Beer Review: Tommyknocker Pumpkin

In my previous brew review, I admit that I was categorically dismissive of pumpkin beers.  Please accept my apologies for this brief moment of hypocrisy.  I try to keep an open mind when trying new foods and writing about them, and my earlier comments were not made in the spirit of this ideal. 

However, I do find fault with a large number of pumpkin beers available on the American market.  Unfortunately, pumpkin does not possess an assertive flavor profile, and when it comes to brewing a pumpkin beer many are forced to do one of two things: 1) add lots of pie spices (e.g. cinnamon and cloves) to trick your brain into thinking its ‘drinking’ a pumpkin pie OR 2) use a lot of artificial pumpkin flavoring.  Then end product of these methodologies is almost always decisively unappetizing. 

But the truly disturbing part of this sordid affair isn’t the poor quality beers rolling out of the mega brewhouses (they’ve been doing that for years), but rather the loss of what is arguably the first truly American style beer.  Since the days of the Pilgrims, Americans have proven to be highly adaptable, inventive, and enterprising; and so is the case with our beer!  When the early colonists didn’t have barely to make traditional European beers, they turned to other crops.  Enter the pumpkin.

Americans have been brewing pumpkin beers for as long as there have been Americans.  Much to the dismay of George, Ben, and Tom (all of whom were avid home brewers) it is increasingly difficult to find a decent pumpkin beer.  The Sam Adams Double Pumpkin tastes like bananas, the Blue Moon version is downright gross, and the Terrapin Pumpkin is anything but memorable. 

Then out of the Rockies it suddenly hit me, there is pumpkin that doesn’t over do it (and luckily for me I know where to find it locally)!  Enter Tommyknocker…

Unfortunately, for many aspiring beer snobs Tommyknocker is an “I’m already drunk and don’t’ care what I drink anymore beer.”  While I would never put one of TK’s brews against say the Imperial Chocolate Yeti from Great Divide, I do find that their beers often make for rather enjoyable session drinks.  And so it is with the Pumpkin Harvest Ale. 

At 5.0% ABV this beer is light enough to drink over a long afternoon of college football.  And while the flavor of pumpkin isn’t overwhelming, it is well balanced.

Eat good food.  Drink good beer.  And above all, stay classy.

Tommyknocker Pumpkin Harvest Ale (as pictured on my kitchen counter)

Origin: Tommyknocker Brewery, Idaho Springs, CO

Style: Brown-Pumpkin Ale

Color: Deep reddish brown, almost a rich mahogany color.  Beer retains a thin, lacy head for the duration.  Clear (not opaque) but too dark to allow light to pass through readily.

Aroma: This beer’s aroma is very mild, with virtually no hopy citrus presence.  The bouquet opens with notes of cinnamon supported by a malty (sweet, with slight twinges of fruit) background.  This slowly opens to a more vegetal aroma (slightest presence of something not quite entirely unlike pumpkin).  The beer’s aroma closes with the slight aroma of hay/ freshly cut grass. 

Taste: Surprisingly the taste of this brew opens with a vanilla yet vegetal taste (slight pumpkin) at the top of the palate.  This quickly transitions to a light biscuit/ malty center with strong notes of rich spices (cinnamon) on the periphery, before finishing with a slight roasted taste. 

Mouthfeel: Unfortunately, this beer falls apart in this particular category.  Overall, the mouthfeel is week (at least for my preference).  The finish on the beer provides a singular, astringent pucker, which I found slightly annoying. 

Recommendation: This beer is all about drinking with friends over long afternoon.  The flavor is varid enough to provide some contrast to the usual bottled horse piss served at tailgating events, and the ABV is low enough to allow you to remember some of the game the next day.

(for the Beer Advocate discussion of this beer please click the following link: http://www.beeradvocate.com/beer/profile/156/72120 )

New Food Wednesday: Oct. 19, 2011

Ok...first let me stress that the subject of today's post is probably one of the most unusual dishes I have encountered on the Internet, which in itself is a feat.  I will also say that the images of today's dish may be disturbing or off putting for some.  To protect the casual user in search of my (easy) Irish Car Bomb Cake from the culinary equivalent of schadenfreude I have buried them after the jump. 


