Beachfan

If this is the Chimay I think it is, I'd rate it much higher.

I'm a big W&S fan. I had a 95 Russian River Valley (i.e the village wine) and it was exceptional. After jacking up the prices initially, the new owners have held the line on the regular bottlings (RRV, Sonoma Coast, Mendocino) and they are great values (if you get them at regular prices).

I haven't gone in years and years, but I used to love Parkside in Corona. Great with the diamond pinkie ring set. Anyone been there recently?

I guess I'm going to have to give Don Pepe's another try given this level of accolade. It's sort of famous in our family for the waiter who, when we asked for a clean spoon (the one given us had dishwasher dried food), tried to clean it was his apron, grimaced, and then got us a new one. We enjoyed the food, but were laughing for days over it.

As a former resident of the area (Howard Beach, next neighborhood south), and with my brother still there, whose favorite cuisine is Italian, we like Lenore's on Cross Bay Boulevard better. I'd encourage a comparison between the two.

Les Loges in Avignon will get starred.

It's been a while, but I've liked Miracle Grill for brunch (usually nicer weather for the garden). They do southwestern version of brunch items. Location seems perfect, 1st ave between 7th and 6th streets.

I ate there once, very very good. Many Japanese businessmen eating there as well.

Not only French. Payard in NYC is $48/lb and worth every single penny and calorie. Might be as good as the Parisian's (Maison du Chocolat and others). I think there are few luxury items that compare to what you can get for the price of a 1/4lb of them. Regarding Belgian Chocolates: Leonidas are not near the top league Neuhaus is excellent Wittamer is as good as it gets.

It's pretty variable. If they accept corkage, assume a magnum is double, and a 375 is the same as a 750.

Vernay is my favorite producer of Condrieu.

Hmmm, with a Port that old, I'm not as sure. Do you have a wine saving device such as: 1) nitrogen gas cannister (sold at most wine shops, my favorite) 2) Vacuu-vin, which removes the air from the bottle (sold at most wine shops, Tommy's favorite) 3) a half -bottle with cork (fill the half bottle all the way and save for another day). With either of those, several days. Even without, a couple of days could be fine. With a younger port, I'd be more sure, but when I've opened a port that old, it's never made it through the night.

Ahhh, the Comte cheese at Le Grand Vefour. I still remember having it. The first time, in 2001, I went to four different cheese shops (the usual suspects in the Fromagiers of the World lineup) afterwards trying to find an equivalently heavenly version. No dice - the specimens were excellent, but not as excellent. The chef is from the area that produces that cheese, he must know every producer of Comte.

Beaulieu Vineyards is one of the oldest vineyards in California. It was founded by George de Latour. For years, Beaulieu's cabernet and later its Private Reserve Cabernet set the standard in California. In 1969, Latour's heirs sold to Heublein which dramatically increased production. Sic transit gloria. BV has problems with cellar taint from TCA since the 1998 vintage (and maybe in 1997). That's why BV is cheap now in Costco. I would avoid it unless you know that flavor profile doesn't bother you. Here's the link BV problems

Practical cooking advice and rock and roll. A good mix.

They are used only on bottles where the cork can't be gotten out any other way (capsule all encrusted). I haven't seen them used, but the oldest port I've had has been 40 years.

And here I thought it was the overwhelming weight of the wisdom of my original argument.... Now that we've taken the first step, can we discuss the fact that it would probably make more sense for Hawaii to be grouped with California than with the PNW? I didn't think so..... Let's not make Jason regret his kind deed.

Given the probable lack of broad selection, you might want to list a few choices if you are really interested. If there is a red wine by Stonestreet (a Kendall Jackson subsidiary) you might be ok. My thought- take your best shot and enjoy it!

What might be more valuable is to get a recommendation on a good wine store near where you live. If you care to try, post your city (or part of city if it's big) and you might get a reccomendation on a place you can trust the merchant to steer you right.

Well, I finally had one of my Xmas H&D pears. I was too busy with my Payard chocolates to get around to these dissed pears. Well, surprise, surprise, it was fabulous. I noticed that half were already gone, a surprise since my wife isn't a pear fan. They were ripening quickly. After bringing it into work and back home (the office went out to eat), it was ripe to an extreme, sort of bruised looking, and almost went into the trash. That objectionable skin? It worked wonders on the fruit! Yes it still tasted coarse, but it functioned as packaging, almost a box for the succulent fruit within. Concentrated pear flavor, fabulous juice dribbling all over, not a bit of oxidized flavor in spite of it's DMZ look. It was worth the whole tower for that one pear! PS The apple was very crisp, but only average in flavor.

Do your host drink more European or Californian wine? If you are looking in the $20 and under price range, a Cote du Rhone could be very nice (Janasse Cote du Rhone Village Vielle Vigne 2000 is young but delicious). If around $30 there are a couple of Syrahs (JC Cellars, Kunin, or my current favorite, Tensley), but they are harder to find. If spending $50 or more, a classy Cabernet based wine, Bordeaux, California, or could even be Tuscan. THis is probably the classic choice, but it's hard to find value these days. But really, faux pas isn't anything to worry about, if it's good wine the host will be happy. If you mention your price range, we could have some more suggestions.

Thank - you.

Fois gras Cheese Board (Perail if I can find it, a Chevre, and a very aged Gouda) Nuts Grilled Shrimp (flavored with with Chipotle pepper and garlic paste) A Vegetarian Entree TBD Salad w/ Roquefort dressing Cake The rest of the Payard Chocolates that we got as a gift (Wow, these are good) Very good champagne, and another bottle or two Pelligrino Any suggestions on what to serve with the Fois gras. A sweet fruit preserve of some sort? Or we may do our traditional cornichons

I'll have to try their champagne some time.

Supoib article!