Tfaddalou ‘al terrace…

February 4, 2012

…said Madame Mrad to Deedee and her guests. It had been ages since they’d been chez Madame Mrad, so she went out of her way to pamper them.

Warnink arrived with his signature bottle of pink bubbly (he went for Veuve Clicquot Rose this time), and a big bag of bread (BBB) from Bread Republic Bakery in Furn el Hayek, Ashrafieh. Shah came lugging 2 huge boxes of 961 beer! “Yee, merci kteer! La shoo azzabit halak?!” One box of Porter, a creamy chocolaty smoothness that makes me melt and left with coffee lurking on my palate. The other was a fresh batch of Red Ale, that brilliant amber colored ale with its signature refreshing splash in the first gulp ending in just the right bitterness. Zouzy strolled in with Oslo Ice cream. They have great flavors, and their vanilla will be the right companion with dessert.

Futurine, a UFO from planet Gluttonus, had heard about Madame Mrad’s cooking and Deedee’s gastronomic nonesenses. She put together a “Culinary Task Force” that she dragged with her onto her spaceship and flew to Leboland to observe their techniques. She was beamed onto Madame Mrad’s terrace with a bottle of red wine in one hand, home made guava jam in another, debs el rimman in her third hand and a bottle of henn bles liqueur (yaani, yellow holly berries) in the fourth hand! (Futurine is an alien after all, so she can have as many hands as I want!! ;-))

Her task force beamed in next. These bizarre aliens were ready to observe and document Madame Mrad and Deedee’s every move. One alien’s eye was big and round like a camera lense that ogled Madame Mrad the whole time. The other alien’s head lit up like a torch, so bright you needed sunglasses every time you turned his way! The third guy had long antennae for ears that enabled him hear things miles away.

Deedee and Madame Mrad winked at one another and smiled coyly… they were ready to put on their show.

The guests were served an apperitif, including Pimms & 7up with a splash of lemon juice, garnished with cucumber and orange slices; Campari & Soda also with a dash of lemon juice and garnished with an orange slice; and 961 beer while they nibbled on Boursin stuffed Mushrooms. These are easy to make and taste deedeelightful: choose bite size mushrooms, remove the stems and stuff the hole with Boursin cheese. The regular (garlic) flavor has enough spice and aroma in it. You could also substitute the boursin with Feta or Chevre and mix with fresh zaatar, rosemary, lemon rind, basil, I mean, just go wild with it! Then throw these babies in a pre-heated oven and let them cook for about 10 minutes until the juices have dried out (check on them regularly, akeed).

Madame Mrad announced that everyone is to be seated, “Tfaddalou ‘al tawleh“. Lunch was about to be served. She had prepared a coursed meal for them.

They started with a Carrot Ginger Orange soup… with a twist: she added pumpkin, since ’tis the season. The pumpkin gave the soup a thick hearty texture. Drizzled with coconut cream and served with a large parmesan cheese crouton.

Next came her famous Sauteed Greens with Shrimp, a mixture of chard and romaine lettuce tossed in a blend of sesame & olive oil, chopped garlic, ginger and chili; drizzled with Soy Sauce and lemon juice, season with pepper (no salt – the soy sauce should be salty enough), and throw in a handful of chopped fresh coriander at the end. Sautee the shrimp in a separate pan with garlic, ginger and a splash of white wine, then add to the green mix and sprinkle with roasted sesame seeds. Toss and serve.

The first two courses were served with a crisp Italian white wine from Enoteca: Villa Antinori Bianco 2010 from Tuscany:  straw-yellow color with aromas of flowers in the nose and a fresh crispy finish.

Next Madame Mrad took out the carefully carved Lamb Chops that she’d been marinating overnight in mulberry sauce (sharab ‘l tout), a dash of balsamic vinegar, rosemary, chopped garlic, dried chilis, salt and pepper. She grilled them in a pan on a high fire so they were crisp on the outside but medium/medium-rare on the inside. In the meantime, she opened a bottle of Chateau Qanafar 2008 and decanted it, while her famous Rosemary Potatoes were baking in the oven. She slices her potatoes like chips, chops garlic and onion, drizzles olive oil, salt, pepper, and lots of rosemary – the nice curly ones which she picks from the small bushes that grow near her building.  Throw these in the oven and keep tossing so they get nice and golden crispy.

