Sent Sovi

Jerk!

2009-08-29T00:24:00.000-07:00

Grillin’ Low and Slow

From seductively spicy to searingly hot, Jamaican jerk pork is a perfect dish for languid summer days.

By Josiah Slone

When I was a chef working in the Caribbean island of Jamaica, I spent my spare time traveling the countryside in search of great food. Jamaica has a long culinary tradition that has been passed down through generations, combining some of the indigenous flavors with those brought over by the African slaves, and later the Indian and Chinese indentured servants. Undeniably, the best known export of Jamaican cuisine is jerk cooking.

Jerk is a moderately spiced to fiery marinade paste (or sometimes dry rub) applied to meat or fish (pork, chicken and small fish being the most common) and grill-smoked to perfection. I traveled to Port Antonio, “the home of jerk,” to taste some of the most traditional jerk pork. Half a pig is rubbed with, in this case, a super fiery marinade and then grilled very slowly over a huge pit sitting atop green allspice branches. The smoke and slow cooking yield a result that is succulent, smoky and searingly hot. (Thankfully, they also sold ice cold Red Stripe beer, of which I drank several.)

It’s not always convenient to dig a pit and cook half a pig, so modernists often use a 55-gallon oil drum that is cut in half to form a “jerk pan” or covered barbecue. Often mounted on a cart, enterprising roadside vendors sell jerk pork, chicken and fish by the pound, accompanied by slices of dense and sweet bread known as hardo.

There are almost as many jerk recipes as there are cooks in Jamaica, but they all share certain ingredients: allspice, scallions, thyme and scotch bonnet (same family as habanero) peppers. Other possible ingredients include ginger, garlic, cinnamon, cloves and soy sauce. While some jerk recipes can be mouth-numbingly hot, others tend to be more spiced, with the allspice and thyme taking center stage, punctuated by a spike of heat from the scotch bonnet pepper.

Jerk chicken and fish are great, but in my opinion, jerk is all about the pork. For jerk, I like to use the cheap cuts: Tenderloins and loin chops are too lean for this cooking method, and will end up dry. For me, the ultimate cut to use for jerk is a 1½-inch thick bone-in “shoulder chop.” You may have to go to a butcher who can cut it for you, but you won’t be disappointed.

I would love to have a jerk pan for my backyard, but until then, a round Weber type barbecue works quite well, with a few minor modifications. The key is to ensure you can control the heat inside the barbecue. In my mind, good jerk pork can’t be rushed – low and slow is the best way. So grab a 12-pack of Red Stripe beer, listen to some Bob Marley and relax as the barbecue works its magic.

To grill “low and slow,” you need to build a fire on only one side of the grill, and use the indirect heat on the other side of the grill to cook and smoke the pork. (Unless you want pork drippings on your patio, remember to place a drip pan under the half of the grill that doesn’t have the fire.) It’s best to use big chunks of natural mesquite charcoal, not the briquettes. They will burn slowly and be able to last for the entire three hours of cooking. Either way, you may need to “feed” the fire with some fresh coals after an hour or two.

In total, the cooking time over indirect heat should be about three hours. The result will be succulent and juicy jerk pork. I can feel the island breeze already.

Recipe: Jerk Pork

INGREDIENTS

Meat: 8 pounds of 1½-inch thick pork butt chops (4 big pieces, around 2 pounds each)

Marinade: 

1 bunch thyme 
1 thumb ginger 
2 bunches scallions 
15 cloves garlic 
½ cup whole allspice berries 
1 cup canola oil 
½ cup soy sauce 
1 to 5 habanero peppers (1 is fairly mild, 5 is really hot – any more and you’re on your own!) 
4 tablespoons sugar 
1 tablespoon salt

Method

1. Combine all the ingredients for the marinade in a blender and blend until it forms a smooth paste.  

2. Puncture meat at ½-inch intervals with a metal skewer or a Jaccard tenderizing tool.  

3. Marinate meat with paste, cover and refrigerate overnight or longer.  

4. Build a medium-size fire on one side of the grill and put a drip pan on the other side.  

5. Allow the flames to subside and place the meat on the grill above the drip pan. Cover the grill and adjust the vents so that a thin and constant stream of smoke comes out of the top.

6. After about an hour, turn the meat and, if necessary, adjust the positioning of the coals to avoid hot spots. Continue checking and turning every half hour. “Feed” the grill with a couple of new coals if needed.

7. After about three hours, when the meat is tender, uncover and move over the direct heat to finish browning if needed.

8. Chop into chunks and serve with jerk sauce (see page 54), plus bread or rice and what’s left of the 12-pack of Red Stripe you’ve been working on.  

JERK SAUCE

4 cups ketchup 
1 tablespoon onion powder 
1 tablespoon garlic powder 
1 tablespoon ground allspice 
½ cup soy sauce 
½ cup brown sugar 
½ cup cane vinegar 
¼ - ½ minced habanero pepper (optional) 

Combine in small saucepan and simmer over low heat, stirring frequently until it is back to the original consistency of ketchup.

Josiah Slone is the chef/owner of Sent Sovi, 14583 Big Basin Way, Saratoga (408) 867-3110 www.sentsovi.com.

*This Article appeared in Volume 8, Issue 14 of The Wave Magazine.

2009-08-12T14:10:00.000-07:00

This weeks special:

Prime Rib, in parts

2009-06-24T17:44:00.001-07:00

Scallops a plenty

2009-05-11T01:54:00.001-07:00

I can even make sushi for my wife's birthday!

