The black label with the large Cyrillic letters on the frosty white bottle proudly proclaimed “Russian Standard” vodka and, oh yes, it also indicated it was 80 proof and distilled and bottled in Russia. This was a quite simple, straightforward and no nonsense approach and as practical as wearing Ermine in Siberia on a cold winter’s day. Quite “Russian” I mused. I wonder what they really meant by “standard”? Could it be the standard by which all others are judged or was it the standard drink of Russia? There was only one practical way to tell for sure.

Upon opening a bottle of anything I immediately stick my nose into the neck of the bottle to get a concentrated blast of the scent. This product produced virtually nothing. It was very clean with a slight trace of ethanol. The same could be said for the shot I poured, a clean nothing.

The first sip I took continued along this line. There really was no taste, no bitterness, no sting, no tingle, no nothing. It slid quietly and calmly down my throat leaving me feeling a warm nothing. However it was very, very smooth which made me think of the word Super rather than Standard.

Under U.S. and European law “vodka must not have any distinctive aroma, character, color or flavor”. This vodka has successfully met and even exceeded that criteria.

For around, or even less than $20.00 for 750ml this vodka is as good as or better than super premiums costing up to and over twice the price. I guess they meant this was the “Standard” by which all others are judged.

Written by George Brozowski

For more George’s Rants and Raves click here

 

With all the wonderful red wines that come out of Italy, it’s no suprise that their whites are often overlooked. Such is the case with the Soave region. The white wines they produce are clean, crisp, light, and refreshing, making them ideal pairings for white fish or sushi. Here are a few our panel sampled recently and found rather delightful.

Cantina di Soave “Rocca Sveva” Soave DOC Classico 2009

Grape(s): Garganega

Review:

Aromas of apple and peach mingle with a few oaky, nutty suggestions on the nose. The palate offers flavors of tart pineapple and Granny Smith apple rounded out by hints of caramel, minerals, and almonds. A lighter wine that still possesses a fairly round mouthfeel, it’s for fans of very clean, crisp whites with a nice dry finish.

Rating: 89

Cantina di Monteforte “Vigneto di Montegrande” Soave Superiore DOCG Classico 2009

Grape(s): Garganega

Review:

Aromatics of apple, pineapple, white flowers, and almonds greet the senses. On the palate, flavors of apple, tropical fruit, and lemon mingle with nutty suggestions and minerals. Somewhat round but still fairly light and bright, fans of it’s a clean, dry, approachable whites will enjoy this wine.

Rating: 88

Vicentini “Terrelunghe” Soave DOC 2010

Grape(s): Garganega (80%) & Trebbiano (20%)

Review:

A bouquet of apricot, peach, and apple along with floral and herbaceous suggestions greets the senses. A sip reveals highlights of peach and apple with accents of white flowers and minerals. Fairly dry but with a bit more fruit and a fuller mouthfeel than many Italian whites. Fans of clean, smooth wines with a fresh acidity will enjoy this bottle.

Rating: 88

Fattori “Danieli” Soave DOC 2010

Grape(s): Garganega

Review:

Notes of springtime flowers mingle with suggestions of spice, peach, and honey on the nose. The palate has a nice acidity and offers flavors of peach, honey, straw, white pepper, and wet-stone. A white with a refreshing minerality, fans of light and lively will enjoy this bottle.

Rating: 89

The European Meat Producers (UPEMI) make the biggest impression, as they showcased and offered delicious tastes of their high quality European Beef and Pork which they prepared using traditional European recipes. Their efforts will surely help them increase their U.S. market share. Our favorite pre-prepared food was the authentic Indian Chicken Tikka Masala which is made with all natural ingredients by Tandoor Chef www.tandoorchef.com.

We also enjoyed the high end European baked goods from Le Chef Bakery www.LeChefBakery.com . Our favorite seasoning was from The Dirt Man www.Toddsdirt.com . We enjoyed chatting with Iron Chef Restaurateur Kent Rathbun and learned that he defeated Bobby Flay by using elk as a secret ingredient. The Caviar from Plaza Pacific Imports www.PlazadeCaviar.com and the excellent Hudson Valley Foie Gras www.HudsonValleyFoieGras.com also impressed us. We found it quite interesting that PanaPesca www.Panapesca.com sold both seafood and bait! We opted to attend for two hours each day of the show as there is so much to see….the focused approach was perfect!

