The dog days of summer are upon us, and one of my favorite ways to escape the Texas heat is to retreat into an overly air conditioned movie theater. I'm sure you have all heard the hype over Star Trek, Transformers, and Harry Potter, but I'd like to point out a couple of independent gems that are getting a lot of underground recognition from film festivals across the globe.
The Brothers Bloom (Comedy/Heist)
Release Date: Now
Cast: Rachel Wiez, Adrien Brody, Mark Ruffalo
Plot Synopsis: The Brothers Bloom are the best con men in the world, swindling millionaires with complex scenarios of lust and intrigue. Now they've decided to take on one last job - showing a beautiful and eccentric heiress the time of her life with a romantic adventure that takes them around the world.
Trailer: http://www.youtube.com/watch?v=8HPXfmqIy-4
Moon (Sci Fi/Thriller)
Release Date: July 3rd
Cast: Sam Rockwell
Plot Synopsis: Astronaut Sam Bell has a quintessentially personal encounter toward the end of his three-year stint on the Moon, where he, working alongside his computer, GERTY, sends back to Earth parcels of a resource that has helped diminish our planet's power problems.
Trailer: http://www.youtube.com/watch?v=lhIB0mqbPiE
It Might Get Loud (Rockumentary)
Release Date: August TBA
Cast: The Edge, Jimmy Page, Jack White
Plot Synopsis: A documentary on the electric guitar from the point of view of three significant rock musicians: the Edge (U2), Jimmy Page (Led Zepplin)and Jack White (The White Stripes).
Trailer: http://www.youtube.com/watch?v=Rl9iS2egnC0
Liz Williams
Monday, June 15, 2009
Monday, June 8, 2009
Eating simple food
By way of an introduction,my name is Mike Castagne,Operations Manager at Mercy.I have been with Mercy since its inception,yet I am probably the least known of Mercy's management team.
My normal work day comprises different duties at Mercy. Front of the House ~ guest relations, Back of the House ~ kitchen supervision, Computer Point of Sale, Special Events and Party Planning and finally,
E-mail response and delivery.
The idea for this week's Mercy blog entry came from an e-mail that I received from a guest concerning one of Mercy's newest menu selections;our Grilled Swordfish with Pappardelle Pasta and Puttanesca Sauce.
Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape.In width,the pasta is between tagliatelle and lasagna.This pasta is traditionally served with very rich, heavy sauces. This pasta's name comes from the Italian pappare, a verb which means “to gobble up.”
Our pasta sauce is comprised of: anchovies, Roma tomato, capers, basil, olive oil, red wine, Kalamata olives, minced garlic, dried crushed red pepper, salt and pepper.
As I was researching, I found this interesting fact. Puttanesca Sauce is famously named for the fact that Italy's "ladies of the evening" were able to quickly make it between clients. It is a fast and easy sauce and requires nothing more than some everyday items you probably have in your pantry already.
Our swordfish steaks are grilled, then baked and served atop the flavorful pasta and sauce, a mouth watering dish, which is sure to satisfy your tummy.
Eating simple food, what some called "Peasant Foods" are often equated with subsistence living. These are however, the simplest of recipes. Hearty, healthy and tasty meals made from grains, flavored with vegetables, and maybe seasoned with a bit of meat.
Mangiare !
Mike Castagne
My normal work day comprises different duties at Mercy. Front of the House ~ guest relations, Back of the House ~ kitchen supervision, Computer Point of Sale, Special Events and Party Planning and finally,
E-mail response and delivery.
The idea for this week's Mercy blog entry came from an e-mail that I received from a guest concerning one of Mercy's newest menu selections;our Grilled Swordfish with Pappardelle Pasta and Puttanesca Sauce.
Pappardelle pasta is an Italian flat pasta cut into a broad ribbon shape.In width,the pasta is between tagliatelle and lasagna.This pasta is traditionally served with very rich, heavy sauces. This pasta's name comes from the Italian pappare, a verb which means “to gobble up.”
