Food with the Hemingways

When this posts, I’ll be on my way to Dulles (aka the Hell of airports) to board a twelve hour flight to Dubai. As I’ve gotten father away from my college years and my time studying abroad, I crave almost anything related to travel. That includes reading. Books about wine take me to vineyards, my Afar magazines give me glimpses into different countries with every issue, and for this blog post, The Paris Wife brought me into the lost generation of the 20s. So, I’m going to try and capture some of the Hemingway spirit Paula McLain creates in The Paris Wife and share with you some of the words that bring together food and travel. In the interest of the truth, this isn’t some highbrow book that relays every truth about Paris in the 20s, but it is a fun read to pass the time at an airport or two.

019

“But now that it was high summer, I didn’t want to be in the kitchen at all and was happy to eat fruit or nothing until Ernest was finished with his work. Then we’d go to a cafe for an aperitif when it was dark and much cooler and felt right again to eat and be hungry.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Duff Twysden was one of the wilder girls of the cafe scene. She drank like a man and told a good, filthy joke and could talk to absolutely anyone.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

“We drank several bottles of chilled wine and then three-star Hennessy, and everything was beautiful- the valleys and bridges, the charming house and its flowering trees.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

“One afternoon I was lying back on the grass watching Ernest and Chink fish. Ernest reached into the duffel bag on the bank next to him and pulled out a bottle of cold white wine that he uncorked with his teeth.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Absinthe was illegal in France and had been for years. So was opium, but you could find both everywhere in Paris if you knew where to look. I loved the delicate licorace taste and the way the ritual of the cube and specially perforated spoon made raindrops, sugar drops.”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

“There were camellias floating in glass bowls and mounds of oysters and fresh corn dotted with sprigs of basil. It seemed possible that the Murphys had specially ordered the deep purple Meditteranean sky…”

~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now, I’m off to read some words written by Hemingway while imagining I’m in Paris in the 20’s. While this book and Woody Allen’s Midnight in Paris have established that it wasn’t the necessarily the fairy tale I may have imagined, it’s still kind of nice to pretend sometimes.

Posted in Uncategorized | 6 Comments

Thirsty Thursday: Electric Tea

While I usually associate February with snow, an overrated holiday I will not name, and the desire for big broody red wine, it is currently sixty degrees in Baltimore. So, not knowing what to do with myself, I made a cocktail. I wanted something with citrus, though still bold enough to remind me that this is actually winter not July 4th. After throwing a few things together, too lazy to even take out my shaker, I created what I’ve dubbed an Electric Tea. There’s a kick of lime, some fruity flavors, and the power of gin to balance it out. This isn’t a sugar bomb, but if you’re craving something sweet, opt out the lime juice and use homemade sweet and sour instead. If you’re craving something sweet with depth, replace the gin with Black Strap Cruzan rum for a molasses kick. Either way, this is the kind of cocktail to throw together in a minute or two before sitting back and wasting away your day. Don’t take it to seriously and it will treat you well…just don’t try operating any heavy machinery immediately after partaking in one of these. Personally, I had to put down my Hemingway and  could only manage a nap.

047050045037

Electric Tea

Yield: 1 cocktail

2 oz. Greenall’s London Dry Gin

1 1/2 oz. Chambord

1 1/2 oz. Owls Brew Pink and Black

juice of half a lime

4-5 dashes Scrappy’s Bitters Lavender

2 Luxardo cherries (optional)

1. Fill a tall cocktail glass with ice.

3. Measure out and pour gin, Chambord, and Owls Brew directly into cocktail glass. Stir well for five to ten seconds.

4. Top off with freshly squeezed lime juice and a few dashes of lavender bitters. Throw two Luxardo cherries in. Stir again. Enjoy.

Posted in Cocktails, Recipe, Thirsty Thursday | Tagged , , | 1 Comment

Feeling the Greatest in Las Vegas

Just about everything in Vegas is fake. The Beatles that rock out during LOVE every night at the Mirage; the statues of Caesar around his “Palace”; the waterfalls that surround the pools; even a few of the top floors of the Venetian are just tarp painted to make the building look taller than it really is. The more I think about it, the more I wonder how the city first came up as the destination for our Persian family reunion.

107

One thing (possibly the only thing) about Vegas that isn’t fake is the food. Most of it is over the top and it’s all certainly pricey, but it’s also good. With a slew of celebrity chef restaurants that probably haven’t seen their namesakes in months and the knowledge that most of the discerning palates are a bit drunk, I didn’t know what my snobby self was getting into. Luckily, as usual, I was wrong.