The Chateau Qanafar 2008 (which you can find at Bread Republic in Hamra) was an excellent match with the Lebanese lamb. A dark burgundy red that’s been aged in oak, this new local favorite of Deedee’s is a blend of 55% Cabernet Sauvignon, 30% Merlot, and the rest Syrah. The nose develops from red berries to dark cinnamon and pine forrest, ending with a ripe prune and cocoa finish.

We took a short break while Madame Mrad tossed the salad she had prepared: Fennel & Orange salad with dry roasted Pine Nuts. The combo of radish, orange, cilantro and fennel is refreshing and elegant. Toss in a handful of dry roasted pine nuts in the end. This salad with its tangy dressing is the perfect palate cleanser.

She opened a bottle of Lagrein 2009, a northern Italian red from the region of Alto Adige that you can find at Enoteca to go with the cheese. This full bodied Italian is elegant and smooth and has fine tannins with notes of blackberry. Its velvety complexion has licorice and espresso combined with clear oakiness. She picked out two simple cheeses for this early-autumn-but-still-feels-like-summer afternoon: an Egyptian Roumi and Comte. The Roumi has the subtle sharpness she wanted, and the Comte is creamy and mild. Madame Mrad serves her cheeses with dry almonds, walnuts, raisins and apricots, along with a generous spoonful of honey and a gob of that perfectly sweet and sour Guava Jam that Futurine’s space-mom had made.

It was finally time for dessert, so “bring out the champagna ya Abdo!”  For dessert, Simon’s Clove-studded Apples: 5 green apples peeled, cored, and cooked for 5 minutes in water and a dash of lemon juice. Then butter those babies up, sprinkle them with brown sugar or, better yet, massage them with honey, then prick them with rows of clove pins, place them in a pan (on aluminum foil) and cook in a pre-heated oven for about 10 minutes. You don’t want them to get too soggy. Take them out, half them, and serve each one with a generous scoop of vanilla icecream… from Oslo… get it?

The Pink Veuve, like all the Orange Lady’s fabulous concoctions, was fresh and deedeelightful with a perfect citrus twist bursting in your mouth.

Khalas, ma ba’a feena! Anjad ‘ntafakhna! Bas hallak fhimna ‘an shoo ‘am yihko,” said Futurine in her cute alien Lebanese accent.

Baad ma hkeena shee! Deedee and her friends started raging about the gastronomy scene in Leboland. Yaani, ma fee consistency, ma fee training, ma fee creativity!!  How is Leboland supposed to live up to its reputation as a tourism haven in the Middle East, when we don’t deliver the basic professional ingredients?

Most of what this country thrives on is the service industry, but unfortunately, we don’t give our servers the tools to help them do their job professionally: yaani training! For example, restaurants can have their staff taste the food and wine that they’re serving so they can at least describe it properly to clients, and hence, sell it!

Most restaurants in Leboland offer pretty much the same menu: “Baddik Rocca Parmesan walla Endive Rocquefort, Madame? We have International Cuisine.” Wallaw? How embarrassing! What happened to getting creative and trying new things? What’s wrong with your chef, gringo? It’s not all that difficult. Invest in your people! They’re what can make or break your place.

This obsession with Classic French Steak au Poivre is out and New York style Skirt Steak with Roasted Beets & Horseradish Cream is in!

That said, credit is due to those who have kept up their standards, trained their people, and still serve good food. We all know who they are. Some I’ve written about, others I will write about.

Consistency… it’s so under-rated!

The aliens had heard enough. They were ready to head back home to practice what Deedee and her friends were preaching. “May the Force be with you“, they said and got beamed back up to their spaceship and zoomed back to planet Gluttonus.

Eedu’a, eh? Nanu Nanu!

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I love how the…

February 6, 2011

Électricité du Liban dude comes to collect money when the electricity’s out!! Are these guys serious?! He actually climbed the stairs all the way up to Madame Mrad’s apartment to give her the bill! She didn’t open the door.

I also love how people who know diddly about wine end up opening wine bars! Don’t you? Deedee headed to Cru in Hamra, the second wine bar to open in Leboland, and owned by a ‘sweet’ couple who have yet to learn a lot about the wine bar business. Didn’t I tell you people that sweet just ain’t enough?! You leave me no choice and I have no mercy.

