dcdavidm

That is sad to hear, especially since Morimoto is rather pricey and customers' expectations are deservedly high. Obviously, your experience contrasted markedly with ours, and I hope it is not a sign of lasting deterioration. Thanks for the warning, however. xcanuck -- you asked how prices for the omakase compared with your $80-100-120 memories. Raise each of those by $20 and you have today's offerings.

The Gand-Tramonto divorce was no secret in Chicago and at least got the attention of the Chicago Sun-Times, in an article considerably longer than the mention in the Washington Post of the local split. Here is one rendition if you are interested: http://www.findarticles.com/p/articles/mi_...24/ai_n12513104 Big differences seem to be that the Rick/Gale duo tried to keep the discord from damaging the restaurant, and that they survived the split to remain friends and colleagues. But now, I suppose that this is getting a bit away from the discussion of what it means for fine dining at the Inn when owners decide to alter their relationships...

Quick weekend trip to rainy Philadelphia to join spouse on business led to two wonderful meals. Went to Matyson for the first time, and can see what all the buzz is about - it was terrific. Awfully small and tables close together, but the ambience is calm. Food was great. The current theme was corn, which appeared in some form in almost every dish. The crab and corn risotto appetizer was small and pricey, but delicious. An heirloom tomato, arugula, corn, and ricotta salata salad was summer personified. Main dishes included pan-seared scallops with a lightly truffled corn jus sauce, which was delectable for its tastes, textures, and smells. A steak frites was perfectly done with an expert char; not quite up to Ray's standard, but delicious nonetheless. Our dessert was a selection of sorbets and ice creams, including a corn ice cream to carry the theme. Love the BYOB concept (we brought a nice Oregon pinot), which Matyson complements by providing decent glasses. Interesting watching the table of elderly diners next to us, who had brought a thermos of cocktails! Also went to Morimoto, which has not lost its luster despite the absence of hands-on Iron Chef presence (Morimoto was manning the shushi bar when we first went several years ago). Since we had been there several times, we knew what to expect, so we were not totally shocked by the prices, although they seem to have crept up even a bit more from last year. Nonetheless, food was outstanding for the quality of the ingredients and the care in the preparation and presentation. Ms. Dcdavidm long ago fell in love with the spicy shrimp tempura, which is addicting. She also had a refreshing cold soba noodle dish. I usually go for some form of the omakase, which this weekend featured a string of presentations based on the use of heirloom tomatoes. The selections were creative and delicious. We have always been impressed by Morimoto's service; the staff is invariably young, enthusiastic, well-trained, and knowledgeable. Our server exemplified the way to build a server-customer relationship. She presented herself with friendly professionalism. In response to my questions about each omakase dish as it arrived, she not only described the ingredients, but engaged in a conversation about the dish. Realizing that we were really interested in the food, she brought out a selection that was not part of the omakase, but which the chef was experimenting with and wanted customer reaction. When the check came, I noticed that it did not include the two cocktails we had ordered upon arrival. She explained that, "we comped those because we really enjoyed talking with you about the food!" Nice treat.

Mario Batali’s Pumpkin Orzo--great side dish 1/2 pound pumpkin or butternut squash, seeded and peeled Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons honey (I use 1 tablespoon; 2 seemed a bit sweet) 2 tablespoons balsamic vinegar 1 cup orzo 1 cup chicken stock (may take more to get the texture you want) 1. Cut the pumpkin or squash into 3 or 4 evenly sized pieces. Season with salt and pepper, drizzle with the olive oil, and wrap in foil. Roast in the 375°F (190°C) oven for 30 to 45 minutes, or until very soft. Remove from the oven and allow to cool for 5 minutes, then place the cooked squash in the bowl of a food processor. Add the honey, balsamic vinegar, and salt and pepper and pulse to form a relatively smooth purée. Set aside. 2. Bring 3 quarts of water to a boil and add 2 tablespoons of salt. Set up an ice bath nearby. Cook the orzo in the boiling water for 3 minutes, to blanch but not cook through. Drain the orzo and plunge it into the ice bath. Once cooled, drain it and lay it out on a baking sheet to dry. 3. Bring the chicken stock to a boil in a 12-inch sauté pan. Add the orzo and squash purée and cook over high heat, stirring frequently, until the chicken stock is fully absorbed by the orzo. Season with salt and pepper and serve.

