FoodTrek: Have a Very Merry LUPEC and a Happy NovoFogo Year

Is it wrong that I ring in the holidays with booze? Naaaaah... I didn't think so either. It is wrong, however, that I had been such a stranger to Seattle's LUPEC Ladies and their monthly meetings of celebratory cocktails. But I braved deadlines and work-related obstacles to attend the final LUPEC meeting of 2010. It was held at one of my favorites, Chantanee's bar, Naga and hosted by the talented folks of Novo Fogo, who distill the heavenly sugar cane spirits of cachaça. Ready to jingle all the way with a cocktail in hand? Jingle bell rock, my friendos.

Say it with me now: ka-SHAH-sa. Now drink. - Photo by Wasabi Prime

So what the heck is cachaça and more importantly, how do I pronounce it, because that little squiggly thing below the "c" is freaking me out. Firstly, it's a spirit made directly from the extracted juice from sugarcane, unlike rums which are made from molasses, a by-product of sugar. Because of that, cachaça has a little more of a crisp, clean flavor, but can also take on flavor notes of the barrels it ages in, much like other spirits or wines. And it's pronounced ka-SHAH-sa, and the little squiggle is called a cedilla, in case that Double Jeopardy question comes up anytime soon. Take that, Trebek!

Dragos Axinte of Novo Fogo, most definitely having the most awesome name in the world, presented both their silver and aged cachaça, both organic and both delicious. We were able to sample them on their own to appreciate their unique flavors before they were mixed in cocktails. The Silver was refreshing and crisp, smelling of floral and banana notes, with a really clean finish. Very summery and made me wish I was on a beach. The Aged is a golden hue, a sign of its two year nap in bourbon casks. Mellow, rich, a bit smoky -- absolutely sippable on a cold winter's night. Both the Silver and Aged are perfect for the signature drink of Brazil, the Caipirinha, but the talents of Chantanee's Evan Martin had other plans for the cocktail menu.

Eat, drink, be merry. Repeat. - Photos by Wasabi Prime

I have much love for Chantanee's food. Their Thai food makes me crave it fortnightly, wanting to do the insane Scottish accent from Mike Myers' dad in So I Married an Axe Murderer, when he rants about craving KFC at unseemly hours. So it was double, triple, quadruple happiness to have beautiful food paired with beautiful cocktails. And you'd think the strong flavors would have to battle it out, but it all went marvelously together. Evan composed a drink menu that included a Negroni Doce (Novo Fogo Silver, Aperol, Rose Vermouth, grapefruit bitters), Brasilian Grog (Novo Fogo aged, Pimento Dram, honey, Cointreau, orange, lime, coffee tincture), and the Quentao (Novo Fogo Aged, ginger syrup, hot mulled cider, cinnamon). The Negroni Doce was picture-perfect, fragrant and tart, going well with the fresh salad rolls and pumpkin samosas. The tropical citrus of the Brasilian Grog paired nicely with the kick of garlic chicken, pad ki mao and spicy tofu. Dessert was the Quentao itself, which was a warm, holiday-perfect drink. Maybe it's the time of year, but the Quentao was my favorite of the night, only because it totally fit the Christmas frame of mind I was in. I would have never thought to use cachaça beyond more tropical cocktails, and so -- as always -- the LUPEC meetings are both educational and inspiring for my liver.

I kept the spirit of the holidays in my heart and admired some of the Christmas decorations around downtown Bellevue. I wandered to the nearby Bravern to admire their lights and giant Christmas tree. It was a good reminder to slow down, take a moment to take in the twinkle of a sparkly light, and don't get too wrapped up in the madness of the holidays. Which I know I'll completely forget five minutes later as I throw myself into a hissy fit over my holiday to-do list. But at least I took one night to just be a person taking in the sights on a cold winter's night.

Be merry and bright  this Xmas - Photos by Wasabi Prime

Big Wasabi Thanks to LUPEC Seattle for organizing a great end of year gathering, and to Novo Fogo and Chantanee for making it such an incredible evening.

