Where is the 'my head is spinning' emoticon!
Great line up, my wife and I are really excited for the wines, the food, and the company.
I have both Body and Soul and Kolibri, is there a preference? We haven't tasted either. Or should we just bring/drink them both?
For the main course, I'm voting steaks. Keep it simple but great, and let the wines shine.
so far, me, patespo1 +1 and Purple Haze (based on his post) think steaks are the way to go. so unless Sibster and the host and his crew feel strongly about the ribs, the steaks appear to be the way to go (and certainly are the safest bet to not overpower the wines). i will gladly make those ribs another time.
so who wants to pitch in for the cost of the steaks as their food contribution? i'm in.
as far as where to buy them (and since i don't have a car), i would be limited to either getting them at whole foods (which has pretty good N.Y. strips) or let's meat on the avenue in del ray, a local butcher that's fairly expensive. i know he's getting in kobe top sirloin on friday, for example.
if i do purchase, i need to lug them around on metro, so it might be easier for someone else to buy.
so who wants to pitch in for the cost of the steaks as their food contribution? i'm in.
as far as where to buy them (and since i don't have a car), i would be limited to either getting them at whole foods (which has pretty good N.Y. strips) or let's meat on the avenue in del ray, a local butcher that's fairly expensive. i know he's getting in kobe top sirloin on friday, for example.
if i do purchase, i need to lug them around on metro, so it might be easier for someone else to buy.
so who wants to pitch in for the cost of the steaks as their food contribution? i'm in. We are in on the steaks, will square up at dinner.quote:Originally posted by newsguy:
so far, me, patespo1 +1 and Purple Haze (based on his post) think steaks are the way to go. so unless Sibster and the host and his crew feel strongly about the ribs, the steaks appear to be the way to go (and certainly are the safest bet to not overpower the wines). i will gladly make those ribs another time.
so who wants to pitch in for the cost of the steaks as their food contribution? i'm in.
as far as where to buy them (and since i don't have a car), i would be limited to either getting them at whole foods (which has pretty good N.Y. strips) or let's meat on the avenue in del ray, a local butcher that's fairly expensive. i know he's getting in kobe top sirloin on friday, for example.
if i do purchase, i need to lug them around on metro, so it might be easier for someone else to buy.
Steaks are the winner. But host usually provides main protein, and out of town guests usually get a food pass, as PH mentioned.
Balducci's has good steaks and is close in Old Town.
Balducci's has good steaks and is close in Old Town.
You're correct about Balduccis, Rob. You wanna pick up the steaks and those of us pitching in can bring cash to the dinner?
That sounds good. Any requests for certain cuts? I know my wife prefers a very fat-free filet. I'm more of a ribeye guy. Well, I'm actually a "porterhouse for two" kind of guy... but I'll try to contain myself.
quote:Originally posted by Lentini:
That sounds good. Any requests for certain cuts? I know my wife prefers a very fat-free filet. I'm more of a ribeye guy. Well, I'm actually a "porterhouse for two" kind of guy... but I'll try to contain myself.
My wife and I are more into the Ribeye / NY Strip cuts, something with a bit of fat/marbling.
Again, I know the rules for the out of towners, and we are grateful, but we want to pitch in as well.
Filet has become my least favorite cut with big reds lately. Need more fat/flavor. I think we should have a filet for Mrs. Lentini regardless. It's her damn house!
One vote for bone-in ribeye. The only problem for ribeye, for those that like their meat very rare, is that this cut actually needs to be cooked a little more to render out some of the internal fat.
Decisions, decisions.....
PH
One vote for bone-in ribeye. The only problem for ribeye, for those that like their meat very rare, is that this cut actually needs to be cooked a little more to render out some of the internal fat.
Decisions, decisions.....
