Jason Perlow

My favorite was the yougurtlu bebab with thin slices of lamb and beef that have been cooked on a vertical spit and then layered with fried bread and garlic yogurt. Entrees averaged $11 to $12. Actually, to be specific we had the iskender kebab, which is sliced lamb (doner), and is served on top of the fried bread with a light tomato sauce and the garlic yogurt on the top.

Private beefsteak? Hells yeah.

Oh man that totally sucks. Rachel and I are curious: What did the guy do to support himself? Work on the beach?

On March 18 and 19, eGullet is thrilled to host dynamic Master Sommelier Andrea Immer, a 2002 James Beard Award winner, who will be answering questions those two days. Ms. Immer is well known for her down-to-earth, real-world approach to wine tasting, buying, and pairing with food. Andrea has just been nominated for two James Beard Awards (2003); Best Wine & Spirits Book for "Great Tastes Made Simple" and for Local Television Show "Great Wine Made Simple: Andrea Immer in Chile." Ms. Immer began making a name for herself back at the much-lamented Windows on the World, where for several years she worked alongside restaurateur great Joe Baum as Beverage Director and in 1997 was named "Best Sommelier in America." Currently wine and spirits columnist for Esquire, Andrea's three books: GREAT TASTES MADE SIMPLE: Extraordinary Food and Wine Pairing for Every Palate; ANDREA IMMER'S WINE BUYING GUIDE FOR EVERYONE; and GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier have already been touted as classics in the genre by The New York Times, People magazine, Wine Spectator, and many more. Andrea's Website is a gourmet's delight, with recipes, a regularly updated newsletter, a calendar of events, and a special invitation to become part of her worldwide "Tasting Panels." We are very glad that Andrea has decided to participate in this eGullet Q&A. Due to her time constraints, Andrea has indicated that she will only be able to answer 30 questions. So, please get your question in early and each poster will be limited to two questions. Andrea will also pick five winners to receive a copy of her book Great Tastes Made Simple. Please note this forum will be moderated and that your questions will appear after approval. ******** BIO Andrea Immer, the 2002 James Beard Award Winner as Hudson Valley Foie Gras Outstanding Wine & Spirits Professional, is the author of three acclaimed books on wine, entertaining, and wine-and-food pairing. She was also named Dean of Wine Studies for The French Culinary Institute in New York City, where she recently graduated with honors from its renowned 600-hour professional culinary program. ANDREA IMMER'S WINE BUYING GUIDE FOR EVERYONE (Broadway Books, 2002) is the pocket-sized, populist guide to the most popular wines available in stores and restaurants. Her first book, the bestselling GREAT WINE MADE SIMPLE: Straight Talk from a Master Sommelier (Broadway Books, 2000), is the ultimate easy, fun, pace yourself wine course and guidebook for consumers and trade. A James Beard Award nominee, the book has been praised for its original, real-world approach to wine by numerous publications -- including The New York Times and Wine Spectator. Andrea's third book, GREAT TASTES MADE SIMPLE: Extraordinary Food and Wine Pairing for Every Palate (Broadway Books), was released on October 8, 2002 and highlights her trademark "user-friendly" approach to demystifying and broadening the scope of food and wine pairing. Additionally, it features many wine-friendly recipes adapted by Andrea from top chefs with whom she has worked and from her own professional culinary training. As Wine & Spirits columnist for Esquire, the Beverage Media Group, Bevaccess.com, and her own website, Andrea talks wine to hundreds of thousands of consumers, hospitality trade professionals, and students every month. She consults for Marriott International and Olive Garden on their beverage and training programs, and speaks about wine regularly to the Board and membership of the National Restaurant Association, dozens of major corporations, consumer wine groups, and top hospitality schools. Additionally, Andrea has recently partnered with the nation’s second biggest discount retailer, Target, to create a system to take the guesswork out of wine buying at SuperTarget and Target stores that sell wine. This successful, customer-focused program has been applauded by industry and business publications for its appealing and innovative approach. As the first Corporate Director, Beverage Programs for Starwood Hotels & Resorts, Andrea oversaw the entire alcoholic and nonalcoholic beverage program for its North American hotels, including the Sheraton, Westin, W Hotels, and The Luxury Collection. She also launched their award-winning wine education program, lauded by USA Today and numerous trade publications as the most innovative and far-reaching in the industry. She was named first woman Cellarmaster for Windows on the World in 1992; then reopened Windows with Joe Baum, David Emil, and Kevin Zraly in 1996, as Beverage Director. Andrea counts the most significant years of her wine career in service to the Windows family of employees and guests. She now serves on the committee for the Windows of Hope Fund, which raises money for the families of food service employees affected by the September 11th World Trade Center disaster. Immer was in 1996 awarded the title of Master Sommelier from the Court of Master Sommeliers, which gives her the distinction of being one of nine women in the United States and ten in the world to hold that title. In April 1997, she competed for -- and won -- the Sommelier Society of America's 'Best Sommelier in the United States' title. As titleholder, she represented the United States in the Concours Mondial, the international sommeliers' world championship in Vienna in June 1998. Andrea has served as wine and spirits contributor to more than 100 episodes of the Food Network's "Cooking Live Primetime," "Hot Off the Grill" and "Emeril Live" shows. She was featured on Working Mother magazine’s cover as a Working Mother of the Year, and has been profiled in People; Glamour; Elle; Working Woman; Food & Wine; New York magazine; Time Out New York; The New York Times; "The Today Show;" "NBC Nightly News;" the "CBS Early Show;" and many others. She hosted a special on food, wine, and travel in Chile, which aired on Maryland Public Television on December 7, 2002, and may be seen regularly on "Business Unusual," which airs on CNN-fn and CNN. Andrea Immer lives in Connecticut with her family.