FoodTrek: L’heure Verte at Naga

The Green Fairy. From the French nickname, La Fee Verte, it affectionately refers to absinthe, truly a spirit of delectable mystery, clouded in a louche made up of more of myth than fact. Beyond the threat of madness the drink rumored to cause, absinthe was the fanciful poster child for the bohemian movement of art and poetry in late 19th century Paris. The process of the halcyon green absinthe turning into a swirl of cloudy opalescence when water is introduced to insolubles within the liquor's ingredients was compared to the elusive spark of artistic inspiration. The Prime was given the opportunity to play avid spectator to the inspirational and artistic work of the ladies behind the bar at Chantanee's Naga for an evening, to watch them revive the bohemian spirit of turn of the century France at Rouge! A Ladies Night. Vive la bohème !

This Moxie Bird will put a feather in your cap, and a dent in your liver - Photo by Wasabi Prime

I've posted about Naga several times before, not just because I love Chantanee's Thai food, but because I always feel like I learn something when I sidle up to the bar. It's a rare treat to experience a place that has bartenders blessed with crazymadskillz to basically tell you what you should be drinking, and be right every single time. Adhering to their special Rouge! event menu, myself and some members of the infamous Happy Hour Martini Mafia took advantage of these unique cocktails and the opportunity to bend the ear of the very talented and award-winning guest bartender, Anu Apte of Seattle's Rob Roy bar (previously the Viceroy).

Along with the talents of Ms. Apte, the other ladies holding court at the bar were Chelsea North of Vessel fame, and Amanda Womack, one of Naga's resident bartender extraordinares. They were like the Charlie's Angels of bartending: fighting crime, solving mysteries, and mixing frosty beverages to save the world from boring appletinis.

Saffron Sandalwood Sour, Couturier, and the Nurse Chapel - prepared to be negronked - Photos by Wasbi Prime

The drink menu was a chef's table equivalent of unique cocktails, all a respectful nod towards past and present. Anu Apte's contribution were two drinks, the Saffron Sandalwood Sour and the Moxie Bird. The Sandalwood Sour was a subtle, fragrant whisper of a drink. Taking cues from her own childhood memories, the dusting of the sandalwood powder atop the cloud of egg white foam provided an aromatic prelude to the tasting of the gin-based drink, creating a really lovely experience that engaged all the senses. The Moxie Bird was the main course to the Sandalwood Sour's appetizer. Bourbon-based, the Moxie indeed had moxie. The floral notes of the St. Germain provided a nice balance, letting one really savor all the flavors in the drink.
It was reminiscent of a Manhattan, but a kinder, gentler version. One that would at least give you a sultry wink before knocking you to the floor.

I next selected a drink from the Naga home team, courtesy Andrew Bohrer, who authored the Star Trek inspired Nurse Chapel. I have much geek respect for someone who puts a drink on the menu called the 4d6 (the dice are epic, as is the potential damage one of those mystery drinks could inflict). Ultimate nerdy props to a spirited tribute to Star Trek creator, Gene Roddenberry's wife, Majel Barrett, who in the original series played Nurse Christine Chapel, prior to gaining intergalactic Betazoid Cougar status as Deanna Troi's minx of a mom. How dorkasaurus-rex is it that I know that? At least the drink was pretty awesome -- rich flavor of armagnac, the sweetness of the violet liqueur being balanced out with chocolate bitters. One flavor never fully taking over the other, the profile changing as the ingredients begin to coat one's palate. Captain Kirk would totally dig this Nurse.

The delicious and proper way to cradle the incoming booze - Photos by Wasabi Prime

Speaking of palate, our tummies were rumbling and the only answer to this call of the wild is Thai food. Thank god we were prepared! Chantanee's kitchen put together a special menu of nibbles for the night, and we feasted on bacon-wrapped sausages with spicy sriracha, crispy calamari salad, and my favorite, stuffed crispy chicken wings. The chicken wings were like protein-powered springrolls. They took chicken wings sliced with a small pocket, and then stuffed them with the familiar springroll filling. These were great choices, as they weren't too heavily spiced to compete with the featured cocktails.