With the wonderful variety of world wine choices out there, Deedee was distressed to see a menu made up mainly of French wines. She did, however, like that they chose small local wineries for their Lebo wine selection. They actually don’t have Ksara and Kefraya on the menu, which is a refreshing change. But guys, please, “lovely and nice” may be used to describe Deedee but they’re certainly not wine descriptions, especially not in a wine bar! Baadein, how about you consider writing about the body of the wine?

While waiting for Tamatim, Deedee felt like a glass of bubbly but was outraged by the LBP 54,000 they charged for a glass of Moët & Chandon. We’re not at the Four Season here. I mean if you want to sell the stuff, you’ve got to reconsider your pricing… OR just offer a cheaper champagne by the glass!  (‘Walaw’ moment: Deedee had to teach them how to pronounce Moët… Yaani, either take it off your menu or learn how to say it).

So Deedee decided to go for a glass of Miolo Cuvée Traditional Brut, a sparkling wine from Brazil. This Chardonnay & Pinot Noir blend is produced by the champenoise method and only in exceptional years. A straw yellow color with butter and honey aroma, it has fine bubbles and is creamy on the palate with a burst of fruit and a refreshing finish. A great discovery, reasonable price-quality ratio, and Deedee’s first Brazilian bubbly. You can find it at the Joël Robuchon wine store in the new old Souks of Solidere.

When Tamatim arrived, she asked the barman what wine he would recommend… “Killo tayyeeeb”… huh? “arrib á-t-tayyeeeb”?! “Lakan áteeni kés máa sahin hummos w awarma, iza bitreed,” is almost what she said to him.

We ordered a bottle of Château Tour Seran 2003, Médoc. This French wine is a full bodied and tannic bordeaux made from a blend of 65% Merlot, and the rest Cabernet Sauvignon & Franc, and Petit Verdot. The nose on this dark ruby red is roquefort and damp earth, the palate is dark berries, black current and chocolate with a smooth velvety finish. Also from Joël Robuchon.

To nibble we had the Spinach Artichoke Dip, which was actually good but too bad about the bread they serve it with. We also ordered and looked horrifically at the Wild Mushroom Bruschetta… what in Bob’s name was that thing they served us?? I’ll spare you… and them for that matter. Just pass on that order, is all Deedee’s gotta say.

To alleviate the trauma from their minds, Deedee and Tamatim headed around the corner to Dany’s for some champagne therapy. Nothing that a few bottles of their Lanson Black Label Brut Champagne couldn’t cure. This pale yellow blend has soft bubbles and is not too acidic, with a touch of toast and honey. The palate is citrus, red berries and nuts… or were we just nuts?

It was a blast hanging out widju Tamatim!


Hamdilla ‘as-salémé…

January 19, 2011

… said Cha to Deedee and Madame Mrad, as he walked in with a bottle of Veuve Clicquot Vintage Rosé 2002 to toast 2011 with the ladies. Cha loves his Rosé’s. Yee shoo mahdoum! Léh ‘azzabit halak? This bubbly Rosé, created by Madame Clicquot in 1818, was revolutionary for its time and made from both black and white grapes. A salmon-copper colored wine, this mostly Pinot Noir and Chardonnay blend is dry with an elegantly rounded balance on the palate and a nose of complex aromas. Its fine red fruitiness mainly hints at strawberries and raspberries ending with a spicy finish and a fun kick.

Cha was bearing many gifts that night, including a bag of Funghi Porcini Secchi. These dried earthy tasting mushrooms got soaked in a hot water tub before diving into the very spicy tomato sauce they cooked in. As he peeled and sliced the garlic, Cha told Madame Mrad that you should remove the green pits from the garlic cloves so they don’t give off a bitter after taste. Thanks for the tip, Cha. Wa minkom nastafeed! The garlic slices were tossed with the mushrooms and shredded red chilis in olive oil, then topped with fresh chopped and canned peeled tomatoes, seasoned to perfection, and served with Spaghetti and Garlic Bread made with rosemary flavored garlic butter.

In the end, they nibbled on a piece of Testun Al Barolo cheese that Deedee bought for Madame Mrad from TSC Signature. This pricey piece of blended cow and sheep’s milk cheese is semi-firm and covered with pressed Nebbiolo grapes (which are used to make Barolo wine). Aged in oak barrels, this Italian cheese crumbles nicely and enjoys complex flavors from the pastures of the grassy alpines.

Kteer mbasatna shifnék, ya Cha. C’est toujour un plaisir to cook with you.


