Thursday, July 8, 2010

2007 Taz Pinot Noir Santa Barbara County

This is no Sanford or Fiddlehead, but this is a good example of Santa Rita Hills pinot noir, and a good quaffer at around $20.  Typical Santa Rita Hills nuances, with strawberry, dark cherry, and cola on both the nose and the palate.

This wine will definitely benefit with some time in the cellar laying on it's side, but it is also drinking very nicely right now, and worthy of 86 points.  Can probably gain a point or two with a 1-3 hour decant, and maybe even 3 points with a few more years in the bottle.  Drink or hold!  Cheers!

Wednesday, July 7, 2010

nextof kyn - The Next Cult Wine from Manfred and Elaine Krankl of Sine Qua Non

It isn't often that a new "cult wine" pops up that we haven't heard about, but today, both Zelda and I were surprised to receive the e-mail below from Manfred and Elaine Krankl of Sine Qua Non.

We had heard that they were working on a new project, but I had no idea that they already had wine in the bottle, and ready to send out to their customers.

Unfortunately, they only have 300 allocations to sell, containing 3 regular bottles and one magnum at the price of $1100.  Yes, this is a hefty price tag, but with Manfred's name on it, it is certainly justifiable.  Manfred's reputation speaks for itself, and that goes without saying.

That being said, I replied in a matter of about 2 minutes, and now it is a waiting game to see if I am one of the first lucky 300 to respond!  That said, check it out, and sign up for their waiting list!  See the details below!  Cheers!  -F. Scott

Dear Wine Lover ~


Generally we are rather old school and communicate via good old fashioned paper and snail mail, but this one time we will make an exception for reasons I shall explain in just a bit.

First the news: A new baby is born. A wine baby that is.  It is called nextof kyn.  The name is in reference to the fact that it is the next closest relative to SINE QUA NON, yet it is separate and different, and with its own personality, character and style.

Implied is also a dose of hopefulness, of wishful thinking, that one of our five kids will someday take it over as his or her own.

As you likely know, the fruit for the wines made under the SINE QUA NON banner comes from various vineyard sources. At this point most of it from our own Estate vineyard in the cool Santa Rita Hills called Eleven Confessions, plus we still have a couple of long time non-Estate vineyards under contract, such as the equally cool Bien Nacido vineyard and the somewhat warmer, but just as terrific White Hawk vineyard.

In 2004 we decided to plant a small six acre vineyard at our "home ranch" in Oak View. It is the plot of dirt where we also live. I am sure it does not come as a huge surprise when I tell you that what we planted there is Syrah, Grenache and a tiny bit of Roussanne. We just continue to have a deep fondness for these Rhone varieties. Both the soil and the climate - the "terroir" if you prefer - are rather different here at the CUMULUS home vineyard than at Eleven Confessions or any of the other vineyard sites we work with. The climate is decidedly warmer and the soil, although with plenty of clay-loam, has significant amounts of limestone, which we do not have at any of the other sites. Our vine spacing here is even tighter than at Eleven Confessions - 5 ½ ft. X 2 ft. - resulting in a whopping 3,960 vines per acre or 9,785 vines per hectare...for you Francophiles. Not that this ultimately means a heck of a lot. Great wines have been made the world over from vineyards spaced in countless different configurations. But I thought I'll throw it out there anyway, since it does make farming much more difficult. Maybe I am just shamelessly groping for a friendly nod, and acknowledgement of the effort, with that info.

We picked a little bit of fruit in 2006 - that's called "third leaf" in grower jargon - just to see what we have here, but our first "real" harvest was 2007.

We immediately recognized that this fruit had very much its own distinct identity.

As the wines matured in the cellar we became more and more convinced that at least some portions of it should be kept separate from everything else that was comfortably resting in the old Garage d'Or.

And that's what we did. We kept a few barrels to themselves, mostly used ~ 2 year old barriques ~ so as to set a base line and be able to more purely evaluate the fruit and the wine itself.

The wine evolved rather slowly, but we loved what we tasted...more and more so the older it got. And at some point we concluded that this wine ~ and perhaps this "home vineyard" CUMULUS ~ should really have its very own, distinct and unique identity.

And so an entirely new label, an entirely new brand was born. Yes, undoubtedly there is a real family resemblance to SINE QUA NON, but the wine stands alone...and will likely even more so in the future. And so that new brand, that new "baby" as I referred to it above is called:

next of kyn

This first nextof kyn bottling, from the 2007 vintage, is a cuvée of 92% Syrah, 6% Grenache and 2% Roussanne. It spent some 31 ½ months in barrels, of which only 18% were new (1 out of 5 ½ in total). This tiny bit of wine obviously allowed us to only fill a very limited amount of specially designed wooden boxes, each one containing 3 bottles and 1 magnum. 324 such boxes were created. Of course we have to keep a few for ourselves, for our library, and the rest...somewhere around 300 of them will hereby be offered for sale. They will only be sold via a next of kyn mailing list that we will now establish through this inaugural offering.

We have thought long and hard, have gone back and forth and back again, trying to figure out just what might be the best way to establish such a new mailing list for an entirely new brand. The difficulty in doing this is compounded by the fact that so very few of these boxes are available and that we don't know how much there might be available in subsequent vintages. We also wanted to give some consideration to the many, many, many supremely patient, kind and enthusiastic folks on our SQN waiting list, some of whom have waited, unsuccessfully for years on end.

