LEdlund

Portalis is a great wine shop and wine bar not too far from the U District. I'm sure they could hook you up with something.

I had the Sanford Pinot Noir a couple of times in the past few weeks. I was able to get it from my local wine purveyor for $25 per bottle. We opened it and let it breathe for at least 30 minutes before each tasting but, as others have noted, it could have used a longer breath time, or maybe even decanting to help it open up. The first hit comes on strong with alcohol, blackberry and peat. The alcohol seemed to fade with time…… or maybe I just stopped noticing it. I definitely tasted raisin or some other concentrated sweet fruit. I have a question: when people talk about mouth feel (when it comes to wine) what does that mean and how do I identify it?

I was thinking that Szmania's was new - maybe not? Anyway - it's been years since I've been there so I thought I'd give them another try, same with Zoe, Assagio and Market Street Grill. I've never been to Andaluca or Vivande so they are also on my list.

Another fun non-foodie place to take out of towners is Chinooks at Fisherman's Terminal. It's interesting to watch the fishing boats while you eat.

Chin Chin's Wok Grill on 5th Avenue downtown has closed. The windows are all papered and there appears to be a liquor license application on the door. I'll check it out next time I am there.

I thought that cast iron pots were supposed to be the best for keeping tea warm? At least that is why I've been looking to purchase one. My teapot holds three cups of tea and I usually drink the first one hot, the second one cool and the third as iced tea. I was hoping for a pot that would allow me to have two hot cups (without microwaving it!). Is that not your experience with the cast iron pots?

I just melt butter, add some dry mustard and lemon juice and brush it over the salmon. The butter hardens once it hits the cold salmon and I just let it sit that way for a bit then grill it. OMG, I can't wait for summer.

The windows were papered over when I drove by last Thursday. I didn't stop to see whether it was closed for good or remodel or what.

I just finished my second tasting of the 2002 Trimbach Riesling and feel like I am ready for summer! Granted the weather we’ve been having is Seattle has helped that feeling – yesterday it was sunny and 53 degrees. Everything about this wine was reminiscent of summer to me. From the pale yellow color, to the honeysuckle scent, to the flavors of citrus, pear and melon. But it was the honeysuckle that sold me. I couldn’t stop myself from sticking my nose in the glass – it was so luscious. Bring on the summer!

Weird. I ate there once and the food was, well, typical hotel food. Does anyone know if they plan to open something in its place?

I've bought them at Chefshop.

Playing tag-along..... Since I thought the difference between al pastor and carne asada was charcoal versus roasting, what's the difference between al pastor and al carbon?

Me too, except I put a dash of Tabasco instead of pepper in the butter.

It looks like there is another Chocolati location on Greenwood and ??? (70th maybe?) on the west side of the street. It looks really nice and comfortable from the outside.

Even for a party of 10? You'd think they would......

This will be fun. I have had this wine many times but only as part of the Falling Leaves cocktail. At least I know it is readily available in Seattle!

What were the drinks like? Anything interesting? Did you have a chance to peruse the food menu? What else did it offer? Paul and I came very close to going there last night to watch the Sonic game (I'm an avid fan for those of you who don't know me) but the cocktails at Zig Zag provided a stronger pull.

I was able to have my the Planeta La Segreta Roso last night. I served it with mediterranean chicken (with lemons and capers). I wasn't so sure I was going to like this based on first "sniff". It had a very strong chemical smell that I thought I wasn't going to be able to get past. Every time I would smell it I would nearly cough. My first sip just disappeard on my tongue. I decided not to taste anymore until I let it open up while I prepared dinner and I'm glad I did. I liked it much better with food. I tasted licorice backed with some heat. No taste lingered more than a few seconds and I was left with that feeling that tannins always leave on my teeth. The same thing I get when I eat spinach. I definitely didn't love this wine but it did pair well with the chicken. I have another bottle and look forward to trying it again.

I had a great time watching the first episode. It had enough camp to be entertaining but enough cooking quality to be enlightening. A couple of questions/comments: - During the "behind the scenes" special, I thought they said the Iron Chefs were Bobby Flay, Mario Batali and Wolfgang Puck but during episode one, I got the impression it is Masaharu Morimoto instead of Puck. If that is correct, what happened to Puck? - When Julie Chen was using chopsticks.....did I notice the new Chairman using them as well? - Jeffery Steingarten made a comment that seemed to put down the other judges. I can't remember what it was. Did anyone else catch that?

This is great information, thanks everyone! I had thought about asking at my coffee shop - because they roast their own (which is Diva, btw).

Is there anywhere to buy small quantities locally?

Thanks for posting the menu. There was also a salami-type thing on the cold appetizer plate. Do you know what that was? I also was too full to try the fried rice. Paul says it was fantastic. Again, next time...... edited to take out a question about the food photos since Rocky answered it in the post above.

Wow - I am still full! Rocky - thank you so much for putting that together. Please pass on my thanks to the people at Rocking Wok. They were so fun and gracious. I'm sure they had to work hard to prepare all of those dishes for the, what did it end up to be, 29 of us? My favorites of the evening were the king tu spareribs, the rice cake with the ground pork (or was it beef) on top and the thousand layer pancake. Paul's were the duck and the honeydew fish. Unfortunately, I was so full towards the end that I wasn't able to have more than a small taste of the pork potage and I had to skip the duck altogether. Oh well, next time. I'm glad so many were able to join us for the pre-func, it was really nice to be able to have some extra time to visit. There were so many new (to me) folks - unfortunately I don't think I got to meet everyone. My idea to go around the room and introduce ourself was promptly rejected I'm looking forward to seeing everyone again soon.

Just curious.....why?

Paul and I are looking forward to seeing everyone - either at our house for the "pre-func" or at the restaurant. Thanks again Rocky for setting this up. I can't wait.