Excursion: Short's Brewing Company

Recently, Kevin and I were lucky enough to spend a couple of hours at Short's Brewing Company in Bellaire, Michigan. Having heard nothing but good things about Short's (several of our friends practically swoon at the mere mention of the name), it would be fair to say that we had high expectations going in. Fortunately for us, though, I think we can confidently assert that Short's delivered on not one, but two (and actually probably three) fronts.

Call me a city-girl and a snob, but while I may have had high expectations regarding the beer, I wasn't expecting a brewery in tiny Bellaire to offer such a level of, well...sophistication. What struck me first upon entering was not the substantial list of unique and innovative craft brews, but rather the hip, artsy interior - warm with vintage charm and packed with character. The exposed brick walls are covered with local art, the stools are vintage vinyl, and there is wood everywhere - on the floors, the tables, and the absolutely gorgeous bar. Even the mugs for Short's mug club are made for them by a local artist - Love it!

Adding to the cool decor is the menu - innovative sandwiches and pizzas, along with lots of homemade goodies. Kevin and I shared a platter of pita with homemade hummus, feta spread, roasted garlic, and olives and also pretzels with mustard. Both were so delicious that we actually managed to ruin our dinner.

Of course, I can't forget the most important part - the beer! We love to share samplers, and this occasion was no exception, so we ordered a flight of five beers (quoted portions are Short's descriptions):

Nicie Spicie - "A Northern Michigan spiced wheat ale. Flavored with lemon and orange zest, three types of ground peppercorns, and coriander this balanced golden ale is crisp, refreshing, and elegant." Kevin found this one to be a little much in terms of spice (he called it pepper³), but it reminded me of bratwurst - in a good way! A very, very interesting beer with lots of pepper and coriander flavor.

The Soft Parade - "A blend of toasted rye flakes and malted barley fermented with 200 pounds of pureed strawberries, blueberries, raspberries and blackberries resulting in a sweet fruity delicacy. Intoxicatingly refreshing brewed special for those who enjoy their wine." Neither Kevin nor I are generally big fans of fruit beer, but we have to give this one points for being extremely well-balanced and fruity without being sweet or overwhelmed by fruit. Despite the 200 pounds of berries, the fruit was a fresh flavor that crept up in the background of this pleasant brew.

Pontius Road Pilsner - "High quality Wisconsin grown malted barley, blended with a small amount of flaked maize, produces a wort that carries a distinct flavor. Balanced in the kettle by handfuls of Perle hops, and doses of Santium hops provide flavor and a pleasant aroma." Kevin called this one an enlightened Pilsner, and I have to agree. They aren't joking about that distinct flavor and pleasant aroma, either. There are plenty of boring Pilsners out there, but this isn't one of them. I am currently haunted by this beer and mourning the fact that it isn't available at my local grocer!

Stellar Ale - "Brewed exclusively for Trattoria Stella of Traverse City, this beer is defined as a pale ale, but hefty doses of Amarillo hops make it more comparable to an IPA. Toasted caramel malts provide the sweet flavor that supports the intense citrus bitterness of the hops." I found this beer to be a bit over the bitter edge for me, but Kevin ranked it second overall in our tasting. It has strong floral notes, and will appeal to hard core IPA fans.

Hangin' Frank - "A toasted pale ale brewed exclusively with Simcoe hops. Light amber color, a medium body and plenty of earthy, citrus hoppiness." Despite its simple description, this beer was the clear standout of the afternoon (and the evening - we took a growler home!). It has the perfect level of hoppiness and beautiful caramel undertones. This is a good all around beer, too, that will satisfy many tastes and preferences.

Short's beer is available in retail stores all over Michigan, but if you can, a visit to the Pub is definitely the way to go.

Wine of the Week: Florent de Brie 2008 Rosé d'Anjou

As it is the end of August, I promise that this will be the last Rosé... But, I've saved the best for last! This has been my hands-down favorite this summer, warranting multiple purchases over the course of the season.

