OK, it has already been a memorable week, and here it is only Tuesday. But yesterday was the Empire wine show at the Hilton downtown, which usually means a lot of wine and somewhat hazy remembrances of the rest of the evening.
We participated in the "Sommelier's Challenge" before the show, which consisted of six Pinot Noirs. Drink, assess, and identify. I actually won, which meant a free bottle of Santa Barbara Pinot for me. After which, the presenter poured us another glass of Pinot (Domain Carneros), and then it was off to the show, where I would taste another 39 wines (according to my notes, which became increasingly difficult to read as I made my way through the room).
There were a few standouts, to be sure, including some lovely California Pinot Noirs, and a delicious dessert wine from Bonterra. The usual suspects, like Artemis, Stag's Leap and Caymus, wowed the palate, but their price point makes them difficult selections for our little shop. That does not mean we cannot taste them, when offered free samples.
Fortunately, we had started our afternoon at Firebelly Lounge, carbo-loading with absorbent fried foods and meat, so intoxication would not come too quickly. Alas, a Faddi and fries can only absorb so much alcohol, and my notes are not clear on some points of the evening. Nevertheless, a good time was had by all.
Meanwhile, back at the ranch, we had one hell of a weekend, thanks to Mr. Sunshine. We cranked out more than 260 plates between Thursday and Sunday, and Friday night had me working up front and cooking at the same time. No small feat, and I was exhausted by the time I got home. Saturday was no different, and mom was visiting, so she ran into town and we capped the night with a feast of wings and beer at the VIP table.
On the food front, I received a Facebook posting from a chef friend, noting that he had been nominated as one of the top chefs in Wilmington. I thought "how nice, I will go online and vote for him." Unfortunately for him, my name was also there, so I had to cast my ballot for little old me...it is on the Star-News website, starnewsonline.com. Don't know what it all means, but it is fun to think that there are that many people who like our food.
Speaking of which, we are about the only island restaurant participating in Wilmington Restaurant Week March 23-30, so we have two weeks to finalize our tapas menu and prepare for the onslaught.