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Author Archive for agavin – Page 80

BarAcuda Kaua’i

Feb20

Restaurant: BarAcuda

Location: Hanalei Town Center, Hanalei, Kaua’i. 808.826.7081

Date: January 16, 2013

Cuisine: New American

Rating: Best restaurant on Kaua’i?

_

Hawaii in general, and Kaua’i in particular, isn’t exactly a bastion of fine dining. But with such a bounty of produce and fish great things are certainly possible. Most restaurants aren’t really chef driven, but BarAcurda is far more like a big city place — and it’s located in quaint (and gorgeous) Hanalei on the remote (and wet) North Shore.

BarAcuda is helmed by Jim Moffat, a San Francisco area chef with a great track record. Hanalei is really a slice of paradise, so it isn’t too hard to understand why he might want to relocate there.


The drink menu.


Gin Blossom. Boodles gin, muddled fresh basil, fresh lemon juice, club soda, on the rocks.


El Sol. Belvedere vodka, fresh squeezed orange juice, splash of cranberry juice and lime juice, St Geramine float, on the rocks.


The menu.


Tasty bread.


Brunello goes with everything. From my cellar (flown across the Pacific), “The Brunello di Montalcino Castelgiocondo is an earthy, herbaceous effort with a dark plum/ruby color as well as a sweet bouquet of cherries, compost, underbrush, and Asian spices. Medium-bodied, dry, and angular, with complex aromatics.”


Marcona almonds roasted and salted.


Medjool dates with celery salad, shaved parmesan, and aged balsamic.


Whole roasted tomato bruschetta with balsamic, scallions, and grilled crostini.


Belgian Endive salad with blue cheese dressing, candied walnuts, gorgonzola and apples.


Crock of roasted beets with goat cheese, balsamic reduction, and orange infused olive oil .


Seared Black Tiger Shrimp with sweet soy and coconut milk. This was one of my favorite dishes, with a Thai red coconut curry kind of vibe.


Slow Braised Short Rib with soft polenta and salsa seca. Rich and yummy.


Banderillas grilled flank steak skewers with honey and chipotle chili oil.


Bacalao. Portuguese salt cod with garlic, potatoes, cream, and crostini. I’ve had this dish a couple of times. In Portugal, in Italy, and at the home of a Portuguese friend. This was a nice version and not too salty. Not as good as my friends, but that’s hardly surprising as that one was amazing.


Pizzetta with sweet onion soffrito, prosciutto, roasted cherry tomatoes, and mozzarella.


Seared Mahi Mahi with Big Island mushrooms and marsala reduction.


Local North Shore honeycomb with Humboldt Fog goat cheese and crisp apple.


Peach and almond galette with honey mascarpone ice cream.


Chocolate Pot de Creme with coconut macaroon and whipped cream. Yum!

After so many “casual” placed on the island, BarAcuda (which was still casual, just not in the kitchen) was a breath of fresh sea air. You can be a food snob in paradise!

For more Hawaii (and other) dining reviews click here.

Related posts:

  1. Upstairs 2 – Modern Tapas, Lots of Wine
  2. In between Pizza, there is Burrata
  3. Josie Restaurant
  4. Thanksgiving – The Prequel
  5. Piccolo – A little Italian
By: agavin
Comments (0)
Posted in: Food
Tagged as: Bar Acuda, BarAcuda, Brunello di Montalcino, Dessert, Hanalei, Jim Moffat, Kauai, Restaurant Review, Salad, Wine tasting descriptors

The Man with the Iron Fists

Feb18

The-Man-with-the-Iron-Fists-2012-Movie-PosterTitle: The Man with the Iron Fists

Cast: Rick Yune (Actor), Russell Crowe (Actor), RZA (Director)

Genre: Kung Fu

Watched:  February 12, 2013

Summary: Cheese, but fairly fun cheese

_

I must preface by saying that I like Kung Fu movies — and I’ve seen my share of them. The Man with the Iron Fists has the body of a new style Chinese Martial Arts film like House of the Flying Daggers, the brains of Enter the Dragon, and the soul of Machete — although it’s not nearly as much fun as Robert Rodriquez’s similar riff on the Mexican Gangster film. Fists isn’t really a Chinese film at all, although plenty of the talent is from the Middle Kingdom, but instead is a re-envisioned fantasy of the Kung Fu genre through the eyes of Wu-Tang mastermind and rapper RZA. He wrote, directed, and starred.

There’s a lot to like in this film (as a Kung Fu fan). The characters are pretty memorable in a comic book, kung fu, video game kind of way. They each have their own weapons, powers, and gimmicks. A few of them are even well acted (or over acted) like Russell Crowe’s entertaining performance as Jack Knife or Lucy Liu as Black Widow. Many have bad hair.

RZA and his titular character forms the weakest link. He’s just flat. His voice over is hard to understand and the rapper voice narrating Kung Fu feels totally out of place. But his music’s good. And despite some nearly incoherent editing and minimal storytelling, the overall style is pretty decent.

The villains are pretty darn cheesy, particularly the heavy metal fright wig hair styles of the Lion Clan, but whatever, it’s a campy almost spoof of the Kung Fu genre. It’s gory as hell too, but despite numerous brothel scenes, strangely chaste (no nudity at all). Hmmm, there’s that weird violence is better than sex thing. What gives? A big chunk of backstory on RZA’s character shoved into the middle of the film is a total snooze-a-rama, but other than  that, the action scenes are exciting and the brothel scenes funny, so if you like the genre, go for it. Just remember, it’s just no Crouching Tiger, Hidden Dragon and not even up to the standards of Kung Fu Hustle.

For more Film reviews, click here.

the-man-with-the-iron-fists-5a

By: agavin
Comments (6)
Posted in: Movies
Tagged as: Chinese Martial Arts, House of Flying Daggers, Kung Fu, Lucy Liu, Man With The Iron Fists, Rick Yune, Russell Crowe, RZA, The Man with the Iron Fists

Il Grano – Buon Anno

Feb15

Restaurant: Il Grano [1, 2, 3, 4, 5, 6]

Location: 11359 Santa Monica Blvd, Los Angeles, CA 90025. 310.477.7886

Date: December 28, 2012

Cuisine: Italian

Rating: Modern Italian to die for

_

After my stellar birthday meal at Il Grano, and with the closing of Drago, Il Grano has become one of my favorite westside Italians. With my parents out for the holidays, my mom wanted to go.


The sleek interior space.


From my cellar, we start off big. Parker 94, “the stunning aromatics of the 1996 Barolo is full-bodied and muscular. It possesses high tannin as well as extract, and mouth-searing acidity that gives the wine both great precision as well as a frightfully backward character. A super-dense, extracted, and rich Barolo, it will not be ready to drink for a decade. Discipline in the form of cellaring is definitely required for this fabulous Barolo.”


The first amuse, some mussels.


And a bit of winter vegetable soup in a spoon. I think it was zucchini.


Tonight’s menu.


The bread.


As a third amuse, the chef/owner, Sal, brought out this gorgeous bianco pizza.


Then proceeded to shave an entire black Dorgone truffle over it. Yum! He comped it too.


The crudo of the day. I don’t remember all the fish, but there is halibut, tuna, scallop, and something else. The little balls are spherized flavors.


Insalata Barbabietole. Roasted beets, braeburn apple, mixed greens, goat cheese.


Bigoli al Nero. Squid ink pasta, Santa Barbara sea urchin sauce. I love this stuff. The sea urchin melts into the pasta like butter.


Ravioli di Pera. Bartlett pear and gorgonzola ravioli, brown butter.


Pappardelle Cingale. Pasta with a winter boar ragu. This was a favorite of mine in Tuscany.


With a bit of parmesan.


From my cellar, Parker 96, “The 2007 Gattinara Osso San Grato is a thrilling Gattinara. It is one of the very best Gattinaras I have ever come across. The 2007 combines the freshness and drive of the San Francesco with the inner perfume, guile and pliancy of the Castelle. Expressive red cherries, flowers, rosemary, mint and minerals wrap around the silky, totally satisfying finish. Fond memories of the 1990 linger on my mind.”


Monkfish, celery root puree, oxtail reduction, and winter wilted greens.


Salvatore comes out to filet the branzino baked in salt.


The fish is revealed.


And plated with some vegetables.


Anatra. Duck Breast, caramelized maui onions, brussel sprouts, pomegranate reduction.


Pernice. Wild Scottish partridge, Italian chestnut puree, crispy polenta, cavolo nero, partridge reduction.


And then a few desserts. Tart Tartin.


A pomegranate panna cotto.


Triple chocolate cake. Chocolate gelato, and three types of chocolate (milk, dark, white).


And because it was almost New Years, some Panettone, the traditional sweet cake eaten in Italy at the end of the year.

If you like higher end Italian cooking (and who doesn’t?) you should absolutely rush over here. Make sure you get a tasting menu. I don’t think appetizer and entree selected off the regular menu would do the place the justice it deserves. I’m sure the dishes would be great, but this cuisine is about more than just two notes. I’m not sure why Il Grano isn’t always mobbed, as folks flock to overpriced mid-quality trattorias. I guess people are just clueless.

And I’m headed by to Il Grano at the end of January with the Hedonists to roast up an entire wild boar that Yarom shot!

For more LA dining reviews click here.

Or experience my gluttonous month-long journey through Northern Italy.

Sal treats his tomatoes like family

The wine list is top notch, with a real depth in Burgundy

Related posts:

  1. Il Grano part 2
  2. Il Grano – Only 19 courses?
  3. Il Grano Birthday
  4. Tomato Night at Il Grano
  5. Never Boaring – Il Grano
By: agavin
Comments (4)
Posted in: Food
Tagged as: Barolo, Il Grano, Italian cuisine, Salvatore Marino, Santa Monica California

Crash Valentines

Feb14

In honor of Valentines, I share with you both a cute fan pic, courtesy of die hard fan Daisy Parker, and fan Aaron White’s latest masterpiece stop motion Crash Bandicoot fan video: Rise of the NeoBots.

And the best thing — which makes this oh so apropos — is that they’re a couple!

Enjoy!

Cortex Valentines

Related posts:

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  5. Capo Valentines
By: agavin
Comments (25)
Posted in: Games
Tagged as: Crash Bandicoot, Doctor Neo Cortex, fan art, fan film, Rise of the NeoBots, valentines day

Tasty Dining – Wuhan Dry Hot Pot

Feb13

Restaurant: Tasty Dining

Location: 301 W Valley Blvd, Ste 101. San Gabriel, CA 91776

Date: February 10, 2013

Cuisine: Wuhan Chinese

Rating: One Note

_

We Hedonists venture out again into the San Gabriel Valley for some more regional Chinese, this time to the heartland province of Wuhan. Like nearby Szechuan and Hunan this area of China is known for its chile-dominated heat. This particular place specializes in “dry pot” which is like a stir fry / hot pot hybrid that is sizzled table-side.

2012-12-29

The usual unassuming San Gabriel storefront.

This page shows the dry pots.

And the things here aren’t really sides, but are options you can add to the dry pots. There is very little on the menu that isn’t a dry pot.


This last page are the few non dry pot options.


A dry white went well with the sesame noodles below. This was the only dish before the heat set in.


Dry noodles in sesame sauce. These tasted as they look, like noodles in sesame sauce. They aren’t spicy, and are VERY sesame.


A very old (1962) Spatlese riesling that had actually been open for 3-4 days. Considering, it was impressive that it was still drinkable, if considerably oxidized.


