dlc
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Posts posted by dlc
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Here is a flame tamer like the one I have. It is really a sauce saver on a gas cookstop
saorry that shoul be cooktop
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When I have had to handle large bottles at tastings I use a piece ot 1/2" surgical tubing. I rest a small metal rod over the top, insert the tubing and siphon into decanters. You can even get a clip like they use on IV's to stop or control the flow. The flotilla of little persons sounds like a nice touch though.
edited for stupid spelling
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Well after posting the link I did a search on King Arthurs website and they no longer have White Lily listed but it is in a catalog that I have. So I don't know if it is available thru them now. Sorry
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We also celebrated a birthday at the Capitol Grill last week. Chef Brock has done some fantastic things at the refurbished Grill. We have been to a couple of events that he did in conjunction with the Ete du Vin (country's largest 1 night charity auction) and the food and service were outstanding.
Saturday night we had the following (wines were provided by our party):
Tomato Sorbet: A fresh and sweet taste of ripe tomato sorbet served on a bed of basil foam topped with a very thin slice of dehydrated Roma tomato. This had the flavor of a ripe TN tomato that is the essence of summer here. The concentration of flavors was execellent. We drank 1990 Grande Dame Rose Champage in mags. to start and with this dish. It was an excellent pairing.
Sous Vide Maine Lobster: A combination of tail and claw meat in a small bowl with parsnips, leeks, julienne citrus peel served over a bowl of a floral infusion. This was the second time I have had this dish (although with a different infusion) but my wife loves lobster and had not had a sous vide preparation before. We finished the Champagne and had a 2000 Chave Hermitage Blanc with this course, another winner.
Roasted Diver Scallops: These had a lovely crust and were served with fennel pollen, eggplant, pine nuts, squash blossoms, and a red bell pepper emulsion. There was much discussion around the table as to whether this course or the previous one was the best of the night. Both were superb and the match with the 1989 Marquis de Laguiche Montrachet we drank with this and the following course made this my favorite of the evening.
Wild Coho Salmon: This course was served with salsify-potato puree, lobster mushrooms, fresh peas, pickled ramps and sauce Perigord. The match with the Montrachet was good but this was a perfect course for an earthy Pinot Noir but we had decided on a white wine evening before seeing the menu. The salmon filet was perfectly pan seared and the skin was crispy and delicious. It gave a sublte crunch and texture that enhanced this dish.
Curried Pineapple: WOW!! The sweetness of the fruit combined with the subtle hint of spice was outstanding. This was served with coconut, lime and Marconna almonds. With dessert we drank a 1983 Hattenheimer Nussbrunner Reisling TBA from von Simmern.
This was a tour de force, anyone visiting Nashville should not miss the food and service that is provided by Chef Sean Brock. A great young chef who goes out of his way to delight his guests and is a regular on egullet.
Thanks again Sean and we are looking forward with anticipation to our next visit.
PS The regular menu for lunch is a great value and of the same dimension as his dinner creations.
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During a remodeling project about 8 years ago I took a storage room off my kitchen and turned it into a cellar. It has a common wall with my garage so I installed a Breezeaire unit high in that wall and then built x-racks and bottle racks myself. It holds about 2000 bottles when jammed packed but has less than that now.
As an aside, I wonder whether others find themselves in my position. As I get older and the prices continue to climb into the stratosphere for many wines I previously thought I couldn't do without, I find I am buying fewer wines and smaller quantities to age and more that are drinkable now. Some of the release prices are so high that you can find well stored older vintages for the same or even less money. It helps that I have a wine merchant who is willing to help me search these out.
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Is the dining table walnut? The wood and grain structure is phenominal. Almost as lovely as your desk. arbuclo is correct your and Beatrix have a wonderful sense of style
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Welcome Boris
I have enjoyed your tasting notes and comments on the Wine Forum and am waiting with great anticipation to the pairing of your food and wine knowledge. P.S. whose Chasselas did you get? I love this wine but it is almost impossible to get stateside.
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I dreamed this up last weekend because I had all the ingredients on hand. It was a big hit. Smoked trout & basil pesto crostini. Slice good french bread on diagonal, drizzle with olive oil and bake til crisp. Top with home made basil pesto and a slice of freshly smoked rainbow trout. I also topped some of the crostini with a coarsely pureed mixture of Nicoise olives and ventresca tuna (oil packed).
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EDIT: P.S. what has happened to the opinion of the wine merchant you buy through. This seems not to count anymore with Bordeaux.
If your local wine merchant does not have the latest PR, WS, Tanzer or Burghound (the latter only in an advanced knowledge merchant) score on shelf talkers or quickly available the majority of the wine buying public will think that they know nothing about wine. A wine merchant that recommends from having tasted and studied the wines he or she sells is considered an oddity.
True! But a knowledgeable wine merchant can both post the "shelf talkers" and then recommend others wines of comparable quality for far lower cost. This won't tempt the collectors but should and could have an impact on the serious consumer. I buy from a few very reputable dealers who often do this out of concern and respect for their customers.
I completely agree. I am fortunate enough to have at least 3 wine merchants in my area who are true wine geeks and enjoy making recommendations. They have sold me wines that I would never have bought otherwise and they have saved me money in the process. This has also increased the volume that I purchase from them. IMHO we are not the average consumer though.
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EDIT: P.S. what has happened to the opinion of the wine merchant you buy through. This seems not to count anymore with Bordeaux.
