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how to make it on the barbecue circuit
Joe Dougherty, a great friend and a great lover of wine and wine-makers, passed away Friday night. He was the most generous of souls, with his time, his energy, his wine, his friendship and his wonderful smile. "Dinner for 30 winemakers? Let's do it at my place," he'd say, and the most wonderful party would ensue. Joe Dougherty was a brilliant bio-chemist who knew more about the physical properties of wine than just about anyone, and his writing about wine was among the most thoughtful, humorous and perceptive in the world. His collection contained gems like 1921 Huet Vouvray, which he shared with great pleasure, but he showed equal enthusiasm for the Muscadets, Touraines, Beaujolais and Rhone wines of his wine-maker friends. He possessed great appreciation and knowledge of German and Austrian wines and many of the top wine-makers in California were his friends as well. He was a great contributor to the world of wine but it was his generosity, warmth and friendship that we will miss the most. He shared his knowledge freely, gave sage advice, brightened our days and nights with his humour and brought sincere affection to so many. We raise a glass to Joe Dougherty "to remember in joy."
His friend Eric Texier offers these thoughts: "And now let's plant a chenin vineyard somewhere in Vouvray. A clos SFJoe. This project starts today. All energies are welcome. For building walls, planting, pruning and, in a few years, harvesting and drinking. Pour se souvenir dans la joie. Merci pour tout Joe!
Alright! Today we are gonna roast a beer can chicken on the grill with Yuengling lager. Will concede to the practice of wrapping can with aluminum foil to block off any unwanted properties from migrating out of the
chicken from Boltons. F.R.E.S.H!
We have a friend from Switzerland staying with us, so I picked up this swiss wine at my local shop: 2008 Domaine de Beudon Les Vignes le Ciel. It's riesling and sylvaner. Super duper interesting and yummy. A tiny bit sweet, but then all this weird grassy-ness puts it back in balance. Biodynamic. Non filtered. I feel like I'm running through a high mountain meadow singing "The hills are alive...."
I think I'm really good at making stock. I just watched the first two episodes of mind of a chef, featuring David Chang. Holy, fuck, does that guy know stock. Different league.
pickle me this
visiting Americas great breakfast joints...
Yeah, you right, it's tomato sandwich season. They don't mention it but you gonna want duke's brand mayo on it.
you know its time to diet when....
more nyc heading to pdx
Huge news from the cocktail world: Jim Meehan of the legendary NYC cocktail bar PDT is moving to Portland, Oregon with his family next month. Eater spoke with Meehan on the phone this afternoon to find out what this means for his NYC bar, and what Portlanders can expect from him when he gets to town (a bar, maybe?). "If there's ever going to be a good time to leave it's now," he says. Meehan is moving in early August.
BBQ 30 best
Was told to high heat roast it, serve med rare.....
I grilled it medium, delish but I am gonna try it again as they suggested...