CAFEaeby

OUR LAST TWO WEEKS

2009-09-05T09:51:00.000-07:00

Thank you to everyone who came out the last two weeks and over the years. We will miss all of you and most of all, miss cooking for you. We've made such good friendships. Here's a snapshot of the last two weeks:

PAIN

2009-08-30T18:40:00.000-07:00

WHISK Cooking Class: French Bread

Ingredients:

6 cups high gluten bread flour

2 tsp dry active yeast

1 1/2 tsp salt

2 1/2 cups ice water

Directions:

Mix flour, yeast and salt with dough hook attachment. Slowly drizzle in water until you get a slightly tacky dough. Grease a bowl large enough to fit the dough, cover with plastic wrap and refrigerate overnight. The following day, remove dough from fridge, and allow to come to room temperature. Shape, and bake at 500 degrees until dark, golden brown. Spray the sides of the oven with water immediately after putting the bread in for a crispy crust. Once done baking (about 10-15 minutes), allow to cool before serving.

AU REVOIR

2009-08-29T19:47:00.001-07:00

DRESSED UP

2009-08-14T20:03:00.001-07:00

Good news - you can still get dressed up long after we close with CAFEaeby Signature Dressings. Three of our most popular favs - Miso, Grain Mustard & Sherry - in glass bottles ($8 each). Limited quantity, so snag yours today!

CLOSING EVENTS

2009-08-12T10:26:00.000-07:00

SATURDAY NIGHT SPECIAL - Saturday, August 15

A special four-course menu with limited seating of 20 people.

Dinner begins at 7PM. Cost is $45. per person; wine pairing, additional $25. per person (plus tax & gratuity). The menu will be posted shortly, but you can pre-reserve your spot.

SIGNATURE WINE DINNERS - Thursday, August 20 & 27

Featuring four courses of Chef Christopher Aeby's signature dishes throughout the years: Your favorites from Restaurant Lavender, Aeby and Cafe Aeby with wine pairings.

Dinners begin at 7PM; Cost is $110. per person, plus tax & gratuity. Each dinner will feature different courses and wine pairings.

WHISK COOKING COURSES - Saturday, August 22 & 29

Learn how to prep, cook & plate a three-course meal with Chef Christopher Aeby while you sip and taste wine pairings and samplings.

Limited to 12 people per class; Classes run from 11AM to 1PM. Cost is $65. person. Each class will feature different lessons and wine pairings.

Reservations are required for all events @ 361.225.0329.

CAFE AEBY IS CLOSING

2009-08-11T21:59:00.000-07:00

To all Cafe patrons and friends,

I am sorry to announce we will be closing the doors to the restaurant on August 29 for good. It has been a wonderful seven years, and we are grateful for all of you who have supported us and the restaurant.

Unfortunately, due to the current times, our business has been cut in half and is no longer financially viable. I wish I could name each and every one of you who has touched my heart, made me laugh and challenged me to try to be the best. The restaurant has changed so much since day one, and so many of you kept right there with us. To all of you, I sincerely thank you for your faithfulness.

We will be open for two more weeks, so you can still come in one last time and enjoy yourselves. I will be doing a few special dinners and cooking classes. Stay tuned to the blog for final event postings.

I will miss having the restaurant and having you to pour my soul into. Simply said, I will miss cooking for you.

All our love and appreciation,

Chris, Krystal and the rest of the Cafe Aeby family

SATURDAY NIGHT SPECIAL: AUG. 15

2009-08-10T16:04:00.000-07:00

Hi everyone,

This Saturday, August 15, I will be by myself in the kitchen. I don't want to close the restaurant completely, so we've decided to offer a special four-course menu at a very affordable price, similar to last month's. The dinner begins at 7PM. Seating is limited to 20 people, so reservations are required for that evening. Cost is $45. per person; wine pairing, additional $25. per person. The menu will be posted shortly, but you can pre-reserve your spot: (361) 225-0329.

- Christopher

ITALIAN WINE DINNER

2009-07-19T17:49:00.000-07:00

Thank you to everyone who came to July's Italian Wine Dinner. I'd especially like to thank our special guests, the ahhhhdorable Amber of Painfully Hip, delightful Diana of Well Worn Road and ridiculouslyfunny Rory of Awesome All Day. They made quite the trip, and we are still stoked that they made a stop in Corpitos for a short, but amazingly productive, few days. If you don't obsessively check out their blogs daily, you, ummm, should. More on the insanely intense Painfully Hip Design Collective & PRODUCE (aka the geniuses who brought you SUSHIBAR) collaborative photo shoot to come, but for now, feast your eyes on the menu du jour:

SATURDAY NIGHT SPECIAL

2009-07-05T20:52:00.000-07:00

Hi everyone,

This Saturday, July 11, I will be by myself in the kitchen. I don't want to close the restaurant completely, so we've decided to offer a special four-course menu at a very affordable price.The dinner begins at 7PM. Seating is extremely limited, so reservations are required for that evening. Cost is $40. per person; wine pairing, additional $25. per person. The four-course menu is:

ORGANIC GREENS

>> peach, goat cheese, candied pecans, white balsamic dressing

D'Argent Non-vintage Brut Rose

AMBERJACK

>> corn, chive, mustard greens, bacon

Fontevecchia 2007 Verdicchio dei Castelli di Jesi

CORNISH GAME HEN

>> seasonal vegetables, potatoes with caramelized garlic, chicken stock reduction

Cartlidge & Brown Pinot Noir

VANILLA CREAM

>> blueberries and their jus, almond crumble

To make a reservation, call (361) 225-0329.

- Christopher

ITALIAN WINE DINNER

2009-06-26T18:59:00.000-07:00

featuring four courses with wine pairings

& guest speaker Tom King, Ambiente Wines

Wednesday, 08 July 2009 | 7PM

$75. person, plus t&g

Reservations @ 361.25.0329 | cafeaebycc@yahoo.com

Featured wines:

Ariola Sparkling Malvasia 'Forte Rigoni' (Parma)

((Vibrant, dazzling aromas of apricot and white peach encased in a lively, crisp and delicate sparkling wine - Hues of pale straw showcasing tiny long-lasting bubbles - Youthful, racy finish with bright acidity))

Fontevecchia 2007 Verdicchio dei Castelli di Jesi (Marche)

((Refreshing wine of substance - Great example of how good this grape can be - Aromas are a mix of ripe apple, citrus and tangerine, along with an intriguing bit of sweet pea and fresh garden greens - Nicely textured wine with creamy peach and juicy apple flavors that are as elegant as they are charming))

Cascina Adelaide 2007 Dolcetto di Diano d'Alba (Barolo)

((Youthful, spicy tones of gooseberry to dark, earthy fruit and blackberry notes - Suave in the mouth with tannins that float under the plush fruit, kept fresh with nicely balanced acidity that gives good lift to the spicy herbal green tones and mineral notes embedded in the dark cherry fruit - Finish is clean if short with earthy and cherry pit notes - Good depth and typicity))

DESSERT DU JOUR

2009-06-23T13:58:00.000-07:00

>> lavender, raspberry, almond, white apricot

TO-CE-CHI

2009-06-22T18:37:00.000-07:00

Monday-night kru date night @ To-Ce-Chi.