Ya heik sufra ya bala…

December 20, 2010

…ma badda haki, atyab shi el-Libnéné… wil Armané kamein.

Deedee’s friend AL is visiting from Béreez (yaani, Paris) and a Leboland virgin. Sooooo, after dropping off the bags at Madame Mrad’s, they headed to Seza, a cute new Armenian restaurant in Mar Mikhael, (baad mafra’ el Tawlet, take the first right and walk up the street – it’s at the end of the block ál yameen). Deedee’s already been there with K & Bobba and enjoyed it. The food is good bas the service is a little off. Yaani, puhleez train your staff. They’re soooo sweet, but that’s not enough in the restaurant business.

Some of Deedee’s favorite dishes are: the red beet salad; the Itch – Armenian tabboulé; the raw meat and lentil kufta (like kibbé); the tomato salad; Su beoreg (a savory cheese mille feuille made with filo pastry); Muhammara (ground walnuts, red pepper and pomegranate molasses); Manti; Meatballs with sour cherries (a must). To drink, I prefer Arak and I pretty much recommend it, because they don’t have much of a wine list, and they neither know their wines nor how to serve them… sorry guys… stick to what you know… or train your staff!

Overall I like the feel of the place and the food isn’t bad. Seza Bistro Arménian is on Patriarch Arida Street, Mar Mikhael. For reservations: 01-570711 (closed Mondays).

The next day we toured Batroun and Byblos. You can never see enough sunsets, and I love how the color of the sun changes with every season. We sat down to watch the pale yellow planet sinking at Bab el Mina in the old port in Jbeil while sipping on a bottle of Chateau Musar Cuvée Réservée Blanc, a white made with 100% Obeidé grapes, an indigenous Lebo grape variety, light golden color, dry, light and not too acidic (which our whites tend to be). The palate is nuts, herbs and green apple, ending with lemon zest. Nothing to right home about but potable when considering the price-quality ratio on their wine list.

We ordered the Fish Kibbé, Tajin, Aubergine Salad (not wow), Calamari Provencial (soft and juicy, nice), and Batata Harra (a little too oily). Overall it’s mostly the ambience about this place that does it for me. Bab el Mina Seafood Restaurant, Byblos. For reservations: 09-540475.

Saturday we had brunch with Cha & Z at Tawlet Souk el Tayeb. Deedee’s third time since she’s been back, so yes it IS one of my favorites. Authentic, consistent quality, an intriguing variety, and service isn’t bad either… considering you’re serving yourself most of the time, as Z noted. For the brunch buffet they offer Fatteh, Foul, Eggs with Awarma (cured beef) or sumak, kibbé nayyé (raw meat with cracked wheat – burghol) yay shoo taybé, a variety of salads, mtabbal batinjén (aubergine mash), Lahmé b’ájeen, Chicken Wings à la Provencial, Grilled Meat, cheese and labné… to name a few! Think that’s enough for you? Then késs (or more) árak… dessert (if you still have room for it) w finjén ahwé at the end. Fun, highly recommended, w sahtein.

Later we headed to Tamatim’s new apartment with a bottle of Ruinard that AL had brought with her. Claiming to be the oldest house of champagne, this bottle of bubbly, straw yellow color, fine bubbles and a palate of pink grapefruit and vanilla. Later, off to Beirut Art Center for a silent auction fundraiser. They were serving Louis Roederer Champagne, which Deedee has been looking to try. Deedeelirious! All I gotta say is: Don’t Drink and Bid!

Next day, after a stroll through the ruins of Baalbeck, Deedee and AL drove to Hamra for a couple of beers and a manti at Regusto, in the Hamra Square Center. Later they dropped by Dany’s for a G&T and staggered back to Madame Mrad’s to crash.

Merci pour ta visite, ya AL, mbasatna. À bientôt!


Madame walla Mademoiselle?

December 15, 2010

Yaani that was NOT what Deedee wanted to hear upon stepping on the airplane (nor at any other time, for that matter). Shoo khassak w shoo baddak? She had no other alternative but to bite the guy’s head off and send him away to the back of the plane. She was glad to have the extra seat to stretch out and take a nap before arriving in Beirut International Airport. Lahza… lameen hal mataar?

This time, her bags made it to Leboland with the airplane! Then Deedee aimed straight for the Duty Free Shop to get a couple bottles of Veuve Clicquot (Vintage 2002), as usual. They had a special offer on the Moët & Chandon, so she grabbed a bottle for Madame Mrad. You can never have enough bottles of bubbly in the fridge!

