A Punny Thing Happens at the Star Bar.

So a Pachamama's employee walks into a bar on his day off, sits down, and orders a burger made with ground lamb. When the burger is ready, he is faced with this barrage of lame puns....

Prashant (to employee): Here's your hamburger.

Roy: That's not a hamburger, it's a lamburger.

Prashant: It's not a lamburger, it's a Whamburger. It's made out of George Michael.

Roy: It's not a Whamburger, it's a scramburger. So why don't you take it and get out.

Becca: It's not a scramburger, it's an examburger. You have to take a test over it after you eat it.

Spanish & Latin American Music and Food on June 25!

This year is the second annual Festival Internacional de Música Española y Latinoamericana (FIMEL), a Lawrence-based event hosting musicians from all over the world.

FIMEL's mission:

"...To bring together master teachers, musicians, and young performing artists from across the world to share the beauty and artistry of Spanish and Latin American music through study, collaboration and performance."

Pachamama's is proud to host a special event with FIMEL on Friday, June 25. We're serving a four-course tapas menu for $30 per person. During and after supper, musicians will perform a variety of Spanish and Latin American music.

Menu:

* Serrano ham & manchego cheese finger sandwiches with quince, arugula, and marcona almond vinaigrette.

* Grilled provoleta with oregono, chiles, and toasted sesame baguette.

* Adobo-rubbed pork tender loin with lentil & blistered asparagus salad, and cabrales blue cheese.

* Ibarra double chocolate pudding with pecan praline, strawberries, and maple whipped cream.

Cash bar at the event: $5 mojitos, sangria, and margaritas, $5 red and white wine by the glass, and $4 bottled beers.

In the words of Genaro Mendez, FIMEL's founding director,

"I invite you to be transported to Spain and Latin America. Enjoy the beauty of this emerging art form in the United States."

Summertime = Hendrick's Gin Time.

At Pachamama's, we love Hendrick's gin. We put it in any cocktail we can. Try it in Basil Hendrick's Times, or the Bye Bye Becky. Or sip it on ice with a lemon twist. That's right; it's a gin you can almost drink neat. In fact, it's a gin that often loved by people who didn't like gin before they tried Hendrick's. Super herbal and cucumber-y; a very refreshing summer liquor.



The Pachamama's crew are part of this small handful of Hendrick's-loving folk. Maybe not for everyone, but it's definitely for us.

(These pictures are scans of a cute little tag that comes on the bottle.)

Great wines at a great price!

Every Wednesday, we have a special list of $15 bottles (and sometimes really great deals on $25 bottles, too...). The list changes a little every week depending on what we can get our hands on. It's a great way to unwind in the middle of the week.

$15 wine bottle selections
2008 Grenalda Vinho Verde, Portugal
2009 Bogle Sauvignon Blanc, California
2008 Marqués de Cáceres Rioja Blanco, Spain
2008 La Vieille Ferme Côtes du Ventoux, France
2007 Casillero del Diablo Carmenère, Chile
2007 Rolling Shiraz, Australia

$25 wine bottle selections
2008 Tamari Reserva Torrontés, Argentina
2006 M. Chapoutier Côtes du Rhône Blanc, France
2007 Shoofly Chardonnay, Australia
2007 M. Chapoutier Côtes du Rhône Rouge, France

Ridge Wineries Spring Release Tasting this Friday!

If you don't know much about Ridge wines, it's a great idea to check them out here. As a collection of vineyards and wineries across California that's been growing since 1885, Ridge works toward ever-increasing sustainability and responsible land stewardship -- while cranking out amazing wines.

We're dedicating our usual TGIF Wine Tasting to three Ridge spring releases. Cost is $35 for three 4-ounce pours. Please note: Reservations ARE required this week. Call 785.841.0990 to save your spot!

And now, ladies and gentlemen... the wine tasting notes from the folks at Ridge.


RIDGE │ 2008 ‘PONZO VINEYARD’ ZINFANDEL, RUSSIAN RIVER, CA
98 percent Zinfandel and 2 percent Petite Sirah.