Spent 10 days in Oregon mid-August seeing family and visiting restaurants and vineyards. Herewith a brief summary. Upon our arrival in Portland and checking in at the retro “Hotel Deluxe,” we walked to Olea (www.olearestaurant.com) in the Pearl District for its Happy Hour bar menu. Airy, open restaurant with competent and friendly service. Not crowded. Van Morrison music playing in the background. Good selection of food at a reasonable price. Veggie pizza was outstanding, as was the salumi plate and cornmeal-crusted shrimp. Lobster “corn dog” could have used a bit more lobster, just as a promising peach tart could have used some more peaches. A-to-Z Pinot Blanc went with everything. Onward to Astoria, where we tried the funky Columbia Café for lunch. Small; just a couple of banquettes and some counter stools, but it would put any DC-area diner to shame. The chef did a terrific job with a small flat-top grill and two burners. Eclectic food with generous use of spices and hot peppers. We each had the café’s “mercy” selections (so-called because you can specify the amount of seasoning from mild to “mercy”) – seafood for me and veggie for Mrs. Dcdavidm. Mine had a truly outstanding, and large, piece of smoked tuna that the chef had acquired that day. Incredible bargain. Quick trip to Seattle to see friends. Despite its proximity to the Pike Place Market tourist hubbub, we had an excellent brunch at the Café Campagne (www.campagnerestaurant.com). A bistro menu with simple preparations of excellent-quality ingredients. We had piquant bloody marys, a quiche, and poached eggs, along with selection of rose wines to go with the brunch food. Spent a few days at Cannon Beach (been there before) and found good cheap eats at the Warren House Pub, which was adjacent to the place where we were staying. The “oyster burger” was head and shoulders above any po’ boy in this area, with succulent oysters arranged on a credible bun with a tasty chipotle sauce. A smoked salmon salad was high quality and generous. Pub has an associated brewery, and beers and ales were outstanding, including a summer-refreshing, raspberry-tinged wheat beer. Stopped for lunch in McMinnville at the McMenamins Hotel Oregon (http://www.hoteloregon.com). Our string of finding good food at funky places came to an end. Hotel was appropriately funky, with some wonderfully cozy, period-piece eating rooms and great beers, but mediocre burgers, limp fries, and a botched food order. Nice view from the rooftop pub, though. Spent a few days in the Willamette Valley wine country (can recommend the Tuscan-like Black Walnut Inn as a place to stay), and luckily found out about the restrictions on liquid carry-ons before we had purchased too much wine to bring back to DC. The Painted Lady Restaurant (http://www.thepaintedladyrestaurant.com) in Newberg was outstanding. Old-mansion décor; good food; excellent service. Prix-fix menu that changes with what is available. Corn fritter with lime aioli for an amuse bouche; just-out-of-the-garden beet salad; prawn bourride that tasted of the ocean; crispy polenta with vegetables and arugula pesto that sang; and halibut that tasted like it was just caught, complemented by homey fried green tomatoes. Since we are on a rose kick this summer, we had a J.K. Carrier Glass Rose Pinot Noir that went well with the meal. Back in Portland, had an off-putting evening at the new, trendy, Fenouil Restaurant in the Pearl District. We miscalculated the time it would take to walk to the restaurant and arrived a half hour early for our reservation. Oddly, despite the place being only a quarter filled, the hostess said she could not seat us until our reserved time. In a busy place I could understand that, but at the same time, she was seating walk-ins! We opted to wander around the neighborhood to exhaust our half-hour penalty time, returned at the appointed hour, and were subsequently seated in a lonely second-floor isolation booth devoid of any ambience and the liveliness that characterized the open-air first floor, where tables still were vacant. (We cynically judged that she was punishing us for not wiling away our apparently mandatory wait time buying overpriced drinks in the bar.) We decided not to stay. To her credit, our server offered to put us in touch with the manager, but by then the dining mood had been destroyed and we just didn’t want to argue about it. Instead, we walked (Portland is made for walking) to our old standby, Paley’s Place (http://www.paleysplace.net), and asked if they could accommodate us without a reservation. In contrast to Fenouil, they were glad to see us, welcomed us effusively, and sat us immediately and graciously. We had a creative mozzarella and tomato “three ways” appetizer with three variations on the summer cheese and fruit pairing; a spicy gazpacho; gnocchi with Dungeness crab; and a Dungeness crab/chanterelle risotto, with chanterelles that had just been picked that day. Wonderful. We also went to another old standby, Wildwood Restaurant (http://www.wildwoodrestaurant.com), which we were curious about because we had heard rumblings that the place had gone downhill a bit. From our perspective, it had not. The drinks, food, and wine were all terrific. A roasted tomato soup was outstanding, as was an heirloom tomato salad with sautéed chanterelles, toasted bread, and scrambled egg. Main courses were a perfect mesquite-grilled chicken and an outstanding grilled albacore tuna accompanied by a Dungeness crab salad. A Bethel Heights Pinot Noir went with just about everything. On a day-trip up the Columbia Gorge, we stopped for a late lunch in Hood River at the Columbia Gorge Hotel (http://www.columbiagorgehotel.com). Although a bit warm outside in the sun, we had a nice lunch (generous clam-filled chowder; well-prepared burger; credible pork sandwich; excellent beer) overlooking the gorge and a river filled with colorful wind-surfers. Back in Portland, we had dinner with a friend at Higgins (http://higgins.citysearch.com/). As an example of good customer service, we had a reservation, but as we were walking to the restaurant, our dining companion called us to say she had been delayed by the extra airline security procedures. When we stopped in at Higgins to explain that our friend probably would be at least an hour late, they were only too happy to accommodate us at a later, indefinite time. When our friend finally arrived and we returned to the restaurant, they welcomed us warmly, even inquiring about the hassle of her flight. Food was excellent. We shared an appetizer special of Lebanese (!) delicacies (which the kitchen bulked up for the three of us). A simply-grilled salmon was outstanding, as was an incredibly rich lamb shank and a simple hazelnut pesto pasta, all accompanied by a Bergstrom Pinot Noir. Service was outstanding, and despite our late arrival, they let us hang around to finish unhurried even as they were closing for the evening. Finally, on the way to the airport for our return trip, we stopped at a relatively new, urban-French restaurant in the redeveloping Hawthorn neighborhood, Café Castagna (http://www.castagnarestaurant.com/). Good burgers and a well-prepared, if pricey, Caesar salad.

