GordonCooks

I'll be with a small crew cooking at the Beard House on Dec 27. I've seen the notoriously small kitchen and would like some tips on do's and don'ts when doing a meal there. I'm told a lot of Chefs prep at the W's (on lexington) Kitchen but I'm not sure if this is std operating procedure or just something offered to "name" guys. The plan so far is to prep as much as we can - and drive there Friday night/Sat Morn. Any war stories would be appreciated.

For dinner - I'm gonna do some Argyle sparkler, Guigal Tavel, Cloudy Bay Sauv Blanc, and a couple bottles of Clape Cornas.

I've traded an "R" - Ravenswood for 2 "C's" - Cline and Cosentino as my value Zin choices. The vineyard designates are still tasty but I have to believe Joel Peterson has handed over the winemaking duties on the lesser bottlings.

The Best report in a long, long time. Thank you

I thought it was in Vegas

In Burgundy wine is geography. Touche'

Blue Hill - first time Bouley Hearth - first time Le Bernardin Oceana - first time WD50 - first time Vetri Le Bec Fin Morimoto's Charlie Trotter's Trio - first time Carlos Arun's Seeger's The Wild Boar The Highlands - first time The Federalist - first time Olives Susur Avalon Eignesinn Farm Canoe ByMark - first time North 44 If I can get west FL - first time Masa's - first time Fifth Floor - first time

Many of the Cult wineries like Harlan, Bryant, etc are doing 3 packs

I believe the title should be revised to "Geography Test"

Is it because its listed as just Montrachet - not Puligny or Chassagne or Batard etc

Beats me Jura is in eastern France the 97 Les Caillerets is a white the 97 Les Pezerolles is a red as well as the Perrot-Minot

I would agree if it was a more "traditional" type japanese restaurant or you were doing a sushi-geared omakase. Morimoto's Omakase seems geared towards the back kitchen moreso the sushi bar. As far as interaction, most of the sushi guys are from Japan and very little if any english was spoken there. Do you feel the restaurant let you down because of being out of a wine and not explaining the sushi correctly? I think there are many more things to consider that make Morimoto's a worthwhile experience.

I've always felt the main dishes preceding the last were the highlight and the final sushi/sashimi plate is to make sure you're full. How were the other courses ? It is possible that they were out of the wine. I'd give them the benefit of the doubt.

TN: 97 Leonetti Walla Walla Sangiovese: No nose to speak of (the wine was pretty cold) I let it warm up and there was some plum fruit, soft tannin, and not much else in a wine that was not so bad but not so great either. This particular bottle was of questionable provenance. TN: 1998 Mondavi Reserve Cab: Very complex , spicy nose. More spice.herb, black cherry, espresso, with really firm (almost harsh) tannin. The nose promised something the taste doesn’t deliver yet - needs a few years. TN: 1998 Heitz Cab: Rich nose with lots of dried berry. Very complex with cigar box, white pepper, herb garden, black fruit with a nice, firm leathery finish. Seemed “brighter” than the Mondavi but that’s probably just personal preference. TN: 1998 Merryvale Profile - corked TN: 1997 Mount Veeder Reserve: Luscious , robust nose. Full of chocolate, herb, mineral, espresso, currant, black cherry, just enough tannin. Nice, lingering finish

Tacconelli's ? I'm basil green with envy

Actually, yes I would. In fact, I offer myself as Exhibit A in your gallery of evidence. I can't drink wine, not because I don't like it, but because I have a genetic inability to properly metabolize alcohol. That doesn't mean I can't appreciate a good wine when I have one -- and I've sampled really really small samples in the past, sometimes within the presence of a few eGulleteers. When I have enjoyed it, I prefer whites over reds and fruity/sweet over dry. But that's just me. Now, does this mean I can't appreciate fine dining? Pish, of course not. It means I can't possibly experience the fullest nuance that would be available if I were able to drink wine. But by no means does it mean that I am a country rube in a cosmopolitan palace, at least with regards to the sort of experience we're talking about. Now, I don't know about the silent art of sending signals, so I suppose I'm learning as I go along. I've always found it helpful to verbally express to the waitstaff either my interest in whatever it is that's in the offing, my relative inexperience, and my inability to drink. Soba Try reading the context. My position the entire time has been that even thought adrober did not have a positive experience - it's entirely possible that he could reverse that opinion in the future. -Did he enjoy Charlie Trotter's ? no -Did Charlie Trotter's fulfill their obligation to him ? I don't know -Can a gourmet not enjoy Charlie Trotter's? yes -Is it possible for a gourmet to change their mind? I say YES If Adrober chooses not to return to Charlie Trotters' due to his experience, that's fine.

