Repeats and a Promise

I haven't been going anywhere new for a while--that's my excuse.  I've been to the Wasabis on the east side every Friday for the last few weeks.  I even took a whole group there--I can't help that I need a sushi fix every week.  I'll tell you I've set on a couple of dishes as the perfect combo for the winter.  I can't remember the name of the dinner Japanese bento boxed meal.  It typically comes with tempura, fish or meat, pickles, sushi, shashimi, sweet fruit, and rice.  A bento is a lunch meal in a box (typically cold), while the dinner is a typically hot and cold mix.  To make one at Wasabis you just order the sushi combo A and one of the boxed dinner meals.  I like teriaki beef--ask for it medium rare and it comes close to a real Japanese dinner.  Wasabis could be more of a "yes" restaurant, but it is not bad.  For example, they won't make special rolls or allow mixtures of shashimi on their main shashimi set.  So, I'm stuck in a rut.  I like hot and cold especially for dinner in the winter and of course, I must have hot saki.  The Japanese culture is fantastic at keeping the hot and cold part of a meal in balance.

I also had steak tartar at the Candle Club again during Cigar Night.  I confirmed that a small brut Flexinet is the best with steak tartar and the Candle Club's steak tartar is one of the best.  I smoked a couple of high end Partagas that night and I'm smoking a Partagas number 10 right now.  Plus, the Candle Club does a great job making drinks just the way I like them.

I will be going to Oklahoma City soon and will try some dining there.  I hope to give a report on some new restaurants.  That's my promise.  I'll get to some other restaurants in Wichita soon--that's the plan.  Until them--great eating, drinking, and cigars.

Partagas Number 10, Cappuccino, and Single Malt Scotch

Here is an update for all the cigar lovers out there.  I'm updating my writing blogs and enjoying a Partagas number 10 cigar, a cappuccino, and a single malt scotch.  I wish I could tell you the single malt scotch, but I can't remember it off hand and I couldn't spell it if I could.  It is a double cask madiera ad 12 years old--that doesn't bracket it much, but it is wonderful with the cigar and the cappuccino.

The cigar is my favorite.  The Partagas is a 7.5 inch by 49 ring cigar.  Is is a handmade mild double corona made in the Dominican Republic with a Cameroon wrapper and a Mexican binder.  The cigar has a wonderful flavor and fragrance.  You can smoke it to the very nub.  The flavor is balanced and the same throughout.  It doesn't stay with you for days like some cigars.

The cappuccino is my making from a Gaggia machine.  I learned to make cappuccino in Italy.  I like it with a touch of sugar and nothing else.

My dog, named Chino--after cappuccino is guarding me from the squirrels and birds.  Since it feels like it is freezing outside, I'm glad he has a furry coat.  I'm not outside, by the way, he just likes the outside--he doesn't like cigars.

Dinner in San Antonio

I flew with the regular copilot to San Antonio to visit my Ballerina Daughter with Ballet San Antonio, watch her in the Nutcracker Ballet, and meet her boyfriend's parents.  You can read about the trip on my aviation blog at www.lionelalford.com --click on the Aviation Blog link.  You can also get to it from www.WingsoverKansas.com. 

During the trip, we went to Texas de Brazil in San Antonio.  Texas de Brazil is a  Brazilian "Grill" or "Barbecue."  I used to routinely go to one in Albuquerque.  They have a buffet for veggies and other side stuff--I mostly skip it.  The buffet is usually nice with very high class salads, cheese, and stuff, but the meats are the center piece of any Brazilian Grill. 

You have a card or a round block on your table or at your place, when you turn the card or block to the green side, one of the many servers brings you freshly grilled meat on a skewer to your place and cuts or pulls off a piece for you.  These restaurants typically have from 20 to 30 different types of meat to serve you.  The goal is to get a bite of each.  The goal of the servers is to give you enough meat so you puke.

I like the classice Brazilian grill.  The meats tend to be more of the South American style and taste.  Texas de Brazil was Americanized, but that didn't detract from their presentation, service, or meats.  The amount and quality of very high quality meat was excellent.  From top sirloin to tenderloin to fillets, to lamb, lamb chops, pork, chicken in various styles, all the meat was excellent.  The drinks were excellent too.  The usual copilot had a dirty Martini (a Cloudy Rio), and I had their signature Brazilian lime and sugar cane spirit drink.  I can't pronounce it, so I can't spell it, but it starts with a C.  Just ask for the signature drink--you'll get what I had.  The only thing I missed was the sugar cane that comes in the real drink if you get it in Brazil.  Next time you are in San Antonio visit the Texas de Brazil--you won't be disappointed, and don't forget to make reservations (or you will be disappointed). 

We stayed in the Sheraton Gunter Hotel.  If you stay in San Antonio, I recommend this hotel.  It is only steps from the Alamo, Riverwalk, Majestic Theatre, Texas de Brazil, and a host of other great places to visit.

Right now, I'm enjoying a Partagas Number 10 cigar, a cappuccino, and an Avatini.  The weather is cold, but the ambiance is fantastic.

