Mark Sommelier

Yes, I know about it. They're hiring!! Call them! No couches hanging from the ceiling.

I had a frog's leg appetizer last Fall at Le Bristol in Paris that was 55 euros.

For a less expensive alternative, go to Bistro Français in Georgetown and order the duck rilletes. They are always on the menu. Rillettes are most commonly made from duck, pork and rabbit. Foie gras sounds sinful, since it is so fatty to start with. Rocks, is this different from the preserved foie gras one can buy in France?

Do they sell these jars of rillettes to go?

8 Buck Chuck?

Littlewing wrote: So where do you all go to eat on Sundays? Cashion's Eat Place Oceanaire Marcel's Bistro LePic New Big Wong RAY'S THE STEAKS The Guards (Veal Oscar!!!) Melrose How's that for starters?

What you did is called double decanting. I do this for many of my customers. Normallly, the wine is old and you decant it, then rinse the bottle and put the wine back in. It is good for large tastings where everyone wants to see the bottle.

Rocks, This is just business as usual. Does this frighten you? Go Global or die is the business mantra these days. I can't wait to taste Chateau Lafite-Rothschild-Gallo in 2020.

Eager to jump on the low-carb craze, One.6 Chardonnay and One.9 Merlot are trademarks of the Brown-Forman Company. B-F is a giant company that owns, among other things, Lenox China, Fetzer, Bonterra, Bolla, Bel Arbor and Sonoma-Cutrer wines, plus others. Their flagship product is Jack Daniels whiskey. They also own Finlandia vodka.

Jimmy Sneed is now in Charleston. Jean-Louis is, of course, deceased.

I was in Wyoming, recently. Snake River Farms is in Jackson, Wyoming. Beautiful country. They sell us Wagyu cheeks and excellent Chateaubriands. Wagyu is also coming from Australia and New Zealand now.

The major difference between Bombay and Bombay Sapphire is alcohol content. Bombay is 86° , Sapphire is 94°. Tanqueray is 94.6°.I find Sapphire to be slightly more viscous than regular Bombay.

The Guards is worth avoiding on Friday and Saturday. It gets jammed with students.

To turn the romantic date into an amorous one, DEFINITELY order the oysters.

Here's the article: Bruni gives Per Se 4 Stars

John, There is a handy little machine called a PacoJet which can turn ANYTHING into ice cream or sorbet. Blessing or curse?

I cannot compete with this. Finally, Derek is recognized as the King of the Bartenders! Damnit is that guy dreamy... What's up with those eyebrows?

I cannot compete with this. Finally, Derek is recognized as the King of the Bartenders!

Thanks to you both, Sara and Rocks. 10 years ago, I had the best "Thai" meal of my life at Duangrats. 6 years ago, I had the best soft-shell crabs of my life at Rabieng. That's all.

Rather than Lipton's, I always use Knorr onion soup mix in the brasing liquid for my famous pot roast (mom's recipe). That and Swanson beef broth. They probably use the Lipton's for staff meal.

Brad, Some points to make: 1)Mr. Parker claims to taste 100+ wines a day, 70 of them BEFORE LUNCH. 2)A score of 87 is not bad, it acutally means the wine is very good. It is true that he stopped publishing scores lower than 85 in the WA. 3)Even though scores in the 80's means that the wine is very good to great, every winemaker in the world who pays attention to him feels like a failure if the score is not above 90. Then you have the Parker groupies who only buy wines above 90 points. I taste wine the same way Echezeaux described. If it appeals to me, I buy it. The salesmen give me re-prints from the WA and the WS which go directly into the garbage. Even my customers do not seem overly interested in what score the wine got. Just curious. Does your friend also read Allan Meadows and Steve Tanzer?

In the wine world, nun's fart refers to the hiss a properly opened bottle of Champagne makes.

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.

OK. Where are you?

Veal cheeks and grits. Order early and often. Make sure you talk to Doug, the wine dude.