Wuhan sui mai, stuffed with rice, meat, and with a bit of a vinegar tang.


1969 Coteaux du Layon illustrates the striking combination of mineral and nobly sweet characteristics that were possible, though its notoriously high acidity is scarcely noticeable thanks to the balance lent by high sugar and the harmony conveyed by time in bottle. Alkaline and wet stone aromas here approach the effect of sticking one’s head down a moss- and algae-covered cistern, accompanied by scents of lily, narcissus, quince preserves, stale bread, musk, and sweat. The rich quince character is carried and complimented by a juicy and not at all heavy palate impression, and this finishes with remarkable refreshment and pronouncedly alkaline and stony minerality, as well as snuffed candle wick smokiness and bitterness of quinine. Mature nobly sweet Chenin, although it had also been open for a couple days and was beginning to oxidize.


Our first Wuhan dry pot (this will soon look familiar). This one was chicken wings, yep, the central Chinese equivalent of hot wings. They’re in there with mountain potatoes (french fries), celery, hot peppers of several type, cauliflower, garlic, and lots of chili oil.


Displaying an expressive, candied green apple-scented nose, the profound 1992 Quarts de Chaume is intense and massively ripe. Citrus fruit and apricot-flavored, this wine is powerful, thick, and yet focused and delineated.


Dry pot number two, shrimp and we threw in some “lobster balls” (those vaguely round things).


Parker 94, “Quince preserves, baked apple, lily, gardenia, and hints of caramel and vanilla mark the nose of the Prum 2007 Wehlener Sonnenuhr Riesling Auslese. With richness yet delicacy and lift it saturates the palate with rich fruit, liquid flowers, vanilla cream, and savory, saline, shrimp shell reduction-like mineral essences. This intense, pure, subtly and truly nobly botrytized Auslese has umami with a capital “U.””


And number three, with squid. You’re starting to get the picture! The sauce/flavor is basically identical on all of these.


Schonleber’s 2002 Monzinger Fruhlingsplatzchen Riesling Kabinett smells alluringly of ripe red raspberries and strawberries. Quite honeyed and creamy for a Kabinett, yet both juicy and delicate, this is a bit superficially sweet in the finish, even though undeniably delicious.


Number four was duck, bone in. Lots of bone in. Meat was fairly tasty, if you didn’t break a tooth on it.


The Schonleber 2001 Monzinger Halenberg Riesling Spatlese features honey-glazed nectarine and red berries in a seductively creamy, subtly caramelized and bitter-sweet melange. Rich nut oil and saline and wet stone mineral notes emerge in the long, refined finish. There is no significant sacrifice of clarity or purity to the wine’s evident botrytis.


And number five was mutton, also very bone (and gristle) in. The meat was fairly tasty, but there was very little of it. But this time were were pretty sick of potatoes and cauliflower.


Soft buns, like the white fluffy stuff surrounding bork buns, but without the pork. The sauce in the center is sweetened condensed milk. Nicely cooling after all that Wuhan heat.


And the exact same buns straight out of the deep frier!


For “dessert” we have some unique (but somehow typically Chinese) mild flavors like these pumpkin buns covered in sesame and pan fried.


And these fried bean paste buns.

Tasty Dining was interesting because I’ve never had Wuhan dry pot before (actually I think I have once, but I didn’t know it). And presumably, it’s well executed. However, this is very much a one trick pony restaurant. There isn’t much but dry pot and every dry pot essentially tastes the same, dominated as it is by pepper, garlic, and oil! The noodles were interesting too, but I’ve had better of this type. The Szechuan meal I had in November in Philly was about 100x better with much more variety.

For more LA dining reviews click here.

Related posts:

  1. Revenge of the Han Dynasty
  2. Hunan Chili Madness
By: agavin
Comments (3)
Posted in: Food
Tagged as: Chinese cuisine, hedonists, san Gabriel valley, Szechuan Chinese, Tasty Dining, Wuhan, Wuhan Chinese

Hinoki and the Bird

Feb11

Restaurant: Hinoki & the Bird

Location: 10 West Century Drive, Los Angeles, Ca, 90067

Date: January 26, 2013

Cuisine: Modern American Tapas

Rating: Excellent new cutting edge LA/Asian

_

Hinoki & the Bird comes from the David Myers Group, which once included flagship Sona. On opening, I was blown away  by that restaurant, and it seems to have been LA’s last great hooray in the full on formal dining sector. Hinoki as much more casual, serving what is mostly modern California small plates with Asian influences. The chef here is Kuniko Yagi, one of Myer’s proteges and a Japanese native.


The menu.


From my cellar, Parker 93, “This estate’s Corton-Bressandes is a wine I search out in vintages with good ripeness. It is never huge, muscular, or a blockbuster but can often be sultry, seductive, detailed, and simply lovely. A recently tasted 1990, while at least three years from maturity, was fabulous. The 1996 displays sweet red cherry and Asian spice aromatics as well as a gorgeously refined character filled with candied and delineated cherries. This elegant, sexy, and feminine offering is medium-to-full-bodied, silky-textured, and possesses a long and refreshing finish.”


Kale, cripsy and raw, curried almonds, pecorino, red wine vinaigrette. Light and crispy, but certainly not the night’s most exciting dish.


Pumpkin toast, miso jam, goat cheese. Very yummy, with a sweet, crunchy, and tangy combo.


Scallops, grapefruit, lime leaf. A really nice treatment of scallop crudo.


Beef tartare, pickled jalapeno, parmigiano. I love me a good beef tartare, and this was in the Franco-Italian style I approve of.


Marinated tuna, lemongrass salad. Also very good, with interesting tang.


Lobster roll, green curry, thai basil. I adore the original New England version, and this was certainly a great Lobster Roll. Yum. Yum.


Hinoki scented black cod, sweet potato, pistachio.


Sambal skate wing. The sauce felt very Thai, and livened up the already tasty skate.


Drunken duck breast. This felt a tad tough.


Braised lamb, tiny potatoes, cumin seed.


Grilled winter mushrooms, sea salt, lime .


Organic grilled white rice. Simple, but delicious, with a great texture.


Steamed mustard green, soy.


Scottish salmon.


The dessert menu.


Matcha donuts, koji milk.


Chocolate-praline, malt sponge cake, milk chocolate jelly, cocoa nib. Tasty, and a lot like the Ink and Red Medicine equivalents.


Zephyr cake, namelaka, yuzu, arare. Light and citrusy.

Despite the peculiar name, Hinoki and the Bird is a very welcome addition to the West Side. This is a very modern restaurant, very much in the current LA Zeitgeist. It’s a little reminiscent of Ink. The traditional sort of fine dining, ala Sona or even Melisse seems to be on the outs. While I regret this, I don’t mind at all the trend toward small plates (tapas) as I adore tasting a lot of dishes in a meal. It’s actually gotten to the point where any “normal” appetizer/entree menu is inherently boring. Hinoki also adds to these very American trends a good dose of Asian flavor – which is in itself very LA. I hope this is a place that evolves its menu, and very much look forward to returning.

For more LA dining reviews click here.

Related posts:

  1. Peace in the Middle East? – Mezze
By: agavin
Comments (0)
Posted in: Food
Tagged as: Century City, David Myers, Hinoki & the Bird, Kuniko Yagi, Sona

Spago – 2005 White Burg part 1!

Feb08

Restaurant: Spago

Location: 176 N Canon Dr, Beverly Hills, CA 90210. (310) 385-0880

Date: February 5, 2013

Cuisine: American

Rating: Mind Blowing

_

Faithful readers know that I love Burgundy. There is no wine area in the world, red or white, that is so focused. More, or less, this glacial valley in Eastern France only grows two grapes: red Pinot Noir and white Chardonnay. It does so in a minimalist manner that emphasizes the exact geographic and micro-climate conditions of small named parcels of land – and people here have been doing exactly this for well over a 1,000 years.

In the last year I’ve been trying to up my Burgundy game. I’m taking a Burgundy Master (Sommelier) class and really trying to become much more knowledgable about this challenging area. Most casual wine drinkers probably don’t realize how complex it is. You could invest decades of full time study in this one region and still not know all there is to know.

Which brings me to tonight, where I was lucky enough to attend the first of three dinners that explore the white wines of Burgundy in a manner so focused its worthy of the . I’m mostly a pinot guy (red) but this series focuses only on white 2005s (all Chardonnay) and this particular dinner on Chablis, Meursault, and Corton-Charlemagne. All of the wines here were provided by the participants and were in impeccable condition.

While tasting 30 Chardonnay’s from just three regions all together is a bit of a buttery blitzkrieg, there is no better way to get a sense of the specific flavor profiles of the different vineyards. By sampling across several great 2005 Chablis, you can get a real grasp on what IS Chablis and hence what is Corton-Charlemagne.


Tonight’s venue is the (new) original Spago in Beverly Hills.


And we were set up in a private room, which given the nature of this exacting tasting was essential.


Tonight’s wines and the menu. The four large flights are each paired with a course. The food was great, although personally, I would have matched perhaps three small courses to each flight, but I’ve become ridiculously spoiled and find anything less than 8-10 courses anemic :-). World’s smallest violin, I know.


This dinner was ALOT of work for the Sommelier. We tasted each flight blind, knowing the wines (5-8) in the flight but not which was which (they had numbers). The Somm had to organize a legion of glasses, label them, and pour and serve!

The whole blind/not-blind thing is a bit of a debate. I can understand why it’s very useful to try the wines stripped of their identity so as not to be colored, but at my stage in my own personal learning curve, I get more out of knowing what I’m tasting as I taste it. I’m still trying to build mental flavor profiles for specific vineyards and associate them analytically with descriptors and various qualities. I had printed out individual tasting sheets for each wine, but I had made the mistake of labeling them by the wine. Next dinner I’ll just put numbers on them and fill in the wine later.


The amuse section was accompanied by the 1996 Egry-Ouriet Brut Grand Cru Vieilles Vignes. A very nice dry  champagne that’s reached that stately level of maturity.


Steak Tartar. On a toast, with black truffle. I love good steak tartar!


Spago falafel. With creme fraiche.


1996 Bollinger Grande Annee.


Buttery pastry filled with bacon. Very yummy.


Puck’s Jewish Pizza. Creme fraiche, chives, dill, red onion and nova lox. This is always SO good. I make it myself at home too, pretty successfully.

Flight 1: Chablis

2005 Domaine Vincent Dauvissat Chablis Les Preuses

(from a 1 ha parcel planted in 1970)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Good pale yellow. Knockout nose combines peche de vigne and gingery spices, plus the same violety high note I found in the 2006. Rich, broad and tactile, with terrific energy and intensity to the slightly exotic flavors of orange, lemon peel, flowers and licorice. As silky as this is, it conveys an outstanding lightness of touch. Best today on the explosive, rocky, palate-staining finish, which offers a real whiplash of iodine, warm stone and citrus peel flavors. This vineyard was the least affected by botrytis in 2005, according to Dauvissat; the wine is the lowest in alcohol, but still a full 13.5%. 94(+?)

