Geno's Grill at UCONN

Visited the Ballard Institute and Museum of Puppetry on the UCONN campus and had a wonderful made even better by eating lunch at Geno's Grille. There were so many specials to choose from aside from the menu. I opted for the 4 Cheese Eggplant [$14] and my table mate had the Risotto so we shared the both. The eggplant was served as a rollatini over the best linguini while the risotto was smooth and tender and filled with succulent beef. This was accompanied by a great glass of St Supery Sauvignon Blanc [$12]. 

Michael Jordan's Steakhouse

Anniversary dinner [not mine] last night at Michael Jordan's Steakhouse at Mohegan Sun Casino. Good meal but someone needs to rewrite the menu. Thanks to our server, Robert, we were able to make some good choices.

The three of us had an excellent table which was in a semi-private setting with a window on the 'gambler's walking by' world. Lighting was nice, service was good but the music sort of sucked. We got around the music with a nightful of great conversation.

Garlic Bread

Started with Garlic Bread [$9] but this was not just garlic bread. It was a logjam pile of garlicky toasted  ciabatta sitting in a pool of melted Maytag blue cheese and topped with more crumbles of cheese. The server called it a fondue which it really was not. Anyway it was delicious and dipping the bread into the cheese was a wonderful experience but eating it was even better. Another app was the Crab Cake [$19] and this was not a crab cake either. This was a huge disc of lump crab sitting in a pool of spicy remoulade with microgreens atop. This too was fantastic; mislabeled but delicious.

Crab Cake

Two Roasted Beet Salads [$9] were as advertised beet salads. They were very nicely put together and tasty with cubed dark red beets on the bottom topped with a pink beet 'sandwich' of goat cheese along with assorted greens, smoked almonds and a truffle-honey vinaigrette.

Roasted Beet Salad

We all ordered steaks [it is a steak house!] and performed the 'cirque du soleil' flying steak trick. Two orders of Delmonico Steak [$39 each], one medium and one medium well. These had a balsamic-ginger jus.  I ordered the 12 oz New York Strip [$39] medium rare. This had the MJ Rub and a Worcestershire glaze. The server recited their version of cooking degrees so as to assure the correct redness of the meat. My NY Strip was okay; perfectly cut and an excellent grade of beef, just didn't excite me. One of the diners of the Delmonico steak was not enthused by the saucing SO unbeknownst to anyone else the two steaks flew across the table and landed on opposite plates. Both diners were now very happy. Mine would have been even better medium rare but the medium was fine. The glass of Macmurray Pinot Noir [$13] certainly helped the meal along.

New York Strip

We ordered two side dishes: Lobster Mashed Potatoes [$12] and Mushrooms and Onions [$10]. The potatoes were a little dry with a lot of lobster meat and taste. The mushrooms and onions were mushrooms and onions!

Brownie Cheesecake

For dessert [yes, we had room (not!)] the special of the evening was a Brownie Cheesecake [$8] and who could resist that, not me! It was creamy with big chunks of brownie in the center and absolutely delicious. Two Cappuccinos [$5 each] ended the meal.

blognote: If I return to this steak house I will order the steaks bare naked.

Michael's Genuine

Michael's Genuine [Michael Schwartz, chef] was voted the 4th best new restaurant in the US for 2008 by the New York Times. Tonight's meal was true evidence of that. Luckily we were seated in the gallery and not the main room with bar which is very noisy. We were able to concentrate on our food which is always a good thing. But being in the Design District, the place is alive!

If I were to add this restaurant to my poetry blog, it would start:
'Torch ginger in the men's room, jazz at the bar....'

Opened with a bottle of Qupe Roussanne 2005 [$68] with the help of Mackenzie, Sommelier. It was a delightful full wine that complemented and did not overpower all the great food we ordered.

Marco, our server, was very helpful in steering us through the large menu. Unfortunately, everything sounded great so decisions were hard to come by. The food portions are divided into small, medium and large offerings [like tapa, porción and servicio] also sides, snacks, etc.

We ordered mainly from the medium, sides and snacks:
duck confit cauliflower mash, wilted greens, pear raisin chutney [$16]
wood roasted sweet onion stuffed with ground lamb and apricots [$15]
sautéed sweetbreads heirloom tomato & cippoline onion chutney, brown butter pan sauce, watercress [$16]
fudge farms bbq st louis ribs housemade bbq sauce [$15] made today in the parking lot
wood roasted brussels sprouts with pancetta and lemon aioli[$6]
homemade french fries [$6]
chicken liver crostini with caramelized onions [$5]
roasted pepper and cambazola cheese crostini [$6]

and for dessert [hedy goldsmith - pastry chef]:
chocolate cremoso with sea salt, olive oil, sourdough crostini & espresso parfait [$9]
banana caramel toffee panini with warm melted chocolate sauce [$9]
tangerine 'cremesicle' pot de creme with blackberry basil marmalade & hot doughnuts [$9]

and coffee [$2.50]

MY favorites were the cambazola cheese crostini [cheese is a great wedding of brie and gorgonzola], the brussels sprouts [the pancetta and aioli heightened the flavor] and the sweetbreads [the accompaniments made the dish]. My least favorite was the ribs [great flavor, too tough]
ALL the desserts were great but the banana panini [a flavor orgy] and the blackberry basil marmalade [cut the sweetness of the sweetness] were definitely memorable.
THE WINE was superb!

bloginfo: website

Chef Allen's

Dinner time! Now it is Monday night, a slow night; not in Miami. We arrived at PF Chang to find the parking lot full of people waiting for a table, 45 minute wait. Went to Houston's on the other side of the parking lot, same deal. Walked past Morton's [too expensive and I can go to the one in Hartford]. Tried the new Miami Prime which had lots of empty space but was a sport's bar and not what we were looking for.

