Seasons 52 Autumn Menu Highlights

Seasons 52 generously invited Indy food bloggers to a preview of their new fall menu.  There were so many courses and delicious offerings that I figured I would cut to the chase and provide the highlights and (and skippables).

Highlights:

Pumpkin Pie with Ginger Snap Crust

Ahi Tuna Seared Rare, sliced and served chilled with Asian cucumber salad and sesame crisps: probably the best seared tuna dish I have had in a long time.  The tuna is at an amazingly high quality, and it shines through.

Organic Arugula Salad with truffle dressing, Portobella mushrooms and Parmesan cheese: This was hands-down my favorite of the night. The dressing was full of intoxicating truffle flavor. My mouth started to water as soon as they set down the plate. It was simple and luxurious.

Gorgeously Prepared Brussels Sprouts

Spring mountain Farms All-Natural Chicken Cabernet with vegetables and Lundberg wild rice: comfort food at its best. The wild rice was incredibly tasty, and the Cabernet sauce (a surprise for me with chicken instead of beef) tasted like it has simmered all day.

Oak Grilled Filet Mignon with Yukon Gold garlic mashed potatoes, fresh vegetables and roasted mushrooms Fantastic quality, the Piedmontese beef was beautifully enhanced (but not overwhelmed) by the smoky oak flavor.

Pumpkin Pie Mini Indulgence with Ginger Snap crust: I'm not a pumpkin pie enthusiast but I could've eaten 10 of these. The ginger snap crust was a pleasantly sharp counterpoint to the velvety pumpkin.

Skippable:

Maple Leaf Farms Duck Chop Salad with apples, mint, cranberries, butternut squash, toasted pecans: this salad tasted a little confusing.  The mint was overpowering with all of the other wonderful fall flavors. 

Manchester Farms Boneless Grilled Quail Breast with mashed sweet potatoes and bourbon-chili glaze:  I found the quail to be too oily and the sweet potatoes a strange flavor combination with the glaze. Again, a little confusing.

The Winning Wine

All in all, we had a tremendous experience.  The quality of ingredients and skill of the kitchen staff is undeniable.  The Executive Chef took great care in explaining where he carefully sourced each ingredient, using local, all-natural, organic and sustainable products wherever possible. What I appreciated most (and this is evident in my list above), was that the vision is to allow the food taste like the best version of itself. At Seasons 52, they don't muck with the ingredients too much, opting for simple preparations and harmonious flavors to let the food speak for itself. It is truly refreshing (and healthy, of course!) Bravo, Chef! I'll certainly be celebrating the season at Seasons 52. Cheers!

Destination Garlic (New Smyrna Beach, FL

Puttanesca with Shrimp

This past weekend I was at the beach with some amazing women celebrating our dear friend's wedding (right around the corner). The weekend could be summed up by these words: laughter, sun, beach, friendship, wine, and Garlic.  That's right--garlic with a capital G. The Garlic is an institution in New Smyrna Beach.  It is an Italian cult classic; locals and Central Florida vacationers alike go to the Garlic to celebrate anniversaries, birthdays, weddings right around the corner, and anything worth a fabulous meal (Tuesday works for me).

The Garlic patio

I am the only one in our group that had not experienced his wonderland before.  When we walk in, we wind through a hall of distinctive pottery for sale, inside patios, outside decks, dining rooms, a bar...  I make a note not to go to the restroom by myself or I may never find our table again! The vibe feels like Key West + beach cantina + my [non-existent] Italian great-grandmother's cucina.  The whole place says "Salute!" so we fittingly order a great bottle of prosecco (Zardetto) and toast the bride to be.

Crusty Bread with Roasted Garlic

While we are deciding on our entrees, we are brought a crusty baguette with an entire head of slow-roasted garlic with olive oil, salt, pepper, and parmesan. It is music to my mouth, and pairs beautifully with the prosecco. We order entrees and more wine (Sauvignon Blanc to go with our seafood pasta). I should mention how wonderful our server was. We kept going around the table and telling stories of our bride (laughing, crying, snorting, we got messy), and she waited for the right moment to take our order, sensitive to our wine-heightened emotional state.

