fruit and spice as it opened more. It didn't go with the lobster, but it was perfectly suited for the tender lamb.

Lamb chops and poached lobster tail
Last but not least, was a delicious tray of desserts including a six layer chocolate cake, key lime cheese cake and the favorite, chocolate pot de creme. Each small taste was served with a carefully selected port, Sauternes and riesling.

Avenue5 often has wine dinners and other events so be sure to check the website or get on their email list to join the fun, food and wine. And be sure to say hi to Chef, I'm excited to see what new things he continues to add to the menu.

Monday, February 1, 2016

Coffee Cravings

I love coffee. During the dozen or so years I worked in morning radio, I depended on it for survival, often times being forced to drink whatever swill was in the break room.

Then one day, my morning show co-host began roasting his own beans. That opened up a whole new world for me, drinking coffee from freshly roasted and ground beans. Even though I'm not on radio anymore, thank goodness I can still get that great coffee from my former partner and owner of Bennett's Fresh Roast.

That being said, I was recently sent some samples of some non-traditional coffee to review for some projects I was working on, including New Mexico Pinon Coffee.

Pinon Facebook Photo
A family owned business in Albuquerque, roasting beans for more than 20 years. You might be thinking "I didn't know coffee beans were grown in New Mexico." They're not. This coffee is make from a combination of roasted piƱon nuts (grown in the local dessert) with Arabica coffee beans.

The regular blend smells a bit sweet. I kept checking the bag to see if it was flavored but it's not. The coffee is mild with low acidity while the pine nuts add a pleasant, nutty flavor.

The Biscochito is named after the New Mexico State Cookie. It has hints of sugar, cinnamon and anise. I'm not typically a fan of flavored coffee but this a nice accompaniment to sweet scones.

I was especially interested in trying Javazen, a blend of ground coffee, loose teas and super foods such as acai and goji berries. Coming in three flavors with different intentions it works in traditional brewers but it tasted best to me in a French press.

The Javazen blends are Balance (mild, my favorite), Boost (strong in flavor and caffeine) and Relax (smooth and slightly fruity). If you like the flavor of tea you will enjoy this.


I prefer the flavors to be separate. I did, however, enjoy Javazen in a new gadget that speeds the process of properly preparing iced coffee. The HyperChiller makes it possible to have a good iced brew much faster than traditional methods and without diluting the flavors.

It literally cools freshly brewed coffee in one minute, bringing the temperature to a level that when poured over ice, doesn't melt immediately. Iced coffee lovers will understand why this is important.

Cheers to you next cup-o-joe.