Daniel's Seasonal Cocktails

New to the Schwartz Brothers Restaurants Blog page will be Wine and Liquor articles written by Erik Segelbaum, Daniel’s Broiler Wine Director and by myself, Brad Miller, Spirits Director for Daniel’s Broiler. We hope to bring useful and enlightening information of new wines, new liquor, new cocktails and food pairings at our restaurants.

So, let’s get it started with a short bio on me, Brad Miller. I’ve been in the restaurant business since I was in high school in the late 70’s. I've worked in hotels, family style restaurants and lounges for a good part of those years as a Manager. I’ve been interested in and studied the different styles and tastes of the fine spirits and their use in cocktails for the past twenty years, and have been with Schwartz Brothers Restaurants for over four years. That’s enough about me; let’s get on to something more interesting.

The greater Seattle and other metropolitan areas such as Portland, Los Angeles, New York and even Las Vegas have become quite the craft cocktail markets in the past ten years. These markets have a great many cocktail chefs that have gone back to the roots of the cocktail, re-engineering the ingredients. Syrups, infusions and bitters all are being made by the gurus of the drink, leading the way in the influence of the new craft cocktail.

I took over the Daniel's Broiler cocktail menus two years ago, and have redesigned the seasonal cocktails with the use of housemade bitters and syrups. These cocktails are created with new spirits, infusions and flavor profiles that I hope give you a new experience, while dining or visiting the lounge in any of our Daniel’s locations. The staff is prepared to answer any of your questions on any spirit and the vast array of Scotch and Bourbon on the shelves or just help you decide what beverage fits your palate.

Our cocktails are updated four times a year to coincide with the seasons and are created with fresh herbs, syrups and distilled spirits. Now, we won’t be adding egg white foam or setting a orange wedge on fire over your drink, like some of the other guys do, because we want you to get a drink in a timely manner. So, you can still get the House Martini or Manhattan or one of over twenty wines by the glass, but please check out the cocktail menu for the seasonal and vintage cocktails.

In future blog posts, I will be giving insight, recipes and my take on the spirits that are available at the Daniel’s Broiler locations. Keep a watchful eye on this blog and I hope you have some fun with what comes next!

Cheers.

Brad Miller

Daniel's Broiler Spirits Director

One of the Highlights of the Evening

AT THE upcoming Champagne Dinner at Daniel's Broiler - Bellevue, one of the eight exceptional champagnes you'll be tasting is the 2002 Cristal, the jewel of Champagne Louis Roederer. The champagne was originally created in 1876 for the Tsar Alexander II of Russia. It remains faithful to its origin, inspired by elegance and purity.

Cristal is produced with regimented standards of winemaking that require a rigorous selection of crus, vintages, grapes, and wine.

Cristal is produced using only the finest vintages from crus guaranteed to originate from the Louis Roederer vineyard. All the exceptional characteristics of the 2002 vintage have literally been captured in this Cristal 2002, which is generous and lush, revealing perfect balance between concentration and finesse, freshness and vinosity, intensity and refinement. In three words: proud, rich and luxurious.

Cristal 2002 is brilliant yellow with light amber highlights and has a beautiful mousse with fine cordon of persistent and regular bubbles. The nose is intense and delicate, revealing a clean and well-blended mixture of flavors of honey, cocoa, lightly toasted hazelnuts, candied citrus fruit. A savory explosion of ripe fruit on the attack, the wine reveals red fruit, white chocolate, caramel and Danish pastry, typical of Cristal. Its silky, concentrated texture relies on its intense, powerful and vinous structure, but maintains refinement. The palate builds up to attain a delicious sensation of well-blended harmony of flavors. A fresh finish with a hint of bitterness makes it almost crunchy.

