Great Taste

An idea for a cool 'rita

Nice timing for this news release, as I proof the Mealtime page with my nachos Four Stars story:

Morning,
 
Looking for the perfect margarita to celebrate your way through Cinco de Mayo? Store your blenders and clear your freezers  because mikes hard lemonade FROZEN classic margarita pouches are the coolest ritas around-- literally! Thanks to special production technology, mike’s FROZEN pouches are non-sticky and hassle-free so you can just freeze, squeeze and enjoy this sorbet-like FROZEN gift from the margarita heavens.
 
More of an “on the rocks” kind of person? mike’s classic margarita is also available in cans, perfect to tango on the beach or salsa on a boat-- or any other no glass zones.
 
Please let me know if you’re interested in including mike's in your Cinco de Mayo piece or any upcoming drinks/occasions stories. I'm happy to provide images or more info.
 
Thanks!
 
--
GREY | Famously effective since 1917
Cam Thomas
200 Fifth Ave, 4th Floor
New York, NY  10010
t. 212-546-1523 |  f. 212-546-5549
http://www.grey.com
http://www.grey.com/newyork
 
 

Will the 'Naked Nachos' suit you?

Late tips from a reader regarding chips -- completely missed the Naked Nachos at Carlos O'Kelly:

I just saw a little blurp in Monday night's papers about Four stars searches for the best nachos.  I didn't see that you were looking.  I hope you went to Carlos O'Kelly's.  They have the best in Rochester.  It's not just layers of chips with a little bit of meat and all the fixings on top.  It's all blended together or you can get "Naked Nachos" where they put the chips on the side.
 
They also use cheese sauce as well as shredded cheese on theirs.  They also include refried beans.  That is nachos with all these fixings!
 
Another place is El Carambas.  They have a variety to choose from and they are priced right!
 
If your ever looking for Shrimp Cocktail, Azteca has that best on that.  Hands down.  It's good even warmed up!
 
Thanks.
 
Terri

Not too early to plan for the Beethoven Festival

Single tickets on sale Wednesday for the Beethoven Festival. News release:

 

 Minnesota Beethoven Festival Single Tickets on Sale May 1

 

    Single tickets still available for all concerts

 

            Single tickets for the 2013 Minnesota Beethoven Festival go on sale May 1. The 2013 Minnesota Beethoven Festival includes 9 different performances from July 4 to July 23, featuring the Orpheus Chamber Orchestra, pianist Garrick Ohlsson, the Shanghai Quartet, guitarist Sharon Isbin, pianist Misha Dichter, the American String Quartet, the Ariel Quartet, Dale Warland and the Festival Chorale, and the Russian National Orchestra. Tickets remain for all concerts; the Empire Brass will open the Festival with a free concert at Lake Park on July 4.

            “This season's lineup has already generated a lot of excitement, and we hope to build on that enthusiasm through July,” reports Artistic and Managing Director Ned Kirk. “Subscription sales were really strong, but we are always careful to hold back some single tickets for all concerts, so that everybody has access. It's going to be a terrific summer of music making!”

            Individual tickets for all performances go on sale May 1 and are priced at $25 for adults and $21 for students and senior citizens. Tickets are available through the Saint Mary’s University Performance Center box office at (507) 457-1715 or www.mnbeethovenfestival.org. For more information please visit www.mnbeethovenfestival.org.

'This is a great day in BBQ'

News release from Famous Dave's -- I like Dave's as much as the next guy, which is to say...I like it but I'll always go first to the local shack, like John Hardy's or Roscoe's. Still, this does sound pretty tasty:

        Famous Dave's Burnt Ends Sizzling Hot With Guests

MINNEAPOLIS, April 24, 2013 (GLOBE NEWSWIRE) -- On April 15th, Famous
Dave's, (Nasdaq:DAVE), became the first craft BBQ brand to elevate a
regional BBQ staple to the national stage -- Burnt Ends. Just a week in
and consumer response has been as hot as the griddle that creates their
dark, caramel finish.

