Another Father’s Day has passed and I did not receive a tie and I also didn’t barbecue. For years, when I was in the men’s apparel business, ties were always a go-to item for the day, but since I was a buyer in the industry and a fashion consultant, that was a gift that no one would bother trying to buy for me. I also really don’t barbecue, because back in the day when I was growing up, I was the son of Depression raised parents and meat was always done “well done” in case someone needed a new sole for their shoes, because cobblers were also an integral part of that era, because everything was repairable. By the time that I discovered how a steak should be prepared, I was no longer really in the kitchen or at the grill. Father’s Day for many is not as joyful as it once was, because families do not all live in the same area anymore, as I received calls from my children in Las Vegas and they were doing Father’s Day with their families.
All was not lost as our son that still lives in the area took us out for the day, even though we had originally planned on taking him and his family out for brunch. Since that had been our plan, we had chosen The Root Restaurant & Bar in White Lake, Michigan, both for their culinary skills and that it was geographically close for our son. The Root was selected as the Restaurant of the Year in 2012 by the Detroit Free Press and the following year in Hour Magazine they also claimed the Best Chef of the Year. We have dined there in the past, but this was the first time for brunch. Our son, his wife and one of his children had breakfast choices, going for the sweet and savory type meals that are very popular. My Bride and I are the traditionalists, at least we were that day. My Bride had the Quiche Lorraine with Fingerling Potatoes and I went with the classic interpretation of Eggs Benedict, though they did up the dish a little with the addition of Creamed Leeks.
I was in the mood for some Mimosas, but I was the only one that was indulgent and the restaurant offered two styles, the traditional with orange juice or one made with grapefruit juice, so we went with the traditional again. I was anticipating that they would be using one of the bulk Charmat Methode California sparkling wines, but they surprised me and were using a Metodo Tradiccional Cava from Spain by J. Garcia Carrion. The sparkling wines of Spain have been made in the proper way since the earliest years of the last century and was marketed as Champana, until France flexed their muscles and declared that they were the only country to produce Champagne. The Spaniards came up with a novel new name, not a geographic location, but from the method that the wines are stored and that is in caves, hence Cava, and while they are a bit looser with the designation, ninety percent of the Cava is still produced in the Catalonia region. I was enjoying the Jaume Serra Cristalino Extra Dry Cava NV and while it sounds like it should be close to a “Brut” Extra Dry is in the center of the sweetness table and it is really easy to drink. Originally the varietals for Cava were Macabeo, Xarel-Lo and Parellado, since 1986 Chardonnay was approved and since then so has White Malvasia, Pinot Noir, Garnacha, Monastrell and Trepat. I think that I will go out on a limb and claim that the three traditional grapes were used in this wine. It was kind of a traditional day.