Ron Johnson
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Posts posted by Ron Johnson
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Having worked in both the front and back of the house, I must say that I think the potential for being abused is worse in the front. There, you get yelled at by your customers, the bartender, the manager/maitre'd, and the chef. When I worked in the kitchen I only got yelled at by the chef. No one from the front of the house dared say a cross word to anyone in the kitchen no matter how low on the depth chart.
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Morels, asparagus, and baby artichokes "braised" in beurre fondue and then garnished with tomato concasse and chiffonade of basil and italian flat leaf parsely.
Served with garlic mashed potatoes and grilled country ribs.
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I wonder if they will ask Nina about how she made most of her money early on in her legal career by raiding the Seward Johnson estate?
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just be thankful da roof, da roof, da roof isn't on fi-ya.
In such a case, is it not appropriate just to let the muthaf*cka burn?
I could be wrong on this.
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While we are on sandwiches:
Fried bologna on cheap white bread (Rainbo) with melted american single, pickle relish, and either mayo or yellow mustard. Mustard for me, mayo for my sister.
Served with Fritos and Kool-Aid.
mmm, mmm, lunch in the south as a kid.
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Tony,
Just remember there is always one absolute defense to libel and slander claims: The Truth.
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Maybe your right MsRamsey, but I have it on good authority that she still gets kinky with the hot glue gun.
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I've heard rumors that Martha Stewart likes Nine Inch Nails--and can make you a working bong from a tube of old toilet paper roll and a little foil.
Its a good thing.
She can also do some shit with hot glue that will freak your world real real bad.
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Hey, I thought of the question.
No respect.
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Wasabi flavoured rice; grilled ahi tuna steaks with Sichuan peppercorn and dried lemon crust; sauteed scallions and asparagus; clear golden mushroom broth. Made crispy rice, broken into chunks, strewn with gomasion.
Jinmyo,
Another great side for ahi tuna steaks is gohan balls stuffed with umeboshi and pickled mango and rolled in shredded nori.
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Raisins, you ruin anything by adding raisins.
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I paid my way through college by working in restaurant kitchens. First as a dishwasher and then prep, and so on and so forth until I was allowed to do garde manger. One thing I noticed was that a lot of the line cooks were more skilled in execution and technique than the formally trained "chefs".
Even though a lowly line cook would perfectly saute a veal scallopini, the chef would go out into the dining room to take credit. The chef always said, "I am the creative one, I invent the dishes." But, I always thought, "hey dumbass, you didn't invent veal pounded thin and sauteed quickly."
I am not trying to diss trained chefs, and I realize that you are one, but just wanted to get your take on this. Do you think cooks get overlooked for what they contribute to a killer meal?
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That's Dr. Balic dude.
Oh, say it ain't so. A Doctor of Divinity perhaps?
Sweetpea,
yes those wines will age but I would not take more than one or two past the 12 year mark. As they are very "New World" in style, it is unknown how much secondary characteristics will develop once the fruit fades.
The cool thing about them is that you will enjoy the one you drink this year for very different reasons than the one you drink in ten.
Also I would recommend decanting the first one you open, some air will help open the wine and show all of its amazing flavors. Enjoy!
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The wine you have is Solaia. It is an excellent super-tuscan, and quite expensive.
Mr. Balic did a fine job explaining super-tuscans, so I wont re-invent the wheel. Basically, the winemakers in Tuscany found out that Cabernet Sauvignon, Merlot, and Syrah do quite well in their climate and when blended with Sangiovese make a very interesting "new world" or "international" style wine. Some have no sangiovese at all.
Most of the best super-tuscans, IMHO, come from a little town called Bolgheri, which is located on th coast of Tuscany. Tenuta di Belvedere is located there, home of the famous Gaudo al Tasso.
Enjoy your Solaia. Pronounced So-Lie-yah. I would drink one now, and then enjoy the remaining five at the rate of one per year.
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I have recently completed a collection of every cookbook by James Beard. They make for interesting reading. Definitley old-school, but lots of classic technique. And, lots of fat.
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Large prawns slowly poached in EVOO with sliced garlic, paprika, chilli flakes, parsley, and lemon.
Bitter greens tossed with lemon juice, sea salt, and EVOO, then topped with fresh goat cheese and flaked alder-smoked salmon.
Lasagna with bechamel, fresh ricotta, homemade pasta and wild mushrooms. Botton layer was portabellas and rosemary, second layer was shitake with thyme, thrid layer was golden chanterelles and garlic, top layer was huge morels. All topped with parmigiano reggiano and baked until bubbly and golden.