132

The first bite I took that highlighted how well Vegas does food was my first afternoon there. I stepped into Pantry famished and stepped out ready to gain twenty pounds. What better way to celebrate the end of a morning body wrap? Not too concerned about the fact that I’d be in a bathing suit in a couple of hours, I finished off the tender Corned Beef Hash in under twenty minutes. That might not seem like much of a feat, but served in a skillet the size of my head and underneath two poached eggs, it was more than my fair share of breakfast food. It was my first taste of Vegas excess.

213

Though breakfast seems ideal for those nursing hangovers, dinner was where this city really won my heart. Bouchon did everything well, from the over-the-top cheese boards to my Moules au Safran with a broth so nuanced I had to stop myself from tilting my head back and finishing the goodness in a few gulps. It was one of those places where you have to take multiple “one last bite’s,” even when you’ve gorged yourself and cannot fathom something else passing through your lips. To balance out the decadence of the French options, hotels like the Cosmopolitan have restaurants like Jaleo. As a tapas restaurant, getting two or three plates at a time and ordering until you’ve tried a lot and are satisfied is the way to go. With classic Vegas showiness, some dishes like the Presa ibérica crudo ahumado come out under a vase filled with fragrant smoke while the Croquetas de pollo are served in a worn-down sneaker. Still, I was confident enough in the quality behind this show to eat raw smoked pork. By the time I finished with the perfectly charred veggies decorated with a fiery-acidic sauce, I was planning a trip to Jaleo in D.C. Vegas had won me over.

071

Of course, you can’t leave Vegas without experiencing the booze. While I happily slurped down mojitos poolside, there were dozens of other options, including the classic Manhattan. Honestly, I loathe Manhattans. I truly don’t understand what most people see in whisky and bourbon; they overpower everything in a cocktail and make me gag when sipped on ice. Give me gin any day. However, I would drink the Manhattan served at Heritage Steak any time of day. I don’t know if the quality of alcohol was better or the bartender just knew what he was doing, but I do know what clinched it for me was the smoked maraschino syrup. It added a depth to the alcohol of which I didn’t know dark liquor was capable. As the final drink of my trip, it felt like a prize for spending the whole say site seeing in the hot desert. Who knew the best Manhattan could be found closer to the West Coast? Now that I think about it, maybe all that heat went to my head and this drink was actually a mirage?

094

I would go back to Vegas for a lot of reasons. It’s cheesy and everybody drinks much more than they should and there are way too many college kids, but it’s kind of great for a vacation where you want to be wowed and not think too much. Don’t go looking to be enlightened or to experience Europe in America. Go to hang by the pool, visit the desert, and then blow all your money after an amazing meal.

Posted in Bar, Cocktails, Food, Restaurant | Tagged , , , , , , | 1 Comment

Foodie Fashion: Happy Hour Style

There are several things that my coworkers know about me: I take on those difficult customer service issues, I’m sarcastic, and I like my alcoholic beverages. Now, while I occasionally worry about the people I work with knowing I spend my free time drinking, most of them drink discounted sweet red wine, so I judge them just as much as they judge me.

dsc_2500

Just in case anyone wonders where my loyalties lie, two years ago I was gifted one of my favorite dresses. Named the Too Much Fun Dress in Happy Hour, this dress is my basic essence.

dsc_2509

Decorated with coup glasses, liqueur bottles, and wine, the pattern is busy enough so I can wear it to work without raising too many eyebrows and then ditch my blazer and wear it out to my favorite bars during its namesake happy hour.The cotton lining also makes it just heavy enough to wear in the winter if paired with some tights and a jacket. It’s one of my favorite dresses to wear all year round.

dsc_2526

While the dress is no longer available, Modcloth has a whole host of foodie options for those who like dressing like a cupcake as much as they like eating them. Oh, and for those wondering what that purple worthy of a comic book is on my lips is, it’s my favorite Tarte lip paint called ‘YASSSS’, which has nothing to do with food, but is too fun to completely ignore. Now, I’m off to go make a cocktail, though I can guarantee you that since it’s my day off, I’ll be sipping it in my PJs, and not a dress like this. Cheers.

Posted in Cocktails, Foodie Fashion, Happy Hour | Tagged , , , , | 4 Comments

WineStudio: A Win with the Australians

Cute critters. That’s what a majority of people think of when discussing Australian wines. Unfortunately, that also comes with an association with poor quality. For those of us willing to broaden our horizons though, there is PROTOCOL Wine Studio. I participated in my first #WineStudio tasting in November of 2015, a little over a year ago now, and I am so glad I did. I discovered a passion for wine pretty quickly after turning 21, but as most wine clubs, tastings, and chats skew toward the over-40 crowd, I always felt out of the loop. I didn’t own seventy different tasting glasses nor had I tasted anything made before the year in which I was born. I was just a little different than everyone else.

