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Author Archive for agavin – Page 116

Book Review: The Lightning Thief

Dec10

Title: The Lightning Thief

Author: Rick Riordan

Genre: MG Fantasy

Read: Dec 1-6, 2010

Summary: Okay read, but really cheesy.

_

In my ongoing research of novels: both bestselling and good, I figured I should give this one a try. Sure it’s for a young audience, but I’m also a big Greek history buff.

Hmmm. The voice is engaging, and it’s certainly easy to read. The idea is great. The characters fine, not good but fine. The writing is stiff, and the plotting… oh the plotting is pretty awful. I really don’t understand why it sold so well. Perhaps it’s a vaguely educational angle?

Percy himself is likable, although he is unrealistically brave in this just-go-for-it-because-I-know-as-protagonist-I’ll-win way. The rest of the characters are pretty one dimensional, although they do fulfill the requisite positions.

The flip style is good, but not exactly ground breaking, and the sentences are clunky.

I’m a stickler for accuracy with regard to mythology. But mostly, that part isn’t too bad. Sure he completely goofed Satyrs, as they are hybridized horse people, not related to goats (although they are partial to the beasts). You can see my detailed post on Satyrs. And on a related note, Dionysus was lamely portrayed, missing out on any of the interesting nuances and dichotomies of the god. That’s the name of the game for this book — shy on nuance. Sure he throws in all sorts of figures from Greek myth, but very little of their subtle and interesting character is retained. But the modernized updates are sometimes fun. Even so, this wasn’t my big problem with the book.

The plot. The premise of modern day child of the gods is great. The overall arc of the plot is fine, that a war of the gods is brewing. It’s just they way the main quest is actually architected. The middle 50% of the book consists of a series of encounters with monsters literally concatenated with nary a thought as to connection or relevance to the overall story. In fact, you could delete quite a few of them and never notice. This is always bad writing. If a scene can be deleted without incident, well then, it probably should’ve been. The overall taste we’re left with is one of ludicrous coincidence, where everything just happens to the hero.

Then we get to the end. Can we say cheesy melodrama. There’s no real menace, or challenge. Things just kind of happen. Mostly the hero solves them by whipping out his sword disguised as a pen. It all works out. It didn’t have to be this way. Harry Potter is much better plotted.

Now I have to see the movie and compare. This may be a chore. I wonder if the series gets better, but I don’t have the interest to find out.

Related posts:

  1. Book Review: Hex Hall
  2. Book Review: Dead Beautiful
  3. Book Review: The Way of Kings
  4. Book Review: The Gathering Storm
  5. Book Review: Personal Demons
By: agavin
Comments (5)
Posted in: Books
Tagged as: Book, books, Dionysus, Fantasy, Fiction, Greek mythology, Harry Potter, Lightning Thief, Percy Jackson, Percy Jackson & the Olympians, reviews, Rick Riordan

Quick Eats: Osteria Latini

Dec09

Restaurant: Osteria Latini [1, 2, 3]

Location: 11712 San Vicente Blvd.Brentwood, CA 90049 310.826.9222

Date: Dec 03, 2010

Cuisine: Italian

_

LA is full of good Italian places, and, well, it was date night and my wife loves Italian. So off we went to Osteria Latini which is one of the ten or so in Brentwood, most on San Vicente. About half of the places are actually very good and we often rotate around between them. The menu can be found HERE.


“BELLA SALAD, Arrugola, pears, dry cherris, goat cheese and shaved parmesan.”

“BEEF CARPACCIO, Thin sliced filet mignon with capers, parmesan and arrugola.” This was a very good version of this classic. The beef was excellent, there was a nice tang to the dressing, and the cheese was very good. I love good cheese.

“BOMBOLOTTI, Small rigatoni with tomatoes filet and basil.” Very straight up pasta.

“RISOTTO ALL’ARAGOSTA, With lobster in a light tomato sauce.” I’m a huge risotto fan, all sorts of risotto. This was an excellent seafood variant. You can’t see it, but there was a lot of lobster in there. And the light tomato sauce was indeed — light — complementing the fleshy lobster well. It was not particularly rich — but was very good. Given that I was coming off the gluttony of the ThanksGavin, light was a good thing.


Latini always gives you this little glass of lemon sorbetto mixed with prosecco at the end, regardless of whether you order desert or not. Given my penchant for lemon and my sweet tooth, I like it a lot.

This place is well above the median line for the already high bar of LA Italian (although it certainly has A LOT of company). They’re friendly, tasty, reasonably priced, and the chef has a very good touch.

For other Osteria Latini reviews, click HERE or HERE.

Or for LA Restaurant reviews.

Or an entire month of eating in Italy!

Related posts:

  1. Quick Eats: Piccolo
  2. Quick Eats: La Cachette Bistro
  3. Quick Eats: Pizzeria Mozza
  4. Quick Eats: Coastal Flats
  5. Quick Eats: Panini at Home
By: agavin
Comments (4)
Posted in: Food
Tagged as: beef, Cooking, Food, Italian cuisine, Lobster, Los Angeles, Parmigiano-Reggiano, Restaurant, reviews, Risotto, Tomato, Tomato sauce

Book Review: Uglies

Dec08

Title: Uglies

Author: Scott Westerfeld

Genre: YA Science Fiction

Read: Nov 19-21, 2010

Summary: Great Read.

_

The Science Fiction in this book is a little hokey, but it’s still a extremely compelling read. There is a bit of a silly high concept in this dystopian future, where at 16 teenagers get an operation that promotes them from “uglies” (normal people) to super improved “pretties.” I didn’t really buy the idea of this particular and odd society, but I just suspended my disbelief and enjoyed the ride.

The voice is solid and captivating. It’s a good story, and the world has a really nice feel. The characters are pretty well painted too. I pounded though the book and ordered the sequel. I have some little beefs with the logic of the plot, and a bigger one with a motivation of the protagonist, and the ending. However, when I enjoy a story and care about the characters, a little ignoring is worth it.

There are also some cool gadgets. The tech feels a little uneven — I usually find that the case, where the level of technology changes aren’t consistant across the board. But a good read is a good read.

Related posts:

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By: agavin
Comments (1)
Posted in: Books
Tagged as: Arts, books, Fiction, Pretties, reviews, Science Fiction, Scott Westerfeld, uglies, YA, Young-adult fiction

Food as Art: Chanukah in Style

Dec07

Some old friends invited us over to their place for a Chanukah party. Now, as many of you may know, the traditional food for this occasion is potato latkes. These are basically shredded potato and onion deep fried. Like any fried thing, if fresh, they can be tasty.

Now bear in mind that I didn’t do any of the excellent cooking depicted below. The hostess of this party has always been an amazing cook, and this was a collaborative effort between many members of her family. I brought the wine.

Four different kinds of latkes were made (details below). This is the batter from the cheesy one. My one cooking contribution was to fold in the whipped egg whites. This is basically blintz filling.

Some frying. Latkes are usually pan fried.