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: Here the restrained nose is bright, elegant and classy, offering an unmistakable step up in distinction and refinement with very subtle background notes of botrytis that can also be found on the textured, supple and pure medium full flavors that are sweet, complex and utterly palate drenching on the hugely long and intense finish. Indeed, this is so intense that I had to stall for time to allow my palate to recover before moving on to the Les Clos. Trust me, this is a “wow” wine. 94

2005 Domaine Raveneau Chablis Les Clos

(from a .54 ha parcel dead center in the vineyard)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Pale yellow. Ineffable nose combines fresh pineapple, grapefruit, crushed stone and menthol. Pure, taut, extremely backward wine that’s like sucking on a mouthful of rocks today. Like a richer and even more austere version of the Montee de Tonnerre. With no obvious sweetness showing today, this is revealing more than it’s showing. Finishes very long and very dry, with a purity of mineral expression that’s rare for this vintage. Less likable today than the Valmur but even denser. This will require at least a decade of cellaring. 95(+?)

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: An incredibly pure but also incredibly backward ultra high-toned ripe floral and white pear and peach nose nuanced by subtle spice and brioche notes complements perfectly the round, intense, delineated and stony flavors that are like drinking liquefied rock, all wrapped in a textured, palate staining, austere and almost painfully intense and chewy finish. This is a bit more reserved at present than the Valmur, which is interesting because normally it’s the other way around. Either way, this has flat out great potential. 95

This wine was unusual in the Chablis flight for being SO intensely mineral with a hint of sulfur. Now, Chablis is a very mineral wine, but this was the oddball of the group.

2005 Domaine Vincent Dauvissat Chablis Les Clos

(from a 1.7 ha parcel of 47 year old vines)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Bright, pale yellow. Classic, soil- inflected aromas of citrus fruits, clove, wet stone and iodine. Suave on entry, then quite high- pitched in the middle, with superb purity to the flavors of grapefruit, lemon and minerals. At once fine-grained and taut, with captivating floral lift. Like the Preuses, this is most impressive today on the highly complex, uncommonly long finish, which throws off notes of sexy brown spices, juniper and white pepper, along with an intriguing saline quality. 95

Allen Meadows, Burghound Database, tasted Nov 17. 2011: This terrific effort only seems to be getting better and better with each passing year with its spicy white flower aromas that introduce sophisticated, pure and gorgeously intense flavors that explode on the strikingly long and chewy finish. The depth here is just terrific and the hallmark minerality is present in spades. And, as is always the casee with this wine, the driving and penetrating finish just lasts and lasts and this is without question truly a stunner of a wine. I have upgraded my rating slightly as this is still on the way up but is drinking so well right now that it would not be complete infanticide to drink a bottle now. 95

2005 Domaine William Fevre Chablis Les Preuses

(from two parcels of vines that total 2.55 ha, or 22% of the entire appellation)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Good pale color with green highlights. Elegant nose hints at gunflinty silex, with pineapple emerging with aeration. Very rich and suave; in a rounder, fatter style than the Cote Bouguerots but with a bit less clarity and lift. Shows a more exotic peach quality in the middle palate. Finishes subtle, smooth and long. 92

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: This is the second year running where the Preuses really distinguishes itself with an incredibly complex nose of brioche, spice, green fruit, shell fish, algae and sea breeze notes that merge into wonderfully elegant yet generous, full, forward and strikingly classy flavors that are dense, balanced and unbelievably persistent plus they display more minerality than usual. The acid spine is firm and ripe but not aggressive and should easily see this through at least a decade of cellar time. I normally have a real weakness for the Valmur at this address but the Preuses is really something in 2005. A “wow” wine. 94

2005 Domaine Raveneau Chablis Montee de Tonnerre

(from a huge parcel of 2.5 ha though this figure includes the surface area in Chapelot which is bottled separately)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Bright, pale yellow. Pure but reticent aromas of citrus peel, hazelnut, clove and minerals; even more strict today than the Butteaux. Powerful but almost painfully closed, dominated today by citric and mineral cut and a flavor of wet stone. A very rich but austere wine that’s presently hard to taste. Finishes broad, layered and quite dry, with a ripe, honeyed quality. This will almost certainly be for drinking after the ’06. 92+

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: This is a mild step up in overall class and elegance with a gorgeously perfumed white flower fruit nose introducing linear, precise, intense and powerful medium full flavors that remain splendidly focused on the stunningly long finish that drenches the palate in dry extract. This is a striking 1er and one to buy as it easily delivers grand cru quality. 94

This was our only Premier Cru of the flight but was one of my favorite wines. It was a bit more expressive than many of the Grand Crus and had a wonderful complexity.

2005 Domaine William Fevre Chablis Les Clos

(from 4 separate parcels totaling 4.11 ha, 3 of which are all at the top of the slope)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Pale green color. Pure but subdued aromas of lemon-lime and crushed stone. Intensely flavored and youthfully tight, offering sharply delineated citrus fruit, white peach and crushed stone elements. In a cooler style for the vintage, with just the slightest exotic hint to show that it’s from a very warm year. The very long, rising finish displays uncommon precision for the vintage. But the young 2006 appears to be even longer and more minerally. 94(+?)

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: In contrast to the relative expressiveness of most of this group, the Les Clos is backward, reserved and very tight, revealing only glimpses of white flower, oyster shell and an airy marine influence that can also be found on the intense, pure and astonishingly precise flavors that possess another dimension relative to all of the other ’05s with the exception of the Preuses. Class in a glass as they say and while presently tighter than a drum with an exceptionally dry finish, this has the material and balance to age for years. 94

2005 Domaine Raveneau Chablis Valmur

(from a .75 ha parcel)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2007: Pale yellow. Brisk, pure aromas of citrus skin, powdered stone, quinine and iodine. Juicy and citric on entry, then supple and rich in the middle, but with superb energy giving shape and grip to the lemon-lime, citrus, stone and floral flavors. Conveys an impression of sucrosite but also comes across as wonderfully fresh and taut. Pure, palate-dusting, rising finish boasts terrific lift and aromatic perfume. Valmur is favored in hot years, notes Raveneau. “The vines here run north-south, which enables them to resist the mid-day sun and retain freshness.” 95

Allen Meadows, Burghound, Issue No. 28, Oct. 1, 2007: This is more expressive than usual, featuring a hint of wood spice and the usual gorgeously elegant cool green fruit, oyster shell and saline notes that introduce unusually big and powerful flavors that are naturally sweet, intense and like the majority of these ’05s, possesses buckets of dry extract. The finish just oozes with minerality and the intensity is almost painful as it really stains the palate. I noted last year that there was marvelous quality here and there was so much material that it could be even better than my range suggested. Well, I agree with my initial prediction as the Valmur is indeed better in bottle than it was from cask and a flat out magnificent wine. 95


The glass farm after round 1.

“Chirashi Sushi”. Blue Fin Tuna, Hamachi, Salmon Pearls, Sea Urchin. Very yummy, and unusual to get something so faithfully Japanese in a non-Japanese restaurant.


Various bread.

Flight 2: Meursault

Colin-Morey Meursault Genevrieres

Stephen Tanzer: not reviewed

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A completely different nose is present here with seductive, spicy and slightly exotic fruit aromas marry into intense, delineated and explosive medium plus weight flavors, all wrapped in a vibrant and terrifically long finish that is picture-perfect Meursault in character. There is also a touch of wood on the backend but it’s subtle and will be absorbed in time. 92

Mikulski Meursault Genevrieres

Stephen Tanzer: not reviewed

Allen Meadows, Burghound, Issue No. 31, July 1, 2008: A subtly spicy and wonderfully seductive nose features notes of citrus, pear and green fruit that precede the racy, gorgeously intense and seriously pure flavors that are textured, sweet and mouth coating on the energetic and penetrating finish. This is one of those ‘wow’ wines that really grabs your attention with its effortless grace. This bears more than a passing resemblance to the ’06 version except this is more concentrated and slightly more powerful. Either way, it’s most impressive as well. 93

Henri Boillot Meursault Charmes

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Cool aromas of citrus fruits and stone. Dense, concentrated and sappy, with sweet citrus and mineral flavors firmed by surprisingly sound acidity. A classic Charmes with terrific inner-mouth energy. Finishes long and brisk, with excellent cut. 93(+?)

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: An extremely subtle touch of pain grillé works well with the ripe peach, apricot, floral and lemon rind aromas that introduce rich, pure and generous flavors that coat the mouth with sappy extract and there is a lovely minerality that surfaces on the highly complex and impressively long finish. This combines most of the power of the Poruzots with most of the elegance of the Les Cras to create a more complete effort. Note that there was a bit of CO2 on the finish and I would suggest decanting this for 20 minutes first. In a word, gorgeous. 93

Lafon Meursault Charmes

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Aromas of peach and vanilla. Rich, fat and classically dry, with compelling purity to the lemon, crushed stone and mineral flavors. Perfectly integrated acidity extends the palate-staining, layered finish. With a blend of 15-, 45- and 75-year-old vines in his 1.7-hectares holding in Charmes, Lafon has the flexibility each year to make one of Burgundy’s top Meursault bottlings. 93-95

Allen Meadows, Burghound, Issue No. 31, July 1, 2008: Here the reserved and tight nose is less spicy but no less complex with high-toned aromas of white peach and pear nuanced by subtle notes of hazelnut and orange blossom that give way to rich, full and mouth coating flavors that evidence a silky mouth feel and culminate in a focused, linear and intensely mineral finish that offers both class and finesse. This really expands on the borderline tannic and almost painfully intense finish and it seems like an even bigger wine than it is. As good an example of Lafon Charmes as I have seen in a while. 94

2005 Roulot Meursault Charmes

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Reticent, pure aromas of lemon and crushed stone, with a hint of vanillin oak; a more exotic mango note emerged with aeration. Rich, dense and young but with a distinct sweetness in the middle palate, in part a function of the wine’s vanillin oak component. This is fat and sweet but doesn’t quite come alive today. Roulot finds this a bit anonymous, “in the warm style of 2005.” 91

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A moderately exotic nose of honeysuckle, mango and apricot trimmed in discreet brioche notes leads to delicious, round and sweet flavors that are generous and nicely harmonious if not as intense and persistent as the best in the range. Still, this is really quite lovely as it has already found its center. 91

Domaine Henri Boillot Meursault Genevrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Aromas of soft citrus fruits, pear and crushed stone. Wonderfully dense and sweet but with great precision and juicy cut to the fruit and mineral flavors. Finishes impressively long and pure, with superb cut. An outstanding Genevrieres in the making. 94

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: The first wine to display any real wood influence, which in this case manifests itself with touches of pain grillé and vanilla that highlight the naturally spicy and equally seductive aromas where the spiciness continues onto the round, rich, concentrated and impressively powerful flavors blessed with huge dry extract levels that lend an almost chewy quality to the hugely long finish. This is not quite as elegant or racy as the Pucelles but it’s close. 93


The glasses keep coming!

“Uova da Raviolo”. Ricotta Cream, Parmesan, Black Truffle. This was yum, yum, yum as it’s filled with poached egg (complete with runny yolk). A great buttery rich dish that paired brilliantly with the Burgs.

Flight 3: Meursault Perrieres

Matrot Meursault Perrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Good pale color. Classic aromas of pineapple, citrus fruits and wet stone; this reminded me of a Riesling Schlossberg. Wonderfully dense and intense, with terrific cut and acidity giving sharp definition to the mineral and citrus flavors. Thick but uncompromisingly dry wine that finishes with great verve and a stony whiplash of flavor. This needs a decade of bottle aging. 92+

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A superbly elegant nose of green apple, spiced dried rose petal and orange and lemon citrus nuances merge into almost aggressively mineral suffused medium-bodied flavors that are classic Perrières in character, all wrapped in very tight, linear and gorgeously detailed finish. This is a seriously impressive effort but one that will need plenty of cellar time. Terrific. 94

Colin-Morey Meursault Perrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Classy aromas of superripe peach and crushed stone. Rich, broad and full, offering most of the Perrieres food groups: peach, apricot, oatmeal, minerals, hazelnut, vanilla. Finishes extremely broad and long, with the wine’s very ripe apricotty fruit not yet in harmony with its powerful minerality. A great wine in the making but this will need five or six years of cellaring. 94(+?)

