Beat the heat with a bubbly glass of Prosecco!

Boo-yah! Sunday night is here and it's hotter than a prostitute in church! What can save me from this volcanic turmoil? What kind of food can I make which will taste great and leave my well-rounded gut and palate satisfied?

Shall I brave the ungodly weather and grill something? That very thought leaves me uneasy knowing uncomfortable perspiration would surely befall me standing over a hot grill in the 100+ degree heat. Sweaty grilled food is not going to cut it tonight. Nay, I'm looking for something lighter, cooler, and perhaps more refined. But It's got to be simple- no fuss.

My wife makes a killer mushroom salad with Parmigiano-Reggiano, lemon, and some really good olive oil. It sounded particularly awesome on such a sweltering day. In order to fully enjoy this summer meal, I needed a suitable beverage to pair with it. Eureka, I've got it! Why not Prosecco? After all, it embodies all I'm looking for this warm late Spring night. It's light, refreshing and super easy to drink! It also happens to be May's Wine of the Month here at Sunday Gravy. That's right friends, every month I'll feature a new wine with suggested pairings, zany tasting reports, and other random thoughts about the varietal.

OK, so now that you're up to date with the latest and greatest here at SG...back to the food stuff.

A salad and Prosecco can hardly be called dinner. I required more than that unfortunately (any normal human would, right?). A lighter dinner did seem in order given the triple digit weather. With that in mind, a Jamie Oliver recipe came to me. The dish is fast and really good, which I'm all about. It involves 3 main ingredients: asparagus, egg and cheese. Basically, I threw some of the freshest asparagus I could find on the grill and gave them a bit of a char. When the asparagus is nearly ready, I fried up an egg or two (I suggest 1 egg per 4 asparagus spears). Transfered the hot asparagus to a warm plate and immediately shaved some fresh Parmigiano or Pecorino Romano. Lastly, I added the egg atop the spears and seasoned with salt and pepper. Trust me, it's a nice little treat-almost a deconstructed omelet, but let's not get too crazy with the foodie speak. Siege and I found it to be a nice addition to the fantastic mushroom salad .

So the food was pretty money, but what of the wine?

I must confess that Prosecco is uncharted territory for me as I've only had it on one other occasion several years ago. Now seemed as good a time as any to get to know this sparkling wonder, especially since I keep seeing this wine pop up in various columns and other wine publications. My introduction to this bubbly world begins this evening with Zardetto Prosecco di Conegliano. To be honest, I didn't expect a whole lot from this budget wine, but I was pleasantly surprised. It was a little too easy to drink!

This wine was just what the doctor ordered (editor's note: I was not prescribed Prosecco by my physician, it's just a figure of speech) on this blistering May evening. The very pale greenish bubbly had aromas of apple and pear and was, at the same time steely and slightly floral. The vino was bright, crisp and refreshingly dry-tasting with a bitterness most akin to grapefruit and citrus fruit. It complimented the acid in our salad and certainly didn't clash with the asparagus, egg and cheese concoction. I'm totally on board with the prickly mouthfeel sensation this wine provides. It's a brilliant and tasty way to cleanse and refresh your palate. Prosecco is hailed for it's versatility, so I've read, goes very nicely with seafood. Well we'll just see about that.

Stay tuned.

"Hi, May I Help You?"

I've been on the short end of the dining experience more than once. Sometimes despite the fact that the destination has received favorable critical reviews. The evening, or lunch, begins with tons of promise and invariably ends on a less than stellar note. This was not the case last week when I was commissioned by work to attend a conference in Kansas City, Missouri. Whenever I travel, business or otherwise, food takes center stage. My mission is always the same, find the local eateries that offer fresh seasonal cuisine. Fortunately for yours truly, sweet, spicy slow cooked meat is always in season in KC...heh, heh, heh. The City of Fountains, as KC is also known, makes a great case for being the undisputed King of BBQ cities. The 'sweet heat' as I affectionately call it, is the brand of Midwest BBQ that has cue enthusiasts all over the nations licking their chops. 

I was only in town for 3 days, so I had to choose my places to throw down wisely. I went to a couple of places but none stood out more than my final lunch there. Gates BBQ  is a true Kansas city institution that has iconic status among locals and fans of BBQ the world over. And deservedly so.

I eagerly passed through the door and was overwhelmed by the sweet, smokey aromas of slow cooking mastery that greeted me, nay taunted me. After composing myself, my dining companion and I jockeyed for position in the line of some 20 or so people. Now I remember from my previous visit a couple of years ago that it's important to know what you want to order ahead of time. When the friendly Gates employee proudly (and loudly) asks, "Hi, may I help you?" You better have your game face on. You do not want to slow up this lunch train if you know what I'm sayin'. And then, after what seemed like an eternity, the question was sprung on me...

