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CherieV

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  1. I have eaten at Bobby Simones and had a good experience at lunch. It is a professional atmosphere and an appropriate place to entertain clients. My link
  2. FYI, this place was packed last night! I didn't eat there but from what I saw the food looked great and people were waiting. That's a good sign at least!
  3. Dennis, you are comparing two completely different systems. State controlled vs privatized. Every state has there own set of laws with regard to alcoholic beverages. You'd be surprised how it varies. I guess the bottom line is what do you value more when $5 is at stake? For me, my time is the most valuable thing (I can't really put a price on it to save a few bucks). Second after you pay for gas to and from Del it's a wash no? ← CherieV, If you have never been to Total Wine you really need to go, better yet make a day of it and take the tour. Total Wine, Moore Bros., Franks Union Mart, and Greenville Wine and Spirits makes a nice round trip. Bring your credit card. Before the CS program I went 4 or 5 times a year(its an hour to TW). I would fill up a shopping cart and go home. Average cost $1500 to $1800. Average saving I figured at 40%.It was worth the trip and a whole lot of fun besides. Best, Mike ← Mike, Believe me I have been to ALL the border stores and then some in both Del and NJ. I work for a winery in Napa and have managed the distribution of my portfolio in both Del and NJ as well as Pa. That being said, I guess I am a bit jaded. I guess the way I feel at this point is if you are looking for interesting wines off the beaten path or highly rated wine for a decent price why travel when we have the CS program? I'm not saying that CS is the end all be all but for the average consumer I think it's a pretty nice program. I understand that the trek to NJ and Del is a whole day for consumers like yourself searching for microbrews and such and buying wine by the case. But you said that you now travel less because of the CS program which I think says it all. You have the option of finding interesting buys close to home and actually make it a point to check out the stores in Pa. For me That's Progress!
  4. Dennis, you are comparing two completely different systems. State controlled vs privatized. Every state has there own set of laws with regard to alcoholic beverages. You'd be surprised how it varies. I guess the bottom line is what do you value more when $5 is at stake? For me, my time is the most valuable thing (I can't really put a price on it to save a few bucks). Second after you pay for gas to and from Del it's a wash no?
  5. I was just thinking of The Rustler! I ate there more times than I can remember growing up in North Jersey. Even as a kid I thought their steaks were awful but I loved the chocolate pudding for dessert! Gotta love cafeteria style dining at it's best! Also, how about Roy Rogers for fast food? I remember loving the horse highchairs! Also, the roast beef sandwiches. Here is the story: http://members.aol.com/jsf0864/page14.htmltory: Gino's > Roy Roger's > KFC Rustler > Sizzler
  6. I would guess the poster was referring to the "balance" of the alcohol in the wine vs sugar/acidity etc. Not necessarily the percentage listed on the bottle which is probably a normal 13.5% The wine was drinking "hot" because it was out of balance with relation to the sugar and acidity levels. Not that the alcohol was actually any higher than usual.
  7. I'm cooking my first crown rack of lamb tomorrow. Is there any common mistakes that I should watch out for? From the recipes I've read it seems pretty simple to cook. Any suggestions would be greatly appreciated! Thank you in advance for the help.
  8. I found this link. I work for a winery and most people make their own vinegar via this method. Someday I will try myself. http://www.gangofpour.com/diversions/vinegar/vinegar1.html
  9. Has anyone tried Bluecoat yet? I will be in Philadelphia in a couple of weeks and any ideas on where to pick up a bottle will be greatly appreciated. ← The State Stores carry it now. Many bars and restaurants in the city also have it now too. Distribution has been going well for the brand.
  10. CherieV

    Going Pro

    I disagree. My world opened up once I started to get educated. I was hired as a Sommelier at The Four Seasons after obtaining my Adv Cert from WSET. From there I was hired by a large distributor and now I am a premium wine manager working for a winery in Napa. The thing that separated me from the pack was my education. The more effort I put into passing exams the better the job offers. Headhunters call me constantly. Education is vital to sucess in this buiness. Reading and tasting on your own is fine and should be part of your life anyway if you love wine. Also, there are TONS of jobs in sales in NYC but you will need education and experience. It is quite competative but the $$ is there.
  11. CherieV

    Going Pro

    I too highly reccommend the WSET. The advanced cert was the first formal wine class I ever took and thankfully passed the exam. Since then I have taken the Into Court of Sommeliers exam (MS program) and the CSW through the Society of Wine Educators. i passed both exams with flying colors and I really attribute that to my strong foundation acheived through the classes/reading materials of the WSET. If I had the time to devote I would certainly take the diploma course in a heartbeat.
  12. Just my $.02 regarding lower end chains in metro areas. They are a sure sign of a healthy tourism. They are sprouting up in Phila and should be viewed as positive from this perspective. That being said, higher end chains (Palm, S&W, Devon, Roy's etc) are utilized heavily by the business traveller. They create comfort once again, but at a higher level, and should be viewed as positive investments in our city. I travel quite a bit and many of our Mid-West neighbors wished they had the traffic to support this kind of growth. The small independents struggle because of the lack of traffic that chains can generate. It is a sign of a healthy city. Think about the quantity of chains in NYC and Chicago.
  13. The hubby and I made it there last night around 6:30. Our server commented that they were packed Friday night till late. By the time we left, 8 or so, every table was occupied. I get the impression that it is a later venue kind of place. That being said, we really enjoyed our selections. We ordered a bottle of Paul Hobbs Mendoza Merlot which was quite tasty for $55. Followed by the gyoza, pork belly, squash, bussels and truffels, and an awsome cheese plate. Probably one of the best I have had in a while. The service was good and the food creative. I think once the word gets out they will be crazy busy!
  14. CherieV

    Yuzu

    I think at Essene carries it. They are located at 4th and Fitzwater Street (Fabric Row).
  15. Q Craig, what happened to the young man who had that studiokitchenin west philly, i heard he wanted to open a restaurant, I thought the meal he cooked was one of the better ones I have had anywhere ? Chinghiale, Philadelphia, PA 9/26/06 A Chinghiale: That's a good question. I heard he was doing some guest cooking over in England at the Fat Duck, supposedly the best restaurant in the universe, so I'm looking forward to someday tasting his food again at this long-discussed future restaurant. Shola has been known to read and contribute to this Q-and-A from time-to-time, so perhaps he's out there reading now? Shola - you out there? Can you fill us in on your whereabouts? Craig LaBan 9/26/06 http://www.philly.com/mld/philly/entertain...n/qa_forum.html
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