Thursday, September 24, 2015

Shopping Break that was a little to long, Gustuv's Clackamas.

Gustav's 

After a long visit to Costco a much needed lunch break was needed.  Gustav's is between Costco and New Seasons so it was a perfect location for lunch.   We arrived shortly after they opened so the problems that we encountered should not have happened.  They either under staffed for the morning or over sat our server section.  End result was an hour and a half lunch, making for a super long day.

What did I have?

My 1st Cocktail was a Hacker-Pscorr Weiss. $5.45.  It was good, and a nice choice to go with my lunch.




I just had a Starter because I wanted fondue.  I chose the Crab & Roasted Red Pepper Fondue.  $12.25.  Very tasty and filling.  I loved that they score the bread so that it tears in perfect pieces.  

My 2nd drink Scofferhofer Grapefruit Hefeweizen this maybe my favorite beer ever.  It is like a sparkling grapefruit juice with a kick.  It is special so if you like grapefruit give it a try.  I'll be getting more soon.


The total for my meal was $21.15 and I left a tip of $3.15 which is 14.89%. So the total for this lunch was $24.30.

My Score for the afternoon is 74.75 out of 100.  Here is a breakdown of the score:

     Website:                          Score 7.75 out of 10 
Points taken off for not being on Open Table (-1.25),  Also -1 point for only having a 4 out of 5 score on TripAdvisor.  My TripAdvisor review will be a 4.
    
     Addressing Allergies:     Score 10 out of 10
Tomatoes not a problem and they have a nice option instead of bread with the fondue.  I didn't go this route as the sausage I would have gotten just wouldn't have gone with the crab very well.

     Not liking something:     Score 5 out of 10
I couldn't find the server to tell her that something was wrong, even if it wasn't.  So I removed -5 points for that.  My beer came as the wrong size but oh well more beer to drink.

     Suggestions:                    Score 10 out of 10
The server was really great about suggested a beer to have with my fondue.

     Service:                           Score 5 out of 10 
Not sure what was going on but our service was the slowest I have ever had.  Gustav's is always slow, but this was insane.  An hour and a half for lunch is not acceptable at this price point (-2).  Our server took so long to take our order I almost had thought we had ordered and were waiting for our food.  The server also misunderstood my beer order when I said I wanted 2 small beers one each of two different types (-2).  The last item that caused another -1 point was no water service.

     Food:                               Score 9 out of 10
The fondue was yummy, and the bread was grilled to perfection.  The reason for the -1 point reduction was due to their only being bread offered.  It would have been nice to have some apples, as the dish became very one note after awhile.

     Drinks:                            Score 8 out of 10
I do love German beer so it would be hard to mark them down.  But there was only 1 German wine and no Austrian which is what I wanted to have.  So I marked down -2 points for not having a German selection of wines.

     Value:                             Score 7 out of 10
This score is based on my fixed scale of total points to overall cost of a meal per person.  A meal is a starter, entrée, 1 cocktail, 1 glass of wine and dessert.  Gustav's average price per meal is $46 putting them in the $$ category.  The overall score without the value figured in is 67.75, which earns the score of 7 for value.

     Decor/View:                   Score 5 out of 10
The view is great as it was a beautiful day.  But since my last visit the décor has changed and seems to be less German, even the music has changed.  The sad part is that growlers for sale have replaced other German décor.  It just feels like most other pubs in the city and not a great German pub like it used to be. (-5)

     Cleanliness:                    Score 8 out of 10 
Dishes had water spots as did the glasses. (-2)

Pros:                                                                           Cons:
   1.  The Grapefruit Beer was great          1.  Super Super Slow Service
   2.  Fondue was really tasty                   2.  Lack of German appeal
   3.  View is nice                                       3.  Only 1 item for dipping with Fondue
   4.  Allergy options                                      4.  No water service
   5.   They have a good web presence           5.  Only one German wine option

The food is good but the service just continues to get slower with each visit.  There are too many options in the Clackamas area to eat to have service this slow.  I will be back, but only to fill my Growler with the great grapefruit beer.

