The Restaurant Guys

McPrice Myers is Not In Jail

We have been very fortunate in recent months in bringing to fruition wine and beer dinners that Mark and I have been trying to make happen for years. Well here is yet another one, and it's a doozy!

We have loved McPrice Myers' wines for more than a decade. McPrice's story is great and his wines are even better.

When McPrice was a young troublemaker in east Los Angeles, he says his father -- first a prison guard, then a teacher -- used to tell him he would wind up behind bars.

After graduating from high school, Myers wasn't particularly interested in college, but he did like to play baseball, so he went to Cypress College to play third base. Then he hurt his arm and couldn't play, so he dropped out and got a job at Trader Joe's. And that changed his life. "My boss had all these old wines he bought from Trader Joe's," Myers says. "He used to open them at night and we would taste together. I fell in love with wine right there."

"When I grew up, the last place people would expect me to be would be making wine," he says. "Jail would be more likely."

--The San Francisco Chronicle, 2005

Well that was 2005 and McPrice "Mac" is now making about 3,000 cases a year and to great acclaim. He is one of the most progressive winemakers in Southern California. His fascination is with Rhone varietals and Rhone-style wines, which he crafts into unique expressions that are spicy and assertive, yet soft and round. I just love them. They are remarkable with food and they are great value wines.

We've been trying to get Mac here for no fewer than seven years and finally...he will be here on May 19. So come out for a fun night of rustic and delicious wines with a great menu to boot. We'll start with a tasting of his excellent value brand: Barrel 27 and move on to dinner with some of his higher end bottlings. It's also quite a bargain.

Hors d’Oeuvres
A Walk-Around Tasting
Pound for Pound Zinfandel
High on the Hog Grenache
Right Hand Man Syrah

Lake Trout
Heartnuts and Brown Butter & Sorrel

Terre Blanch
Roussanne-Viognier

Grilled Quail and Roasted Cornish Hen
Porcini Mushrooms & Rosemary

“Beautiful Earth” 2013
Grenache-Syrah-Mourvedre

Cheese Steak Sandwich
L’Agne Rouge 2010
Grenache

House Made Ice Cream Sundae
French Chocolate & Caramel

$99 Plus Tax and Service

The Spirits Project: Balvenie Tun 1509

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $499
• Thursday, April 28 (for as long as it lasts), we're pouring one ounce for $15

Balvenie had great success with their Tun 1401 series. The initial bottles are now selling for 5 times what they were when I first poured the first batch of 1401 for you just a few years ago. You’re welcome. Well, David Stewart has decided to discontinue the Tun 1401 and in its place launched Tun 1509, which we will present to you Thursday.

A tun is basically a large wooden vessel meant for marrying several casks of whiskey in a small batch before further blending or bottling. Barrel-aging of whisky is not a science. It is informed by science, but it remains a craft. Oak whisky barrels are still made by hand, not machine, ever. Different barrels of whisky mature differently, due to the differences in the barrels, where each barrel is stored and other magical things that we don’t completely understand. Elves?

The master blender’s job is to select different barrels from throughout the stock that will come together to complement each other and make a complete and complex whisky. These different whisky need time to come together and marry. They do that in a tun. Demand for Tun 1401 was so great that David Stewart decided to have a new tun built, which would accommodate a larger selection of barrels.

This eagerly awaited first batch from tun 1509 involved 42 top quality casks from the distillery: seven European oak sherry butts and 35 traditional American Oak casks. The original Tun 1401 was about 10 casks and the blends were much closer to 50/50 European vs American wood. I am eager to see the differences. We will open one bottle at precisely 6:30. When it's gone, it's gone.

Stage Left Off the Grid

Verizon has been unable to restore Stage Left internet service for more than 8 days.

Open Table is not available for Stage Left until that is repaired.

Reserve at Stage Left by calling 732-828-4444 or email [email protected].

Verizon has not been helpful and we have no idea when this will be repaired.

Catherine Lombardi's internet service still working, so Open Table reservations are available for Catherine Lombardi.