I order their house specialty, the Linguini Puttanesca, and pay homage to the beach by adding shrimp.  Also ordered: Prosciutto and Pea Tortellini and Shrimp and Scallop Scampi. 

The pottery room at the Garlic

Salads come with every entree, and I upgrade to a Caesar. I am so happy about this salad: the classic dressing is nutty and briny with anchovy, the croutons that are more cheese than bread... perfection.

The entrees arrive and everything was fabulous.  The Puttanesca was sublimely spicy and salty with capers, imported olives, and chunky San Marzano tomatoes. I was a little concerned that the shrimp would be overwhelmed by such a powerful sauce, but the combination was amazing.  The tortellini was in an unctuous pecorino romano garlic cream sauce. The uber-fresh seafood made the Shrimp and Scallop Scampi, but the rest of the dish was a little bland.

We are so incredibly full at this point, but we cannot resist dessert.  We just don't want this night to end! We order a mile-high dark chocolate cake, and a cream brulee cheesecake. Absolutely delicious. The only thing I can say is thank goodness we are finished with the bikini part of the weekend!

Caesar

The garlic gets a strong 4/5.  The ambiance is one-of-a-kind. [An aside: I may have neglected to mention a man bursting out in opera every few minutes, adding to the festivity (and hilarity) of the night.]  The food was divine, the service was outstanding, and I can't imagine a better way to celebrate approaching nuptials, or anything else for that matter.  Salute!

quick favorites round-up

The following is a quick round-up of current f + f obsessions.

Pizzology's weekday lunch special

You get a Pizzeta Persona (definitely big enough to be satisfying) + small chop salad or a cup of the daily house made soup + fountain soda or fresh brewed iced tea for $9.  (served M-F from 11a-2p). Right now I'm digging mushrooms and smoked mozzarella on a red pie, and prosciutto and artichokes on a white pie.

Kokomo 2008 Cuvee 4791 Dry Creek Valley

This blend is the perfect wine to go with a chilly autumn evening and a fireplace.  Merlot, Cabernet Sauvignon, Zinfindel, Carignan, Petitie Syrah, and Syrah combine to make a nose filled with leather and blackberry.  The body is full of rich oak and dark fruit, and the finish is dry and earthy.  It has a great mouth feel which makes it deliciously sippable with no food.  I happened to pair it with dark chocolate, and it was a home run.

NEW 1933 Lounge (St Elmo)

This upstairs lounge is everything what the downtown scene has been begging for! It is cozy, comfortable, chic, and the personal service is unmatched in other night spots. The ambiance is warm, with a vintage-industrial Americana feel. I know this will be incredibly popular, but selfishly I would love for it to stay under the radar.

 
Riondo Rosé Prosecco with a  splash of St. Germain Perfection. Enough said.

Chimichurri Pesto

I've been buying this at the Broad Ripple Farmer's Market (my favorite is from the Country Mouse stand, but there are a few other vendors).  It is hands-down the best way to prepare lamb kebabs.  Marinate the kebab meat in the pesto (1/2 c), lemon zest, 1/4 c of olive oil, and 1/2 cup of plain yogurt for up to 48 hours.  As soon as the kebabs come off the grill, brush them with more pesto and serve. I serve them with couscous and grilled veggies. This is also a great marinade for pork chops (just lose the yogurt). The pesto freezes beautifully for year-round use.

2005 Amphora Cabernet Sauvignon, Polesky Vineyard (Sonoma County)

This cab is the perfect way to usher in the autumn chill.  It is big and bold, but well-balanced and round.  Be sure to decant it, as it is much better after it has an hour to breathe.

Trader Joe's English Cheddar with Caramelized Onions

This is a great party cheese.  It's unexpected sweetness plays well against the sharpness of the cheddar, and keeps the crowd interested ("wow! what is that?" will be exclaimed multiple times). It's a no-brainer to serve with any cracker or crostini you have lying around the house.

People's Mound Builder IPA (Lafayette, IN)

While we always try to have great local beer on tap in our basement bar (affectionately known to our neighbors and friends as the Paxton Pub), all of our house guests just can't stop talking about this one.  It has huge hops but is very smooth.  Check it out.


Cheers!