nicks

Molnar Family Vineyard Dinner

derek — Fri, 07 May 2010 15:19:05 +0000

nicks on broadway

May 7-8, 2010

We are very proud to present to you the flavors of spring with the Molnar Family Vineyard wines. These are exceptional wines that have been made with great effort and care in limited batch productions. When we tasted these wines for the first time I knew we had to have them. Rich with their Hungarian heritage, a unique, inspirational story and a passionate attentional to detail the Molnar Family and the entire team at the Tricycle wine company have put together some simply exceptional wines. From sourcing their own oak in the Hungarian province of Takaj to make their own barrels, to owning, growing, and crushing their own grapes, the Tricycle team has left no stone unturned. With the Poseidon’s Vineyard and the Obsidian Ridge Vineyard wines they have brought forth true, honest expressions of California fruit, landscape and climate. It has been a true pleasure to taste these wines, and I am honored to have been able to pair with them dishes that are meant to complement each wine and create a unique and special experience for our guests. I hope you too will be able to come and join us on these two special spring evenings. Without further pause or ado here is the menu…

Amuse Bouche

Crudo of Tuna + Salmon with Spring Vegetables + Garden Herbs

First Course

2007 Molnar Family Poseidon’s Vineyard Chardonnay, Napa

Native Day Boat Sea Scallops with Allen Farm Pea Greens, Golden Raisins + Citrus

Second Course

2007 Molnar Family Poseidon’s Vineyard Pinot Noir, Napa

Baffoni’s Farm Chicken Confit with Crystal Brook Farm Goat Cheese, Fresh Grapes, Parsley + Pecans

Third Course

2007 Obsidian Ridge Vineyard Syrah, Red Hills Lake County

Grilled Stoney Hill Farm Pork with Marjoram, Sweet Peas, Carrot-Parsnip Puree + Port

Intermezzo

Four Town Farm Rhubarb + Verjus Sorbet with Champagne + Mint

Fourth Course

2007 Obsidian Ridge Vineyard Cabernet Sauvignon, Red Hills Lake County

Grilled Free Range Leg of Lamb with Roasted Fingerling Potatoes, Pork Lardons, Local Asparagus, Sea Salt + Sage Jus

Fifth Course

2005 Royal Tokaji, 5 Puttonyos, Hungary*

Malted Milk Panna Cotta with Raw Honey, Toasted Walnuts, Allspice + Local Apples

*Takaji is of course not made by the Tricycle wine company, but is the classic Hungarian dessert wine that we felt tied the themes of the dinner together perfectly. Made in the same region that oak is sourced from for their wine barrels, the Tokaji is a beautiful expression of Hungarian influence and effort.

No substitutions please. Please make your server aware of any allergies, sensitivities or restrictions prior to ordering.

$55 per person (exclusive of tax, tip + additional beverage).

Relevant/Current Food News….

derek — Fri, 26 Mar 2010 15:28:48 +0000

For many, it is both an exciting and terrifying time, right now, to eat. The coming to light of so many harmful and horrible practices (production, farming, breading, importing, genetic engineering to name only a few) has led to not only an awareness of what it is we’re putting on our plates, but a major backlash and a call for more socially conscious practices and products. There is so much information and disinformation out there right now that its incredibly and increasingly difficult to sort through which is which. Put plainly, it can be confusing. I am on a constant search to stay(or get, more accurately) on top of the issues that effect our food systems, consuming habits, and overall health. I am going to try and use this space as place to post interesting links to articles, blogs and insights that I find throughout my research travels.

The connectivity that technology has given us is absolutely amazing. We no longer have to be kept in the dark about not only what we’re eating and where its coming from, but what types of practices are common, legal and deemed acceptable. It’s truly an amazing time to be working with food. The call for (and ascent to) a return to basic, honest, time-honored principles and practices is yielding amazing results, wonderful food to eat and work with. Its just beginning though. There’s much work to do in making it accessible and affordable every day. The more light we shed on those hardships and the more we become aware of the real cost of “cheaper” food, the closer we’ll get to making it happen.

