The better par of the day came in the evening, where Jaene, Katelyn’s sister in law’s sister took Mike Katelyn and I out to a Italian dinner. The restaurant “Prego’s” was located in a hotel about 10 minuets from the hotel. They did a lot of things well there. First off I really liked how they immediately brought a hot loaf of bread to the table along with a garlic aioli sauce, oil & vinegar and parmesan reggiano cheese. Here in the UAE alcohol can only be bought in hotels, odd, I know, but the way it is. Jaene is a fan of wine and we decided to share a bottle. We couldn’t decide what red looked good until I say my Dad’s favorite wine listen on the menu. We decided on a 2007 Gabbiano Chianti Classico!!! I knew it would be great with the hardy Italian meal. The 3 grape wine is aged in oak to soften the tannins giving a off bold and spicy flavors. Thanks dad for all the wine knowledge! Haha.
For dinner I greatly enjoyed the waiter recommended Capricciosa pizza (tomato, mozzarella, mushroom, artichoke, black olives and spinach). Always room for dessert, the plate of three crème brulee was my choice (pistachio, hazelnut and vanilla flavors). 
GOOD CHOICE SEAN!! After a great meal and good conversation it was back to the apartment to finish up some work before bed and an early morning. Thanks for following my adventure, Sean
Hey Sean,
ReplyDeleteInstead of a “Stressful Day but Great Dinner,” try a “Great Day but a Stressful Dinner. What’s the Arabic word for “agita”?
SU’s Chancellor and Board of Trustees will be at your graduation ceremony in Dubai – THAT IS IMPRESSIVE! I recently read an interview given by John H. Chapple, the outgoing Chair of the Board of Trustees, which appeared in Syracuse Magazine. In the interview, he singled out the DCC internship as an outstanding program and a significant accomplishment of the university. I also read that SU is adding a new trustee to the Board from Dubai. Mr. Yabroudi?
Looks like you have been eating well and trying a lot of new foods. Have you figured out what force in nature is credited with allowing naan to stick to the inside of a hot tandoor? I suppose it’s the same reason that carpets can fly . . . Magic. That age old axiom comes to mind - Man cannot live on naan alone.
I see your wine knowledge is serving you well. It’s amazing that you have amassed such an acute knowledge of oenology in the 6 months since you turned 21. Haha. Nice call on the Chianti Classico. We will have to set up a little side-by-side tasting this summer with Chianti Classico, Super Tuscan, Amarone and a Brunello – there is so much tasting that needs to be done! I’ll make you a deal – you and Ellen prepare an exquisite Italian meal and I will make it worth your collective effort by serving a few Italian reds to further educate your palate of Italian varietals.
Which reminds me of a story . . . doesn’t everything? Sauternes are not my favorite wine, but they were the topic of conversation in a wine class I took many barrels ago. Sauternes are a sweet white wine, made from grapes I don’t like, typically a little more viscous than wine has a right to be and often served as a dessert wine. After a discussion about regions of France, the Romans, and noble rot (botrytis, which you learned about at our stop at Mondavi) and other relevant factoid blah blah, it was time to get down to the business of tasting the wine. After much swirling, sipping, sniffing, sipping, tasting, repouring, sipping, sipping and sipping, there was a noticeable aroma of gasoline wafting up from the wine glass.
What the heck? I didn’t realize that Chevron also ages sauternes in their ocean-going tankers for ballast. Well, not really. Apparently, our olfactory glands did not deceive us; there was a smell of petroleum. You may detect it as 10W-40, diesel, petroleum jelly, hydrazine, napalm, a leaking Harley or BP’s summer sea breeze along the Gulf Coast depending on the quality of the sauterne – haha. During the fermentation process of sauternes, a compound is produced that is similar in structure to petroleum compounds and we detect it as such. Wasn’t it Robert Duvall playing the role of lieutenant Kilgore standing on a beach in a Cavalry hat in the movie "Apocalypse Now" who uttered those famous words, “I love the smell of sauterne in the morning.”
It is always a ton o’ fun reading your blog and keeping up to date with your Persian Gulf escapades.
With much love,
Dad