Posts Tagged ‘Jax Kitchen’
Tuesday, September 21st, 2010
I was fortunate enough recently to be surrounded by family and friends as I celebrated my 60th. It was an energetic affair catered by Jax Kitchen (www.jaxkitchen.com) with wines supplied by me. This was a great opportunity for me to pair some of the wines I had been waiting to enjoy with the outstanding cuisine of Jax. While I’m always tempted to crack open a great wine early, just for the experience of it, I tend to be pretty good about letting them rest until they’re ready for drink. We worked closely together to synchronize the dishes, style preparation and accents. You can learn more about this process by clicking here for Part I and Part II of our wine and food pairing series.
E. Guigal La Doriane Condrieu, 2007:
From the northern Rhone, this is a full bodied white vinified from the Viognier grape. This outstanding wine displays stunning aromatics of peach, apricot, honeysuckle alongside floral nuances and perfectly balanced with an energetic acicity. It is the standard against which Viogniers are measured. Drink this over the next couple of years and keep an eye peeled for the ‘09’s as Philippe Guigal tells me that this should be outstanding. Runs ~$90. We paired this with pan seared scallops in a yellow curry sauce, arugula greens and a roasted peach vinaigrette dressing.
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Tags: Chateau Beaucastel, Condrieu, Cote Rotie, E. Guigal, Grenache, Grencache, Jax Kitchen, M. Chapoutier, Marsanne, Northern Rhone, Southern Rhone, St. Joseph, Syrah, Viognier Posted in Best Of The Best | Submit Your Comment »
Wednesday, May 12th, 2010
While only a couple of years old, Jax Kitchen on N. Oracle and Ina has clearly made itself a name. Brian and Sandy Metzger have placed themselves on the Tucson map through their outstanding food, relaxed yet elegant atmosphere and placing first in the Culinary Festival Margarita competition each of the last two years.
Clearly Rosalee and I had seafood on our mental palate this evening, Rosalee starting with chorizo spiced steamed mussels in white wine, lemon zest and caramelized onions and me with the sea scallops accessorized by whipped carrots, frazzled leeks and potatoes with a balsamic reduction. Knowing that we were going with lighter seafood (vs. salmon or tuna), and her mussels steamed with white wine, we knew that a crisp and clean white was a certainty. We narrowed the choice down to a couple of White Burgundies when another caught my eye. It was a Sancerre, the Pascal & Nicolas Reverdy “cuvee les coutes” . This isn’t a wine that’s on the tip of the palate for most wine consumers, most likely because they have not been exposed to it.
Sancerre is a small region in the eastern most Loire Valley of France and is renown for its Sauvignon Blanc. The climate is distinctly continental with short and often hot summers and long cold winters. Soils are dominated by limestone and clay and topped with gravel and flinty pebbles. Sauvignon Blancs that come from the limestone and gravelly soils tend to be lighter and more steely while those from clay are more full bodied with stronger flavors. The “classic” Sancerre is usually bone dry and very aromatic.
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Tags: Jax Kitchen, Sancerre Posted in Fine Dining | Submit Your Comment »
Wednesday, May 12th, 2010
My wife and I had dinner at Jax Kitchen(www.jaxkitchen.com) last week and it was fabulous, as usual. Over a dinner of seafood gumbo for me and the chorizo spiced mussels for her, owner Brian Metzger shared his recent experience in tasting some very nice wines at a function, one of which was clearly close to or exceeding $500.00. While he said that he enjoy it, he wondered if it really was that much better than a $100.00 bottle. Then he popped the expected question: if I had my choice, would I opt for five $100.00 bottles or the one $500.00 gem?
At first, I thought that if it were me (maybe he’ll invite me to go along next time), I would err on the side of five $100.00 bottles. After all, you can get some pretty great wines for a buck and five, at that. Brian leaned in the same direction. But somehow, the question kept nagging at me over the weekend. You see, I think that the answer lies somewhere in between. It probably depends upon what you have in your cellar, what you have tasted (and haven’t), how important it is for you to sample all that you can afford. I guess that I should also include bragging rights. For some, this is important, but not for me.
