GordonCooks

During some conversations with some wine professionals this weekend, One in particular made an excellent observation of which I agreed with. "Why is it that when you are served a bottle of wine in a restaurant, you must determine if the wine is good instead of the person serving you the bottle" I agree wholeheartedly

No bashing intended - I was just trying to clarify the statement in regards to Liberals being great tippers and a 20% gratuity = $$. You may eat out quite often and spend quite a bit more discretionary income than the average family, But I wish to point out that the off- the-beaten path place may not consider your tip as generous as your usual once a week hangout. My apologies.

huh ? 20% is a little under the "great" territory. It's closer to average

Any vending machine that serves Coffee, Hot Cocoa, and Chicken soup from the same spout.

I recently received an issue of Pure Canada magazine - very informative with good pics, articles, travel info, etc. Nice paper stock and photography. I don't thinks it's a monthly though.

Here's a list of the featured wines in alphabetical order. My TN’s still have to be transcribed from my chicken scatch to English. Many of the wine professionals held informal chats throughout the day and gave some very good demos for beginners. The transcription process may be a long one. It's been a while since I've attempted such a large number of tastes. As the day wore on, and the spitting became rarer - some of the notes were a little unclear. Examples: "yummy", "good shit", "noisy saddle fruit" Cave Spring Cellars 2002 Riesling Off Dry 2002 Riesling Reserve 2002 Riesling CSV 2002 Gamay Reserve 2002 Riesling “Indian Summer” Chateau Des Charmes 2000 Chardonnay, St David’s Bench Vineyard 1999 Cab/Merlot, Estate bottled 2000 Riesling ice Wine, Paul Bosc Estate Vineyard 2000 Gamay “Noir Droit’ St David’s Bench Vineyard 2002 Gewürztraminer, St David’s Bench Vineyard Crown Bench 2000 Meritage, Estate bottled 2000 Ambrosia, Estate bottled 2000 Hot ice, Estate bottled 2000 Livia’s Gold, Estate bottled 2000 Raspberry Ice, Estate bottled East Dell 2002 Unoaked Chardonnay, East Dell 2002 Black cab, East Dell 2002 Summer Rose, East Dell 2002 Cab/Merlot, East Dell 2001 Cuvee Brut, East Dell Dr Konstantin Frank’s, 2002 Riesling Fox Run 2002 Riesling Off-Dry Hermann J. Weimer 2002 Riesling Off-Dry Lakewood Vineyards 2001 Pinot Noir Lamoreaux Landing Cellars 2000 Chardonnay Estate Forest Glen 2001 Merlot 2002 Chardonnay 2002 Cabernet 2002 “Forest Fire” White Merlot 2001 Shiraz 2002 Pinot Grigio 2001 Sangiovese Goundrey 2002 Unwooded Chardonnay 2001 Cab/Merlot Hazlitt 2002 Riesling Off-Dry 2001 Pinot Gris 2001 Gewürztraminer 2001 Cabernet Franc Henry of Pelham 2002 Reserve Chardonnay 2000 Pinot Noir 2002 Riesling Reserve 1999 Cab/Merlot – Unfiltered 2002 Riesling Reserve Hillebrand Estates 2000 Unfiltered Chardonnay Showcase 2000 Grand Red Trius 2001 Icewine – Barrel Fermented Showcase 2002 Riesling Dry Trius 2000 Merlot Showcase Hogue 2001 Pinot Gris 2001 Cab/Merlot Inniskillin 2001 Pinot Noir, Founders 2000 Chardonnay, Founders 2001 Icewine Vidal, Sparkling 2002 Icewine Vidal, Oak aged 2000 Riesling Reserve Jackson-Triggs 2001 Cab/Merlot, Delaine vineyard 2002 Chardonnay, Proprietor’s Reserve 2001 Icewine Vidal, Proprietor’s Reserve 2001 Pinot Noir, Delaine vineyard 2001 Riesling, Delaine vineyard Kabaca Vineyards 2000 Pinot Noir 2002 Icewine Cab Franc 2002 Riesling, 2000 Oak Chardonnay 2000 Cabernet Lakeview Cellars 2002 Icewine Cab Franc 2001 Cabernet, reserve 2000 Chardonnay, reserve 2001 Baco Noir, reserve 2001 Gewürztraminer Bedell Cellars 1999 Merlot 2001 Corey Creek Chardonnay 2001 Point House Chardonnay 1999 Merlot 2002 Chardonnay Estate 2000 Merlot Magnotta 2001 Vidal Icewine 2001 Chardonnay 2001 Cabernet 2001 Cabernet Franc 2002 Pinot Gris, Special Reserve Peller Estates 2000 Chardonnay Surlie, Signature 2000 Cabernet Franc, Signature 2000 Icewine Cab Franc, Signature NV Cristalle, Sparkling, Founder’s Series 1999 Cabernet, Private Reserve Reif Estate 2000 Merlot 2002 Pinot Grigio 2000 Icewine Vidal 1999 Chardonnay, Reserve 2001 Zinfandel R.H.Phillips 2001 Chardonnay 2000 Syrah 2001 Toasted Head Cabernet Stoney Ridge 2002 Chardonnay, Reserve 2002 Merlot, Reserve 2002 Chardonnay, Fander’s signature 1999 Icewine Gewürztraminer Strewn 2000 Chardonnay, American Oak 2001 Strewn Three 2001 Cabernet 2001 Cabernet Franc 2001 Icewine Vidal Sumac Ridge 2001 Pinot Blanc 1998 Blacksage Merlot 2001 Cab/Merlot Vineland Estates 2002 Riesling, semi dry 2002 Riesling, St Urban 2002 Cab Franc 2000 Icewine Vidal Here's a review of the food food review

