In the Back of My Mind I Knew I was Neglecting You…A promise to You Wine

guiseppeWhy do we do it? Why do we neglect and forget about the people and things that bring us pleasure? I began thinking about this after I decided to call an old friend I had not been in contact with for a while. After the call ended, I looked at my phone — I could hardly believe that it had been almost 16 months since she and I had spoken.  We had been pretty close friends for many years. We shared good meals, great conversations and more than a few bottles of wine, but as we both got busier and older we slowly began to lose touch with one another. Fortunately we were able to catch up enough to plan on seeing one another despite our being in different parts of the country. If only our wines were as forgiving.

Pure Gold Without the Karats

Those of us that made an effort to buy multiple bottles of some of our favorite producer’s wines from multiple vintages can sometimes forget that each year has distinct similarities and often big differences. Some wines will be OK with us not checking in on them for five or six or even 10 years while others will simply fade from neglect.

I have always had a certain affection for the white burgundies from Jean Marc Boillot. Maybe that is because my first real experiences were the 1996 and 1997s. I bought a mixed case of Puligny Montrachet from each vintage. Four bottles of the “Les Referts” the “Champ Canet” and “Les Folatieres”   The 96’s almost required 10-12 years of cellaring to be at their best. They were full and rich with subtle oak and tons of acidity. The 97’s were the opposite. Riper fruit, generous oak and significantly less acid and around 2002 they were simply delicious — nothing earth-shattering or profound but just a really good bottle of chardonnay.

As is the case with most wine collectors, life got busier and I bought more wine as the weeks and months passed. Each year that I got older so, too, would every bottle of wine I owned. In the back of my mind I knew I had a few bottles left of these 97 Boillot’s and I knew they likely weren’t getting any better. So, early in the summer of 2010 I decided to open a bottle from the Champ Canet vineyard. As I feared, it was tired and lacking life and I was so disappointed. Not in the wine but in letting this happen to the wine. I really let this bottle down, along with the three others I owned.

I thought about the places where I had enjoyed some of the other bottles. My little yard in Berkeley in the late spring after planting 12 kinds of heirloom tomatoes, Thomas Brown’s living room watching a U.S. Open night  match between Agassi and Sampras while eating take out sushi after a typical 12 hour harvest day. More than once at Chez Panisse with a friend. These were all good memories and because of my neglect, my last memory of the 1997 Jean Marc Boillot’s is one of regret.

 Pouring out a Bottle for the Deceased Wine

valpoOn a long drive back from Cleveland this past week, I thought about family, friends and wines. I tried to take mental stock of some of the wines that I had not tried in a while and approach them with some of the meticulous enthusiasm that I had when I started out buying wine to cellar. With that, on Saturday  I texted my friend Dan Pilkey (somellier at the Boarding House restaurant) and told him I was going to bring a bottle in to decant and taste blind. I  wanted to open something we could taste and gauge its life expectancy.

For the next 45 minutes Dan, Alpana Singh and I chatted and shared our thoughts over that decanted bottle of 1997 Quintarelli “Ca del Merlo” Veneto IGT. The wine had good color with some classic brick around the edges. It smelled dusty, with dried fruit and Amarone like aromas. It was balanced, pretty and big despite a supple mouth feel. It was, as I think all agreed, a wine that will likely not get much better but will certainly hang around for another 4 or 5 years. It was a beautiful bottle of wine that was approaching 14 years old. We toasted the lost wines we left unopened in the cellar and promised we would not disappoint the late Guiseppe Quintarelli by forgetting and regretting because wines like our real friends deserve better

Food and Wine in Chicago? What an Amazing Surprise

chez_panisse_crop380wI moved to Chicago in January 2009 from the San Francisco bay area (Berkeley to be precise) with the idea of trying something new and expecting to lose some of the things I had come to take for granted, namely, awesome food and tremendously good wine. After two months of living here I discovered that Chicago is actually a food destination city in its own right. In six months I had fallen in love with an amazing city (and an equally amazing woman).

Go Midwest Young Man

Just after my arrival, I set out on a quest to try a few of the extraordinary restaurants I had read about and I decided on Grant Achatz’s famed Alinea first. I am not here to write any reviews and I will gladly acknowledge that Alinea is a really special and memorable meal, but I have to admit that I was disappointed. I was disappointed because it was an event that I don’t really need to experience more than a couple of times in my lifetime. I was disappointed because one of the things I really love is spending a couple hours or more relaxing and talking over several courses of food and a few different glasses of wine with my friends and loved ones. A great restaurant for me is one that I can start a relationship with. A place I can go and know I will always get a wonderful meal. A place I can bring a couple bottles of wine that I can enjoy with my meal as well as share with the staff. A place I can develop a friendship with the people that work there.

The Good ol’ Days

I had that place when I lived in Berkeley, Ca. It was the venerable Chez Panisse. I ate upstairs in the café almost every single Monday for almost 5 years. I always brought a bottle of wine and dined alone half of the time. I could read a book and reflect over a leisurely dinner and then head home. Often times I would call the sommelier or the manager and asked if they felt like drinking any wine in particular. More than a few times I would bring 375 ml barrel samples of wine and seek the opinion of Jonathon the wine director.  It was something I expected not to find here in Chicago.

