KatieLoeb

Thank you everyone! This has been most helpful. I've been e-mailing your suggestions to my colleague and will hear back which places were tried upon his return on Friday. I'm certain your suggestions will be taken as those from the experts you all are! Thanks!!!!

I think I have a far better view of what happened at Striped Bass than you ever will, nor would be able to glean from the press coverage. I was there. Suffice to say that you are laboring under some gross misconceptions. As for the staff at Chaucer's, they'll undoubtedly get their answer about their future when probate court is through with Rick's estate. I'm sure their uncertainty is disconcerting, but at least for the moment it seems to be business as usual there. I wish them the best of luck in getting this sorted out. And yes - I knew Rick well since I've been a regular customer of Chaucer's for over twenty years.

I'd probably wait until the poor man's body is a little less warm before I started lining up to buy the property. The source I spoke with didn't seem to think anything would change.

From Nero's Drinkblog...Here I forgot about that dude! He really was wearing a codpiece, the weird bastard. One of my favorite posts of all time was last year during the "freedom fries" phase, when restauranteurs were pouring French wines down the toilet. Remember those nasty times? I can't remember who said it, or what the thread title was, but someone said: "Yeah, I usually pour my French wines down the toilet too. But I have the fucking brains to filter them through my liver and kidneys first." A phrase I often quoted during those odd times when all things French (particularly wines) were taboo. The funny thing was, that those idiots that thought they were hurting the French or the French economy by "boycotting" French wines didn't realise that most of the product currently (at the time) available had been paid for close to one year before so they were hurting no one except their local purveyors.

Hi all: My dear friend and perpetual bad influence Claire has near convinced me to join her for the GrassRoots Festival in late July. We'd be trekking up from Philly like the intrepid chicks we are, with camping gear in tow and would like to explore any of the Finger Lakes region wineries that might be worth a side trip. I've done the "Cayuga Wine Trail" in the Ithaca region before, so I'd hope to find some more intriguing stops in the Trumansburg area. The Cayuga Wine Trail is forever memorialized in the cheezey wine glasses I own that have "Cayuga Wine Trail" emblazoned on them in my china cabinet . I wasn't all that blown away by the wineries in the Ithaca area so I hope that perhaps the Finger Lakes region might have some better alternatives. Anyone with any experience in the region would be welcome to pipe with suggestions. Thanks in advance for any cool ideas we might explore over that weekend.

Yes. Couple of weeks ago. Very suddenly from a heart attack.

More specifically, a Meritage (pronounced like "heritage") is a domestic American blend of Bordeaux grape varietals. This definition is from the Meritage Association. While many wineries prefer to use proprietary names in addition to, or rather than, Meritage, to obtain a license and use the term Meritage a wine must meet the following criteria: · A red Meritage is made from a blend of two or more of the following varieties: Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec, Petit Verdot, St. Macaire, Gros Verdot, and Carmenere. No single variety may make up more than 90 percent of the blend. · A white Meritage is made from a blend of two or more of the following varieties: Sauvignon Blanc, Semillon, and Sauvignon Vert. No single variety may make up more than 90 percent of the blend. · Must be less than 25,000 case production. The term is supposed to reflect the best of the winemakers art, so it is generally used to designate the Bordeaux varietal blends that are the finest that the winery and winemaker has to offer. Merryvale Vineyards produces an excellent meritage called "Profile" which is a treat if you can get your hands on some.

Very well said, Mottmott.

Hi All: A coworker of mine is in Cambridge this weekend and most of next week attending a class at Harvard. He's a former restaurant owner and a big foodie. I thought I'd ask those of you in the know for any suggestions in Cambridge or that are accessible by public transportation for him to enjoy during his stay. Anything goes from down and dirty ethnic to white tablecloth fine dining. Interesting menus and wine list are a plus, a great value is ALWAYS a plus. Thanks in advance for your assistance.

Sara: Used to have this on the list at Striped Bass. It's quite tasty. I think you'd probably like it and at $45 is not a bad price. I had some at a tasting about a month ago and it was delicious. Curiously, Mulderbosch also makes a Cabernet Sauvignon Rose (something I'd never seen before) that was probably the most interesting thing I tried that day. Mulderbosch is one of the more recognized South African wineries and are fairly consistent with their products. The Sauvignon Blanc is probably their flagship wine and is a lovely combination of French "eau-de-litter-box" grassy and minerally with the New Zealand tropical fruit forward style that many like better. Think gooseberries and grassiness and that's pretty much where this lies on the spectrum.

I usually buy some hard to find cognac or rum. The Austrian Stroh 160 (at 80 proof) is interesting also because it's rum made from sugar beets, not sugar cane as most Caribbean rum is. A shot of that in your toddy will pretty much sew up the rest of the evening.

Sara: Owner is Jon Myerow, former Operations Director for all of Neil Stein's restaurants. Real smart, extremely service oriented fellow I owe a debt of gratitude for teaching me an awful lot of what I know about restaurant operations. He's very hands-on, so I'd expect that the menu and beverage selections are a reflection of his impeccable taste. The niche he's trying to fill is a place for a nice cheese platter, a decent glass of wine or a good beer. Not like anywhere else in the city. I've walked by a bunch of times (it being all of a block away from me) and it looks real cute on the inside, but I haven't been in since it opened. I've heard good things though. Please report back!