2009-04-05T12:45:00.001-07:00

Cinnabar dinner, salmon course of course

2009-03-31T14:20:00.001-07:00

Bacon Avocado Salad - Recipe Below

2009-03-20T15:06:00.001-07:00

Click Photo to Enlarge

Baby Head Lettuce Salad with Caramelized California Avocados, Bacon Confit and Roquefort Herb Vinaigrette

2009-03-20T15:04:00.001-07:00

6 Servings

For the Vinaigrette:

1 Large Shallot
4t Wholegrain Mustard
1/4c Maple Syrup
1/2c Golden Balsamic Vinegar
1t Sea Salt
1/4t Fresh Ground Black Pepper
1/2c Mild Extra Virgin Olive Oil (e.g. Puget from France)
1/2c Rice Bran or Canola Oil
1T Fresh Tarragon, Chopped
1T Marjoram, Chopped
4oz Roquefort Cheese, crumbled

Combine Shallot, Mustard, Maple, Vinegar, Salt, and Pepper in a
blender. Slowly add the oils in a thin stream to emulsify. Transfer to
a bowl and add the herbs and cheese and whisk lightly to combine,
leaving chunks of cheese.

For the Bacon Confit:

2pc (Hobbs' Brand)Applewood Smoked Slab bacon, cut 1" thick, rind
removed

Put bacon into a pan that is slightly larger than the bacon. Roast the
bacon fat side up in a 325°F oven for 2-3 hours until bacon is tender
and golden brown. It should be totally caramelized. Alternatively
vacuum pack the bacon and cook in a thermal bath at 185°F for 24
hours, cool and finish in a 400°F oven for 10 minutes until brown.
Drain on paper towels and cut into ¼" lardons. Reserve at room
temperature if using right away otherwise refrigerate until needed.
Bring up to room temperature before use.

To Assemble:

12 Heads Sweet/Mild Baby Lettuces (Lola Rossa, Green Leaf, Bibb,
etc.), cleaned and leafed
2 Medium California Avocados cut into 6 wedges each, peeled
Granulated Sugar as needed
Oil as needed

Place the lettuce leaves in a large bowl and dress lightly.

Dust the cut sides of the avocado with granulated sugar and sauté on
medium heat with a small amount of oil in a nonstick pan until the
sugar is caramelized.

Stack Lettuce leaves on a chilled plate and garnish with several
lardons of Bacon Confit, 2 slices of caramelized avocado and a drizzle
of the dressing.

Chong quing style chicken at south legend in milpitas

2009-03-20T12:25:00.000-07:00

Today's amuse: pickled japaneese cucumber with Ginger oil and kumquat

2009-03-18T17:25:00.001-07:00

Outside Martines tasting at the presidio

2009-03-16T16:26:00.000-07:00

Beautiful setting for great wines!

At Martines trade tasting...

2009-03-16T14:07:00.000-07:00

It's my Friday!

2009-03-16T01:27:00.000-07:00

And proof we made it!

2009-03-16T01:25:00.001-07:00

Saturday's staff meal! Wow!

2009-03-16T01:24:00.001-07:00

The one and only Misuzu

2009-03-14T15:22:00.001-07:00

Upcoming events

2009-03-14T14:44:00.001-07:00

Tax season is upon us as many of us are acutely aware. Realizing that
despite government incentives, many of us are still economizing I
wanted to focus on some of the great deals we have going on this
month. We're also very excited about our upcoming winemaker dinner. We
hope that we'll see you in the coming month; and we hope we can make
this time of year a bit more enjoyable.

Josiah Slone
Chef/Owner

Stellar Cellar Deals on Thursday Evenings

From $2 small plates to $14 Hanger steak, great deals are to be had
during our casual Thursdays in the Cellar where we pour wines by the
taste, 3 oz. pour, glass, and flight, even a $10 flight of the moment
featuring a different selection of two reds and one white each week.
View the rest of the menu online. No reservation required.

Please Note: On March 26 our regular Thursdays in the Cellar will be
replaced with a special winemaker dinner. More information below.
Meet the Maker: Cinnabar Winemaker Dinner
Thursday, March 26 7:00 pm

Winemaker George Troquato joins us for a five course dinner to
complement Cinnabar wines. Established by Tom Mudd in 1981, Cinnabar
Winery produces a family of Santa Cruz Mountains Wines, a line of
Central Coast Wines, and a collection of Limited-Production Tasting
Room Exclusives. Gold-medal winners include Lodi Cabernet Franc, Dry
Creek Valley Zinfandel, and the Bordeaux-style blend Mercury Rising.

Meet George to learn more about his wines and why he believes wine
takes on a life of its own.

Marinated Dayboat Scallops, Scallion Fritters and Mushroom Canapes
2007 Chardonnay, Monterey

Olive Oil Poached Salmon, Spice Cured Belly, Crispy Skin, Almonds and
Brussels Sprouts
2006 Pinot Noir, Central Coast

Meyer Lemon Granita with Fleur de Sel

Roasted New York Steak with Potato Confit and Smoked Salt
2005 Cabernet Sauvignon, Santa Cruz Mountains

Apple Fig Tart with Crème Fraiche Mousse
2006 Late Harvest Cabernet Sauvignon, Santa Cruz Mountains

$80 per person plus tax and gratuityRSVP and prepayment required
Reserve your seats now online or by phone. 408-867-3110.

Vote in Zagat

We hope you'll show us your love and support us in the Zagat survey
for the Bay Area. Voting ends March 30. It is free to participate and
voters receive a complimentary 2010 Zagat guide for their efforts. www.zagat.com

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Join us on Facebook as our fan so you always have the latest news and
events. Link to the right.

Kurabuta ribeye cap and Hobbs bacon

2009-03-14T14:15:00.001-07:00

Ready to use!

2009-03-14T14:14:00.001-07:00

Pretty kampachi!

2009-03-14T14:13:00.001-07:00

New Menu Soon- secret photo from the menu development meeting

2008-07-14T16:32:00.000-07:00

Khin and Josiah on KGO radio!

