Choirgirl21

Do you happen to know how the wines are stored at these places? Any concerns that a wine would have been improperly stored for any length of time?

You might also try Corridor in Laurel if you haven't already. They have a pretty large selection of "local" wines, but I honestly can't remember a thing about what Finger Lakes wines they carry, if any. A search on their site didn't turn up anything, but it often doesn't. Their number if you want to call: 301-617-8507. I realized that my annual trip is quickly approaching (end of July) and I've barely drunk any of the wine that I brought back last year so I've been opening bottles recently. You're not going to hear me say this sort of thing often, but for $7 or so (I think that's what I paid with my case discount) the Standing Stone dry and semi-dry vidal blancs are really excellent bargains and pair nicely with a good range of foods. I honestly can't remember the last time I've been so enthusiastic about a wine under $10. So far nothing that I've opened has disappointed, which is a pleasant surprise as I often find it difficult to discern on a beautiful sunny day in a gorgeous tasting room, particularly at the end of a day of wine tasting.

I wanted to add that I ended up going to Eleven one evening. I opted for 2 apps for my meal, each paired with a glass of wine and had an outstanding experience. My first dish was the tuna tartare, which I would have never ordered save the recommendation from the bartender. It was a unique version, really tasty, and quite generous portion-wise. It paired really nicely with the featured gruner veltliner. My second dish had to be the pierogies w/a caramelized onion veal sauce off of the bar menu as I am a Pgh girl. I have to admit, as a polish girl who grew up eating pierogies, I'm often disappointed in "upscale" versions so I was a tad skeptical, but these were rich and delicious and paired really well with the syrah my server suggested. The other treat was the flavorful pile of chard they were placed on. The bartender was excellent and her pairings were spot on (n both cases she suggested the wine I was hoping to get, I think we must have had very similar palates). I was just really pleased with my experience in its entirety - I would have been happy to have had that meal in Baltimore or DC and the portions were quite a bit more generous than you'd encounter here.

The recipe I used as inspiration actually called for vermouth, but I didn't have it on hand and did have the wine (no time to go to the store either), but I plan to buy a bottle next time I'm at the liquor store to do this in the future. Thanks for the suggestion. New question - does anyone have a good recipe for an asian-themed cocktail, maybe something made with sake? Our potluck dinner club is tomorrow and I'm in charge of cocktail hour. Our theme is asian and I'm serving a few "snacks" while I prepare the first course and people drink their cocktails - probably some different pickles (quick pickled cukes, pickled asian pair, daikon, etc.) and shichimi popcorn (just popcorn tossed wtih butter, salt and shichimi powder). Any suggestions are appreciated.

Thanks for the input. We seem to be getting less time than expected for all of our breaks, which is putting a damper on my eating plans, but if we have enough time for lunch tomorrow, I may try one of the places you mentioned. No South Side tonight after all though for the same reason. I did end up at Six Penn for lunch. I made the mistake of ordering an app and a sandwich - the portions were ridiculous - but the truffled tator tots with garlic aioli were simple, but plain old yummy. Though the sides on my main lacked anything exceptional, the pulled pork sandwich with cilantro was good (although no sign of the tempura plantains that were listed on teh menu). Given the size of the orders, I wish I had gone iwth my original plan to get 2 apps, but it was a good (huge) lunch for just under $20. I wouldn't scream their name from the rooftops, but I would definitely go back. Cultural pub crawl looms, better get moving.

Really last minute, but I'm at a conference being held at hte HIlton in Pgh and would like to do a nice lunch nearby one day. My mom recommended Six Penn, and there's also Palomino nearby. Nothing else seems to be within walking distance and my schedule doesn't allow me to get further away. Are either worth it, even at lunch prices? Or is there something else you can suggest? If I *coiuld* get away, any recommendations. Le Pommier interested me, and I think there's a nother place down there that gets good recs - Dish I think. Also trying to convince my mom to let me take her to Bistro 19 for an early mother's day, but not sure if we'll make it. thanks!

So how did the dinner go? A little birdie told me you did get a chicken.

Good to know. I have been known to be misunderstood online. I think you're right on the last point, but I have to admit, I only cook with that one white wine. Am actually strangely caught off guard - do people keep multiple types of white on hand to cook with? I settled on that one a while ago for being inexpensive and not offensive to drink alone - am slightly horrified I may have been sabotaging my cooking all this time (half kidding at least).

