Rich Pawlak

It's been 6 years since we've been on St Croix and we're heading back for 2 weeks, near the end of March, and I would love to get some recommendations, as well as any updates as to what is new and promising on the island. Thanks in advance!

My top wines enjoyed in 2006: 2002 Lewis Reserve Cabernet 2003 Valley of the Moon Pinot Noir 2002 Silverado Napa Cabernet 2004 Kaiken Ultra Malbec 2002 Poggio del Papa 2001 Chateau Ruissec sauterne 2003 Owen Roe Abbots Table 2003 Owen Roe Lady Rosa

The book is also POORLY researched and incorrectly noted; she has gotten many significant dates wrong, has no grasp of the craft brewing industry, and took for granted many important facts of the country's brewing hsitory. Also, if you read the book thoroughly, her perspective is almost entirely that of the Midwest, rather than the U.S. Hardly worth the paper that was used to print the book.

My last meal would have to be three of what are arguably the finest pizzas in the US: Trenton's Delorenzo's of Hudson St: a plain tomato pie, another topped with pepperoni and sweet peppers, and a third, Delorenzo's white clam pie. A couple of cans (yes, cans) of Sly Fox Pikeland Pils, and I can call it a life.

I wonder where the writer got the "inspiration" to write the piece? Makes ya wonder....

And check those typos too! And best of luck with the new approach; I cant wait to try it out.

LOL, way to go Bob!

A few years back, on the old Prodigy Internet, I used to pen a monthly food column, and back then I wrote a column that sounded strangely familiar to April White's article (not that I think she is plagarizing in ANY way--she is a pro in every way). When I re-read that column a couple of years ago, I sounded to me like a whiner, and I'll bet White might feel the same way if she re-reads her piece a few years from now. We have nothing to compalin about, except perhaps that OUR local chefs don't get nearly the national attention and publicity of their counterparts in other cities. I lay the blame for that right square on the shoulders of the PR "agencies" in the region, especially the ones who "specialize" in restaurants. Now I have been in PR for more than 20 years, don't practice now, but still own a nice, profitable 10 yr. old boutique (that means "small", and that's all it ever means) PR firm that now handles no beer, restaurant or food-related clients of any kind. Philly has some of the absolute worst "publicists" I have ever seen covering the restaurant community, who neither understand what it means to do the job, nor can write a press release nor effectively promote anything. Now that I am food writing and editing almost full time now, I am experienceing what must be every PR professional's nightmare: I am on the receiving end of an endless stream of dreck masquerading as PR. There are exceptions, and I actually have seen some very good PR coming out of some new practioners in the suburbs (Dish PR and Gloss PR stand out, as well as Spotlight PR) who are acquiring Center City restaurant clients, too. I expect that we are going to see a restaurateur revolt soon, as chef after chef and owner after owner start to realize that they have been paying some pretty lofty retainers for the work of glorified party planners, not true, hard-working publicists. When I did PR, I took it very seriously, worked like a journalist to develop compelling stories for the companies I handled, and treated work like the project management that it was. It was fun, but it was work and NOT a party every night. I don't see that in most of the food PR firms around town, and April White left that key componenet out of her discourse on the state of restaurants in Philly. For my two cents, I think we have it better than we think, and compare favorably to any city in the US but New York. And who gives a rat's ass about being compared with New York? NO city compares with that city. Big fat whoop.

I e-mailed Rendell's office a few weeks ago, when this whole thing started, and I have yet to receive a response.

Yeah, that IS a problem with you North Jersey types!

Any good suggestions for CENTRAL New Jersey Italian? Newark, Elizabeth areas? Thanks!

I just got off the phone with Newman, who sounded feisty and in good spirits after his Eskin interview, and he asked me to convey his appreciation for all of the good sentiments on this board, and he will definitely respond soon after this obviously exhausting day.

Newman did a HELL of an interview on Howard Eskin's show today, pretty frank and direct on all subjects. Eskin attempted to get Rendell to come on the show, but Rendell refused, said Eskin. I hope WIP archives it on their website.

Jesus Christmas that's bad news, and just after our new magazine debuted with my visit to his wine cellar: http://mainlinemagazine.epubxpress.com A very dark day for Pennsylvania, and wine and spirits lovers across the state.

I opened a bottle of this killer wine for Xmas dinner at my brother's place (he's a cabernet snob, very narrowly focused) with prime rib and stuffed gruyere potatoes, and this wine was really something special, and went very well with the beef and potatoes. I found a bunch of it in the Franklin Mills outlet and snagged a few bottles. I also saw a lot of it in the Maple Glen store as well.

