GordonCooks

I've enjoyed many a tasting menu and am usually inclined to have the sommelier pair the wines if I think it's a value. If I’m interested in drinking a particular wine - I choose food that will be complimentary. I'm usually dining with my girl so the chance to sample 6-8 pours is attractive. If I’ve never been to a particular restaurant – I would ask the sommelier what wines they featured in the pairing and the cost. Has anyone had any particularly good/bad pairings and were they a bargain/rip-off ?

Wouldn't they keep their list in a pdf format ? I assume they print it in-house or via a vendor. I assume they would not make their list public is the number of restaurants gleaning the hard work done by their sommelier. I attempted to send some emails via their info email but for some reason - I was denied access by their mailserver.

That and also a lengthy wine wist takes a little time to read through and I like to scope out any possible "gems" as far as value or rarity. I don't have the wine knowledge a few of the members here have accumulated.

I was thinking of calling but I'm not sure if they would be comfortable filling such a request. I'll give it a shot.

Does anyone know how I can get a current copy of Daniel's wine list ? I've checked his website without luck.

I thought it was pronounced "riddle". I've always heard it as "Reedle" like "Needle"

Our Sunday night wine club was rather exceptional this week. We decided to go a little above and beyond this week and everyone rose to the occasion quite nicely. The Wines 1970 Chateau Beychevelle 1986 Chateau La Mission Haut Brion 1989 Chateau Montrose 1995 Caymus Special Select 1997 Ridge Montebello 1997 Ridge Zinfandel Pagani Ranch 1999 Rosemount McLaren Vale Balmoral 1999 Mercier The Menu Assorted Mild cheeses and crostini Platters of Grilled Duck Breast Rack of Lamb Aged NY Strips Potato Puree w Demi-Jus We pretty much drank what you saw in reverse order. The Mercier was provided by a relative of Michael Mercier – I had never had it before. I’ll just try to give some brief notes on each. 1999 Rosemount McLaren Vale Balmoral: Light nose but packed with spicy fruit and licorice. I love to lay some of this down for 5-6 years 1999 Mercier Merlot: Balanced but a little thin. Good Fruit but thin tannins 1997 Ridge Montebello: Very Firm Tannins. Tart fruit, cigar box nose, could use a year or two to round out. 1997 Ridge Zin Pagani Ranch: Good Tannins, Lush berries, round and ripe body. Drink it now 1995 Caymus Special Select: A whole lot going on here – Herby, leathery, chocolately, loads of cherry & raisin. Long, lingering finish. Superb. Better than the 1994. 1989 Chateau Montrose: Decanted an hour before – Still was tight, but what flavor. Very earthy nose. Thick and lush layers of fruit and very firm tannins. A powerhouse that needs another 3-5 years to lay down. 1986 Chateau La Mission Haut Brion: Decanted – Round, Ripe, and Luscious. Elegant finish. The most balanced of the wines in terms of fruit and velvety tannins 1970 Chateau Beychevelle: It was upright for a good 3-4 days in my cellar. Decanted 2 hours previous and decanted again before serving. Soft, supple tannins with nice fruit. A little thin when compared to the others. Would have benefited from a good 12-24 hours in a decanter. I would have enjoyed it much more if I had drank it before the others The OWNER/proprietor of the restaurant we frequent (and original Wine Club member), Don Murphy PS - we only drank a small portion of each bottle. The remainders were poured into a garbage can for mulled sangria.

Sidebar - I don't think I can recall any particular Amex opportunity that was a particular value. Was it Amex that offered 2 Days with Charlie Palmer? The only offer I’ve considered so far was the St.Francis reserve set – the price was fair but it was one-stop shopping. I’ve seen some interesting junkets offered via Gourmet magazine. Has any partaken?

I have a super simple recipe. When I make marinara/red sauce - I just take equal amounts of sauce and chicken stock. I simmer some canneloni beans in the soup and just before serving - add the cooked pasta, evoo, grated regg parm and voila. Adjust the amount of stock for desired texture.

The extra $ 235.00 covers your annual subscription to "Departures" magazine.

I would hope that any "Dream" kitchen would be properly staffed. Someone to prep and clean up behind you.

My real dream kitchen - Add a big center island where people can hang and some skylights - perfect

MY dream kitchen Uncluttered functionality

Everyone chip in 17.50 a head and we'll have a standing reservation for Mr & Mrs E. Gulletino

Hows abouts - Sashimi ?

Overused by our local reviewers - "Succulent" Overused by our local restaurants - "Carpaccio"

Peaty Lagavulin or Bowmore with Rack of Lamb Dirty Vodka Martinis with Shrimp Cocktails or Oysters Bombay and Tonic with Szechuan Chinese Makers Manhattan with Artisinal Cheddar Ouzo with Gyros Retsina with grilled calamari Calvados with Foie Gras *Newest* Alvaro Palacios Priorat with Twix candy bars

Snifters of Cognac, or Grand Marnier - Big, fat luscious snifters you have to hold with 2 hands.

Actually, I have a bottle of Grey Goose here. From which I've had one martini made from it. I didn't like it. Probably just me, but it tasted musty to me. Hmmmm, perhaps it's time to try it again! Really - I'm a Ketel One guy, but I'm changing to the Goose.

If you like SKYY - try Grey Goose - you'll love it.

I converted to a sprayer within the faucet. I bought a soap dispenser to fill the extra hole ($ 10.00)

Will there be a food pairing ? One of my favorite combos is Dirty Vodka Martinis and Oysters on the half and/or spicy shrimp cocktail My rule of thumb for vermouth - pour some in the chilled glass - give it a swirl and dump it out.

Last year's meal, I made a fresh turkey along with a store-bought. The seasoning and cooktimes were similiar (the fresh turkey being a few pounds smaller) The fresh was slightly gamier. The breast meat was not as plump. The skin was crispier. The dark meat had superior flavor. A fresh turkey would benefit from a little more agressive seasoning than a store bought. I wonder what would happen if you deep fried a brined bird ? PS - Slum Lord ? I'm trying to work my way up to a nice, sprawling Ponderosa some day.

I usually enjoy a nice vintage port (in lieu of dessert) after a fat steak/Bordeaux outing. I also enjoy nice aged Madeira with your typical cheese course. I'm not much of a sherry person but I just probably haven't had the right sherry. For a bottle to keep open - Taylor Fladgate 20 yr. old (maybe 25.00 - 30.00) it will last a month (not much more). A fine Vintage port is best opened and consumed with friends. Fine Tawny or Ruby ports can be had for less. Rubies are the least expensive as a rule and Tawnys are the next step up (though softer in character) Stick with good guys - Taylor, Warre, Cockburn, Dow, Quinta du Noval (my fave vintage) Sandeman. My bud raves about some Australian ports he's been drinking lately - I haven't indulged yet.

Just a Cheapie Amana Gas Range. I usually move every 18-24 months because I like to buy a house - rehab it - rent it or sell it. I got a great deal on the unit because it was the only Stainless unit Lowe's had. It was 1279.00 marked down to 995.00 (about 200.00 cheaper than the GE Profile with better features. (5000 btu simmer, 10,000 backs and a 13,000 front) The 5 cu ft + oven gets to temp pretty fast also and has a warming drawer. I thought it was a steal. I have my old 36" Range sitting in storage. Too much of a gas hog and little too big for this kitchen. Here a construction pic (mostly of the new tile but you can see the range)