November :: 2011 :: All Things Andy Gavin

Archive for November 2011

Jackson’s

Nov30

Location: 11927 Democracy Drive. Reston, VA 20191. (703) 437-0800

Date: November 26, 2011 & 2017 — yes same day, 6 years apart

Cuisine: American

Rating: Solid mid-sized chain offering

Back “home” in DC we wanted a quick and easy meal and so headed out to Reston to this reliable place. I reviewed Coastal Flats last year, another member of the same small chain.

This is one of those well done (but not earth-shattering) mall places. It seems that good malls these days aren’t going with the giant chains or with one-off restaurants. they must feel the need for a little more stability in their business relationships.

This vast interior all decked out for the holidays.

The menu.

They have these donut-like rolls which are pretty delicious.

This was billed as an “perfect margarita” and actually, it was pretty good. Not quite as good as my own, but not bad at all.

A mojito.

“Lobster and ham mac and cheese.” Pretty good too. The ham made it.

A special salad. Fried oysters, blue-cheese, salad.

A simple green salad.
Salad with grilled salmon. Didn’t skimp on the salmon.

Lobster Club salad. Not bad at all.

Grilled cheese for my son.

Simple pasta for my son 6 years later.

Fried grouper, fries, and cole slaw. This was a tasty fried fish, nice and crispy. This chain has an unusual but very good slaw, chopped, with a bit of peppery bite.

Crab cake roll with a side of butternut squash.

And the platter version, two crab cakes with fries and slaw. The cakes a pretty good, with big lumps of crab. It does have a little breading (obviously).

Sautéed spinach.

Lobster roll with corn on the cob. No shortage of lobster here! They claim it’s all the meat from a 1.5 pounder. Looks like it.
Same lobster roll, 6 years later.

This isn’t really chef driven cuisine. It’s basically comfort food. But it is well done.

For more ThanksGavin meals, click here.

By: agavin
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Posted in: Food

Tagged as: Blue cheese, Coleslaw, crab cakes, Fish & Chips, Jackson, Jackson's, Lobster roll, Restaraunt, Restaurant Review, Reston Virginia, Salad, ThanksGavin

Developing a Look

Nov29

I’m very busy right now with different stages of both my novels. I’m line editing Untimed and trying to get my first, The Darkening Dream, ready for publication. One of the more fun parts of this is the art design. The book has seven points of view and each chapter is written from one perspectives. To help subliminally differentiate them, I thought it would be cool to commission chapter heading engravings specific to each character.

The book is set in 1913 and packed with occult workings based on extensive research into real religious, pseudo-religious, and just plain magical belief systems. By real, I mean that people before 1913 believed and wrote about them. But in the book, they’re really real. This is a world consistant with ours, but where the creepy sordid and supernatural crawls just beneath the surface. And truth is stranger than fiction.

Given that the images needed to be black and white, I thought a style reminiscent of classical occult engravings of the fifteenth through eighteenth centuries would be perfect. Iconography of demons, witches, and magic from creators who actually believed in them!

Below are historical engravings I dug up (google for the win!). I provided them to my artist to illustrate the mood and style I wanted for my original pieces.

The above examples are for STYLE, not for content. I like to think of these as reflecting the “occult engraving” style I want to emulate. They are engraved with a naive sensibility, hatched shading, awkward proportions, and western occult symbolic motifs. As a stickler for detail, I must confess that some of the above images are actually nineteenth century, such as the demon Baphomet (the goat headed one with one arm up and one arm down). Although these are cool I decided to target my style to the older wood block type (these later ones are probably copper plate) as the nineteenth century artist probably crafted the images more out of a sense of exotic and less out of true belief like the earlier more hysterical age that was prone to burning at the stake.

Unless you’re lucky enough to work with an artist who is willing to immerse themselves in your book and related materials, it’s essential to provide a clear direction, usually illustrated with a group images hinting at the style you want. Without reading your book and knowing as much as you do (fat chance) it’s unlikely that they are going to spontaneously generate a style that is consistent with the feel of your work. In future posts, I’ll show the examples I used to art direct my specific character images, and the results these produced.

Find out more about the writing of The Darkening Dream here.
Or specific articles on the look for: al-Nasir or Parris.

By: agavin
Comments (10)

Posted in: Darkening Dream

Tagged as: Adobe Photoshop, Andy Gavin, Arts, Baphomet, Engraving, Esoteric and Occult, graphics, Icon, Image Editing, Interior book layout, Occult, Photoshop, Religion and Spirituality, The Darkening Dream, Visual Design, Visual effects

ThanksGavin 2011 – Salty Saturday

Nov28

Part of the tradition for the ThanksGavin weekend of gluttony is a Saturday deli brunch. As we celebrate in Philadelphia, we have access to all sorts of good deli and the like.

My mom also made an interesting Southern casserole of eggs, cheddar, and challah.

Just blend.

And pack into a casserole dish, then bake.

For the bagel spread we have the onions — crucial for the lingering bad breath.

More veggies.

Cream cheese, normal and with chives.

Swiss and Muenster cheese.

Kippered salmon and chunky whitefish salad.

It’s worth zooming in on the whitefish salad as this stuff is good!

Good nova lox.

Creamed herring — not for everyone’s taste!

And fresh baked bagels from a local bagel specialty bakery.

Here is the finished casserole which had a soufflé-like texture.

And this incredible donuts from a special place that fries them to order. They only make donuts and for an hour a day — fried chicken! These are three different variants of cinnamon. Certainly the best cinnamon donuts I’ve ever had.

