KatieLoeb

Todd: I don't think you have to worry about a thing. Dinner was fabulous (and I hear was great on Tuesday evening as well from some of those attendees) and your staff did you proud in your absence. Really. Just enjoy these few days off and take good care of your wife (who has surely earned some rest after going through pregnancy and labor) and your new child. Congratulations to you and your family!

John: I was hired as a consultant prior to the opening of the restaurant in October 2005. I put together the beverage program (chose the initial wine list, created cocktail recipes and the sangria recipes, chose the draught and bottled beers, etc.) and also trained the staff on those products. There is now a very competent manager handling the ordering, maintenance and updating of the beverage program. I've been the lunchtime bartendress Monday-Fridays ever since Amada started serving lunch in January. But I am delighted that you were so impressed with the staff knowledge. Let's me know I did a good job when I hear compliments like that. There actually are tasting menus available at different levels, for anyone that is interested in doing that. We do a tasting menu at lunch for $35/person. At dinner, the tasting menus start at $45/person. Next time you come in, inquire with your server or the manager about the tasting menus. It will give you a good tour of the menu for a value price compared to ordering all the same items a la carte. I work with some truly wonderful and very professional folks that take their food and beverages very seriously, but not so seriously that they are too stuffy to let you have a good time. Tapas is meant to be relaxed dining, and I think we've managed to strike the proper balance between professionalism in products and service and friendliness to ensure an optimal dining experience. Thanks so much for the props!!

John: I'm glad you and your guests enjoyed Amada. I'm sorry I wasn't in to meet you and your oenophilic dining companions! I would have enjoyed that very much. The thinking about the reserve list is that since we want to have all the wines available by the glass, the higher end wines don't work that way since they might end up being opened too long and run the risk of being wasted. I agree that a separate by the bottle reserve list is a good idea and will mention it to the powers that be. I'm delighted you enjoyed the sangria - that's my recipe (which was featured in the June issue of Bon Appetit this month) so I'll take that as a compliment from you and your friends. Should you come in again during lunch, look for me behind the bar. I'd love to say hello. As Jeff said, it's nice to hear some praise from the NY contingent once in a while. Philly is definitely not a second rate city as restaurants go.

I'm borrowing a computer at work just to reply to this. What can I say. We have some truly colossal idiots on our City Council. I didn't vote for this guy, but I'm embarrassed to live in a City where he was elected. The "why don't they grow corn or something" comment pretty much solidifies my opinion on his intellectual prowess. I've sent him a scathing note. I doubt I'll get a response.

I love the idea of starting with a rose. And I'll look for the Hanna as well. I've spoken to 2 or 3 distributors in Austin and know that I can get those. The ones from New Mexico and even Washington are difficult. kcd ← Domaine Gasnier also makes a lovely rose Chinon. I served it a few years back with a baked ham and it was spectacularly perfect together. The wine and the meat were the same lovely shade of pink. Looked pretty at the table! Domaine Gasnier is a very reliable producer of Chinon, so even if you can only find their reds, it's a solid bet.

A wine bar here in Philly makes their own sesame cracker-like lumpy things that are great for palate cleansing (they specialize in flights) and are just plain tasty. I also like Deviled eggs, blue cheese stuffed olives, nuts, wasabi peas and edamame.

Tonight's treat. Abadia Retuerta Selección Especial 2000. $12.99, purchased at Columbus Blvd. store. A really delicious and meaty Spanish red. Soft, but with the muy macho leathery and tobacco notes one expects from Spanish red. Lots of spice too. This wine received a 91 score from Robert Parker, who described it as "Bordeaux-like". It was apparently also voted the #1 Red wine in the world at the London International Wine Challenge in 2005. Pretty high praise indeed. I had it with some leftover roast pork and rice and black beans from Tierra Colombiana and it was just perfect. Apparently there's a boatload of this still remaining at 12th & Chestnut. A brief Google search shows this wine selling for twice the price and more elsewhere. Well worth the cost of admission.

Ahhhh - the Terre di Tufi! Perfect with the crabs no doubt. Dinner looks great!

I had a very finely concocted Red Breast Irish Manhattan at my favorite new bar in South Philly. Very tasty and a fitting tribute to cocktails in general.

I just tried 411 and there's no listing as of yet. I wanted to know if they were open this evening 'cuz I'm jonesing for some good food. I'll probably drive by and stop if opened, if not I'm continuing on to Tierra Colombiana for some aranitas, good Moros y Christianos and a mojito or two.