Restaurant:     Gustav's
Review Date:  9/18/2015
Address:         12605 SE 97th Ave Clackamas, OR 97015           Review Time: 11:30pm
Phone:             503.653.1391
Website:          http://www.gustavs.net/

Hours:             Mon - Thus & Sun 11:00am - 10:00pm 
                         Fri & Sat                11:00am - 11:00pm
                           


Cheers & Ciao.


The old becomes new. Provisions Market Hall, Eugene Oregon

Sometimes when doing a review you have to know when to not do one.  I love Provisions; they have been my go to place in Eugene for several years for everything from breakfast to late evening pizza or the best macaroons in the state.  So when I saw that they were doing a huge expansion and upgrade in services, I was excited to see the new venture.  The problem with large expansions is there are always growing pains, not only does the size of your business double or even triple so does your personnel.  You also usually have more inventory and possibly even a new computer system.  This is what has been the reality for Provisions with their change to Provisions Market Hall.

Because I visited only a week and a half after the grand opening the growing pains were very apparent, and because of that I have decided to not do a full review as the problems that I ran into were a direct result of the growth.  So I will return in a month and do a full review at that point no matter what the results are.  For now I will share the photos of the new place, as it is beautiful.

Beautiful Flowers when you walk in.










Very Yummy Wine, I even bought a bottle.

Croque Monsieur

The bright spot of this visit was my chance meeting of the wonderful Stephanie Pearl Kimmel the founding Chef and CEO.  She is so warm and passionate about Provisions, she took the time to talk to me about a lot of things when she was so busy looking over all the new changes.  After talking with her I know Provisions will only grow and be better after this small bump in the road and will continue to be a shining gem in Eugene because of Stephanie's passion and leadership.  So if you are in Eugene or just passing through do stop in for a treat as they have a lot to chose from now.

Cheers & Ciao.

Monday, September 14, 2015

Scoring Explained

For my restaurant reviews I have devised a system that works well for me.  But in all fairness to any restaurants that comes here to read a full review from my TripAdvisor posting I thought it would be nice to explain my point system in detail.  So here we go.

Web visibility.  10 points in this area are earned as follows:

Is the website up to date?                             0 to 1.25
Is the menu online & current?                     0 to 1.25
Are they on Facebook?                                  0 to .625
Are they on other social media?                  0 to .625
Are they using OpenTable?                          0 to 1.25
What is their rating on TripAdvisor?        0 to 5

How are the following handled:

Allergy issues?                         0 to 10 (if no gluten free bread automatic loss of 5 points)
Not liking something?            0 to 10
Asking about suggestions?   0 to 10

Services.  This for me is easy.  Before I walk in the door I assume and budget that I will leave a 30% tip.  This drops by 5% with any service related issues.  Points earned are based on the tip percentage that I leave.  My reviews will always state what the 5% mark downs are.

30% 10 points
25%   8 points
20%   6 points
15%   5 points
10%   4 points
5%     2 points
0%     0 points 

Food.  For each item I take notes and any issues cause at least a 1 point deduction.  0 to 10.

Drinks. Same as food 0 to 10.

Value.  This is the one that is a little complicated.  I figure out what an average dinner for one person would cost.  This dinner would be a cocktail, starter, entree, glass of wine and dessert.  I average the menu prices in each of these areas to come up with an average cost per item.  Add each of these averages to come to a total.  I then take the overall score from the review less the value to determine a score to rate the value (0 to 90).  So using the chart below you can see that a $$$ ($51-$75) restaurant with a score of 75 would get a score of 7, but a $ ($15-$25) would get a 9, a $$ ($26-$50) an 8 and a $$$$ ($76 or more) a 6.  As you can tell I am tough on $$$$ places, as I should be.

