Page 15 - Boca Club News - December '20

Boca Club News, Page 15
Dining and Travel:

My End of Dining-In Fatigue – Our First Adventure Out!

By Alan Serinsky of Bocaire. Hungry D and Hungry Al (that’s me) decided to venture into Scottish Salmon at perfect medium temperature, with the
Hungry Al has been the Dining the lost world of dining out. From our kitchen to Copperfish exact amount of seasoning. This upstream swimmer was a
Out columnist for Boca Club Kitchen, I hoped this new entry into our dining scene was winner.
News since our earliest issues, worth waiting for. Since the beginning of this pandemic we have pulled
offering his expert perspective First Impressions: Copperfish Kitchen is located in the different fish out of our freezer except Black Cod. So, without
on current food trends, and space once occupied by a long-established restaurant called hesitation it was going to be my choice. And it was a good
guiding readers through local Uncle Tai’s. Unfortunately, we had to say goodbye to one of the one, too! The Copperfish preparation comes with the standard
restaurant choices. Now, as few traditional restaurants left in our small universe of Asian Japanese sweet miso-glazed topper, and then finished in the
owner of Concierge Travel Consultants for the past five cuisine. This is reinforced by the obvious metamorphosis of oven with a delicate eye not to overcook or undercook this
years, Alan and his staff bring 25 years of personal travel the modern interior from its previous design. With chopstick oily fish.
experience to an exclusive clientele looking for luxury travel precision, every element of Chinese décor has been eliminated Side Note: In most restaurants the sides are an
planning. With the current mandated slowdown in local and replaced with a stellar bar design, well-appointed booths, afterthought. You know, broccoli florets, a few parcels of
restaurant activity, Alan is devoting some of his columns to raw bar, and high-top outdoor seating. tasteless potatoes, overcooked asparagus spears, or even
the subject of Travel. Prime Your Taste Buds: The night we arrived, Copperfish greasy fries. That’s not the case here at Copperfish.
extended their happy hour for the whole evening. Most of They scored lots of points with Hungry Al on their
Copperfish Kitchen the wines average around $7 and the appetizers from $6 to appropriate and thought-out choices of sides. Hungry D’s
5250 Town Center Cir #143 $10. Since the owners originated from Baltimore, Maryland, salmon came with small Yukon potatoes, and some of the
Boca Raton, Florida the Crab Cake starter was a no-brainer. Rarely do I find an best Broccolini I have ever tasted. As for me, it was an Asian
561-391-3474 imitation that rises to the level of the real thing. Maybe I wild mushroom fricassee with nicely sautéed Bok Choy.
(old Uncle Tai’s) spoke too soon. These cakes were amazingly close to the From the Dessert Tray: This is where Mom enters the
originals. No fillers here. Just pure lump crab inners that were picture. It seems the owners have solicited a family member
Food For Thought: It’s not been easy being a food combined with minimal eggs and proper seasoning. My only to head up the pastry kitchen with her own recipes. On
writer while bunkered down inside my own kitchen for nine recommendation would be to kill the standard red cocktail her everything-made-in-house menu is Key Lime Pie, a
months. In my furlough I did manage to rediscover several sauce and up the ante with a nice aioli or remoulade. Flourless Chocolate Cake and a spectacular Carrot Cake.
lost skills and goals. Hungry D rehired me as her Sous Chef, Hungry D tasted the waters by choosing a predictable Take the Carrot Cake; it was amazing, and Baker Al knows
I learned to bake, I bought a new set of quality cookware, I Fish Taco. I’m not a huge lover of these Mexican bites, but the difference.
rearranged our kitchen cabinets, I made fresh pasta again, I I was happily surprised tonight. Smartly, the chef grilled Check Please: It all comes down to detail. To measure
rid myself of unused cookbooks, and I wiped out my wine the soft tortilla shells and what a difference that can make. an excellent restaurant, it comes down to all the elements of
cooler of near-expired wines. Couple that with an optimal portion of fish, a creamy slaw delivery, including service. Since I was restaurant deprived
So, who’s complaining? The only one I can think of is of peppers, tomatoes, onions, and cilantro, and you’ve got and happy to be anywhere outside of our own kitchen, I had
me. Considering my guilt-ridden, compulsive task-motivated yourself an addictive mouthful of south-of-the-border. to really think this one over.
psyche, you would understand why I’m feeling obligated that Straight From The Kitchen: With a name like Sure, paper menus during a pandemic would be a smarter
my readership is being neglected. I can’t even remember my “Copperfish” it made sense to limit our selection to the decision. Since there were plenty of outside tables available
last food review. seafood side of the menu. But if you like out-of-the-water at 5:00 pm, I was surprised that the hostess was ready to turn
Hopefully, most of you have abided by the COVID-19 choices, then the menu does offer the staples of Lamb Chops, away a twosome without reservations. In the big picture,
restrictions and stayed safe by limiting your dining out Steaks and Roasted Chicken. this is a great new restaurant. One I’m anxious to return to
exposures. But good news is on the horizon. With new vaccines Hungry D has always been a Salmon lover. For me, in the future. Hopefully, I can get a
on the way, I, along with most of you, will soon be re-tuning Salmon is a hit or miss endeavor. Usually, restaurants tend seat at the bar!
our forks for a revisit to our old dining haunts, and maybe a to overcook this fish. I’m also left scratching my head In conclusion, this one is
few newbies that have survived this restaurant crisis. wondering why many chefs don’t salt and pepper their fish, definitely not a “Copper Fish,” but
With new-found courage, safe timing, and mask wearing, much like a steak. Here at the Copperfish they delivered a more deserving of 4 Gold Fish!
Grape Expectations:

Reflections and Celebration!

