Really Nice!

Wine of the meal. This is correct.

What jumps out to me is that there are four from Seattle. Usually there's one from Hawaii, one from Alaska, one from Portland, and one from Seattle, with the last from Montana, Idaho, Wyoming... P.S. I hope Holly gets it.

Some of my thoughts... What's the competition doing? <- other wine bars, grocery stores, wineries... i.e. anyone selling wine. What are their menus and prices? What will the market support? Is there a need for this type of business in this area? If you're going to serve food it becomes extremely important. There's a wine bar in my vicinity in a little mall that did not consider food to be a factor during the design phase. After opening the business, they told their customers that they could go to the food court and bring food in. They were basically saying that the wines they were serving are fast-food-from-the-mall friendly. After two years in the business, it's up for sale. If this is a partnership, get together and discuss EVERYTHING before signing. I was a partner in a restaurant a few years back and one of the things we didn't discuss before forming the partnership was taxes. It turns out we couldn't be more opposite as to tax strategy and philosophy. (I prefer to deal with taxes ASAP, their strategy was to get extensions beyond the April 15 deadline. It was ugly.) I'm sure you'll draw up a partnership plan that details what happens in the event of death, divorce, etc. Why are you going to succeed? Have you thought about it? More often people don't. Put it down in writing. What are the property/business taxes for the specific location? Any concerns about insurance? Have you talked to anyone in the business? They might be able to help set your expectations. Here are some things that should be in a Partnership Agreement 1. Contribution of each partner (time, money, etc.) 2. Partner definitions ....a. Active – works in the business and may have contributed cash ....b. Silent – normally contributed cash and some expertise, usually behind the scenes ....c. Limited – No liability beyond financial contribution. 3. Duties of each partner. 4. How profits or losses are divided. 5. Signing officers of the partnership. 6. Voting arrangements in making decisions. 7. Method in which partner(s) can leave. 8. Method in which new partner(s) can join. 9. What happens in the event of the death of a partner? I recommend purchasing several books on opening a restaurant because until books come out about opening a wine bar, this is the closest item you have to guide you along. A good mix of things I can get locally <less inventory> and things I can't get locally <higher inventory>. Also, there's a reason Robert M. Parker Jr. sits in a hotel room to sample wines rather than sample them at the wineries. It removes the ambience that can artificially heighten the influence of the wine thereby allowing an opportunity for him to give a higher score to his evaluation. By all means create an ambience that can artificially heighten the influnce of the wine. Make it a comfortable, enjoyable experience. Not only do you want your customers to be relaxed and happy, but make the environment familiar to them. Some of my least memorable wine tasting experiences (and instances where I didn’t buy the wine) were in wineries that had sterile tasting rooms… it kind of felt like I was in a hotel room. Very important if you decide to do it. If you don't do it, you diminish the experience. If you do do it, you better do it right. A perfect matching of food to wine. I had dinner at a restaurant here and they served a potato leek soup with sorrel and crème fraîche. The soup was okay, it was served with a Languedoc-Roussillon wine, which was also 'okay'. But when the two came together it was incredible. A taste of the soup was elevated by a sip of the wine and a sip of the wine was elevated by the soup. This is the "WOW, I have to go there!" moment you want your customers to have. Good luck!, and keep us posted.

Qualifications from Jimbo himself: American Express Best Chef Awards For chefs who have set standards of excellence in their regions: California, Mid-Atlantic, Midwest, New York City, Northeast, Pacific Northwest/Hawaii, Southeast, and Southwest. Nominees may be from any kind of dining establishment and must have been working as chefs for at least five years. The three most recent years must have been spent in the region in which the chef is being nominated. From Passport: "He is invited to be a featured chef at the renowned James Beard House in New York in the Spring of 2005... ...Ethan has worked with Seattle chefs Philip Mihalski of Nell’s Restaurant, Tim Kelley of the Painted Table, and his long time mentor, Joe McDonnal of the Ruins. "

Foie Gras! Foie Gras! Fwa Gras! Fwa Gra! FWAGRA!!!

