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James Kessler

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    Westchester County, NY; USA
  1. Thanks for the input everyone... I really value it. I am in agreement that lamb is generally a better match with Bordeaux styles. Pinot Noir is not the varietal that immediately jumps to mind when I think of "big" red meat. Veal I could imagine might be a good choice, but I don't usually eat veal... not because I don't like it or don't want to eat it, it just doesn't often seem to find its way onto my plate. A chicken or another bird seems like a very good way to go. I have been doing rotisserie-roasted chicken a few times and it comes out well. Perhaps that is the way to go if I cook s
  2. well, hey there folks... I'm proud to say I've still not opened that 2004 Anne Gros Clos-Vougeot Grand Cru. Yes, it's the very same bottle. It has been stored at "room temperature" and not properly in a wine cellar. At least it has rested on its side this whole time! A lot has changed in my life since this bottle was given to me as a gift but it will likely be the most expensive wine I will have ever had the pleasure to drink. I've had some very good wine before at up to about $80 retail but this bottle was worth more than that when it was bought for me in 2007. By now its value has gone
  3. Anyone try this place? It's gotten plenty of discussion at Chowhound and Opentable. http://www.schoolhouseatcannondale.com/
  4. At Flo's you mean? We got the "Fisherman's Platter" which had (all fried) scallops, shrimp, clam cake, whole clam, clam strips, calamari, fish and chips. I had remarked while we were ordering that we should just get the fried whole clams and nothing else but my wife and I can never resist trying "a little of this and that" so we got the platter. Sure enough, the whole clams were by far the tastiest thing on there. If my belly had the room I would have crammed another whole plate of those delicious clams down there. Now I'm like a junkie... can't wait for my next fried whole clam fix. I wo
  5. Tried both Jamestown Oyster Bar and Flo's Clam Shack. Both were very good... Flo's was outstanding. Those fried clams were unbelievable.
  6. My wife and I are looking for great "authentic" New England seafood houses in Newport, RI. The saltier and crustier the better. Looking for fish, crabs, oysters, clams, lobster, etc... you know. "The Captain's Crab House" or something like that. Please go right ahead and list your favorites. Incidentally Jamestown, RI is also ok since that's where we're staying.
  7. James Kessler

    Cigars and Wine

    Lately I've been enjoying the pairing of a medium or light-bodied cigar alongside a glass of Rioja. The leathery, tobacco notes and tannins of the Rioja seem to provide a nice parallel to the cigar smoke. Also the cigar does indeed seem to make the wine taste "fruitier" than it is on its own... but in a good way.
  8. My wife and I just dined here last night for the first time. Really nice place. Faint smell of antique wood in there... very pleasant atmosphere. I'm pretty sure it was Grace Lamb who was hostess; very gracious. At this point the restaurant still lacks their liquor license so it's operating as a BYO. Here's a sample MENU. We ordered: baked potato croquettes with feta (and some kind of tomato-based sauce) fresh yellowfin tuna sandwich with celery root mayonnaise and sunchoke chips lobster and fingerling potato crepe with bernaise sauce veal cheeks with israeli couscous, morels and asparag
  9. I've tried it, but I really prefer Koo. (both in Ridgefield, CT and in Rye, NY)
  10. Ok, so I've never been to Buffalo. I've never even had wings in NYC. However, I have had wings in as many freakin' wing joints as I possibly could in my local area. (30 mile radius, give or take.) I've hated all of them. Texture is usually off. Never the right crispiness, or sometimes they've been grilled after being fried. In this case the taste is usually affected by an overly-grilled flavor. Best I've tasted so far? Candlelight Inn in Hartsdale, NY How I long for their juicy, tangy, crispy delights. Open 'till 3:00 AM! I can't wait to return. That's my buffalo two cents.
  11. Anyone ever try to make BB in a slow-cooker? Any good results? Care to share the recipe please? OR should I make sure to stay far away from my crockpot for this dish?
  12. Please... anyone have a GOOD recipe for slow-cooker Boeuf Bourguignon? I found one on the internet that seemed too basic. Not that I need an overly complex recipe. Just a good, solid recipe that doesn't leave out essential flavors. I know someone out there in egullet-land has a kick-ass boeuf bourguignon recipe that doesn't suck. Thanks! I can't wait to give it a whirl!
  13. Well as a matter of fact I would like to get a wine storage fridge. Probably the one you mentioned is great, but there is a space issue. Eventually I will be able to clear some space for such a unit, but right now I'm gonna make do without. Anyway... I didn't mean for this thread to get off track. I probably should have put this in the cooking forum and not the wine forum. While I do appreciate the wine storage advice and tasting notes as well... I'm mainly looking for specific recipes to cook for it. I'm not usually one to follow a recipe word-for-word, but sometimes on special occasio
  14. Well, I don't mind waiting... four years, heck twenty for all I care. However I'm not sure my storage is adequate. I keep my wine bottles (on their sides) either in a wine rack atop a chest of drawers or in the drawers. The chest is in my dining room. No direct sunlight enters the room. The only light source is the ceiling lamp. No environmental controls are in place. Temperature ranges from 60 - 75 year-round. I would think that's too hot for proper wine storage. If you all think I should keep it anyway, I'll do it. If you think there's a good chance I'll ruin the bottle, I'd much r
  15. I wasn't sure if I should post this under cooking or under wine. What I am looking for are specific recipe suggestions that I can make at home. This is a "special" bottle my wife bought me as a gift. I know she spent more than she wanted to in order to try to get a "good" red Burgundy. Hopefully she has chosen well. Now it's up to me to cook a fantastic meal for two so we can enjoy this bottle together. I definately want to pair it with a simple dinner, no more than two courses. (We'll also have dessert, but that's another story.) Please, no salmon. My wife hates salmon. Cuisine doe
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