Wines:
Gaudo al Tasso Vermentino
Muscadet
1988 Nalle Zinfandel
1990 Jasmin Cote Rotie
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NYC, and as soon as I can put together enough scratch from suing McDonalds for hot coffee burns and serving fries to vegans, I am moving on up.
Runners up:
San Francisco
Barcelona
Firenze
London
New Orleans
Loser's List:
Peoria, Illinois
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Cabrales,
did you take notes while you were dining or do you have a photographic memory? Your recall of the varieties of oyster available is astounding.
Also did you dine solo at the Oyster Bar, if so do you find it to be a good place to dine solo?
(No Tommy, you have a pornographic memory, there is a BIG difference.)
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Steve,
Whats a yenta?
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Well Jim Dixon and Christopher GT came close but no one quite got a cocktail that I have enjoyed recently. While, I am primarily a bourbon on the rocks or perfect Manhattan up kind of guy, this is one fruity martini concoction that I like:
One part vodka
One part limoncello
One part Campari
Juice of 1/2 orange squeezed into shaker
Shake with ice, strain into martini glass
This drink is perfect balance of sweet, bitter, sour and alcohol heat.
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It is a crime to drink the 97 brunellos now. I understand the intent to sample the new releases to see if one is interested in buying, but I would rather have a dinner where mature brunellos are paired with food. However, I would recommend to anyone here to purchase some 97 brunello. It is an exquisite vintage. The advantage of such a tremendous vintage is that even the lesser known and less expensive producers turn out great wine. The smart strategy is to bypass all the well known lables with the Wine Spectator shelf talker exclaiming "99 points!" that are selling for upwards of $100, and look for some brunellos under $50 per bottle. In ten years you will be patting yourself on the back when you open one of these treasures.
As an aside, the Vermentino from Antinori's Guado al Tasso served with the first course of crab is an amazing white wine. Well worth its $19 price tag.
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Howie,
If you are looking for a place to go in Napa, then Calistoga is it. Steve is right about it, I just prefer Sonoma and its little towns overall.
Steve, you are right, with insider information you can miss the bad or touristy parts of any destination and find the local gems. Maybe that is why you and I had different impressions of Healdsburg and Calistoga respectively. I have a friend who lives right outside Healdsburg, and you got the inside scoop for your trip to Calistoga.
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I am not sure why you would need to relax before a meal at French Laundry as you will be seated for up to four hours while you are dining there.
I don't find Healdsburg gimmicky at all, at least not more so than anything else in Northern California. The town square is merely clean and populated with some nice little restaurants. Of which I do not consider Charlie Palmer's new place, and neither do the locals. Nice places to eat are Tastings, Ravenous, and Manzanita.
Calistoga is the pure California experience complete with spas, mud baths, herbal remedies, smoothies, massages, and lots of money. If thats your thing, you will likey very much.
In my experience the primary difference is that the wineries in Sonoma are very happy to see you and the wineries in Napa are very happy to see your money.
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Howie,
Skip Napa. It is packed with tourists and the traffic can be horrible. The wineries are inundated with people wanting to taste and many have started to charge for it. If you are going to the French Laundry then make that your one foray into Napa and hit those wineries that you have your heart set on in the afternoon before your dinner reservation. A whole day in Napa can drive you mad.
The better bet is Sonoma. Make sure you hit Benziger off Arnold road. They take you on a tractor up into the vineyards and explain how grapes are grown specifically for wine. The tour is extremely hands-on and the Benziger family is super friendly.
Also go to Healdsburg. It is a neat little town with some surprisingly good restaurants and there are a multitude of wineries nearby. I would also recommend Rafanelli.
Zagat Bio
in Restaurant Life
Posted
Steven Shaw was featured prominently throughout the A&E biography piece on the Zagats. He was particularly spot-on when comparing the accuracy of the Zagat polling system to that of a Central American election. However, I fear that his most venemous comments were edited.
A&E deserves kudos for including the story about Nina and the Seward Johnson estate fiasco. Personally, I think she should have been disbarred, but she quit practicing law immediately after the case anyway. I guess the $1.8 million settlement she received helped.
All in all, a fair piece on the Zagats, which accurately portrayed them as nice people who genuinely enjoy dining out and turned their avocation into their vocation.
The force of the Fat Guy is growing . . .