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Date: Fri 01-Mar-1996

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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.

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