Bonzuko signature homebrew, tweaked with a secret new hop, is fermenting and about to be transferred for secondary fermentation and clarification.
Basically, the beer is getting awesome.
Once awesome, it will be kegged and limited bottles will be produced. It is not for sale. It is just brewed for the love of beer, and is only to be enjoyed responsibly by a worthy taster.
This brew is dubbed "Straight Ale" in honor of The Wrapped Scallion's current G.P.A. of 4.0, or "straight A's" at MSCD. Aw yeah.
Lift a glass of your favorite beverage in honor of kind spirits and success with your endeavors this autumn season.
~TWS
Tuesday, September 30, 2008
Daily Cross-Swords: Ham and Bear Snack
Daily Cross-Swords: Ham and Bear Snack
TWS wrote this one for a sister blog, "Daily Cross-Swords" and the recipe is not to be missed.
If you don't want to try it on your own, consider hiring The Wrapped Scallion to make it for you!
Check other posts on Daily Cross-Swords as well. You may find links to interesting items.
Bon apetit!
~TWS
TWS wrote this one for a sister blog, "Daily Cross-Swords" and the recipe is not to be missed.
If you don't want to try it on your own, consider hiring The Wrapped Scallion to make it for you!
Check other posts on Daily Cross-Swords as well. You may find links to interesting items.
Bon apetit!
~TWS
TWS will be Serv 'd
Serv-Safe, Food Protection Manager Certification, National Restaurant Association.
This October, The Wrapped Scallion gets officially schooled.
As part of a highly valuable and fun class at MSCD, Food Preparation and Sanitation, the above-mentioned certification testing comprises the mid-term examination. If we don't pass, we fail the class. No pressure.
Great information about prevention of food-borne illnesses, proper facilities management, pest control, food preparation & care, recipe conversion, plus much more is covered in preparation for the exam.
Chef Owens is a magical and magnetic presence in both the classroom and kitchen. She is well-trained, experienced, well-spoken, and attentive to all her students. She is a kick and it's an honor to work with her.
As an exploratory endeavor, TWS signed up for classes this semester in the MSCD department Hospitality, Tourism and Events. This semester has confirmed the joy of working with food, and has revealed many possibilities for putting this education into practice. So TWS is now pursuing a minor in Restaurant Management.
Look for more on professional developments soon! Thanks to all loved ones for your support.
~TWS
This October, The Wrapped Scallion gets officially schooled.
As part of a highly valuable and fun class at MSCD, Food Preparation and Sanitation, the above-mentioned certification testing comprises the mid-term examination. If we don't pass, we fail the class. No pressure.
Great information about prevention of food-borne illnesses, proper facilities management, pest control, food preparation & care, recipe conversion, plus much more is covered in preparation for the exam.
Chef Owens is a magical and magnetic presence in both the classroom and kitchen. She is well-trained, experienced, well-spoken, and attentive to all her students. She is a kick and it's an honor to work with her.
As an exploratory endeavor, TWS signed up for classes this semester in the MSCD department Hospitality, Tourism and Events. This semester has confirmed the joy of working with food, and has revealed many possibilities for putting this education into practice. So TWS is now pursuing a minor in Restaurant Management.
Look for more on professional developments soon! Thanks to all loved ones for your support.
~TWS
Tuesday, September 23, 2008
Yakitori For You
Independent Restaurant Review:
9/13/08 - Sushi Tazu, Denver, CO
(303) 320-1672
You read that post about Yakitori Shio-Yaki, right? If you haven't had it made for you before, check out Sushi Tazu in Cherry Creek. They do it just right and it's a real treat. Model your own creation off this one.
Taking a Saturday "vespa" tour of Denver on the way to see some dear ole friends, I found myself near Cherry Creek with a bellyfull of hunger. Dreaming lately of chawanmushi, and reminiscing my times in the area, it had to be Sushi Tazu. Plus sake is always nice.
Let's just say I worked there as a waiter years ago, for about 2 months. I hope they have forgotten it. At the time, I was not their best asset. But I was certainly a fan, even then. The food is classic Japanese and the people are classy (some Japanese). The taste of their hot house sake, probably the same brand (Gekkeikan?) as every other Asian restaurant in the Denver area, somehow tastes unique ... like something one might find in a feudal era sake inn. Japanromantic.
It was happy hour and sake was 2 for 1. Flying solo, I ordered two small flasks of the house hot selection, a chawanmushi, and a yakitori shio-yaki. This is unquestionably my favorite ninja snack.