PH
personally, i am not a big ribeye fan. i just don't like all the fat in them. i love filets, but think they might get overpowered by the big wines. i am a big porterhouse guy myself, and absolutely love NY strips.
ya know, there's really nothing that says we all have to have the same cut. i'm just sayin' ...
ya know, there's really nothing that says we all have to have the same cut. i'm just sayin' ...
I think cooking multiple cuts (with the exception of a filet for Mrs. L) would be a bit hard on the grillmeister, newsguy.
Porterhouse will fill the needs of the strip and filet lovers simultaneously. A good 2" porterhouse can serve two easily and provides both cuts on a nice bone.
Again on ribeyes, they really need to be cooked medium rare to medium at a minimum. It seems counterintuitive for those of us who prefer their meat less done, but the extra cooking time dissolves much of the internal fat yielding a very tender and flavorful steak.
Another alternative would be to get a few flat-irons, marinade them (in something not to strongly flavored) and thin slice them to serve. Great cut, lots of flavor and not so expensive either. Also will free up grill space. Unless Lentini has a monster grill, a bunch of porterhouses take up a lot of grill space.
PH
Porterhouse will fill the needs of the strip and filet lovers simultaneously. A good 2" porterhouse can serve two easily and provides both cuts on a nice bone.
Again on ribeyes, they really need to be cooked medium rare to medium at a minimum. It seems counterintuitive for those of us who prefer their meat less done, but the extra cooking time dissolves much of the internal fat yielding a very tender and flavorful steak.
Another alternative would be to get a few flat-irons, marinade them (in something not to strongly flavored) and thin slice them to serve. Great cut, lots of flavor and not so expensive either. Also will free up grill space. Unless Lentini has a monster grill, a bunch of porterhouses take up a lot of grill space.
PH
I am comfortable supplying this list:
Ms. Lentini: Filet
newsguy: NY Strip
PH/Lentini/2Patespo: bone-in Ribeyes
Sibster.. You can pick your own cut, or I'll go Ribeye.
My grill is big!
Ms. Lentini: Filet
newsguy: NY Strip
PH/Lentini/2Patespo: bone-in Ribeyes
Sibster.. You can pick your own cut, or I'll go Ribeye.
My grill is big!
As always....the consummate host! 
PH
PH
quote:Originally posted by Lentini:
I am comfortable supplying this list:
Ms. Lentini: Filet
newsguy: NY Strip
PH/Lentini/2Patespo: bone-in Ribeyes
Sibster.. You can pick your own cut, or I'll go Ribeye.
My grill is big!
I agree with the two previous posters. It doesn't get much better than Chez Lentini.
And I'll keep an open mind on the steak and say to our host that I'll gladly take either a strip or one of the ribeyes you all are doing, whatever you think looks best at the meat counter. That's usually where I end of making my choice anyhow.
And put me down for making a side dish: Michael Mina's Truffled Macaroni and Cheese.
And I'll keep an open mind on the steak and say to our host that I'll gladly take either a strip or one of the ribeyes you all are doing, whatever you think looks best at the meat counter. That's usually where I end of making my choice anyhow.
And put me down for making a side dish: Michael Mina's Truffled Macaroni and Cheese.
You pick the meat - I eat it. Pretty simple. And as always, I'll see what people fill in for food and fill in around it.
And as always, I'll see what people fill in for food and fill in around it.
Less that a week. I'm psyched! Lentini - what time do you want us? Also, please confirm your address via text or e-mail. Thanks!
PH
PH
quote:Originally posted by PurpleHaze:
Less that a week. I'm psyched! Lentini - what time do you want us? Also, please confirm your address via text or e-mail. Thanks!
PH
Rob, email me as well about the details. We leave 8am,so should check in around 2pm. We may drop the bottles for decanting/chilling if that is good? and then do a couple hours of checking out D.C., depending on what time we are getting together.
Racka Fracka Racka!!!! I should check into these boards more often than once a year. Just saw this thread. Sounds like another over the top evening of uncompromising decadence. Hope y'all have a great time!
Festiva- Join us! Bring the kids.
