yeah, that's right. check out STUFF magazine this week for 5 courses with me, geoffrey fallon! i'm milking this "minor celebrity" thing for all it's worth (hey...what do they mean "minor celebrity?" it's a pretty good article/interview considering it was with me. big ups to the people at STUFF and especially Louisa. so if you haven't heard--i'm the sommelier/bar manager/beverage director at banQ. it's probably the coolest restaurant you'll ever go to in your entire life. i'm not even kidding--or engaging in hyperbole. stay tuned for fantastic new updates about our food, our wine and our amazing staff! abby makes the best chalkboard mojito monsters ever! well, it's 80 degrees and sunny, and if you need me i'll be at the salty dog eating oysters and drinking Sam Summer Ale.
tuesday is the "real man's day off."
geoffrey
Tuesday, July 28, 2009
Tuesday, July 21, 2009
portable restrooms
so last august 31, my beautiful wife leigh and i got married. it was a whole big production. we did everything ourselves from renting the chairs to making the table settings, etc... one of the very few things i was in charge of (leigh is extremely smart and knew to keep things very basic for me. leigh=p.h.d. candidate in literature at B.U., me=drinks wine for a living and cracks up when someone says, "doo-doo." you do the math.) was the portable toilets. yes, i had several conversations with several purveyors of portable toilets. how big? how many? how much? how many flushes? does it need a water source? is it heated? air conditioned? sinks, no sinks? electricity? i wound up renting a portable toilet for 975 DOLLARS! that's right--975 DOLLARS! my theory is that EVERYTHING having to do with a wedding costs 500, 1000, 2000 or 4000 dollars. chairs: 500$, tablecloths: 500$, toilets: 1000$, tent: 4000$, etc...
anyway my point is this: i have just received in the mail a "reminder card" that states "it's time to reserve your portable restroom services again for august 2009." as if going to the bathroom outside is now an annual event for me. "YAY! it's august! someone call the portable restroom guy!"
i'm not sure what that has to do about food or wine, but stay tuned for some great food and wine pairings coming up tomorrow!
reserve now,
geoffrey
anyway my point is this: i have just received in the mail a "reminder card" that states "it's time to reserve your portable restroom services again for august 2009." as if going to the bathroom outside is now an annual event for me. "YAY! it's august! someone call the portable restroom guy!"
i'm not sure what that has to do about food or wine, but stay tuned for some great food and wine pairings coming up tomorrow!
reserve now,
geoffrey
Friday, July 10, 2009
more delicious pairing suggestions from banQ
hey everyone! every week, chef and i put together some really amazing food and wine pairings. theses are meant as suggestions, but feel free to come in to banQ and try them here. remember sunday nights are the "Sunday Night Wine Club": just buy dinner and the wine is yours AT COST!
Vietnamese Shrimp, Flash Seared with Glass Noodles & Coconut Sauce
2006 Domaine Weinbach Gewürztraminer “Réserve Personelle”, Alsace, Fr.
This is a classic combination of flavors: orange peel, spice, honey and ginger coexist in this powerful yet balanced gewürztraminer. A mildly sweet finish mirrors the delicate sweetness of the shrimp and juxtaposes the spicy ginger, while the fresh and pungent fruit flavors compliment the summery cilantro. $48 bottle $16 glass
Sesame Swordfish, with Thai Curry Braised Lotus Root, Cumin, Miso Beurre Blanc
2005 Cloudy Bay Sauvignon Blanc “Te Koko”, Marlborough, New Zealand
The Swordfish practically jumps off the plate with flavors of coconut curry and sesame mustard. A light and creamy miso cumin beurre blanc sooths the intensity of this exceptional dish. The “Te Koko” responds with wonderful dried fruit notes, herbs, toast, and pistachio. This wine was built for fish. Citrus notes and a bit of creaminess round out this barrel fermented version of your standard S.B. from New Zealand. $59 bottle $17 glass
Zucchini & Tofu Steak, Yellow Tomato Coulis, Chantrelle Braised Rice Noodes
2007 Masante Dolcetto “Langhe”, Piedmont, Italy
Don’t underestimate the richness of this vegetarian dish. The tofu is blended with dried squash and served with a cumin-spiced, yellow tomato coulis. A fresh combination perfectly juxtaposed by the hearty truffled flavored chanterelle, cream braised buckwheat noodles. The Dolcetto has aromas of dark fruits, licorice and plum. Nice acidity and smooth tannins make this a great match to the savory braised noodles, as well as the fresh snap of the tomato coulis. $38 bottle $12 glass
eat. drink. dance.