Overall, another great brunch! You can check out last year’s here.

For more ThanksGavin dining, click here.

By: agavin
Comments (3)

Posted in: Food

Tagged as: Bagel, Casserole, Cooking, Cream Cheese, Deli, donut, Lox, Muenster, Philadelphia, ThanksGavin, thanksgiving, whitefish salad

ThanksGavin 2011 – The Third Wave

Nov27

Given that we went out to the Zoo all day while my cousin Abbe cooked up this followup to the official Thanksgiving dinner, she insists that it should really be called the ThanksFlitter (her last name). Regardless, the gluttony continued.

The 2006 il Cocco. This guy makes only 3000 bottles a year, and he does ALL the labor (field and cellar) himself.

Parker 93. “The 2006 Brunello di Montalcino is a beguiling wine laced with all sorts of black cherries, minerals, spices, licorice and menthol. All of the aromas and flavors are layered together through to the exquisite, refined finish. The 2006 shows a level of richness and density this bottling has lacked in some previous vintages. Today the tannins remain a touch austere, but another few years in bottle should do the trick. Anticipated maturity: 2014-2026.”

The cheese spread I bought at Di Bruno’s.

A medium aged goat cheese. Chalky goodness.

An American farmhouse buttery cheddar.

Mimmolette.

A stinky washed rind.

And a medium body blue cheese.

And quince paste which always makes cheese better.

Various appetizers, some recycled from the night before.

Muhammara.

A little champagne.

Parker 94. “The 2007 Laurel, a blend of 65% Garnacha and 35% Cabernet Sauvignon, is deep purple-colored with a bouquet of wet stone, Asian spices, black cherry compote, and incense. Dense and sweet on the palate with tons of spice, it is super-concentrated, rich, and smooth-textured. Give this lengthy effort 2-3 years of additional cellaring and drink it from 2013 to 2027.”

This is an amazing wine, deep grape.

Parker 91. “The 2005 Finca Libertad is a blend of 35% Cabernet Sauvignon, 35% Cabernet Franc, and 30% Merlot aged for 18 months in new French oak. The Cabernet Franc portion of the blend was sourced from 100+-year-old pre-phyloxera vines. Dark ruby in color, it exhibits a complex aromatic array of toasty oak, cinnamon, earth notes, pencil lead, cassis, and black currant. This is followed by a medium-bodied, elegant wine with savory flavors, considerable complexity, and enough structure to evolve for another 2-3 years. This lengthy effort should be at its best from 2011 to 2020.”

Classic Mexican “gulf coast style” rice pilaf. Chicken stock, garlic and onions in there. These recipes are mostly from Mexican Everyday.

The main dish: Chipotle Shrimp. Tomatos, chipotles, garlic, broth, cilantro. This had a good bit of heat.

Flounder in the same sauce.

Avocado.

Various condiments: lime and fresh tortilla from a Spanish place by the Italian Market.

Chopped onion, queso fresco.

“Classic Mexican pot beans” with Abbe’s special twist of roasted poblanos and Thanksgiving smoked turkey. Very tasty, although they had the usual effect.

Swiss chard sautéed in olive oil and garlic.

And the sherry comes back out for dessert.

The spread.

Vegan brownies. Hmmm.

A chocolate chip cake with chocolate sauce. It isn’t that pretty but it tasted great.

My grandmother’s special brownies.

These were supposed to be Grandmom’s blondie’s, but they were made vegan and so ended up a little weird.

Another plum tart.

Overall, another great feast from Abbe. You can check out her pork spectacular last year too.

For more ThanksGavin dining, click here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: brownies, Brunello di Montalcino, Cabernet Sauvignon, Cheese, Cooking, Dessert, il Cocco, Mexican, Muhammara, Quince, ThanksGavin, thanksgiving, Thanksgiving dinner, Wine

ThanksGavin 2011 – The Italian Market

Nov26

It’s Friday afternoon after Thanksgiving and we head down to the Philadelphia Italian market to channel our inner Tony Soprano.

Sarcone’s is home to stunningly good old school Italian-American deli sandwiches. All bread is baked fresh at the adjacent bakery.

Even Danny DiVito gives it the vote of confidence.

The low key (but crowded) interior.

Random stuff inside the display case.

Spicy pickles!

And what we really came for, the “old fashioned Italian” with the works. Notice, NO MAYO. Olive oil and vinegar, roasted hot long peppers, onions, sharp aged provolone, etc. This is a GREAT hoagie.

The “modern Italian American” has slightly more whitebread meats.

Even the tuna is good.

And the sweet and spicy pepper relish is fantastic.

Here’s the birthplace of the bread.

This is the corner two blocks away at the heart of the Italian market.

In case you need some deer brain, fresh rabbit, or wild boar.

Then on to get some cheese at Di Bruno’s.

Cheesy!

And some completely old school sausage at Fiorella’s. They only make 3-4 kinds. Each has only 3-4 ingredients: pork, salt, pepper, and maybe some garlic or red pepper.

And one of my favorites! From Isgro Pasticceria.

Stuffed to order cannoli! Fresh fresh ricotta cheese with chocolate chips in a pastry shell. Almost as good as in Sicily except no candied fruit.

Even my three year-old loves them. I pitched it as a “cheese cookie.” I had him at “cheese.”

For more ThanksGavin dining, click here.

Or check out eating across Italy itself, 50+ Italian meals.

