KatieLoeb

There's a seminar with winemaker David Ramey from 4-5PM that I definitely want to attend and then I'll be loitering until they let me back in with the media at 6:30. I changed my mind about what I'm wearing. Long black dress with pink flowers and a green shrug sweater. Hope to see you there!

Meshugee? It's just part of your charm, I thought...

Marques de Monistrol makes a nice Pinot Noir based Gran Reserva Rose cava. Usually fairly reasonably priced as well. The regular Brut Rose Cava is under $10.

Met the chef from Twenty21 this evening and he confirmed that the Copper River Salmon will be available in 2.5-3 weeks.

I'll be there in the early afternoon for the "trade tasting" with some fellow staff from Amada, then I'll shamelessly be back in the evening for the "press" portion of the tasting which coincides with the regular hours for the huddled masses. I think I'll be wearing a brown dress and sweater... There's too much stuff to cram into two hours so this way at least I can pace myself and try some of the bigger stuff last and not blow out my palate. I'll be spitting out everything but the SuperTuscans and the vintage Bordeaux.

Klary: Your current foodblog reminded me that I'd been meaning to try the Butter Braised Beef recipe for some time. I finally planned to do it this weekend and carried it out today for dinner. Here's the beef browning: And here's the final plating, served with mashed potatoes and Brussel sprouts as suggested: Its's delicious, incredibly easy and makes enough for leftovers for a few meals. Even my kitties were meowing and doing figure eights around my legs in the kitchen as this cooked, since it smelled so good. They got a little of the gravy on their food as a treat and were quite content. Definitely a keeper! Thanks for sharing the recipe.

Thanks for the props Jeff, but I think they've got staff already handling that for them. In fact, I think Chef Stern is somewhat involved in the wine list choices at Gayle himself, in addition General Manager Ed Hackett has a well educated palate. I worked with Ed at Rouge so I say this with complete confidence. Of course if they wanted my help, I'd be delighted. I would love to pick up a couple of weeknight shifts at Gayle if they were in need of a wine-educated server on the floor. I can't think of many other places I'd have more fun pairing wines with an interesting menu like that and would have customers that were sophisticated enough and receptive to that level of service.

Thank you! This sounds delicious and it just so happens I have limoncello in the house, so perhaps I'll do a variation that way. I'll report back with any findings.

I made a batch of Lavender simple syrup this evening. Boiled up 1 cup of sugar with one cup water until dissolved. Took off the heat and stirred in 1/4 cup of food grade lavender blossoms and allowed it to cool at room temperature. I've strained it and it has the most lovely color and aroma. I did this with the intention of creating a "Provencal Sidecar" type drink with some cognac, pear liqueur, lavender simple syrup, lemon juice and a splash of either Cointreau (which I suspect is too strongly flavored for this application) or some other liqueur subbing for the Cointreau in this recipe. I don't have everything at home I need to do that with so it'll have to wait for a shopping expedition. But meanwhile.... Any other interesting suggestions for me? I suspect lavender has potential to mix well with vodka, gin or even perhaps brandy or cognac. Have at it folks. Make some suggestions for me.

The only cocktail I ever drink is Kir--not because I don't like other cocktails, but because it's simple, clean, and isn't very strong (alcohol is a strong trigger for my IBS). Would you look down on me for ordering one? You can be honest, I really don't mind, since I know I'm not a sophisticated drinker. But I'm just wondering what bartenders think of the lowly Kir. As an aside, I've met plenty of bartenders and waitstaff who have no clue what Kir is (though sometimes they might know Kir Royale...), and it's one of the easiest in the book! ← I'd be happy to make you a kir (or Royale). In fact, we have real Bordelaise Cassis with which to make you a fine example of one.

I should have been clearer. I fully expected my idealized Greek stand to be my source for good olives, feta and kasseri cheeses, real Greek oregano, good orzo pasta, taramas, etc. It needs to be a store AND a place to get a good meal. Certainly 12th Street Cantina does that. Another example of a specialized merchant serving good ethnic food would not be a bad thing.

