Category Archives: Wine & Food

Fun Food Friday — Gourmet Dining at Café 1Zero6 in Silver City


Café 1Zero6 — 106 N. Texas St., Silver City, NM

Café 1Zero6 — 106 N. Texas St., Silver City, NM

Ever go to a restaurant that was so good that you said, “We’ll be back . . . tomorrow!”  Café 1Zero6 is that kind of restaurant.  Chef-owner Jake Politte has a real winner on his hands with this hidden little gem on a Silver City side street one block off the main drag.

Café 1Zero6 — intimate interior

Café 1Zero6 — Intimate interior

Café 1Zero6 is only open three evenings a week — Friday, Saturday, and Sunday.  Reservations only.  You order online or by phone a day in advance from a menu that changes daily.

Café 1Zero6 — A Bollywood-inspired motif

Café 1Zero6 — A Bollywood-inspired motif

You read that correctly.  You order in advance from a menu that changes daily.  No wonder Jake only keeps this place open three evenings a week.  That’s a lot of  planning, shopping, and work!

Café 1Zero6 — Colorful in both taste and visuals

Café 1Zero6 — Colorful in both taste and visuals

Our original plan on this journey was to hit two restaurants.  Café 1Zero6 was Ursula’s pick for our first evening near Silver City, as she’d discovered it in a review in New Mexico Magazine.  The second would be just a short walk from our digs at the Bear Creek Motel & Cabins in nearby Pinos Altos, the famous Buckhorn Saloon & Opera House.  Alas, Buckhorn got the short end of the stick after we had dined at Café 1Zero6 the night before, as we immediately upon finishing our dinner asked to see the menu for the next evening.

Devilish Decorating Details

Devilish Decorating Details

For instance, here’s the menu for our first visit on Friday, July 29, 2016:

  • Appetizers:
    • Mu Kroot—Little rice flour cakes with seasoned pork, coconut and scallion hit with coconut custard and served with sweet chili sauce. $7.50
    • Camote Samosa—Roasted sweet potato, peas, curry and chili folded in pasta sheets and oil fired. Served with spicy banana ketchup. $7.50
  • Entreés:
    • Red Curry Swordfish—Swordfish loin sliced and rubbed with garlic and ginger, pan fired and finished in fresh red curry, coconut milk and Thai basil. Served with Nasi Goreng. $22
    • Beef Chow Fun—Beef tenderloin sliced and wok fired with ginger, scallion, white pepper, soy and Shaoxing wine. Wok tossed with turmeric rice noodles, special sauce and bean sprouts. Finished with dried shallot and chives. $20
    • Pollo Sabroso—Chicken breast seasoned and stuffed with paste of Poblano chilies, olives, garlic and fresh herbs. Pan fired and hit with coriander lime sauce and served with zucchini cakes.  $18
  • Deserts:
    • Non-rotating selection of torte del chocolate, habenero key lime pie, blackberry torte, and berry-covered dulche la leche torte.

The appetizers looked so good that Ursula and I opted to try both and share.  And here they are, starting with Ursula’s Mu Kroot — little rice flour cakes filled with a delectable combination of finely chopped spiced pork and coconut topped with scallions:

Mu kroot — Rice flour cakes with seasoned pork and coconut

Mu kroot — Rice flour cakes with seasoned pork and coconut

My Camote Samosa were packets of pasta filled with an inventive mixture of roasted sweet potato and peas flavored with curry and chile.

Camote Samosa — Pasta pockets filled with roasted sweet potato, peas, curry, and chile

Camote Samosa — Pasta pockets filled with roasted sweet potato, peas, curry, and chile

Both were exemplary treats, but we tended to enjoy more the mu kroot.

Camote Samosa and Mu Kroot

Camote Samosa and Mu Kroot

Moving on to our entreés, first let’s explore Ursula’s Red Curry Swordfish, which was exquisite in its red curry and coconut milk sauce topped with Thai basil and served with a side of nasi goreng (Indonesion-style fried rice).  The aroma was as intoxicating as the presentation, and the taste was surprisingly mild considering the red curry base.

Red Curry Swordfish — Rubbed with garlic and ginger

Red Curry Swordfish — Rubbed with garlic and ginger

I was in a beefy mood, so I went with the Chow Fun.  The tenderloin was a touch chewy for my taste, but the flavor more than made up for this minor drawback.  The turmeric rice noodles were an exciting and welcome touch that really complimented the whole plate.