By: agavin
Comments (5)

Posted in: Food

Tagged as: cannoli, Cheese, Dessert, hoagie, italian, Italian American, italian deli, Italian Market Philadelphia Pennsylvania, Sarcone's, ThanksGavin, thanksgiving, Tony Soprano

ThanksGavin 2011 – The Main Event

Nov25

Every year my mom and her sister cook up an incredible feast for the family. And every year, incredibly, the food gets slightly better.

We open with the real Chardonnay from my cellars (hauled 3000 miles): “The Domaine Fevre 2006 Chablis (there is a separate cuvee from purchased fruit which I did not taste) displays an uncanny combination of creaminess of texture with firm underlying suggestions of chalk and stone. Mouthwatering honeydew melon and lime run with the mineral suggestions right through to a long luscious back end of exceptional quality for generic Chablis.”

Then back it up with a red burg, cousin to last nights. Parker 93. “Super-ripe aromas of cookie dough, spices, and black cherry syrup can be found in the nose of the medium-bodied 2002 Nuits-St.-Georges Les Pruliers. Its fabulously satiny texture, concentration, and purity are immensely impressive. This medium-bodied wine coats the palate with innumerable black fruits, minerals, and spices. Projected maturity: 2008-2018.”

My mom in the kitchen, hard at work on the turkey.

her cohort and sister, also at work.

Turkey and stuffing.

The appetizer spread. Various breads and crackers (mostly picked over).

Caponata.

bean salad.

Guacamole. I didn’t make it, so it isn’t incredibly spicy. Sometime I’ll have to do a post on mine.

A decent chianti clasico. Parker 90. We had two fabulous meals right in this town in Chianti. “The 2007 Chianti Classico is a pretty red laced with dark cherries, dried flowers and spices. The perfumed bouquet melds seamlessly into a caressing, attractive mid-palate that turns delicate on the finish. The Chianti Classico is 95% Sangioveto and 5% Canaiolo. Anticipated maturity: 2010-2014.”

The main spread.

Bread from a great Philly bakery.

Two types of cranberry, this one is more a jam, with a bit of spicy kick.

And a cranberry relish.

Salad (dessing in the background).

Nuts, separated out for the allergic.

Marinated carrots, sort of Moroccan style.

Brussel sprouts. Don’t knock the veggie until you’ve tasted these.

Roasted beets. Yummy — and pink pee.

Butternut squash puree.

The turkey. We BBQ the big fellows on the charcoal grill.

Stuffing.

Gravy.

A total blockbuster. Parker 96. “The top effort, the 2007 Cotes du Rhone-Villages Rasteau Fleur de Confiance, is awesome. An inky/blue/black color is followed by a stunning bouquet of scorched earth, incense, blackberry jam, coffee, and spice. This full-bodied, massive, stacked and packed Rasteau is destined for two decades of life. Its sweet tannin and textured mouthfeel are compelling. Give it 2-4 years of cellaring and consume it over the following 20 years.”

This year’s plate.

And what little I left of it.

After dinner we move onto this incredibly grapey wine. Parker 01. “The 2007 Shiraz Angel’s Share reveals a Cote-Rotie-like nose with its scents of mineral, meat, game and bacon. On the palate there is plenty of sweet, spicy blueberry fruit, silky tannin, and incipient complexity. Give it 1-2 years of additional cellaring and drink it from 2010 to 2017.”

Me, after more than a little wine and food.

This rare cream sherry was opened to go with dessert.

And for dessert, homemade (like everything else) plum tart.

And pecan pie!

And my grandmother’s special brownies.

Plus Haagen daas vanilla to wash it down with.

This was another spectacular homemade ThanksGavin dinner as usual. It was arguably even better than ever before.

For more ThanksGavin meals, click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: Caponata, Chardonnay, Chianti, Chianti Classico, Dessert, Family, Pecan pie, stuffing, ThanksGavin, thanksgiving, Thanksgiving dinner, turkey, Wine, Wine tasting descriptors

Bibou – ThanksGavin 2011 Prequel

Nov24

Restaurant: Bibou BYOB

Location: 1009 South 8th street, Philadelphia PA 19147. 215.965.8290

Date: November 23, 2011

Cuisine: French

Rating: Very good meal

And with a blast the ThanksGavin 2011 is off. Canonically, in a tradition developed over the last twenty years, the gavin Thanksgiving weekend is defined by four major meals. The Wednesday night dinner (out somewhere, usually in downtown Philly), the main event on Thursday, the Friday night dinner at my cousin Abbe’s, and the Saturday deli brunch. For this year’s kickoff a downtown intimate French restaurant was chosen.

NOTE: Technically, this is the ThanksGavin/Flitter as my grandparents had two daughters and so they have different married names. But for simplicity I’ll usually just say ThanksGavin.

A light sancerre to begin. Like many Philly restaurants Bibou doesn’t have a liquor license — perfect pour moi — as I can bring without corkage!

Every year I drag out at least a case of wine from my cellar. My favorite opener varietal, real Pinot Noir. the Parker 93. “An assortment of candied cherries explode from the glass of the 2002 Nuits-St.-Georges Les Perrieres. This seductive wine’s character is drenched in black cherry syrup, rocks, and earth. Medium-bodied, it has outstanding depth, concentration, and a long, expressive finish that reveals copious quantities of ripe tannin. Anticipated maturity: 2008-2018.”

The menu.

Very nice bread and butter from France.

An uncooked preview of the bone marrow special.