With the general disclaimer out of the way, I will say that I have never sampled this dish.  However, given it's general popularity in certain parts of the world it must be somewhat tasty, and if not it better at least be pretty damn interesting.  I encourage everyone to keep an open mind when thinking about various foods, especially this one.

Find out what it is after the jump!

Beer Review: Sierra Nevada Tumbler Autumn Brown Ale (say that name 3 times fast)

Forget the oddly flavored pumpkin beers; throw out the Oktöberfests; and pitch the Märzens!  Here is a beer that fits nicely next to a slice of decadent pumpkin cheesecake or sitting next to an outdoor fire while leaves carried on a brisk fall breeze, rustle in the background.

Don’t get me wrong, this isn’t the greatest beer on the face of the planet, but I do have to show an immense appreciation for a brewery that demonstrates some restraint while creating and nurturing it’s brew.  All too often, American craft brewers try to launch themselves through the “glass ceiling” only to land with a disastrous thud and covered in broken glass.  Such is the case with many fall seasonals.  You can find a cloyingly sweet and overpowering pumpkin beer with great ease (see the Blue Moon Harvest Moon for an example on how NOT to brew).  And Märzens/ Oktöberfests are almost cliché.  But with the Sierra Nevada Tumbler, you can actually taste Autumn. 

Eat good food.  Drink good beer.  And above all, stay classy.

Sierra Nevada Tumbler Autumn Brown Ale

Origin: Sierra Nevada Brewery, Chico, Cali.

Style: Brown Ale

Color: Deep reddish brown…Color is indicative of fall foliage (no really, it starts on the edges with a deep red hue with occasional flashes of orange, and finishes with a deep reddish brown).

Aroma: This beer’s aroma is mild and restrained, yet noticeable and pleasing.  Roasted malts (a combination of toffee and bread with a faint twinge of coffee) predominate the front of the aroma.  This fades to a subtle underpinning of a vegetal nature (think of a warm barn on a cold winter’s day with freshly strewn hay on the floor) with notes of leather.  This transitions to notes of a slightly spicy nature (cinnamon) before finishing with the faintest smell of ripe fruits/ vanilla.

Taste: The initial taste of this brew comes across as a slightly maple syrup-esque sweetness with a few chords of nuttiness and the faint overtone of toffee.  This quickly gives way to a rich and roasted flavor with the slight taste of coffee.  The beer finishes with the faint taste of mocha (combination of coffee and vanilla really)

Mouthfeel: Crisp and surprisingly dry for such a dark ale, not entirely unlike champagne.  Overall mouthfeel though is of an almost velvety creamy texture.  Beer maintains a faint lacy head after the initial pour. 

Recommendation: This beer is all about balance and nuance.  It is definitely a transition beer between the Summer Hefes and the Winter Warmers (can’t wait!), and it performs this function with great virtue.  It is, in short, the perfect beer for fall. 

Recipes: Stout Beer Pot Roast with Carrots and Gravy

Author's Note:

So last week was certainly interesting.  Gall stones and jaundice followed by a 24 hour cooking and baking marathon (yes, i literally spent 24 hours cooking this past weekend) .  Please forgive me, but today's post a simple  re-hashing of a very classic recipe for pot roast.  But this isn't Julia or Ina's roast, this is the recipe I used for the first dish I prepared at The Nook Tavern, in Huntsville, Ala. 

Eat good food.  Drink good beer.  And above all, stay classy.

Stout Beer Pot Roast with Carrots and Gravy

BY: Samuel Parks (March 2011)

Stout Pot Roast, as featured at the Nook Tavern on Dec. 17, 2011

A Sunday evening meal that goes down almost as smoothly as the beer recommendation!  Cooked with a dry stout beer, such as Guinness Extra Stout, this pot roast features a complexity of flavors unrivaled by its cousin cooked with snooty French wine.  The malty characteristics of the stout offer a supple backdrop for a symphony of beef and mixed vegetables slowly braised in a delicious grave. 