A New Place to Call Restaurant Home

After about a year of looking I found that restaurant in the Elysian Hotel, Ria (and its sister restaurant Balsan) when I met my dear friend Randy for dinner. I brought a bottle of chardonnay that I helped make and the 2001 Chateau Hosanna. As Randy and I got up to leave 3 hours later, I knew had found my new spot. It was my new go to restaurant and I looked forward to good wine, good food and catching up with the servers, bartenders, managers and, of course, the wine director. I called it dinner 3 or 4 times a month for about a year-and-a-half until Ria closed last May. It was a sad day for sure because I had to begin my quest for another restaurant I could call “mine”.

Let the Search Begin

So here I sit on a cold early spring day. My better half is out town and I really wish I had a new place where I can walk in and catch up with the staff, have a nice meal, a great bottle and a good read.

Split Peas and Hambones

pea soup from chicago restaurant, Sprout

Jeff Sills' chilled English pea soup.

I haven’t had a proper ham in the house in a long time. You know the kind: A party ham that begins with so much promise, pineapples draping from its hefty frame, and when it finally spindles its way down to a single, lonely bone, the last bits of ham clinging to it for dear life near the back of the fridge.

My father used to relish this lonely ham bone — it was the central item in his pea soup ritual. That bone would spend hours gurgling in a pot on the stove, surrounded by a mixture of onions, carrots, spices, and then peas until it became a soup that he could be proud of.

So when I opened the Farm Fresh mailbox today to find a recipe for pea soup from Sprout chef Jeff Sills, I was sent right back to my dad’s kitchen and his gurgling pot. Truth is, Sills’s recipe is for a more refined version of my father’s depression-era-inspired concoction. In fact, if dad were still around and I told him we were going to Sprout for chilled English pea soup with lemon curd, he might even find something a bit derisive to say about it.

Maybe I’ll have to hike over to Sprout and give it a try and see how the experience stacks up, especially now, with spring in the air. Or perhaps I’ll try making it — even without a ham bone — Sills was nice enough to share the recipe:

Chilled English Pea Soup

Jeff Sills, Sprout
Serves: four
Prep time: twenty minutes, plus overnight chilling time

Ingredients

Soup
1 pt  pea shoots
1 pt  pea tendrils
½ c  basil leaves
½ c  mint leaves
½ c  grapeseed oil
½ t  citric acid*
1–2  T sugar
1 T  salt
1 t  white pepper
1 c  Half and Half

1. Bring a large pot of water to a boil and submerge pea shoots, tendrils, basil and mint for ten seconds until bright green. Remove and immediately place into ice water to chill. Drain on a paper towel.
2. Place in blender and blend on high speed, gradually incorporating the grapeseed oil.  Add the citric acid, sugar, salt and pepper and continue blending until smooth; add chilled half and half.  Season to taste with sugar, salt and pepper.

*citric acid can be found at specialty spice stores; you may substitute lemon juice if not available

Lemon Curd (this makes more than you will need; reserve excess for other use)
1/2 c lemon juice
3  eggs
3  egg yolks
½  c sugar
½  lb butter

1.  Combine the first four ingredients in a large bowl and gradually heat over a water bath.  Whisk constantly until mixture becomes very thick (approximately 180 degrees F).
2.  Immediately remove from heat and continue whisking, slowly adding the butter about a tablespoon at a time until the butter is completely incorporated. Chill overnight.

To Serve:

Garnish
Lemon Curd
English Peas
La Quercia Speck
Crème Fraiche
Purple Haze Goat Cheese
Pea Tendrils
Radishes – thinly sliced
Mint leaves

Place 2T lemon curd on the bottom of each bowl, garnishing with 1/8 c peas, two thin slices Speck, 2T each of crème fraiche and goat cheese, 3 pea tendrils, 4 radish slices and 2 mint leaves. Pour soup over and serve immediately.
Have a recipe? Share it with us and we’ll publish it right here on Far Fresh Chicago.

 

Sono – Wood Fired Pizza at North and Clybourn

Sono Wood Fired Pizza image courtesey: Sono Wood Fired Pizza

Sono Wood-Fired Pizza features local ingredients baked in a hot oven. Photo courtesy: Sono Wood-Fired Pizza.

“I use local ingredients whenever I can,” cooed chef John McLean, owner of Chicago’s Sono Wood Fired. He had to repeat that for us, as the 14 in our party were surrounded by a gaggle of Tuesday night regulars in for the two-for-one pizza deal. Families with little kids wedged in next to hipsters and our group of noisy women for one of best deals in town.

Neighborhood Eatery

From the friendly first pour of wine – a California red zin that wasn’t too bad – to the patient waitress whose passion for the menu showed through in her descriptions, we had a blast at this place.

We also had to admire the decor. Hip wood floors support an antique wine rack against a back wall, and colorful tiles adorn the wood-fired pizza oven. This place is casual and cute.

Gourmet Pizza at Pizzeria Prices

We took advantage of the amazing pizza deal, eating the light-sounding spinach and goat cheese pizza and working our way through the menu of red and white pizzas to the za’s topped with soppresata and other thinly-sliced meats, vowing to come back for a flight of bruscetta the next time.

A few smart ladies in our party treated themselves with the generous flights of wine offered on the menu and on the specials board.

Something Sweet

When a few from our party left, we stayed for some after-dinner drinks and a bit of panna cotta and chocolate cake. The crowd died down a bit and we had a chance to dig into the sweets without having to share too much!

We highly recommend this spot and hope to go back to see lots of local specials on the menu this summer!

Sono Wood-Fired Pizza

Sono Wood Fired
1582 N. Clybourn Ave.
Chicago, IL 60642
312-255-1122
entrees: $10 – $17