Food Meets Beer At Cru, Fort Myers

Congrats to Fort Myers Brewing Company for winning Best Larger Brewer in Florida and five medals at the Best Florida Beer Championship Brewers Ball in Tampa last month (March.)

When the brewery teamed up with one of my favorite Fort Myers (Florida) restaurants, Cru, to put on another amazing beer dinner, this wine lover just had to go.

Some in attendance argued that beer is even more complex than wine, therefore better with food. While I'm not convinced, Chef/Owner Bob Boye certainly made the discussion a valid one with pairings that complimented flavors and transformed textures

I was tickled that the cocktail hour featured the refreshing Gateway Gold served in Champagne flutes. Passed appetizers included hickory smoked salmon, sweet and salty blue crab wontons with truffle honey, and a decadent miniature ice cream cone filled with maitake mushrooms cornets and goat cheese--wow.

Mango IPA/Diver Scallop

Our first course was a seared diver scallop with macerated mango in an herb emulsion. It really brought out the fruit flavors in the Mango IPA. This beer has the base grains for Fort Myers Brewing's High Five, then fresh, local mangos are added.

Next was a crisp, fatty and meaty piece of pork belly, marinated and cooked for 24 hours before it reached out happy plates along with with grilled peaches and a savory graham cracker. The Half Fast IPA was fresh and aromatic, hops forward with citrus and pine. It cut through the fat nicely.

Pork Belly

The third course was the one that knocked my socks off; duck confit, duck & foie glace and the most flavorful, delightful king trumpet mushrooms from Oregon. The Red Tape Amber Ale was malty, perfect with the rich meat. It mellowed with the earthy dish to form an absolutely seamless pairing where nothing overpowered the other. A sip, a bite, it was one you did not want to end.

Eating the lamb loin in the fourth course was like having a fine New York strip. The meat was perfectly cooked and served over braised collard greens with a hint of bacon and spice. The Incognito IPA, a black IPA, was hoppy with roasted malt and that roast really came through for a nice partnership with the meat.

Churrasco style tri tip

The final meat course, a churrasco style tri tip, came with Cru's new steak sauce and the  OYA Double IPA. OYA stands for On Your Ass so you can make the appropriate assumption here. It' s citrus hop that had flavors of grapefruit and went surprisingly well with the tender steak and bacon braised Yukon potato.

The Toasted Coconut Porter almost took on an effervescent feel with the sinful dessert; smoked fruit with coconut Pot de Creme. A seasonal beer, this one tasted of coffee grounds and vanilla. It was another great transformation with the food which had everyone at my table literally licking the bowl.

If you think beer dinners are going to be too filling, too much of anything, you should book a table at the next one hosted by Cru. The staff and chef's really know how to do it right.

Farm To Table In Southwest Florida

Smoked, cured and pickled plate

When I was recently asked to dinner by fellow journalist and fellow food lover Chelle Koster Walton, I couldn't wait to get caught up over a meal at The Local in Naples. I was even more excited to find out I would be part of her "research" into the farm to table scene in Naples and Fort Myers for VisitFlorida.

Butchers cut double pork chop from Palmetto Creek Farms

Not long after we took our seats, Chef Jeff Mitchell kept the food coming out and every dish had something special, from local ingredients to bold spices and everything in-between. 

Smoked eggplant with goat cheese

The menu here changes every week, depending on what is fresh, seasonal and as local as possible. The Local also serves 'local' brews....not just from Southwest Florida but Florida in general. The wine list is affordable and has some unique selections.....probably the only part of the menu that is not local.

Peach granita, mango sorbet and mint chocolate chip custard

Be sure to read Watson's article as it gives a lot more info on the above food items, not only featuring The Local, but also other restaurants committed to serving items from area farms. It also gives insight into the farms themselves. Eat local!

Cru Crushes The Ballast Point Beer Dinner

The craft beer business is booming and so are events that feature it, including beer dinners. Most foodie-types are intimately familiar with wine dinners, however, many have the belief that drinking beer with multiple courses of food would be way too filling.

If that is you, you haven't met Chef Bob Boye at Cru in Fort Myers, FL. This beer lover prepared a beautiful seven course tasting menu that left guests wanting more, rather than feeling over served and bloated.

The courses were small bites and the Ballast Point beers were manageable tasting pours, just the right amount. Sometimes dinners like this offer big portions and big pours, which are nice, but by the last course I often find my taste buds getting weary, my belly expanding and my cell phone handy for an Uber ride home.

Not only was this perfect in portions, but pairings.

In our first course, the batter hugging each Apalachicola oyster was made with the same Longfin Lager it was served with. The Beer was light with citrus, a crisp, pleasant pairing with the salty fried oyster.

