Date: Fri 01-Mar-1996
Date: Fri 01-Mar-1996
Publication: Bee
Author: TOMW
Illustration: I
Quick Words:
Cigar-Dinner-Feature
Full Text:
Cigar Aficionados Dinner
B Y T.W YATT
The weather outside is frigid, the windows are being kept closed and
insulated, and cigar enthusiasts, unwelcome in most bars and restaurants, are
forced to indulge themselves mostly in their automobiles.
But on Friday night, February 23, The Fireside Inn - one of the only
cigar-friendly establishments in the area - presented its fifth-such Cigar
Dinner to " celebrate the pleasure and time-honored tradition of combining
great food, fine cigars, premium spirits, and the good life. "
Fireside owner, Donald Pulieri, and his staff, entertained a hall of
some-sixty cigar aficionados with a four-hour banquet which included a
cocktail hour, gourmet dinner, five quality cigars, and a Whiskeys of the
World sampling and presentation.
The night was an overwhelming success.
Randy Berger, owner of The Smoke Shoppe at Heritage Village, provided the
night's cigar splendor which included samples of Flor De Florez (Honduras),
Arturo Fuente-Rothchild Natural (Dominican Republic), Santiago Cabana (Miami),
Partagas-Sabrosos, and Macanudo-Prince Phillip, Natural and Maduro; all of
which he sells at his store.
Frank Ceccarelli, Fireside's bartending manager, handled the crowds during the
night's open-bar cocktail hour that ran from 7:30 pm and included such hot and
cold hors d'oeuvres as shrimp, scallops wrapped in bacon, and other seafood
delights. The night's dinner, prepared by executive chef John Gramesty and his
staff, began with a rich tortellini carbonara, was followed by a tossed
mesclin salad with balsamic vinaigrette, and topped off with a combo entree
featuring jumbo stuffed shrimp and chicken florentine, rice with orzo, and a
fresh zucchini and squash medley. Desert was apple crisp with vanilla ice
cream. " A lot of people get a misconception about our fare here, " Gramesty
said. " People come in for banquets and ask for the bottom-line plan and get
things like fried chicken and ziti. But we can do a lot more if you want it.
We can do prime rib, filet mignon, all types of fish and seafood, fresh
chicken dishes, veal, steaks, we do everything. "
During dinner, and throughout the evening, a Whiskeys of the World
presentation was made by Don Jean, a liquor importer from Brown-Foreman. Mr
Jean described the various whiskey samplings and lectured on their origin and
the process in which each is made. The night's whiskey samples included Old
Forester Kentucky Bourbon, Gentleman Jack Tennessee Whiskey, Bushmills Irish
Whiskey, Bushmills Malt, and Glenmorangie Portwood Finish-Single Malt Scotch.
" Everything went great tonight, " Pulieri said as the festivities wound down
near midnight. " In the past we've had more people than this, but it's a tough
time of year with vacations and things and so a lot of people couldn't make
it. We've had over a hundred in the past. This sort of thing is really
starting to catch on. "
Pulieri will be holding his next Cigar Night at the Fireside Inn on Friday
night, April 19. This listing, along with others in the state, is listed in
Cigar Connecticut Monthly, available at The Smoke Shoppe in Heritage Village.