Taxi Madame?

Back in Leboland… mixed emotions… Tayyeb, what to eat? Libnéné w késs ‘arak, akeed.


After a hysterically out of control…

December 11, 2010

… shopping session, Deedee and K were starving. They headed to the East Village to try out Momofuku ssäm, a Korean fusion restaurant. We asked for a couple of glasses of bubbly to go with the Mattaki Oysters, BC (yes, I’m outta control!) served with sliced fresh wild cranberry to garnish and give it a tang. Comte de Gascogne, Blanc de Blancs, NV (France) is a sparkling Chardonnay with refreshingly lively bubbles, citrus, and green apples. Next we had the Steamed Bunsstuffed with pork belly, hoisin, cucumbers, scallions… yislamoulé ‘l buns tab’ak shoo taybeen. Last we had the Spicy Pork Sausage & Rice Cakes with chinese broccoli and sichuan peppercorn, which was killer spicy… yaani soooo harra that we couldn’t finish it, and believe me, Deedee loves her harr (chili). To put that fire out, we drank a couple of Avery “White Rascal” ales – a Belgian white from Boulder, CO. The label on this beer cracks me up; it’s a pale straw colored wheat beer, light with coriander aroma and a lemony fruitness in the mouth.

For brunch on Sunday, Deedee, M & JA decided to check out Freeman’s Alley. Hidden in a zaroubé on the Lower East Side, this place feels like it should be out in the country somewhere. With a hunting club motif, it’s cozy, cluttered, and makes you feel like you want to live there. For starters, akeed we ordered Bloody Marys while we nibbled on Devils on Horseback, which are bluecheese stuffed prunes (some use dates) wrapped in bacon… wipe that drool from the side of your mouth, please. The second round of Bloody Marys set the tone right for that Hot Artichoke Dip with Crisp Bread, apparently a signature dish. Chunky bits of artichoke in cream topped with cheese and just the right comfort food to start your morning with. We had an order of Thick Cut Bacon and the Bitter Greens Salad with Grated Egg & Warm Bacon Vinaigrette before we got our mains. Deedee asked for the Fall Vegetable Hash with pan fried eggs & herbed crème fraîche bas I had them with scrambled eggs instead… ‘nuf said. Can’t wait to go back for dinner on my next trip. I’m sure it’s a whole other level of orgasmic terrain. Freeman, habibi, where’ve you been all my life?! Definitely goes under “my new favorite place” category. Thanks for the tip, Warnink.

Met up with AEN later for a walk in Central Park. It was just the right thing to do on that beautiful cold sunny day and just what was needed to help digest the feast. It’s such a luxury to have such a huge park in the middle of the city, bas akeed it doesn’t compare one bit with Jnainit Es Sanayeh. Yaani shoo mfakreen halon el Amirkén?!

Last but not least, M & Deedee literally tumbled into Jeffrey’s Grocery – Luncheonette & Oyster Bar.  Yaani, wihyét Bob we were innocently walking in the West Village when some force just drew us inside. Shoo mahdoum hal mahal… it really is a grocery store, bas in the back there’s a bar and one high communal table. We had two rounds of a dozen oysters. The first time we had two of each of the oysters on offer. Second time around we picked three and had a dozen of those: the Blue Point oysters and the Beau Soleil, both from the East Coast, were briny and you could taste the sea in them. The other was Hood Canals from the West Coast, which are always sweeter. To quench our thirst we tried the Tröegs “Dream Weaver” Wheat Ale from Harrisburg, PA. I’m sensing a pattern here… you notice how many wheat ales Deedee’s had over the last few weeks? I mean, don’t get me wrong, I’ve had other types of beer but I think wheat beer wins. This cloudy orange Pennsylvanian Dream Weaver has the usual cloves, citrus allure with a hint of banana.

Jeffrey’s Grocery also offers a variety of cheese and charcuterie with a handful of salads and sandwiches for lunch versus appetizers and entrees for dinner. A short menu, but just right amount of items for this charming gourmet grocery store/luncheonette. Deedeelightful!

 


Round two… ping!!

December 7, 2010

You guessed it, Deedee was back in the Big Apple for round two of her food orgy, and get ready cuz I’ve got a couple of new hot tips for you!