Iron Chef Restaurateur Kent Rathbun

The Summer Fancy Food Show, which is even larger, will be held at the Washington Convention Center in Washington D.C. July 17-19, 2012.

Bourbon Onion Dip

Notes: Greek yogurt and ricotta cheese lighten up this usually mayonnaise heavy party favorite.

Prep time: 10 minutes Cook time: 1 hour Level: Easy

Serves 6-10

4 tablespoons extra-virgin olive oil

2 large sweet onions/Vidalias, peeled, halved, sliced thinly with the grain

1 teaspoon salt

½ cup Maker’s Mark® Bourbon, plus 1 tablespoon

¾ cup Greek yogurt
½ cup fresh ricotta cheese

½ cup sour cream

Few drops lemon juice

Pinch sugar

Salt and pepper to taste

Crudité vegetables and chips for dipping

1. In a wide heavy-bottomed pot, heat the olive oil over high heat. Add the sliced onions and the teaspoon of salt. Sauté the onions, stirring often until they begin to soften, 5 to 6 minutes. Reduce the heat to medium and continue to stir and cook the onions until they begin to color, about another 15 minutes. Add 1/2 cup of bourbon to the pan and stir in. Reduce the heat to low and cook the onions for another 30 to 40 minutes, stirring occasionally, until the onions have colored and caramelized. Remove the onions from the pan and spread on a plate or baking sheet to cool in the fridge.

2. Using a food processor or blender, combine the ricotta and yogurt and process until smooth. Transfer the mixture to a bowl. Fold in the sour cream. Once the onions have cooled, rough chop them briefly. Fold into the mixture and season to taste with lemon juice, sugar, salt and pepper. Serve the dip cold with crudité and chips.

Just in case your Valentine’s Day plans don’t work out the way you want them to, here’s a shot that you can commiserate with.  It won’t fix any of your problems, but it can help to improve your mood or help you forget whomever it is you’ve been disappointed by.

Shot of Love Stinks

1 oz. Three-O Grape Vodka

½ oz. black raspberry liqueur

½ oz. cranberry juice

Shake with ice and strain into a chilled shot glass.

Talbot County on the Chesapeake

Easton: Talbot County’s Premier Downtown

The first town you reach almost immediately upon exiting Route 50 is the historic village of Easton. It’s easy to see how this town earned the distinction of being the “Colonial Capital of the Eastern Shore”. If you take away the cars, it feels like you’re stepping back in time surrounded by turn of the century ornately designed brick buildings flanking many streets while the more residential sections are lined with grand Victorian homes lovingly maintained as they were when they were originally built. Luckily during Waterfowl Festival held each year here in November, you can fully enjoy this pre-car ambiance when all of Harrison Ave. and some side streets are closed off and the sidewalks are filled with local food vendors. Smoke wafting from huge slabs of pit beef and whole turkeys cooking on a smoker the size of an SUV grabbed my attention. Hot Off The Coals from the nearby town of Queen Anne MD not only had the most tender wood-fired smoked turkey sandwiches I’ve ever tasted but were peppering their service with periodic duck calls. Next it was on to the tasting pavilion to sample local wines and grab a bread bowl of crab soup chock full of sweet blue crab meat. However, the tons of waterfowl sculptures artfully made from materials ranging from bronze to wood are a major raison d’être of this festival. Collectors from all across the country come to browse and purchase these true-to-life replicas of waterfowl like Blackwater Woodies and Mergansers. These serve as an inspiration for actual duck decoys used here during the popular duck hunting season that abounds in the coastal tidelands. Idlewild Park, on the fringes of downtown hosted a sportsman’s pavilion filled with hunting gear and a wide assortment of rifles. Also going on throughout the day, a Dock Dogs’ Competition put a roster of water dogs, mostly Labrador retrievers to the challenge, seeing how far they could jump into a tank of water to fetch tennis balls. Out in the field, this particular skill is relied upon to carry just-shot succulent duck back to their masters. Be sure not to miss the Historical Society of Talbot County on Washington Street which provides some illustrative exhibits covering area history. I promise that even museum-phobes will find it intriguing.

