GordonCooks

Many NY winemakers will tell you that 75% or more of their wins is sold with 100 miles of the winery. Basically, you must produce some super light or super sweet wines to satisfy the rural community and stay profitable. You can also find quite a few talented wine-makers that will also make small case allotments of a special "reserve" bottling of a particularly good grape. The quality of NY wines is increasing as new wineries open, tourism increases, and the customer base increases. The NY climate is good for certain grapes and the wineries that are able to utilize those grapes make the best wines. NY Wines I actually buy when visiting the winery? Hermann J. Weimer, Fox Run, Glenora, Prejean, Red Newt, Dr Konstantin Frank, Hosmer…you can find a bottle or two you will like. Most of the others are just not my taste. I’ve never had a NY wine that I’ve said “WOW” but we’re attending a Fox Run winemaker’s dinner and by chef/buddy promised me that the winemaker has some old vine reserve pinot noir that will knock my socks off.

Hermann Wiemer make some excellent alsatian style reislings.

I've had Bully Hill wines - some things are better left unsaid.

A funnel cake love story As the mid-day sun seared my neck, droplets of sweat fell from the shorthairs of my neck, making a sweaty stream between my shoulder blades emptying into the basin that is the elastic of my boxers. The heat hitting my face was even more intense as I watched the hypnotic waggle of saggy triceps suspending the batter-filled, pleasure basin. A thick, golden rope slithered its way into the sizzling, opaque abyss and shivered as it bobbed on the surface. A gritty wince came across her face as she flipped my beloved onto it’s back and perilously dangled a Parliament from her coffee stained tooth. After monsoon of powdered sugar hung in the air like a crappy, water-filled paper weight (you can find in any souvenir ship next to the incredibly large book of matches and the back-scratchers . One hot, crunchy, sweet bite whisked me off to days gone by. What day at the fair would be complete without a Funnel Cake (and a fried dough, an apple dumpling, sausage & peppers, etc) I can only hope my belt will return to it’s original position after some extra gym time. There’s always next year.

It looks as is my dinner at the Wild Boar is kaput ( due to the fact, most of my girlfriend's siblings will accompany us on a visit with her folks.) Where can you take a bunch of cost-conscious, chain restaurant loving, fuzzy navel drinkers that will also provide a decent steak and some red wine. I know there is a Morton's, The Palm, and Flemings (all will be out of their desired price range) Are there any place similiar for a party of 10 ?

I know sous chefs and managers at Daniel. Everyone's definition of a second class citizen may be different, but from what I've seen the FOH isn't treated any worse than the BOH, maybe better. I have no reason to doubt your story, but how and why would it prove that "the waitstaff is treated like second class citizens." Was the sous chef bigger than the manager? Were they fighting on the floor of the kitchen or dining room? I'll bet the manager was the guy with the beard and glasses - he looks like he could put the boots to somebody

Crunchy Peanut Butter with Strawberry Jam on inch-thick, farmhouse white w Ice cold milk Baked Ham and Swiss on sourdough with lettuce, mayo, and brown mustard. Grilled Extra Sharp Cheddar Cheese with tunafish & tomato "Day after Thanksgiving' Turkey with lettuce, tomato, mayo, s&p on a hard roll Italian Assorted w Provolone, Lettuce & Tomato, Hot & Sweet peppers, dressing & mayo on crusty, brick oven bread. Chicken Salad & banana, with bibb lettuce on a croissant Applewood smoked bacon BLT with lobster meat Peanut Butter & banana on pumpernickel Grilled Chicken on Foccacia with tomato, artichoke, olive tapenade, carmelized onions Italian Sausage with peppers & onions

Susur’s desserts have included a flavored crème brulee or panna cotta of sorts, sorbets with fruits such as lychee, pineapple, prickly pear; a Chocolate-Cardamom Mousse that was incredibly light, a green tea ice cream that actually tasted like green tea, the pre-requisite molten cake that was actually molten, deft use of puff pastry in tarts, a key lime curd that was appropriately tart, many types of candied or dried fruit as garnishes, excellent fruit purees & sauces etc etc I would say the desserts fit the place – very Asian in concept and execution. He uses subtle flavors to provide a sweet ending. They are not the decadent crème & butter laden offerings you may see at other restaurants. I guess things I’ve not seen there would be a cold soup, a great ice cream, cheesecake.... In terms of the tasting menu - they are appropriate. You're usually very full, so it puncuates a great dinner without overdoing.