“From Farm to Fork” by Karen Barlow

“Push to Eat Local Food Is Hampered by Shortage” by Katie Zezima

“Cows On Drugs” by Donald Kennedy

“The Naivete Of Cooking” by Chef Matt Jennings

Australian wine luncheon…

derek — Thu, 11 Mar 2010 16:09:19 +0000

This past Tuesday I had the pleasure in hosting a small private luncheon for an Irish born-Australian winemaker/importer that is breaking into the market with some amazing bottles and a new project. It’s a collection of wines, predominantly Southern-hemisphere based that he’s brought together under one label called World Wine Headquarters.

So this was an advance tasting lined up for prospective buyers only(chef’s, owners, wine-shop buyers, and beverage managers). The tasting was happening in flights, or groups, with four to five wines to taste with each course. My job, as ever, was to support the wine groups with dishes that complimented them. Tasting this many wines at once can be challenging at times, so the food plays an important part in not only making the meal special, but functional. If the portions are too large then diners will get too full and they and their palettes will tire quickly. If the flavors are too intense, the nuances of the wines will be lost, masked completely and defeating the purpose of the event entirely. The portions, the chosen herbs, spices, choice of proteins and accompaniments has to be well thought out. For me, the idea is to bring out the best in the wines and make for a great experience with out trying to hog the center stage. As always, I want people to feel great during and after the meal, so again, I cannot stress the importance of portion control and how it effects this.

In retrospect, it went really well. There were some impressive wines in the flights that I know I and the rest of the staff and guests really appreciated. I was very happy with the food, and from the empty plates (even six courses in!), I think my colleagues were as well. So here’s the menu and the lists of wines we tried with each course. I hope you enjoy reading it as much as I enjoyed creating it, and who knows, maybe you’ll see some of these wines when you come into the restaurant! (the Elderton Shiraz is currently being offered, amazing wine, really.)

Tasting Series March 9 2010 with nicks on broadway and John Larchet

Vibrant Dry Whites (Spring is Coming)

2008 Altivo Classics Torrontes, Uco Valley, Medoza, Argentina

2009 Lobster Reef Sauvignon Blanc, Marlborough, New Zealand

2008 Hewitson “LuLu” Sauvignon Blanc, Adelaide Hills, South Australia

2008 Ichanka Sauvignon Blanc, La Rioja, Argentina

2007 Rocky Gully Dry Riesling, Frankland River, West Australia

Citrus roasted Sea scallops + Shrimp with grapefruit, blood orange, frisée + honey

Chardonnay & Beyond

2008 The Wishing Tree Unoaked Chardonnay, Western Australia

2008 Elderton “E Series” Unoaked Chardonnay, South Australia

2008 Altivo Reserva Chardonnay Viognier, Uco Valley, Mendoza

2006 Rutherglen Estates ” The Alliance”, Rutherglen VIC

Warm brie + onion “tartlet” with apple, walnut + baby greens

“Cherry & Spice”

2006 Hill Of Content Pinot Noir, Adelaide Hills/Mornington Peninsula

2009 Lobster Reef Pinot Noir, Marlborough, New Zealand

2007 Altivo Classics Malbec, Uco Valley, Medoza, Argentina

2007 Ichanka Malbec, La Rioja, Argentina

2006 Tir Na N’og Old Vine Grenache, McLaren Vale

Crispy-skin roasted salmon with thyme, mushroom, kale + allspice

“Magic of the Blend”

2006 The Wishing Tree Shiraz, Western Australia

2007 Rocky Gully Shiraz-Viognier, Frankland River WA

2005 Rutherglen RED Shiraz-Petit Sirah, Rutherglen VIC

2006 Elderton “E Series” Shiraz-Cabernet, South Australia

2005 Hill Of Content Shiraz, Western Australia

Sage-roasted breast of duck with turnip-carrot puree + clove jus

“Shiraz Story”