Therefore we have decided that with this first ever offering ~ the one that will also establish the initial mailing list - we will go outside our normal system this one time around ~ and offer these few boxes on a first-come, first-serve basis to ALL in our system, mailing list and waiting list customers alike. I know that there will be a lot of you that unfortunately we'll have to disappoint. The math is such that we will only be able to actually offer wines to less than 4% of those who'll receive this e-mail. To those of you who'll miss out this go around ~ we beg for your understanding and deeply apologize.

No matter how we would handle such an offering, there would always have to be lots and lots of wonderful people we'd have to disappoint. It's just the nature of the beast. We also know that there will be many of you who have their own ideas as to how we should have, could have, might have handled it. Probably all valid thoughts and we respect your opinion, but in the end there is no perfect way and in the final analysis this is the mode we chose.

And remember - there is always more wine being made.

Now here is how this offering shall work:

In order to create an equal playing field in terms of timing, this letter ~ uncharacteristically - has been e-mailed to everyone currently on our mailing and waiting list.

If you are interest in one of these nextof kyn boxes and in thereby joining the n~o~k mailing list, please quickly send us an e-mail to Wine@nextofkyn.net and let us know. We will then send the first 300 respondents an order form and then allow two weeks to receive that order form back with an accompanying check or money order.

The wooden box ~ containing the 3 bottles and 1 magnum ~ will have a cost of $ 1,100 plus shipping and handling.

Needless to say we will place all those we unfortunately can't accommodate this go-around onto a chronological waiting list and, much like with the SQN list, we will keep you updated with each new release.

Please NOTE that because sadly there are so very few boxes, and thus so very few possible first customers, and because the shipping and state registration compliances, regulations and bureaucracies are of such an onerous nature, we can only ship to a limited number of states until quantities increase sufficiently to reasonably warrant an expansion of ship-to states.

The only states we can currently ship to are:

AL, CA, CO, DC, FL, GA, IL, MI, MN, MO, NC, NH, NM, NV, NY, OR, TX, VA, WA

A few more words about this new nextof kyn brand and what the future might hold:

All the nextof kyn releases will be sequentially numbered via a bottle neck sticker. This first one naturally will carry the denomination No.1.

Encouraged by the results of the tiny bit of fruit we harvested from the 2006 vintage and even more so by the fruit from the official first vintage 2007, we planted two more vineyard blocks at our CUMULUS "home vineyard" in the spring of 2008.
We put in a little more Syrah (just can't leave that one alone) as well as some Mourvedre, Petite Sirah and even two rather obscure, but fabulously intriguing grape varieties ~ Touriga Nacional, a Portuguese grape that is one of the main players in Port wine, but also produces delicious dry wines in that country ~ and Petit Manseng, which is a very interesting white grape from the Jurançon region of France. The first harvest from these new blocks won't be until 2011 and depending how they'll show themselves as actual wine, any or all could make it into some type of NEXT OF KYN cuvee in the future....or not. It could also all turn into some type of an additional wine/cuvee. This means that the Syrah dominated cuvee of this first release - 2007 - is certainly something that is not chiseled in stone. It is simply the first incarnation of this new label.

We may not even have a nextof kyn release every single year, although it is our goal to have a continuum. Since we definitely cannot guarantee future quantities, it is even conceivable that not everyone who gets into the initial active mailing list this time can be offered wine the next time around, albeit we will do everything in the world to at least accomplish that. More of a goal would be to add new people to the active list with every new release.

The wines will be shipped sometime around mid-March 2011, depending on the weather conditions at the time.

Future offerings, which shall occur annually, will go out via traditional U.S. postal service in paper and stamp fashion. Something to really hold on to. Then, after you are all done with these letters, they will make a great carbon source for your home made compost on your tomato plants.

Like virtually all of the wines Elaine and I have produced ~ red, white and rosé alike - this wine too will greatly benefit from a relatively lengthy decantation prior to consumption. Three to six hours would be ideal, especially if kept at cellar temperature.

For your record, the nextof kyn telephone number is (805) 649 1291 and the mailing address is: P.O. Box 948, Oak View, CA 93022. The e-mail address is Wine@nextofkyn.net

That is all I can think of for now. We are super excited by this new wine and we hope you'll join this new wine family and we hope even more that it'll grow as time goes on. We will do everything we possibly can so that the years to come will bring not only greater quantities, but also many distinctively delicious new wines.
Thank you for reading, thank you for your interest, thank you for your anticipated order and thank you for your understanding and patience should you have pulled the trigger just a hair to slow this go around.

Warmest wishes,

Elaine & Manfred Krankl

Comedian Gallagher to appear at Bordentown City Farmers Market Today

The subject says it all. Comedian Gallagher will be appearing at the Bordentown City Farmer's Market today from 5pm-6pm before his show at The Record Collector in Bordentown tonight. Check it out, and check out the Farmer's Market!

Sunday, July 4, 2010

4th of July Brisket Smoke

FULL DETAILS TO COME ON THE AWESOME 4TH OF JULY SMOKEOUT!












Well, the Bradley Smoker truly got christened today with a 7 pound brisket and a 3 1/2 pound corned beef brisket. Let me say that Jan's Rub was perfect, and my buddy Bob Coll's Carolina BBQ sauce recipe was perfect. More details to com e, but this is some of the best BBQ I have ever had, and ever. Made.