Read TWS blog archives for more on yakitori shio-yaki. The best parts about Tazu's presentation: a classy wooden foodservice set with toothpicks, lemon, and shichimi. Love the shichimi. Green onions fat and fresh. Tender chicken. Tops. No place else does this dish so well.
Chawanmushi is a savory mushroom/fish custard served in a lidded crock. The flavor is intense, woody from the (shiitake?) shrooms and salty from the fish, softened and eased into the palate via creamy egg custard. Oh. My. Domo arigato gozaimashita.
The service was impeccably polite and thoroughly Japanese. Several attractive customers sat at tables on the patio around me on this sunny afternoon, and the staff was jovial yet professional. The meal, with appropriate tip, cost under $20.
I'll hit that place again for another review, and also to grab my ninja snack, ninja style so they only remember me as the smiley and genuinely nice guy whom I have grown to be. Excellent service, and a must-visit for anyone seeking classical Japanese food you won't find on the menu anywhere else.
~TWS
9/13/08 - Sushi Tazu, Denver, CO
(303) 320-1672
You read that post about Yakitori Shio-Yaki, right? If you haven't had it made for you before, check out Sushi Tazu in Cherry Creek. They do it just right and it's a real treat. Model your own creation off this one.
Taking a Saturday "vespa" tour of Denver on the way to see some dear ole friends, I found myself near Cherry Creek with a bellyfull of hunger. Dreaming lately of chawanmushi, and reminiscing my times in the area, it had to be Sushi Tazu. Plus sake is always nice.
Let's just say I worked there as a waiter years ago, for about 2 months. I hope they have forgotten it. At the time, I was not their best asset. But I was certainly a fan, even then. The food is classic Japanese and the people are classy (some Japanese). The taste of their hot house sake, probably the same brand (Gekkeikan?) as every other Asian restaurant in the Denver area, somehow tastes unique ... like something one might find in a feudal era sake inn. Japanromantic.
It was happy hour and sake was 2 for 1. Flying solo, I ordered two small flasks of the house hot selection, a chawanmushi, and a yakitori shio-yaki. This is unquestionably my favorite ninja snack.
Read TWS blog archives for more on yakitori shio-yaki. The best parts about Tazu's presentation: a classy wooden foodservice set with toothpicks, lemon, and shichimi. Love the shichimi. Green onions fat and fresh. Tender chicken. Tops. No place else does this dish so well.
Chawanmushi is a savory mushroom/fish custard served in a lidded crock. The flavor is intense, woody from the (shiitake?) shrooms and salty from the fish, softened and eased into the palate via creamy egg custard. Oh. My. Domo arigato gozaimashita.
The service was impeccably polite and thoroughly Japanese. Several attractive customers sat at tables on the patio around me on this sunny afternoon, and the staff was jovial yet professional. The meal, with appropriate tip, cost under $20.
I'll hit that place again for another review, and also to grab my ninja snack, ninja style so they only remember me as the smiley and genuinely nice guy whom I have grown to be. Excellent service, and a must-visit for anyone seeking classical Japanese food you won't find on the menu anywhere else.
~TWS
Vegging Out
9/15/08 - FSI (Food Selection & Identification, MSCD)
Tour: Coosemans, specialty produce supplier, Denver, CO
303-371-3130
Photo of TWS favorite find at Coosemans, the Lobster Mushroom, courtesy http://www.coosemans.com/
Chef Lamb is da man. He has put together such an exciting and pertinent syllabus for this class. Direct experience-learning is the next best thing to keeping your eyes on the road while driving. I could vividly describe every moment of the tour because I was so fully present ... but here's a summary.
Dan McMaster, 17-year veteran at Coosemans, guided us through a labyrinth of crazy legumes like the dragon tongue bean; cute looking baby bite-sized squash both green and yellow; varietals like funky purple fingerling potatoes; nutty-smelling microgreens called mache; wierd sea beans; onion and garlic offerings; mystical mushrooms like the maitaki ("hen of the woods"), renji (king oyster), wood-ear, shiitake, and my personal fave ... the lobster mushroom. Yup, it is the color and scent of a lobster. Then we moved on to tarot root; cactus pears; malanga; tamarind; carambola (star fruit); rambutan (lychee); quince; ti leaves; cactus leaves ... and finally lovely & fragrant florals like orchids, carnations, pansies, and lemon leaves.
We saw lettuces and peppers, fruits and herbs. Way more than listed here. And we'll never be the same again.