Beer Pairing Recommendation:

Complimentary-Ayinger Celebrator Dopplebock

Contrasting-Mojo Double Rising India Pale Ale (IPA)

Ingredients

1 boneless beef chuck roast (4 to 5 pounds should be sufficient for approximately 8 people)*

Kosher salt and freshly ground black pepper

All-purpose flour

Yellow corn meal

Smoked Paprika (to taste)

Extra Virgin Olive Oil

2 cups chopped carrots (4 carrots)**

2 cups chopped parsnips (approximately 4 parsnips)

15-20 Pearl onions (cut in half)

2 cups chopped celery (4 stalks)

2 cups chopped leeks, white and light green parts (approximately 2 leeks)

5 large garlic cloves, peeled and crushed

2 cups dry stout beer (such as Guinness Extra Stout)

2 tablespoons bourbon (such as Maker’s Mark or Jim Beam)

1 (28-ounce) can whole plum tomatoes in puree

3 branches fresh thyme

2 branches fresh rosemary

3 sprigs fresh sage

(Coincidentally, all of these herbs may be found in the ‘Poultry Blend’ in the fresh herb section at most Kroger supermarkets)

4 tablespoons of cornstarch

2 tablespoon unsalted butter, at room temperature

Directions

1.      Pat the beef dry with a paper towel.

2.      Season the roast with 1 tablespoon salt and 1 1/2 teaspoons pepper (make sure to generously massage the spices into the meat).

3.      Dredge the whole roast in flour, corn meal, and paprika (I find that mixture of approximately 1 to 3 parts corn meal to flour works the best).  

4.      In a large deep pan, heat 2 tablespoons olive oil over medium heat. Add the roast and sear for 4 to 5 minutes, until well browned. Turn and sear the other side and then turn and sear the ends. Remove the roast from the pan.

5.      Add 2 tablespoons olive oil (or bacon fat if you have it on hand) to the pan.

6.      Add the carrots, onions, parsnips, celery, leeks, garlic, 1 tablespoon salt, and 1 teaspoon pepper and cook over medium heat (COVERED) for 10 to 15 minutes, until tender but not browned.

7.      Add the beer and bourbon and bring to a boil.

8.      Add the tomatoes, chicken stock, 2 teaspoons salt, and 1 teaspoon pepper.

9.      Tie the fresh herbs together and add to the pot.

10.  Transfer the mixture to the crock pot.

11.  Put the roast into the crock pot

12.  Cook until fork tender (approximately 8-10 hours)

13.  Remove the roast to a cutting board. Remove the herb bundle and discard.

14.  Skim off as much fat as possible from the sauce.

15.  Transfer half the sauce and vegetables to a blender and puree until smooth.

16.  Place butter and cornstarch in a small bowl and mash until a paste has formed.

17.  Add the butter mixture to the pureed sauce and mix until well combined.

18.  Pour the puree back into the pot and return the sauce to a simmer.

19.  Cook until thickened.

20.  Taste for seasoning, and slice the meat.

*Make sure to tightly truss your roast into as uniform and compact a shape as possible. Most de-boned chuck roasts will be trimmed so that their overall shape is uneven and “floppy.” Trussing helps to ensure an even and uniform cooking time.

**For the original preparation of this recipe, diced carrots were used. Two, 2 lb bags of mini/ baby carrots would probably work better with the gravy than the diced version.

Beer Review: Traquair House Ale

Like most beers this one has a story…  Except in this case the story didn’t start 3 weeks ago in a modern brewer’s immaculate, stainless steel brewing vat.  This beer’s story actually begins in 1107 in southern Scotland on the banks of the river Tweed.  Throughout the English Civil War, the house served as a bastion of support protecting Scotland’s southernmost borders.  Over the years, the house would change owners many times and like many such structures it would eventually fall into disrepair.  It was not until the 20^th century that the home began to experience a revival.  Under the careful stewardship of Peter Stuart (if you remember you British history you should recognize the name Stuart) the home become a living museum complete with a working 17^th century brewery.  It is in this “livable time capsule” that this beer is carefully crafted. 

Traquair House Ale

Origin: Traquair House Brewery, Scotland, United Kingdom

Style: Scottish Ale (ABV 7.2%)

Color: Deep mahogany, almost ebony in color, with the slightest tan head.  Beer is too dark to allow light to pass through the glass.

Aroma: This beer’s aroma is subtle and fleeting…it constantly seems to be on the move.  First one may perceive the aroma of damp hay, then perhaps leather, followed by plums/ raisins, and finishing with a slightly sour vegetal note.  It is complex to say the least. 

