First Is Fun, Especially With Rum

When I think of rum I remember my first booze cruise in Key West, then that awesome one in Mexico, ooooooo and sampling rum punch at every bar in the Abacos, looking for the best and then there was….well, you get the idea. Rum to me has always been just a fun party drink, until now.

I was among the first in the world (literally) to try Panama Red, an over proof rum from the makers of Panamonte. The first tasting outside of the distillery in Panama, was held last night at Hemingway's Island Grill in Coconut Point (Estero, FL). It was such a big deal that Master Distiller, Francisco "Don Pancho" Fernandez flew in from Panama for a rare appearance.

Upon arrival we were handed a delicious Cachaca Caipirinha then escorted to tables set with three glasses of rum. I had never even considered the possibility of a rum dinner until I was in the middle of one. We started with the Pyrat rum and a plate of crostini, salty Gouda and sweet honey comb; Salt and sugar is always an enjoyable combination. The second course of tropical fruits didn’t excite me much, however, the vanilla rum sauce was excellent with the Zaya rum. Next up, a jerk snapper with a yogurt thyme sauce, served with a Red Sky rum punch. Cooked perfectly, a big hit!  There's more. A dessert I could've drowned in; white chocolate bread pudding and a Bourbon caramel sauce, served with the star of the night; Panama Red rum

So why was is Panama Red such a big deal? Because of it's higher alcohol content, overproof rum is typically used for mixing not sipping; it was a challenge to pull off. Panama Red is made from sugar cane, aged in used Bourbon casks in small batches and then blended together. The rum was very complex with sweet vanilla, hot cinnamon and comforting spice.

After dinner, the force behind Panama Red and Hemingway's, owner Jim Wasson, treated those of us who were still there to a rare, 25 year-old, Panamonte Reserva. This rum had notes of a fine Cognac and we sipped it like one.

I have a new appreciation for rum after learning about the distilling and bottling process. I was amazed that unlike wine, heat is good for rum in the barrel. That’s why the best rums typically come from tropical climates. The shape of the glass and how you breathe into it increases your ability to enjoy rum on it’s own. I was told that white rum will entice vodka drinkers and that there is an actual Rum University.

Hemingway's will be the first restaurant in the US to serve this special rum. A few bottles were purchased last night ($25) but were quickly stashed in bags and whisked off to unknown destinations. The existence of the only bottle in Southwest Florida, that I can confirm at this moment, is the one in my in my personal bar; signed by Don Pancho himself. YES!

The "Cooooolest" Cocktail Ever

Just a couple of weeks ago I was sitting at the harbor in Copenhagen, Denmark; listening to live music, drinking champagne and enjoying a sunny, 70-degree afternoon. My friend Michelle and I included the duo next to us in a toast and struck up a conversation about sites to see and resturaunts and bars to hit while in town. Our faces lit up at the mention of the ICEBAR. Not just any ICEBAR but one from the original Icehotel in neighboring Sweden.

The first Ice hotel opened 22 years ago in the small village of Jukkasjärvi, Sweden. The story goes: In 1989 Japenese ice artists came to town to visit a cylinder-shaped igloo that had been created by a French artist. There were no hotel rooms available so they got permission to spend the night in the iced exhibition hall, in sleeping bags, on top of reindeer skin. Voila, the Icehotel was born. It is recreated every year from snow and ice blocks from the Torne River.

Spreading "coolness" the Icehotel began opening ICEBAR's around the world; Oslo, Tokyo and this one in Copenhagen. It cost about $30 for admittance and one drink, we paid a few dollars more and got two. That is about all one can stand, even with the heavy poncho's. The number of people allowed in at one time is strictly monitored.

 Booties are also provided for visitors without appropriate, cold weather foot-wear. Thick gloves are attached to the ponchos so you can handle your ice glasses. Yes, the glasses are literally blocks of ice that to me, had a slight "freezer" taste to them. The bar menu had numerous fruity concoctions, that tasted good and made a pretty picture. The bar  served other libations including champagne, my favorite. 

Copycat Ice Bars are popping up everywhere now, including Orlando, on tourist laden International Drive. The owners call it the largest permanent icebar in the world. It's not the original but for most of us, it's alot less expensive to fly or drive to Orlando than Scandinavia.