If your local wine merchant does not have the latest PR, WS, Tanzer or Burghound (the latter only in an advanced knowledge merchant) score on shelf talkers or quickly available the majority of the wine buying public will think that they know nothing about wine. A wine merchant that recommends from having tasted and studied the wines he or she sells is considered an oddity.
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The following is an e-mail that I received yesterday:
Chers Amis,
In a few days we shall celebrate the 60th Anniversary of D.Day.
May the friendship between our two countries be for ever as strong as it was in June 1944.
With my best personal regards.
Jean-Claude Vrinat
I would not consider myself a regular at Taillevent but I have been on numerous occasions over the years, usually for a special anniversary or birthday. On every occasion I have been greeted by M. Vrinat and have found him to be very personable and interesting to talk to. Although the cuisine is not cutting edge I have always thought that the service and attention to detail at Taillevent was beyond compare.
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MM,
Your Mom and her family are in our thoughts and prayers.
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As an aside you want to allow plenty of time to get there. For the last 2 years the traffic was horrendous. An hour or two stuck on the interstate to get into the site. They promise to have a better system this year with the right lane and shoulder for event traffic only.
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This is a product that I have used on camping trips for the same purpose.
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Bag in box
in Wine
As far as I know, it will be the full-food-liquid-proof safe box with a special opening system which avoid air to enter the box; so you can keep this box in the fridg or elsewhere without the wine to loose its qualities.It will be a liter size or 2 liters.
I will come withmore information on the board when I will get some.
Thanks,
Martine Saunier of Martine's Wines in Calif. imported a bag in a box wine from a producer in Chablis last year. My memory was that it was about $10/bottle ( in a 2 liter box). It had a tap and spigot type spout and my memory is it was a very drinkable wine. I will try to look up my notes on producer etc this evening. The box fit in the fridge and was easy to use.
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What could possibly be more perfect, melting on top of a piece of warm pecan pie, than the soft yellow tint of an egg based custard, flecked with the rich black of vanilla and the contrast of the warm pie and cold ice cream. This is a sensory memory from many summer dinners and picnics.
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Although I live in middle TN, I am in Atlanta for business on a regular basis. Over the past 18 months I have had 3 wonderful experiences at Joel.
The first dinner was a business dinner in their private dining room just off the bar. It is across from the host stand and is a well decorated room that is quiet enough for a business dinner. We did a set menu that night (12 persons) and the quality and presentation of all 3 courses was suberb.
The second dinner was with another couple who are also very interested in food and wine. When we were seated we asked the sommelier to look at our choices for each course and bring us a bottle to match that course that was unusual, ready to drink, and a good match to the food and its preparation. We also gave him a maximum amount that we were willing to spend on the total wine bill. I cannot give the wine staff at Joel anything but the highest praise. The wines fit the menu perfectly, were wines that the 4 of us had never tasted and came in $50 under our maximum amount. In conversation with our sommelier we discovered the following: there are 5 sommeliers on staff with one head, two assistant head, and two sommeliers. They have a day cellar in the restaurant, a large cellar in the building and an off site warehouse that are all temperature controlled. The top 3 have worked together in Europe for a number of years before joining the team at Joel.
The third dinner was a special occasion dinner with my wife. I had asked for some special dishes (in advance). The request was readily accepted and we were treated to another wonderful dinner.
Based on the these visits I would give Joel the highest marks for service, wine service and the quality and presentations of the food.
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If you take a light brown roux, add a bottle of hard cider, chicken broth, a little sage and S & P and you have a fantastic gravy
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I wrap in damp towel and then in plastic. Then I have put them into one of those large retangular tupperware like containers in multiple layers when fridge space is tight and they can then be stacked. I use Pepperidge Farms Thin sliced white bread as I think that the thin slices have a better texture and are less gummy than regular sandwich loaves. Tne best is still "pain de mie" thinly sliced
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Is that a really giant cutting board or do you have butcher block counter tops? I am thinking of replacing mine with butcher blocks (I can get them very cheap) and was just wondering.
hathor's looks like a countertop. My main work surface in my kitchen is a 2" edge grain oak countertop. I LOVE IT. I have also made 2 others for friends kitchens and have had the same response. If you keep them properly fed with oil they will last forever and are a great work surface. I have hung an undercounter mounted prep sink in mine and the overspray does no damage if kept oiled.
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And what is a silkie chicken?
A Silkie is a specific breed of chicken that is prized for its feathers. Here in TN where we actually have chickens shows it is one of the most prized breeds. The chickens are washed, feathers blown dry, then combed (similiar to a horse) and then presented for judging. There are various colors and subsets in the breed. One of my employees is very into show chickens so this information comes from him
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I can't believe I am mentioning this after all these great suggestions, maybe this one is just too obvious:
Epoisses and Burgundy.
White or red burgundy, I normally don't go above Premier cru status on the wine because the chees is strong enough to overwhelm the subtleties of the wine.
I prefer red burgundy, though the wife says white. Guess which we normally go with?
Anyway, great thread!
Along with Epoisses, my other favorite with Burgundies is Citeaux. I think that this is the correct spelling as I have only had this in France and have not been able to find this in the US.
Three Months in the Loire
in France: Dining
Posted
I know that you will have a ball. Five years ago we spent a month about 5-7 km upstream in Savennieres. We loved the area, great produce, Chinon, Bourgeuil, and Savonnieres Clos du Chene Vert wines. Your blog makes us want to return to this perfect little area of France