GordonCooks

I think a notice should be added to the wine clip - What would happen if I were to utilize the wine clip in addition to my tongue clip? Is there a minumum distance that the bottle should be kept (arm's length?) from my mouth ? I don't wish to suffer a chipped tooth

A friend brought one of these clips over this weekend. I choose an 97 Argyle Brut Williamette Valley. We applied the clip and popped the cork - it was brioche toastey and crisp with some citrus zing. I tried it the next day (without the clip on the bottle) and it was warm and flat. A noticeable difference in my opinion. I give it a thumbs up

As a patron of the Rochester location - they will probably have a commercial smoker constructed on site. The Food was fantastic when they opened but it has gone a little down hill in the past year or so.

I pity the poor man...saying that to me would be like telling my girlfriend that shoes are shoes.

I spent most of my college years (and a few after) behind the mahogany. I can sum it up in some simple anecdotes. One good barback is better than 2 slow bartenders “Long Island Ice Tea” is code for “ I only have 10.00 bucks on me A party of 10 girls means 10 separate checks You will run out of singles Some people can’t have a good time It’s the world’s greatest part-time job

You have to admit there is a lot of cooking done in the creation of the sauces, the making of the stocks, etc. The type of food being done really requires a lot of advance preparation (hours and sometimes days) I can see much of the seafood is a la minute but the braises, sauces, desserts are done long before the place opens for service. I'm someone who enjoys cooking and can appreciate the toil that goes into a demi-glace or reduction. I do agree that is I would hope the Chef would be in attendance for the dinner.

"Gourmet" Pizzas

With so many different varietals and techniques to contend with - do exercise complete control over the winemaking or have a few key people to help? In your case, would Less (types), ever be more(quality) ? What's your opinion of California "Cult" wines in general ? Thanks for your participation

I polished off the last of my 97 Lytton Springs, Pagani Ranch and 96 Geyserville this year. The wines were at their peak and drank over a 3 year period (I didn't see them getting any better) I have 6-8 bottles of 99 Ridge (except the terrible York Creek) in my cellar now but they're lacking in comparasion.

Lin was long gone the last time I was at the Metropolitan (A year ago)

Was the "CorkDork" named Joseph L. by any chance ?

Is Patrick Lin working in Toronto at all? What's Jamie Kennedy & Didier Leroy up to these days ?

Today's cooking schools are packed with starry-eyed youngsters that have never baked a cookie before entering their first class. Are these people truly passionate or seeking celebrity fame, fortune and $$? In addition, do the older professional chefs enjoy their new aristocratic status? And/or feel compromising their craft/ideals for money is selling out ?

Thanks, can you send over a replacement ? Krankl is the SQN guy ?

I'm still a big new world lover - the best in recent memory - 97 Merryvale Profile, 97 Lokoya, 97 Whitehall Rsv, 97 SL Cask23; all at a 97 Tasting, A 95 Caymus SS , 98 Viader, and 91 Opus (i'm not an Opus fan at all) Last Year A 90 Ridge Montebello at a Ridge Dinner A 87 BV Private Reserve at a 40th (not mine yet) B-day party (Beringer always are pretty consistent for me but I never seem to go for them.) At my 30th (years ago) B-Day Party 1994 Abreu Madrona Ranch 1994 Caymus Special Select - corked 1994 Dalla Valle Maya Biggest Tease - 85 Heitz Martha's Vineyard - Corked but still tasty. Tried and true - never had a bad Jordan, or Hess Select. I've got some 99 Cinq Cepages, 97 & 98 Isoceles, 99 & 00 Quilceda Creek, 99 Pine Ridge, and a few others.

I've had Quintessa a few times and (personally) always found it uninteresting. Better choices can be made at it's price point with more personality like Insignia, Pahlmeyer, Ridge (just my personal taste) Maybe I should give it another go seeing as there is a new winemaker. My guess as well.

I look fairly young for my age and have had my share of wool pulled over my eyes because I didn't know better. I have fond memories of incorrect bottles, upsells, etc. A recent trip to a restaurant I don't frequent often at all where a attractively priced 1997 Caymus Special Select was ordered only to be presented a 98 Napa. When the error was brought to the attention of the server, I was informed that the 97 was na and all they had was the 98. I was offered a 99 Quintessa (a wine that I just don't get - I see it every where) but declined. Any good tales to share? I must add that none of my mis-adventures have been at the hand of a sommelier.

No, it's Haut-Simard - it was a purchase via an L.C.B.O in Canada at a bargain price for an 89 St. Emilion. Took the last 3 bottles out of a discount bin. The person knew nothing about the wine and said it was most likely a promo/review item. I thought I hads found some at a wine store while traveling but the 89 Simard I was shown had quite a different label. I'm pretty sure I have a bottle kicking around somewhere. Maybe I have the late release issue incorrect, I can't recall if the saleperson was referring to the Simard or the Haut Simard

What are some of the conditions to be met when dry aging beef ? Can it be done at home ?

I don't have many "value" Bordeaux in my cellar. For the most part, a more economical purchase may be an Italian, Australian, Rhone, etc. I like Ch. Greysac because I’ve never had a bad bottle. Nothing spectacular but always consistent and surprisingly, never corked. Ch Haut Simard is another one I like. I guess the chateau will age a wine for up to 8-10 years so it’s ready to drink from the get go. I have a case of the 98 Haut-Corbin St.Emilion which is drinking quite well. Chateau Carsin is usually found on every end cap for 9.99 a bottle but I would take it over what I’m being served at most dinner parties these days. Clos Magne Figeac is good, Thebot & Thieuley come to mind if I don’t see anything in particular and I don’t want to leave the wine empty handed. Edit: grammar

1 n, and 2 s's

Serving a beautiful Valencia Orange for dessert is very "Chez Panisse". Getting the idea from a chinese restaurant is not.

I'm halfway through "California Dish" and it doesn't paint a positive picture of AW at all. I’m indifferent about AW but am always suspicious of anyone with a sycophant-type following that espouses every recent culinary original as a “Chez Panisse” dish. Edit: And Vice-Versa I should add.

Ditto

My opinion is that the wine program should never exceed the ability of those who administrate it.