This was the best one yet! Many thanks to Kim and Judy. Thomas was friendly and gracious as ever. I think this is the third or fourth time I've been able to sit down and chat with him. I'm not a stalker, really... honest! It was nice to get his insight as to what his next goal/objective is; why Laura won't write a book about the FOH; and what he'd like to do for his next book. I mentioned that I saw his appearance on Dennis Miller and he laughed. He says that Miller drank that entire bottle of wine in the segment. I'm guessing Thomas sat at our table for around 10 minutes. Jeff Cerciello also stopped by and talked to us for about 15 minutes. His back was really hurting so he wasn't making the rounds as quickly. This was his first book tour and maybe all the travel is getting to him. Today he flies to Las Vegas to visit Bouchon. I think I caught him off-guard as I asked more questions about Ferran Adria and El Bulli than I did on Bouchon. Anyway, he's a very nice gentleman. On to the menu... Hors d'œuvres Marinated olives, page 6 in the Bouchon Cookbook Hard-cooked eggs with russian dressing, page 16 It's hard to screw up olives and olive oil; so this was okay. The eggs were very interesting and good. Surprisingly light. First course Charcuterie plate, page 30 Oysters, page 36 Lentils vinaigrette, page 10 The charcuterie plate included two Salumi salamis and a rabbit pâté. The pâté was very well done. The oysters were served with two sauces: a mignonette sauce and a cocktail sauce; both on page 40. Very good and went well with the Loire Valley wine. Unfortunately I didn't write down the names of the wines. The lentils were well executed. They weren't soggy at all. This was my first taste of lentils served in a restaurant. I think the secret is to chill them in a bain maried with ice separating the two containers after removing it from the heat. This will chill them more quickly and the carry-over cooking won't take them to the soggy stage. Must try this dish at home! Second course Chilled asparagus with vinaigrette and eggs mimosa, page 68 Very nice. The rather large asparagus was very tender and the eggs mimosa was very light and delicate. Soup Potato leek soup with sorrel, page 57 Another nice dish with the bitter sorrel matching the Languedoc wine very well. As a matter of fact the wine on its own didn't stand up well but with the sorrel it achieved a balance. Reinier Voorwinde, Wine Director at Union, did an excellent job selecting the wines. Entrée Flatiron steak with herb butter and french fries, page 207 This was too much. I think a half portion for both the steak and the fries would have been enough. We couldn't finish. As the book says, the steak was very chewy. Cheese Plate Pierre Robert; a triple cream brie Éopisses, a pastuerized cow's milk a la Burgundy Tomme de Savoie, a pastuerized cow's milk from Savoie France Maitre Seguin, a goat cheese These were very good, but again it was too much. Dessert Cream puffs with vanilla ice cream and chocolate sauce, page 300 Very yummy. We actually had this on Wednesday for the 25 for $25 dinner so I guess that was the dress rehearsal for this dish. This was served with Les Clos de Paulilles Banyuls Rimage; a 'late harvest' grenache. The match with the chocolate was extraordinary. Definitely a wine worth seeking. I think they sold about 90 seats so I'd say this was an overwhelming success. Kim and Judy appeared to be very much at ease and I think the evening went well for them.

I'm actually surprised you guys don't know this, as it's pretty common knowledge in the wine world: the original owner of the vineyard had a strong affinity for Chateaubriand, and the name Chateau Haut-Brion is actually a pun on this. ... and if you believe this I have some swampland in Florida to sell you ← I was goinig to stomp all over this until I saw the last line. You should have saved this for April 1. The origin of the name of this place name dates back the Middle Ages when it meant "mound" or "hill". If you want some details about Bordeaux check out Dewey Markham Jr's book, 1855 A history of the Bordeaux classification. This is the best historical wine book I've ever read. The political maneuvering alone makes this an exciting read. At least to me. Anyway, here you'll find information about the original family that owned Haut-Brion (Pontac), how in the 1600-1700s Graves red wines were more favored by the British middle class than anyone, and how Pontac even open a tavern called The Pontac's Head in London after the great fire of 1666. "Haut-Brion in particular and Graves wines in general came to define for the English the characteristics that a wine of quality was expected to possess." Of course we could all go to www.hautbrion.com and click the forums link and read the answer. But that would be too easy. ---------------------- Kenneth O'Farrell Fri Apr 2 2004 at 07:46:21 (597) What is the origin of the name Haut Brion? Does it mean anything, e.g., a place, a person, or a thing? ---------------------- Château Haut-Brion Fri Apr 9 2004 at 11:45:21 (598) The name "Haut-Brion" is the name of a place name where we you can find 4 growths which are : Château Haut-Brion, Château La Mission Haut-Brion, Château La Tour Haut-Brion and Château Les Carmes Haut-Brion. The origin of the name of this place name dates back the Middle Ages when it was meaning "mound" or "hill". We hope that our answer comes up to your expectations. Jean-Philippe DELMAS

A true tribute to his Seattle roots.

