Comedy of Errors Leads to Balkan Paradise

Some of the coolest things have come into being by accident. Check out this page or simply Google “products invented by accident.” I had been aware of many of these, but I never thought a mistake—or a few of them in succession-- would yield such positive results.

I had to be in Alexandria, VA for a funeral service of a relative. The missus and I took a room for the night so we wouldn’t have to drive back to Jersey on the same day. Arriving after 4PM, I was looking for a nice pub with some good pub-grub and decent craft beers where we could grab a bite and a brew before heading to the funeral home for the evening viewing. Once I patched into the motel’s wireless system (always an adventure), I began my online search for a nearby spot. I thought I called the number of a place called the Cosmopolitan Grill, and spoke to a desk gal.

 “Embassy Suites, how may I direct your call?”

“Do you have a pub called the Cosmopolitan Grill in your place?” I asked.

“Yes, sir we do. Would you like me to connect you?” she inquired.

“No, I just need to know if you have a nice craft beer list,” I said.

“Yes, sir, we sure do,” she replied, with the sweet vocal warmth that characterizes most Southern folks.

“OK,” I said. “We’ll be in shortly.” And I hung up.

I think that was where the mistakes came into play. Maybe it was the Yankee speed with which I said “Cosmopolitan” that threw her. Or maybe she had a hearing problem, which I doubt. Because the Embassy Suites restaurant/pub is called The Crossroads Grill, not The Cosmopolitan Grill.

So, after double checking the menu of The Cosmopolitan Grill to insure that the missus would find something she liked on the menu, we dropped our gear, jumped into the car and told WAZE-y Daisy to get us there.

It wasn’t far—maybe three miles from our motel—and we had our eyes peeled for an Embassy Suites. But when WAZE-y Daisy said to make a turn where no Embassy Suites was in sight, we got confused. The confusion continued after we made the turn and saw a sign for the Continental Grill—next to a Gold’s Gym, in an otherwise nondescript strip mall.

“I don’t know about this place,” said the missus. “Should we even go in?”

Hungry and thirsty, I said, “What the hell. Let’s go in and look around. If it seems fugazy, we’ll have WAZE-y Daisy find somewhere else.”

And we walked into a beautiful, nicely appointed setting, with soft Maurice Chevalier music playing that gave an immediate European feel to the place. Having once been to Zagreb back when Josip Broz Tito still held Yugoslavia together, I had a sense of dejas vu.

Two things were immediately clear: one, this was not an Embassy Suites; and two, this was definitely not an Embassy Suites.

We were seated by a young, classy, welcoming European waiter named Zied who asked what we would like to drink while examining the decidedly Un-Embassy Suites menu. I mentioned to Zied that I was a craft beer drinker and reviewer, and as is my wont, I gave him my card. I ordered a Warsteiner Pilsner (Zied verified that I had made a good choice), and we began looking at the menu.

Many dishes were from the Balkans, and as we were deciding, Zied brought out some strange-looking bread with what looked like butter with curds in it. It was actually hot, housemade lepina with housemade kajmak (pronounced “kyma”), which is nothing like butter with curds in it. It was absolutely delicious and very fresh. And while we were enjoying it, another fellow came and sat down at our table.

 

Ivica Svalina

He introduced himself as Ivica (Ivan) Svalina, the owner of the place. He began a fascinating discourse with us about his place, his history as a chef and a refugee, his weekly six-hour trips to Amish country to procure his special grass-fed beef, veal and lamb, his commitment to freshness, the success of his two daughters and his disappointment with Trip Advisor for dropping his restaurant from #2 to # 28 despite mostly rave reviews from patrons. It was like sitting down with an old friend even though you had never met before. But more about this hard-working guy later.

 The missus ordered a Grilled Shrimp and Rice dish, and I, feeling adventurous and bold ordered something called cevapcici to accompany my Warsteiner. Cevapcici are small homemade sausages, and apparently a staple of many countries in the Balkans, although they may assume different names. I ordered the smaller portion of seven and these were astoundingly fresh, well seasoned and literally trying to escape from the lepina they arrived in. Had I ordered the larger quantity of ten, it would have been an all-out prison break, but they were so very tasty and went so well with the Warsteiner. Zied also delivered a most delicious shareable salad that tasted as if it had just come from a garden out back.

Cevapcici

 We had gotten there a bit early, so the restaurant only had a few folks sitting at the bar, but as the dinner hour approached, the place started to get busier. Zied informed us that the place is usually bustling with business, especially on weekend nights when reservations are required. He said there have been nights when no more reservations would even be taken as well.