 By the way: No, my tongue did not stick to the ice.

Pizza On Top Of The World

I am back from my Arctic Adventure! I can't wait to share more about my trip to Greenland but I am still digesting it. That being said:

In previous blogs I've shared my love of pizza with you and couldn't wait to write about the pie I ate in Kangerlussuaq. Kangerlussuaq is the hub for international flights into Greenland because of it's large runway and decent weather. Even though it's home to an International Airport, Kangerlussuaq only has a population of about 600 in the winter, 1000 in the summer. Dining options are fairly limited so when I was told about the small, take-away pizzeria just across the street from the airport, my expectations were fairly low.

The pizzeria was only open a couple of hours for lunch, and a couple of more hours for dinner. At least there was outdoor seating; two weathered picnic tables on the narrow porch. The Turkish/Danish owner was very hospital and offered a long list of pizza possibilities.


Wanting to try food from the region, we asked about the Muskox. The chef wasn't a fan saying it tasted like sheep. Not recalling having ever eaten sheep we inquired more, finally asking, "is it gamey". Response with arms flailing: "sheep, sheep; you know, baaaahhhh baaaahhh". Does the guy to the right look like any 'sheep' you've ever seen? We gave up and with a baaaahhhh baaaaaahhhh, and ordered the majestic Muskox.

Since the pizza joint only sold pizza and the neighboring grocery store had been closed since 2:00, our only option for wine or beer was the airport bar; we wandered over, ordered a couple of Tuborgs (Danish beers), asked for glasses and took them back to the pizzeria. It was obviously a laid back place.

We shared a picnic table with a couple from Switzerland, traded travel stories and inspected the Muskox Pizza. It was delicious! I was surprised by the nice thin crust; delighted by the flavorful cheese and enjoyed the heavy dusting of oregano. Oh, and the Muskox was amazingly mild and tender.

I can't imagine you would ever find yourself on a layover in Kangerlussuaq but if so, the pizza is worth a walk across the street....if you are lucky enough to land while it's open.

The Other Opus

When I hear the word "Opus" the first thing that comes to mind is wine; Opus One, a high-end Bordeaux style blend by Baron Philippe de Rothschild and Robert Mondavi. The name alone conjours various adjectives from wine-lovers; perfection, over-rated, pretentious, delicious, status symbol, but almost always quality. So naturally my expectations were high when I visited a new restaurant in Punta Gorda, FL by the name of Opus.

The word "Opus" actually means an artistic composition, especially music. I'll say the food at Opus was  music all right....music to my mouth.

We started with the Opus Pate' (bacon-onion marmalade, pear conserve, marinated olives, cibatta toasts) and a glass of sparkling wine. The pate' was creamy, the olives fresh and salty and bacon makes everything better! So does bubbly! Great way to kick things off.

I ordered the Grilled Endive salad, expecting it to be sliced lengthwise then grilled. Instead it was cut into chunks, mixed with: pancetta, fresh pears, dried cherries, blue cheese and tossed with a lemon and basil vinaigrette. It was a great balance of flavor and texture.

The entrees we tried included a delicious, fatty but meaty, Roast Duck Breast (mango chili glaze, sweet corn griddle cakes, grilled asparagus, soy basil caramel). And a fresh, flavorful Pan Roasted Grouper with a mango butter sauce. Both dishes were keepers, but the art hanging on the walls was not. It's a new place so of course we gave it the once over while waiting for our food. The decor was on the trendy side but the paintings were of Florida sunsets and landscapes; perhaps more suited for the walls of a seafood joint. The art was beautiful, it just didn't seem to fit. That being said, we went to Opus for good food, not artwork.

Our night out at Opus was the same night as the June "Gallery Walk", so the otherwise sleepy downtown was full of energy. Gallery Walk is an evening of music, art and food; held the third Thursday of every month by the Punta Gorda Downtown Merchants Association. Try something new this month. Make dinner reservations at Opus and check out the next Gallery Walk (July 21st)!

My Arctic Adventure

I’m so excited about my summer vacation….sounds like a title of children’s book doesn’t it? I originally thought I would be wine tasting in Oregon. While that is still on my radar, my plans have taken a huge turn.