Wild yeasts are sort of a "science fair" experiment, I suppose, for us amateurs. One evening at RTS I asked Michael Landrum for advice on making natural yeast breads, and he gave me much enthusiastic encouragement and basic instructions, which I supplemented with some Internet research. I had a good starter going for a few days, when it inexplicably died. Subsequently, he gave me some more suggestions, which I am going to try as soon as I have a few weeks I can devote to the task. Oh, Michael told me that he just harvests the yeasts that are naturally present in the yeast-rich environment of his kitchen. I'll be happy to come even remotely close to the flavors he develops!

One pretty low key (for a moderate to sllightly expensive restaurant) Upper East Side place we have enjoyed is Etats Unis, 242 E 81st Street, (212) 517-8826.

With the weather the way it is, you can letting nature do the work. We lay them out on racks in the sun to dry. Takes some patience, though, because we take them in each night and when rain is imminent. When pretty dry and almost leathery, we just put them into coffee or candy tins. Came across a can of cayennes the other day that were probably a few years old, and they were still hot and tasty. Another thing we do after the drying is load the dried peppers into a food processor, put it on a 50-foot extension cord and carry it out to the back yard, turn it on, and let it grind away for a few minutes (you DO NOT want to do this indoors, especially with habaneros; I learned the hard way!). Then simply pack the processed peppers into jars or tins.

Avondale Cabernet Sauvignon Rose (South Africa). Not quite as austere as many of the French roses; incredible rasberry-like color. Terrific on a warm, humid evening.

Perhaps a restaurant owner could help me understand Joe's experience, because I cannot do it on my own. Restaurants are in the business of satisfying the customer. Dinner at a restaurant comprises an entire experience, from the time you make your reservation (or enter the door) to the time you pay your check and leave, otherwise you might as well eat at home. You go to "one of the best in the U.S." and the restaurant's representative says, in so many words, "We have two classes of people here--and you, my friend, are steerage." With so many "one of the best in the U.S." around, why would one ever want to go back to a restaurant, regardless of the quality of the food, where it is made painfully obvious that not all customers are treated equally; that a person who is paying for the experience is treated like crap? I can forgive mistakes in service, food, and wine, and am always willing to give a restaurant the benefit of doubt and a second chance. But deliberate affrontery seems a bit much. Am I being unrealistic (or naive)?

