post from Adventures In Rhode Island Dining
on 09 April 2012 05:22:24 PM. © Adventures In Rhode Island Dining
For thethird year in a row, the Capital Grille has come up with a great way to raisemoney for Share Our Strength, a charity devoted to ending childhoodhunger. For every bottle of its ArtistSeries 2008 Cabernet Sauvignon sold, the Capital Grille donates $25 to ShareOur Strength. This is a win-win. Customers get to enjoy an excellent bottle ofwine, and Share Our Strength receives a donation to aid its goal of endingchildhood hunger. Share Our Strength is a charity worthsupporting. The statistics are sobering. In the United States, one in five children struggleswith hunger (16 million!!). There are15.7 million children living in poverty. Through Share Our Strength?s initiatives, breakfasts are provided for needystudents before school, families are aided in signing up for SNAP, children aregiven access to snacks and lunches during the summer and after school hours,and education is provided to help families prepare affordable nutritious meals. As a teacher, I see children everyday whosefamilies struggle to make ends meet, especially during these tough economictimes. Talkingabout poverty and the Capital Grille in the same article is a bit ironic. Most people dining at the Capital Grille arenot worrying about feeding their families or going hungry. The night I went tothe Capital Grille, the restaurant was nearly full on a Tuesday night. I saw a few tables other than my own orderingthe Artist Series Cabernet, but it would have been amazing to see the majorityof tables committing to the wine and doing some good while enjoying their $40steaks. This year?sArtist Series Cabernet Sauvignon was created with a partnership between CapitalGrille?s Master Sommelier, George Miliotes and Freemark Abbey?s legendarywinemaker, Ted Edwards. It?s a limitededition with only 1,000 cases being produced. This is a great bottle of wine, especially when paired with one of theCapital Grille?s steaks. Since therestaurant knew ahead of time I would be trying the wine, it was alreadyaerated and decanted on our table when we arrived, and this allowed the wine toopen up nicely. The tannins wereprominent, but the fruit flavors of cherry and plum, and just a hint of vanillaand chocolate rounded it out beautifully.
On thisnight at the Capital Grille, as a reward for driving Bridget and me to LoganAirport at 3:00AM in February, I brought my father. We started out with two treats from thekitchen ? porcini rubbed lamb chop and beef carpaccio. The perfectly cooked lamb chop paired nicelywith the Artist Series wine. The beefcarpaccio was very flavorful, and the thinly sliced beef was seasoned withMediterranean spices. The carpaccio was topped with an arugula salad dressed inlemon vinaigrette.
For myappetizer, I selected the Fresh Mozzarella, Tomato and Basil salad drizzledwith 12-year aged Balsamic Vinegar. Themozzarella at the Capital Grille is AMAZING. They prepare it fresh every two hours ? enough said. The mozzarella was served on top of slicedbeefsteak tomatoes and halved grape tomatoes. I usually do not order a Caprese salad outside of tomato season, but thetomatoes on this salad were good, particularly the grape tomatoes which soakedup the 12-year aged luscious balsamic vinegar.
|Mozzarella, Tomato and Basil Salad|
My father hadthe Lobster Bisque for his appetizer since he can?t resist anything withlobster in it. The creamy broth was toppedwith dry sherry, poured by our waiter tableside, and the cup was full oflobster meat. Unlike some pureed bisques, this one kept the integrity of the lobstermeat.
Before the main courses wereserved, we were brought a palate cleansing blood orange sorbet. The sorbet was fresh and a nice refresher atthe midpoint of our meal. The sorbet waspaired with a Salbach Riesling. For my main course, I tried the DryAged Sirloin Au Poivre with Courvoisier Cream Sauce. The waiter warned me this Au Poivre wasn?tstrictly the French preparation, saying it was completely crusted inpeppercorns. He was right. This steakwas entirely crusted in peppercorns, but the cream sauce took some of the edgeoff. My father ordered the Sliced FiletMignon with Cipollini Onions and Wild Mushrooms. He raved over the onions and mushrooms!
|Sirloin Au Poivre|
For sidedishes, we split the Lobster Mac ?N? Cheese and Grilled Asparagus. The LobsterMac ?N? Cheese was buttery, decadent and delicious. The cheese sauce contained Havarti, GranPadano and Mascarpone, and the dish was finished with panko crumbs. The Grilled Asparagus is part of the CapitalGrille?s efforts to become more modern and healthy. Although it was grilled with a crisp finish,it was very tender and topped with lemon mosto olive oil and fleur de sel. It was a nice, light dish to contrast withthe Capital Grille?s standard heavy offerings.
|Lobster Mac ?N? Cheese|
My fatherand I were both full from having so much food, but neither one of us couldresist dessert. I have been craving theCapital Grille?s ridiculous (in a good way) Chocolate Hazelnut Cake. The chocolate cake is layered with darkchocolate mousse and coated in hazelnut chocolate ganache. The slice is big enoughto feed a family of six! My one complaint about the cake was the huge puddle ofCrème Anglaise it is served with. To me,it takes away from the chocolate flavor. My father opted for an equally huge piece of Coconut Cream Pie. He loved every bite he was able tofinish. These desserts aren?t for thefaint of heart or those with small appetites!!
|Coconut Cream Pie|
As usual,the service at the Capital Grille on this night was impeccable. My glass was never empty, a warm cloth wasbrought out for my hands after the lamb chop, and my every need was anticipatedbefore I even knew I had one. In arestaurant normally devoted to excess and decadence, it?s nice to give back tothose less fortunate during this Artist Series Wine Event. I?m fortunate enough to be able to afford todine out in some of the finest restaurants in Providence, and it?s a wonderfulthing when I can give my business to restaurants who give back to the communitythrough donations or education. Soplease take some time this spring to check out the Capital Grille?s ArtistSeries Wine Event before the limited supply of Cabernet Sauvignon has run out.
Read The Full Article: http://feedproxy.google.com/~r/AdventuresInRhodeIslandDining/~3/3qJAddocnOM/3rd-a
nnual-artist-series-wine-event-at.html Add to del.icio.us Digg this Post to Furl Add to reddit Add to myYahoo!