Hoegaarden White Beer
White Ale
Inbev/Hoegaarden Brewery, Hoegaarden, Belgium 

4.8% ABV
Nose:  (I didn't smell it.)
Taste: Lightly tart and subtlely spiced with a dry smooth, finish.
Appearance: hazy, light yellow
Rating: 9/10

Notes: The beer touts ingredients such as coriander and orange peel to create a mildly balanced contrast. As I'm a fan of Belgium ales, this has come along as a clean and light wheat among the ales.

I love my man. He took me to Ai, and it was an experience. Maybe living in the landlocked midwest has subjected me over and over to craptacular sushi. But this was an experience of plate after beautiful plate of some of the cleanest sushi dishes I've ever tasted in the city. Starting with a lychee martini, I chose sashimi of chu-toro (medium fatty tuna), kunsei sake (smoked salmon), and uni ika (squid and sea urchin). I've never had sea urchin before. The texture was not far from an oyster. Next was a bamboo mat of Chef's Hemmi's spicy tuna special: Tuna maki consecutively topped with spicy octopus salad, one with avocodo and salmon roe, one topped with pinenuts, pistachio, and rosemary (Rosemary seems very out of place here. The only anomaly of the meal), and cucumber wrapped tuna maki with tempura flakes and topped with spicy mayo. Next was the softshell crab volcano dish consisting of chopped softshell crab mixed with tempura crunch and molded onto a maki of cucumber, avocado, rice, and spicy mayo. Beautiful presentation and less cumbersome to eat, this dish exceeds any spider crab maki we've tasted to date. To follow was spicy hotate. Once again jaded by ho-hum seared and not so fresh scallop dishes, this came as a delicious surprise. The dish was a maki of shrimp topped with spicy nori paste and thick cuts of fresh scallop. By this time, we were happily engorged drinking our rice beer. The staff presented a complementary birthday dessert of tempura-battered strawberry mochi on top of green tea ice cream. The food was outstanding. The staff gave excellent recommendations. The atmosphere was serene, contemporary, welcoming, and far from fine dining snobbery. My only regret was not bringing along my camera.

Fetzer Valley Oaks Chardonnay
Fetzer Vineyards, Hopland, Mendocino County, California
Vintage 2006

Served chilled.
Nose: Floral, ripe fruit
Taste: Medium body, not tannic at all, mouthful of ripe apples and pears rounded out by vanilla, subtle acidity, and a warm lingering finish.
Appearance:clear, light golden
Rating: 9/10

Notes: For the green-living conscious. I can see it being paired with hearty, Autumn poultry dishes. A cozier, warmer Chardonnay.


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Green Point Shiraz
Green Point Winery in Victoria, Australia
Vintage 2004

Served room temperature at Tavern On the Water.
Nose: Cloves and bright cherries
Taste: Light-medium body, cherries, cinnamon, cloves, mild acidity, fairly tannic with mild peppery end.
Appearance:clear,garnet
Rating: 6/10

Notes: This is on the more conservative side of the Shirazes. Lively fruit. But I prefer shiraz to have more body and pack some punch. It's a matter of personal preference. The other diners enjoyed this wine more than the watery, bland Rodney Strong Cabernet Sauvignon (unsure of vintage) tasted earlier.

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Indaba Chardonnay
Indaba Wines, Lourensford Estate, South Africa
Vintage 2006

Served chilled.
Nose: Lemon.
Taste: Straightforward citrus and tropical fruit, low acidity, mildly sweet with a light body and dry to the finish
Appearance: Light golden, brilliant
Rating: 5/10

Notes: Good for the price. $9.00.

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I coated ahi steaks in toasted white/black sesame seeds and seared until rare to medium-rare in the middle.  The accompanying sauce is a take on cilantro chutney with the addition of wasabi paste and a bit of mayonnaise.  I boiled largely diced russets in their skins. I added milk, butter, juice from a quarter of a lemon, miso paste, salt/pepper, and bonito flakes to the drained potatoes. Bonito imparted a smoky flavor to the potatoes. Top potatoes with scallions. 

( The sorta recipe? )