In three weeks I am embarking on an Arctic Adventure to Greenland. I will be spending five days with a small group of people from around the world in a spiritual walk with an Shaman named Angaangaq or "Uncle". I’m a Florida native whose outdoor activities typically involve sitting at a shaded cafe or walking on the beach; not camping 400 miles from the North Pole. I will be sleeping at the base of these Ice Caps and have been told that as they melt and fall into the water, I will be able to feel the earth shake. WOW!

I met Angaangaq last year at a workshop in Southwest Florida. He is an amazing teacher and healer. He consults world leaders and teaches individuals, like us, about the environment; improving the condition of man; and personal, spiritual growth. When he talked about his homeland and the event this summer, I had a vision of being there. However, as time passed my inspiration waned. Then I talked to a friend who was celebrating his 50th birthday. As he mused about his life, he stared into the distance and said "all the times I wish I would've said yes". At that moment I decided I could not let this opportunity pass.

Greenland is not a major tourist destination so it's not easy to get to. Between tuition, flights and renting cold weather camping gear; I'm looking at $6000. One morning in the shower I was trying to think of ways to cover the cost of the trip. I heard a voice in my head (don't laugh, I know the voices speak to you too) saying, "get a sponsor".

I was telling a mentor this story over coffee and she told me to start with friends and family. It immediately made me uncomfortable; therefore I knew I had to do it, ask for help. We give so much of our time, talents and money that I think we forget how to receive. We need that balance. I guess I’m trying to find that balance. My friend then pushed a $100 bill across the table saying, "I'll start the sponsorship, Ben is your friend."  

So I took a deep breath and began sending out emails to friends and family; asking if they knew of any individuals or organizations that would sponsor such an adventure (civic, environmental, holistic, spiritual, personal, themselves, etc). I offered to make presentations before or after my trip, give first copies of the book I write about the experience, etc

I was updating a friend this weekend on the modest amount of success I have had so far and she challenged me to blog about it. Once again, I immediately felt anxious to put this plea out there. So I’m doing it. I appreciate any support that comes my way: encouragement, prayers for a safe journey and of course Ben (as in Franklin $$).

Thanks so much for taking the time to read this unusual blog entry and feel free to contact me with any questions or suggestions for my Arctic Adventure!

Much Love,

Gina

Gina Birch

PO Box 6

Fort Myers, Fl 33902

ginabirch@aol.com

www.icewisdom.com (trip details)

Highfalutin Finger Lickin'

Texans take their barbecue seriously. On my trips to Austin over the years, I've eaten barbecue indoors, outdoors, from old gas stations turned restaurants, food served on paper, plastic and most recently china. I've always heard about the upscale BBQ joint Lambert's, downtown on 2nd Street, and finally experienced it for myself. The historic brick building is an oasis of heart and soul in the middle of newer, contemporary construction.

The fusion of old and new continues inside with exposed brink, dark hardwood floors, retro lighting and green leather banquette booths. Lamberts has a stellar line-up of musicians playing every night in the upstairs bar, where we happened to be seated. The bar menu had an impressive selection of  scotch, whiskey and tequila. The eclectic wine list had selections from Germany and France to Napa and New Mexico. Being a fan of locally distilled Tito's Vodka, I opted for the Sanchez: Tito's, olive juice, Pickled Jalepeno and Caperberry. A dirty martini with just the right kick. Yes you can call it a "Dirty Sanchez".

My favorite appetizers included the spicy deviled eggs and the fried green tomato, topped with delicious jumbo lump crab salad. The food is a bit pricey for a BBQ joint but if you get there for happy hour, the appetizers are half off.

The sides are creative and served family-style. I could've eaten the brussel sprouts cooked in bacon and brown butter all night. The jalapeno and garlic roasted broccoli was a close second. The mac and 3 cheese not far behind, you get the idea.

One of the favorite entrees at our table was the Housemade Jalepeno Hot Links with hot pink pickled cabbage and mustard. The juicy pulled pork was another big hit. Lamberts also has savory brisket, tender short ribs, steak and a few seafood selections.

Lambert's is loud, it is expensive, it is a great experience. I've heard tales of a fabulous Sunday brunch...next visit.

