Friday, October 5, 2012

$1 Oysters + Beef Forward Burger = a GREAT WEEKEND


$1 Oysters are here here here!!!!  Everyday from 5-8pm at The Wallace.  
The Wallace Burger

If Oysters are not your thing, Chef Jon was interviewed in the Post this week about The Wallace burger and its beef forward flavor.  Chef Jon shows you where the beef is with his house ground short rib and beef tongue burger with hosuemade pickled jalapeños and blue cheese served with cheese smothered broccoli.  $17 every day, AND get a free beer at the bar if you order the burger from 5-7pm.  YUM.

Last Monday, on my 1/2 day off, I took a detour from my usual sleeping + yellow rice and went to a wine tasting for Charles Smith Wines.  Charles Smith is a great producer from Washington (Walla Walla Valley) – his intent is to create wines to be enjoyed now, but with true typicity of both the varietal and the vineyard.  We carry their Kung Fu Girl Riesling ($30) and their Velvet Devil Merlot ($32).  Both excellent wines and real gems of each varietal. 

The Kung Fu Girl Riesling (2011) stretches the complexity of Riesling, with notes of apricots, kumquats, and nectarines, with a long mineral finish.  Great with spicy foods – such as our cockles or mussels.
Oxtails with polenta and friend garlic
 

The Velvet Devil Merlot (2010) – is the best of what a classic Merlot is – nose of dark cherries, cedar, and leather, taste of anise, and bright cherries, and a smooth lingering finish.  Pairs well with our Duck Breast, Oxtails, and Housemade Charcuterie plate.

Housemade Charcuterie Plate
I also got a change to try some wines from Charles Smith under the K Vitners label with grapes located at the base of the Blue Mountains in Walla Walla, WA.  I tried a great wine called The Creator (70% Cab, 30% Syrah).  It really impressed me, a single vineyard, low yield, complex, and very individual wine with an herbaceous nose, menthol, pencil shavings and earthy taste, with an acidic finish. A very structured and sophisticated wine, I plan to bring it to The Wallace in the coming months.  

Bonny Doon Rose
Also, today in the NY Times dining section there was a great article about transparency in wine making and the winemakers who put on their labels everything that goes into wine.  We carry two of the wines featured in the article, Randal Grahm’s Bonny Doon Vineyards Rose (CA)and the Shinn Estates Sculpture Garden  (Long Island, NY).  Both are great winemakers who push for sustainable and biodynamic practices but disclose when a little help in making a superb wine is needed.  Check out the article and check out their wines at The Wallace!

Happy Friday – have a delicious weekend—start if off right at The Wallace!

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