Page 21 - Boca Club News - November '23

Boca Club News, Page 21

The Good Life: Dining, Drinks, Destinations

Dining Out: It’s A Mixed Wok On This Silk Road!

By Alan Serinsky of Bocaire So, once again, I ventured out to a new Asian-themed Thankfully, the sweet and sour sauce was well-balanced as it
Country Club. Hungry Al’s love newbie in Boca Raton called Red Pine Restaurant in hope evenly coated the protein. To our good fortune the broccoli
for food started very young. Never of finding a happy Buddha of culinary delight. was perfectly cooked.
satisfied with his Mom’s dishes, he First Impressions: Back in my youthful days I used to Staying within the poultry section of the menu we also
started to cook his way through venture to Chinatown in NYC. Directly below the North side experimented with their version of Crispy Garlic Chicken
her “Betty Crocker Cookbook.” of the Brooklyn Bridge was a Chinese restaurant I would ($32). Advertised as organic chicken, it was lost in translation
During the years to follow he frequently visit for only one item on their menu, the “Cold since the chicken in this case was cooked beyond “crispy.”
spent many hours working in Sesame Noodles with Sea Cucumbers.” It was unbeatable in The only taste we encountered was the sweet honey soy sauce
restaurants, both as server and cook, attending cooking taste and unmatched to this day. So when I noticed this dish hiding the true focus of the dish.
classes and traveling the world in an effort to expand on the menu my heart raced, my stomach churned, and my The strong-handling of the Sesame Beef ($36) also fell
his palette. As a professional writer, Hungry Al offers his mind was driven to hold this item to my high standards. subject to the demise of overcooking, as did the chicken.
perspective on current food trends and guides you through I have tried countless of times to duplicate this recipe at The only saving grace of this dish was the sauce coating that
your local restaurant options. home with little to minor success. Thankfully, the chef at was full of flavor and the mixture of soy sauce, rice wine and
the Red Pine has saved me the effort. His version of Chilled sesame oil was spot on.
Red Pine Restaurant and Lounge Sesame Noodles ($14) was deja vu. The cold-coated sesame We did venture into the vegetarian column of the menu
1 Town Center Rd, Boca Raton, FL 33486 egg noodles brought back memories of the heat and savory with Vegetable Mu Shu ($22). The wok-fired vegetables of
(561) 826-7595 peanut flavored sauce contrasted with slivers of chilled mushrooms, onions, peppers, scallions and the traditional
redpineboca.com cucumbers, refreshing my palate. added egg blended very well with the brushed hoisin sauce
Also, one of our favs was their version of Chinese Eggrolls on mu shu pancakes. Good standard dish.
Food For Thought: Like many of you I’m from New ($16 for 2) and worth a visit even if it’s just for Happy Hour. Note: Like all Chinese menus there are plenty to choose
York, upstate technically. I can still remember my Dad during These mega home-spun rolls are jam-packed with all kinds from, including Noodles & Rice, Dim Sum, Soups, and even
my early years as a child taking the family to our small of goodies, not just the predictable shreds of cabbage. Roasted Peking Duck.
Hudson River town’s only Chinese Restaurant. Located on Straight From The Wok: When eating Chinese food, Check Please: So our review of this Boca Raton
the main street, Broadway, it was up a flight of stairs and the one thing we all probably partake in is the collective newcomer was like a Yin & Yang moment for us. We enjoyed
seated only about 40 diners. The imagery is still fresh in my experience of sharing. We decided to stay the course and the deviation from the normal American menu, but like a
mind. Budget aluminum tables and chairs, linoleum floor, follow the great wall with an evening of passing the plate. defeated Mongol warrior I longed for the memories of my
typical Chinese dimmed lanterns strung from the ceiling, Like most dumplings, or in this case “buns,” the inner youthful taste buds.
generational family staff bustling around and the scent of five ingredients tend to lose their integrity when it comes to flavor. Sadly, no one offered us a fortune cookie. Therefore,
spices resonating from the high-heated woks. Pure ecstasy. The Shrimp/Lobster Bao Buns ($30) we shared held truth to I will offer my fortune for Red Pine Chinese Restaurant:
Oh, do I long for those days, when Chinese food was part this philosophy in its preparation. But usually any dish that “You will conquer
of our regular dining-out destination and a great break from has the word “lobster” in its description will warrant a price obstacles to achieve
those predictable homecooked meals during the weekdays. tag well over $20 a plate. success.” Hopefully,
I’ve been in Florida for over three decades and have After much deliberation our group decided to try General Red Pine will get better
yet to relive those memories. Yes, I’ve traveled to Silver Tso Chicken ($29), since it’s always a staple not to be with more miles on the
Pond in Lauderdale Lakes, and I’ve reminisced the almost missed. The consensus of the table was favorable and we all Rickshaw, but for now we can only offer two and a half golden
forgotten Uncle Tai’s, but neither of them has met my youthful enjoyed these tender white meat nuggets of chicken that were fortune cookies.
recollections. probably coated with corn flour then flashed fried in the wok.
Grape Expectations: Holiday Wines!