A blockbuster Spanish wine. Parker 94. “The 2007 Valdemuz is 100% Prieto Picudo from vines ranging in age from 100-115 years. For this cuvee 20% whole bunches were utilized with aging for 18 months in new French oak. A glass-coating opaque purple color, it offers up a splendid aromatic array of pain grille, graphite, espresso, truffle, black cherry, and blackberry. Dense, ripe, and concentrated, on the palate it is velvety textured and virtually seamless. This lengthy offering will evolve for another 5-7 years and provide big-time pleasure through 2027 if not longer.”

“Foie gras Duo. Foie gras crème brulée & Seared foie gras with caramelized Seckel pear flavored with lavender.” The left hand side was a fairly traditional prep for foie — but excellent with great texture and a nice meaty / slightly spiced flavor to the fruit. The right had good texture, and was nice, but was more like a custard.

“Escargots. Snail ragout, Fava beans and Trumpet Royale mushroom, flavored with tarragon.”

“Half dozen oysters on the halfshell.” From Maine.

“Gravlax. Arctic char gravlax flavored with rosemary & Meyer lemon, Cucumber & apple brunoise, white lentil hummus.”

“Green salad.”

“Soupe de céleri. Celeriac soup, chestnut purée, poached celeriac in Earl Grey tea.” One of those really good lots of creme with a hint of vegetable soups.

Parker gives this a 92, but I’d put it more like at 95-96. “The 1995 Hermitage La Sizeranne is performing even better out of bottle than it did immediately prior to bottling. It is a full-bodied, dense ruby/purple-colored wine with a sweet, smoky, chocolate, cassis, and tar-scented nose, great fruit intensity, full body, a layered texture, sweet tannin, and good grip. It should be cellared for a minimum of 4-5 years, and will keep for 15-20.”

And decanted in the duck.

“Leg of rabbit with parpadelle and butternut squash.”

“Golden Tilefish. Olive oil poached Golden Tilefish, Brussels sprouts, dried cranberry, sweet carrot emulsion.”

“Truite Arc-en-Ciel. Sautéed Rainbow trout, sauerkraut, Romanesco cabbage, pomegranate, jus de poulet flavored with lemongrass.”

“Bœuf. Sautéed hanger steak with green peppercorn sauce, sautéed Fingerling potatoes, green asparagus.”

“Canard. Long Island Duck breast, Chanterelle mushroom, Yu-choy, purple potato chips, red wine duck jus.” This was good duck, very tender and flavorful.

A blockbuster argentine wine. As good as I’ve had from there. Parker 94. “Flechas de Los Andes’ 2006 Gran Corte spent 17 months in new French oak. It is opaque purple-colored with legs that ooze down the glass. The aromatics are brooding but expressive with notes of pain grille, pencil lead, spice box, lavender, black cherry, and plum. Opulent, with glossy fruit, this dense, rich effort conceals significant underlying structure. This intense, powerful, lengthy wine demands a minimum of 5-7 years of cellaring and will be at its best from 2015 to 2030.”

The dessert menu.

Classic “Creme brûlée, flavored with vanilla and tobacco leaves.”

French press coffee.

“Mimi’s chocolate cake, caramel sauce.”

“Floating Island with homemade praline and goat milk creme anglais.” This was probably the best Floating Island I’ve ever had. The texture was lighter than air with a very nice nutty flavor.

“Fresh quince pie.” A bit of figs on the side.

“Berry ice cream.”

And to finish, some macaroons and meringues. Both very good.

This was a very good meal. Classically French, yet with a slightly updated palette and a deft touch. If you are in Philadelphia I highly recommend.

For more ThanksGavin meals, click here.

By: agavin
Comments (2)

Posted in: Food

Tagged as: beef, Dessert, duck, escargot, Foie gras, French Cuisine, Meyer Lemon, Philadelphia, Pinot noir, Restaurant Review, ThanksGavin, thanksgiving, Wine

ThanksGavin 2010 Reprise

Nov22

As we rapidly approach the season of ThanksGavin I would like to take a moment to relive last year’s week of ultimate gluttony in anticipation of another fat and flavor filled week of food blogging.

The full list of ThanksGavin 2010 posts is here but particular highlights include 9 years of turkey and the grand event itself. A full blogroll of the event can be found here.

More food write-ups can be found here.

By: agavin
Comments (0)

Posted in: Food

Tagged as: Cooking, Food, ThanksGavin, ThanksGavin 2010, thanksgiving, turkey

Jak & Daxter Collection

Nov22

I’m happy to announce that Jak & Daxter will make its PS3 debut this February with the launch of the Jak and Daxter Collection. This is an awesome way for a new generation of gamers to experience (or re-experience) three of Naughty Dog‘s PS2 masterpieces.

The Jak and Daxter Collection features three classic Jak and Daxter titles – Jak and Daxter: The Precursor Legacy, Jak II, and Jak 3 – all three of which I lead programmed and co-directed, were written in my awesome GOAL programming language, and totally kicked ass. They were remastered by Mass Media, working closely with the team at Naughty Dog. With the launch of Jak and Daxter Collection, you’ll be able to experience the adventures of Jak and his Daxter in 720p high definition with crisper visuals, smoother gameplay animation, and in full stereoscopic 3D. And, I’m sure all of you hardcore collectors will be happy to hear that each game in the trilogy features full PS3 trophy support!