Happy 4th of July, God bless the troops, and God bless the USA!

Thursday, July 1, 2010

Stefania Wines Release Alert - Futures for Top Mailing List Customers!

If there is one release that is an absolute must buy, it comes from Stefania, located at http://www.stefaniawine.com/.  You have read us rant and rave about Paul and Stefa's wines for years now, with good reason.  They are by far the number one producer in our cellar, and I am guessing that they are going to hold that title for a long time.

We are fortunate enough to fall into the top 10% of their mailing list, so we get to take advantage of their futures program.  Sure, we pay for the wines 6 months in advance, but we also receive a hefty 20% discount in doing so.  This works out great for everyone, and we are truly grateful.  As if their wines were no brainers at release price, receiving them at 20% off makes it such a bonus.

As an added bonus, Paul and Stef will be visiting NJ in September, and we are going to host a tasting for them somewhere.  We truly look forward to seeing them, and tasting through their lineup with them, so if you are interested, drop us an e-mail fro details.  At this point, we are unsure where we are going to host this tasting, but it will be somewhere great with good cuisine!  We hope to see you!

See their letter below regarding the upcoming release!  We were allocated a case of each, and will be taking it all!  Cheers!

Dear Friends,

We've had a busy spring this year with cool and rainy weather. We will have more work than normal through the summer and fall adjusting the vineyards to insure we get a ripe crop of grapes. We are hopeful that this will be a good year for us.

It is now time for our Summer Futures Program offer. For those of you new to the program, the Futures Program will only be available to our top mailing list customers. Today those of you receiving this announcement represent just over 5% of our total list and we do not plan to expand this program beyond that level. This really is our way of thanking you for your continued support and recognizing the role you have played in our success.

Futures Program Features:

* Program is limited to top tier of our mailing list.
* 20% off of release prices on all futures orders.
* You receive guaranteed access to our lowest production wines.
* Secure allocations on limited releases.

There is no commitment needed on your part, no purchase necessary, and you do not need to sign up. You may choose to continue to wait for the standard offer letters that we send to the entire mailing list. We hope you will take advantage of the program and you have our sincere thanks for your support.

This offering will include three wines that will be offered to our general list in September 2010. This is your opportunity to secure them before they become available to our general list. In an effort to shorten this email we have provide links to our website which contain detailed winemaking information and tasting notes on each wine. We have also included a recap of the 2008 growing season.

2008 Stefania Pinot Noir Santa Cruz Mountains
Mailing List Price: $45 per bottle. Total Production 52 cases.
Futures Price: $36 per bottle.
Allocation (2) Six-Packs @ $216.00 each

2008 Stefania Syrah Eaglepoint Ranch Mendocino County
Mailing List Price: $33 per bottle. Total production 63 cases.
Futures Price: $26 per bottle
Allocation (2) Six-Pack @ $156.00 each

2008 Stefania Haut Tubee California
Mailing List Price: $20 per bottle. Total production 108 cases
Futures Price: $16 per bottle
Allocation (2) Six-Pack @ $96.00 each

The following are available in magnum format:
2008 Stefania Pinot Noir Santa Cruz Mountains
Bottles available: 12 Regular Price $108 per bottle. Futures Price $86 per bottle.

2008 Stefania Syrah Eaglepoint Ranch Mendocino County
Bottles available: 9 Regular Price $80 per bottle. Futures Price $64 per bottle.

Magnums will be available on a first come first serve basis with a maximum of one of each wine per person.

We also still have the following 2007's available and will extend the futures price of 20% off on any reorders:
2007 Stefania Syrah Eaglepoint Ranch $32 / $25
2007 Stefania Cabernet Sauvignon Uvas Creek Vineyard Santa Clara Valley $38 / $30
2007 Stefania Cabernet Sauvignon Santa Cruz Mountains $40 / $32

Allocation Details:

Your allocation expires on 7/16/2010. We will send out one reminder after the Fourth of July.

Futures are offered in 6 bottle lots. You do not need to purchase your full allocation you may select any combination of 6 bottles each. Shipping is $15 on 6 bottles and free on orders of 12 bottles or more. CA residents and those shipping to CA addresses will be charged CA State Sales Tax.

Our normal conditions on shipping, terms and guarantees apply. We will use your credit card on file for all orders. Please contact us if you would like us to use another card, or you would like to send a check. Your wine will be shipped to you when the wine is officially released for sale in November of 2010. To order please reply to this email with your order, or contact us at 408-242-8598.

Winemaking Notes
http://www.stefaniawine.com/winesvineyards/wines.html#2008

Tasting Notes
http://stefaniawine.blogspot.com/2010/06/summer-futures-release-notes.html

2008 Growing Season Notes:
http://www.stefaniawine.com/winesvineyards/vineyards/2008.html

Thursday, June 24, 2010

Bradley Digital 4 Rack Smoker - It's HERE!!!!!

Well, after much thought on buying a smoker for the last year or two, I finally broke down and ordered my smoker, and today it arrived!  A day late, but worth the wait, and at least it is here!

I have read extensively about smokers, and everyone swears by one method or another.  Some swear that you only need to cook with the heat of the wood, while others swear by their charcoal smokers.  Yet others say that the best way to smoke is with a propane or electric smoker.  So in doing my research, I found a million and one opinions, but you know what they say about opinions.  "Everyone has one!"

