Luncheon Wines w/multi-course meal (menu)
- Thread starter Peter Creasey
- Start date
Sharon Bowman
Sharon Bowman
Yay, Mark! I was opting for leniency, but why? V. right.
Jonathan Loesberg
Jonathan Loesberg
Indeed. My error.
Peter Creasey
Peter Creasey
Jonathan, thanks for your thoughtful follow up. When I saw your note, I confess I had to check and make sure which spelling was indeed correct.
Not something you've cited, but I've seen "gougere" on other occasions, so if it's deemed to be totally wrong, then this "faux pas (?)" is not unheard of. (Egads, the nerve of ending with a preposition!?!)
Summarily, I submit that chefs should not be held to overly high standards for being grammatically perfect...especially when everyone knows what they mean. Better to judge them by their cuisine (at least, in my view)! And this chef provided a marvelous luncheon, especially the lightly fried sweet breads...
Not an easy dish to keep from messing up! (Egads again, is that another ending preposition???...hard to parse and judge, but probably not!)
. . . . . Pete
Not something you've cited, but I've seen "gougere" on other occasions, so if it's deemed to be totally wrong, then this "faux pas (?)" is not unheard of. (Egads, the nerve of ending with a preposition!?!)
Summarily, I submit that chefs should not be held to overly high standards for being grammatically perfect...especially when everyone knows what they mean. Better to judge them by their cuisine (at least, in my view)! And this chef provided a marvelous luncheon, especially the lightly fried sweet breads...
Not an easy dish to keep from messing up! (Egads again, is that another ending preposition???...hard to parse and judge, but probably not!)
. . . . . Pete
kirk wallace
kirk wallace
So sly. Introducing an error that the menu avoided.
And on merging, it seems to me blending sound wine so as not to waste it makes good sense. Or, if you have Yi Xing's skill, the whole may be better than the sum of the parts. But adulterating a sound bottle with one not so, seems wrong-headed, or worse, no matter how knowledgeable the Chairman or appreciative his audience.
I would bet that all of us have faced this sort of problem at professionally organized dinners or at home, or any number of instances in between. If there is enough glassware, why not serve each guest a half pour from each bottle and give each person the chance to learn or make up his or her mind? Or if glassware supply is a problem, pour just the good bottle and let the people know if they want to taste the other one, they can do so at their respective convenience? I don't make wine, but if I did, and I made wine that in some bottles was an A+ and in others, through no fault of my own, was a B, I'd hate to have the world only blend them to think the best I could do was B+ or A- . And in the case of oxidation, pre or otherwise, blending in fact may bring the result not to some abstract mean, but may just make the whole thing taste more like the weaker bottle. Is that too John the Savage?
And on merging, it seems to me blending sound wine so as not to waste it makes good sense. Or, if you have Yi Xing's skill, the whole may be better than the sum of the parts. But adulterating a sound bottle with one not so, seems wrong-headed, or worse, no matter how knowledgeable the Chairman or appreciative his audience.
I would bet that all of us have faced this sort of problem at professionally organized dinners or at home, or any number of instances in between. If there is enough glassware, why not serve each guest a half pour from each bottle and give each person the chance to learn or make up his or her mind? Or if glassware supply is a problem, pour just the good bottle and let the people know if they want to taste the other one, they can do so at their respective convenience? I don't make wine, but if I did, and I made wine that in some bottles was an A+ and in others, through no fault of my own, was a B, I'd hate to have the world only blend them to think the best I could do was B+ or A- . And in the case of oxidation, pre or otherwise, blending in fact may bring the result not to some abstract mean, but may just make the whole thing taste more like the weaker bottle. Is that too John the Savage?
Cole Kendall
Cole Kendall
While I have enjoyed yixin's merging, I thought it was .sasha who was the ultimate merger, creating synthetic vintages (as I recall, something like 1/2 86 + 1/2 88 > 87).
Cole Kendall
Cole Kendall
Hey, we should focus our attentions on more worthy targets, e.g., the following:
Guests, who included Alphabet Inc. Chairman Eric Schmidt, Ariel Investments LLC President Mellody Hobson, Activision Blizzard Inc. Chief Executive Officer Bobby Kotick, Hayman Capital Management’s Kyle Bass and philanthropist Eli Broad, dined on shiitake rice cakes and lemon ricotta gnocci at the event, held at the Beverly Wilshire Hotel in Beverly Hills, to mark the fifth anniversary of the Berggruen Institute’s founding.
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www.bloomberg.com
Guests, who included Alphabet Inc. Chairman Eric Schmidt, Ariel Investments LLC President Mellody Hobson, Activision Blizzard Inc. Chief Executive Officer Bobby Kotick, Hayman Capital Management’s Kyle Bass and philanthropist Eli Broad, dined on shiitake rice cakes and lemon ricotta gnocci at the event, held at the Beverly Wilshire Hotel in Beverly Hills, to mark the fifth anniversary of the Berggruen Institute’s founding.
Jeff Grossman
Jeff Grossman
Not only is the food dubious but so is the entertainment: "On stage, a violinist soloed along to the Eagles’ hit “Hotel California.”"
Cole Kendall
Cole Kendall
If people are going to beat someone up for not spelling foreign dishes correctly, we might aim higher than some group of Texans.