I will email details to the rest of y'all in a few minutes.
I will email details to the rest of y'all in a few minutes.
quote:Originally posted by patespo1:
Rob, email me as well about the details. We leave 8am,so should check in around 2pm. We may drop the bottles for decanting/chilling if that is good? and then do a couple hours of checking out D.C., depending on what time we are getting together.
I sent an email... Let me know if you don't get it. Yes, stopping by around 2pm should work. Just call my cell number to make sure I'm not out buying steaks. Yum.
Let me add my best wishes for a great time too! You guys are doing it up in high style!
quote:Originally posted by cometspider:
Let me add my best wishes for a great time too! You guys are doing it up in high style!
Thanks, CS. Would be good to see you soon at one of these things.
I'm looking forward to this Saturday, particularly to meet some new friends and see some old ones. Let's hope for a nice 75 degree day, shall we!
Looks like we could use another appetizer (we have 3 Champagnes and although the crab canapes are good, we could use a little variety!) I can put together another sumpin'sumpin' if needed. Just give the word.
Any thoughts on food for the white wine flight?
I have a Tawny or two or a Colheita that are available if anything is needed to go with chocolate cake. Lentini - is the cake you're getting going to be big enough for all the candles we'll need for newsguy's half century??
PH
Looks like we could use another appetizer (we have 3 Champagnes and although the crab canapes are good, we could use a little variety!) I can put together another sumpin'sumpin' if needed. Just give the word.
Any thoughts on food for the white wine flight?
I have a Tawny or two or a Colheita that are available if anything is needed to go with chocolate cake. Lentini - is the cake you're getting going to be big enough for all the candles we'll need for newsguy's half century??
PH
Hey, PH - yeah, since I haven't chimed in with any food yet, I think Rob suggested I come up with something for the white wine flight....... I just haven't figured out what that "something" is yet.
Latest Line-up...
SQN/Champagne Pourdown and 50th Birthday Celebration
6pm Chez Lentini
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay"
Bubbly Course with Parmesan Crab Canapes
---1995 Krug
---1998 Krug
---1996 Nicolas Feuillatte Palmes d'Or
Fine cheeses and charcuterie
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White
---2009 SQN "On The Lam" White
Steak Assortment, grilled veggies and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah
---2007 SQN "Dangerous Birds" Syrah
---2007 SQN "Dangerous Birds" Grenache
A cake or cakish item
---1980 Kopke Porto Colheita
SQN/Champagne Pourdown and 50th Birthday Celebration
6pm Chez Lentini
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay"
Bubbly Course with Parmesan Crab Canapes
---1995 Krug
---1998 Krug
---1996 Nicolas Feuillatte Palmes d'Or
Fine cheeses and charcuterie
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White
---2009 SQN "On The Lam" White
Steak Assortment, grilled veggies and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah
---2007 SQN "Dangerous Birds" Syrah
---2007 SQN "Dangerous Birds" Grenache
A cake or cakish item
---1980 Kopke Porto Colheita
Where do we fit the Ortolans in, and what kind of Armagnac should we use? 
quote:Originally posted by Lentini:
Latest Line-up...
SQN/Champagne Pourdown and 50th Birthday Celebration
6pm Chez Lentini
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay"
Bubbly Course with Parmesan Crab Canapes
---1995 Krug
---1998 Krug
---1996 Nicolas Feuillatte Palmes d'Or
Fine cheeses and charcuterie
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White
---2009 SQN "On The Lam" White
Steak Assortment, grilled veggies and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah
---2007 SQN "Dangerous Birds" Syrah
---2007 SQN "Dangerous Birds" Grenache
A cake or cakish item
---1980 Kopke Porto Colheita
Wow!!
PH
quote:Originally posted by PurpleHaze:quote:Originally posted by Lentini:
Latest Line-up...
