Carolyn Tillie

Typhoon in Santa Monica. Known for their "interesting diversions" such as: There is also this drink they serve (can't find it on their website) where you have to push the seahorses and other matter out of the way to get to the liquid...

BTW, Tara Weingarten recently published an article in the L.A. Times about Petit Verdot, our beloved grape. The winery she discusses, Viader, is a few hundred feet below us on Howell Mountain (I drive past their gate every day, on my way up). Thought you might like to learn a bit more and was surprised someone devoted an entire article to this illusive grape. LA Times article

Isn't there some form of taste aversion therapy that could be done rather than shooting the bunnies? Like spraying the bottoms of the plants with hot sauce diluted in water or buying that nasty tasting stuff for dogs and cats that prevents them from biting and licking their fur? Just hoping the grapes and the bunnies can co-exist peacefully. What was interesting to me was that I like cooking rabbits. I kept saying that if Gabriel shot them, I would cook them, but these are ostensibly inedible due to being ridden with bugs themselves. Despite the fact that these cute little bunnies eat wonderfully on grape leaves, when one is shot, you can actually see the vermin (maggits and whatnot) leaving the host body. Quite disgusting - I'll still cook and eat them, but will make sure I am buying farm-raised, cooking bunnies.

Mascarpone, from the looks of this and a previous thread, Mexican Food - Why So Average in NoCal?, you might not want to get your hopes up. Having lived near the San Diego/TJ border early in my life, I have long since gotten used to the fact that decent Mexican food just doesn't exist anywhere away from The Border. Good luck!

BTW, Chef Ptomaine, welcome to the Gullet! I see this is a very early post for you and don't want to think your addition to the NoCal area hasn't been noticed and appreciated! Vilkommen...

Well, part of the whole Cannes culture is this is where a lot of directors and producers shop their films for distributors. As IMDB doesn't even show this film as EXISTING yet, it will probably be a while before the likes of us will get to see it... We can only hope it gets a good reception - then there is a chance we'll get to see it. On a side note, this is what I hate about Cannes - I read about it and a lot of the films that get screened there - and subsequently get very frustrated that many of the really cool stuff never gets an American distribution. Knowing how much Movie Moguls like wine, I can only hope this has a better chance than others...

Okay, it is a documentary, but it follows and looks at the cult figure of Robert Parker. This article in the Baltimore Sun talks about the film's showing at the current Cannes Festival. Can't wait to see it. More on the film, from the article: edited to fix broken links.

I disagree with Mark - last year I was able to taste all the grapes of the various wines being made by the wineries I work for. While Gewurtz was definitely the sweetest, the others had distinct tastes. Better than the grapes themselves, is the juice from those grapes when they are freshly picked and crushed. Granted, by and large they just taste like "grapes" but there are specific differences that are hard to describe. Alas, I don't think they can be purchased. However, depending on what part of NoCal you live in, there are a number of wineries that allow sampling of the grapes themselves during harvest. Domaine Carneros always has clusters lying on trays in their foyer. I also see a lot of people stopping by the side of the road of various wineries to pluck a few grapes to taste...

I thought I'd push this up -- for those with access to Trader Joe's (at least here on the West Coast), TJ's is offering six-packs of Mackesons for $4.99! What a steal! Last night, warm and sweating after mowing my lawn, I popped a bottle and, not having drunk a Mackeson in at least three years, recalled just why I loved this inky, dark brew so much...

Now aren't you sweet... We are still working on getting distributors and promoting the wine. That, truly, is the hardest part - I'm beginning to learn. We are getting to see the beautiful, earthy part of the wine industry. The dark, festering underbelly is distribution. Distributors really and truthfully control the industry like insects under a bell jar. It is very sad how much power those companies have. Well, heck, look at the lawsuits of the various states trying to change the laws! We can't ship to various states not so much because of state laws but because of the Distributor's control! It truly amazes me how our country was allowed to develop with its bizarre blue laws and the many State laws that contradict Federal laws. [bREATHING HEAVY]Okay, I'm done ranting now.[/bREATHING HEAVY]

The "mulch" on the ground is nothing other than redwood chips. It is both mulch and protective ground cover. Regarding the attraction of the teaching vineyard, I don't believe there is a special attraction for it specifically as many wineries have them. From what I understand about the direction that the winery is going in (since it is relatively new), the owners do want to educate those that come to visit us. Inasmuch, we don't have a formal tasting room where folks come and hang-out to drink. We don't sell t-shirts and tschotskies. Those that make the effort to drive up the hill all get a tour and history of the building and its restoration. We end up in the caves where 90% of the time, we offer barrel samples. Then, if warranted during the educational part of the tour, we can wander the teaching vineyards to show them the various types of grapes, how they are pruned, tied, etc. Now as the tourist season draws nigh, I think we are going to try and set-up an area for tasting that is in the chateau vs. the cave. Right now, if someone comes up and wants to purchase something, after tasting in the cave, they have to come to my office where the credit card machine currently resides. It is all that informal - heck, we don't have a cash register! When we start seeing more than a dozen people a day, it will be really helpful to have a more formal tasting/retail location so I can get some work done.

I know -- I'm terribly limited in that respect and having to rely on the Spectator and W&S... It is going to be like that in a lot of cities....

Thanks for all the heads-up on the closed restaurants! As indicated, these all came from *current* oneline Zagat information and 2003 Wine Spectator and Wine & Spirits lists. Thank you all for helping me clean up my lists!

Yes, you are correct -- my memory isn't what it used to be... (wait a minute, it never was!)

I second Hollywood's and his suggestion for Joe's. The cab ride is going to cost you a bit, but honestly, there isn't THAT much in the vicinity of the airport that is that exceptional. Encore, the space-age place AT the airport is not bad, but I prefer it for cocktails and appetizers when the sun is setting. That is when it is perfect.

Stepping back into the vine behind me, I still couldn't get the entire vine in my picture. That branch on the lower right has gotten so long, it is touching the ground... And there are a lot more grape clusters... Also, as promised from last week - we have just planted a Teaching Vineyard which is adjacent to the winery. Guests will be able to walk up and down the rows and see the differences between the various grapes we grow. There are orange cartons placed around the early sprouts to protect them from bunnies (it hasn't been working too well and Gabriel keeps his rifle around just for them)...

You are so funny.... Actually California is done but I wasn't going to post it -- while these midwest states have around hundred or so restaurants for me to research, my NoCal list is over 300 names and my SoCal list is over 500 names long! We don't want to talk about New York....

I know that it is only 20 or 30 people, but seriously consider hiring someone to cater this for you... Even if it is just BBQ. As the parent of the bride, the last thing you will want to do is be worried that the food is getting prepared and served well. The day will be stressful enough without adding to the concern about food.

All for dinner? Pilar's

Here is a previous thread which discussed a fizzy Riesling... perhaps this might help you.

Really, the only thing within Fort Mason is Greens Vegetarian restaurant. Greens is a lovely restaurant but may not make the kids happy. I loved it, however. Driving distance within Fort Mason is the Embarcadero which is full of touristy places. I'm sure people who reside within the city will have additional suggestions.

Totally agree with the Pepperidge Farm call -- you can't get thinner and better for sandwich bread. And, thankfully, they make their loaves almost perfectly square so cutting off the crust means less loss of bread.

I wouldn't. Frozen bread is a nasty thing and the joy of tea sandwiches is the fact that they are fresh. Depending on what you are using as a spread, it could seep into the bread and make them that much more unpalatable. If really pressed for time, consider making them the night before and wrapping tightly in plastic and foil wrap.

Fabulous, fabulous notes... Thank you!