Our pasta sauce is comprised of: anchovies, Roma tomato, capers, basil, olive oil, red wine, Kalamata olives, minced garlic, dried crushed red pepper, salt and pepper.
As I was researching, I found this interesting fact. Puttanesca Sauce is famously named for the fact that Italy's "ladies of the evening" were able to quickly make it between clients. It is a fast and easy sauce and requires nothing more than some everyday items you probably have in your pantry already.
Our swordfish steaks are grilled, then baked and served atop the flavorful pasta and sauce, a mouth watering dish, which is sure to satisfy your tummy.
Eating simple food, what some called "Peasant Foods" are often equated with subsistence living. These are however, the simplest of recipes. Hearty, healthy and tasty meals made from grains, flavored with vegetables, and maybe seasoned with a bit of meat.
Mangiare !
Mike Castagne
Tuesday, June 2, 2009
“A HOT Red for the Summer”
Finally, summer is almost here! But does the scorching Texas heat mean that we all have to temporarily give up on red wine? Of course NOT! Like most of our guests, I’m more of a red wine drinker. There’s nothing like a good light body red or a rose to help me and my wife unwind after a long work day. Well,…….we found it! The perfect light body red to help keep you cool during the upcoming summer months.
This diamond in the rough comes out of Germany from the Valley of “Hex of Dasenstein”. Now try to repeat that ten times in a row. It is the “Amour” 2007 Pinot Noir. As its name suggests, you will definitely fall in love. As soon as the elixir kisses you, be prepared to discover the romantic charm of its deep color and sensuous sweetness. It will seduce you with a rich dense fruit bouquet and bring to mind memories of sweet cherries, elderberries and cassis.
“Amour” 2007 Pinot Noir, a sweet red wine full of passion for romantic moments in the hot summer nights. Best served slightly chilled, you can experience it at Mercy for $15/glass or $45/bottle.
Vincent Havard
This diamond in the rough comes out of Germany from the Valley of “Hex of Dasenstein”. Now try to repeat that ten times in a row. It is the “Amour” 2007 Pinot Noir. As its name suggests, you will definitely fall in love. As soon as the elixir kisses you, be prepared to discover the romantic charm of its deep color and sensuous sweetness. It will seduce you with a rich dense fruit bouquet and bring to mind memories of sweet cherries, elderberries and cassis.
“Amour” 2007 Pinot Noir, a sweet red wine full of passion for romantic moments in the hot summer nights. Best served slightly chilled, you can experience it at Mercy for $15/glass or $45/bottle.
Vincent Havard
Tuesday, May 26, 2009
A great time to expand your palate
I have spent the last several days in Palm Desert, CA at a junior tennis tournament with my son and with a lot of downtime between matches. I have had a chance to talk with a lot of people from this area of the country about how the economy is here and how it is affecting them. There is one word that continues to come up time and time again. Everyone is talking about the “values” that are available now. Million dollar homes here are selling for 300-$400,000. Everyone is saying how people with cash are getting incredible “buys”!
In reading about the state of the wine industry in the world I hear the exact same thing. There are great values right now. Many of the French wineries are getting ready to ship their newest vintages with stockpiles of the previous year. They are feeling the pressure to move their wines. Imports to the US from Europe, South America and Australia are down.
It has been my experience that everyone has a “threshold” of what they will pay for wines. For some it is $20 a bottle while others it may be $120. Or, your threshold may even be $300 a bottle. Over a period of time people’s buying habits revolve around their personal price point threshold. Given the economic climate we are currently in, many of those thresholds do not hold up anymore. People may be saying that they are not ready to give up the lifestyle surrounding wine and food but they are much more aware of the price they are paying. This fact opens a great door of opportunity. This situation encourages exploration. People are trying new wines and looking for great wines at lower prices. This is a great time to be a wine consumer. While many countries are experiencing drops in exports of their products, a country like Chile is experiencing an increase in export of their wines. If you are use to paying $60-$80 for a bottle of Pinot from Washington or Europe, Chile is importing some really great wines in the $40 or lower range.