Hot Off The Coals from the nearby town of Queen Anne MD

St. Michaels: Maritime Community Meets Shopping Village

Heading out away from Easton on Route 33 further down the peninsula past more stretches of undisturbed forest and pastureland, Ava’s Wood Fired Artichoke and Basil Pizza you’ll quite suddenly emerge into downtown St. Michaels. The main route is now a historic thoroughfare flanked on either side by candy shops, funky boutiques, and eclectic eateries. Must visits include the Eastern Shore Brewery, St. Michaels Winery, and Ava’s Pizzeria and Wine Bar, the perfect lunch stop for some wood-fired pizza. St. Michaels Winery is located in an old mill complex and has a Log Canoe-inspired tasting room for sampling vintages like Gollywobbler Pink or their Chocolate Zinfandel.

Ava's Wood Fired Artichoke and Basil Pizza

The Chesapeake Bay Maritime Museum lies a few blocks away on brick sidewalks from the center of town on the banks of the Miles River. Be sure to reserve a full day to experience all the exhibits, many of which are hands-on like climbing up into the 1879 Hooper Straight Lighthouse, ringing its bell, and walking through rooms outfitted just as they stood when the last keeper vacated the premises. You can even peek inside the period oven and poke around in the closets. For the more adventurous, the museum hosts a Lighthouse Overnight Program where you can experience a lighthouse keeper’s rustic life firsthand. Other attractions include a working boatyard where you can get up close and watch teams of volunteers restoring the Skipjack Rosie Parks or talk with a shipwright or visiting captain. Step on board an oyster boat, the E.C. Collier, and enter the world of the working watermen on the Chesapeake Bay. Via video and mechanical motions, it feels like you’re on an actual boat at sea eavesdropping on the captain and crew as orders are shouted; the cook talks about lunch; the crew brings in the dredge and sorts the oysters. One of the accompanying exhibits also illustrates that today’s harvests are one hundredth of what they were at their height in the late 19th century. At Waterman’s Wharf, a recreated crabber’s shanty, try your hand at being a Chesapeake Bay waterman. Check an eel or crab pot to see if you’ve caught anything, or tong for oysters.

Just up the road, the opulent manor-style Inn at Perry Cabin boasts the Eastern Shore’s only 4 diamond restaurant. Sherwood’s Landing, overlooking the Chesapeake is helmed by new executive chef Aaron Mc Cloud who has worked in an impressive lineup of top restaurants from the Vermont mountains down to Victoria and Albert’s in Florida. At an early age, Albert traded in his violin bow as a professional musician, picked up a chefs knife, and carved out a remarkable performance in the culinary arts. His artistry shows through in his world class preparation and presentation of farm-to-fork dishes that change with the seasons. Standouts that I ordered included roasted wild rockfish with pumpkin & apple salad, oyster stew, and a goat cheese mousse dessert plate.

Tilghman Island: Watermen and Local Ingredients

The only hint that you are now on an island is that you cross a bridge over Knapp’s Narrows. Really, it’s a continuation of the peninsula and you are getting closer to the tip. You’ll see a small marina below harboring recreational vessels as well as some commercial fishing boats…a clear sign that the ocean’s presence is ever closer.

The tiny village of Tilghman Island, unlike Talbot County’s other towns, can really be driven through without noticing if you’re not paying attention. But slow down long enough and you’ll discover a couple gems that authentically showcase Chesapeake heritage. One is the Tilghman Watermen’s Museum. If it weren’t for the independent mom and pop fishermen heading out into waters tonging for oysters and catching crabs, fresh local seafood wouldn’t make it to dinner tables and restaurants. Currently housed in what used to be a barbershop, the small exhibit space is crammed with pictures of watermen in action, old pulleys, engine parts, rigging, and other tools of the trade…many of which are still in use today.

Brazilian duck tart encrusted in cornmea

The other can’t miss attraction here is the Tilghman Island Inn right on the waterfront of Knapp’s Narrows overlooking marsh and the Chesapeake Bay beyond. Wooden docks right out their back door invite you to linger in a chair at sunset or enjoy your morning coffee in tranquility. The Inn’s primary attraction is their restaurant open to the public with a menu incorporating local seafood and game whenever possible. David McCallum, co-owner and Executive Chef is heavily influenced by his southern roots in South Carolina and New Orleans. Since David grew up on a farm, sourcing fresh produce, eggs, and meat is second nature to him. He has formed partnerships with local growers and fisherman to get just picked vegetables as well as fresh caught rockfish, crabmeat, bluefish, soft shell crabs, oyster and shad roe. He also inventively uses unique regional ingredients like heirloom rice from South Carolina, grains from Minnesota, and grits from Georgia. But don’t come here expecting comfort food in a rustic setting. The dining experience and kitchen prowess is all about white table cloths and international panache influenced by David’s culinary excursions to Europe, South America and Asia. During my visit, in honor of the weekend’s Waterfowl Festival, David hosted a Wild Game and French Wines dinner. Tasty inventive dishes included chick pea dusted frog legs with lemon caper tartar sauce; spicy Brazilian duck tart encrusted in cornmeal; braised rabbit; and my favorite, wild boar sausage with lobster, mustard, and scallion risotto. For me, the big surprise wine pairing with these dishes was an array of Lanquedocs. The dark chocolate red wine mousse served as a crowning touch to the meal.

