This information came straight from Beer Advocate, I take no credit.
http://beeradvocate.com/forum/read/2125150
From the post:
"Matt Hagerman and Favio Garcia, formerly brewers for Ashburn VA's Old Dominion Brewing Company are planning a fourth quarter 2009 opening of a new Brewery in Ashburn. M.A. Hagerman Brewing Company..."
and
"The Company will house two distinct brands: Rhino Chasers™ Brewing Company and later, Catoctin Brewing Company."
and
"Hagerman and Garcia are in negotiations for a local space, and they are actively raising funding from local investors by selling company membership interests through a private placement offering."
Always great news to hear new breweries opening in the area. The DC area is somewhat under saturated with local brewing in my opinion. I wonder if these guys would be up for a contract brewing deal with yours truly, to get the HolzBrew brand off the ground. Things that make you go, hmmmmmm.
-HolzBrew
Tuesday, June 30, 2009
Sunday, June 28, 2009
NoVa Brew Fest: Summer 2009
Volunteered once again for the 2009 Summer NoVa Brewfest. This festival is great and it's pretty much 100% jerk-free. Everyone is out for an afternoon of fun in the sun (or cloudy overcast-ness as it was today). My friend Brent and I worked the Troegs tent and poured Hopback Amber and Sunshine Pils all afternoon. People really dig the Hopback Amber, we poured a ton of that stuff.
I was fairly cautious with the drinking this time, because I was driving Brent and I home, so I didn't go too crazy tasting all of the great brews available. I did try a few things, and really loved the Star Hill Northern Lights IPA. I got the chance to try the Apollo Double IPA offered by Troegs as part of their scratch series. It weighs in at a monstrous 115 IBU. I asked the brewery rep what hops are used in it and he responded, "Pretty much everything that we could find." This thing was crazy hoppy, which was great for a hop head like me.
An awesome afternoon. Everyone should consider volunteering for the fall version of this festival, guaranteed great times. There is really no downside to volunteering. You get to attend the festival for free, get to know the brewery reps, and meet a lot of new people that approach your booth for a tasting. The volunteer management is always very helpful and they regularly come around and allow you to take breaks from your pouring responsibilities (i.e. walk around and sample beer).
Get your volunteer on,
HolzBrew
Wednesday, June 24, 2009
Vegan trEATS
My dad's favorite bumper sticker is "Eat a Vegetarian". We're no down-home Texan cattle ranchin' carnivores, but as close to it as you can be coming from a suburb of Washington, D.C. Not only is my dad a total grill master with all things meat, he has christened his cherished barbeque as MOAB (Mother Of All Barbeques). I'm considered the black sheep of the family, with my wacky hair styles and art school degree, and horror of all horrors- vegetarian and vegan friends! At one point I had two roommates, one of each gastronomical persuasion. Throughout the years, I have learned, enjoyed and branched out to all sorts of culinary substitutions for animal product, and I like to think in my case it is simply an even further extension of my diet. I don't care to restrict myself in any way other than obvious healthiness, but I completely understand the vegan/vegetarian decision for purposes of animal cruelty. I could go into the reasons why being a vegan isn't necessarily "healthier" in my opinion, but that's a completely different argument.
Surprisingly, it was my sister who brought Eric McKenna to my attention with this article. A noted vegan baker in New York, her BabyCakes bakery explores the oft-snuffed world of vegan baking, which is a difficult art to flourish. in. Baking is incredibly dependent upon animal products, and while tofu and soy are often acceptable substitutes in the savory world, they just can't cut in in a cookie recipe. Her new BabyCakes cookbook is out now for every vegan with a sweet tooth to snap up in stores everywhere.
Even if you aren't a vegan or vegetarian, take a peek at some of the tasty treats she's made as simple as 1-2-3 for home baking. They're also perfect for those with sensitive food allergies, like the unfortunate gluten allergy. I have only one friend stricken with this debilitating allergy, and believe me I feel for her. Gluten-free options are becoming more common these days, but it's not a guarantee to find them at any given time. BabyCakes offers all kosher, sugar-free, gluten-free, wheat-free, soy-free, casein-free, and egg-free options, leaving only delicious flavor for us to enjoy.
Until you get your hands on her cookbook, get your tastebuds motivated with this recipe for vegan chocolate chip cookies:
Ingredients:
»1 cup coconut oil
» 6 tbsp homemade applesauce or store-bought unsweetened applesauce
» 1 tsp salt
» 2 tbsp pure vanilla extract
» 1 1/4 cups evaporated cane juice
» 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
» 1/4 cup flax meal
» 1 tsp baking soda
» 1 1/2 tsp xanthan gum
» 1 cup vegan chocolate chips
Preheat oven to 325 F. Line two baking sheets with parchment paper.
In a medium bowl, mix oil, salt, applesauce, vanilla and cane juice. In another medium bowl, whisk together flour, flax meal, baking soda and xanthan gum.
Using a spatula, carefully add the dry ingredients to the wet mixture. Stir until a grainy dough forms. Gently fold in chocolate chips.
With a melon baller, scoop dough onto the prepared baking sheets, spacing portions 1 inch apart. Press each with the heel of your palm to help them spread.
Bake cookies on center rack for 15 minutes, rotating the sheets 180 degrees after nine minutes.
Let cookies stand on sheets for 10 minutes, then transfer to a wire rack and cool completely before covering. Makes 36.
(picture taken from expressnightout.com)
Surprisingly, it was my sister who brought Eric McKenna to my attention with this article. A noted vegan baker in New York, her BabyCakes bakery explores the oft-snuffed world of vegan baking, which is a difficult art to flourish. in. Baking is incredibly dependent upon animal products, and while tofu and soy are often acceptable substitutes in the savory world, they just can't cut in in a cookie recipe. Her new BabyCakes cookbook is out now for every vegan with a sweet tooth to snap up in stores everywhere.
Even if you aren't a vegan or vegetarian, take a peek at some of the tasty treats she's made as simple as 1-2-3 for home baking. They're also perfect for those with sensitive food allergies, like the unfortunate gluten allergy. I have only one friend stricken with this debilitating allergy, and believe me I feel for her. Gluten-free options are becoming more common these days, but it's not a guarantee to find them at any given time. BabyCakes offers all kosher, sugar-free, gluten-free, wheat-free, soy-free, casein-free, and egg-free options, leaving only delicious flavor for us to enjoy.