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A very deft touch of wood frames ripe and strikingly elegant white flower aromas that are somewhat higher-toned and airier than those of the Genevrières while introducing rich and full yet finely detailed medium-bodied flavors that also positively exude an almost pungent minerality on the gorgeously persistent finish. This is built on a base of minerality and it lends a completely different textural impact to the wine, particularly on the finale. 93

Le Moine Meursault Perrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: (sugar fermentation finished, malo almost complete) Nose dominated by crushed stone and lemon; precise and vineyard-typical for 2005. Dense and fat with fruit, showing the sweetness of the vintage in spades. Very promising but can’t quite match the 2004 for precision or length. 90-92

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A stunning nose of subtly spiced white flower and green apple is trimmed in background hints of pain grillé that merge into sophisticated, pure and strikingly textured medium-bodied flavors oozing with both minerality and dry extract that really coats and stains the palate on the wonderfully precise and moderately strict finish. This will require a few years to really unfold and blossom but the material to do so is here. 92-94

2005 Roulot Meursault Perrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Vibrant aromas of orange, minerals and crushed stone. Juicy, sexy, taut wine with terrific energy to its flavors of orange and stone. This has the clarity and breed that the Charmes is not showing today. Wonderfully minerally and long on the aftertaste. Almost deceptively accessible today, this is built for extended cellaring. 94

Allen Meadows, Burghound, Issue No. 31, July 1, 2008: A strikingly pure nose of white flower and spice aromas complements perfectly the delicious, intense and stony flavors that are wonderfully vibrant and gorgeously detailed on the transparent and equally pure finish that explodes with more minerality. This is beautifully balanced and understated with a Zen-like sense of calm. I very much like this and it’s very Perrières in character. In a word, brilliant. 94

Don Cornwell, from a dinner with Jean Marc Roulot on Feb 21, 2012: Medium yellow color; quite forward floral and pear aromas; this was bigger and clearly richer than the 2000. It had more body and more alcohol – but it lacked the minerality and grip of the 2000. This was a wine of greater weight and higher alcohol – a thicker style of MP. 93

Lafon Meursault Perrieres

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Explosively ripe fruit aromas of apricot and pineapple currently dominate underlying minerality on the nose. Silky, rich and powerful, with the pineapple and peach flavors framed by harmonious ripe acidity. A wine with superb stuffing and back-end breadth, finishing with palate-saturating mineral and dusty stone flavors. This boasts impressive aging potential, but the Charmes is at least as impressive in the context of the year. Just 10 barrels of this wine were produced, compared to 18 in 2004. 94(+?)

Allen Meadows, Burghound, Issue No. 31, July 1, 2008: Once again the Perrières is the class of these 1ers with its cool and reserved nose of white flower and green apple that complements to perfection the textured, pure and stylish flavors that possess excellent volume but also wonderful detail and punch and the intensely mineral finish that is refined, pure and long with plenty of underlying tension. A ‘wow’ wine. 95

Flight 4: Corton-Charlemagne

Black Bass. Crispy Scale, Littleneck Clams, Herb Coulis, Garlic Purée. The sauce was wow tasty.

Jadot Corton Charlemagne

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: A strikingly complex nose of green apple fruit, pear and a distinct floral note complements perfectly the hugely powerful flavors brimming with dry extract and built on a base of solid minerality. This is a borderline massive wine that is textured, concentrated and sleekly muscled yet it remains precise, pure and balanced with positively huge length. A very impressive wine that could actually surprise to the upside as the underlying material here is as good as any 2005 Corton-Charlemagne. 95

Bouchard Corton Charlemagne

(3.65 ha of east-facing vineyards in Ladoix-Serrigny-climats; vine age presently unknown)

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Pungent stone fruits, cold steel, marzipan and charred oak on the nose. Large-scaled, tactile and quite powerful, with captivating, utterly pure flavors of pineapple, wet stone and minerals. Wonderfully sweet and smooth on the back end, with a lovely light touch, but the dusty, tactile aftertaste is stony and uncompromising. I’d forget about this extremely backward wine for a good decade. 95(+?)

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: An expressive and highly interesting nose of cool and fresh green apple surrounded by freshly baked brioche aromas leads to big, rich and sleekly muscled flavors that are quite ripe yet there is a very firm acid backbone that maintains outstanding focus on the almost painfully intense mineral-infused finish. This is a ‘wow’ wine that cedes nothing to the Montrachet in terms of power and weight. 95

Don Cornwell, notes from a tasting on January 24, 2008: Very light yellow gold; pear, citrus and some S02 (though a bit less than the second wine); bright, sweet pear/green apple flavors with the best acidity of the flight; this demonstrates some power, some minerality, and some elegance and minerality in the finish. Some of the guys thought this was Chevalier. My clear favorite of the first flight. 94+

Girardin Corton Quintessence

(from 0.30 ha of 70+ year-old vineyards located in En Charlemagne and Le Charlemagne, with southwest exposures)

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Smoky aromas of flinty silex and chicken broth; in an awkward stage. Then sweeter than the basic Corton-Charlemagne bottling, at once more opulent and more closed. Can’t match the ’06 for grip or class but this boasts superb richness and smoky depth. Today I find this less pristine and less vibrant than the regular bottling, but it’s also extremely unevolved, and longer and more powerful on the back end. 93(+?)

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: Here the wood is a background nuance if not invisible, highlighting spicy, pure and wonderfully expressive green fruit aromas that are really quite classy while merging into rich, round and stylish medium full flavors brimming with huge amounts of dry extract and an explosive, driving and persistent finish where the wood resurfaces. This is a serious effort but one that is generous and beautifully balanced, which will permit it to age well. 92-95

Bonneau du Martray Corton Charlemagne

(9.5 ha contiguous plot of southwest-facing vineyards planted from 1950 to 1994 with an average age of 47 years; 4.52 ha is located in En Charlemagne and just under 5.0 ha in Le Charlemagne.)

Stephen Tanzer: not reviewed

Allen Meadows, Burghound, Issue No. 31, July 1, 2008: A ripe and classic nose of distinctly discreet and reserved green fruit and floral aromas that are airy, pure and lightly spiced merge into intense, precise and penetrating medium full flavors blessed with terrific acid/fruit balance and huge length. This is really a lovely wine that is presently a tightly coiled spring and in need of extended bottle aging to really put on display the superb potential here. An understated stunner of a wine as well as ultra refined and one of the best examples of this appellation in 2005. 95

Le Moine Corton Charlemagne

(Negociant wine; produced from two plots in En Charlemagne with a western exposure; the larger plot is 40 year old vines and the smaller one is 18 year old vines)

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: (Bottled in March of ’07) Very fresh aromas of cold steel and menthol; distinctly medicinal in the context of the year. Then wonderfully full but with superb energy, combining flavors of lemon, lime, ginger and crushed rock. The minerality here is almost painful. A compellingly taut wine with great palate-staining length and cut. 95

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: As one would reasonably expect, this is much more elegant and refined with moderate wood highlighting the fresh and stony green fruit aromas that offer real depth and leads to precise, minerally and exceptionally powerful flavors that positively drench the palate in dry extract on the hugely long finish. This is still sorting itself out but the quality of the raw materials is impeccable and it possesses impressive potential. 92-94

Boillot Corton Charlemagne

(beginning with 2005, the Boillot Corton was sourced from a different vineyard located in Aloxe-Corton [I believe it is Le Corton] which has a “full south facing” exposure)

Stephen Tanzer’s International Wine Cellar, Sep/Oct 2007: Wonderfully ripe, deep aromas of lime, minerals and crushed stone. An incredible mouthful of stones and minerals, with uncanny intensity, juiciness and lift. At this point in my marathon tasting with Boillot, my handwriting was degenerating and I was using exclamation marks rather than adjectives. Flat-out great white Burgundy. Incidentally, Boillot changed his supplier of Corton-Charlemagne as of this vintage; he now works with vines in Aloxe-Corton that face full south. 98(+?)?

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: Here the nose is completely different with pungent and almost aggressively intense green apple aromas infused with an underlying sense of wet stone that is in keeping with the character of the pure, chiseled and fantastically intense full-bodied and muscular flavors that possess serious punch and verve on the equally explosive and very fresh finish. This also has that ‘wow’ sensation because of the beautiful sense of tension that is like a tightly coiled spring. Terrific. 95

Montille Corton Charlemagne

(1.04 ha of south-facing vineyards located in Pougets; these were old Corton (rouge) vines grafted over to chardonnay beginning with 2004 vintage)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2006: Perfumed aromas of apple and nutmeg. Large-scaled, tactile and wonderfully ripe, with rich apple and peach flavors. Very sweet and broad for young Corton-Charlemagne, combining impressive volume and lovely finesse of texture. This was acidified, but one would never know it. Finishes rich, sweet and very long, without the austerity so often shown by this grand cru. There’s just a single barrel of this juice from the family’s new half-hectare holding on 25-year-old roots. (This is actually a south- facing parcel in Corton Pougets that was grafted over to chardonnay two years ago.) 90-93

Allen Meadows, Burghound, Issue No. 27, July 1, 2007: While the entire parcel eligible to be declared as Corton-Charlemagne measures 1.05 ha, it was originally planted to pinot noir and was grafted over to chardonnay in 2004. As a result, the net production was only about 15% of what it will eventually be in 2010 and the vines produced a total of one barrel. An expressive nose of discreetly toasty oak, green apple and spicy pear aromas gives way to rich, full and impressively intense big-bodied flavors that possess excellent volume and a fresh, vibrant and pure finish that just goes on and on. If 2005 is indeed representative of what we can expect going forward, room will need to be made among the very best producers of this appellation to welcome a new member as this is extremely impressive. 93-95

Colin-Morey Corton Charlemagne

(Negociant wine; half comes from 25 year-old vines En Charlemagne vines with a southwest exposure and half comes from 45 year-old vines in Le Charlemagne with a south/southwest exposure; both parcels are usually picked the same day and vinified together)

Stephen Tanzer’s International Wine Cellar, Jul/Aug 2006: First cuvee, from Aloxe (fermentation finished): Aromas of apple, spices and liquid stone, with the metallic aspect often shown by young examples from this grand cru. Then wonderfully concentrated and precise, with uncanny sucrosite for a dry wine (this has just 1.3 grams of r.s.). Rock-solid yet supple and ripe, with captivating ginger apple flavor. Finishes with outstanding persistence. A great sample. Second cuvee, from Pernand: Ginger, apple and crushed stone on the nose; just a hint of malic acidity remaining. Then thoroughly ripe and sappy, with a dominant crushed stone character suggesting cool soil. Offers the combination of density, strong acidity and length that normally points to a very long evolution in bottle. These two lots, both from purchased grapes, will be assembled into a single wine, which is likely to be extraordinary. 93-97

Allen Meadows, Burghound Database. Tasted Dec 4. 2011: There are still noticeable toast elements coupled with overtly ripe and complex green fruit, white apple and pear aromas that merge into big, textured and notably big-boned flavors that feel almost opulent as the texture and mid-palate fat render the acidity almost invisible. This is a big and very rich wine that is impressive through its sheer size and weight and as such will most please those who enjoy power white burgundy as it’s here in spades. For my taste, this has arrived at its apogee and while it will certainly continue to hold for many years to come, I don’t foresee any additional upside development. 93

Don Cornwell, notes from a tasting on January 24, 2008: Light yellow-green color; brilliant citrus and green apple aromas; bright citrus and pear flavors yet fatter than virtually all 2004’s I’ve had; some minerality in the back half of the mid-palate; long fruit and effect finish. 92+


By round four the glass explosion was nearly overwhelming! This is even AFTER some had been cleared.

