Road Trip 2011

 As mentioned in a previous post, I’ll be moving to Lincoln in either August or January.  So, a couple of weeks ago, my boyfriend and I took an initial scouting trip to plan the route we’ll take with the Budget truck and get a sense of apartment options.  To make the most of the trip, making it one part vacation and one part reconnaissance, Dennis mapped some interesting towns for us to break-up our journey: Lexington, KY; St. Louis, MO; Lincoln, NE; Joliet and Chicago, IL; Sandusky and Cleveland, OH.

This trip to Nebraska was an adventure of new sights.  The Midwest and Plains are uncharted territory for me, and I saw Kentucky, Indiana, Iowa, Missouri, Nebraska, and Illinois for the first time. 

New towns.  New scenery.  New food adventures. 

The next series of posts are all about my food adventures while on the road.  There are microbreweries and a winery, some sweets and some spicy, low-end and high-end Mexican food adventures, a new ice-cream flavor, and a run-in with a monster.       

  

Ristorante Renato

In every town we lived, my family had a “special occasion” restaurant.   They got slightly ritzier as I grew up, but the earliest one I remember  was Renato’s in Fredericksburg, VA.  On my birthday, my dad would take me there for lunch, and on Christmas Eve you’d find all four of us there, forks full of pasta and marinara. 

Because of that, going to Renato’s feels like visiting an old friend.  The dining room hasn’t changed since I was a kid, and  when my parents went to Fredericskburg recently the same waiter is still there, adding a touch of nostalgia and familiarity.  Also, despite current pushes for restaurants to have the newest food, Renato’s menu still boasts the same dishes and same flavors that always kept my family coming back.    

In June, my best friend, Kathy, and I had gone back to Fredericskburg a couple of weeks ago.  We met when we were freshman at the University of Mary Washington and decided to go see our old alma mater.  Although there are lots of new trendy restaurants, for dinner I decided that a walk down college memory lane deserved restaurant reminiscence at Renato’s. 

For an appetizer, Kathy and I split the Granchio in Carozza, homemade bread and crabmeat baked in lemon butter sauce.  I wasn’t sure about the first bite, but enjoyed the dish the more I ate it.  The dish contained soft, squishy white bread that has been made into a sandwich and then deep fried.   It had a lot of white wine flavor and was brightened by the lemon.  Overall . . . squishy, crunchy, saucy.  

For the entrée, I went straight for a dish with the marinara.   Renato’s has the most amazing marina sauce that I have ever had.  I feel like I make a pretty exciting and complex one and it is still nothing compared to Renato’s.   What makes their sauce so amazing is that it has a great flavor that is enhanced by a fantastic texture.  It keeps a little of the very fragile fibrous quality of tomatoes while also keeping it smooth.  There is a great taste of wine and the color is a beautiful bright red, not the darker shades of most tomato sauces.  If you get something that has their marinara, you are not going to go wrong. 

For a marinara vehicle, I got one of my favorite dishes , Lasagna Romana.  Imagine perfectly thin and light pasta noodles, salty mozzarella, lush ricotta, light olive oil, and lots of perfect tomato marinara.  Deliziosissima!

Kathy had one of my second favorites, the Linguine Vongole, cherry stone clams in a white wine sauce.  This is another solid combination of clams, some in shell and some out, lots of garlic, and a strong white wine sauce.  Molto gustoso. 

Renato’s is a place that some might be called “old-school,” but I would like to think of as classic.  Sure, they still use iceberg lettuce in their salads and there is no hint of reductions, infusions, and foams, but it is a meal that makes me want to drop everything and go to Italy.  It tastes real and is still true to its recipes after all these years. 

Buffalo Wings

Buffalo wings are the crack of food.

For one, they are cheaper byproduct that makes good use of the somewhat cast off pieces of a chicken.  Two, they are as addictive as crack: in a gut wrenching, center of your stomach, can’t think about anything else until you get them kind of way.  When I am not eating wings on a regular basis, I don’t really think about them or crave them.  But, as soon as I have a basket and get them in my system, it becomes an addiction that needs to be filled on a regular basis.

