Comments on: The Gratitudinal Gathering http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/ Experiential wine education and real conversation over a virtual glass of wine Sun, 12 Oct 2008 22:46:39 +0000 http://wordpress.org/?v=2.3.3 By: Idetrorce http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-1108 Idetrorce Sat, 15 Dec 2007 22:48:27 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-1108 very interesting, but I don't agree with you Idetrorce very interesting, but I don’t agree with you
Idetrorce

]]> By: lia http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-510 lia Thu, 31 May 2007 15:21:21 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-510 I'm so glad you tried the prawns . . . and holy moly, what a menu! I think I might have to reciprocate and try your menu here. Wild about the WS cover, eh? I did a double take when I saw John and Dusky on the cover, since we were headed to their restaurant, Bovolo, that night for the Chocolate and Zucchini affair (I've got a posting on that too). I thought I was just seeing things. Christopher and I found the 'in' list a bit interesting, though. I mean, River Rock Casino under the 'Classic Sonoma' section? Come on. You and Rob and Jake come on out for another visit and we'll show you 'real' classic Sonoma. And it won't include a trip to the casino. ;-) I’m so glad you tried the prawns . . . and holy moly, what a menu! I think I might have to reciprocate and try your menu here.
Wild about the WS cover, eh? I did a double take when I saw John and Dusky on the cover, since we were headed to their restaurant, Bovolo, that night for the Chocolate and Zucchini affair (I’ve got a posting on that too). I thought I was just seeing things. Christopher and I found the ‘in’ list a bit interesting, though. I mean, River Rock Casino under the ‘Classic Sonoma’ section? Come on. You and Rob and Jake come on out for another visit and we’ll show you ‘real’ classic Sonoma. And it won’t include a trip to the casino. ;-)

]]> By: Kris http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-511 Kris Thu, 31 May 2007 12:51:59 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-511 I tried the shrimp dish and it was amazing. Thank you for sharing. My guests were wowed too. I think betwn this blog and Somona being on the cover of Wine Spectator, Rob and I really started to miss the area. We decided to have some new neighbor friends over for dinner. After Cheeses from Sonoma, The Shrimp, Pea Panzella Salad (liked a lot and was really skeptical. Micheal Chiarello), Wine Braised Short Ribs, Blue Cheese Soft Polenta with Brocolli Rabe and Pancetta and Fruit Tart. We started the night with vodka and ended it that way too. Always a good (or bad) sign. How are the "Sonomans" feeling about the cover on WS? I tried the shrimp dish and it was amazing. Thank you for sharing. My guests were wowed too. I think betwn this blog and Somona being on the cover of Wine Spectator, Rob and I really started to miss the area. We decided to have some new neighbor friends over for dinner. After Cheeses from Sonoma, The Shrimp, Pea Panzella Salad (liked a lot and was really skeptical. Micheal Chiarello), Wine Braised Short Ribs, Blue Cheese Soft Polenta with Brocolli Rabe and Pancetta and Fruit Tart. We started the night with vodka and ended it that way too. Always a good (or bad) sign. How are the “Sonomans” feeling about the cover on WS?

]]> By: Anne-Liesse http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-513 Anne-Liesse Tue, 22 May 2007 21:55:36 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-513 A VERY good excuse, indeed ! A VERY good excuse, indeed !

]]> By: lia http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-512 lia Mon, 21 May 2007 21:21:07 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-512 You crack me up! "Oh, did I tell you my husband and his friends are opening a restaurant?" NO! That's fantastic --c ongrats to Gilbert! Yet ANOTHER excuse to visit Lyon . . . You crack me up! “Oh, did I tell you my husband and his friends are opening a restaurant?” NO! That’s fantastic –c ongrats to Gilbert! Yet ANOTHER excuse to visit Lyon . . .

