A little off topic-- Cigars

For this blog I thought it would be nice to take a little break from the traditional food based blogs and venture towards to another passion of mine that can be linked.

For those of you who know me, it is a common fact that I am an avid smoker. However, smoking, in the eyes of our society has been associated to cigarettes. There are smokers, like myself that despise cigarettes and choose to smoke cigars. Our smoking is not for buzz or an addiction; it is for the pure enjoyment that comes along with a good cigar. Like a great meal, a great cigar is packed with different flavors and layers that only a well trained palate can detect but everyone can enjoy. I have always been open about my belief that food can bridge gaps between groups of people, and recently I have found that cigars do the same. Take for example the local cigar shop that I frequent. The shop has its group of regulars that I am now proud to be a part of. We have men from every walk of life; a former pro baseball player turned entrepreneur, a retired Master Stgt from the Amy who has been in every major conflict since Vietnam, doctors, Air force pilots, and college students. When we all sit down there is no titles just a group of guys that would do everything in power to help the others out. Our passion for the finer things life is what bonds us. A well rolled Connecticut broadleaf wrapper around Colombian long stem filler is the perfect response to a long week, whether it was a week of multimillion dollar accounts or a history test. Together we sit, smoke, and talk. All the world’s problems could be solved sitting down smoking a Padron 1964 Anniversary. While we sit and enjoy our sticks, tobacco activists across the country are in a constant fight to ban smoking of all kinds from this planet.

We search for the few locations that will allow us to smoke on their patio while smoking. And while we could all by cheaper cigars online, we still support our local cigar shops in order to preserve what scantily we have left. We fight for our right to enjoy our right to smoke cigars. Many will try and ban our pleasure but we will always have our passion and enjoyment in cigars.

I ask those of you who read this that don’t smoke, to not judge our passion, and maybe open your mind to it. You never know what you might discover. To those who do smoke cigars, thank you, pass your passion on to those around you, share a stick with a friend, and support your local shop as much as you can.

Artistic Expression

Greetings all my friends…. How I have missed you. I agree it has been far too long since I last posted and for that I am sorry.

I sit here watching the series of Top Chef called Top Chef Masters. The season is different because it doesn’t feature names none of us have heard; instead it brings together some of the greatest culinary minds our country has to offer such as Herbert Keller, Rick Baylass, and Art Smith. As I sit and marvel at the culinary genius that is being displayed, I ask myself: Where did these great chefs learn the skills they possess? Where did they learn the vast amount food based knowledge? While many of them went to culinary schools, worked under another great chef, or studied their mother work in the kitchen, the fact is that these great minds can only learn ways to harness their skills and put them on a plate to share with others. Their creativity is something that cannot be taught; it is deep inside, an untrained artistic expression that school helps showcase. A chef’s artistic ability is no different than that of a great painter, designer, or photographer. But then why is culinary arts not taught in schools?

Schools around the country offer numerous classes that allow a student to showcase their talent in different media forms, whether that is in the form of clay, wood, or paper. However, very few classes are offered that allow expression in the form of food. Now when I was in school it was required that a student complete a minimum number of art courses. None of the classes offered me a chance to showcase my artistic ability. Painters, sculptors, and even craftsmen were given a chance to perform; but what about those who were like me? There was nothing. At the most, some schools offer courses like home economics, which do nothing to but show how to make a grilled cheese sandwich. This fact upsets me. Think about how many great chefs our world would have if schools would offer the chance for other types of artistic expression. The same emotions can be felt through a great painting can be felt through a well prepared dish. Food affects more senses than any other form of art. What’s the reason? Food is looked at as a craft, a social necessity, not an art form. That way of thinking is a crime. As a society we need to stand up and show that art can be edible, that an artistic mind can do more than make a coffee mug out of clay; it can bring back a memory, bring people together, and feed someone at the same time.

For those who read this (however few you may be) I ask for your help. Speak to the schools, speak to the students, let them know that food is there for them to express themselves.

Explore Fort Collins

Many of the reviews that I have done are for restaurants that many people may never get the chance to visit, however, being that I am a poor college student like many of you who may be reading this entry; this new section is going to be geared towards us. Explore Fort Collins will be reviews but reviews that are geared for college students; the hidden gems that our community has to offer. While all of us have been to the chains that encompass our town, such as Qdoba, Wendy's, and even Cheba Hut, Fort Collins has many others great (lesser-known) restaurants to visit. One of my previous reviews, Fish MRKT, could be included in this new section as it is one of the hidden gems. I encourage you to not only take my reviews into consideration, but also comment on my review; if I was helpful let me know, even if my information was full of shit, tell me. More importantly I encourage you the reader to explore Fort Collins yourself. The town has much to offer, so take a chance. If you find a restaurant that you enjoyed please write me about it and I will share your comments with others.

Happy Dinning

Review-- Del Frisco's

When it comes to classy steakhouse brand names, non is more recognizable than Double Eagle. Double Eagle restaurants are found in numerous cities across the country in the form of Sullivian's and Del Frisco's. Denver is lucky to be home to both.