Trio of Veal Loin, Cheek, Tongue, Oven Roasted Maitake Mushrooms, Apple-Celery-Vanilla Purée, Confit Lemon. Very tasty reduction.

2001 Chateau de Fargues

Wine Advocate: Still in barrel, this Chateau d’Yquem look-alike exhibits powerful creme brulee characteristics along with some volatile acidity, huge, full-bodied, unctuously textured flavors, ample intensity as well as purity, and caramelized tropical fruits. This brawny heavyweight requires 5-6 years of bottle age, and should evolve for three decades. 94-96

Passion, Pineapple, Mango. Rum Baba Boules. Passion Fruit Frozen Kumo. Oven Roasted Pineapples. Paired brilliantly too.


All the wines in  a line. Wow!

This was a stunning dinner. The food was really spot on and Wolfgang himself popped in to say hi. He really gets around as I’ve seen him a large percentage of the time when I eat at ANY of his places. There was plenty of food too, although my food snob preferences would have been for more dishes, but each one was extremely well executed, some memorable even (like the Ravioli).

What can you say about the wines? Those of you who only know Chardonnay through its pathetic internationalized and manipulated variants are really missing something. White Burgundy, which I find many (less serious) wine drinkers aren’t really aware of, is in a rarefied class by itself and this was a hyper focused peak into a slice of the best of the best. Now, I still prefer great red Burgundy — nothing really matches the brilliance of an awesome Bonnes-Mares, Richebourg or the like — but it was great to really delve into a comparison of the different vineyards. One of my take aways was invest in more Meursault Perrieres because it’s a really sexy wine, and not quite as pricey as some of the grand crus.

I eagerly await night 2, which will focus on the “hyphenated” Montrachet’s like (Batard-Montrachet and Chevalier-Montrachet) and will be hosted at Valentinos. I’ve learned some things about how to taste at these events and will be better prepared to do it a different way. I would like to reach the point where I can write up a competent professional report myself, but I still have a way to go with whites (and to a lesser extent with reds).

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By: agavin
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Posted in: Food
Tagged as: 2005 White Burgundy, Allen Meadows, Burgundy, Chablis wine, Chardonnay, Corton-Charlemagne, Foodie Club, Meursault, Spago, Stephen Tanzer, White Burgundy

The Last of Us – Zombie Time

Feb05

Yes I know, they’re “infected”, but name change or no, it’s still Zombie Time! Here is a recent video with some infected – enjoy!

and, even better, this Story Trailer:

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Hedonism in the Desert – Azeen’s Afghani

Feb04

Restaurant: Azeen’s Afghani [1, 2, 3]

Location: 110 East Union Street, Pasadena, Ca, 911103. 626-683-3310

Date: January 31, 2013

Cuisine: Afghan

Rating: Awesome!

_

Another week and another Hedonist dinner. We braved traffic to take on Azeen’s Afghani in Pasadena, dominating the restaurant as usual with a giant table.


The elegant room is covered in murals.


We aren’t the only ones who love Azeen’s.


The menu. This place is amazing AND will not break the bank.


Billecart-Salmon Champagne to open.


Pakawra-e-badenjan. Batter dipped, sautéed slices of eggplant topped with yogurt and meat sauce.


This 25 year-old white Burgundy had a cork so dry that it popped down into the bottle at the slightest touch of the screw – still, it wasn’t in bad shape for it’s age. Perhaps it was a tad thin, although it opened up nicely in the 10-20 minute (after uncorking) time frame, then shut down again.


Aushak. Leek and scallion filled dumplings, topped with yogurt and meat sauce, sprinkled with mint.


From my cellar, Parker 93, “This estate’s Corton-Bressandes is a wine I search out in vintages with good ripeness. It is never huge, muscular, or a blockbuster but can often be sultry, seductive, detailed, and simply lovely. A recently tasted 1990, while at least three years from maturity, was fabulous. The 1996 displays sweet red cherry and Asian spice aromatics as well as a gorgeously refined character filled with candied and delineated cherries. This elegant, sexy, and feminine offering is medium-to-full-bodied, silky-textured, and possesses a long and refreshing finish.”


Mantu. Steamed dumplings filled with chopped beef, onions and herbs topped with yogurt and sautéed Mixed vegetables.


Parker 91-93, “The 2007 Pinot Noir Sonoma Coast displays plenty of raspberry and floral notes, has a deep ruby/purple color, nicely integrated wood, medium to full body, and a spicy finish.”


Bulanee. Turnover filled with leek, scallions and herbs.


This other new world pinot gets about a 91 online.


Bulanee-e-katchalu. Turnover filled with potatoes, ground beef and herbs.


Parker 94-97, “The saturated ruby/purple-colored 2002 Pinot Noir Three Sisters-Lambing Barn Vineyard reveals a powerful, complex bouquet of blackberry and black cherry liqueur intertwined with notions of framboise, violets, and loamy soil. Plum, fig, and pure red and black fruit aromas soar from the glass of this full-bodied blockbuster.”

Parker sure loves these. It was still too oaked for my Burgundian taste, although smoother than the 2003 we had the previous week. All that oak is hiding some gorgeous fruit.


Aush. Vegetable, noodle and yogurt soup sprinkled with dill topped with meat sauce.


Aush has many of the same ingredients as some of the other dishes, but the soup factor really  works. Great stuff.


t

Parker 94, “Still one of the most backward wines of the vintage, Leoville-Barton’s 1982 is a wine of huge extract, high tannin, and a somewhat ancient style that recalls some of the Bordeaux of the late forties. The color is still a dense, even murky, opaque ruby/garnet. The wine offers up notes of licorice, cedar, black truffles, and sweet currant fruit. I had the wine twice in 2002, and my tasting note was almost identical to the last time I had it, in 1997, showing just how slowly this wine is evolving. The wine is enormous in the mouth, but still has some rather gritty, high tannins. It is a classic St.-Julien, with meat and black currants, great structure, and an amazingly youthful, vigorous feel.”

This wine was really drinking VERY nicely.


Smarooq challaw. Tender pieces of breast of chicken sautéed with mushrooms, onions, tomatoes and green peppers.


From my cellar, Parker 92, “The 1996 Hermitage La Sizeranne exhibits a saturated dense purple color, a classic, smoky, cassis-scented nose, and fresh acidity nicely meshed with the wine’s rich, concentrated black fruit character and high tannin. This full-bodied, muscular, backward La Sizeranne requires patience. It is aged all in cask, of which 50% were new.”


Kabob-e-gousfand and kabob-e-tika. Tender cubes of lamb and beef respectively.


A very nice Syrah. Parker high 90s, “There are 400+ cases of Kongsgaard’s distinctive Syrah. Aged in 50% new French oak, it is fashioned from a special parcel of Hudson Vineyard vines planted in volcanic soils. The wine possesses striking blackberry, ground pepper, fried bacon fat, barbecue spice, and underbrush/composty characteristics that are also meaty and primordial. The volcanic soils may give this wine a more smoky, scorched, meaty character than other Northern California Syrahs. As the wine sits in the glass, notes of melted licorice also emerge. Extremely layered and long. This cuvee always benefits from 2-3 hours of decanting, and a young vintage might even be better if decanted 24 hours in advance. It is unquestionably the most singular expression of Syrah in Northern California.”


Kabob-e-murgh. Tender chunks of breast of chicken.


Parker 95, “The 2008 Cabernet Sauvignon, which comes from multiple fruit sources in Rutherford, Oakville, Yountville, Coombsville, Oak Knoll and Carneros, was aged in 100% new French oak. A blend of 95% Cabernet Sauvignon and the rest Merlot, Cabernet Franc and Petit Verdot, it exhibits an opaque purple color, great intensity and a sweet nose of blue and black fruits intermixed with toasty oak, lead pencil shavings and forest floor. Rich, layered and full-bodied with silky tannins.”


Challaw. Seasoned rice.


Vegetarian dishes. In the back is some Katchalu. Potatoes cooked with onions, tomatoes, cilantro and garlic.


Sabsi. Sautéed spinach cooked with onions and garlic.


This cilantro chile sauce is awesome.


Parker was not a fan, 75 points! “One of the thinner, leaner, more malnourished Cabernet Sauvignons in my tasting, this primarily Cabernet Sauvignon blended with touches of Merlot and Cabernet Franc did not perform well. It is under-fruited and medium-bodied with a short finish.”


Kadu. Sautéed butternut squash topped with yogurt and meat sauce. Incredibly succulent.


The flat bread goes great dipped in the green sauce – or the Aush!


No space on the table.

I’m always a big fan of old Madeira’s and this didn’t disappoint. Parker has his “technical” opinion below, but this was an extremely enjoyable treat.

Parker 88, “The 1875 Malvasia is showing a little flabbiness on the nose, with smudged notes of brown sugar, nougat and coconut. The palate is sweet and a little saccharine on the entry. It shows good weight and substance, but it feels a little cloying towards the finish. There are better bottles out there and, indeed, returning to the same bottle after two weeks it had gained more composure.”


Baghlava. hin layers of pastry with walnuts and pistachios, syrup soaked.


Firnee. A light pudding with almonds and pistachios served chilled. Yum, yum! This was creamy and saturated with rose water, which I love.


Gelabee. Fried Pastry Dipped in Sugar Syrup.


Yarom, the owner Abdul, and I.


Annik didn’t get enough food (haha), so she popped next door for some ice cream!


The chaos.

This was another amazing Hedonist blow out. The food is so tasty here. Afghan is a really delectable cuisine. Middle eastern with a hint of China, Persia, and India. It’s not spicy but is packed with flavor. Growing up, we used to frequently enjoy this cuisine in the Washington suburbs. You can check that out here.

The service at Azeen’s is fantastic. Abdul really makes you feel welcome. And Azeen’s is probably the best kitchen execution I’ve experienced in an Afghan restaurant  I wouldn’t be surprised if it’s better than 99% of the places in Kabul.

For more LA dining reviews click here.

Or for Foodie Club extravaganzas.


Related posts:

  1. Hedonism at Esso
  2. Hedonism at Saddle Peak Lodge
  3. Hedonists at La Paella
  4. Hedonists at STK
  5. Hedonists at Dahab
By: agavin
Comments (3)
Posted in: Food
Tagged as: Afghan Cuisine, aush, Azeen's Afghani, Foodie Club, hedonists, mantu, Pasadena, Yoghurt

Adventures in the Screen Trade

Feb01

adventures-in-the-screen-trade-william-goldman_mediumTitle: Adventures in the Screen Trade

Author: William Goldman

Genre: Memoir / Writing Guide

Read: January, 2013

Summary: Fascinating and Terrifying

 

Having recently begun adapting my novel Untimed into a screenplay, I’m doing my usual slog through the relevant homework. What more can we say  about William Goldman than: The Princess Bride (both the novel and the screenplay). If that doesn’t make you feel invincible, then take Marathon Man, All the Presidents Men, or Butch  Cassidy and the Sundance Kid. And those are but a few of his produced films. Last year, I read the equally famous Save the Cat, which is a good book, but I marveled that the late author, while a hugely touted screenwriter, hadn’t written any good (produced) films. So not true of Goldman.