Good Bottle Gone Bad

A dear friend of mine recently had a birthday and not only did he get gifts, he gave gifts. Delicious gifts from his wine cellar; Opus One and Stag's Leap S.L.V. He arrived at Fleming's Steakhouse with a bottle under each arm and asked our server for permission to uncork. Most good restaurants are open to BYOB of wines they do not have on their list. Opus One and Stag's Leap are often found on reserve wine lists but not vintages like these; 2002 and 1998 respectively. My mouth was watering as the wines were decanted. Thankfully they lived up to my expectations.

It's always good etiquette to buy a bottle when you bring one and Fleming's list has a multitude of great choices. We all agreed to a bottle of one of my favorite Cabernets; Chateau Montelena (2007).

Our server poured a small taste and handed it to the wine connoisseur sitting next to me for approval. When he put his nose into the glass, it was obvious he was contemplating; but we didn't know exactly what. When he swirled the wine again, even I could smell the mildew. Being a fan of the wine, we knew the bottle was "corked" or bad. It happens; even in the best restaurants. Our server poured another small taste, disappeared with it and returned shortly with a new bottle that was outstanding.

I'm writing about this so if it happens to you, you wont settle for drinking an off-bottle because you are embarrassed to speak up or afraid you might be wrong. Yes, some wines smell like a barnyard. If you're not sure: swirl it in your glass, let it open some more, sniff again, then taste.  If you are still not sure, ask your server to inspect. Restaurant managers can get credits or replacement for bad bottles from their distributors so it's not like you are sticking them. Even more important, they want you to leave their establishment with a good taste in your mouth, literally.

Squeamish Squid

I was in Tampa last week for a media preview of the new Cheetah Hunt roller coaster at Busch Gardens. The area around the park is loaded with chain restaurants, diners and fast food. I wanted to try something more local (and healthful) so I stopped at Tokyo Sushi on Fowler. Its just off of  I-75, about 10 minutes from the theme park.

As I walked in I heard the low thumping of music from the Zumba Studio next door. The five dry-erase boards haphazardly hung by the sushi bar caught my eye. They were full of special rolls named after patrons like: The JoJo, Dale, Brenda etc. It would seem Tokyo has a contingent of regulars but none were there when we were. In fact no one was. Its not the first time my party has been the only one in a restaurant but it's usually because we are closing it down. This was 7:00 on a Thursday.

I get a little squeamish about ordering raw fish in a place with no customers. It makes me wonder how long the fish has been in the case. That being said, I didn't try the raw items I would typically order. I went for something safe, cooked. The Nancy & Les had shrimp, crab, avocado and eel. It was good but we were uncomfortable so we paid for our roll and left. Didn't even have a cocktail.

The restaurant was clean and the staff was friendly but I doubt I'll stop next time I'm in the area. Let me know if you do.

A side note about the Cheetah Hunt, it was awesome and I'll be posting a video soon. I've been accused of staling since the video is a bit humiliating, but very entertaining. It is in HD and I've run into some problems formating it for the web, but help has arrived and I'm waiting patiently.

Beet This!

I have fallen in love with the "B" word; beets. When you slice into a raw beet, the color variations are beautiful and vibrant. I prefer them raw but still dig them when roasted just right, not too soft.

I found a great recipe in Food & Wine Magazine that I want to share with my beet lovin' brethren. The beets are roasted with a little thyme, tossed in a dressing that has mustard and horseradish, then topped with Granny Smith Apples and pistachios.  I recently put a bit of goat cheese on top and the creamy texture and taste added a nice touch.

Lots of flavors going on here with the tart apple and the horseradish punch; it's a challenge to find a wine that compliments. I've tried various reds and whites and while many have worked to some degree, I still haven't found "the one". (sounds a bit like dating) Luckily this salad is not a main course but still; I love a good challenge. Would love your feed back.

Here is the recipe along with a much more appealing photo:
(http://www.foodandwine.com/recipes/beet-and-apple-salad)

Big Boys

You've heard the rule about ordering raw oysters right? Only do it in months with an "r" in the spelling. I know it's May but sometimes rules are meant to be broken. For instance; at the beach, cold beer in hand, watching a beautiful sunset and a full moon rise (The Cottage, Fort Myers Beach). I'll have a dozen please.