It was just one component of many in the dish? It was risotto, with forest fed sausage (if you've never actually had pork from Forest Fed it's hard to explain how incredibly meaty and rich his pork is) that was sauteed in butter, then set aside so I could saute the ramps in the resulting fat/butter mixture, which the rice then got added to, then the wine and chicken stock, and the risotto was finished with grated parm. Even with the addition of kale and lemon juice ,the dish was incredibly rich and fatty. The wine wasn't terrible with it, I don't believe I ever said that (if I did, I apologize), but it certainly wasn't enhanced in any way by the food or vice versa. I don't know, would you pair a sauv blanc with that dish if you didn't know I had cooked with it? I wouldn't. The acidity was right to cut the fat, but otherwise, the flavors weren't. I didn't realize it would be so unbelievable that a wine used in a dish wouldn't go well with it. If I used it in a pan sauce, I would get that, but I don't claim to be any sort of expert in wine pairing either. Or, ignore all of that and my alternative answer is:it's a $7 bottle of wine? I dunno. BTW, I hope I don't sound pissy in any way. If I do, it's b/c I've had a get-the-shit-kicked-out-of-you sort of day, not directed at you. I'm always happy to engage in a good debate about food or wine. On that note, off to eat my overcooked steak paired (I'm certain improperly) with some leftover zin.

Nope, not in this case.

Well since the suggestions came 2 days late I had to come up with my own idea - I went with a pinot since I really wanted red and the sausage I was using was forest fed so very rich in flavor. It wasn't an outstanding pairing but the dish was really great and the wine was quite good for the price (Praxis pinot - $18). My problem is I usually drink the rest while I'm cooking. Okay, that's not entirely true although I do usually have a glass - I almost always use Anakena sauv blanc - which is dirt cheap while still being quaffable imo ($7), but not a good choice for this dish - I did try them together just to be sure.

Are you willing to do some driving? If so, try contacting Catherine atLegacy Manor Farms. I have no idea if she has chicken yet, or if she has some leftover/frozen, but she's a great producer and she supplies meat through the local raw milk coop so she may have some still. They're in Boonsboro - unless you could catch her in time for a local raw milk drop off, you'd have to drive to her farm if she has it. It's my last thought (of course, you could ask any number of farms if you're willing to drive to them). If you do end up talking to her, tell her Jen from the Greenbelt Farmers Market recommended her to you. Actually, you might just try the grassfedonthehill group. Occasionally one of the organizers stores some extra stuff, usually whole chickens, in her freezer for sale. You have to become a member though.

DR, you are crafty. To the point of spookiness. Or just confusion. Like the new thread though.

Not drinking anything yet today, but wondering what I'm going to have with my dinner tonight - risotto (standard - white wine, a little aged cheese) with sausage and fresh, local ramps. Probably going to throw in some baby kale and red pepper flakes, maybe a squirt of lemon juice as well. Any suggestions?

Specifically wanted to answer your question about Takoma - that market is on Sunday so no help to you there. I don't think you'll get the level of distinction necessary to compare the difference if you go with chickens from the Laurel meat market either. As much as I love having that market available to me in a pinch (and I'm happy to support a local business in those cases) those birds are not pastured in the true sense. You can tell by their color if nothing else, although I have spoken with the folks behind the meat counter as well. They are naturally raised and are relatively locally sourced and not injected with anything so again, a reasonable compromise in a pinch, but probably don't suit your purposes. On that note, it sounds like you guys have really made up your mind and aren't changing it now, but if the purpose is to truly appreciate the difference b/w a grocery store bird and a truly pastured bird, it doesn't make sense to me to compromise on the local bird b/c you're set on doing the tasting now. It wouldn't make sense to decide to do a radish tasting in December just b/c that's when you want to do it, meat really isn't any different with the exception that you can get it frozen. So if you can get a frozen bird from someone like Bruce at EcoFriendly, great, otherwise I would really consider changing your theme for this week. If you do decide to wait, I would really encourage you to get a chicken from Polyface (they have a buying club iwth regular local deliveries, including in Laurel) or from someone who follows Salatin's model, like Bruce or the new meat vendor who will be at the Greenbelt market starting May 9th. Good luck and I hope you'll share the results! We've done this with beef amongst our friends in the past, I think it's a great idea!

Yes, one would hope. Although if he's anything like me, perhaps not. My friend was married in the fall and I have yet to send a gift.

All other reasons aside, how about taste? Yes, food can actually have flavor. It's astonishing!

This is my go to cheap sparkler. I think it's $11 at Corridor in Laurel. To the OP, if your friend is very wine knowledgeable, what about sending 6 bottles of something more expensive rather than a case of something cheaper? Not sure how you get around the shipping thing though.

Does anyone know if this is going to happen? I was told it was going to be rescheduled after Easter, but I haven't heard anything.

