Wednesday, September 8, 2010

U.S. Open is about Food, Spirits and Tennis

After a preview tasting of some of the new offerings and more than two weeks of eating many other items, I think I’m well-qualified to talk about what there is to eat and drink at the U.S. Open.

I know it’s supposed to be about the biggest sporting event in the United States, and you will never get me to say tennis isn’t important, but attending the U.S. Open is about the entire experience.  The experience here is about “cooks” like Executive Chef Mike Lockard, Spiaggia Chef Tony Mantuano, Iron Chef Masaharu Morimoto, Border Grill Chef Susan Feniger, Carmen the Restaurant Chef Carmen Gonzalez, RM Seafood Chef Rick Moonen and New York’s infamous Jonathan Waxman, winner of the 2010 US Open Master Chef Charity Competition.

The new chefs and additional offerings by Levy Restaurants have transferred into some great dishes.  The South Plaza Café, which still offers the great Panini’s, now also has an assortment of other menu items.  I hear (I’m allergic so I didn’t try it) the Lobster Roll is delicious and the Pulled Pork Sandwich with mango slaw is great, if you like a little spice.  I was also impressed with the pulled pork and other barbecue choices in the new Southern BBQ place in the food court. 

One big addition to the Food Court at the Open has been the Stonyfield Farm.  I can’t say enough about this concession (especially since they are also supplying the press room) that offers healthy sandwiches, yogurt (frozen and in parfaits) and even a delicious Gazpacho Soup.  Also in the healthy offerings – and who would have ever qualified Ben & Jerry’s as healthy(?) --  one of America’s favorite ice cream brands has added a selection of smoothies that are fat free or low fat, many of which are under 250 calories (I tried one each day during the first week’s heat wave).

If you want to head into a restaurant, but don’t want to break the bank, I’d suggest the new Patio Café.  There wasn’t even a wait when I was there for a delicious, reasonably priced Chicken Pesto Sandwich that came with cold water (and your choice of drinks) and waiter service.  ACES, now serving sushi, Champions and the Open Club are still around with some new menu items, and the Mojito Restaurant & Bar has added a Squash Blossom Quesadilla to their menu.

While you are checking out some of the new food and drinks, don’t forget about some of the great offerings that have been at the Open for years.  I’m a big fan of the Chicken Tacos at Fresca Mexicana, which are a bargain since they give you enough meat and tortillas for four tacos.  Inside of Louie Armstrong Stadium, you will find a stand filled with stuffed pretzels (cream cheese is incredible).  The Cuppa Spotta has always had fresh fruit available and a fruit and nut bar that is quite satisfying.   And you can never go wrong with the New Dehli Spice Café.

Drinks are available for every taste at the Open.  The Heineken Red Star Café has beer cocktails and frozen drinks.  The Wine Bars have a selection of offerings (and even offer small plates of food this year).  And last, but certainly not least, the Grey Goose booths (located throughout the grounds) and Grey Goose Bar are still serving their very popular U.S. Open Signature Drink , the Honey Deuce-Grey Goose Vodka, lemonade and Chambord  raspberry liqueur, topped with frozen honeydew melon balls.  

If you are looking for some place to stay cool and quench your thirst at the same time, there are two more options.  The new Heineken Lounge by the main entrance not only offers beer, but also has great couches and Belgium waffles.  The Overlook is a “over” the food court in 2010.  This area, sponsored by the new Cosmopolitan Las Vegas Hotel, has a full bar and a menu of food.

Tickets are still available for the U.S. Open so you can taste and watch it for yourself.  If you can’t get there this year, be sure to put it on your schedule for 2011 – whether it’s for the food, the drink, the tennis, or all three.

Thursday, September 2, 2010

The Last Finger Lakes Visits

The winding roads and beautiful lakes of this area don’t ever seem to end and one of them led me to Shaw Vineyards.  Steve Shaw grew up in this region so winemaking was a natural transition for him.  In stark contrast to nearly every other place I had seen, the set up here is very simple, in a barn, with a tasting table surrounded by art (for sale) by a friend of Shaw’s.   His winemaking ideas are unconventional as well and they led him to branch off from a partnership to his own place.  Among the methods he employs are wind power and geothermal energy to run his Europress, which gently de-stems and turns grapes rather than following the usual crushing process. 

Shaw’s other point of note in winemaking is patience and you will find many more aged wines here than on the racks of some of his neighbors.  We tasted a selection that included his newest release, a perfect 2007 Riesling  to a 2004 Chardonnay that showed the strong pepper and vanilla from 24 months in old French oak to a 2003 Pinot Noir that was lighter than most with a good combination of fruity strawberry and dry spice.

Yet another scenic drive led to the Finger Lakes Distilling Company, where owner Brian McKenzie (whose partner is the unrelated Thomas McKenzie) took me through his plant where I was surprised to find quite a collection of spirits that included vodka, gin, whisky, rye, grappa and liquers.  I have to admit I was impressed with just about everything there, with the Seneca Drums Gin, a grape base that is lighter on juniper than most, but filled with other interesting flavors like cucumber and anise, a favorite.  I also thought the Pear Brandy, made from local Bartlett pears was very good and had a nice mix of sweet and spice.

Fruit-based liqueurs are a popular option at Finger Lakes Distilling and there are four options here: Casis, Raspberry, Cherry and Blueberry.  I liked them all, with the Cherry, a tart and sweet combination, a slight favorite.  Also worth a try is the Maplejack Liqueur, an apple brandy sweetened with maple syrup, but more like whisky than a sweet liqueur.

My last tasting opportunity in Finger Lakes included both food and wine as both are specialties at Red Newt Bistro and Cellars.   The Whitings, winemaker David and Chef Debra, have put together enough to please any palate here.   I started with their infamous Blue Newt White, which was as good as had been described to me.   It paired perfectly with the Duck Confit Springs Rolls, filled with basmati rice, plums and plum ginger in a ginger garlic dipping sauce.  For dinner I had the Local Free Range Pork Chop, a tender meat filled with peaches, prosciutto and spinach, served in a creamy white wine peach sauce.  I had this with a wheatberry-filled rice and it was just incredible. 

Also on the menu was items like Grilled Beef Tenderloin wrapped in bacon in a shitake red wine sauce, which I was told melted in the mouth like butter, and a Stuffed Eggplant with brown and red rice, split peas, shitake mushrooms, onions  and curried tomato sauce, a choice I almost picked.  The menu at Red Newt changes every few week, but it looks like they make sure there are choices for everyone.  I didn’t have any room left for dessert, but I did follow the recommendation of the recommendation of Teresa from Finger Lakes Wine Country and finished the meal with  the Circle Riesling.

I drove through the Finger Lakes for the last time into a quick tour through the town of Corning before heading to my Hilton Garden Inn, Elmira. It was quite a jam-packed trip that I will be reflecting back on in more detail about a place I definitely expect to return.  In the meantime, I’ll just have to reminisce about those beautiful grapes with a bottle of one of the great Finger Lakes wines.