...more recent posts
favorite food of lately (and of about 10 years ago)--some swiss cheese on a soft fresh roll (high variation) with mustard (spicy best) lots of mayo and iceberg lettuce--looking for the perfect one!!
On May 26, 1976 — just 25 years ago — a group of unknown California wines went up against a battery of France's best at a blind tasting in Paris — and won the day.
Totally.
The nine judges, all French experts, were outraged. Some even tried to change their decisions. They couldn't, but what did change was the future of the American wine business. There are 1,600 commercial wineries in the United States, a number that has tripled since the tasting.
American winemakers had long believed they could take on the French; it took a young English wine merchant based in Paris, Steven Spurrier, who arranged the event, to show them they were right.
The best red: a Stag's Leap Wine Cellars cabernet; the best white, a Chateau Montelena chardonnay. Both were Napa Valley wines.
To prove his enthusiasm had not been misplaced, Mr. Spurrier held the same tasting, with only the red wines, 10 years later. The Americans won again. FRANK J. PRIAL
is-wine is a new wine store in an east village half-a-store-front on 5th street between 2nd & Cooper Sq. Almost feels like you're walking into someone's apartment. Nice guys who seem knowledgeable (not that I'm the best judge.) And they're tasting every Saturday afternoon (but that's not why I stopped in, honest, I just wanted to get the report.) Anyway, I think it's notable because it is in the east village which is pretty much devoid of places to buy wine. And even better than that - they deliver. Tell them what you're eating and they'll bring over some bottles. 212 254 7800. Hmmmm.
William Shatner will host an American version of "The Iron Chef"
New York's Weirdest Restaurant?
Vatan--yummy yummy yummy and a few new dishes--and my friend convinced them o let us BYOB!!
NASA and the wine industry (third section down.)
market is jumping--more fish variety, fiddleheads, ramps galore, pea shoots too....
great night in nyc
Prune, an awesome and funky, yet slightly buttery meal
71 Clinton Fresh Foods for a hang and a glass or two
Florent for a crab cake sandwich at 2am
stack the food high so i can see it better than add a couple sexy greens and a dab o'special sauce so my eyes can wiggle a round in bliss-----my posts are my views as all of yours are to you, they are like the scripts to our movies-----my movie is about food, wine, others brain changers, ecology and travel
but what matters is the taste or is it how sexy the room and the people are next to me-----if i wasnt in the food biz i would go out to eat to eat food i cant cook or dont have the time too or to get something in my belly-----i go out to eat to see whats up, visit clients, entertain, learn...-----for some reason El Cid came to mind today @ 322 W 15th
the wine company i am a partner in is about soul, we try to find the "spirit of wine", this means how does the sun & soil influence the vino, the winemaker is the alchemist or the chemist-----a pure wine is an expression of the vintage on the soil blessed by the energy of a human-----there has been in the last few years many changes in the wine making many of these changes have been called "spoofalations"-----reality may be "spoofed" so maybe wine is ok to be also, but not to me-----food can also be "poshed up" but the soul is still the guiding force
at El Cid i tasted some baby squid in garlic sauce that was pure, a wonderful authentic sauce, the wine list is old school but gen-u-wine, clams in a spicy sauce that needed to be licked dry, no posh, no spoof-----i have seen the twisted modern fermenting technique's, doing the malo in barrel, toasty new oak, very posh, very spoof-----i am blessed to have true un poshed friends whom are searching for soul amongst the spoof--YOU ARE THE BEST
i will never be a rock star but i felt important the other night at Vong after dinner with an Alsacian winemaker, we had an excellent tasting menu with an extra course adding without asking and they also sent us out an amazing (and very expensive) dessert wine, we had ordered some great wines and were very very pleased over all but when they brought me the bill they said "here's the bill for the wine and water the dinner is on us"--did this ever happen to jerry garcia??
had a truely yummy meal in Boston couple nights ago, clean pure and well flavored, fresh and vibrant
Veritas. 4? east 20th street (5th/broadway.) How was the food? Doesn't matter. How was the wine? Better find someone with an expense account to take you.
Oh my god.
I'm only mentioning it in case some rich friend offers to take you anywhere you want to go. This might be where you want to go.
I would be scared to walk into this place with the wheel.
Tangerine. 228 west 10th street NYC. 212.463.8585
Tangerine is a new Thai restaurant in the west village. If my sources are correct this is the first US venture for a prominent Hong Kong restaurant group. The space is sleek and modern. I think it looks good. The details (glasses, flatware, dishes, chairs) are some of the best I've seen. Obviously someone who knows about design is involved.
The food was quite enjoyable ranging on up to superb. The lobster pad thai was a personal fave. Lots of stuff for the fish and veggie crowd. The service, in marked contrast to everything else, was verging on comedy. I think there is some sort of language and/or cultural barrier adding to the mayhem. It didn't wreck our meal, but others, or even myself in a different mood, might have felt different. They are new, and I think they'll get it together, but for now don't expect too much in that department. On the other hand, maybe that will keep the crowds down for the time being. Quite empty when we went last week, but I bet it won't be for long. I guess this all amounts to a recommendation.
"Waiter? Bring me shad roe."
I love food that marks the season and for me early spring (april-may) means shad roe. I remember last year having a great breakfast on Shelter Island, and although I have trouble remembering the exact ordering of events, I know it must have been a year ago because it featured shad roe. It's sort of like a caviar hotdog. We just fry it up in a little olive oil (low heat, maybe 10 minutes, YMMV) and serve with scrambled eggs. I guess people use capers and other stuff, but the taste is so strong, I don't think they're necessary. MB did a repeat performance this morning (with a side of leftover brocolli rabe) and I was in heaven. Spring is in the air. She bought that great piece at Incredible Edibles in Grand Central Station, but I'm sure you can find it all over right now. Here's some info on the mighty tasty shad. Give it a try. You won't be sorry.