Until you get your hands on her cookbook, get your tastebuds motivated with this recipe for vegan chocolate chip cookies:
Ingredients:
»1 cup coconut oil
» 6 tbsp homemade applesauce or store-bought unsweetened applesauce
» 1 tsp salt
» 2 tbsp pure vanilla extract
» 1 1/4 cups evaporated cane juice
» 2 cups Bob’s Red Mill gluten-free all-purpose baking flour
» 1/4 cup flax meal
» 1 tsp baking soda
» 1 1/2 tsp xanthan gum
» 1 cup vegan chocolate chips
Preheat oven to 325 F. Line two baking sheets with parchment paper.
In a medium bowl, mix oil, salt, applesauce, vanilla and cane juice. In another medium bowl, whisk together flour, flax meal, baking soda and xanthan gum.
Using a spatula, carefully add the dry ingredients to the wet mixture. Stir until a grainy dough forms. Gently fold in chocolate chips.
With a melon baller, scoop dough onto the prepared baking sheets, spacing portions 1 inch apart. Press each with the heel of your palm to help them spread.
Bake cookies on center rack for 15 minutes, rotating the sheets 180 degrees after nine minutes.
Let cookies stand on sheets for 10 minutes, then transfer to a wire rack and cool completely before covering. Makes 36.
(picture taken from expressnightout.com)
Monday, June 22, 2009
HOT HOT HOT
Ashton had been telling me what seemed to be a tall tale of a hot sauce store in the Kensington/Normal Heights area, but couldn't QUITE seem to remember where it was! Due to his lack of a specific location and inability to find it again, I doubted this fabled land until one day last week we were driving down Adams when lo and behold! My eye was caught by a large red sign proclaiming "HOT HOT HOT!" hot sauces! Slamming on the brakes and careening to a stop I wildly parked in a frenzy of excitement and then casually strolled in to cut down on the craziness factor. California-Antilles Trading is a small place on the cusp of Kensington, easily overlooked from the street, but cozy and pleasant inside. It's not a large store with a ton of items, but the man behind the counter was extraordinarily pleasant and knowledgeable about his spiced wares. A former professor of sociology (or anthropology or some ology) from SUNY, his studies brought him to the Caribbean on a regular basis, and with repeated requests from his colleagues to bring back tasty salsas and marinades, he thought, why not go into business for this? Now retired from teaching, he came to San Diego for the hell of it and opened up the place. Some life, huh?
With Father's Day only a few days away, I figured, what do all dads (especially mine) love? Hot sauce! My dad is the king of BBQ and hot sauces, so this was a great find for picking him up a little something. With the guidance of the owner, I picked out a great local roasted chipotle/garlic sauce, a medium flavored habanero sauce, and as a gag the "Ass Reaper" (with a hooded bottle complete with skull face). However, based on the selection I wanted a little treat for myself! He had a few samples of salsa out, but this one stood out head and shoulders over the rest:
This was a fantastic, smoky flavored mild salsa that had the perfect texture and exploded with flavor. He recommended it as a great chip dip, or even to spread over poultry, fish, or fruit to add a fantastic flavor without burning tastebuds. I love hot stuff, but this flavor just knocked my socks off. Normally I avoid the mild section, turning my nose up and not even considering anything less than medium and 90% of the time hot, but this lingering smokiness with a full-bodied pepper flavor was absolutely spectacular. A perfect choice for a community munch-fest with wimps attending who still love flavor.
With Father's Day only a few days away, I figured, what do all dads (especially mine) love? Hot sauce! My dad is the king of BBQ and hot sauces, so this was a great find for picking him up a little something. With the guidance of the owner, I picked out a great local roasted chipotle/garlic sauce, a medium flavored habanero sauce, and as a gag the "Ass Reaper" (with a hooded bottle complete with skull face). However, based on the selection I wanted a little treat for myself! He had a few samples of salsa out, but this one stood out head and shoulders over the rest:
This was a fantastic, smoky flavored mild salsa that had the perfect texture and exploded with flavor. He recommended it as a great chip dip, or even to spread over poultry, fish, or fruit to add a fantastic flavor without burning tastebuds. I love hot stuff, but this flavor just knocked my socks off. Normally I avoid the mild section, turning my nose up and not even considering anything less than medium and 90% of the time hot, but this lingering smokiness with a full-bodied pepper flavor was absolutely spectacular. A perfect choice for a community munch-fest with wimps attending who still love flavor.
Sunday, June 21, 2009
Interview with a Brewer: Bill Madden
For today's post I arranged an interview with a really great guy, local brew legend Bill Madden. The interview was prompted by my interest in the Mad Fox brewpub that I have been hearing about around town for the last year or so that is supposed to be opening right in my backyard, Falls Church. Without further ado:
Holz: I heard about the possible future opening of Mad Fox Brewing last fall from some friends, how long has Mad Fox been in the works?
Bill: Mad Fox Brewing Company has been in the works for some time and has always been my dream. I think it got serious about three years ago when a great friend of mine and current business partner, Rick Garvin, started to mentor me on how to go about developing a business. We would talk and then I would be given a task list to go out and work on and then I would get busy with a beer festival or some other distraction. The business took longer and longer to develop. Then Rick got the idea to work with me and develop Mad Fox together for a stake in the business, he put up startup capital and he has been instrumental in helping me to deal with the startup business issues while I can concentrate on the restaurant and brewing concepts. Rick has started numerous businesses over the years and I have helped in the opening or restarting of 7 brewpubs in the area so our skill sets work well together.
Holz: According to the website, Mad Fox is slated to open November 2009, is that scheduled opening date still a reality?
Bill: Well, let’s say November 2009 is probably too soon but we had to pick a target date and last fall that seemed reasonable. I would say now that the end of 2009 or the beginning of 2010 would be more like it.
Holz: A lot of my readers aren’t familiar with Bill Madden, would you mind giving us a run down of your brewing career to date?
