Showing posts with label ray's and stark bar. Show all posts
Showing posts with label ray's and stark bar. Show all posts

Thursday, March 5, 2015

Winter Wurst Night at Ray's and Stark Bar

by: guest blogger @btsunoda

In the past winter season, Ray’s and Stark Bar featured “The Wurst Night of the Week” where executive chef Viet Pham exercised his creativity with the German bratwurst. Unfortunately, the program ended on March 2, but I had the chance to experience their "wurst" offerings before it ended.
The brats ranged in styles from classic Bavarian and contemporary to Moroccan and down home Southern. Top dogs include Currywurst Vadouvan with house-made ketchup and aioli or Boudin Blanc wurst with Pommes puree and tea-soaked prunes.
Spicy pork meatballs was the first sample that arrived. It was surrounded with a flavorful coconut curry sauce with ginger, garlic, fresno chiles and cilantro. The fresno chiles added a nice amount of spiciness to the sauce which made me wish that I had some bread to mop up my plate.
The first beer was a Aecht Schlenkerla Rauchbier, a German Märzen. The smoky bacon flavor was perfect to set the stage for bratwurst. It had lots of smoke and a slight tinge of peach in flavor. This is not a beer if you are looking for hops as it was incredibly smooth.

Monday, August 19, 2013

Water Menu at Ray's and Stark Bar: Can You Taste The Difference?

Yes, Ray's and Stark Bar now has a water menu of twenty different still and sparkling waters, complete with their own water sommelier, Martin Riese. When I was invited to a water tasting there, I was both tickled and curious. A "water menu" seems excessive, but I was curious if I can really taste the differences between different brands. I mean, I knew there was a difference because I never really liked Voss but have always loved Fiji, but I wanted to see if it really makes a big enough difference.

Martin explained that the different flavors of water comes from the different mineral contents according to the water source. The waters are labeled by their "TDS" number or "total dissolved solids".

IMG_7415 The water menu itself is pretty impressive and beautiful, with the mineral contents and flavor profiles of each water listed next to a beautiful photograph. So, the short answer to my question was YES, I can certainly taste the differences. Voss has a low TDS (6 mg of sodium, 1 mg of magnesium, and 5 mg of calcium) and has a little bitterness/sharpness at the end. Martin suggests that Voss would go better with salads, while Fiji would be better for desserts.

After the tasting, I think Fiji is still my favorite still water! Fiji's aquifer is hundreds of feet below the edges of a rainforest and the water that goes in there had gone through layers of volcanic rock, creating a natural filtration process. Fiji has a slightly higher TDS (18 mg of sodium, 15 mg magnesium, and 18 mg calcium) and it has a softer, almost "buttery" (as far as water can be buttery) mouthfeel to it.

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