Del Frisco's is located right as you come into the tech center and is known as a place to see Denver's elite. Bronco's and Av's typical frequent the classic American steakhouse. When you walk in, be prepared to take your time. It is the restaurant and the staffs goal to help you relax. Warm wood paneling and dim lighting add to the soft clammer of guests to help create a atmosphere that encourages relaxation. The al a carte' menu provides your party classic American dishes done to perfection. Each main and side course is enough to feed several. Execution at Del Frisco's is what is expected; perfectly cooked meats that fall apart in your mouth. Classic American dishes executed as if your mom had made them (if your mom was a four star chef). Favorites like lamb, veal, and swiss chard scatter the menu and provide to the warm atmosphere. While the extensive menu is enough to satisfy in the most picky of diners, the wine list offers even more options. Several hundred choices of wine offer an option to fit any person and budget. After dinner continue to relax and enjoy the evening with a cigar or after dinner drink in the attached cigar lounge.

Overall, Del Frisco's holds up to the pressure of being a part of the Double Eagle Family, when it comes to high quality with a high price tag. Don't go in with goal to spend under $100 for a couple, especially if drinks are warranted.

Suggest:

(App) Calamari

(Main) Lamb Roast

(Main) Porterhouse

(Side) Potatoes al' Gratain

(Side) Swiss Chard

(Dessert) Raspberry Chocolate torte

(Dessert) Chocolate Mousse

Rating: 4 out of 5

Price: $$$$

Holidays

If any of you are like me, you are currently searching through the closet for a large pair of pants to accommodate for the great holiday that was Thanksgiving. Many of us were surrounded by pounds of food, along with friends of family. It is a time for us all to give thanks for what we have; and what better way to bring people together than with food. The beauty of Thanksgiving is that many of us don’t partake in fine upscale multi-course meals; instead we enjoy the family recipes that are handed down from generation to generation. Scalloped oysters, grandma’s stuffing, and vinegar and bacon green beans, cover the table next to the wonderful turkey. If you read this blog than you know that I have talked about the power food has to bring together many different people, and Thanksgiving is the ultimate showcase of this test. In many instances you have families sharing many different recipes with others, sharing their families pride and joy with others, with the sole goal as to please others and share the passion.

While some, including myself, do not necessarily care for most of the traditional “Thanksgiving” day foods, I can respect and love the holiday for what it does. When at the dinner table all problems are erased and we all share the same common thread; our love for food and our thanks for what we have. So for this holiday season I challenge you to try the food others choose to share with you, it is the passion and you may learn something about them or maybe yourself if you dig deeper. This year I am thankful for the friends and family that have blessed my life and for the food that has brought us together. May you all have a wonderful holiday season, regardless of you and your family may celebrate.

France

It's Wednesday and that means my time in Chem. 107 will be occupied with reading the dining out section of the Times. One story that caught my eye this week was the story titled, "time to Save the Croissants". It addresses France's current objective to its gastronomy declared a world treasure by the United Nations.

Really? A world treasure? Of course France has some of the greatest food, ingredients, and chefs in the world, and it has made some of the greatest culinary advancements. But should it be a world treasure? I think not but many disagree with me; French culinary greats such as Guy Savoy think that it should. While Mr. Savoy makes a good point that we need to protect the country’s finest culinary achievements, I don't feel that any one country should take the lead and assume the role of the culinary treasure.

What about the culinary achievements of other countries? Spain, China, Greece, Italy, Korea, Thailand all of which have added something unique to the culinary achievements. Even the United States has developed fusion foods that are e taking the world by surprise. So what makes France so great? I believe that the country that embraces "butter, butter, and more butter" as its culinary secret should not be considered a treasure. While I do believe that France is gastronomy powerhouse, and that the culinary would not be the same without it; but yet you could say the same about the absence of any other country. So embrace France and its gastronomy but aspect the fact that YOU are not a treasure, but the worldwide gastronomy is.

"ANTI-RESTAURANT"

I came to the conclusion today that CHEM 107 is best used for reading the Food & Dining section of the New York Times. While reading the weekly section I first was attracted to the opening story: Anti-Restaurants. These “Fight Clubs” of the culinary world are at-home restaurants that disobey all culinary rules. One menu, small group of friends, someone’s apartment, and no health code. Underground restaurants have begun to spring up all across the country. Their goal is to focus on the meaning and beauty of food in the way it is meant to be experience; in a home kitchen. There is not a person out there that can match the beauty of a home cooked meal. No five star kitchen can reproduce mom’s pot roast with the love and passion that she put into it, so why not offer friends the chance to experience a great meal in your kitchen?

These “anti-restaurants” are not just popping up in large cities but are be found in smaller cities across the country. Any place where there are a number of people that share a love for food there may be an underground restaurant presence. Cocktail parties usually precede the meal itself; they offer a time for people to mingle with others who share the same passion for food. Chefs travel across the country to cook in some of these smaller better-known “anti-restaurants”.

“Anti-restaurants” are the future of this country’s culinary empire. As time progresses and our fascination for the culinary world grows more and more food clubs will make the jump two underground restaurants. This is the way to share the passion and I your fellow lover of food am choosing to jump onto the underground restaurant change and open my own “anti-restaurant”.

I encourage anyone who reads this to start your very own food club or any other club that focuses on a passion that you have. If you are open about your passion others will follow and you may help someone unknown to you realize there very own passion.