Bill: My brewing career started with home brewing in San Francisco and a friend of mine liked my beer so much he suggested I look into going to the University of California at Davis, Master brewers Program. I graduated in 1995 from UC Davis and was hired by Capitol City Brewing Company before I graduated to become a part of their expansion team. Cap City was just the one location then at 11th and H in the District of Columbia and I was to be the brewer at Tyson’s Corner, which never happened. I opened the Cap City on Capitol Hill then designed the brewery for Shirlington, Bethesda and Baltimore. At various times I ran all those breweries and found myself the Executive Brewer for all CCBC locations. I based myself out of the Shirlington location which was the best brewery design of all the Cap City locations (if I do say so myself!). I also founded the Cap City Oktoberfest over ten years ago which is still running strong each fall season. I left CCBC after nine years to accept sweat equity in a small brewpub called Founders’ Restaurant and Brewing Company in Alexandria, Virginia. I lasted there for a year and left to pursue other interests. I was tapped by my current owner, Anthony Cavallo to restart the brewery of the former Thoroughbreds Brewing Company in Leesburg, Virginia now known as Vintage 50 Restaurant and Brew Lounge where I currently brew and helped found the NOVAbrewfest that will be happening next weekend at Moraven Park in Leesburg, June 27th and 28th.
Holz: You currently brew for Vintage 50 in Leesburg; once Mad Fox opens do you still plan to brew for Vintage 50?
Bill: I will not be the day to day brewer at Vintage 50 once Mad Fox is in construction phase but V-50 hired Dean Lake who lives in Leesburg and has brewed at many breweries in the area including Old Dominion (RIP, very sad), Thoroughbreds (RIP but now V-50!), Rockbottom Ballston and Sweetwater Tavern Sterling. I will stay on at V-50 as an Executive Brewer and will check in periodically. There are some mutually beneficial business relations that will be maintained between V-50 and Mad Fox Brewing Company.
Holz: My site is dedicated to all things beer, one of which is my home brewing hobby, did you start out as a home brewer or did you jump straight into the big leagues?
Bill: I started as a home brewer and still maintain ties to the homebrew community since I am a member of the local home brew club BURP (Brewers United for Real Potables). My lovely wife, Beth, is the Editor of BURP’s monthly newsletter as well.
Holz: Are there any local brewpubs or beer bars that have inspired your Mad Fox brewpub concept?
Bill: No, really, the concept of Mad Fox Brewing Company is different from what is available in the DC metro area. We will be brewing our own beer and the restaurant will have a European Pub feel to it with a wooden bar and wood accents to soften the feel and atmosphere. The food will be locally sourced within reason and the focus will be pizzas, panini’s, salads and seasonally changing entrée offerings that the chef will have a major focus on to showcase his or her talents. There are great pizza places in this town and there are great beer places but no one to date has put the two together. I have seen this more on the West Coast than around the Mid Atlantic region.
Holz: By all accounts starting up a brewpub is an expensive process. To date, has raising capital been tough?
Bill: Raising capital started amazingly well in the spring of 2008 and then dried up in the fall with all the excitement we had on Wall Street. We put Mad Fox in hibernation until this spring when we were approached by the Landlord of the Spectrum property in Falls Church at 444 West Broad Street. The original tenant of the property had faltered financially and we had looked at this very spot the previous summer but were excluded by that very tenant for a competing menu item, pizza. Well, when the terms of the Letter of Intent were presented to Rick and me we realized that a bad economy presents some very good opportunities. Commercial real estate prices are way down, construction costs are down, stainless steel (brewery parts) are down and most contractors, architects and a host of others are competitive for your business. We presented the economic scenario and having a location changed our perception from an investor’s perspective and we are almost there on the first round of investment to start developing the location for Mad Fox.
Holz: Running a brewpub is about a lot more than just brewing great beer, unfortunately, are you also the brain behind the restaurant aspect of Mad Fox or are you working with a partner(s)?
Bill: I have a number of consultants from investors who are successful local restaurateurs to my current employer at Vintage 50, Anthony Cavallo, who is a consultant and has many years of restaurant experience running the former Blackies’ and Lulus’ restaurants. We will hire a General Manager and Chef which I have already had some very competent folks enquire about. I will oversee all operations but will focus on what I do best for Mad Fox and that is making beer.
Holz: The Mad Fox website details your intended beer offerings, 7-10 year-round offerings and a rotating selection with 20+ seasonals sounds pretty awesome, what size brewery are you working with and how often do you plan to brew in order to keep up with the aggressive selection of beers?
Bill: My plan for the beer at Mad Fox is to offer a lot of what I am known for and then add some new creations given that we plan for a large brewing system to support some limited off site sales. I will have my usual four core beers, Kolsch, malty middle beer (ESB, Amber etc.), hoppy middle beer ( IPA, APA etc.), dark offering ( Porter, Oatmeal Stout etc.), an ever changing Belgian style seasonal, Weizen year round, then all the rest will be seasonal along with my regulars like Wee Heavy and Stealth Beer like Molotov Hoptail etc. One thing I am excited to get into will be sour beers and other funk brews that I have been adverse to do given the tight quarters I have been in the last two breweries I have had to work in. Maybe some barrel aged fun is in the works as well. The brewing system will be determined by what we can find in the used market but I have a design in mind. I would like a 15 barrel system or one slightly larger with a fermentation capacity of at least 150 barrels to have a potential annual output of over 3000 barrels. The configuration will be similar to my old baby at Cap City in Shirlington.
Holz: Of the beers listed on your site, the Devils Due and Head Knocker look the most intriguing to me, what’s your favorite beer on the list and why?
Bill: The Devils Due is a Belgian style Strong Golden Ale, think Duvel, and it comes crashing in around 9% abv which has done some damage to our V-50 patrons. The Head Knocker was inspired by a trip to the UK and a sampling of Head Cracker from Woodfordes. It is an English style Golden Barley wine and it is divine on cask. My favorite beer on the list is a question I get all the time and it is hard to pick one child over another. I am proud to have an assortment of beers on tap that covers many bases for patrons coming to V-50 or any place I have worked and each beer is designed to please folks on many levels. To pick one I cannot since each beer I brew I put much effort in designing it to please. I can tell you one beer I brew each year that the patrons love but I have a hard time drinking a full pint of and that is Punkinator, my fall spiced pumpkin beer. I actually go through the trouble of picking the pumpkins at a local farm, Homestead Farms, who carry a heirloom varietal pumpkin called Cinderella. I core and roast the pumpkins and add 100 pounds to the mash. All that work and it is not my fave.
Holz: Which beer style do you enjoy brewing/drinking the most? The least?
Bill: I enjoy brewing all beers but some are more a labor of love like the Wee Heavy which is boiled for six hours to concentrate the wort and intensify the flavors. I enjoy most beers but am not a fan of many spiced beers like Punkinator mentioned above.