Photos & Article courtesy of Steve Mirsky.

 

THE LOYAL COMPANION, by Cru Vin Dogs Wine Group, is dedicated to helping local animal shelters and rescue groups find homes for our devoted and faithful friends. In keeping with our overall mission, Tracking Down Great Wines For Good Causes, the blends consist of wines our eco-passionate winemaker, Tony Wasowicz, has made along with small lots we’ve sourced from prestigious vineyards and good friends we’ve known over the years. Our goal is to produce exceptional quality wines that far exceed the price point. Each release of The Loyal Companion will be identified by Lot number and the label will remain the same. Artist Jay Snellgrove’s illustration of “Chica,” a 7-month-old shelter dog, exemplifies how animal adoption can change the life of a Loyal Companion in need of a friend.

Winery: Cru Vin Dogs

Grape(s): Chardonnay

Region: Sonoma County

Year: 2010

Price: 10-15

Review:

A bouquet of apricot, pineapple, and mango mingles with suggestions of vanilla and all-spice on the nose. Flavors of tropical fruit, apricot, and pear with accents of honey, vanilla, and sweet spice emerge on the palate. A fairly creamy Chardonnay that still offers ample fruit, fans of rich whites with balanced vanilla notes will enjoy this bottle.

Rating: 88

Winery: Cru Vin Dogs

Grape(s): Syrah 54%, Cabernet 23%, Malbec 14%, Zinfandel 9%

Region: Sonoma County

Year: 2010

Price: 10-15

Review:

Aromatics of bramble fruit and plums meld with suggestions of spice on the nose. Blackberry and boysenberry flavors emerge on the palate accented by notes of spice, earth, and floral hints. A wine with rich tannins and dark, concentrated fruit, if you enjoy reds with a solid structure, this is a bottle to try.

Rating: 89

 First and foremost, let me set to rest the rampant rumor that Tanteo Tequila is Tila Tequila’s older brother. Even though Tila is rumored to be fond of Tanteo Tequila they are not related in any way, shape or form.

Upon opening the box and getting my initial glimpse, the bottles are the first clue that this tequila might just be something special. They are tall unlike most of the squat tequila bottles and clear with slight imperfections and bubbles in the glass implying that they are custom fabricated. The labels have an aged, old world look. They would definitely draw the eye sitting on a retail shelf. There are three bottles of flavor infused Tanteo Tequila: Jalapeno, Tropical Fruit and Cocoa.

Why in the world would anyone name a super-premium tequila “Tanteo”? How would two guys, like Founder and CEO Jonathan Rojewski and award winning graphic artist Lincoln Mayne, who co-designed the intriguing bottle, come up with this name? The name Tanteo literally translates as testing out or sizing up but I have the feeling that its slang interpretation of “scoring sexually” is probably closer to the truth. I would love to share a bottle of this Tequila with those two and hear that story!!

As I opened the first bottle, my nose was assailed by the aromas of jalapenos. But I mean this in a good way, similar to the mélange of pepper aromas that greet you when you walk down the aisle in a grocery store where all the fresh peppers are displayed out in the open. It was fresh and fruity not chemical or artificial. That first impression of fruit forward was backed immediately by the distinct smell of distilled agave, 100% Weber Blue Agave to be precise, and then the two moved back and forth, front to back presenting an alternating profile until they finally blended and settled down in harmony in my snifter and in my nose.

Snifter, you scoff snifter – of course snifter! Fine tequila is reverently treated like fine cognac, as they deliver an equal amount of enjoyment, a distinct nose and a flavorful mouth. Besides, they are both equally and strictly regulated. Tequila production is regulated by the Consejo Regulador del Tequila and cognac by Appellation d’origine contrôlée. Both demand the final product be of certain fruit grown in a limited and particular geographic area and produced in a very specified manner. Asparagus distilled in New Jersey won’t make the cut as Tequila, but it might pass for Vodka. The ban on flavor infused tequila was just recently lifted in 2006, which allowed the legal creation of these Tanteo Tequilas.