Isn't there some form of taste aversion therapy that could be done rather than shooting the bunnies? Like spraying the bottoms of the plants with hot sauce diluted in water or buying that nasty tasting stuff for dogs and cats that prevents them from biting and licking their fur? Just hoping the grapes and the bunnies can co-exist peacefully.

Couldn't you use a rum extract rather than the genuine article and preserve the flavor as the recipe intended?

Hey, I want in on that pig-pile! Ingrid and Tana: I suspect we can all share Himself Mr. Jackman. There's plenty of him to go around, at least in our vivid fantasy lives Tana what an awesome Hocas story! Everyone I think, has an "Empress" or an Auntie Mame in their life, or should. The memories of that person never dim, much like their bright personalities and presence never dimmed whilst they were around. My Empress was my dear Aunt Cecelia. Always dressed to the nines, matching shoes and pocketbook, tickets to the theater or the opera every week, couldn't walk down the street without bumping into a hundred people she knew, etc. Always active and the social butterfly. My personal role model for a proper lady.

Thanks Rich! As you know, Gary and I are well travelled in the Greek Food Festival circuit around these parts, so this is one to put on the calendar. I love Greek food and it's never better than when the "Church Ladies" are making it! I'll confirm and let you know for sure whether we can make it that Friday. YUM!!! Moussaka!!

You must report back with the findings of your escapades. We keep blood orange puree at our bar for our mimosas (our signature brunch drink - the Rouge Mimosa ) so if you have some new applications bring 'em on! I hate to see those bottles taking up space for only one drink. We have a really small bar so space is at a premium. Anything to maximize usage, sales and revenue is a good thing.

Malarkey: Then we shall plan to roll out the visiting eGullet red carpet for you sometime during the week, if that's convenient. Devon is about a 25 minute ride from downtown Philly. Will you have rental wheels? Or of course we could caravan out to the Main Line and meet you if you'd like. Do let us know your preferences. We could take you to Tacconelli's for the best Pizza you've ever seen even if it weren't an official Pizza Club event. Alternatively there's Chinatown, all manner of restaurants where I've either worked before or know someone that does or whatever. Check through the PA forum and see what looks interesting to you.

There was an interesting article in today's New York Times HERE discussing value priced Bordeaux (second labels generally) and some of the characteristics of the 2000 vintage. Made me want to go out and find a few of their suggestions!

Due to illness, the Flamenco show for tomorrow evening is postponed! Julia Lopez, the choreographer/director or Flamenco Ole has been sick this week, and although she bravely kept thinking she'd be OK by tomorrow, she just called the restaurant to cancel and the manager called me right away to let me know. BUMMER!!! If folks still want to go just for rodizio dinner, I'm game for that too, or even a spur of the moment get together of another sort if we can coordinate it by then. Please PM me and let me know what you all decide to do and I'll gamely play hostess or not, as the general preference becomes clear. SO SORRY EVERYONE!!!

OK! The Flamenco group curently stands at 15: Sara + 4 Carman Faye & Jack Aunt Mar Gary Herb Claire Chris Holly Katie Any last minute folks that aren't listed above can call the restaurant directly at (215) 625-7900 and add themselves to "The Katie Group" tomorrow. There's on street parking and since it's in a commercial area I'm assured that shouldn't be an issue. The restaurant has a CPA (Car Parking Attendant) that keeps an eye on things outside all evening. See you all tomorrow!

Damn! I'm hitting the beach in Cape May for my first bronzing of the season. I'm so pasty white and pallid looking I simply must go and get some rosiness in my cheeks and prepare my ashen legs for a summer of skirts. Sorry! When is your arrival? Which dates specifically will you be around? Not sure we can pull off a Pizza Club that weekend as many folks in addition to myself might be out of town, but if you're up for it and around just before or just after the holiday weekend I'm certain there'd be folks that would be interested in some eating and imbibing at some of our better establishments. Or even at some of our disreputable establishments... In New Hope I'm fond of Mother's (34 N. Main), the Havana Bar (105 S. Main) and have heard good things about Marsha Brown, but haven't had the pleasure myself. Right across the river in Lambertville is Lambertville Station, which is a lovely restaurant where I've had many nice dinners. I've also heard Manon (19 N Union), a small and quaint BYO is fabulous but haven't made it there myself yet. While you're walking around New Hope you simply must stop for an ice cream at Gerenser's (22 South Main). This place has the best ice cream around and the most excellent flavors. I'm particularly fond of the Magyar Apricot brandy myself. The place is a real homey little slice of old fashioned ice cream shop Americana: Look at the flavors here So what's up with you and the ponies? Do you have any horses competing at Devon this year? Tell us all about it! Please feel free to PM if I can be of further assistance.

Only one cylinder fires at a time. If I'm coming up with brilliant ideas the spelling abilities are stunted. I fixed it...

Thanks JAZ! Redfox, you could easily fake this with regular vodka and a splash of the Blood Orange puree. It's truly sublime with the Lillet. You could probably even dilute it a bit with club soda (or tonic if you prefer) and serve it as a highball drink rather than a very strong martini style up cocktail.

Dean: Do I get invited to the party if I make the winning suggestion? I think the Japanese thing has a lot of potential. Making dumplings, rolling sushi, shabu-shabu, tempura, there's plenty of hands-on possibilities. Please let me know if I can help with wine suggestions or enlist a good friend who's a sake aficionado for beverage advice should this be the winning entry into the Hands-On Sweepstakes.