318

After some time doubting everything that came out of my mouth, I was like Spider-Man after defeating the Green Goblin, ready to take charge. I had tasted more, expanded my horizons, and felled some of the misconceptions I had about wine regions. However, that doesn’t mean I’ve outgrown #WineStudio. This program, a monthly Twitter session on Tuesdays at 9 p.m. on the east coast, is meant to bring together wine makes, enthusiasts, and just about anyone else with an interest in wine. I’ve tried Chardonnays, wines of Spain, and bottles filled with sparkling juice, but for October, it was all about Australia and Two Hands Wines. Driven to create quality, the winery focuses mainly on Shiraz and sources grapes from areas with a proven track record like the Barossa Valley. This isn’t mass-produced juice; it’s a labor of love that I only understood after making my way through these samples.

329

Though most of the wines we’d be trying were Shiraz, a grape I can only pronounce like a Persian, I kicked off that month’s #WineStudio with the only Cabernet Sauvignon in the bunch. Aptly named, the 2015 Sexy Beast was a complex wine that packed a punch. While it wasn’t the most intense Cabernet I’ve ever had, there were a lot of layers in this bottle, including pepper, dark red fruits, and some dry earthiness. The pork shanks with mushrooms that I inhaled while gracefully sipping this option mellowed out the more peppery notes, and made it a pairing I would happily try again. With a SRP of $36, it’s the kind of wine I’d buy a couple of and pull out for friends who appreciate something a little special. If you are rolling in more dough than my twenty-something self, buy a case or two and then float a few my way.

356

After the Sexy Beast, I chose the opposite end of the name spectrum and opted for the 2014 Angel’s Share Shiraz. As a Medieval literature and history nerd, I was all about this one. Apparently Medieval winemakers thought that angels watched over the winemaking process and took their share, which is how they accounted for the evaporated wine in their oak barrels. The inky purple of this wine seemed like something Maleficent would cloak herself in, and the powerful flavors of dark berries and lavender fulfilled the promises made by the color. It was another one of which I’d pick up a few at a SRP of $36, and if you’re looking for a step up from your standard Shiraz, you should too.

325

Of the funkier variety was the 2014 Gnarly Dudes Shiraz, a weightier option compared to the Angel’s Share. Although the first Shiraz of this bunch was decadent and fulfilled my constant search for deep flavors, this one was the bottle to open on a frigid winter night. Deep ruby red, spicy, smoky, and full of blackberries, I felt like I should have had a lamb leg in one hand and been drinking out of a bejeweled goblet. Maybe drink this one while watching the next season of Game of Thrones? Let me know how that works out.

340

For those looking for something with a story behind it, Two Hands’ Garden Series is for you. Meant to highlight the best Shiraz regions of Australia, the 2014 Bella’s Garden Shiraz was the first that I tried from this series. With deep tobacco notes on the nose, this bottle also surprisingly had some of those rich floral elements I found in the Angel’s Share. It was the best of both worlds. It was a big wine, and possibly the most layered of the five we tried. The SRP of $69 demands you spend some time over this one just as much as the complex flavors do, so please don’t open this one at home alone, share it with friends at your favorite BYOB and talk about it.

395

Saving the best for last, I opened the 2014 Lily’s Garden Shiraz, a bottle than contained many of the elements I’ve come to associate with this grape while also a bit softer than some of the other bottles I tried. Leathery yet silky, earthy yet full of sweet berries, this bottle showed off everything the McLaren Vale has to offer. Unlike the bottle I suggested drinking while watching the Mother of Dragons, I’d open this one in a cozy library in front of a fireplace. At $69 a pop, it’s not the cheapest wine out there, but I’ve done cheap Australian wine before, and I don’t mind making the splurge for something at this standard, even if it is a little outside my standard Wednesday night wine budget.

335

The wine of Australia is not just the kind you buy when throwing a big party for people who only drink wine once all of liquor is gone. So take a break from the adorable animals on your usual Australian bottles, and discover what else this area has to offer. The only thing you’ll regret is that you didn’t give Australia a real shot sooner.

These wines were kindly provided to me by the winery listed above, but all opinions are my own. 

Posted in Wine, WineStudio | Tagged , , | 3 Comments

Dinner at Papa Grandes (Fenwick Island, DE)

I’m a Maryland girl. That means I know a lot about things like Old Bay, crab cakes, and snow cones, but that my knowledge is lacking in areas such as authentic Mexican food and what a real Texas steak should taste like. However, I recently got back from my first trip to L.A. and one of my many demands was to eat all of the tacos. Now that I’ve had my experience enjoying food purchased in a gas station parking lot, I think I have a better idea of what’s real and what’s imagined up by the United States. Papa Grande’s, a SoDel concept in Fenwick, falls somewhere in the middle.

