Fab Finds; New food and new designs

Pot Roast French Dip and Hogfish Rueben 

New food and new decor arrived at two of my favorite Southwest Florida Bistro's this week. Twisted Vine Bistro in downtown Fort Myers is in the middle of revamping it's menu and rolled out some new lunch specialties that are not just filling but fulfilling on every level.

The Pot Roast French Dip was among my favorites, stuffed full of flavorful meat and cheese. You could share one with a friend and each try a salad or soup too.

Twisted Vine's new chef now smokes his prime rib for another meaty and delicious new sandwich and the Fried Green Tomato BLT was perfect.  Yes, I tried all of them and then some.

A little further south in The Bell Tower Shops, Bistro 41's doors have been closed for two weeks for a facelift. I had to check it out the day it reopened and it feels good. Gone is the carpet, the blues and golds in the dining room; replaced with wood and warm, earthy tones. The bar is back lit and the lighting has been updated.

They were still working on a few finishing touches and hope to have all the "little things' taken care of by this week. New decor, but thankfully the same great staff.


One more find, one more Bistro. I stopped in Blue Water Bistro at Coconut Point in Estero this week for a little happy hour libation; BTW they have some really good, early dining specials right now.

When the oyster appetizer arrived, even the bar tender marveled at one of the massive molluscs on the plate; it clearly dwarfed the others. After some blue humored remarks, the negotiations began on who would tackle the big boy. As my friend and I began to eat around it, it seemed other patrons were now taking note, watching and waiting for the final, big slurp. This would not be a problem at the beach,  but it takes some finesse to do these things at a fancy restaurant. For the record, it was a success and it was delicious.

Wine Wednesday, Casarena

When the words "wine" and "Argentina" are mentioned in the same sentence, typically the next thing that pops into my head is "Malbec".  Just because Malbec is the signature grape ot the South American country doesn't mean it's the only one grown, and certainly not the only one done well.

My Wine Wednesday feature is a reserve Cabernet Ssuvignon from Casarena; another wine that is new to Southwest Florida. I sat down with Martin Perez Cambet, Commercial Manager for Casarena, at Bistro 41 yesterday. We began tasting the winery's entry level, 505 label. I would order ANY of these wines without hesitation, including the Chardonnay. They are amazing values in the $10 range. Next up were the Estate wines, also phenomenal values in the $15-$20 range.

But the big dawg was this lovely Reserva. It smelled a bit like raisins and I could tell the alcohol content was high, about 15%. The grapes come from old vines, with lots of sun exposure. The result is a wine that is ripe, with strong tannins, herbs, spice, dark chocolate and dark fruit. Its structure and elegance far surpasses the price tag; in the $25 range.

While tasting it, Cambet said it felt like the sun of Mendoza in a glass. Having been there, I couldn't agree more.  Cheers!

Port and Pate

Chocolate Pate that is.....

I often forget about ordering port with dessert. Seems I'm usually content to keep sipping whatever big red I typically have left in my glass. Or I go for a rich cup of espresso; keeps me going a little longer.

Bistro 41 (Fort Myers, FL) hosted a Women's Wine Dinner last night; serving a decadent Chocolate Pate, with fresh whipped cream and raspberry puree for the last course. Served with a  mild, young Nieport Tawny Port from Portugal, it was HEAVEN!

Chef Heath Higginbotham made a lot of women happy with that silky smooth pate; lite yet full of rich chocolate. The port was full of raspberry and raisins; a seamless pairing. BRAVO Bistro!

Wine: Its In His Blood

California winemaker Kirk Venge's family has been in the wine business in some form or fashion since the early 1900's. His father was the first American winemaker to receive a 100 point rating from esteemed wine critic Robert Parker. So it makes perfect sense that Venge (Kirk) is now at the helm of  the vineyard  producing highly acclaimed, hard to find wines.

Venge made a rare appearance in Southwest Florida last week at a winemaker's dinner at Bistro 41 in The Bell Tower Shops. I've had Venge wines before so I was really looking forward to the meal and to meeting the man behind the vines. Venge was gracious, hospitable and handsome; and Bistro 41 served up a spectacular meal, as usual.

We began with a white blend of Sauvignon Blanc, Chardonnay and Chenin Blanc. It was paired with conch and crab ceviche, a warm and creamy combo on the palate.