Look at these big boys! I'm not sure the photo does them justice. The oysters were double the size I expected for this time of year, great texture and delicious flavor. I asked if they were farm raised but our server said they were local, from Pine Island.

Oysters spawn when the water gets warm. Spawning makes them watery, less firm and less flavorful. That's really the only drawback of ordering them in the non "r" months. Better refrigeration has solved the other obvious problems with raw seafood in hot temperatures. I'm wondering if these molluscs were still so delightful because of the cooler than normal spring in Southwest Florida? I suppose it really doesn't matter why, it just matters how long it will last. Get 'em while you can!

A "Duzer" of a Dinner

With tourist season over in Southwest Florida, it's much easier to get a seat in your favorite restaurants. Good for customers, not necessarily for the restaurants. Many, like Rumrunners in Cape Harbor, have events such as last week's Van Duzer wine dinner to keep the locals coming in for more.

I learned Van Duzer is not in Willam-ette valley it's Will-AM-it, Damnit! It's all in the pronunciation. I also learned that Van Duzer makes much more than just yummy Pinot Noirs. The whites were amazing!

We started the night with a sparkling wine that had an interesting, nutty flavor. It went well with the Foie Gras Pate and fig jam. But the smoked salmon with deviled quail egg was my favorite small bite.

First seated course was a Pistachio and Blue Cheesecake with orange roasted beets, served with the Van Duzer Pinot Noir Rose. The wine tasted of juicy strawberries and a little citrus rind with acidity that cut right through the rich cheese. Lovely combo!

The grilled Diver's Scallop in the next course was lightly wrapped in Chorizo, served with a creamy risotto and a decadent melted leek and Morel mushroom Fondue. I loved the garnish; a tomoato sliced super thin and roasted to a crisp chip. I wish I could've taken a bag home. The Estate Pinot Gris was bursting with apricot; a little melon and pear. It was crisp; once again cutting through the rich creamy dish as a delicious pairing.

Main course: Sous Vide Kurobuta Pork Tenderloin 'Saltimbocca' rubbed in Coriander, Fennel seed, sage and wrapped in a delicate slice of Prosciutto, with carrot mashed potato and Cherry-Port Glace. The Van Duzer Estate Pinot Noir had that typical, dirty Pinot nose. However, I could also smell some fennel and sage and immediately knew why Chef Todd used those herbs on the pork. The cherry really popped also (way too obvious joke set-up here).

Dessert was a chocolate mousse with hazelnut Anglaise and peanut butter and jelly chocolates from Norman Love with  Perplexity red dessert wine. Every course was spot on; perfect proportions and pairings.

From June first-fifth, Rumrunners is saying thank you for a great "season" by offering dining incentives. For every $100 gift card you buy, you get an addition $50. Too good of an offer to pass up, so think business deals, stocking stuffers, etc.

Kale Cocktail?

I made a new breakfast cocktail today. As far as morning libations go, Mimosa's are my favorite, followed by Bloody Marys. Both are healthful in my book. Mimosa's have Vitamin C, Calcium and Folate among other nutrients. Bloody Mary's also contain Vitamin C and Calcium along with Potassium Vitamin A and lots more.

Today I experimented with Kale. Kale gets a lot of press for its great health benefits, however, I don't find it too thrilling to cook with. So I threw it in my blender (a couple of leaves, no stems) along with a banana (1/2), vanilla protein powder (big scoop), water and ice. I think a couple of tablespoons of yogurt would've added a nice creamy texture and sweetness if I didn't have the flavored protein. I know its green, however,Vanilla and banana were the dominant flavors. It was quite a nice surprise and an easy way to get in a serving of veggies.

A co-worker pointed out that I can't technically call this a Kale "Cocktail" without alcohol in the mix. After a serious discussion in the hallway (and some strange looks from passersby), we agreed a splash of white rum would do the trick. Standby for that review!

Afternoon Delight

His South African accent enamored the crowd as he poured wine. And those blue eyes; the pale color the sky gets when the sun shines brightly. The combination had the women swooning. "He" is Nick Gebers. His winery is Post House in South Africa.