German Wine Dinner with Johannes Selbach: Monday, June 13

Wine Expresses a Sense of Place. Click Image for Video of This Place

I cannot overstate the impact of Selbach-Oster wines on my own understanding of wine, not just German wine, but wine. I had always loved German wines. Then I met Johannes Selbach and I understood German wines. So many of them operate like a Shakespearean play. That touch of sweetness and friendly fruit makes them pleasant for the novice or casual drinker. The deep minerality and profound expressions of terroir and their ability to age for decades, conspire to reward the serious and thoughtful drinker and collector of German wines.

Johannes and Paul Hobbs. For a long time, the only thing they had in common was Stage Left, but they are now working on a project together in Upstate New York!

One of the most thoughtful producers of Riesling on the planet is Mr. Johannes Selbach. His family has been producing wines in the picturesque Mosel region for more than 400 years. His wines have been on our list for the last two decades. When I teach classes on Riesling, I always use Selbach-Oster wines as a benchmark. They are textbook examples of what they are supposed to be and also some of the most beautiful and nuanced expressions of their type.

I first met Mr. Selbach at a luncheon he invited me to in New York, circa 1994. He had with him some very old Rieslings from his cellar. It was then my own passion for collecting and aging Riesling was born. Did you know that some Rieslings that seem slightly sweet when young, seem to dry as they age? Did you know that Riesling is the most soil conductive white grape? Did you know that Riesling from The Mosel can have a distinctive slate character that reminds one of being on a flagstone patio after a rainstorm, particularly an electrical storm? Did you know that, even though Riesling changes dramatically in the bottle from year to year, it can age for decades?

If you would like put a toe in the water of German Riesling, we probably have one of the best German and Austrian wine lists on the East Coast. Come in any time. They are also exceedingly reasonably priced.

Please come meet our friend Johannes Selbach on June 13. The menu is below. [email protected] or 732-828-4444

Selbach Oster Dinner
June 13, 2016
Hors d'Oeuvres 6:30 Dinner at 7

Hors d’Oeuvres
A Walk-Around Tasting of New Releases

Soft Shell Crab
Riesling Kabinett “Zeltinger Sonnenuhr” 2014
Riesling Kabinett “Wehlener Sonnenuhr” 1992

Chicken and Rabbit Roulade
Pistachio, Vanilla, Carrots and Rabbit Mousse
Riesling “Anrecht” 2014
Riesling “Schmitt” 2014

Braised Short Rib and Roasted Maitake Mushroom
Australian Black Truffles and Marrow
Riesling Auslese “Bernkastler Badstubbe” 2014

Pistachio and Local Strawberry Tart
Riesling Auslese “Zeltinger Himmelreich” 2006

$139 per person
plus tax and service

[email protected] or 732-828-4444

Chimay Beer Dinner: Wednesday, June 1

Chimay is Brewed by Trappist Monks
The Profits Support the Abbey and The Rest Go To Charity

There is no more iconic Belgian beer than Chimay. It is first among Trappist Breweries, of which there are only eleven in the world. To be called Trappist, beers must be brewed by Trappist monks on the grounds of their monastery. Chimay has been brewed in the Notre-Dame de Scourmont Abbey in the the town of Chimay since 1862. The beer is just extraordinary.

Many people don't realize that many Belgian Beer age remarkably well. At Stage Left and Catherine Lombardi we have always aged beer and now we have one of the finest aged beer selections in the country. We're going to dig deep into our own cellar for this dinner, and also include some beers that are available nowhere else in NJ, and one rare bird that was only produced in 2012.

• Chimay Première (Red) is a dark brown colour dubbel with a sweet, fruity aroma.
• Chimay Grande Réserve (Blue) is considered "the classic" Chimay ale, it's deeply fruity and peppery with a creamy head.
• Chimay Spéciale Cent Cinquante (White) is an extremely rare bottling of Chimay Triple, brewed only one time, specifically for the 150th anniversary of the monastery. We've had a few cases in our cellar since 2012, resting patiently for three years, waiting for you to drink it at this dinner. It's brewed at 10% alcohol rather than the traditional 8% and has a unique spice profile.
• Chimay Dorée (Gold) is brewed from similar ingredients as the Red, but paler and spiced differently. It is a patersbier, intended only to be drunk at the Abbey. The monks themselves drink this variety rather than the stronger three. It is unusual for bottles of the Chimay Dorée to be available outside the Abbey. It's a rare indeed, but we'll have it there June 1.

