The Sauced Chef

El Panorama

Puerto Vallarta, Mexico

www.elpanorama.com

 El Panorama is located in downtown Puerto Vallarta and presents on the most breathtaking views I’ve ever witnessed. Make sure that you dine outside on the terrace level. 

 
Get Sauced:  2 out of 4

El Panorama presents a large selection of typical Mexican style tropical drinks (margaritas, pina coladas, daiquiris, etc) that were extremely delicious.  For a gourmet restaurant the wine list was a bit lax, not featuring some of the typical French staples one expects to see.  The beer and liquor menu was mediorce (although my wife disagrees), it would have been nice to see some micro-brews and a wider selection of scotch.

The Sauce: 4 out of 4

We had the Chateaubriand for two, which was prepared and served table-side with classic Bearnaise sauce.  It was divine! The sauce complimented the perfectly cooked meat and oblique cut carrots perfectly, it was thick and delicious, but not too overpowering. Luxury and decadence at its best! Also prepared table-side was Ceasar salad, the dressing was sharp, peppery, creamy and cheesy with a subtle anchovy bite at the finish.  Couldn’t have asked for more in preparation, texture or flavor.

The Reduction: +2 Ambiance +1 Customer Service for  9 out of 10

This is a Sauced Chef first! I awarded an extra credit point for ambiance! I have never dined anywhere with such a breathtaking view of the surroundings.  An elegant terrace with a magnificent view of the rolling city surrounded by the mysterious jungle.  A mariachi/pan flute band that put us in annals of a contrived travel magazine setting, it didn’t feel real, but it was!  We were treated like American royalty! The servers were quick (almost too quick) to clear our waters and debris.  They brought out a massive bottle of good tequila and we were awarded complimentary shots whenever we wanted.  The table-side preparation was flawless, fluid and beautifully presented.  You MUST go here once in your life! 

P.S. Happy Anniversary Dustin and Beth!

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Go to any established “gourmet’ restaurant and they have their waitstaff trained to suggest wine with dishes.  They are quick to talk about tannins, terrior, body and aroma and how these things paired with (insert dish here) will double the enjoyment of your dining experience. However, ask that same server about beer pairing and watch the confusion, the indecision and in some cases the immediate scoffing at the suggestion. Why isn’t beer gourmet?

Well, I think beer IS gourmet and want to address the three most common myths that surround beer.

Myth # 1: Beer is easier to make than wine

This is flat out not true.  I am not here to start a war between vintners and brewers, because I love beer and wine equally, but beer brewing is definitely as complex as wine making.  Many of the brewers I talk shop with also have chemistry degrees! Brewing beer is a painstaking and rewarding SCIENCE.  Vintners have the earthy artistry of the terrior, which takes on mythical and magical qualities.  Brewers have the science of sanitation management (imperative) and the artistry of where in the brewing process (if any) to add additional flavorings (raspberry, vanilla, pumpkin, coffee etc).  Any way you slice it, its EQUALLY difficult to make wine or beer.

Myth # 2: Beer is mass produced and low quality

If you haven’t seen the movie Beer Wars, go see it! This film will explain what actually happens in the commercialized brewing world, things get intense and, sadly, a bit shady. Yes, it has been documented that some of the mass produced beer companies sacrifice corn and rice intro their wort (a liquid produced from malt and hot water) instead of higher quality barley mixes.  Does it actually produce a lower quality flavor, many say yes, some say no.  That’s something you will have to judge.  Here’s a tip: TAKE ADVANTAGE OF LOCAL MICROBREWED BEER! Every state in the union has microbreweries that produce hand-crafted, high quality beer.  Craft beer is becoming so popular with Gen X and Y that big beer companies are scrambling to make their own “craft” off-brands. These beers are high quality, vibrant, flavorful and as distinct and different as red to white wine.  The young brewer movement is exciting and constantly changing.  New ideas and flavor profiles (chocolate, vanilla, oak, pepper, squash, jalapeno, caramel) are fluttering around the industry everywhere.  For the patriots out there, the American IPA is becoming the WORLD’S new trendy beer, that’s right folks, created and invented right here in the USA.  Most brewers brew high-quality and local beers.

Myth # 3: Beer does not pair well with gourmet cuisine

Balderdash! Baloney! Pa-Tooey! Ju-Ju Charp! (made that one up) Beer and food pairing is the nouvelle thing in cuisine today. In my opinion, beer pairs as well with food as wine.  The cool thing is that many people don’t know how to pair beer and food because there exists such limited resources.  That is what I am here for, being the Sauced Chef, one can imagine that I have consumed many a beer (not too hard to imagine, is it?)  I’ve also tried many different beers with many food combinations.  Here are some delicious pairings I recommend.

Blonde or Golden Ales or Lightly Hopped Lagers – these work best as thirst quenchers, try them with highly seasoned or “blackened” foods.  The light golden taste can act as a natural enhancer to the seasoning while giving your palette relief. Very nice with pan-seared fish as well.

Amber Ale, Dry Porters – these work really well with steak! A nice dry porter with a filet or ribeye will enhance the savory umami of the beef while adding a subtle finish to the bite.

Bitter Ales, American IPA’s- these are solid gold with anything fried, the intense hop flavor cutting through grease like Bruce Lee.  I love a citrus based American IPA with anything spicy, it enhances and subtracts at the same time, a taste fireworks show on my tongue.

Weissbeer or Dunkelweiss - Pasta! Any pasta that is delicately seasoned these beers will really compliment the flavor.  Try the weiss with chicken and seafood pastas and the dark with sausage and red meat based pastas.

Cream or sweet stouts, imperial stouts - one word: Chocolate! If you have the chance to try a berry based chocolate dessert (i.e. chocolate brulee with raspberry mousse) with a sweet stout, you will be in culinary heaven.  I think sweet stouts pair better with chocolate than many dessert wines.

Beer is gourmet! Realize it, embrace it and try craft beers! Find your local brewers and drink up, go to beer fests and most importantly, order beer at fancy restaurants. The next time a waiter scoffs at your choice of weissbeer with your chicken-basil cream gnocchi, scoff right back at him and enjoy your awesome flavor combination.  You are now part of the movement, my friends.  Get sauced with beer and ignore the sneer!

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My colleagues, friends and family have always taken my restaurant critiques very seriously. So seriously, in fact, that they want me to actually write down my system.  It’s simple, fun and saucy. Here goes…

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My rating system is a 10 point scale

4 possible points for “Get Sauced”

Get Sauced is a ranking of the establishment’s beer, wine and cocktail list in creativity and fun.  I do not discriminate in my reviews and will review fancy, poshy, snooty and gourment places with the same vigor as I review Mom and Pop pizza stands or dive bars.  Therefore, I would never mark down a pizza place for not having a diverse regional wine selction, but I might see if they have some fun microbrews.

4 possible points for “The Sauce”

The Sauce ONLY GRADES THE SAUCE! I like sauce and find that usually as the sauce goes, so does the restaurant.  Can I say sauce again? SAUCE!

2 playful points for “Ambience and Service”

Welcome to the Sauced Chef Slider Rule.  If service is ok, nothing special, nothing bad I award a big fat ZERO. If service is fricking amazing and the server is knowledgeable PLUS ONE.  If the server is annoying, or annoyed with me or just plain sucks MINUS ONE. The same goes for ambience.

Overall summation in “The Reduction”

What a clever name! Whoever thought of this is probably a genius.  Anyway, you get my final breakdown and rating here.  I also add any tidbits that are floating around in my brain sauce.  Keep a lookout for my first review. 

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