The Jak and Daxter franchise set a benchmark for the platformer genre with its amazing storytelling, huge environments, no loading, and gaming freedom. In fact, it holds seven world records in the Guinness World Records: Gamer’s Edition 2008 including the First Seamless 3D World in a Console Game. If you can believe it, the Jak and Daxter franchise will be celebrating its 10th anniversary this year on December 4th! An amazing amount of effort and talent from the entire Naughty Dog team, went into these babies over six long years, and they can all be yours on one little blu-ray!

[ NOTE: the content of this post is partially — ahem, largely — purloined from the Playstation blog. ]

More more posts on video games or find out what I’m up to now.

By: agavin
Comments (26)

Posted in: Games

Tagged as: Daxter, Daxter Collection, Jak, Jak & Daxter, Jak II, List of Jak and Daxter characters, Mass Media, Naughty Dog, Playstation

Breaking Bad – Season 2

Nov21

Title: Breaking Bad

Genre: Contemporary Dramedy

Watched: Season 2, November 10-19, 2011

Summary: Even stronger

While the first season of this show was great, the second is even better! Spoiler warning. It starts off with a bang resolving the “Tucco situation” and then keeps rolling from there. The pre-titles scene for each episode employs the effective (when done well) TV device of cryptic flash forwards to the season’s last episode, leaving us with the “uh, oh, what’s coming?” and “how the hell are we going to get to that” feeling. Breaking Bad keeps this lean and creepy, without a ton of information. It doesn’t do the kind of sophisticated and deliberately misleading layering that say, Damages (another excellent show) uses.

Even in the middle of the season there are some intense moments, like when Walt and Jesse are stuck in the desert, or Jesse’s attempt to recover some stollen cash from two junkies, and even brother-in-law Hank’s explosive trip to Mexico. All the character’s are really solid. I’m particularly impressed by Jesse. His addictions and weaknesses feel very real, but he has some real good qualities that while not in full control, round the character out to make him very sympathetic.

The last third of the season is really really strong. We delve deeply into Jesse’s personal problems and to say things aren’t going well is an understatement. These all manage to wind themselves into the larger scale cataclysm of the finale. And while this leaves us with a slight taste of Deus ex machina, it really breaks up powerfully at the end. Very strong closer. People tell me seasons 3 and 4 are even better too!

For more of my posts on TV, click here.

By: agavin
Comments (1)

Posted in: Television

Tagged as: Breaking Bad, Comedy-drama, Hank, High school, Jesse, Mexico, Netflix, Television, Vince Gilligan, Walt

Game of Thrones Season 2 Peek

Nov20

Finally, a bit of Game of Thrones season 2 footage. Yummy.

[youtube http://www.youtube.com/watch?v=pE12H1HorUU]

I can’t wait for more.

Check out my detailed coverage of season 1 here.

Or a look at my own books here.

By: agavin
Comments (0)

Posted in: Television

Tagged as: A Song of Ice and Fire, Arts and Entertainment, Game of Thrones, George R. R. Martin, HBO, Television, Visual effects

Sfixio – Strong out of the gate

Nov20

Restaurant: Sfixio

Location: 9737 Santa Monica Boulevard, Beverly Hills, CA.90210. 1 (310) 385-1800

Date: November 13, 2011

Cuisine: Italian

Rating: Excellent new Italian

Sfixio is a brand new Italian in downtown Beverly Hills with a modern Tuscan slant. It’s owned and by a husband and wife pair: Chef Massimo Denaro in the kitchen and his wife managing the front.

The location has received a chic modern update too (it used to be Da Vinci for the last 30 years).

The brushed aluminum bar.

I brought this wine from the vineyard in Tuscany. Parker 93. “The 2006 Brunello di Montalcino is a beguiling wine laced with all sorts of black cherries, minerals, spices, licorice and menthol. All of the aromas and flavors are layered together through to the exquisite, refined finish. The 2006 shows a level of richness and density this bottling has lacked in some previous vintages. Today the tannins remain a touch austere, but another few years in bottle should do the trick. Anticipated maturity: 2014-2026.”

They had good bread, particularly the raison.

An extensive menu.

And a live jazz band (who were quite good)!

“Insalata di Spinaci (Fresh baby Spinach with Walnuts, soft Tuscan Pecorino cheese, pears olive oil and balsamic Vinaigrette Reduction).”

“Burrata con Pomodorini (Imported fresh Burrata caprese with organic heirlooms tomatoes).”

“Tartara di Branzino. Fresh wild Seabass from Greece Tartare dressed with a fresh grapefruit orange, lemon sauce, topped with tiny diced veggies.” Very nice, a bit like a cerviche.

“Pappardelle al Cinghiale (Homemade Pappardelle pasta with Braised wild boar in Chianti wine flavored with Juniper berries).” I had this dish all over Tuscany this year. This one was good, probably in the top 75% of those I had. Not as great as this one say, but very good.

“Crespelle alla Fiorentina (Homemade Crepes with Ricotta Cheese and Spinach topped with Tomato Sauce and Melted Reggiano Parmesan).”

“Branzino e Verdurine (Fresh Wild Seabass from Greece cooked on Flat Iron with sautee seasonal veggies).”

An osso buco special on mashed potatoes. Certainly an excellent meaty rendition of this dish. The meat was not only tender, but very flavorful.

The dessert menu.

“Tortino al cioccolato con Fragoline (Chocolate cake with strawberries).” Very very “dark” and chocolaty. A little too dark and dense for my taste, I prefer creamier and sweeter, but it was certainly well done.