<insert Columbo voice in brain> It looks like someone inserted a corkscrew while the bottle was on its side and tried opening it that way. <touch finger to forehead above right eye> Now why would someone want to open a bottle while on its side while still in the slot in a wine cellar? Why wouldn't they just take the bottle out, open it on a table and enjoy it in a proper glass? <shrug shoulders> The dust free area on the bottle is where it was held. If you look at the hole in the capsule, you'll see that one side is pushing in, and the opposite side is pulling out. I'm guessing that is what happens when you insert a corkscrew into a cork while the capsule is still on. Now why did the cork go into the bottle? <wave hand with cigar that has long gone out> That part I just can't explain. It's my theory that someone who had knowledge of the location for the key to the door accessed this cellar while Mark was away in hopes of getting a quick buzz while he was out. Uhhh, by any chance are there teenagers in this residence?

I had the same issue over the holidays because it appears that Winebid is shipping purchases no matter what the weather. I was out of town between Christmas and New Year's when I got word from my concierge (I'm in a condo) that he returned a box to Winebid because it was leaking. The weather between Napa and Seattle over the holidays was between 38F and 25F, depending day/night and elevation. Upon my return I notified Winebid and they replied that they were waiting for the package. I few days later I received an e-mail saying that the cork had slid into the bottle! The bottle was half empty when they got it. Would 48 hours in that cold have something to do with it? BTW, the bottle was a 1955 Sigalas-Rabaud.

Boy, this bugs me to no end. If I'm in a restaurant I'm not familiar with, or in a place that conducts such a practice, I usually put my hand close to the glass to give a signal to stop while they are pouring. When the glass gets close to empty, and the server is near, I'll grab my glass and shake my head no if they indicate that they want to fill it.

Had dinner there last night for Valentine's Day, here's the menu: Dungeness Crab Salad with basil and avocado Oysters on the Half Shell with meyer lemon, spoonbill caviar Celery Root Soup with poached duck egg, shaved truffles Seared Ahi Tuna with blood orange and baby beet salad, mint oil Braised Rabbit Leg with umbricelli pasta, fresh thyme, and parmigiano-reggiano Grilled Squab with artichoke purée and aged balsamic Pierre Robert Cheese with fig marmalade and petit salad Chocolate Espresso Pot de Crème Best dish of the night is a toss up between the soup, rabbit, and squab.

It figures that I click on this on Valentines Day. It's probably too late for you today, but clicking on "Find Retailer" on the Web site you provide shows a place in Olympia. Batdorf & Bronson Roasters 200 Market Street NE Olympia WA, 98501 360-754-JAVA

Yes they sold it. I was in there a few weeks ago when some guy came in and said to the cashier, "You're back!". She replied that so-and-so bought the place and that she was glad to be back. IMESHO, they might do better if they were to get rid of those cheap looking plates in the window.

Well, truth be told, I got these out of Parker's latest Bordeaux book. Sometimes I think he goes too far out of his way with his adjectives. BTW, how many words are really needed in a wine taster's repertoire?

You might get a response if you post this in the region where Arthur Ave is. Also stating the city where Authur Ave is will help the reader.

If they ever get a chance to smell a Lafite Rothschild that's at least 10 years old, they'll get exactly what this means. Sell 'em a bottle and tell them to invite you over in ten years so you can describe what it means. Oh, and it's a number 2 pencil. Cat wee to me is definitely New Zealand Sauvignon Blanc. First time a friend of mine tried one heavily 'scented' with it she nearly threw up. "What's wrong with this wine?" as she stared at the cat. What is unctuous? austere? focused? precocious? ponderous?

Wow, what happened to the century-old idea of making stock from just bones, water, mirepoix, and aromatics? It was good enough for Escoffier, Point, Ducasse, Robuchon, LaVerty, and suddenly we need to throw in a couple of whole chickens? Actually, the fat, scum, impurities and cloudiness lies within the skin. No soul or essence there. Actually, gelatin is a tasteless, oderless component, all it does is add richness and body. Collagen is a protein found in nearly all connective tissue. It binds together and supports other tissues such as muscles.Next thing you know we'll be dumping boiling water over some chicken legs and calling it a stock within an hour.

Thanks. I think I have some more pictures somewhere but it took me a while to find that one. I'll see if I can find more. Yes, I made the brioche from the same cookbook.