Despite Andrew Bohrer's recommendation to experience every drink, I got four out of the five. I did not have the Couturier, but did sample it from one of my Mafiosos and fellow bloggers, Ms. SjBe . Created by the award-winning Jim Romdall of Vessel, this gin-based drink has the look of a prosaic Cosmopolitan, but the familiar blush belies its fresh and complex gusto. Anu Apte explained the Couturier's genesis, which came together as a result of an excess of fresh rosemary syrup and a bar full of models who like bubbly. Not overly sweet, the fresh pine flavor of the gin and rosemary combine nicely with the fresh citrus, and a hit of bubbly at the end to appeal to the inner-supermodel in us all.

The Green Fairy sends us off for the evening - Photos by Wasabi Prime

I credit Amanda Womack for introducing me to an absinthe that I thought was quite enjoyable, with or without the French method of dissolving a cube of sugar with a slow stream of water. The Swiss-made Kubler has a really pleasant flavor. I'm not a huge fan of anise, only appreciating it in small doses, and this particular brand of absinthe was smooth, sweetly aged, and with only notes of the licorice flavor to enhance the taste. There was no unpleasant burn or peppery flavor that I've found with other absinthe brands. Kubler's flavor is nuanced and complex, and when I ordered a glass of it, prepared with the lovely and picture-worthy balancier service, the Green Fairy blessed us with her presence, as the louche blossomed within the glass. Posessed with the artistic intent of souls like Henri de Toulouse-Lautrec, it was a good night to enjoy life in a bar full of music, people, and ample spirits.

Goody for goodybags and the floral flourish of a Mekong Sour - Photos by Wasabi Prime

Merci to Chantanee and Bar Naga for creating yet another educational and magically delicious evening, as well as the Jeff Busch Band for performing. The ladies of Rouge! were a treat to chat with and watch them perform their spirited magic. Thanks also to Intermezzo Salon for providing little goodie bags to the ladies sitting at the bar, and letting the ladies behind the bar model their dandy styling.

* Post Script: Thanks to Liqurious and FoodieView for posting the absinthe photo on their sites! Cheers to you!

Happy Hour Haunt: Negronked at Naga

What? Reruns already?! Or maybe we just like the drinks at Chantanee's Naga, so damned much that we had to return, much like moths to a Flaming Moe.

J'adore martinis, j'adore L'Aurore - photo by Wasabi Prime

It was Friday night, we were feelin' all-right, and I was with my visiting bestie-best friend whom I lovingly call the Angry Peanut. We were recovering from a popcorn coma from seeing Julie & Julia, and wished to wash it down with a frosty beverage or two. Or three. OK, maybe just one more... Having had a lovely experience with Naga only days before, it was worth a second visit. We had the good fortune of being there to watch cocktail maestro Andrew Bohrer get down to business.

I cast Magic Missle on your drunk ass - Photo by Wasabi Prime

I love a place that has a sense of humor about themselves, even their drinks. The above photo is of an original beverage choice called the 4d6. I think the Spock-pointed ears of nerds are perking up. The menu description says, "If you know what this means, you are a nerd. ... No saving throws needed." I had no choice but to fly my freak flag and admit to knowing its reference so that I could get my hands on their wooden drink dice. I rolled the bones and came up with a combination, but ended up accepting an extra Singapore Sling they had made. What the runes foretold, the bar behold (beheld? Nah, doesn't rhyme), so who am I to question the Powers That Be?

Ice magic, a spicy Smash, the drink that almost was, and the drink that really was - Photos by Wasabi Prime

The Rogue's Gallery of our bartab included the previously enjoyed Kaffir Fling, several trips to the wild blue yonder via the Aviation, their delightfully ice-murdering Mojitos, a spicy number called a Thai Smash, and the seriously good L'Aurore. I particularly enjoyed the Smash, as it featured fresh cilantro; having never experienced it in a drink before, it was a refreshing introduction to find yet another place to use one of my favorite herbs. We were also lucky enough to watch Andrew Bohrer quickly and masterfully hand-carve a chunk of ice down to a perfect sphere for his own Ueno San cocktail, an homage to Hidetsugo Ueno of the Bar High Five in Tokyo. Apparently this is not unusual in high end bars in Tokyo, but as I had never seen this done before, I remain impressed by this practice of the Dō of ice.

