Harry Waugh Would Become One of This Cen- Volumes of Wine Diaries (1972-1987)
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arry augh In the beginning,H you’d never have guessed that Winetaster’sW Choice (1973), as well as ten Harry Waugh would become one of this cen- volumes of Wine Diaries (1972-1987). tury’s most important people in the world of He was a wine buyer for perhaps the most fa- wine. mous club in the world, the St. James club Born the third son of a widow in 1904, he was of London, as well as the QE II, Jackson’s of forced to leave school at the early age of 16 Piccadilly, etc. Waugh was also a consultant due to lack of money. After working odd jobs to the Queen, Christie’s, and many fine restau- during the twenties and early thirties, Harry rants and hotels. He was also a Director for Waugh became a sales clerk for the prestigious the famed Chateau Latour and recognizing the London wine merchant, Block Grey and Block, potential of California wines, he was also presi- in 1934. “You can taste, and you can smell,” dent of the Zinfandel Club of London. the chairman told him; then he put Waugh in Harry Waugh lived in London with his wife charge of the cigar line. Prue and twins Jamie and Harriet for many After serving in the Welsh Guards for six years. He traveled the world, writing and lec- years in World War II, Waugh went to work turing about his favorite subject and winning for Harvey’s of Bristol. Within a short time countless awards until he died at age 97. Both he was buying all the Bordeaux and Burgundy his children continue in the business; Harriet for the firm, and in 1960, he became Export writes about wine for Decanter Magazine and Director. son Jamie works for United Distilleries & Vint- ners, a leading distributor of wines, whiskies When he retired from Harvey’s in 1968, he and white spirits in Great Britain. collected his experiences into a book, Bacchus on the Wing, which proved so successful it was Thank you, Harry Waugh, for your passion followed by others that soon became and dedication to excellent wine and food. You classics in the wine-trade: The Changing Face inspire us. of Wine (1968), Pick of the Bunch (1970), In 1977, Bern Laxer had the great fortune to be invited by Harry Waugh and his wife to their home in London for dinner. Harry’s wife, Prue, prepared a most delicious appetizer, and then followed this with a splendid main course. Both were accompanied by fine wines including a superb 1964 Chateau Latour (Harry was a director of Chateau Latour). Then, surprisingly, instead of remaining in the dining room to complete their dinner, Bern was invited to their “drawing room.” There, they savored a superb “sweet”…fine old Vintage Port… Stilton cheese…old bonded vintage Cognac…coffee…cigars…and the warmest, most relaxed conversation possible. Bern loved the idea of the new atmosphere for after-dinner refreshment and the chance for quieter conversation. “Why not,” he asked himself, “create a subdued environment upstairs for our diners in Tampa?” He felt he could offer a more relaxed atmosphere not only for coffee, but for desserts, fresh fruit, great cheeses, aged Cognacs, Armagnacs, liqueurs, sipping whiskies, and dessert wines from around the world. Years of thought later – in the fall of 1985 – he began. The capability of offering a large selection of Champagnes and still dessert wines by the glass was Bern’s insistence . Now…welcome to The Harry Waugh Room. Contents Dessert Specialties Dessert Wines COFFEES Dessert 1 Because of the rich, sweet character of dessert wines SPECIALTY DRINKS Dessert 1 they are most often enjoyed by-the-glass as 3 oz. pours. DESSERTS Dessert 2 However, our dessert wines are offered in 1.5 or 2 oz. ‘sampling pours’ so that, if desired, you may enjoy Dessert Spirits your own private wine tasting or perhaps try a rare ARMAGNAC Spirits 1 port or Madeira. Of course, if you would like a 3 oz. pour of any wine, simply tell your server. COGNAC Spirits 4 EAUX-DE-VIE Spirits 7 AMERICA Wines 1 SCOTCHES Spirits 8 Ice Wine 1 ADDITIONAL SPIRITS Spirits 14 Late Harvest 1 America 14 Muscat 2 Bourbon 14 Port 2 Rye Whiskey 15 AUSTRALIA Wines 3 American/Tennessee Whiskey 16 AUSTRIA Wines 3 Whiskies Of The World Canadian Whiskey 16 CANADA Wines 3 Dutch Whisky 16 CHILE Wines 4 French Whiskey 17 FRANCE Wines 4 India Whiskey 17 Alsace 4 Irish Whiskey 17 Sauternes 5 Japanese Whiskey 17 Loire 6 Taiwanese Whiskey 17 GERMANY Wines 8 Brazil 15 Auslese 8 Caribbean 18 Beerenauselese 9 Colombia 18 Trockenbeerenauselese 10 France 18 Eiswein 10 Germany 18 HUNGARY Wines 11 Greece 18 ITALY Wines 11 Italy 19 NEW ZEALAND Wines 12 PORTUGAL Wines 12 Mexico 19 Madeira 12 Spain 19 Muscat 15 Wales 19 Port 15 CORDIALS Spirits 19 SOUTH AFRICA Wines 20 Almond, Anise, Apple, Apricot, Biscotti, Blackberry, SPAIN Wines 20 Black Currant, Brandy, Cherry, Chocolate, Coffee, Sherry 20 Cream, Fruit, Herb, Honey, Lemon, Melon, Mint, Nut, Tarragona 