For simplicity, let’s assume budget is not an issue. You just won $500.00 in the lottery and the wine enthusiast that you are, it’s only a matter of which wine(s) you choose. If you have a few (or more) $100.00 bottles in your cellar but have never sampled a great Red Burgundy or Bordeaux (yes, you can find them), and this is your rare opportunity to taste greatness, you might go for it! While I agree that some $500.00 bottles of wine can be approached in quality by some of its lesser brethren, most possess special nuances that can only be savored in the best. These nuances are usually a function of the terroir, the exquisite care taken by the vineyard manager and the winemaker as well as reputation and volume produced. The best of Burgundy, for example, has it all, blessed by some of the best vine nurturing soil on the planet, ideal climate, centuries of wine making experience and very low case production. All of this goes into that $500.00 price tag. The expectation, thus, is that the price tag will translate into a unique wine experience likely not shared by a lesser wine. So how would you decide what to do here? Would you go for the $100.00 five volume pack or for the singular “experience?”
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Tags: Jax Kitchen Posted in Blog | Submit Your Comment »
Tuesday, February 9th, 2010
If you're searching for an excuse not to cook tonight, take a trip over to Jax Kitchen on N Oracle (www.jaxkitchen.com).....great food and wines to match. Jax blends the best in upscale cuisine in a relaxed, yet refined atmosphere. Jax, owned by Brian and Sandy Metzger, was voted number one in the 2008 and 2009 Tucson Culinary Festival Margarita contest and one the top five restaurants in Tucson for the 2009 Culinary awards by Tucson Lifestyle Magazine.
Brian suggests that you pair the lump Crab Cake appetizer accented with whipped avocado, citrus sea salt, heirloom cherry tomato and basil relish with the Teira Woods Vineyards 2009 Sonoma Dry Creek Sauvignon Blanc. This California wine is priced at $8.50/glass or $32/bottle. For entrees, Brian suggests the Hanger Steak accompanied by a side of "the ultimate" mashed potato, garlicky broccolini and red wine jus. Try the Cabernet Sauvignon Baby Blue, Blue Rock Vineyards, Alexander Valley 2007. By the glass the wine is priced at $13.50 and $52/bottle.
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Tags: Jax Kitchen Posted in Fine Dining | Submit Your Comment »
Wednesday, November 18th, 2009
As we approach Thanksgiving 2009, I thought that it would be instructive to check in on several of Tucson’s chefs and ask them what they are doing for the upcoming holiday. As you might imagine, it varies with many closing their restaurant for the holiday so that they and their employees can share the day with family while others will be serving those who wish to eat out.
Janos is celebrating at home again this year, featuring an earthy pig roast in a pit, a la 2007. You can read about the process by accessing his website at www.janos.com and clicking on to his blog, pictures and all!! Wines that Janos will be considering this year are a Kabinett Riesling and a “local” blend from Page Springs Cellars of Grenache, Syrah and Zinfandel.
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Tags: Acacia, Elle, Feast restaurant, Hacienda del Sol, Janos and J-Bar, Jax Kitchen, Jonathan's Cork, Marriott Starr Pass Resort & Spa, Pastiche Posted in Wine & Food Pairing | Submit Your Comment »
Monday, October 5th, 2009
For those of you in my “generation,” you cannot help but recall the nightly new segment close from the infamous anchor, Walter Cronkite. After visiting with you in your living room for 30 minutes, sharing the world events of the day, Walter would close with an authoritative “…and that’s the way it is…” followed by the date. Somehow, you just knew that that’s all the news there was to tell. No debate, no questions asked.
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Tags: Acacia, Elle Restaurant, Feast restaurant, Janos and J-Bar, Jax Kitchen, Jonathan's Cork, Tucson Originals Posted in Blog | Submit Your Comment »
Monday, June 15th, 2009
Kevin Anderson, Tucson’s own AJ’s Fine Foods Cellar Master, offers up two new easy at home cuisine and wine pairing suggestions drawing from their fresh food entrée selections and Summer Wine Spectacular. And if you are out on the town this week, owner Brian Metzger of Jax Kitchen on North Oracle, suggests one of his mouth watering entrées with a style of wine I’ll bet you’ve never tasted.
From AJ’s Fine Foods, Kevin recommends that you try their fresh chicken, cut into cubes and kabobed and marinaded in their Norman Bishop lemon/lime sauce. Pair this citrusy entrée with the affordable Summer Spectacular New Harbor Zealand Sauvignon Blanc 2008. The citrus character of the both play beautifully off of one another, according to Kevin.
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Tags: AJ's Fine Foods, Jax Kitchen, Roussanne, Sauvignon Blanc, Summer Wine Spectacular, Viognier, White Rhone, Zinfandel Posted in Fine Dining | 1 Comment - Submit Your Comment »
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