The latest list of upcoming Chairman's Selections: Alderbrook Old Vine Zinfandel Dry Creek Valley 2002 91 points in Wine Enthusiast, March 1, 2005 Quoted at $19.00...Now $8.99...Save $10.01 ETA early June code 14454 Artesa Merlot Napa Valley 2002 Suggested Retail $20.00...Now $9.99...Save $10.01 ETA late May code 12188 Bodegas Norton Privada, Argentina 2004 Quoted at $21.00...Now $12.99...Save $8.01 ETA late June code 28888 Cabreo Il Borgo 2000 92 points in Wine Spectator, October 15, 2003 Quoted at $40.00...Now $19.99...Save $20.01 ETA late May code 23461 Campo al Mare Bolgheri DOC, Super Tuscan 2004 Quoted at $30.00...Now $19.99...Save $10.01 ETA late May code 23489 Castello del Terriccio Tassinaia, Super Tuscan 1999 90 points in Wine Enthusiast, October 1, 2004 Regularly $45.99...Now $19.99...Save $26.00 ETA late May code 23446 Chateau Mont Redon, L'Aire du Rossignol Rose, Provence France 2005 Suggested Retail $14.99...Now $8.99...Save $6.00 ETA early June code 21360 Chateau Taillefer, Pomerol 2001 90 points in Wine and Spirits Magazine, December 2004 Regularly $44.99...Now $19.99...Save $21.00 ETA next delivery early June code 19053 Conti d'Arco Pinot Grigio Trentino, Italy 2005 Suggested Retail $21.99...Now $12.99...Save $9.00 ETA mid June code 25227 d'Arenberg, The Laughing Magpie, Shiraz/Viognier 2004 92 points by Robert Parker in The Wine Advocate, October, 2005 Suggested Retail $34.99...Now $17.99...Save $17.00 ETA early June code 27447 Domaine Louis Latour Batard Montrachet Grand Cru, Burgundy, France 2001 89-92 points by Pierre Rovani in The Wine Advocate, April 2003 Suggested Retail $249.99...Now $104.99...Save $145.00 ETA late June code 21537 Domaine Louis Latour Puligny Montrachet 1er cru "Sous les Puits" 2001 Suggested Retail $44.99...Now $21.99...Save $23.00 ETA late June code 21544 Feudo Maccari Renoto, Sicily 2004 Suggested Retail $17.99...Now $9.99...Save $8.00 ETA late May 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 mid June code 24999 Fra Guerau Montsant Tinto 2003 Suggested Retail $14.00...Now $7.99...Save $6.01 ETA next delivery late May code 25901 Freemark Abbey "Lineage" Merlot 2002 Suggested Retail $25.00...Now $9.99...Save $15.01 ETA mid June code 12183 Gloria Ferrer Pinot Noir Carneros 2002 (375ml) 88 points in Wine and Spirits Magazine, February 1, 2006 88 points in Wine News, June 2005 Suggested Retail $18.99...Now $9.99...Save $9.00 ETA late May code 13011 Gloria Ferrer Royal Cuvee 1997 Suggested Retail $29.99...Now $17.99...Save $12.00 ETA late May code 29201 Henri Abele Brut Champagne 1996 92 points in Wine Spectator, August 31, 2005 Quoted at $55.00...Now $24.99...Save $30.01 ETA next delivery late May code 29435 Highlands Zinfandel Napa Valley, Black Sears Vineyard 2001 Quoted at $32.00...Now $17.99...Save $14.01 ETA early June code 13711 Lake Sonoma Winery, 2003 Zinfandel, Dry Creek Valley 90 points The Wine News, Online Review May 2006 Suggested Retail $21.00...Now $12.99...Save $8.01 ETA late May code 14455 Louis Jadot Morgon Cote du Py Chateau des Lumieres 2003 94 points in Wine & Spirits Magazine, December 1, 2005 Quoted at $30.00...Now $14.99...Save $15.01 ETA early June code 19189 Louis Latour Montagny 1er cru la Grande Roche 2002 87-88 points by Pierre Rovani in The Wine Advocate, February 2004 Quoted at $28.00...Now $12.99...Save $15.01 ETA next delivery late June code 21392 Michele Chiarlo Barbaresco Asili 2001 Suggested Retail $70.00...Now $29.99...Save $40.01 ETA late May code 23296 Michele Chiarlo Barbaresco Riserva 2000 Suggested Retail $65.00...Now $24.99...Save $40.01 ETA late May code 23291 Michele Chiarlo Barolo Brunate 2000 91 points in Wine Spectator, July 31, 2004 Quoted at $85.00...Now $39.99...Save $45.01 ETA late May code 23290 Michele Chairlo Barolo Tortoniano Riserva 1999 Suggested Retail $65.00...Now $34.99...Save $30.01 ETA late May code 23288 Michele Chiarlo Gavi 2005 Suggested Retail $17.99...Now $10.99...Save $7.00 ETA late May code 25211 Michele Chiarlo Monferrato Montemareto Countacc (Super Piedmonte) 2000 90 points in Wine Spectator, November 30, 2003 Suggested Retail $46.99...Now $19.99...Save $27.00 ETA late May code 23304 Montes Alpha Chardonnay Special Cuvee, Casablanca Valley, Chile 2004 89 points The Wine News, August/September 2005 Quoted at $23.00...Now $9.99...Save $12.01 ETA mid June code 29020 Montes Alpha "M" 2003, Chile 94 points and Highly Recommended in Wine Spectator, November 30, 2005 Quoted at $82.00...Now $49.89...Save $32.11 ETA early June code 29003 Nozzole Chianti Classico Riserva la Forra 2000 88 points by Daniel Thomases in The Wine Advocate, April 2004 Quoted at $38.00...Now $15.99...Save $22.01 ETA late May code 23465 Nozzole Il Pareto 2001 92 points by Daniel Thomases in Wine Advocate, April 2006 91 points in Wine Spectator, October 15, 2004 Quoted at $75.00...Now $39.99...Save $35.01 ETA next delivery late June code 23471 Omaka Springs Sauvignon Blanc Marlborough, New Zealand 2005 Quoted at $17.00...Now $7.99...Save $9.01 ETA next delivery early June code 27380 Pedroncelli Mother Clone Zinfandel Dry Creek Valley, Sonoma 2003 Quoted at $14.00…Now $9.99…Save $4.01 ETA next delivery early July code 13833 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 late May code 27326 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 mid June code 27644 Ridge Home Ranch Montebello, Santa Cruz Mountains 2002 Suggested Retail $69.99...Now $29.99...Save $40.00 ETA mid June code 11198 Rosemount Estate Traditional Cabernet Sauvignon, Merlot, Petit Verdot 2003 Suggested Retail $28.00...Now $8.99...Save $19.01 ETA early June code 27479 Rutherford Hill Chardonnay 2004 Suggested Retail $18.99...Now $10.99...Save 8.00 ETA late June code 17340 Sequoia Grove Reserve Cabernet Sauvignon, Rutherford 2002 93 points and a "Cellar Selection" in Wine Enthusiast, December 31, 2005 Quoted at $57.00...Now $24.99...Save $32.01 ETA early June code 11191 Sette Ponti Crognolo 2003 92 points in Wine Spectator, October 31, 2005 Quoted at $35.00...Now $19.99...Save $15.01 ETA next delivery late May code 23545 Sette Ponti Oreno 2003 95 points and Highly Recommended in Wine Spectator, October 31, 2005 #5 in WINE SPECTATOR Top 100 Wines of 2005 Quoted at $95.00...Now $44.99...Save $50.01 ETA late May code 23567 Sette Ponti Vigna di Pallino 2004 Suggested Retail $29.99...Now $9.99...Save $20.00 ETA late May code 23540 Silvio Nardi Brunello di Montalcino 1997 91 points in Wine Spectator, June 30, 2002 Quoted at $59.00...Now $29.99...Save $29.01 ETA late May code 23382 Silvio Nardi Brunello di Montalcino Vigneto Manachiara 2001 95 points at Wine Spectator Online, January 30, 2006 Quoted at $86.00...Now $49.99...Save $36.01 ETA late May code 23262 Taittinger's Bouvet Brut Rose Vin de Table Francais Excellence NV 88 points in Wine Spectator, November 15, 2005 Quoted at $14.00...Now $8.89...Save...$5.11 ETA late May code 29606 Tenuta La Fuga Brunello di Montalcino 2000 88 points in Wine Spectator, May 31, 2005 Quoted at $56.00...Now $24.99...Save $31.01 ETA late May code 23478 Tenuta San Guido Guidalberto 2004 Quoted at $53.69...Now $29.99...Save $23.70 ETA late May code 23439 Torres Gran Coronas Mas La Plana Gran Reserva "Black Label" 1989 Suggested Retail $75.00...Now $19.99...Save 55.01 ETA late May code 27002 Valdubon Consecha Ribera del Duero, Spain 2004 Regularly $15.99...Now $8.99...Save $7.00 ETA next delivery late May code 26882 Vina Montes Folly Santa Cruz Rapel Valley, Chile 2003 95 points in Wine News, August/September 2005 93 points in Wine Spectator, November 2005 Quoted at $82.00...Now $49.89...Save $32.11 ETA late June code 28855 Vionta Albarino 2005 Regularly $18.99... Now $11.99...Save $7.00 ETA late May code 25981 If the Artesa Merlot is as tasty as their Cabernet, it's a screaming bargain at $9.99. The Torres Gran Reserva looks to be a steal at $19.99 too.

