While migraines keep Nicole from eating much chocolate (though rest assured, she does sample her products), she says watching others enjoy her creations is just as filling.

Our tasting began with a buttery white chocolate paired with Vietti Moscato d’ Asti (Piedmont 2010). This duo was one of my personal favorites. The creamy texture of the white chocolate balanced the Moscato’s tangy sweetness well. Technically, white chocolate isn’t really chocolate. It’s made with cocoa butter – not cacoa, which is responsible for the bitter flavor of many darker chocolates. In general, white chocolate pairs well with champagne, Gewurtztraminer, Riesling and Sherry. As a general rule, stonger flavored chocolate prefers a stronger flavored wine. This helps to balance flavors and avoiding one overpowering another on the palate.

Next, milk chocolate was paired with Seghesio Zinfandel (Sonoma County 2008). Most of us felt that the wine’s bitterness detracted from the flavor of the chocolate. Milk chocolate has a higher sugar content than it’s white and dark counterparts, and its flavor profile includes hints of vanilla, honey, caramel and cream. Milk chocolate pairs well with Muscat, Tawny Port, Pinot Noir and light-bodied Merlot.

Clos Roche (Touraine, France 2008) was chosen to accompany the dark chocolate (60% cacoa), which is high in phytochemicals. Dark chocolates are typically more intense, even bitter, which is off-putting to some people. Others find the flavor interesting, especially when paired with a bold wine. Wines that pair well with dark chocolate include Cabernet Savignon, Malbec, Merlot, Shiraz, and Syrah.

For the finale, we enjoyed a raspberry dark chocolate truffle paired with Sebastiani (Sonoma, California 2006). A perfect match.

A number of guests came to the table believing they did not like one or more types of chocolate. Some said they didn’t typically like white chocolate because of its sweetness. And others avoided dark chocolate because of its bitterness. Needless to say, none of us left with the same opinions that we came with.

As we neared the end of our tasting experience, one guest reflected on an Italian motto, “A tavola non si invecchia” (at the table with family and friends, you don’t grow old). Well said.

Many thanks go out to Amy at CRU for accommodating our group with such late notice. With the unexpected store closing of our original venue, Viva Chocolato, we would have had to cancel the event. Delysia’s creative chocolate collection is available online and they ship nationally. Here in Austin, they have developed unique products for some of Austin’s local favorites. One popular chocolate truffle even features The Salt Lick’s Lauren’s sauce! 

One thing is certain, Delysia makes it impossible to get bored with chocolate.

If you’re interested in great people, food, happy hours and nightlife events, you should definitely check it out.

Come prepared to indulge your palate and learn how the intense flavors of wine & chocolate complement one another. Nicole Patel, proprietor of Delysia Chocolatier, will be joining us to help lead our discussion.

Don’t miss the unique opportunity to enjoy these amazing flights of wine and chocolate. Register NOW!

Roberto San Miguel, Stacy Fisher-Gunn and David Garrido

Nine guests of Suppositions Tasting Club recently shared a meal at Garrido’sRestaurant, where chef/owner David Garrido prepared an unbelievable feast from the fresh seafood hauled in just a day earlier by our guest of honor, Roberto San Miguel of Austin’s San Miguel Seafood. Roberto, who playfully refers to himself as a “fish chauffeur,” supplies seafood to several of Austin’s restaurants as well as the general public at the downtown Austin Farmers’ Market.

On April 20^th of this year, about 4.9 Billion barrels of oil were leaked into the Gulf of Mexico. Soon after, there was noticeable fear and confusion within the community regarding the safety of seafood. The purpose of the dinner was not only to enjoy a great meal, but also to join in discussion – with the help of an industry expert – to better understand how the local fishing industry has been affected.

Roberto, who visits the coast regularly, clarified some common misconceptions and gave us an overview of the current fishing conditions in Texas. This information, along with research I had done on my own, made me more confident that the seafood on our table was safe.