Beef Chow Fun — Beef tenderloin with ginger and scallion

Beef Chow Fun — Beef tenderloin with ginger and scallion

We don’t usually do desert, but tonight we simply could not resist Jake’s finishing touches.  Ursula opted for the Torte del Chocolate.  It was not a disappointment, and yes, it’s as decadently chocolatey as it looks:

Torte del chocolate

Torte del chocolate

I went for the more adventurous heat of the Habenero Key Lime Torte.  What a treat!  The coolness of the key lime perfectly offset the hint of spiciness from the underlying habenero chile:

Habenero key lime and torte del chocolate

Habenero key lime and torte del chocolate

After dinner we met with Jake outside as he took a break to enjoy the crisp New Mexico night air that had just recently been washed by a gentle rain.  He chatted with the guard dogs across the street and coaxed them into accepting our presence without further commotion as we leaned atop the stone wall surrounding their property.  Jake told us that he has been in the business for decades, including working in Paris and other of the world’s great cities.  But modestly he does not consider himself a “chef”.  Rather, he’s a self-described cook, and he lets you know that straight upfront.  I would disagree, because his talents go far beyond that mundane description.  He was rather pleased that we thought enough of his kitchen abilities that we would be returning the following day.

Here is the menu for our return trip:

  • Appetizers:
    • Roti Khas—Chicken ground with garlic, chili, yellow bean paste and Saifun. Rolled in pasta sheets and oil fired. Served with plum sauce. $7.50
    • Jiaozi—Dumplings of pork, chicken and ginger boiled and served with traditional sauce. $7.50
  • Entreés:
    • Pad Thai—Turmeric rice noodles wok tossed with shrimp, long cut calamari, onion, garlic, eggs and tofu. Hit with spicy sauce and sprouts. Finished with chili slivers and coriander leaf. $22
    • Pelt of the Puma—Medallions of seasoned pork tenderloin rolled in apple wood bacon with fresh sage leaf, pan fired and hit with pan sauce. Served with our green onion potato pancakes and vegetable pasta. $21
    • Kaaxo’ Kaajal—Chicken breast opened and marinated in citrus, chili and onion. Pan fired and finished in cream with aromatic spices. Nopales and red peppers share the plate with steamed rice.  $19

This evening we would both choose the same appetizer, the Jiaozi, as we both adore dim sum-style dumplings.  It was a good choice on our part, as even a double portion left us wanting more.  The pork/chicken filling was perfectly spiced and flavorful; the pasta shell had just the right amount of texture and chewiness, and the “traditional” sauce was a great accompanying condiment.

Jiaozi — Dumplings of pork, chicken, and ginger

Jiaozi — Dumplings of pork, chicken, and ginger

Initially I was inclined to go with the Pad Thai this evening, but Jake convinced me to give his Kaaxo’ Kaajal a try.  This dish employed as its star a split chicken breast marinated in citrus, chile, and onion.  It was delicately pan fried, then finished up with an aromatically spiced cream sauce and served over basmati rice.  An interesting side dish for this creation was the inclusion of red peppers and nopales, which is the juicy pad of the prickly pear cactus.  The breast was certainly flavorful, and the meat retained a juiciness that lay testament to Jake’s prowess with both poultry and skillet.

Kaaxo kaaxo — Chicken breast marinated in citrus, chile, and onion

Kaaxo kaaxo — Chicken breast marinated in citrus, chile, and onion

Ursula decided this night to go with the Pelt of the Puma, a delectable pair of generously sized pork medallions wrapped in apple wood-smoked bacon.  Equally intriguing were the potato pancakes with green onion.  Also included as a side was a “pasta” of finely julienned and sautéed vegetables.  My dish was great, but her choice was even better in both our opinions.

Pelt of the Puma — Bacon wrapped pork tenderloin

Pelt of the Puma — Bacon wrapped pork tenderloin

As good as were the previous night’s deserts, we both decided to go down the desert menu to expand our 1Zero6 experience.  We were not disappointed.  Ursula fed her fruit craving with a Blackberry Torte.  I have to say this about Jake’s pastry skills — he certainly knows how to make a flaky, delicate crust that resists sogginess.  When we chatted the night before I was pleased to find we shared the same pie crust secret, that old Southern trick of adding vinegar to the dough.  Only in Jake’s case he was using apple cider vinegar, and he’s convinced me to switch from white vinegar the next time I make pie crust.

Blackberry torte

Blackberry torte

My choice of deserts this night was Jake’s raspberry-covered Dulce la Leche Torte.  Rich caramel lined the bottom crust, upon which in turn resided a smooth, creamy, cheesecake-like layer that in turn was covered by a forest of fresh raspberries.  We both thought this was the winning desert of the evening.

Raspberry-covered dulche la leche torte

Raspberry-covered dulche la leche torte

If you’re in the area of Silver City you definitely need to try this fantastic, affordable find.  And if you’re not in the area, make a detour.  But remember — Jake only works on Friday through Sunday, so plan ahead for a meal you’ll remember for years to come.

And tell Jake you heard about him here, and that I said, “Hi.”  Then leave a comment here on your experience.

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Filed under Photography, R. Doug Wicker, Restaurant Review, travel, Wine & Food

Skipping Ahead — Anchorage, Glacier Brewhouse, and the Road to Talkeetna


Road to Talkeetna

Road to Talkeetna

Starting next week we’ll be taking a look at the glaciers of Alaska, including some stunning video of gigantic chunks of ice calving off glacier walls and crashing into the chilled Alaskan waters below.  But first I’m going to skip ahead a bit to our trip after we departed the Norwegian Sun.