My philosophy, dear readers: Education is zilcho unless you put it into practice.
The day after this tour, I saw some of those bite-sized squash at the local store. Roasted them with butter, oil, salt, pepper, oregano, onion powder, and a little beer. Aw yeah.
Need some inspiration? Though a wholesaler, check out Coosemans' website. Ask your local grocer to order in your favorite oddity, and mention that Coosemans stocks it.
~TWS
Tour: Coosemans, specialty produce supplier, Denver, CO
303-371-3130
Photo of TWS favorite find at Coosemans, the Lobster Mushroom, courtesy http://www.coosemans.com/Chef Lamb is da man. He has put together such an exciting and pertinent syllabus for this class. Direct experience-learning is the next best thing to keeping your eyes on the road while driving. I could vividly describe every moment of the tour because I was so fully present ... but here's a summary.
Dan McMaster, 17-year veteran at Coosemans, guided us through a labyrinth of crazy legumes like the dragon tongue bean; cute looking baby bite-sized squash both green and yellow; varietals like funky purple fingerling potatoes; nutty-smelling microgreens called mache; wierd sea beans; onion and garlic offerings; mystical mushrooms like the maitaki ("hen of the woods"), renji (king oyster), wood-ear, shiitake, and my personal fave ... the lobster mushroom. Yup, it is the color and scent of a lobster. Then we moved on to tarot root; cactus pears; malanga; tamarind; carambola (star fruit); rambutan (lychee); quince; ti leaves; cactus leaves ... and finally lovely & fragrant florals like orchids, carnations, pansies, and lemon leaves.
We saw lettuces and peppers, fruits and herbs. Way more than listed here. And we'll never be the same again.
My philosophy, dear readers: Education is zilcho unless you put it into practice.
The day after this tour, I saw some of those bite-sized squash at the local store. Roasted them with butter, oil, salt, pepper, oregano, onion powder, and a little beer. Aw yeah.
Need some inspiration? Though a wholesaler, check out Coosemans' website. Ask your local grocer to order in your favorite oddity, and mention that Coosemans stocks it.
~TWS
Cheese us!
9/22/08 - FSI (Food Selection & Identification, MSCD)
Guest speakers: Mike Przestrzelski; Val Landrum - United Sales & Services, LLC, specialty food brokers. 720-898-8181
Chef Lamb delivers the goods, again.
Denver's largest deli broker came down on our class with a spread of cheeses to make any dairyphile melt onto a toast round. Cheese. Cheese. More cheese. School is awesome.
We sampled the finest, and sometimes a couple of the finest marks of each natural cheese variety.
Talking about: Sheep's milk chevre so dank; marscapone like buttery whipped cream; boursin smacking of garlic & herb; mozzarella smooth like no oth-ah; creamy feta from Israeli sheep's milk ... not your usual cow / salt cheese from the local store!; Reny Picot 60% butterfat brie (I ate more than 7 slices myself); havarti flavored with horseradish, chive, and mustard seed to kick your tastebuds into submission; unbeatable Jarlsburg swiss; 18 & 30 month-aged parmesans beyond description; chipotle cheddar, aw yeah; and of course bleus: Maytag, Danish, Roquefort.
Rounded out with handmade specialty crackers, fine salami, and an olive selection. High class.
Whew. I may have missed listing a fontina or two here, but I sure ate 'em! Had a plate of the bluest, fuzziest Danish bleu all to myself ... Chef Lamb could see the fire in my eyes when he asked to take it away and kindly let me eat it all. Thanks, Chef!
Mike layed down tons of good info and history. This guy knows his business and is an impressive personality. Val is an accessible and passionate presenter, generous with his product and a really nice guy.
If you missed this class for any reason, go sign up for it next semester. Enroll in MSCD if you must! Contact me if you want more info on this event or these nice people.
~TWS
The Porter's Whistle Blew
The Cherry Tree Porter has kissed and ran. A rich, dark beer tasting of bourbon and cherry wood, this was a house favorite. So far, everyone who has tasted it has been smitten. Our friend TERRI does not drink much beer, but gave it rave reviews and sipped a few tall glasses! Glad you enjoyed it ... come sample our next brew when you can.
Best of all, the keg system is up and running. The Cherry Tree was the inaugural keg brew and it hit spectacularly. Special, very special, very very special thanks to FRANK. Without his truck, his time, his assisted brawn, and his great attitude, the keg fridge would never have arrived.
Now in the keg:
Sophomore Wheat
~TWS
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