Taste: The initial sip of this beer is replete with toffee and caramel notes of different intensities, origins, and backgrounds.  This fades to a rich raisin taste.  Raisins quickly transform into plums.  And the final taste is a tantalizing mix of caramel and roasted malt with the slightest hint of oaky vanilla.

Mouthfeel: “Big and jammy” is the only way to describe this beer on the palate.  I will admit that it seems to possess a slightly acerbic quality (not unlike biting into a persimmon) that cleanses the palate, despite its large mouthfeel.  Surprisingly, there is the slightest taste of damp earth left after the beer is consumed. 

Recommendation: This is a great beer for cold winter nights or lazy summer afternoons.  It’s taste probably isn’t for everyone, especially if your used to drinking “Carbonized Horse Piss,”  But give it a whirl…who knows you might actually enjoy it!

Eat good food.  Drink good beer.  And above all, stay classy.

Recipes: (easy) Irish Car Bomb Cake

(easy) Irish Car Bomb Cake

BY: Samuel Parks (October 2011)



Irish Car Bomb Cake



Ok, I know it sounds crazy, but this cake actually tastes like an Irish Car Bomb (the drink not the actual thing...those are generally more painful than they are tasty).  Who would have thought that pouring beer into a cake could be so good!  I first made this cake entirely from scratch for an office party last St. Patty’s Day.  Since then I have developed this easier method.  Enjoy!

INGREDIENTS:

Pans:

2-8 in. round cake pans

Butter for greasing

Cocoa Powder for dusting

Cake:

1 box Duncan Hines Double Chocolate Cake Mix

(1/4 cup vegetable oil)

(1/2 cup stout beer or chocolate stout, equal to the exact amount of water the box recipe calls for)

(4 eggs total, the box should call for 2 or 3)

Frosting:

2 cups Powdered Sugar

8 oz. Cream Cheese (softened)

¼ - ½ cup Irish Cream

1 tsp. Vanilla Extract

DIRECTIONS:

Cake:

1.      Prepared the cake according the package directions, substituting the beer for the water from the recipe and adding an extra egg.  At this stage you may also add a sprinkle of kosher salt, which helps to unify the flavors and tame the cloying sweetness of the frosting, your choice.

2.      Bake the cake in two 8 in. round metal cake pans, greased with butter, and sprinkled with cocoa powder to prevent sticking.

3.      Bake according to the package directions.

4.      Remove from pans as quickly as possible and cool completely before adding frosting.

Frosting:

1.      Using a hand or stand mixer, cream the cream cheese until fluffy.  Slowly add the powdered sugar.  After the powdered sugar has been incorporated, add the vanilla and Irish cream.  Mix until thoroughly combined. 

2.      Frost the cake.  Use a layer of frosting between the layers to hold the two together.

(serves 8-10)

Eat good food.  Drink good beer.  And above all, stay classy.

Recipes: Civil War Cookies

Author’s Note: This recipe was first written as an “office joke” for one of our holiday cookie swaps.  For the blog, I have posted this in its original version and without any revisions or modifications.  Let me just apologize in advance; I was young… I had too much free time… And apparently a less evolved sense of humor.  Try to pick through the “Alton-Brownesque” references.  I promise you (and your fellow office workers) will love these cookies.

Civil War Cookies

Civil War Cookies

BY: Samuel Parks (December 2009)

This variation on the perennial classic of the American baking canon, combines the tart flavors of  New England cranberries, the smoky, full bodied bouquet of the South’s favorite whiskey, and the inherent  richness of white chocolate chips.  

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon sodium bicarbonate (baking soda)

1 teaspoon NaCl (salt)

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon pure extract from the vanilla planifolia pod (vanilla)

2 tablespoons ice-cold, Jack Daniels ethanol beverage (whiskey)

2 hard-shelled, ovum cells from a Gallus domesticus (eggs)

1 ½ cups white chocolate chips

1 cup dried and sweetened fruit from the Vaccinium Oxycoccos plant (cranberries)

2 tablespoons white sugar

2 tablespoons turbinado or demura sugar

2 tablespoons cinnamon

1.      Preheat the convective baking unit to 462.65 kelvin (350˚ Fahrenheit or 190.5˚ Centigrade)

2.      Combine flour, baking soda and salt in small bowl.

3.      Beat butter, granulated sugar, brown sugar, vanilla extract, and Jack Daniels in large mixer bowl until creamy.

4.      Add eggs, one at a time, beating well after each addition.

5.      Divide dry ingredients into thirds, and mix thirds into the batter one at a time. Make sure not to over mix the batter, as this will produce excess glutens making your cookies tough. 

