|
|
Enron Mail |
Wednesday, May 16, 2001
------------------------------------------------------------ Now Black Cod, Sablefish Is Elevated to Haute Cuisine 1. Main Course: The Fish That Swam Uptown 2. Recipe of the Week: Salad of Potatoes, Smoked Sable and Egg Mimosa 3. Wine List: A California Winery, Shadow Boxing With Burgundy 4. Multimedia: The Best in Wine Books 5. NYC Restaurants: A Small Space With a Lot to Share 6. Reader Opinions: Wines for a Vegetarian Barbecue /----------------------Advertisement-----------------------\ 50% Off New York Times Home Delivery You'll find this appetizing: 50% off home delivery of The New York Times! Get the latest on restaurant reviews, exciting recipes and new food and wine developments. Savor it all! Enjoy The Times beside your meal, or afterwards as a form of literary dessert. Subscribe now. SAVE 50% ON HOME DELIVERY http://www.nytimes.com/ads/email/wine/winepos3.html \----------------------------------------------------------/ 1. Main Course: The Fish That Swam Uptown ========================================= It took 75 years, and a name change, for a staple from Manhattan's Lower East Side to become haute cuisine. Now sablefish is known as black cod, and is a popular dish at fancy restaurants like Daniel and Nobu. http://www.nytimes.com/2001/05/16/living/16FISH.html?0516wd ----- Beyond Vindaloo: A New York Tour of India It is now possible to find authentic, regional Indian cuisine at neighborhood restaurants all over New York City. http://www.nytimes.com/2001/05/16/living/16INDI.html?0516wd 2. Recipe of the Week: Salad of Potatoes, Smoked Sable and Egg Mimosa ========================================================== Michael Otsuka, the chef at Manhattan's Verbena (and formerly at Thalia), provides this attractive and tasty recipe, that can serve as an appetizer or side dish. http://www.nytimes.com/2001/05/16/living/163FREX.html?0516wd ----- The Minimalist: A Stir-Fry That Isn't Mark Bittman says that preparing delicate soft tofu in a stir-fry needn't be difficult. Ma-Po tofu (simmered tofu with ground pork) is one way to do it right. http://www.nytimes.com/2001/05/16/living/16MINI.html?0516wd 3. Wine List: A California Winery, Shadow Boxing With Burgundy ===================================================== In a blind tasting, California's Calera winery did well against formidable foreign competition. Frank J. Prial explains why. http://www.nytimes.com/2001/05/16/living/16WINE.html?0516wd ----- Tastings: California, With Attitude Meanwhile, Eric Asimov explores another kind of California wine -- sauvignon blanc -- and finds some surprising winners. http://www.nytimes.com/2001/05/16/living/16TAST.html?0516wd ----- Wine Picks: Leslie Sbrocco's Cellar Suggestions If you like big, monster reds, give some of these a try. 1998 Duckhorn Vineyards Paraduxx Red Table Wine $40 - A big wine that manages to exude charm and elegance. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=20520&SUBMIT.x=28&SUBMIT.y=9 1998 Estancia Duo Red Blend $22 - A blend of cabernet sauvignon and sangiovese that is exotic and earthy. It will pair with pasta as easily as grilled steak. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=20309&SUBMIT.x=28&SUBMIT.y=9 1999 Wirra Wirra Church Block Red Wine $27 - A dark ruby blend of cabernet sauvignon, shiraz and merlot that works beautifully. Four stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu ltTemplate=result_end.hts&querytext=&wineid=20040&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: The Best in Wine Books ===================================== Read about the best of the genre from renowned wine authors Oz Clarke, Jancis Robinson and more. http://www.winetoday.com/eveningmagazine/01_winebooks.html 5. NYC Restaurants: A Small Space With a Lot to Share ===================================================== When the Tasting Room is not caught up in its own spell, says William Grimes, it serves good food at a moderate price in a pleasant atmosphere, with a clever format. (One star) http://www.nytimes.com/2001/05/16/living/16REST.html?0516wd Take a Video Tour of The Tasting Room http://www.nytimes.com/library/dining/051601tasting-video.ram ----- New York Today Feature: Dim Sum Delights Recommendations for the dim sum adventurer, from Manhattan's Chinatown to Flushing. http://www.nytoday.com/articles/982283313364.html Find a Restaurant http://www.nytoday.com/RestaurantAdvanced.html ----- Bar of the Week: Bar-B Small, dark and noisy, the almost-fabulous Bar-B is a vast improvement on the antiseptic, home-decorated Niva that used to stand in its place. http://www.nytoday.com/search/bin/bar?st=bar&;bid=982770225356 Find a Bar http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhat tan 6. Readers' Opinions: Wines for a Vegetarian Barbecue ===================================================== From stuffed pepper recipes to wines for a vegetarian barbecue, readers share their insights and answer fellow readers' questions. Q. I'm going to have a barbecue. Most of the guests are vegetarians. Menu is veggie burgers, grilled veggies, a couple of great big salads and decadent creamy desserts (including a cheesecake). I'm going to have some beer, but I've noticed that most of the group drinks wine. What should I offer them? Not too expensive please -- I want to please them, not close a business deal. -- springinbloomBeth A. You can get some terrific and crisp whites and medium to light body reds for under $15 a bottle... Read the responses to this question and many others in: Food and Wine Tips From Readers http://www.nytimes.com/2001/05/15/living/15KNOW.html?0516wd I hope you've enjoyed this email. Bon appetit! Dan Saltzstein Producer, Dining New York Times Digital daniel@nytimes.com ------------------------------------------------------------ HOW TO CHANGE YOUR SUBSCRIPTION ------------------------------------------------------------ You received this message because you signed up for the New York Times Wine & Dine Newsletter. To cancel delivery, change delivery options, change your e-mail address or sign up for other newsletters, see http://www.nytimes.com/email HOW TO ADVERTISE ------------------------------------------------------------ For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact Alyson Racer at alyson@nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo
|