Overall, Sfixio was very good. LA is full of Italian restaurants, and there wasn’t anything radical here, but this is certainly a chef operating at a high level, with a good palette, excellent ingredients, and really solid execution. So I recommend, and we’ll go again.

For more LA dining reviews click here.

Comparison with real Tuscan joints here.

By: agavin
Comments (4)

Posted in: Food

Tagged as: Beverly Hills, Beverly Hills California, Brunello di Montalcino, Burrata, Dessert, italian, Italian cuisine, Italian Food, Italy, Los Angeles, osso buco, Restaraunt, Restaurant Review, Santa Monica Boulevard, Tuscany, vegetarian, Wine

Twilight Saga: Eclipse

Nov19

Title: Twilight Saga: Eclipse

Director/Stars: Kristen Stewart (Actor), Robert Pattinson (Actor), David Slade (Director)

Genre: Fantasy

Watched: June 2010 & Nov 16, 2011

Summary: Livarot

Eclipse is clearly the lame duck of the three pre-Breaking-Dawn Twilight films. It’s so cheesy that it makes the original and New Moon seem high art. First of all, the A-story is about as weighty as a sesame seed. We’ve got this entirely lame plot where ginger-haired hipster Victoria is still after Bella because of the ridiculous happenings of the first film. In order to thwart the plot crushing clairvoyance of Alice she has to act indirectly, raising an army of “Newborn” vampires to come after Bella and the Cullens. In this featherweight version of the vampire legend, new vampires are not just crazy (that’s fairly typical) but are extra strong. Well, at least we are told this. What we are shown (in the “final battle”) is that the Newborns die easily without causing the good guys to even break a sweat — only a few ribs. I find this incredibly lame. In my fictional universe, vampires grow in strength with the years, but at the same time very old vampires are extremely rare — and extraordinarily twisted, powerful, and dead. Did I mention they only come out at night and like to decorate their enemy’s houses with body parts?

But none of Eclipse‘s A-story really matters. It’s the B-story (romance) that holds the focus. This episode is all (I mean all) about the love triangle between Bella, Edward, and Jacob. Which is about as cheesy as Fourme d’Ambert, but again does have a certain charm, and more than a little humor. The “plot” forces ever more competition between our studs, leading to post-modern lines like “I’m Switzerland” or “does he own a shirt?” This trend climaxes (or doesn’t) in the amusing talkfest inside the tent at the end of the movie. Jacob has been hanging outside (shirtless of course) in a blizzard, but he ducks in to check on freezing Bella. Poor Edward just isn’t much help — no heartbeat = no bodyheat. “You’ll warm up faster if you take off your clothes,” Jacob advises when he crawls in the sleeping bag, right in front of his rival.

I must also mention that every time the A-story cuts in my skin crawls. The flashback with the Native Americans and the “cold ones” (vampires) was particularly seizure inducing. The little flash overs to Victoria and the Volturi “plotting” are perfunctory and really make no sense given the essentially first-person nature of the narrative. The plot (cough cough) is really driven (and hampered) by Alice’s corny power. This happens in the entire series. Since she can see the future, most decisions consist of her instantly knowing someone is going to show up or something is going to happen. Then they hop to it. Occasionally, like in New Moon, this screws something up briefly. Truth is, this is an amazingly lazy device on the part of Stephanie Meyer. It’s like a continuous deus ex machina. It even traps the author in Eclipse so she has to invent a whole reason Victoria can sneak up on them via her leaving it as a “last minute decision.” This is totally bogus. If she decided to leave it to the end to decide, she’s decided and Alice would know. BS alert!

But I’m not done. Continuing my theory that the series is teenage girl wish fulfillment we have this big B-story thread where Edward wants to get married but Bella resists. I’m pretty sure this is just to create further reason for him to actually do what she (and by proxy her teen audience) wants him to do: propose. Then there is his insistence on celibacy. But others have certainly gone into the whole vampire = the dangers of sex or whatever is going on here.

I’m not sure if I loathe the movie or actually enjoyed it as an odd sociological study (owing to it being so popular) or liked it because Kristen Stewart is hot. It was definitely not because of Edward’s eyebrows or Jacob’s six-pack.

Read my Twilight review or New Moon or Breaking Dawn, part 1 or part 2.
For more Film reviews, click here.
Or read about my own paranormal novels.

By: agavin
Comments (5)

Posted in: Movies

Tagged as: Bella, Bella Swan, Edward, Film Review, Jacob Black, Kristen Stewart, Movie Review, Robert Pattinson, Stephenie Meyer, Taylor Lautner, Twilight, Twilight Saga, Twilight Saga: Eclipse, Twilight Saga: New Moon

Twilight Saga: New Moon

Nov18

Title: Twilight Saga: New Moon

Director/Stars: Kristen Stewart (Actor), Robert Pattinson (Actor), Chris Weitz (Director)

Genre: Fantasy

Watched: Nov 2009 & Nov 15, 2011

Summary: The Moon is made of cheese!

In honor of the upcoming return of everyone’s favorite sparkly vampires, I rewatched the earlier offerings. Oh, where to begin. The cheese is so thick in this series that it might as well be set in a Paris fromagerie. But it does have a certain charm. Hands down the best part of the whole series is Kristen Stewart. I have to admit, I do kind of like her. Here she’s severely hampered by the script, but she still makes the best of it. In better movies, like the brilliant Adventureland, she shines (and I’m not talking the CGI sparkle kind of shine).