Bob Ponzo's vineyard lies just south of the town of Healdsburg in the Russian River Valley. Cool spring weather—typical of this region—delayed budbreak, but flowering and fruit set were complete by early June, and a warm summer ripened the grapes fully by early September. The grapes fermented on their natural yeasts for twelve days, on average. After natural malolactic, we racked the new wine to American oak barrels, fifteen percent of which were new. Rich and full-bodied, the 2008 Ponzo is nonetheless elegant.

Tasting Notes - Raspberry, guava, & pepper nose. Rich red fruit, medium-to-full bodied. Integrated oak, mineral notes. Some stone-fruit flavors. Firm acid on the finish.




RIDGE │ 2008 ‘EAST BENCH’ ZINFANDEL, DRY CREEK VALLEY, CA
100 percent Zinfandel

East Bench sits atop the ridge that separates Dry Creek and Alexander Valleys. Its red clay & loam soils are ideal for growing zinfandel. In 2008, the set was complete by late May; in July, after veraison, we dropped twenty percent of the crop to ensure optimum flavor and intensity. The grapes were hand-harvested and fermented on their native yeasts. Juice was pumped over the skins twice daily for nine days to achieve balanced tannin, color, and fruit. After natural malolactic, the parcels were combined and racked to air-dried American oak barrels to age for twelve months. The 2008 East Bench is quintessential Dry Creek Valley, exhibiting the red fruit, pepper spice, and mineral flavors that have made the region famous.

Tasting Notes - Blackberry, pepper, & vanilla nose. Big, dark zinfandel with flavors of briary fruit, minerals, cocoa. Well-incorporated tannins, ample acidity, long finish.



RIDGE │ 2008 ‘GEYSERVILLE’, SONOMA, CA
72 percent Zinfandel, 20 percent Carignane, 6 percent Petite Sirah, 2 percent Mataro (Mourvedre)

Two consecutive years of limited rainfall challenged the growing season, but the vines escaped serious water stress. Sampling began in mid-August, showing ripeness on track for a month-long September harvest. In tank, color and tannin extraction was unusually rapid, as were uninoculated primary fermentations. We reduced pump-overs and pressed early, avoiding harsher tannins. Zinfandel and carignane showed exceptional quality, and form the core of the blend. (Wines from the petite sirah parcels were too tannic; the six percent included comes from a field-blend.) Natural secondary fermentation finished quickly, and we could rack to barrel a month ahead of schedule. Twenty percent new oak adds exotic spice. Superb concentration and firm acid will allow this fine zinfandel to develop over the next ten to fifteen years.

Tasting Notes - Intense purple & blue. Ripe black cherry, blueberry, plum sauce. Gravel & mineral, mint & menthol, oak spice. Full body. Dark bramble fruit, firm acid, plush tannins. Great depth and complexity.

Dinner & a Movie: Amélie

We are so excited for our third Dinner & a Movie Night! We're showing the French film, Le fabuleux destin d’Amélie Poulain, on Wednesday, June 2, at 6 p.m. The night begins with a three-course French menu, then an intro to the film from Chuck Berg, KU professor of film and media studies... and then, of course, the wonderful film Amélie! A great value for $30/person (excludes beverages, tax, and gratuity). Plus, we'll have our list of $15 bottles of wine to choose from.

Menu:

Asparagus-Sorrel Vichyssoise Shooter with a shrimp beignet.

Poached Egg & Arugula Salad with lardons, paté, baguette, and hazelnut vinaigrette.

Main course: Hamburger Royale with camembert, guava ketchup, and frites. (Surprise: The burger is stuffed with truffled duck confit!)

Dessert: Espresso Creme Brulée.

It's going to be a wonderful night full of great food and the magic and charm of Amélie. We hope you join us!

** Please note that originally, this event was advertised at $25; we had to bump the price up to $30 based on the menu ingredients. We apologize for any confusion!

Reservations are required; we only have 30 spots for this event, so call 785.841.0990 to secure yours!

