Max's Wine Dive

The first time I went to Max's Wine Dive, I had high expectations. Good reviews and word-of-mouth recommendations. However, I was underwhelmed. It was winter (January if I remember correctly), so I ordered off the seasonal menu: sweet potato gnocchi with spinach and winter vegetables (parsnips maybe? It's been a while). It sounded great, and I couldn't wait to eat it, but the dish was heavily sauced and the gnocchi was mushy and runny, even. Based on this experience, I completely wrote it off. But my husband on the other hand thought his dinner was fantastic, so he sneakily bought 3 groupons for Max's, obligating me to return.

His tactic worked, and we went back a few months later. This time, I ordered the veggie burger from the summer menu (the only vegetarian entree listed). When the burger came out, I was expecting the worst, but it was fantastic! It had great texture and was filling, spicy, and a little sweet. The burger is also incredibly large, and I surprised myself by eating the whole thing! It was just that good. In fact, I returned again just to eat the veggie burger (and use up another groupon).

On our fourth visit, I decided to try something else and ordered the snapper (from the summer menu again). Everything from the green beans to the potatoes to the slaw went well together. The beans and the slaw kept everything light and crisp. Yum! We also had the best service on this trip. Previously, the service was a little awkward (from green servers maybe?). This time around our server was knowledgeable about the wine and helped us make a dessert wine selection, which is not something we typically do, so the assistance was much needed, and the late-harvest malbec she suggested went wonderfully with the brownie. The brownie itself, however, was a let down. It wasn't bad, just boring.

Speaking of wine (this is a wine bar after all), the selection of bottles is comprehensive, but I prefer to order by the glass, since more often than not, everyone at the table is looking for something different. The by-the-glass list hits all the highlights, but isn't terribly varied. Fortunately though, they do have an enomatic with additional selections that are less static than the wines on the menu.

Overall, the place is hit or miss, even though most of my dining experiences have been positive, because I've been ordering off the seasonal menus. The "Classics" menu doesn't have anything for vegetarians (except tomato soup and grilled cheese and a few appetizers), so don't fall for their dressed-up comfort food gimick; the hits tend to be on the seasonal menu.

Fill 'Er Up!

Station Cafe (formerly the Filling Station)

I just ate the most delicious vegan patty for lunch! Definitely NOT a boring sprouts stuck between two pieces of bread because I can't fathom what vegetarians really eat type sandwich. And it was so refreshing to find a casual cafe for lunch that offers creative vegetarian options. Notice that "s"? Yes, there were several options from which I could choose!

The patty was made with brown rice, lentils, and beets, with a few capers for added salt. It came out hot and fresh and was hardy and flavorful. It had a spicy aroma (sage or thyme maybe?). The bun was fresh and light, allowing the flavors of the burger to stand out. They dress the burger with lettuce, tomato, mayo (vegan), and mustard. Next time, I would skip the tomato (didn't mix well with the beet) and ask them to go light on the mustard.

The cafe is downtown in the King William district on S St. Mary's, and it is convenient to many downtown attractions, so I'll definitely head back next time I'm being a tourist.

Noms!

Down to Earth

I watched the documentary Ingredients yesterday (while eating mac 'n' cheese from a box). If eating the mac 'n' cheese didn't make me feel gross in and of itself, hearing people talk about eating fresh, local produce to improve health and connection to our food made it worse. Suddenly my food tasted bland and salty (I also noticed myself feeling weighed down later in the day). Anyways, I normally feed good about my food choices, and I love that most of my groceries come from the produce section. My food clean, flavorful, and I know exactly what's in it.

However, two things that the documentary brought up got me thinking about what I eat and where it comes from. First, it mentioned how by turning food into a commodity has led farmers to grow primarily those crops, and so we have had an incredible loss in bio diversity. This hit home when I reflected on my experiences shopping for tomatoes at the grocery store. I've begun making my own sauces at home instead of buying them at the store, in order to increase flavor and to avoid BPA, high sugar levels, and preservatives. But I've been frustrated, especially now in the summertime, because I can't find tomatoes that are uniquely flavorful. They all seem to taste the same. Even the tomatoes at the farmers' market appear to be just the same varieties, just locally grown. The only tomatoes I've had any luck with are grape and cherry tomatoes. Why are they all the same varieties over and over again? Where can those of us desiring greater flavor go?