Longfin Battered Apaloachicola Oysters

Octopus, tender deliciously prepared octopus, was the star of the second course. It was served over a Meyer Lemon and strawberry marmalade. The Even Keel Session IPA had a bitter aroma and a bitter finish that was fun with the all of the flavors on the plate, including the nutty and bitter arugula. There was a bit of pepper that a was a beautiful compliment to the strawberry. A favorite course for many at my table.

Grilled Octopus

Next up was a fabulous gulf shrimp escabeche. The sweet shrimp with a nice snap, contrasted with the spicy chimichurri gelee it was served with. This was a great combo of texture and flavors that held up to the Grunion American Pale Ale. It had a pungent nose and flavors of orange peel.

The miso seared black grouper with hazelnut broth and sticky rice (4th course) actually tasted better with the beer than on its own...that's the magic of the pairing. The Calico Amber Ale smelled and tasted like caramel, with a pleasing bit of toast.

Miso seared Black Grouper

The smoked olive oil scallop sous vide was another table favorite. The char was perfect, the grilled grapefruit offered nice acidity and the thai basil brought it home. Served with Ballast Point's Grapefruit Sculpin IPA, the beer also had a hint of pineapple. It's grapefruit flavors were even more pronounced with the food

Smoked Olive Oil Scallop

Course six brought the heat. Maryland blue crab & habanero, served over greens and with the Habanero Sculpin IPA. If you like it hot, you will love this beer...it is not subtle.

Perhaps the biggest surprise of the night and one of my favorites was dessert. The curry and dark chocolate soufflé with toasted coconut was incredible. Add to it the Indra Kunindra Curry Export Stout and this blew me away. It's nose was intoxicating and inviting. I could taste curry, cayenne, and lots of cumin. This was a perfect pairing and nothing I would have ever thought to try on my own.

Curry & Dark Chocolate Soufflé 

Although wine still has my heart, I'm becoming more and more impressed with the craft beers I've been tasting, their complexities, layers of flavors and the how well they work with food. Many of these beers I would not drink on their own, they NEED food in my opinion.....just like some wines.

Congratulations Chef, Austin from Ballast Point and the entire staff of Cru for putting on a well thought out and executed beer dinner that converted many of my fellow "wine snobs" who were in attendance. CHEERS!

What's New At Cru

Chef/Owners Bob Boye and Harold Balink

Cru, one of the most popular restaurants at The Bell Tower Shops in Fort Myers, recently passed it's 10-year anniversary and has celebrated with a bit of a facelift; a fresh coat of paint and other changes in the decor.

But one thing that hasn't changed is its superb food and service, along with its inviting atmosphere.

Click here for the complete story in my latest 10Best feature.

Wine Wednesday; NEW from Whitehall Lane

I've been a long time supporter of wines from Whitehall Lane in Napa Valley, California. So when I found out National Sales Manager Edd Lopez would be in Southwest Florida for a wine dinner at Cru tonight I was super excited. That is until I realized I couldn't go.

When I was invited to join him for lunch at Mereday's in Naples, the car on the roller coaster was back at the top of the track. Just as exciting, finding out Executive Chef and owner, Charles Mereday, is the former Executive Chef at South Seas Resort on Sanibel. I interviewed him when he first came to town. More on his new joint later this week, it is Wine Wednesday after all.

Whitehall Lane is well know for it's outstanding Cabernets among other things. However, they've never produced a blend with all of that good fruit, until now. Tre Leoni is a Cab based blend, made from estate fruit grown in Napa. Seven grapes flow together seamlessly in this new project. It's just being introduced to Florida this week.

Lopez said women were the inspiration for this wine. He used the words finesse and elegance, and that's all I needed to hear. I immediately smelled vanilla in the glass and tasted it too; along with plums and red fruit. There is a hint of cedar on the finish, it is fresh and darn good. Tre Leoni is already sold out at the winery so don't bother trying to order it. You can, however,  find it at Decanted in Naples and Mereday's will be serving it as soon as the delivery truck arrives.

Big thanks to Chef Mereday and his staff along with Heather from Opici Wines for pulling it all together. Happy Wine Wednesday! CHEERS!

Wine Wednesday, New from New Zealand

I thought Wine Wednesday would never get here! Last week, I got a call from Heather, one of my favorite wine reps, who began the conversation like this, "I know it's not Wednesday, but  you HAVE to meet this guy I'm driving around today and you HAVE to taste his wine."

Me, "Twist my arm, OK."

Jason Yank, Managing Director of Astrolabe Wines, had just arrived from New Zealand. Because of a tight travel schedule, I could not get him into the studio but gladly connected at Cru in Fort Myers for a tasting and a quick interview.