This work is fascinating, but it’s only about a third writing manual. It’s really three books: 1) a witty and insightful skewering of Hollywood, 2) personal stories from the trenches about each of Goldman’s pre 1982 films, 3) the Butch Cassidy screenplay, discussions of its strengths and weaknesses, and an adaption of a short story into a screenplay.

The skewering is caustic, hilarious, and even thirty years later, dead on. Goldman is famous for his “nobody knows anything” quote and how true it seems. His discussions of studio executives, agents, stars, and the intertwined nightmare of power is insightful bordering on clairvoyant. Most of the trends that he sees in motion in 1982 have continued and accelerated to bring us to the moderately dismal state of contemporary filmmaking (there are exceptions of course). Think both Entourage and the brilliant “The Day the Movies Died” GC article. Also, having worked with/for Universal, Sony, and Fox… well it was just all too funny and familiar.

The personal section terrified me. I hope to see Untimed make the leap to film, as it will make a great one, and it’s made vividly clear in Adventures that even a major screenwriter like Goldman is but a candle in the wind before the studio gale. This is made all the more peculiar by the fact that the screenplay is the single most important ingredient that goes into a movie. Film is a highly collaborative and commercial medium, but you really can’t make a good movie out of a bad script (unless you rewrite it to be a good script). You can however, make a lousy film out of a great script, or a hit film out of a bad one (Transformers anyone?).

Part three isn’t a good introduction to either writing screenplays or writing, but I sure did find it useful. Goldman hammers home many of the oft-repeated (but for a reason) messages of screenwriting, particularly his emphasis on structure. He’s a wonderful storyteller and his adaption example is so ridiculous, that it’s impressive to watch how he makes such a trite concept almost work.

If any of these topics fascinate you, give Adventures a read. Besides, Goldman’s such a good writer, he could make cereal-box copy a bestseller.

For more book reviews, click here.

Related posts:

  1. The Inside Story
  2. Save the Cat – To Formula or Not To Formula
  3. Book and Movie Review: Let Me In
  4. The Trade Paperback is Launched!
  5. Movie Review: Adventureland
By: agavin
Comments (1)
Posted in: Books, Writing
Tagged as: Arts, Book Review, Reviews and Criticism, Screenplay, Screenwriting, William Goldman, Writing

Hawaiian Noodle Bar

Jan30

Restaurant: Hamura Saimin

Location: 2956 Kress St. Lihue, HI 96766. (808) 245-3271

Date: January 20, 2013

Cuisine: Hawaiian Noodles

Rating: Tasty Noodles

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Saimin is a noodle soup dish unique to Hawaii. Inspired by Japanese udon, Chinese mein, and Filipino pancit, saimin was developed during Hawaii’s plantation era. It is a soup dish of soft wheat egg noodles served in hot dashi garnished with green onions. Kamaboko, char siu, sliced Spam, linguiça, and nori may be added, among other additions.


Hamura Saimin is a true hole-in-the-wall joint, but that’s traditional of Asian noodle restaurants.


The menu is focused. They basically make one thing (Saimin) with a few sides.


There was an enormous line out the door and customers pack into the greasy counters for a quick slurp.


Here’s my bowl, the “wonton Saimin” which appeared to be fairly “deluxe.” We have wontons, ham, pork, scallions, and of course, noodles and broth. It was pretty darn tasty, more related to Ramen (as served in Japan) than to udon with it’s thicker noodles. Excellent noodle bowl though. I certainly enjoyed it.

For more dining reviews click here.

Related posts:

  1. Taking back Little Saigon
  2. Summer of Gazpacho
By: agavin
Comments (0)
Posted in: Food
Tagged as: Hamura Saimin, Hawaii, Noodle, noodles, ramen, Saimin

Life of Pi – part deux

Jan28

cover lifeofpiTitle: Life of Pi

Author: Yann Martel

Genre: Literary Adventure

Read: November 18-20, 2013

Summary: Effective and Affecting

 

The film version of Life of Pi stuck with me for days. I’m fascinated by the transmutation stories undergo from one medium to another, and in the middle of adapting my own novel Untimed, so I picked up the book. Plus, when a film is based on a novel, the later is usually superior.

This is true here. The book is deeper and its allegorical presentation much clearer, but the film translation is decidedly faithful and effective (I discuss my initial impressions of the movie here). In this article I’ll focus on two main points: my perception of the meaning of the book, and the process of film adaption relative to the book. I will not go into the plot, as that’s been covered before.

As Pi himself comments, you have two alternate versions of the same story presented. In both, a ship sinks, everyone but Pi dies, and most of a year later he washes up in Mexico. Neither version makes any effective difference for anyone else in the world. When Pi asks the Japanese investigators to whom he tells these tales which is the better story, they chose the one with the tiger. Pi observes, “so it goes with God.”

This is the crux of the book’s double allegory. The Richard Parker (or animal) story can be seen as an interpretation for the unacceptably horrific “more realistic” story. I’ll discuss that in a second, but more fundamentally, the whole double tale can be seen as an allegory for faith, for the very act of seeing the universe as God(s)’ work (true be there one, three, or infinite gods). When faced with the hard cruel story, Pi chooses the miraculous interpretation – and so do most people.

This central thesis is the weakest part of the film, which generally does a wonderful job with both the introduction and the harrowing animal allegory itself. In the novel, the parallels between the animal and human tales are more numerous and clear. Both tales are more horrifying, the human one doubly so. This subtle tonal shift is absolutely crucial when we come to the choice and juxtaposition between tales. Each reader/viewer choose for himself what to believe (“and so it goes with God”). The film leans this choice more heavily toward Richard Parker as its compressed telling of the human tale does not do justice to Martel’s careful construction of the internal allegory.

Still, I can not emphasize too much, given the limitations of both mediums, how terrific an adaptation of this wonderful novel the film is. The book is more personal, internal, philosophical, realistic even. Martel did some serious research and every bit of Pi’s life, particularly the time on the boat feels very real. He sells this story as effectively as one possibly could. And despite musings, philosophy, asides, and copious detail does it in an immersive and gripping way. I stayed up to 4am to read the final 2/3 of the novel in one go.

The film, for its part, is more visually arresting, more luminous and surreal. The writer, director, and actors have constructed scenes where only narrative existed, and brought them to life with great color. Even the fairly elaborate build up is transmuted essentially intact. There are nips and tucks. We lose a minor characters as their dialog folds into more important ones. Richard Parker is introduced earlier, picking up a crucial scene from another tiger. For the most part, these tie the story tighter to the central narrative. A process crucial to  which films adaption. A few changes are more mysterious: 1) a brief love interest is introduced in the film and 2) Pi’s father becomes a less competent zookeeper. They don’t detract in a serious way, but I didn’t see the point.

In the central portion, the bookish Pi’s musings on what it takes to survive the ordeal, and his detailed walk through of many details (including turtle butchery, hunger, and dining on excrement, etc.) is effectively replaced by specific moments and young Pi’s wry narration and gifted facial expressions. But this weakens what Richard Parker represents in the interior allegorical interpretation. He servers as Pi’s animal nature, his will to survive, and the film doesn’t dare show that as graphically as the novel does. Likewise the odd “two blind men” sequence in the novel is deleted. This had to be done, as it has no real place in a film, and was the dullest section of the book. Still, it serves to bind the two versions of the crossing together, completing the allegory.

The novel’s POV trick in the third section, where it switches to the Japanese investigator’s report, also helps provide the proper balance for evaluating the allegorical positions. In the film, we remain more tightly with Pi, and hence with the Richard Parker version. But POV is the novel format’s biggest gun. It enables voice and interior monologue. Proper POV in a novel is as crucial as casting in a film, as both must shoulder the emotional burdens.

Any which way, read the book, see the movie, or both.

For more book reviews, click here.

Related posts:

  1. Life of Pi
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  3. Zengo 2 – part deux
  4. La Cachette Bistro part deux et trois
  5. Fraiche Santa Monica part deux
By: agavin
Comments (1)
Posted in: Books
Tagged as: alegory, Bengal Tiger, God, Life of Pi, Richard Parker, The meaning of Life of Pi, What does Life of Pi mean, Yann Martel

Never Boaring – Il Grano

Jan25

Restaurant: Il Grano [1, 2, 3, 4, 5, 6]

Location: 11359 Santa Monica Blvd, Los Angeles, CA 90025. 310.477.7886

Date: January 23, 2013

Cuisine: Italian

Rating: Not boaring in the least!

_

As any frequent reader knows, I feast all the time with my Hedonist buddies, and recently, our fearless leader Yarom hunted down his own boar. Yeah, that’s right, here’s the bloody proof.


On the left above is Yarom posing with his boar. On the right is a friend of his, who shot a monster of a male boar. Yarom went for a nice juicy sow because, well, they taste much better. The fellow on the right is probably tough and gamey as hell. And that is the point of this post after all, to talk about food. Namely, the epic feast the above boar turned into. Yarom had her butchered and gave different parts of the meat to different restauranteurs. A big chunk went to Il Grano’s Sal Marino to turn into a spectacular Italian meal.

As usual we Hedonists brought some stellar wines to go along with it.


Ron, the master of bubbly and white brought this. Parker 94+, “The 2002 Brut Coeur de Cuvee is absolutely stunning. This young, towering Champagne bursts from the glass with layers of mineral-infused fruit, showing fabulous intensity and purity from start to finish. Hints of tropical, opulent fruit are very nicely tempered by the wine’s underlying structure. Think Montrachet with bubbles. The Coeur de Cuvee is made from 50 year old vines in Les Blanches Voies Hautes. The blend is 80% Chardonnay and 20% Pinot Noir. Dosage is 8 grams per liter. Disgorged May 2010.”

Really one of the best champagnes I’ve had in some time.


Our boaring menu for the night.


We sat in the private room at a nice round table. This is the same spot where I hosted my birthday sixth months ago.


Burghound 93-95, “It seemed relatively supple and forward, indeed more or less ready to drink. To be sure, there was no obvious secondary nuances in evidence and still good freshness to the rich, intense and vibrant flavors brimming with minerality on the impressively long finish. Impeccably stored bottles might need another few years to arrive at their peak but absent this bottle being an aberration, I don’t think that opening one today would be infanticide.”


Parker 95, “The 2008 Echezeaux is flat-out great. It is a deep, dark wine graced with exquisite balance, lovely inner perfume and a layered, eternal finish. Here the slightly higher percentage of new oak (70%) gives the wine an additional measure of volume.”

Burghound 92, “A ripe, spicy and relatively elegant aromatic profile presents a fruit array that is primarily red-fruit based. The rich and full-bodied flavors possess ample volume and the tannins are really quite fine but dense and as such, the persistent and solidly well-balanced finish is firm and mildly austere. This will not be an early drinker.”

This was a great wine and just didn’t taste 5 years old, more like 15!


House made mini boar meatballs. These had a wonderful simple flavor: meat, with just a few spices.


From my cellar, Parker 96, “The fabulous 1998 Barolo Falletto del Serralunga reveals intensity and volume. A dark plum color is accompanied by a classic Nebbiolo perfume of rose water, melted tar, truffles, and cherry jam. As the wine sits in the glass, aromas of spice box and cigar smoke also emerge. Full-bodied, dense, and powerfully tannic, yet extremely harmonious.”


