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Tuesday,
March 5, 2002
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poached pears and goat cheese
"A man of greate common sense
and good taste,--meaning thereby a man without originality or moral courage."
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beets and pears I get to work more or less on my time schedule, for a meeting at nine. I take notes assiduously and without doodling. Whether this is because I've turned over a new leaf or because I am sitting around a small table with people, I don't know. I struggle through specs and plans, trying to form opinions on a couple of things. It's work, but nothing much seems to come of it.
At lunch, SuRu and I go to Edge City. I have a vegie burger. We wander the Barnes and Noble and I almost buy a book on the sale rack. A graphic arts book that I think would give me some ideas for my silly projects. But, I think, I have enough ideas. I need time to pursue them.
In the evening, we stop at Zoot on our way to Four Seasons for a German wine dinner. I take pictures of a new duck dish for their WEB page. We talk to everyone and then we are off to FS. We talk to a few people while sipping a Gunderloch Dry Riesling 2000 made by winemaker Fritz Hasselbach who is standing there talking to us. Elmar Prambs has made a fabulous German meal to go with the German wines. It is as good or better than anything I've had in Germany. The winemakers (Fritz and Robert Eymael of Monchhof Estates are sitting by us) say the same. I don't think they are just being nice either. I saw their faces when they were tasting the food. We start with Kalbbries (sweetbreads) with asparagus and sweet peas. We have a Moncchof Erdener Treppchen Riesling Kabinett 1999. It's steely and mineral like the cocktail wine and it goes well with the food. The next wine, Gunderloch Jean Baptiste Riesling Kabinett 2000 (named after the winemaker's wife's great grandfather or something) goes with the Dover Sole, beets, horseradish sauce wonderfully. This is one of the best fish dishes I ever tasted. There is a little sweetness to this wine that rocks. And, no, we aren't through. We eat this wonderful moist roasted pork with apple sauerkraut and bread dumpling with a Monchhof Urziger Wurzgarten Riesling Spätlese 2000. Whoa. I eat it all in spite of the fact that I'm full. And I polish off poached pears with soft cheese (goat) and fig-balsamic syrup. With a taste of an Auslese from both vineyards. So, it is the week for beets and pears. And German things. The winemakers have made clever speeches, have invited us to visit them at their wineries. I just might do it. I should do it. Right.
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178
JUST
TYPING