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2,112 replies

What did you have for lunch?

W wine+artMember
quote:
Originally posted by DoktaP:
What gives here? Have you forgotten all about your long, lost twin brother. Say "hi" to mom for me, and save me a glass of the good stuff.
Sometimes it sucks being "Danny".


Big Grin

Look, there is a time when the truth must prevail!

Mom always loved me more. Razz Wink

P.S. I told Mom you were sending her a La Tache for her birthday, and it was coming to me to deliver. Can I assume it will be here tomorrow?
S seaquamMember
quote:
Originally posted by MJAlbers:
quote:
Originally posted by wine+art:
Lunch at Le Crocodile.

Seared scallops with black linguini and lemon sage beurre blanc.

Hugel Gewurztraminer.
Glad to see someone is able to enjoy a "nice" lunch every couple of months. Wink


Seared scallops is a "nice" lunch.

Scallops with black linguini and sage beurre blanc... well, that's damned near art!
W wine+artMember
quote:
Originally posted by KSC02:
quote:
Originally posted by wine+art:
We found a piece of art today we really want to buy.

I'm hoping that feeling goes away after a nights sleep. Wink

So?

Feeling still there? Smile


I'm now hoping my wife will talk me out of it!

On a side note, I'm not happy Seaquam directed us to the Bau-Xi gallery. Wink

Today, we will head to the museum where nothing is for sale. Cool
glennkglennkMember
I work from home almost every day, but I was able to convince Mrs. Glennk to work from home yesterday after I made reservation for lunch at L’Atelier de Joel Robuchon.

We were huge fans of L’Atelier in Paris and the London version proved to be in the same class. We started with 3 shared small plates, courgette soup with goat cheese toast, crispy langoustine fritters with basil oil and sautéed squid, baby artichokes and chorizo. All amazing in flavor, texture and presentation. My main was a whole whiting fish, fried in breadcrumbs and presented with a lemon and herb butter and the best buttery mash potatoes I have ever had. Great texture to the fish and despite its crispy bread crumb crust, the fish was very light and delicate. Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. Food at its highest level, I love the concept and execution at L’Atelier. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.

After lunch we walked off our food comma at the nearby national portrait gallery. Nice little Friday while “working” from home. Smile
glennkglennkMember
quote:
Originally posted by wine+art:
quote:
Originally posted by GlennK:


Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.



Ah, now that has my name all over it! Cool

Was the wine Sauvignon Blanc, Chenin Blanc or Muscadet based?
The somm said it was from a small village just outside of “town” and it was majority Sauv blanc with a little chard to round it out. I wrote down the name on the receipt but can’t find it. I’ll let you know if I do.
W wine+artMember
quote:
Originally posted by GlennK:
quote:
Originally posted by wine+art:
quote:
Originally posted by GlennK:


Mrs. Glennk had scallops over long macaroni, wild mushrooms and a parmesan foam. We had a nice little 2008 white from the Loire that the somm helped us pick out to match our seafood focused menu.



Ah, now that has my name all over it! Cool

Was the wine Sauvignon Blanc, Chenin Blanc or Muscadet based?
The somm said it was from a small village just outside of “town” and it was majority Sauv blanc with a little chard to round it out. I wrote down the name on the receipt but can’t find it. I’ll let you know if I do.


Thanks.

I had a Loire wine from near Touraine that also had a touch of Chardonnay in it last summer.
glennkglennkMember
Went to a wine themed lunch today at The Ledbury with Mrs. Glennk and many other wine enthusiasts from the London area. This is a monthly lunch organized by a UK wine forum and was featured recently in a write up by Neal Martin called “The Art of Lunching”. This month’s theme was Champagne and Loire Valley.

First Course:
Ragout of Razor Clams, Squid and Scallops with Jersey Royals and Lemongrass. Great dish with the freshest ingredients and a great pair with the bubbles.

Wine Pairings:
Cedric Bouchard Roses de Jeanne Les Ursules NV – Impressive. A producer I’m going to seek out more.
1996 Bollinger Grande Annee – Wine of the flight and lunch for me. Sharp, focused and so long and layered. Great with the food.
Krug Grande Cuvee NV – Solid as always.