I have to admit, I get giddy with the flawless service at restaurants and bars in NYC. Yaani, pretty much everywhere in the US was impressive, bas NYC has an alternative take… a new dimension of professionalism, sophistication, and refinement in dining and service.

Spitzer’s Corner, located on the Lower East Side, serves around 40 beers on tap!! So I had to drag my beer drinking buddy, RLM, along. Not much of an adventurer, RLM had the Weihenstephan Hefe-weissen and stayed there. A South German wheat ale that tasted and smelled of tropical fruit, citrus and cloves. Deedee on the other hand, had to try as many different beers as she could handle. To start with, she had the Coney Island Mermaid Pilsner from NY. A light beer with earthy hoppiness, hints of herbs and honey. Next was the Lagunitas A Little Sumpin Wild from CA (if you say it fast enough it sounds like a little something wild… get it?), a pale ale with notes of pineapple, mango and melon. By that time, we’d ordered their Pork Fat Edamame to nibble on while we waited for our Kobe Burgers (made with 100% Kobe beef and medium rare, akeed) and the Hand Cut French Fries. After that, Deedee had to try that Allagash White from Maine cuz she couldn’t believe the description of that witbier: Banana, grassy wheat, creamy, and balanced… they were right! Last, but not least was the Pretty Things Baby Tree from MA: big plum, red wine, cinnamon raisin bread, and brown sugar. Thanks for the tip Cha, it was a hop-pennin’  experience!

Later Deedee miraculously found herself at The Spotted Pig… it’s a must, after all. M & M joined her. Hog Island Oysters, I couldn’t help myself, from northern California, these babies are sweet, tender with a briny finish. Sheep’s Milk Ricotta Gnudi with Basil Pestooh my Bob! The way these melt in your mouth is so sensual, they should be forbidden from consumption in public! Whatever you’re eating, you can’t not order the Shoestring Fries with rosemary. This time Deedee tried the Grilled Skirt Steak with Roasted Beets & Horseradish Cream, the slices of meat are cooked medium-rare and so tender you barely need your knife. The beets are roasted with kale, and drizzled with Horseradish cream… life is good.  (btw, for those of you who read The New Yorker, there’s an article about the chef in the November 22nd, 2010 Food Issue. Read Burger Queen. She really makes the best burger in the world… amongst others. A Deedee must-have.)

We were around 7 for dinner at Public, another one of Deedee’s regular do’s, so it was the perfect opportunity to try many items on their menu. As we waited for the gang to assemble, we had an aperitif at the bar. Deedee was curious to try The Chook NV, a sparkling Shiraz from SE Australia. The bubbles on this dark ruby red were subtle and light, the nose and palate are cherry, ripe berry and herbal spice ending with a tangy kick. We were then seated and the feast began. For starters: Grilled scallops with sweet chili sauce, crème fraiche and green plantain crisps; Pan-seared foie gras on spiced french toast with mango chutney, maple glaze and crispy bacon; Fried green lip mussels with shiso, sansho pepper, and wasabi-yuzu dipping sauce; Lavender cured ham with a salad of frisee, mirin glazed pecans, pear, pomegranate, and truffle dressing; Beet gnudi with whipped lemon ricotta and a smoked almond and celery leaf pesto. We ordered two different pinot noirs to go with our appetizers: Four Graces 2008 from Willamette Valley, OR a light/medium bodied ruby red, with vanilla, flowers, and light oak aroma, rounded palate flaunting red berries, fruit and light tannins. The other Pinot Noir was the Neudorf “Tom’s Block” 2008, Nelson, New Zealand, a lively bright red with hints of lavender and licorice, this wine is svelt with a mineral palate and fine tannins. With our main courses, we had the Craggy Range “Te Kahu”, Gimblett Gravels, 2007 a Bordeaux blend from Hawkes Bay, NZ. Deep crimson red and has complex aromas that hint at cinnamon, ripe fruit, and pine forrest. The body is full and layered in the mouth. Well rounded and tannic. A good transition. We culminated with Lang and Reed, Cabernet Franc 2008 from North Coast, CA, with aromas of ripe plum and sage, this Cab Franc is dry and tannic but well balanced with dark cherries. Altogether a selection of robust wines that were exquisite with our gamy main course choices. Deedee went for the New Zealand Venison loin, Cabrales dumplings, oyster mushrooms and salsa verde. Oh Bambi, you taste so fine!

Stay tuned… the NYC dining extravaganza isn’t over yet!