The wine. Given that applesauce and the like are traditional latkes accompaniments, I brought a very fine sweet Riesling. Parker gave the 2008 a 95, but the 2009 hasn’t been reviewed yet by him. But I have some notes: “Sweet mineral and hay notes, with defined notes of fresh cut grass, honeysuckle, and lemon drop, are apparent in the intense perfume of the Wehlener Auslese. The bitter yet sweet flavors of citrus peel and white pepper enrapture the palate, while sweet lychee and melon notes become pronounced on the mid-palate, opening and expanding with the wine’s rich and nearly searing minerality. Yet this is a rich and creamy example of Auslese, its bold concentration and grip becoming more apparent on the back palate. Lingering cherry and apricot flavors are spent savorily on the minute long finish. This wine promises to take its place with the many of its ilk on the high-90s rating panel!”

Then one of my all time favorite wines, The M Chapoutier ‘Ermitage Le Pavillon. It always scores between 95-100. “Year in and year out, one of the three greatest Hermitages made is Chapoutier’s Le Pavillon. The 2001 Ermitage Le Pavillon exhibits a saturated ruby/purple color as well as a big, sweet nose of camphor, ink, creme de cassis, and hints of licorice as well as smoke. Although dense, rich, and full-bodied, the 2001 reveals more acidity in its delineated, nervous personality. Unquestionably great and intense, it will be less charming and precocious than its 2000 sibling. Anticipated maturity: 2010-2030. (I disagree, but Michel Chapoutier feels his finest three Le Pavillons to date have been 1991 followed by 1995 and 2000. I retain a preference for the glorious trilogy of 1989, 1990, and 1991.)”

Classic potato, but made totally from scratch.

On the left are the carrot latkes, and the right sweet potato. Personally, I thought both superior to the classic, but i’m not a huge potato fan. These were both awesome. Some of the sweet potato ones had nuts in them, which i liked.

The cheese latkes, made with the batter shown above. Raisons were mixed in. These were delectable, tasting like blintz filling, with a nice light fully ricotta flavor. Personally, I found them to be a bit reminiscent of a recipe from Apicius where the Romans mixed ricotta, herbs, lightly fried it, and drizzled it in honey.

Top shelf condiments. Two sorts of sour cream, two hand made apple sauces (from two apple types) and strawberry jam. Latkes go well with sweetness, cuts the fat.

A blend of various chilies, in case the above is just too sweet and mild.

This was an amazing salad. It had a bit of everything in it, and was delicious.

Two homemade deserts. The hostess makes the most incredible deserts. On the left is a praline cheesecake, and on the right is a bavarian cream tart.

All that needed an expresso.

Related posts:

  1. Food as Art: Hatfield’s part 1
  2. Food as Art: Hatfield’s part 2
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  4. Food as Art: Bistro LQ
  5. Food as Art: Little Saigon
By: agavin
Comments (5)
Posted in: Food
Tagged as: Apicius, celebration, Chanukah, Cooking, Dessert, Food, Hanukkah, holiday, Home, latkes, party, Potato, Potato pancake, Riesling, Salad, side dishes, vegetarian, Wine, Wine tasting descriptors

Inside Game of Thrones

Dec06

HBO has been working on a new hour drama based on my favorite fantasy series, Song of Ice and Fire, which they’re calling by the title of the first book, Game of Thrones. Last night they ran a 15 minute teaser which can be seen here.

I need to do a full review of the series, which you should all immediately read if you haven’t, but it totally rules, and the HBO show looks fantastic too. The books are long, but incredibly fast paced. Set in a sort of fantastic reinterpretation of late medieval England, the magic is very lightly handled. In fact, the story concentrates on extremely vivid and ambiguous characters caught in a vicious political struggle. It’s very dark and real — giving new meaning to the Tarantino phrase, “I’ma get medieval on your ass.” However, nothing’s gratuitous, just well done.

Related posts:

  1. Book Review: The Way of Kings
By: agavin
Comments (6)
Posted in: Books, Television
Tagged as: A Song of Ice and Fire, books, Fantasy, Fiction, Game of Thrones, George R. R. Martin, HBO, Sean Bean, Teaser, Television

Gobbler’s Last Stand – The Sandwich

Dec06

The Thanksgiving feast contains many useful components for a great sandwich, and in this day and age when the only food available on airplanes is a box of randomized vending machine junk, what better way to eat and fly.

This was my brother’s version. There’s turkey, stuffing, provolone, and prosciutto (because ham makes everything better). Oh, and arugula and tomato.

Mine is similar except I left off the tomato (yuck!) and added a little salami as well (two kinds of pig are better than one!).

And my wife’s. Tomato yes. No cheese or pig products. Still makes a yummy way to see turkey off.

 

We even took along some of the homemade cranberry sauce to add to the sandwich, but it was packed separately to prevent soggy bread (a big no no).

And some of these little fellows, cornichons, as complement. They really are the best kind of pickle.

Related posts:

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By: agavin
Comments (1)
Posted in: Food
Tagged as: Bird, Cooking, Cornichons, Cranberry sauce, Food, Holidays, Leftovers, Pickles, Provolone, Sandwich, Sandwiches, thanksgiving, Travel Food, turkey, Turkey Sandwich

Foreign Flavors: Panjshir

Dec05

Restaurant: Panjshir

Location: 924 West Broad St.Falls Church, VA 22046703-536-4566

Date: Dec 01, 2010

Cuisine: Afghan

 

Washington has a good size population of Afghans as a legacy of our involvement after the Russian invasion. We started coming to this restaurant when it opened in the mid 80s. This is a family run place and they are extremely hospitable, as well as serving up a very yummy glimpse at this infrequently found palette of flavors.


The menu.

We ordered this very reasonable Beaujolais.

There is a consistant palette of tomato, yogourt, garlic, and onion typified by this bowl of “Aush” soup. A bit of mint seasons up the exotic concoction. It might not be your typical American soup, but it is delicious.

They happily made up a vegetarian variant of these “Aushak” scallion filled dumplings. The pasta has a wonderful soft texture, not unlike a good Hungarian or Polish dumpling.

Afghan bread.

Which is best with this very spicy “green death” sauce. I love the stuff.

A nice salad comes with every entree. The dressing seems to be youghurt based, with some lemon and pepper. It’s really zingy.

What central Asian place wouldn’t have lamb kabob!

Or chicken.

This is “Seib Chalow,” or apples baked with tomato sauce, seeded Afghan prunes, walnuts, split peas, and spices. Really, really tasty. I don’t know how to describe it, but when eaten with the rice it forms a wonderful sweet and savory stew — with amazing texture too.

“Kadu Chalow,” sauteed pumpkin topped with seasoned yogurt and tomato sauce. Also a bit sweet (in a good way), but wonderful.

My personal favorite, the “Muntoo,” dumplings stuffed with ground beef and the omnipresent yogurt and meat sauce. The pasta is perfect and the whole thing very savory.

But, to properly appreciate, I apply a very liberal dose of the green death. Yum!

“Firnee,” This has the flavor palette of Indian Rice Pudding, but the texture of Italian Panna Cotta. It’s very light and pleasant. I love the cardamon and pistachio thing.

You have to love the bar.

And the even cooler antique muskets. These were probably still in use when the Russians invaded — and the Afghans won! Even Alexander the Great learned not to get into a land war in Asia. We should just leave them to their business and the cooking.