I would say no - pastries as well as all specialty-baked goods are becoming more popular. It was only a few years ago that white bread was the standard. Now we have Specialty Cakes, bread, Croissants in our supermarkets, Franchises like Atlanta Bread, Montana Mills, etc. Burger King has breakfast Croissants. Etc, etc. If anything, there is a pastry renaissance in the US. I can't remember the last time I purchased a trade name bread (Wonder, etc) or Baked good. Fresh & skilled prep for baked goods is the new norm. When you think of it - Kripsy Kremes are a fresh and artisanal product. PS - I'm a team Notter guy myself

Soups! Always on hand: Chicken Broth & Beef Broth Last night's emergency dinner for 6 (didn't know I'd be babysitting) 2 qts Beef Broth Left over italian sausage (chopped) Frozen broccoli leftover carmelized onions a handful of dried Porcinis canned diced carrots Drizzle of white truffle oil 2lb of Cooked Orzo Boiled on High for 15 mins and added the Orzo at the end. Topped with fresh grated Regg Parm and served with Fresh Tomato Salad with balsamic drizzle. Soup & Salad

What would happen if you were wearing one of those arthritic wrist magnets when you picked the bottle up ?

Here! (hand raised) I'll eat anyting for breakfast on the weekend. During the week, I grab a bagel, coffee, and juice in the office; but the weekend is for Cold Pizza, Cold Chicken, anything spicy as far as Mexican, Thai, etc. , Pasta, Burgers, and the most popular...the doggy bag from the previous evening.

I would add that you should call around to a few places and do not use the word "kitchen". It some times can triple the price. The estimates for my kitchen were from 275.00 - 1100.00 inclusive of materials.

that's good to know. hell, it might even be plaster back there, which would be even more of a mess. i think i'll leave the mystery white stuff up. Instead of the Tile - get some sheets of 304 stainless and screw them into the formica covered wood. Any sheet metal fab place can cut to spec (even outlets) What's the square footage ? With all the pieces cut, you could install all of them in less than an hour with a drill driver and some brass screws. Edit: Can you put anything behind that one corner (i.e. a steel ruler) It may not be glued but merely anchored in place with screws or lags

I pretty much agree with what your saying. A great meal isn't always dependent on price.

I have a Chef Buddy that really likes Winlai Wong of Monsoon

I can see your point - but if you look at it from a food standpoint instead of a restaurant standpoint, maybe it will make more sense. Mind you, I would never think of taking my girl out for a romantic evening there, but some of the best dishes I've ever tasted have been standing in a restaurant kitchen, on a greasy floor. Sort of a culinary adventure if you will. And yes, sacrificing a little innovation for overstuffed banquettes, a 20 page wine list, a cheese cart is a choice I would make 4 out of 5 times. But that elusive 1 time gives you a benchmark.

I had started a previous discussion here

I would humbly add Keith Froggett, Marc Thuet, and Anthony Walsh to that list. As far as the new vanguard, I propose that if Renee Foote had stayed in that part of the biz, her name would be right up there. I'd love to know some of the new up & comers myself.

I purchased the 12yr old in Canada (Duty Free) - It was 40-45 cd and came in this ornate decanter. I didn't expect much, but found it quite appealing. None of the Vanilla/Maple syrup that is the normal Cpt Morgans

I find that Ontario (Spec Toronto) is one of the few large Metropolitan areas that provide timely inspections for ALL establishments, big & small, and display a report card ( or website) for all to see.

Maybe it was the cigars ? I prefer a robust spirit myself but am a Rum newbie. Other than some obvious, aged selections, I am a student.

I give it a must-do if your ever in the area. From the food standpoint, it's truly brilliant. As a restaurant experience, it's unique. I would put Stadtlander in Susur's category as far as the skill level they possess and the ability to put their uncompromised idea on a plate.

During my labor day picnic, I decided to bust out a few Rums to compliment some Bolivar Coronas Gigantes. We tried Barcadi 8, Coyopa 10, & Captain Morgan's 12. As a long time Scotch drinker who doing more Rums & Tequilas lately, I seem to like the Morgans' the best , followed by the Barcardi, and then the Coyopa. The Morgans was the smoothest and the Coyopa had the most "bite". I had expected the Coyopa to be the best but I didn't care for it at all. Is it me or an off day?

50 lbs a suitcase seems to be the norm.

While you are at it, Did you try the Chateau Ste. Michelle-Dr. Loosen, Riesling, Eroica, Single Berry Select, 2000.? It should be around 160$-200 $ [ and very privelaged to get a bottle ]. Lucky is right with a case production of around 100 and at least half being offered up to select local merchants/restaurants/special tastings.

"I added 1T powdered mustard" It it me or is that a lot of powdered mustard for 3 c of milk. I use a lot of Colman's mustards and they are pretty strong.