I think the decrease in biodiversity and variety has also been a contributing factor to the disconnect between people and their food. Our produce looks just like the boxes of processed food on the shelf: uniform and predictable. But that isn't what plants are really like. They grow to different sizes and shapes and colors. And there are so many more varieties than what is readily available. It's easy to forget this because we don't see where our food comes from. It gets shipped or/and trucked thousands of miles. This is why I like farmers' markets: my food looks like food, and I can tell that it came from the earth, and I can meet the people who grew it.

Well today (and now after rambling, I get to what I really wanted to write about), I had a wonderful chance to connect with the earth, when I helped harvest Pinot Grigio for Singing Water Vineyards in Comfort, TX. It's been a long time since I've worked outside and got all sweaty and dirty; it felt great! And beyond that, it's feels good to get involved of the creation of something that comes from the earth and to be reminded of from where wine comes. After all, the creation of wine is a natural process that humans simply facilitate and encourage to go in diffferent directions.

We started at 7am, so I had to leave home before 6am, and I got some great early morning shots in the vineyard before it got too hot (and some crappy pictures while I was driving, but come one, I couldn't exactly frame the shot or even look at the display while operating a vehicle!).

Hill Country Sunrise

Fog in the "Valley"

A Full Bucket and Shears

Bunches of Grapes

Looking East Across the Pinto Grigio Vines

A Partially Full Bin

Since this was my first time, I got a brief tutorial: find out where the bunch is attached to the vine and cut it. It sounds simple, but there was a little learning curve. Even though some of the bunches looked just like you would expect and hung off the vine, others were twisted and wrapped around the vines, leaves, and other bunches. Sometimes I would think I was clipping one big bunch, only to find that it was five smaller bunches all grown together and connected to the vine at different points. It was nearly impossible to clip many of the bunches without squishing or cutting a few grapes. I also ended up encountering many a spider living amongst the grapes, no doubt taking advantage of the bugs that come to sample the sweet fruit.

Even though I had to get up at 5:30 this morning and drive for an hour in the dark, I thoroughly enjoyed getting in touch with the source of what's in my glass. And I can't wait to try the 2012 Pinot Grigio when it's released!

After we finished up around 11:30am, I headed into town for lunch at High's Cafe. I've eaten there before, so I knew I could get a solid veggie friendly meal. Instead of having the veggie sandwich (which is delicious! but not vegan friendly), I opted for one of the daily specials: fresh tomato salad, yum! The tomatoes were tangy and flavorful and were accompanied by mozzarella, basil, and balsamic vinegar (aka caprese salad). It was a little heavy on the vinegar, but the remaining ingredients were simple and refreshing after working in the field. And of course, I couldn't resist a delicious treat for dessert. I ordered a "Magic Bar," comprised of chocolate, pecans, and coconut. The chocolate was rich; the pecans were sprinkled with sugar; the coconut was toasted on top. Noms!

All in all it was a great day getting down to earth. It has inspired me to better connect with my produce and to continue honoring veggies in my dishes. Have a great weekend!

Rainbow Vegetarian Chili

In the spirit of Pride Week last week, I thought I would make some of my Rainbow Chili. The variety of veggies is what gives the chili its colors and its variety of vitamins! It takes a little time, but it's super simple, and you can leave it on the stove while it simmers. It makes about 8 servings, so unless your family members are garbage disposals like my husband or you have a large family, this dish makes lots of leftovers.


