jordan

maple syrup and kosher salt

Just a few: -At tasting for event client asks account rep. if he can "make the bass chilean, you know, with butter and garlic?" -A friend bought a bottle of 82 petrus for a client in Japan. When he arrived for dinner brandishing the wine his client took the bottle, opened it poured into a highball glass with ice and 7up and offered a glass to my friend. Like sparkling rose. -I was working as a manager at a top NYC South Western restaurant (1994 you guess which one) and it was closing time. Our policy was that when the dinner guests left we closed the bar. So as our last guest was finishing dessert I instructed the bartender to make the last call. After the dinner guest left a bar guest requested another cocktail and the bartender refused. The drunk guest insisted that he speak with me and when I explained our policy he said "YOU DON'T KNOW WHO THE F--- I AM (THROWING HIS CIGARETTE BUTT AT MY CHEST) I AM THOMAS PATRIC DELAHANTY, CLINICAL PHYCOLOGIST".

Too strong to drink straight; Sorbet is a great idea. Try just a splash in some sparkling wine; makes for a nice aperitif. I also like it with sparkling water and fresh mint.

You seem to have gotten some great recs. You mention an interest in Latin American wines, a region that has peaked my interest over the past few years. Here are some suggestions that I have enjoyed: Altos Las Hormigas - Malbec Reserva 2000 is great (vineyard owned by Marc De Grazia As you may know Paul Hobbs has taken a serious interest in Latin America (in fact he married an Argentine woman and lives there with their child) He is making wine for a few vineyards in Chile and Argentina. Of his wines these are my picks (favorite first): Bramare - Malbec "Mendoza" 99 Cobos - Malbec 2000 Armador - Cab. 2000 Some of these wines are drinking well right now but all would improve with 5-15yrs in the bottle.

Fat Guy is spot on. Most types of beef are raised in the US, for the most part American Cattle breeds are English/Scottish and what differentiates the different types is diet and living conditions. I too appreciate most types of beef with the exception of the poor grades of American (Select and Choice). Oh yeah, Argentine women are beautiful.

I am not blaming Jennifer for not being able to breath life into the RTR; very few people could. My point is that her father would have been able to raise funds and keep the RTR buzzing. As well, investors’ not wanting to put money into a project led by the 23-year-old child of an industry icon is not a reflection of her sex or her intelligence, only her age and lack of experience.

I have always respected the RTR as a NY institution, I have dined there several times (only once since the re-opening) and I have always enjoyed the experience. It may or may not be for me but it deserves respect. I wanted to share my perspective on the closing, as I believe that the RTR would not be closing if it were not for the untimely death of Warner Leroy. Warner himself was an institution and had the ability to draw crowds, attract parties and if nothing else attract investors. It seems to me that if I had invested some $10M, as did one company, and the person in whom I believed died, I would be hesitant to continue to support the investment and would likely try to write off the loss. It appears that the main investor was (rightfully) not as confident in 23-year-old Jennifer Leroy as they were in Warner. I believe if Warner were still alive or an other established group were operating the RTR the original investor would continue to support the operation or Warner would have attracted new investors. Who wants to give millions of dollars the daughter of an industry icon? My guess is that the RTR will be purchased and reopened; my fear is that it is likely to be bought by a group like RA, ARC or Cipriani who could never recapture the charm the RTR was built on. If only Warner were still alive...

As far as a tequilla house goes Herradura is the best. However we all like different styles so for spicy I like Chinaco or El Tesoro; for sipping its Herradura Anejo or Seleccion Suprema, Cuervo Reserva de la Familia, Sauza Gran Reserva, Patron Reposado; for mixing Sauza Commemorativo, Patron Silver, Don Julio Blanco.

Wow, lots of preferences... I am surprised to see how many people like/trust NYC tap water. I agree it does taste good but the purity scares me and the home filter systems like Brita are good for nothing (when tested the filtered water is still very impure). Any way I thought you might like to know what won in the blind tasting: Sparkling: Canada Dry Club Soda Still: Poland Springs As I mentioned in the original post many of the popular brands were included in the tasting. However I am sure that the lesser known brands were not included.