2008-05-24T16:13:00.001-07:00

Look what we got from the farm! Wow!

2008-05-02T21:41:00.001-07:00

King of mushrooms menu coming soon, until then here is the King and Khin

2008-05-02T14:26:00.001-07:00

This is the Pig we roasted at Rivers of Chocolate

2008-05-02T14:21:00.002-07:00

This is me at Rivers of Chocolate

2008-05-02T14:21:00.001-07:00

Caught this morning, on the table tonight!

2008-04-26T11:48:00.001-07:00

Crazy organic chicories!

2008-02-13T14:40:00.001-08:00

Happy Haloween from Sent Sovi

2007-10-31T22:44:00.001-07:00

March of dimes gala at the fairmont

2007-10-06T00:52:00.001-07:00

Jen and Tony at Parcel 104 event

2007-09-10T11:20:00.000-07:00

Vin Sum

2007-06-06T22:11:00.000-07:00

Vin Sum No. 4!

June 12, 2007 6:00-9:00 PM

Greetings!

VinSum is next Tuesday and as usual we are breaking out some wonderful wine. This time we will have a wonderful 1994 Calera "Jensen Vineyard" Pinot coming out of a Magnum as well as some of the usual suspects and some more surprises.

Now that patio season has officially started, so we will have some outside seating available.

Due to popular demand, we have changed the format slightly. There will now be a $20 entrance fee, which gets you a wonderful spread of appetizers from the guys in the kitchen as well as a Bellini to get the night started right. Trust me, it's a better deal for everyone.

As always, no RSVP required, just stop by.

Hope to see you there.

As always, thanks for your support.

-Josiah Slone

Chef/Owner

Vin Sum: Tuesday June 12, 2007 6:00 - 9:00 PM

How it works:

Stop by and sample over 20 wines wines from the OZ wine bar, available in glass and tasting portions, along with a selection of cheeses and small bites. Glass prices start at $8, 3oz and 1oz portions cost proportionally less.

Robert, our resident wineaux and Heather our resident epicurean goddess will be the special guest bartenders.

No matter what your level of wine knowledge is be prepared to try something new and learn about some of the fabulous wines we are pouring.

Drop by- no RSVP required, so bring your friends.

$20 entrance fee gets you a great spread of food and a Bellini to start!

OZ wine Bar Info

What is the OZ winebar you may ask? It is a temperature controlled wine dispensing system that allows us to pour twenty wines by the glass. It uses inert gas to force the wine out of the bottle thereby preventing oxidation and allowing bottles to be open for weeks instead of a day or two with no loss in quality. Check out our new winelist here.

Buy tickets online

2007-05-11T20:07:00.000-07:00

Check out the link on our homepage if you want to buy tickets online to the King of mushrooms Dinner. You can still call ust at (408) 867-3110 if you would prefer.

Wild Mushroom Dinner - Thursday May 31st

2007-05-10T16:01:00.001-07:00

King of Mushrooms Dinner

Thursday, May 31, 2007

Greetings!

This Month, we welcome back Todd Spainer, the "King of Mushrooms" for a very special wild mushroom dinner. The end of May is a great time for mushrooms; we will be featuring fresh Chanterelle, Morel and Porcini Mushrooms.

Todd is a walking encyclopedia of mushroom knowledge, so bring your questions and he can answer them. By the way, did I mention that he is seven feet tall! Must have been all the mushrooms he has eaten in his lifetime.

As has been the tradition for the last four years, Todd will have some wild mushrooms for sale the night of the event to take home.

If you are planning on attending the "Singles" event, next Tuesday, May 22, you may meet someone and the Mushroom dinner would make a great casual event to get to know that person better in a fun group environment.

If you are only going to attend one event this year, this is the one, trust me.

Menu is below.

As always, thanks for your support.

-Josiah Slone

Chef/Owner

King of Mushrooms

Thurday May 31st, 2007 7:00 PM

----------------

Chef's Reception featuring Huckleberry Bellini's

Roasted Chanterelle Soup with Candied Cashews

Morel Mushrooms with Asparagus and Béarnaise

Porcini Mushroom Caps with Lobster and Ramps

Roasted Gold Beets with Black Truffle and Granny Smith Apple

Spice Rubbed Niman Ranch Pork Tenderloin with Rosti Potatoes and Hen of the Woods Mushrooms

Candy Cap Gelato with Blueberry Salsa and Almond Brittle

-----------------

Cost: $100 per person plus tax and standard gratuity. RSVP and prepayment are required.

Courses will be paired with appropriate wines (included in price).

Please call (408) 867-3110 to reserve your spot.

Due to the nature of wild mushrooms, there may be minor menu changes due to availability. Please let us know if you have any dietary restrictions or are a vegetarian.

2007 Event Dates

5/22 Singles Event

5/31 King of Mushrooms Dinner

More events will be announced soon...

Any Single People out there?

2007-05-10T00:37:00.000-07:00

Singles Event 2.0
May 22th, 7:00 PM

Greetings!

WOW! What a nice turnout we had for the "bring your own" dinner this week. Thanks for coming...

Our second "singles" event this year is coming up soon. Come mix and mingle with other foodie and wine type folks, you never know what may happen.

Before the last event I got many emails asking what age group is planning to attend. I didn't know what to expect, so I didn't have a good answer at the time. In hindsight, I would estimate that most people were in their 30's and 40's, if not only in actual age, but in spirit. We were fairly evenly split between men and women. That being said, if you love good food and wine, by all means stop by.

Cost is $20 per person, includes a nice spread of small bites and a Blood Orange Bellini to start. Please RSVP to singles@sentsovi.com so we have an idea of how many to expect. We will be offering a no host wine bar with over 20 selections available in tasting as well as glass sizes.