Wine & Spirits gave the 2002 Cristal 100 points and said: "If a wine could ever make you want to pull the top down on your '68 Ferrari convertible, rip off the rearview mirror and take off, this is it. It has a different kind of energy than the '02 Cristal Rose, which is more ethereal, like strawberries at the right hand of some ancient Gallic god. This is more insolent, brash, earth bound. All the scents and flavors seem to emanate from limestone, as does the acidity, which hits at the front of the mouth and powers through the wine with the kind of solar energy that lifts mist off the white chalk on a cool morning in Cramant. The wine goes on for miles. It's already irresistible, and will only improve with ten, 20, 30 and 40 years of age."

Burnished gold tones glinting with orangey highlights; fine but ultra-energetic, rich and persistent bead. The nose is intense and bursting with gorgeous aromas typical of great Pinot Noir grapes. Flavors of stoned fruits (cherries), crystallized citrus peel (oranges), fresh almonds and sweet blossom (acacia) are reinforced by early hints of maturity. Witness scents of sweet, baked apples and spicy nuances that are characteristic of grapes from north-facing first great growths on the Montagne de Reims.

Harmonious and refined, with freshness and a bright structure. The finish shows a lot of potential, with a mouthwatering aftertaste.

Subtle notes of pears, flowers, spices, mint, minerals and oak are woven into a cashmere-like frame of extraordinary grace and elegance. This beautifully-sculpted Champagne possesses notable clarity but with the additional depth of fruit that is characteristic of this vintage. It is a gorgeous, seductive Cristal of the highest level.

The Wine Enthusiast said: "This is an exceptional wine, as is the vintage. The fruits — grapefruit, crisp red apple — balance with a fine yeasty character. There is a great depth of flavor, the fruits going in a pure line of freshness.

The Champagne Dinner begins at 6:00 pm on December 1st, 2010 at Daniel's Broiler - Bellevue in the Vintage Lounge. $150 per person (plus tax and service). To make your reservations, call 425.990.6310 or email vintagelounge@schwartzbros.com. Click here to read what's on the menu.

Join Us For Our Annual Champagne Dinner

BEGIN YOUR holiday in magnificent style at Daniel's Broiler - Bellevue on December 1st, 2010. Join us for our fourth annual Champagne Dinner.

The Master of Ceremonies for the evening is Xavier Barlier of Maison Marques & Domain, the U.S. sales and marketing arm for Champagne Louis Roederer. Co-hosting the evening will be the Northwest Regional Manager of Maison Marques & Domain, Lara Sailer Long.

Xavier and Lara will guide us through a fascinating presentation of the great region of Champagne, and the history of this truly majestic Champagne house, while you sip the incredible 2002 Cristal.

Enjoy a seven-course dinner paired with fabulous Roederer Champagnes in elegant surroundings. The photos here are from last year's Champagne Dinner to give you an idea of what to expect. Click on the images to see a larger picture.

Chef Mike Dremann and Sommelier Randy Austin teamed up, brainstormed, and spent late nights tasting and pairing expressive dishes to match the spirit and complexity of these great celebration wines. This is a dining experience you won't want to miss. Take a look at the menu:

PASSED HORS D' OEUVRES

SMOKED SCALLOPS, BRIOCHE TOAST, ASIAN PEAR RELISH
PADDLEFISH CAVIAR, CREME FRESH

wine pairing: Deutz Brut Classic

SEATED APPETIZER

SWEET POTATO CRUSTED SOFT SHELL CRAB
with lemon beurre blanc

wine pairing: Louis Roederer Brut Premier

SALAD

HOLIDAY BIB LETTUCE TREE
with shaved Gorgonzola and creamy Champagne vinaigrette

wine pairing: Louis Roederer Vintage Blanc de Blancs 2004

SOUP

SMOKED DUCK, PANCETTA AND BARLEY SOUP

wine pairing: Louis Roederer Vintage Brut 2003

INTERMEZZO

DOUGLAS FIR SORBET

ENTREE DUET

CHRISTMAS GOOSE
with chestnut and fig stuffing

wine pairing: Louis Roederer Vintage Rose 2003

PARTRIDGE IN A PEAR TREE
Roasted, served with grilled procuitto wrapped pears

wine pairing: Deutz Vintage Rose 2006

DESSERT

PEPPERMINT CANDY CANE WHITE CHOCOLATE & GINGER SNAP ICE CREAM
YULE LOG WITH DANIEL'S SIGNATURE CARAMEL SAUCE

wine pairing: Louis Roederer “Carte Blanche” Extra Dry

The event begins at 6:00 pm on December 1st, 2010 at Daniel's Broiler - Bellevue in the Vintage Lounge. $150 per person (plus tax and service). To make your reservations, call 425.990.6310 or email vintagelounge@schwartzbros.com.

6:00pm Welcome
6:30pm Presentation
7:15pm Dinner seating

Chandler's Crabhouse Whiskey Crab Soup

Chandler's Crabhouse has lots of great dishes, but the Whiskey Crab Soup is by far our most requested recipe. A new video on YouTube (a little over three minutes long) shows how the soup is made in a demonstration by Chef Kevin Rohr himself! Check it out:

Daniel's Broiler: A Day In The Life Of A Filet

IN A NEW YouTube video, you can see the whole process of how Daniel's Broiler prepares and delivers the best steak you've ever tasted. The video was shot at Daniel's Broiler in Bellevue, but all three Daniel's Broilers do it exactly the same way. Check it out:

Woodford Reserve and Esquire Magazine Search for the Ultimate Well Crafted Manhattan

Woodford Reserve bourbon and Esquire magazine gave eligible bartenders and at-home mixologists the chance to win a trip to New York City as part of their "Craft the Ultimate Manhattan" contest.

Bartenders were invited to submit their own recipes to the Woodward Reserve Manhattan Experience. Entries were judged in the categories of taste, name, ingredients, creativity and presentation, and recipes needed to include Woodford Reserve bourbon as the primary ingredient.

One grand prize winner will receive a trip for two to Manhattan, while second and third place winners will receive prizes from Woodford Reserve and Esquire.

Woodford Reserve and Esquire also hosted a series of bartender exhibition events in select U.S. cities so bartenders could showcase their specially-crafted Manhattan cocktails during "The Manhattan Experience" events. Five finalists in every city were chosen prior to each event from the recipes they submitted, and the bartenders’ creations were judged by a panel of experts.

The regional winners will then showcase their Manhattans during an exclusive event in New York City on January 10, 2011.

Brad Miller, the Assistant General Manager for Daniel's Broiler - Bellevue, and the Spirits Director for all three Daniel's Broilers, competed in the bartender exhibition in Seattle, being one of five contestants chosen from over 200 applicants. The contest was held at the luxurious Palace Ballroom in Seattle. Attending were 150 people plus the judges.

All the cocktails were created with local flair. There was an Autumn Manhattan and a Queen Anne Manhattan. Brad created an Applewood Manhattan made with Woodford Reserve Bourbon, apple cider reduction syrup, Graham's 10 Tawny port, and housemade bitters, garnished with an apple slice, which was absolutely fantastic, but it didn't win. The competition was fierce.

The winning drink was made by a bartender from Tini Bigs. He'll go on to compete in New York. Read more about the event: 2010 Manhattan Shake-Off.

Woodward Canyon Winery Feast

THE WOODWARD CANYON Wine Dinner last week was amazing. Chef Mike Dremann and his team outdid themselves once again. The biggest hit was the rosemary and garlic pesto encrusted rack of lamb paired with the Old Vines '07 Cabernet Sauvignon. Also, the layered pumpkin and black bean soup with duck sausage was fantastic, paired with Estate Red '05. Get a taste of the event in this two-minute video:



Our next wine event is the annual Champagne Dinner on Dec. 1st. Reserve your seat now. Call 425.990.6310 or email vintagelounge@schwartzbros.com.