House made boar sausage, mozzarella & rapini pizza. Like the ultimate sausage pizza!


Parker 94, “The 2004 Barolo La Serra reveals a generous personality in its dark red fruit with notable depth and richness that carries through to the persistent, sweet finish. With air, floral notes develop to round out this particularly multi-dimensional, full-bodied and beautiful La Serra. 2004 is a great vintage for this wine, which can sometimes be austere.”


Then Sal gets funky, straying from the Italian beat. Boar empanadas! Really yummy.


Parker 96, “Two great back to back vintages are the 1990 and 1989. The more developed 1990 boasts an incredible perfume of hickory wood, coffee, smoked meat, Asian spices, black cherries, and blackberries. Lush, opulent, and full-bodied, it is a fully mature, profound Beaucastel.”

… except, it was corked. Bummer, but it happens.


And boar tacos.


With homemade guacamole and salsa (not pictured).


Parker 99, “Marcassin Estate continues to grow, although still ever so tiny, with just over 20 acres of tightly spaced vineyards on the Sonoma Coast. They also supplement their estate bottlings with purchased fruit from vineyards owned by the Martinelli family which they help manage, the Three Sisters Vineyard for Chardonnay, and Pinot Noir from the Blue Slide Vineyard. Their dominant Chardonnay clones continue to be based on the old Wente clones taken from the Hudson and Hyde Vineyards, and the Mt.Eden clone. The Pinot Noir material is dominated by California heritage clones. Little changes under the firm’s leadership of Helen Turley and her husband John Wetlaufer (now married 42 years), and as someone raised in Maryland, I am proud to say they were schooled at the renowned St. John’s College in Annapolis, Maryland. They have always been committed to the highest quality of wines possible. It is akin to being tutored by a great master to sit down and taste through their series of Chardonnays and Pinot Noirs. They added a few wrinkles this time by throwing into the tasting a 2005 Domaine Leflaive Batard-Montrachet, which was completely obliterated by their own Chardonnays, and with the Pinot Noirs, a highly rated grand cru red Burgundy from the 2005 vintage that didn’t fare particularly well either. Their point was that not only are their wines superior (and I would certainly agree with these comparisons), but also that some of the most famous names in Burgundy have more sizzle and snobbery behind them than actual quality. The Pinot Noirs are very complex and need lots of aeration/decanting to strut their stuff. They continue to remind me of grand crus from Morey St.-Denis, especially wines such as Ponsot’s Clos de la Roche because of the following. NOTE: Prices noted are from the winery’s mailing list. These wines sell for 2 to 3 times more in the secondary market.”

I don’t know what Parker is smoking, but this sure shows he doesn’t know Pinot Noir. This was over oaked and my least favorite wine of the night. Not that it was bad, but I just don’t like the new world style of Pinot.

To the right, and much more to my liking, Parker 91, “The 1996 Barbaresco exhibits a dense ruby color as well as a forward nose of cherry liqueur, earth, truffle, mineral, and spicy scents. Rich, full-bodied, and seductive, with its moderate tannin largely concealed by the wine’s wealth of fruit and extract, this gorgeously pure offering gets my nod as the finest Barbaresco produced by Gaja since 1990.”


Then the best “sausage and peppers” I’ve ever had. The meat had this succulent game spiciness.


Parker 99, “The 250-case cuvee of 100% Merlot, the 1999 Redigaffi has an astonishing 36 grams per liter of dry extract, which exceeds most top Pomerols in a great vintage! Unfined and unfiltered, it is as close to perfection as a wine can get. The color is a deep saturated blue/purple. The powerful, pure nose offers smoke, licorice, black cherry, and blackberries. It boasts awesome concentration, a fabulously dense, viscous mid-section, and a finish that lasts for nearly a minute. This is riveting juice.”


Polenta with boar ragu. This was pretty stunning too with a wonderful soft texture.


Parker 90, “In 2003, we will finally see several releases, including his 1997 Chateauneuf du Pape Cuvee Marie Beurrier. Although this is an outstanding effort from a difficult vintage, Bonneau is used to producing wines that are far better out of bottle than from barrel. This 1997 has gotten better with each year of aging, and from bottle, it is an outstanding example of Chateauneuf du Pape. A heady concoction of kirsch liqueur, licorice, pepper, and ripe black cherry fruit is offered in a rich, full-bodied, surprisingly intense style. The acid is low, the fruit ripe, and the wine plump and juicy. Typical of many Bonneau efforts, it offers notes of smoke, beef blood, earth, figs, and prunes.”

Again Parker misses, as this was a wonderful wine.


And the classic: Pappardelle al Cinghiale. Sal makes this normally and it’s fabulous, but this one might have been extra good.


Parker 95, “If it were not for the prodigious 1996, everyone would be concentrating on getting their hands on a few bottles of the fabulous 1995 Leoville-Las-Cases, which is one of the vintage’s great success stories. The wine boasts an opaque ruby/purple color, and exceptionally pure, beautifully knit aromas of black fruits, minerals, vanillin, and spice. On the attack, it is staggeringly rich, yet displays more noticeable tannin than its younger sibling. Exceptionally ripe cassis fruit, the judicious use of toasty new oak, and a thrilling mineral character intertwined with the high quality of fruit routinely obtained by Las Cases, make this a compelling effort. There is probably nearly as much tannin as in the 1996, but it is not as perfectly sweet as in the 1996. The finish is incredibly long in this classic. Only 35% of the harvest was of sufficient quality for the 1995 Leoville-Las-Cases.”


Boar chops, peal barley, and pea tendrils. Wild boar isn’t the tenderest pork chop you ever tasted, but it does have a great flavor.


Parker 96, “The prodigious 1997 Insignia (83% Cabernet Sauvignon, 14% Merlot, and 3% Petit-Verdot) lives up to its pre-bottling promise. Tasted on three separate occasions, every bottle has hit the bull’s eye. The color is a saturated thick-looking blue/purple. The nose offers up explosive aromas of jammy black fruits, licorice, Asian spices, vanillin, and cedar. Full-bodied as well as exceptionally pure and impressively endowed, this blockbuster yet surprisingly elegant wine cuts a brilliant swath across the palate. A seamless effort with beautifully integrated acidity, sweet tannin, and alcohol, it is still an infant, but can be drunk with considerable pleasure.”


Then the leg. This reminds me of Jose Andres’ “secreto” which you can see here.


Parker 95, “L’Evangile’s sublime 2005, a blend of 85% Merlot and 15% Cabernet Franc, is the first wine made in their brand new cuverie. Sadly, there are fewer than 3,500 cases of this deep purple-colored offering. A gorgeous nose of meat juices, black raspberries, chocolate, espresso, and notions of truffle oil as well as smoke is followed by a full-bodied Pomerol displaying sweet tannin, a flawless texture, and stunning complexity. While surprisingly showy and forward for a l’Evangile, it will undoubtedly shut down over the next year or so.”


A slice of the leg. Really gamey and tender.


Then some bones for gnawing.


Chef/Owner Sal surveys the carnage.


This wonderful medium old maderira “served” for dessert.


And for dessert itself, this orange tart which was a lovely finish to all the meat.


Check out what we did to the table!

This was another knock down great evening and it was fun to see Sal cook in a different style. He really rose to the occasion and treated the boar right.

Click here for more LA restaurant reviews,
Or for Foodie Club extravaganzas.


Yarom pigs out on some knuckles.


The impressive spread for the evening.

Related posts:

  1. Il Grano Birthday
  2. Il Grano part 2
  3. Il Grano – Only 19 courses?
  4. Tomato Night at Il Grano
  5. ThanksGavin 2011 – The Main Event
By: agavin
Comments (3)
Posted in: Food
Tagged as: boar, Chardonnay, Dessert, Foodie Club, hedonists, Il Grano, Nebbiolo, Pinot noir, Sal Marino, Santa Monica California, Wild boar, Wine tasting descriptors

Game of Thrones – Season 3 Goodies

Jan23

We’re entering that most exciting time of year: the ramp up and entry into a new Game of Thrones season. HBO has begun doling out the material.

First up, the brand new (as of 3/2/13) Season 3 Trailer, extended edition!

[youtube http://www.youtube.com/watch?feature=player_embedded&v=C1pbtBX9Kok]

and the original 2/21/13 Season 3 Trailer:

[youtube http://www.youtube.com/watch?feature=player_embedded&v=RzI9v_B4sxw]

Then the 2/10/13 season 3 teaser!

[youtube http://www.youtube.com/watch?feature=player_embedded&v=1iTg20x7w2s]

Then, we have a piece on the Art Direction. This includes some cool glimpses of upcoming locations and characters.

[youtube http://www.youtube.com/watch?v=f3y5aCWFuKo]

Then even more interesting is one on adaption. They don’t say a lot, but as someone who works at storytelling in various mediums (games, novels, and screenplays) I find this fascinating. A Song of Ice and Fire isn’t your typical work, with a single narrative spine to adapt and compress. The same basic mantras of compression apply as they do in most novel -> film/TV adaptions, but the details are much more complex.

[youtube http://www.youtube.com/watch?v=7VB0JA78wJ4]

And one with the two main producers and a lot of the cast on the season 3 highlights.

[youtube http://www.youtube.com/watch?v=AaedhISdshA#!]

And January 31 brings us a fourth video about Iceland:

[youtube http://www.youtube.com/watch?v=d3-hlG6Nn1s]

wallpaper-s3teaser-1600-1024x768

Related posts:

  1. Game of Thrones – Season 2 Episode 1 Clips
  2. Game of Thrones – Season 2 – First Look
  3. Game of Thrones – The Houses
  4. Game of Thrones – Season 2 Trailer
  5. Game of Thrones – Price for our Sins
By: agavin
Comments (2)
Posted in: Television
Tagged as: a game of thrones, A Song of Ice and Fire, Game of Thrones, George R. R. Martin, HBO, Iceland, Season 3, season 3 preview, season 3 teaser, season3 trailer, Song of Ice and Fire, Television

Untimed – $1.99 this week!

Jan20

To help kick off the launch, the E-Book versions of Untimed will be only $1.99 cents from Sunday, January 20 until Friday the 25th! Take the plunge, it’s certainly a great deal.

Buy it on Amazon!

Tweet, share, like, follow, blog and grab a copy of my book.

About Untimed

Charlie’s the kind of boy that no one notices. Hell, his own mother can’t remember his name. So when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously. Still, this isn’t all bad. Who needs school when you can learn about history first hand, like from Ben Franklin himself. And there’s this girl… Yvaine… another time traveler. All good. Except for the rules: boys only travel into the past and girls only into the future. And the baggage: Yvaine’s got a baby boy and more than her share of ex-boyfriends. Still, even if they screw up history — like accidentally let the founding father be killed — they can just time travel and fix it, right? But the future they return to is nothing like Charlie remembers. To set things right, he and his scrappy new girlfriend will have to race across the centuries, battling murderous machines from the future, jealous lovers, reluctant parents, and time itself.

“A masterful storyteller, Gavin builds a solid plot with believable characters.” — Kirkus
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“Like science class in Las Vegas!” — FantasyLiterature.com

Buy Sample Characters Reviews Reviewer Info

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  1. Untimed officially for Sale!
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  5. Big Giveaway!
By: agavin
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Tagged as: Andy Gavin, sale, Time travel, Untimed

Unbendable Untimed

Jan18

132c5675I debated about publishing a hardcover edition of Untimed, as paper sales on The Darkening Dream leaned heavily to the paperback (presumably for cost reasons). In the end, I just had too, as they look so good.

