KatieLoeb

I'll be anxiously awaiting your arrival. Please come introduce yourself. I can't help you with the excuses to your boss though. That would be wrong of me...

Blueberry Caipirinha Serves 1. 1/8 c Fresh blueberries 1 T Demerara sugar 1/2 fresh lime cut into small wedges 2-1/2 fl oz Cachaca Place fresh blueberries and lime wedges at bottom of cocktail shaker. Sprinkle with sugar and muddle vigorously. Fill shaker halfway with ice, add cachaca and shake until very well chilled. Empty into rocks glass and enjoy. A variation is to use 2 oz. of cachaca and .5 oz. of limoncello for a slightly sweeter, lemon-blueberry version. Keywords: Cocktail ( RG1754 )

Blue-jito Serves 1. This is great way to use up those extra blueberries. 1/8 c Fresh blueberries 1/2 Fresh lime, cut into small wedges Fresh mint leaves 1 fl oz Simple Syrup 2-1/2 fl oz Rum Club soda Place blueberries, lime pieces, mint leaves and simple syrup at bottom of cocktail shaker. Muddle well. Fill shaker with ice, add rum and shake until very well chilled. Empty contents of shaker (ice and all) into a highball glass and add a splash of soda. Stir and enjoy. Keywords: Cocktail ( RG1753 )

Find a kind bartender with a well stocked bar to make you a proper Manhattan with RYE instead of bourbon. It should be an epiphany for you.

Glen: You're much too kind, thank you. It was really my pleasure and you and your friend made my day. It's always a pleasure to have curious (and easily led) foodies in my bar. Come back soon. I'm always happy to have good company.

Genji or Hikaru would be good "starter" sushi joints. Order one of the sushi or sashimi samplers that has a selection of different items. One of the best "Sushi 101" items I think is the tamago, or sushi omelet. It's familiar flavors and textures and is inoffensive to almost everyone. Then move into the salmon and tuna pieces. The "sweet shrimp" or amebi is also pretty harmless and inoffensive. Work within the flavors and textures you already are familiar with and fond of and move on from there.

