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John W.

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Everything posted by John W.

  1. Corduroy. Quiet, great food, GREAT wine list. You can gaze into each other's eyes all night or whatever else people do on dates. BdC is not a joke. It is a multi-purpose wining and dining emporium.
  2. Bistrot du Coin. Mussels and accordians. What could be more romantic?
  3. Hey pal...Welcome to the bigs.
  4. I cannot compete with this. Finally, Derek is recognized as the King of the Bartenders! Damnit is that guy dreamy...
  5. Rocks, are you on the sauce?
  6. If my seals were not lipped, I would add something, but unfortunately..they is. So. Michael's the Man. How can you not lurve the man who brings you THAT steak? If you haven't been, go now. That's all. Respekt.
  7. As much as I like veal and beef cheeks, pork cheeks are the ultimate. Gerard Pangaud used to make them. Haven't seen pork cheeks in a while. Veal cheeks were at one time a specialty cut and very cheap. Now that they are so trendy, the price has gone up quite a bit. When braised properly for several hours, cheek meet is fork tender and full flavored. Think pot roast. I have to ask... Is there any part of animal X that is superior in flavor to the same part of pork? I think I'd prefer pork tail to lobster tail any day o' the week. And can be further extrapolated: Starburst fruit chews vs. porkburst pig chews otterpops vs. porkpops and so on.
  8. Veal cheeks and grits. Order early and often.
  9. To avoid shilling this event, we are (hopefully) going to start sending out monthly e-mail blasts starting this evening, with the schedule included. I plan on changing it monthly. Tomorrow should be fun; A crazy Italian white (Trebbiano, Pecorino, Passerna and Chard blend) and Altamura's fine CA Sangiovese from '98 that I sampled today and deemed it a tasty beverage. Anything else I'm happy to deal with via PM.
  10. Thrasher... Nice tie. You guys bring it. Thanks for a great night.
  11. I wouldn't call that hustling. I was too busy eating the Ham Sandwich on the bread tray.
  12. I'm thinking I'll head over to Le bureau this evening.
  13. Rocks; Let's call this one a day. Thanks for having me, thanks for all the questions and the support. It's been wonderful warming the boards up for the next guest...
  14. Okay, here goes: Until you write that punk rock book on expensive bottles of wine for the rest of us, what books or other resources (websites, etc.) do you rely on? For wine, or food, I mean. And let me be the first to welcome you to e-gullet, garnish. I do so love the librarian-esque questions. Food books are tough. For the basics, unfortunately, lenghty thomes are the way to go. The Professional Chef from the CIA is great for almost everything, as is The Way to Cook by Julia. (I hope everyone has had their gin toast by now). For a bit advanced, I think the Cafe Boulud Cookbook is great (the shortrib recipe is killer). Wine, How to taste by Jancis Robinson (as discussed above), and the Windows on the World Complete Wine Course is also helpful. In a pinch for recipes (which does sometimes happen), I typically refer to epicurious.com.
  15. Incredibly tough question which I feel I am not qualified to answer. But duty calls. I took two things from my brief music education. Know the rules before you break them, and 2) nothing's original because Bach already did it. That said, I feel you have to follow classics to some extent. If you write a song that doesn't follow the rules, you will most likely end up with noise that someone will be into. If you make shitty veal stock, you are left with shitty veal stock. I am certain that Grant and Ferran (first two off the top of my head) can make proper veal stock. They void lesson #2 from above. I am not much of a food historian but I can't place what they do anywhere. Unfortunately, I think that for every Achatz and Adria, there are 20 (or more) monkeys running around with foamers that have no idea how to make the simple, basic things. As an example, on the home front, Jose Andres, (who we all know worked for Ferran, because of which has the license for his foamer), demonstrates daily a grasp of the simple stuff done well to great knowledge of cutting edge technique. And for that has my deep respect. As far as chefs copying one another? I once sat in on a tasting where it was readily apparent that it was TK, CT, TK, CT and on and on. Verbatim. But, he still had to prepare the food, it was good and the technique was there. He worked for both chefs, should he discount his experience? Anybody armed with a set of cookbooks can bust a lot of chefs as to where stuff came from. Hell, I can go down the list and tell you where 90% of my Firefly stuff comes from. "How original?" Read E-Man, maybe you'll get it sorted out. If you reverse Bad Company, you might get some quality music out of it. If you reverse classical cooking technique, you more than likely will get crap. As much as I'd like to write a book about this subject, at the end of the day, how punk rock is it talking about really expensive bottles of wine?
  16. I just polished off the rest of the Palena burger I couldn't finish last night (just stunning cold - really), and am enjoying a glass or two of Rioja, Lan, Crianza 1999. I vowed to never miss tempranillo blind, but after three in a row missed I need to get my Spanish on. And you Mssr. Thrasher, what are you sipping on at this instant?
  17. As promised. Someone owes me $.70. Actually make that $1.40.
  18. We can do 16. 20 doesn't work. Thanks for the thought though.
  19. He was in once. Seemed like a good guy. We try to keep that stuff on the down low. No "seen at Firefly" type stuff.
  20. We are figuring out how to do it. Originally we had a calender like you'd see at LuLu's or something, but it's too difficult to send out via e-mail. We're going to sort it out though. Probably do a weekly thing, change it up every so often. Today is California. Solex (Russian River chard, standard butter and oak) and Joulian Zin (Carmel).
  21. I think Chef Gillian preferred 7:30. Is anyone interested in perhaps checking out John W.'s wine happy hour before hand? I could be coerced. I would like the following wines for, say..., $5 a glass: '94 Coulee de Serrant '95 de Vogue Musigny '89 Chave Hermitage Is that doable Mr Wabeck? No. Maybe $50 the glass. Well, I tried... I'll sort something out to send youse off to CK.
  22. I think Chef Gillian preferred 7:30. Is anyone interested in perhaps checking out John W.'s wine happy hour before hand? I could be coerced. I would like the following wines for, say..., $5 a glass: '94 Coulee de Serrant '95 de Vogue Musigny '89 Chave Hermitage Is that doable Mr Wabeck? No. Maybe $50 the glass.
  23. Quite. As soon as I get out of here, I'm going straight for a G+T. Cuisine is deeply indebted to her.
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