Jeff's first time at the infamous "Big Taco".

Courtney & Jesse (surfingtheisland.com) check out the picture book.

Jeff with the second-biggest taco on the menu.

Krystal gets happy snappy.
Will.i.am. dials up 1989.
Hungry before the feast.
gettin' spicy!

SIMPLE SUMMER TIME LUNCH DESSERT

2009-06-19T17:29:00.000-07:00

Sorry for the mediocre picture taken from my phone. This is strawberry, cherries and a sauce of them, almond crumble, blackberry, and vanilla ice cream.

OH LES PETITS GATEAUX SI JOLIS! ((OH-SO-PRETTY CUPCAKES!))

2009-06-17T16:36:00.001-07:00

Donc ceux-là de vous dehors qui sont des femmes de chefs de cuisine est probablement demandé la même question tout à fait beaucoup : vous cuisinez aussi? Bien que je souhaite que j'ai fait, ou plutôt, pouvoir, la réponse est no je ne cuisine pas. J'ai plaqué des pâtisseries avant que quand flo a été plus malade que malade et sauté dans la ligne quand nous avons été en manque de personnel et surréservé, mais je ne pense pas tout à fait que les comptes.

Et cuisinant à la maison? Le traiter Christopher et je toujours ai été simple: Il cuisine. Je nettoie. Et, il travaille - parfaitement et étonnamment, je pourrais ajouter (bien qu'il pourrait mendier pour différer comment en forme mon nettoyage est avec sa cuisine).

Donc la semaine dernière, j'ai obtenu l'envie. J'ai voulu faire le petit gâteau parfait. Assez facile, j'ai pensé. Oui et no j'ai pensé je planquerais tous mes ingrédients, d'une manière commode et rentablement chapardé du café dans deux récipients au lieu d'un million, carénant et abattant le nettoyage: l'un pour sec et l'un pour les ingrédients mouillés. (Je pourrais distribuer aussi un cri à Dave Ramsey pour Ashley Rippke d'izzyandthebean.blogspot.com & arippke.blogspot.com - kuddos à moi sur la jugeotte épargnant.) Je n'avais pas commencé même, et j'inconsciemment faisais déjà ma première erreur. (Pour ceux-là de nous qui compte seulement sur les recettes) je ne les ai pas lu premièrement. Oui, c'est une des premières directions données dans n'importe quel test de deuxième-degré. Lire les directions - entièrement - premièrement.

Donc l'histoire longue courte: Quand je suis rentré, je me suis rendu compte que je n'aurais pas dû mélanger le sucre avec le reste des ingrédients secs jusqu'après je l'avais mélangé avec le beurre premièrement. Donc ce qu'est arrivé ? Les petits gâteaux étaient supplémentaires lourds ; ne pas allumer et duveteux comme je m'étais imaginé. Heureusement, le six-sticks-of-butter-and-eight-cups-o-confectioner's-sugar (alias glaçant) l'a compensé bien. Et, le Lys et j'ai eu un grandiose le temps d'ol dansant à Lykke Li et Les Vierges pendant que nous avons attendu.

Ne pas mentionner la trois douzaine ou si les gens qui se sont régalés sur mon caprice le lendemain!

((So those of you out there who are wives of chefs probably get asked the same question quite a lot: do you cook too? Although I wish I did, or rather, could, the answer is no. I do not cook. I have plated pastries before when flo has been sicker than sick and jumped in line when we've been understaffed and overbooked, but I don't quite think that counts.

And cooking at home? The deal with Christopher and I has always been simple: He cooks. I clean. And, it works - perfectly and amazingly, I might add (although he might beg to differ how up to par my cleaning is with his cooking).

So last week, I got the urge. I wanted to make the perfect cupcake. Easy enough, I thought. Yes and no. I thought I'd stash all my ingredients, conveniently and cost-effectively pilfered from the cafe in two containers instead of a million, streamlining and cutting down the cleanup: one for dry and one for wet ingredients. (I might as well give a shout out to Dave Ramsey for Ashley Rippke of izzyandthebean.blogspot.com & arippke.blogspot.com - kuddos to me on the savvy saving.) I hadn't even begun, and I was already unknowingly making my first mistake. (For those of us who rely solely on recipes) I didn't read them first. Yes, it is one of the first directions given on any second-grade test. Read the directions - fully - first.

So long story short: When I got home, I realized that I shouldn't have mixed the sugar with the rest of the dry ingredients until after I had mixed it with the butter first. So what happened? The cupcakes were extra heavy; not light and fluffy like I had imagined. Luckily, the six-sticks-of-butter-and-eight-cups-o-confectioner's-sugar (aka icing) well made up for it. And, Lily and I did have a grand 'ol time dancing to Lykke Li and The Virgins while we waited.

Not to mention the smily faces on the three dozen or so people who feasted on my whim the next day!))

Prêt à balancer. ((Ready to rock.))

Mis en place ((All in order.))

L'attente pour refroidir...la danse, la danse, la danse... ((Waiting to cool...dance, dance, dance...))

Oui, s'il vous plait! ((Yes, please!))
Agreable! ((Niiiiiice!))
Finit! ((Finished!))

THE BREAD (AKA HALF THE REASON TO COME HERE)

2009-06-17T11:50:00.000-07:00

Waking from a slumber in the fridge.

All laced up.
Perfection!

LILY HAD A BIG WEEKEND IN THE COUNTRY...

2009-06-17T11:06:00.000-07:00

...was stung by a scorpion (poor little 'Lil)...then slept for three days. Straight.

TO PARIS FOR LUNCH

2009-06-17T10:00:00.000-07:00

Beurre.
Bread, butter & cured meat of your choice = lunch!

JUNE WINE DINNER

2009-06-04T19:58:00.000-07:00

BREAKFAST OF CHAMPIONS

2009-05-24T10:57:00.001-07:00

One Saturday morning. Two cappuccinos. One big glass of milk. Cinnamon rolls for 20.

