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.
Sunday, December 11, 2011
Tuesday, December 6, 2011
Wasabi in Wichita
A Wasabi sushi restaurant opened up on the east side. I went there with the regular copilot on Saturday night.
We are fish and sushi snobs. This is because my family was raised with fresh fish and the regular copilot loves fresh fish. We live part time in Florida for goodness sakes. In this modern era, you can get fresh fish in almost any large city in the USA, and Wichita has some great fish. Until Kwon Court had to shut down, that was the best sushi in Wichita and likely in the Midwest. There really wasn't a great sushi restaurant on the east side. Now, Wasabi has put a branch in the east and it is excellent. They've been open for about 10 days.
We went on Saturday and didn't need a reservation. You usuallyneed a reservation for Wasabi in old town. We were seated at the sushi bar, but they have lots of table space. I like the sushi bar, the regular copilot, not so much.
I drank hot saki. The brand was good and the saki was hot--hot is important. The regular copilot drank a Saporo light. I ordered the avocado salad (because I wanted to see what it was like). The regular copilot ate a seaweed salad. Both were excellent. The dressing on the avocado salad was perfect. They were both huge portions.
For the main dish, I had a chirashi sushi (bunch of raw fish on sushi rice--a junk box, the common Japanese sushi meal). It included salmon, tuna, yellow tail, tomago, crab, and abachor tuna. The regular copilot had the chef's choice sashimi. We each ordered a spicy tuna hand roll and miso soup. The fish portions were huge. Even after the first blush, when the portion sizes decrease--if they are half, they will still be large. The fish was very fresh and high quality. We took loads home (because we had too much to eat in a single setting)--the fish was still great the next day. The handrolls were excellent and the miso soup was good, but not great.
All in all, Wasabi is an excellent restaurant. It is better than the old town location with a better ambiance and a very attentive staff. We highly recommend it.
We are fish and sushi snobs. This is because my family was raised with fresh fish and the regular copilot loves fresh fish. We live part time in Florida for goodness sakes. In this modern era, you can get fresh fish in almost any large city in the USA, and Wichita has some great fish. Until Kwon Court had to shut down, that was the best sushi in Wichita and likely in the Midwest. There really wasn't a great sushi restaurant on the east side. Now, Wasabi has put a branch in the east and it is excellent. They've been open for about 10 days.
We went on Saturday and didn't need a reservation. You usuallyneed a reservation for Wasabi in old town. We were seated at the sushi bar, but they have lots of table space. I like the sushi bar, the regular copilot, not so much.
I drank hot saki. The brand was good and the saki was hot--hot is important. The regular copilot drank a Saporo light. I ordered the avocado salad (because I wanted to see what it was like). The regular copilot ate a seaweed salad. Both were excellent. The dressing on the avocado salad was perfect. They were both huge portions.
For the main dish, I had a chirashi sushi (bunch of raw fish on sushi rice--a junk box, the common Japanese sushi meal). It included salmon, tuna, yellow tail, tomago, crab, and abachor tuna. The regular copilot had the chef's choice sashimi. We each ordered a spicy tuna hand roll and miso soup. The fish portions were huge. Even after the first blush, when the portion sizes decrease--if they are half, they will still be large. The fish was very fresh and high quality. We took loads home (because we had too much to eat in a single setting)--the fish was still great the next day. The handrolls were excellent and the miso soup was good, but not great.
All in all, Wasabi is an excellent restaurant. It is better than the old town location with a better ambiance and a very attentive staff. We highly recommend it.
Sunday, November 27, 2011
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.
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.
Sunday, November 20, 2011
Steak Tartar and Cigars
I'll put together two restaurants in Wichita because, as far as I know, they are the only places you can get Steak Tartar here. On Wednesday my bud asked me to the Candle Club for cigars and drinks. I brought the cigars. The cigars were pretty spectacular. They were four cigars (two pairs) I received in my Fuentes event humidor box. One pair was a five inch 50 ring pressed box maduro torpedo Fuentes. I saved the rings, but I didn't note the other information. The other pair of cigars were an English wrapper four and a half inch 40 ring by a manufacturer I didn't recognize. We had martinis and cigars then both ordered the steak tartar. The martinis were okay--they should have been shaken longer.
