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New Chef Tunes Up the Menu at Silver Trumpet

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By Michael Hepworth

Silver Trumpet at the Avenue of the Arts Wyndham Hotel (which has recently completed a stunning $20 million renovation) in Costa Mesa is yet another dining option in a city that has more restaurants per capita than any other city in the USA. This is a perfect spot if you are heading to the Segerstom Arts Center as it is just a short walk away.

The restaurant is sleek and stunning including the classy new Silver Trumpet Patio Bar and Lounge which has launched an innovative cocktail menu that also features wines from around the world.

The brand new executive chef at the Silver Trumpet, Eddie Garcia, is clearly expected to take the restaurant to new heights, in what must be a very competitive market. With businessmen staying in the hotel during the week and well-heeled Orange County residents on the weekends, Garcia has quite a challenge to keep the balance just right. He completed his training at Los Angeles Trade Technical College and has had stints at Wolfgang Puck in Santa Monica and Granita Malibu. Most recently he spent seven years at ARAMARK, the Metropolitan Transportation Authority dealing with the food for the Mayors Office and Los Angeles City Council, which all means that Garcia will be very comfortable in his new corporate environment.

I got the chance to sample his cuisine at a specialty event, “A Night in Tuscany,” which differs from the daily menu of The Silver Trumpet which boasts California Farm to Fork, but certainly articulates the skill set of this chef.

The starter was the Pan Fried Branzino which is usually a main course for me, and it is a fish that always delivers. Garcia’s version came with a sweet pea puree and kalamata olives accompanied by a Zelia 2012 Rose.

The second course was a pasta dish of a Thyme, Garlic and Parmesan Tagliatelli that was bright yellow in color. Arugula seems to be popping up everywhere these days along with pine nuts and this was no exception. It was pleasantly enjoyed with an Orhora 2012 (white wine). 

The main course was Slow Roasted Short Ribs w/Yukon gold hash, pearl onions and a basil tabbouleh—appropriately paired with a Le Buche 2008.

A Homemade Tiramisu with raspberry coulis and a wine bottle chocolate garnish rounded out the tasting.

They do have a Happy Hour daily from 4:00 - 7.30 pm and 9.30 to close where beers and wines are $5, signature drinks are $8 and select bites are $5. They also have a Saturday and Sunday brunch from 7:00 am to 2:00 pm that features a bottomless Bloody Mary and Mimosa Bar that looks pretty exciting, but more on that at a later time.

www.silvertrumpetrestaurant.com

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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