You must be joking. If it wasn't Batalli, that place would be toast. And it should be toast now. But it's Batalli. And this obviously unassailable position comes from.... Lets get back to Indian food, thanks.

That is a very interesting hypothesis.

Its a solid rum, I have 2 bottles. We've discussed it here before. As Ed says, Its defintitely a major departure from other rums Angostura has made before, which are more commercial. edit: merged with previous discussion

How would you rate it with a Canadian smokemeat sandwich?

Dude, I am so there.

I'm very surprised he didnt go to Finks on our reccomendation.

Jesus, what a loaded question...

Nice writeup. I was thoroughly impressed with the restaurant when I went, about a year ago.

Steak and cupcakes arent trendy. They never were.

The thing is, since tiramisu became the archetypical dessert du jour of about every single italian (and even not italian) mid-range restaurant in the NY/NJ metro area, the novelty of the dessert has worn off for me, and I can't say I am ever tempted to order it when given the option anymore. Its sort of become the dessert equivalent to chicken sauteed in balsamico. It just aint that interesting, its hackneyed, and most of the ones out there just plain suck. They've devalued the tiramisu. Now, if there really is a place out there that makes a phenomenal and unconventional tiramisu, I'm all ears. But it sounds like digging for a needle in a ten-foot foot high pile of paper clips.

Varmint: you think his corned beef is good? Wait until his cold smoker is up and running and we start seeing slabs of BACON. I got my 3 1/2 lb slab of brisket this morning (mine isnt corned, I had him smoke a plain brisket). Havent tasted it yet, but the last one was truly awesome.

I don't feel so good.

Oh my.

Yeah, but if it was a "niman ranch" pork chop it would be a different story and probably billed as such. As far as I remember they werent special pork chops, but they were quite good though. I've got no problem spending 30 odd dollars for exemplary pork chops, and I have done so.

I think he is simply referring to the quality of the Prime. PL is well known among the meat industry in NY as taking the lions share of the best cuts of porterhouse. The owners literally hand pick them.

Thats not a comment to be taken lightly though. I did feel my entree at Cafe Atlantico, their pork chop, was a bit skimpy, being served only a single chop. Overall I would have been happier by just eating their appetizers.

Its been so long since I've been there, and I wasnt LOOKING specifically for those things the last time I was there. I wasn't even really into rum then, so I don't know what they currently have.

oh yes. is it open? wanna join? Yeah.. definitely

Not at all. I've done it. You considering going tonight?

Hmm. May have to force myself to go on vacation on short notice.

Its as I remember it being, in the 5-10 years or so since I had last been there maybe 2 times. Beat up, dusty, yellowed, antiquated pizza shop that would have been fairly typical of a Brooklyn, Queens or Manhattan pizza store of 25 years ago. Narrow space, tiny joint. He's got a cash register there that looks like its been through a few wars. The owner, a nice old greying Italian guy in his late 60's (if he's 70+ he's in real good shape, God bless him) seems a bit taken aback by all the attention he's been getting lately. In addition to the slice we had, I had a really good Italian coffee soda called "Brasilio" made with sparkling spring water that he carries -- This stuff is stronger and not as sweet as Manhattan Special. I asked him where one could buy it, but he said supermarkets in the area don't carry it. I guess I'll have to contact the importer directly. The artichokes I think are what definitely make this pie. Otherwise the pizza is good, but I wouldnt schlep all the way from Manhattan or Jersey or Queens for it. Most definitely if you're in Brooklyn, go. I'm curious about how many artichokes have to die if you order an entire pie made with it. Thats gotta be pricey. Rachel and I are going to try to duplicate the fresh artichoke effect at home on top of a french bread pizza or something, we'll let you guys know how we do.