2006 Hewitson “Ned and Henry” Shiraz, Barossa Valley, South Australia

2006 Aramis “Black Label” Shiraz, McLaren Vale

2006 Elderton Estate Shiraz, Barossa Valley, South Australia

2004 Elderton “Command” Shiraz, Barossa Valley, South Australia

Leg of lamb with potato, parsnip, smoked bacon + rosemary-anis jus

“Liquid Dessert”

2007 Mt. Horrocks “Cordon Cut” Riesling, Auburn Clare Valley

Butterscotch panna cotta with pecan + molasses

Valentine’s Day Tasting Menu

derek — Wed, 10 Feb 2010 04:47:13 +0000

So here’s the menu! Seating is very limited and reservations are booking up already, so call soon to make sure you and your special someone get a seat! We’ll be offering these selections over the weekend, both on Saturday and Sunday night. Our Valentine’s Day Celebration Menu will be very special indeed so I hope you can make it!

Saint Valentine’s Day Tasting Menu

February 13th + 14^th 2010

Welcome to our Valentine’s celebration meal at nicks! Our very special menu includes four courses (with surprises) for just $50 per person (exclusive of beverage, tax and gratuity). Wine pairings are available with each course ($5 per course).

Please let your server know of any allergies. Enjoy!

‘At first we meet’

Golden potato + watercress soup with crème fraiche + olive oil

Butter-roasted sea scallops with cauliflower puree, frisee + citrus sauce

‘A second glance’

Sweet potato + celery root cake with baby greens salad + black pepper aioli

Crispy-skin salmon with creamy kale, thyme + allspice

‘Dinner for two’

Butternut squash risotto with parmesan, chives + fresh herbs

Petite Hereford Sirloin with French fingerlings, pork belly, onions + spiced port wine

‘Sweets for my sweet’

Tasting of dark chocolate pots de crème, chocolate truffle, clove-cocoa biscuits + red wine caramel with citrus fruits, berries + mint

Happy Valentine’s Day from all of us at nicks!

Saint Valentine’s Day Sneak Peek!

derek — Wed, 03 Feb 2010 04:52:03 +0000

This year Saint Valentine’s Day falls on a Sunday night. As we are always looking for a reason to celebrate with good food & drink, I’ve decided to open for a limited dinner service in honor of the occasion. I’ll be putting together a very special menu that I’ll share with you all in just a few short days. We’ll have meat, seafood & vegetarian options, wine pairings, and I’m sure there will be chocolate & bubbles as well.

Whether you’re feeling romantic or just looking for a reason to get out on a Sunday night and have a special meal with friends, we’ll be open for you.

Space is limited, so call soon and make your reservations!

Stay posted, more details to follow….

cheers,

derek

Southern France Wine Dinner Recap…

derek — Tue, 26 Jan 2010 16:41:53 +0000

This past weekend we put together a small, very casual wine dinner featuring the wines of the Cotes Du Rhone region of France. With the help of our wine enthusiast/friend/supporter Ian, Tim and I selected some of our favorites of the region. Although many of the wines we tried were excellent, we were trying to build something special, a journey if you will. We chose wines that we thought were interesting and representative of what regional Rhone wines should be, but overall we chose wines that we truly felt were just good. After we decided on the wines and their succession, it was my job to build a menu around them (and for me, that’s the fun part!). The challenge of course is not just to make good, sound dishes, but to create dishes that don’t get in the way of the wines or contrast them in an uncomplimentary way, dishes that accent the flavors and nuances of each wine, dishes that make the wine “sing.” (see the menu attached below)

Of course, as with all of our menus and events, it is my utmost goal to keep things fun, unpretentious and affordable, whilst adhering to highest standard, level of quality, and attention to detail possible. I believe in that with all my heart. We try to have fun with these things, or why bother? When you are here on any night, especially at a wine dinner, I feel it is like we are welcoming you in for supper. I want you to feel welcome. I want it to feel warm and endearing.