Ingredients
1 medium yellow onion, diced
3-4 medium carrots, sliced into rounds
1 clove garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
cumin, to taste
oregano, to taste
3/4 cup faux ground beef
1 32 oz can crushed tomatoes
1 15 oz can chipotle tomatoes
1 cup dry or off-dry white wine or rose (or veggie stock or water)
2/3 cup dry pinto beans
2/3 cup dry kidney beans
2/3 cup dry black beans
salt and pepper, to taste

Prep beans: Rinse beans and check for debree (I once found a little pebble in some lentils, so don't skip this step!) Bring 6-8 cups of water to a boil and boil beans for 2 minutes. Remove from heat and cover. Let sit for 1 hour. Drain and rinse beans. Bring another 6-8 cups of water to a boil and cook beans for 1 1/2-2 hours (check after the first hour, sometimes the beans don't even need a full 1 1/2 hours). Or just get canned beans and rinse.

Meanwhile, prep veggies and start cooking the chili: Heat a large saucepot with about 1 tbsp of olive oil. Throw in onions and carrots and season with dashes or cumin, oregano, salt, and pepper. Add garlic after about one minute. Cook five minutes and add peppers. Add a little more seasoning. Cook about another five minutes or until onions are translucent, then add faux beef and spices. I use frozen, so I cook until it is thawed. If you prefer refrigerated, then just warm it through.

The next couple steps are my favorite, just through ingredients in the pot and leave it alone for awhile. First add both cans of tomatoes (or make your own for an even healthier version), wine, and spices. Let simmer for about 25 minutes.

Then add beans and spices and let simmer for 15-20 minutes (to let all the flavors seep in).

Sprinkle with cheddar cheese and put the ROY back in your ROY G BIV!

Note: These are my tried and true veggies, but sometimes I throw in other ingredients. Corn is another good one and so is celery. To round out the spectrum, you could try adding eggplant.

Beans! Beans! They Make A Great Soup!

I love soups! They are as easy as throwing whatever you like in a pot and adding broth! Now that the weather is warming up, a minestrone style soup like this one feels great as the evening cools off.

This recipe makes quite a few servings (I’m not quite sure how many yet, we’ve only had three bowls, but we’ve hardly made a dent!), so it’s great to make on the weekend and revisit during the week when you are busy.

1 cup navy beans

1 cup pinto beans
6-8 cups water (6-8 cups more for bean prep)
6 cups vegetable broth
5 small carrots, diced
1 medium yellow onion, diced
2 cloves garlic, minced
1 bay leaf
Salt and pepper, to taste
1 cup mini pasta (I used macaroni, but anything small works great)
1 ½ cup spinach (if it’s not in season, just use frozen)
fresh basil, to taste
parmesan, grated (optional)

Prep your beans. I prefer dry beans, because I can control the amount of sodium in the dish and they lack preservatives. Quick soak both bean types together in 6-8 cups of water. Boil for 2 min, and then set aside covered for 1 hour. Drain and rinse beans. Boil beans in 6-8 cups of water for 1 ½ - 2 hours.

Meanwhile, dice carrots and onion. When there are about 15 minutes left before the beans are done, heat 1 tbsp olive oil in a frying pan. Add garlic and bay leaf and cook for one minute. Throw in onions, carrots, and salt and pepper to taste. Then sauté until they develop a nice brown color, which is why we are cooking them separately to begin with.

Mix veggies and broth into beans. With seven minutes left stir in pasta. In the last minute, stir in spinach until wilted. Serve and top with basil and parmesan (optional).

Easy right? Enjoy!

Park Motel Cafe

Clean, simple flavors. Light but filling. Quiet, out of the way. Good espresso.

I love breakfast food as much as Ron Swanson loves, well, breakfast food. Pancakes, omelets, waffles, crepes, yogurt covered fruit, scrambled eggs, breakfast burritos, crab cake eggs benedict: you name it, I ravenously devour it. So when I saw a LivingSocial deal specifically for breakfast, I nabbed it. And last weekend, my husband and I went to sate our hunger before the rodeo.

If it weren’t for the GPS, the café would be difficult to find. The address is listed as “Broadway,” but it is closer to Avenue B, which runs parallel between E Mulberry and Tuleta. If you are driving on Broadway, it is behind the Cheever Books, where if you are lucky, you will see the owner doing push-ups while smoking out front. Pass the book store, and drive all the way to the back of the complex. The Park Motel Café is nestled in the back.