Hmm. We also are going out to Portland and Seattle to see family, eat good food, and drink good wine. Maybe we will see you wandering from restaurant to restaurant! Portland: In no particular order, Wildwood; Paleys; Lewis and Clark (though some critical errors have been noted recently); Higgins (for lunch, especially). Seattle: We have had good luck at most of Tom Douglas's restaurants. Had a nice brunch at Cafe Campagne in the Pike Place neighborhood. If you don't mind waiting in line as the price to pay for an unbelievable lunch (mostly takeout, but a small eat-in table), go to "Salumi," the salumeria run by Mario Batali's father, Armandino. If it is toward the tail end of your trip, ask him about packing up some salumi for you to bring back; you won't regret it, and you will wish you could find a place like that around here!

July issue of Food and Wine Magazine that we just received today names Cathal Armstrong one of the "10 best new chefs for 2006." Here is a link to the online article: http://www.foodandwine.com/bestnewchefs/

Lists? We don't need no stinkin' lists! On a whim stopped off at Rays on the way home from work tonight. Arrived about 6:00 and several tables were available, so got seated right away. Reminded Michael we were Rockwellians, but that was after we were already on the way to a table so it would not have made any difference (one way or another!). Wonderful meal (caesar salad; crab bisque; hanger steak; cajun ribeye; nice bottle of wine; too full for dessert). In addition to great food, had a terrific tutorial from Michael in down-to-earth breadmaking, and am looking forward to trying some of his ideas at home. Started to get crowded as we were leaving shortly after 7:00. Thanks, Michael, for a good evening.

Best continuous, nearly non-stop eating experience—British Airways from NY to London to the Far East. Great food and service. It really is different eating off of china plates and metal silverware, pre-9/11. Best short-haul eating experience that almost was obliterated from memory—Singapore Airlines morning flight from Jakarta to Singapore. Never in my life had such good food and so much champagne before 10:00 a.m.…nor would I want to try again. Worst meal—Toss-up between equally unrecognizable, fluorescent colored, absolutely unidentifiable food in box lunches on Union of Burma Airways and essentially the same thing on Air China (not to be confused with China Airlines, which is terrific). Most Disappointing Meal—A vegetarian meal years ago on United Airlines. Essentially, “carrots five ways.” Even the cabin attendant was embarrassed. Most appreciated meals—While attending graduate school I worked night shifts in the airport kitchen of a major airline food vendor, back when airline food was a lot better than what it is now. Eternally grateful that the manager let us (a) eat anything we wanted from the walk-in during our breaks (except, he ordered, the raspberries and lobster were off-limits); and ( take home any leftovers.

After Crater Lake, just aim the car north toward the Willamette Valley. If you want to make time, take I-5 to, say, the Salem area and then find 99W and continue to head north. If you want a more leisurely trip, pick up 99/99W nearer, say, Eugene. Lots of excellent wineries in the Willamette Valley, and it is surprisingly close to Portland and doesn't require a lot of driving around. You should be able to find lots of brochures (or some Internet sites) that have exact locations. But, as reported above, hours and availbility are sometimes quirky. Crater Lake takes you somewhat inland, but if you have the time you should try returning to the coast for a terrific trip up Route 101. After you leave the Ashland (Shakespeare Festival)-Medford area, Route 42 west is a possibility. Then do 101 north to 18 then east to the valley. It is pretty easy to get around Oregon, and all should be clear on a map. Travel is relatively brisk; even the logging trucks don't slow down for much.