One really funny bit is how close the real film is to the trailer for the parody movie, Vampires Suck:

[youtube http://www.youtube.com/watch?v=ksJvEH-R_ew]

Now, Vampires Suck, really sucks. It’s almost unwatchable and all the good parts are in the trailer. But it does point out some of the hilarious cheese in the real films, particularly New Moon. The original story is structured pretty much entirely around the Bella, Edward, Jacob triangle. There is a certain decency to this core. It’s not mature adult writing, but a sort of codified teen girl fantasy. Bella, the weak normal girl, shy and insecure, is pursued by not one but two hunk hotties. The aloof cool type AND the hot and emotional no-shirt-wearing type. Fermented milkish as this is, it knows its audience. Where the movie totally fails is in paying any decent respect to the traditions of Fantasy and Horror. The dreadlock swirling, furry vested members of the Black Eyed Peas (I mean bad vampires), the zero research Matrix dressed Volturi (although their leader plays the role with a delicious camp), and the sparkles. Although they didn’t film in Volterra, they should have, cool city. But the franchise’s mythological characters, despite their continued insistence on the challenges of their existence, have it easy. Really these vampires and werwolves are just wish fulfillment, stripped of the double edged nature of the original legends that spawned them.

See, those older tales, like most folk stories are cautionary in nature. The focus on the karmic cost of power and pride. In the end, it always brings down the monsters. Twilight isn’t about that. It pretends to be. But this is a giant “tell” where the characters and the story pretend to “tell” us that these powers have costs. It goes to great lengths to pretend so. But in the end it’s just complex machinations to support the central triangle of wish fulfillment.

New Moon is considerably better than Eclipse, but both suffer badly from essentially being diversions. Stephanie Meyer apparently originally plotted the story as two books (what became Twlight and Breaking Dawn). When the first did well she inserted two extra installments in the middle. I can’t fault her that decision, made her tens of millions for sure.

Read my Twilight review or Eclipse or Breaking Dawn, part 1 or part 2.
For more Film reviews, click here.
Or read about my own paranormal novels.

By: agavin
Comments (10)

Posted in: Movies

Tagged as: Bella Swan, Chris Weitz, Jacob Black, Kristen Stewart, Robert Pattinson, Stephenie Meyer, Twilight, Twilight Saga, Twilight Saga: New Moon, Vampires Suck

Western Smoke House Meats

Nov17

Restaurant: Western Smoke House

Location: 10640 Woodbine St. Los Angeles, CA 90034. (310) 837-3544

Date: November 12, 2011

Cuisine: BBQ

Rating: Solid Texas BBQ

This time of year we have a lot of birthday parties to go to (my son is three). Due to rain (drizzle) one got moved to this western (Texas) style BBQ joint! Boy, is that a lot better than luke-warm delivery pizza!

The unassuming Palms frontage, literally across the street from the amazing N/Naka.

The menu.

Lemonade (sweet but real, not packaged) came in jars! Moonshine style!

The decor is full-on Lonestar State.

Slaw.

Potato salad.

Cornbread, one of my secret weaknesses.

Greens, in case you get stopped up.

Chips for the kids.

Likewise with the chicken fingers.

Brisket! I love good BBQ brisket, and this was good.

BBQ chicken. This was tender and very smokey. Not the heavily sauced style, but just nicely smoked.

Sweetish and tasty baked beans.

Some birthday cake!

And two kinds of cobbler.

I’m not sure what this is. Trifle? I didn’t get a chance to try it, but I’m actually a big fan of these custard-based old school desserts.

Not a fancy joint, but tasty. I have to go again and try the ribs. I love ribs.

For more LA dining reviews click here.

By: agavin
Comments (6)

Posted in: Food

Tagged as: Baked beans, Barbecue, bbq, Brisket, Cake, Chicken fingers, Cooking, Corn bread, Dessert, Lonestar State, Los Angeles, Meat, Palms, Restaraunt, Restaurant Review, Smoking, Texas, Western Smoke House

Maison Giraud at Last

Nov16

Restaurant: Maison Giraud [1, 2, 3]

Location: 1032 Swarthmore Ave, Pacific Palisades, Ca 90272. 310-459-7562

Date: November 16, 2011

Cuisine: French

Rating: Awesome French baked goods

I’ve been waiting for Maison Giraud, the new local (just blocks away!) Pacific Palisades restaurant bakery from acclaimed LA French chef Alain Giraud to open for what seems like forever. Finally, the day has happened. Today is the first time they are serving at all, bakery and breakfast. By next monday they plan to be open from breakfast, lunch, and dinner.

The Swathmore Ave frontage has been revealing itself in stages since at least the 4th of July.

The menu is out front. We didn’t have time to actually sit down. You can find the full menu on the website. Soon…

Clean inside. We proceeded straight to the bakery counter to find that it had already been picked fairly clean :-).

These gorgeous (I only had my iPhone for photos, sorry) pane raison.

On the left a single chocolate croissant and on the right a croissant batter thing with tiny blueberries and bakeries custard. We tried both of these. Stellar! Much better I thought than Bouchon Bakery. The pastry had that crunch/chewy mouth feel that is intensely Parisian, but very rare in the states. Must be the butter from Normandy!

We’ll be back as soon as we can (perhaps not until after the holidays) to try it out for dinner. The menu, at a glance, looked a lot like Annisette’s minus the raw bar. There was a lot of good stuff though. I didn’t see a Croque Madame though. I may have to ask for it special.