6.      Stir in white chocolate chips and cranberries.

7.      Chill overnight in the refrigerator (this helps to mellow the flavors of the mixture and produce a rounder, more full-bodied taste. 

8.      Drop by rounded tablespoon onto ungreased baking sheets.

9.      Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Yields:  Approximately 3-4 dozen cookies

Beer Review: Ode to Mercy (Wild Heaven Brewery of Decatur, GA)

Ode to Mercy from Wild Heaven Brewery

Since Wild Heaven celebrated its 1 year anniversary Sept. 14, I thought it would appropriate to devote this week’s beer review to one of their flagship brews. Congrats guys! Here’s to many successful years of brewing in your future.

Origin: Wild Heaven Brewery of Decatur, GA

Style: Imperial Brown Ale (estimate 8.2% ABV)

Color: Dark, rich mahogany…very dark brown, with tinges of ruby red when struck by direct light, but otherwise too dark to see through.

Aroma: Like all beer from Wild Heaven, this one makes a statement from the first whiff of aroma rising up from the glass.  It’s big.  It’s fruity.  And it definitely has a higher concentration of “social lubricant.”  But underneath its bravado, there lurks a pleasantly complex aromatic mix of ripe plums, raisins, and the slightest notes of roasted coffee.

Taste: Upon initially sipping this beer, I was surprised by the fleeting presence of a biscuity/ toffee taste on the top of the palate.  As the taste of the beer progresses, it moves from notes of toffee to a stronger caramel presence; from caramel to the slightest notes of roasted coffee; and finishes with the pleasantly citrusy (stronger notes of orange than lemon) finish.

Mouthfeel: Crisp yet lingering.  The only downfall of this beer is that it does not dissipate quickly enough from the palate. 

Recommendation: This, like the Kentucky Bourbon Beer, is a great beer for sipping by the fire on a cool autumn evening, the operative word here being “sipping.”  However, unlike the bourbon beer which imparted significantly stronger notes of vanilla, this beer would make an excellent addition to a Sunday pot roast, or a coffee rubbed brisket.

Eat good food.  Drink good beer.  And above all, stay classy.

New Food Wednesday: Sept 28, 2011

What beer would you pair with this cheese?

Today's new food has actually been banned for health reasons... find out why after the jump!

OGW- After 1,000 Pageviews We're Still Going Stong!

I just want to say thank you to the site's loyal readers and all 6 of its devoted followers.  Today we hit the big 1,000! 

As a special reward, we will provide everyone who visits this site with 100 bonus points.  These points may be used to redeem things like air to breathe or a good night's sleep (sorry I'm still doing this for free, so the merchandising/ advertising budget is exactly $0.00).

Thanks again! 

Recipes: World's Best Snickerdoodle Cookies (IMHO)

BY: Samuel Parks (August 2010)

This recipe first appeared on my facebook wall in August 2010. 

World's Best Sinckerdoodle Cookies (IMHO)

Some new twists on a perennial classic.  This updated version of the classic holiday cookie combines the crunch of demura sugar with a soft, buttery center that conjures mental images of a grandmother’s kitchen.  Like all snickerdoodle cookies, the essence of this recipe is tied to the contrasting textures of the cookie’s center and its crunchy cinnamon sugar coating, and of course the interplay between sweet and slightly tangy. 

