Hold Your Nose, and Thank the Monks!There is only a slight difference between B.epidermis, the bacteria found on cloistered regions of the human body, and Brevibacterium linens, found on the skin of a washed-rind cheese. At least when it comes to aroma. So why then do we trust and enjoy, a cheese that smells like body odor, but not body odor per se? For enthusiasts of washed-rind cheese, its bodily odor activates our “cheese pheromones.” Indeed, the cheeses with the funkiest smell ((i.e. Epoisses, Taleggio, Cowgirl Creamery’s Red Hawk, all of which are available at Datz, by the way) often have the sweetest centers that melt like a dream. Their earthy funk adds flair to mild foods, and as they cook, the silkier ones form a sauce that coats food in a film of smooth, creamy luxury. These are cheeses that inspire cooks. You can thank the monks for this lovely discovery. During the Middle Ages, Trappist monks in Europe began rubbing the beer and spirits for which their establishments were celebrated on their cheeses to keep the rinds from cracking. The fact that the practice only made the cheese more delicious was simply fortuitous. Because washed rinds were traditionally Trappist cheeses, it is not surprising that they pair well with beer. The monks who make these cheeses are also master brewers and would naturally want their two creations to taste good together. I like them best with Trappist beers, but they go well with Belgian beers in general, whose slight sweetness plays off the flavors in the washed rind’s interior. Pairing with wine is simple, too. Aromatic whites are generally the way to go. Off-dry Gewurztraminers, Rieslings and lightly oaked Viogniers work like Belgian beers to highlight the cheese’s sweetness. If the cheese is European, it goes especially well with the wines of the region. Epoisses loves pinot noirs and chardonnays from the Burgundy area where it grew up, for example. So hold your nose if you must, but try not to judge a cheese by its odor. If it’s too strong for you on its own, try easing into a good washed rind with a recipe that incorporates it into a classic dish. Like grilled cheese, for instance. In honor of Grilled Cheese Month (April), we present the following recipe: Tallegio Grilled Cheese with Caramelized Onions and Arugula. In this sandwich, melted Taleggio makes one of the creamiest grilled cheeses you will ever taste. Offset by the sweetness of the caramelized onions and peppery arugula, the flavors are perfectly balanced. The crunch offered by country wheat and walnut bread only sweetens the deal.
Makes 2 sandwiches
Directions:
|
Hop to it Datz: Name Our New BeerIt’s no secret we love beer at Datz and want to that passion with you! Whether it’s the smooth, unfiltered Blanche de Bruxelles, hoppy Stone Ruination IPA, Victory Storm King Russian imperial stout or limited releases like Bell’s Hopslam and Dogfish Head 120, Datz rotates 28 taps of incredible beer. Still, we’ve been left wondering… what’s missing? Is there something more we can possibly do? The answer, it turns out, was right in front of us at our weekly homebrew class – brewing our own beer!!! So we’ve paired up with Tampa’s best – Cigar City Brewing – to create Datz Pumpernickel Rye. Datz beeroisseurs and Cigar City brewer Joey Redner are crafting the recipe and brewing will start soon, but guess what? We don’t have a name!
That’s where YOU come in. We’re asking you – our fellow beer geeks and foodies – to “Hop to It” and help name our brew! What’s in it for you? Well… The 1st place winner receives:
The 2nd place winner receives:
The 3rd place winner receives:
Official Hop to Datz: Name Our Beer Contest rules:
1. NO PURCHASE NECESSARY. Participation in the Contest constitutes full and unconditional agreement and acceptance of these Contest Rules, which are final on all matters relating to the Contest. 2. Contest Period: The contest begins 8:00 a.m. ET, March 15, 2010 and ends 5 p.m. ET Wednesday, March 31, 2010. 3. Eligibility: The competition is open to everyone 21 years and older. Employees of Datz Restaurant Group, LLC or Cigar City Brewery (and their immediate families and those with whom they are domiciled) are not eligible to enter. 4. How To Enter: Email: Hoptoitdatz@datzdeli.com your best name for a pumpernickel rye porter by Cigar City Brewery. Place your suggestion in the subject line. One suggestion per email. 5. Receipt of Entries: To be eligible, entries must be received during the contest period. Entries which are incomplete or are illegible are null and void. Datz and Cigar City accept no responsibility for entries which are lost, misdirected or delayed for any reason. Nor is any responsibility assumed for incomplete entries, incorrect or inaccurate capture of e-mail. Entries received from persons under the age of 21 will be null and void and no prizes will be awarded. 6. Multiple Entries: Multiple entries are acceptable but no more than one entry can be included on a single email. 