a consideration of a Belotti rendezvous

M

Mark Anisman

Mark Anisman
good afternoon,

Does there exist a swell of interest in meeting for an early dinner at Belotti Ristorante? I was thinking of March or April.....
I would be pleased as punch to orchestrate.

Thank you for your time and contemplation, Mark Anisman, MD

Fun Fact : Michele Belotti worked at Da Guido (my fave restaurant in Piedmont when it was in the bank bunker in a tiny hill town) under the watchful eye of Lidia Alciati, she of pasta fame and generally acknowledged super good chef in Piedmont.
 
Absolutely. Only issue is would you try to schedule on a Saturday or Sunday? Driving to the East Bay from mid-Peninsula during the afternoon commute is brutal.
 
I would be happy on any day that fits best.... I would prefer a Saturday if on a weekend. Coming in from Yountville on weekdays can also be a bear. I wonder if it is easier to get a reservation during the week. I was at the establishment last night and I inquired of the host re : reservations for a party of 6. She said try the website first but I can always call her.
by the by, is there a plan for the Great China restaurant in the offing? Many a prädikat Riesling begging for consumption (not of the tuberculous family)...
 
Nothing planned yet for Great China. An ESJ dinner with Steve Edmunds has been discussed, but hasn’t gotten past the sounds like a great idea stage.

Like any popular restaurant, we should figure out a date and based on that, figure out the first day one can make a reservation. At Belotti, it’s 45 days in advance online for parties up to 6. 7-8 people requires an email to them. 8 is the max on weekends.
 
Reservation booked.
Belotti Ristorante e Bottega
Sat, Mar. 30 at 5:15pm
4 Guests, Indoor
I made an early reservation as I might wish to go to The Sound Room for the 7:30PM show. There is a 5:30PM time available, then it skips to after 7PM.

In reverse alphabetical order : Mssrs Stein, Lipton, Kim and yours truly are penciled in.
Other takers?

I will bring a red Giacosa most likely.

To dispatch 2 birds with one stone, shall we plan the Huet-a-thon to start at 6:15PM. Or take that idea to another day.....

And we can make it 3 birds by stopping by Steve's house and relieve him of ESJ bottlings....
 
Thanks for organizing Mark. Very excited to meet you and Mark L; also will be great to see Larry again!

I will bring a Barolo to Belotti as well (let me see what I have; I have some 90s stuff that might be interesting)

What day are we thinking of doing the Huet-a-thon?
 
I was kind of joking about the Huet-a-thon. We can certainly plan for April or May. Happy to host the event in Yountville as I do have more than a few Huet samples and some local Chenin Blanc fans. Maybe we can write off the dinner if we say it is a business meeting to find a Huet-a-thon date?
And who said I will bring a Barolo?
 
Huet-a-Thon would be great in April or May if that fits everyone's schedule. Thank you Mark for offering to host! (and making Belotti's a working dinner would be perfect for my 1040 filing this year, lol)

I also pressed send a little too quickly. I think I have Barolo on my mind lately -- I'll definitely bring one since it's been a while since I've had one and it's one of the more developed parts of my collection.

Thank you again for organizing Mark! Super exciting!
 
I'm still in! Corkage is $30 for the first two bottles, $40 on the third bottle and more. Should we have a white to start or perhaps the two of us who aren't bringing a bottle can split the cost of one off the list? The only Italian white I have is 2018 Trebbiano d'Abruzzo, Amorotti. We can also break form and I could bring a Jurassic white with some age on it or 2012 Belluard "Le Feu".
 
Thanks for setting this up, Mark. The timing is good for me as I leave town the following day. My wife would also like to join. Regarding Huet-a-thon, I did bring out two 1er Trie (‘96, ‘02), but I am around only until the end of April.

I have a 2010 Produttori or a 2011 Baudry La Croix Boissee I could contribute, or alternatively a 2014 Puffeney Poulsard. Any thoughts?

Mark Lipton
 
groovy!
unless there is a special white you wish to bring, or a dessert wine, why don't we order off the list. they always appreciate that.
Mark, I am super busy preparing for and hosting a cassoulet luncheon this Saturday, so if no one else chimes in by Saturday morning, please give them a call and secure a seat for Ms. Lipton (who I assume is not related to Mod Squad royalty?)
 
Checking my Barolos, does '93 Massolino Vigna Rionda sound good to everyone?

I also got a '74 Oddero Barbaresco or '85 Barale Riserva Rabaja if you want to go older.
 
originally posted by MLipton:


I have a 2010 Produttori or a 2011 Baudry La Croix Boissee I could contribute, or alternatively a 2014 Puffeney Poulsard. Any thoughts?

Mark Lipton
Click to expand...

Just as a data point, I opened a 2010 Produttori Barbaresco a few days ago and it is drinking spectacularly at the moment. A little less great on day 2, although still drinkable.

Unfortunately, I will be on the other coast (as I usually am) while this event is happening.
 
Since there doesn't seem to be a strong preference, I'll bring the '85 Barale Rabaja Riserva. I've been standing it up for a couple of months already (the Massolino Vigna Rionda would need to be shipped in from an offsite).

Unless there is a preference just to buy something off the list. Let me know if that is the case -- otherwise I'll bring the Barale.
 
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