What the H E Double Hockey Sticks is Spodee? I’ve never heard of it nor heard mention of it. It’s wine. That’s all I got. Apparently, Muse Restaurant is hosting a Spodee Dinner Pairing? And then I was sent a link to Spodee’s website. Well, now, I’m on board! And no, not because of the videos on the homepage! No, this was an opportunity to explore the other side of the libation world, a way for me to experience the other side of the social drinking coin. So last Friday, I braved the weather and said goodbye to the pint glass. This event was about being out of my comfort zone. Tonight folks, this craft beer aficionado drinks wine…mixed in cocktails!
I’m going to just pause for a minute, and stress that I’m not a fan of the winter time. Snow, I’m a grown up now. Even though you gave me many blissful years with days off from school and opportunities to work from home, you are pure evil when it comes to anything fun involved with food and booze. Boo. With that being said, Chef Michael Hall, his wife, Shannon, the staff of Muse Restaurant and Spodee Brand Ambassador, Chelsea Solitron, took the weather head on and spared no expense to make this the best event possible, given snowy circumstances!
Now, I’ve never been to the Oxford area, but once I arrived on scene, I couldn’t help but smile. Sure, there were miles after miles of driving. I asked myself, “where the Heck did Dish send me?” Then I parked on arrival. Muse Restaurant is located in a quaint little town with a lot of charm, and tonight, yes, a little snow. Due to the unpredictability of the weather, I got there a wee too early. You never know what to expect come wintertime hence why I turned a 6 p.m. reservation into 4:30. Sure, traffic was touch and go, but hey, I arrived safe and sound. Now, what I could totally go for is a cup of Joe. Good thing Muse recently offered coffee to their clients!
Chef Mike and Shannon are valuable members of their community, and do whatever means are necessary to meet the demands of their customers. What the town was missing was a coffee bar. The only coffee shop on the block just folded up when those owners retired. Other than a Dunkin Donuts some odd miles away, there’s really nowhere to enjoy a pastry, cup of coffee and some free Wifi. Well, Muse Restaurant delivered and now you can enjoy a nice spread of Coffees and Lattes from La Colombe, a Philadelphia based company that roasts their beans using Earth conscious practices. I acquired this knowledge over a cup of their coffee, warm, black and oh so fresh!
Before I dive into the three courses paired with this Spodee (last interruption, PROMISE) let me add Chef Mike isn’t the only master of his craft at Muse Restaurant. His wife, Shannon, is the one with the designer’s eye. The interior layout of the restaurant, the website, is all compliments of Shannon and her wonderful vision! The patterns on the wall can be found on their Facebook’s Cover Photo and the photos provided. From one designer to another, well done Shannon, well done!
Alright, no more stops. You wanted to know about this Spodee business! Well, you are IN LUCK because I took some Spodee reading material home with me and boy, am I educated! You may say I got a Bachelor’s Degree in this Spodee. I’m reading the following verbatim from the back of a post card. So what’s all this fuss? Well, Spodee was a Depression era hooch that mixed up homemade country wine with garden herbs, spices and moonshine. Yes, Moonshine. It’s a blended red wine prepared with a high proof alcohol, making it 36 Proof. Now I get why they say it’s Wine with a Kick. It’s that very reason it fares well in cocktails, much like any spirit. Now just pour me a glass already!
Remember, it’s been quite some time since I relished in a glass of wine, but this, this is familiar. I recall the days of sipping a chocolate flavored wine amongst other connoisseurs. Each sip of Spodee was reminiscent of that experience. Not saying it was of the same magnitude with chocolate flavor, but it’s definitely present. Spodee is certainly tasty and sweet. I could see myself enjoying another in its natural element, stripped from cordials and cocktails, but alas, I must try some Spodee concoctions paired with three magnificent courses.
First Course
Spodee Braised Short Rib paired with a Spodee Manhattan
What a great way to kick things off! Light and flavorful, taking my palate in several directions! The sweetness from the Cabbage Watermelon Radish Slaw is coming at my tongue from one end while spiciness from the jalapeño corn bread is charging from the other angle, nice touch by the way, and then topped off with the savory Short Rib. Exquisite!
A small break is taken, and staff waiter and gentleman, Derrick, arrives with a tiny serving of Spodee Raspberry Sorbet to help cleanse my palate, which was delightful, just delightful. And with it, he asks how I want the second course prepared. With a spoon full of sorbet goodness, I respond, ”Rare. Bloody and rare.” Let’s just see if they deliver.
Second Course
4oz Petite Filet paired with Seasons Change
Yep! They delivered alright! Juicy, tender and pink on the inside. That’s how this guy (thumbs pointing my way) eats his steak. Like a caveman. Tender, mouth watering, insatiable! And so much else is going on below. Scalloped potatoes graced with caramelized onions and asparagus. All this paired with Seasons Change, a Spodee inspired cocktail that contains Pineapple Juice, Apple Cider and Whiskey. Very refreshing and goes down easily since round two has completely conquered my appetite.
Third Course
Goat Cheese Cheesecake paired with the Nutty Gent
And just when I thought, hey, Muse Restaurant Staff, roll me out of here. I’m stuffed. They slide a piece of Cheesecake my way. Goat Cheese Cheesecake, drizzled with blackberries and Gingersnap crust. Well, I can’t exactly ignore cheesecake, can I? No way, after this spread, I’m taking this to go. I’m sure I can make SOME room. (First Fork Full) Fabulous. Perfection. The crunch of the crust with the creaminess of the cheese (and total win for using Goat Cheese) makes this a plate of Heaven for me. The Nutty Gent is a perfect match for this cake and a terrific dessert cocktail in general. The Almond Milk in conjunction with the chocolatey sweetness from Spodee work well together.
Marvelous! I’m sure you readers know the drill, especially if you’ve ever been to Muse Restaurant. I mean, how one ever puts a work of genius into words, let alone, THREE is beyond me. Chef Mike, you prepared three courses that were All Star Dishes.
To wrap this up, I’m a guy who rarely leaves his home town, let alone submerges into anything that doesn’t have hops. Tonight, I trekked an hour out of my comfort zone, and it was well worth the trip. That’s saying alot since, well, I am one of those people who hates driving in the snow. Both the staff of Muse Restaurant and Spodee Ambassador, Chelsea made me feel warm, welcomed and beyond satisfied. It’s no wonder they have people from all over making the effort to experience these qualities, especially when I met a couple from the Wilmington area who made the venture to Oxford. That speaks volumes.
Cheers to all parties! (clinking a Spodee bottle)
Photographs credited to Kevin Dragone.