I don’t tend to eat at many chain restaurants and tend to think of their food as soulless and generic, but I do love Buffalo Wild Wings’s Tuesday Wing Night.  It is quite astonishing the amount of beer you can drink and wings you can eat without breaking the bank.   Throw in buffalo chips, ranch dressing, and some celery sticks, and you have one of every food group and a well-rounded meal.

I also really enjoy the fun of Buffalo Wild Wings.  My boyfriend can watch sports on any one of the over fifteen screens in the place.  I can play trivia or Texas Hold’em.  I don’t think of myself as a competitive person, but a little smack talk and team bashing sneaks out in the moment.   For a while, I had a pretty fun trivia nemesis and nothing goes better with sports bar wings than a little competition.   

I’ve played around with several wing sauce options.  I tried the low key the mid range and flirted with the high end.  Mango Habanero is my spicy sauce of choice, but a couple weeks ago I decided to climb Mount Everest.  I had worked my way up from Mango Habenero to Wild.  I figured if I can go Wild then surely I can go all in with Blazin.  If the law of degrees between the top three spicy sauces meant anything, this should be a challenge, albeit a doable one.    What I did not expect is that the highest was more of a balls-to-the-wall, show no mercy kind of hot.  I knew I was in trouble after the first wing.  

With Mango Habanero and Wild, the first wing isn’t but so bad and you think you have them mastered.  Then, slowly, the heat builds and by the second or third, you realize the full gravity of the situation.  With Blazin it was bad from the first wing.

Bad . . . try throbbing, agonizing, burning.    

For the first time ever, a spicy food really made me cry.  Not just a couple of drops eeking out because of swelling nasal passages, but good uncontrollable tears.    I also felt pain.  So much pain that I had to keep myself from drinking the ranch dressing to help sooth my ever throbbing taste buds.  After wing three, I had to pause for a moment of truth and remind myself that eventually, endorphins would kick in and that no spice pain is permanent.  After a momentary breather and a regrouping with beer and water (which do nothing but offer mental comfort), I finished the last two.

Was my moment of triumph slightly marred by the delirium I felt?  Probably.

Was my ability to play trivia affected by the huge amounts of fluid filling my head?  Definitely. 

For better or worse, I did it.  Will I do it again? Never.  No need to keep proving myself.  Once you climb Mount Everest, you don’t have to do it again.  Right?      

Devil's Backbone

Before I ever went to Blue Mountain Brewery, there was Devil’s Backbone.  Nestled at the foot of Wintergreen Resort, just a swish and a swoosh away, lies a respite of beer, food, and music.  You can sit indoors in the cabin like interior or enjoy sitting outdoors to enjoy sunsets and mountains.

In terms of beer tastings, $4 gets you the four regular beers, $7 gets you the six seasonal, and $12 buys you a little of everything.  I have hunted and pecked over the beers on several occasions (and had just been through three winery tastings), so I went with a pint of the Eight-Point IPA and a half-pint of the Reilly’s Rye.  I’m not really an IPA person.  I love the first bite of hop, but hate the bitter finish.  What I like about Devil’s Backbone’s Eight-Point is that it has all the hop, but a much smoother and mellower finish.  The Rye was a new one for me because I’ve never had a rye beer--rye liquor, yes, but no beers that I can remember.  This rye was like drinking a field.  I liked it.  That description may not work for you, but the beer worked for me.  My friend Erin had the Nelson Brown, which is a must for fans of brown ales.

Dark and Stormy

If beer isn’t your thing, Devil’s Backbone also makes their own ginger beer and root beer.  One of their specialties is a “Dark and Stormy” which is homemade ginger beer and rum.

For food, my friend, Jen, ordered fried pickles for us to share.  I like a good fried pickle.  Normally, I prefer pickle chips, but the chunky, beer battered spears at Devil’s Backbone, served with cool cucumber cilantro sauce, was a good beginning and I didn’t miss the chips version one bit.  For the main dish, I had Rob’s Bonedipper, which is just as scandalous and dirty as the pun on the name calls for.  It is beef brisket, toasted ciabatta, bacon, provolone, Habanero-horseradish (although it could be even more Habanero heavy for me), and a cup of smokehouse au jus to dunk it in.  Are your lips smacking from the description?. . . they should be.    