]]> By: Anne-Liesse http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-514 Anne-Liesse Mon, 21 May 2007 21:00:25 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-514 Thanks, Lia ! I'm rather ignorant about wines, but will look into those if I get a chance. Did you follow MY tips on making pastry ??? When did I get a chance to give you tips ? Not any time recent anyway ;- Anyway, it does make me feel like baking for you ! I made a - nice and easy - marmelade cake - English recipe - last Saturday as my sister-in-law Catherine and my niece Manon were coming for "goûter". Both adults and child enjoyed it, which was cool. We're going to build an outdoor baking oven (four à pain) down in the Drôme and I'm looking forward to baking there as well. Talking about wines again, I think I will add a comment on your rosé entry again soon since your blog started a discussion about rosé between Gilbert and me ! He just ordered some Bandol rosé today. He should get it by next week and soon I'll be able to drink again (even it's little quantities !) so I'll let you know how it tastes. By the way, did I tell you Gilbert and some of his friends are opening a restaurant in les Halles de Lyon - our famous indoor market, named after Paul Bocuse ? It should be a wine bar + meat restaurant - les Halles has a vast majority of seafood restaurants so that one (the name has yet to be finalized) should be a first there. Opening in September ! If any American reading this is traveling to Lyon, France, and is interested in trying out the place, I'll post the details as soon as it's open. Thanks, Lia ! I’m rather ignorant about wines, but will look into those if I get a chance.

Did you follow MY tips on making pastry ??? When did I get a chance to give you tips ? Not any time recent anyway ;- Anyway, it does make me feel like baking for you ! I made a - nice and easy - marmelade cake - English recipe - last Saturday as my sister-in-law Catherine and my niece Manon were coming for “goûter”. Both adults and child enjoyed it, which was cool. We’re going to build an outdoor baking oven (four à pain) down in the Drôme and I’m looking forward to baking there as well.

Talking about wines again, I think I will add a comment on your rosé entry again soon since your blog started a discussion about rosé between Gilbert and me ! He just ordered some Bandol rosé today. He should get it by next week and soon I’ll be able to drink again (even it’s little quantities !) so I’ll let you know how it tastes.

By the way, did I tell you Gilbert and some of his friends are opening a restaurant in les Halles de Lyon - our famous indoor market, named after Paul Bocuse ? It should be a wine bar + meat restaurant - les Halles has a vast majority of seafood restaurants so that one (the name has yet to be finalized) should be a first there. Opening in September ! If any American reading this is traveling to Lyon, France, and is interested in trying out the place, I’ll post the details as soon as it’s open.

]]> By: lia http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-515 lia Mon, 21 May 2007 20:36:51 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-515 Since everyone around the table is involved in the US wine industry in one way or another, we decided to go around the world that night. :-) Here were the pairings in order of course: * Magnum of Veuve Clicquot * Kinshihai Shuso, Yukikage "Snow Shadow" Junmai Sake * 2006 Pretty Sally Rose from Victoria * 2006 Ceretto "Blange," from the Langhe, Italy * 2004 Piancornello, Rosso di Montalcino * 1993 Querciavalle Vin Santo Then a choice with the dessert: * 2003 Chateau Doisy-Vedrines Sauternes * 2000 Royal Tokaji Aszu 5 Puttonyos Christopher did an unbelievable job. As for the shortcake recipe, I'm afraid I made it up as I went along--ironically, thinking of YOUR tips on making pastry the whole time. You're a much better baker than I am! I 'can' tell you, though, that I basically added oats and ground almonds to a basic shortcake dough, cutting back on a bit of the flour to compensate. I thought they were a bit dry, but everyone seemed to like them (either that or they were just being polite!). If you improve on the recipe, as I know you can, let me know! Since everyone around the table is involved in the US wine industry in one way or another, we decided to go around the world that night. :-) Here were the pairings in order of course:

* Magnum of Veuve Clicquot
* Kinshihai Shuso, Yukikage “Snow Shadow” Junmai Sake
* 2006 Pretty Sally Rose from Victoria
* 2006 Ceretto “Blange,” from the Langhe, Italy
* 2004 Piancornello, Rosso di Montalcino
* 1993 Querciavalle Vin Santo

Then a choice with the dessert:
* 2003 Chateau Doisy-Vedrines Sauternes
* 2000 Royal Tokaji Aszu 5 Puttonyos

Christopher did an unbelievable job.