Anchorage

Anchorage

Anchorage

Anchorage

I’ve done blog posts on Anchorage before, as you can see here (link to: Anchorage).  As such, I’m going concentrate instead on our favorite Anchorage eating establishment, Glacier Brewhouse, which I’ll review toward the end.  Before that, I’m going to briefly share some sights we encountered on the road toward Talkeetna, which we took on our way the Mount McKinley Princess Wilderness Lodge for a quick look at Denali (formerly Mount McKinley).  Ursula has been desperate to see Denali every trip we take to Alaska, and we’ve been thwarted each and every time save for a brief glimpse of the 20,308-foot/6,190-meter mountain.  Alas, this trip was no better.  Denali remained hidden to us for our entire stay at the resort.

Here are a couple of views along the way, along with the photo at the top of this post:

Road to Talkeetna

Road to Talkeetna

Here you can see the devastation that resulted from the massive 2015 “Sockeye” wildfire north of Anchorage:

Road to Talkeetna

Road to Talkeetna

Now for a tasty treat.  I’ve reviewed Glacier Brewhouse before, and we dined there twice again this trip.  The first time was with our friends Lisa and Al Fittipaldi.  The second was after we went separate ways (they to Wrangell–St. Elias, and we to our failed attempt at seeing Denali).  Upon our return from the Princess Wilderness Lodge and before our red-eye flight back to the Lower 48, we stopped once again.

Glacier Brewhouse

Glacier Brewhouse

 

Glacier Brewhouse

Glacier Brewhouse

The Glacier Brewhouse is a charming, yet very large establishment.  If it lacks anything it would be intimacy and quiet, because the Brewhouse gets extremely crowded and a bit noisy.

Glacier Brewhouse

Glacier Brewhouse

Expect a wait unless you have reservations.  To reduce the wait, make sure you arrive before 5:00 P.M.

Glacier Brewhouse — brewery behind the glass

Glacier Brewhouse — brewery behind the glass

Glacier Brewhouse

Glacier Brewhouse

Glacier Brewhouse brew not only their own beers, but also brew house-made root beer and cream soda.

House-brewed Root Beer (also cream soda)

House-brewed Root Beer (also cream soda)

No trip to this establishment is complete without at least a taste of their incredible Alaskan seafood chowder, which can be had by the cup or in a dinner-sized bowl.  It is, quite simply, the best seafood chowder I’ve had anywhere.

Alaskan Seafood Chowder — Alaskan seafood, roasted corn, shaved fennel, sweet red peppers, crisp bacon, creamy crab broth, splash of dry sherry

On this trip Ursula was tasty for something light in preparation for our night flight.  She chose the Brewhouse Blue salad.

Brewhouse Blue salad — Seasonal mixed greens, red flame grapes, caramelized pecans, blue cheese crumbl

Brewhouse Blue salad — Seasonal mixed greens, red flame grapes, caramelized pecans, blue cheese crumbles

I, on the other hand, am a sucker for their artisan pizzas.

Zoe’s spicy coppa and pepperoni, Italian and Andouille sausage, crisp bacon and fresh mozzarella with house made marinara

Zoe’s spicy coppa and pepperoni, Italian and Andouille
sausage, crisp bacon and fresh mozzarella with house made
marinara

On your way out take a look behind the counter:

Pizza Oven at Glacier Brewhouse

Pizza Oven at Glacier Brewhouse

Awaiting delivery at the Glacier Brewhouse

Awaiting delivery at the Glacier Brewhouse

Next week begins:  The Glaciers of Alaska

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Super Bowl Repeat — Cheese Crisp: Quick, Fun, and Tasty


Now this is a fun Super Bowl snack, or even a late night snack or a quick lunch.  It’s tasty, spicy, and you can even add other ingredients such as leftover chicken, pepperoni, or even bacon bits.

What you’ll need:

  • Flour tortillas—good, fresh, preferably large
  • Pickled jalapeño slices—finely chopped
  • Cheese—your choice, but for the pictures taken below I used Tillamook mild cheddar, Mission Jack, and aged mozzerela
  • The Kitchen Sinkget creative with the toppings

Preheat your oven to 400°.  While the oven heats, assemble your crisps.  Lay out the flour tortillas.

Don’t They Call These “Wraps” Back East?

Chop your jalapeños.

Eat the Heat, They Can’t be Beat

Spread the jalapeños over the tortillas.

Looks Green, but They’re Red Hot!

Add the cheese (or cheese blend in this case).

Cheesy Pleasy

Place directly on the wire rack in your oven.

As if the Jalapeños Weren’t Hot Enough Already

Bake until nicely browned around the edges and underneath and remove from the oven.

A Mexican Pizza?

Cut and serve.

Crispy, Crunchy, Cheesy Goodness with Heat to Spare

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Filed under R. Doug Wicker, recipe, Wine & Food