LATEST TASTINGS

(Image from www.artofeating.com)

The English poet and hymnodist William Cowper (1731-1800) said it best in his poem “The Task” (1785): “…Variety is the very spice of life, That gives it all its flavor...” In everything I approach, I do so openly and with a curiosity to learn from the experience. 

Following are my latest reviews of foods, champagne wines, and restaurant tastings that exemplify Cowper’s goals.  Today’s edition includes Lavazza Coffees, Nielsen-Massey Vanillas, Champagne Armand De Brignac Wines, Boka Chicago, Lou Malnati’s Pizzeria, and Perry’s Steakhouse & Grille.  Enjoy!

~ Food Tastings ~

Lavazza Coffee ~ Espresso Roast, Intenso Dark Roast, and Kilimanjaro Single Origin ~ I have always been partial to strong, full-bodied coffee.  I also find that drinking coffee black allows for the taste profile to be fully appreciated.  I’ve never been disappointed with this brand’s varieties or quality.  The Espresso Roast surprisingly goes well as a breakfast brew.  Its aroma and flavor are beautifully intense, with a slight bit of tang; the fine grind was ideal for espresso makers, but also automatic drip.  The Intenso Dark Roast was comparable to the aspects of the Espresso Roast; overall, however, the flavor was more rounded and less tangy.  The Kilimanjaro Single Origin has a mild aroma with a very round and mellow flavor; both the aroma and flavor were pleasant, and delicious.  My Tip:  I don’t recommend using a fine grind of coffee in a French press pot, because as the grind blooms, it expands and places a strain on the brewing mechanisms with increased pressure and stress on the glass beaker; I’ve had my glass beakers crack under the build-up of pressure from using the wrong grind.  All three of these varieties were delicious; I enjoyed savoring each one as a perfect way to get my day started.  For more information, visit http://www.lavazza.us/us/

Nielsen-Massey Vanillas ~ Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Pure Vanilla Extract ~ For over forty years, discerning chefs and home cooks have preferred the extracts and flavorings of Nielsen-Massey for their purity, high quality, and performance consistency.  When it comes to vanilla, Nielsen-Massey is also superior in taste.  I had the opportunity to try their Pure Vanilla Bean Paste and Pure Vanilla Extract.  It’s interesting to note that one-tablespoon of either product is the equivalent of one vanilla pod; this equivalency assure intensity of the vanilla flavor and its authentic taste.  Try using both in any recipe that calls for equal measures of just the extract flavoring.

(My "Sweet Heavenly Bites"; photo by T. Herman)

For example, for my “Sweet Heavenly Bites” cookie recipe, it calls for two tablespoons of flavoring extract; I used one tablespoon of the Bean Paste and Extract.  The purity and intensity of the vanilla flavor in both of these products doesn’t dissipate during the baking process and leaves a beautiful pronounced taste that is balanced and enhances the finished product.  For more information, visit http://www.nielsenmassey.com/consumer/index.php

~ Event Tastings ~

(Champagne Armand De Brignac Rosé; photo by T. Herman) 

Champagne Armand De Brignac Launch of Blanc de Noirs Assemblage Two at Boka Chicago Restaurant (Chicago, IL) ~ 12th and 13th generation champagne growers Jean-Jacques Cattier and son, Alexandre Cattier, craft these elegant wine cuvées.  Their family has grown champagne vines for over 250 years in the champagne wine region of Montage des Reims, France.  The superior quality to these wines is the result of taking only the first and freshest pressings of the grapes; another unique characteristic to the assemblage is that Armand de Brignac blends a trio of vintages from three distinct harvests.  Armand de Brignac is also deeply committed to sustainability of its wine cultivation and vineyard management.  It has received the coveted French government certification for vineyard management, High Environmental Value Level 3 (“Haute Valeur Environnmentale”).

~ Champagne Armand De Brignac Rosé ~

Composition: 50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Delicate, fruity, crisp, and slightly sweet.