For more LA dining reviews click here.

By: agavin
Comments (4)

Posted in: Food

Tagged as: Alain Giraud, Bakery, chocolate croissant, croissant, Croque Madame, French Restaraunt, Maison Giraud, Pacific Palisades, pane raison, Restaraunt, Restaurant Review

New Book Pages

Nov16

Continuing the big upgrades on my website, I’ve built out new pages for my books: The Darkening Dream and Untimed. And I’m in the process of working on a generic “Andy Gavin: Author” landing page too which I should have done in a couple hours. These pages are an attempt to look less bloggy, more like typical author and book sites. I’ll, of course, be continuing to refine and add. One of the nice things about using WordPress is that it’s easy to continually modify. I’ll add reviews and promotional information. Sample chapters, etc. When I get my professional cover art for The Darkening Dream I’ll have to reskin those pages.

Please let me know (via comments) what you think about the new pages. Or any suggestions you might have. Comments are turned off on the book pages themselves, but you can use this one here.

At a technical level, these new templates show off some of the power of the builder platform premium theme I’m using. It has cool layout tools that make it easier to create different layouts in WordPress and then assign them to different pages. Each of these layouts can reference or use separately constructed menus and widgets as well. That way, for example, I have a different more bookish menu on those pages, but it’s shared by a number of layouts. I’ve also been using a quick redirects plugin to create virtual slugs that I can use to build out URL hooks that are independent of the pages themselves. And one of yesterday’s projects was getting that animated jQuery “featured post” slider going. Builder had one that formed the core, but like many WordPress plugins it was setup for a single instance with just one category. I hacked the code to add parameters to the shortcode enabling me to feature different feeds on different pages. Took all of 15 minutes (mad coding skills — and I don’t even really know PHP). One wonders why the authors didn’t build it that way to begin with. I’ve noticed that PHP code is often extremely “non-functional” with an over reliance on global variables. I don’t mean the program doesn’t work, but that it doesn’t adhere to proper functional programming style to allow easy and modular reuse of code.

Check out The Darkening Dream book page.

Check out the Untimed book page.

By: agavin
Comments (1)

Posted in: Technology, Writing

Tagged as: Andy Gavin, Author Website, Blogging, Darkening Dream, PHP, Programming, Tools, Uniform Resource Locator, Untimed, Website, WordPress, WordPress Plugin Directory

The Hunger Games Trailer

Nov15

[youtube http://www.youtube.com/watch?v=4S9a5V9ODuY]

The trailer actually looks pretty good. A hair cheesy, but not all Twilighted out or anything. For those of you who haven’t read it, the book (at least the first of the three) is pretty darn excellent. The second two devolve into pseudo-political nonsense reminiscent of the Zion scenes in the later Matrix movies. But the first is a fantastic and intense read.

For my list of book reviews, click here.

By: agavin
Comments (0)

Posted in: Books, Movies

Tagged as: Movie Trailer, Suzanne Collins, The Hunger Games

Cover Commission

Nov15

Cliff painted this gorgeous cover to steampunk novel: The Map of Time

I’ve officially signed a cover artist for The Darkening Dream. His name is Cliff Nielsen and he’s a very experienced artist using a cool ethereal multimedia style. You can check out his work on his website but I pasted two into this post. I originally found him though this image of the dude with the watch. I was searching the web for “clockwork men” since the villains in my second novel, Untimed, are… you guessed it… clockwork men. Google brought up this image and I had to find out who the artist was. Then I discovered I already owned a decent collection of books he drew the covers for (e.g. City of Bones, which I reviewed recently).

My homebrew TDD cover

A lot of covers these days are just simple photos (like my homebrew tree cover below) or stenciled vector art. But I’ve always been partial to “painted” covers, so in researching cover design options I kept coming back to commissioning an original illustration. Perhaps it’s because of my early years as a 70s and 80s Science Fiction and Fantasy reader, where nearly every cover was painted. Back then, photographic covers were always a sign of some cheesy film tie-in.

In any case, Cliff’s art resonated well with my own style. Although it must be noted that the above clockwork man is far too 19th century for the mysterious “Tick-Tocks” in my second book (who blend their outfits into whatever era they visit), but it’s still a great image and very evocative.

Another Cliff cover: The Thief and the Beanstalk

So Cliff is reading/skimming the book and I hope to have some content sketches back shortly. I can’t wait. One of the best things about working with artists (and I was fortunate to have worked with dozens of great ones at Naughty Dog and my other companies) is seeing your ideas realized in a visual form.

For an interview with Cliff, and a photo, see here.
For more information on The Darkening Dream.
For more posts on writing, click here.

By: agavin
Comments (8)

Posted in: Darkening Dream

Tagged as: Art, Book Cover, Cliff Nielsen, Cover art, Illustration, Illustrators, Photoshop, Science Fiction, Science Fiction and Fantasy, The Darkening Dream, Visual Arts

Introducing the Gallery

Nov14

I added a gallery to the site and populated it with some of the standard images I had on hand for my games and books. At the moment this is mostly my draft book covers and tons of Crash Bandicoot photos (I collected them for my big series at the beginning of the year). Truth be told, the hardest thing was choosing a gallery plugin and getting the CSS configured properly. I spent about 90 minutes tracking down why my images we running off to the side in an infinite row. It turned out my theme has “white-space: nowrap;” turned on be default in the CSS. There are a lot of CSS parameters.

Check out the gallery here.