By Ed Wolfarth, who moved to Let’s take a look at them: the silky texture of great Burgundy. They are heavier, deeper
South Florida after retiring with his Single vineyard—or Cru Beaujolais–are more serious in color and in no way resemble the Nouveau style. These
wife, Vicki, as Professor of Sports wines. You usually do not see the word Beaujolais on the wines often surprise the palates of even the most discerning
Sciences & Physical Education at label, as they try to separate themselves from the Nouveau wine snobs. Such vintages as 2016 needed three years or more
both Queens College and Hofstra variety. These wines are often darker in color, full-bodied and for the tannins to soften and provide that velvety mouth-feel.
University. He is a nationally longer living. The Beaujolais cru wines are: Saint Amour, Louis Jadot, Guy Breton and Duboeuf all bring to the market
ranked senior tennis player and Brouilly, Chenas, Chiroubles, Cote du Brouilly, Fleurie, excellent examples of Morgon at affordable prices.
longtime USPTA Elite Teaching Juliennes, Regnie, Moulin a Vent and Morgon. No need to Moulin-a-Vent–can produce the most full-bodied and
Professional. Ed has written many memorize these. powerful of all the Cru Beaujolais. They are often slightly
educational and tennis articles in the past. Over the past There’s no quiz at the end of this column, but we will oaked and more structured. They can age for up to 20 years.
few years, Ed has turned his hobby of wine collecting have a bit more to say about the more readily available Cru The great Negociants—for example, Drouhin, Jadot and
into a way of continuing his passion for writing and has wines. These are wines you need to try. While most wine Duboeuf—always produce the most reliable examples of each
written on the subject for publications. As a self-proclaimed aficionados consider the two “Ms”—Morgon and Moulin a Cru. These wines may be a bit more expensive ($20-$40) but
“wine snob,” he has collaborated on many wine lists for Vent—the only really age-worthy Beaujolais, there are other are certainly more cost-effective than red Burgundies.
private clubs and a few restaurants. Ed can be reached at single vineyard wines deserving of your attention. Julienas and Chenas–These Crus are smaller in size and
wolfarthe@msn.com. Fleurie–is produced in a more masculine style with tastes stature, but nonetheless produce fine examples of Beaujolais
With Thanksgiving just around the corner, and Christmas of red currant and black cherry, mouth-watering acidity and at affordable prices.
fast approaching, the real holiday season is upon us. The a long, refreshing finish. Many exhibit silky tannins, dark In brief, when someone scoffs at Beaujolais as being
crisp weather (not necessarily in Florida) and festive times fruit flavors and a long, spicy finish. Producers to seek out some light, insignificant wine not suited for “real”
ahead call for “fun” wines to go with every occasion. are Georges Duboeuf and Clos de la Roilette. The Duboeuf drinking, have them try one of the Cru Beaujolais. It’s my
Nothing fills this category better than Beaujolais. Flower Label is most commonly found in wine shops and best recommendation for that “turkey wine” you should
In early November, Beaujolais Nouveau is shipped sells for less than $20 a bottle. It comes highly recommended. bring to friends for Thanksgiving dinner. And tell them I
around the world so it can be available on the third Thursday Brouilly–is the largest Cru in Beaujolais. Many of the recommended it.
of November. Beaujolais is made from the Gamay grape; it better producers make wines with a bouquet of violets, a
is produced in the Beaujolais region just south of Burgundy. gorgeous palate of sweet fruit and a terrific balanced finish.
These wines are produced in a style (carbonic maceration) Some of these Brouilly can rival the great red Burgundies
that makes them fresh, fruity, with high acidity and very made a few miles away at a fraction of the cost. Seek out;
little tannins. Joseph Drouhin, Domaine Rochette and, of course, Duboeuf.
While Beaujolais Nouveau is a simple fun wine, easily While Fleurie, Brouilly and Saint-Amour are made in a
quaffable, there are 10 other “single vineyard” Beaujolais more Burgundian style, with medium body, velvety texture
that are more serious wines. These are often referred to and a fruity finish that should be consumed within four years
as a “poor man’s” Burgundy in that they have similar of harvest, the following three Crus are bigger wines.
characteristics to the great and expensive red burgundies, Morgon–These wines are probably the richest and
but at a fraction of the cost. earthiest of all Beaujolais. After at least five years they take on