Normally, I wouldn’t dare set foot in any restaurant on opening night. Having worked in the business, I can attest to the fact that working an opening-night shift is a restaurant rite of passage, to say the least. In most cases, it’s an inevitable hurdle. From a blogging perspective, I would never judge a restaurant at any time during its first couple of weeks, either. It’s just not fair (I’ll leave that to the Yelpers) — even the best places will have some growing pains to work through. So, honestly, I had no real reason to book [... read more ...]
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I'm still due for a trip up to Diamond Mountain, although Sonoma is more likely in my near future. I'm working on all kinds of different projects, and should hopefully deliver something five days per week through the summer. Do stay tuned.   |
It occurred to me today that I should probably have a “Pigs are delicious” category on this blog, since I frequently order “the other white meat” at restaurants. Then, I realized that “pigsaredelicious.com” would also be an excellent name for a website. And since I had a coupon for a free domain registration, I figured that I better secure pigsaredelicious.com before someone else does (you can now access my blog through this alternate URL, if you wish). Of course, the impetus for this alternate URL had sprung from my own personal mantra: my longtime readers are keenly [... read more ...] Let’s journey back to 1968 with a look at “Gourmet Wine Cooking: the Easy Way,” which was published by the Wine Advisory Board. First off, very nice use of the Peignot font, which I have always called “Mary Tyler Moore,” for those who remember the television series. Upon closer inspection, notice the bottle of non-vintage California Vin Rosé, a “Pink Dinner Wine,” in the background. And wait, is that chicken? No, it’s duck, but are those canned peaches and pears? Why, yes they are!
I think I can finally put the topic of fried chicken to rest, at least here in the Napa Valley. This subject actually snuck up on me a couple of weeks ago, when I drove all the way up to Solbar in Calistoga for their much-heralded “Lucky Pig” dinner. However, I happened to make this trek on Tuesday night, the one night of the week that fried chicken happens to appear on the Solbar menu. After a brief deliberation, I was compelled to rethink my plans and choose poultry over swine, if for no other reason than [... read more ...] My sources have mentioned that a new restaurant will open in St. Helena — potentially by this fall — on the property that is currently occupied by Whiting Nursery. The restaurant is rumored to be a farm-to-table concept, and will be backed by the folks who operate Long Meadow Ranch. From what I hear, the chef will be Sheamus Feeley, who has been long associated with the Rutherford Grill. I will try to find out the restaurant’s name — if it even has a name yet — as soon as I can. • • • For a March 2010 review [... read more ...] |
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© 2010 The Accidental Wino |
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