The very latest updates for Chairman's Selections: 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 late August Code 11238 Bodegas Norton Privada, Argentina 2004 Quoted at $21.00... Now $12.99... Save $8.01 ETA early July Code 28888 Ca' del Bosco Brut Sparkling Blend, Franciacorta, Italy 91 Points in Wine Enthusiast, June 1, 2006 Quoted at $44.00... Now $17.99... Save $26.01 ETA early July Code 29619 Chateau du Tracy Pouilly Fume, Loire, France 2004 87 Points in Wine Spectator, October 31, 2005 Quoted at $35.00... Now $14.99... Save $20.01 ETA early 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 late August Code 12197 Crichton Hall Chardonnay, Nappa Valley 2004 Quoted at $28.00... Now $17.99... Save $10.01 ETA late July Code 16299 Crichton Hall Truchard Vineyard Pinot Noir, Carneros 2003 89 Points in Wine Enthusiast, March 1, 2006 Quoted at $32.00... Now $21.99... Save $10.01 ETA late July Code 13046 d'Arenberg The Laughing Magpie Shiraz/Viognier, South Australia 2004 92 Points by Robert Parker in The Wine Advocate, October 2005 Suggested Retail $34.99... Now $17.99... Save $17.00 ETA next delivery late August Code 27447 Domaine Marc Kreydenweiss "Domaine des Perrieres" Costieres de Nimes Languedoc-Roussillon, France 2001 Suggested Retail $13.99... Now $9.99... Save $4.00 ETA mid August Code 27707 Domaine Rouge Garance Cotes du Rhone Villages 2001 Quoted at $19.00... Now $10.99... Save $8.01 ETA early August Code 19577 Estancia Cabernet Sauvignon, Paso Robles 2003 Regularly $17.59... Now $9.89... Save $7.70 ETA early August Code 11226 Feudo Maccari Renoto, Sicily 2005 Suggested Retail $17.99... Now $9.99... Save $8.00 ETA early July Code 23551 Feudo Maccari Saia Nero d'Avola Sicilia 2003 91 Points in Wine Enthusiast, September 2005 90 Points in Wine Spectator, May 31, 2006 Quoted at $33.00... Now $18.99... Save $14.01 ETA next delivery early July Code 24999 Geyser Peak Chardonnay Russian River 2004 90 Points in Wine & Spirits Magazine, February 1, 2006 Quoted at $19.00... Now $10.99... Save $8.01 ETA late July Code 16369 Grant Burge Chairman's Selection Shiraz Barossa, Australia 2004 87 Points in Wine Spectator, December 31, 2005 Suggested Retail $19.00... Now $7.99... Save $11.01 ETA mid August Code 19211 Kaiken Malbec Ultra, Argentina 2003 91 Points in Wine Enthusiast, July 1, 2005 Quoted at $23.00... Now $12.99... Save $10.01 ETA late August Code 28711 Montes Alpha "M" Chile 2003 94 Points and Highly Recommeded in Wine Spectator, November 30, 2005 Quoted at $82.00... Now $49.89... Save $32.11 ETA next delivery early August Code 29003 Montes Limited Selection Sauvignon Blanc 2005 88 Points in Wine Spectator, November 30, 2005 Quoted at $16.00... Now $9.99... Save $6.01 ETA late August Code 28660 Murphy-Goode Fume Blanc Reserve "The Deuce" Alexander Valley 2003 Suggested Retail $23.99... Now $11.99... Save $12.00 ETA mid August Code 17556 Murphy-Goode/Pedroncelli "Friends" Zinfandel, Sonoma County 2001 Suggested Retail $18.99... Now $8.99... Save $10.00 ETA mid August Code 13757 Pedroncelli Cabernet Sauvignon "Fay Vineyards" Alexander Valley 2003 Quoted at $21.99... Now $10.99... Save $11.00 ETA mid August Code 11188 Pedroncelli Merlot "Bench Vineyard" Dry Creek Valley 2003 Quoted at $14.00... Now $7.99... Save $6.01 ETA mid August Code 12199 Pedroncelli Sangiovese "Alto Vineyards" Dry Creek Valley 2003 Quoted at $14.00... Now $7.99... Save $6.01 ETA mid August Code 14577 Penfolds "Winemaker's Reserve" (Bin 28 Shiraz), South Australia 2001 92 Points in Wine & Spirits Magazine, June 1, 2004 Suggested Retail $25.00... Now $12.99... Save $12.01 ETA early July Code 27326 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 July Code 24333 Richard Hamilton Burton's Vineyard (54% Grenache/46% Shiraz) South Australia 2002 93 Points by Robert Parker in The Wine Advocate, October 2004 Quoted at $38.00... Now $19.99... Save $18.01 ETA early July Code 27644 Robert Mondavi Cabernet Sauvignon Napa Valley 1996 91 Points in Wine Enthusiast, October 1, 1999 89 Points in Wine Spectator, September 15, 1999 Suggested Retail $49.99... Now $17.99... Save $32.00 ETA mid August Code 11265 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 mid 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 mid August Code 11366 Robert Mondavi Pinot Noir Carneros 2002 Suggested Retail $31.99... Now $14.99... Save $17.00 ETA mid August Code 13022 Rosemount Estate Traditional Cabernet Sauvignon, Merlot, Petit Verdot 2003 Quoted at $28.00... Now $8.99... Save $19.01 ETA early July Code 27479 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 Torres Gran Coronas Mas La Plana Gran Reserva "Black Label" 1989 Suggested Retail $75.00... Now $19.99... Save $55.01 ETA next delivery mid August Code 27002 Vionta Albarino 2005 Regularly $18.99... Now $11.99... Save $7.00 ETA next delivery late August Code 25981 Whitehall Lane "Chairman's Selection" Cabernet Sauvignon, Napa Valley 2005 Suggested Retail $45.00... Now $14.99... Save $30.01 ETA late September Code 11420 Whitehall Lane "Chairman's Selection" Merlot, Napa Valley 2005 Suggested Retail $35.00... Now $12.99... Save $22.01 ETA late September Code 12202 William Hill Estate Cabernet Sauvignon Reserve, Napa Valley, Silverado Bench 2002 91 Points in Wine Enthusiast, November 15, 2005 Suggested Retail $50.00... Now $19.99... Save $30.01 ETA late July Code 11202 Some really great values coming down the pipeline, folks! Thanks Jonathan!

