Thursday I caught a ride with John to Boston for Micro’s 10th anniversary show; it had been a while since I saw them play, and nothing beckons like a night out with dear friends while other dear friends play 2 sets of Moroccan-infused face-melting alien sex funk. Before the show, Andrew and I went to get many fabulous pizzas from nearby, which we ate with a White Barn 2005 Syrah-Grenache blend, a 2001 Chèze Saint-Joseph,…
Category: Other People’s Food
I am so very, very lucky to be able to head down to the city on short notice and have dinner at Kris & Ken’s house; they always have the best food, wine, and company possible and thus my gustatory horizons never fail to be widened. Wednesday night was no different. Herewith the summary: Aperitif: 2005 Wegeler riesling Wehlener Sonnenuhr Sea bass with daikon sprouts and olive-olive oil sauce 1997 Jose Michel Brut Champagne Salad…
But not what you’re thinking; Christine got back yesterday with birthday presents, (among which, some beautiful plates) Turkish delight with pistachios, and a camera stuffed full of pictures of boring things like Hagia Sophia and all the Greek ruins along the Aegean coast- which I already visited and dutifully drew like 16 years ago. But I did find one pertinent picture. Turkish food, like Greek (but don’t let either hear you say it) is very…
Apart from installing the show, I didn’t do much last week. One exception was Thursday, when John called me around 3:30 to tell me they were playing, in Brooklyn, a mere 5 blocks from the gallery. I had no idea they were in town. (If you follow the link above, then scroll down a bit, you can see Milo modeling their latest fashions.) When John called, I was a sweaty, cranky mess, but following the…
On short notice, Kris invited me down to the city to join them for a celebration. It was well worth the trip. Excellent food, wine, and company. Here’s the menu: Crab Cake and Smoked Trout on Toast 1997 Bollinger Grande Cuvée Mushroom Soup with Bellota Ham of Joselito, Shiitake Mushrooms, 7-day cooked egg yolk & Arbequina Olive Oil Air 1951 Barbeito Sercial Riserva Velha Madeira (from his birth year) Alaskan Wild Scallops with Corn Sauce,…
Tonight we went to Cris & Sirkka’s place, since he’s back from tour for a minute and their garden needed some grazing to get it under control (although we hardly made a dent; it’s at least as big as ours and has been going crazy in his absence.) Sirkka made ravioli with zucchini and feta filling, Chris smoked salmon on the grill, and they made chard and mash as well. I made a salad of…
Liz had yet another dinner party, and I had a hankering to make paté again. So as before, ground pork, rendered bacon fat and the bacon plus spices, garlic, and this time cream, Calvados, and stale bread went in a terrine and into the oven. For some reason it broke- the fat separated out- so once cooled a tiny bit I puréed it all back together again and pressed it in the fridge for four…
Another city trip, and finally we were able to schedule a dinner at Kris’ house. Mary came, and Sujit and James, and Sujit’s Mom, and Susan. Kris made many courses, most very high-end riffs on simple comfort food. The amuse bouche was a tiny bowl of puréed chard atop a dollop of parmesan cream- like creamed spinach but super refined. Next came ham and eggs- a poached egg with super fancy jamón and a red…
A de rigueur trip to the farmer’s market was different in one notable way this time around: we bought no vegetables. Our garden provided salad and cooking greens, plus herbs and radishes to last the weekend, so all we needed was cheese, jam, bread, snacks to get us through the market, and of course some of Pascal’s mighty sausages. He has recently reopened in a new location, and his charcuterie is as good as ever.…
Phillipe and Lea invited us for dinner at their place with John and Debi. Phillipe made daube provençal, one of his specialties, as well as asparagus and tomatoes stuffed with eggplant and rice. The daube was mighty, with intense lamb and herb flavors, a nice spice from marinated olives, perfect potatoes, and melting meat. The company was grand, and John and I both brought wine: a 2000 Gros Noré Bandol, a 1998 Clos des Brusquières…