Restaurant Widow

Turkish Cuisine Knockoffs

More 30 for $30 Events at the Burgundy Room

So far, the 30 for $30 wine tasting events have been a big success for the Burgundy Room; I have managed to make all of them with the exception of the Italian event (that taking place right before Husband's Italian adventure, I decided to take it out on the Italian wine industry as a whole).  Aside from being an unvelievable value, the events are always educational; those who pour the wine are well-informed about their products, and occasionally, the importer is there to offer further insight into the lives of the winemakers whose wines you are tasting. 

Although it is probably sold out, there is one Thursday, July 28th, at 7pm featuring the wines of Sourth America.  Future events are Thursday, August 25th, at 7pm, featuring another visit to Spain with 30 new wines - all different from the previous Spain event.  On September 15th, at 7pm, the 30 for $30 will feature a tour of the Burgundy Room's favorite wines. 

Info:  The Burgundy Room 641 N. High Street  Columbus  614.464.WINE(9463)  The events fill up really fast, so call early - prepayment is required.  Although they serve light hors d'ouevres, you might want to eat something before you come.  30 tastes of wine do, however, equal more than a bottle, and of course you'll want to revisit your favorites.

Two New Flavors at Jeni's

It has been really hot here in Central Ohio.  Really, really, hot.  And humid.  I have been going around looking like a cotton ball head for weeks.  But, if you can stand to get out of the air conditioning, here's some incentive: the Pineapple Pink Peppercorn sorbet, and the Tart Cherry Goat Cheese with Bittersweet Chocolate Bits ice cream at Jeni's Ice Cream in the North Market.  Although both were intriguing and delicious, nothing could make me stray from my summertime favorite, Lemon Yogurt.  Go over and give them a try.  Oh!  Also worth noting is the Wild Berry Lavender.  Full of lavendery goodness.  And a fun (natural, of course) purple color to boot.

*Correction - the pineapple sorbet is actually sherbet.

Handke's

Since it has become apparent that I will not be getting my pictures anytime soon (the pictures to the left have been shamelessly borrowed from their website), I'll just go ahead and do the write-up and add pictures later.  I am not sure how the pictures turned out anyway. . .

Handke's, a venerable institution in the Brewery District, is always on everyone's "best of" list; Hartmut Handke is, after all, Columbus' only master chef, and he recently had a good showing at the Bocuse d'Or (he won the meat competition).  He also has a reputation, primarily among those of us in the restaurant industry, for being cheap, moody, and impossible to work for.  There are probably more Handke legends going around than all other top chefs in Columbus combined.  Unfortunately, as I mentioned before, Husband and I had a little problem when we tried to go there a few years ago:  it was a Friday night at about 6:30 or 7, and we went in and stood at the hostess stand.  And stood, and stood, for about 10 minutes, but alas, no one came.  We left, and our disappointment has lingered ever since.  This hasn't stopped me from wanting to try it again, and so I did while Husband was eating all manner of pork products in the Piedmont.

Husband du jour was my friend and coworker JOSH (there's your big mention), who performed his duties exceptionally - down to finishing my dinner and carrying all of my money, credit card, license, and yes, even lip gloss, when we went dancing after dinner.  Unlike Husband, however, he didn't object when other boys bought me drinks.  Thanks Josh!  Also along were a few more friends from work.

The big objection I have always had about Handke's is that their menu seems a little boring, filled with a few flair-added German standards, and then all of the basic nice dinner cop-outs - fillet of beef, chicken breast, etc.  I kept hearing so many good things about it, though, that I felt I had to give it a chance, and for the most part, I was pleased, although still a little disappointed, because it could be so much better.

Handke's setting is bar none the most original in Columbus.  Located underground in an old brewery, you feel like you are in a cave, with the stone walls and low ceilings.  The ground floor of the restaurant is used only for catering, which is sad because they have a nice bar up there that is never put to use.  This means that you have to arrive for dinner and go straight to your table and have your pre-dinner cocktails there.  Fortunately, our server did not push us to order and was perfectly understanding that we wanted to have an aperitif and then some champagne before dinner.  (This might explain some lapses in my menu memorization.)  The menus, including the Captain's wine list, are printed on plain, flimsy copier paper.  I just thought I would mention that because it seemd unbelievably tacky.  For some reason, it's okay when Alana does it.  Maybe because she then attaches it to a piece of handmade flower and seed paper? 