HALF-OFF WINE NIGHT

2009-04-30T11:33:00.000-07:00

Join us on Wednesday, 06 May 2009 for half-off wine night (by the $100 & under bottle)! Doors open at 5:30PM, Walk-in only.

SIMPLE SPRING

2009-04-30T11:15:00.000-07:00

This is roasted silver snapper from the Pacific, a handful of green vegetables cooked perfectly and a meyer lemon and marigold sauce - a great Spring/Summer dish. Pair a nice Albarino or Pinot Blanc.

FORK + CORK WINE DINNER

2009-04-03T16:52:00.001-07:00

Come taste some fab food + wine pairings from our very own private collection! Seating is limited, so reserve your spot today @ 361.225.0329! (Click image for more info)

UN BON JOUR POUR AU BON CLIMAT

2009-03-21T17:43:00.000-07:00

Last Thursday evening's wine dinner, featuring Au Bon Climat, was quite fun. Thank you to everyone who came out and guest speaker Heather Gorman, whose humor and knowledge was nothing short of very enjoyable.

Here is a recap of the menu:

SHRIMP, SCALLOP, TUNA

>> garnishes

served with nori chips & skin & bones 2006 riesling

ROASTED AMBERJACK

>> fresh tagliatelle, sundried tomato, caper fumet

served with kalamata olive bread & au bon climat 2007 chardonnay

QUAIL WITH PORTOBELLO STUFFING

>> potatoes in a roasted garlic sauce, poultry stock reduction

served with caramelized onion rolls & au bon climat 2006 pinot noir

BASIL SORBET

>> strawberries and their syrup, raspberry pearls

(("Thanksgiving on a plate"))
((Along with paired wines, guests also enjoyed paired breads. Served with the third course were caramelized onion rolls, shown above.))
((Basil sorbet with raspberry pearls))

OOOPS...

2009-03-21T17:14:00.001-07:00

Can't believe I forgot to put a pic of Lily - She had more fun at the party than anyone!

DON'T LET A GOOD NIGHT'S FUN COME TO AN EARLY END

2009-03-17T10:44:00.000-07:00

((krystal's invite))

((krystal taking you back in a vintage 50's number))

((jesse's wife, courtney - surfingtheisland.com))

((my wife's sancho, sharat))

((david lee gets lit up))

((pineapple cake))

((jeff and jenni - spindriftsurfboards.com))

((sancho and husband))

((my nephew, reese, rockin'))

((zen striking a pose with her daddy, david - sushibar.tv))

((all she wants is her own little zen))

((my brother-in-law, ryan))

On Sunday, Krystal turned 28. I cooked up some southern favorites for my Southern Belle.

DOWN SOUTH

2009-03-10T09:48:00.000-07:00

Photos from some of the crew's trip last Sunday in Port Mansfield.

WINE DINNERS ARE BACK!

2009-02-26T19:33:00.000-08:00

I don't think I've fully professed my love for the perfectly executed dish with a perfectly paired glass of wine, so let it be known: I.love.it.

And, with months of suppressed wine dinner innovation cooped and the sunshine of Spring beaming down, hibernation is long-gone. Yes, my friends, that is right: Wine.dinners.are.back.

And we are excited.

That's why our sophomore release promises to be chock full of great new guest speakers and of course, new discoveries of wine to be explored and new senses of taste to shock your tastebuds.

The kick-off in mid-March begins with guest speaker Heather Gorman of Au Bon Climat (http://www.aubonclimat.com/). The four-course dinner will no doubt make up for all the months you've been asking us to bring them back. Cost is $75. per person, plus tax & gratuity. Seating is limited. Give us a ring and reserve your spot today - 361.225.0329.

HOT NEW TREND

2009-02-26T17:25:00.000-08:00

The hot new trend in the wine world for 2009 has hit, and luckily, we not only have it on the list, but we also have it by the glass. Try it paired with our crisp beet salad or any raw fish preparations. It is sure to rock your world, especially on one of our hot, spring days!

From Food and Wine's online guide to Top Wine Trends for 2009:

"It may not be a household name, but Gewürztraminer is a grape that once-tasted isn’t easily forgotten. It’s tremendously fragrant, with a flamboyant aroma that recalls roses, lychee nuts and spices like clove and allspice.

Gewürztraminer reaches its peak in France’s Alsace region, producing luxuriant, full-bodied wines ranging from dry to quite sweet, with flavors of apricot, apple and baking spices.

Gewürztraminer pairs well with classic Alsace cuisine—a rich tarte flambée made with ham and Gruyère, for instance. American Gewürztraminers tend to be less dense and unctuous, though they typically have a touch of sweetness on the finish and a delicate spiciness. Pair them with Asian food of all kinds."

TEXAS MONTHLY REVIEW (UPDATE)

2009-02-24T18:16:00.000-08:00

(From March 2009)

"Cafe Aeby always impresses with its high level of service and food that’s innovative and appealingly presented. A salad of roasted beets and organic greens comes embellished with candied walnuts, blue cheese, and turmeric vinegar; delicious poached salmon rests on a bed of paper-thin slices of marinated cucumber; hearty Italian sausage with a grainy mustard sauce sits atop sauerkraut and puréed potatoes. Warning: Call ahead to be sure the restaurant is open for dinner, as unannounced closings for private events are common. Beer & wine."

LOOKING BACK

2009-02-11T18:58:00.001-08:00

Gotta love re-organization. Here are some pics we almost forgot we had, had it not been for the Spring cleaning in the air. The one of Christopher was taken a year into the opening of Lavender; the one of me taken from the days of the Cafe, in it's original space, some three years ago. And, the one of Table 51, Aeby-style.

HEART DAY

2009-01-23T19:20:00.000-08:00

The restaurant will be having a special His & Hers five-course menu for Valentine's weekend. The menu will have options for each course and includes a complimentary champagne toast. Cost is $85. person, plus $45. person wine pairing. Reservations are required. Doors open at 5:30pm. Call 361.225.0329 to reserve your table today.

GONE BANANAS!

2009-01-13T17:42:00.000-08:00

Every Monday night, we have dinn with our friends Jeff and Jenni Pollack. You were first introduced to Jeff through his company, Spindrift Surfboards, and Jenni when we gave you her blog link of her Antarctica project for TAMUCC's Harte Research Institute (see older posts).