049

Like most beach spots, if you’re stopping by sometime between June and the first week of September, be prepared for an hour or more wait. Since there are tacos and burritos on the menu, it can inch closer to two as this is a safe option for families who want options that children around ten will eat without a fight. Prepare to either eat at 5 or 9, as from my experience, there are few other options for summer dining here.

079

While I normally opt for corn tortillas filled with soft-shell crab or pork, the last time I stopped into this hotspot, I elected to try the special, a Deep Fried Catfish Burrito. Big enough for two, this burrito exploded with the fried fish, black beans, rice, and was accompanied with a side of fresh salsa. Digging in, the fish was a touch dry, but the glob of guacamole on top of the burrito helped. Their Short Rib Burrito, which is always on the menu and served with a healthy ladle of melty cheese on top, was more satisfying when I tried that, it’s the one I would order again. Either way, come with an appetite.

081

On the less authentically believable side were their Shaved Brussels Sprouts, a dish I could eat every day, but one that doesn’t exactly scream ‘MEXICO’ despite the pepitas and cojita mixed in with the greens. Thinly shaved and raw, this bowl of one of the less popular veggies had just the right amount of crunch. As a fan of conservatively dressed salads, the sweet corn vinaigrette was enough to keep my mouth from feeling like the Sahara while also allowing the vegetable to shine. So, maybe not a dish I’d find after a day visiting Tulum, but certainly good enough to order every time I vacation at the beach.

063

Of course, there are some standard favorites that I always recommend for those not willing to dive into the mysterious specials. If you like all things cheesy and bad for you, their Original Queso Fundido is an effective way to both clog all of your arteries and fulfill the desire for decadent appetizers. The chile dust and lime on this option elevate it from microwaved Velveeta, which is a win in my book. You also can’t stop into this spot without a few orders of the Street Corn. I could inhale three orders of it myself. The cojita cheese, the red chile dust, and the cilantro coat the sweet corn in a rich, creamy layer of herbaceous deliciousness. This is no buttery summer corn that’s overly salted, it’s so much more.

062

The food may not be tripe purchased off a food truck, but Papa Grande’s is my favorite way to scratch my itch for Mexican food around here. I appreciate what they try and do here, and I think you will too. I, for one, think this is the best time of year to enjoy the quieter beach atmosphere and take advantage of those off-season deals. So, after you drown yourself in gravy this weekend and are ready for something different, stop by Papa Grande’s. Mail me some churros on your way back!

Posted in Beach, Food, Mexican, Restaurant | Tagged , , , , , , | Leave a comment

Thirsty Thursday: Berry Bundle

Now that we’re at the end of September, we’ve transitioned from strawberries and blueberries to apples and pumpkins. My favorite type of berry that ripens somewhere in between this sweet spot of fruit is the blackberry. For the past few years, I have parked at Weber’s Farm one day toward the end of summer with clean hands and bright eyes and left a few hours later with purple stains all over and a bunch of blackberries in my trunk. Normally I devour these babies over a few days on salads, in smoothies, or just on their own, but this year I experimented a bit and came up with a new cocktail with which my whole family was on board. This one could be tweaked to make a pitcher for friends, but I tend to make them one at a time as no one can every agree on one cocktail at once. If you’ve still got fresh berries around, I recommend whipping this one up before the Northern Hemisphere realizes it’s in autumn and this unusually hot weather goes away.

027 019 037 042

Berry Bundle

Yield: 1 cocktail

2 oz. Deep Eddy Cranberry

1 1/2 oz. Chambord

1 oz. sweet and sour mix (recipe here)

sparkling wine

6-7 fresh blackberries

1. If you know early on that you’ll be making this cocktail, stick shaker and vodka in the freezer a few hours ahead of time to get it well chilled.

2. Once you’re ready to make your cocktail, place fresh blackberries in a tall glass. Muddle berries until they have a jammy texture.

3. Take your shaker out of the freezer. Fill up the shaker with chipped ice to keep it chilled while assembling your cocktail.

3. Measure out and pour Deep Eddy, Chambord, and sweet and sour mix into shaker. Cover shaker and shake well for five to ten seconds.

4. Fill tall cocktail glass with ice. Strain liquid into glass. Top off with sparkling wine. Stir. Enjoy.

Posted in Cocktails, Recipe, Thirsty Thursday | Tagged , , | Leave a comment