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Wednesday, June 6, 2001 ------------------------------------------------------------ A Rematch on "The Iron Chef" 1. Main Course: Dueling Chefs With Knives and Egos Bared 2. Recipe of the Week: Laksa, a Noodle Dish From Singapore 3. Wine List: The Apple Bites Back 4. Multimedia: Video Instruction for Preparing Salmon 5. NYC Restaurants: Lutece Steps Into the Future 6. Reader Opinions: Peppermills /-------------------- advertisement -----------------------\ June 17 is Rabbit Day The reviews are in and the race for best Father's Day gift is won by a hare--the Rabbit Corkscrew. "Clever bunny! Now there is the Rabbit--a fool-proof device...never mangles or breaks a cork." (The New York Times, May 2000) Click for more info on the Rabbit--the ultimate cork-pulling machine. http://www.nytimes.com/ads/email/metro/metrokanepos3.html \----------------------------------------------------------/ 1. Main Course: Dueling Chefs With Knives and Egos Bared ======================================================== Bobby Flay won the rematch against Masaharu Morimoto on the Food Network's program "The Iron Chef," but he also solidified his reputation as the John McEnroe of the competitive food circuit. http://www.nytimes.com/2001/06/06/living/06IRON.html?0606wd ----- Trees vs. Produce: Clashing Greens in Union Square New York City's Parks Department plans to revamp the southwest corner of Union Square. What that means for the beloved Greenmarket is uncertain. http://www.nytimes.com/2001/06/06/living/06GREE.html?0606wd 2. Recipe of the Week: Laksa, a Noodle Dish From Singapore ========================================================== This preparation of noodles, bean curd, shrimp and other ingredients in a spicy coconut sauce is typical to the Strait of Malacca region, near Singapore. http://www.nytimes.com/2001/06/06/living/06LAKS.html?0606wd 3. Wine List: The Apple Bites Back =================================== Hard apple cider is a refreshing warm-weather alternative to beer or chilled wine. http://www.nytimes.com/2001/06/06/living/06TAST.html?0606wd ----- Wine Picks: Leslie Sbrocco's Cellar Suggestions Cabernet sauvignon is one red everyone seems to love. Here's a selection of cabernets for all price ranges: von Strasser Winery 1998 Cabernet Sauvignon $50 - Don't listen to the talk of '98 as a mediocre vintage in California. This is a classic Napa Valley cabernet with the intensity of mountain-grown fruit and the telltale opulence of von Strasser. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19233 Seven Hills Winery 1998 Cabernet Sauvignon $28 - This Washington State winery is producing concentrated and intense cabernets. Beautiful ripe fruit flavors are backed up with touches of spice and a supple texture. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19737 Vina Carmen 1998 Cabernet Sauvignon $15 - Chile is a country producing many affordable cabernets. Try this organic wine, which is deep, intense and full of unique minty character. 4 stars http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=17638&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: Video Instruction for Preparing Salmon ===================================================== Learn some of the less common and possibly more intimidating approaches to salmon, such as curing, hot smoking and raw marinating. http://www.nytimes.com/cooking?0606wd 5. NYC Restaurants: Lutece Steps Into the Future ================================================ Lutece, under the new chef David Feau, is trying to project a more contemporary image while retaining an old-fashioned sense of luxury. William Grimes gives it two stars. http://www.nytimes.com/2001/06/06/living/06REST.html?0606wd Take a video tour: http://www.nytimes.com/library/dining/060601lutece-video.ram?0606wd ----- Where Cornelia Street's Restaurant Row Began Eric Asimov finds that the food served under Po's new chef, Lee McGrath, is as good as it was when he reviewed it 1993, in Mario Batali's early days. http://www.nytimes.com/2001/06/06/living/06UNDE.html?0606wd ----- Find a Restaurant http://nytoday.com/RestaurantAdvanced.html?0606wd Find a Bar http://nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan 6. Readers' Opinions: Peppermills ================================= From the superiority of ground pepper to matching wine with food, readers share their insights and answer fellow readers' questions. Q. I have recently been told by a few friends that using a peppermill is better than using pre-ground pepper. Are there different kinds of peppercorns and how do you select what kind to buy? -- LoisFEP A. There is absolutely no comparison between freshly ground peppercorns and the powdery stale stuff that comes in those little cans. Going to a peppermill is probably one of the best ways of making your cooking taste better. . . . Read the responses to this question and many others in: Food and Wine Tips From Readers http://www.nytimes.com/2001/06/05/living/05KNOW.html?0606wd I hope you've enjoyed this email. Bon appetit! Dan Saltzstein Producer, Dining New York Times Digital daniel@nytimes.com ------------------------------------------------------------ HOW TO CHANGE YOUR SUBSCRIPTION ------------------------------------------------------------ You received this message because you signed up for the New York Times Wine & Dine Newsletter. To cancel delivery, change delivery options, change your e-mail address or sign up for other newsletters, see http://www.nytimes.com/email HOW TO ADVERTISE ------------------------------------------------------------ For information on advertising in e-mail newsletters or other creative advertising opportunities with The New York Times on the Web, please contact Alyson Racer at alyson@nytimes.com or visit our online media kit at http://www.nytimes.com/adinfo
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