Related posts:

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By: agavin
Comments (3)
Posted in: Food
Tagged as: Afghan, Afghanistan, Beaujolais, Cooking, Dessert, dumpling, Food, Fruit and Vegetable, Kadu, muntoo, Restaurant, Soups and Stews, Tomato sauce, yogurt

Food as Art: Ping Pong

Dec04

Restaurant: Ping Pong

Location: 900 7th Street NW. District of Columbia 20001. 202-506-3740

Date: Dec 01, 2010

Cuisine: Chinese Dim Sum


I’ve been going to Dim Sum for thirty-odd years, and it’s long been one of my favorite cuisines. Basically, this follows from the “law of appetizers,” which reads: “appetizers are always better than the main course.” Dim Sum is all “appetizers.” Ping Pong represents a modernization of the traditional Dim Sum concept. There are no carts, everything is made fresh to order, and there are modern variants on traditional favorites. Most of this is good, and they did a great job. The only downside is that it’s about twice as expensive as a hole-in-the-wall traditional place. However, particularly if you have a vegetarian in the party (traditional Dim Sim is nigh on impossible to appreciate as a vegetarian), it can be worth it.

The menu and our order. I like this “check your order” type menu, like an old school sushi menu.

Jasmine tea, the way they do it in China. The ball expands.

Into a pretty flower. Ping Pong has a very extensive drink menu, alchoholic and non.

Sauces are essential at Dim Sum. These are two kind of chilies. They had good soy, vinegar, etc. The odd missing one, which we asked for, but they didn’t have, was Chinese mustard. I love Chinese mustard.

Baked pork puff. This is a standard, and they did a great job of it. The pastry was buttery, and the pork sweet.

Here is an example of a welcome “modernization.” A vegetable puff. Same dough, but inside was honey-roasted vegetables. These did a pretty good approximation.

Vegetarian spring rolls, with a very nice sweet and sour sauce.

Spare ribs. Ultra soft (and fatty), with a very nice sweet flavor.

Asian leaf and three mushroom salad.

Crispy hoisin duck rolls. Tasty. Who could tell what was inside, but it had a nice meatiness to it. Like a duck taquito.

The tower of steamers begin to arrive. I personally love the steamed dumplings best of all. In China I had a 64 course Tang Dynasty style Dim Sum meal that was one of the best meals of my life.

Classic lotus leaf wrapped sticky rice. An excellent example of the species. The rice is mixed with pork, chicken etc.

Crabmeat and prawn, what’s not to like. Also very hot! They are steamed after all.

Classic Pork Shu Mai. I made the mistake of getting greedy on these and could barely taste them as I seared off my tongue. What I did taste seemed good.

This is a bunch of seafood and vegetable cooked on a griddle. A sort of Chinese seafood sausage. They call it a seafood cake. My father and I ordered these at random from an entirely non-English speaking greasy griddle at a rooftop restaurant in Shaimen China. These were better.

“Crab, shrimp, and scallop, carrot pastry.” These were great too, with the shell almost like a fresh ravioli.

Jumbo shrimp and coriander dumplings. Light and succulent. The coriander mixed it up a little.

Spicy pork dumplings. I loved these, and they have a significant kick. Basically ground pork spiced with Schezuan peppers. In Western China we would get these at hotel breakfasts.

Classic “Har Gau,” or shrimp in a light translucent pastry. Yum, but I missed the mustard.

Vegetable and beans in black bean sauce over coconut rice. Kinda light a high end weight watchers dinner.

Another example of a modernized lightened classic. Vegetable steamed bun, with sauteed vegetables and fresh baby corn. Really good. Almost as good as the pork version.

Spinach and mushroom pan fried dumpling, in crispy wheat flour pastry. Almost like meat.

Spicy Basil, rice noodles and chili. Interesting flavors.

My favorite of the meal, “black prawn, garlic and shrimp, black squid ink pastry.” There was a succulent sweetness that complimented the shrimp brilliantly.

The decor too is modernized as compared to your traditional place.

I was impressed with Ping Pong. On average the dishes were fresher than you get in the typical cart driven place, and the introduction of new flavors was very subtly but nicely done. I particularly appreciated having really well done vegetarian versions of classics. Bravo!

Related posts:

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By: agavin
Comments (8)
Posted in: Food
Tagged as: China, Chinese cuisine, crab, Dim sum, dumpling, dumplings, Food, modern chinese, pork, Restaurant, reviews, Salad, scallop, shrimp, steamed, vegetarian, World Cuisines

Quick Eats: Coastal Flats

Dec03

Restaurant: Coastal Flats

Location: 7860-L Tysons Corner CenterMcLean, VA 22102(703) 356-1440

Date: Nov 30, 2010

Cuisine: Southern Coastal American

 

This place is part of a small local chain of one-off’s. That is, each restaurant in  the group has a different name and menu. While they’re slightly commercial, they do a good job. Everything is tasty and reliable. Not innovative or fancy, but good. In a world dominated by chains the complete one-off restaurant is dying at the midrange level. In particular, they seem unable to secure leases in these coveted mall-type spaces. Probably the mall authorities are unwilling to take a risk. However, not all chains are totally evil — just most! — you know who you are Olive Garden et all!

The menu. Not so disimilar to the little non-chain Eastern Shore places I remember as a kid, just bigger and more internationalized.

Crab cakes, with cous-cous. I didn’t try the sandwich, but the cous-cous was very tasty, with a slighly sweet flavor.

A grilled salmon sandwich, not on the menu, but they improvised.

The lobster roll. This was GOOD. The corn was very sweet, and the lobster tender and fresh. The fries were excellent too.

The remains of the fried grouper my two-year-old enjoyed. He was particularly partial to the applesauce.

I love tartar and cocktail sauces with my fries. This tartar, i have to say, was one of the best I’ve had. There were capers, and an excellent lemony tang.

The flour-less chocolate waffle is awesome.

The commercial-style decor. Nothing wrong with it, but not a lot of character either. Service is always very good at these places, in that way that tells you they have a formal staff training program.

Related posts:

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  5. Quick Eats: Piccolo
By: agavin
Comments (5)
Posted in: Food
Tagged as: chain, Crabcake, Dessert, Food, Lobster roll, lunch, Restaurant, reviews, side dishes, Southern Food, United States, vegetarian

Quick Eats: Mon Ami Gabi

Dec02

Restaurant: Mon Ami Gabi

Location: 7239 Woodmont Ave.  Bethesda, MD 20814. 301.654.1234

Date: Nov 29, 2010

Cuisine: French Bistro

 

Out with friends in Bethesda we checked out this small chain French Bistro.  After 10-20 years out of favor the bistro seems to have returned in spades.

An “Amuse” of marinated carrots, quite nice.

The menu.

Parker gives this a 92, “Potentially the finest Gigondas made here since their sublime 1978 (still going strong, by the way), the 2007 exhibits gorgeously sweet black currant, kirsch, and mineral notes intermixed with hints of cigar box and forest floor. Full-bodied with elegance married to considerable substance and power, a beautifully textured mouthfeel, and a long, heady finish, this will be a long-lived Gigondas. Give it 2-3 years of cellaring and enjoy it over the following 15 years.”