Buffalo; Lodi; Penn Yan Time and weather permitting, we often drive through the Fingerlakes region several times a year on our way from DC to Buffalo to see family. For many, many years, most of the Fingerlakes have been a dining nightmare, relegating us to munching Parmesan Goldfish and sipping diet Cokes while we cruise through. Things have picked up recently, however. We have eaten often at the Red Newt Bistro. The preparations are nothing to write home about, but decent, and best when they use local suppliers. The menu is creative for the area (it is posted on their web site). A warm spring or autumn afternoon on their Seneca Lake-facing deck is a good way to break up the trip. We had an interesting experience at Suzanne's, up a bit in scale and along the same road. We were overnighting in the area and heard that they were having a wine dinner with the owners of Standing Stone winery, so we snagged a table. Driving to the restaurant, we were suspicious about the utter quiet and darkness that had descended upon the eastern shore of the lake. A sudden, fierce storm had came up and knocked out the electricity for nearly the whole east side of the lake. Finding the place in the dark was a challenge. Undaunted, the restaurant had a gas stove and lots of candles, and we had a wonderful evening. The electricity came back on just as we were leaving. We certainly will return. One Seneca Lake place that gets some good press lately is called Dano's. We haven't been, but will try it perhaps later this summer. We were not impressed by the food at Esperanza, at the north end of Keuka Lake. Straight out of Sysco. Too bad, because the location is gorgeous. I agree with Porcupine's evaluation of the Glenora; mediocre food in a setting that promises more. We have yet to find the "we want to return" restaurant in Corning, which for its size and history should be able to do a lot better than it does. Thanks for the suggestion on Stonecat; we will try it, too.

Had a decent summer wine tonight. Our local Super Fresh market had a Nyakas Cellars (Hungary) muller thurgau on sale for $10 that I thought might go with the horseradish-ginger marinated grilled halibut we were planning to cook. Indeed, it went quite nicely. Good fruit, balanced, with just enough acid. Definitely more interesting than equivalently-priced sauvignon blancs and pinot grigios. Nice summer food wine for lighter dishes and lighter budgets. On the other hand, Saturday we stopped at Ace to take advantage of Joe's rose sale and picked up a mixed case of 12 different bottles. It will be fun working our way through them over the next month. The first opening, a Domaine Aubert La Chapelle, Coteaux du Loir 2005, was delicious, with a subtle hint of rasberries and cherries. It went down much too easily.

Had to start the Memorial Day Weekend on the grill. We tried a burger recipe from Daniel Boulud that worked well (No! not the one with fois gras). Purists will scoff, of course, but it combines roughly four parts ground sirloin and one part shredded pulled pork barbecue, along with ample finely diced jalapeno, all layered on a toasted bun with jalapeno mayonaise, lettuce, tomato, and onion, and topped off with a cheddar cheese and roasted corn salsa. Juicy good stuff.

We like Shalestone, too, and the owner is a hoot. On the east side of the lake, we have had the best luck with wines from Standing Stone, Red Newt, and Lamoreaux Landing; we haven't tried it yet, but Chateau Lafayette Reneau gets some good buzz. If you venture to the west side, Konstantin Frank has some decent wines and, if you are lucky and the place isn't crowded, VERY generous pours. Like I mentioned, the NYS wines tend to be overpriced for the quality, but occassionally you can find a standout. I will PM you on some eating suggestions so this stays on topic.

Okay; laugh if you will. But, tonight we had a really delicious wine from New York State. We opened a bottle of 2002 Red Newt Syrah that we had picked up during our frequent detours to the Finger Lakes Region on our way from DC to the family homestead in Buffalo. Let me tell you, it was delicious! Unlike the heavy Australian syrahs and the pretentious ones from California, this was done in a very European style, with clarity, freshness, sharpness, and depth. Great fruit, nice balance, no heaviness, and just enough acid. I don't recall what we paid for it (although in general the better NYState wines, like the Virginia wines, are horrendously overpriced) but it was quite satisfactory.

Balducci's carries some high quality products, but it has to have the most obnoxious, arrogant, and customer-unfriendly staff that I have ever encountered in a food store. I have always found what I needed there, but experiences at both the New Mexico Avenue store and the Old Georgetown Pike store deter me from shopping there except in dire necessity. We went to the New Mexico Ave store to buy pastries for a dinner party, only to have the two employees behind the counter barely make eye contact and then return to their (overheard) personal discussion; they never further acknowledged our presence until I was forced to raise my voice in amazement. At the Old Georgetown Pike store, I stopped in to get get some steaks from the meat counter. The four people behind the counter ignored my obvious presence, preferring instead to stay engaged in an animated discussion about a posted notice of a prospective employee meeting. Good luck.