Like many of the other rosés I have tried this year, the Florent de Brie 2008 Rosé d'Anjou is a light, bright watermelon color, reminiscent of a watermelon candy. The aroma is sweet and fruity, with apple or pear and even some hints of watermelon, but also a bit of stone fruit. Peach, perhaps? The flavor is true to the nose. If you are looking for a bone dry rosé, I have to warn you that this is not it. But, if you can handle off-dry (which I personally think is delightful when properly chilled on a hot summer day), this is your wine! It is slightly tart, but juicy, and it bursts of fruit flavors. Most notably, I picked up strawberry, cherry, watermelon, and even a little apple. How is that for covering the spectrum?

I love this wine, which sells for around $13, and so might you! It is light, bright, and refreshing, with a short finish. Perfect for those lingering warm days we'll enjoy through September.

Excursion: Seattle, Washington

Kevin and I were back in the Northwest last weekend, with a trip to Seattle where we, admittedly, spent more than a little time in and around the Pike Place Market. Yes, it may seem touristy and cliche, but with our hotel just a few blocks away, how could we resist the amazing spread of food and flora? We could not. And while many a Seattle native may shun the local landmark for the smaller neighborhood markets, I am not yet so immune to its charms! After all, there is a reason the tourists flock there...

After arriving in the city late at night, we found ourselves without a concrete agenda, and gravitating toward the Market, first thing the next morning. Though this wasn't our first trip to Seattle, or to the Market for that matter, we still managed to spend almost two hours meandering through. Highlights? Of course the famous "flying" fish at Pike Place Fish are always a must-see, but I tend to be more partial to the breathtaking spread of the freshest produce.

Since our hotel room accommodations limited our reasonable produce acquisitions to two (delicious) peaches, though, I was happy to run across Pappardelle's Pasta. While not unique to the Pike Place Market, Pappardelle's Pasta is certainly unique among pasta - and less perishable than a peach! We sampled chocolate linguine and purchased a bag of Asian orzo. With its unique promise of sesame, lemon ginger, cayenne pepper, chive, and garlic parsley flavors, I can't wait to boil up the orzo in my own kitchen. Pappardelle's is definitely worth a second look if you find yourself in the market...but so are the peaches!

Saturday afternoon found us back at the Market, indulging in a cheese-centric lunch at Beecher's Handmade Cheese. The menu at Beecher's includes soup and at least five kinds of grilled sandwiches (grilled cheese, of course...plain, with pesto, with ham, even crab...), along with the "Worlds' Best" Mac & Cheese, the spicier "Mariachi" Mac & Cheese, and the oh-so-tempting cheesy, herbed "Breadzel". Kevin and I can attest - they are not joking about that "World's Best" thing. The Mac & Cheese is indulgently creamy and delicious, but also incredibly rich. Grab a sandwich and a Mac & Cheese to split, then try to squeeze your way onto milk-jug seats at the counter, where you can watch the cheese being made right in front of your eyes!

We were fortunate to cap off our trip with a few Washington reds when our friends (who also happen to be Seattle residents) took us to Purple Cafe and Wine Bar. With an impressive wine list of over 80 pages and a centrally located "tower of wine", Purple is the place to go if you are looking for selection! We ordered the "Washington Red" flight, which included the Corvidae 'Lenore' Syrah 2006, the Three Rivers Winery 2006 Columbia Valley Merlot, the Woodward Canyon Winery 2007 'Nelms Road' Cabernet Sauvignon, and the O-S Winery 2006 Red. They were all delicious wines, but I was surprised to find that, despite being less than partial to Merlot lately, I found the Three Rivers Merlot to be the most drinkable of the bunch!


If you find yourself in Seattle (and you should really consider it), make sure not to miss out on the incredible bounty of the Northwest. As for us, we can't wait to go back...

Wine of the Week: NV Bodegas Alconde Rosado Fresco

This week's wine is, of course, another rosé (I wasn't kidding about that rosé phase I mentioned). I went to my favorite wine shop last week to snatch up a bottle of my thus-far favorite rosé, and when they were (gasp!) out of it, I ended up with this instead. No worries - I am happy for the opportunity to try yet another recommended rosé.

The Bodegas Alconde Rosado Fresco hails from Navarra, Spain and, other than its frosty bottle and watermelon pink color, perhaps the most noticeable thing about it is the fizz! Yes, this wine is from the "Colección Semi-Seco" and sports some spritely bubbles. Catchy, but to return to my always underlying rosé question - Is it any good? The short answer is yes - at $11 a bottle, it has its place...and that place is on the patio.