SQN/Champagne Pourdown and 50th Birthday Celebration
6pm Chez Lentini
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay"
Bubbly Course with Parmesan Crab Canapes
---1995 Krug
---1998 Krug
---1996 Nicolas Feuillatte Palmes d'Or
Fine cheeses and charcuterie
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White
---2009 SQN "On The Lam" White
Steak Assortment, grilled veggies and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah
---2007 SQN "Dangerous Birds" Syrah
---2007 SQN "Dangerous Birds" Grenache
A cake or cakish item
---1980 Kopke Porto Colheita
Wow!!
PH
Yeah, this sure isn't gonna suck.
Amazing evening and words can't even express. Probably the best offline in the last 5 years! Great to see Sibster and Lentini again, and great to meet new board members! Huge kudos to the Lentini's for hosting! Holy O-M-G night! Amazing evening! Thanks to all again! -mJ
I'd be interested in reading notes and getting different participants' perspectives. Without getting anyone's input for the night, my prediction would be that the 17th Nail should have impressed, and all the Champagnes listed looked phenomenal. 'Really sorry I couldn't make it, but hoping for the next one.
I'll get some TNs up as soon as I can, but you "nailed" it in your prediction, Stick. And everything impressed, to say the least. Great to see some old faces (PH and sibster) and to meet some new ones (MJ, patespo1 and 2). As always, the Lentinis went above and beyond in their hospitality. Thanks all for a great birthday celebration. And I sure wish I could have some more of that food and wine tonight!
What an epic evening, Kim and I were talking on the way home that the food, wine, and company will not soon be matched. Great to make some new friends in the wine world.
Don't know which quote was better, "These wines definitely don't suck" or "No one is getting up from this F'ing table until all that F'ing chocolate cake is gone!"
As for the line-up, nothing short of spectacular. Each wine, Champ, Port could have been featured at its own offline. Can't wait to see the notes from Newsguy, still trying to wrap my head around some of these wines.
Thanks to all for a great night.
Don't know which quote was better, "These wines definitely don't suck" or "No one is getting up from this F'ing table until all that F'ing chocolate cake is gone!"
As for the line-up, nothing short of spectacular. Each wine, Champ, Port could have been featured at its own offline. Can't wait to see the notes from Newsguy, still trying to wrap my head around some of these wines.
Thanks to all for a great night.
quote:Originally posted by stickman:
I'd be interested in reading notes and getting different participants' perspectives. Without getting anyone's input for the night, my prediction would be that the 17th Nail should have impressed, and all the Champagnes listed looked phenomenal. 'Really sorry I couldn't make it, but hoping for the next one.
17th was definitely my #1 Stick, but then it gets really hard to rank them; each was kick ass in its own way. Will post more thoughts, after a day or two of recovering.
The company and food was great. Thanks all for helping plan, coming and contributing. Was a good time. I forgot I got a little rude about the chocolate cake.
As for the wines... None disappointed - none were slouches, and all were deserving more attention... I was really focusing on each one. Some definitely stood out.
The rose was SQN rose... I love them.
Of the champs... The '95 Krug, although more acidic than the '98... just really liked its blend of flavor and its balance. Champ course was yuuuuum.
The Body and Soul was definitely in a better place than the On The Lam. Fantastic nose... waxy and all Rhone... so good. I appreciated the On The Lam, but the Body and Soul was more audacious and obviously great.
And the 17th Nail was surely my WOTN. The very first sip, I thought it was in a first growth class. Impressed all night, more and more. Heck, the empty glass smelled good enough it may have gotten WOTN in some lesser lineup. The other reds were delicious, too. I liked the peppery character of the Dangerous Birds Syrah, but I may have preferred the Grenache. But that 17th Nail.... whew... Thanks so much for bringing it, patespo1. It more than lived up to expectation.
As for the wines... None disappointed - none were slouches, and all were deserving more attention... I was really focusing on each one. Some definitely stood out.
The rose was SQN rose... I love them.