I wanted something that wasn't going to take up a ton of space, and something that didn't involve me messing around with vents and dampers, adding wood or coals, etc.  I didn't want to be stuck at home all day gazing boringly at smoke coming out of a vent, so I went the electric route.  Sure, a lot will say that this isn't smoking, and I will never get that true smoke flavor from an electric smoker.  Maybe they are right, but I took my chance.

With that said, I ordered the Bradley 4 Rack Digital Smoker Product Code BTDS76P as I mentioned in a post a couple of days ago.  You can read more about the specs and what not in that post below if you chose.

So when I got home from work tonight, I read through the manual and decided to "season" my smoker tonight.  I mean really, what guy doesn't want to play with a new toy?  So after finding the box that FedEx left behind my gate, I took it into the backyard and started to unpack it.

Let me say that the smoker is packaged very nicely in the box, and everything is packed securely with cardboard, styrofoam, and plastic.  Packing was easy to discard, and everything that was supposed to be included with the unit was there.

The smoker was very easy to put together.  The smoke unit/bisquette injector/computer just slides into place, first inserting the bisquette track into the side of the smoker, then sliding the control box onto the two screws on the side.  After this, I unwrapped the metal water bowl, drip pan, drip pan catcher, and the racks, and washed them as directed.  I also wiped down the inside of the smoker to make sure it was clean, and we were ready to break this bad boy in.

Per the directions, it said to run the heating element at 150 degrees with smoke for one hour.  This would take 3 bisquettes, but I decided to double that and shoot for two hours.  I would assume that a longer break in can't hurt, and this was actually recommended by fellow Wine Berserker John Gardner, so that is the route I took.

The directions for the seasoning smoke were easy enough, and with the click of a few buttons, we were starting to season the Bradley.  For seasoning, I went with the Special Blend bisquettes as I have a rather large box of them, but there are many options that I could have gone with.  The bisquettes come in the following flavors:  Alder, Apple, Cherry, Hickory, Maple, Mesquite, Oak, Pecan, Special Blend, and a Jim Beam varietal that is made from old Jim Beam whiskey casks.

As a test measure, I inserted both probes of my Maverick ET-7 temperature gauge, one on the top, and one on the bottom, just to see how accurate the temperature setting was on the Bradley.  Needless to say, once the smoker got to the 150 degrees that I set it at, the probe on the top was reading 163, and 159 on the bottom probe.  This was a lot closer than I had expected, and I was pleasantly pleased.  I am sure the variation and temperature swings will be a lot different when I start loading this up with meat and poultry to smoke, but that will be in another post.

I will say that 2 hours is a long time to wait, and I spent a lot of that time out in the yard smelling the smoke, looking at the oven, and watching the bisquettes being injected onto the smoke burner every 20 minutes.  What a great feature.

In the meantime, I couldn't let the night pass without smoking something!  Unfortunately, I didn't want to be up until 6AM to smoking a brisket, so I opted to try to hot smoke some peanuts and cashews once the break in smoke completed, so I got these ready to go.

For the cashews, I wanted to try something out of the ordinary, so I put them into a stainless steel mixing bowl, added a bit of olive oil, a few drops of truffle oil, and then pulled out my spice grinders.  First I added some dried garlic and sea salt, and I then added some dried garlic and peppercorn.  I am very excited to see how these turn out!  For the peanuts, I pulled some hot sauce from the fridge, added some salt, pepper, and cayenne pepper, and mixed those up as well.  See the picture at right.

Meanwhile, Zelda and I enjoyed our stuffed breads from the Bordentown City Farmers market last night, and waited for the two hours to pass.  By the time we had finished dinner, we were ready to go, so in went the nuts.  Unfortunately, I haven't found a screen or anything to put on the racks yet for smaller item to keep them from falling through, but this is something that I need to do as this will help the smaller item absorb more smoke.  In the meantime however, aluminum foil will have to do, and I poked several small holes in the bottom for the smoke to penetrate.

Being a complete newbie, I have no idea how long to smoke these for, so I went with 2 hours at 200 degrees with full smoke.  We'll know in an hour or so how they come out.  I have the vent open about 1/2 way to help trap some of the smoke, and to keep the smoker hot inside to help dry out the nuts.  I will report back shortly, but much more to come!

Bordentown City Farmers Market

Well, last night brought the 3rd week for the Bordentown Farmers Market, and once again, it did not disappoint.  As usual, it was a nice stop for some fresh local produce and other goods, as well as our dinner destination for the evening.

As I have said before, Bordentown City is a charming little town located in Central NJ, just minutes off of the NJ Turnpike, 295, Route 130, or Route 206.  It is a great, historic old city with a ton of charm.  So when Zelda got home from work, we took a drive over to Bordentown, and were greeted by many familiar faces.

The farmers were out with their fresh produce as usual, but we weren't thre for produce tonight as we had our pickup at the CSA last night.  Our first stop was the Busy Bee Farm tent where we picked up some fresh, local apple mint jelly.  This was very tasty when we tried it last week, and makes a nice addition to the pantry, right next to their wildflower and lavender honey that I picked up at week one of the Farmers Market.

