Robert Nesta Marley
-
Posts
288 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Robert Nesta Marley
-
-
(yawn). totally.
-
As mentioned Tannat is an interesting grape, definately needs age through.
i prefer the expression of tannat in wines from madiran (sw france). still inexpensive.
any chateau musar in your store (a lebanese production, but it might be there...)? '94, '95, '90 are all approachable, despite the fact they're nearly 90% cab sauv. watch out for the storage issue, though: two of the last 3 bottles of musar i've purchased have been either cooked or corked. i guess i shouldn't be advocating a purchase of them, then, eh?......
-
burgundy?
-
eric bordelet was the sommelier at arpege in paris for a number of years in the 90s. in '94 or'96 he retreated to his family in normandy and took over the care of their apple and pear trees whose fruit from which they had been fermenting cider for many years. he now produces 4 or 5 different bottlings of sparkling cider, among which is a pear cider that is outstanding. "poire granit" is made from 300 year old pear trees planted in pure granite & schist. the cider, although maintaining a slight bit of residual sugar, communicates an outstanding minerality that makes it a very compelling production. great balance. again, this is not a "brut" cider, but pairs very well with more luscious blue cheeses (bleu d'auvergne comes to mind).
distributed in new york city by jeroboam. but do a google search on him & you may have more luck. note, in brooklyn one may find his work at bierkraft retail.
cheers.
-
Gascogne is my favorite NY restaurant from that region. Though I haven't ben there in a few years. It never dissappointed me.
summer brunching is fine at gascogne--a good deal, with decent escargots as part of the prix fixe. dinner there disappoints, though; cassoulet was severely underseasoned last time i visited. interesting horizontal, of sorts, of cahors, which suits the average dinner. we still brought wine, though, which upstaged the food a bit. but again, the garden has got to be one of the most charming places to dine outdoors in the city (and i'm not an outdoor dining kind of person). but i wouldn't return for dinner.
but i have been planning on d'artagnan.
-
nesita- at trio's current prices, i doubt most northwestern students can afford to eat there!
mike
are you kidding? with daddy's black card they can....most undergrads there (at least when i was there, less than 10 years ago) live off their parents.
-
For Chicago, actually Evanston, Illinois, I'd say that's pretty innovative.
i'm sure most students at northwestern assume they're to eat the rosemary, perhaps *dip* the lobster in the rosemary water.....
oh, how i miss those guys.... 
that's such a gorgeous setting for his work, though, i'd think. especially in the autumn.
-
i am very very very very sorry but i have an extremely last minute responsibility that's come up with the wine school & i'm afraid i will probably not be able to go to dinner on monday.
i know that the date was chosen with me in mind. i apologize to those who would've otherwise been able to attend.
sincerely
nesita.
-
yes. i may bring alsatian gewurztraminer.
-
i would love to have 15-17 cheeseheads over. only if everyone's nice & rowdy, though. like how wilfrid is when he visits.
with a minimum of 15 people you could have the room to yourselves, no room charge.
tuesdays are best, although mondays are a possibility. with notice, i can order some harder to find cheeses (i.e. capricious). and there's certainly the option of pairing each cheese flight with a wine (or sparkler or beer, yes, beer) or two. we could do two or three flights of three cheeses/flight, with very minimal accompaniments, if any. no bread included. i have to rush off to the wine school but will check in later to answer any questions. perhaps i need some feedback as per what quality of wine pours people want (i.e. grand cru riesling or alsatian pinot blanc) vis a vis a price point.
-
liza, why tribeca grill? i take it you have an in there & can bring in cheese?
-
dstone, i think that you may be talking about ideal cheese. i get turned off by all their signs in the window (i think it reminds me of a key foods, not that i haven't ever shopped there, but i don't take to that in-your-face type of advertising on site), so i've never gone there. i've heard very mixed things about product there.
liza, ginger olsen & her partner at capricious make just enough cheese to support their family & don't have the staff to be able to make much more, even if they were interested in living the high life. that said, i think robert at murray's may be interested in procuring some, but he & others have slight reservations with regards to the consistency of their production. but i have some from time to time, and can get you more information about procuring some locally if you're interested.
in general i think consumers need to make their interest in domestic artisinal
(and farmhouse, especially) cheeses loud & clear by asking for them, over & over. i think it's important to support domestic cheesemakers to encourage their work. it's improving, and will only get better with more $$ and vocal support!
that said, my feelings with regards to artisinal's retail counter are improving. i bought some cheese there yesterday at the last minute before a party, and Tiff at the counter was pretty helpful. the counter was way understaffed, though; and i think there's no excuse for such a successful establishment to put such strain on its staff (& guests) like that (bar was also understaffed; i was sitting there for a bite). some stuff was pretty ripe, riper than usual. but no one had bothered to pull the portugese sheep's milk cheeses from the aging "cave", so i couldn't have any!
i still prefer the service at murray's as well as product. but steve jenkins is great, if you can get him at the fairway counter. i like bierkraft in brooklyn as well.
has anyone posted about jordyn's blue cheeses he brought to the tasting?