This wine is not only new to the Southwest Florida Market, but new to the entire state. It was hard to pick which of three I tasted to feature for Wine Wednesday. But I finally decided on Astrolabe's flagship, Sauvignon Blanc. It smelled grassy and fresh. One of the first things I tasted was jalapenos! Then some peach and passion fruit, YUM! The fruit and acidity were nicely balanced. It's a great warm weather wine that I envision drinking with a fish dish, containing some combination of cilantro and onions.

Yank also brought along a phenomenal Pinot Gris and a Pinot Noir; both now available in Florida. Some of the places they are being poured include Sweet Melissa's, Sunshine Cafe, Cibo, Twisted Vine Bistro, Bistro 41, Decanted and the Island Store. Yank talks about all three here:

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.

The Best Idea Ever!!!

Here's a question. Would you spend $25 to taste over 80 wines and sample gourmet appetizers? No brainer right?? Cru at The Bell Tower Shops in Fort Myers had one of the most productive and fun wine events I've been to in a long time. Productive because they sampled EVERY bottle on their wine list with the distributors on hand to give invaluable information about the wine, vitner, etc.

Sometimes a girl just feels bubbly and wants a glass of it. There is nothing worse than cheap, by the glass champagne. Cru now has a Graham Beck Brut Rose by the glass that is very nice. Here's a surprise, it's from South Africa!

Some of the best bargains by the bottle were: NXNW Cabernet Sauvignon ($38), Belle Glos Pinot Noir ($38) and the Puro Uno Quattro Limitado ($65). The Forman Cab is on the list for $135 and now I know why! It is amazing!

What a great tool for any restaurant! Invite your patrons, open your bottles and let the tasting do the selling for you. I found great bargains by the bottle that I may never have even given a second look at until last night.

I wish it would be SOP for all fine dining establishments to have an event like this. Educate your clientele and your staff at the same time, talk about a win/win!

More Than A Mouthful

Thanks to the nice gentleman at the bar in Cru who shared this delicious wine with my friends and me! The 2007 Buccella Cabernet has consistently received ratings in the mid to upper 90’s since its release and now I know why!

The nose was toasty. The wine was full-bodied with some smoke, licorice and black fruit! The finish lingered in luscious layers! I wish I could’ve sipped and swirled a little longer! Like many big Cabernets the flavors were just starting to explode when I got to the bottom of my glass. The wine definitely needs to open so be patient if you buy a bottle. If you can really be patient, cellar it! With more time in the bottle this wine will REALLY knock your socks off!

There were only 1,110 cases produced and a bottle will cost you about $150 retail. Buccella is Latin for “mouthful” and it certainly is!

Women's Wine Dinner: Cru

Not so surprising, I belong to a women's wine club. We meet every month at a different restaurant for wine dinners. It is not completely self-indulgent since each gathering has some kind of charitable tie-in.

This month 80 fabulously dressed women gathered at Cru in Fort Myers for an amazing pairing by chef Harold Balink. Chef started us out with a spicy crab, avocado and cucumber Napolean that was to-die-for. It had everything; creamy, crunchy, sweet and spicy and went perfectly with the Charles Smith Kung Fu Girl Riesling. As the story has it, Smith was a big fan of Chinese take-out and German Riesling. One night while enjoying the combo and watching the movie "Kill Bill" he decided it was time to make his own Riesling and the name (Kung Fu Girl) was so inspired.

Next up was a delicious Spanish Botani, Malaga Blanc paired with a dish chef's Grandma used to make: spinach stuffed chicken with a tomato Ciabatta salad. The winemaker recently passed-on so this his last vintage(crisp, dry, floral). As soon as the third course was put on the table the power went out and the hot waiters got even hotter! We dined by candle light on a pepper grilled Ribeye with Cru sauce and crispy onions. Another phenomenal pairing with a Block 9 Pinot Noir from Sonoma, California. The Pinot had a traditional nose and was a little tight at first but opened up with more fruit, a bit of cocoa and a lingering finish. A little chill on the bottle took out the bite and rounded it out. Loved it!

Finally a dessert course without a dessert wine! We had a Dark Chocolate Bomb; white chocolate mousse and roasted banana sauce, served with a Turnbull Old Bull Red from Napa. I love a big red wine with chocolate for dessert and was not disappointed. The wine had lots of cherry but not lots of tannins. The dessert caused much discussion. It was comforting, like some "old school" cookie or cake treat. I heard the word "Moonpie" a couple of times but that wasn't it....maybe Malamar??? I'll keep working on it and let you know.

It really doesn't matter because the entire event was awesome. The pairings were spot on! Good job Chef! By the way, the power did come back on.....just in time for dessert.