As for the shortcake recipe, I’m afraid I made it up as I went along–ironically, thinking of YOUR tips on making pastry the whole time. You’re a much better baker than I am! I ‘can’ tell you, though, that I basically added oats and ground almonds to a basic shortcake dough, cutting back on a bit of the flour to compensate. I thought they were a bit dry, but everyone seemed to like them (either that or they were just being polite!). If you improve on the recipe, as I know you can, let me know!

]]> By: Anne-Liesse http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-516 Anne-Liesse Sat, 19 May 2007 10:39:05 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-516 Another thing, Lia - I know I'm demanding there ! - I'd love to have the wine pairing for each of those courses. I can't drink right now, but my brain can definitely do the imagining job !.... Thanks ! Another thing, Lia - I know I’m demanding there ! - I’d love to have the wine pairing for each of those courses. I can’t drink right now, but my brain can definitely do the imagining job !….

Thanks !

]]> By: Anne-Liesse http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-517 Anne-Liesse Fri, 18 May 2007 12:38:07 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-517 Lia - That menu sounds wonderful ! I wish I could have been part of the celebration - well, I wish I could have been there at your baby shower to start with. I'd love to have the shortcake recipe - I'm such a cake lover ! Thanks & love Lia -

That menu sounds wonderful ! I wish I could have been part of the celebration - well, I wish I could have been there at your baby shower to start with.

I’d love to have the shortcake recipe - I’m such a cake lover !

Thanks & love

]]> By: lia http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-518 lia Thu, 17 May 2007 19:53:17 +0000 http://swirlingnotions.com/2007/05/14/the-gratitudinal-gathering/#comment-518 Exactly. Pork shoulder rubbed with a blend of thyme, sea salt and piment d'espelette (which, to answer your question, is a chile from the Basque region that has an earthy heat, that's even a bit sweet [swear I didn't mean to rhyme that]). Smoked paprika would probably also be wonderful. Then seal in a Dutch oven and cook at 275 for 3-1/2 hours. Voila. Done. Easy. The pork tenderloin we poked with a sharp knife about a million times and marinated it in a paste of rosemary, garlic, salt and pepper. Then grilled it to medium. The prawns, I have to say, I was really psyched about. I disolved about equal parts of sugar, sake and white miso paste over medium heat and let it cool, then poured it over peeled, gargantuan prawns and marinated them for 24 hours. Then drained the prawns, wound them loosely with a thin, thin slice of proscuitto (there it is!) and grilled them over a medium heat so they'd cook through and the proscuitto would crisp up without getting burnt. Then served them on top of a slice of avocado leaning against a black rice cake and drizzled it with eel sauce (mirin, sugar and soy reduced to nearly a glaze). It really is a cool dish -- you should give it a try! Thanks for your comments Kris! Bon appetit! Exactly. Pork shoulder rubbed with a blend of thyme, sea salt and piment d’espelette (which, to answer your question, is a chile from the Basque region that has an earthy heat, that’s even a bit sweet [swear I didn’t mean to rhyme that]). Smoked paprika would probably also be wonderful. Then seal in a Dutch oven and cook at 275 for 3-1/2 hours. Voila. Done. Easy.

The pork tenderloin we poked with a sharp knife about a million times and marinated it in a paste of rosemary, garlic, salt and pepper. Then grilled it to medium.

The prawns, I have to say, I was really psyched about. I disolved about equal parts of sugar, sake and white miso paste over medium heat and let it cool, then poured it over peeled, gargantuan prawns and marinated them for 24 hours. Then drained the prawns, wound them loosely with a thin, thin slice of proscuitto (there it is!) and grilled them over a medium heat so they’d cook through and the proscuitto would crisp up without getting burnt. Then served them on top of a slice of avocado leaning against a black rice cake and drizzled it with eel sauce (mirin, sugar and soy reduced to nearly a glaze). It really is a cool dish — you should give it a try!

Thanks for your comments Kris! Bon appetit!

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