How is Dinosaur lately ? - thje rochester location's food seems to be off lately. Love Armory square - Lemon Grass, Pastabilities, etc

I'm a Lagavulin fan, but the peaty taste may put off the someone who prefers a lighter style whiskey. I would suggest a Cragganmore or Talisker.

"May or may not" is not absolute by any means. From what I read, they offered to sell him some wine, showed his date where the bathroom was, etc. If he felt uncomfortable, well then - don't go back. I went there, had a positive experience, and returned. In my case, I was the general public and I enjoyed haute cuisine. I can accept the fact they they were pushing the wine - the restaurant is known for it's wine program. You have to accept the fact maybe Trotter's did what they do and he just didn't get it. Did Adam like Trotters ? No Does Adam like high-end, wine paired tasting menus? Maybe Not Did Trotter's give him poor service? In his mind, yes - from what I read, no Will Adam ever like Trotters ? maybe, that's all I'm saying

Of course, this is my point. Your point is that someone DIDN'T like the D'Yquem. I'm saying give D'Yquem a second chance. You're saying D'Yquem is overrated, you prefer TBA and Eiswein. I'm saying maybe he should try other dessert wines and then try D'Yquem in the future. You're saying he doesn't like D'Yquem now, he may never like it.

I really don’t want to get into a pissing contest here I’ve been to Trotter’s a few times and enjoyed it. A few people here (and some people I know) didn’t care for it. That’s fine and dandy. But when someone labels themselves an aspiring gourmand, goes to CT’s armed with little information and declares the meal a failure? C’mon…at least give me some circumstantial evidence, a service mis-step, spillage, fire, locusts, something...

Yes and no. Certainly to understand the nuances, but there have been studies showing that completely untrained people can taste a series of wines and do a fairly good job of lining them up in quality order. I think that a person with a good palate, even though largely untrained, can provide meaningful criticism, which is why I envourage Adam to trust his palate. Well then, couldn't your logic be applied towards food ? If Adam has such a trustworthy palate, I'd like to hear a little more about the dishes - the meal description consists of only a few sentences.

Gordon you’re taking a completely indefensible position that somehow suggests that you need to be trained to appreciate good food. Worse than that, you're suggesting that the blame for our friend Adam being uncomfortable at CT rests with him rather than with the Trotter staff for making him feel that way. Contrary to your condescending belief that only the enlightened can appreciate good food, I’d like to point out that a few months ago when I took my younger brother, his girlfriend, my mother, and her husband to dinner at the French Laundry, none of them had eaten anywhere of that caliber and all of them found it to be an outstanding experience. I'm further confused about how on earth you've come to the conclusion that Adam should have spent time dining in France before visiting CT when he was in Chicago? It is entirely within reason that Adam would have expected to be served amazing food in a comfortable atmosphere without being forced to apologize for not purchasing wine. The entire point of my discussion is that he "may" have enjoyed the food and someday "could" enjoy the food. How is that condescending? I offered up suggestions of a little more interaction and less assumption. I wasn’t present at his meal but had a meal under similar circumstances. I just was trying to help the guy out if he ever chooses to dine in similar fashion. I don’t want him getting the pizza at Tru and being disappointed Your reference to Adam in Paris was in fact a reference to Marcus. He stated he’s eaten in comparable places in NY and Paris and didn’t like Charlie Trotter’s. Would you disagree with the statement that “You need to be trained to enjoy good wine?”

The food may or may not be the problem - his inexperience is. If someone has a means of comparison, then one can subjectively rate this experience. Someone like yourself who has dined in NY and Paris had a credible opinion on Charlie Trotter’s. I’m just saying that you don’t go to Le Bernardin and complain about the veal. For the neophyte, I suggest working your way up the culinary ladder.