After all that, I finally took my first sip: crisp, tangy, clean with distinct Jalapeno fruit taste while on the palate but as it began the journey down the throat it changed. Not unlike a stripper removing a demure dress to reveal a hot, sultry outfit underneath. It became very peppery with a quick and pleasant eruption of heat settling down to a pleasant tingling memory on the taste buds. Unlike many other tequilas, the mouth memory is not of acrid alcohol but fresh cut fruity peppers. After swallowing, as I breathed in and out, I could swear I had just bitten into a jalapeno pepper and not drunk tequila.

The second and third sips settled down and the initial fire of the first sip gave way to smoldering warmth punctuated by a brightness and tingle in the mouth until all that remained was the flavor of fresh fruit. It’s quite a nice overall effect and experience and one that invites repeating.

Next, I opened the Tropical Tequila. I fully expected a nose at least as fruity as the Jalapeno if not more so. I unfortunately could not immediately discern any particular fruit. However, I appreciated the Tequila bouquet which was rich and creamy with a very slight acidic high note that teased for a taste. I waited. After it sat in the snifter for a while the alcohol settled out of the mix and a scent of lime and salt finally came to the front. I waited. I was finally rewarded with a very, very subtle, completely laid back nuance of tropical fruit. This nose is very subtle with barely a hint of even the jalapeno.

I could wait no longer. I took a sip. It lay warm and creamy on my tongue and the more I swirled it in my closed mouth, the more it released its hidden flavor but not so much as to provide me with an “AHA!” moment when I could taste this, that, or another fruit. It provided just the vaguest notion that fruit had at some time crossed its path. It wasn’t as peppery as the Jalapeno but still provided that super-premium mouth feel. It went down warm and immediately settled into a pleasant sensation that lasted quite a few minutes. When that warmth subsided, there was the vaguest impression that fruit had blown a kiss in its direction at some point in its life. Throwing caution to the wind, I took a large sip, and after I swallowed, I could finally taste warm hints of mango. Their literature states I should also be able to discern guanabana. Its flavor is described as a “combination of strawberry  and pineapple with sour citrus flavor notes contrasting with an underlying creamy flavor reminiscent of coconut or banana”. Yeah right!! All I got was the “creamy” and the rest of it was make believe to this mouth. At least it didn’t taste like chicken. Still it was quite good. If you take your time with this tropical tequila, you just might coax its fruitiness to show itself.

On to the Cocoa. The first thing I noticed was its tan color. While the Jalapeno was the palest of pale – barely green and the Tropical Fruit was not clear but the held the vaguest hint of creaminess, the Cocoa was a very faint fawn, an almost transparent taupe, barely buff, a translucent tan the color of ancient faded brown stained glass that gives everything viewed through it a brownish-golden glow. Very interesting!

The nose was up front but gentle. It was definitely reminiscent of milk chocolate and caramel, sweet but not sugary – a notch up from subtle – but still smooth warm and inviting. I would have loved to have taken a bite out of something that smelled this good but settled for a sip instead. The mouth feel and taste followed lock step behind the nose. What I had smelled I tasted. The marriage of the nose and mouth is a very rare quality in a wine, a scotch or even a cognac as one usually goes in one direction while the other chooses a complimentary path. Don’t get me wrong, I’m not saying that’s bad but this was much better. While I held it in my mouth it was delicately warm, creamy and reminded me of imported European milk chocolate melting in my mouth. As I swallowed, the peppery Jalapeno snuck out from its hiding place and reminded me that this was indeed Tequila. The back of my mouth and throat awoke from its chocolate induced stupor and a pleasant, warm tingle took over and lingered a while. That was worth doing again! This could be a pleasant change of pace from port after dinner and that notion was confirmed when I paired it with a slice of cheese.

I must admit I’m a bit of a purist and believe premium wines and liquors should be enjoyed pure and simple for the wonderful and expensive things they are. I make mixed drinks and cocktails with lesser quality alcohol. I did give in and made a few cocktails with this Tequila and they were of course marvelous but as I drank them I kept thinking I could be using something that cost half to two-thirds as much. That being said I must admit that I made martinis with them all and they were perfect and showcased the quality of the Tequila. I make mine shaken not stirred, just like James Bond but in this case with nothing else added, except a lime garnish. All three flavors get a serious thumbs up!

