Beautiful blends with Greg Hartmeyer of Coastal Wines

It’s back to wine this week with Greg Hartmeyer of Coastal Wines on hand to showcase several new products out of California. Beautiful blends seems to be an appropriate name for the tasting since all six of the wines are blends of different varietals. New white blends from Rosenblum Vineyards will start us out, followed by reds from Rosenblum, BV, and Acacia. Each wine offers great aromatics followed by delicious flavors from the use of several different grapes. Join us Thursday, 5:30, in the courtyard, for a rousing good time.

Cheers! It’s National Wine Day!

Here at The Waterfront Restaurant, there’s nothing more than an excuse to enjoy a good glass of wine. So we were delighted to discover this morning that February 18th is National Wine Day! Since we talked about some of our favorite sustainable wines in our last blog post, we decided to switch focus this week and discuss local wines. Image Source: (Erik Anestad) You might think of California as the major US destination for wines. But other states certainly have a stake in the market.  Washington and Oregon are also strong wine-making states, but the discipline is by no means restricted to the West Coast. New York state’s Finger Lakes wine region produces some of the tastiest Rieslings in the country, and Pennsylvania, Virginia, Missouri, Idaho, and even Arizona are home to some of the great cult winemakers. And though you might not think our climate would support it, even Florida is home to some great wineries. There are currently twenty-four independently-owned Certified Florida Farm Wineries located throughout the state stretching from the Panhandle all the way as far south as Homestead. Most Florida wineries use primarily Muscadine grapes which are better suited to the Florida climate than a Chardonnay or Pinot grape. Image Two of these wineries are particularly accessible to Island-area residents or vacationers. The Rosa Fiorelli Winery in Bradenton offers an array of award-winning Muscadine wines including their Red Muscadine Dessert Wine, which took a bronze at the International Eastern Wine Competition. They also host tours and great events, like their Wine Down and Paint classes. Meanwhile, outside of Bradenton in Duette, you can find the Bunker Hill Vineyard & Winery. This certified green winery is right up our alley: they use all locally-grown grapes, fruits, and vegetables in their unfiltered wines which come in bottles that are 100 percent recycled. The property has also been designated a Wildlife Habitat by the National Wildlife Federation, all of which makes our sustainable hearts skip a beat. Image Source: Florida has many other wineries for you to explore: check out this comprehensive list for more details on wineries near you. If you live close by, come join us for lunch or dinner or just a mid-day drink – we have a pretty substantial wine menu in addition to our handmade cocktails and craft beer selections. But remember: this is National Wine Day. Even if you’re far away, be sure to pour yourself a glass today and know that here on the Island, we’ll be raising a glass to you. 

The Different Types Of Lobster Tail

The Different Types Of Lobster Tail Picking out the right kind of lobster for your next seafood meal can be a difficult choice, especially when there are so many different types of lobsters out there. Maine lobsters are the most well-known type of lobster, and when most people think of an image of a lobster, they see a distinctive Maine Lobster with large claws. Clawed lobsters, of which the Maine Lobster is part of, are found in colder waters. They are only one of two groups of lobsters easily found in the world, with the other being Spiny Lobsters. Spiny Lobsters, who live in warmer waters, don’t have claws, and instead have larger antenna and a stiffer exterior. Most of the meat in spiny lobsters is found in their tails, while clawed lobsters are typically eaten for their claws. Here are some of the distinct types of lobster tails that you can choose for your next seafood meal: 1.       South African Lobster Tails: South African lobster tails come from South Africa, and are well known for their distinct reddish orange color. This makes it stick out from Maine lobster or American lobster, which are brown or blue in shade. South African lobster tails have sweet, juicy meat, and they are often served with a sauce consisting of butter, lemon juice, pepper, salt, and garlic. 2.       Brazilian Lobster Tails: Brazilian lobster tails are considered to be one of the tastiest warm water tails on the planet. Brazilian lobster tails are known for being extremely tender and packed with flavor. Generally the tails are a brown and reddish hue. 3.       Maine Lobster Tails: Maine lobster tails have a rich white meat that carries a distinctive, tasteful flavor. Maine lobsters are only found on the east coast, and the relative demand for the tails can drive up prices. Maine lobster tails can be served frozen or cooked.

Wines of South America

This Thursday we are going to enjoy some new wines out of South America. We will offer two from Argentina, an unusual semillon/sauvignon blanc blend along with a signature malbec, three from Chile, a sauvignon blanc, a chardonnay and a cabernet, and to finish a wine from Uruguay, a tannat/merlot blend. The tasting will be hosted by Michel from Masciarelli Wines, who frequently does Italian wines with us but we rarely look at his South American offerings.

Wines of Italy from Tuscan Wines

This week we will have Tom Hannon with us with six delicious Italian offerings. Three whites; pinot grigio, orvieto and a chardonnay, followed by three reds; Chianti Riserva, Rosso Conero, and one of my favorites, a Ripasso, Amarones little brother. The guys in the kitchen promise some delicious antipasto, so I’d say we’re in for a treat. See you Thursday, 5:30 as usual, here at The Waterfront.

The Many Different Types of Clams

The Many Different Types of Clams Clams have long been one of our favorite types of foods. Researchers estimate that there are over 2,000 different types of clams, but most fit into two different varieties—hard shell clams and soft shell clams. Hard shell clams typically need a more durable exterior since they reside in deeper waters while soft shell clams live in tide flats. If you are looking to try out some different types of clams, we have you covered! Although there are thousands of clams, there are a few that humans have targeted for consumption. No matter what clams you decide to eat, you should definitely make sure that they are properly cooked. Undercooked clams can put you at risk of paralytic shellfish poisoning, or PSP. 1.       Longneck Clam: Longneck clams are found on the west coast, generally in colder ocean waters from the Arctic Ocean to northern California. These clams can be used for chowder in addition to steaming and frying. 2.       Butter Clam: Butter clams are incredibly sweet and have been eaten for hundreds of years by Native Americans, who also used the shells as a form of currency. 3.       Pacific Razor Clam: Pacific razor clams are favored for their tasteful flavors which can be fried or used in a variety of different soups. They are widely known on the west coast, but consumed less on the east coast. 4.       Geoduck Clam:  The Geoduck clam is directly related to the giant clam and can grow to weigh as much as five pounds. They are typically harvested by digging deep into the ocean, with some being found as far as 70 feet under water. Geoducks are generally skinned and parboiled to be used in chowders. Sometimes the stomach of the clam is carved into steaks. Geoducks should not be eaten raw.