Next up was the 2010 Scout's Honor which, to me, still needs some time in the bottle compared to last vintage. But it is still a delicious blend of mostly Zinfandel with some Petite Syrah, Charbono and Syrah. This wine and food pairing was my favorite of the night. Chef Heath Higginbotham made a Pan-roasted Mallard Duck Breast on top of green pea puree, with baklava and Scout's Honor plum sauce. When I put all three flavors on the fork for the perfect bite (the fatty salty duck, sweet baklava, nuts and vegetable) it was a musical match to the wine.

Third course was a 2009 Silencieux Cabernet, full dark chocolate, cherry and smoke. Only 100 cases were made. The wine was a bit overpowered by the smoke of the Osso Bucco it was served with, however, it was superb with the marrow inside of the bone.

We finished the night with a chocolate parfait, each layer contained a new, delicious surprise. It was a rich treat with the Late Harvest Zinfandel.. Only three barrels of the Zin were made and it typically only leaves CA if you pack it in your luggage. So next trip to wine country, make an appointment to visit Venge's winery.  It will be well worth the effort.

Great Gift

I don't understand why Rose' wines aren't wildly popular in Southwest Florida. It's a perfect warm weather wine and goes well with a wide variety of food. But so many people fear the "pink", perhaps relating it to that sweet, pink White Zin.

Over the weekend, I tried a bottle of Chateau D’Aqueria Tavel Rose’ with a salty cheese tray and some tuna tartare. It was beautiful; both in the glass and in my mouth. The wine had a vibrant salmon color, it smelled floral and a bit fruity; but it was bone dry and crisp, with flavors of raspberries and a hint of pepper.  

Tavel Rose’ is made mostly of Grenache grapes grown in the southern part of the Cotes-du-Rhone region of France. It’s a great food wine and the packaging is “tres cool”. If you're in need of a gift for a wine lover, a Francophile or someone who likes to try new things, this is a good one. And with a price tag under $20, it's affordable.  

If you’re in Southwest Florida, Bistro 41 has Tavel Rose’ by the bottle for around $60. In fact Bistro has four Rose's on their wine list now! Hurray for Rose'!!!

Food and Fashion for Women with a Passion

It's hard to believe tomorrow is October 1st. Where did the year go? Of course October is Breast Cancer Awareness Month and I helped kick it off this week at a Women's Wine Club dinner at Saks Fifth Avenue in Fort Myers, FL. Brilliant move to hold women captive in the cocktail dress department, with cocktails in hand.

Its was quite an effort with Saks moving out racks of dresses to make room for dinner tables draped in pink; the staff from Cru rolling in racks of appetizers; the staff from Bistro 41 bringing in the main course, dessert and cases of wine for each course. We dined on delicious cheeses, Spicy Tuna with basil watermelon relish, Jumbo Blue Crab with hearts of palm salad, spice rubbed smoked Lamb Top Round with smashed purple potatoes and wilted field green, flaky apple turnovers with vanilla bean ice cream and a lime infused honey drizzle, all beautifully plated and paired expertly with wines from around the world. (Spanish bubbly, New Zealand Sauvignon Blanc, Napa Chardonnay, Chilean Carmenere and Santa Barbara Riesling)

Saks provided a short fashion show, we learned what the Susan G Komen Foundation is up to locally, were given encouraging statistics about the breast cancer battle and raised some money to kick off the month long awareness campaign. There are so many events to benefit Komen and products being sold in the name of this campaign. It's easy to get blinded by the PINK this time of year. Do your due diligence and make sure the events you support and products you buy really do give back to Komen and give back in a substantial way.

This event was a perfect storm: a location with a passion for fashion, chefs with a passion for food, an organization with a passion for saving lives and women with a passion for all of it.

Taste Of Love

Taste of Love is an annual event raising money for the Special Equestrians. Special Equestrians is a therapeutic horseback riding program for both kids and adults, who live with a wide-range of disabilities. The stories of how riding a horse can change the life of a participant are amazing. If you are looking for a charity to give of your time and resources, please consider this one.

I helped to emcee the event last night with Jay Severson and while the numbers are still coming in, the volunteers were very happy with the tally at the end of the night. Besides bidding on art, jewelry, vacations and more; ticket-holders were treated to delicious food and wine pairings from a dozen local restaurants and caterers.

I loved the flavorful Patatas A La Brava and the creamy Croquetas de Queso con Ali Oil served by "Trattoria Cafe Napoli". It was paired with a juicy Vina Roja Tempranillo. "Sasse's" served up Sicilian Sweet & Sour  Braised Short Ribs that melted in my mouth!. The dish was paired with a Masciarelli Montepulciano. Bistro 41's chef Reiner said he worked for four days preparing his Sauerbraten with Red Cabbage. The surprise ingredient was amazing; ginger snaps! "Angelina's Ristorante" never disappoints with it's ravioli but this year added Lobster Risotto Fra Diavolo for a spicy treat. I nurtured the glass of The Villa Erbice Valpolicella Ca Panvinio that was poured with it.