This watermelon-hued, fizzy wine has strawberry aromas, with a touch of green apple and maybe some pear. Chilled to a proper "white" temperature, or even beyond, it presents as a bit more dry than it really is, with enough acid to be really refreshing. It is medium-bodied on the approach, light in the mid-palate (where it all but disappears), then long on the finish. And the taste? Strawberries again, with a touch of pink grapefruit bitterness and perhaps some Granny Smith apple. It's not the most complex wine ever, but fun enough on one of those 90 degree days we've been enjoying in this part of the country. Happy August...

Profile: Mexican Oregano

The Michigan sweet corn is finally starting to come in, and I am excited to say that I bought my first few ears of the season at the farmers' market last week. There are so many reasons to be enthusiastic about the arrival of this late summer farm icon, beginning with a virtual return to the backyard garden of my childhood and perhaps ending with a fantastic recipe for corn chowder that I look forward to making (and posting) within the next few weeks. Today, though, I am most enthusiastic about the opportunity it provides me to write not about corn, but about Mexican oregano.

I first became aware of Mexican oregano a few years ago, after I received a cookbook filled with Mexican recipes, many of which, I found, called for Mexican oregano. I had never heard of Mexican oregano and wondered, "Can't I just use the Mediterranean stuff that's growing in my window box?", as I searched store after store for the elusive herb, coming up empty every time. After I finally stumbled across some Mexican oregano at a tiny (but positively heavenly) spice shop in, of all places, the quaint beachtown of Saugatuck, Michigan, I found out that the answer to that question is simply, "No!"

While it is used culinarily in similar ways as Mediterranean oregano (hence the name), the Mexican oregano plant is actually not even a member of the Origanum genus, to which most of the popular Mediterranean oregano varieties belong. While Origanum belongs to the mint family, the Mexican oregano or Lippia graveolens plant is more closely related to lemon verbena and belongs to the verbena family. And while both Mediterranean and Mexican oregano have a similar earthy, musky aroma and taste, the scent and flavor of Mexican oregano is certainly distinct.

Interestingly, I find that Mexican oregano smells sweeter, lighter, and even more floral than the more woody, tangy, and greener-scented Mediterranean oregano stored in my spice rack and growing on my front porch. Yet, in flavor, the Mexican variety tends to be bolder, spicier, and more, well, Mexican in its appeal. It can hold up to spicy foods, particularly sauces and marinades, and often bursts through in the final product, even despite the comparatively sparing quantities called for in the recipe. It's a beautiful flavor not to be missed, and though I do love it in a good pepper-based marinade, I prefer to highlight its unique taste in an even simpler preparation: Enter the fresh corn.

I love this "recipe" (I use the term loosely) for a few reasons. First, as mentioned, it's a great showcase for an interesting herb. Secondly, it's a great side dish for any meal that contains Mexican, Southwestern, or even South American flavors. Third, because carmelization is encouraged, it doesn't require a lot of attention during cooking. And if you can't find Mexican oregano at a store near you, never fear - see my note below for online resources.

Pan Toasted Corn with Mexican Oregano
(serves 4 as a side dish)

4 ears fresh corn
2 tsp olive oil
1 tsp Mexican oregano
Salt
2 pats butter

Standing one ear of the corn on end in a pie plate or shallow bowl, use a chef's knife to cut the kernels from the cob, cutting down toward the plate/bowl and rotating the cob before each cut until all of the kernels are removed. Repeat for the other three ears.

Heat the oil in a large nonstick skillet on medium heat until it flows easily when the pan is tilted. Add the corn to the pan, tossing it to partially coat the kernels with the oil, then spreading them out so as many of the corn kernels as possible are in contact with the pan. Heat for about eight minutes, stirring only three or four times, and allowing some of the kernels to brown.

Stir in the Mexican oregano and salt to taste. Cook for one more minute before adding the butter and allowing it to melt over the corn. Stir one last time, then serve.

Mexican oregano can be found online at Spice Merchants (my local source) and at Penzeys Spices. Since it is very light, an ounce should be plenty to satisfy your needs!