By George Brozowski

Bourbon Apple Glazed Chicken Wings

Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!

Prep time: 10 minutes Cook time: 1 hour Level: Easy

Serves 4

2 lbs chicken wings, trimmed

1 cup Maker’s Mark® Bourbon

1 can frozen apple juice concentrate, thawed (12 ounces)

½ cup soy sauce

¼ cup cider vinegar

¼ cup dark brown sugar

4 large cloves garlic, minced

1 teaspoon salt

¼ teaspoon crushed red pepper

1 tablespoon maple syrup

Directions:

1. Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2. Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

 

Skool Restaurant and Bar is now almost two years old and has been a favorite of ours since it opened. We just learned that Restaurateur Andy Mirabell and Executive ChefToshihiroNagano had added some new Winter Menu items and were excited about trying them! We have dined at this “Hip” Design District restaurant many times and have always enjoyed their fish focused International Cuisine with Japanese flair, which is prepared using fresh, seasonal, locally sourced, sustainably raised and organic ingredients. All of their seafood is “Safe Harbor” and “Clean Fish” certified to ensure the highest quality and safety. The stylish interior features an exhibition kitchen, bar, custom tables and chairs and a beautiful outdoor patio. We arrived early and sat at a high table between the dining room and the bar and took advantage of their Detention Hall Happy Hour where on weeknights they offer beer, wine, cocktails and small plates at reduced prices. 

Grilled Ika-Yaki

We were glad to see that some of our favorites Starters, including the Shishito Peppers and Uni Sea Urchin Flan, were still on the menu but opted to try some of the new ones. They were all wonderful! The Rock Shrimp Salad consisting of sautéed Hon-Shimeji and Buna Shimeji mushrooms, coriander seeds, arugula and citrus seaweed Dashi vinaigrette was refreshing and tasty. The seafood is served warm in this salad and the flavors meld beautifully. The Crab Bon Bons which are Dungeness Crab Balls with Yuzu-Citrus Hollandaise and herb oil were slightly spicy and fun. Next, we enjoyed the Chefs Usuzukuri which was paper thin sliced raw Halibut with Japanese cucumber, coriander vinaigrette, powdered black sesame and murame. The delicate halibut was beautiful, melted in your mouth and very unique. Our favorite Starter was the Grilled Ika-Yaki which was large sliced squid with tomato-ginger fondue, totally different from any squid we have ever had and just delicious! We also enjoyed the Toro Awash house cured local sardine with mousse, raspberried onion, toasted almonds and herb oil. What a pleasure, to have so many exceptional Starters to explore.

Schezuan Sonoma Lamb Rack

 The new entrees that we tried were both amazing! The Schezuan Sonoma Lamb Rack was prepared perfectly rare and came with tasty polenta gratin and ratatouille. The delicious Sautéed Sea Bass had a Nasu Dengaku Miso sauce and was accompanied by Bok Choy and eggplant. Wow…when you eat this entree scoop out the eggplant and put it on top of the Sea Bass to form a rich flavorful topping! The Wines that we enjoyed were the Tallulah Napa Valley Sauvignon Blanc and the Uppercut Napa Valley Cabernet Sauvignon.

Sea Bass

 As you know, we always have to save room for Dessert. Tonight we enjoyed both the new Desserts. Blue Cheese Cake, topped with nuts made with local Point Reyes Blue Cheese, local honeycomb and garnished with fresh rosemary. It is served with a small slice of chardonnay poached pear. The second new Dessert is Caramel Panna Cotta with balsamic caramel sauce and Black Sesame Cookies. An Illy double espresso and an Ichishima Silk Deluxe Shuzo Nigata, Japan Junmai sweet after dinner drink allowed us to linger and enjoy the lively atmosphere on this Friday night.

Skool Desserts

 Skool has a full bar (donates 50% of all Belvedere Red Vodka sales to The Global Aids Fund ) locally focused wine list and is open for Dinner Nightly, Lunch Weekdays and is fun for Weekend Brunch where they offer $1.00 oysters and $4.00 bubbles. We are pleased to report that Skool continues to evolve and the new menu offers some fantastic new favorites!

By Carol and Joe Davis-Dining Detectives

Skool Restaurant and Bar

1725 Alameda Street (at DeHaro)

San Francisco, CA. 94103

415.255.8800

www.SkoolSF.com

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