A big thanks to Bill for setting aside some time to answer my questions. I can't wait for Mad Fox to open. As mentioned by Bill, a reminder, the NOVA brewfest is this coming weekend at Moraven Park in Leesburg.
Stay Mad Like a Fox,
HolzBrew
Wednesday, June 17, 2009
Got Wood?
Well I decided to crack open one of the Old Woodie Ales that I bottled about 10 days ago and I've got wood ... serious oak flavor that is.
Look: Pours up an amber with major orange highlights. This beer has got junk in the trunk, lots of yeast settling down to the bottom of the glass. Fairly hazy, similar to a Hefe.
Smell: The brett really takes over the smell, major sweaty-horsey aroma. A perfumy oak characteristic manages to slip in there as well.
Drink: Brett and sour funk upfront, no doubt. Earthy with lots of Oak flavor. Maltiness blends in with da funk through the middle. Hops bitterness and some acidity on the back end.
Actually, I am fairly content with my first foray into the world of wild yeasts. Next time, maybe back off the wood some and go with some American hops to add a little grapefruit to complement the funk and sourness.
Make sure to remind me and I'll bring some by next time I'm in your neighborhood, you won't find anything like this at your grocery store, that's for sure.
Stay Woody,
HolzBrew
Monday, June 15, 2009
How to spend a weekend in San Diego
Ashton's mom came into town for her first San Diego visit on Thursday night, so of course we had a multitude of fun, awesome, and DELICIOUS things for us to do. Let me just tell you that 75% of what we had planned was where to eat! Thursday night she got in late, so the only edibles she encountered were the cookies upon check-in at the Doubletree. We more than made up for it over the course of the weekend. I missed the first part of the festivities on Friday as they experienced Hodad's in Ocean Beach, which I am incredibly envious of. I'd previously blogged about it here, and will someday fulfill my life goal of eating there. Until then, I will rely on their assurances that it was superb. Luckily, we had a great dinner planned at Ranchos on 30th, blogged about here. One of the reasons I love this place is the great salsa they have, and they had actually switched it up a bit this go. We got a more orange-y dollop which was interesting and a tiny bit sweeter than the original. A pleasant and unexpected change! It didn't seem to be permanent since our 2nd bowl was the darker red original, so who knows what is going on there. I got the fish taco combination which was absolutely stellar.
Saturday morning we got seated pretty quickly at The Mission in North Park, where we assured her that her first weekend brunch would be fantastic. Of course it was (like this time). I got an okay chai and a fabulous soy chorizo scramble, with their unbelievable rosemary toast instead of tortillas. A fortuitous decision, because their bread is the best rosemary bread I've had to date. Marylou opted for the Roast Beef Hash at our suggestion, and loved every bite. It was a 100% success. After waddling away from The Mission, we headed up the 101 to show her the north county sites like Swami's, the garden at the Self-Realization Center, a bit of Encinitas, Carlsbad, Leucadia, and the more picture-esque, quintessential California beach towns. After seeing the sites and stopping by the Hotel Del Coronado for a few drinks at their Sun Deck bar, we were ready to eat again, this time at our favorite Thai place to date- Amarin on Richmond Street in Hillcrest. It's hard for me to get something that's not a noodle dish, so I got my standby of Drunken Noodles with Squid and it was of course spectacular. Ashton got HIS standby of Green Curry, and it is just always first rate.
After all this food, I don't know how we managed drinks, but we made it all the way next door to Alibi for a few beers. Where it fit in our bellies, I'll never know. Fast approaching never-before experienced food coma levels, we called it a night, only to awake the next day starving as though we've never eaten before. We had made the strategic decision to make Sunday brunch at Urban Solace (again) to take advantage of the bluegrass band on Sunday mornings. The wait was a little longer than usual, so we seized the opportunity to run to Henry's to snag a few essentials for the dinner we had planned that evening. Our first choice was the Hillcrest Farmer's Market, but it was so woefully packed that we couldn't find a parking space within 500 miles and with a tight schedule had to make a quick stop elsewhere. However, brunch was definitely worth the wait, and my Portabello Mushroom Benedict was as the waiter promised, fantastic. I had been deciding between that or the Steak Benedict, and at his suggestion got the mushroom option because it supposedly sopped up more of the flavor. Well, he was right. Marylou and I went halfsies on one of each, and I thoroughly enjoyed the portabellos much more than the steak. Sadly, the bloody marys were pretty bad, and after having enjoyed an unbeatable one at the Sun Deck at the Hotel Del only the day before, I would have to pass on Urban Solace being a hot spot for them.
The rest of the day consisted of going to the Botanical Garden at Balboa Park, which is unmissable for anyone in San Diego. The indoor exhibit is lush, beautiful, and very well maintained and well planned out. Even someone not incredibly enthusiastic about flowers and plants will enjoy themselves. Next up was the obligatory downtown/Gaslamp excursion, with a stop at a curbside bar called Toscana with local beers on tap and $3 pints all day. There is nothing like a cold beer after a long weekend of entertaining to refresh one's palate! We'd had about enough of the exploration at that point, so we headed back to North Park to make dinner- not before stopping at the Greek Festival on Park Avenue to score some tasty additions to the meal!!! We got boxes of everything made by the hands of Greek women, so it was sure to be excellent. Dolmades, Moussaka, Spanikopita, it was a feast of epic proportions, and we hadn't even made the Tomato Pie yet.
Marylou has an amazing recipe for Tomato Pie which is possibly the most unhealthy and most delicious thing ever. I can't even blog about what goes into it here, because I need to recover for a year by dieting on lettuce and celery. Then, and only then, can I even begin to fathom it. Let's just say it was a hit with our friends who joined us for the home-cooked-plus-Greek dinner.
Sadly, all good things must come to an end, and this concluded our weekend. I think we hit all the highs that San Diego offers, and got to experience some of our favorites once again. This is a pretty good guide for what to do and where to eat, so the next time you have an out-of-towner stopping by, considering trying some or all of these places! You have my stamp of approval.
