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Taking my wife (for her birthday) tonight - along with another couple. I'm certainly looking forward to the experience. Thanks for the report. What was the corkage fee for the wine? I didn't realize that was acceptable there. I enjoy bringing something from my own stock, but most NYC restaurants frown on it.

Blondie - thank you, thank you. Yes, that's it - my main man Earl. I owe you a dinner of your choice Does anyone know where he is?

Home Depot for untreated maple wood or cedar to make "Planked" Salmon, Blue Fish, Pork Tenderlions, Venison Roast etc... Normally have them cut it in different sizes - best after six-seven uses.

Rhea - no it wasn't Franey (he died a couple of years ago while teaching classes on a cruise ship). This man's name began with a "P" I think. Something like Peynoud or something similar.

All types of olives are great - never met an olive I didn't like. My favorite olive spread consists of green olives (1 LB) with EVOO (1/3 cup), juice of one lemon, five garlic cloves and a teaspoon of red pepper flakes. Works as an appretizer on toasted french bread or with scooped roasted mini red potatoes. Great with grilled chicken breasts or as the inside topping for Salmon Wellington or en croute if you prefer.

I think that's all they wore - they were never shot below the waist.

One of the nicest shrimp recipes I found came from the NY times. Braised Shimp consisted of EVOO, juice of one lemon, teaspoon of lemon rind, some parsley or cilantro and cooked as slow as possible on a stove top. Serve with a crusty bread for dipping - good simple food.

There was an older gentleman (French surname) who was on PBS for years. His show was produced by some Florida University ( in Pensacola, I think). He was actually very knowledgeable, but had no timing. He would always need to rush or skip some details to fit the half-hour format. When he turned profile he "was the biggest thing on television" to borrow an old "Honeymooner" line. I think he had an 83" waist. Does anyone recall his name and if he's still on television?

It's the "wee" bit I would worry about.

The best wine course is going down to the local wine merchant - buy and taste. It's a wonderful education experience!! Nina - remember, under no circumstances allow them to talk you into smelling a cork - it always smells just like cork!

Where's Mr. Bradley when you need him? Does this mean Deep Throat never existed?

My grandfather was right when he told me - "All wine would be red if it could."

Nathalie DuPree was the sloppiest chef I've ever seen - it was comedy at its best. Where is she? The Frugal Gourmet (Jeff Smith) wasn't a great cook, but his historical backgrounds were fascinating. Where is he? (certainly a little staff fondling shoudn't make him disappear forever) Caprial was the most talented chef I've ever seen on TV. Where is she? Sara Moulton's way too cute to be "out" on anything. Is Julia Child going to do a TV special for her 90th (Aug. 15)?

Robert - been to all of those, wouldn't label any of them "good Italian food." Acceptable at best. I would agree with no authentic Italian places in New York - except for PARKSIDE!! Thanks for the tip on Roberto's. A relative who lives in Sardinia raved about it (about a year ago) as authentic (in fact he said it was just as good as my mom's) - now I don't need to travel to the Bronx.

My favorite sandwich - sardines, peanut butter and raw vidalia onion on pumpernickel toast. It really does taste very good.

Terrace - only restaurant with a view that's supposed to be good. Haven't found the time to drive from Staten Island to Morningside Heights. Roberto's - hear it's the only Italian restaurant in NYC that's authentic and serves good Italian food aside from Parkside. Haven't been to a Yankee game in the last three years. Russian Tea Room (since it re-opened). Very unique menu, outstanding room. Haven't practiced enough to make it at Carnegie Hall.

Sorry, should have mentioned that the restaurant has a great ambiance and the bar is lively.

I had dinner there in early January (3rd floor). The fish was cooked to perfection - I had Mediterranean Sea Bass. The service was excellent and the wine list was outstanding. The only minor flaw was the sauce - it was supposed to be ginger based and seemed to lack intensity and depth.

Cabrales - you were in Chicama and I was in Pipa's. It's too bad we could have met for a drink at either or ABC Carpet for that matter, since both restaurants are in the same building. I was there from 7:30 - 9:45 p.m. - when were you there? The best thing about Chicama's is the $20 lunch and the great aqua-green colored water bottles. I tried to buy one, but they claim most broke and they have only a few left and the maker is out of business. Do I believe them? No!

So, is that how they make Italian Ice?

It was such a difficult name, no wonder I fogot it. You're right Suzanne. Actually, I should have asked how it's pronounced.

It's true, does anyone remember the name. There was a large column in the NY Times about it (maybe 2-3 years ago). SB - could you translate BLLLLEEEEEHHHHHHHHH. Please?

I think one was Justin Wilson, the other Paul Prudhomme (sp?). But I don't know which one was which. (Nor do I want to!!!)

And then there's the question about what is "mash." I think Jack Daniels is technically a mash while Maker's Mark is a bourbon. I know you really can't substitute Canadian Whiskey or Rye for Bourbon, there is a fairly substantial taste difference, (good bourbon is smoother)but I'm not sure about the Tennessee or Kentucky "whiskey or whisky." Never try to make a Mint Julep on Kentucky Derby Day with anything but Kentucky stuff - that's like equine heresy.

Non-alcoholic - Seltzer with two splashes of orange juice. Alcoholic - Compari & soda with a lime wedge.