Our next stop was at the tent set up right next to Busy Bee’s for some fresh cheese, hosted by the Cherry Grove Farm  located in Lawrenceville, NJ.  Cherry Grove Farm is a certified organic farm that raises and sells anything from raw milk cheeses made from grass fed cows, to beef and lamb, beef and lamb sausage, whey fed pork, and eggs from free range chickens.  Today, they had a gentleman letting people taste the different cheeses that they were offering, and we absolutely loved the peppercorn jack that we sampled, so we picked up a block, as well as some brie.  They also had some nice meats, and I think that I just might have to pick up a brisket from them in the future to throw in the smoker.

The next stop was the bakery from Pennsauken, who always has some great baked goods and pasties.  Tonight I was very pleased to see the return of the stuffed breads, and I picked up a cheese and pepperoni bread for myself, and a broccoli and cheese stuffed bread for Zelda.  At a price of 2 for $10, can you really beat that?  I don’t think so!

Our final stop tonight was Oliver-A Bistro’s booth for some of Big Matt’s Burrito’s for dinner.  This week, we both opted for the chicken, which is nicely braised and pulled in house.  First Matt threw our flour tortillas on the grill t warm them up, and then started filling them with deliciousness.  First was a nice heaping helping of chicken, and in all actuality, I could have used less chicken, but who am I to complain!  Next, the rice and beans were added, although I opted for rice only as I am not a big fan of refried beans.  Next, lettuce, pico de gallo, cheese, guacamole, and some mild salsa were added, and we bagged them up along with an order of guacamole and chips, and headed towards our bistro for dinner.  Still warm when we got home, these were once again delicious!

What is there to say other than a great night in little old Bordentown City.  We always enjoy our visits to Bordentown as we see so many familiar faces.  Last night we were greeted by Deputy Mayor Cheesman, Jim Brimmer, and Larry Denney who were working the table when you walk in.  They were selling environmentally friendly reusable bags with the Bordentown Farmer’s Market logo on them, and these are perfect for carrying all of your goodies home.  Buy one and reuse it on each visit!  These are similar to the bags that you can purchase at your local grocery store.  Larry was also handing out some great vegetable recipes to give people ideas for their newly purchased veggies.  We also ran into Jeff Tober who is the farm manager at our CSA, Fernbrook Farms.  I wonder if someday Fernbrook will have a booth set up here.  I sure hope so!

Other than that, we saw many friends and neighbors, and it was just a nice night, inus the heat, for Bordentown.  I think that the city commissioners are really leading the charge to make the farmers market awesome, and they are doing a great job bringing in vendors, and letting the local area know what it going on.  Big kudos to Deputy Mayor Cheesman for leading this charge!

What I would really like to see is this turn into a great Wednesday night gathering!  Bring in more vendors, and especially bring in more of the restaurants around town.  If each restaurant in town came out with 1-3 dishes, this could be an awesome resource!  Do this every week, and not only will it drawn in the out of town clientele, but it will also give people a chance to try the different restaurants in town.  Why not turn this into a HUGE culinary festival?  Why not make it so that the entire town can have a “dinner out” night once a week?  Not that there is anything wrong with the Farmers Market now.

The restaurants that are already participating:
Oliver – A Bistro – they are already there with Big Matt’s Burrito’s, guacamole, and salsa
Beanwood Coffee Shop/Latin Bistro – they were there last night with their mango ice tea, and I don’t know if they had food or not.

The restaurants that could participate:
The Farnsworth House – come on Fatih, you guys are right there!  Bust out the grill and sell your “Street Fair Chicken Sandwich,” kebabs, hummus, or even falafel if you can get a deep fryer out there.

Toscano – they could serve their signature calamari, or sausage and pepper sandwiches, meatball sandwiches, etc.

The Hob Tavern – OK Mary, bust out the grill and do some burgers, dogs, etc!  This would be awesome!

Marcello’s – Vinny knows pizza, and does it well.  This would be great too!

Jesters Café – OK Mike, how about some of your vodka rig, and other stuffed breads and sandwiches you do at the street fair….and don’t forget the crab cakes.

Under the Moon – OK Momma, Luigi, Santi, and Silvi, bring on the empanadas and some other stuff!

Tsukasa – I’m not sure what the sushi place could do, but I am sure there is something, and a good way to keep it cold.  How about tempura?

The Old Park Street Café – I know there is a new place in this location, and it is a woman’s name, but I can’t remember what it is called.  Regardless, I am sure they could do something good.

Huang’s Garden – I know, I have never even eaten at this place, but I know it is there.  Would it be hard to get a wok out there for some fried rice and egg rolls?

I am sure there are other places that I am missing, so feel free to chime in here on other places you would like to see!

Next, how about a monthly beer garden out there?  I am sure there is some kind of permit that the city would need to get, but I know this has been done before in the town center, and they even had some live music out there.  How awesome would that be to break up the week, and have live music and great beer on tap, to socialize with friends?  I know that the Farnsworth House has really stepped up their beer selection, adding a new beer tower, and featuring 22 different craft beers now on tap.  This would be awesome!  Cordon off an area, and let’s make it happen!   This could truly rock!

So for anyone else familiar with Bordentown City, what are some of your local suggestions?  I am sure there are many that people can think of, and it would be an awesome draw for in and out of towners!