Yum! I'd forgotten how good the Peking Duck is there. That gorgeous lacquered patent leather finish on the duck can't be beat. And the pancakes are really thin too. I really hate doughy pancakes with Moo Shoo or Peking duck. And I've definitely shot a dumpling out from between my chopsticks and across the room before. I thought I was the only one. (Aside: my favorite dumplings are still at David's Mai Lai Wah with the really good ginger dipping sauce, or the really thin skinned ones at Shiao Lan Kung.)

Today the boys in the kitchen hooked us all up with the All-American 4th of July meal. Burgers, hot dogs, ribs, corn on the cob, and potato salad. I love those guys for making having to work the holiday that much nicer.

Tonight's effort - a salty dog/paloma variant using the sour cherry syrup I've been loving lately: 1.5 Tablespoons Kosher salt 1 teaspoon chile powder 2 oz. anejo tequila .75 oz. Marco Polo Sour Cherry syrup 1 oz. fresh lime juice 3 oz. Fresca Combine salt and chile powder and rim a highball glass with it. Add ice to glass. Add tequila, sour cherry syrup and lime juice to shaker and toss gently to combine. Pour over ice and add Fresca. Stir gently and enjoy. My lips are still tingling from my last drink. Sweet, salty, spicy and tart all at once, with the tequila tying it all together. Muy refrescoso!!

Andrew, those empanadas are worth another trip for sure. The house salad has corn nuts too! Great crunchy contrast. And yeah. Those drinks are so good! I was thinking about how perfect they are on a hot humid night like tonight. I might have to go make myself something with tequila now...

I'm certain Franklin Fountain makes a great shake. My co-workers often walk in with them and a big smile. (Oh to be twenty-something with the metabolism of a hummingbird again...) Koch's Deli makes a killer shake too. They've got one of those old school machines with the metal cups and the single beater. You can totally stand up a spoon in them. I believe they're using Bassett's ice cream too, IIRC.

I've been very into the grapefruit soda as a mixer lately, as I'd mentioned in another thread. It's Fresca for me, or the Wegman's brand called Wedge. The Grapefruit/cherry combo has been getting a workout too. I like the idea of using the cherry Kijafa! Everyone always wonders what to do with that dusty bottle. A local restaurant here in Philly makes what they call a Cuban Manhattan with anejo rum and cherry kijafa. It's pretty tasty. So is the official name of the drink with the salted rim, grapefruit and tequila a Salty Chihuahua? I kind of like that!

Lori, I want to thank you personally for showing me a part of our glorious state I knew not of. And for a peek into your wonderful, bountiful and glorious life that I can only hope to emulate in some small way, in a completely different way, over yonder here in the big city. It's really been a pleasure to watch in wonder. You're a lucky lady, and so are the people in your orbit.

I'll check and see what brand/type of lecithin they're using at work tomorrow and write it down for you. I won't be in until late, so be patient, but I'll try and get better instructions from one of the chefs as well.

As far as I know, you can create a decent foam with a hand blender and lecithin granules added to whatever you're foaming. That's the easy way. Adding gelatin as well as the lecithin and using the ISI canister gives far more viagra-like results.

Steven: I think if you saw a bigger sample of the second and third tier reviews from the local papers here in Philly you'd have a better grasp of what we're all bitching about. There seems to be a lot of boyfriends/husbands/Mr. Right-Nows mentioned that have little or nothing to do with the reviews and don't add any value with their (usually) uneducated musings about the food. This isn't an isolated incident. It's just a common symptom of the general malaise in the review scene here.

Finally checked this place out on Friday evening after a movie (OT aside: Meryl Streep is fabulous in The Devil Wears Prada) and was pleasantly surprised. Between myself and my three other dining companions we were able to try the allium dumplings, Chung King Fish, Ma Po Tofu, Szechuan Eggplant, and Quick Fried Lamb (which was on the non-spicy menu). Everything was delicious. I'm not certain I'd order the fish again just because it was very bony and I just don't like that regardless of how tasty it is. The Ma Po Tofu, one of my yardstick Szechuan favorites, was excellent and possibly the spiciest of the lot. The tofu was very silky and there was a decent amount of ground pork as well. The lamb and the eggplant were also well spiced and very good. Certainly two dishes I'd order again. Nothing too oily either, which is often the downfall of this particular cuisine. Absolutely a place I'd go for a return visit. I'll still hit up Tasty House for their dumplings and the Golden coins, but the menu at Chung King has enough diversity that I'll be back to try out some more things first.