All in all, I think we achieved the goals we set out to accomplish. The dinner was a smash hit! The dining room was full and our guest were excited and very happy. They sampled wines from one of my absolute favorite regions in the world, class wines. They had seven courses of thoughtful, honest food, with sincere service. They enjoyed conversing, laughing, listening to music and learning about wine and food together. For me, I could not ask for more in one night. So, thank you to the staff for your hard work, and thank you to you, our friends, for joining us for what turned out to be a very special evening!

We do these dinners often, but not on any regular sort of schedule. When we find the right wines, and the right wine enthusiast to partner with, then we will do it again. So stay posted. Let me know if you would like to here more about the dinner or be informed when we hold our next one. Thanks again, cheers!

derek

Saint Vincent Patron Saint of Wine Dinner Menu January 22, 2010

Today we honor St. Vincent, the patron saint of wine. We are featuring the wines of the Côtes Du Rhône region of France. The wines and menu have been carefully selected and thoughtfully paired and prepared for your enjoyment. Tasting portions of the wine will be paired with each course. If you would like to order additional portions of any of the selected wines please ask and they will be provided at an additional charge.

amuse bouche

Baffoni’s Farm chicken liver + caramelized onion pâté with quince, chervil + toasted brioche

first course

Domaine Giachino (Savoie) Abymes Tradition 2007

Citrus grilled sea scallop + shrimp with tarragon, grapefruit, blood orange + pecorino

second course

Paul Jaboulet Ainé Crozes Hermitage Dom Thalabert 2005

Roasted crispy-skin salmon with fingerling potatoes, smoked bacon, kale + green peppercorn jus

third course

Domaine “La Garrigue” Vacqueyras Côte Du Rhône 2007

Pressed pork belly with honey, frisée, sweet potato + mustard

intermezzo

Lavender-verjus + black-pepper sorbet with blackberries + champagne

fourth course

Domaine Giraud Châteauneuf du Pape Les Gallimardes 2005

Grilled breast of duck with rosemary, cassoulet, port wine + black truffle sauce

fifth course

Paul Jaboulet Ainé Muscat Beaumes de Venise “Vin De Natural” 2003

Warm apple tartlet with star-anise ice cream + caramel

another year fades, a new one begins…

derek — Mon, 11 Jan 2010 17:03:39 +0000

As the last year fades into the what hopes to be the bright start of the next, I plot and plan for 2010 and I think of all the wonderful opportunities that this year will hold for us. I am so looking forward to what this year may bring us. It’s still far too early yet to get the gardens started, but I’m planning the start none the less. I’m looking at the many exciting new ways to make the restaurant better, more sustainable, and ways to take the food and service places its never been, for us and for our guests. I find myself reading more than ever, and looking at peers for constant inspiration, direction and support. We’ve a beautiful food community here in Providence, not without its challenges, but then again, what is? What is important is that the relationships are there and the common thread of the want for lives filled with integrity-driven, honest passionate food and food sources exists (what a wonderful starting point!). I look dauntingly at the world of technology that lies before us, both culinary and media driven, and know that though I have my reservations about their use in my craft I must embrace the tools that will allow me to communicate, learn and create with more ease and accessibility. I look forward to further developing our relationships and ties with our local farmers/producers and artisans, finding new methods and new products to be inspired with, cook and create.

welcome to our new site!

admin — Mon, 07 Dec 2009 22:15:30 +0000

After much ado, we’re finally launching our new web-site! With the help of the lovely and talented Ms. Laura Mullen our new site will be up to date with our latest menus, events and news. We also have some lovely new photos of the restaurant and staff from Kristen Conte, and we’ll be adding more of those as we go as well.

It is a work in progress, so please be patient as I figure things out! I’ll be adding new content over the next few weeks and look forward to hearing from all of you!

Cheers!

derek