Saturday morning we got seated pretty quickly at The Mission in North Park, where we assured her that her first weekend brunch would be fantastic. Of course it was (like this time). I got an okay chai and a fabulous soy chorizo scramble, with their unbelievable rosemary toast instead of tortillas. A fortuitous decision, because their bread is the best rosemary bread I've had to date. Marylou opted for the Roast Beef Hash at our suggestion, and loved every bite. It was a 100% success. After waddling away from The Mission, we headed up the 101 to show her the north county sites like Swami's, the garden at the Self-Realization Center, a bit of Encinitas, Carlsbad, Leucadia, and the more picture-esque, quintessential California beach towns. After seeing the sites and stopping by the Hotel Del Coronado for a few drinks at their Sun Deck bar, we were ready to eat again, this time at our favorite Thai place to date- Amarin on Richmond Street in Hillcrest. It's hard for me to get something that's not a noodle dish, so I got my standby of Drunken Noodles with Squid and it was of course spectacular. Ashton got HIS standby of Green Curry, and it is just always first rate.
After all this food, I don't know how we managed drinks, but we made it all the way next door to Alibi for a few beers. Where it fit in our bellies, I'll never know. Fast approaching never-before experienced food coma levels, we called it a night, only to awake the next day starving as though we've never eaten before. We had made the strategic decision to make Sunday brunch at Urban Solace (again) to take advantage of the bluegrass band on Sunday mornings. The wait was a little longer than usual, so we seized the opportunity to run to Henry's to snag a few essentials for the dinner we had planned that evening. Our first choice was the Hillcrest Farmer's Market, but it was so woefully packed that we couldn't find a parking space within 500 miles and with a tight schedule had to make a quick stop elsewhere. However, brunch was definitely worth the wait, and my Portabello Mushroom Benedict was as the waiter promised, fantastic. I had been deciding between that or the Steak Benedict, and at his suggestion got the mushroom option because it supposedly sopped up more of the flavor. Well, he was right. Marylou and I went halfsies on one of each, and I thoroughly enjoyed the portabellos much more than the steak. Sadly, the bloody marys were pretty bad, and after having enjoyed an unbeatable one at the Sun Deck at the Hotel Del only the day before, I would have to pass on Urban Solace being a hot spot for them.
The rest of the day consisted of going to the Botanical Garden at Balboa Park, which is unmissable for anyone in San Diego. The indoor exhibit is lush, beautiful, and very well maintained and well planned out. Even someone not incredibly enthusiastic about flowers and plants will enjoy themselves. Next up was the obligatory downtown/Gaslamp excursion, with a stop at a curbside bar called Toscana with local beers on tap and $3 pints all day. There is nothing like a cold beer after a long weekend of entertaining to refresh one's palate! We'd had about enough of the exploration at that point, so we headed back to North Park to make dinner- not before stopping at the Greek Festival on Park Avenue to score some tasty additions to the meal!!! We got boxes of everything made by the hands of Greek women, so it was sure to be excellent. Dolmades, Moussaka, Spanikopita, it was a feast of epic proportions, and we hadn't even made the Tomato Pie yet.
Marylou has an amazing recipe for Tomato Pie which is possibly the most unhealthy and most delicious thing ever. I can't even blog about what goes into it here, because I need to recover for a year by dieting on lettuce and celery. Then, and only then, can I even begin to fathom it. Let's just say it was a hit with our friends who joined us for the home-cooked-plus-Greek dinner.
Sadly, all good things must come to an end, and this concluded our weekend. I think we hit all the highs that San Diego offers, and got to experience some of our favorites once again. This is a pretty good guide for what to do and where to eat, so the next time you have an out-of-towner stopping by, considering trying some or all of these places! You have my stamp of approval.
Saturday, June 13, 2009
Running for Beer
Well, I managed to finish the Lawyers Have Heart 10K this morning. I'm pretty sure this is the 5th time I've run it. As always it was a fun event for a great cause and a great way to fend off some of those lbs that all this fantastic beer drinking tends to put on.
Yesterday I managed to pick up the two lovely brews pictured above. You'd think being Scandinavian that they would both be blond, right? The one on the right by Nogne O looks dark as night and I can't wait to try both. A review will surely follow.
My pre-race routine usually involves abstaining from beer for about three days prior to the race, so needless to say I tapped into some homebrew this afternoon. I've still had the two on tap for some time now, the imp pils and the Holz Bastard. I decided to pour up some bastard. This one has changed quite a bit since I first tapped it. The hoppiness has faded to mostly straight forward bitterness and the malts have blended together somewhat. I also notice a note of sourness, not altogether displeasing, but it might mean I've got a little bit of a sanitation issue. Although Meg swears the sourness has been there since the beginning, so maybe its all in my head. Regardless, its still a good beer. I should kick both of the kegs pretty soon and I've got nothing fermenting. I want to brew a rye pale ale soon, but I keep getting sidelined with budget constraints. Oh well, I'm sure I'll just go ahead and buy the ingredients soon. After that I'd love to brew some sort of fall harvest ale (or maybe an Oktoberfest). Thoughts?
Keep running for beer,
HolzBrew
Friday, June 12, 2009
Tuesday, June 9, 2009
Old Woodie
Managed to set aside some time Sunday afternoon to bottle and create labels for my newest brew, Old Woodie Ale. Deemed the "weird beer" by my father in law after I explained to him the concept I was going for. I kind of like it, "weird beer", it feels good.
Old Woodie should be ready to drink in about two weeks, so no review yet, but I can explain what went into it. I stuck relatively closely to the grain and hop bill for a big English Style IPA, I even used English Ale Yeast. Here is where things get weird, I decided in addition to the English Ale yeast I tossed in some wild yeast (Brett) and I also added 1.5 ounces of oak chips (I've used the cubes before, but never the chips, curious to see the flavor it imparts) and let the whole thing sit for close to six months. The ABV came out at 7.6%. So my beer is some sort of Old Ale-English IPA-Wild Ale Hybrid, consequently THE WEIRD BEER.
Stay weird,
HolzBrew
Monday, June 8, 2009
Hash House a Go Go Hillcrest
Hash House a Go Go in Hillcrest has been recommended to us many times over by every brunch lover in San Diego. It seemed to be a staple, a can't-miss place where the wait spills onto the sidewalk and there are sun chairs set out for the hungry hopefuls. We've stopped by several weeks, and with waits of 2+ hours and our tummies rumblin', we've passed every time. Until now. Determined to take part in this fabled brunch, we got in gear by 10:30 Sunday morning and headed over there to wait it out. Happily, the wait was only 20 minutes so "early" in the morning, so we hunkered down and waited our turn.