~ Champagne Armand De Brignac Blanc de Blancs ~

Composition: 100% Chardonnay

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Bright, crisp, dry, and with a bite; high level of sulfates.

~ Champagne Armand De Brignac Gold Brut ~

Composition: 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-Vintage: 2009, 2010, 2012

My Tasting Notes: Well-rounded and balanced; bright, crisp, and fruity.

(Champagne Armand De Brignac Blanc de Noirs Assemblage Two)

~ Champagne Armand De Brignac Blanc de Noirs Assemblage Two ~

Composition One: 100% Pinot Noir

Multi-Vintage: 2006, 2008, 2009

Composition Two: 100% Pinot Noir

Multi-Vintage: 2008, 2009, 2010

My Tasting Notes: Lovely and fruity, slightly intense, and dry; had a velvety and smooth mouth-feel.

~ Champagne Armand De Brignac Demi Sec ~

Composition: 40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-Vintage: 2009, 2010 & 2012

My Tasting Notes: Fresh and fruity, crisp, and slightly dry.

~ The Menu ~

Welcome Aperitif

Champagne Armand de Brignac Rosé

Appetizer

The Dish: Marinated Striped Jack with Nori, Lime, and Potato

The Pairing: Champagne Armand De Brignac Blanc de Blancs

My Tasting Notes: The pungent aroma and salty taste of the fish overpowered this wine.

First Course

The Dish: Roasted Chicken with Mushroom Au Jus, and Turnip Puree

The Pairing: Champagne Armand De Brignac Gold Brut

My Tasting Notes: A delicious brined chicken breast with seared herbed skin that was enhanced with this crisp and bright wine; wonderful food and wine pairing.

Second Course

The Dish: Lamb Tender, with Apricot Puree, and Spring Onion

The Pairing: Champagne Armand De Brignac Blanc de Noirs Assemblage Two

My Tasting Notes: A delicate morsel of roasted lamb gave an earthy umami aspect with this elegant wine; another wonderful food and wine pairing.

Dessert Course

The Dish: Coconut & Citrus Ice Cream, Angelfood Cake, with Passionfruit, Tapioca, and Elderflower infused Crème Anglaise

The Pairing: Champagne Armand De Brignac Demi Sec

My Tasting Notes: Delightful sweet dessert notes were heightened with this delicate fruity wine; this was a wonderful ending to a delicious evening.

For more information, visit http://armanddebrignac.com

Boka Chicago Restaurant ~ This Michelin-star restaurant is a favorite of locals and visitors, and has quite the following.  Wonderful ambiance, great service, and delicious menu selections.  For more information, visit http://www.bokachicago.com

~ Lou Malnati’s Midway Preview Celebration (Chicago, IL) ~

(Photo by T. Herman)

In 1971, the first Lou Malnati’s Pizzeria opened in Lincolnwood, IL, a northwest area of Chicago.  The location specialized in Chicago’s famous deep-dish pizza.  Since that first pizzeria, there have been 12 full-service restaurants, 33 carryout locations, and 2 cafes, all located throughout the Chicago-area; there is also one restaurant in Phoenix, AZ.  As of May 5, the Malnati family proudly opened up its thirteenth full-service restaurant in the busy Chicago Midway airport corridor, making it their forty-eighth pizzeria establishment.  I had the pleasure of attending a special preview celebration with some family members. 

(Chicken Marsala Rigatoni; photo by T. Herman)

We dined on their delicious Malnati Signature Salad, which was dressed with their delicious Sweet Onion Vinaigrette.  Some of us had their Lasagna, Bowtie Pasta and Lou’s Sausage, and Chicken Marsala Rigatoni; I enjoyed the latter.  The portion sizes were generous and a to-go bag was in order.  We also enjoyed their delicious Spinach and Mushroom Deep-Dish Pizza; for dessert there was Tiramisu, and Key Lime Pie.  