The cigars were both strong, but they went well with the martinis and the steak tartar. The steak tartar is very nicely prepared at the Candle Club. It is not overly spicy and is served with a raw egg yoke on top. The bread served with the steak tartar is very fresh and very nice. It is an Italian style bread that is just the right consistency to hold up to scooping and holding steak tartar, but still soft. The steak tartar was excellent. It wasn't overpowered by too many spices or flavors and is just the right amount for a single meal.
On Friday, I took the usual copilot (my wife) with a couple of friends to Newport Grill. Newport Grill also offers steak tartar as an apetizer. We didn't have the steak tartar (I have had it many times there) but I'll report on it. Newport Grill's steak tartar is different than the steak tartar at the Candle Club. It is served similarly, but it is spicier and a slightly different consistency. It is more typical to the steak tartar found in Europe and not the USA. The flavor is consistently excellent and very meaty, but still with strong spice. The bread served with it is very nice, but not as nice in quality as that at the Candle Club. The different steak tartars are an excellent contrast in flavors, and I recommend both. By the way, we usually have to order extra bread with each steak tartar, so be ready.
At Newport Grill, we did try out two new appetizers. The first was a fillet wrapped with a date and bacon with a sweet sauce and orange sauce. It was very nice and worth a second try. The orange sauce didn't really complement the flavor, but the overall sauce did. A cranberry sauce might be excellent with it. The presentation was great. The other appetizer was lobster deviled eggs. For people who like deviled eggs this was a fantastic addition to the menu. The lobster flavor was very muted, but that didn't matter, the deviled eggs were perfect. If you like deviled eggs this is the appetizer for you.
We had the usual Newport grill main courses: fish and steak. The fish is first rate and always great. The steaks are perfect. I recommend them all. Newport is basically a "yes" restaurant. They'll do about anything you want.
I especially need to remark on the drinks and our server. We had a young lady as our server and she was the best and most attentive we've had at Newport. The drinks were correctly shaken and correctly made to request. If anything, Newport has the best martinis and the most properly done. All in all, the evening was a success. Oh, I should mention, we shared the bread pudding for dessert. Their desserts don't rotate much, but they are very nice.
Go try out the Newport Grill and with a member, the Candle Club--especially if you like steak tartar.
The cigars were both strong, but they went well with the martinis and the steak tartar. The steak tartar is very nicely prepared at the Candle Club. It is not overly spicy and is served with a raw egg yoke on top. The bread served with the steak tartar is very fresh and very nice. It is an Italian style bread that is just the right consistency to hold up to scooping and holding steak tartar, but still soft. The steak tartar was excellent. It wasn't overpowered by too many spices or flavors and is just the right amount for a single meal.
On Friday, I took the usual copilot (my wife) with a couple of friends to Newport Grill. Newport Grill also offers steak tartar as an apetizer. We didn't have the steak tartar (I have had it many times there) but I'll report on it. Newport Grill's steak tartar is different than the steak tartar at the Candle Club. It is served similarly, but it is spicier and a slightly different consistency. It is more typical to the steak tartar found in Europe and not the USA. The flavor is consistently excellent and very meaty, but still with strong spice. The bread served with it is very nice, but not as nice in quality as that at the Candle Club. The different steak tartars are an excellent contrast in flavors, and I recommend both. By the way, we usually have to order extra bread with each steak tartar, so be ready.
At Newport Grill, we did try out two new appetizers. The first was a fillet wrapped with a date and bacon with a sweet sauce and orange sauce. It was very nice and worth a second try. The orange sauce didn't really complement the flavor, but the overall sauce did. A cranberry sauce might be excellent with it. The presentation was great. The other appetizer was lobster deviled eggs. For people who like deviled eggs this was a fantastic addition to the menu. The lobster flavor was very muted, but that didn't matter, the deviled eggs were perfect. If you like deviled eggs this is the appetizer for you.
We had the usual Newport grill main courses: fish and steak. The fish is first rate and always great. The steaks are perfect. I recommend them all. Newport is basically a "yes" restaurant. They'll do about anything you want.
I especially need to remark on the drinks and our server. We had a young lady as our server and she was the best and most attentive we've had at Newport. The drinks were correctly shaken and correctly made to request. If anything, Newport has the best martinis and the most properly done. All in all, the evening was a success. Oh, I should mention, we shared the bread pudding for dessert. Their desserts don't rotate much, but they are very nice.