The event is held at the Design Studio by Raymond. It's a building showcasing different styles of kitchens, the latest designs and accessories. It will make you want to remodel for sure! It's a perfect venue for a food and wine event. I could go on and on about the food and wine; and of course the charity. Bottom line....don't miss this event next year!

Chateau Montelena Wine Dinner

How does a fine dining establishment pull off a high-end wine dinner for 100 people after a natural gas explosion miles away shuts down their kitchen? I don't how Bistro 41 made it happen but they did and without a hitch, at least from the patrons point of view!

George Blanckensee, Marketing Director from Chateau Montelena in California, has lots of ties to Southwest Florida and was the man of the hour when he arrived with the a wine that rarely leaves California, the 2009 Sauvignon Blanc. Only 500 cases were made and we drank one prior to sitting down to the five course dinner.

First course: Braised pork belly over caramelized apple sauerkraut served with a 2009 Potter's Valley Riesling. The wine had lots of acid but was still flowery with peach and melon on the finish. Only 1500 cases were made. Combined with the fatty pork and bold apple sauerkraut it was rich and delicious.

Second course: Arugula with Dijon vinaigrette, topped with St Andre cheese, candied tomatoes and hearts of palm served with an '08 Chardonnay. It was not a typical California Chardonnay full of oak. It was brighter but still rich and for me was better with the delicious salad than on it's own. I was told the chef cooked those candied tomatoes for 5 hours at low heat, wow!

Third course: Au Poivre Diver Scallops over wild mushroom thyme grits and a beurre rouge served with the 2007 Zinfandel. The scallops were cooked perfectly! The Zin was soft and elegant, not an alcohol bomb like many can be. It was smokey and jammy and had yummy cocoa. I was surprised at how well it went with the dish and was curious to see how it would pair with the next course. So I saved a little, hard as it was.

Fourth course: Oak grilled Colorado Lamp Chop with a melange of roasted butternut squash and rutabagas topped with foie gras butter and served with the 2006 Estate Cabernet. This is Chateau Montelena's flagship Cabernet and it never disappoints. It's Bordeaux-style with more fruit than oak, earthy and goes down with ease! Great with the lamb! By the way, the Zin was good with it too!

Fifth course: Tart trio of strawberry, Maytag bleu cheese and dark chocolate served with a 2006 Cabernet Sauvignon. This was like "playtime"! I took a sip of wine after a bite of each tart, then I combined all three tarts in one perfect bite, then just the cheese and chocolate, then the chocolate and fruit and by now you get the picture. Each combination was fantastic with the wine. What a great way to experiment with flavors. Quote of the night: "This is the Cab that I wish for and think of" (when wanting a good Cabernet)!

The pairings brought out so many wonderful flavors, the enthusiasm was bursting, the company was incredible, the service was impeccable, the chef's outstanding and to pull off a meal like this in the midst of a crisis that later shut down the restaurant (and hundreds of others) was more than impressive! Bravo!!!

Umberto Cesari Wine Dinner

I did some teasing in my blogs about the Umberto Cesari wine dinner planned for Bistro 41 in Fort Myers and finally the day arrived! Last night Umberto's cousin Ricardo showed up with his thick Italian accent to showcase the family wines and enjoy a spectacular food pairing created by Executive Chef Reiner Drygala and Executive Sous Chef Heath Higginbotham (featured in the photo to the left). Look at these guys! You know it's gonna be a good night!
First course was thinly sliced prosciutto with pecorino Romano tuile, cantaloupe ice cream, Saba balsamic drizzle and chives. THe dish was paired with an '08 Moma White. The wine was a blend of Trebbiano, Chardonnay and Sauvignon Blanc and it was so clean and velvety! What a great balance of fruit and minerals, peach, pear and herbs! It was a perfect match to the sweet and salty dish! And who would've ever thought to substitute the fruit with ice cream on the first course. Bravo!!

Next up was a phenomenal plate of Wild Boar ravioli over wilted spinach, finished with pancetta, garlic, olive oil and crispy leeks. The wine was one I already bragged to you about the '06 Liano! It is Sangiovese with a 30% blend of Cabernet aged in Yugoslavian Oak. Cherry, balanced tannins, give me more! The ravioli had just the right amount of Wild Boar, nothing was overpowering. Every plate at my table appeared to be licked clean!

