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another hotel option is the warwick. more or less across the street from holly's reccomendation of the latham.both roughly the same price range. both a bit less expensive than the sofitel and not quite as "hip", but decent places. the warwick actually has a wonderful lobby to hang out in, and a decent bar.

great/cool hotel with a pretty cool bar would definetly be the sofitel. easy access to everything in rittenhouse square and restaurant row on walnut street. i have stayed several times and always had fun time. can't speak to the restaurant there, but with so many great options within walking dustance why bother?

any reccomendations for roasted chicken? is dineers the place for this or are there better options. thanks.

yes, booth's cornor is alive and well.

marinade, JANSSENS SUPER MARKET 4021 KENNETT PIKE 19807 302-654-9941. kennett pike is route 52. take 95 south from philadelphia take delaware ave/ 52 exit. right on 52 (away from the city of wilmington) about two /three miles into greenville, janssens is on your right. they carry s wallace edwards hams. i have ordered these before by mail. they are excellent versions of smithfields. i don't know if they are actually smithfields, because of location, but they are the real deal in terms on curing and flavor. janssens usually has the bacon also. fair warning, janssens will be PACKED on wednesday and busy on tuesday. janssens is also an expensive, upscale grocery, kinda like dibruno's meets the suburban new castle county. fell free to pm me, if you want more details.

jansen's grocery in wilmington carries edwards and sons smithfield hams. edward behr, of "art of eating" wrote very positively about them a couple years ago. if you are near wilmington, i could check and see if they have them in stock. i live very close to the store.

hi jim, i always look forward to your notes. drank the '01 giacosa valmaggiore the other night with veal meatballs. it's drinking very well right now.

in rtm, i think it's amish, right by dineer's(the chicken place). someone will know the name.

i tried to go through that site to give you some specifics, but i can't figure out how to select more than one area at a time. going through the burgundy producers ( i assume that's what your looking for?) one area at a time is tedious. i recoginzed some names. matrot in blagny, domaine cornu....but most of these producers are probably small and with limitted international distribution. that's why there are at this show. anyway, if you can tell me how to filter that list of producers down to just the burgundy producers, i could take another look for you. i drink alot of burgundy, so i am sure i can make some rec's for you.

huh? there's tons of producers from burgundy. i think you are confusing the beaujolais/bourgogne description when you search. for example, click on cote de nuits, then click on a producer who comes up, the address will be in cote du nuits. certainly a vigneron de bourgogne with that address.

is it open now?

thank you for your list chefboy. i'm going to try and find some of these and see how i like them. however, is ridge making an under $20 zin? i used to buy them at that price point but haven't seen them below mid 20's and the most recent releases are well above that price.

i just stayed in serralunga, and schiavenza was reccomended by the wine maker we stayed with. we opted for il cappalotto however. it was very good and exteremely low key.

but if you deconstruct your turkey, and sous vide the breast, how will get that little red button to pop up when it's done?????

i think dave h was referring to john talbot, and his request to stay on topic.

could someone PLEASE step to the plate and specificly name several reasonably priced, under $20, preferably under $15, american,australian, (avoiding the new world moniker ) wines they enjoy. c'mon john, you work retail, what are some non french wines your hot on? no websites please. just your personal preferences that you buy and drink on a daily basis.

bet there won't be any leftovers!

hey v, with t'giving squarely in everyones' sights, could we entice you to give us your take on "the anatomy of a thanksgiving dinner?" something tells me you don't pop a 50 pound butterball in the oven and get out a can of cranberry sauce.

thanks. i respect your opinion. turkey is really only eaten in the states at christmas and thanksgiving, but i was suprised to see it on menus in both france and italy. it is rare to see it on a restaurant menu here. i actually love turkey, but agree with you about the gigantic bird being roasted. i've taken to braising the dark meat and roasting the breast seperately, for turkey two ways for holiday melas.

i have travelled in france three times recently. you really have nothing to worry about. your friends experience is uncommon and rather startling to read. my only explanation is that burgundy is a minefield (for wine), especially for those not used to drinking it. maybe your friends are, but then they would have known what producers and vineyards to look for. i have been consistently floored by the food and wine that can be had in france for very reasonable prices.

ptipois- i don't post here often, but always think your posts are very knowledgable. i'm just wondering why you think turkey is insipid? is that a common view throughout france, or europe in general? just wondering. thanks.

i would really be appreciative of a list of nice (john's word)/ great (chefboys word) american wines under $20. my request is sincere, i am not trying to be argumentative or create some sort of competition here. i just am not aware of many inexpensive american wines. and while we are at it, how about good american wines under $15 a bottle?

however john, the main difference between france and us wine production must be distribution channels. from what i understand getting your wine distributed nationally in the us is very difficult for small producers. also, the french (italians too, maybe) are much more regional in their wine consumption. you don't see much chinon being sold in burgundy, etc. so i guess what i'm saying is smaller producers in france probably are able to sell their product with less obstacles than the us producer of similiar size.the chinon producer can get his wines into grocery stores and local restaurants were locals and tourists will expect to see them. in the us a long island producer, for example, probably can't rely on a local restaurant as an outlet because most americans are going to want the the big name napa, french and italian wines. and they certainly can not get their wines into grocery stores. these are just some observations i've made.

an interesting place we visited just last week was Cascina Cornale, in cornale on the main road that runs from alba to asti. this is an interesting place based on the chez panisse concept of very local ingredients from local farms. matter of fact, alice waters was said to be visiting a day or two after we ate there. i am pretty sure they do dinner only saturday and sunday and lunch everyday. we were offered truffles, but you picked the one you wanted from a glass case and essentially purchased the whole thing. they left it on your table with a slicer and you added it whenever you wanted to. there is no menu here, antipasti are brought, then a choice between two primi (both were pasta), then a choice between two segundi, and then dolce. the food here is rustic, hearty fare that i thought was very good. interesting wine list of small organic producers. also, a co-op type of shop is across their courtyard that sells many of the ingerdients they use.

so chef boy, please name the MANY GREAT american wines under $20. mr. camp has named 13 to support his stance. an almost ridiculous amount.