 There is a Charlottesville blog, Mas to Millers, who I just discovered has really great Cuisine Cage Matches between similar establishments.  I like reading them and I am a fan of the concept—comparing Christians to Vita Nova and Spudnuts vs. Carpe Donuts.  Having just recently written about Blue Mountain Brewery and, given their proximity, I thought about trying my hand at a brewery smackdown and putting them pint to pint for a frothy head to head.  But, alas, I couldn’t make up my mind to compare them, pro for pro and con for con.  I am a relativist, or maybe just a restaurant polygamist.  I also believe that at the end of the day, I don’t think you can go wrong either way.  As long as you are enjoying both on a regular basis, then that is all the harmony your beer universe needs.  I’ll just say, eat, drink, and be merry at Devil’s Backbone, and then go do it again at Blue Mountain.  Just take a designated driver.  

Fried Pickles; Fish and Chips; Hamburger; and Tuna Sandwich

Pollak Vineyards

I want to say from the very start that Pollak is a fabulous vineyard.  That way, if you don’t read any further than this opening paragraph, you will come away with that knowledge.  If you are planning a wine tasting adventure in the Nelson/Crozet area, go to Pollak.  You won’t regret it. 

Fortune brought us there because the vineyard gods knew we would be fools not to go.   Our wine tasting group originally planned to go to Afton Winery, but found out from Melissa at Cardinal Point that they are actually closed on Tuesdays.  Instead, she recommended we go to Pollak. 

Pollak has everything you could want from a trip to the vineyard.  It is a beautiful piece of property with a great seating area that overlooks a pond.  It has a grand, open tasting room that offers wide views and gorgeous sunlight.  There are about nine wines (5 whites and 4 reds for $5) and the option of getting a cheese plate with homemade jam (with ½ baguette for $14, and a whole for $16, so go with the whole).  Plus, our tasting was conducted by a delightfully cheeky woman, Casey, who not only told us about the wine, but entertained and sassed us as well.   

The wines at Pollak were my favorite of the day, too.  I gave most of them 4 or more stars.  There are playfully tart scents and full fruits; hints of apricots, citrus, orange blossom, and quince dapple your taste buds; and rich, full colors of purples and cherry red splash around twinkling glasses.  Why would you want to be anywhere else? 

The car favorite white was the ’09 Durant White.  It is 60% Chardonnay, 30% Viognier, and 10% Pinot Gris.  The tasting notes call it “crisp and elegant,” and I would agree.  It has hints of lime, pear, quince, and passion fruit which give it that crispness while also helping give it smoother and deeper notes.  

The two favorite reds were the ’08 Cab Franc (90 point California Cabernet Shootout) and the ’08 Meritage (another 90 Points California Cabernet Shootout).  The Cab Franc has black pepper, blackberries, and dark cocoa and fulfills its promise of a “velvety texture.”  The Meritage, which is 44% Cab Fran, 43% Merlot, and 13% Petit Verdot, also is “smooth, rich, and silky.”  The color is deep purple, a perfect shade of lovely.  The nose is full and I got hints of cherry and raspberry.  It is also somewhat chewy and has “spice, cedar, and earth notes” which make it a marvelous balance of full, bright, and earthy.  

If just great wine and perfect scenery isn’t enough, on the last Friday of every month (May through November) Pollak has free concerts with food and wine available to purchase.  Free music + Great wine = the Friday night scene.  If I were a more outspoken blogger, I’d say why go to Veritas and pay $15 for the music when the wine and scenery are just as great at Pollack and it is free.  But, I won’t say that because I am not that kind of person.  

Cardinal Point

The tasting at Cardinal Point reminded me of the best part of going wine tasting in Nelson County: you will drink some good wine and you will meet interesting people.

Melissa, who was conducting our tasting, started off a little reserved and not quite so welcoming.  But, when she settled in with us, was a blast.  She had great knowledge of the wine and the wineries background, which she shared with us.  The name Cardinal Point is not named for the state bird, but is instead tied into the military tradition of the four star general who stared the winery.  The initials, cp, is for “command points” and references the points of a compass.  These compass points are what the wineries emblem on the glass references. 