David made us feel like family – even with his restaurant, located just off he beaten path on the corner of 3rd and Nueces, packed full on a random Wednesday night.

Chef David Garrido addressing the Suppositions Tasting Club

Our first course, tuna & oyster taquito with habanero honey aioli and pineapple pico, surprsed us with both sweet and spicy flavors. David explained that this style of cuisine reflected items typical of his restaurant – but by no means was the rest of the evening predictable.

Next, we enjoyed gulf shrimp with guajillo caper sauce, polenta and truffle arugula. This French inspired dish had a great deal of flavor diversity: the sweetness of polenta, the creamy parmisiano-reggiano cheese flakes nestled in the peppery arugula greens, and the salty capers sprinkled on a chili sauce made each bite interesting.

A whole snapper (of mammoth size) dressed with ginger, scallions and Serrano lime sauce made its way to our table next. David, who seemed to enjoy the chance to push the boundaries of the items typical of his restaurant menu, described this dish as his Asian take on red snapper. Rice with a hint of mint and grilled vegetables completed our main course.

We finished the meal sweetly with pastel de calabaza (Mexican squash cake) with lemon crema, a family recipe passed down from David’s great-grandmother. To me, this moist lemony cake was very much like a lemon poppyseed muffin – crossed with Jiffy cornbread – only much better.

We are so lucky in Austin to have such a great community of foodies who love to cook, learn and support local food.

Well, we’ve had some fun tasting events in the past, but this one just set the bar. The only word I can use to describe our experience at the Texas Beef Council is WOW! Our palates were bathed in luxurious flavors, whirling our minds into a sensory daze. Chef Tiffany Collins has truly mastered the art and science of beef cookery. With 18 guests of the Suppositions Tasting Club gathered around the table, she crafted some tasty culinary masterpieces. Never in my life have I experienced beef like this…each morsel pulled apart effortlessly with my fork.

Oddly enough, jelly beans were of the first foods to hit our taste buds. This sensory exercise was designed to emphasize the difference between taste and flavor. 

Sweet, sour, bitter, salty and umami are often used to describe taste. Our taste buds, which are part of the gustatory system, are constantly detecting flavors through chemoreceptors on the tongue – but also on the soft palate, pharynx and epiglottis. There are about 100 taste receptors on each taste bud. In his book, The Physiology of Taste, Jean Anthelme Brillat-Savarin describes the two main functions of taste: “It invites us, by arousing our pleasure, to repair the constant losses which we suffer through our physical existence,” and “It helps us to choose from the variety of substances which nature presents to us those which are best adapted to nourish us.”  In a way, taste has 3 purposes: to nourish, to serve as protection and to produce pleasure. Flavor is quite different from taste. It is the summation of our sensory experience: taste + color + aroma + texture. 

To identify these differences, guests were asked to focus on the “taste” of the jelly beans by first pinching their noses closed and chewing. The taste sensation was muted without the help of  our olfactory counterpart, but the “flavor” profile was markedly pronounced after we unplugged our noses and our sense of smell was reintroduced. 

Aromas wafted through the room as guests anxiously anticipated the flavors that would soon be served. 

The 30-minute cooking demonstration included instructions for proper cooking methods of beef to optimize safety, tenderness and flavor. Who knew there were 29 lean cuts of beef?  

The evening’s menu was divine, and included a number of unsuspecting pairings: sweet potatoes with chipotle peppers, dried cherries with mixed salad greens, and dark chocolate with port. Chef Tiffany focused her attention to the delicate cuts of meat while Gourmet Gals and Guys Catering and Events served the remainder of the delectable menu items.  

For the main course, we enjoyed smoked Chateau loin with Cabernet drizzled with demi glace, chipotle smashed sweet potatoes, and broccolini. I overheard one guest remark, “these are the only sweet potatoes I’ve ever liked!” 