We were not disappointed. Within a half hour we were escorted though a jam-packed crowd to the back covered patio area by a friendly and funky hostess to a corner table, and started pawing through the menu. What an absolutely stellar menu! Not only was it incredibly extensive, everything sounded absolutely first rate. I could tell a keen mind was at work in the kitchen, because even with a lot of repeats like goat cheese, salmon, mozzarella, artichokes, and sun dried tomato popping up repeatedly through the menu, everything had its own spin and custom well-thought out main flavor. It took me much longer than usual to make up my mind about what to eat.
What didn't take me long to decide was what to drink. Their coffee and cocktail menus were innovative, all-encompassing, and reasonably priced. I selected the iced pistachio mocha and was treated to a tower of chocolate dripping nutty dusted cream topped icy fountain of magic. It was THAT GOOD. They even offered cocktails of the day along with the brunch specials, one of which I ultimately selected for my main course. Ashton opted for the House Hash with mushroom, artichoke hearts, sundried tomato and fresh spinach with 2 eggs, potatoes, fruit, and biscuit. On the waitress' suggestion, he also added goat cheese because what is a scramble without cheese? Only sadness and emptiness of the soul. For myself, I got the Scramble O' the Day, which consisted of baby shrimp, tomato, goat cheese, basil pesto, potatoes, fruit, and biscuit. With a glint in her eye, the waitress took our orders enthusiastically and assured us we had chosen well. Duh.
When the food finally came, the table literally sagged with the weight. Huge piles of delicious scramble towered before us, so impressive that a man walking to the table next to us stopped mid-stride and goggled at us like we were a pair of conquering kings sitting to a feast of epic proportions. It's always difficult to restrain ourselves to take a few pictures before diving in headfirst, but we managed to squeeze a few shots in. Everything completely lived up to our expectations. The goat cheese was some of the finest I've ever had. Creamy and fresh perfection. The eggs were scrambled beautifully, and there was no question of the freshness of the ingredients. The biscuits were light and fluffy, and my only qualm was they could have been warmer and a bit softer. The strawberry preserves left for us were a slop of gooey wonderfulness, and the potatoes were crispy and hot. Some of them were a little TOO crispy, but the flavor was excellent and hearty.
This isn't the kind of place that depends on condiments or sauces to make the dish stand on its own two feet. All of the food was lightly seasoned, and there wasn't a need to overseason to extract flavor. I confess, I did add some hot sauce, but that is only because hot sauce is delicious on everything. Anyway, I can't praise it enough. Even before ordering I knew that we were destined to return many times. It's worth the wait. So next time when you find yourself driving up 5th on a Sunday morning and you see a crowd gathered, stop. Park. Join them. You won't be disappointed.
Ashton is pleased with what we are about to consume.
We were not disappointed. Within a half hour we were escorted though a jam-packed crowd to the back covered patio area by a friendly and funky hostess to a corner table, and started pawing through the menu. What an absolutely stellar menu! Not only was it incredibly extensive, everything sounded absolutely first rate. I could tell a keen mind was at work in the kitchen, because even with a lot of repeats like goat cheese, salmon, mozzarella, artichokes, and sun dried tomato popping up repeatedly through the menu, everything had its own spin and custom well-thought out main flavor. It took me much longer than usual to make up my mind about what to eat.
What didn't take me long to decide was what to drink. Their coffee and cocktail menus were innovative, all-encompassing, and reasonably priced. I selected the iced pistachio mocha and was treated to a tower of chocolate dripping nutty dusted cream topped icy fountain of magic. It was THAT GOOD. They even offered cocktails of the day along with the brunch specials, one of which I ultimately selected for my main course. Ashton opted for the House Hash with mushroom, artichoke hearts, sundried tomato and fresh spinach with 2 eggs, potatoes, fruit, and biscuit. On the waitress' suggestion, he also added goat cheese because what is a scramble without cheese? Only sadness and emptiness of the soul. For myself, I got the Scramble O' the Day, which consisted of baby shrimp, tomato, goat cheese, basil pesto, potatoes, fruit, and biscuit. With a glint in her eye, the waitress took our orders enthusiastically and assured us we had chosen well. Duh.
When the food finally came, the table literally sagged with the weight. Huge piles of delicious scramble towered before us, so impressive that a man walking to the table next to us stopped mid-stride and goggled at us like we were a pair of conquering kings sitting to a feast of epic proportions. It's always difficult to restrain ourselves to take a few pictures before diving in headfirst, but we managed to squeeze a few shots in. Everything completely lived up to our expectations. The goat cheese was some of the finest I've ever had. Creamy and fresh perfection. The eggs were scrambled beautifully, and there was no question of the freshness of the ingredients. The biscuits were light and fluffy, and my only qualm was they could have been warmer and a bit softer. The strawberry preserves left for us were a slop of gooey wonderfulness, and the potatoes were crispy and hot. Some of them were a little TOO crispy, but the flavor was excellent and hearty.
This isn't the kind of place that depends on condiments or sauces to make the dish stand on its own two feet. All of the food was lightly seasoned, and there wasn't a need to overseason to extract flavor. I confess, I did add some hot sauce, but that is only because hot sauce is delicious on everything. Anyway, I can't praise it enough. Even before ordering I knew that we were destined to return many times. It's worth the wait. So next time when you find yourself driving up 5th on a Sunday morning and you see a crowd gathered, stop. Park. Join them. You won't be disappointed.
Ashton is pleased with what we are about to consume.
Sunday, June 7, 2009
Viewer submissions
I have been bad about checking my email lately, but yesterday when I did, I discovered a few viewer submissions. So here they are!
Wednesday, June 3, 2009
Gourmet India
For as much as I love to go to new restaurants and eat out, being a poor 24 year old college graduate doesn't always make it possible. Luckily, my dad steered me in the direction of Restaurant.com- where deals abound and eating out on the reg can be managed by even the pauperiest of paupers. All you have to do is search an area code, and it comes up with all of the participating restaurants and the deals that are offered! Going completely insane, I picked a variety of 5 that I think will be an excellent wide net of what San Diego has to offer. They offer $25 gift certificates for $10, $10 for $3, and it goes on! Even with minor small print (dinner only, gratuity included, etc etc) it's still an awesome way to find the perfect excuse to try the little restaurant that you always see but have just never made it to.