Last night, she upped the anti times 10 with her banana soup and homemade goat cheese, arugula & fig pizza. The banana soup was a completely unexpected, truly amazing dish - similar to Tom Kha, my favorite Thai soup, sans coconut with a banana twist - even cilantro (another fav of mine)! Try it at home yourself. I highly recommend serving it in your favorite ceramic mug, just like Jenni - such a sweet touch! For wine pairing, we sipped on a buttery Chardonnay with the soup while the pizza was cooking and a jammy Malbec - such a great compliment to the sweetness of the fig and the creamy tartness of the goat cheese (try Maipe 2007 Malbec from Mendoza, Argentina).

NEW ART

2008-12-29T06:10:00.000-08:00

Some new art - all for an art show in January that Christopher is in - will give details soon.

SUPPORT LOCAL: WADE DUNKIN PHOTOGRAPHY

2008-12-27T20:04:00.000-08:00

Check out photographer Wade Dunkin (www.wwdphotography.com)

FUTURE CHEF

2008-12-27T20:02:00.001-08:00

Sorry, I know I post a ton of Reese pictures, but c'mon, you can't tell me he didn't get his chef skills from his Uncle Christopher.

HAPPY, HAPPY

2008-12-27T19:58:00.001-08:00

I love, love how the holidays bring together family and friends. So many of you ask about Jason and Luis - they came back in town to spend the holiday with their families. Both are living in Austin now; Jason is working for a florist and at Olivia (www.olivia-austin.com). The restaurant is getting rave reviews - we will go there someday soon, I promise, Jason!

WINE DINNER: COTES DU RHONE

2008-12-27T19:50:00.000-08:00

As promised, here is the menu and three dishes from our last wine dinner, Cotes du Rhone, held in November.

START YOUR NEW YEAR OFF RIGHT!

2008-12-16T17:28:00.000-08:00

CLOSED FOR PRIVATE PARTY: 12.13.08

2008-12-13T14:18:00.001-08:00

The restaurant will be closed for a private party Saturday, Dec. 13.

PLAT DU JOUR X 2: SQUID SALAD & CHICKEN-WRAPPED PORTOBELLA

2008-12-12T18:27:00.001-08:00

SQUID SALAD

>> avocado, cilantro, fresh hearts of palm, mizuna, creamy ginger vinaigrette

CHICKEN

>> rutabaga, brussels sprout, portobella mushrooms, prosciutto, chicken stock reduction

PLAT DU JOUR: BLACKBERRY TART

2008-12-11T20:17:00.000-08:00

BLACKBERRY TART

>> vanilla cream, orange shortbread, tangerine gel

REESES PIECES!

2008-12-11T20:11:00.000-08:00

((Such a perfect stress-reliever: My nephew, Reese. I mean, look at those eyes!))

((He has grown so fast! Here's us after he was just born.))

PLAT DU JOUR: VEAL CHEEKS

2008-12-11T19:41:00.000-08:00

VEAL CHEEKS

>> brussels sprout, spaghetti squash, braising just

SAN FRAN I AM

2008-12-10T20:45:00.000-08:00

We're back! Over the week of Thanksgiving, we went to San Fran to visit our friends Carlos (Los) and Meredith (Mer) Yturria. Christopher and Los grew up surfing the island together and were roomies when he was in culinary school. We try to go back at least once a year - the last time we were there was for their wedding.

((Los and Christopher at Grand Pu Bah, a thai restaurant and bar Los created the cocktails for))

((Los heads up the spirits programs at a lot of chef-driven restaurants in San Fran, many of which are either new or undergoing a re-vamp. His cocktails are amazing. You can google him, and see all the articles, from the SF Chronicle to Sante Magazine. He most recently won the Iron Bar Chef Competition and is a top pick in the next generation of mixology talent. All that being said, he knows his drinks - and we had fun drinking them.))

((Krystal and Mer...what's that? is that Jeff in the background?!?))

((The last two times we've been to the city, it's actually been warm! Today we headed towards Santa Cruz and had a picnic on the beach while the boys went surfing.))

((The night we all made dinner together.))

((On Friday, we headed into China Town to window shop and have some dim sum, yum! Christopher got a bunch of treats from a pastry shop there - one of the mini desserts looked like a creme brulee pie!)

((As if we weren't stuffed enough, we walked the 20 or so blocks to the Ferry Building for oysters, clam chowder, grilled cheese and wine from the Hog Island Oyster Bar - had to represent for Scott Woodward of Appellation Wines. Most of you remember him from the Oyster Wine Dinner we had earlier in the year.))

(We waited until San Fran to celebrate our 3rd anniversary at Chapeau, a great little French neighborhood bistro that's been a staple in the city's dining scene. My fav of the evening were the mussels with frites. Christopher had the lamb loin.))

ISLAND TO ICE

2008-12-10T17:04:00.000-08:00

Our friend, Jenni, is cold (that's not her directly above!) She is in Antarctica for a project called Island to Ice. As a primary researcher for the project, she and others from the Harte Research Institute, part of TAMUCC, are monitoring the effects of human activities at McMurdo Station. You can see her daily blog at: http://falcon.tamucc.edu/~tpalmer/islandtoice2008/journal.htm. Here are some pics from her trip so far. We miss you, Jenni!

LYKKE LILYS IS GROWING!

2008-12-08T19:15:00.000-08:00

She.is.just.way.too.big. (and tired)

CLOSED FOR THANKSGIVING

2008-11-13T15:35:00.000-08:00

The restaurant will be closed for Thanksgiving from Tuesday, November 25 until Wednesday, Dec. 3. We will re-open for lunch and dinner that Wednesday.

BITTERSWEETNESS

2008-11-04T16:37:00.000-08:00

Well, some of you may already know, but some may not. Last Thursday was the last day you will see me roaming the dining room (well, for lunch anyways and possibly dinners, permitting deadlines). Deadlines? Yes, deadlines. I have signed on with the Caller-Times niche pub, The Business Journal of Corpus Christi, as Managing Editor; a position I held a few years back. The publication is about to explode - but I won't give away any of the details just yet! All I will say is, just you wait. So, if you don't see me as often, keep in mind that I'm still an integral part, just a bit more behind-the-scenes than before. See you all soon!

Krystal

WHISK COOKING COURSE: NOVEMBER

2008-11-04T16:30:00.001-08:00

Last Saturday was our last WHISK Cooking Course at the restaurant. Thank you to everyone who participated and all past participants.

The three-course meal is below.

ROASTED BEET SALAD

>> organic greens, sheep's milk cheese, candied pumpkin seeds, tumeric vinaigrette

BEEF 'OSO BUCCO'

>> ginger-infused butternut squash puree, bacon-brussells sprouts, red wine reduction

GINGERBREAD

>> vanilla ice cream, toasted gingerbread, salted caramel sauce

FREAKY FRIDAY

2008-10-31T11:22:00.000-07:00

Yep, it's definitely Halloween.