Gebers was on a whirl-wind tour of The Sunshine State this week, promoting his wine. He made several stops in Southwest Florida, including a wine tasting at The Twisted Vine, downtown Fort Myers. The outdoor courtyard was perfectly set; flowers in bloom, white linen table cloths, a trio of musicians. Mother nature cooperated with lots of sunshine and a subtle breeze. Chef Daniel created delicious tapas for each of the four wines we tried.

First up was the Post House Bluish White; a blend of Chenin and Sauvignon Blancs. It's fruity but not sweet, and would go well with seafood or dishes with some mild heat. My two favorites were the Bluish Black and the Penny Black. The Bluish Black offers nice complexity at an even nicer price (around $20 retail). The blend of Shiraz, Pinotage, Cabernet and Merlot is full of dark fruit and drinkable with or without food. When I see it on a restaurant menu I know it will be a good bottle to share.

The Penny Black is an inky blend of Shiraz, Merlot, Cabernet and Petit Verdot. It's a little more complex and would be good with a more robust meal. Penny Black is also the name of the very first stamp ever printed. All of Gebers wines are creatively named after stamps. He says he has more ideas for names of wines than he could possibly bottle.

The Post House Treskilling Yellow closed the show. The 100% Chenin Blanc and was a huge hit with the white chocolate dipped Strawberries! It was a treat that sent tasters back for seconds and thirds.

Twisted Vine currently serves the Bluish Black by the glass and Penny Black by the bottle. Oh, and if you want to see Geber's eyes in person, his winery does have a guest house.

New Music: Mat Kearney

One of my go-to CD's when I want to chill is "City of Black and White" by Mat Kearney. So I was really excited when Kearney stopped by 96-9 WINK FM yesterday with his guitar and some new music. His last CD was released in 2009 and fans have been eager to hear more.

A couple of years ago Kearney performed an acoustic set for 96-9 listeners at my favorite coffee shop, Bennett's Fresh Roast. He is a great song writer, his voice has nice resonance and Bennett's was a perfect venue for us to get up close and personal.

Kearney has a new label and is coming out with a new album in August. His first single called "Hey Mamma" is more upbeat than much of his previous music. He told us it was a "fun summer song" and I agree. He is currently performing on the VH1 Best Cruise Ever out of Tampa and will be in Orlando in June. If you have not checked out his music (www.matkearney.com) it will be worth your effort! One of my favorite songs is "Closer To Love"  

Egg-stra special Easter

Organic, farm-fresh, sustainable; hot buzz words in the food industry right now. More Americans seem to be more concerned with their health and the condition of the planet now, than ever before. Yes, I' am one of them.


My parents live in Central Florida and over the years I've traveled just about every back road that leads home. On one route in-particular, I would often see a handwritten sign  reading "eggs". It was outside of a home in the middle of nowhere so I was a little apprehensive about stopping. However, after watching the documentary "Food Inc" the idea of buying from local farmers took on a whole new meaning and my desire to knock on the door of these strangers continued to grow. When I finally pulled into the long dirt driveway, I was welcomed like an old family friend and wondered why I had taken so long to introduce myself.


Look at how beautiful these eggs are! The colors of the shells indicate the breed of chicken. The eggs themselves are more flavorful than the mass produced grocery store variety. The yolks are perfect, bright yellow balls and the white is tender. My new friends use organic feed in the coops but also let the chickens run free-range at least one day a week. That combination is what gives the eggs such great flavor. It's a
good time to buy eggs from free-range chickens because the grass they ingest is at its peak in the spring and early summer. 


Buying tips: Supermarket labels include “cage-free” and “organic”  but these labels don’t specify what the chicken was feed or if the birds spent time outside of their coops. “Pasture-raised” isn’t a government-approved definition, but it’s generally accepted to mean that the chicken got most of its nutrition from foraging, with some grain to supplement.


When I visited my parents for Easter, I called on my new friends, hoping there would be some farm-fresh eggs left for me. I got the last two dozen and we talked about their chickens like they were family members. I think there may be another reason why these eggs taste better; the chickens are loved. I don't know to what depth a chicken feels but I have to believe these are happy birds.