Bobo Van Mechelen from Chimay (The man who brought Chimay to The United States) will be in attendance.

Chimay Dinner
June 1, 2016
6:30 Hors d'Oeuvres 7 PM Dinner

Hors d’Oeuvres
Chimay “Doree Single”
Drink like a monk!

Mussels with Garlic and Beer
Chimay Cinq Cents (White) 2016

Griggstown Quail, Stuffed with Foie Gras and Shibumi Farm Mushrooms
Chimay Premiere (Red) 2016
Chimay Premiere (Red) 2012

Stage Left Burger with Frites New Brunswicaine
Chimay Grand Reserve (Blue) 2016
Chimay Grand Reserve (Blue) 2012

Chimay Spéciale 150 Anniversary 2012 (3 oz)

Crème Brulee

$99 per person
plus tax and service

[email protected] or 732-828-4444

Mother's Day (Sunday, May 8) at Catherine Lombardi and Stage Left

Catherine Lombardi

Catherine Lombardi was Mark's mother's mother! What a perfect place to bring Mom.
We're seating for dinner from 1 PM - 9 PM.
Reserve a table here or 732-296-9463

Stage Left

Brunch from 10:30 - 2:30.
Brunch is $39.95 per person and includes our wonderful dessert bar. Kids under 11 pay their age.
We'll post the menu next week.

Dinner from 3:30 - 9.

Reserve a table here or call 732-828-4444

TONIGHT: Cocktails for Millionaires

Usually Thursdays at precisely 6:30, we open a different bottle of a luxury spirit behind the Catherine Lombardi Bar and serve one ounce at cost. Most Spirits Project bottles are entirely consumed by the end of the nights. But of the 52 bottles a year that we open, several have some left over. So every once in a while, we make all of these extraordinary odds and ends (which retail for between $150 and $1,000 per bottle) available in cocktails at cost.

We will make these into whatever cocktail you like at cost. We will have suggestions of course. Have you ever had a Brandy Alexander or a French 125 made with a $600 bottle of Cognac? If you think you can't tell the difference, come in and prove yourself wrong. This is a really fun exercise and the height of decadence. It will be first-come first-served until we run out. This is a rare opportunity!

You can also just order an ounce at cost for a last shot at tasting these!

Scotch	Retail Bottle	1 oz	Cocktail
40 Year Old Glenglassaugh - Scotch	$1,200	$33.00	$50.00
Blackadder Clynelish Raw Cask - Scotch	$264	$7.00	$12.00
Blackadder Glen Moray Raw Cask - Scotch	$174	$5.00	$10.00
Blackadder Glenlossie Raw Cask - Scotch	$204	$6.00	$11.00
Blackadder Tobermory 13 - Scotch	$173	$5.00	$10.00
Blackadder Locharanza Arran Malt Raw Cask - Scotch	$189	$5.00	$10.00
Deanston 18 Yr Cognac Finish - Scotch	$195	$6.00	$11.00
Glencadam 21 Yr - Scotch	$224	$6.00	$11.00
Bunnahabhain 25 - Scotch	$450	$12.00	$20.00
Milton Duff Distillery 20 Year (1995) Scotch Whisky, Speyside (Samaroli)	$325	$9.00	$16.00
Blackadder Auchroisk 23yr Raw Cask Scotch	$270	$7.50	$13.00
Duncan Taylor 20 year Caperdonich 1992 Scotch	$282	$8.00	$14.00
Usquaebach 15 and Usqaebach "Old Rare" Scotch
Brandy	Retail Bottle	1 oz	Cocktail
Montanaro Brandy di Altri Tempi 1972	$160	$5.00	$10.00
Dudognon Heritage Cognac (40 Year)	$278	$8.00	$14.00
Lhéraud Petit Champagne Cognac 20	$200	$6.00	$11.00
Lhéraud Petit Champagne Cognac "Charles VII" XO	$600	$16.00	$26.00
Guillon-Painturaud Grand Champagne Cognac "Renaissance"	$524	$14.00	$23.00
Normandin Mercier Christmas Cognac; Petite Champagne	$170	$5.00	$10.00
Jean Grosperrin Fins Bois 1975 39 Year Old Cognac	$450	$11.83	$19.00
Castarède 1980 Armagnac	$154	$5.00	$10.00
Castarède 1982 Armagnac	$150	$4.00	$8.00
Castarède 1975 Armagnac	$181	$7.00	$10.00
Castarede 1968 Amagnac	$249	$12.00	$14.00
Castarède 1965 Armagnac	$181	$15.00	$20.00
Chateau de Leberon 1986 Armagnac	$300	$8.00	$14.00
Chateau de Leberon 1964 Armagnac	$720	$19.00	$30.00