As I'm walking out the door this A.M., heading off to pick up the payroll, I get a call on my cell. It's Jimmy. His car is flat broke. On our way to the payroll office, still a bit groggy, I say to Jimmy, "So sorry I didn't bake you guys Halloween cookies. Maybe Josie (Geraldi) has my back."

Pick up payroll. Back in car.

Again to Jimmy, "Gates (donut shop) is on the way. Maybe we can pick up some there. I miss Kaleb (Kaleb is one of our 'original' servers who patrons still ask about quite often, even though he's been gone for more than a year now; his fam owns the donut shop)."

We are here. Turn off car. Walk into back door of restaurant.

"Hey, you just missed Kaleb. He's in town and dropped by five minutes ago," Christopher greets me.

Ugh. I missed him. I walk into the office.

There sits the most beautiful orange, bat-shaped sugary goodness I've ever seen on a paper towel with my name.

"Like it?" Geraldi asks, "I got them at Gates."

Classic.

(ps: am actually thinking of buying a Lotto ticket today!)

UPCOMING EVENTS: NOVEMBER WINE DINNER

2008-10-28T17:38:00.000-07:00

* Attn Foodies: The Cotes du Rhone Wine Dinner has been pushed back to next month and will now be held on Thursday, November 6. We still have open spots for the dinner. Please call 361.225.0329 to make your reservation.

THE MOUNTAIN IS HIGH...THE VALLEY IS LOW

2008-10-28T15:30:00.000-07:00

(I still can't get that tune outta my head!) Last Saturday, we took the night off and ventured to Comfort (near Boerne) for the Rat Pack's annual reunion. Chris's dad, Carl, played drums for the Liberty Bell, a local act in Corpus during the 60's. The group has been meeting for years, but this was our first time participating in the day-long festivities, mainly consisting of good old beer-drinking, laughing, reminiscing & of course, go-go dancing. Even Christopher made his debut with two others while the old-timers took a breather! But of course, Grandma (Veronica) Aeby was everyone's favorite act.

UPCOMING EVENTS: 1/2 OFF WINE NIGHT WED, OCT. 30

2008-10-24T17:50:00.000-07:00

Join us this Wednesday evening (October 30) and receive 1/2 off all full bottles of wine $100 and under. That's it. No gimmicks. Just good food and good wine at a great price!

PLAT DU JOUR: GINGERBREAD

2008-10-23T19:11:00.000-07:00

GINGERBREAD

>> cocoa nib & black cardamom ice cream, sour cream sauce

PLAT DU JOUR: BUTTERNUT SQUASH SOUP

2008-10-23T19:10:00.001-07:00

BUTTERNUT SQUASH SOUP

>> sour cream, toasted gingerbread

FOR JOEL

2008-10-16T14:08:00.000-07:00

After the 'Big Change', quite a few patrons have often talked about how much they miss Lavender. We miss it too. That's not to say that we don't enjoy the restaurant that has become Cafe Aeby, but Lavender was special - mignardies consisted of six, painstakingly tiny pastries, all different in taste and asthetic, the soups were served table-side, sometimes in a beaker like above and sometimes from a little iron pot with lid, champagne by the glass was offered by cart with several selections, dishes contained multiple vegetables and no vegetable was repeated even once on the menu, tables were coated with floor-length, custom-made linens, servers were dressed in suits and ties - all small touches that went such a long way. All that being said, this one is for Joel.

PLAT DU JOUR: DUO OF FOIE

2008-10-16T14:05:00.000-07:00

DUO OF FOIE

>> warm tarrine, ice cream, meyer lemon puree, pimms reduction, compressed kiwi, purslane

PLAT DU JOUR: CAYNON DAISY CAKE

2008-10-15T13:46:00.000-07:00

CAYNON DAISY CAKE
>> cherry sorbet, current coulis, pineapple soda, coconut froth

NEW RAVIOLI

2008-10-15T11:03:00.001-07:00

GRAIN MUSTARD PASTA

>> pork sausage filling

THE COLORS OF FALL

2008-10-15T10:51:00.000-07:00

COME (LAST) MONDAY

2008-10-15T10:40:00.001-07:00

FOR DEBORAH

2008-10-15T10:35:00.000-07:00

MILLE FEUILLE
>> raspberry, chocolate, cocoa nib, black sesame

NEWBIES

2008-10-12T11:51:00.000-07:00

New to the fam: Geraldi (aka Josie) & Joey

PLAT DU JOUR: SEARED SEA SCALLOP

2008-10-07T11:41:00.000-07:00

SEARED SEA SCALLOP

>> potato puree, bacon-chardonnay sauce

WHISK COOKING COURSE: LESSON THREE

2008-10-04T13:55:00.000-07:00

Today we held our third WHISK Cooking Course at the restaurant. Students learned how to prepare from prep to plating a three course meal:

- Organic Greens Salad
>> pink lady apple, candied almonds, blue cheese, white balsamic dressing

- Pork Ravioli
>> sauteed romaine, parmesan jus

- Banana Bavarian
>> chocolate soil, chocolate curd

Using a similar pasta dough recipe, students were also given a lesson in how to prepare asian dumplings and other pastas. A mini-course in Sous Vide cooking was also demonstrated (see broccoli picture above).

After the lesson in the kitchen, students enjoyed the fruits of their labor with a private three-course lunch with wine pairings in the dining room.

To reserve your spot at our next WHISK Cooking Course (Saturday, Nov. 1), please call 361.225.0329 or email us at cafeaebycc@yahoo.com.

PLAT DU JOUR: SOCKEYE SALMON SASHIMI

2008-10-02T15:47:00.000-07:00

PLAT DU JOUR: SOCKEYE SALMON SASHIMI

>> pickled daikon, cilantro, spicy carrot vinaigrette, micro cress, red sorrel

WHISK UP SOME MAD SKILLS OF YOUR OWN!

2008-10-02T14:49:00.000-07:00

Our next WHISK Cooking Course will be held this Saturday, October 4 from 10:30AM - 2:30AM. This one is full, but look for pictures from the class early next week to get a peek at all the action.

Our next course will be held on Saturday, November 1 & will be slammin' fun for all! Each course is limited to 10 students & include a three-course, hands-on lesson with Chef Christopher, private sit-down lunch with wine pairings, exclusive Cafe Aeby apron & tote bag full of wine, recipe cards & ingredients to show off your mad skills at home for two.