It is also great time to try some lesser known varietals that do not command higher prices of the better known varietals. Some of the little lesser know grapes of Italy come at a great value with incredible taste. Varietals such as Primitivo are less popular amongst the general population and come at a lower price point and should be explored. Higher prices do not always mean better wines. There are so many cases where varietals that are in less demand command less in pricing but are not of poorer quality.
This is a great time to expand your palate. Try something new and explore. There are great values out there and incredible wines waiting to be tasted.
Glen Agritelley
In reading about the state of the wine industry in the world I hear the exact same thing. There are great values right now. Many of the French wineries are getting ready to ship their newest vintages with stockpiles of the previous year. They are feeling the pressure to move their wines. Imports to the US from Europe, South America and Australia are down.
It has been my experience that everyone has a “threshold” of what they will pay for wines. For some it is $20 a bottle while others it may be $120. Or, your threshold may even be $300 a bottle. Over a period of time people’s buying habits revolve around their personal price point threshold. Given the economic climate we are currently in, many of those thresholds do not hold up anymore. People may be saying that they are not ready to give up the lifestyle surrounding wine and food but they are much more aware of the price they are paying. This fact opens a great door of opportunity. This situation encourages exploration. People are trying new wines and looking for great wines at lower prices. This is a great time to be a wine consumer. While many countries are experiencing drops in exports of their products, a country like Chile is experiencing an increase in export of their wines. If you are use to paying $60-$80 for a bottle of Pinot from Washington or Europe, Chile is importing some really great wines in the $40 or lower range.
It is also great time to try some lesser known varietals that do not command higher prices of the better known varietals. Some of the little lesser know grapes of Italy come at a great value with incredible taste. Varietals such as Primitivo are less popular amongst the general population and come at a lower price point and should be explored. Higher prices do not always mean better wines. There are so many cases where varietals that are in less demand command less in pricing but are not of poorer quality.
This is a great time to expand your palate. Try something new and explore. There are great values out there and incredible wines waiting to be tasted.
Glen Agritelley
Monday, May 18, 2009
An evening with James Morrison
For those of you unfamiliar with James Morrison, no I am not referring to nor is he related to the iconic whiskey drinking, chain-smoking "Door" in the sixties. The initials just seem to be a coincidence. The Morrison that I am speaking of is actually a 25 year old acclaimed singer/songwriter from the U.K. who, despite his tendencies to be a little vanilla for my taste, has an extremely soulful and powerful voice and, at times, lyrics that can wrench even the toughest of guts.
So, naturally, when the Granada Theater announced that he would be passing through on April 23rd, fellow band mates Josh Goode, Bobby Hathorn, and I jumped at the chance to see him live at such an intimate venue. One of the first things I noticed was that the crowd was absolutely elated to have him there, the place was packed and very devoted to giving their undivided attention, and that is an almost guaranteed sign that it's going to be a good show. Mr. Morrison took the stage, with his first song being "Only One Night" from his sophomore album Songs for you, Truths for Me. He came fully loaded with a fantastic backup band equipped with keys and, much to Josh and I's excitement, backup singers! James spent most of his set performing his newer tracks including "You Make it Real", "Precious Love", and "Broken Strings", but he did go ahead and throw in some of his earlier favorites such as "Undiscovered", "You Give Me Something" and "Wonderful World.". My personal favorite, and probably the crowd's as well, was his performance of "You Don't Want to Love Me", it's a tender and heartfelt ballad that Morrison performed with delicate yet raw emotion.
Overall, Mr. Morrison exceeded my expectations with his unrelenting ability to pour heart and soul into his vocal performance from the first note to the last. His recorded tracks are impressive but the best way to experience James Morrison is in a live setting. One extra perk, as a promotion to sell his most recent album, if you purchased Songs for You, Truths for Me James did a meet and greet after the show. Josh and I took advantage of the opportunity, and he was very gracious, humble, and polite. So all in all, I give Morrison two very enthusiastic thumbs up.