TGIF Wine Tasting: Napa Valley Sauvignon Blanc

STAG’S LEAP WINE CELLARS• 2007 SAUVIGNON BLANC
A symphony of delicious flavors and aromas come together in this lively and vibrant wine, including ruby red grapefruit and lemonlime, peach and nectarine, tropical notes of guava and mango, and a hint of fresh-cut grass. A blend of 69 percent Sauvignon Blanc, 26 percent Sauvignon Musque, and 5 percent Semillon.

DECOY • 2009 SAUVIGNON BLANC
Since 1982, Duckhorn Vineyards has been crafting a Napa Valley Sauvignon Blanc that has become a benchmark for the varietal in North America. Made using grapes from top independent growers, Decoy Sauvignon Blanc is fermented exclusively in stainless steel to preserve its lively aromas and bright flavors. The result is an enticing wine that highlights vibrant citrus and lemongrass layers. A blend of 79 percent Sauvignon Blanc and 21 percent Semillon.

CAKEBREAD • 2008 SAUVIGNON BLANC
Our 2008 Napa Valley Sauvignon Blanc displays a beautifully fragrant nose of ripe pomelo, golden delicious apple, honeydew melon, lime and mineral, with little of the herbaceousness that sometimes characterizes the variety. On the fleshy, full-bodied palate, ripe melon, grapefruit, kiwi and lemon-lime flavors lead to a long, flavorful finish enlivened by bright mineral tones. “Golden” and “sun-kissed” are words that pop to mind when sipping this delicious Sauvignon Blanc, which makes both a wonderful apèritif. Enjoy it over the next 1-2 years. A blend of 90 percent Sauvignon Blanc, 6 percent Semillon, and 4 percent Sauvignon Musque.

Meet Oliver....

The mini Star Bar Burger.

Farm-to-School at Cordley Elementary School

Check out this article from The Lawrence Journal World! It's titled "Lessons in lunch: Elementary students learn ingredients come from places besides grocery store" (the above picture is from that article, found at the LJWorld's Web site.)

This Friday, at Cordley Elementary School, local Lawrence restaurant and farmers are teaming up to produce an all-local lunch for the Cordley students. According to the article, "The program, headed by Lawrence resident Linda Cottin, is a full-scale learning experience involving classroom presentations, hands-on participation, and, of course, lunch."

Our catering manager, Dana Hanguaer, has been involved with the planning and implementation of this awesome event, which is designed to get students, parents, and administrators thinking about ways to health-ify and localize school lunches. (We're donating salad dressings for the salad bar).

Below is the amazing menu. Please take note of the participating restaurants and vendors. Pachamama's staff is so proud to be part of a community of local-minded businesses. Feel free to check out their Web sites (you can click on the links below) and offer them your patronage!

Farm-to-School Lunch Menu and select ingredients
Vegetarian Lasagna: Local handmade pasta from 715, Central Soy tofu, local vegetables and Alma cheese.

Beef Lasagna: Local handmade pasta from 715, M & J Ranch beef, local vegetables, Alma cheese and béchamel sauce.

Gluten-Free/Dairy-Free Lasagna: Central Soy tofu and local vegetables.

Whole-Wheat Breadsticks: Local Acme flour.

Salad Bar: Local produce including mixed greens, tomatoes, onions, radishes, turnips, snap peas, carrots, strawberries and hard-boiled eggs, served with locally made vinaigrette and ranch dressings from Pachamama's.

Strawberry-Rhubarb Crisp: Wohletz Farm strawberries picked by Cordley students, rhubarb from JCCC's student garden and Anthony's Beehive honey.

Milk: Iwig Family Dairy milk.


To continue to learn about local eating in Lawrence:

Friend the Cordley Farm-to-School Lunch Event group on Facebook.

Learn more about the Downtown Lawrence Farmer's Market.

Check out the resources available through The Community Mercantile

Join online Locavore groups through WellCommons' Locavore Group

Readers, please feel free to post additional ways to learn about local eating! We welcome your comments!

