KatieLoeb

Oh, sure, now you tell me! I haven't had a chance to try it straight yet; but, I can tell you, the 7 year makes a damn fine Cuban Manhattan (2 oz rum, .5 oz Cinzano Sweet, dash angostura, stir with ice to chill, strain into cocktail glass, and garnish with cherry). If you've got a bottle cluttering your shelf, I recommend it. ← Erik: Try subbing some Cherry Kijafa for the Cinzano in your Cuban Manhattan. A former employer of mine finally figured out what to do with that dusty bottle and the results are damned tasty!

*NOT* as big as your camera though..... ← You know what they say about guys with big cameras, don't you?

Saw a nice photo of Audrey and the bar staff at Pegu in a recent publication. Not sure if it was Bon Appetit, Gourmet or some other magazine. Great photo and some well deserved glowing press. Congratulations to Audrey and the entire Pegu staff. You do us all proud. edited to add: Bon Appetit, September 2006 issue.

Full reports, please. I suspect that most if not all of these will be just lovely. I think the Duckhorn might be as good as the Ridge too. When I grow up I hope to have enough wine to forget about in my cellar....

I understand where you're coming from too, but not talking about it (or at least thinking it through very carefully in terms of what info is made public and your choice of wording) doesn't make the issue go away. Not trying to piss in your Wheaties, dude. This is all said with great respect and good wishes for your success. I've just been around a little longer and am concerned for the welfare of your project, as well as yourself.

Bryan: Love what you're trying to do, but I fear for the longevity of your project with you being so "obvious" with it. With no food safety courses or chef's background running a Health Department approved kitchen, you're really begging for trouble what with the website and all your posts here. Fly a bit lower under the radar, my friend.

Great blog, FG! Thanks for sharing everything with us, from the mundane to the spectacular. Lots of photos of PJ and Momo were an added bonus, but the end of week Diabetes bash was off the hook! Wow!

<sigh> You two make such a handsome couple. An eGullet romance. Sweeet! Tapas party looked wonderful and the sangria seems to have turned out perfectly. YAY! This blog is going to be great. Two passionate forces combined, with a healthy dose of competitiveness tossed in. Hoo-whee! Clear the decks!