Well, Bob, you photo shot my favorite of the old NE Philly bakeries. I just love Haegele's, and I always manage to stop there during Lent for some fastnacht donuts, first written about by Rick Nichols a few years ago. After reading his column, I had to see the place and it was everything he described, just so REAL a place, it's a treasure.

I mean, wha, er, I certainly dont think that has a THING to do with it. Now the proximity of Nonno Ugo's Italian Bakery, Primo's Hoagies, Tony's Tomato Pies and Frusco's Hoagies, all just north of the GL, now they're just damn convenient killer places.

The method and manner of this appointment is very troubling. They don't call Rendell "Fast Eddie" for nothing. I just never figured him to be so disrespectful to a guy who's made great strides in improvemnt of the system. I'd like to know what's REALLY behind this sudden, unartful, classless appointment. Leaving aside the "Is this position really necessary?" question (though you're welcome to answer it later if you wish) and the transparent political payoff underlying this new post, what effect might this have on the Chairman's Selection program? The article makes clear that while Gov. Rendell cannot remove Newman from the three-member PLCB, he serves as chairman at the Governor's pleasure. I assume that Newman has the backing of his fellow board members in pursuing this program, but it probably wouldn't have happened if Newman weren't a bona fide oenophile, and there's always the danger that anyone who succeeds him as chairman may not have the same appreciation or understanding of wine. (To be fair to the new CEO, he does seem to have an understanding of the hospitality industry, at least: he ran his family's Italian restaurants for many years both before and during his years in Harrisburg.) Still, something about this strikes me as unseemly too. How about you? ←

Geiger's and Haegele's are two classic Old World bakeries.

Went to this Ewing location today. Nice Shop Rite. We questioned the tolerance the local demographics would have for a $3.00 hot dog. We did speak to and meet up with the managing realty co in Princeton and they showed us a few other strip malls that they have. There is a nice one on 206 in Montgomery. There's a Shop Rite there too and a Friendly's, an Asian noodle place, and a Middle Eastern place. Also an Eckerd and a Movi Theater. We like that location more than Ewing but they said there were enough food tenants already. I think if we REALLY showed an interest they would bend a bit. The search continues!!! ← The local "demographics" can be deceiving in Ewing; there are as many upscale shoppers as urban ones, and what impresses me the most about that location, as opposed to the Montgomery location, which is a tough terrain to physically navigate, is that the traffic in Ewing is constant from early morning till 10PM. Montgomery can be quiet during the day and almost dead at night. We are friends with the owners of the noodle house, and their lunch and dinner business is slow except on the weekend. ← Great "insider" information Rich. Thanks alot. Any idea how the Italian place does in Ewing? We popped in and bought a soda to check the place out. Seems like a nice place. ← That would be Mama Flora's and it is a very very good Italian. Always packed at lunch with a heavy takeout biz and busy deliveries. Dinner there is steady, heavy on weekends. Their pizza is absolutely top notch brick oven stuff, and my go-to pie when I dont want to wait for a table at the famous tomato pie joints in Trenton.

Went to this Ewing location today. Nice Shop Rite. We questioned the tolerance the local demographics would have for a $3.00 hot dog. We did speak to and meet up with the managing realty co in Princeton and they showed us a few other strip malls that they have. There is a nice one on 206 in Montgomery. There's a Shop Rite there too and a Friendly's, an Asian noodle place, and a Middle Eastern place. Also an Eckerd and a Movi Theater. We like that location more than Ewing but they said there were enough food tenants already. I think if we REALLY showed an interest they would bend a bit. The search continues!!! ← The local "demographics" can be deceiving in Ewing; there are as many upscale shoppers as urban ones, and what impresses me the most about that location, as opposed to the Montgomery location, which is a tough terrain to physically navigate, is that the traffic in Ewing is constant from early morning till 10PM. Montgomery can be quiet during the day and almost dead at night. We are friends with the owners of the noodle house, and their lunch and dinner business is slow except on the weekend.

Had this year's version of Sierra Nevada Celebration, and as usual, it was a spectacular brew, beatifully balancing hops and malt, and finsihing with that nice spicy pop. Also had this year's version of Anchor Our Special Ale, it it's rich with plum and peach aromas, and some lovely, smoky charred whiskey barrel flavors hedged with black cherry and currant notes. An excellent year for OSA, IMHO.

The Solana Beach Pizza Port is indeed the best of both worlds, killer beer AND killer pizzas. And Brewer Tomme Arthur is a genius of big beer.

The Grill at the Ritz Carlton hotel is also a quite good restaurant.

So again, what steps did you have to take to pitch, and get the assignment to write for the NYT? Inquiring freelancers want to know!