Go try out the Newport Grill and with a member, the Candle Club--especially if you like steak tartar.
Saturday, November 12, 2011
Ciao - 11 Nov 2011
We made a visit to the new Italian restaurant on the east side of Wichita--Ciao. The place was filled when we went there on Friday night at about 7:20 and were told there was a 45 minute wait. We went to the bar--of course. The bar was filled but we got seats pretty quickly. We ordered a gin dirty martini with blue cheese olives and a dry vodka martini with blue olives. Both were shaken. The martinis were excellent. They were shaken correctly and very nicely done. The blue cheese olives were freshly packed.
We needed some basis for our drinking so we ordered the combo appetizer. Wow. There was calamari, chicken fingers, fried provolone, fried Spanish ravioli, fried zucchini, artichoke dip and they gave us fresh bread and dipping oil. The bread and oil was great. The appetizers were all fried, but the food was good--and lots. We decided that was all we needed and went home. We didn't get to try anything else. We put it on the list again, and we recommend it. Go try out Ciao.
We needed some basis for our drinking so we ordered the combo appetizer. Wow. There was calamari, chicken fingers, fried provolone, fried Spanish ravioli, fried zucchini, artichoke dip and they gave us fresh bread and dipping oil. The bread and oil was great. The appetizers were all fried, but the food was good--and lots. We decided that was all we needed and went home. We didn't get to try anything else. We put it on the list again, and we recommend it. Go try out Ciao.
Friday, November 11, 2011
Cigar, Shortstory - 10 Nov 2011
My friend came over after hunting last night. He had a chance to put an arrow in three bucks, and took one. One of the bucks, a juvenile, took a strong liking to his decoy--he described it as deer porno at 20 feet. His wife told him (via text message) to go ahead a shoot it--it would only grow up to be a pervert. The perverted buck was allowed to live another day--his big brother is being processed.
In any case, I offered dinner, a cigar, and an avatini. My wife put together a great simple meal of chicken (boneless thighs) with a slightly hot spice (jerk), broccolini, rice, and corn bread. Great dinner.
I made avatinis with Safire Gin. The cigars were from the Fuentes event. They were a special darker release of the Fuente Hemingway Shortstory. The shortstory is a small reverse torpedo cigar with a twist at the burn end and a round smoking end. They are a great 45 minute smoke. This was a larger version. Usually, the larger the Hemingway the worst the cigar. These were a darker cigar and larger.
The cigars were sweet to the palate--both the taste of the wrapper and the smoke. We "v-cut" them and lit them with wooden matches. They burned very nicely. I thought about letting the ash go as long as possible--it was very dense and might have lasted, without clearing, nearly the entire cigar as it burned. Like your usual shortstory, the smoke was delicate and gentle with spice. Unlike the usual shortstory, these cigars were a bit stronger and more pungent with a hint of leather and chocolate. They also lasted longer on the pallet.
The avatinis were great. I didn't go hunting, but the end of the day was fantastic.
In any case, I offered dinner, a cigar, and an avatini. My wife put together a great simple meal of chicken (boneless thighs) with a slightly hot spice (jerk), broccolini, rice, and corn bread. Great dinner.
I made avatinis with Safire Gin. The cigars were from the Fuentes event. They were a special darker release of the Fuente Hemingway Shortstory. The shortstory is a small reverse torpedo cigar with a twist at the burn end and a round smoking end. They are a great 45 minute smoke. This was a larger version. Usually, the larger the Hemingway the worst the cigar. These were a darker cigar and larger.
The cigars were sweet to the palate--both the taste of the wrapper and the smoke. We "v-cut" them and lit them with wooden matches. They burned very nicely. I thought about letting the ash go as long as possible--it was very dense and might have lasted, without clearing, nearly the entire cigar as it burned. Like your usual shortstory, the smoke was delicate and gentle with spice. Unlike the usual shortstory, these cigars were a bit stronger and more pungent with a hint of leather and chocolate. They also lasted longer on the pallet.
The avatinis were great. I didn't go hunting, but the end of the day was fantastic.
Sunday, November 6, 2011
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.
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.
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