The classic goat cheese salad.

Steak Bernaise for a young carnivore.

An excellent lump crabmeat cake. I don’t get enough of these out west.

My two-year-old’s grilled cheese and fries. He seemed to enjoy it.

French onion soup.

Steak frites. Lots of frites.

Bacon wrapped pork, with dijon mustard coated potatoes.

Breaded cod.

With frites.

This was a solid place. Not blow-you-away, but good.

Related posts:

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  2. Quick Eats: Panini at Home
  3. Quick Eats: Pizzeria Mozza
  4. Quick Eats: Piccolo
  5. Quick Eats: Brunch at Tavern
By: agavin
Comments (1)
Posted in: Food
Tagged as: Bacon, Bistro, Cooking, Food, French fries, French onion soup, Gigondas, reviews, Salad, side dishes, vegetarian

Quick Eats: Italian-Iberian Snack

Dec01

A simple breakfast snack made with ingredients from the Philadelphia Italian Market.

Prosciutto on top of a fantastic Manchego cheese. Simple, but delicious. For breakfast snacking cheeses I really became a fan of the Iberian cheese during my month in Spain earlier this year. They have a rich nutty quality without being too overpowering.

Some slices of my Mom’s homemade banana bread.

The setting.

Related posts:

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  2. Quick Eats: Panini at Home
  3. Quick Eats: La Cachette Bistro
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  5. Quick Eats: Brunch at Tavern
By: agavin
Comments (2)
Posted in: Food
Tagged as: Breakfast, Brunch, Cheese, Dairy, Dairy product, Food, ham, Iberian Peninsula, Manchego, snack, Spain

Movie Review: Adventureland

Nov30

Title: Adventureland

Director/Stars: Jesse Eisenberg (Actor), Kristen Stewart (Actor), Greg Mottola (Director)

Genre: Period (80s) Comedy Romance

Watched: Sept, 2010

Summary: Touching, funny. Great film.

 

I didn’t really have a lot of expectations going into this film. I knew it was by the same director as Superbad (great film) and starred Eisenberg and Stewart, and that’s about it. It’s a great film. The kind they rarely make anymore where it’s essentially a character movie woven around a romance. The script is great, the acting’s great, and the direction is great. It’s a funny movie, but not in the laugh a minute kind of way, but in a wry more or less real way.

Comedy varies across the spectrum of dark to realistic to slapstick to abstract. This is realistic. The humor is partially in the fact that these situations are real situations that we did or could have found ourselves in — and hence, it’s a kind of bittersweet humor. The tone is not so different than the excellent Freaks and Geeks TV show, and in fact there’s at least one actor in common (the excellent Martin Starr). They don’t make a lot of comedy romances like this anymore, the kind where there’s no gimmick, just real people, and hence real romance.

The plot is fairly incidental. We have the likable Eisenberg (playing on type, but great as a Geek who isn’t really shy) who has money troubles and needs to take a lousy summer job at a crappy Pittsburg theme park. Having grown up in the 80s this is exactly my generation (I’m perhaps 4 years younger than the characters) and the music and outfits are nostalgic and amusing. None of the people he meets are exactly stereotypes, and they have a delicate underwritten quality. The core that holds the film together is Eisenberg and Stewart (who proves she can do better with a script that isn’t terrible… I mean Twilight — CLICK FOR MY REVIEW). Not just the acting but the writing. He’s the kind of guy I could imagine being friends with, and she’s the kind of girl I could imagine having fallen for in college. There relationship feels real. This makes it sexy even though there isn’t much sex. And isn’t that one of the main things that fiction is about? Depicting real people. It seems all too often forgotten.

Related posts:

  1. Movie Review: Centurion
  2. Book and Movie Review: Harry Potter and the Deathly Hallows
  3. Book and Movie Review: Twilight
  4. Book and Movie Review: Let Me In
  5. Book and Movie Review: The Road
By: agavin
Comments (5)
Posted in: Movies
Tagged as: Adventureland, blu-ray, Comedy, DVD, Fiction, Film, Freaks and Geeks, Greg Mottola, Jesse Eisenberg, Kristen Stewart, Martin Starr, Movie, Pittsburg, reviews, romance, Superbad, Twilight

ThanksGavin in Review

Nov29

Every year we Gavins gather in Philadelphia for four days and nights of massive gluttony. The party then moves down to Washington DC. I wanted to create a central post to document this parade of food and Thanksgiving. Also don’t miss the catalog of ThanksGavin turkey plates.

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ThanksGavin 2024

The basics:

Wednesday night dinner (Wren)
Thursday night Thanksgiving Feast

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_

ThanksGavin 2023

The holy tetralogy:

Thursday night Thanksgiving Feast
Friday night feast

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_

ThanksGavin 2022

The holy tetralogy:

Wednesday night dinner (China Gourmet)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

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_

ThanksGavin 2021

The holy tetralogy:

Wednesday night dinner (Argana Tree)
Thursday night Thanksgiving Feast
Friday night feast (China Gourmet)
Salty Saturday

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_

ThanksGavin 2019

The holy tetralogy:

Wednesday night dinner (Keep)
Thursday night Thanksgiving Feast
Friday night feast (DJ Kitchen)
Salty Saturday

Non canonical events:

White Elephant

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ThanksGavin 2018

The holy tetralogy:

Wednesday night dinner (Georgian)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

Non canonical events:

Oyamel
Q by Peter Chang
Tidewater Grille
IHop
Elephant Jumps

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ThanksGavin 2017

The holy tetralogy:

Wednesday night dinner (Uzbekistan)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

Non canonical events:

Oyamel
Kapnos Taverna
Tidewater Grille
Mark’s Duck House
Jackson’s

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ThanksGavin 2016

The West Coast singleton:
Thursday night Thanksgiving Feast
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ThanksGavin 2015

The holy tetralogy:

Wednesday night dinner (Uzbekistan)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

Non canonical events:

Tiffin Indian Cuisine

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ThanksGavin 2014

The holy tetralogy:

Wednesday night dinner (Han Dynasty)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

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ThanksGavin 2013

The holy tetralogy:

Wednesday night dinner (Fond)
Thursday night Thanksgiving Feast
Friday night feast
Salty Saturday

Non canonical events:

Graffiato Italian Tapas

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ThanksGavin 2012

The holy tetralogy:

Wednesday night dinner (Han Dynasty)
Thursday night Thanksgiving Feast
Friday night feast

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ThanksGavin 2011

The holy tetralogy:

Wednesday night dinner
Thursday night Thanksgiving Feast
Friday night Shrimp Tacos
Salty Saturday

Non canonical events:

The Italian Market
Saturday night Jackson’s
Sunday at Zaytinya
Monday Lunch at 2Amys Neapolitan Pizzeria
Tuesday at Jaleo Bethesda
Wednesday at Mark’s Duck House

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ThanksGavin 2010

The holy tetralogy:

Wednesday night dinner
Thursday night Thanksgiving Feast
Friday night at Chez Abbe et Jon
Saturday Deli Brunch