As always, thanks for your support.

-Josiah Slone
Chef/Owner

You can contact us at (408) 867-3110, www.sentsovi.com, info@sentsovi.com or in person at the address below.

By the way...

2007-05-03T14:43:00.000-07:00

Thanks to the folks at Small Bees (www.smallbees.com) for the amazing wild honeycomb. It is the best I've ever had!

2007-05-03T14:39:00.000-07:00

Bring Your Own Bottle Dinner III
May 8, 2007 - 7:00 PM

To all of you who attended the last "Bring your own" dinner, I don't have to tell you that a good time was had by all. For those who are new to this, dust off a great bottle of wine and come on down to the Sent Sovi Cellar for a wonderful night of wine and a five course menu designed in a wine versitile style.

I keep the dinner inexpensive, so don't be bashful bringing some really special wine.. In the past we have had a really fun communal atmosphere with people sharing and talking about wine, and making new friends.

In the past, we had a really great 1978 Cabernet from a Napa winery that doesn't exist anymore, some fine vintages of champagne and some other oddities, including a "garagista" wine from somewhere in Sillicon Valley.
We set one giant table, so you are sure to make some new friends. Bring wine, share wine and enjoy life.

Menu:

Chef's selection of Artisan Cheeses
Prawn Salad with Chili and Lime
Wild Mushroom Ragout with Hobbs Bacon and Carmelized Avocado
Pan Roasted Hanger Steak with Green Garlic Potato Gratain
Chocolate Mousse with Fresh Strawberries

Cost: $60 per person plus tax and standard gratuity. Prepayment is required. Space is limited.
Dinner starts at 7:00 PM.
Call (408) 867-3110 to make your reservation.

2007 Event Dates

5/8 Bring your Own Bottle Dinner
5/13 Mothers Day (Open at 4:00)
5/22 Singles Event
5/31 King of Mushrooms Dinner

Future Events to be announced soon!

February News From Sent Sovi

2007-02-07T22:15:00.000-08:00

News and Events

February 2007

Greetings!

I have two really exciting announcements this month. But first, I'd like to thank the people who attended the Bring Your Own Wine dinner last Tuesday. Much wine was drunk, and a good time was had by all. Save the date for the next Bring you own dinner, it is May 8th.

Our winemaker dinner this month is with Hall Winery from Napa Valley (Check them out here). I am a "local boy" at heart, so I don't do too many wine dinners with the big guys up in Napa, but Hall's wines were just too good to pass up. The dinner is on February 22, menu details are below. Thanks to Mike B. for helping set it up.

On February 20^th, we will debut a new event. It is called Vin Sum. Think of it as Dim Sum for food and wine. We will be pouring over 20 different wines from the OZ wine bar in tasting and glass size quantities as well as a selection of cheeses and small plates.

What is the OZ winebar you may ask? Details and a photo are below.

Sum more details: There is no entrance charge (How many Dim Sum restaurants charge you at the door?), so stop by and have Sum wine and a bite or two. The event starts at 6:00 and nominally ends at 9:00 (we won't kick you out if you come before 9:00). We have a couple of very special guests pouring and talking about the wines and food.

All puns aside, look for an email sumtime next week announcing the lineup of wines we are pouring.

As always, thanks for your support.

-Josiah Slone

Chef/Owner

Hall Winemaker Dinner - February 22, 7:00 PM

Chef's Reception

Schramsberg Blanc de Blancs

Marinated Calamari and Frisee Salad

2005 Napa Valley Sauvignon Blanc

Porcini Mushroom Risotto with Roasted Chioggia Beets

2004 Napa Valley Merlot

Oxtail Marmalade with Marrow Crostinis

2003 Napa Valley Cabernet Sauvignon

Chilled Mango with 25 year Old Balsamic Vinegar

Spice Rubbed Lamb Chops with Braised Little Gem Lettuce

2003 Kathryn Hall Cabernet Sauvignon

Special Library Selection from the Hall Cellar to Taste

Dark Chocolate and Raspberry Mousse Cake

Cost: $130 per person plus tax and standard gratuity. Prepayment is required.

Vegetarians and persons with dietary restrictions can be accommodated.

Call (408) 867-3110 to make your reservation.

2007 Event Dates

2/14 Valentines Day Dinner (menu)

2/20 Vin Sum Debut Party

2/22 Hall Winemaker Dinner (menu)

2/23 Via Ball at Villa Ragusa in Campbell

3/6 Vin Sum

3/20 Singles Event

3/29 Cinnibar Winemaker Dinner

4/10 Vin Sum

4/22 Fourth Anniversary Party (Free!)

4/26 Pelican Ranch Winemaker Dinner

5/8 Bring your Own Bottle Dinner

5/13 Mothers Day (Open at 4:00)

5/22 Singles Event

5/31 King of Mushrooms Dinner

OZ wine Bar Info

You can contact us at (408) 867-3110, http://rs6.net/tn.jsp?t=a8kzm7bab.0.sfaqz8bab.v8y8pcbab.1&ts=S0226&p=http%3A%2F%2Fwww.sentsovi.com%2F, info@sentsovi.com or in person at the address below.

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Sent Sovi 14583 Big Basin Way Saratoga CA 95070

January News From Sent Sovi

2007-01-24T23:31:00.000-08:00

News and Events

January 2007

We're baaaaaaaaack!

After a much deserved vacation for all of the Sent Sovi staff and some renovation and maintenance in the restaurant we reopened this week.

To kick off 2007, we have the second of our "Bring Your Own Bottle" dinners coming up at the end of the month, January 30^th to be exact (menu below). This will become a quarterly event from now on.

We have many other exciting events planned for 2007, check out our updated schedule.