To inquire or make a reservation for the next course, email or call us: cafeaebycc@yahoo.com or 361.225.0329.

IT'S HERE!

2008-10-02T14:44:00.000-07:00

So, after eight + months of waiting, the first of many arrived today at our front doorstep, & if I say so myself, it is truly amazing.

Practically.Perfect.In.Every.Way.

PLAT DU JOUR: SPICY CHOCOLATE & MANGO

2008-10-01T15:38:00.000-07:00

SPICY CHOCOLATE & MANGO
>> lime, white chocolate, passion fruit sorbet

NEW: HAVE YOUR CHEESE & DRINK IT TOO!

2008-10-01T14:58:00.000-07:00

Everyone loves stinky cheese, but there is nothing quite like the perfect cheese paired with the perfect wine. We just added a wine flight option with our fromage, a trio of three tastings with each selection (dinner only).

This week's essentials include:

- MT TAM, Cowgirl Creamery, San Francisco Bay Area: Named after Mt. Tamalpais, this triple-cream cow cheese is so smooth, creamy & elegant, it's no wonder it's the creamery's signature cheese, incidentally winning first prize at this year's American Cheese Society Competition. Fun Fact: it's also made with organic milk from a nearby dairy farm & has a firm, yet buttery, mellow, earthy flavors reminiscent of white mushrooms.

Paired with: Rudolf Muller 2004 Riesling Eiswein (Hainfelder Ordensgut, Germany)

- Dante, Wisconsin Sheep Dairy Co-Op: Rich and nutty, this sheep cheese has a slightly dry but fabulously firm texture & is also a prize winner, taking home second place at the same competition. Fun Fact: The Co-Op is comprised of 12 farms, each boasting fluffy frocks between 100-400 ewes.

Paired with: Domaine Le Goeuil Cairanne 2005 'Cuvee Marie Rouviere' (Cotes du Rhone, France)

- Great Hill Blue, Great Hill Dairy, 50 miles south of Boston: Made with raw Jersey milk inoculated with penicillium roqueforti (coaxes a complex flavor out of the cheese), this blue cheese is golden-hued, rich and caramelly.

Paired with: Fonseca Bin No. 27 Porto (Douro Valley, Portugal)

PLAT DU JOUR: PICKLED FOIE GRAS

2008-09-30T15:46:00.000-07:00

PLAT DU JOUR: PICKLED FOIE GRAS

>> canyon daisy financier, cranberry compote, bitter raspberry sauce, chocolate salt, aromatic herbs

PLAT DU JOUR: FROMAGE

2008-09-28T15:44:00.000-07:00

FROMAGE

>> accompaniments

PLAT DU JOUR: NORI CHIPS

2008-09-26T15:43:00.000-07:00

NORI CHIPS

WILL THE REAL LYKKE LI PLEASE STAND UP?

2008-09-26T14:56:00.000-07:00

My absolutely favorite (and current) obsession which can be heard at any given time in the dining room, Lykke Li.

View my fav vid of her here: http://www.youtube.com/watch?v=ngd45o-M_M4

LYKKE LILYS!

2008-09-26T14:00:00.000-07:00

Meet Lily Kate, the newest addition to our family. (I know it's not restaurant-related, but c'mon, how could anyone resist? So, if we close early because we have an empty dining room, now you know why. She's hungry too!)

PLAT DU JOUR: ESCOLAR

2008-09-23T17:00:00.000-07:00

ROASTED ESCOLAR

>> fiddlehead ferns, asparagus, carrot, peas, carrot emulsion, mico amerith

JOKE OF THE DAY.

2008-09-23T13:20:00.000-07:00

One of my first lessons in the restaurant world (and inevitably one that I am constantly reminding myself of) was to make it clear to all when I am present. Even if I've been in the closet we refer to as our office for a couple of hours, it's quite easy for the staff (and my husband) to forget. If you don't constantly make it known which part of the restaurant you are in at all times, you are undoubtedly going to either hear something you'd rather not hear or be the unintentional target some prank or another. And, more times than not, the red dot always falls on my chest.

Today; however, was different.

Yes, today was the day when the joke was not on me.

It all started when Flo came off the line and into the office during lunch service.

"Hey, did you see that Kaleb is at table 42?" he asked. (Kaleb is one of our old servers who still pops in from time to time through the back door, donuts in hand and as if he's coming in for shift)

Without even looking away from the computer screen, I veered a tad towards him, "That's not K-Love. I just sat them a few minutes ago, silly."

"Aww, man," he chuckled, and walked away.

Minutes later, I made my way near the kitchen bar, and set my sights on Christopher.

"Hey, are you going to go talk to Kaleb? He's at 42," I asked.

"Yeah, in a sec," he said, unconvincingly.

Assuming that the battle had been lost, and looking down at the ticket that was being shoved into my hand, I returned to my post at the register.

From across the dining room, I made eye contact with Flo. As if reading my mind, he mouthed, "He already knows."

Just as soon as the words were lipped, Christopher cut us off from view of one another, rounding the corner from the kitchen and into the dining room.

"Hey," he screams, "What're you doing in town?" as he bolts to the table.

Startled, the couple faces him - Christopher realizes he's been the butt of the joke.

"Uhhh," he struggles, "I'm so sorry. I thought you were someone else."

From all angles of the restaurant, laughter could be heard. As Christopher retreats back, he turns his head toward me taking in the huge grin on my face.

For once, the joke's not on me.

((I'd like to add that for their unwilling participation in our little scheme, the couple indulged in a complimentary dessert, along with a mass of apologies. I really didn't think Christopher believed me. Turns out, the guy knew Christopher from a culinary class and had wanted him to come out to talk to him anyways. Yes!))

PLAT DU JOUR: FALL BEET SALAD

2008-09-22T13:15:00.000-07:00

FALL BEET SALAD

>> pickled beet puree, radish, grapefruit, candied pine nut, curly cress

FRESH MEAT

2008-09-21T11:21:00.000-07:00

We are ready to bite into some inspiration and luckily, these are about to hit our doorstep and one of our shelves (above pic). Even though the last one won't arrive until late December, nevertheless, they are coming. You should grab a copy for yourself, foodie or non-foodie alike!

ALINEA
BY GRANT ACHATZ
"A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement-brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team...

...The debut cookbook from the restaurant Gourmet magazine named the best in the country...Alinea holds the Five Diamond Award from AAA and Five Stars from Mobil, and has been featured in the Wall Street Journal, the New York Times, and the Washington Post."