Overall, the service was outstanding, and the food incredibly delicious.  I admit that it had been many years since I had enjoyed a slice of the iconic Lou Malnati’s Deep-Dish Pizza, and this special preview event made up for that long dry spell; there’s good reason why this pizza is considered the best in the area.  The restaurant was packed with animated guests who brought a party atmosphere to the preview, but that was understandable since it was a celebration.  If the preview is any indication of the new location’s success, my guess is that there’s nothing to worry about at all and that this latest location will be a huge success.  It’s worth a return visit to experience some of the other extensive menu offerings, despite the driving being a bit of distance for me.  For more information, visit https://www.loumalnatis.com/chicago-midway

~ Perry’s Steakhouse & Grille (Oakbrook, IL) ~

For thirty-seven years, Perry’s Steakhouse & Grille has been serving their award-winning iconic “seven-finger-high Pork Chop”.  It’s first restaurant opened in 1979 as part of the family’s Perry’s Butcher Chop and Deli, in Southeast Houston.  Since then, the number of restaurants has expanded to fourteen.  The secret to their famous Pork Chop is that it’s seasoned with a proprietary blend of spices, and then delicately cured, slow roasted, slow smoked and caramelized to perfection.  It arrives tableside perfectly seasoned and grilled with melting garlic-herb butter, a lime slice to add a touch of tang, and delicious fresh mashed potatoes. The restaurant also offers prime beef, seafood, salads, and delicious vegetable sides.  I went to this fairly new location recently and was impressed with the beautiful club ambiance.  The dim lighting and tables covered in linen added an upscale aspect to this restaurant.  Service was outstanding and began with a serving of their on-premises freshly made bread, which was delicious.  

(Photo by T. Herman)

For my choices, I went with their seasonal salad of Garden Greens, with Pear, and Candied Pecans; a little went a long way of the slightly peppery house Italian dressing, which I requested on the side.  The main entree included their luncheon cut of their famous Pork Chop, the portion size is quite generous, and the equivalent of the size of a large four-fingered palm; its size reminded me of two generous cuts of thick-cut Iowa pork chops; my server told us that the dinner portion is close to seven-fingers in height.  The seasoning was perfect, and the curing and grilling process made for a moist and delicious taste experience; the serving of the mashed potatoes, while also delicious, was a bit on the salty side.  Overall, the entrée was wonderful and I had plenty leftover to take home (same with the salad).  The value for the meal is very attractive, given the size of portions, which can easily be shared by two calorie-conscious folks.  My guest’s choices included their Spinach & Warm Bacon Vinaigrette Salad with Grilled Salmon.  

(Photo by T. Herman)

Of course, we both had to try their desserts.  To me, you can tell how great a restaurant is by the quality and taste of their desserts, and Perry’s didn’t disappoint. Coffee was served with a small plate of mini almond biscotti, perfect for dunking!  For the main dessert attraction, I ordered their Vanilla Bean Crème Brûlée with Fresh Berries (a mix of raspberries, blackberries, and strawberries, embellished with a tasty sprig of mint leaves); my guest ordered their Deconstructed Lemon Meringue Pie, which she enjoyed.  The Crème Brûlée was exceptionally delicious; it had just the right amount of crack to the burned sugar, and it’s velvety smooth consistency and rich taste of pure vanilla bean and lip-smacking rich egg-vanilla custard was the perfect end to a wonderful dining experience.  For more information, visit http://www.perryssteakhouse.com/menu-locations/chicago/oak-brook/

~ In Closing ~

(Image from www.hopespeak.com)

Take the time to be culinary-curious…discover new tastes…go out and explore your surrounding area for some new experiences…make it an adventure…claim your new culinary finds.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy creating…happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as International Home+Housewares Show, National Restaurant Show, Sweets and Snacks Expo, United Fresh, and Food Marketing Institute.  She has served as a food judge at the Bellavita Italian Expo Excellence Awards (Chicago).  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  In addition to her blogs, her social media outreach also includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, Terry’s Second Helpings.  Please note that the “Comment Section” has been disabled.  For additional information, email her at terry.herman@gmail.com.

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