Non canonical events:

Dinner at Little Saigon
Sunday Snack
Monday dinner at Mon Ami
Tuesday lunch at Coastal Flats
Wednesday lunch at Ping Pong
Wednesday dinner at Panjshir
Turkey sandwich for the flight home

Related posts:

  1. Saturday is for Salt
  2. Thanksgiving Proper
  3. Ghost of Thanksgivings Past
  4. Thanksgiving – Pork Insanity
  5. Thanksgiving – The Prequel
By: agavin
Comments (16)
Posted in: Food
Tagged as: 2010 ThanksGavin, Cooking, Dessert, Dinner, Food, holiday, Holidays, Little Saigon, ThanksGavin, thanksgiving, turkey

Food as Art: Little Saigon

Nov29

Restaurant: Little Saigon

Location: 6218 Wilson Blvd, Falls Church, VA 22044-3210 (703) 536-2633

Date: Nov 27, 2010

Cuisine: Vietnamese

ANY CHARACTER HERE

One of my favorite places back “home” (Washington D.C.) is Little Saigon, a local hole in the wall Vietnamese place with absolutely stellar food.

Yeah, Hole in the wall. But good!

We start with this prosecco. Basically Italian Champagne.

The menu is as long as War and Peace!

Table condiments.

Almost everyone here is Vietnamese, which is always the best sign of authentic ethic restaraunts.

This is marinated raw beef, soaked in fish sauce, with onions, chilies, and basil. Not a typical American flavor, but amazing nonetheless.

My two-year son’s favorite: rice cracker (with black sesame).

Vegetarian spring rolls, hot as the 9th circle of hell (temperature). The sauce is this amazing chili-sweet-soy combo.

The owner visists. My parents have been friends with her for years.

Vietnamese “hot wings,” but fried with TONS of garlic. Amazing. I was dipping the garlic by itself in the sauce and eating it.

We moved on to this tasty malbec. Toasty oak.

Soft egg noodles with tofu, brocoli, mushrooms, baby corn. Fine, but not the best dish of the evening.

Crispy orange duck. This must be Chinese inspired, but it’s amazing, totally amazing. The duck is perfect, and the sweet/bitter tang of real orange peels (not to mention the schechuan peppers) delectable.

Rock fish, steamed, with a ginger cilantro sauce. Very nice light whole fish.

One of my guilty pleasures is just soaking rice in the orange duck sauce!

The check for 6 people, $108! Not a bank breaker.

Observe more Vietnamese diners — they know their own cuisine. Never trust an Asian restaurant with blond waiters (none here).

There were oranges for desert, which nicely finish off the meal, and my two-year-old loved them.

For a second review of Little Saigon, see here.

Related posts:

  1. Food as Art: Saddle Peak Lodge
  2. Food as Art: Hatfield’s part 2
  3. Food as Art: Ludobites 6.0
  4. Food as Art: Bistro LQ
  5. Food as Art: The Bazaar
By: agavin
Comments (3)
Posted in: Food
Tagged as: Asia, bbq, Cooking, duck, Food, Little Saigon, noodles, orange duck, Restaurant, reviews, rice cracker, rock fish, side dishes, spring roll, United States, vegetarian, Vietnam, vietnamese, Vietnamese American, Vietnamese cuisine

Saturday is for Salt

Nov28

Traditionally, the ThanksGavin continues on Saturday with the deli brunch. In LA you just can’t get deli like you can in Philadelphia, with the partial exception of Brents. The locale was moved this year to cousin Abbe’s downtown.

 

A homemade frittata is whipped up.

Cousins Abbe and Matt prep in the kitchen.

The spread: fruit, munster cheese, kippered dish, fresh cut red onion, cucumber and tomato. In the back you can see cream cheese with fresh chives, and whitefish salad. I love good whitefish salad.

The other half of the spread. My mom and aunt made the cream cheese, chive, onion, caper, and fresh lox “terrine.”

My plate, with both a whitefish and a terrine bagel, and a bit of frittata.

A closeup of the homemade cream cheese, chive, onion, caper, and fresh lox “terrine.”

A near perfect bagel, with munster, terrine, whitefish salad, and onion. Just don’t get too close afterward.

Chocolates from Jagielky’s, an old fashioned chocolate maker in Atlantic City.

 

ThanksGavin Calendar:

Wednesday night dinner

Thursday night Thanksgiving Feast

Friday night pork roast

Saturday Deli Brunch (this post)

 

Related posts:

  1. Quick Eats: Panini at Home
  2. Ghost of Thanksgivings Past
  3. Thanksgiving Proper
  4. Thanksgiving – Pork Insanity
  5. Thanksgiving – The Prequel
By: agavin
Comments (8)
Posted in: Food
Tagged as: Bagels, Breakfast, Brunch, Cheese, Cooking, Cream Cheese, Dairy, Deli, Dessert, fish, Food, Home, Lox, Munster, Nova, Philadelphia, Sandwiches, side dishes, Smoked fish, Spreads and Fillings, ThanksGavin, thanksgiving, vegetarian

Thanksgiving – Pork Insanity

Nov27

On our third night of ThanksGavin craziness, after Wednesday, and the incomparable thursday, we move into our traditional Friday evening at my cousin Abbe’s. This year Abbe settled on roast pork sandwiches — a meal with deep South Philadelphia roots.

We begin with the pork roasts going into the over, basted in white wine. They came pre spiced from Fiorella’s on Christian Street in the Philly Italian market. They only do pork (specializing in sausage) and have been in biz since the 19th century.

Broccoli Rabe sauteed in garlic.

Roasted long-hots. Serious peppers.

Parker 93 points, “The 2008 Vico made from 100% Mencia with 30% whole clusters and aged for 9 months in seasoned French oak. Opaque purple-colored, it offers up a slightly reticent bouquet of damp earth, mineral, incense, black cherry, and black raspberry. Dense and loaded on the palate, the flavors are already complex and mouth-filling. Impeccably balanced and with a 45-second finish, it has the stuffing to blossom for another 2-3 years but can be approached now. It is a great value.”

A very nice super tuscan.

The 2001 Beaucastel, RP 96! “Beaucastel has been on a terrific qualitative roll over the last four vintages, and the 2001 Chateauneuf du Pape (which Francois Perrin feels is similar to the 1990, although I don’t see that as of yet) is a 15,000-case blend of 30% Grenache, 30% Mourvedre, 10% Syrah, 10% Counoise, and the balance split among the other permitted varietals of the appellation. This inky/ruby/purple-colored cuvee offers a classic Beaucastel bouquet of new saddle leather, cigar smoke, roasted herbs, black truffles, underbrush, and blackberry as well as cherry fruit. It is a superb, earthy expression of this Mourvedre-dominated cuvee. Full-bodied and powerful, it will undoubtedly close down over the next several years, not to re-emerge for 7-8 years. Anticipated maturity: 2008-2025.”

The Merlot was great too, tasting more like a Pomerol than a Cal Merlot.

Chef/Host Abbe chops grilled artichokes (from Claudio’s in the Philly Italian Market).