By Ed Wolfarth, who recently moved market today for you to quaff on New Year’s Eve or for any alternative to Champagne. Most can be found for under $20
to South Florida after retiring with celebratory occasion. a bottle. Look for Segura Viudas, Campo Viejo, and my
his wife, Vicki, as Professor of Sports Champagne – There are many myths as to how sparkling favorite Freixenet Brut or Freixenet Cordon Negro Brut. All
Sciences & Physical Education at wine came about. The most common, however, involves for under $20.
both Queens College and Hofstra Dom Perignon, a French Monk. In the 1600s, Dom was Italian Prosecco – When searching for a good Prosecco,
University. He is a nationally ranked making white wine and decided to bottle the wine, thinking look on the label for Valdobbiadene and, to a lesser extent,
senior tennis player and long-time the fermentation was done. Actually, the yeast had gone to Conegliano. These are the two finest Prosecco producing
USPTA Elite Teaching Professional. sleep because of the cold weather. What then happened was regions in Italy. Prosecco is made from the Glera grape, often
Ed has written many educational and that the yeast woke up, ate all the sugar and formed CO2. referred to, but not accurately, as the Prosecco grape. Unlike
tennis articles in the past. Over the past few years, Ed has The CO2 had nowhere to go and was absorbed into the wine. Champagne, Prosecco is fermented in stainless steel tanks,
turned his hobby of wine collecting into a way of continuing When he went to check his wine, he found corks popping making it much less costly than Champagne. Good Prosecco
his passion for writing, and has written on the subject for everywhere, and he loved the results. Voila, champagne! will cost you $15 to $20 a bottle. If it’s less, you probably
publications. As a self-proclaimed “wine snob,” he has While we are pretty sure the French invented the won’t find the name Valdobbiadene or Conegliano on the
collaborated on many wine lists for private clubs and a few “Methode Champenoise,” it became so popular that other label, but it will probably be quaffable.
restaurants. Ed can be reached at wolfarthe@msn.com countries copied it using the same method. Spain calls their American Sparkling Wines - In the Napa Valley of
I hate the Boston Red Sox! Fenway Park is not a real sparkling wines Cava. The Italians call theirs Prosecco. California, many producers are making world-class sparkling
baseball arena, like Yankee Stadium. I mean I can reach the Sparkling wines have four levels of Sweetness: wines. Mumm, Domain Chandon, Roederer Estes and
Green Monster! As a lifelong Yankee fan, it’s always fun to Extra Brut: The yeast has devoured all the sugar. The driest Korbel, to name a few. My personal favorite, however, is
beat the Red Sox. And the Knicks versus the Celtics? No version. Domaine Ste. Michelle Lux, from Washington State. It’s
choice there! Now, the fans who root for Boston are not bad Brut: The most common, with a hint of residual sugar. The bright, jazzy with a hint of tangerine and fine bubbles, and a
people. Some are even friends. Maybe they’re just misguided. winemaker stops the fermentation at just the right time to bit of sweetness. It sells for around $20 and outscored more
Everyone has opinions, beliefs and ideologies. I believe leave a pleasant sweetness. expensive Champagnes in many blind tastings.
in smaller government. As Milton Friedman, noted Nobel Extra Dry: This label can be confusing to many since it is not Many “bubblies” are affordable and are terrific with Asian
economist, once said, “If the government was in charge of the as dry as Brut or Extra Brut. It’s not cloyingly sweet either, cuisine. You don’t have to wait for New Year’s Eve or the
Sahara Desert, there’d be a shortage of sand in five years!” but is noticeably sweeter than Brut wines. Prosecco is most next birthday party to enjoy a sparkling wine.
My European friends thought Brexit was wrong. I understood often made in this style. I look forward to next year and more “normal” times.
it and even predicted it. I’m simply not a Globalist. Some Demi Sec: This is very sweet and often referred to as dessert Enjoy the holidays, stay safe and healthy, and have a drink
believe a person is identified by his or her beliefs, ideologies wine. on me!
and opinions. I prefer to identify my friends by their character, Now let’s see what’s available and what you might have
their compassion, their smarts, and their tolerance and sense to spend.
of humor. Because you like California Cabs and I prefer old Champagne - Veuve Clicquot NV can be found for $35.
world reds doesn’t make you a bad person. We should be NV sparklers are simply grapes from many harvests and can
able to agree to disagree, don’t you think? save you a bit of money as opposed to vintage wines. Moet Captain’s was established in 1980 servicing
In today’s climate of divisiveness, where friends often & Chandon Imperial Brut for $40 is another reasonable Palm Beach County and is a privately
become enemies because of their beliefs, I am so disheartened value in Champagne. Comtesse Gerin Grand Reserve Brut owned and managed company.
and disappointed. Okay, enough of this rant. Just had to get is another “bargain” French Champagne for $40. Remember, Captain’s is committed to providing
dependable, reliable and professional
it off my chest. On to the important stuff. The holidays are Dom Perignon will set you back around $175 a bottle, and ground transportation to and from all
coming! Cristal close to $300 per! It’s always advisable to ask your South Florida Airports and Seaports.
What could be more celebratory than the bubbly stuff? local merchant about a level of sweetness and price that you To reserve your vehicle: PBCVH212
Sparkling wines are not only a fixture in holiday times, but prefer. 561-798-2180 or 800-634-7890 www.captainsairport.com
terrific food wines as well. Let’s take a look at what’s on the Spanish Cava - My personal choice for an affordable