The latest update via email: Beringer Private Reserve Cabernet Sauvignon 1999 93 Points in Wine Spectator, June 15, 2003 Quoted at $100.00... Now $59.99... Save $40.01 ETA next delivery mid September Code 11238 Bodegas Norton Privada, Argentina 2004 Quoted at $21.00... Now $12.99... Save $8.01 ETA early September Code 28888 Burgess Cellars Cabernet Sauvignon, Napa Valley 2002 Quoted at $38.00... Now $14.99... Save $23.01 ETA early October Code 11525 Castello del Terriccio Capannino IGT, Tuscany 2004 Suggested Retail $19.99... Now $9.99... Save $10.00 ETA early October Code 23711 Chalone Vineyards Estate Syrah, Chalone Appellation, CA 2003 89 Points and Highly Recommended in Connoisseurs' Guide, August/September 2005 Regularly $26.99... Now $14.99... Save $12.00 ETA early October Code 14708 Chateau Bastor-Lamontagne, Sauternes 2003 89 Points by Robert Parker in The Wine Advocate, April 2006 Quoted at $49.99... Now $29.99... Save $20.00 ETA late October Code 10182 Chateau de Tracy Pouilly Fume, Loire, France 2004 91Points in Wine Enthusiast, July 2006 Quoted at $35.00... Now $14.99... Save $20.01 ETA late August Code 21700 Clos Pegase Merlot, Mitsuko's Vineyard, Carneros 2001 87 Points in Wine Enthusiast, December 15, 2005 Quoted at $25.00... Now $12.99... Save $12.01 ETA early September Code 12197 Columbia Crest Cabernet Sauvignon Reserve 2002 89 Points by Pierre Rovani in The Wine Advocate, April 2006 Regularly $37.69... Now $19.99... Save $17.70 ETA late September Code 11522 Domaine Rouge Garance Cotes du Rhone Villages 2001 Quoted at $19.00... Now $10.99... Save $8.01 ETA mid September Code 19577 Gloria Ferrer Pinot Noir 2003 (375ml) 89 Points in Connoisseurs' Guide, July 1, 2006 Suggested Retail $18.99... Now $9.98... Save $9.01 ETA late September Code 13134 Grant Burge Chairman's Selection Shiraz Barossa, Australia 2004 Suggested Retail $19.00... Now $8.99... Save $10.01 ETA mid November Code 19211 Green Point Chardonnay Yarra Valley, Australia 2003 88 Points in Wine Spectator, May 2005 Suggested Retail $16.99... Now $8.99... Save $8.00 ETA late October Code 28130 Josmeyer Cask 38 Vin d'Alsace 2004 Suggested Retail $30.00... Now $11.99... Save $18.01 ETA late September Code 21446 Kaiken Malbec Ultra, Argentina 2003 91 Points in Wine Enthusiast, July 1, 2005 Quoted at $23.00... Now $12.99... Save $10.01 ETA next delivery late October Code 28711 Kenwood Chardonnay Sonoma County 2005 Suggested Retail $17.49... Now $8.49... Save $9.00 ETA next delivery mid September Code 16320 Montes Alpha Chardonnay Casalanca Valley, Chile 2005 Quoted at $23.00... Now $11.99... Save $11.01 ETA early September Code 28810 Pedroncelli Cabernet Sauvignon "Fay Vineyards" Alexander Valley 2003 Quoted at $21.99... Now $10.99... Save $11.00 ETA early September Code 11188 Poggio Antico Brunello di Montalcino Altero IGT 1998 90 Points by Daniel Thomases in The Wine Advocate, June 2003 91 Points in Wine Spectator, May 31, 2003 Quoted at $62.00... Now $29.99... Save $32.01 ETA mid September Code 24333 Rizzi Barbaresco Riserva 2001 Suggested Retail $65.00... Now $17.99... Save $47.01 ETA early October Code 24204 Robert Mondavi Cabernet Sauvignon Stag's Leap 1997 91 Points by Robert Parker in The Wine Advocate, January 2000 92 Points in Wine Spectator, October 31, 2000 Suggested Retail $79.99... Now $39.99... Save $40.00 ETA late August Code 11316 Robert Mondavi Cabernet Sauvignon Stag's Leap 1999 92 Points in Wine Spectator, September 15, 2003 Suggested Retail $79.99... Now $24.99... Save $55.00 ETA late August Code 11366 Rutherford Hill Chardonnay, Napa Valley 2004 Suggested Retail $18.99... Now $10.99... Save $8.00 ETA next delivery late October Code 17340 Swanson "Cygnet" Merlot Oakville Napa 2004 Quoted at $32.00... Now $12.99... Save $19.01 ETA September Code 12191 Swanson "Cygnet" Syrah Oakville Napa 2004 Quoted at $36.00... Now $14.99... Save $21.01 ETA September Code 14601 Whitehall Lane "Chairman's Selection" Cabernet Sauvignon, Napa Valley 2005 Suggested Retail $45.00... Now $14.99... Save $30.01 ETA late October Code 11420 Whitehall Lane "Chairman's Selection" Merlot, Napa Valley 2005 Suggested Retail $35.00... Now $12.99... Save $22.01 ETA late October (no code on the message) Some seriously huge bargains on deck here folks. I'm looking forward to trying the Pedroncelli Cabernet. I've lately been drinking the Pedroncelli Sangiovese that's priced at a mind blowing $7.99, so I hope its cousin is just as tasty. I want to try the Kaiken Ultra as well. Not as inexpensive as the last shipment of Kaiken, but perhaps the Ultra is value added. Looking forward to finding out.

I'm pretty sure I've seen those in the ethnic foods section of most supermarkets. The spice shop in the Italian Market might have them too.