Wine of the Week: Domaine Massamier La Mignarde 2008 Cuvée des Oliviers Rosé

I just wouldn't be doing this season justice if I didn't review a rosé (or several). Always looking for something a little bit different, I've been absolutely obsessed with the stuff this summer. Most of the rosés available in better wine shops these days are classified as dry, not sweet, and are far from the dreaded white zinfandel. But the real question is - are they any good? Since my last run-in with a pink wine also involved a coffee mug and my college roommates, I decided to take the time to get to know some real rosés and decide for myself.

Admittedly, this rosé is not my favorite among those I've tried, but it's my latest taste...and I have to start somewhere. Also, while I didn't love the flavor, I found this wine to be interestingly full bodied compared to other rosés I've had. While most rosés more closely resemble whites in substance, this one seems to be about as close to the middle ground between a red and a white as it gets.

A blend of 80% Cinsault, 10% Syrah, and 10% Grenache, the Cuvée des Oliviers Rosé is a bright pink shade with an orange-ish hue, and is almost coral in color. The aromas are of tart berries - the bottle mentioned red currants and strawberries, but I also picked up a distinct raspberry aroma, along with floral undertones and, frankly, some earthiness. The taste is bold - sour strawberry with a spicy hot, lemon-zesty component. And, of course, the wine is substantial. It has a hefty weight on the mid-palate, and a very long finish. And, of course, it's dry.

At about $12 a bottle, this wine is another one to try if you're looking for something very different. Stayed tuned for more rosés!

Chipotle Lime Plantain Tacos

I improvised these plantain tacos a few weeks ago on a night when Kevin and I were short on time (and ingredients) before a Saturday night out with friends. They were such a great meatless meal, I decided to incorporate them into my repertoire as a quick weeknight dinner. In addition to the interesting Mexican- and Central American-inspired flavors, I like that most of the ingredients in these are sturdy enough for me to keep them on hand until a day or two before market day, when most of my fresh produce is long gone. Thankfully, the one ingredient that is not as sturdy (cilantro) grows in my garden.

Chipotle Lime Plantain Tacos
(recipe serves 2)

4 small corn tortillas (5 or 6 in. diameter)
4 tsp plus 1 T vegetable oil
4 T minced white onion
2 T minced cilantro
juice of 1/2 lime
salt
1 partially black plantain
1/8 tsp chipotle chile powder
4 avocado slices

Heat 1 tsp vegetable oil in a small frying pan at medium heat. Add one corn tortilla and fry until just slightly crispy but still pliable, about 30 seconds per side. Repeat with the other three tortillas, stacking each on a plate between paper towels as it is done. Set the finished tortillas aside.

Combine onion, cilantro, and lime in a small bowl. Salt to taste, then set aside.

Peel the plantain and cut into 3/4 inch cubes. Heat 1 T vegetable oil in the small frying pan to medium heat. Add the plantain cubes and cook, stirring occasionally, until they turn golden on all sides, about 4 minutes. Sprinkle on the chipotle powder and cook for 1 more minute, stirring frequently. Remove the pan from the heat and transfer the plantains to a plate. Allow the plantains to cool slightly.

Place two tortillas on each plate, and separate the plantain cubes evenly among the four tortillas. Spoon the onion/cilantro/lime mixture onto each taco, then add an avocado slice to each to finish.

Note: If the plantain is more than partially black, the tacos may be a bit on the rich side. Add additional lime juice or even a teaspoon of fresh salsa to even them back out.

Wine of the Week: GioCato Pinot Grigio 2008

This week's wine is a very interesting Pinot Grigio from Slovenia - another good recommendation from my local wine shop. I was looking for a summertime white that would harmonize well with a light Italian meal and was assured that this wine would fit the bill. I am happy to report that while I sometimes personally find Pinot Grigio to be a bit lacking in interest, this particular one is actually anything but.

A relatively young wine, it displays a very light, almost green straw hue, and an ever so slight effervescence. The aroma is pear and apple, but also sweet and tropical. Its tastes follow suit, with prominent pear and stone fruit flavors balanced by the crisp acidity of lemon and some mineral undertones.

This is a well-balanced wine, that is less light-bodied than many other Pinot Grigios that I have had. It is acidic on the finish, which is substantial for a white. All in all, I found it to be well worth its $11 price tag.