After visiting the Poll Station and reading about waters I grew curious as preferences. In 1995 there was a water tasting held (I think in NY State) and the winners based on taste alone were surprising. I will not reveal the tasting results just yet because I would like to know what the egullet community likes. I like Badoit (when available) with food because the bubbles are small and not overwhelming, otherwise I am a fan of club soda as a refreshment. For still water it's Poland Springs but I am not too picky. I am afraid of tap water because the aqueduct to NYC is so old, not to mention the pipes with in the buildings. How do you feel?

Some that I like: Pibarnon Domaine Tempier Domaine Ott Ch. De Selle "Clair de Noir"

I prefer not to reveal my relationship with Bid but I will say that Bid has been very near to my heart. I feel very strongly that the team assembled at Bid was one of the finest in NYC. There were many obstacles in the way of their success and not the least of which was Sept. 11. Regardless of the $ success and strictly based on the standards of hospitality Bid was tops. The staff was kind and accommodating the food was some of the best fare on earth, not every time, but on several occasions I felt that the preparations were the best I had ever had. For example Matt's Guinea Hen wrapped in Pancetta was the best I have ever had. In fact Micheal Rostang (?sp) had done a similar preparation with rabbit but it was pale in comparison to Matt's. The pure creativity and respect for ingredients has allowed Matt to highlight the best of a particular ingredient. His use of multiple cuts of the same animal like the entire Rabbit; Kidneys and all or his use of different preparations on the same plate like his Roasted Sirloin and Braised Shoulder of Lamb makes you appreciate the best the product has to offer. I think that in all fairness the Pastry Chef Chika Tillman deserves accolades as well. Chika's creativity and love for her craft make her one of the best Pastry Chefs in America. Her menu changed almost as often as Matt’s and it was always about the ingredients. Her use of herbs like lavender, sweet basil, basil seeds, earl grey tea were exemplary. Her unique Petits Fours were never the same and each one was better than the last. And her love for the craft could not have been more evidence than in her Fresh Cherries and Cinnamon Macaroon with Cherry Sorbet and Tarragon. She let the Cherries stand on their own and provided interesting and delightful compliments that challenged your taste buds and left you wanting for more. As they prepare to shutter the restaurant I want to simply say that a better team could not be possible and all associated with the project should hold their heads high, be proud and continue to peruse the trade that they make look and taste so good.

Do you mean Cordon Bleu? Martell is a great producer but I am not too familiar with thier names/ages. I think it goes something like this: vs-5yrs-$30-35 vsop-10yrs-$40-50 Noblige-?-$60 Cordon Bleu-20-$100-125 xo-20+-$125-150 extra-?-$275-300 L'Or-50+-$1000

Metropolitan Cafe is in my neighborhood and the food is nothing special. As Robert put it unobjectionable. The service however is horrendous; forgetful careless, untrained, clumsy, blah blah blah.

Do you live at high altitude?

Mogsob - Where have you seen it for $60 or $75? That would be a great buy. I based my retail estimate of $150-250 on the NY State wholesale price of $100/btl or $1200/case.

Had a btl last year and it was great; soft and velvety with great fruit. What do you consider a favorable price? The 89 should be going for around $150-250.

I like the NY Asia de Cuba for large parties; I don't think it is very good for two. Being that GT is my favorite rest. in NY I don't blame you for wanting to return. That said I would also suggest Ilo, Craft, March, Bid, San Domenico, Tabla and Wallse.

It all comes down to butterfat content, the more the better. Most American butters are 60-70% butterfat many of the imported premium butters are 80+%. Plugra has one of the greatest % of butterfat something like 85%. For me I like the French Normadaise butters with a butterfat content of like 83%, the plugra is a bit too rich for me (yes a few points can make a difference) to eat with bread. I understand however that the plugra is the best for baking.

