The Big Republican Wine is BOCK!

I'm a huge fan of the Mt. Vernon Winery Cabernet Sauvignon. In fact, the Mt. Vernon Cab sold so well at six.one.six restaurant in the JW, the hotel sold out of its allotment in one month. Ken Kelly, our rep from Wines of Distinction, recommended another Mt. Vernon fill in to take the cab's place on our wine by the glass offering until the new vintage and shipment of the cab arrives in Michigan. 

To my surprise, Ken asked me to try a non-cab replacement with a goofy picture of a caveman who resembles the Guv of California. I am not an advocate of the over marketed wines with animals or cartoon drawings on the front label, though, there are some decent one. But let me tell you, this one is a gem.

The "Girly Man X-Terminator" 2005 from Auburn, California, is blend of Syrah and Petite Sirah. The "GIRLYMAN IS BOCK" is plastered in caps on the back label - a tribute to the Guv's comment to indecisive lawmakers several years back. The Girly Man just blew me away! Aromas of blackberries and cherries with a memorable finish hand stamped by ARNOLD himself. This is a big wine fitting the deep pockets of Republican donors yet smooth enough to convert Dems with explosive cab palettes into Syrah-Petite Sirah lovers. A must next time you're in the jdub.

Filipino BBQ

The Filipino BBQ is a staple street food in the Philippines. The sweet aroma of the BBQ lures anyone passing by from dropping a few pesos for the fantasy of devouring its juicy goodness. From petite ladies dressed in sundresses and sandals fanning away at their makeshift street grills topped with marinated chicken and pork skewers to more sophisticated outdoor stands complete with electric fans (instead of the manual fanning) and an army of uniformed people skewering , grilling and selling a wide variety of BBQ at a local farmer's market - the stature of the Filipino BBQ is permanently placed at the top annals of street food in the Philippines. What differentiates the Filipino BBQ from the rest of it's Asian neighbors is its sweetness. Primarily from either Banana Ketchup, 7-UP, or sugar. 

Recipes differ as much as the number of islands in the country. It's all about personal preferences. The key ingredients at my household for the marinade are rice wine, lots of crushed garlic, something sweet (banana ketchup, 7-Up, sugar), soy sauce, black pepper and green onions or lemongrass. Marinate the meat overnight and grill the next day. Very simple.

Arcadia Bluffs Golf Club

Did you know that Michigan has the most public golf courses in the United States? More than 850 and counting. Did you know that there is at least one golf course for each township in Michigan? And I can guarantee you, there isn't a state which can offer world-class courses at a better value than Michigan.

Regrettably, I didn't pick up the game until my mid-thirties, when a friend of mine invited me to play during a friend's wedding weekend at Finkbine Golf Course in Iowa City, Iowa. I do remember hitting balls with my uncle back in the Philippines, but in a basketball and racket sport crazy country, golf had to take a back seat. 

But I fell in love with the game, right here in West Michigan. It's hard not love the game when my backyard is surrounded by fantastic public and private courses such as Thornapple Pointe, Thousand Oaks, Wuskowhan Players Club, Kent Country Club and Pilgrim's Run to name a few. Add to that all the magnificent clubs in Northern Michigan such as Crystal Mountain, Bay Harbor and Grand Traverse Resort. With that kind of environment, falling in love with the game is a golf "gimme." 

Pictured above is the #11 tee at the most picturesque course in Michigan- Arcadia Bluffs Golf Club in Arcadia, Michigan. Arcadia is ranked by Golf Digest as the #10 best public course in the United States. I can attest to its breathtaking splendor with Lake Michigan as its canvas. Her fortress like bunkers and pristine, yet challenging, greens, add to the mystique of conquering Arcadia. 

Photo of the Day: Family exploring the Grand River

Place: The rocks below the jdek

Day: Saturday, June 13, 2009

Time: 8:01 P.M.

Perfect Day, Perfect Night, Perfect Meal

We never thought that summer was ever going to arrive in West Michigan. We would enjoy little streaks of sunshine in the morning followed by showers in the afternoon then sudden drops of temperature in the evening. It's the middle of June!  The forecast for last Saturday was cloudy and an 80% chance of rain. My son and I were invited by another father-son team to play a round of golf at Kent Country Club, which of course, we gladly accepted. Contrary to the forecast, we played mostly under sunny skies and mild temperatures. You couldn't have asked for a better day of golf. 

In order to maximize on the perfect weather, my wife and I decided to dine on the jdek at the JW. It was the perfect evening to cap off a man's "perfect day" of golf. Kids were wandering the newly installed Chef's Garden on the jdek. Couples holding hands traced their feet along the waters of the river. A golden sunset filled the glass exterior of the JW. 

As expected, our meal didn't disappoint. I started the evening with Tempura Softshell Crab with pineapple relish, almonds and a curry remoulade. My wife melted away after her first bite of the Grilled Swordfish with Carr Valley white goat cheddar grits, Trillium Haven Farms red russian kale and smoked bacon, shrimp and pickled onion. As suggested by the culinary staff, I tried the delightfully light Miso Glazed Black Cod with miso lemongrass consomme, shiitake, Trillium Haven Farms bok choy, carrots and soba noodle. We never thought grits could taste THAT good. 

JW Chef School: Chicago Cook-Off

I receieved an email today from Jim Keane, President of Steelcase North America, thanking the JW Team, particularly the JW Chef School Team, of the highly successful team building concept the hotel introduced this Spring. In less than three months, the JW and Steelcase have hosted over a dozen JW Chef School events for their top clients worldwide.

The concept is simple: invite non-cooks (designers, project managers, salespeople) to a "meeting," but instead of the usual corporate meeting, surprise them with a cook-off a la Food Network's Iron Chef show. Divide the group into two teams, choose a name and a captain, and let them go at it inside the JW's "Kitchen Stadium." The result is a fun-filled and memorable team building event. Check out the attached link Steelcase's customer from Chicago sent Steelcase as a thank you.

To book your JW Chef School event, call Phil Weaver at 616-242-1500 or email at phil.weaver@jwgr.com. View more photos of JW Chef School at flickr.com.