rich

Here's more info and menu: When: Wednesday July 30th, 2003 Time: 7 pm Cost: $70/person Information/ Reservations: Melissa Boardman. 212-688-9370, ext 2208 or melissab@morrellwine.com RSVP: by July 28th New York's finest purveyor of prime meat and New York's best wine merchant are combining forces and resources to create a memorable evening for gastronomes and wine lovers. 5 pairs of superb wines will be matched to 5 magnificent Lobel grill preparations. Fourth- and fifth-generation Lobels, Stanley and Evan, will discuss each of the cuts of meat they are serving while Robert Millman, Director of The Morrell Wine Institute, will introduce the wines. There will be lively discussions throughout the evening of how the wines work with the meats. A special feature of the evening will be a serving of Wagyu NY strip steak, unquestionably the most luxurious beef in the world. Wagyu, the same breed stock from which the famed Kobe beef is raised in Japan, represents the epitome of densely marbled, sweet and succulent beef. It is an unparalled gustatory experience. The Wagyu beef to be served at this special event is available only from the Lobel's of New York's Web site. Space is limited for this fantastic tasting: early reservations are highly recommended. THE MENU PORK TENDERLOIN MARINATED IN APPLE CIDER Pork tenderloin is always a standout when marinated and grilled. It showcases pork's affinity for taking on a variety of flavors, making it the height of versatility. This preparation combines a tart-sweet cider-based marinade that includes exotic spices characteristic of Middle Eastern style preparations. Sokol Blosser Evolution, Willamette Valley Oregon Pinot Gris Paterberg 2001, Paul Blanck Sokol Blosser's exuberant and delicious blend of nine grapes will be paired with a fine, rich yet restrained Pinot Gris from one of Alsace's best growers. BUTTERFLIED LEG OF LAMB When you want the rich, mildly gamey flavor of lamb and the convenience of a quick, no-fuss preparation, butterflied leg of lamb is the cut of choice for grilling. Chateau du Tertre 1997, 4th Growth Margaux X Winery 2000 Cabernet Sauvignon, Napa Good Bordeaux is the classic wine for Lamb. It will be fascinating to compare the dry, earthy du Tertre with the soft, ripe, gorgeously scented X Winery Cabernet. FILET MIGNON, UDSA PRIME Cut from the center portion of the tenderloin, filet mignon is both the leanest and the tenderest steak. Filet mignon is the first choice of those who prefer a melting texture and mild beef flavor. Cote de Brouilly 2001, Nicolas Potel Elk Cove Pinot Noir 2001, Willamette Valley Oregon This is an exciting pairing of a remarkable cru Beaujolais made in the style of rich, aromatic Burgundy and one of the best Pinot Noirs made on the West Coast. WAGYU NY STRIP STEAK Strips steaks are often called the classic "steakhouse steak." When properly cooked to rare or medium-rare, a Wagyu strip steak bursts with a rich, buttery onset, followed by a hearty, meaty finish that lingers gently on the palate. La Vieille Cure 2000, Fronsac Havens Merlot 1999, Napa A luscious, chewy, mouth filling Bordeaux, made primarily from Merlot will be paired with one of the most elegant, fragrant and sophisticated Merlots made in California. GRILLED HANGER STEAK, USDA PRIME Hanger steaks are often the preferred cut of steak lovers who are "in the know," and are sometimes hard to find. Also called "the butcher's tenderloin," hanger steaks offer a surprisingly tender texture and a robust, full-bodied beefy flavor. Chateau Gruaud Larose 1999, 2nd Growth St. Julien Lewelling Cabernet Sauvignon 1999, Napa One of the most famous grand cru Bordeaux, notable for its dark fruit, minerality and potently aromatic bouquet will be matched to an exceptional Napa Cabernet made from one of the oldest vineyards in California. This may very well be The Wine Duo of the evening.

Great five course wine & food dinner, pairing five types of meat from Lobel's with ten wines from Morrell - two for each course. Check it out - only $70 per person - incredible value. Next Wednesday 7/30 at 7:00 p.m. Rich

The only problem with WZ is the winemakers who insist on making it sugary. There have been a couple of very pleasant WZ's released over the years. The best I've ever tasted came from Fritz (1989). Others of note were made by Babcock (1993), Buehler (1996-7-8), Firestone (1993, 97) and Windsor (2001-2). I haven't purchased any others recently, so I'm not sure what's still available. Several years ago, I was told Ridge produced one. I never saw it and their New York distributor never received any (if, in fact, it was ever made).

Aquavit, which in my opinion is still one of the city's top ten restaurants, is offering herring week next week. Lunches are $20 per person for the buffet, while dinner is $30. This is one of the best (if not THE best) deals offered by a top restaurant. I have reservation for next Friday (6/13).

Fairway was reviewed in the Diners Journal section of the NY Times by Grimes. He seemed to enjoy it. Does this mean a full review will follow? He never mentions the BYOB, which is a huge draw. If he does a full review, it will be the end the NYC's best kept secret.

I thought the reason chefs buy restaurants was to become famous so they don't have to cook anymore.