In short, that is my vision to help market both Bordentown City, as well as the Farmer’s Market.  Maybe it is because I have my marketing hat on, and I am a marketing guy by trade, but this could really be benficial for the city!  God knows everyone likes to eat in a "carnival like" atmosphere with the rest of the "carnies" out there!

All in all, another fantastic night at the Farmer’s Market, and I look forward to seeing this awesome resource becoming something much bigger!  What are your thoughts?  Please leave your comments here!  Cheers!  -F. Scott

Conte Farms - Tabernacle, NJ

After a great lunch with my wife’s family, we all took a ride over to Conte Farm in Tabernacle, NJ in search of some fresh blueberries.  I have never been to Conte’s, but I have had their delicious fruit on multiple occasions, so it was nice to finally get over there.

We parked the car in their gravel lot and walked into their farm stand.   It was a very hot day, so I was very surprised to actually see people hopping on the trailer behind the tractor to head out into the blueberry fields!  WOW, these folks were much braver than I was!

Inside, I was pleasantly surprised at their nice selection of fresh fruits and vegetables.  Blueberries were a given, but they also had fresh strawberries, watermelon, and anything from lemons to limes to citrus which I am assuming they source from elsewhere.  They also had a very nice selection of fresh vegetables, different grilling sauces, dips, and salad dressings.

Next door, they have another building that contains their bakery, and they had all sorts of fresh baked goods.  We picked up their blueberry crumb cake, and it was absolutely fabulous!  Zelda’s Dad had a giant dish of soft serve ice cream that looked great, and we were too full and opted for a refreshing Stewart’s root beer instead that was just what the doctor ordered.

They also have many different baked and stuffed breads, cookies, cupcakes, etc.

All in all, it was a great Father’s Day visit, and I look forward to going back in the future.  And let me tell ya, the fresh blueberries are stellar, and we look forward to making a nice fresh fruit salad or something with them soon.  YUM!  Cheers!  -F. Scott

Conte Farms
291 Flyatt Road
Tabernacle, NJ. 08088
Phone: (609)268-1010
Open 8AM - 6PM seven days a week Mid April until the week before Thanksgiving

Tuesday, June 22, 2010

Bradley 4 Rack Digital Smoker - Product Code BTDS76P

I have been going back and forth about a smoker since winter now, as I have always been intrigued by smoking and BBQ.  From watching the competitions on Food Network, to trying different types of BBQ in my travels, it is always something that I have wanted to try to do myself.  That being said, I have been researching for months, and looking at the various models.

There are plenty of ways to smoke, and plenty of methods to do so.  You’ve got the charcoal smokers, propane, electric, cold smoke, smoke box, smoking in the oven, smoking on the grill, etc, etc.  Everyone has their preference, and everyone knows which method works best!  Some will swear by this, other swear but that, etc, etc.

In my research, I have been looking at several models, from the Weber Smokey Mountain, to Traeger with the pellets, etc.  But from all the reading and research, it keeps bringing me back to Bradley (http://www.bradleysmoker.com/)  Bradley makes a range of smokers from propane to electric, and I have chosen to go with the 4 rack digital smoker, Product Code: BTDS76P (http://www.bradleysmoker.com/digital-smoker-4-rack.asp)  In talking to many old school smokers, who used to have many different smokers and types, ranging from 55 gallon drums to models on rolling trailers, a few of them have given up the hassle, and converted to the digital model, and they now swear by them.

For us, real estate is prime living in “the big city,” and we don’t have a lot of backyard space.  The Bradley however measures just 34” H x 20”W x 18”D, which means we could put it pretty much anywhere, it’ll fit in the shed if need be, or we could even just throw it right on the deck.  The other beauty of this products is the simple fact that it weight just 42 pounds, and could easily be transported to whatever location, so we are mobile baby!

I really got the urge to start smoking last week when I tried the new BBQ base right down the road from my office.  After posting something on Facebook about smoking, I got quite a few responses, and my good buddy Zach really enjoys his Bradley, along with a few other members on the Wine Berserkers Board.  Low and behold, I did a search on there, found some comments, and found a lot of happy customers.  With that being said, it was time, so I logged onto Amazon, and we shall have it by the end of the week.

That said, I look forward to giving it a whirl, and I will have plenty of pictures to come!  Until then, stay tuned!  Cheers!

Specifications:
Bradley 4 Rack Digital Smoker

Product Code: BTDS76P
The 4-rack Digital Smoker includes all the features of the Original Bradley Smoker, along with the benefits of digital technology. Temperature, time, and smoke are now completely controllable so you can decide how much smoke you want, how long your food is going to be smoked for, and at what temperature.

Perfect for entertaining, creating gourmet foods in your own home, or just enjoying the flavor that smoking brings, the new Bradley Digital Smokers offer an easier and better way to automatically roast, smoke and barbecue in the outdoors.