Our token white, “2009 Dönnhoff Niederhauser Hermannshöhle Riesling Spatlese Even the “off-vintages”, if there are any, for Donnhoff’s most renowned wines get high scores, and are of the finest quality and greatest longevity. Niederhauser Hermannshohle is one of two famous single vineyards which Dönnhoff farms, and the 2009 delivers a wallop, serving up a subtle olfactory treat of blood orange, pear, stone fruit, and talcum powder. In the mouth, incredible concentration comes to fore, as vivid flavors of orange pulp, blueberry, and wild cherry balance racy acidity, luscious mineral notes and a creamy, almost decadent, mouthfeel! A succulent, loaded offering that promises to delight for several years to come…that is, if you can possibly resist drinking it now!”

The heart stopping cheese selection. Camembert, Epposises, quince paste.

More options.

The bread.

And Thursday night’s Tapenade.

The wine keeps on rolling. A 2005 by Raul Perez, spectacular. And the Hall, “The dense purple-colored 2006 Cabernet Sauvignon Diamond Mountain reveals abundant aromas of cassis interwoven with hints of bay leaf, licorice, and underbrush. Moderately high tannins give pause, but the sweetness of the fruit as well as the level of glycerin and concentration bode well assuming the tannins fall away at a reasonable pace.”

Some folk don’t like the other white meat, so panko crusted pan fried flounder was on the menu for them.

The pork roasts emerge!

Cousin Matt invested in a meat slicer just for the occasion.

The pork was intended to be assembled into sandwiches. Here is salad, artichokes, and provolone fresh from Philly’s Italian market.

Chef Abbe presides over the fish, the broccoli rabe, the “juice” and rolls.

A fish sandwich.

My pork sandwich, with the spicy peppers, cheese, artichoke, broccoli rabe, etc. Pork is soaked in the juice (gravy) ala French dip style.

Mom levers her special “Apple Drapple” Cake out of the pan.

Lo and behold, a second pecan pie!

The Apple Drapple, dressed for my son’s second birthday.

 

ThanksGavin Calendar:

Wednesday night dinner

Thursday night Thanksgiving Feast

Friday night pork roast (this post)

Saturday Deli Brunch

Related posts:

  1. Thanksgiving Proper
  2. Thanksgiving – The Prequel
  3. Ghost of Thanksgivings Past
  4. Food as Art: Ludobites 6.0
  5. Food as Art: Hatfield’s part 1
By: agavin
Comments (5)
Posted in: Food
Tagged as: Apple Drapple, bbq, Chateauneuf du Pape, Cooking, Dessert, Donnhoff, Food, Italian Market Philadelphia Pennsylvania, Mourvèdre, pork, Pork Sandwich, Roast pork, Salad, side dishes, ThanksGavin, thanksgiving, Wine

Thanksgiving Proper

Nov25

Thursday night has finally arrives and with it the serious consumption of traditional Thanksgiving fare. Last night we whet our whistles, CLICK TO SEE, and you’ve seen the echos of the past, but here is the real thing. Blow by blow.

When I arrived my father had already cracked this. The order was wrong but the wine was right. “A profound effort, the 2000 Figeac‘s opaque purple color is accompanied by a terrific bouquet of camphor, graphite, black currants, licorice, and smoked herbs. With well-balanced, powerful tannin, concentration, and pinpoint precision, finesse, and purity, this expressive effort will drink well between 2004-2018.”

A few appetizers. Bear in mind that EVERYTHING is made from scratch. Homemade guacamole (like mine, but not spicy — I make a special shotgun guac with Jalapenos, cyranos, and haberneros).Tapanade with olives, vegetables, garlic and olives. Olives, bread etc.

Flowers from Robertson’s, overpriced but lovely.

The room.

The next two wines. A 2002 Bonnes Mares (yum) and a nice CNDP. “Three separate tastings of this wine left me with the impression that there is a lot more to them than meets the palate. One of the finest estates of the appellation, Clos des Papes tends to produce wines that require 4-5 years of bottle age before they reveal themselves. That may be the case with the 1998, but I am still calling it relatively conservatively, especially when compared with other efforts. The color is very evolved, and not darkly saturated. The bouquet is top-notch, offering attractive cedar, dried herb, black cherry and raspberry scents that are intense yet delicate. Similar flavors emerge on the palate. Medium to full-bodied, with a restrained, elegant style, particularly for this vintage, Clos des Papes’ 1998 tastes as if it emerged from a different year because it was not exhibiting the power, unctuosity, and jamminess possessed by many 1998s. However, there is a lot to the wine, all of which may be revealed with further age.”

My father carries in one of the two turkeys. Multi hour BBQ.

Pounding through the wine. Parker gives this 92, one of my favorite Rhone wineries, “That may explain the open-knit, complex notes of tree bark, black cherries, licorice, seaweed, pepper, and floral notes in the 1998 Beaucastel. The wine is medium to full-bodied, has nice, sweet tannins, and is surprisingly open and approachable. This wine has reached the beginning of its plateau of maturity, where it should last for at least a decade or more. Atypically forward for a wine from Beaucastel, my recollection is that the actual percentage of Grenache, which never exceeds the Mourvedre in their final blend, was much higher in 1998 than in other years.”

The stuffing.

bread.

One of the two cranberry sauces. This is the “relish.”

Mom carves as well as cooks.

Turkey number two. You never know.

Sweet potato.

Brussel spouts, made fresh and not bitter in the least. My cousin-in-law made this one.

The gravy.

Roasted beets.

The turkey plate.

Corn soufflé. One of the few things not made by my mother and aunt.

Chugging through more wine. The 1994 Lagrande: “In comparison to the more open-knit, flattering style of the 1993, the 1994 is a backward, less precocious, more tannic wine that needs another 5-7 years of cellaring. It is a wine that recalls the style of the more tannic vintages of the sixties and seventies. The healthy dark ruby/purple color is followed by copious quantities of smoky, toasty, new oak. There is an impression of ripe fruit, but, for now, the wine’s personality remains dominated by excruciatingly strong tannin. Give this wine 5-6 years of cellaring, as patience is definitely a requirement for purchasing the 1994 Lagrange. It should last for 15-20 years.”

Also a Shiraz from my dad’s cellars. We had some cork issues but it came out okay.

Salad, because you need something to wash it down.

The second cranberry, the jelly (homemade of course).

The full spread.

And the official 2010 plate!

Mom presents the pecan pie.

Snickerdoodles made fresh by cousin Abbe, Grandmom D’s brownies and blondies made by cousin Matt.

The chocolatt cake and whipped cream.

The world’s best pecan pie!

This lovely PX returns from last night for yet another round. Motor oil soaked in sugar!

My dessert plate.

Full. Full. Full!

And last but not least: the Chefs!  My mother on the right, my aunt on the left.

