sashimi
No Pots, No Pans, No Food and No Wine Glasses! Part 3
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. A few were outstanding and the following is a recap of the evening at Buck and Rider in Gilbert.
Buck and Rider, Gilbert
This is a restaurant that we experienced on many visits. The food being spectacularly fresh and appealing, especially the oysters and sashimi flown in almost daily. We went there on a Tuesday night and had a thirty-minute wait with no reservations. Was shocked at how packed this “higher end” restaurant was for a weeknight.
Order a bottle of a familiar 2024 Dutton-Goldfield Chardonnay from Russian River Valley.
Photo ©Michael Kelly
The wine was lean, with apples, almond and lemon aromas and flavors. This wine comes from the Russian River Valley known for both their Chardonnay’s and Pinot Noir wines. Served refreshingly cold as it was still the mid-eighties at 6 pm.
Photo ©Michael Kelly
To start off the meal, I ordered three items of two each of Ora King Salmon, Hamachi and Big Eye Tuna sashimi. It was on the menu as Nigri and they kindly obliged preparing it as sashimi.
Photo ©Michael Kelly
For the main dish, ordered the Hamachi Crudo in a Thai chili sauce, ponzu. While not prepared in my opinion as “normal thin sliced” it was by far the tastiest “crudo dish” I have ever tasted!
The service was average and the noise level was way too loud. I must be turning into an “old fudie dudie” as I enjoy talking with my wife over a nice meal! The food was spectacular, but the atmosphere just was not our cup of tea as we had to shout across the table to each other to be heard! The service was mediocre and suspect due to the restaurant being full.
I will return for the food but will request outdoor seating next time, for a little quitter experience.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
Sonoma-Cutrer Chardonnay – A Solid Wine With Sashimi
Last week in the Phoenix area we had a great dinner with family (minus Ben and Susan) on Thursday evening. We ate at Kona Grill in Gilbert, a small establishment featuring steak, seafood and sushi with 23 locations throughout the United States. All the food was fresh and cooked/prepared excellently.
The wine list was limited and a bit pedestrian but at least provided a couple of choices for everyone. Selected a typical restaurant standard, Sonoma-Cutrer Chardonnay. It was good with the meals that three of us enjoyed.
I ordered their Asian Salad with napa& red cabbage, green onions, cilantro, carrots, almond ramen crunch with sweet soy-dressing. This was one of their house specialty items as an appetizer. Followed up with five slices of both Smoked Salmon and Tuna sashimi that were fresh and delicious.
I would recommend this establishment if in a city where they are opened.
Sláinte,
Michael Kelly
A Revisit to Shimogamo Restaurant and Stolpman Vineyards
Background
Photo from Shimogamo Restaurant
While in Arizona this week, visiting family, we ventured to Gilbert to Shimogamo, featuring fine Japanese cuisine for lunch. They have two locations, their original one in Chandler and just over a year ago, the one opened in Gilbert.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
I ordered various sashimi pieces and had a glass of Stolpman Uni, a blend of Roussanne and Chardonnay that was recommended from a previous visit. The wine comes from Ballard Canyon AVA in Los Olivos, California. Here the delicate richness and mouth filling Roussanne combined with crisp and bright Chardonnay with apple and pear tastes, provided a great accompaniment to the fresh sashimi.
Photo ©Michael Kelly
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Ordered four pieces each of Sake (salmon), Hamachi (yellowtail), Saba (mackerel) and a special (Toro) “fatty Blue fin tuna” selection. The presentation on ice was perfectly presented. Each piece of sashimi was delicious and extremely fresh. The wine complimented each morsel of fish consumed. Can’t wait to enjoy dinner there upon my next visit.
The Winery
This is only the second time I have enjoyed a Stolpman wine and will not be my last. Stolpman is known for their Syrah and Roussanne grapes growing in limestone outcropping near on the Central Coast with the nearby Pacific Ocean breezes. They are committed to dry farming, native fermentation and with minimal manipulation bringing forth their wines. I will be investigating and getting to know Stolpman Vineyards soon!
Sláinte,
Michael
2023 Silver Trident Sauvignon Blanc with Sashimi
The Winery and Background
The two owners coming out of the hospitality and travel industry opened their doors in Yountville in 2015. Their goal was to feature handcrafted artisan wines specifically showcasing Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc and a Napa Valley red blend. They produce approximately four thousand cases in total per year. They hired Kari Auringer as the winemaker. Kari worked for ten years under the noted Celia Welch (Scarecrow and many more). One of the primary goals of the winery was to feature richly layered wines with complexity and depth.
Photo ©Michael Kelly
Two years ago, Bob Binder one of the owners, invited us to taste their new pizzetta wine and food pairings. From that time on, I have continued to purchase wines from Silver Trident.
A Tasting Home verses a Tasting Room
They set out to create a comfortable environment where customers felt relaxed, like being at home. Through various past connections with Ralph Lauren Home Collection, artists and galleries, essentially all the items in the “home” are available for purchase. This includes furniture, floor coverings, artwork, glasses and serving trays.
The feeling enjoyed while going through a tasting is intimate, warm and beautifully appointed living room, dining room or library. They recently moved to a new location that allows them use of the kitchen. By appointment only and no tasting bar, no rush and no standing on your feet while proceeding down the wine lineup.
For the complete story and pictures on their original pairing with exotic potato chips and then the added pizzettas and tasting, see an earlier story written at:
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
A unique Sauvignon Blanc. On the eyes, very pale straw in color, but it packed a startling punch. On the nose, floral scents of honeysuckle and mellow green apple. On the palate, soft embracing citrus of Meyer lemon zest, a hint of lime and blanched almonds. The finish provided a honeydew melon that was welcomed and provided a medium long conclusion to each luscious sip. The current release is the 2024 vintage and is listed at $38/bottle.
The wine possessed great minerality and stone fruits. Lemon grass with softer tropical fruits provided a fullness in the mouth and balanced acidity. At a previous visit, I purchased this wine and left today buying more of it!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
A light dinner last night with a medley of fresh Ahi tuna (Maguro), Yellowfin (Hamachi) and Salmon (Sake). Picked up in the late afternoon and plated at home for a refreshing dinner with the temperature being in the mid-90 degree range. Purchased at Shiro Ninja restaurant in Angels Camp, California.
Went with a modicum of wasabi, ginger and soy sauce in order to appreciate the delicate flavors of the raw fish. This wonderful, crisp and refreshing Sauvignon Blanc with its bright but balanced acidity was a wonderful pairing.
Sláinte,
Michael
Happy Thanksgiving!
No this is not our Thanksgiving dinner, but a meal enjoyed on Tuesday evening at Senro Sushi in Pleasanton. Used to eat there every Thursday evening for years! Started off with a rare treat, fresh Otoro sashimi. It is the fattiest and most flavorful part of blue fin tuna. It is a delicacy that melts in your mouth. It is the Wagyu equivalent in sashimi.
Photo ©Michael Kelly
Next up was a sashimi plate of Hamachi (yellow tail), Maguro (tuna) and Sake (this was smoked salmon). The Hamachi and Sake were delicious, but something was off on the Maguro, good but not great!
Photo ©Michael Kelly
Followed up with a “T.G.” roll of spicy tuna, jalapeño topped w/salmon, tempura flake and creamy spicy sauce that was outstanding.
Photo ©Michael Kelly
Had a mandatory glass of wine to help fight any bacteria in fish which was their house Sauvignon Blanc that worked well.
Sláinte,
Michael