"Beef on Bun with Fries!" I exclaimed in semi-retarded, but enthusiastic fashion.

How can one go wrong with amazingly tender, smokey slices of beef smothered in a house made sauce on a sweet bun? You can't. It can not be done!

My work colleague was plenty happy with his pork on bun selection. The conversation was limited as we fiendishly devoured our lunch. 

It should be noted that Gates expertise goes far beyond the sandwich. They also feature all of the classic BBQ favs: ribs, chicken and beef are all on the menu at reasonable prices. I heard the gentleman in front of me order a "1 and a half," which is just your normal meat of choice, plus half that amount all on one soft fresh roll. Pure genius. The choice of BBQ sauces they offer is also a major bonus. Just pick your favorite and dip or slather until your heart's content. Varieties include: Original, Sweet, Mild, and my personal favorite, Extra Hot. 

Our plates were empty, bellies full, and we had a plane to catch at KC International. And although we smelled like a BBQ pit, were uncomfortably full, and had a 2 1/2 hour plane ride, we didn't care. It was well worth it and a great way to end the trip.

A Celebratory Dinner: Italian Style

A few weeks ago some friends, Siege and I decided to hit up a more 'fancy' establishment than our last time out. Here's the quick break down of the peeps, food, and various other tom foolery that transpired at Spataro.

Diners: Jer, Siege, Gibby, AVG, B-Fong! B-Fong! B-Fong! (Editors Note: B-Fong is actually just 1 person)
Place: Spataro Restaurant & bar
Ambiance: Upscale Italian

And now begins the in-depth, play-by-play analysis of night. It started at a somewhat leisurely pace with the hostess seating some 20 minutes past our reservation time. Not a huge deal, though I must admit, I was famished and ready for some of that delicious rustic Italian bread. Our server was prompt in greeting us and getting the ball rolling with the drink orders.

After reviewing Spataro's impressive wine list online prior to arriving, Gibby and I thought it would be in our best financial interest to each bring a bottle of vino instead of purchasing one or two from the list. My contribution was a 2005 Badia a Coltibuono Chianti Classico. Gibby brought a real show stopper of a Bordeaux from the Haut-Medoc region. We were so pumped to try our bottled treasures that we insisted our server open both of them at the same time...you know, just to let them breathe.

After much deliberation and at the recommendation of our server, the Antipasti Misti del Giorno seemed like the most sensible for 5 people. The starter consisted of an uber fresh house made mozzarella, Prosciutto di San Daniele, toasted bread and marinated olives. Overall a solid beginning. I only wish there were more of it on the plate. Our second of the apps was the ubiquitous Fried Calamari. But I have to say, this Italian version (Fritto Misto) was one of the tastiest I've had. The crispy, light batter gave way to moist and tender squid. Normally I'm not a huge Condiment/sauce guy, but the Fennel, lemon, chickpea aioli that accompanied the calamari was crazy good, yo.

At this point in the evening I had actually paced myself pretty well with regard to sheer volume of food mass consumed. Fortunately we had a nice break before our entrees arrived. The time was filled with plenty of bad impressions of co-workers from Gibby and I, more joking around, and a very exciting announcement. We were all delighted to hear that the Gibby's were having a baby. It was hands down the highlight of the evening. So we toasted the Gibbs and before we knew it, our mains were set before us in all of their wicked hot splendor.

I was pleased with my choice. Strozzapreti al Sugo is a pasta I've never had the pleasure of eating till now. The pasta itself resembled a french fry, at least in shape (not taste and had a wonderfully flavorful Niman Ranch pork sauce that coated the pasta beautifully. The chef, however, showed a bit too much restraint in seasoning the pork sauce. Otherwise, it would have been just about perfect.

Siege opted for the Cioppino, which boasted local seafood in zesty tomato sauce. It was light, fresh, and spot on! Gibby, B-Fong and AVG shared my zeal for starch and all ordered pasta dishes. Gibby threw down the same entree as I and B-Fong enjoying a very tasty plate of Orecchiette. Our 'mom-to-be, AVG, decided on the Melanzane e Polenta al Forno, an eggplant dish that just didn't quite hit the mark.

The deserts were good, but not super memorable. All in all, the Italian fare was pretty tasty, the wine was superb, and the company even better. I have to say though, I felt jipped that we didn't get to see B-Fong hit on a waitress. Oh well, Maybe next time.