 Specifications
Shipping Box Weight: 42 lbs
Shipping Box Dimensions: 34" H x 20" W x 18" D
Construction - Exterior: Powder Epoxy Steel
Construction - Interior: Polished Stainless Steel
Internal Cooking Vol: 2288 cu in
Internal Heater: 500 watt cooking element / 125 watt smoking element
Power: 120 V 50 - 60 Hz , - 5.5 Amps (240 Volt Model TBA)
 ETL & CE Listed
Max Temperature: Controllable up to 280F.
Min Temp: subject to ambient temperature
Digital Controls: Temperature, Time, Smoke
Adjustable racks: 4 racks (11" X 13" cooking space each)
Warranty: 12 Months from data of original purchase

Includes:User Guide
  Recipe Booklet
  Comes with Rectangular Tray and Drip Bowl
  Bisquettes not included

Dimensions

17”W x 14”D x 31”HT - 24"W with Generator on side
Inside15”W x 11.5”D x 25.5”HT
Smoking Area19"HT useable smoking area above drip tray
Rack Area520sq" (4X10X13)

Monday, June 21, 2010

Japanese Beetle's in New Jersey

The last couple of weeks the Japanese Beetles have been pretty bad here in NJ, and have overtaken a hibiscus tree that I have outside of my office.  Not only have they been eating the leaves on the hibiscus, but they have also been migrating over to the vegetable garden that we have here on the side of our office.

This year, we decided to plant a little veggie garden here at work, and we 4 different kinds of tomatoes, 5 different kinds of peppers, zucchini, basil, etc.  I will be sure to post some pictures soon.  Even so, our veggies have been thriving, we have tomatoes and chili’s growing nicely, and all kinds of blooms on the other plants that continue to thrive.

 But early last week we noticed that the Japanese beetles were making their way over to the veggie garden, and we eating the leave son the sunflowers, as well as the marigolds.  I know what you are saying, and I don’t care for marigolds much either, but they are what the base purchases for base beautification, and we used them to try to keep the critters out of the garden, as it is said that a lot of animals do not like them.  I don’t know if it is the smell that marigolds put off or what, but it has keep a lot of the bad things away thus far.

So today, one of the guys in my office suggested I picked up a product called Sevin – 5, made by Garden Tech.   That said, I ran over to the BX/PX at lunch time, and purchased a can of the Sevin-5 powder, applied it, and then came in to enjoy my leftover cheese steak from DiVello’s.  About a ½ hour passed and I went back outside, and sure enough, this stuff worked like a champ.  99% of the beetles are gone from both the hibiscus and the vegetable garden, and the best part about it is that Sevin-5 is vegetable and plant safe.

So with that said, if you are having a problem with Japanese beetles attacking your plants or vegetables, this is a great option.  For more information, check out http://www.gardentech.com/.  Hopefully this is a great solution, and I will keep you up to date with how our beetle problem progresses, and how effective the Sevin-5 is working.  Until then, cheers!  -F. Scott

Sunday, June 20, 2010

2005 Domaine Drouhin Oregon Pinot Noir Willamette Valley

Popped and poured after Father’s Day with Zelda’s family, this showed a gorgeous Burgundian ruby color in the glass.  Let me say that this wine will age for a good 10 years, and will be absolutely gorgeous in that time frame.  Definitely would have benefitted from a 3 plus hour decant, but still nice popped and poured.

Nice Burgundian nose with some rich cherry and raspberry, with absolutely no candied fruit at all.  Super young on the nose, with nice floral notes, black fruits, and hints of cranberry and mocha.  The nose is rounded out with some nice earth tones and a bit of barnyard funk.

On the palate, the cherries are the star here, light, and subdued, and very young.  Again, a 3-4 hour decant would help this wine, but it is still in a nice place popped and poured.  Typical Burgundian style here, and not fruit forward in the least.  Subtle hints of black cherry, spice, and strawberry finish off the palate.  On the finish, the tannins seem nicely integrated, and the alcohol seems to have integrated nicely as well.

All in all, no reason at all to hold these, but I guarantee this wine will get better with another 5 years in the bottle.  Pop and pour, decant 3-5 hours, etc.  It’s a good wine, and from this showing, seems very flexible.  Continued to evolve in the glass over the course of 3 hours, and a great wine!  91 points with 1-3 points possible with some more bottle time.  Cheers!  -F. Scott

DiVello's Deli - Medford, NJ

I can’t tell you how many times I have had a hoagie or cheese steak from DiVello’s Deli in Medford, NJ, but I have yet to be disappointed.  First off, I hope all of the father’s out there had a Happy Father’s Day.  I can say that we had a great afternoon with Zelda’s family today, and sometimes it is just too hot to cook, or go out to eat, so DiVello’s was a great option.
 
We ordered carry out from DiVello’s today, and the hoagies ranged from turkey, to cheese steaks, to chicken cheese steaks, etc.  My cheese steak was in the traditional style, with just fried onions.  It was a monster, and I only ate half of it, but I am sure that the other half will make its way to my belly for lunch at my desk tomorrow!
 
Great steak, and great cheese, with some nicely friend onions, served on a nice soft hoagie roll.  These cheese steaks are always tasty, and I have probably had a couple dozen from DiVello’s over the years.  Even their seafood salad and potato salad sides were good, and I am usually not a big potato salad fan.   But for whatever reason, theirs appeals to me, with a nice crunch, and nice mustard flavors.
 