With the bar already set pretty high the third course knocked it over-the-top! Oak grilled Elk lolly pop with white bean Swiss chard eggplant ragout finished with a demi glace, beurre monte and gremolata. It was paired with a delectable 2004 Tauleto> The award winning vino is 90% Sangiovese, huge, tannic, inky and impressive!! The Elk was extremely tender, cooked perfectly!

The final surprise was a dessert made with honey thyme polenta, mandarin oranges, white balsamic vinegar, extra virgin mandarin orange olive oil, candied fennel leafs and a strawberry garnish. Talk about unique! We drank an Albano Passito dessert wine that was late harvest with the grapes dried in racks. I would love this wine with some cheese and dark chocolate also!

Congratulations to the chefs, the wine maker, Opici (the distributor) and everyone involved! Another amazing pairing. It totally put to rest my fears of eating big, gamey food in the hot summer! Bring it!!!

Preview Party!

I was very privileged tonight to go behind the scenes of the beginings, the creation of a high-end wine dinner. Italian winemaker Ricardo Cesari is coming to Southwest Florida in a couple of weeks and his wines will be featured at a special dinner at Bistro 41 June 14th. Setting a wine dinner apart from an everyday dining experience begins with detailed planning. The chefs and winemaker or distributor hold a summit! They sit down together, taste, compare notes and create a masterpiece for the senses.

I quietly slid into a seat at the "summit" with an empty glass in hand, head bowed out of respect and it worked! I got to try the wines while eves dropping on the right herbs to use to bring out certain notes in the wines, how much sweetness to add, what kind of reductions to use, etc.

I got much pleasure from tasting the lovely Liano. It's a blend of 30% Cabernet Sauvignon and 70% Sangiovese. There are only a few thousand cases made at the winery about 10 miles south of Bologna. Big cherry flavors with full tannins, woodsy and herby, I can't wait to taste it again with the dish I heard the chefs planning to pair it with. While the Liano made me smile, the wine that follows it at the dinner will knock your socks off!! I know I'm teasing again but I did a pinky swear to secrecy, at least for now. Let's just say this wine dinner could rival the infamous Shug dinner that I already blogged and bragged about. Seriously, make your reservations early. There is limited space the buzz has begun! Call 239-466-4141!

Chateau d'Esclans

I caused some heads to turn over the weekend while sitting outside at Bistro 41 with a wine glass full of something, well....pink! "YOU!!!??? PINK????" a friend exclaimed as he approached. Apparently appalled that I might be drinking the dreaded White Zinfandel or perhaps worried that I had been in the sun too long and was delirious. I grinned and said seductively "Come over here and try it!"

I couldn't wait to see the look of disgust fade into approval. I was drinking a delightful French Rose' called Whispering Angel! Good on it's own or with food. You have to check out this video from the winemaker. Makes me laugh everytime I think of an angel in my mouth!

Schug Wine Dinner

I've been to many wine dinners but the Schug wine dinner at Bistro 41 Monday night was one of the best! The dinner not only showcased some great California wines from celebrated winemaker Walter Schug but the newly formed team of Executive Chef Reiner Drygala and his new Executive Sous Chef Heath Higginbotham.

The first course was caramelized Granny Smith apples wrapped in prosciutto over a wedge of creamy St. Andre cheese and finished with mixed herb beurre monte. The plate was full of contrasting flavors and textures and talk about rich! The crisp '08 Sauvignon Blanc cut right through all that butter and cream for a perfect pairing! The quote of the night came from a gentleman at my table who was shocked that his girlfriend found a Sauv Blanc that she liked because "she's such a Chardonnay whore"!

Next course was a pan seared Halibut cooked to perfection with wild mushroom couscous and an '07 Pinot Noir. Third course was followed by a chorus of moans, the GOOD kind! Oak grilled New Zealand Lamb with wild boar sausage, sweet potato hash, steamed haricot verts and finished with a pomegranate demi glace. Yes pomegranate! We were sticking our fingers in the demi glace and tasting it with the '06 Merlot. The Bordeaux-Style wine was big, bad and juicy, with mocha and cherry. 75% percent Merlot with a little Cabernet and Cab Franc for blending made it smooth and delicious. WOW WOW WOW

The fourth course (pictured above) caused much discussion and a little trepidation prior to it being served. Maytag bleu cheese and dark chocolate wrapped in phyllo topped with strawberry coulis and fresh strawberries served with an '06 Cabernet. It was a big hit and the surprise of the night! The wine was a little tight at first but after it opened up it was delightful!

This dinner was not a home run.....it was a grand slam!