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Wednesday, April 18, 2001 ------------------------------------------------------------ A Classic Is Reborn 1. Main Course: Remembrance of Madeleines Past 2. Recipe of the Week: Fish Paillard with Ginger, Garlic and Tomatoes 3. Wine List: Diners Discover Life After Chardonnay 4. Multimedia: A Video Visit to Le Zinc 5. NYC Restaurants: Chanterelle Gets a More Casual Sibling 6. Reader Discussion: The Best Banana Bread /----------------------Advertisement-----------------------\ Sign up for Stuart Elliott's IN ADVERTISING newsletter. Now Stuart Elliott brings his expertise to IN ADVERTISING, a weekly e-mail newsletter from NYTimes.com that takes a close look at the people, campaigns and deals that are shaping the industry. This must-read newsletter features a campaign spotlight, WEBDENDA, and a roundup of the previous week's advertising columns. Sign up now! http://email.nytimes.com/email/email.jsp?0418wd \----------------------------------------------------------/ 1. Main Course: Remembrance of Madeleines Past ============================================== A classic that is forever being reborn: The madeleine, favorite of Marcel Proust and fellow dessert lovers everywhere, is back again, as the formal end to expensive meals at just about every important restaurant in New York. http://www.nytimes.com/2001/04/18/living/18SHEL.html?0418wd A Celebrity Chef Resurfaces Jeremiah Tower, the chef who helped define California cuisine at two of the most influential American restaurants of the 1970's and 80's, Berkeley's Chef Panisse and San Fransisco's Stars, visits New York and goes on the record about his illustrious past. http://www.nytimes.com/2001/04/18/living/18TOWE.html?0418wd 2. Recipe of the Week: Fish Paillard with Ginger, Garlic and Tomatoes ======================================================== Jeremiah Tower also provides us with his recipe for this hearty fish entree. http://www.nytimes.com/2001/04/18/living/181TREX.html?0418wd Wine Pairing: 1999 Domaine Weinbach Riesling, Schlossberg Cuvee Ste. Catherine 'L'Inedit' Grand Cru 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=18915 ----- The Minimalist: Pork and Onions with Amontillado The secret's in the sherry, says Mark Bittman of this delectable dish, which uses the powerful flavors of pork, onions, fresh herbs and sherry. http://www.nytimes.com/2001/04/18/living/18MINI.html?0418wd 3. Wine List: Diners Discover Life After Chardonnay =================================================== Frank J. Prial suggests diners need to be more adventurous with their wine selections at restaurants. http://www.nytimes.com/2001/04/18/living/18WINE.html?0418wd ----- Wine Picks Alsace, a region in France, produces some of the most opulent, rich and luscious wines in the world. These show-stoppers are produced from white grapes such as Riesling and Gewurztraminer. If you're unfamiliar with these food-friendly wines give the following bottles a try: 1998 Lucien Albrecht Gewurztraminer, Cuvee Martine Albrecht $25.50 - An exotic and spicy dry white wine that's laced with a touch of ginger. 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=19135&SUBMIT.x=28&SUBMIT.y=9 1998 Louis Sipp Riesling Kirchberg $19.50 - An intense, age-worthy Riesling with fabulous structure and elegance. 4stars 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=18896&SUBMIT.x=28&SUBMIT.y=9 1998 Hugel Riesling Jubilee $35 - A textbook example of crisp, lemony Riesling from Alsace. 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=18925&SUBMIT.x=28&SUBMIT.y=9 4. Multimedia: A Video Visit to Le Zinc ======================================= Join New York Times critic William Grimes for a special video tour of Le Zinc, the casual New York eatery from the owners of the popular Chanterelle. Also, take tours of other New York restaurants, including Tamarind, Olives and the four-star Daniel. http://www.nytimes.com/library/dining/index-video.html?0418wd 5. NYC Restaurants: Chanterelle Gets a More Casual Sibling ========================================================== Chanterelle, the three-star restaurant that has been a popular TriBeCa destination for over two decades, gets a sibling as David and Karen Waltuck open Le Zinc, a bar-restaurant that features Chef Waltuck's more casual side. http://www.nytimes.com/2001/04/18/living/11REST.html?0418wd ----- $25 and Under: For Those Who Run From Eat-on-the-Run Pizza The pizza pies at Risa, a low-key spot in SoHo, taste as good as they look. http://www.nytimes.com/2001/04/18/living/18UNDE.html?0418wd ----- To Go: Through a Tiny Portal, Japan The tiny Saji's Kitchen of Japan provides the Upper West Side a variety of Japanese specialties, including donburi, fried foods served with eggs over rice. http://www.nytimes.com/2001/04/18/living/18TOGO.html?0418wd Find a Restaurant http://nytoday.com/RestaurantAdvanced.html ----- Bar of the Week: The Roxy Another bar has opened on Smith Street in Brooklyn, making a total of seven on or near the street, which in 1999 had one. Luckily, the Roxy has its own style. http://nytoday.com/search/bin/bar?st=bar&;bid=987013036138 Find a Bar http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan 6. Reader Discussion: The Best Banana Bread =========================================== From a recipe for banana bread to organic wine recommendations, readers share their insights and answer fellow readers' questions. Q. Where can I find a recipe for the world's best banana bread? I want to redeem myself after a low-fat recipe I tried last week that turned out rubbery and flavorless. -- veronica Read the responses to this question and many others: http://www.nytimes.com/2001/04/17/living/17KNOW.html?0418wd 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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