Liz Williams
Live Music Director
Tuesday, May 12, 2009
Mercy launches a new spring & summer menu
Mercy has launched our new spring & summer menu and while many of your favorite items remain on it, I wanted to tell you about one of my favorite new items, the braised pork Osso Buco. There is a mouth-watering "bone in" flavor; a wonderfully succulent dish that you will be talking about for months!
I personally like it with French green beans as an additional side item. Tender and delicious, the meat literally falls off of the bone. We marinate the meat in a special blend of seasonings and then slowly cook it for 3 hours to bring out the intense flavor. It pairs perfectly with light body red wines. My personal choices are Pages Creek Pinot Noir from Tasmania or a nice Chenas from Beaujolais.
Bon Appetit!
Osso Buco: $18 (served with sun dried tomato risotto)
Pages Creek: $15/glass
Chenas: $60/bottle
Vincent Havard
I personally like it with French green beans as an additional side item. Tender and delicious, the meat literally falls off of the bone. We marinate the meat in a special blend of seasonings and then slowly cook it for 3 hours to bring out the intense flavor. It pairs perfectly with light body red wines. My personal choices are Pages Creek Pinot Noir from Tasmania or a nice Chenas from Beaujolais.
Bon Appetit!
Osso Buco: $18 (served with sun dried tomato risotto)
Pages Creek: $15/glass
Chenas: $60/bottle
Vincent Havard
Tuesday, May 5, 2009
Get In Tune with Your Senses
Going to wine tastings can be lots of fun. This is commonly done at home with friends, in a wine class or a wine bar. The question is how do you truly take full advantage of the experience? My answer, you need to get in tune with your senses. In other words, fully understand what you see, smell, taste, and feel.
If you think about it, everything starts with your sensory memories. Growing up in the countryside, I was surrounded by farms, forests, mountains and home gardens. In fact, my best childhood memories include picking fruits and vegetables in my grandparent’s garden. When tasting wine, think back to your childhood as well as your present memories. Think of your sensory memories as a large MP3 device which constantly records and stores information. The only difference, these memories never get accidentally erased.
As a fun exercise in our monthly staff meetings, I sometimes conduct a lesson on fine tuning my staffs’ senses. I take the time to go to the local grocery store and select samples of different spices, herbs, fruits and vegetables. I lay the labeled samples on the table by category (ex. fresh fruit, dry fruit, fresh herbs, dry herbs, etc.) and ask them to come up one by one. With their eyes closed they go through each sample and try to transcribe their sensory experience. This exercise helps my staff in being fully prepared to describe and help select a suitable wine for each guest.
So the next time you experience a good bottle of wine, make sure to take full advantage of your sensory memories. Think about that bright ruby red color, the intense bouquet of summer blossoms, the taste of dark, ripe cherries and chocolate and that tangy, leathery feel of a nice Malbec.
Vincent Havard
If you think about it, everything starts with your sensory memories. Growing up in the countryside, I was surrounded by farms, forests, mountains and home gardens. In fact, my best childhood memories include picking fruits and vegetables in my grandparent’s garden. When tasting wine, think back to your childhood as well as your present memories. Think of your sensory memories as a large MP3 device which constantly records and stores information. The only difference, these memories never get accidentally erased.
As a fun exercise in our monthly staff meetings, I sometimes conduct a lesson on fine tuning my staffs’ senses. I take the time to go to the local grocery store and select samples of different spices, herbs, fruits and vegetables. I lay the labeled samples on the table by category (ex. fresh fruit, dry fruit, fresh herbs, dry herbs, etc.) and ask them to come up one by one. With their eyes closed they go through each sample and try to transcribe their sensory experience. This exercise helps my staff in being fully prepared to describe and help select a suitable wine for each guest.
So the next time you experience a good bottle of wine, make sure to take full advantage of your sensory memories. Think about that bright ruby red color, the intense bouquet of summer blossoms, the taste of dark, ripe cherries and chocolate and that tangy, leathery feel of a nice Malbec.
Vincent Havard
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