Ivica Svalina and his wife Amela are getting set to open another venue in Old Town Alexandria; it would be their third place, the Balkan Grill being the other. Cosmopolitan Grill is located on Rt. 1 and not precisely in downtown Alexandria, and once the new place is up and running, he hopes Trip Advisor reconsiders its location placement as true Alexandria, which it should.

 This place was, in my humble estimation, nothing short of fabulous, especially considering that a comedy of errors had brought us there. And I was happy to have that confirmed by no less an authority than Vladimir Solujich—aka The Serbian Nightmare—in an online exchange I had with my highly intelligent former student discussing the place’s Balkan authenticity. And I’m not just calling him intelligent because he’s acquired some rare and highly valued “cold medicine” called slivovitz for me from his dad. Well, maybe a little….

 

Vladimir Solujich--The Serbian Nightmare

And if The Serbian Nightmare says real “cevaps” go great with beer, I’ll attest to his Balkan expertise.

But what is surely not a nightmare is Ivica Svalina’s story; it is classic American Dream stuff—arriving with little to nothing, working hard to get ahead and achieving success.

If you’re ever in Alexandria, check out the Cosmopolitan Grill.

You will not be sorry.

And just to be sure, here’s the correct phone number: 703-360-3660.

Cheers!

The PubScout

The Cosmopolitan Grill

7770 Richmond Hwy

Alexandria, VA 22306

Grass Not growing Under "Hoss's" Feet

Hoss

Some time back, I reported on a most unusual beer dinner held at the Stirling Hotel. It was a "Colorado Craft Beer and Game Dinner," and it went over fabulously. It was a definite team effort, but Beer Manager Dan Schneider was assuredly the head coach. I likened Dan to Dan Blocker (Hoss) of Bonanza fame in the run up story, because the back grounds of the misleadingly small facade of the Stirling Hotel resembled The Ponderosa--complete with chickens.

Apparently, "Hoss" Schneider is not letting the Ponderosa grass grow under his feet, because he and his team are already launching their second beer dinner--and in less than a month from their wildly successful first.

This one is a New England themed beer dinner with beers and dishes all having roots in that region. Check out this menu:

If the beers, food and service are anything like what we experienced at the Colorado Beer and Game Dinner, it should be a memorable night.

And to make it even more memorable, "Hoss" has decided to open his BEER dinner with a welcoming dish of Oyster Amuse Bouche
accompanied by Barr Hill Gin. He's even got a cider paired up with the entree. I mean, who does that at a BEER dinner?

Actual presentation may differ

Apparently, a guy who's not only thinking outside the box, but inside the bottle. Schneider says, "We're big fans of small-batch spirits, and oysters and gin are a classic pairing. We're trying to honor tradition while forging ahead at the same time." 


If you want to forge ahead with him, it'd be a good idea to order your tickets early. The last dinner sold out in 72 hours. The dinner is set for February 23 at 7 PM, and tickets are $80, including tax and gratuity. If you have any questions or to reserve a ticket, contact the Stirling Hotel.

Gin to open up a beer dinner, and a cider with the entree...I can't wait to see if this gamble pays off. 
'Course, judging by Hoss's past performance, I ain't a-bettin' agin him...

Cheers!
The PubScout

Big Duin's at Rinn Duin

Jacqui Town--a rose surrounded by three thorns

Jacqui Town of Rinn Duin fane is having a celebration--and she'd love to see you there. The event is the two-year anniversary of the brewery's existence, and a tribute to a special beer called "Drogheda Ale" is planned. Read all about it here.

Then make plans to get on the GSP to Toms River and help Jacqui celebrate!

Cheers!
The PubScout

Spice in Beer Propels "Spice of Life"

Donor Seth, Mom Sharon, Donor Satyra, Jamie, Me, Donna and Donor Jason Nothdurft
(Photo courtesy of Kevin Trayner)

Owner Jamie Queli and pal Seth Dolled of Forgotten Boardwalk Brewing in Cherry Hill are doing some wonderful things—and not all of them have to do with making really good beer. Take the Spice of Life Event they sponsored at the brewery this past Sunday, the second of its kind designed to increase awareness and participation in organ donor programs.

Featuring a host of their regular beers and two special brews from Brewer Dave Bronstein that showcased a variety of peppers, the owners saw their brewery packed with devotees of good beer and good causes. Jamie, the face of Forgotten Boardwalk Brewing, was not only proffering her beers, she was celebrating the tenth anniversary of a special Gift of Life. The main cause on this day was to encourage awareness about organ donation, a subject her brewery friend Seth Dolled knows a bit about. Dolled donated his own kidney ten years ago to save his mother’s life—and, because of his donation, his mom Sharon was there in full vigor to participate and promote.