"Burnt Ends immediately became our top selling appetizer, outselling
our second most popular appetizer by three-to-one," said John Gilbert,
CEO. "We're selling more than double the item volume as we did during
our product test marketing. It's fair to say that this addition has
resulted in incremental sales at the restaurant level; we've seen
nearly a double-digit increase in appetizer sales, alone. Our guests
have discovered Burnt Ends and they're letting us know how incredible
they are."

Customer comments are streaming in through traditional channels such as
the Famous Dave's Guest Relations and restaurant teams. The company is
also in the midst of a social media campaign, #BBQGold, encouraging
Burnt Ends fans to submit their comments and pictures via Facebook,
Twitter and Instagram. The company launched Burnt Ends with a new
advertising campaign and its television spot had thousands of views on
YouTube within the first few days.

"They are the most tender piece [sic] of meat I have ever eaten," wrote
one Facebook fan. "Tried them for the first time last week and was
knocked out by how great they were…" Twitter fans added,"The
burnt ends at @Famous_Daves were out of this world"; and "Mmmm... Yummy
Burnt Ends at Famous Dave's! You gotta try 'Em".

A long-held staple in Kansas City, Burnt Ends have largely remained a
limited commodity in the barbecue world, the intense flavor coming from
select portions of slow-smoked brisket where the juices mix with sugars
and seasoning to create a smoky, crispy bark. It was the portion of the
brisket that pitmasters kept for themselves or served only to the first
guests through the door.

"The incredible success of Burnt Ends demonstrates the truth of this
brand," added Gilbert. "Not only are we authentic about everything BBQ,
we're the only brand with the team capable of delivering something as
craft-made as Burnt Ends on a national scale without sacrificing taste
or quality. This is a great day in BBQ."

About Famous Dave's

Famous Dave's of America, Inc. (Nasdaq:DAVE) develops, owns, operates
and franchises barbeque restaurants. The company owns 53 locations and
franchises 135 additional units in 34 states, 1 Canadian province and
the commonwealth of Puerto Rico. The menu features award-winning
barbequed and grilled meats, a large selection of salads, side items
and sandwiches and unique desserts. Famous Dave's has won almost 700
awards for everything from best ribs to best Bar-B-Que sauce to best
cookbook. For more information, please visit www.famousdaves.com.

Another Four Stars contender for best nachos

Know this place? More than a few miles from Rochester, but not south of the border.

Sharie indicates her favorite state

I tell her we can't justify the expense of a Four Stars trip to Mexico to sample authentic nachos.

Four Stars legwork: In search of quality nachos

Here's one place we've already checked out and added to the list for the April 30 Four Stars column on great places for nachos in the area. Know where this map of the United States of Corona is?

 

A medal for Marquette wine from Spring Valley

Four Daughters wins a notable N.Y. wine award...here's the news release:

FOUR DAUGHTERS VINEYARD & WINERY EARNS
GOLD MEDAL IN NEW YORK INTERNATIONAL WINE COMPETITION
Four Daughters’ Marquette Earns the Only Gold Medal in Minnesota
 
Spring Valley, MN. March 27, 2013—Four Daughters Vineyard & Winery is excited to announce today that their Marquette wine has been awarded a gold medal in the Finger Lakes International Wine Competition, the second largest wine competition in the country.  3,500 wines from all 50 states and 20 countries entered this year’s competition.  Four Daughters’ Marquette was the only Minnesota wine to win a gold medal.
 
The Marquette grape, created by the University of Minnesota grape breeding program, is a cousin of Frontenac and grandson of Pinot Noir.  Finished Marquette wines are complex, with attractive ruby color, pronounced tannins and desirable notes of cherry, berry, black pepper and spice on both the nose and palate.  As a red wine, Marquette represents a new standard in cold hardy viticulture and enology.
 
Four Daughters’ 2013 Marquette is grown in Minnesota and aged in Minnesota oak.  This is only their second vintage of the popular wine.  Commenting on the award, Winemaker Justin Osborne said, “Many believe that the Marquette grape will put Minnesota wines on the map.  Good showings in big international competitions like this one certainly help do that.”
 