 

ThanksGavin Calendar:

Wednesday night dinner

Thursday night Thanksgiving Feast

Friday night pork roast

Saturday Deli Brunch

 

Related posts:

  1. Thanksgiving – The Prequel
  2. Ghost of Thanksgivings Past
By: agavin
Comments (8)
Posted in: Food
Tagged as: Beverages, brownies, Clos des Papes, cranberry, Dessert, Food, Grenache, holiday, Mourvèdre, Pecan pie, side dishes, snickerdoodle, stuffing, Sweet potato, ThanksGavin, thanksgiving, turkey, Wine

Thanksgiving – The Prequel

Nov25

Restaurant: Umbria

Location: 7131 Germantown Ave. Philadelphia. 215-242-6470

Date: Nov 24, 2010

Cuisine: Modern American

 

Our traditional family feast, which we could dub the Thanksgavin, begins with the Wednesday night forefeast (to borrow a term from the Greek orthodox). In 2010 it was at an American place in Germantown outside of Philadelphia, called Umbria. Curiously the name might lead one to believe it was an Italian restaurant, but no.  regardless, it was very good. There were 14 of us.

Yesterday I blogged a bit about our PAST THANKSGIVINGS, and tomorrow I will cover the main event itself.

We really don’t mess around with the wines at these dinners. For the white lovers we had a brand new “2009 J.J. Prum Riesling Wehlener Sonnenuhr SpatleseFrom the sultry bouquet which exudes saline minerality, bounded by a medley of baked pear, raspberry, and lime skins…to the sweet, succulent attack of white fig, lemon and lime skins, and orange cream…to the mid-palate laden with pepper and dark blueberry and candied Meyer lemon flavors…I think that you can get the picture. Namely, this rich, vibrant wine is one of the most complex I have had the pleasure of tasting in 2010! Lithe minerality is present on the back palate and rich lemon ice notes reverberate on the 75+…yes, more than 75 second…finish. Pure ecstasy in a bottle? Quite possibly so!”

Next up. Parker gives the Nuits-St.-Georges 93 points, “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.”

Then the 91 point “2004 Brunello di Montalcino is a fresh, vibrant offering bursting with dark cherries, violets, underbrush, minerals and sweet toasted oak on a medium-bodied frame. The wine reveals terrific balance in an energetic, focused style, with firm yet ripe tannins. The finish is long, clean and refreshing. This is a gorgeous effort from Loacker. Anticipated maturity: 2011-2019.”

And then the 94 point, “2005 Shardana is an awesome Carignano endowed with exuberant dark fruit, smoke, licorice, sage, rosemary and tar. This is a fairly big, masculine wine with great intensity, depth and roundness. It needs another year or two in bottle for the tannins to settle down. The Shardana is formidable, though, and a terrific choice for hearty cuisines. Anticipated maturity: 2011-2021.”

The menu tonight.

The room, or at least half of it.

Bread.

“Roasted butternut squash ravioli, sage hazelnut and wild mushrooms.” A fall take on an italian classic.

“Mixed green salad, asagio cheese, balsamic vinaigrette.”

“grilled fennel sausage, sweet and spicy fig sauce.” Wow! Wow! The sausage itself was amazing, and the sauce was basically what you would get at a thai or vietnamese place for fried spring rolls. Wow! The combo was amazing, with the sweet tangy goodness against the rich meaty sausage.

Escargot special.

Special “crab and wild mushroom soup.”

“Filet of salmon, cedar roasted, maple glaze.”

“lump crabmeat, fresh herbs, extra dry vermouth.” This emphasized the crab, without a lot of added fat or butter. It worked.

“Pork loin chop, apple bourbon grilling sauce.”

Grilled swordfish special.

Beef short rib special. The meat was seriously falling from the bone here, with a wonderful smoky flavor.

Hmmm.  Not sure. But it was a white meat or fish 🙂 This might have been the swordfish, and the above the chicken.  Hard to remember.

For the deserts, it was time to bring out the big guns — sweet wise — the motor oil vicous PX. Pure sugar in a bottle. Yum!

Carmel almond sundae. Wow!  This was amazing too.  The nuts toasted into a praline like whatever, and the homemade carmel with a bit of sea salt.

Pound cake with fruit.

Classic “creme carmel.” Good, and I love flan, but not as divine as the sundae.

ThanksGavin Calendar:

Wednesday night dinner

Thursday night Thanksgiving Feast

Friday night pork roast

Saturday Deli Brunch

Related posts:

  1. Food as Art: Hatfield’s part 2
  2. Food as Art: Saddle Peak Lodge
  3. Food as Art: Capo
  4. Food as Art: Hatfield’s part 1
  5. Food as Art: Sam’s by the Beach
By: agavin
Comments (6)
Posted in: Food
Tagged as: beef, Brunello di Montalcino, crab, Dessert, Food, Meat, Nuits-Saint-Georges, Philadelphia, pork, Restaurant, reviews, Riesling, Salad, ThanksGavin, thanksgiving, turkey, Umbria, Vinaigrette, Wine

Ghost of Thanksgivings Past

Nov24

This year I’m going to fully document the gluttony that is the Gavin/Flitter Thanksgiving “weekend” (it’s really more the better part of a week: Wednesday – Saturday). As a teaser, below I reveal two decades of historical testaments to the gut. Each year, my mother and her sister gather to craft an exquisite and entirely homemade feast. No attention to detail is too small.

The ThanksGavin master index page details all the meals for 2010-2022!

2002 – While the feasting and plates like this go back for decades prior, it was only in 2002 with the purchase of my first DLSR that I started recording the spoils. Notice not only the large number of dishes, where everything is made from scratch (including cranberry sauce, stuffing, etc), but the carefully planed color coordination.

2003 – No two years are the same. Peas make an appearance in the green vegetable category. Dishes do repeats. For example, my mother’s incredibly delicious cranberry sauce, which has citrus, ginger, and cayenne added to the cranberries. There is a tongue searing zing to the stuff.

2004 – Asparagus and beets make an appearance.

2005 – A different salad, and the beets become a regular guest.

2006 – The sweet potatoes get an experimental dose of black mustard.

2007 – Brocoli Rabe comes onboard.

2008 – This year was the odd man out, although no less delicious. My son was born just a week before in California, and so we hosted. My aunt wasn’t able to make it and so my mother had to shoulder the load alone. No problems with the cooking, and we heard the East Coast feast went on strong too, but it just wasn’t the same without the whole gang. However, in honor of sunny California, the salad went frisse and apples. Oh, and my father and I, unaware that my new European gas BBQ had a thermometer labeled in Celsius, cooked a 20 something pound turkey in a record 2 hours.

2009 – The entire gang returned to Philly for the usual reenactment. The fare was as sumptuous as ever!

2010– As good as ever.

The 2011 plate, best yet.

And the 2012 plate!


The 2013 bounty, new additions include the sweet potato (looks like refried beans).


2014 doesn’t mix things up too radically, but there are brussels sprouts, a spinach salad, and sweet potato with black mustard.
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2015 has some new features. There are green-beans, an artsy carrot dish, and Brussels-sprouts with cheese and bacon. Yes bacon, because sprinkled across the plate certainly makes everything better. Almost without a doubt the food has reached a new local maximum.
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And for 2016, the plate returns to California with hybrid Gavin and Perlmutter dishes.
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And in 2017 back to Philadelphia but relocated down the block to cousin Matt’s house. Best yet!
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The 2018 plate at Matt’s house. Maybe even better than last year.

