by Christina Waters | May 21, 2012 | Home |
Once in a while—but almost never—I have come across a dish that seemed created by sorcerers.
Every detail harmonizing. Each ingredient energizing the whole.
The Iconic Chefs Dinner on Sunday offered one of those rare encounters. (Thank you Josiah Citrin.)
It is almost impossible to convey just how delicious, how abundantly worth eating this beautiful dessert was. The foundation was a generous slice of moist, light cake studded with plump cherries, blackberries and blueberries. On top was a scoop of nothing so ordinary as mascarpone, or unsweetened whipped cream.
This was a lavender-infused sheep’s milk mousse that tasted slightly salty (more…)
by Christina Waters | May 20, 2012 | Home |
Just watching the mixologists at Oswald inspires awe. An intriguing array of ingredients—fresh mango puree, a wide range of bitters and herbal diffusions, muddled and minced fruit, citrus and botanical garnishes—wow, this is the sort of adult flavor-play that makes a grown woman crave a cocktail!
So I ordered one of the inventive specials from the Oswald menu — the Amorphous, requesting it to be shaken into a martini stem goblet rather than served on the rocks — and here’s what I got.
The Amorphous is named for one of its key ingredients, amaro, that complex Italian bitters that is a close cousin to fernet.
So into the shaker went gin, fresh lime juice, ice, amaro and micro-diced fresh mint. Shake, shake, shake. Pour. Voila! A complex center of cola, a citrusy opening and minty finish. Incredibly refreshing! $9. Sip it slowly!
And go soon so you can check out the moody, Modiglianiesque paintings by Susan Hancey currently on exhibit through May @ Oswald.
by Christina Waters | May 15, 2012 | Home |
Here’s one of our recent dinner salads—variation on a niçoise-with fresh local albacore and all-organic everything else.
Some marinated cippolinis and artichoke hearts. Major delicious.
by Christina Waters | May 10, 2012 | Home |
Here is one of the recent dishes I’ve enjoyed at the smartly re-branded Le Cigare Volant. And for juicy details, check my review in the current Santa Cruz Weekly—or online.
Here, for example, is a robust beef loin entree, sided with feisty peppers, marrow bone and citrus-infused radicchio.OMG.
Glaze of roasted garlic, red wine reduction sauce. Yes.
by Christina Waters | May 10, 2012 | Home |
Here’s a surprising bit of feistiness from Vine Hill Winery—a Chardonnay that acts like a Sauvignon Blanc. And that’s a very good thing!
I always expect drinkable and lovely Pinot Noirs from winemaker Sal Godinez. But I was charmed recently by his racy, minerally 2010 Chardonnay. The bright and refreshing acidity of this aromatic wine gives it persistence of citrus and guava notes.
The 13.1% alcohol, light enough to keep each sip interesting, puts it squarely in the “favorite wine of summer” camp. Yet it can hold its own against spicy cuisine—or simply a long, lazy afternoon.
Put a few bottles on ice. Now. Summer is a-comin’ in, usw.
