Coop

No marine hardware but I could always come up with some grape juice from the 80's.

I find their wines are designed to impress the newly rich. I remember when they started the "nicknaming" of their wines back in the late 80's. I really wanted to hate them, but I visited their tasting room in 91 and was quite impressed by some of their take no prisoner wines. Would i spend my money on the stuff......don't think so.

I love sangiovese! The only US one I have really liked was Seghesio and way back in the 80's Cavatappi from Washington. Can I add, Da Majo Norante from Molise, Brolio Chianti, Terrabianca Campaccio, Castelgiocondo Brunello, Moris Farms Morrelino Riserva, Lodola Nuova Vino Nobile 2000. I would echo the selction of Le Fonti Chianti. I love the 20001.

So we went to Assaggio. The food was mediocre. The mains and appetizers were very dissapointing. The desserts were pretty good though. On the good side the wine list and Amy the wine steward are outstanding. We had a bottle of Sagarintinno de Montefalco from Rocca Ducale 99 (fading memory of this wines name) which was very ripe and approcable. Then with our entrees we had a 1999 Inama Bradississimo from Veneto. This is a very serious (cabernet 70%, Sangiovese 20%, and Carmenere 10%) wine which though still a bit tight was beautiful with our rather tastless entrees. The food reminded me of cruise ship food. It appeals to the lowest common denominator. It offends no one while really offering nothing exciting. This place is very popular though. It was packed all night.

Why does it matter. This weekend I'm going to Seattle, 108 miles south of the border. we are going to have lunch in a french place and dinner in a basque place. What connection do I have with Toronto? It's 3500 miles away. Canada is not the great melting pot. We allow people to be who they are Italian, Sweedish, Cantonese whatever. In the US people want to be americans. Walk up to ten people in ST. Louis and ask them what they are? Seven will say American. Do it in Vancouver and the answer may be, A Lawyer, Chinese Canadian, unemployed, or various other answers. The same things apply to our cuisine. What is the fois gras parfait at West? or the macaroni and cheese at Lumiere? Do we nee to call it fusion or Canadian to enjoy it? I think that all the Canadian facists should stick to hockey. Stay out of the food world before you ruin it too.

That seems like a lot of cleavage for a fairly lightly endowed women. It would not lead me to buy the wine. I would be more likely to buy a bottle of Vitiano and the latest copy of Score! Thus satisfying both needs.

halland I'm glad you had a great time at Parkside. All of my experiences there have been like yours. Btw Cru compares very favourably with Parkside. If I had to choose I would favour the food at Cru for the spring and summer and Parkside in the fall and winter. As for The Harvest Vine I hope to get in there on Friday night. I think we will probably arrive around 5:00 so we have a good chance. Probably will skip Lark though and go back to Union on SaturdaY.

We're tempted to try Assaggio. Love the look of thier wine list. I hear the place can be very dissapointing. Where else is there with a good wine list, great food and service in the downtown area? Is there a good store for Italian Vino in Seattle?

I liked the first half of the trailer. Golf ,wine, good food...... then it all got messed up with relationship stuff.

A road trip movie/coming of age movie. Do they go to White Castle?

Twice I have ordered this wine in restaurants and both times I was warned "It's not Barbaresco". Certainly it is lighter, and more forward then Barbaresco. I have enjoyed it on about a half dozen occaisions. It sort of gives one a hint of batbaresco though. BTW the Gambero Rosso loved this vintage giving it two glasses.

I believe both options (to strain or not to strain) are viable. Myself I would not strain unless the sauce needed to be de-greased. I may add some olives at the end as well.

You could always strain out the solids and then finish with blanched vegetables or mushrooms.

Stovetop, No I just portray one on the internet.

I know Stowell can cook and I know Stellino has a great mullet.

Cioffi's almost always has beautiful, well priced veal shanks. Season and brown the shanks, remove from pan add diced carrots, fennel, and onion, brown, then add slivered garlic. deglaze with red wine, reduce by 1/2, add enough meat stock and tomato puree to cover. season with salt and pepper. Add whole stalks of favorite herbs, sage, rosemary, thyme, etc. Cook for two to three hours. Meat should just about fall from bone. Remove shanks, reduce sauce. Strain if you want it elegant or leave vegetables in for rustic look. Finish with a gremolata of chopped lemon zest, parsely and raw garlic. Taste sauce and re-season before serving on a bed of creamy polenta.

Whatever happened to Cassidy's?

Sorry about the negative comments about the Ridge Folk. I think I have about another 2 years or so on my sentence out here and then it's back to the city.

Coop...short for Cooper, like David Cooper. Only thing I was called until I got married. Never tried to have a secret name like Pimp Daddy Suede. Would be cool though. don't ever call me Big Guy.

Cuisinart and Kitchenaid have both jumped into the pot and pan business with little success. Look for thier products discounted at about half the price of All Clad. The 2 composite Calphalon pans I bought this year (one copper, one stainless) are the equal of my All Clad at about a quarter the price.

Motiv on Granville, owned by Ming Wo brings in discontinued Calphalon and blows it out during the Christmas shopping season. I got two great pieces left over from the sale. My advise is to buy one piece at a time. I have mixed and matched together some All-Clad, Calphalon, Cuisinart and le Cruset over the years. It seems eclectic, but is actually very much more functional. I need non stick for eggs, but you can't use non stick if you are making a pan sauce because the fond does not develop aunless it sticks to the pan. I need cast iron for braising and aluminum for blanching. It also has to look good. I am very vain. BTW copper looks very serious, but is a pain in the ass to keep clean. Stainless Steel is easy to keep clean but doesn't conduct heat well. So some type of composite works the best.

I live a well struck 5 iron from the place. If you like salmon this place is for you. They sell mostly line caught fish right from the river. I find thier smoked salmon a little too dry. The smoked tuna loin though is very good, when it's available. the rest of the store is underwhelming. The good folk of Maple Ridge generally have a taste for what is cheap, not what is good or original. The most common phrase heard in Maple Ridge: "never heard of it". Now I would be emberassed to utter these words. However it's kind of a rallying call here east of the Pitt river. Folks out here seem to be oddly proud of thier iggnorance. Perhaps it's homey in a Garrison Kiellor way.

I really liked the Oceanaire for ambiance and for the oysters. The rest of the experience I'd just as soon forget.

Best Wishes. Thanks for all your input on Italian wine.

The Gourmet warehouse has dried lavender. it is in their herb/spice rack.