Value Points           $         $$      $$$      $$$$
              1-10           0          0         0           0
            11-20           3          1         0           0
            21-30           4          3         1           0
            31-40           5          3         2           0
            41-50           6          5         3           2
            51-60           7          5         4           4
            61-70           8          7         5           4
            71-80           9          8         7           6
            81-90          10        10       10         10

Decor/View.  This really depends on what my expectations are based on the price of the place.  A $$$$ and even a $$$ is going to get knocked down for having creased table clothes.  That is just a no brainier to me.  If you are a $$$ and you are going to have table clothes, get them pressed right or don't have them at all.   Things like fresh flowers & candles are points up.  This is the one area that I start at zero and work my way up as I notice things that fit the atmosphere.  0 to 10

Cleanliness.  $$$$ get knocked down for not cleaning the table in between meals as an example.  I include bathrooms when I can as well. 0 to 10.

So what do each of the scores mean:
Single Score/Overall Score                    TA-SFV       /      TA-OA 
1   /   01-10    RUN!!!                                   1                         1 
2   /   11-20  Take your enemies               1                         1
3   /   21-30  Not so good                           2                         2
        4   /   31-40  Needs improvement              2                         2          
5   /   41-50  Average                                    3                         3   
6   /   51-60  Good                                       3                         3
7   /   61-70  Really Good                           4                         4 
     8   /   71-80  Excellent                                4                         4       
9   /   81-90  Exceptional                          5                         5 
10 /   91-100 Memorable                         5                         5


Lastly is how I determine the 1 to 5 stars that I will give on TripAdvisor.  There are 4 ratings that you give on TripAdvisor and you can give 1 to 5 in each of these areas.  Service, Food, Value & Overall.  Above under TA-SFV is how I determine the Single categories of Service, Food & Value which receive a score of 0-10 and under TA-OA is the Overall score which is 0-100.

Hope this explains my thought process and answers any questions you might have.  As you can tell I am the analytical type and love numbers that help me come to conclusions.

Cheers & Ciao. 






Cheese Pairing with Arneis and Garganega wines PR#3 & #4

Pairing Review #3 and #4

For my 2nd week of my reviews I decided to try a cheese pairing with 2 different wine types.  I chose two wines that shared 4 types of cheese in the suggested pairings and then I added one for each wine that wasn't suggested for the other.  My thought was to find out why a wine wouldn't go with something as simple as a cheese.   It was a very educational and tasty homework assignment.  


Wine #1
Wine Studied: Arneis Grape

Wine Selected: Roero Arneis - Cisterna D'Asti Italy - 2014 Arneis
Eye:
     Color Depth:  Pale
     Color Hue:   Greenish
     Clarity:   Clear
Nose:
     Aroma Intensity:   Low
     Development:   Youthful
     Aroma:   Apple
Mouth:
     Dry/Sweet:   Medium Sweet
     Body:   Medium
     Acidity:   Fresh
     Tannins:   Low
     Balance:   Fair
     Flavor Intensity:   Moderate
     Flavor:   Green Apple
     Finish:   Med (4-5 sec)
Style:   Modern
Cost:  $16.24 at Zupans



Wine #2
Wine Studied: Garganega Grape

Wine Selected: La Cappiccina - Verona Italy - 2013 Soave
Eye:
     Color Depth:  Medium
     Color Hue:   Yellow
     Clarity:   Clear
Nose:
     Aroma Intensity:   Moderate
     Development:   Youthful
     Aroma:   Stone Fruit
Mouth:
     Dry/Sweet:   Off Dry
     Body:   Medium
     Acidity:   Smooth
     Tannins:   Medium
     Balance:   Good
     Flavor Intensity:   Flavorful
     Flavor:   White Peaches
     Finish:   Long (5-7 sec)
Style:   Modern
Cost:  $10.99 at New Seasons




Food Selected: Cheese Pairings 
Reference Source: Daring Parings  - Pages 42 & 61
 (I cannot give recipes as they are not mine to give, but this is a great book if you want to learn about pairings.)