Recipe Alert! For those wishing to get Negronked on fancified beverages, Andrew Bohrer was kind enough to serve our girl-drink-drunkard selves, as well as share this recipe for the Aviation:

The Aviation, a classic pre prohibition cocktail

1.5 gin

.5 maraschino

.5 lemon

.13 creme du violet*

Shake strain and garnish with cherry. Add a tiny whisper of simple syrup if people are freaked out by the musky dryness of maraschino.

* WP Note: I realize Creme du Violet isn't in most people's pantries, but if you wish to have a bottle for your very own, I found some available on Drink Up NY's site.

** Post Script - Thanks to Foodgrazing at Serious Eats for posting the L'Aurore photo!!

*** Post-Post Script - Another THANKS to Liqurious for posting the same L'Aurore pic!

** Regarding the wooden dice - the owners of Chantanee were kind enough to contact me and confirm that Andrew Bohrer himself carved the dice, so yet again, more of his signature handiwork graces the Naga bar.

Happy Hour Haunt: To Naga, With Love

Suffering Bastard, Corpse Reviver, Artillerymen's Punch, Coral Dove -- no, we didn't hit Emerald Downs to watch the ponies after work on a lazy summer evening. These are a small sample of the unique anthology of cocktails on Chantanee's drink menu. The Prime has covered the newly-relocated Bellevue Thai favorite in older blog entries, but the highly-touted bar area, Naga, had not yet been christened by the entity that is the Happy Hour Martini Mafia. The whole gang was unfortunately not able to convene, but we few, we happy few (yours truly, GGirl, and Mr. S), met for a short spell to sample this Eastside oasis and see if the buzz surrounding Naga was worth the hullabaloo. No need to wait for a dramatic pause, I believe we have reason to raise a glass in celebration, for we have a winner. Please pass the spiced nuts.

Jules from Pulp Fiction would agree, this is one tasty beverage - photo by Wasabi Prime

Naga's happy hour runs the standard 4pm to 6pm, and it offers a recession-friendly discount on its impressive menu of signature cocktails, so instead of going for a typical brewski after workski, give one of these refreshing little dittys a try. These aren't syrupy, overly-fruity affairs with oversugared rims in unnatural Crayola colors. I had the pleasure of experiencing the Kaffir Fling, a drink created by Canadian bartender David Wolowidnyk in ye olde year of 2007 -- they include the drink's provenance on the menu. Booze and a history lesson -- shazam! A mix of vodka and lime with a hint of sweetness, this simple sour is topped with a frothy head of egg white and a sprinkle of ginger spice, with a fresh kaffir lime leaf nestled in the cloudy foam. These are no mere drinks, they are libations.

Eat, drink, be merry, and then drink some more - Photos by Wasabi Prime

In the swirling sea of cosmo-poma-tini-whatevers that swarm most bar menus, it's a rare blessing to enjoy something made with such deliberate care, as they possess a nuance and layering of flavors that are as interesting to the palate as a gourmet meal. The bartender was extremely knowledgeable in the many glittering bottles of liqueurs, spirits, and other potables within the bar's liquid library. There were many drinks being sampled, from the more familiar mojito, to obscure variations on an herbaceous julep. Among the display of bottled bitters, there was one pear-shaped flagon of murky amber liquid that had a cobra, entwined with another small snake within the bottle's glass belly. Yes, for reals. We skipped a taste of that one, but we sampled a photo or two -- apologies for the seemingly drunken focus. A digital SLR, a digital SLR -- my kingdom for a DSLR!

Not to forget the solids to go with the liquids, the Martini Mafia sampled the nibble-worthy Sundried Pork and Beef and Thai Spiced Mixed Nuts from Naga's bar menu, and then indulged with the Crispy Garlic Chicken and some fried rice from their dining menu.

Yes, that's really a snake in a bottle. And yes, that's really chicken on the plate - Photos by Wasabi Prime

Chantanee was wise to bring in the wisdom of mixologist Andrew Bohrer to bless the Eastside with an amazing offering of drinks that I have never heard of, but want to get to know better. He also has an impressive blog, Caskstrength, which goes into great detail over the artistry and philosophy of life behind the bar. Cheers to Mr. Bohrer, Chantanee and Naga, as well as my Martini Mafiosos who could make it out for the night!