Jamie, (L.), Seth, (R.)

Nor is Queli a stranger to charitable donations of other sorts, having held many food drives, a coat drive, donations to Sustainable Cherry Hill and to The Food Bank of South Jersey. She even regularly donates the profits of her two skeeball machines to the Pink Boots Society--except fro this day, when the proceeds go the Gift of Life and the Living Kidney Donor Network.

Forgotten Boardwalk donated a keg of their outstanding Shore Shiver to an event held in Foley’s Pub last year called Craft Beer for a Cause. The cause was to assist my own son Brett, who had recently been diagnosed with ESRD—End Stage Renal Disease. That he was “between insurances” when the disease struck necessitated the fund-raising efforts designed to help him until his work insurance kicked in, and Queli's charitable gesture was offered without a moment's hesitation. 

Therefore, the large turnout at the brewery to support Queli, Dolled and their cause was most uplifting, and the team will be making a sizable donation from the proceeds to the Living Kidney Donor Network. Twin sisters Mariah and Satyra (also a donor) staffed a table laden with information about organ donation, “Donate for Life” bracelets, information pieces and other items whose purpose was to spur those inclined to donate to do so, as well as to get those not yet so inclined to think about it.

But what about those special beers that headlined the event? The first was called Lady 8, which was a variant of the brewery’s “What the Butler Saw Wit.” Normally a watermelon refresher, this one had four different peppers provided by official “Pepperer” Bryan Glickman. Using Devil’s Tongue, Dragon Cayenne, Habanero and an even hotter Chocolate Habanero, Brewer Bronstein created a zesty brew with a relatively low ABV that was very drinkable and palate-pleasing. He used the same peppers and bumped up his “Pocket Trick Imperial IPA and dubbed it “Hot Trick,” but the result was a fascinating, thoroughly enjoyable 8.5% brew that was the choice of many in the room, including yours truly.

 

Devil's Tongue Pepper

Of course, when the time came to grab one of the foot-long burritos from the World Wide Burrito Company Truck stationed outside, I switched gears to the Funnel Cake Nitro which would allow for more “gulpability” and less “sipability.” But after devouring the massive burrito, I switched right back to the “Hot Trick.” Even my spice-loving  missus (who claimed on the ride down that she would not likely drink any beer this day) found Hot Trick to be so thoroughly irresistible, that she sent her personal valet (me) back to the bar three times for refills.

 

PepperMan Bryan Glickman and Brewer Dave Bronstein

Bryan Glickman gave the PubScout a quick course on peppers, and even provided the samples of his gardening efforts for all to see. Glickman shared that peppers are good to grow because no animals will eat them like they will other produce.

“What about bugs?” I asked him.

“Simple,” he said. “We installed a praying mantis nest in the garden. We don’t have bugs.” Talk about environmentally-friendly and sustainable…

 “Hot Trick” was perfectly infused with the peppers—not so little as to be barely detectable, but neither so much as to set your forehead sweating and your hair on fire. As Brewer Dave said, “Making a beer so full of overly hot spices defeats the purpose of making beer with spices. At base, it has to be drinkable.” And it certainly was. I asked Dave how much spice he used for his batch of Hot Trick, and he allowed that for eight gallons he used less than one ounce of each spice. “Pepperman” Glickman added that he’s going to start growing an even hotter one with the name “Scorpion” in it. Stay tuned for the Scoville score on that baby.

 

Basking in the sun on a gorgeous Winter day

The place was chock full of people, including some recognized luminaries of the beer world like beer journalist Kevin Trayner and Peripatetic Beer Taster Natalie Lay. At one point, there were no seats to be had, and the line at the bar was four deep. At another, two tables were left empty, but the line at the bar remained four deep. Wondering why, I went outside and found a host of beer and burrito folks basking and picnicking in the 57º sun. And, of course, the legendary skee-ball machines inside saw their share of action.

Mariah and Satyra

It’s very clear that the folks at Forgotten Boardwalk care about what they do in the brewery, and their beers are reaching more and more Jersey beer lovers thanks to Dolled’s marketing efforts. But charitable events like the Spice of Life also show that they care about people, too.

If that quality of caring gets more people to drink your product, that’s wonderful.

If it gets them to donate an organ to save someone’s life, it’s a win all the way around.

Cheers!

The PubScout

Did you know that ONE organ and tissue donor can save or enhance the lives of up to FIFTY other individuals?

