jeffperez62

Jim, Your wine notes are the best. They always bring a smile to my face. Happy holidays to you and your family.....JP

Rosenblum Zin 2003 Rockpile Road Vineyard. I totally disagree with the Spectator rating of 94 points.

I've never been but my wife has and she thought it nice enough. One day I stopped in just to take a peek at the menu. Mike the chef owner was so nice. He brewed an espresso for the both of us and we chatted it up a bit. I'll be going soon.

I live right around the corner and pass by every night. I have yet to see more than 1 table in the restaurant.

Ari is at the Waters Edge in Long Island City. I think he has been there since his "departure" from Cafe.

First of all, my mom couldn't cook for shit.......hamburger helper, kraft mac-n-cheese etc. A gourmet night was a steak with canned mushroom soup poured over it, wrapped in foil and baked in the oven. Good Eats!! In my teens I worked in a deli, a few years later I was a dishy/prep in a local restaurant. One night I was told "Fu##face called in sick again...you're workin' the broiler Bitch!! My nick name was the "overcook" becauce everything came out wrong. After a while I caught on and was moved to saute' station and the rest was history. I feel in love with what I do for a living and to this day, I learn or see something new everyday. That's what I love about being a foodie. I never was into wine until my first semester at CIA when a friend showed up at my door room with a "85 Lynch Bages..........15 years and a 400 bottle collection (the damn thing keeps growing) later, I have a new love.

They are gone and yes....it is the same owners. IMHO the place was OK at best. Although it is sad to see a place "switch" their format in an attempt to increase business, I do wish them well. I'd be suprised if they are still around in 6 months. They have some competition around them with Mikes, Fat Cat, Meigas all with in a 2 minute walk so I'm sure it will be an uphill battle.

I noticed a blurb in Greenwich magazine about the change......has anyone stopped in since the change?

How are you going to make them? Are you doing the veg, degalze with wine, add stock, and slow braise thing?? What are your side dishes. Most important....what are you drinking with it!!

Heading out to Greenport for a couple of days of down time. Last time I was out there I passed by a place called the Frisky Oyster which looked pretty interesting. I've been to most of the vineyards before .......any sugestions??

South of france??!! I thought Wong was on the disabled list. Oops........wrong Wong!

Hey Mike, Where did you run across Madrigal Petite SYRAH? My first one was the 1998 which was great. I just got the 2002 from Napa Wine co. in Oakville

A few years ago I bought a few bottles of 1999 Artesa Napa Cab. Had 1 of them 2 years ago and I opened another last night. It was one of those bottles of wine that you wished would never end. I'm not very good at wine descriptions.....so let's just say it was top notch juice. I think it is safe to say this wine still could go for another 3-4 years. My question is...does Artesa consistently produce outstanding wine? Is Cab their strong point, how are their other wines?

Jim, Do tell!!!!

Vincent Arroyo Winery is one of the reasons me and my wife return to Napa every year. A small family run winery. Step over the black lab sleeping in the doorway and belly up to the plank placed between to barrels and taste wine. Great stuff!! There is another winery over in Sonoma that just popped into my mind......Porter Creek off of Westside Road. Little tiny shack for a tasting room....lot's of fun

keep driving.

And he was right in doing it!... at least in theory, though I probably wouldn't yell at an actual paying guest like that . Maitre d's are there for a reason. - CSR ← Actually, he called for the Maitre D' to "Escort these two women back to their plastic surgeon", or something like that. At that point, I think I "Got it" - and that was the funniest moment of the show to me. The two knew what they were going to get when they went back for seconds, they just wanted some time on camera. As a matter of fact, all the contestants knew going in that they're going to be abused, but what did they expect in their quest for the big prize? They couldn't expect an easy time of it. I think what we saw last night was the series' "Stinger", where they're introducing the characters and setting the stage for the personalities. Naturally, it was over the top to establish that Ramsay is the screaming maniac chef. I noted that he seemed to have a sliding scale of abuse in direct proportion to the expectations of each contestant based on their background - he let up on the two home cooks (dare I say he showed a more gentle side to them?) and dropped the hammer on the self-proclaimed Executive Chef and others who more would be expected of. I think we'll see more training scenes in the future, and once in a while maybe even the softer side of Ramsay, which likely is still pretty rough. Try turkey tacos, BTW. I love them - I first made them while trying to figure out what to do with leftovers from a 24 pound roast turkey. I'd love to eat at one of Ramsay's restaurants, too, so long as he isn't serving up the bodies of the kitchen staff he's slaughtering in the kitchen... ... unless it was seasoned to my liking. ← The "self proclaimed" Executive chef is in fact a chef that runs a very busy restaurant in lower Fairfield County Connecticut

I ditto that. A friend was there on a recent Saturday night @ 7:30. She was the only table in the place!!

I don't know, but I certainly do not agree with some of their ratings. They gave Relish (in South Norwalk) an Excellent. While it is good I must question some of the reviews.

Some chefs make an emulsion, by boiling water and working butter into it. Like a beurre blanc. After the meat is grilled it is "rested" in the butter emulsion before serving

They are now about to open Fat Cat Joe. A coffee/pastry shop just a few doors down the street. I have tasted the coffee they are going to serve and it is going to be great. The only good cup of joe in lower Fairfield County.

Over the past few weeks I've had a couple of wines from Alban. I think they were a 2000 Reva Syrah and a 2000 Grenache. They both recieved high marks from WS. I found them both undrinkable. I mean...I like a little gamey/earthy flavor in some wine but this was the predominate taste of both wines. The grenache tasted like barnyard/earth and very funky. The syrah tasted almost the same. Could I have had 2 tainted bottles/ Is this the style of Alban wines? I drink at least 4-5 bottles of wine a week (with my wife) and I drink all types/styles of wine. I have never tasted anything as funky as this.

Just came home from napa where the highest corkage fee I found was $20. Most restaurants were $10. Why can't the east coast do the same??

Walking intoDean and Deluca (on a weekend) makes me feel like I'm back in New York. There are more elbows flyin' than my moms' macaroni salad.

Does anyone know if CP has a website? I'll be out there in 3 weeks and I wanted to check it out. Also, how is their menu set up? Is it ala carte or is it a limited menu?