I am excited to announce that we have a brand new winter menu for 2007 (click here to view). We are featuring such cold weather treats as Venison, Lamb Racks and Niman Ranch Pork in more robust preparations for the cold winter months.

Speaking of cold- I'm not sure, but when my father moved out from Montreal to the Bay Area in the sixties, it was to escape the cold weather. I think his betrayal of the fine country of Canada finally caught up with him, and we're feeling the effects.

As you East Coasters and other cold climate adapted individuals can attest, this is not typical weather for California. In food land, citrus is taking the brunt of the economic loss but we are seeing effects on everything from herbs to goat cheese. Luckily my main produce purveyor (Green Leaf) seems to be adapting well and paying top dollar to source the smaller amount of good stuff that is out on the market.

Finally, I wanted to thank everyone who attended the New Years Eve party; it was our best attendance ever. The late seating was especially fun. I presided over a midnight Champagne tasting (Thanks to those who contributed bottles, especially the 1985 Krug and the 1996 Bollinger) and for the first time in Sent Sovi history made it up to the 2:00 AM "Last call". A good time was had by all.

I'm Looking forward to a great 2007. To paraphrase Mark Twain: "Rumors of our demise have been greatly exaggerated".

As always, thanks for your support.

-Josiah Slone

Chef/Owner

Bring Your Own Bottle Dinner

To all of you who attended the last "Bring your own" dinner, I don't have to tell you that a good time was had by all. For those who are new to this, dust off a great bottle of wine and come on down to the Sent Sovi Cellar for a wonderful night of wine and a five course menu designed in a wine versitile style.

Last time we had a really great 1978 Cabernet from a Napa winery that doesn't exist anymore, some fine vintages of champagne and some other oddities, including a "garagista" wine from somewhere in Sillicon Valley.

We set one giant table, so you are sure to make some new friends. Bring wine, share wine and enjoy life.

Menu:

Chef's selection of Artisan Cheeses
Dungeness Crab Croquette, wrapped in Smoked Salmon on Mango Ketchup and Micro Green Salad
Roasted Gold Beets with Lemon Confit, Honey and Black Truffles
Braised Lamb Shank, Root Vegetable Ratatouille, Wild Mushroom Demi Glace
Chocolate mousse with port infused cherries, Chantilly and Almonds

Cost: $60 per person plus tax and standard gratuity. Prepayment is required. Space is limited.

Call (408) 867-3110 to make your reservation.

2007 Event Dates

1/30 Bring your Own Bottle Dinner

2/14 Valentines Day Dinner

2/20 Vin Sum Debut Party

2/22 Hall Winemaker Dinner

2/23 Via Ball at Villa Ragusa in Campbell

3/6 Vin Sum

3/20 Singles Event

3/29 Cinnibar Winemaker Dinner

4/10 Vin Sum

4/22 Fourth Anniversary Party (Free!)

4/26 Pelican Ranch Winemaker Dinner

5/8 Bring your Own Bottle Dinner

5/13 Mothers Day (Open at 4:00)

5/22 Singles Event

5/31 King of Mushrooms Dinner

Vin Sum Sneak Peek

The more astute readers may have noticed the "Vin Sum" events listed on our calendar. The even more astute readers may remember "An exciting announcement at the begining of 2006" from the last newsletter. It really should have been an exciting announcement at the beginning of 2007. That exciting announcement is Vin Sum. It's like Dim Sum, but for Wine. It will be a really fun, reasonably priced monthly event. Full details to follow in the next email. I promise

You can contact us at (408) 867-3110, http://rs6.net/tn.jsp?t=ag7ly8bab.0.sfaqz8bab.v8y8pcbab.348&ts=S0226&p=http%3A%2F%2Fwww.sentsovi.com%2F, info@sentsovi.com or in person at the address below.

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Sent Sovi 14583 Big Basin Way Saratoga CA 95070

2006-12-09T14:34:00.000-08:00

For those of you not on the email list, you should be, but here it is:
-------

Greetings!
The rain is pounding down on the patio and the candles are reflecting off of the copper wainscoting casting intoxicating shadows. As you leave the crisp winter air outside and enter you are enveloped by the aromas and textures of the dining room. The plates of warm food are passing from the kitchen into the dining room with care. Wonderful wine is flowing to celebrate the season. Couples reminisce. Multiple generations break bread together. New friendships are cemented, old friends are reacquainted. It’s good we don’t have a chimney, because I am sure that old St. Nick would come and eat all the desserts, and you would not be able to enjoy that last lingering sweet taste of chocolate with a warm cup of coffee. Happy holidays from Sent Sovi.

This year we will be again hosting our extremely popular New Years Eve Dinner. We are serving an eight course tasting menu (below) featuring some of our seasonal favorites. We have various seatings starting at 5:00 onwards to 10:00. If you want to be at home by midnight, come early. If you want to enjoy a toast with us at midnight, reserve one of the later spots. Either way, it will be a night to remember.

As always, thanks for your support.
Josiah Slone – Chef/Owner

New Years Eve Dinner - December 31, 2006
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Amuse Bouche

Terrine of Foie Gras with Sauternes Gelée And Spiced Pistachios

Dungeness Crab Bisque

Liberty Duck Confit and Beluga Lentil Salad

Dayboat Scallop in Black Truffle Cream

Champagne Blood Orange Granita

Porcini Dusted Roasted Beef Filet with Escarole, Leeks and Cauliflower

Artisan Cheeses

Chocolate Amaretto “Deluxe”

$130 per person plus tax and gratuity
Vegetarian Options Available
RSVP and prepayment is required
(408) 867-3110

For those of you who aren't on the email list... You should be, but...

