GordonCooks

Nice coverage

I always screw up the drinks I make for myself - I can never what I want and I overpour terribly

More fruit on the nose than I expected. Silky and supple with lots of cherry and cocoa, extremely long finish. A delicious wine but maybe I don't drink enough Cab Franc to appreciate it

Very fond of Cave Spring Rieslings et al- Angelo Pavan does a great job!!

Jif Super chunk Peanut Butter and banana on pumpernickel Peanut butter, hot chile oil, tasso ham, lettuce on a tortilla Peanut Butter Company Cinnamon Raisan on just out of the oven farm white with orangle blossom honey, and butter. But summer is all about Peanut butter and preserves on vanilla ice cream

May I inquire as to the approx expense of the wine cellar

Do the 150% rule - Any new invoice must be paid in full (100%) upon receipt of goods and an additional 50% will be collected at the same time for the old balance. 100.00 invoice = 150.00 payment

Here's to timely inspections and speedy permits

I've eaten more chef's tasting menus in more cities than I can rememeber. The one meal I would take over all of them would be a cheeseburger and a manhattan with my late grandfather at the golf course we always played early in the season.

$3 happy hour cocktails 3.00 cocktails? Forget the movie. Good god woman, get you priorities in order.

This has to be one of the best food blogs I've seen Thanks!

White Castle

99 Schramsberg Blanc du Noirs – Crisp, yeasty, with lots of apple and pineapple. W Crab cakes with spicy remoulade Shrimp cocktail - 2002 Heron Hill Johannesburg Riesling “Ingle Vineyard” – Won best of show at the SF wine comp. Good, but not that good. A little petrol on the nose but not enough mineral for my taste. 2001 Chateau Ste Michelle – Eroica – Nice and zingy with lots of mineral. Seemed sweeter than the heron hill, actually I guess I would say the fruit is more prominent. 2002 Bruderlach Domaine Loew Reisling – Very nice – best balanced of them all and will get better with age. W Duck Spring Rolls - 95 Jaboulet Muscat Beaumes de Venise – Very floral with a lot of stone fruit, peach, apricot, with a little bitterness on the finish. Sweet, but not cloyingly so. W Seared Foie Gras, grilled peaches and a cracked black pepper/pine nut brittle - 1998 Courbis Les Eygats Syrah – Corked 1995 Guigal Hermitage – Decanted for a couple of hours – still a little closed. Nice dark fruit with some pepper and smoke. Went well with the lamb but I will re-try this one tonight when I get home. W Leg of lamb with saffron rice and peas

My favorite NY reislings are made by Hermann Weimer. Old school mosel-style - probably my favorite NY wines.

This wine may be a little better - Link But I've had neither so I'm speculating

We have a decent place here in Rochester (Seoul House) and I've been to Woo-Chon in Buffalo. Any others in the Buff-Roch-Syracuse area? Thanks in advance

Susanna Foo

Daniel as a restaurant possesses certain 4 star opulence and luxury. Service and food are always at the upper level but it may not possess the "edge" other restaurants may have from reaching (and sometimes failing) to deliver.

Corked? I want to see the corkscrew

Every memorable bottle I've had was accented by the occasion or company it was shared with.

i find the $349.99 tag makes it easy For the same price, I can buy 2 bottles of 1990 Hermitage La Chapelle at auction. That's an easy choice for me. For the same 349.99, I can rent a cot in Florida Jims garage. That way, I can circle the dinner table making uncomfortable eye contact until someone offers me a glass. Coming soon to a forum near you "Dinner with friends (mostly)"

My recent digs (I change homes every 3-4 years) has a below grade cellar with a converted darkroom serving duty as racked wine storage. I only have about 300 bottles of ageworthy or special bottles (with room for about 500-600 depending on how I build the racks) at a pretty constant temp of 55-65. I also have a small kitchen cooler with about 30 bottles for weekly consumption (mostly sparklers and whites) I have the same cellar setup at my old house (a double that I still own) for stuff I should keep my hands off and long termers.

JW Red is my mixer of choice for Rusty Nails. Nice flavor and not as harsh as Cutty or Dewars. I never drink them though - Manhattans, Rusties, or on the rocks fro me.

I'm referring to www.blais-atlanta.com

I enjoy eating the cob as well - quite tasty