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Last night at Frank's kitchen Venison tartar, Kobe bone marrow, fois gras torchon Oysters rochefeller Lamb done 3 ways Overall, I thought it was a very well executed meal. Unfortunateky, No corkage and wine list is uninspiring. | |||
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That's better! Just one more sip. | |||
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on deck for tonight: venison sugo over fresh papardelle shitakes with fennel watercress salad. wines tbd. | |||
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Fried Chicken, potsto salad and apple pie. | |||
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Stir-fry with lobster, shrimp and tons of veggies served over couscous. | |||
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Ethiopian spiced lamb stew and mint-infused couscous paired with a CDP | |||
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sauvlaki, lamb gyro, spinach pie. This is my sig -> www.brownteacup.com www.wsqwine.com (Wine distributor) | |||
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Last night, a tapas-style feast at Supermarket in Kensington (Toronto): Edamame Crispy calamari Laotion spring rolls Thai green mango salad with tiger shrimp (best dish hands down) Sui mai Shrimp & crab wonton tacos (also nice) Grilled jerk pork with scotch bonnet pepper dip (pork a tad well done but oh that dip...) Food was generally good but not so good I'll be rushing back anytime soon. | |||
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Breast of Veal in Slow Cooker Live simply, Laugh often, Wine a lot!!! | |||
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Tonight: Baked Ziti Green Salad Garlic Bread Wine TBD..... PH | |||
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With the weather getting slightly more chilly at night, we made our first cold weather dish in sometime last night in a really tasty beef bourguignon. | |||
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Grilled skirt steak, creamed spinach, and a cheese plate with a 2003 Beaucastel Just one more sip. | |||
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How did your 03 show? A friend brough one over recently and it was less than stellar. A bit over-ripe and flabby if I recall correctly. | |||
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This bottle was not at all over-ripe and flabby. Definitely drinkable after decanting, but still very young. No fruit bomb but no secondary characterics flagrant. Old World astringence but bright fruit and acidity in balance. I'm guessing this will be way better in 5 or even 10 years. It's a rare Beaucastel from a decent or better vintage that shows it's best before age 15. Just one more sip. | |||
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tonight... likely take out tomorrow... seared tuna on cucumber rounds, flatbread with pear, manchego and arugala, salad with roast asparagus, egg and blue cheese, sformato with sauteed mushrooms, yellowtail with caramelized onions and red wine reduction, roasted broccoli and a triple chocolate tart. Visit my travel blog: http://www.floridakeysgirl.com | |||
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Roast Pork Tenderloins, Chinese-Style last night. Used a rub of five-spice powder and salt, and finished with a sauce from honey, soy, hoisin, garlic and ginger. Simple and delicious. | |||
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Last night I picked up a rotisserie chicken from the local specialty foods store. Served with a broccoli slaw and some grilled bread rubbed with garlic. | |||
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Yummy!! | |||
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The sformato is unbelievably awesome. Now to pick the wines, tough call | |||
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chicken in court bouillon "Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste." - Milton | |||
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Pan seared salmon w. pomegranate-clementine glaze Cumin scented quinoa w. mint, cilantro and pomegranate Ginger sautéed spinach Chenas. | |||
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Braised Ox tail gnocchi Grilled squid Tuna crado Hanger steak Bouillabaisse Basil panna cotta | |||
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Curry (yellow) chicken and rice | |||
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thursday night osso bucco - can't wait! "Wine, one sip of this will bathe the drooping spirits in delight beyond the bliss of dreams. Be wise and taste." - Milton | |||
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sounds great. in OC? | |||
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