2006-08-25T22:50:00.000-07:00

Here is the latest email for those of you who are not on the list or have heavy duty "Spam" (or Pate in our case?) filters.
--------

This Month's News, Dates and Events:
-- "De Votre Cave" Dinner - August 31st, 7:00 pm
-- Upcoming Events

Greetings!

Can’t complain this time, summer is one of my favorite times of the year. I am looking forward to fall creeping up upon us and the chance to cook some heartier fare. In the meanwhile, let’s enjoy it while we can.

If you are an avid wine collector or just a casual drinker, bring your best bottle to the “De Votre Cave” dinner next Thursday. It is a great menu and you should have the chance to try some great wines brought in by your fellow attendees.

If there is enough demand I promise to Saber a bottle of champagne. Yes, my saber has arrived from France. Saber champagne? Check this out (not me).

We will be closed on September 16th for the Saratoga Street Dance. There is a bandstand in front of the restaurant this particular night. Not conducive to a quiet dinner! Consequently, Ann and Javier and I will be doing a charity dinner off premise at an auction winner’s house that evening. Sorry for any inconvenience. If you go to the right auction, you could be the lucky winner next year.

The Domaine Alfred Winemaker Dinner is coming up on September 28th. Great wines from a great producer. The the critics and I are going wild over this stuff.

We are already getting reservations for our Sonnet Winemaker Dinner on October 26th with Tony Craig. Make your reservations today. You may even have the chance to hear me and/or Tony recite some Shakespeare.

Thank you for all of your continued support. Have a safe and happy Labor Day weekend,

-Josiah SloneChef/owner

"De Votre Cave" Dinner - August 31st, 7:00 pm
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Our “De Votre Cave” (Bring a Bottle of Wine From Your Cellar) Wine Dinner is coming up on Thursday August 31 at 7:00 pm.

We’ve created a menu that pairs well with many different wines, so bring a favorite bottle or two from your collection to enjoy with friends and a great dinner.

Chef’s Reception

Niman Ranch Country Style Pork Terrine

Brie and Cipollini Onion in En Croûte with Sweet Pepper Relish

Monkfish Black Truffle Quenelle with Creamy Corn Coulis

Peach and Black Pepper Granita

Marinated Skirt Steak with Heirloom Tomato Salad and Rösti Potatoes

Strawberry Crisp with Massimo Vanilla Gelato

$60/per person plus tax and standard gratuity Reservations and Prepayment are Required

Upcoming Events
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
August 31 "Bring your own wine" dinner
September 28 Domaine Alfred Wine Dinner with Terry Speizer
October 26 Sonnet Winemaker Dinner with Tony Craig

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed.

Le Saber!

2006-08-25T13:59:00.000-07:00

Yes, the Saber finally came from France (see post below). One bottle has allready lost its "head". If you are interested let your server know and I'll saber a bottle for you on the patio. It is a wonderful way to open a bottle.

Some new wines

2006-08-11T12:57:00.000-07:00

For all of you Francophiles, 1998 Cieux Sur Terre. Yummy, got lost in one of my suppliers warehouse for a couple of years... The result is it is drinking really nice and I was able to get a good deal on it!

The downside is Magnums only... So bring your friends! Well, maybe that is not a downside.

Speaking of which we also have some Heidseck and Co. Monopole Brut Champagne by the glass... Yummy! I Sabered a bottle after the last winemaker dinner. More on the Sabering to come, I have a Saber on the way from France to replace my current 12" chef's knife of choice.

Not me, but if you need an example:

http://www.youtube.com/watch?v=Nory_c0k8Mk

Ahhhh.... Gazpacho

2006-08-11T12:55:00.000-07:00

Folks, it is prime time in Gazpacho land... Heirloom Tomatoes, Lemon Cucumbers, Gypsy Peppers (All organic) along with a good dose of arbequina olive oil, sherry vinegar and spices equals a tasty treat indeed. Hopefully we'll be running it for the rest of the summer... Yum.

A Couple of Reminders...

2006-07-26T16:36:00.000-07:00

We still have a few slots available for the Leal Winemaker Dinner on July 27th, 7:00 PM. The heatwave is about to break, so you may feel like eating and drinking again by Thurdsay. The menu is posted on our website. Call us to reserve your spot. Remember we are now offering a 10% discount for groups of five or more.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazingly vibrant, not "Wishy Washy" in the least. Many of them are food and wine themed. There is even one of my torso and hand (drinking a glass of Savannah Chanelle wine). I’m a big fan of Karen’s paintings.

We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!Thank you for all of your support.

2006-07-16T16:40:00.000-07:00

For those of you who have yet to subscribe to our email list, here is a copy of the last one.

Greetings!

Normally I start off by complaining about something, usually the weather. This time, I don’t think I have anything to complain about, it is BEAUTIFUL in Saratoga this time of the year. I drive to work in the morning with the top down on my car, and leave at night with the top down as well. It doesn’t get any better for a convertible owner to have 24 hour a day “top-down-ability”.

On the seasonal information front, summer produce has been a bit slow to materialize. We are two to three weeks behind schedule. However, we have seen the first good heirloom tomatoes, summer squash and corn are strong as well as some wonderful greens coming from Happy Boy Farms. Makes me a happy Chef! Stay tuned for peppers, stonefruit and much more a bit later.

I have been trying to bulk up on some summer wines by the glass. Highlights include a delightful Pinot Noir Dry Rose from Pelican Ranch (This is NOT your mamas “White Zinfandel”!), an Aligote from Shooting Star (The “other” white grape from Burgundy, think Sav Blanc meets Chardonnay) and my favorite Varner “Amphitheatre Block” Chardonnay by the glass as well.

In the commercial/propaganda portion of this email, we have a winemaker dinner on Thursday July 27th with Leal vineyards from Hollister. Before you skeptically ask the question “What! Good wine in Hollister???”, let me answer your question with a resounding “YES, great wine, Leal”. Wonderful wines, Menu is below and on the webiste.