Congratulations, Graduates!

Wow. We are exhausted. From Friday through Sunday, we served 658 guests in our dining room alone. (We don't have a good way to track numbers of bar patrons, so the above number only includes sit-down guests). Now, the mad rush is over, the sun's finally shining, graduates can breathe a sigh of relief, and Lawrence is in full summer mode.

Thank you to everyone whom we served this weekend! It was a pleasure.

TGIF Wine Tasting: Mohua winery, New Zealand

MOHUA │ 2009 SAUVIGNON BLANC, MARLBOROUGH, NZ
The 2009 Marlborough harvest delivered the perfect conditions to produce quintessential Marlborough Sauvignon Blanc. Long warm days with cool nights ensured intense flavors were captured. The result is a classic Marlborough Sauvignon Blanc crafted in a style ensuring fruit freshness. An elegant wine with aromas of passionfruit and guava, combined with an expressive, full palate of tropical fruit, gooseberry and great persistence.

MOHUA │ 2009 PINOT GRIS, CENTRAL OTAGO, NZ
A classic Central Otago Pinot Gris made in a style ensuring fruit freshness. The nose abounds with pear, red apples and melon and a palate that delivers flavors reminiscent of ripe pears and stone fruit. Lovely drinking now, this wine will continue to develop and impress over the next few years.

MOHUA │ 2007 RIESLING, CENTRAL OTAGO, NZ
The 2007 Mohua Riesling is made from fruit from the Cromwell basin. The 2007 vintage produced a true Indian summer which provided the perfect conditions for our Mohua Riesling. The result is a vibrant mouth filling wine with ripe apricot, floral notes and lemon zest. It has perfect balance natural sweetness and refreshing acidity. The 2007 Mohua Riesling is a luscious medium style Riesling that lingers long on the palate.

MOHUA │ 2008 PINOT NOIR, CENTRAL OTAGO, NZ
The 2008 growing season was long with above average temperatures providing the perfect conditions for producing a classic Central Otago Pinot Noir. The fruit is 100percent Central Otago sourced from Gibbston and the Cromwell basin. The 2008 Mohua Pinot Noir has aromas of violets, dried fruits and cherry. The palate has sweet cherry, plum and spice with full mouthfeel, fine tannin structure and a very long warm finish.

We are culinary and hospitality professionals.

But... sometimes our uh, creativity over-flows (especially late at night after a long shift), and we strike up mysterious craft projects like this one:




Which results in, well, costumes. Like this one:



Here is one of our cooks, Avery, in his pineapple hat. See? He likes it! It's fresh, it's fun, it's made with recycled materials. So why not?

New Summer Market Menu

We've kept some classic dishes (no one panic; the crispy crab roll is here to stay...) and added new ones for your snacking pleasure.

Spring Vegetable Minestrone
Sourdough, Prairie Moon Cheese, Pistachio Pesto, Black Olive Oil

Paprika-Spiced Grilled Quail
Chive-Blossom Flan, Blue Cheese, Maple-Candied Hazlenuts

Wood-Fired Sun Dried Tomato Mojo, Majon Cheese Flatbread
Hen Egg, Spinach, Smoked Sea Salt, Morita Chile

“Ham and Cheese” Baguette
Serrano, Manchego, Quince Paste, Arugula, Almond-Mustard Butter

Artichoke Fritters
Preserved Lemon Aioli, Devilled Egg

New Featured Wines and Wine Flight, too!

Basel Cellars 2007 ‘Forget-Me-Not’ White ~ Columbia Valley, WA
A blend of Sauvignon Blanc and Semillon with aromas of lemongrass and grapefruit, and the flavors of pear and kiwi. Aged for one month in New French Oak, then moved to stainless steel tanks to retain freshness and vibrancy.

Basel Cellars 2007 ‘Earth Series’ Red ~ Walla Walla, WA
A blend of Merlot, Carmenere, Malbec, and Petit Verdot that begins with penetrating aromas of ripe, robust fruit. Once tasted, it revives one's taste buds with a silky smooth mouthfeel and a complexity that will suit most palates.