Thanks Evan. I've seriously been waiting almost AN ENTIRE YEAR for the freakin' Honeysuckle Gelato to be back in its short season at Capogiro to test my theory that it would be delicious floated in Moscato d'Asti. The aromatics of the wine are so similar to honeysuckle I was certain it would be rockin', but I thought of it just a wee bit too late last year to make it happen. My thanks to all of you for your infinite patience with me when I get one of these crazed ideas in my mind's palate (so to speak) and like a dog with a bone, simply won't let it go and have to make it happen. Sometimes it works really well. Sometimes not so much.

ktepi, your Mile High Club sounds absolutely delicious! A quick Google search reveals that the Marco Polo Sour Cherry syrup is available through Amazon.com and also HERE. I think Trader Joe's also carries a sour cherry juice, but it probably isn't as viscous or sweetened up as the Marco Polo syrup. FWIW I found my syrup at my local Lebanese market. You might be able to locate it at a similar venue or perhaps at a Mediterranean shop. Further nosing around has revealed that the importer is ADRIA IMPORTS, INC., 58-97 57th St, MASPETH NY 11378, PHONE: 718-326-4610. Maybe if you give them a call you can locate a local retailer. Apparently there's also Black Currant, Blackberry, Blueberry, Mixed Fruit, Orange and Raspberry syrups available. Sounds like it has a lot of potential for cocktails.

Tequila, Sour cherry (Marco Polo Croatian sour cherry syrup) and grapefruit is my latest axis of evil for summer cocktails. I'm a big fan of Fresca or Wegman's Wedge grapefruit sodas as mixers. I'll have to see if I can find Polar Half and Half and give it a whirl. I'm going to try some Maraschino in this as well. Ruby red grapefruit juice, a splash of simple syrup and club soda stands in admirably too.

Percy, surely you realize there was nothing "official" about dinner that evening. You just always seem to be paying closer attention than the rest of us.

I barely remember dessert. I think at that point I'd had enough wine. A truly lovely dinner with marvelous company, impeccable service and fabulous wines. I did not play wine scribe for the evening (probably for the best) but I'm hoping someone (Percy??) wrote down all the lovely wines we drank. I know we had the Latour Grande Roche with the escargot, which were undoubtedly the most tender ones I've ever had. And the scallops were amazing too. All of the terrines were incredible. Chef David Ansill has a way with terrines and the <ahem> lesser appreciated parts of various critters. This is true bistro cooking done at a masterful level. Simple rustic cuisine that delights all your senses. Yum.

If I need real news, I read a legitimate newspaper. If I want business news I pick up the Wall Street Journal. The second and third tier critics in the bird cage liner free-on-the-doorstep newspapers can hardly be expected to be on the same par with the professionals at the larger newpapers. I keep that in mind in taking their advice. I take it with a spoonful of salt rather than a grain. And when the review is about their boyfriend's taste I give it the consideration and respect it deserves and ignore it altogther.

$20.00?? Um, excuse me, NOT in my house. This is the second time I've seen this misinformation printed. Would someone kindly show me where there is a $20.00 cocktail on our menu?? Not in my lifetime. So uttlerly absurd; like offering an XO & coke. Yea, of course if someone orders a "Hedonisim" Manhattan, but that's solely an upcharge for an already expensive spirit, and the guest's perrogative. Regular drinks for $12, Champagne cocktails for $16.00. Other than that, tickled-pink and proud to say that we are guilty as charged on all of the above-listed infractions; and loving that it is our fucking perogative. I'm certain that I can also pretty much speak for all of my bartenders here as well. God bless America. What did we do tonight?? Worked through umpteen different versions of a daiquiri variant (give or take 1 tsp here and there) just to get it right for y'all.... Sniffing down our noses just for you, with enormous amounts of love (and everyone's interests / personal beverage needs / requirements) in our hearts, we remain your faithful beverage servants, XXXOOOOAudrey ← And this, my friends and fellow cocktailians, is precisely why she's the Goddess. WWAD. A question I ask myself with some frequency. When I grow up, I want to be a goddess like Audrey. For now I'll settle for being a Muse.