In January, in the northern part of Belgium (Gent and Ieper), we had exactly what you describe: bread, cheese, and cold cuts (typically ham and salami). Tea or coffee, and in Ieper we were also served boiled eggs and Kwatta chocolate spread to go with the bread. It was all yummy, and I'd like to find some boerenwurst or a recipe for it in the US! Klary, the book was that good? MelissaH ← I've been served a similar breakfast throughout Germany and Austria as well. Bread, butter, cold cuts, soft boiled eggs and coffee.

Completely in agreement here. Pearl's food is really mediocre. The soups and oysters are very good, but the other stuff is just tired. A fresh fish vendor with grilling capabilities would be awesome. I'd be pretty jazzed for a good Greek stand. There is really no outstanding Greek food to be had in this town since way back when Chef Theodore's closed. Estia is just too damned expensive and I don't need to pay those prices for the Greek comfort foods I crave like Avgolemono soup, Moussaka, a really good Gyro, a flaky spinach pie (and yes - I've had them from Kamal's Middle Eastern stand and they were just OK) or a really good Greek Salad with amazing tomatoes and cukes on it, lots of Kalamata olives and big honking chunks of feta cheese. There was/(maybe still is?) a Greek joint at RTM but it just didn't float my boat at all. I think I got turned off because they made pizza too, and I want something like South Street Souvlaki with higher quality cooking.

Soooo...whose burger did you end up having and how was it?

Mosdef both. Has a very acute palate, a good sense of what would sell in this particular market and is merciless on driving a hard bargain with the producers. That's how all this great wine keeps landing in our laps. ← Hmm, I guess you must know him pretty well if you know his palate is cute. ← Hey now!

Mosdef both. Has a very acute palate, a good sense of what would sell in this particular market and is merciless on driving a hard bargain with the producers. That's how all this great wine keeps landing in our laps.

A Rhone white could be tasty too - like a nice Marsanne/Roussanne blend. If you're worried about the asparagus side dish then serve Gruner Veltliner.

So did everyone see Rich Pawlak's article in today's Daily News? Chairman Wow Great article Rich. Glad I could help too. And thanks to Jonathan Newman for being so smart about what he does. This thread wouldn't exist without him.

when i made this I used a touch more lemon juice than Katie called for and found it to be just fine. Perhaps this drink, like its inventor, really is sweet ← Thanks Mike!

Actually, it was a killer year in most of Italy. One of the few Big Guns in my wine rack is a bottle of '97 Isole & Olena Cepparello which was #3 on Wine Spectator's "Top 100 Wine of the Decade" list for the 90's. That rating came out when I still was working at Moore Bros. and let me tell 'ya the phone was ringing off the hook for our tiny allocation of it. I tried some from a magnum a while ago and it was drinking quite nicely then. I need to find an excuse to pop this bad boy open before it turns into the "I wish I'd drank that" bottle". And no, I'm not taking numbers - this ain't no stinkin' bakery! Wish I coulda' been there for this. I have no doubt this is about as good as it gets for the big fat bargains stuff in the Chairman's Selections. Very cool that you got to share it with Himself. Any interesting comments about the wine or its procurement to share with us?

This is why I think there are several establishments, that while they may still be in business, won't necessarily be getting Pizza Club's business. Some of those winners were clearly not-even-also-rans that were given the honors so it didn't look like a pre-determined contest. Pizza Hut? Really? I'm thinking not even on a good day... Definitely in the Never Worthy category.

Marra's is indeed still quite worthy. Their pizza is excellent. It's that brick oven thing that Marra's and Tacconelli's both have going on that does something to the crust. Whereas Tac's has a thin crisp crust, Marra's is thicker and doughier, yet surprisingly not as leaden as one might imagine hearing it described as "doughy". It's doughy in a good way. And the real toppings make all the difference. I confess I'd never even truly noticed our second stop, La Rosa until yesterday. I'm usually not a fan of the square Sicilian style pie but this one was really quite good. The sweet peppers and the thin slices of potato were delicious, and the nice even char on the crust that the convection oven created was great. Next time less toppings, but all in all a very fine example of the square pie genre. I was planning to get the mango so we'd have a colorful array of different cups to show you all that aren't familiar with wooder ice, but once I tasted the passionfruit, I simply had to get it. It's delicious and one of the best Rita's flavors I've tasted.