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The 2019 plate, also at Matt’s house. Gorgeous again!

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2020 was an odd year, locked in for Coronavirus, I made smoked turkey, stuffing, and gravy for the core family and that was it. They were done obsessively from scratch and turned out great.

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Back at it in Philadelphia for 2021 (returning to Matt and Andrea’s house) with the most awesome plate yet.

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My 2022 Thanksgiving Dinner Plate. This year I was on a serious diet and so avoiding the carbs. I did have to cave in and pile a little bit of stuffing in the middle, but otherwise I avoided all the potatoes, beets, bread, etc and just piled on the meat and veggies. #thanksgiving

Just so you can appreciate what the spread looks like, here is 2009’s fare before being plated.

And in case you thought deserts were neglected. Just two of the fabulous array. The “rustic apple tart.”

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My mom’s homemade cranberry tart.
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And my mother’s incomparable homemade pecan pie.

And last but not least: the Chefs!  My mother on the right, my aunt on the left.

For the complete list of ThanksGavin meals, click here.

Related posts:

  1. Book Review: The Ghost Brigades
  2. Food as Art: Hatfield’s part 2
By: agavin
Comments (6)
Posted in: Food
Tagged as: baking, bbq, California, Cooking, cranberry, Cranberry sauce, Food, Fruits and Vegetables, holiday, Home, home cooking, Pecan pie, side dishes, stuffing, Sweet potato, ThanksGavin, thanksgiving, Thanksgiving dinner, turkey, United States

Satyrs and Maenads, Oh My!

Nov23

On Friday, Nov 19, 2010 we went to a special event at the Getty Villa.

The Making of a Satyr Play
Villa Education presents a workshop on Sophocles‘ play Trackers, the second most completely preserved script of a satyr play, featured in the exhibition. Michael Hackett, chair of the UCLA theater department, directs UCLA theater students and graduates in this presentation, accompanied by an introduction to satyr plays and a visit to the exhibition lead by curator Mary Louise Hart.

This was a very interesting event. Most of you probably don’t know that there was a third type of Greek Theatre besides comedy and tragedy: The Satyr play. At the theatre festival dedicated to Dionysus (as all theater inherently was — Dionysus being the god to which theater, masks, and acting was sacred) a day consisted of three tragedies and a satyr play all written by the same playwright/poet and performed by the same amateur troop. The satyr play is a kind of tragedy which is somewhat funny (but not a comedy), and which generally involves some mythological theme into which satyrs have been inserted. If you insert satyrs anywhere, things get inheriently funny.

Case in point to the left here. Satyrs are the sacred disciples of Dionysus, and befitting the god of madness, intoxication, and altered states are hybridizations of male nature with beasts, specifically horses. Some might even argue that this is in fact the natural state of men, and doesn’t require a mythical race. In any case, satyrs inherit the tail, ears, and oversized member from their equine parent.

Back to satyr plays. We know little about them, as there are only 1.5 in existence. That’s right, dozens, possibly hundreds were written and performed, but beside a few scraps we only have the text of “Cyclops” by Euripides and half of  Sophocles’ “Trackers,” which was performed at this event. Ancient texts pretty much needed to be copied to survive, and well, monks weren’t that fond of satyrs.

The Trackers is the story of how Hermes steals Apollo’s sacred cows and builds the first Lyre, which eventually he trades to Apollo. So it could be thought of as the origin story of Apollo’s Lyre, which is one of the sun god’s primary attributes. Amusingly, and highly appropriate to satyrs, the tracking of the cattle involves detailed inspection of cow patties. Satyrs love a good shit joke, and this play has a veritable butt-load of them. The translation was brilliant, rendering them in meter and rhyme. It can’t be easy to translate poetic scatological humor from Greek to English.

Anyone who knows me well knows I’m an ancient history “amateur“, and how I’m particularly partial to death and resurrection gods like Dionysus and Osiris. So this was a brilliant and rare opportunity to see/hear some of this stuff in real life. They did some demonstrations of actor chorus interchange in Greek which I found fascinating. Then they paired this with reconstructed dance and limited music. You just don’t get to see/hear this very often. I know intellectually that Greek theatre was all written in meter, but it’s very different to hear it, even for someone who doesn’t (unfortunately) speak Greek. It gave me goosebumps. The UCLA students and professor who did the performance did an amazing job reconstructing the movements of the actors as well. Most of our visual information on Greek society comes from vase painting, and theatre (like drinking) is a favorite subject. To the right you can see an actor dressed as Hercules (left) and as Papa Silenus (right — father of the satyrs). Notice how the Silenus costume is basically a “furry body suit,” very cool. The actor holds the craggy old satyr faced mask up. As I learned yesterday, mask and “in character” are the same word in Greek. I love that, as I love masks and their Dionysian associations. My personal corporation is after all Mascherato, which is just Italian for masquerade. Back to the production. They did a really interesting job translating the postures and poses of satyrs and actors playing satyrs. You can see one of those in the upper right hand corner, recognizable by the fact that he is holding the head, actually a mask, of a satyr, and wearing special hairy “satyr pants.” These pants are the differentiating factor between real satyrs, like the one on the left “playing” with his wine vessel (real) and the upper right one (actor in satyr costume). It’s hard to explain in writing how they managed to copy the depicted mannerisms of satyrs, but they did.

The pairing of this often complicated motion, not so disimilar in some ways from modern dance, with the rhythm of the play’s dialog and the beat of the drum was very intriguing, and entertaining. One can totally see how these were exciting performances, and I think you could make a truly awesome modern ballet version of a satyr play. Perhaps with the satyrs and maenads preparing for the arrival of Dionysus. If I had a time machine I’d produce it, getting Stravinsky to write the music. Awesome! I guess you could do a production of The Rite of Spring with satyrs — as more or less was its intent — but I had in mind music that was somewhat more ancient in composition and instrumentation. The cult of Dionysus is not some happy go lucky party thing, but is essentially bound up with madness, chaos, and ecstatic murder. In other words, it’s pretty badass.


It’s worth mentioning our own little homage to the spirit of Dionysus, representing as it does an essential aspect of human nature. Our 2006 “Empires of the Ancient World Ball.” This was one of a series of black tie costume balls we hosted. This one included not only guests dressed as ancient characters and gods, but ancient music, theatre, and my personal favorite touch: A menu constructed entirely by recipes we selected from Apicius, the greatest of ancient chefs. The amazing Celestino Drago was kind enough to humor us by recreating these selections from an Italian version of the Latin cookbook. I should maybe blog separately about Apicius, but the flavor profiles of Roman cooking were in a lot of ways similar to watching this bit of ancient theatre: an exotic taste of the past. Both remind us that despite the passage of twenty five centuries, humans remain human, and interests, be they arts, food, politics, power, love, wealth or family, all remain at their core, the same.

By: agavin
Comments (8)
Posted in: History
Tagged as: Ancient Food, Apicius, Apollo, Arts, Dionysus, Getty Villa, Greece, Literature, Maenad, Michael Hackett, Osiris, Rite of Spring, Satyr, Satyr Play, Sophocles, Theatre of ancient Greece, Wine
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