7. Judging: Entries will be judged on Thursday, April 2, 2010. The top 3 winners will be notified and moved on to the final round of voting to take place on April 3, 2010. The winners will then be judged by a panel of Datz judges (consisting of 50% of the vote) and on a web poll on posted on www.datz4foodies.com (consisting of 50% of the vote). Winners will be posted on Datz website and other social media outlets as well as press releases being sent to area news and t-shirts being produced using new beer name. In the event that two or more entrants provided identical entries that are judged to be the winning entry, the winner will be decided by a coin toss. The other winning entries will automatically become the runners-up unless there are more than two in which case the runners-up will be decided by a coin toss. 8. Decisions of the judging are final: By entering the contest, each entrant agrees to be bound by these rules and regulations and all decisions Datz, which decisions are final with respect to all matters relating to the Contest, including (without limitation) the selection of prize winners. No correspondence will be entered into other than notification of prize winners. 9. Use of Entries: Datz reserves the right to use any of the names submitted in any way whatsoever. Attribution may or may not be made. Datz retains the right not to use the winning entry, or any entry as the final product name. Datz also shall have the right to use the winners’ names and/or likenesses in any way it chooses in connection with this competition or with promoting the beer or Datz. 10. Evaluation Criteria: Entries will be judged on creativity, appropriateness in keeping with Datz’s style, context and characteristics of the brew. 11. Claiming Prizes: Winners will be required to show proof of identity and be subject to age verification. 12. Liability: By entering the Contest, entrants agree to hold harmless and indemnify Datz Restaurant Group and Cigar City Brewery against any and all liability, damages or causes of action (however named or described) with respect to or arising out of either: (i) entrant’s participation in the Contest; (ii) the receipt or use of the Prizes awarded herein; or (iii) the administration of the contest (including winner selection) and distribution of the prizes awarded herein. |
A Steakhouse TrifectaThere’s not much I love more than a nice juicy steak, except maybe a nice juicy steak paired with decadent side dishes, a great Napa Valley wine and good company.
Around the Chef’s Table at Datz February 28, a group of diners gathered to enjoy the pleasures of Chefs Heather and Matt Stalker’s classic steakhouse recipes with a contemporary twist.
Like all good meals, it started with a warning – a 7 ½-pound slab of Flintstones-sized meat kind of warning.
As Chef Matt (also a meat cutter at Publix) drew his 6-inch boning knife across his steel, he walked the guests through the break down of a rib section sub-primal. In what seemed like minutes, the hunk of giant beef was deftly portioned into cowboy (bone-in) ribeye steaks, prime rib roast and back ribs.
With guests quite literally licking their chops, Chef Heather stepped in with the first succulent course – blistered tomatoes and whole roasted garlic smeared on crusty crostinis with a wedge of Gabriel Coulet blue cheese. So simple, yet so elegant.
Sommelier Jennifer Bingham from Global Wines Distribution poured a Beaucanon Estate Napa Valley Chardonnay to complement the second course – balsamic glazed sticky ribs.
While most would expect red wine with beef, the gentle heat from the cayenne-infused sweet balsamic glaze needed something a little different.
Carefully crafted with the aromas and flavors of vanilla, lemon, pineapple and coconut, with hints of rosemary and limestone, the medium-bodied chardonnay was the perfect pairing for the ribs and the iceberg wedge salad with warm bacon and blue cheese dressing.
Already groaning with expanding stomachs, one whiff of the juicy Prime Rib Au Poivre and the guests were clamoring for more. Done in a traditional steak au poivre manner, the medium roasted prime rib with served with a decadent brandy cream sauce that Chef Heather made a la minute, and served the 2-inch thick slices against an equal sized portion of creamy two-potato gratin. Jennifer paired this course with a bold Beaucanon Estate Napa Valley Cabernet Franc, whose aromatic bouquet of blackberry, red cherry and dried rose petal lifted the dish to new heights.
And, as if that weren’t enough, the final and possibly most delicious steak was a cowboy ribeye with grilled Meyer lemon and rosemary with creamed rainbow chard, paired with a Bordeaux-inspired Beaucanon Estate Napa Valley Red Wine Trifecta.
After such a carnivorous feast, thoughts of dessert were fleeting, but the scrumptious bananas foster (seventh course) was petite sized, and the parting sip of Marguery Historias dessert wine was, in fact, a fabulous digestif.
Eat this post: Chefs Heather and Matt will recreate Steakhouse Favorites Saturday, March 27 at 7 p.m. ($125 includes a seven-course meal + wine). Click here to register. |