UNDER PRESSURE: COOKING SOUS VIDE
BY THOMAS KELLER
"Sous Vide is the culinary innovation that has everyone in the food world talking. In this revolutionary new cookbook, Thomas Keller, America's most respected chef, explains why this foolproof technique, which involves cooking at precise temperatures below simmering, yields results that other culinary methods cannot. For the first time, one can achieve short ribs that are meltingly tender even when cooked medium rare. Fish, which has a small window of doneness, is easier to finesse, and shellfish stays succulent no matter how long it's been on the stove. Fruit and vegetables benefit, too, retaining color and flavor while undergoing remarkable transformations in texture...

...Through years of trial and error, Keller and his chefs de cuisine have blazed the trail to perfection—and they show the way in this collection of never-before-published recipes from his landmark restaurants—The French Laundry in Napa Valley and Per Se in New York."

A DAY AT ELBULLI
BY FERRAN ADRIA, JULI SOLER, ALBERT ADRIA
"A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria reveals for the first time the creative process, innovative philosophy and extraordinary techniques of the multi-award-winning restaurant, elBulli, and its legendary head chef, Ferran Adria...

...Situated on a remote beach on the northeast coast of Spain, elBulli is famous for being the ultimate pilgrimage site for foodies, and a reservation that is nearly impossible to obtain. Each year elBulli is open for just six months, and receives more than 2 million requests for only 8,000 seats. Renowned for his spectacular ever-changing 30-course tasting menu, Adria's pioneering culinary techniques have been applauded - and imitated - by top chefs around the globe for the past decade, and he was named one of Time magazine's 100 most influential people of our time...

...If you weren't one of the lucky few to get in this year (2008 reservations were booked a year in advance), you can now experience the restaurant like never before. This generously-illustrated 600-page ''day in the life'' features over 800 photographs, menus, recipes and diagrams, and presents a guided tour through a full working day at elBulli."

THE BIG FAT DUCK COOKBOOK
BY HESTON BLUMENTHAL
"The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine...

...This lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur, Heston Blumenthal. Separated into three sections (History; Recipes; Science), Blumenthal chronicles his improbable background and unorthodox rise to fame and, for the first time ever, offers a mouth-watering and eyes-widening selection of recipes from his award-winning restaurant. He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemic dishes come to life...

...Chef Heston Blumenthal has been described as a culinary alchemist for his innovative style of cuisine. His work researches the molecular compounds of dishes so as to enable a greater understanding of taste and flavor. His restaurant The Fat Duck, in Bray, Berkshire, was awarded three Michelin stars in 2004, and voted the Best Restaurant in the World by an international panel of 500 culinary experts in Restaurant Magazine’s list of the World’s Best Restaurants 2005."

THE COMPLETE ROBUCHON
BY JOEL ROBUCHON
"An incomparable culinary treasury: the definitive guide to French cooking for the way we live now, from the man the Gault Millau guide has proclaimed 'Chef of the Century'...

...Joël Robuchon’s restaurant empire stretches from Paris to New York, Las Vegas to Tokyo, London to Hong Kong. He holds more Michelin stars than any other chef. Now this great master gives us his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate...

...Here are more than 800 precise, easy-to-follow, step-by-step recipes, including Robuchon’s updated versions of great classics—Pot-au-Feu, Sole Meunière, Cherry Custard Tart—as well as dozens of less well-known but equally scrumptious salads, roasts, gratins, and stews. Here, too, are a surprising variety of regional specialties (star turns like Aristide Couteaux’s variation on Hare Royale) and such essential favorites as scrambled eggs. Emphasizing quality ingredients and the brilliant but simple marriage of candid flavors—the genius for which he is rightly celebrated—Robuchon encourages the beginner with jargon-free, impeccable instructions in technique, while offering the practiced cook exciting paths for experimentation...

...The Complete Robuchon is a book to be consulted again and again, a magnificent resource no kitchen should be without."

DESSERT FOURPLAY: SWEET QUARTETS FROM A FOUR-STAR PASTRY CHEF
BY JOHNNY IUZZINI, ROY FINAMORE
"Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted for a reinvented strawberry shortcake, made into a creamy strawberry ice cream and a chewy strawberry leather, and combined with coconut cream and crisp chocolate pastry. Alone, each dessert is a taste of paradise, but together this “fourplay,” or tasting, created by Johnny Iuzzini, superstar pastry chef of the celebrated four-star restaurant Jean Georges in New York, is a sophisticated explosion of a familiar flavor that begins with the taste of strawberry rich on your tongue and ends with an effervescent tingle in your nose...

...Far from the conventional slice of cake at the end of a meal, Johnny’s seasonal creations—four mini desserts in a quartet of complementary flavors and textures—are a culinary adventure. In Dessert FourPlay, he shares his secrets and inspirations, delivering standout recipes for incredible desserts that can be served alone or combined into his signature fourplay groupings, creating the perfect sweet finale for any meal...

...With the home cook in mind, Johnny offers tips on simplifying professional recipes and provides basic recipes for transcendent cakes, cookies, tuiles, ice creams, sorbets, granités, and more. These building blocks can be used to create magnificent multifaceted desserts, or they can be perfect desserts by themselves. Some recipes have surprising versatility: the shiny smooth chocolate glaze Johnny uses to ice cakes doubles as the ultimate hot fudge sauce; a lemony madeleine batter becomes a layer in a cake...

...Iuzzini pairs cool with hot, crispy with creamy, sweet with spicy, and the expected—chocolate, strawberries, and cinnamon—with the unexpected—chiles, beets, and chocolatey puffs. The result: desserts that refresh, inspire, and satisfy beyond expectations. Dessert FourPlay invigorates all the senses and inspires home cooks to create innovative desserts of their own."

((ALL PRODUCT DESCRIPTIONS FROM AMAZON.COM))

SUPPORT LOCAL: SPINDRIFT SURFBOARDS

2008-09-20T11:00:00.000-07:00

Spindrift Surfboards, custom-made by Jeff Pollack

(www.spindriftsurfboards.com)

((Screenprinting a new batch of propaganda...soon to be on a body near you.))

((Ride-able art))

((Chris (yes, Aeby), team rider, on his signature Spindrift Texxxas Outlaw Series board.))
((Boardmaster Jeff - a day surf trip to Port Mansfield.))
((Chris again))

NEW & RETIRED

2008-09-19T10:18:00.000-07:00

THE DINING ROOM'S NEW AND RETIRED ARTWORK (ALL BY THE CHEF HIMSELF)

RANTS & RAVES: BERNARDEAU A NO?