21 Orange, Passion Fruit, Pear, Pimento, Plum, Raspberry, UKRAINE Wines 21 Rock & Rye, Root Beer, Strawberry and Vanilla. URUGUAY Wines 21 Dessert Specialties Dessert 1 Coffees & Specialties COFFEES WITH SPIRIT Cappuccino Bern’s Steak House 7.75 This long-time specialty features a marriage of our COFFEES very-finely-ground, freshly-roasted coffee marinated The green coffee beans that we roast daily are among in Kahlúa and flavored liqueurs for an average of ten the finest in the world. They are carefully inspected, weeks. Your cappuccino is topped with a float of vanilla almost bean by bean, to remove any imperfect beans. cream and finely-ground coffee. ‘Each bean’ is then roasted separately, seven nights a week at opening time, for maximum coffee freshness, Cappuccino Ybor City* 7.50 and brewed as needed with a minimum of water for Our Cafe Con Leche, plus a Spanish herbal liqueur maximum flavor and body. and our whipped cream. If you use cream, heavy whipping cream is served. Irish Coffee Bern’s Steak House* 7.50 Coffee, Irish Mist and our special whipped cream Coffee 3.50 combine for our oldest coffee specialty. Decaffeinated Coffee 3.50 Minted Chocolate Coffee* 7.00 Espresso Coffee* Single 4.50 Coffee, mint and chocolate liqueurs, topped with Double 5.50 whipped cream and shaved chocolate. “Cafe Con Leche” Bern * 5.25 Hot Mocha Coffee* 7.00 Our version of the classic, much loved Ybor City Coffee, chocolate liqueur and vanilla cream topped with Cafe Con Leche (Espresso coffee with hot milk.) whipped cream and shaved chocolate. Similar to Italian cappuccino. Amaretto or Anisetto Espresso* 5.25 Flavored Cafe Con Leches* 5.50 Espresso and liqueur with a float of cream. Choice of Almond, Chocolate, Cinnabun, Ginger Bread, Frozen Praline Coffee 11.00 Hazelnut, Salted Caramel or Vanilla. A blend of coffee and vanilla ice cream with cappuccino and praline liqueurs. Very rich. Iced Coffee Bern’s Steak House 6.00 Coffee, vanilla and our special sweetened cream blended and poured over ice. Specialty Drinks All drinks here are made ‘our’ way, Brazilian Frost 10.50 with extra effort to use special quality ingredients. Coffee, vanilla ice cream, coffee sprinkles and our special cream. Served with whipped cream. Six-Rum Alexander 9.50 Six fine rums and chocolate liqueurs, mixed with cream. Butterscotch Bern’s 11.00 Vanilla ice cream with butterscotch liqueur and other special liqueurs. Semi-frozen Triple-Chocolate Alexander 11.00 Chocolate liqueurs, brandy and ice cream. Dreamsicle 11.00 Vanilla ice cream, orange juice, orange schnapps, * Available decaffeinated Hangar One Mandarin. 2 Dessert Dessert Specialties Desserts CHOCOLATE CREATIONS BERN’S CLASSICS Brown Sugar 11.00 A trio of cookie inspired treats- Chocolate chip cookie Banana Cheese Pie 9.95 dough cheesecake, cookies & cream ice cream sandwich, The Classic. A banana cream cheese mousse in an almond & a warm brown sugar blondie praline crust with fresh bananas and whipped cream. Nostalgic Chocolate Cake 11.50 Cheesecake Gert 9.95 Valrhona milk chocolate icing, chocolate almond cake, Gert’s favorite recipe on a vanilla citrus biscotti crust, Valrhona hot fudge. fresh strawberries, whipped cream and strawberry coulis. S’mores Cheesecake 12.00 Chocolate Cheese Pie 9.95 Chocolate cheese cake, graham cracker crust, toasted Bern’s favorite recipe of a chocolate cream cheese mousse with chocolate chips in a chocolate cookie crumb crust. vanilla marshmallow creme. Served with fresh whipped cream and chocolate shavings. Chocolate Peanut Butter Truffle 12.95 Creamy peanut butter cream, milk chocolate mousse, Chocolate-Chocolate-Chocolate, Classic 11.50 layered with crunchy peanut praline, rich chocolate Layers of our chocolate cheese pie, chocolate cheesecake, brownie crust. and milk chocolate mousse on a dense chocolate crust. Served with fresh whipped cream and milk chocolate shavings. Espresso Brownie 12.95 Espresso infused brownie, rich chocolate espresso creme, and our famous Brown Brazilian Snow ice cream. King Midas 11.95 A signature recipe of rich and moist carrot nut cake Ice Cream Sandwich 12.95 served with Macadamia Nut Ice Cream and hot fudge. Banana caramel ice cream, chocolate wafer, fresh A Bern’s original. bananas, hot fudge, toasted banana pecan crumbles. Macadamia Nut Sundae 12.50 Salted Caramel 12.95 The best sundae in the world. A house-made waffle cone Fleur de Sel, Valrhona Dulcey creme, caramel infused bowl filled with our extraordinary Macadamia Nut Ice brownie. Cream covered in hot fudge, whipped cream and roasted macadamias. Framboise Macadamia Decadence 13.95 Bern’s Baked Alaska 13.95 A vintage Bern’s recipe. Bern created 100’s of versions of this classic, to bring you this dense, creamy , smooth A retro revisit to a decadent combination of our Vanilla chocolate creation baked in a macadamia nut crust, Lush Cake, Macadamia Nut Ice Cream, Italian chocolate raspberry cream, fresh raspberries.