-
tortilla soup rocks. i don't have time to look closer at the suggested recipes posted here, but thanks for this thread. what a way to heal a cold & spirit!
just in case anyone here is ever in brownsville, texas, the palm court restaurant has got the best tortilla soup recipe i've ever tasted.....it's a very treasured recipe from a grandmother in garde manger there.
another good one in the valley is at antonio's, a chain mexican restaurant there that's got a couple of decent things on the menu.
thanks to tejanos for creating this phenomenon to use day old tortillas.
anyone want to trade recipes for chilaquiles??? ummmm.....
-
Cheese. Plate. Knife and fork.
encouraging you to spread it over multi-flavored breads and crackers.
no fork for me. i prefer my fingers. knife (not a pointy one) or spoon for scooping runny cheeses into my mouth. and right into my mouth--no spreading cheese on bread, no matter what fruit you fancy, if any. thanks, 'frid.
-
and i thought the beaujolais nouveau thread was making me ill......
-
i just can't get over how "rm" reminds me just a little too much of "mk" (chicago reference to the name of michael kornick's place, opened at least 4 or 5? years ago). i mean, really . . . .
edited to include the similarities in the all-lowercase name, even!
-
7 is fine with me.
-
i have been out for some of this thread but am in for the 18th, monday, and am very excited to see the date still being considered....
-
i wasn't crazy about the service, to be honest. the hostesses were both extremely nice, though. our server, not so much.
-
cabrales, i remember mike anthony mentioining (in the "staff meals" thread during the Q&A) that he challenges his staff during pre-shift to recognize anyone's name in the reservation book from EG. that's the only reason i used my EG name, as i knew i wasn't going to mention my affilliation during my visit. i generally don't like or expect over-the-top service, as i stated earlier. but i wouldn't have been opposed to a visit by either of them, or extra care taken to ensure that service was on point . . . but i'm not going to get into the specifics here.
-
bpearis, i'd be interested in hearing how your mention of EG membership is received; please post about your experience when you return.
as some members know, my use of my EG name to make my reservation (it's a nickname of mine, anyway) had no effect on my less-than-stellar experience (but not with regards to the food, please note). as a result, i did not post about my first trip to BH, which i had been quite anticipating. but my company was smashing, the food was up to par with my expectations, and the bartender was quite gracious.
-
cabrales, which bordeaux did you have by the glass? you list a cornu (ladoix old vines) that you had with your entree, but edmond cornu is definitely in burgundy (cote de nuits, although he makes some wine from regions in the beaune as well).
-
matt, the only time i've been to artisinal (after which i decided it might be the last for a while, save for the $20 brunch), two of the wines i ordered by the glass were oxidized......so they're not checking/tasting before they pour their 75 different wines or so by the glass "every night"....
besides, i agree with FG: order by the bottle!!!!!!! especially the half-bottle, if they've got them (3 glasses--you can't go wrong with a good list).
-
also note that bar veloce is open until 3 in the morning, just in case your "cocktail hour" is 1 am or something crazy like that. . . .
Wine Spectator Top 100 Wines
in Wine
Posted
um, you mean by looking at the label
?
excuse me, but my comment had absolutely nothing to do with price points. it's one thing if the argument surrounds the financial and physical availability of the wines that have been appearing in the WS top 10 list over time. that's fine--but i just had paid $48 in a restaurant for a bottle of '00 mont olivet when i couldn't bring my own, and it was a FAR more distinctive wine than the guigal (that i had tasted less than a month before). my argument is that it seems like WS is interested in supporting the homogenization of the wine industry by supporting producers like guigal et al. and that's where my yawn came from.
by you insinuating that we are "uneducated boors" because we expect a little more from such a major publication, you obviously don't understand what we're getting at. nor do you care anything about what some producers & negociants have shown to be a disregard for "live" wine by completely overproducing and intervening in the vinification process every step of the way, resulting in everything tasting like the same sludge. fine, you obviously don't care for a more artisinal style of winemaking, but cut the resentful & insinuating name-calling.