An MBA from the Wharton School, the University of Chicago, Northwestern or Stanford might, depending on whom you ask...

The buried link on the website isn't terribly daring. And the information is part of the public record. Not a part of the public record that much of the public avails themselves of, but for a small fee, any citizen can go to the Dept. of Health office off 38th Street behind the Quad at Penn and get the inspection reports for any restaurant they desire. I have. I'd like to see Philly Mag print the reports or do a whole story about it and highlight the link there. Now THAT would be daring and playing Russian Roulette with the advertisers.

I'd suggest getting one classic example of Chinon from the Loire, one example from Bordeaux (Chateau Cheval Blanc if you're feeling flush) and a couple of New World choices. For domestic wines there's great Cab Franc from Long Island or California. For other New World choices you might find some from Argentina or Australia or New Zealand. This could be a very interesting side by side compare-and-contrast excercise.

Calling him "white trash" might not have been the politically correct thing to call Ken, but if the garbage bag fits... I think of Ken as a piker in the original sense of the word. He really is just a foul mouthed classless pig who leads with his mouth and his fists because he's completely socially inept, but in a different way than Stephen. I have to give Ken credit for standing up for the fingers in the sauce, because every chef I know does that, but otherwise he's just an asshole that undoubtedly took a spot away from a more deserving candidate. At least on Project Runway Santino had some talent and was able to interact with people for more than 5 seconds at a stretch. To continue the Project Runway analogy, Tiffani was kept on for the same reason Wendy Pepper made it to the finals. Those two ought to meet each other. There's a SSSSSSSSSnake fight waiting to happen!

This seems entirely feasible. I can just picture someone holding him by his perfectly pressed lapels and shaking him while screaming in his face, "Loosen up, dammit!"

Like any bad example of food or drink, just because it exists doesn't mean we have to partake in it. I'm more afraid of chemicals of all sorts being let loose into the hands of the untrained and fearless. Lord only knows what havoc could ensue from that. Remember, these are the same people that came up with the really bad drinks without the chemicals to make them gel, fizz, smoke, foam up, etc.

Mel: I fixed that for you.

Yeah!! Churros and chocolate are like the best thing ever! So psyched to go check this out.

My schnapps collection: There's Marillen, nut and Obstler in here for sure. I don't think I have the plum and I've definitely never tried the Stone Pine schnapps, but now will seek some out. I usually serve these chilled after dinner in a grappa glass as a digestif.

It's why he thinks he walks on water, in his own humble opinion. He's oh so impressed with himself for having accomplished so much in such a short time. He's been a professional student for the better part of his life. Lots of academic cred and no ability to deal with people in a real life situation. Social quadruplegic.

I watched this. I was actually hoping that when Ken and Stephen got into it they could have killed each other off in one fell swoop and saved all of us a lot of grief. Tiffani should be competing for an Oscar against Meryl Streep. Her mock indignation at being named "most controversial" was making me want to hurl. It's funny how words come back to haunt you. Her big "I'm not here to make friends, I'm here to win" speech has proven to be oddly prescient. She has no friends and little respect from her comrades and she's brought it entirely on herself. Sometimes we're all lucky enough to see the karmic balance of the world be re-aligned and balanced before our very eyes.

Rum seems a little "hotter" in the glass, if not at actual proof level than single malt or bourbon, so I'd be cautious about any glass that concentrated those nose-hair-singing alcohol vapors. I think a smaller wine glass might be the best option, or perhaps a straight sided rocks glass. :shrug:

What a great tag team! This blog is getting off to such a great start! I'm enjoying the regional differences in refrigerator contents, weather and pets! And the common thread of smoking meat/fish/dinner is quite interesting as well. Blog on my friends. We're all enjoying the ride...

Don't give up Rob! Lavender is my latest "kick" and I've definitely been having some fun with it. It's a lovely "springtime" flavor that needs the appropriate platform from which to shine. I made a Lavender Sour with grape-based Ciroc vodka, lavender simple syrup and fresh lemon juice with half an egg white. I shook the hell out of it until it was really chilly, thickened and foamy and it was quite delicious. I imagine it being very lovely garnished with an edible flower of some sort. I think Candian whiskey is kind of hard to work with because it's the most "in between" of all the whiskeys. The blending process of corn, barley and rye makes it hard to match flavors to, since it isn't as distinctive on its own, as say Bourbon or Rye. I think the floral aromatics of lavender needs fruit and/or similar florals to pair with or it just gets lost. I think that's why it works with the grape-based aromatic vodka. Lavender. It's not just for guest soaps anymore...