Unfortunately, I cannot find a website for them, however, I did find their menu online at:  http://www.findmymenus.com/medfordmenus/menus/divellos.htm
 
All in all, you can get some great sandwiches, sides, and entrees from DiVello’s, and I highly recommend it.  We have been there dozens of times, and will continue to visit when we are in that area.  Thumbs up!  Cheers!  - F. Scott
 
DiVello’s Deli of Medford
122 Medford – Mt. Holly Road
Medford, NJ  08055
Phone:  (609)654-4780

Wednesday, June 16, 2010

Big Matt's Burrito's - by Oliver-A Bistro

Dinner tonight took an unplanned turned, when we saw that Oliver-A Bistro had a tent set up at the Bordentown City Farmer’s Market.  On the menu, were “Big Matt’s Burrito’s,” filled with your choice of braised chicken or pork!  This was a nice surprise, and as always it was great to see Matt and Danielle out spreading the Oliver name around town.

Zelda went for the chicken, and I figured I would try the pork.  You have a great choice of ingredients, and I ended up passing on the refried beans, but went for the rice, cheese, pico de gallo, sour cream, guacamole, and lettuce.  I can’t remember for sure if that was everything or not, but we also got a ½ pounds of guacamole and chips to go.

We waited to eat until we got home, and the burrito’s were still plenty warm and flavorful.  The pork was nice and tender, and finely pulled, as was Zelda’s chicken.  The portion size was plenty large, and I didn’t even finish the entire burrito.  Part of this may have been attributed to the mound of nice guacamole that I had consumed as well though.  In short, what is there to say other than another great meal?

I don’t know the plans for Big Matt’s Burrito stand, but hopefully they are regular visitor’s at the Bordentown City Farmer’s Market, as it adds yet another great stand worth visiting.  As always, kudos to Matt and Danielle!  Cheers!  -F. Scott

iPad Menu Hits Restaurant in Australia

Every morning I make it a point to listen to WPST and listen to Chris and the crew.  This morning, I heard Newman, PST DJ extraordinaire, morning show producer, and my future soccer teammate talking about a restaurant in Australia that has taken on the iPad instead of having the traditional style menu.  This article can be found at:  http://www.worldfranchiseassociates.com/franchise-news-article.php?nid=451. 
 
As a new iPad owner, thanks to the most awesome birthday gift from Zelda, I think that this is a great idea.  Not only is it environmentally friendly as they do not have to print their menu’s, but it is also just plain cool.  I remember sitting at a corner restaurant in Doylestown, PA a few years ago, where the servers had a Palm Pilot looking device instead of a pad of tickets, and thought that was awesome.  They took your order, put it right into the Palm using the stylus, and off it went, wirelessly to the kitchen.  What a great idea, and I am surprised that this never took off.  Although, I can see how this could be more time consuming that just writing an order down, but the whole technological factor is just plain cool.
 
So at this restaurant in Sydney, your server seats you, gives you the iPad, and your order your food straight from there.  You can also see pictures of the dish, and read user reviews.  Another great feature of this custom app is that you can even see what the recommended wine pairings are for the individual dishes.  What a great idea.
 
But my question is, will this ever catch on?  Is this just a short term fad before the iPad get’s “played out?”  Will there eventually be a better plan?  Do they have to worry about customers trying to steal the iPad, breaking the iPad, etc?  Regardless, what a creative use of technology!  Is this cutting edge?  Not really, but it is pretty darn cool!  Food for thought here in the states!  Cheers!  -F. Scott

Bordentown City Farmer's Market - every Wednesday thru October 27th

Last week kicked off the Bordentown Farmers Market, and even though there was some rain, it didn’t scare off the local farmers and other vendors from bringing out their goods, and it also didn’t scare off the local patrons.  When I stopped by not even an hour into the market, they had already had over 100 visitors, so kudos to the locals for supporting a local resource, even during the not so pleasant weather.  Thanks also to the vendors for wandering out in the rain to bring their local goods to a great little community.

The Bordentown Farmers Market started last summer, and will run this summer from June 9th – October 27th, every Wednesday, rain or shine, from 4PM to Dusk.  The Farmers Market is located in the Bordentown City Parking lot next to and behind The Farnsworth House Restaurant, located at 135 Farnsworth Avenue in charming Bordentown City, NJ.

Local farmers will be there selling their locally grown fresh fruit and vegetables, but there will also be other vendors as well, selling anything from organic meat, grass fed beef, pork, lamb, artisan cheeses, fresh free range eggs, local honey, pies, breads, jams, alpaca clothing items, etc.  Last year, I made it a point to pick up Stromboli’s and other stuffed breads from a bakery that was there, and he had other great items as well.  This year, also look for fresh ice cream, and Oliver – A Bistro has even talked about selling their burrito’s, freshly made right there on the grill. It doesn’t get any better than that.

With that being said, check it out on Wednesday’s when you get a chance, as I know that we will.  I look forward to stopping by today, even though it might be a few minutes out of my way.  Maybe we’ll see some of you there!  Cheers!  -F. Scott

Below is an e-mail I just received from the Deputy Mayor of Bordentown City:

We are heading into the second week of the farmers market and yes they are predicting a bit of rain, but the show will go on!

Please spread the word that the farmers market will happen today. The market starts at 4pm and will go til dusk, but feel free to stop by a bit before 4 if need be because the farmers are always willing to sell.

Last week we had a steady rain and cold chill to welcome the market but we still had over 250 people stop by, so please help us beat that number and join us today. The market is located in the city parking lot next to the Farnsworth House.

In addition to the several farmers who will sell produce, eggs, meats and bread we will have Jim Downey showcasing his arts and Beanwood with their famous empandas and Mango icetea.

Come on out, what is a little rain(and maybe a little thunder:)