The café was quiet when we entered, which I thoroughly enjoyed, because I don’t like too many stimuli early in the morning. We ordered our food at the counter, and then chose one of the few tables in the cozy shop. My husband’s coffee came out promptly, and he nursed it while we waited for our food. The two hardiest vegetarian options on the menu are the taquini and the panini, and they are both customizable.

The panini is pretty self explanatory, a grilled sandwich with an egg and up to four veggies. The taquini, is more or less a panini with tortillas instead of bread, which makes for a much lighter sandwich. My taquini was veggie filled and filling, but it didn’t leave me feeling weighted down. It was seasoned with just salt and pepper, simple but flavorful. My husband felt the same way about his panini.

Recommendation: Yes, for something simple, quiet, and out of the way.

Amazing Cocktails, Sub-Par Food

The Esquire

Food: skip it

Drinks: amazing!
Service: good
Atmosphere: cozy

I have to say, my expectations for this joint were low. It’s on the Riverwalk, which should mean that it’s overpriced and mediocre. But my husband’s friend was in town, and he wanted to go somewhere downtown, and my husband wanted to try some of The Esquire’s famed cocktails, so I was out-voted.

The bar look as if it hasn’t been remodeled since it opened in 1933, but for them, it’s a bragging point. The tin ceiling, the old wood bar, the tile floor, the bar tenders’ dapper attire, and the dim exposed light bulbs all gave the authentic ambience of a bygone era. One narrow path leads from the bar’s E Commerce Street entrance to its Riverwalk entrance. On one side is the long, sturdy, wood bar, and on the other is a row of intimate booths. The backs of the booths rise up high, like horse blinders, so each one feels like its own restaurant. This privacy makes The Esquire a great choice for an intimate date.

The service is a little awkward: you must order your food at the bar. However, once we ordered, service was prompt, courteous, and attentive.

When I looked at the menu, I noticed that there are no vegetarian options on their standard menu nor on their winter menu (but I assume that as the seasonal menu changes, vegetarian items may be added). Well, there is grilled cheese and salad, but I just can’t bring myself to pay for someone else to make me a grilled cheese or a salad, no matter how good. The Valentine’s Day menu, which included a beet risotto (yum!), was advertized on the table, but they wouldn’t let me order it because it wasn’t Valentine’s Day. Major bummer. I hate getting forced into eating seafood. Instead, I ordered the Maque Choux, spicy battered shrimp over creamed corn. The heat in the batter was nice, and the shrimp were well cooked. However, the corn tasted as if it came out of a can – if it didn’t, I want to know where they found uniformly colored corn that sweet in February. Unfortunately, the questionable corn made up most of the dish, and the cream softened the batter.

The meat-eater says:  I thoroughly enjoyed my cheesy, spicy sirloin burger, and my friend enjoyed his tacos con papas (which reportedly had meat in them, even though it is not mentioned on the menu description) and chalupitas.

After dinner, we ordered cocktails: the Doxycycline, Only the Besh, and Smokey Tiny Dancer. The last two were definitely the stand-outs (the doxycycline was a bit too mediciney, which is likely how it got its name). Only the Besh was creamy and spicy, yum! And Smokey Tiny Dancer tasted just like it sounds, smokey. Desserts accompanied the cocktails. The snickerdoodle ice-cream sandwich was good, but the bread pudding was amazing.

Recommendation: Only cocktails and desserts. Skip the entrees.

UPDATE, 2/21:
I received a message from the chef regarding the corn and questionably vegetarian tacos:

"I appreciate the time you took to give us a review, it seems as though you questioned a couple food items and I just wanted to clear them up for you. The corn comes from a produce purveyor Unifresh and it comes on the stalk... we add Texas honey to it to give it the sweetness that it might lack during this time of year. Not all of the corn is nice and some of it simply turns into corn stock. As for tacos they most definetly are vegetarian and we take that seriously. There was not and will never be meat in the tacos unless specified. I hope this helps.
Chef Brooke"

It's nice to know that the veggies are fresh, but the honey just made them taste syrupy, which is why they reminded me of canned corn. Also, it looks like my dining companion was mistaken about the tacos.