If you are thinking of booking a group of five or more people for a winemaker dinner we are offering a discount (10% for the whole group) for helping us "get the word out" to your friends. Please email Ann Combs (our wonderful manager), here for more details.

The current Artist on display in the restaurant is Karen Honaker. Her watercolors are amazing, not "Wishy Washy" in the least. Many of them are food and wine theamed. We will be hosting her Art Show/Reception on August 6th, 3-5 pm. Please stop by for art, wine and a bite. It's free as always!

Until next month...

Thanks for your support, Josiah Slone - Chef/Owner

Busy Busy Busy

2006-05-10T15:42:00.000-07:00

Sorry I haven't been posting to the blog as much. Spring is here and we are getting busier and busier.

Rivers of chocolate and the Via Ball were a blast and raised tons of money for thier respective causes.

A few updates:

Menu is in major seasonal transition mode.
Spring produce is finally here.
I have some exciting things in the pipeline in regards to some new purveyors, stay tuned!
Some new French Stuff on the wine list (oh la la!), including a 1998 Cote-Rotie. Yum!

I'll have more updates as the week rolls on.

Thanks for your support!

Favorites from Menus’ Past Dinner - The Menu!

2006-04-24T11:11:00.000-07:00

Ok Folks, here is the menu for this Thursdays "Menus' past" dinner (thanks to your suggestions):

This will be a really fun event, we still have seats available!

Menu:

Roderer Champagne Reception with our favorite delicacies from the past…

Crispy Bacon Lardon and Frisee Salad with Roasted Tomato Vinaigrette

Tapenade Crusted Salmon “En Croute” with Orange Beurre Blanc

Porcini Mushroom Soup with Goat Cheese Rusk

Cucumber Lime Granita

Sonoma Valley Liberty Duck Breast with Exotic Citrus Glaze and Roasted French Fingerling Potatoes

Chocolate Chip Baby Banana Brioche Bread Pudding

All courses will be paired with Appropriate Wines

$100/person all inclusive

Thanks to all...

2006-04-24T11:07:00.000-07:00

We estimate a turnout of 2-300 people (based on wine and food consumption) to our anniversary party this past Sunday. I appreciate the support, you create a great sense of community surrounding the Restaurant. Thanks!

A Great Sonoma Pinot, and a Wonderful Carneros Syrah

2006-04-20T23:41:00.000-07:00

I just picked up Cobb "Coastview Vineyard" from Sonoma. Father David Cobb is a grower who sells primarily to Williams-Selyem winery. Son Ross is a winemaker for Flowers. The result is a perfectly balenced pinot that has layers and layers of flavor on a nice food friendly structure. Not inexpensive, but a great wine.

From San Sakana the "Las Madres" Syrah. Elegent is the word, fruit but a wine made more like a pinot than a big bruising style syrah... Nice for a change from the "other" style syrah.

Both are super low productions, Super good wines.

www.cobbwines.com
www.sansakana.com

Only a few days to the anniversary party...

2006-04-20T23:40:00.000-07:00

Stop by the restaurant this Sunday, April 23rd for our 3 year anniversary party. noon - 3:00. Free.

Do try this at home...

2006-04-13T21:03:00.000-07:00

This is a nice one for the Java Crazed amongst you. We just rolled out a Meyers Lemon Parfait at the restaurant, which uses essentially the same technique as this one. This one was on the menu for quite a while. Think of it as a Custardy Frozen Mousse, or Ice Cream for people who don't have ice cream makers.

Hazelnut latte parfait
Serves 6

For the parfait:
1 1/2 cups cream
9 egg yolks
1 cup simple syrup (see Notes)
1 shot brewed espresso (about 1 1/2 ounces)
1/2 cup candied or toasted hazelnuts, ground

For mousse:
3 eggs
1/4 cup powdered sugar
1 1/4 cups cream
8 ounces dark chocolate, chopped
1 shot brewed espresso
1 tablespoon vanilla extract
6 tablespoons (3 ounces) soft butter

For garnish:
Chopped candied or toasted hazelnuts, warm chocolate sauce and whipped cream

To prepare parfait: Line 6-cup terrine mold with plastic wrap. Whip cream to medium peaks. Set aside. Combine egg yolks and simple syrup in the top of a double boiler over simmering water. Beat continuously, until thick ribbons form. Remove from heat and set top part of double boiler into a bowl of ice. Beat mixture until cool. Add espresso. Carefully fold in whipped cream and hazelnuts. Pour into mold, fold plastic over it, and freeze overnight.

To prepare mousse: Separate eggs. Whip whites to medium peaks, adding powdered sugar at the soft peak stage. Set aside. Whip cream to medium peaks, reserve. In top of double boiler over simmering water, melt chocolate with espresso and vanilla. While it is still warm, incorporate butter, and then egg yolks. Scrape chocolate mixture into a large bowl. Fold in half the egg whites to lighten. Carefully fold in remaining egg whites and whipped cream. Chill until set, approximately 4 hours.

To assemble: To remove parfait from mold, grab edges of plastic wrap and pop it out. If it sticks, turn it over. Cut 12 slices of the parfait. Arrange two slices in a small bowl with a layer of mousse sandwiched in between. Garnish with candied hazelnuts, warm chocolate sauce and whipped cream. Serve immediately.

Notes: Make simple syrup by combining 3 parts sugar and 2 parts water in a saucepan. Bring to a boil, then let cool.

Good News and a bit of Bad

2006-04-13T20:33:00.000-07:00

The good news: Ok, this is getting old - six plus weeks of rain almost every day! Today was finally nice! I drove to work today with my convertible top down, Yea!