Our finale is a success: Chef Allen's [celebrity chef Allen Susser] is in Aventura and we found it via the GPS in the cellphone. Only a five minute wait for table, so sat a the bar for a drink [Campari and Soda].

The wine for dinner was a Decoy Meritage [$65] and was perfect. The appetizers will be remembered forever: Lobster Mac and Cheese[$14] [like no other I have ever tasted; not creamy and gummy but simple perfection] and Shrimp Grits Brulée[$10] with manchego cheese, crumbled crunchy bacon and three large shrimp covered with parmesan cheese and put under the broiler. This was heaven [when Chef Allen came by the table I told him the grits were 'outrageous' and he laughed]!!!
Our entrées were wonderful too. Swordfish over Lobster Bisque[$26], Skirt Steak[$24] with chimichurri sauce and yucca fries and my Surf and Turf[$28]: two immense Divers Scallops and Beef Shortribs [off the bone] over mushrooms and winter vegetables.
Dessert was two individual Soufflé, one chocolate[$10] with whipped cream and Valronha chocolate sauce; the other a Grand Marnier[$13.50] strawberry soufflé with creme anglaise.

Jacques Pépin

Watch the Jacques Pépin interview at Big Think on Salon:

Tribute Brunch

Just back from the Tribute Brunch at the Loew's this afternoon and then on to the American Express Tasting Tents. All of this is part of the South Beach Food and Wine Fest.

The brunch was a tribute to the Mondavi brothers and Martha Stewart. Details on other blog [www.turning70.blogspot.com].

My two favorite brunch dishes were:
Chef Allen Susser's Lobster Macaroni and Cheese with Calabaza, Tiny Wild Mushrooms, Tarragon and Reggiano Parmsan
and
Chefs Frank and Andrea Randazzo's Nova Scotia Smoked Salmon, Yukon Gold Potato and Chive Smashed Crispy Pancakes with American Caviar and Creme Fraiche
plated with
Citrus Poached Maine Lobster with Fresno Chiles, Toasted Brioche, Yuzo Tobiko and Basil Aioli
but
Chef Michael Bloise's Kumamoto Oysters with Mimosa Gelee were great also.
and
the French Toast Banana and Nutella Pudding topped it all off!
Lots of other great food, too much to mention.

The most innovative award goes to the Molecular Mimosas and Bloody Marys
The liquor was infused into individual blocks of jelly and rested on top of the glass which was partially filled with the liquid mix. A freeze dried orange or tomato slice held the jelly above the liquid. To 'drink' it you could either eat the slice and jelly and drink the liquid OR dissolve the jelly in the liquid. Fab/cool!

Tribute Dinner at SoBe

Tribute Dinner to Le Bernardin [NYC] at the Loew's Hotel last night. Details at travel blog www.turning70.blogspot.com.

Reception:

Deluxe Hors d'Oeuvres
by Chefs: Norman Van Aken and Marc Ehrler
wine: Cuvee Dom Perignon Brut 1998, Moet et Chandon

Dinner:

Wild Mallard Duck Ballotine a l'Orange Sanguine with Tardivo and Buddha Hand Confit
chef: Daniel Boulud of Palm Beach and Las Vegas
wine: Riesling 'Cuvee Frederic Emile' Vendandage Tardives 2000 - F.E. Trimbach

'Sorta' of Fresh Prawns wrapped in Crunchy Rice Noodles and Sweet Fresh Corn
chef: Elena Arzak of Spain
wine: Corton-Charlemagne 2003 Grand Cru, Domaine Louis Latour

Foie Gras and Tapioca Ravioli with Celery and Sunchoke Broth and Black Truffles
chef: Tony Esnault of Alain Ducasse NYC
wine: Chateau Corton Grancey 1999 Grand Cru Domaine Louis Latour

Black Bass with Pasilla de Oaxaca and Cocoa Beans in a Bouillon
chef: Larent Gras NYC
wine: Crozes-Hermitage 'Mule Blanche' 2004, Paul Jaboulet Aine

Slow Cooked Kobe Cheek Chartreuse, Salsify, Black Trumpet Mushrooms & Pistachio Oil
chef: Marc Ehrler of Loew's, Tucson Arizona
wine: Chateau Gruaud-Larose 1999, Grand Cru Classe de St. Julien

Chocolate Cashew Tart, Carmelized Banana, Red Wine Caramel, Malted Milk Ice Cream
chef: Michael Laiskonis of Le Bernardin, NYC

Illy Caffe

BubbleQ on Miami Beach

Friday night we attended the BubbleQ, the 'informal' function of the South Beach Food and Wine Fest. This was held in a gigantic tent and had been sold out for months.

So much was delicious in our two hour tasting meander but the Best of Show was:
BBQ Brisket, Coleslaw and Beans by Mike Mills, author of 'Peace, Love and BBQ'
and
Lamb Chops with Apple/Onion Salsa on Lavach by Chef Allen of Miami

French Toast with Bacon Ice Cream was about the most innovative dish we tried.

Saw [and got pix of some]:
Host, Al Roker, Today Show
Tom Collicchio, Bravo TV 'Top Chef' Host
SHAQ from the Miami Heat
Eric Ripert of Le Bernardin, NYC and Honoree of Saturday's dinner

Lots of food and lots and lots of Champagne; Moet Chandon was one of the sponsors.