I don't understand why many people dislike both Bobby Flay and Emeril Lagasse so much. I've eaten at their restaurants, read some of their books and viewed their programs. Both seem fine to me. The only problem I had was at Emeril's place in Orlando (it didn't seem up to his standards). Both are sound cooks and excellent businessmen. I fail to see why the hatred. Is it part jealously? Bobby Flay is a thoroughbred racing owner and therefore can't be all bad. Food personality aside, the few times I've spoke him at the track, he has always been fine. As far as Emeril, I recall his first show on Food TV. It was "How to Boil Water." He was terrible. He never looked at the camera and was barely understandable. Give him credit, he has worked hard to improve his stage presence. If anyone has doubts get an tape of his first shows - you will be very surprised. So why do both men bring out such hard egullet feelings?

Eight of us went to Fairway Friday evening for dinner and brought our own wine. Nothing was said about a liquor license, so hopefully the posts were correct and it's a long way off. The steaks were terrific as always, but the hit of the night was the smoked salmon appetizer. It melted in your mouth and had a rich, almost buttery taste. One of the best I ever had. Dinner for eight came to $320 before tip - this included some extra sides, four desserts and six espressos. The waitress was outstanding - we left $400 and it was still was a bargain in my mind. She even served separate wine glasses with the red and white without us asking. As I said earlier, this is quite possibly the best dinner "deal" in NYC. Has anyone tried their softshell crabs (on Friday's menu)? My guess is they get them from Citarella (next door), since Citarella has the NYC "softshell franchise."

I believe Bern's is the best overall dining expeience in the country. But saying that, I had dinner at Sidebern's about three months ago while visiting. I called a week in advance and the chef (name escapes me now - I think Julie or Julia) prepared one of the most outstanding dinners I have ever experienced. If Bern's isn't on your list, try Sidebern's - truly remarkable.

I always believed there was only one guaranteed method: Try a bottle. If you like it, buy more.

Is there really any reason to drink anything but wine with dinner? My wife and I share a bottle of wine every evening. With breakfast and lunch it's usually water (sometimes juice) or sparkling water, except on weekends - then it's another bottle of wine (with lunch, not breakfast). There are occasions when I will have a beer, Compari or Balvenie (21-year, port wood) before dinner - just to clear the palate.

Had breakfast at Fairway last Saturday and the waiter informed me they will be getting their wine and beer license "any day." This will bring an end to one of the city's greatest deals. For $35 they served an outstanding steak dinner and you could bring your own wine (no corkage fee). I have only done this once, but I'm going to try and get there one day next week. If anyone is interested, Fairway serves dinner until 9:30 p.m. and is closed Mondays.

I never purchased it (unfortunately). A friend of mine did and made a fortune re-selling several years later. I did try an '82 Petrus and an '82 Mouton. Both were good, but very "California-ish." Not necessarily a bad thing, but the difference and uniqueness of Bordeaux was gone. Alas, they all became Robert Parker wines (sigh).

I know you can't smoke, but are you still allowed to burn?

The '76 tasting destroyed Bordeaux. Now French winemakers (like the majority of American winemakers) make wines that do well in tastings, but not nearly as well with food. Thankfully, I still have some pre-1980 Bordeaux around. After that, it just isn't the same.

Unless Empire Maker comes up with two more bruised feet, he will win by 2 1/4 lengths in a time of 2:01 flat. Having a party and the main dish is burgoo along with grilled shrimp and lobster tails. Haven't been to the Derby since '91, have a great time to those that are going. Use Holmeister in the exotics.

That could be a good argument for the gentlemen at Augusta National. After all, men are a minority and they have been suffering from discrimination because they play golf. You should write Hootie with your thoughts.

Yes Craig, I totally agree. After that everything from California and France started tasting the same. Blame the '76 tasting where 1973 (I'm relatively sure) Stag's Leap CS "out-tasted" many of the first growths as was named best of show. I would take the '70, '75, '78 and in some instances, the '79 Bordeaux over the '82.

Palm Corp. is more interested in quantity vs. quality these days. Their adversting is geared toward the masses, ie the restaurant has been aggressively promoting "two-for-ones" and other such discounts on the radio and other media (NY Times card etc.). It seems they are going after the Outback crowd. Maybe their marketing strategy has changed over the years because a decision was made that the restaurants couldn't compete with the "big boys."

Aside from Greenwich Village's Inside, does any other restaurant offer the Newport cut?

My Italian grandmothers always called it "gravy."

Never owned a microwave - never will. I can't determine the purpose of this device. Does anyone know anything they're good for? I can think of better kitchen uses for an old pair of sneakers than a microwave. At least the sneakers get brown with time.

That's interesting. I tend to agree and put Palm in the same category as PL. Not in quality (I think PL is much better), but referring to a place that is not nearly as good as it was years ago.

Had an excellent Newport cut at Inside in Greenwich Village about six weeks ago. Any takers on S&W next week?

Not really. Like Piccolo Venezia and a few others in LIC and Astoria, Manducati's has read some of their own reviews and believed them. Complacency is to man, as rust is to iron!