With Thai, Seafood, Afghan, Indian, and Comfort/Americana accounted for, Ashton and I decided to go to Gourmet India on 4th for our first coupon-using excursion. We've walked past Gourmet India many times while going to Horton Plaza, so I was glad to finally go inside! The decor is very warm and cozy, with red lighting and the whole back wall illuminated with a screen playing Bollywood movies. This was slightly upscale, white tablecloths and the whole bit, but it was extremely comfortable and surprisingly empty for a rockin' Tuesday night. I was immediately expectant of great things when A) I smelled something amazing from the kitchen, and B) there were only other Indians in there. ALWAYS a dead giveaway.
We started with the Vegetarian Pakora (Spinach, cauliflower, potatoes and fritters served with homemade sweet tomato chutney), which was exquisite. Lightly fried on the outside, with a great chutney that lingered sweetly on the tongue but ended with a pop of spice. A great way to whet our appetites. We opted for the garlic naan bread along with our regular naan to be served with our entrees, because garlic in copious, almost gross, amounts is always welcomed by both Ashton and myself. Since I couldn't decide on just one thing, I got the Tandoori Mixed Grill (An assortment of Chicken Tikka, Tandoori Chicken, Seekh Kebab, Lamb Boti Kebab and Tandoori Shrimp Served with Naan), and Ashton got the Vegetarian Lamb Curry (Vegetarian soy lamb curry, prepared with tomato, ginger, garlic and fresh ground spices). I had some doubts about the benefits of fake lamb over real lamb when real lamb is obviously the better choice, but hey. Let's stay open-minded.
My meal was absolutely top-notch. Every single meat was cooked to perfection with a great variety of methods and spices, leaving me with basically a meat platter and mint chutney to accent the herbs and clay-cooked deliciousness. Wrapped in a hot piece of garlic naan, the lamb was especially wonderful and flawlessly prepared. I can honestly say the Tandoori shrimp was some of the best shrimp I have ever had. There were only 2 pieces, but they were large and grilled with a rubdown of spices that brought out the juiciness of the shrimp without leaving any scorch taste. The basmati rice that came with our meals was okay, a little hard and kind of flavorless. I think jasmine would have been better, or maybe just a softer cooked rice. Ashton's meal was okay. There are some fake meats that are such close replicas that I could be happy with either option. However, lamb is such a unique flavor and texture that it was just a completely different experience than real lamb. However, the sauce was a glorious thing to experience. The red curry was sweet, spicy, and packed with flavor. A spoonfull of it over the rice worked wonders.
Besides the decor being comfortable and classy, and the food being cooked wonderfully and served quick, the service was impeccable. We were not overserved by any means, but the waiter was gracious, polite, invisible when he needed to be and at our side when we required him. The chef also came out and inquired as to our pleasure with the meal. I'm not sure if that was due to the fact that there weren't many people there, or if he was genuinely interested, but the gesture in itself was classy and made us feel very welcome. The high points definitely outweighed the low points, and I would gladly go back for their Thursday night Bollywood nights.
With Thai, Seafood, Afghan, Indian, and Comfort/Americana accounted for, Ashton and I decided to go to Gourmet India on 4th for our first coupon-using excursion. We've walked past Gourmet India many times while going to Horton Plaza, so I was glad to finally go inside! The decor is very warm and cozy, with red lighting and the whole back wall illuminated with a screen playing Bollywood movies. This was slightly upscale, white tablecloths and the whole bit, but it was extremely comfortable and surprisingly empty for a rockin' Tuesday night. I was immediately expectant of great things when A) I smelled something amazing from the kitchen, and B) there were only other Indians in there. ALWAYS a dead giveaway.
We started with the Vegetarian Pakora (Spinach, cauliflower, potatoes and fritters served with homemade sweet tomato chutney), which was exquisite. Lightly fried on the outside, with a great chutney that lingered sweetly on the tongue but ended with a pop of spice. A great way to whet our appetites. We opted for the garlic naan bread along with our regular naan to be served with our entrees, because garlic in copious, almost gross, amounts is always welcomed by both Ashton and myself. Since I couldn't decide on just one thing, I got the Tandoori Mixed Grill (An assortment of Chicken Tikka, Tandoori Chicken, Seekh Kebab, Lamb Boti Kebab and Tandoori Shrimp Served with Naan), and Ashton got the Vegetarian Lamb Curry (Vegetarian soy lamb curry, prepared with tomato, ginger, garlic and fresh ground spices). I had some doubts about the benefits of fake lamb over real lamb when real lamb is obviously the better choice, but hey. Let's stay open-minded.
My meal was absolutely top-notch. Every single meat was cooked to perfection with a great variety of methods and spices, leaving me with basically a meat platter and mint chutney to accent the herbs and clay-cooked deliciousness. Wrapped in a hot piece of garlic naan, the lamb was especially wonderful and flawlessly prepared. I can honestly say the Tandoori shrimp was some of the best shrimp I have ever had. There were only 2 pieces, but they were large and grilled with a rubdown of spices that brought out the juiciness of the shrimp without leaving any scorch taste. The basmati rice that came with our meals was okay, a little hard and kind of flavorless. I think jasmine would have been better, or maybe just a softer cooked rice. Ashton's meal was okay. There are some fake meats that are such close replicas that I could be happy with either option. However, lamb is such a unique flavor and texture that it was just a completely different experience than real lamb. However, the sauce was a glorious thing to experience. The red curry was sweet, spicy, and packed with flavor. A spoonfull of it over the rice worked wonders.
Besides the decor being comfortable and classy, and the food being cooked wonderfully and served quick, the service was impeccable. We were not overserved by any means, but the waiter was gracious, polite, invisible when he needed to be and at our side when we required him. The chef also came out and inquired as to our pleasure with the meal. I'm not sure if that was due to the fact that there weren't many people there, or if he was genuinely interested, but the gesture in itself was classy and made us feel very welcome. The high points definitely outweighed the low points, and I would gladly go back for their Thursday night Bollywood nights.
Tuesday, June 2, 2009
Baltic Porter Review
Opened a homebrewed Baltic Porter ("Blackheart") tonight that I bottled last year on April 6th and I wanted to see how it held up with one year plus of age under the belt. A couple of quick specs on the Balt-Port, 8.5% ABV, brewed with California Lager Yeast fermented at room temps, and German Tradition hops for flavor and aroma. Here goes in HolzBrew LSD (not the drugs, but look, smell, drink) review fashion:
Look: As you can see above from the shoddy cell phone picture, this mother is dark as night. No sunlight penetrates it's murky depths. An average-sized deep tan lacing clings to the side of the glass.
