Beachfan

What about a mixture of red wine, tamari, curry powder, ginger, mustard, black pepper? It used to work great for me, but lately I must have the timing or proportions off, any suggestions? Specifics welcomed. I grill in three hours!

The classroom environment portrayed by the course descriptions (including tests) was a turnoff to me. Tastings organized by stores are often good choices. Sometimes they come with lectures, sometimes just tasting.

YES! YES! He will tell you that I was not successful on all of the dishes and I really struck out on the wine with his guest. There was only one dish that wasn't tops, and we would have ordered it anyway because it was something we wanted to try. As far as the wine choices, I don't think anyone would have succeded with my friend. His taste buds must have been in Bizzarro world (Amarone was too light, didn't care for Chateau Montelena '91). Even though my friend didn't find the wines to his liking, he thought it was one of his best restauant experiences. He will be heartbroken (as I am) to hear that Christopher is no longer there (And I just ordered a Krug to bring with me the next time I'm there!). Chris, best of luck and happy times in your new role!

Contrary to the majority view of the board, I love lunches at three stars. Perhaps it's because I'm more relaxed because of the pricing. But my lunch at Le Grand Vefour was one of my best meals ever. Also Lucas Carton is a lovely lunch and room. On the nights that the Louvre and Musee d'Orsay are open late, we have a fancy long lunch in the middle of the day, maybe even a nap (how luxurious!). Then we spend the evening at the museum, and in summer, some strolling after that. The Louvre is actually more comfortable to see in the evening because of the crowds (the d'Orsay seems to be just as crowded at night).

The dinner on Business Class in United widebody planes has went from mediocre to not bad, sometimes even good. Somehow, the chicken is usually decent, unlike the traditional airline rubber. Probably because it's injected with water and enzymes. Breakfast is still mediocre. And the wine sucks big time. In coach, American has a palatable seafood special meal, with reasonably fresh shrimp. United used to have a decent one, but now it's poor. The best bet on United in coach is the Asian Vegetarian special meal (not the regular vegetarian). It's good 50% of the time (if you like asian vegetarian food; 0% if you don't).

I have no formal training in food. My knowledge is not extensive (although my waistline is). Nonetheless, if I could write well, and had the time and funds, I would try my hand at reviewing. My partial qualifications would be that I've eaten a lot of great food, and I'm enthusaistic about great food.

I agree with you re: service. Interestingly, Bouley has always treated me very well, with Didier (the maitre d'hotel) remembering me from the old Bouley and Danube. However, I don't think I've been to the Bouley restaurants more than 10 times in 10 years. While that certainly is a lot for me; I don't think it's a lot for their clientel.

Degustation, was it only the service that prevented you from waxing enthusiastically about your Bouley experience? It seemed like all but the salmon was exciting food.

Calabres, do you recall the price of the menu "Plaisirs de Table"?

My mouth is watering. I'm not sure about lunch, but at dinner, there is a separate vegetarian tasting menu. Some of the items on it made me look more at my wife's food (the vegetarian) than my own because of the supreme excellence. I love that place!

I visited Dean and DeLucca in St. Helena today and could do a direct comparison to the Cheese Board, at least for goat cheeses. Selection = Dean and DeLucca had about 20% more types Price = Dean and DeLucca was about 35% more expensive Affinage= Cheese Board was perfect, D&D a little young World Class Pizza = Da Board! I like cheese.

Martini house has one of the best wine lists I've ever seen. While it doesn't have the breadth and depth of first growths, it has plenty of trophies, but more importantly, many significant choices in all price ranges, going down to $25 and under. Furthermore, it's a greatly organized list, so even though it has over 500 entries, it's not a difficult read. One page of wines from restauranteurs, one of women winemakers and plenty of organization around varietals. A superb selection of half bottles. I ate there last night, the food was very good, service and hospitality completely outstanding. I ate at Terra tonight, where the food was outstanding, the service a notch below. You should enjoy either of them.