Wedding anniversaries must be "in" this week. We went to Citronelle Tuesday to celebrate our first, and had a terrific dinner. We have been to Citronelle before, so we knew what to expect. I PM'd Mark in advance like he suggested, but he was unavailable. Nonetheless, we got a great table next to the kitchen window, as we requested in the Open Table reservation, and thoroughly enjoyed watching an incredible professional operation up close. The room was actually quiet and relaxing because, as was explained to us, all the graduation parties and special events had passed and the staff was in a mellow mood. Our server, Christian, was a delight and very helpful. Although enticing, we just could not do the volume of the tasting menu, so we went with the three course dinner, starting with pistachio-encrusted scallops and a tempura-style soft shell crab. Both were delicious, with pure, intense flavors and exciting textures. Departing from our usual seafood longings and intentionally ordering dishes we dare not try at home, we tried the "pork four ways" and the rabbit tasting. The pork included our first experience with sous vide cooking (a slab of pork belly), which was outstanding for the intensity of flavor. Other presentations included pork cheeks with apple curry risotto (excellent), pork feet cannoli with pureed potato (also excellent), and a salad of frisee with pigs ear. All were terrific, although the texture of the pieces of pig ear in the salad took some getting used to. The rabbit included presentations of sausage, loin, and leg confit. They were delicious. After a treat of rasberry mouse from the kitchen, we had the rasberry vacherin and a four-part apple tasting to round out dessert. Overall, in addition to the exquisite tastes, I had to smile at every beautiful, and sometimes whimsical, presentation that Chef Richard had created. We had great assistance from the sommelier in helping us select a wine within my designated price range that would compliment the main courses, which was a 1999 Chateaux Pouljeaux, an underrated 16th Century Bordeaux Vineyard. It went marvelously with the meal, and reminded us that over the past few years we had been unintentionally ignoring the Bordeaux region. All told, it was a wonderful way to celebrate our first official year!

The "Ling Lings" brand of Chinese dumplings at Costco are more than just reliably decent. Find them in plastic bags in the frozen food area. Throw a half-dozen into boiling water for 10 minutes, put them on your plate, add some soy sauce and chopped scallion, and you have a tasty meal.

A couple of our hits-and-misses books and dishes after having tried the chef-prepared food: We echo the postings about Mario Batali's Babbo cookbooks. Great intense flavors and can-do preparations. Follow his ragu recipe and it tastes exactly like that in the restaurant. His are our go-to Italian restaurant books. Try the "Mint Love Letters" and you, and your guests, will be impressed. "Dry Rubbed Ribeye Steak" has become our favorite steak preparation; easy to cook on the grill; knock-out-good flavors; but needs a really thick piece of meat and the rub needs to be applied a day in advance. "Braised Short Ribs with Horseradish Gremolata and Pumpkin Orzo" was an especially satisfying winter dish. Susanna Foo Chinese Cuisine: This longstanding Philadelphia gem is one of our favorite white tablecloth Chinese restaurants and the cookbook brings the dishes home. The recipes by and large do not require laundry lists of hard-to-find ingredients. Our favorite is "Honey Grilled Lamb Chops with Jalapeno Pepper Puree. You won't have any leftovers. Alfred Portale's Gotham Bar and Grill Cookbook and his 12 Seasons Cookbook: Portale admits that many of the recipes are involved and time-consuming, but he wrote the books to accommodate the differences in equipment and skills between a professional kitchen and a home kitchen. From the Gotham book, the "Grilled Asian Chicken, Grilled Asparagus, and Ginger Ailoi" is especially satisfying. We especially like the 12 Season Cookbook because it forces us to go out and seek the best of each season; try the "Grilled Soft-Shell Crabs with Asparagus and Lemon-Caper Vinaigrette." We are always pleased at how well dishes from both books turn out. Tom Douglas Seattle Kitchen Cookbook: Decent recipes, especially for seafood, but a rather unfocused book. Many of the dishes are Asian-influenced, which we like. Pretty straightforward preparations that reflect the style of his restaurants. Charlie Trotter Kitchen Sessions Cookbook: We found ourselves not using this book as much as we thought we would. Many of the recipes are just too involved for what you get at the end; many require sub-preparations of sauces and condiments that take advance planning. The attempt at artsy typefaces will drive you nuts.

A few months ago we had a great, casual meal at Barbara Lynch's B&G Oysters, Ltd. Here is a link: http://www.bandgoysters.com/ .