For those of you too lazy to check the website (and you know who you are ), I received this e-mail today and thought I'd paste the news here. Looks like the Chairman made lots of new friends in Italy. Woo hoo! Upcoming Chairman’s Selections Abadia Retuerta Selecion Especial Ribera Del Duero, Castilla Leon, Spain 2000 91 points by Robert Parker in The Wine Advocate, February 2003 Quoted at $24.00...Now $12.99...Save $11.01 ETA next delivery early June code 25928 Artesa Merlot Napa Valley 2002 Suggested Retail $20.00...Now $9.99...Save $10.01 ETA mid May code 12188 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 May code 11238 Cabreo Il Borgo 2000 92 points in Wine Spectator, October 15, 2003 Quoted at $40.00...Now $19.99...Save $20.01 ETA early May code 23461 Campo al Mare Bolgheri DOC, Super Tuscan 2004 Quoted at $30.00...Now $19.99...Save $10.01 ETA early 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 early 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 Sprits, December 2004 Regularly $44.99...Now $19.99...Save $21.00 ETA next delivery early June code 27479 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 Sout 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 Fra Guerau Montsant Tinto 2003 Suggested Retail $14.00...Now $7.99...Save $6.01 ETA next delivery early 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 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 Beaune Rouge 1999 Regularly $34.99...Now $14.99...Save $20.00 ETA next delivery early May code 19634 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 mid May code 23296 Michele Chiarlo Barbaresco Riserva 2000 Suggested Retail $65.00...Now $24.99...Save $40.01 ETA mid 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 mid May code 23290 Michele Chairlo Barolo Tortoniano Riserva 1999 Suggested Retail $65.00...Now $34.99...Save $30.01 ETA mid May code 23288 Michele Chiarlo Gavi 2005 Suggested Retail $17.99...Now $10.99...Save $7.00 ETA mid 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 mid May code 23304 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 mid May code 23465 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 mid 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 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 early 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 early May code 23567 Sette Ponti Vigna di Pallino 2004 Suggested Retail $29.99...Now $9.99...Save $20.00 ETA early 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 early 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 early 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 mid May code 29606 Taylor Fladgate Vintage Port 2003 98 points in The Wine Advocate, October 2005 Quoted at $100.00...Now $67.99...Save $32.01 ETA mid May code 10110 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 early May code 23478 Tenuta San Guido Guidalberto 2004 Quoted at $53.69...Now $29.99...Save $23.70 ETA early 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 early May code 27002 Valdubon Consecha Ribera del Duero, Spain 2004 Regularly $15.99...Now $8.99...Save $7.00 ETA next delivery early May code 26882 Vionta Albarino 2005 Regularly $18.99... Now $11.99...Save $7.00 ETA late May code 25981

Not everyone yet! Sandy, thank you for your unsparing attention to detail and wealth of knowledge of urban (and suburban) factoids. What a great tour of the city for the uninitiated, as well as the rest of us. I've lived here for quite awhile too, yet you showed me many things I knew not of. Bravo! A most impressive blog, my friend. I’d just like to add (for those of you with a sweet tooth) that those Apple Dumplings at RTM are the bomb. And More Than Just Ice Cream serves a cinderblock sized slice of deep dish apple pie that I have yet to finish with several friends helping me. Capogiro is all we’ve promised and not to be missed if you come and visit. There are all kinds of good eats to be had in the City of Brotherly Love. Come visit and check it out!

You're welcome to the recipe. The hardest part is infusing the vodka. Stuff about two Tablespoons of saffron into a 750 ml bottle of vodka and let it sit for approx. 48 hours and then strain it. Vanilla-Saffron Martini 2 oz. Saffron infused Vodka 1 oz. Licor 43 1 oz. Southern Comfort .75 oz. Sour mix splash of Lime Juice Shake vigorously over ice and strain into a chilled cocktail glass. Garnish with a lime curl hanging off the edge of the glass. (mostly for color) If you don't need a whole bottle full of the saffron vodka just scale down to 12 oz. vodka and one tablespoon of saffron for half a bottle's worth. I confess I never did come up with any other cocktails in which to use it, so I'm not sure what to do with that much of it in a "recreational" setting.