The Bad news is that although spring might finally be here (after a couple of more minor rain systems), it will take the local produce quite a while to recover due to the 60+ day growing cycles. All of the rain and cold is bad for growth! Especially impacted: Asparagus, Artichokes, and Lettuces. Projections are poor at this point for the stonefruit season as well.

Good news: Southern California is "coming online" with the spring goodies. As you know I prefer the Nor-Cal goodness, but I guess I'll have to get versitile a bit this spring and be more creative with the local stuff that is available. The kitchen team will have to dig a bit deeper to coax out some great springtime goodness.

More good news: I saw the first Real Morel Mushrooms of the season, yummy! Todd at the king of Mushrooms delivers only the best to me!

P.s. I am looking forward to an anticipated end of month launch for Local English Peas, Yeah!

Oh by the way...

2006-04-09T11:15:00.000-07:00

I just figured out how to track how many hits the blog is getting... Quite a few of you are reading this, so it motivates me to post more! Thanks for the support!

Rivers of chocolate... Why Not!

2006-04-09T11:08:00.000-07:00

I was on "Dining Around with Gene Burns" yesterday to help promote Rivers of Chocolate, which is held at the Mountain Winery on April 30th. There are still a few tickets left (www.riversofchocolate.org).

If I was not a participant in this event, I would buy a ticket myself. They are $100, but that includes everything, food, wine, choclatinis, etc... You don't have to spend another dime, unless of course you want to bid in one of the silent or live auction items, which are truly epic!

Oh, and did I mention it supports a wonderful cause helping at risk youth? What excuse do you have not to sign up?

Via Ball Menu

2006-04-07T08:12:00.000-07:00

I was at the menu meeting for the Via Ball charity event in May. The food and wine itself will be well worth the ticket price...

Oh, and did I mention it benefits a great cause that is celebrating its 60th anniversary? There is still about 90 tickets left out of 300, so get them early!

Check out http://www.viaservices.org/viaball1.html for more information.

Can you hear me now?

2006-04-07T08:08:00.000-07:00

Tomorrow I'll be on "Dining Around with Gene Burns" on KGO AM 810 Radio between 12:30 and 1PM to help promote "Rivers of Chocolate". I look forward to it! I am an avid KGO listener.

Please tune in!

Spring on paper... But

2006-04-01T15:14:00.000-08:00

Ok, this is getting ridiculous! I would just like a few nice days in Saratoga... It is finally nice today, but more rain later tonight and tomorrow... Sheesh...

April Madness

2006-03-27T23:31:00.000-08:00

April is going to be a busy month for us... Sunday, April 23rd is our three year anniversary open house. Everyone is welcome to stop by for a glass of vino and some food.

April 27th is the "Favorites from menu's past" dinner. We will be participating in Rivers of Chocolate at the Mountain Winery on April 30th (www.riversofchocolate.org) and also at the 60th anniversary Via Ball (www.viaservices.org/viaball1.html) on Friday May 5th.

I highly recommend attending some or all of these events. I will give a special prize to anyone I see at all four events!

Oh Also, I should be on "Dining Around with Gene Burns" on Saturday April 8th on KGO radio (www.kgoam810.com) to help promote the Rivers of Chocolate Event. I think I will be on between noon and 1pm.

This is my favorite radio show, so make sure to tune in. I listen to this show almost every Saturday morning, it's highly reccomended!

Winemaker Dinner

2006-03-24T12:01:00.000-08:00

Last night we had the Storrs winemaker dinner. The menu was as follows:

Chef’s Delicacies – Crab Fritters with Dijon Aioli, Ginger Chili Marinated Calamari and Apple Goat Cheese Canapés
2004 Gewurztraminer “Viento Vineyard”

Day Boat Scallop on Celery Root and Early Spring Vegetable Mélange with Meyers Lemon Confit
2004 Chardonnay “Christie’s Vineyard”

Hobbs’ Bacon wrapped Alaskan Halibut with Shaved Brussel Sprouts and Sundried Tomato Vinaigrette
2002 Pinot Noir, Santa Cruz Mountains

Citrus Granita

New York Steak Medallions with Smoked Sweet Peppers, Caramelized Onions and Crispy Potato Cakes
2000 BXR, Bordeaux Style Blend, San Francisco Bay

Duo of Sitlton and Pecan Stuffed Poached Pear and Dried Fig Chocolate Truffle
2003 Zinfandel, “Lion Oaks Vineyard”

I love Storrs wines, so it was easy to write an interesting menu. Thanks to all who attended!

Spring? Almost...

2006-03-24T10:43:00.000-08:00

English peas, fava beans and asparagus are starting to show up due to a warm January. The freezes over the last few weeks may play havoc with the full flush of spring veggies. Green garlic is here and great! Winter bloomsdale spinach and citrus are my current favorites.
Happy cooking!

Knives and all things sharp ...

2006-03-24T10:30:00.000-08:00

A question came from a regular customer asking if I use Global knives. I'll post my response:

Global is good, I use some global… My favorite however is Shun. I use the “Classic: series. They are as thin as global, but stiffer and seem to hold an edge better. They also make a stainless handled knife, similar to global. Check out http://www.kershawknives.com/ and you can see the whole lineup. I also use some German stuff and also some old (circa 1960's) carbon steel knives. The carbon steel holds a razor sharp edge, but can rust if it is left wet. Bottom line, use what you like. I don't reccomend buting a "set". Find a chef knife, bread knife and a paring knife you like and that is a good start. If you need to butcher, get a boning knife also.

One BIG thing to remember is keep your knives sharp! Go visit Perfect Edge Cutlery in San Mateo. They do the best job for professional sharpening services... Oh yeah, they also have one of the best selections of knives for sale in the Bay Area.

Be Safe!