Wine #1:  This wine was very cleansing with a low acidity, slightly sweet and a dry finish.  I really liked it a lot, and I am excited to try it with the suggested recipe Grilled Snapper with Root Vegetable Salad (Daring Pairings page 43).

Wine #2:  This wine has fresh citric acid with a long refreshing finish.  I also liked this wine, but might try a different one when I do a Grilled Branzino with it.  (Daring Pairings page 62)

Food:  Pictured above from left to right, back to front. 
Back Row: Myzithra (in-lue of ricotta salata), Gorgonzola dolcetatte, Fontina
2nd Row:  Pave d'affinois, Warm Greek mixed olives regular & spicy, Chevre
3rd Row: Spicy Sopressata, Garlic Herb Boursin
4th Row: Regular Sopressata
On the knife draw at left (back to front): Gluten Free Lemon Wafer Cookies, Gluten Free Cracker Thins both crack black pepper and regular

I love cheese, but because of some of my allergies I try to stick with non-cow varieties.  I have also found really good gluten free crackers and cookies (great lemon flavor in a grown up wafer). 



Why this Pairing?:  Cheese and Wine just go together.  It is funny though because you would never think to drink milk and eat grapes together, yuck.  

This specific pairing as I stated above had two wild cards, the Myzithra is meant to go with the Arneis and the Gorgonzola dolcetatte with the Garganega.

Pairing:  I think I like trying two wines at once.  I was able to explore why each of these wines married so well with each of the cheeses.  Both paired well with the common 4 cheeses and both brought out different flavors in each of them.  Because most of these cheese are light in flavor they were picking up the flavors from the wines.  

As far as the competing wine flavors, yeah they didn't play all that well together.  The sweetness & acid of the Garganega really helped to tame the Gorgonzola were the Arneis just wasn't strong enough to do that.  Where as the salt in the Myzithra was just obliterated by the Garganega.

I will be doing this experiment again, as it was an excellent learning tool and nice break from a single wine taste.  

Rating:
(Remember this is very subjective, as each person will have their own taste)

Wine #1:  *****    Wine #2:  ****

Food:   *****

Pairing: *****

Conclusion:  I learned so much and really liked both wines.  It took me over an hour and a half to eat through my cheese plate, as I tried a ton of combinations with each of the wines. 

I think the best part of these first 4 tastings has been that I haven't craved to finish off my bottles of wine.  I really have wanted to save them to eat with my meals.  For me that is a huge swing, I am/was an open a bottle and drink it with no food kind of girl.  

Cheers & Ciao

Ginger & Orange Fried Chicken with New World Viogniers PR#2

Pairing Review #2

This is the 2nd review for the 1st week, and again part of my study of white wines while the weather is still really warm.  


Wine Studied: Bright Fruit Forward New World Viognier 

Wine Selected: The White Knight - Sonoma - 2013 Viognier
Eye:
     Color Depth:  Pale
     Color Hue:   Yellow
     Clarity:   Clear
Nose:
     Aroma Intensity:   Aromatic
     Development:   Youthful
     Aroma:   Oranges & Nectarines
Mouth:
     Dry/Sweet:   Medium Sweet
     Body:   Light
     Acidity:   Fresh
     Tannins:   Low
     Balance:   Good
     Flavor Intensity:   Flavorful
     Flavor:   Stone Fruits
     Finish:   Long (5-7 sec)
Style:   Modern
Cost:  $9.99 at New Seasons



Food Selected: Ginger & Orange Fried Chicken
Reference Source: Perfect Pairings by Evan Goldstein - Page 124
 (I cannot give recipes as they are not mine to give, but this is a great book if you want to learn about pairings.)

Wine:  This wine was good right out of the frig and developed even more as it warmed.  It was easy to drink with its low acidity and bright freshness.

Food:  I needed to change this recipe to make it gluten free so that I could enjoy it over a couple of days without any ill side effects.  I changed the flour requirement of 1 1/2 cups of all purpose flour to 3/4 cup gluten free all purpose flour, 1/2 cup of rice flour and 1/4 cup coconut flour (the last complimented the spices really well, so that is why I chose it.)  