And the three pours on our wine flight, all from Penley Estate in the Coonawarra region of Australia:

Penley Estate 2008 'Gryphon' Merlot
Penley Estate 2008 ‘Phoenix’ Cabernet
Penley Estate 2007 ‘Hyland’ Shiraz

Stop in to be the first to try the new menu. Come hungry and thirsty!!!

House-Smoked Mozzarella, Part 2

Just a quick follow-up. Here's another shot of Jay the cook, with his brother, eating the smoked mozzarella on a Star Bar Burger. Jay can't get enough of this stuff.

Cocktail: The John Daly

You’ve probably heard of an Arnold Palmer — it’s a tame-but-tasty concoction of iced tea and lemonade, named after the straight-laced American golfer.

But have you heard of a John Daly? This is a wayward version of the Arnold Palmer (in other words, it’s spiked with vodka), named after the now-PGA-tour-banned golfer best known for drinking, harassing flight attendants, getting arrested outside a Hooters, and losing millions at the Vegas slots.

Our bartender-and-math-whiz Ben perfected this version of a John Daly. It’s wickedly refreshing: muddled mint and lemon, plenty of vodka, and house-brewed fresh iced tea. Being bad tastes pretty good.



Sure, it may look all innocent, sitting there. Go on, have a sip. It won't bite...

Featured Artist: Jeffery Weinberg

Pachamama’s is proud to host Jeff Weinberg’s first art show in decades. The show opens on Tuesday, May 11, with a reception at 6 p.m. Mr. Weinberg is a local Lawrence artist, and a KU administrator and teacher. His textural, phantasmagorical paintings draw inspiration from a love of art, literature, nature, travel, and the world — a passion which he aims to express in his work.

Though he has no formal training, Mr. Weinberg began painting in the 1970s. At that time, he sold some work at galleries in Kansas City... and then put his creative side on pause for the next 40 years. He began to paint anew in 2008.

To create his paintings, Mr. Weinberg begins by covering a canvas with unbleached muslin, sand, or marble paste for depth. He develops a design in the cloth itself before adding any color. A finished painting may have up to 15 or 20 layers of acrylic color; these pieces often take more than a month to dry.

The public is invited to meet Jeff Weinberg and view his latest work on display at Pachamama’s, Tuesday, May 11, at 6 p.m.

Thank you, Sons of Brasil!

We had a great time hosting the Sons of Brasil on Friday evening for a concert (co-hosted by KPR's Retro Cocktail Hour). The Kansas-City based quintet plays South American swinging samba and bossa nova. They played to a packed Blue Room (all 50 seats sold out pretty quickly).

We're just going to say amen to what jazz.com wrote about the Sons of Brasil; they've got an “authentic feel and pulse, which should have you dancing navel-to-navel in a heartbeat.”

Our only regret? The Blue Room's a bit too small for dancing.

Spring Salads for Lunch

Two new salads on our Spring lunch menu, and we love 'em both. In the photo above (taken by multi-talented manager/bookkeeper Heather), nearest to the viewer, is the Apple Ribbon and Arugula salad. Crisp and tart green Granny Smith apples are sliced to order (so no browning) into broad, flat ribbons and tossed with peppery arugula greens and sweet-but-not-too-sweet honey-poppyseed dressing. Sprinkled over the whole lovely mess are gorgonzola (a crumbly blue cheese) and pecans spiced with cayenne, paprika, and brown sugar.

The second salad, pictured below, is the 8th Street Chopped Salad, and it is completely filling and satisfying. It's a jumble of avocado, cucumber, crispy onions, radish, celery, tomato, and broccoli. The pile is topped with feta and a sliced "six-minute egg," which means it's boiled for about -- you guessed it -- six minutes, so that the white is done firm and the yolk is mostly done, left just a little creamy at the center. The final touch: toasted pumpkin and sunflower seeds.