I am pleased to announce that Handke's offers Lillet.  Go forth and have aperitifs.  That brings the number of restaurants carrying it to 4, that I know of: Alana's, the Burgundy Room, Handke's, and the Refectory.  After the round of Lillet, it was up to me to choose the champagne.  My first instinct was to opt for the Pol Roger cuvee Winston Churchill, as it is my favorite and I was feeling a little slighted by the knowledge that Husband was being wined and dined, and I did have his credit card, after all (buying a $190 bottle of champagne to irritate him wouldn't have really had the desired impact, since I pay the bills and would actively have to point out how I had offended him).  The next choice was the standard Pol Roger, still a great bottle, and a little more accessible at $70; however, I chose the Schramsburg ($40).  This turned out to be a mistake, as it had a fishy aroma and was sent back (I guess this is a common fault with Pinot Noir based champagnes, Schramsburg in particular).  We ended up going back to the $70 Pol Roger, with the understanding that we would have the $28 Rothschild Chilean Cabernet, which my date ridiculed me for ordering.  The server was extremely gracious when we declined the Schramsburg.  When she returned to the table, she had tasted it and agreed with our assessment.

Amuses were sent to the table (surely standard, as I don't know anyone who works there), a nice little chicken liver terrine on toast points.  Appetizers included pan-seared foie gras, house made smoked salmon, and Country Pate.  The pate was very well executed; full of flavor with a proper fat to meat ratio, and best of all, no scary bits of bone or unchewable fat particles.  I was disappointed only in the absence of pickles, mustard, and onions - I like to have something acidic to cut through the fatty richness of the pate, especially since we had not yet moved on to red wine.  The smoked salmon was incredible, we were all fighting over it.  It was clearly very fresh and high quality salmon, not over smoked, still having a nice moistness and sweet flavor.  The foie gras left a little - okay, a lot, to be desired.  From the proper preparation of the terrine, pate, and smoked salmon, I expected the foie gras to be nicely done as well.  I fear that a non-foie-gras-eating apprentice might have prepared it, though, as it was filled with scary bits of vein and other undesirables.  Alas, I cannot even revisit the Refectory to have their foie gras torchon, as they have taken the cold preparation off their menu! 

Husband Returns, with Treats

After two weeks and a little delay courtesy of Alitalia airline, Husband has returned from his wine trip to Italy, pining for a basic American beer.  He wanted me to feel bad for him that on many days, he was forced to eat lunch twice.  Oh, the pain, the horror.  He forgave me for being completely unsympathetic.  And brought back a few treats for yours truly.

Of course, one of the great things about traveling abroad is being able to buy things contraband in the States, such as the lovely little bottle of absinthe pictured above.  This calls for the purchasing of absinthe spoons!

From Ciacci Piccolomini in Montalcino, he brought me their very own extra virgin olive oil, and this amazing trio of honey - the pale and sweet sunflower, which is grown to feed the cattle there; floral wildflower; and the complex and impossibly dark chestnut (from left to right).

And finally, these wonderful I.G.P. Piedmonte hazelnuts, grown and picked in Lequio Berria by Jose Noe. 

Handke's Preview

The major restaurant I have always wanted to revisit (I went with my high school boyfriend when I was 16) is Handke's.  Husband has steadfastly refused to go there after a hostess debacle on my birthday a few years ago, so a few friends happily joined me last week.  As soon as I get the picture disk from my substitute Husband du jour, who was nice enough to bring his smaller camera, I will write the full review. 

Homemade Yogurt, Part 2, with Accidental Cherry Jelly

Homemade Yogurt

Back in my Williams-Sonoma days, our coffee-clatch group of older ladies who worked there were constantly making fun of me for eating store-bought yogurt, contending that homemade is really so much better.  I had fears of lumpiness and off flavors, but nonetheless, I decided to take their advice the other day whilst shopping at Sur la Table.  I was hunting for this new Nespresso espresso machine that Husband and I have had our eye on, but luckily I found this nice Euro Cuisine Yogurt Maker instead.  It's much cheaper.

I seem to have misplaced my camera, so I don't have any pictures of the cute little jars of yogurt that I produced, nor of the 2 bowls I've eaten today, with a little of my favorite d'Arbo sour cherry preserve and granola, but it did turn out really good.  Fortunately, no lumps, as that is the worst thing in yogurt (my opinion).  I only made plain for my first attempt, but I can't wait to start with different flavors; of course, I'll keep you posted.

More Market Finds

I promise to have a real post soon, with a recipe, but for now, summer root veggies!

Easter Egg Radishes - the Chef Ben at the Burgundy Room does a great and simple dish during Copper River Salmon season with these radishes - Slice the salmon thinly and arrange on a plate.  Shave the radishes over top and drizzle with really good olive oil.  Sprinkle with sea salt.  Sadly, I didn't take a picture of it the night I ate it, but here are the pretty radishes.

Baby Beets - good for pickling.

Roasted Chicken on Croutons and Spring Onions