I stopped by Bootsie's this afternoon for a bite after running some errands in the neighborhood. I ordered the kid's meal, a 4 oz. Angus burger, fries and a drink. I topped the burger with some cheese and fried onions and Bootsie's "perfectly spicy" BBQ sauce. The service aspect of the place needs some serious work. I asked how spicy the BBQ sauce was and the counter girl stared at me blankly and said "I dunno. I've never tasted it." This in full view of her manager that was hovering over her shoulder showing her how to check the boxes on the order form. YIKES. My burger arrived without the fries. I asked again and the gentleman in the back (I presumed to be the owner) said he'd go get them. It took a good 5 minutes so I was expecting a hot fresh batch of fries with my now half finished burger. No such luck. The fries I got were bone dry, a couple were hot but they were mostly lukewarm or cold. The temperature varied throughout the cup as if they'd been (and I shudder to say this) reheated in a MICROWAVE. Horrible. Texture was ruined and any molecules of moisture within that ever existed had been molecularly rearranged into non-existence. Appalling. On the plus side the burger was very good. I really liked the whole wheat bun. The fresh limeade was also tasty and refreshing. But the service and the reheated fries HAVE TO GO. When I went to throw out the trash and the full cup of fries was obvious on my tray I was asked how everything was. I told them exactly what I've told you and no one even attempted to lie and say they didn't nuke the fries. I just got a shrug and a "Have a nice day".

You mean this: One of the best advertisements ever known to man.

Damn they let you guys at Philly Mag expense ANYTHING! ← Do I detect a touch of envy in that accusation? edited to add: Bootsie's is open until 4AM on the weekends! I think I just found my new drunk-when-the-bars-let-out food fix.

I just went to N. 3rd for the first time (I know! Go ahead and flog me!) last week and just loved it. Creative and delicious menu, good drinks and more reasonably priced than most of its counterparts in the area. It's definitely my new favorite place.

I doubt she said it as well, but are you telling me you heard her? ← Victor: How close is your desk to Zoey's? I agree that a fact checker or some other copy drone should have caught this. It's just a silly mistake.

I just got a press kit in the mail for Naked Chocolate Cafe, and the menu looks really good. I will be going here sooner rather than later, I'm sure.

Great minds think alike...

I'm working through an idea right now. A Membrillo Manhattan. Melted quince paste (I heated gently with apple juice concentrate and then whizzed with the stick blender), Maker's Mark, sweet vermouth, a dash of orange bitters. First attempt was tasty, but the texture was awkward. Need to find a way to make the reconstituted quince paste more liquid and less gelatinous. Perhaps a splash of some sort of alcohol (I was thinking a wee bit of Applejack) after removing from the heat and a good straining through a fine mesh would do it. The quince gives the drink a really good flavor and a bit of mouthfeel, which is nice, but currently there's some sludge left in the glass that's unattractive. Any ideas or suggestions??

There's something so wrong about this on several levels. I'm not even sure which to address first. Are there photos of this debacle?? If so, now you have to show them.

Is this a more general statement, or did you have this experience specifically at Amada? If you did, then I suspect TPTB would want me (you) to tell them. If it happened elsewhere, then that still sucks. In a busy restaurant they want you to un-ass that chair ASAP. There's already someone impatiently waiting for it. I'd be very surprised if it took this long anywhere that really needed to turn over the table.

Capo-Jell-o needs to be a bar serving sophisticated Jello cocktail shots. I could totally do that. I've already made some good ones in the past including Margarita, Madras, and Bay Breeze. With industrial sized sacks of unflavored gelatin powder virtually anything is possible. Aviation shots, anyone?

A Monday or Tuesday evening might be your best bet. There's a non-smoking bar in the back lounge area where you could wait and have a Virgin Mojito or Bloody Shame while you were waiting, if you even had to wait. Like in any busy restaurant, early reservations (7PM or earlier) always get seated on time. The later ones are at the mercy of the folks that won't get the hell out when they're done, and feel the need to nurse their coffee for an extra half hour.

Prickly Pear juice makes a glorious Margarita or other cocktail of your choosing. The juice is a neon day-glo magenta color and looks so pretty in the glass it will undoubtedly make everyone want "one of those".

Kobi: Glad you made it to our fair city and had such a nice time. Good to see we're still representin' properly. The Ternera con Cabrales is probably my one "don't miss" menu item at Amada, so I'm glad others are enjoying it as much as I do. It's just crazy deliciousness. You made a pretty good dent for a short trip. Most impressive. Let us know if you need any guidance for the next round...

Is it already PJ's 1st birthday?? Good Heavens, how time flies! Really looking forward to this. Will there be a pizza pilgrimage in New Haven? I do know you all love a good pizza...