Second Course:
Dover Sole with Cauliflower, Seaweed and brown butter. Another nice dish, very delicate and great flavor.

Wine Pairings:
2004 Didier Dagueneau Buisson Reynard
2003 Pouilly Fume Baron de L
2003 Didier Dagueneau Pur Sang – Wine of the flight. Really nice, but not to the level of the 05 I had recently.

Third Course:
Rump of Beef Poached and Roasted with a cream of White Carrots, Cepes and Shallots.

Wine Pairings:
2006 Gerald Vallee Le Vau Jaumier
2001 Dom.Bernard Baudry La Croix Boissee – Both wines were nice, but this got the nod due to its age.

Fourth Course:
Lemon Verbena Pannacotta with Red Peach Sorbet and Madeleines.

Wine Pairings:
1990 Huet Le Mont Vouvray Moelleux 1ere Trie
2006 Dom.de Baumard Coteaux du Layon Clos de St. Catherine

Lunch was followed by a 3 hour nap Smile
glennkglennkMember
Went to a 1990 themed lunch today in London with some friends.

Starter:
1990 Vilmart Champagne Coeur de Cuvée

1st course: Consomme of roasted squid with poached squid, razor claims and a garlic ravioli.

Wine Pairing: 1990 Dr. Bürklin-Wolf Wachenheimer Gerümpel Riesling

2nd course: Slow cooked onions with confit chicken and cepes. (best crispy chicken skin I have ever had).

Wine Pairings: 1990 Clos des Papes and 1990 Beaucastel

3rd course: Roast end and saddle of piglet with white carrots, girolles and a sauce of dried chicory (awesome course for any pork lover).

Wine Pairing: 1990 Grand Puy Lacoste (my bottle and WOTL) and 1990 Petit Village

4th course: Warm fig tart with thyme and olive oil ice cream

Wine Pairing: 2 1990 Vouvray’s that I don’t remember the name of.

Very nice lunch with excellent food, wine and conversation. The Grand Puy Lacoste was drinking great, and while still youthful, it was really expressive and great with the food. The Clos des Pages and Beaucastel were both very shut down and showing a lot of tannin still. They both started to blossom after a good hour in the glass but these bottles are still sleeping.
G gkapoorMember
quote:
Originally posted by GlennK:
Went to a 1990 themed lunch today in London with some friends.

Very nice lunch with excellent food, wine and conversation. The Grand Puy Lacoste was drinking great, and while still youthful, it was really expressive and great with the food. The Clos des Pages and Beaucastel were both very shut down and showing a lot of tannin still. They both started to blossom after a good hour in the glass but these bottles are still sleeping.


Bastard! Charmed life, charmed....
M mtvinoMember
Chili rubbed pork tenderloin shared with my roommate with Sierra Nevada Pale Ales.


Extremely easy to make...

Mix olive oil and chili powder(the more the better) and brush over tenderloin. Preheat oven to 400, brown all sides of tenderloin on med-high heat on a cast iron grill pan or skillet, after browning, transfer to oven for 15-18 minutes. Let stand for 5 minutes, slice and serve.
glennkglennkMember
On Tuesday Mrs. Glennk and I went to Sushi Zo in West LA. This place carries a “soup nazi” type reputation in the exaggerated food blog world due to its omakase only and no cell phone policy, but it’s really not that serious. The chef is intense, but very nice and spent some time with us in the beginning to make sure we were not allergic to anything and got a feel for our likes and dislikes before starting the show.

We probably went through about 25 courses of very small, but absolutely amazing quality sushi. Easily the best I have had outside of Japan. The freshness of the fish was mind blowing. Each piece had a wonderful firm texture, but just melted in the mouth. Some favorites were the best toro I have ever had, spanish mackerel, skip jack, baby tuna, blue crab hand roll, monkfish liver, uni with squid noodles, cod sperm (I’m not kidding), young yellowtail and on and on. Don’t let the cheesy location and decor fool you, this is the real deal if you like traditional sushi. This quality doesn’t come cheap so be prepared to throw down some serious cash, but well worth it in my book.
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