GordonCooks

Most of the places I frequent offer up a "Would anyone care to see a wine list?" and whomever asks, gets one.

A.) Sparking (Rose maybe?)- Schramsberg, Billecarte Salmon B.) Reisling - Alsatian or a north american like Cave Spring Cellars C.) Chateauneuf du Pape works well with a lot of asian pork or possibly, a Mourvedre D.) Port or Madiera to accent the savory or TBA to make it dessert.

Nice food and pix, thanks!

I rec'd the 98-02 - Looks like I'd better order my second edition today.

what's the second edition ?

JB Prince - ordered mine on Monday and I got it today!

Rice Krispy Squares or a Jello Mold with extra Cool Whip!

Vic & Irv's is closing unfortunately and I think Bill Gray's has gone mass market. PS - I forgot Don's Original as well.

In Rochester, we have Schaller's - Good Burgers on hard rolls, hand cut onion rings, good hot sauce. Charlie's - A Charlie Burger is a dressed burger with provolone and really good hot sauce. LDR Charpit - Old place by the lake - best hot sauce and pickles in town. Sullivans - Hand cut curly fries ! Nick Tahou's - Home of the garbage plate and one of the best hot sauces around.

All Time Fave Fast Food sandwiches 1.) Arthur Treacher's Fish Sandwich 2.) Carroll's Club Burger 3.) Arby's Beef & Cheddar

I have some 97 Argyle and Schramsberg Brut Rose as well as a single of 85 Dom P. Brut Rose. The Schramsberg is very tasty but the Argyle is a little too assertive on the nose. I'm holding the Dom for a special occasion.

I know the chef at "O". He used to be at Osake before they got the new place. He's probably one of the best Fusion chefs in the area.

The Wild Boar, The Wild Boar, and The Wild Boar !

The best Puerto Rican restaurant is in a very undesirable area unfortunately. What types of ethnic were you interested in?

I do alot of butter poaching myself. Works great with Lobster, large shrimp, etc. Remember to use UNsalted butter. Try a little herb with the butter also. I've used saffron, black pepper, thyme

The squares were Bernardaud, and I think the rounds were as well. We used all of beard's plates. The wine issue was a little tricky. The original wines we had picked were not used (a problem with the supplier) The original list was Schramsberg Reserve, 2002 Cloudy Bay SV, a Chassagne-Montrachet, Felton Road Block 3 Pinot, and Rosemount Balmoral Syrah. Luckily, another vendor managed to step up with some almost freebies.

If beaming means drunk - yeah, we were.

I just uploaded the revised page that's a little more "grammatically" friendly. You may have caught it mid-stream.

Indeed, he was. I booked, only knowing he would be there. We even spoke when he came to our table (by our request), but he wasn't really interested in "hearing" anything. He was just making an appearance. Sorry to hear Susur is not your cup of green tea. Any Toronto faves ?

Here a summary of my trip to NY to work for Daniel Eaton, Exec Chef of PEARL Beard House Link Thanks to all of you for your advice!

moved to new topic

I can only speak from personal experience - the service may be not good as places like Daniel, Le Cirque, J-G, etc. But out of the hundreds of dishes i've eaten there - I've loved all but maybe 10. I've looked at them, tasted them, dissected them, and enjoyed them. It's probably just personal taste - Some will enjoy a somewhat over the top approach and some will like a little more classical restraint. I'd be curious if Susur was in the restaurant that night. When he is there - he looks at every dish as it leaves the kitchen. He's constantly checking the dining room looking for feedback and checking what comes back on the plates. Is Susur a top-notch ? maybe not. Is the food top notch? Yes (IMHO) Surely worth Michelin's Restaurant of Notice.

My wine cellar was initiated with a single bottle of 94 given to me by an old family friend. I started rounding out all the 1994 Cal Cabs (back then, they didn't declare 97 the vintage of the decade) I'm saving this bottle along with some others for my 40th B-day in a few years. I never tasted it otherwise.

I'm skeptical that that could be done anonymously

After reading how Heidi Peterson-Barrett scapped her 2000 vintage because it wasn't up to her standards - one has to wonder what happended to all that wine. Do she give to to friends? or is there some type of second label or maybe it's shows up in a Showket meritage or something. Inquiring minds want to know.