Sorry to say, my guess is that it is over the hill. 1981 isn't really a collector's year for California Cab. As far as how much it's worth - a quick internet search didn't show up any. Try calling Cakebread, and ask to speak with the tasting room manager, see what they say. My suggestion - celebrate your birthday at Gramercy Tavern (or lunch at Bouley) and bring this bottle and another one for backup in case this isn't good. If it works out, you'll have an event and wine to remember. If not, the food will carry the day. No point in holding this one. Either sell it or drink it.

Or better yet, come to LA/Santa Barbara and we'll do an extremely memorable event at a fraction of the cost. And you won't have to bother chatting up those winemakers.

Or better yet, come to LA/Santa Barbara and we'll do an extremely memorable event at a fraction of the cost. And you won't have to bother chatting up those winemakers.

If true, Macrosan deserves the Sherlock Holmes/Julia Child award for best food related deduction of the year!

At the Ducasse country inns, La Bastide de Moustiers, and L'Hostellerie de L'Abbaye de la Celle, vegetables featured quite strongly on both menus - I remember in particular a fantastic asparagus starter at Moustiers. Interestingly enough, my wife might be ready to let Ducasse off her "damned for life" list. It seems that the memories of the best asparagaus she ever had are pushing out the most condescending treatment of a vegetarian she ever experienced (peas and carrots for the entree).

I went back on Friday. Just as good as ever. The Lingot is now my favorite cheese all-time. I also got another goat cheese (name slips my tongue, fairly common in France, somewhat thin disk, ash coverd, .....sur chelles....something or other) which, while not rare, was in perfect affinage. Throw in a slice of Sardo from Tuscany, and WHAM! cheese heaven. The service hear is unparalleled. After I paid for the cheese, I asked the server what her favorites were "for next time". And I got to taste a few more. Also, the bread the bake on premises is excellent and of many varieties. And they have "baguette" ends, which are baguette rolls, perfect for having with a cheese snack. By the way, the pizza this time was Roma tomatoes (super!), gruyere, onions, mozzarella, rosemary, garlic and a couple of other nice touches. Not as incredible as the one I posted below (unless you are a big gruyere fan) but very, very very good. And they alway throw in an extra half slice to your order.

Welcome! The California board is happenin'! Whoo Hoo!

Albacore Tuna Dijon Mustard dat's it It works for my diet. If I'm off my diet, I wouldn't be bothering to make Tuna fish. Adding celery is worth trying.

Martini House in Napa County had a $25 per person deposit, with a penalty if cancelled less than 24 or 48 hours (I forget with). I skipped making the reservation because all they could offer was 9pm. Well OpenTable had the same reservation available without fee.

Sad to say, restaurants that thrive in LA would go bust in SF. The major, unique contribution is in Pacific Rim/Sushi (Chinois, Jozu, Sushi Nozawa). Patina, and Valentino disappointed. I haven't given them a second chance (I love Pinot Bistro, though, Spichal's neighborhood place). I haven't been to Jozu in a couple years; I heard the new chef is hitting their stride. Matsuhisa used to be my favorite restaurnat in the world, now Nobu is distracted and his original place has suffered greatly. Of course you can get a great meal here. But, c'mon, it's the second largest (or third?) city in the US, with a lot of well heeled clientele. The standards are low.

They said great things about 1997 as well. When it was in the bottle, they weren't as impressed. Unfortunately I got 2 cases of Fonseca, was too much given the ultimate vintage quality. If you don't own any port, it certainly couldn't hurt. But with the 1985 vintage still reasonable (around $60-$70 bottle), cost of the futures is a key factor. If the 2000 is like the 1994, it' won't be ready for a long time. The 1985 is pretty lovely right now.

Thanks for posting! Life on the California board is always welcome.

Is the Grand Cuvee MV the same as the Grand Cuvee NV or are they the same bottle?