Ingredients:

1 cup unsalted butter (butter quality is important in this recipe so don’t use the cheap stuff...spend the extra dollar and buy Land O’ Lakes)

1 cup white sugar

¼ cup light brown sugar

¼ cup honey

2 eggs

1 teaspoon vanilla

1 tablespoon whiskey (of course I recommend Jack Daniels)

2 ¾ cup all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

½ teaspoon salt (as with all baked goods, I recommend a good dose of Morton’s Kosher salt)

2 tablespoons white sugar

2 tablespoons turbinado or demura sugar

2 tablespoons cinnamon

Directions:

Preheat oven to 400 degrees Fahrenheit

Let the butter stand at room temperature until softened.  Cream the butter until well mixed.  Pour 1 cup of the white sugar, brown sugar, and honey into the mixed butter and beat until well mixed.  Add the eggs one at a time to the butter/ sugar mix.  Mix in the vanilla and whiskey by hand.  In a separate bowl, sift together flour, baking soda, cream of tartar, and salt.  Working with a third of the flour mixture at a time, slowly add it to the creamed sugars.  Mix until just incorporated (DO NOT OVERMIX THESE COOKIES!  The entire essence of a snickerdoodle is wrapped in its soft-buttery center, over mixing will undermine this attribute)

Roll cookie dough into a 1 inch diameter ball.  Roll the dough ball through the mixture of white sugar, turbinado sugar, and cinnamon.  Place on a lightly greased cookie sheet or silicon baking mat about 2 inches apart.  Bake for 6-8 minutes until lightly browned.  Remove from oven and immediately transfer to a wire rack

(Remember the entire essence of the snickerdoodle is tied to the contrast of textures found in the buttery center and the crunchy exterior.  By transferring to a wire rack immediately after cooking, you arrest the cooking process, and preserve this contrast). 

Yields:  Approximately 3-4 dozen cookies

To be Avoided like the Plague…



I would like to provide the following statement regarding this review.  I am not in the habit of writing shockingly negative reviews simply to deride a dining establishment.  Most restaurants, food carts, and dives in America are owned and operated by dedicated and loyal individuals who will devote their lives, and a good deal of money, to the success of their venues.  However, unlike many “reviewers” I also offer my suggestions for improving both service and food quality.  Unfortunately, this review is a reflection of the indifference exemplified by the wait staff. 



Rio Grande in Boulder, CO



On our last stop of the Non-Bachelor’s Party tour of Colorado, we stopped in the picturesque and hip, mountainside town of Boulder.  As it was our last night we decided that drinks were in order, and spying the rooftop seating area of the Rio Grande restaurant it was an easy decision where to start our journey.  Little did we know that we would soon be headed down the river Styx to the underworld of service-dom.

We were seated promptly in our desired location, which was pleasantly surprising given the popularity of this venue on a Saturday night; but this is where the service really stopped. 

Our waitress was curt, rude, and even uttered the phrase “whatever” when I tried to thank her for bringing a glass of water.  Now, I will admit that my expectations of service may be slightly higher than the average customer (I do live in the South after all, where hospitality and service are regarded above all else in a dining experience), but there is never an excuse to nonchalantly dismiss those who will later be contributing to your wages. 

Needless to say we decided to call it quits after one round of their poorly produced, artificially flavored, and overly saccharine margaritas.  On our way through the exit not a single hostess even bothered to look at us, until I waved good bye and proclaimed “Guest Leaving, Good Bye.”

Come on Boulder, I know that you can do better than this. 

Previously and on this trip I have dined at several establishments nearby, and no matter the level of “hipness” at the venue none of the wait staffs have ever approached the chilling indifference that I encountered on that evening. 

Too bad we never made it past our drinks, the food must be awesome to tolerate such poor service.

Eat good food (just not here).  Drink good beer (avoid the margaritas).  And above all, stay classy (unlike our waitress).

You Got Your Fig on My Pizza! You Got Your Pizza on My Fig!

Osteria Marco located on Larimer Square in the LoDo district of Denver, CO

For my regular readers, let me just say that this is a hybrid post…A cross between our regular “New Food Wednesdays” section and “Restaurant Review Mondays” For you new readers, it probably won’t matter, but you’re welcome to stay and continue reading anyway.

There are few culinary or gastronomic memories that truly resonate with me; the first time I tried Julia Child’s Queen of Sheba Cake, my first time sampling quality brie, or even that one perfectly cooked steak lightly seasoned with salt, pepper, and melted butter.  But after going to Colorado to celebrate the pending nuptials of a close friend, I must confess that my list of memories has exploded!

And as you may have guessed, it all started with a very old-world fruit and a slice of pizza.  The pizza in question was the aptly named ‘Fig Pizza’ from Osteria Marco located on Larimer Square in the LoDo district of Denver, CO.  In the past I have encountered countless recipes for fruit pizzas, but all of these seem to be a rift on the MStewart-90s-Retro appetizer, roasted pears with gorgonzola.  And while I love this classic taste profile, it’s just that, classic and common place.

