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I think both are excellent. It pinned down for a choice, I would say Anchor Steam by a nostril.

There is a new (and only) Filipino on Staten Island. It opened about six week ago. I haven't tried it yet. But I plan on doing so during the holiday season. I'll submit my observations afterward.

This is the time of year when there is a lot of eating at home (either yours or a friend/relative). What is the biggest mistake made by home cooks? I know when I first started cooking it was overspicing/"herbing" dishes.

Steve - it's similar but that's not the one. The one I'm describing actually pours from a very thin spout and the wine is decanted into a larger opening on the opposite end. I don't have the Wine Enthusiast in front of me, but it normally sells for $279 and is on sale for $250. There's also a 10% discount listed on the cover of the most recent catalog. Nina - Parkeside never puts vintages on the list - a major fault. But they will check what vintages are available if you ask. The wine list is not their strong suit. (The Robert Pepi Sangiovese is probably the safest bet.) So here's a suggestion for a one night visit to Queens - go to Maducatti's for the wine, eat at Parkside, on the way back through Brooklyn stop at Bamonte's for dessert. The next day it could be Roberto's for lunch and Bocca for wine and dinner, but don't order dessert. Stop for that at Brooklyn's Fiorentino's.

Nina - Are you considering a visit??? Would love to have you!!!

FG - Did you notice the Spiegelau decanter with the spout? It's on sale this month in the Wine Enthusiast! It's one of the more unique decanters I've seen. I'm considering.....

FG - I'm glad you enjoyed it. Sorry I couldn't join you last night. I'm not sure if Staten Islanders really understand the place. I've been there three times in the last few months and it's never been crowded. I've asked a few locals to join me and most never heard of it or don't know it's changed (even though the SI Advance did a fill page spread in their food section.) I agree about dessert - not worth it. But since I'm not a dessert person, that doesn't matter much to me. Hopefully, it will catch on - I would hate to see it close.

Jin - what temperature do you find brings out the most flavor. Reminds me of the old Twilight Zone espisode - "How to Serve Man."

Nina - just because my mother is also my second cousin on my father's side, doesn't mean anything! Most of the Island people breed for the fun of it.

I can too! Staten Island is the "inest" borough of all.

Are there inner boroughs as well as outer boroughs?

Jin, I enjoy making all types of soup, but have never been successful with tomato consomme. I know it's relatively simple, but it always comes out bland tasting. Do you have a special method or ingredient? What type of tomatoes do you use? Thanks!

That's sad. Hope you try for the one on the 28th (CA vs. FR) that sounds like fun - I'm going to try to make that one.

Very good GC - now copyright the list and sell it to the Calfornia Winemakers Association. Hell, the Times will probably do a story on it next Wednesday.

I would agree unless Montelena digs into its cellar and comes out with a '78 or '84 (which is very doubtful).

I would use the term "excellent."

Except for ravioli and cavatelli (not pronounced as it's spelled), the dry pasta is much better than homemade. I stayed with relatives in Italy and when we cooked at home, they never used anything but dry.

My guess is each person will be served a "glass" with each course 4-5oz. I'm sure each winery will bring enough for refills. I've been to other similar tastings and have never been refused a refill if I asked. (I hope they plan on blind tasting with the food and not side by side without.) But remember with so many wines, you may not want more unless something is spectacular.

Cabby - if the $1500 falls within your budget, do it. This is probably a "once in a lifetime" event. In my opinion, t's worth more then 10x the Deutz event and I'm not just referring to money, but to the experience. PS - if I could get a ticket, I would go.

It just occurred to me, there should be one more wine added to the "first growth" list - Dunn, Howell Mountain. I haven't had this in about five years and I completely forgot about it.

And the Stag's Leap (not Stags' Leap) CS won the award in the "red" division. However, both wines were over-oaked and eventually led to the French copying (to a certain extent) the California style of winemaking. By 1980 the French wines were never the same (sigh).

The wine alone is probably worth it. To get all 24 Montrachets in one tasting defies adjectives.

This sounds even more interesting - maybe we'll pull some "strings" and get into the dinner.

Cabby - Yes. Kistler is known as one of the top chardonnay producers - all individual vineyard designations. Rochioli is a smaller operation out of Sonoma that does quite well with Russian River Zins and Sauvignon Blanc. Peter Michael is good across the board. Spottswoode is known for CS - maybe a second or third growth equivalent. Martinelli makes good Zin, though I've heard (but not tasted) nice things about his Gewurz. Arrowwood is owned by the former winemaker at Chateau St.Jean - does very nice things with chardonnay (Chablis style). Chateau Montelena is an excellent Napa producer makes a "second growth" CS - (the 1978 was one of the finest CS's ever produced). I'm less fond of their chardonnay - too oaky. I've not tasted anything by Flowers.

This sounds interesting Cabby. The price seems fair. The wineries are very good and the place is open and built for fun. I wonder if DiNiro will show?