I'm curious as to the differences in the BOH/FOH issues in Chef/Owner restaurants (e.g. Daniel, JG) vs FOH restaurants (e.g. Le Cirque). What happens when push comes to shove ?

You gotta be the guy who said he hated people in his interview - that has line cook all over it. I like your style

First wedding: Champagne breakfast Scotch in the limo more champagne at the reception 2 Helpings of Prime rib Fettucine Alfredo More Champagne Cake More Champagne More Scotch 25-30 Fig Cookies More Champagne More Scotch my own bile That night felt longer than the marriage

The impossible show we'd all like to see but never will: "Getting a NY Liquor license in 6 weeks"

Did you pass ?

Some years ago (prob about 6 or 7 now) I was speaking to a highly respected wine journalist in London, who has written numerous books on Bordeaux and he had a very interesting outlook on the 1990 vintage. He said that a lot of the 1990s were at their peak (remember that this was about 1996) and that many were not going to improve. He did quantify this by saying that the big chateaux would go on for longer but ultimately that they would not last as long as everyone made out. From personal drinking, I do not think that I have had enough 1990s to pass judgement, but of the ones that I have had I do find that they are a little lacking in structure and therefore may not last as long as one thinks. I think that in the long run the 1989 vintage will prove to be better. As for the first growths I have only had Mouton 1990 and this was a cask sample in 1991. I remember it being very easy to drink then and wondering how long it would last. I have a friend who also had it 1991 and had similar views. I have to agree - I'm far from an expert, but many of the 90's I've had (except LaTour, Lafite, Gruaud) were very approachable after an hour or two in the decanter. edited to include examples 90 LaTour & Lafite are immense 90 St Emilions & Pomerols (from what I’ve had) were very approachable

I thought it was going to be called "Asia de Campoleone"

What was Rocco's other place besides UP ? I heard him state that Rocco's is his 3rd restaurant.

I did enjoy it but I'm more of a Pauillac guy - we paired it with Charred Waygu Flank steak & it was a great pair. I did expect a little more "oomph" for a 90, I'd be curious to see how well it will age.

I'm sure that some things are staged for the camera intentionally to add drama (the whole "AMEX" open episode) I gotta believe part of the start-up costs are at least 3 months rent, payroll, and food costs in that bank. I've been involved in 2 restaurant projects as a consultant/contractor/ to friends and "Yes" it's not uncommon to have a crew finishing somethings hours before opening (this is the place that opens on the scheduled date) I think the Kitchen manager is correct in his assessment of the front staff. Rocco made a mistake in sending out for beers during the first staff meeting. He's basically telling the staff that work will be "party time"

A few months ago, a bottle proved a little tight and oaky so I decided that tonight, a couple of hours in a decanter would prove valuable. The nose developed into nice cigar box & black cherry. The oak was present (but not dominant as the previous bottle), medium tannins with notes of currant, coffee bean. & leather. Overall, not as impressive as comparable 90’s but still a very good wine

I think that the guy did pretty good. He was able to pick up in a week what some people don't learn in years.

Hit the Front Street market on Saturday morning - there are a couple of bakeries represented, some excellent croissant, foccacia, middle eastern style pastries.etc, etc,

"Is it cheaper if you buy a case?" - the wine in question was a box of Franzia Blush "They call it Port because the sailors put rum in wine to make it stronger" "White Zinfandel, of course - who ever heard of RED zinfandel"

I really can't go with that. In my experience Sauternes is always served really cold, never at room temperature. Itshould be served colder than most dry whites and champagnes. I agree - Most of the time, I go 45-50 depending on how old the Sauternes/Dessert wine may be.

I've heard it either way by people of equal knowledge - so, I'm slightly confused as my calls to the Mouieux chateau's answering machine go unnoticed. Is it "Pe-troose" or Pe-trus" ? edit - I've been using the latter for as long as I remember

A recently purchased bottle of Coyopa Rum has some sort of plastic base with what seems to be a speaker. Is this a "Rum Alarm" when it gets near Coke ?