Of the champs... The '95 Krug, although more acidic than the '98... just really liked its blend of flavor and its balance. Champ course was yuuuuum.
The Body and Soul was definitely in a better place than the On The Lam. Fantastic nose... waxy and all Rhone... so good. I appreciated the On The Lam, but the Body and Soul was more audacious and obviously great.
And the 17th Nail was surely my WOTN. The very first sip, I thought it was in a first growth class. Impressed all night, more and more. Heck, the empty glass smelled good enough it may have gotten WOTN in some lesser lineup. The other reds were delicious, too. I liked the peppery character of the Dangerous Birds Syrah, but I may have preferred the Grenache. But that 17th Nail.... whew... Thanks so much for bringing it, patespo1. It more than lived up to expectation.
Another fanntastic evening chez Lentini. Thanks very much for hosting this shindig. A great job on the grill, Lentini, if I do say so myself!
Loved the Champagnes. The 96 Feuillatte is in a great place right now, and I'm actually going to try and rustle up a couple bottles for future consumption. Both Krugs showed well, the the 98 being a bit more accessable than the 95 to my palate. Both are YOUNG and will certainly benefit from more time. I won't pop another of either for a few years unless I have the time to enjoy the bottle over many, many hours.
Whites. The Body and Soul was very Rhonelike, as Lentini mentionned. I thoroughly enjoyed this one. I'm thinking the On the Lam might have just been closed down some, but was still very good.
Reds. Hmmmm..... Obviously very well crafted wines, but super dense and powerful. I liked both of the 09s and the 17th Nail was a very unique and complex bottle. I would have liked to sit with this glass for several hours by a nice fireplace and spend some time with it. I think all of the reds would probably benefit from some additional time in the bottle. This style of wine isn't my go-to for frequent drinking, but I can imagine myself enjoying one a few times a year.
The company was wonderful, and it was great to finally meet MJ and a pleasure to get to know patespo1 and his bride. A great evening with some really good folks. Fun stuff!
PH
Loved the Champagnes. The 96 Feuillatte is in a great place right now, and I'm actually going to try and rustle up a couple bottles for future consumption. Both Krugs showed well, the the 98 being a bit more accessable than the 95 to my palate. Both are YOUNG and will certainly benefit from more time. I won't pop another of either for a few years unless I have the time to enjoy the bottle over many, many hours.
Whites. The Body and Soul was very Rhonelike, as Lentini mentionned. I thoroughly enjoyed this one. I'm thinking the On the Lam might have just been closed down some, but was still very good.
Reds. Hmmmm..... Obviously very well crafted wines, but super dense and powerful. I liked both of the 09s and the 17th Nail was a very unique and complex bottle. I would have liked to sit with this glass for several hours by a nice fireplace and spend some time with it. I think all of the reds would probably benefit from some additional time in the bottle. This style of wine isn't my go-to for frequent drinking, but I can imagine myself enjoying one a few times a year.
The company was wonderful, and it was great to finally meet MJ and a pleasure to get to know patespo1 and his bride. A great evening with some really good folks. Fun stuff!
PH
Just for the record... The Dangerous Birds reds are 2007s.
And don't forget, we had very nice ports at the end. The 1980 was really nice... Looked OLD, but tasted more young. The '97 Taylor was tasty -watch out for that sediment!
And don't forget, we had very nice ports at the end. The 1980 was really nice... Looked OLD, but tasted more young. The '97 Taylor was tasty -watch out for that sediment!
quote:Originally posted by PurpleHaze:
with this glass for several hours by a nice fireplace and spend some time with it.
PH
Sounds like a great glass of Port.
quote:Originally posted by Lentini:
Just for the record... The Dangerous Birds reds are 2007s.
Ah....yes.
PH
quote:Originally posted by wine+art:
Sounds like a great glass of Port.
Troublemaker....
PH
Did we have the 1995 or 1998 Krug first - For some reason I thought we had the 1998 first... But that doesn't sound right.