How do judges evaluate so many wines over a two day period for one of the premier wine competitions in the world?  “The judges at the FLIWC are amongst the most professional judges in the world,” David Male, the Chair of the Competition and an Internationally Certified Wine Judge, said. “Not only are they all highly qualified as professionals but they are also amongst the most experienced panelists in the world.”  Among the 64 judges from all over the world, there are wine educators, sommeliers, enologists, wine makers, writers, importers, retailers and industry consultants.
 
Four Daughters Vineyard & Winery had five wines win awards in this competition; their Edelweiss, Sparkling Moscato, Marechal Foch and Brianna wines also scored well.
 
ABOUT FOUR DAUGHTERS VINEYARD & WINERY
Four Daughters Vineyard and Winery is the perfect location for locals, visitors and tourists.  Located adjacent to Minnesota’s bluff country and just down the road from the Mayo Clinic, the winery is close to the city but far from hustle and bustle.  The culture is a blend of Minnesota-nice and casual elegance.  Check them out at www.fourdaughtersvineyard.com.

'I dream of a great caesar salad'

Here's an excellent (and unedited) note about caesar salads, after the Four Stars column last month. On a side-dish note, wish I'd had a caesar at Sontes before writing that column...had one this week that was excellent, with a very mild but delicious anchovy that even anchovy-haters might accept.

Dear Mr. Furst,

I dream of a great Caesar Salad.  The best Caesar salads in Rochester are good, but do not compare with a Caesar Salad made in the true tradition:



Garlic:  the only garlic that is a part of a CS is garlic rubbed on the inside of the salad bowl and fresh clove is tossed in the pan making the croutons.  The clove is tossed when the croutons are done.

Anchovies:  Cut into small pieces like 1/2".  None of those dangle-y looking things.  And the anchovies better be FRESH and NOT fishy tasting.  Had a Caesar at the Dock Cafe in Stillwater last month--yucky fishy! Tossed them out of salad.  I had to ask for a fresh fork to finish my salad as the fishiness lingered on the tines. That fishy.

Dressing:   Freshly made into the salad. Toss olive oil till glistening.  Then gently toss using soft-cooked one-minute egg and fresh lemon juice till there is a creamy look to the salad.  No garlic added to dressing. Add the rest of accoutrements (can I use that word with food?!).

Toss:  At the table.  Freshly ground pepper.  You are correct about the top quality Parm.

I am sure you can't get this in a restaurant today because of the salmonella deal with the eggs.

My first Caesar was in San Francisco at the Franciscan Restaurant overlooking the Bay.  Many years ago.  I was 20.  Minnesota bumpkin in the big city.  Had a kind waiter.  Prepared and tossed the salad table side-- just like above directions.  Blue Nun to wash it down. I remember exactly what I was wearing. It was memorable. Obviously,  LOL! 

All the best!

Nancy Caseltine

'Mature burger for mature tastes'

This sounds delicious, though somewhat abusive of a decent bourbon...news release from Hardee's:

Hardee’s just announced the launch of the new Jim Beam Bourbon Burger—the first fast-food chain offering that combines the distinctive taste of a branded, distilled spirit with the great flavor of a charbroiled burger.
 
A mature burger for mature tastes, the Jim Beam Bourbon Burger features rich and tangy Jim Beam bourbon-flavored sauce, crispy onion straws, two strips of bacon, pepper-Jack cheese, lettuce and tomato, all atop a charbroiled beef patty and served on a sesame seed bun. The new burger is available now at all Hardee’s restaurants.
 
International supermodel and TV star Heidi Klum stars in the new Jim Beam Bourbon Burger commercial, premiering nationally on March 25. The Graduate-inspired ad titled “Mrs. Robinson” depicts the ultimate seduction as Heidi, taking on the role of Mrs. Robinson, tempts a naïve younger man with the delicious burger. A behind-the-scenes look at the commercial can be viewed on the brand’s YouTube channel.
 
For more information, photos of the new product and an image behind-the-scenes with Heidi, check out the press release.