Chef Tiffany led us on a final sensory exercise: a pairing of chocolate and port. First, we let the dark chocolate melt in our mouths to coat both our tongue and palate. Then we sipped the port, allowing the two flavors to come together. She encouraged us to “taste the marriage” when it comes to enjoying food and wine.

The American Harvest Rustic Tarte was a perfect end to a great meal. For me, it was an eye-closer. The chocolate, walnuts, dried cranberries, apples and cinnamon were destined to be together.

We hope you’ll consider joining us at one of our upcoming tasting events.

Con’ Olio is home to a smorgasbord of imported olive oils and vinegars. The space seems more like a giant tasting room than a store. Upon entering, foodies are welcomed by large stainless steel canisters arranged along the walls – each individually labeled with a detailed flavor profile. Customers can leisurely dispense samples into small cups, but beware: a little goes a long way. A single drop of the black truffle infused olive oil will linger on your tongue for quite some time.   

Prices are great too. For around $20, you can leave with a bottle of high quality oil or vinegar. Quality is a high priority at Con’ Olio. New varieties constantly replace older ones, and availability is dictated by season. While most of the oils and vinegars are imported, I was happy to see some local Texas Olive Ranch olive oil on the shelf as well. 

Stacy Fisher-Gunn and Jeff Conarko

Owner Jeff Conarko led us on a guided tasting tour of some unique products. Jeff’s passion for healthy eating led him to open the store, and he now works with area hospitals to help educate patients on the health benefits of olive oil and vinegars.

Supposition Tasting Club guests learned that most varieties of olive oil found here in the U.S. are of poorer quality. Many of the products sold on our grocery store shelves are ones that didn’t measure up to standards in other countries. I can’t help but wonder if our addiction to fast food has permanently damaged our ability to taste. Perhaps we’ve become conditioned to the flavor of processed foods and preservatives. Even so, I’m hopeful that the trend toward flavor indifference will shift to one with more discernment.

Some of our guests were surprised to learn that balsamic vinegar is made from grapes. After sampling the 18 year balsamic vinegar, I realized that I’d never really tasted good balsamic. The process of evaporation makes the 18 year variety more concentrated, and produces a thicker, richer vinegar. Its natural sweetness adds a zing to any recipe. 

Each course of our tasting menu was carefully paired with oil and/or vinegar. We started with a salad of mixed greens topped with strawberries and feta cheese that was drizzled with Blood Orange EVOO and Dark Chocolate Balsamic Vinegar. It tasted like spring. The sweet strawberries and crisp salad greens were the perfect match for the silky tartness of the oil & vinegar combination. So many flavors were vying for my attention. With each bite, it was hard not to feel as if I was all alone in a room full of people. Next, we tasted warm, pesto coated gnocchi. Its marshmallowy consistency was a nice transition. Cheese bites were served next, each one bathed in a small cup of vinegar. My favorite was brie paired with blueberry vinegar. Our final course consisted of cantaloupe bites that were situated on small plates of vinegar. It was a great reminder that dessert doesn’t have to include refined sugar to taste good.  

The Olive Oil Tasting Wheel

Just like wine, oils have a story to tell. Their unique characteristics give them a human-like presence. I left with a bottle of Picual EVOO. The deceptive yellow liquid has a grassy flavor at first, but quickly takes on a peppery personality as it rolls over the tongue. This particular variety contains one of the highest polyphenol counts. 

Stacy Fisher-Gunn, Ann Andrews, and Sandra of Con' Olio

If you visit Con’ Olio, you’ll probably meet employees Sandra and AJ. They can guide you through your tasting experience and help you select the right product for your needs.   

Stacy Fisher-Gunn, Joan Plaster-Haas, and Dr. Misty Funk

As usual, it was a great night of tasting and learning in great company. We hope you’ll join us at an upcoming tasting event!

What makes a meal exceptional? That was our discussion topic for the evening. While we barely scratched the surface in answering the question, it was amazing to see how many similar values we shared as a group. Our food preferences are formed over a lifetime, and it seems logical that we would seek out specific dining experiences that mirror those positive memories. It’s those subtle differences between us that make us so unique. When considering whether a meal is exceptional or not, food is certainly the primary focus, but many other factors play a role.

