Welcome to Shaker Square Beverages
Welcome to Ohio's oldest wine merchant, Shaker Square Beverages. Our website will give you an introduction to our stores... each unique, each offering a wide selection of wines, gift items and beverages.
Thank you for making Shaker Square Beverages Cleveland's Premier Wine Merchant... since 1937.
This month we are fortunate to have obtained most of the 2007 Reserve Caparzo Brunello and 2010 Caparzo Brunello di Montalcino.
The wine is very highly rated: the Reserva is given a 96 by the Wine Spectator, while the 2010 is rated 93 by the same publication.
This month the Gold Level Connoisseur Member will receive a bottle of Reserva and Regular Brunello.
Silver members will receive the regular Brunello and the Bronze members will receive a bottle of Caparzo Rosso di Montalcino.
There may be a few bottles of each designation for additional purchases. These wines, especially the Reserva, are keepers.
Over-the-Coals Bistecca Fiorentina
First, open the Tignanello or the Brunello and pour a glass for yourself.
*** 1 (2-pound) Porterhouse or T-bone steak, 2 inches thick
Kosher salt and freshly ground black pepper
1 teaspoon dried thyme
2 1/2 cups arugula leaves
1 clove garlic, minced
2 tablespoons olive oil, plus more for drizzling (optional)
Juice of 1 lemon
Coarse sea salt or smoked or citrus salt for garnish
Shavings of Parmesan cheese
Prepare a hot fire in a campfire or wood-fired grill, then let the coals burn down to hot chunks of embers (a 6- to 7-second fire).
Place the steak directly on the hot coals and sear. Turn the steak and season generously with salt and pepper. Cook for 5 to 6 minutes, until the steak is charred on one side and can easily be removed from the coals. Turn and season with more salt, pepper, and the thyme. Cook for 5 to 6 minutes on the second side for medium-rare. If using a grill, the time needed for cooking will be 5 minutes more or so per side since the meat is above the coals rather than in the coals. Remove from the heat and let rest for 5 minutes.
Toss the arugula with the garlic, the 2 tablespoons olive oil, the lemon juice, and salt to taste.
Carve the steak into 1/4-inch-thick diagonal slices. Serve immediately, topped with the arugula salad, coarse sea salt or smoked salt, and shavings of Parmesan cheese. Drizzle with more olive oil if desired.