I very rarely fry anything, but after this quick, easy and flavorful recipe I will be doing it more often.  Only thing I will change in the future is to reduce the amount of curry and increase the amount of ginger.  I like curry but I love ginger so this is only a personal taste.

Why this Pairing?:  A Viogniers is a wine that has a lot of characteristics of other whites and therefore works with different things well, but foods that are a little on the sweet side and have a richness are a safe bet with this wine.

Pairing:  The wine really cut through the oil and smoothed out all of the heavy spice flavors.  I was shocked at how much I really liked this combination.  I have a tendency to grab a beer with fried foods, but this was so much lighter and more refreshing that I will go for a white wine next time.

Rating:
(Remember this is very subjective, as each person will have their own taste)

Wine:  ****

Food:   *****

Pairing: *****

Conclusion:  This was so good I now have fry oil sitting right by my stove, so simple and quick.  With the wine, the chicken is perfect warm or cold, so a great combo for a summer picnic or an early fall cool evening when fresh fried chicken is so comforting.

Cheers & Ciao


Moroccan Inspired Fish with Lemon and Olives with Oregon Pinot Gris PR#1

Pairing Review # 1

I must admit that I have waited a week to publish this blog, as I wanted to make sure that I had a good format in mind, and covered the things that I wanted and needed to be said.  Because of that Pairing Reviews #1 to #4 all took place over about a week and a half and I will be publishing them all very close together.   


Just a little story about my wine tasting classes in Italy before I give my conclusions of this review.  Our guide and teacher Mario Piccinin of Venice Day Trips would say the following before every glass of wine we tried (and we tried a lot over 5 days):


     He would look at the wine and say "In the Eye we see........"

     Then he would swirl and smell and then say "In the Nose we smell....."
     Finally he would sip and say "In the Mouth we taste....."

As my tasting notebook follows these same words, I find myself saying these same phases with each wine I try, sometimes I even catch myself saying them out loud even if no one is around.


So now onto the Review:


Wine Studied: Oregon - Style Pinot Gris
Wine Selected: The Visionary - Eola Amity Hills - 2012 Pinot Gris
Eye:
     Color Depth:   Deep
     Color Hue:   Straw Yellow
     Clarity:   Clear
Nose:
     Aroma Intensity:    Moderate
     Development:   Youthful
     Aroma:   Light Floral
Mouth:
     Dry/Sweet:   Dry
     Body:   Medium
     Acidity:   Crisp
     Tannins:   Low
     Balance:   Fair
     Flavor Intensity:   Moderate
     Flavor:   Grapefruit & Lite Butter
     Finish:   Long (5-7 sec)
Style:   Modern 
Cost:  This wine was one of my Provisions Wine Club wines, so my cost was $10.  Their non club price is $11.
  




Food Selected: Moroccan-Inspired Fish with Olives and Lemon
Reference Source: Perfect Pairings by Evan Goldstein - Page 101
 (I cannot give recipes as they are not mine to give, but this is a great book if you want to learn about pairings.)

Because I do not normal drink whites I need to really train my taste for them, so I chose this recipe to start with as I knew I would love the fish.

Wine:  This wine needs to have 20 mins out of the refrigerator to allow it to open up.  The grapefruit flavor was crisp and refreshing.  
Food: I used Cod for my fish chose with garlic green olives and I used seafood stock instead of fish stock, these are all slight variations from the books recipe.  

The flavor combinations are crazy good; the saffron just adds that taste of luxury, and the acid from the lemons and the salt from the olives hit the spot.  

Why this Pairing?:  The Oregon Style of Pinot Gris has a lot of tang and needs a richer dish to compliment it. The wine's citrus flavors run in parallel to the lemon on the fish and the spices are just enough to not over run the wine.

