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About GordonCooks

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    Rochester, NY

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  1. The closest to this I can come is I once paired a Linne Calodo with Cannolis stiffed with Gorgonzola, candied walnuts, and pickled cherries. I made the Gorgonzola cream pretty savory with only slivers of pickled cherry to keep it balanced.
  2. I'm not a fan of pairing big red wines with sweet - neither ever seem to benefit.
  3. $100 trebbiano... Would you say it withstands comparison to $100 wines made from 'nobler' grapes? My abysmal ignorance when it comes to Italian whites has become an increasing problem. I should probably frequent the bars at Maialino, Otto, etc, but the thirty/fortysomething scenes at the Maialino bar actively repel me. Nothing more fun at Otto oat Saturday lunch when a bunch of us 40somethings jump up on the marble after too many quartinos and fist pump while Dennis blasts "Who let the dogs out, Who, Who, Who, Who "!
  4. Scaramouche always wows me. Maybe not the food but service, the view, the mood....it's a very pleasant, serene restaurant experience best shared with your significant other.
  5. Boston has it's share, Barb Lynch, Joey Adams, Ana Sortun, etc
  6. This is straight Cab Franc purchased directly at the winery.........who sent to me using all and every legal means necessary...... I've seen Burning Kiln at the LBCO but just the Merlot/CF blend.
  7. Had something yesterday for our friends up North. 2011 Burning Kiln Cab Frank (Cab Franc obviously) A winery in Ontario that modernizes the old appassimento method by using tobacco kilns to accelerate and even out the drying process. I like it in an interesting way, not in a Abe Schoener kind of way.
  8. My local carries Southern Right which I thought was a fair pick for 18.00 but I can't speak to it's Pinotage-yness comparatively.
  9. The first one I had heard of but I'm not sure if the first - maybe for a major restaurant at the time.
  10. Very well said. Good stuff by Gary Fine on Trotter: http://chicago.grubstreet.com/2012/01/gaf.html I'd be interested on reading what either (or any) of you have to add about his influence on American dining. Well, not that I had many big meals under my belt at the time but firsts for me - Multiple Ethnic flavor profiles within the same Tasting Menu (Asian, Basque, etc) - Chef's Kitchen Table - Build you a meal around your selected wines. - A takeaway with some goodies - Multiple Amuses - Naming the farms/sources as part of the menu description. - Going with a regular
  11. Shocking. One of my first culinary road trips was to CT. Such a shame.
  12. I imagine that a lot of it would return to Park Smith's cellar. There were some rumors a while back about a lot of large format bottles beings shopped around anonymously after the first closing. Assumptions given the titles were that they were Smith's but maybe just a coincidence. ....I guessing he doesn't need the money....
  13. But the wine....it's what made it cool. My dear girl, there are some things that just aren’t done, such as drinking Dom Perignon ‘53 above the temperature of 38 degrees Fahrenheit
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