Everything old is new again.
At least that holds true with fondue, an old dining trend that’s been nicely recycled in the past five years. For us, it caught on with the Melting Pot in Irvine.
Now, there’s a second Melting Pot in San Clemente. That one is hosting an interesting Italian Boutique Wine Dinner on Tuesday that will integrate fondue and other courses of food. Wines will be provided by Mission Wine Co.
The evening begins with prosciutto used in two ways: with basil-wrapped shrimp and in classic fashion with cantaloupe. Cirotto Prosecco will be poured, which has the fruity bouquet and long lasting bubbles.
I am a fan of prosecco wine and often lament that we put too much emphasis on French champagnes and other bubbly wines when we should be enjoying the friendly character of prosecco more often.
The second course of the dinner will be a hearts of palm salad accompanied by Collesano Pinot Grigio. I am sure this wine was chosen because its generally crisp and clean nature with a wardrobe of apples, pears and a bit of tropical aromas in the background helps it stand up to the acidic side of salad dressings.
Now we get to the fondue, which the menu calls quattro formaggio and Swiss cheese (basically a five-cheese mixture). With that deep m & #233;lange of cheesy flavors, it’s choosing a Campomaggio Super Tuscan red wine. I don’t know this particular wine. But typical Super Tuscans are laden with blackberry and toasty cedar and earthy elements such as mushroom or truffle gently coming through.
I am impressed seeing what’s offered for the next course: lobster tail, porcini-rubbed tenderloin, spinach and gorgonzola ravioli and chicken breast with portobello mushrooms. Another Super Tuscan wine, Antonio Sangiovese Blend, is the accompaniment.
Arbos Primitivo is not a wine that’s widely known but it’s gaining in the global market. The deep purple grape named primitivo was proven in 1994 at the University of California, Davis, enological laboratory to be the same as our zinfandel grape,a clue as to some of the wine’s character. However, this is a dessert wine that has a bigger blast of chocolate married to all that intense berry flavor. This undoubtedly will make it a fine match for the meal’s finale: dark chocolate fondue with Frangelico liqueur and Snickers bar. Lots of calories, but it sounds divine.
It should be a fun and educational evening. To catch it, you should call (949) 661-1966 as reservations are required. The price is $70. Dinner begins at 6:30 p.m. on June 5. Melting Pot in San Clemente is at 647 Camino de los Mares.
Pastrami Lure
There’s got to be something worth searching out in a place called Tommy Pastrami. It is a chain, but the name alone would get me into any location. Then the food has to deliver on my expectations. Happily, I found their New York deli food quite to my liking. My mental images of tender and succulent meat highly stacked on crispy rye bread (baked fresh every day) were realized.
Orange County now has two Tommy Pastramis, the newest being in the The Commons shopping center in Irvine. It’s not a fancy place, but rather an easy to clean atmosphere that leaves its impression on the plate rather than decor. You order from a menu posted behind the counter, indicating that it is unpretentious in every way.
Breakfast, lunch and dinner are served. The restaurant is open until 7 p.m. Monday through Saturday and closed on Sunday. That morning meal is what it is: breakfast fare. That’s just an extra convenience for customers and not the soul of the place. Lunch and dinner (early though it must be) are deli time. You get into the signature New York-style blackened pastrami, corned beef, brisket and roast beef with things like fresh turkey, chicken salad, egg salad and albacore tuna added to the menu as well.
Tommy Pastrami also does a famous jumbo New York Reuben,the name says it all. A deli has to have good homemade chicken soup and matzo ball soup, and it has the pots simmering. In addition to brownies and cookies, the go-to dessert is the Tommy Pastrami famous homemade New York Cheesecake.
In case you want to put together your own meal to take out, the restaurant also has a deli section with meats, cheese, salads, soup and rye bread available to go. It’s also happy to provide catering help with party platters with an assortment of sandwiches, salads, pastries, fresh fruit and more.
The menu is more extensive than I’ve indicated here. But at least you know there’s a new place to find a hearty pile of tasty meat on terrific bread. Most people I know need a good pastrami or corned beef sandwich every so often.
I’ll give up another of my family secrets too. I abhor what almost every restaurant calls a kids’ menu. It’s the same greasy and carbo-heavy trio or quartet of items. Absolutely no imagination or thought goes into making it healthy and taste good. So, instead of ordering such bad stuff for my small grandchildren, who are quite used to eating in restaurants, I sometimes stop in the deli and buy a container of matzo ball soup. They love the broth, the chicken, the vegetables, the matzo balls and the noodles in it. I am unfazed taking it into another restaurant. They eat it well and enjoy every bite, and I feel better about their health. Tommy Pastrami, being close by, is making it all the easier to get soup to go.
The latest Tommy Pastrami is in The Commons shopping center, 8685 Irvine Center Drive (at Research) in Irvine, (949) 753-7445. The other Tommy Pastrami is at 3751 S. Harbor Blvd., Santa Ana, (714) 540-2700. A third soon will debut in Huntington Beach.
