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Wednesday, April 25, 2001
------------------------------------------------------------ Oysters for All Tastes 1. Main Course: For Oysters, the Raw and the Cooked 2. Recipe of the Week: Spinach, Oyster and Chorizo Stew 3. Wine List: Chardonnay Finds Its Inner Finesse 4. Multimedia: The Name Game 5. NYC Restaurants: A Find, Once Found 6. Reader Discussion: How Do You Barbecue? /----------------- Also From NYTimes.com ------------------\ Sign up for Stuart Elliott's IN ADVERTISING newsletter. Now Stuart Elliott brings his expertise to IN ADVERTISING, a weekly e-mail newsletter from NYTimes.com that takes a close look at the people, campaigns and deals that are shaping the industry. This must-read newsletter features a campaign spotlight, WEBDENDA, and a roundup of the previous week's advertising columns. Sign up now! http://email.nytimes.com/email/email.jsp?0425wd \----------------------------------------------------------/ 1. Main Course: For Oysters, the Raw and the Cooked =================================================== The iced-and-shucked variety of oysters will always have its fans, but cooked oysters aren't just for the apprehensive eater. http://www.nytimes.com/2001/04/25/living/25OYST.html?0425wd Pork Belly: Living Low on the Hog Is it a meaty fat or a fatty meat? Either way, the tempting pork belly shows true genius when it's cooked. http://www.nytimes.com/2001/04/25/living/25BELL.html?0425wd 2. Recipe of the Week: Spinach, Oyster and Chorizo Stew ======================================================= This rich, multifaceted stew is one example of what cooked oysters can add to a dish. http://www.nytimes.com/2001/04/25/living/253OREX.html?0425wd ----- The Minimalist: Broiled Fish with Green Tea Salt This Japanese preparation combines the smoky flavor of green tea with an accent of salt. http://www.nytimes.com/2001/04/25/living/25MINI.html?0425wd 3. Wine List: Chardonnay Finds Its Inner Finesse ================================================ Chardonnay is not only America's favorite white wine, it's also become the whipping boy for wine lovers who see it as a garish emblem of much that is wrong with wine today. But quietly, some California wine producers have developed a crisper, more lively Chardonnay, using an older style of winemaking. http://www.nytimes.com/2001/04/25/living/25CHAR.html?0425wd ----- Wine Picks Though these wines aren't known as Cult Classics yet, they're the ones to watch for wine lovers seeking the next big thing: 1998 Trey Marie Trutina Red Blend $30 - A new producer from Washington State that will be on the lips of wine collectors soon. Trutina is a red Bordeaux-style blend that captures both finesse and power. 4 and 1/2 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=19691&SUBMIT.x=28&SUBMIT.y=9 1998 Thunder Mountain Ciardella Vineyard Pinot Noir $48 - This earthy, elegant, full-bodied Pinot Noir is a masculine wine in touch with its feminine side. 4 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=20256&SUBMIT.x=28&SUBMIT.y=9 1999 Miner Oakville Ranch Chardonnay $35 - Combines depth and ripe fruit with touches of vibrant acidity. Because it's so balanced, this is an ideal Chardonnay to pair with food. 4 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=19950&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: Video - The Name Game ==================================== Learn to match grape varieties and their regions. http://208.48.26.64/eveningmagazine/09_05_00_emag.html 5. NYC Restaurants: A Find, Once Found ====================================== Virot's namesake chef, Didier Virot, is inventive, with an antic streak. He takes risks. Some of them don't pay off. But diners will not leave Virot feeling that they've had an ordinary meal. (Two stars.) http://www.nytimes.com/2001/04/25/living/25REST.html?0425wd Take a Video Tour of Virot http://www.nytimes.com/library/dining/042501virot-video.ram?0425wd ----- $25 and Under: One More Would Make a Crowd The intimate dining room at 26 Seats is just manageable, but the French country offerings are both satisfying and a good value. http://www.nytimes.com/2001/04/25/living/25UNDE.html?0425wd Find a Restaurant http://nytoday.com/RestaurantAdvanced.html?0425wd ----- Bar of the Week: Union Pool Specialty drinks are the draw at this former pool-supply store in Brooklyn full of Williamsburg charm. http://nytoday.com/search/bin/bar?st=bar&;bid=987428629916?0425wd Find a Bar http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhat tan?0425wd 6. Readers' Opinions: How Do You Barbecue? ========================================== From barbecuing chicken to aerating wine, readers share their insights and answer fellow readers' questions. Q. How do you barbecue chicken so that it is cooked all the way through and nicely blackened on the outside? -- kevin cooney A. The key to well-barbecued chicken is to manage your heat... Read the responses to this question and many others in: Food and Wine Tips From Readers http://www.nytimes.com/2001/04/24/living/24KNOW.html?0425wd 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
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