Can you recall a meal that was so memorable you’re certain it could never be replicated? Perhaps it was the food, the company, the occasion you were celebrating, or the fact that it was a once-in-a-lifetime garden picnic while vacationing in Paris. It’s the combination of those circumstances that determine our overall perception of meals.

As I was preparing some research for this discussion, it made me wonder if our needs and expectations of meals could be organized in a hierarchy similar to that of Maslow’s hierarchy of needs (see below). Are there certain requirements that must be met before we can enjoy or even identify other aspects of a meal? For instance, do we need to feel a sense of security that the food will taste good or that there will be enough for everyone before we can even engage in meaningful discussion? The following is my suggested hierarchy of dining needs:

Self-Actualization
Service: timing, interruptions, anticipation of needs, knowledge of menu, hygiene, duration
Sensory:sight/presentation (color, plate arrangement), aroma, taste, texture (mouthfeel), flavor, temperature, cuisine style
Ambiance:Seating comfort, formality, exclusivity, décor, noise level

Esteem, Love & Belonging
Mood/demeanor, occasion, obligation vs obligatory
Company: (level of comfort) friends vs strangers, business vs pleasure
 
Safety
Atmosphere: venue location, odor, cleanliness, safe food handling, cost
 
Physiological
Food Quality: nutritional adequacy, freshness
Food Quantity: initial level of hunger, satiation (satisfaction vs over-satisfaction)

Well before a meal begins, one of the first things we notice is the ambiance, or our surroundings, and we immediately become aware of how comfortable we feel. First impressions can sometimes be misleading. The best example of this was the revelation by of one of the guests that the “Daily Grill,” which might sound like a common burger joint, actually serves complex dishes. Ambiance can even change our mood. It’s no accident that the décor at McDonald’s is yellow and red (colors that tend to create a sense of excitement). Whether you’re aware of it or not, those colors can actually make you eat faster. Similarly, when noise levels are high, such as with background music or echoing conversations, it can be distracting and difficult to carry on a conversation. In some cases, that can detract from a meal even with the food itself is good.

During our discussion, we all agreed that the company gathered around the table can make a big difference in how enjoyable a meal is. Depending on the mix of guests, dining with a group of strangers could feel like dining with family. Some dining situations are obligatory, such as with a business related meal where many new people are seated randomly at a table. This can create an entirely different mood when compared to sharing a meal with family or friends.  

Our discussion quickly moved from the term “exceptional” to “comfort food” when describing meals. It made me wonder if this popular phrase has become our culture’s way of describing an exceptional meal. Comfort foods tend to hold memories beyond that of flavor. For most of us, chicken noodle soup stirs our senses beyond aroma and flavor – and we associate it with the nurturing care of a loved one. Comfort foods are unique to everyone. Our dinner party’s comfort foods included: “chicken fried steak”, “breakfast”, “cheeseburgers”, “tortilla soup”, “ice cream”, “mac & cheese” and “potato chips.” While most of us agreed that all of the foods mentioned tasted good, no two personal comfort foods were the same.

Duration is another important aspect of a meal. Since we all eat at a different pace, we don’t always finish eating at the same time. For those who eat at a slower pace, it can be uncomfortable to be the only one still eating. It’s easy to forget how much skill service staff must have to keep a good pace with meals. Some restaurants do a fantastic job with this, and the Austin Daily Grill is one of them. Think about some of your past dining experiences. How many times have you noticed when the food is slow to come out – or when you feel rushed to finish? A good rule of thumb is that if you’re enjoying yourself too much to notice, you probably had good service. We were lucky to have a great server named Joseph, who was assiduous and warm-hearted. To complement our great flavor experience, Cameron, the house chef, made an unexpected appearance during each course to introduce them. His descriptions helped us identify specific ingredients which helped enhance our tasting experience.