Ajay - Champagne and other sparkling wines are not just for special occasions. Champagne can be enjoyed any time with most any foods; I feel they are some of the most versatile wines made. Sparkling wines are made with varying amounts of residual sugars so they range (and are labeled) from sweet (demi-sec) to slightly sweet (sec) to dry (brut). They are also made with different combinations of wines; Champagne is made from chardonnay, pinot meunier and pinot noir. Some (blanc de blanc) are made with 100% chardonnay and others (bland de noir) are made with pinot noir. Without writing a book champagne has may styles and is easily paired with food, even steak. An other misconception about Champagne is that it is meant to be sipped when actually Champagne is best gulped more like soda than cognac. I would agree that most vintage sparkling wines are expensive for everyday but there are many non-vintage wines that are affordable and great. I used to work for Moet and Chandon as a promoter with the goal being to help Americans understand that champagne is not just for special occasions (I must not have done a good job). First we should differentiate vintage form non-vintage. Non-vintage wines are made year after year with one goal in mind, to maintain a consistent brand style and taste. They are made by mixing new wine with older vintage wines; the idea is that you should be able to open bottles that were produced years apart and they should be (as long as they are properly cared for) the same. Vintage champagne is made only in years that the producer feels are extraordinary and in those years the wine is made with 100% wine from that year; this is why quality houses don't produce vintage wines every year. As far as N/V goes I suggest that you try a bunch of different producers and find what you like (dry, nutty, citrusy, etc.) and stick with it. Some of my favorites: Louis Roderer N/V Pommery Nicolas Feuillatte Taittenger Brut de la Francais Pol Roger Moet and Chandon Egly-Ouriet Vintage Champagne is a bit harder because each year is different (the exception is Krug multi-vintage; made from diff. vintage years only). I suggest you find a producer you trust and try the different vintages. Some of my favorites: Krug Billicart-Salmon Louis Roder (crystal) Veuve Clicquot (la grande dame) Laurent-Perrier On to Rose. Some of the best dry Champagne are Roses. In the states they are precives as sweet or gimmicky, but in reality they are some of the best. If you want a mind blowing Champagne experience spring for the Krug Rose Multi-Vintage (approx. $275) it will not disappoint. In conclusion, gulp Champagne and lots of it!

I feel that there is a difference between a recipe and a technique. For example, how does butter poaching differ from confit? How do we know that Keller didn't borrow butter poaching from the French? Yes he may be the first to apply it to lobster, but I don't think it's fair to credit him for inventing the technique. I do however feel that replicating a recipe exactly and passing it off as a personal/original creation is plagiarism. At the same time there is a big difference between copying a recipe and sharing a technique.

Wilfrid- a quick answer: Cordials and Liqueurs are synonymous. The only difference between Liqueurs and other spirits is that a Liqueur must contain at least 2 1/2% sugar by weight. Cordials with 2 1/2% sugar are considered dry, some cordials contain as much as 35% sugar by weight. Basically Liqueur is the European term and cordial is the American. This is just the tip of the iceberg for this topic but I hope it helps. Aperitifs from the latin aperio meaning to open are supposed to whet the appetite. Aperitifs are aromatized wines made by adding Mistelle (grape juice mixed with enough liquor to keep it from fermenting) to mature wine. This is why many aperitifs have varying proofs or % of alcohol. Again just the tip of the iceberg, if you want more just ask.

Gin and other distilled spirits do not have a shelf life. They will not change or oxidize in the bottle. Spirits left in wood or allowed to soak with fruit, herbs, etc. to age will continue to change and take on more flavor from the wood or botanical. Items like wine, fortified wine and aromatized wine once opened will oxidize and eventually go bad/turn to vinegar. So keep that bottle of gin for a rainy day.

I am not comfortable using peoples names. I work in the industry and although I would like to see the thief get his just desserts, I would hate it if someone smeared my name on this site. You did get the clue about the lifestyle personality and you are on the right track with Gutenbrunner. I don't think that Bouley's menus are without outside influence, nor do I think Bouley would use an exact recipe from an other chef. So no, it is not Bouley.

Darwinfish - Campari is an apertif. Cordials are not all sweet. Eau de Vies are cordials. Poire William is a brandy that is flavored with pear. It tends to taste like a grappa with a hint of pear.