...on the announcement and I'm getting spam from The Antique Wine Company. Michael We are interested to find out which wine YOU think that Prince Charles and Camilla will be drinking at their wedding at Windsor Castle in April this year. Entries into our competition below will be drawn on their wedding day and you could win a magnum of Dom Perignon Rose 1982. Which Champagne? __ Dom Perignon __ Roederer Cristal __ Moet & Chandon Vintage __ Other (Type in your suggestion): Which White Wine? __ German __ Bordeaux __ Burgundy __ Other (Type in your suggestion): __ Suggested vintage Which Red Wine? __ Bordeaux __ Burgundy __ Italian __ Spanish __ Other (Type in your suggestion): __ Suggested Vintage

Wow--that pizza looks fabulous! Hmmmmmm how about building one at your new house??? I'll bring dessert! ← Think the condo association will go for it, Mike? ← Thanks, and I doubt it. I can't even put a hibachi on the deck!

I've made Thomas Keller's Salmon Tartar with Sweet Red Onion Creme Fraiche (page 6 in The French Laundry Cookbook) so many times that I've adapted the primary ingredients to a variety of preparations; all taste great to me. The primary ingredients are: lemon, chive, shallots, and red onion Seared: mix ingredients with chopped salmon according to receipe and sear Pan roast: brush salmon fillet with lemon oil; saute and finish in hot oven; garnish with remaining ingredients; or make a compound butter with the remaining ingredients and top the salmon with a slice En Papilliote: place ingredients on a piece of parchment paper (or foil) wrap up air tight and bake in a hot oven In all cases the fish is done before the grey fat starts oozing out of the fish. Finish all with just a bit of sea salt.

Yup, that's pretty much how it was done at my house except we made pizzas at about 8 inches in diameter. Sadly, at least for this post, I sold the house last spring. Here's a picture of the pizza oven in the back yard. Now Deborah, if you had started this thread in the summer of 2003... And one of the masterpieces that came out of it... Onion, leek, and garlic pizza.

Are you using fresh tarragon? I ask because I cannot think of any herb or spice that has a greater deviation in flavor than fresh and dried tarragon. I find the dried kind positively repulsive. Where have I heard that before? The dried version tastes like aluminum foil. And as I eat whatever the item is, bile starts to build up in my saliva glands, and then... Uhg. But I do like fresh tarragon. It's a completely different flavor profile. edit ofr spelling

Hi gruyere, For me, yes. Anytime I can put something together at home that helps remove the mystery behind the packaging at the store is worth doing. Keller talks about the law of diminishing returns (page 14), and sometimes it seems more laborious to prepare the dish as written, so my own law of diminishing returns is to do it his way at least once, then find the shortcuts. To me the shortcuts I'm looking for are the time savers, not so much the money savers. The cookbook is but a very small representation of what the restaurant does. The only recipe I can guarantee that is presented every night is the salmon tartar in the cornet cone. I have been to The French Laundry four times and each menu is a different based on seasonality and availability of the ingredients, and based on how whimsical Keller and the staff are feeling that day. For example, there's always a caviar dish with some base to support it, foie gras seared or torchon with different garnishes every night, a fish dish depending on what came in that day, a crustacean, a veal or lamb from Four Story Hills Farm, pork from Hobbs Shore, a cheese plate, and 3 or 4 desserts including a pot de crème, and a crème brûlée... His agnolotti can have a different filling and sauce every night. If you look at his soups you'll see it's all about method. There's nothing on my four menus that's in the book, but the menus obviously carry the theme and spirit of the book. I have been a part of a group of friends who have made two (or is it three?) dinners solely from the recipes in the FL cookbook. The recipes work without fail; all will take practice at least once before attempting to present to someone else. A couple of things to note: The white truffle oil-infused custard on page 16. To make the chive tip the book says to preheat the oven to 275F. I've never been able to get it to brown at that temperature. In the same recipe it says to place the egg shells filled with custard in a baking pan and fill the pan with hot water... He does not mean hot tap water. Use water that's at least 170F otherwise you'll be cooking this dish for a long dime. I really enjoy reading every word in this book and had I known Michael Ruhlman was going to be at the Art Institute of Seattle last Friday I would have brought my copy in for him to sign his signature right next to Thomas Keller's. (side note: Michael, what are you writing now?) Anyway, to me this is an important book because I use it as a measure of my own success in the kitchen. Did I treat each ingredient with respect, did I use the proper techniques and methodology (do my brunoise cuts look the same, or does it look like I just did a rough chop), and did I feel like I gained something from the process of preparing this dish that I can use elsewhere. Edit to add here's a picture of a foie gras torchon from a recipe in the book (page 111). I didn't copy the recipe exactly, but the recipe/book influenced its outcome. Not bad if I do say so myself. Foie gras torchon (poached in veal stock) with fleur de sel, pink Hawaiian sea salt, fresh ground pepper, golden delicious apple, gewürztraminer gelée, 50-year-old balsamic vinegar, and brioche. This was taken on the picnic table in my backyard. This was a good day.