Certainly, there are other aspects of a meal that we didn’t identify during our discussion, but I think it’s worthwhile to consider what we value personally when it comes to our dining preferences. What do you feel makes a meal exceptional?

Eastside Cafe in Austin, TX

While reviewing the daily specials on the chalkboard, I noticed a strawberry soup listed among the choices. It took me a moment to consider what it might be like, but I finally decided that my curiosity was a good enough reason to order it. It was amazing. The chilled strawberries left me feeling like I was eating strawberry shortcake. The shortcake (mini jalapeno cornbread muffins), though, was all Texas. I must say the warmth of the jalapenos were a perfect compliement to the cool berries.

Strawberry Soup

The main course included salmon ravioli and broccoli with light lemon sauce. Three large ricotta filled raviolis were buried in a creamy sauce with slivers of salmon wading through the flavor-laden bowl. The broccoli was covered in a light lemon sauce, and was a great accompaniment to the ravioli. In fact, I found myself dipping the broccoli in the sauce a time or two.

Salmon Ravioli & Broccoli with Lemon Sauce

There was abolutley no room for dessert at the end of this meal, which rang in at just under $18. Considering the fresh ingredients, unique flavors, intimate ambiance and wonderful service, it was actually a steal.

I’m thinking Eastside Cafe would make a great future tasting venue for the Suppositions Tasting Club. Hmm….

I’m often asked why I chose the name Suppositions for this tasting club. Well, the fun answer is that I like saying it. It’s one of those words that gets stuck in your head and makes you smile when you say it out loud.  A more relevant reason, though, is that it conveys the openness of thought that I want to cultivate with this dining concept.

(n) /su-pe-‘zi-shen/: the cognitive process of supposing, a theory, a hypothesis taken for granted, a notion, a position or opinion, an idea, an assumption, a tentative insight, a message expressing a belief.

 To me, a supposition is a reason for deeper exploration.

When we share food, we each come to the table with a certain set of beliefs, ideas, and perspectives. Those perspectives often present unique answers to questions – and sometimes present new questions. Your personal suppositions are deeply rooted in who you are, where you’ve come from, and the things you’ve experienced in life thus far – a reflection of how you see the world. What makes this so interesting is that very few of us share the exact same suppositions. When we suppose, and allow ourselves to be open to new ideas, it encourages discussion – and personal growth.

Sharing a meal is about more than just food. It encourages exploration – of food, cultural beliefs and personal values. We look forward to seeing you at one of our upcoming tasting events.

Whether it’s appetizers, tapas, finger foods, or hors d’oeuvres, ‘tastings’ represent what I believe to be the future of dining. 

Tasting menus are not new. Most fine dining restaurants offer them as an option, and many people have become adept at creating their own simply by selecting from the appetizer menu. 

The good news is that tasting menus are conducive to healthy living.   

Tasting menus encourage sensible portion sizes. They focus on quality not quantity. Small bursts of big flavor make some meals seem more like art than food. Smaller portions also make it possible to sample the flavors of several foods rather than overindulging on a few. By consuming a wider variety of foods, we consume a wider variety of nutrients, creating a more balanced eating style. 

Tasting implies a slow dining experience.  While fast food has become a modern day food source, it’s often served with a side of negative health consequences. The types of foods available in the drive-thru certainly play a role in this, but the pace at which we consume these foods is also a contributor. Eating more slowly allows us to stay connected with our hunger and fullness levels – and avoid overeating. 

Tasting menus are just plain fun. Who isn’t amused at the sight of a miniature martini glass? Or a bite-sized hamburger? There’s just something special about getting your very own mini iron skillet of blackberry cobbler. Tastings allow for endless creativity with meals. And because tasting menus aren’t relegated to a formal sit-down meal, even those who don’t enjoy cooking can put together a great meal with little effort.   

Food trends are shifting toward this form of dining, and it’s certain to be a fun health investment.