Saturday Cigars - 5 November 2011

I had a wonderful cigar on Saturday.  My friend came over.  I served cappuccino and salads (Avatini).  An Avatini is a dry shaken gin or vodka martini with avocado and olives for garnishment.  The avocado is bland and creamy, the olives are a little astringent and strong, the martini is alcohol and sweet.  The flavors together are very nice.  The cappuccino was normal.  I learned to make it in Italy.  I have Gaggia machine.  The trick is to properly froth the milk--that is a real skill.  The other point is good pressure based espresso.  A Gaggia cappuccino maker is the one I recommend.  I've used many different types, but this makes the best consistent cappuccino and is well automated (it grinds the beans for each cup).  I make cappuccino in mugs and put in 1.5 shots of espresso for each.

The preliminaries were complete with the cappuccino and Avatinis.  They were the setting for the cigars.  The cigars were Diamond Crown Churchills--a very large cigar.  I got them in a humidor package at the September Fuentes event.  The Fuentes event is a cigar charity event put on by the Cigar Chateau locally.  The Fuentes Family Charity is the beneficiary of the event.  I have gone to every Fuentes Event since they started.  The second largest (as I understand it) is in Wichita, Kansas.  The event has been at Flint Hills for the last few years.  An auction is one of the main parts of the event, but cigars, great drink, and good food are all supplied.  I'll write about it when it comes up next September. 

At this event, I won the auction of a beautiful red enameled table top humidor (I didn't need one, I have two floor standing humidors with automatic humidity controls in them).  I wanted the contents of the humidor.  It had over 20 great cigars in pairs, a large box of Coco Dolche chocolates, a scissors cigar cutter, a cigar lighter, and a bunch of gift certificates to local restaurants.  It was a great deal.  The Diamond Crown Churchills came in the humidor.

I usually smoke Partagas number 10s, but I like to try something new and the Diamond Crowns are a great cigar.  They smoked very well.  I like to punch a cigar, and I have an extra large punch (about 3/8 inch).  That was the right size for this cigar.  I use wooden matches to light my cigars.  I lite it until I get a red glow and then take the first triple puff.  My Diamond Crown started a little uneven, but quickly corrected itself.  I didn't have to light it again once it started.  It matched the cauppachino well and the Avatini nicely.  The cigar was a long smoke, so I ran out of drink before the cigar was done.  It lasted about 2.5 hours.

The taste was gentle spice with a typical Cohiba aroma.  That is a warm leather and silk.  It wasn't really similar to a Partagas.  The cigar burned nicely and only got a little stronger at the end.  Otherwise it was very consistent in burn and flavor.

My wife didn't like the aroma it left in my mouth.  She usually can handle the Partagas, but she thought the after smell of the Diamond Crown was strong.  It didn't particularly leave a strong flavor and dissipated in an evening.

Overall rating was that I liked it and it was a great cigar for conversation.    

Cigar Night 3 Nov

4 November 2011, Cigar Night at the Candle Club

We have out cigar night out the first Thursday of every month.  We've been congregating at the Candle Club.  This is a private club in Wichita, Kansas.  Kansas has passed laws that prevent business owners from exercising the private property rights on their own property--the legislature has prevented the use of tobacco products in non-private clubs.  Someone should take these legislators to court for taking the value of property from property owners.  Our country is doomed as long as property owners can't determine the legal activities they will allow on their own property.

In any case, we had cigar night at the Candle Club--there we can have drinks, cigars, and dinner.  The food at the Candle Club is outstanding.  I brought cigars. 

The usual bartender wasn't in the smoking bar.  I ordered a vodka martini with grape based vodka (I like potato based vodka because I don't like the sweet flavor of grain based vodkas).  She came back with a vodka martini made with grape flavored Sky vodka--yuck.  Okay, reload.  She had a discussion with the regular bartender and came back with the right drink.  I thought it was funny.

I brought a bunch of cigars, but started with a Partagas number 10 (my favorite), but my buddy brought a special Cohiba torpedo.  The Cohiba was a great cigar.  It was tightly wrapped with the usual great Cohiba flavor.  A nice gentle chocolate and cream.

For dinner, I ordered the Steak Tartar.  There are only two places (that I know of) where you can get Steak Tartar in Wichita Kansas:  the Candle Club and the Newport Grill.  The Steak Tartar at the Candle Club is wonderfully fresh with very little spice or stuff mixed in.  It has a raw egg yoke on top.  It is excellent.  I looked forward to it all day.  With it I had a Flexinet Cordon Negro half bottle.  I wanted to have another--Steak Tartar and Fexinet.  The bread with the Steak Tartar was a thin sliced French style with a brush of oil.  All in all this was a very pleasant meal.  I recommend it.

My bud recommends the chicken fried steak at the Candle Club--that's what he had.  After the Cohiba, I went back to the Partagas number 10.  That was my limit and I got almost 3 hours out of the cigars--wonderful.  The flavor of a Partagas 10 is slightly sweet and honey with cream.  Very close to the Cohiba but a gentle cigar that doesn't stay with you for two days.

That was my planned end of the evening, but another friend offered me a Nub English Wrapper.  I ordered a Jamison on the rocks to match the Nub.  The Nub cigar was nice and not too long a burn.  It is a similar cigar to the other two.  It is a light and sweet cigar with a nice flavor.

So, the end of this cigar night.  We had 13 members and a great evening of conversation.