Cafe Maxx / Pompano Beach, Florida

Eve Ainsbury is difficult to explain. She's brilliant, she's British, and she's about 7'8 in heels.
Which makes her all but the very best of dinner companions. Dining with Eve renders "people watching" impossible, as the entire establishment is always watching her.

I asked her to join me in trying a restaurant not far from where I stay in South Florida, Cafe Maxx in Pompano Beach. It's one of those places that is fine dining, and rests completely on word of mouth for advertising. No elaborate dedicated building, no floorshow of a waitstaff, just dedicated professionals thoroughout. Appropriate decor, open kitchen, and a menu so full of excellent dishes it makes things difficult. The way it should be.

Eve was coming off some whacky "eat nothing but nuts and berries" diet, which I suspect is part of some secret science experiment to see just how thin someone can get before they get taken up and away by a strong wind (must be something she learned as a top fashion model while only 15 years old! in London). So she was ready to dig into something extrodinary. I was too, but I'm a food snob and consider it a sport.

As we had cocktails and looked over the menu, I felt this was going to be an epic event. But in the back of my mind I knew at least one part of this was not going to go down easy, the wine list.
Without going into a diatribe or rant about Corporate wines, let's just say I chose the Swanson "Alexis" from Napa Valley. It was fine.

Eve ordered off the evening specials list, a Salmon Steak that looked like it might still be moving. She obviously loved it because all conversation ended once it hit the table. A brighter orange I have never seen. I chose what I later found out to be one of their signature dishes, the "Three Peppercorn Filet Mignon", and I'm not ashamed to say I did not offer to share. This slice of absolute brilliance was pliable to the touch, cut easier than a perfectly ripe tomato, and melted on your back teeth, not unlike a fine selection from the wine list is supposed to do. Chef Oliver should give a clinic to other chef's on what is "Medium Rare". I'm certain there must have been vegatables, and probably even a starch of some sort, but I dont recall. I was very focused.

The owner/partner in charge of the front of the house (of course) came over after we were done.
I felt as though we may have come off as rude to Mr. Broek, neither of us could really speak. We were in that zone you find yourself after you've had a uber-satisfying experience. I can think of a few parallels, but will save them for another blog (or not).

This meal would have benefitted a great deal had they been complimented by the following selections:

Buoncristiani "O.P.C" http://www.avawine.com/wineries-buoncristiani-winery-c-42_213.html?osCsid=3d031b41d8b39c45e018a2121b05728b

Core Wine Company "Hard Core" http://www.avawine.com/wineries-core-wine-company-c-42_212.html

And this evening SCREAMED to be together with Vic Bourassa's Harmony3
http://www.avawine.com/bourassa-vineyards-2003-harmony3-6pack-p-294.html

When in Rome, drink Chianti, I guess. This meal was excellent despite having to drink some mashed corporate mess. It only makes my resolve even stronger.

Plagarism at it's Absolute Finest

http://www.gapingvoid.com/

Sometimes I read something and it makes me feel inadequate.

Like if you were to play 18 holes with Tiger, or drive a few laps with Dale, Jr.

This guy Hugh McLeod figured it out. He's the mouthpiece for this funky little South African Vineyard, and some other high end folks who probably dont really care so much about mass exposure and mobs of people buying up their wares.

He also draws these odd little cartoons on the backs of random business cards. At first glance they just seem to be rants intended to be funny, but the more you read.. the more they offer a glimpse into his soul. They represent what he's feeling, and that's always potent.

In college we learned that the more personal we got in our writing, the stronger our readers would identify with our work. It's that line an artist crosses when they give you a glimpse of what is really inside them, it draws us further in.

As usual, I'm going to make a connection to one (or all) of my wineries.

Actually, I'll skip that this time.

The Defense Rests

Jerold O'Brien was twenty-two years of age and a young Air Force pilot when he first recognized his interest in wine. Over the years, his travels to various parts of the world offered exposure to many different cultures, and their food and table beverages. "The more I tasted, the more I wanted to know, particularly about the wines. Why were they different? What was it about the soil, climate, grape variety and winemaking practices that produced the unique qualities of various wines?"

In 1970, Jerold moved to San Francisco, the center for the wine industry in the Western Hemisphere, where he began taking classes and working part time in wineries. "The more I met the great people in the wine business, the more I wanted to be part of this industry." In 1973, he found an 18-acre parcel in the Santa Cruz Mountains, then an abandoned orchard sitting atop a 2,100-foot ridge overlooking the Monterey Bay.

After several years of preparing plans and studies, he secured permits for the house, vineyard and winery building. In 1979, the winery was bonded. Purchased grapes were used for the initial production of wine and Silver Mountain was born.

Today, Jerold has an extensive background in the combination of art and science that is winemaking. The commitment to excellence, sense of adventure and fearless approach to challenge that he developed as a combat pilot are the very traits that make him shine as a winemaker. Jerold avoids technological shortcuts and instead uses traditional techniques like extended maceration and hand punch-downs.

He channels his time and energy into one specific goal: creating premium, world-class wines at reasonable prices. Jerold carefully inspects every barrel of wine to ensure the quality and flavor for which Silver Mountain is known. His old-world attention to detail and passion for wine will continue to make Silver Mountain Vineyards a standout in the wine industry.

NOTE FROM WM: Is there anything else you need to know?

http://www.avawine.com/wineries-silver-mountain-vineyards-c-42_197.html

Hidden Gem

According to our sales reports, many of you are overlooking one of our most precious hiddens gems.

William Broll is a grower/producer out in the Sierra Nevada who simply will not compromise.
His style and hard work shine clearly in all his selections, most notably in my opinion, in his Cabernet Sauvignon.

After the Superbowl a few friends decided they were done with the keg beer, and wanted to try something new. Never wanting to miss out on an opportunity to prove to them that the wineries I work with are far superior to the mishmashed marketing heavy wines they buy in the stores, I popped the cork on a bottle of Broll Mountain Vineyards 2003 Cabernet Sauvignon.

I poured the customary droplets into their glass, showed them how to properly give the juice the air it needs to breathe, and watched their faces as the wine hit their back teeth. Smiles.... All smiles.

Pepper... licorice..... spices. This selection doesnt waste much time in getting to know your taste buds. It moves right in. We welcomed it into our mouths with open arms. I think you should too, it makes a terrific mouthguest.

I'll pay for the shipping and deliver this excellent example of California Boutique wine directly to your door. If you hate it, call me and I'll refund your money without the 20 questions.

http://www.avawine.com/wineries-broll-mountain-vineyards-c-42_187.html