9 for 9 at 9 & Pizza

We would like to introduce you to a new program for a little later into the evening. We call it 9 for 9 at 9 & Pizza at 10! You all know that The Cocktail Bar at Catherine Lombardi is truly a destination. We have new cocktail menu that we've just launched and with it, we've decided to offer a special promotion late night.

We will offer nine of our delicious cocktails for just $9 at the Catherine Lombardi Bar every night beginning at 9 PM. We offer our pizza beginning at 10 PM. Pizza??? Yes, we have bar pies beginning at 9 PM Sunday and Monday and 10PM the other 5 nights. See you at 9!

Algonquin
Old Overholt Rye, Dolin Dry Vermouth, Pineapple, Nutmeg

Bellini
Prosecco, Peach Nectar

Blood & Sand
Dewar’s Scotch, Cherry Heering, Antica Formula Vermouth, Orange

Honi Honi
El Dorado 5yr Demerara Rum, Giffard Apricot Liqueur, Lemon

Jack Rose
Laird’s Applejack, Grenadine, Lemon, Lime

Killer Bee
Chinaco Blanco Tequila, Honey, Lemon, Serrano Chile

Low Country Layover
Boomsma Oude Genever, Krogstad Aquavit, Passionfruit, Lemon, Orgeat, Dutch’s Colonial Bitters

Preserved Stone Sour
Maker’s Mark Bourbon, Nectarine, Lemon, Lime, Egg White, Bitters, Candied Nectarine

Quiet Violet
Vodka, Giffard Crème de Violette, Lillet Blonde, Tahitian Vanilla, Lemon, Kaffir Lime

PIZZA

Plain
$9.95

Sausage Pizza
$12.95

White Pizza Arugula & Prosciutto
$14.95

Cocktail Club Discount Does Not Apply

The Spirits Project: Caol Ila 30yr Single Cask 1983 Scotch (Duncan Taylor)

Making the experience of super-luxury spirits crazily affordable and accessible!
Read more about the Spirits project.

• Suggested retail price: $500
• Thursday, April 7 (for as long as it lasts), we're pouring one ounce for $15

Caol Ila is hidden in a quiet cove near Port Askaig. Situated on Loch Nam Ban, the site is ideal thanks to the abundant supply of good water. Caol Ila (Gaelic for 'the Sound of Islay') was built in 1846 by Hector Henderson - a Glasgow businessman with a keen interest in distilling. In 1857 the distillery was purchased by Bulloch Lade & Co. The Distillers Company Limited took over management in 1927. Production continued until 1972, when the entire structure of the distillery was demolished. A larger distillery was built in the same original architectural style, and production resumed in 1974.

Islay is one of my very favorite regions of Scotland. Caol Illa is one of my favorite distilleries in Islay. This particular bottle was selected by noted whisky merchants Duncan Taylor. It was distilled the year Mark and I graduated from high school and bottled in 2013. I believe it has aged considerably better than we have.

Tomorrow, April 7, we will open one bottle at 6:30 precisely. When it's gone, it's gone.

Next Week in The Spirits Project
Cocktails for Millionaires Cleanup Session