If you’re interested, TAKE ACTION. Visit www.donors1.org/register

#LifeSaverGOL

Stirling Effort Produces Sterling Dinner

Staging a successful beer dinner, even for seasoned pros, requires many things to work together. The beer, the food pairings, staff efficiency, the venue, the host and even the crowd are all important cogs if the result is to be a beer dinner that runs like a well-oiled machine. To achieve that in your very first beer dinner, while presenting a food/beer event which is decidedly “outside the box,” is a testimony to the teamwork of the Stirling Hotel.

Tom & Dori Baldassarre

Tom and Dori Baldassarre, owners of The Stirling Hotel, gave the reigns over to Beer Manager Dan Schneider and his management team of John Baldassarre, Dan Moeri and Meghan Bury to run what was called a Colorado Craft Beer and Game Dinner. Along with his Exec Chef Ryan Chatfield and Sous Chef Brandon Campney (who proved their culinary wizardry), the team scored a huge win, at least if the reactions of the forty-plus guests were any indication.

Set in the cozy confines of the outdoor heated patio, Schneider and Company delivered winner after winner in terms of beer and food pairings, some of which yours truly had never tasted. Wild Boar, Rabbit, Brook Trout and Elk are not The PubScout’s usual fare, even at some of the high-end places he has evaluated. Add Prickly Pear Granita and Crème Brulee—all with appropriate libations—and the table for success was indeed set. That such an elaborate offering was served with great efficiency is a credit to the staff, who also managed to clean up every setting after every course, silverware included, and replaced it with new settings.

Wild Boar

In an unusual move, Schneider opted to pair the Wild Boar appetizer with Breckenridge Brewery’s 25th Anniversary Imperial Vanilla Porter aged in Barbados Rum Barrels. Beginning a dinner with a nine-percent monster was a gamble, but its smooth taste worked beautifully, and it was an immediate hit. After that course, the friendliness levels around every table skyrocketed predictably.

Rabbit

 The Rabbit dish was paired with Oskar Blues’ excellent Pinner Throwback IPA, and it served as a mini-palate cleanser to prepare for the rare (in NJ, at least) Left Hand’s Sawtooth Nitro, which matched up with the crispy-skinned Brook Trout and Morel Mushrooms. Long a fan of Left Hand’s Milk Stout Nitro, the PubScout was so impressed with the Sawtooth that he requested a second glass.

Left Hand Sawtooth Nitro

 That set the stage properly for the main event—Elk with Sage, Barley Risotto, Cumberland sauce and a flaming sprig of juniper. Tender, sweet and savory, the elk had everyone at my table “mmm-ing” in approval, and though I may not get it, I’m asking for the barley risotto recipe. That it was matched with Great Divide’s hearty Hibernation Ale didn’t hurt either.

Elk

I really need to watch “Chopped” more, according to the missus, because, as a meat and potatoes guy, I had no idea what Granita was…maybe a Spanish term of affection for a diminutive maternal grandparent? But I sure know what it is now: a term of affection for an excellent palate-cleansing dessert made with Prickly Pear Juice and Lime Zest. Along with Avery’s unique Liliko’i Kepolo, it would have made for a memorable end to a five-course meal.

Shelly and Rick

Deb and Jeff

Except this wasn’t a five-course meal—it was a six-course meal, maybe seven if you count the Welcoming Glass of Mama’s Little Yella Pils served with Serrano ham, Salame Feline and aged goat cheese with black truffles on a polished slab of pine tree stump. 

 

Granita--Prickly Pear Juice and Lime Zest

And the last course was an exceptional Crème Brulee made with egg yolks from the chicken coop out back, and honey and lavender. Schneider made another “out of the box” move by pairing it with Redstone Meadery’s Sunshine Nectar Mead. The smart money says that that’s not been done often—if at all—at a beer dinner.  A cost of $65—including tax and tip—for a six-course dinner of this quality is, quite simply, a steal. And every guest walked away with a pint glass favor filled with tchotchkes as a remembrance of the night.

 

Mead

The Baldassarres, Schneider, the Chefs and the staff received a well-deserved round of applause for The Stirling Hotel’s very first venture into the beer dinner scene, and the gracious hosts invited The PubScout to visit when the weather is more conducive to outside events, which will showcase The Ponderosa I wrote about here.

I will take them up on that, and you might want to consider getting to their upcoming beer dinner to be held next month. It’s going to be a New England-themed dinner with appropriate beers and foods. I’ll publish more details when Dan Schneider sends them to me.

Nancy was a Happy Camper

It will likely be another Stirling effort.

Cheers!

The PubScout

On top of it all, a gift