2008-09-18T14:12:00.000-07:00

(Flo, Sous Chef)

I can hear the telephone ringing over the thud of the oven door closing, plate rattling, and vegetables in a wok crying, “We are about to be over cooked!” My hands are tied up plating a dish. Chris grabs the fuming vegetables from the stove and places them carefully on the dish that I am plating. I tinker with it a little more, a little more, almost there. I can feel the eyes of the servers as they wait at the bar for table 43’s meal; Finally, Chris shouts, “C’mon, Flo, stop fingering the dish, and put it up!” Pleased with the dish, I cautiously hand it over to the server to deliver to the hungry patron. I look at the parting dish as if I was l sending off family on a greyhound bus, farewell.

I begin working on the next ticket. I am feeling good, and the kitchen is clicking as a unit. Suddenly, I see the server coming to the kitchen. The customer is unhappy I hear.

"Why?" I ask the server if the vegetables are overcooked.

“No”, he responds.

I ask if the meat if under or over done.

“No”, he responds again.

I ask if the potato or the sauce is the problem. His response is indifferent. Then why is the customer unhappy? I didn’t understand.

“Well, he said the food is great but the plate is too large”.

As in portion size I wondered to myself, but before I can ask he tells me that the actual plate is too large, and he is unhappy and wants to talk to Chris about it. The customer wants Chris to stop production, and bring the kitchen to a standstill.

There goes the clicking the kitchen was doing earlier.

LAURA CUNNINGHAM

2008-09-17T14:15:00.000-07:00

Wherever she is now, I'm more than confident that she is perfecting it. Even though she's moved on to other ventures, she remains one of the most influential women in the restaurant business, and this article is not a one-timer for me.

http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2004/10/20/FDG6U99KI01.DTL

PLAT DU JOUR: AGED LEG OF ANTELOPE

2008-09-17T13:13:00.000-07:00

AGED LEG OF ANTELOPE

>> ramps, glazed chinese shiitake mushrooms, soy-lemon verbena jus

DIY MONDAY NIGHT: PAINT IT RED

2008-09-16T14:38:00.000-07:00

What do you do when you have a gallon of red paint, bottle of Bordeaux Blanc for two, Michael Jackson's Greatest Hits on re-play & a dining room for a canvas? Simple. You paint it red (bye, bye purple cherry blossoms)!

THE MANUAL

2008-09-15T14:11:00.000-07:00

Simply put, the truth of the restaurant industry - a glimpse at our life (minus the filth; A well-known chef in town as actually told us on many occasions that our main problem is that we are too clean!)

We give this to everyone who joins our team - front and back of house alike (okay, and all of our friends, and well, people we don't even really know, too!)

SUPPORT LOCAL: COVERED UP SURF & SKATE

2008-09-15T13:00:00.000-07:00

(www.coveredupsurf.com)

Opened earlier this year by our friends Brian & Jeremy, Covered Up on the island offers a fresh approach to serving the surfing community. The shop's goal is to promote the local surf scene as a whole - open to anyone and everyone from all aspects of the surfing community. Now, if only they'd start selling Insight!

A few month ago, the shop hosted their first annual Coastal Chaos Surf Competition, complete with Arial Surfing division, which unfortunately was cancelled due to lack of waves (what!? in Corpus?) Still, they are bringin it on for the next generation of riders, water or land.

NIGHT-TIME LULLABIES

2008-09-15T11:00:00.000-07:00

Last week's read:
The Shack,
By William P. Young
(www.theshackbook.com)

This week's read:
The Children's Hospital,
By Chris Adrian

PLAT DU JOUR: MARINATED UNI

2008-09-12T14:16:00.000-07:00

MARINATED UNI

>> watermelon snow with balsamico, lime gelee

IKES!

2008-09-10T14:00:00.000-07:00

What a grand idea! After weeks of having very few people in the dining room, a norm for this back-to-school time of the year, and trying to re-coop from a half's week of being closed for the storm, we decided to throw a 1/2 off wine night. What a successful evening! Am thinking of doing one once a month (to be announced via blog). The best part was not only breaking even for the premature closing, but also seeing patrons ordering bottles on the list that they admittedly would not have ordered due to the price.

The wine of choice for the evening? L'Aventure's 2002 Optimus. What a great one! About a year ago, Christopher and I visited Paso Robles with some patrons/close friends and had the opportunity to not only meet the winemaker, Stephan Asseo, himself, but also get to try some samples from barrels that had yet to be bottled. (www.aventurewine.com)

(SEE PIC BELOW)

PLAT DU JOUR: WHITE TUNA SASHIMI

2008-09-09T13:00:00.000-07:00

WHITE TUNA SASHIMI

>> cucumber, jicama & cilantro, radish, lime vinaigrette, wonton

SUPPORT LOCAL: SUSHIBAR

2008-09-09T11:14:00.000-07:00

(sushibar.tv)

When Dave approached us about two years ago, ready to make a move, we were stoked!

Christopher met Dave years ago when he was waiting tables at another restaurant in town. Even though he didn't take his offer to come on board in our dining room, they remained acquaintances, and have since become great friends. Dave's venture, Sushibar, is the first of many Koncepts (as he calls them) from the mastermind and his team of creatives. At any given moment, Dave will pull out his black book on you and frantically scribble another idea - just you wait.

Shortly after opening, we put out Sushibar's cards by the register - We actually had a patron complain that we were supporting our "competition". Tiss, tiss. Silly, silly.

(Bottom pictures are of Zin Theory Julianna, their newest addition. I've already got dibs on their second born, sorry...hi Julie!)

SPANISH WINE DINNER

2008-09-08T15:18:00.000-07:00

So this picture was taken after the Great Mac Crash of 2008, which means it wasn't on file (always back-up, people!). Anyways, you get the drift; now here's the menu, since it's hardly legible:

GRILLED GULF SHRIMP
>> pickled anaheim chili, napa cabbage & avocado sauce, creamy mustard dressing
Martin Codax 2006 Albarino (Rias Baixas)

ROASTED LING
>> mung beans, bacon, spinach, grilled lemon sauce
Raimat 2005 Unoaked Chardonnay (Costers Del Segre)

BRAISED BEEF CHEEK
>> veal sweetbreads, cauliflower puree, parsley oil
Torres 2006 Celeste Tempranillo (Ribera del Duero)

MIXED SUMMER BERRIES
>> lemon pound cake, cilantro ice cream, poppy seed-honey tuile
Coffee service

CHILEAN WINE DINNER

2008-08-08T14:49:00.000-07:00