Smell: Major maple, caramel, and toffee aroma, not much in the way of hop aroma
Drink: Lots of flavors up front, coffee, toasty malts, a little chocolate, caramel, and even a little, dare I say, root beer flavor. Hop bitterness jumps in through the middle and back end to help round this off the palate and avoid a cloying sweet after taste. No major flavor from the hops other than some needed bitterness to balance out the malt. Stickiness on the lips.
I don't rate my own beers on the academic scale, but I enjoyed this one all the way through. I've got one 12oz. and a 22oz. of this batch left, not sure if it will make it another year.
Don't forget about the big dark beers during the summertime.
Once you go black...
HolzBrew
Eggplant Parmesan
Eggplant Parmesan is one of those dishes that looks as if someone already ate it but still tastes unbelievably dissimilar to vomit. Personally, I think the sloppiness adds to the deliciousness. Even though I think Joe's Inn has some of the best egg. parm. around, I wanted to give it a go at home to see if we couldn't beat Stella at her own game. Unfortunately, we didn't start as early as we should have to rub the eggplant slices with salt to enhance crispiness potential, so going into it we understood that there was to be an element of unavoidable sogginess. Not deterred, we forged ahead with some farmer's market Parmesan Reggiano, slices of red pepper, 1/4 sliced eggplant slices, and mushroom sauce with more parmesan, crushed red pepper, oregano, basil, and black pepper. Using 2 eggs and some bread crumbs, we fried the eggplant slices in oil before baking it all together in a square pan for 35 minutes at 350 degrees. What came out was hot, bubbling, spicier than expected, and friggin' delicious. I think Stella has us beat (for now) but another try at this and we'll put them out of business.
Monday, June 1, 2009
Pizzeria Luigi
Ah, pizza. An American staple, which like so other many American staples we have just stolen and claimed as our own. There's no shortage of amazing pizza joints in San Diego, and something to tantalize the tastebuds of everyone, whether your dig be New York, Sicilian, Chicago, or whatever style you crave.
However, if your loyalties lie in the New York style pizza arena, then Pizzeria Luigi in Golden Hill is a sure bet. This cash-only joint on the corner of 25th and B offers some of the best pizza in the city. Not only do they have a solid menu with fresh ingredients, they also offer vegan and vegetarian options that can be made to order (like any of their pies) if they aren't already made. If pizza's not your bag... then you are no friend of mine, but they do also offer calzones, stromboli, pasta, and salads.
I was pleased to see that they make their strombolis the RIGHT way, which seems to be non-existent in the majority of pizza places nowadays! When I order a stromboli, I don't want the exact clone of a calzone, just with different cheese. I was a rolled, baked, and sliced crisp crust with the innards spilling out like a cannibalistic zombie cheese holocaust. Not that there's anything wrong with the doughy pocket of nuclear cheese from calzones, it's just NOT THE SAME THING, AND I COMMEND PIZZERIA LUIGI FOR KNOWING THE DIFFERENCE!
Our dining partners for the day were Mike and Mandie, a vegan and vegetarian who recommended it as a great place for vegans and carnivores alike. Since there weren't any of their vegan selections already prepared, they gladly offered to toss one up for him fresh, which is pretty awesome of them. Mandie seems pleased with her cheese slices.
For $5.50, you can get any 2 slices and a drink, which is a great deal for this caliber of pizza. They also deliver nearby and have outdoor dining, which is a super-duper plus for Southern California weather. Nothing is better than cracking open a cold beer (available here!) and chowing on some great pizza while enjoying the weather in a fantastic neighborhood. The crust was very crispy but not thin, and the atmosphere was casual but serious. All pizzas are made in front of you and there's a great variety of ingredients available- including artichokes, which I LOVE on pizza!
Here's a sampling of some of the treats we encountered on our quest.
Their case is constantly being rotated with fresh pies for individual slices, and whole pies to order. Fast service, good prices, booze available, great atmosphere, and most important- great food. Absolutely worth a repeat visit.
Mike demonstrating how full he is and also how angry he is that there is NO MORE PIZZA TODAY.
However, if your loyalties lie in the New York style pizza arena, then Pizzeria Luigi in Golden Hill is a sure bet. This cash-only joint on the corner of 25th and B offers some of the best pizza in the city. Not only do they have a solid menu with fresh ingredients, they also offer vegan and vegetarian options that can be made to order (like any of their pies) if they aren't already made. If pizza's not your bag... then you are no friend of mine, but they do also offer calzones, stromboli, pasta, and salads.
I was pleased to see that they make their strombolis the RIGHT way, which seems to be non-existent in the majority of pizza places nowadays! When I order a stromboli, I don't want the exact clone of a calzone, just with different cheese. I was a rolled, baked, and sliced crisp crust with the innards spilling out like a cannibalistic zombie cheese holocaust. Not that there's anything wrong with the doughy pocket of nuclear cheese from calzones, it's just NOT THE SAME THING, AND I COMMEND PIZZERIA LUIGI FOR KNOWING THE DIFFERENCE!
Our dining partners for the day were Mike and Mandie, a vegan and vegetarian who recommended it as a great place for vegans and carnivores alike. Since there weren't any of their vegan selections already prepared, they gladly offered to toss one up for him fresh, which is pretty awesome of them. Mandie seems pleased with her cheese slices.
For $5.50, you can get any 2 slices and a drink, which is a great deal for this caliber of pizza. They also deliver nearby and have outdoor dining, which is a super-duper plus for Southern California weather. Nothing is better than cracking open a cold beer (available here!) and chowing on some great pizza while enjoying the weather in a fantastic neighborhood. The crust was very crispy but not thin, and the atmosphere was casual but serious. All pizzas are made in front of you and there's a great variety of ingredients available- including artichokes, which I LOVE on pizza!
Here's a sampling of some of the treats we encountered on our quest.
Their case is constantly being rotated with fresh pies for individual slices, and whole pies to order. Fast service, good prices, booze available, great atmosphere, and most important- great food. Absolutely worth a repeat visit.
Mike demonstrating how full he is and also how angry he is that there is NO MORE PIZZA TODAY.
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