We did end up at Dickson's before a concert at the 9:30 club. I have to start off by saying that I absolutely LOVE the space, as I do the concept which is completely organic/biodynamic wines. The server also told me that their goal is to have all of their food be 100% organic (if I'm remembering correctly, they're at about 95% right now, which is impressive). We didn't have much time so we only got to try a few things. For food, my friend started with a simple cheese plate, which came accompanied by an interesting fruit jelly that had a hint of pepper (I thought jalapeno but I'm not sure) that I really appreciated. For our entrees, we both had the banh mi, I had the steak and he had the chicken. I didn't taste the chk although he said the breast itself was dry, but the steak was delicious, with a really nice char and the bread was nice and soft (although I thought too much, but I always find myself leaving bits of bread so that was probably just me). The only major fail with the food was my tuna crudo app. It was sadly boring, under-seasoned and unfortunately the tuna just didn't seem fresh. I actually couldn't finish it - of course, I did go against the server's recommendations for a starter, perhaps not so bright on my part. The gruner veltliner I got first was a nice pairing for the tuna though and I enjoyed the bonarda I had with my steak. Overall our experience was pleasant, service was very attentive but not obtrusive, I got a moment to chat with one of the owners who was also quite friendly, and again, I really love that space (we sat on the main floor looking out onto U street, but the downstairs is equally appealing although more romantic with it's lighting provided primarily by candles). The jury is out on the food for me simply because we weren't able to try much and I had that one unpleasant app. If I lived in the neighborhood I would definitely be by numerous times to work my way through the menu and figure out my favorites. Jarad, I mentioned to Steve a local MD winery that I'd love to see on your menu - Black Ankle (I work in the tasting room). He said he'd pass the name along. They're not certified b/c they have to treat for black rot, but are otherwise completely organic and biodynamic. They're not currently accepting new accounts, but should be after they release their new whites and 2 of the reds in late May/early June. I hope you'll check them out and consider putting one of their wines on the list (maybe they'll get an l or an s or both instead of an o or a b ).

Great idea. I would love to join in, but I'm out of town that weekend. My two cents, I think the roasted pork from the grocery is not to be missed (you'll see the big side of pork hanging in the window).

Another great meal at Jack's on Saturday night. I went with a different friend so we ended up getting the apps I had gotten last time, the steak tartare (as delicious as it was last time) and the poutine. My friend lived in Canada quite some time so of course we couldn't skip the latter - he was enthused to see it on a menu here. I love that foie gras gravy! For dinner, I had the duck special, which was a sous vide duck breast served with a cream sauce that had some sort of bean (lima or fava, not sure, but they were cooked perfectly so they sort of "popped" in your mouth), peas, and ramps. The sauce was rich and decadent and oh so garlicky - honestly I'd have to describe it as hedonistic (if you're a garlic lover). I've never had sous vide meat before so it was interesting to me. I enjoyed it, but wouldn't want my meat that way every day. My friend got the sous vide steak frites - I prefered the sous vide technique with my duck, I like my steak to have some texture, but his was still cooked perfectly, had a good meaty flavor and the fries, which apparently have a hint of truffle oil and rosemary were delicious despite us being full of poutine. We each had a cocktail to start and a glass of wine with our entree (shiraz for him, Stags Leap claret for me. which were both at the more expensive end of the range) and our bill with tax and tip was only $65 each. We left STUFFED (I couldn't even finish my sauce/veg although I forced the last bites of duck down). I was sad to miss dessert b/c they all sounded delicious, but there was just no room. I highly recommend this place. It's a nice space too, very Baltimore feel, with a little open kitchen at the back and great service across the board.

I just came across another idea - Dickson Wine Bar. Apparently it just opened in March, but the yelp reviews are really promising. Has anyone been? I posted in the dining thread too, but so far only one post from the soft open. I'm torn now, I think I might have to check this place out since Bar Pilar isn't going anywhere. The wines are all organic/biodynamic - hard for me to pass that up!

Has anyone else been since they opened? It sounds great based on the yelp reviews, but of course I'd rather have your opinions.

I liked Commonwealth on my one trip earlier this year. The food wasn't consistently good, but I liked a lot of it. Thought the scotch eggs were yummy, the charcuterie plate had some interesting things on it, and my shepard's pie was quite tasty. Plus it's not outrageously expensive and it fits the bill for your beer list. My only disappointment in the beer list was that they had no porters on tap, and the only stout was guinness. I was really in the mood for dark beer so I had to stick to bottles. Not the end of hte world and I know what's on tap rotates, just mentioning it. I tend to seek out wine more often than beer so unfortunately I don't have other suggestions for you.