finesse about them. Just ask the connoisseurs who are putting them in their private cellars. The wines for this dinner include: 1998 Sauvignon Blanc, 1997 Chardonnay, 1996 Petite Syrah, and 1996 Cabernet.
The appetizers are Minted Chevre Cheese rolled in Smoked Salmon and Marinated Calamari on oven-dried tomato rounds. Second course is tuna, crab and avocado Timbale, while the following course consists of crepes filled with Ratatouille. Fourth course of the meal is grilled whole bobwhite quail with sun-dried tomato risotto. Dessert is made for matching with Cabernet: a silky, rich chocolate tart almond Sabl & #233;.
I’ve had the quail with risotto and the timbale, and can assure you that they are fantastic. Of course, the food of chef Jim Strausbaugh has been so widely raved about that I can’t believe some of my readers may have still missed it. Trilogy has my credit-card number for this dinner, too, because this week I’m making the gourmet rounds.
Restaurant News Honors Fleming’s
Fleming’s Prime Steakhouse & Wine Bar will be honored next week in Chicago by the most famous publication of the restaurant industry, Nation’s Restaurant News, for having one of the “Hottest Concepts” in the U.S. Translate that to an innovative, cutting-edge operation with strong consumer appeal. The restaurant, at 455 Newport Center Drive, was created by Paul Fleming (the PF in P.F. Chang’s China Bistro), and William Allen III, former head of Koo Koo Roo and la Madeleine French Bakery & Caf & #233;. Serving affordable prime beef, seafood and more than 100 wines by the glass, Fleming’s has been very popular on our dining scene since opening in December 1998.
In addition to the Fleming’s here, there are also restaurants in Scottsdale and La Jolla, and others are in development. The cherry-wood, leather-clad booths, custom chandeliers, open kitchens and custom wine-storage units are design elements used in all the restaurants.
Jazzy Sundays at Taps
I love jazz. Dixieland, progressive, straight-ahead. Combine good old New Orleans jazz by the BBC Jazz Quartet with a terrific Big Easy-style Sunday buffet, and you’ve got a food and music duet I’m happy with. Taps Fish House & Brewery, that beautiful new building constructed last year as part of the Brea redevelopment project called the Birch Street Promenade, presents the buffet from 10 a.m. to 2 p.m. every Sunday. Start the day with a cocktail made for the occasion: Bloody Mary, Bellini and Hurricane come to mind. They’re $3.50.
Begin the feast with a visit to the grand cold seafood display of shrimp, oysters, crawfish, ceviche, poached salmon and seafood salads. Pick up a few pieces of fresh fruit and a bit of salad as you pass that station on the way back to your table. Save room, though, for omelets and waffles enhanced with various fillings and toppings. Pasta selections are made-to-order, as well. Then, buttermilk fried chicken, seafood pot pie, cornmeal biscuits topped with andouille sausage and poached egg, gumbo, jambalaya, tri-tip roast and Cajun turkey are considerations.
An array of freshly baked goods makes you wonder why you didn’t save more room for them.