geoffrey
Vietnamese Shrimp, Flash Seared with Glass Noodles & Coconut Sauce
2006 Domaine Weinbach Gewürztraminer “Réserve Personelle”, Alsace, Fr.
This is a classic combination of flavors: orange peel, spice, honey and ginger coexist in this powerful yet balanced gewürztraminer. A mildly sweet finish mirrors the delicate sweetness of the shrimp and juxtaposes the spicy ginger, while the fresh and pungent fruit flavors compliment the summery cilantro. $48 bottle $16 glass
Sesame Swordfish, with Thai Curry Braised Lotus Root, Cumin, Miso Beurre Blanc
2005 Cloudy Bay Sauvignon Blanc “Te Koko”, Marlborough, New Zealand
The Swordfish practically jumps off the plate with flavors of coconut curry and sesame mustard. A light and creamy miso cumin beurre blanc sooths the intensity of this exceptional dish. The “Te Koko” responds with wonderful dried fruit notes, herbs, toast, and pistachio. This wine was built for fish. Citrus notes and a bit of creaminess round out this barrel fermented version of your standard S.B. from New Zealand. $59 bottle $17 glass
Zucchini & Tofu Steak, Yellow Tomato Coulis, Chantrelle Braised Rice Noodes
2007 Masante Dolcetto “Langhe”, Piedmont, Italy
Don’t underestimate the richness of this vegetarian dish. The tofu is blended with dried squash and served with a cumin-spiced, yellow tomato coulis. A fresh combination perfectly juxtaposed by the hearty truffled flavored chanterelle, cream braised buckwheat noodles. The Dolcetto has aromas of dark fruits, licorice and plum. Nice acidity and smooth tannins make this a great match to the savory braised noodles, as well as the fresh snap of the tomato coulis. $38 bottle $12 glass
eat. drink. dance.
geoffrey
running on reserve...
just noticed as i sat down to write, that i'm on reserve battery. being that i'm way too lazy to grab the power cord, we'll just see how long i can type before i have to post and shut down. kind of like when kramer took the test drive and the fuel indicator went to "EMPTY" and he and the car salesman kept driving to see how much further they could go.
i realized yesterday that i'm a HUGE fan of rosé. not white zinfandel, but real rosé...like those of Spain, France, Italy and, yes Kelly, Austria (one of our top-notch servers who turned me on to an awesome Austrian rosé based on the zweigelt grape. esoteric? yes. delicious? indeed.) in actuality, it wasn't yesterday that i became aware of my roséphilia--i've always known it--it just hit home last night after a long day/night at the restaurant and i poured myself what could only be termed a "towering" glass of Chinon rosé. Chinon is an area in the Loire Valley in France that produces mostly red wine from the Cabernet Franc grape, but there is a smaller amount of rosé produced: dry, minerally, delicate strawberry fruit, seashell aromas...the perfect food rosé.
well...it looks like i had better post. my battery is almost dead and i have to get to work. come by banQ tonight and see me. more later...
ma vie en rosé,
geoffrey
i realized yesterday that i'm a HUGE fan of rosé. not white zinfandel, but real rosé...like those of Spain, France, Italy and, yes Kelly, Austria (one of our top-notch servers who turned me on to an awesome Austrian rosé based on the zweigelt grape. esoteric? yes. delicious? indeed.) in actuality, it wasn't yesterday that i became aware of my roséphilia--i've always known it--it just hit home last night after a long day/night at the restaurant and i poured myself what could only be termed a "towering" glass of Chinon rosé. Chinon is an area in the Loire Valley in France that produces mostly red wine from the Cabernet Franc grape, but there is a smaller amount of rosé produced: dry, minerally, delicate strawberry fruit, seashell aromas...the perfect food rosé.
well...it looks like i had better post. my battery is almost dead and i have to get to work. come by banQ tonight and see me. more later...
ma vie en rosé,
geoffrey
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