The pizza from Osteria Marco however, was anything but common place.  As soon as the wait staff approached the table carrying the pizza my nose was tantalized by the faintest aroma of truffle oil; rich and earthy with distinctive appeal.  The crust was ever so lightly charred (I would have preferred a blacker crust, but c'est la vie), and prepared in the Neapolitan manner.  On the crust the chef(s) spread a thin layer of chunky fig preserves, followed by a thin layer of homemade mozzarella, which they then dotted generously with tangy chèvre, crumbled pancetta followed the chèvre, and finally the lightest drizzle of truffle oil brought the flavors together. 

The taste sensation was incredible!  I would have sworn that World War III had broken out right on my taste buds; sweet fig met salty pancetta and tangy chèvre met earthy truffles.  It was refreshing, vibrant, and the flavors were perfectly proportioned. 

Osteria Marco is minimally, unassumingly, yet tastefully decorated restaurant, with its main dining area located in the basement!  And while the décor may be somewhat restrained, the flavors are not.  Try the cheese fritters, made from cheese processed right upstairs, with heirloom tomatoes and you won’t be disappointed. 

As a wise man once said “What’s the only thing better than an exquisite meal? A good meal with one minuscule flaw we can pick at all night!”  Unfortunately, Osteria Marco’s flaw arrived at the table along with the check, and surprisingly it wasn’t the price but rather the after dinner mints. 

So all ye travelers and natives alike, head to Osteria Marco for a delicious slice of heaven.  Just remember to bring your own mints.

Eat good food.  Drink good beer.  And above all, stay classy.

Beer Review: Kentucky Bourbon Barrel Ale

Kentucky Bourbon Barrel Ale is Brewed by the Alltech Lexington Brewing and Distilling Co.

Origin: United States (Lexington, Kentucky)

Style: The brewer doesn’t make a distinction, but I would say that it’s almost an Imperial Amber (talk about your oxymorons)

Color: Deep, rich amber with little to no haze; almost crystal clear.

Aroma: The initial bouquet on this beer can be slightly discouraging.  Upon the first sniff of this brew, I was alarmed at how putridly sweet it smelled.  After making sure that the offensive aroma was indeed emanating from the beer like a low cloud of noxious fumes wafting off a paper mill in middle of summer, I decided to let the beer breath while I performed some remedial household chores.  Much to my pleasure, my patience was rewarded by the sweet aroma of bourbon mixed with a malty slice of warm bread (strong upfront presence of toffee and caramel, transitioning quickly to notes of malt, followed by a hint of vanilla, and finishing with the slightest vegetal aroma).

Taste: Complex and mysterious yet familiar.  The initial shock to your taste buds comes from the crisp explosion of maltiness, which is unexpected from such a sweet smelling beer.  This quickly transitions to taste of summer fruits (plums or apricots).  But the final taste is that of bourbon or whiskey, almost like vanilla mixed with coffee and caramel.  The final taste on the palate is the slightest hint of cinnamon. 

Mouthfeel: For the sweetness of this beer, it has an unexpected crispness; though I should note that it is not a dry beer by any stretch of the imagination.  Unfortunately however, it does linger much longer than one would expect. 

Recommendation: This is a great beer for sipping by the fire on a cool autumn evening, the operative word here being “sipping.”  At slightly over 8% ABV this brew packs a surprising punch.  Also recommended is a light palate cleanser prior to imbibing on a different brewski, as it tends to overwhelm even the most experienced of palates. 

New Food Wednesday: September 7, 2011

Ok, so it seems like we've been posting a great deal about the sea and the odd foods that come from its bountiful bosom...

But I warn you today's is pretty gross.

That's one stinky fish!

Find out what it is and who eats it after the jump!

New Food Wednesday (a little late) August 31, 2011

Ok so I haven't exactly been stoking the blogging fires this week...  Apologies to my 6 fans :)

While I was catching up on food related news this week, I stumbled across a very interesting article in the NY Times.  See if you can guess what's in the cage, I'll even give you a hint and say "it's not shellfish."

Find out what's inside after the jump...