Melissa also gave an insider hint of making sure to go to wineries during harvest seasons.  Then, you might be able to try some of the grapes straight from the vine.  She also talked about that with Cab Franc grapes, you want to make sure to bite the seed because it is a big burst of pepper. 

Melissa also has pretty fantastic opinions on The Averett Brothers and Mumford and Sons. In talking about how depressed Mumford and Sons music got after hanging around the Averett’s, I told her about a friend whose nickname for Mumford and Sons is“emo Pogues.” 

As for the wines, the tastings at Cardinal Point are $5.00, but that is waived is you are in the military, a teacher, or if you buy a bottle of wine.  We sampled one rosé, four whites, and three reds.  

For the whites, I liked the ’09 Barrel Select Chardonnay, which is made in both French and Appalachian oak and with all VA fruit.  It has apples and lemon and a slight hint of butter on the finish which cuts the tartness.  I also like the ’10 Quattro, but the group was fairly divided on it.  Ellie and Erin really didn’t like it, but Chad and I did.  What I enjoyed the most was that it made my mouth buckle from the tartness on the finish.    

In the red category, I liked the ’09 Ca. F+Vio, which is bold and chewy.  For the ’10 Rockfish Red, we got to try it both chilled and room temperature.  At room temperature, I gave it three stars, but bumped it up to 3½ when it was chilled.  I was undecided about the ’09 Clay Hill Cabernet Franc, and
Chad gave me a better description of it being like BBQ sauce.  It is peppery. 

Cardinal Point was a fun in the middle trip that rallies you on.  They are good size tastings and the wines aren’t too bold so they won’t overwhelm your palette before the next vineyard.  It was particularly a good middle trip for us because we had planned to go to Afton Winery, but found out from Melissa they were closed.  She instead sent us to Pollack, which you will find out about next post.  

Barren Ridge Winery

Situated in the scenic scape of Fishersville, Barren Ridge is a converted apple orchard barn turned vineyard, combining updated wine-making practices with classic farm architecture.  The tasting room, outdoor seating area, and surrounding fields of vines are quite a sight to see.  But, if shear picturesque atmosphere isn’t enough for you, there are also wines to taste. 

Barren Ridge provides two tasting options.  There is the complimentary tasting which features four reds and four whites, or a $5 tasting of all fourteen wines.  Since we had two other wineries and a brewery to explore, we opted for the complimentary. 

I was really excited to go to Barren Ridge.  Both Zynodoa and Staunton Grocery have featured Barren Ridge’s wines during their Virginia wine pairings.  Having respect for their preferences, I was intrigued by the tasting ahead. 

The whites are a good range of sweet, tart, and fruity.  We tried the ’08 Chardonnay, ’10 Vidal Blanc, ’09 Traminette, and ’09 Harmony.  Of the four, the majority car favorite was the Harmony, which has a honey nose and is a blend of Chardonnay, Traminette, Vidal Blanc, and Viognier.  I was odd man out because my favorite was the Vidal Blanc, which had an amazing nose and then had notes of apricot and lemon, which gave it warmth and brightness.   The last one that intrigue me and left me undecided was the Traminette that has a nose that is almost too sweet and a first sip that was almost too sweet, but eventually mellows and balances, allowing lychee and a slight tartness to come through.  The lychee was what I probably responded to most since it is something I don’t readily find in wines (and is one of my favorite fruit flavors). 

For the reds, we tried the ’09 Rose, ’09 Cabernet Franc, ’08 Merlot, and the ’09 Red Barren.  The Red Barren got the favorite pic for taste and best name given to a wine.  It is good in summer or by the fire.  It has sassy fruits like raspberries as well as warmth from caramel and vanilla, then nice little undertones of pepper.  The second favorite was the Cab Franc that had a nice brown sugar nose with little bits of jaminess and then a taste that is completely different from the nose.  The contrast of nose and taste made it slightly more exciting.  I also was a fan of the Merlot, which normally I don’t really care for.  But, this one had a full nose and was good with the chocolate that they provided with the tasting.  It is has plum and violets and just a little chewiness.  

Finishing a great tasting with a nice Ellie made picnic of couscous with pecans, raisins, and spices and a dish of rice with yogurt, mango, and mint, and you have a good start to a wine tasting adventure.