Pairing:  Wow, I get it right out of the gate.  This dish is really heavy in flavor and needs something just as bright to go with it.  Cumin is one of those pronounce flavors in the recipe and the Pinot Gris just cuts right through it.  It is also on the dry side so it tames the oiliness of the fish and olives.  It did its job and cleaned my mouth and got it ready for the next bite.  

Rating:
(Remember this is very subjective, as each person will have their own taste)

Wine:  ****

Food:   *****

Pairing: *****

Conclusion:  I will be making this fish again and again, and I will be serving this wine with it.  Highly recommend both.

Cheers & Ciao

Sunday, September 13, 2015

To Test or Not to Test


To Test or Not to Test
As I near a phase in my life where retirement is drawing closer I look at what I want to do with my time.  I have several goals and ideas for the 2nd half of my life, like most people do.  I love charity & non-profit work, especially working with kids so I will always continue that.  Traveling the world is top on the list, and of course grandkids and spoiling them to death.  The latter being a ways off.  Lastly I have a few business ideas that I am floating around as well.  All of these ideas have one thread in common; I need to be really wine smart!

So how do you get wine smart you might ask?  You become a certified sommelier.  

I am not sure that I need to actually be certified to do the things I have in mind but it couldn't hurt.  So about a year ago, just after my trip and wine classes in the Veneto wine regin of Italy, I made the decision to start my studies.

First I looked up where I would get a certificate, and found MasterSommeliers.org. 

I then looked at the resources that I needed for the first level exam.  Over the last year I have amassed and started studying most of these.  My current library contains the following:

Hard Copies of:












In Transit (all will be here by late October):







On Kindle:

Books











 Subscriptions:




Tasting Note Books:

Wine Tasting Notebook (like this one the best of the two)


Wine Clubs:

This is a fantastic wine club.  I get 6 bottles a month for $60 (with tasting notes) and a 15% discount at the shop whenever I go.  The wines are from around the world and so far in the year that I have been with the club I have only not cared for 3 bottles out of 72 bottles, to be fair I think I still have about 30 bottles in my cellar, still not a bad average.


I belong to the NoFrills Club (Cost varies per release about $300 a year or $25 a bottle).  A little pricy for "homework" but really good quality Oregon wines and a super great family with a beautiful winery to hang out at.
6 Bottle Release 2 times a year (Apr & Oct)
Discount of 25% on all Wines
Discount of 30% on Case Purchases
Advance notification of Limited Releases
Complimentary wine tasting for you and 2 other guests
No Release party, but you enjoy a higher discount

So with all these study materials gathered, (18 books, 2 decks of cards, 2 magazines subscriptions, 2 wine clubs  and 2 types of tasting journals) and with a good share read or started, I ask myself do I need to take the test as not only is it on wines, it covers spirits, beer and customer service as well. (oh boy more books to buy)  These other items are not of great importance for what I want to do, but they can't hurt.  Then there is also the preferred requirement that I have 3 years of experience in the wine industry in some fashion.... I don't think that will happen before the test this next spring.  So I waffle on a daily basis To Test or Not to Test.  I guess when April comes around I'll decide.  In the meantime I will study and learn and drink and eat.  Oh dang life is so hard. 

I will share my impressions as I go as that is big part of being a sommelier.  But wine like food is all a matter of taste, and everyone has an opinion.  I can say this for sure, a year ago I was an under-educated wine snob.  I only drank reds from Italy, France and Spain.  Now I have learned the "idea" of pairing, not yet the "art" of it, but getting there.  The two biggest things that pushed me in this direction were what I learned from Mario Piccinin of Venice Day Trips:

1.   Wine is toothpaste for food, so you have to find the right wine to cleanse your mouth and prepare it for the next bite. 

2.  A great pairing is one that brings out the best notes in both the food and the wine, and they do a lovely dance together creating a huge party in our mouth and nose while this cleansing happens. 

My first 4 pairings that will follow along  in the next day or two are proof of this as well as proof that my taste is developing and changing to embrace these ideals.

So for now Cheers & Ciao