This time around I did the entire mechanical (the print ready PDF) and layout myself, as I did with the paperback. Good professionals charge around $1000 per mechanical (so usually over $2000 for both paperback and hardcover). If you have a good eye and substantial Photoshop skills, it’s doable by yourself. I did every element on both paperback and hardcover exteriors except for the actual cover illustration (Cliff Nielsen did that, and that is way beyond my artistic abilities).

The hardcover mechanical would have only taken me about four hours, but I ran into a nasty bug with photoshop PDF output that cost me an extra eight. I hate that kind of thing, but it happens.

If you are interested in making a hardcover edition yourself through Lightning Source, you can read about how I did it here.

Here is what the mechanical looks like

Here is what the mechanical looks like

In case you’re curious about the book behind the pretty cover:

Untimed: A YA time travel novel by Andy Gavin.

Charlie’s the kind of boy that no one notices. Hell, his own mother can’t remember his name. So when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously. Still, this isn’t all bad. Who needs school when you can learn about history first hand, like from Ben Franklin himself. And there’s this girl… Yvaine… another time traveler. All good. Except for the rules: boys only travel into the past and girls only into the future. And the baggage: Yvaine’s got a baby boy and more than her share of ex-boyfriends. Still, even if they screw up history — like accidentally let the founding father be killed — they can just time travel and fix it, right? But the future they return to is nothing like Charlie remembers. To set things right, he and his scrappy new girlfriend will have to race across the centuries, battling murderous machines from the future, jealous lovers, reluctant parents, and time itself.

Find the Hardcover here on Amazon!

(even if it says “out of stock” you can still order it and it’ll ship in a couple of days)

Buy Sample Characters Reviews Reviewer Info

The back cover. It has the usual cloth jacket and flaps inside.

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  5. Untimed – Out on Submission!
By: agavin
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Posted in: Untimed
Tagged as: Amazon.com, Andy Gavin, Hardcover, Publishing, Untimed

Buffy vs. Edward

Jan16

I found this very interesting (and very creative) Buffy vs. Edward mashup online. It’s worth highlighting not only because of its skill, but because it contrasts two of the most popular teen vampire franchises. Buffy the Vampire Slayer is my all time favorite television show, and Twilight is well… kinda gross. Buffy vs. Edward quite seriously shows one of the reasons why.

Besides, that mashup must have taken a LONG time to make. There are over 5400 minutes of Buffy footage in the series! I can name the episode where nearly every shot comes from too. I’m not sure I should be proud of this.

 

Check out the Buffy vs Edward video here.

 

Or my detailed Buffy critique.

Or my Twilight critique.

 

Buffy-Kicks-Twilight-Butt-twilight-vs-buffy-22158143-492-421

Related posts:

  1. TV Review: Buffy the Vampire Slayer – part 6
  2. TV Review: Buffy the Vampire Slayer – part 4
  3. TV Review: Buffy the Vampire Slayer – part 5
  4. TV Review: Buffy the Vampire Slayer – part 3
  5. TV Review: Buffy the Vampire Slayer – part 1
By: agavin
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Posted in: Movies, Television
Tagged as: Buffy, Buffy Summers, Buffy The Vampire Slayer, Edward, horror, Slayer, Television, Twilight

Assaggi – not the first 3 letters

Jan14

Restaurant: Assaggi

Location: 4838 Bethesda Avenue. Bethesda, MD 20814. 301-951-1988

Date: November 27, 2012

Cuisine: Italian

Rating: Excellent neighborhood Italian

_

A night out with friends in Bethesda (outside of Washington D.C.) brought us to this modern neighborhood Italian.


A fairly typical menu.

I love Amarone. It’s made in the “ripasso” (rested) style. This means the grapes are sun dried into raisons on straw mats before pressing. This gives it a richer raison quality than otherwise.


Can’t beat the pig. This is a mixed large plate of prosciutto di parma, lonza, cacciatorini, salame nostrano, and capocollo.


And some cheese to go with it. From left to right: smoked mozzarella, mozzarella di bufala, and burrata. This is all not so different than Obika.


And some marinated veggies in case the above wasn’t healthy enough.


Salad of local beets, baby spinach, toasted pumpkin seeds, and lemon vinaigrette.


Bigoli pasta with “maple leaf farm” duck and porcini mushroom ragu. A nice winter ragu.


Orecchiette pasta with “path valley farm” punpkin, goat cheese, and toasted pine nuts.


After killing the Amarone, we switched to this Taurasi. Taurasi is from near Naples and made with mostly Aglianico which is a delicious southern Italian grape.


Some gluten free pasta with tomatoes and olives.


Agnello. Slowly cooked lamb shank, mint mashed potatoes.


And its beefier cousin, classic osso bucco.


Finish with a little gelato.

For Washington, which isn’t known for great Italian, this was a solid meal. Service was friendly, the food was modern Italian American (not the dreaded “red sauce” style) and everything tasty.

For more Washington dining reviews click here.

Related posts:

  1. Quick Eats: Caffe Delfini
  2. Seconds at Sotto
  3. Hostaria del Piccolo – Pizza + Pasta
  4. Locanda Portofino – In the Neighborhood
  5. Quick Eats: Osteria Latini 2
By: agavin
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Tagged as: Assaggi, Bethesda Maryland, Buffalo mozzarella, Italian cuisine, pasta, Prosciutto, Washington

WOW Endgames – Mists of Pandaria

Jan11
Mists of Pandaria Box

The xpac box

Having discussed all the previous wow endgames, we come at last to Mists of Pandaria.

Leveling

I wrote a previous detailed post on leveling 85-90. I won’t repeat myself and go into the talent changes again. Overall, while I like the new rotations and abilities for Warlock Destruction (the only spec I’m really playing), and feel they are the best yet, I do miss a bit of the crafting that went into old school talent selection. I have little incentive nowadays to investigate changing my spec or talents.

But I must admit I adore Kil’Jaeden’s Cunning, which allows casting while moving. This is a game changer for warlocks. Even with a cast and movement speed penalty, it means not having to cancel that big cast in order to get out of the fire!

Of Justice and Valor

MOP, great as it is, is a highly evolutionary expansion. The Justice and Valor system was born from  BC badge system, iterated on during LK, and finally codified under Cata. It passes nearly unaltered to MOP. We have four major point systems, two each for PVE and PVP. Since I don’t PVP at all anymore, I’ll only talk about Justice (the lessor) and Valor (the greater) points.

But first, I need to discuss item level. As discussed in my Cata post, with reforging and the like, WOW gearing is more and more about ilevel. Better is generally better and there is an elaborate spread based on gear source and difficulty level.

  • 458: Justice rewards, superior blue quality
  • 463: Heroic dungeon gear, superior blue quality
  • 476: Mogu’shan Vaults LFR and crafted PvE gear bought from reputations, epic purple quality
  • 483: Heart of Fear and Terrace of Endless Springs LFR
  • 489: Vaults normal mode gear and valor point gear bought from reputations
  • 496: Galleon and Sha loot table, Heart and Terrace normal mode gear, crafted gear from raid-drop patterns, and valor rewards for the patch 5.1 reputation vendor
  • 502: Vaults heroic mode gear
  • 509: Heart and Terrace heroic mode gear

Justice points are more useless than ever. You earn them exclusively by killing dungeon bosses, notably heroic dungeon bosses. They earn fairly slowly. They buy ilevel 458 blues. But wait, heroic dungeons drop ilevel 463 blues. By the time you have enough points to buy something, you probably have a replacement that is slightly better from drops. Justice points are therefore useful only to fill in the occasional piece that you are unlucky on. I bought two items fairly quickly after hitting level 90 and wore them for a few days, perhaps a week, before replacing them. Theoretically you can also spend Justice points on heirloom items for your alts. I’ve sworn off this deadly addiction and so wouldn’t know.

Valor points are very different. You can earn them doing just about anything: Heroics dungeons, Challenge dungeons, Scenarios, daily quests, LFR,  regular and heroic raids. Valor points cap at 1000 points a week. There is a strong incentive to reach your cap, but it takes awhile, probably at least 10-15 hours a week of play. If you don’t cap, you aren’t gearing as fast as you could. They buy you ilevel 489 epics, which is the same level dropped by the first half of the first tier of normal raids. After patch 5.1 Valor buys ilevel 496 and upgrades. For active raiders with a guild, these are supplementary, filling in on missing drops and allowing faster gearing. For players (like me) who only use LFR (more on that later), Valor gear is always better than raid gear, and represents the best and most important items. The only better gear open to us is world boss gear, and that’s very limited in selection.

Because of the cap, and its importance, grinding Valor feels like a bit of a chore, or at least certainly an obligation. This is a difficult balance for the designers to achieve. Set the cap too high, and there would be no limit to how much time you could sink into it, set it too low, and you feel that post cap, you are “wasting your time.” For me personally, it’s just about right.

In Vanilla and BC you spent a lot of time playing for no reward, and these point systems address that issue to a significant degree. This time around, the Valor system seems better than ever, rewarding all sorts of play. The Justice points seem like a fail and basically irrelevant.

Shrine of Two Moons

Shrine of Two Moons: profession hub and standing in for a new city

Going Professional

The professions got their usual cleanups and tweaks. Many remain boring. Herbalism is the same as it ever was. Alchemy is even simpler than ever, as you now learn new recipes not from the trainer, but from making previous ones. This shouldn’t be confused with the more elitist Burning Crusade discovery system. By the time I hit level 90 and max skill level I’d learned everything. The better/cheaper “alchemist only” potion is nice. The Alchemist trinket is decent, but after patch 5.1 badly needs an upgrade to epic. I level enchanting on an alt and that seems to have lost the interesting daily mechanic from LK and been tied back to reputations. That’s annoying on an alt as I don’t want to level those reps there. These recipes should be BOA.

Archeology got a hell of a lot easier. During Cata I gave up on it because it was intensely boring and slow. Now I leveled it in 2-3 hours. But there isn’t anything good to make. No epics, no cool pets or mounts, just some mediocre blue weapons.

Fishing is easy to level now as it’s tied to the Angler’s reputation. It’s got a few cool things, although not as cool as the old BC Mr. Pinchy days.

Cooking is the real standout. Wow. This got a lot of love. It’s tied in with the whole farming game (see below), the awesome Tillers rep (see below) and even in of itself is chock full of goodies. There are now six different sub schools to level, and it takes considerable time and effort, but the whole combined cooking/farming/Tillers thing is great fun. I’m even training up my apprentice. They need to do all the professions up with this kind of complexity.

Angler's Warf

Angler’s Warf

Mote in your Eye

A new system this time around is the “harmony” system. Monsters randomly and occasionally drop these little “motes of harmony” which combine into “spirits of harmony.” These currency items can be used to buy just about any top trade skill item, or even some of the other trade skill currencies like for cooking and archeology.

This sort of combines and improves two general systems/trends from previous xpacs. One is the “limited top profession item.” For alchemy this was the Lotus. For enchanting the epic enchanting mat. Motes normalize and make less frustrating the collection of these resources.

They are also an evolution of the older crafting essences that came in various flavors. Motes are a marked improvement. Spirits of Harmony are generally quite useful, and you accumulate them at a slow but reasonable pace. I’ve never been a heavy crafter and the old piles of 10-12 types of currencies for each xpac still clog up my bank alt.

Scenario Fail

A new addition to MOP is the scenario. This is a mini dungeon, for three players, not requiring a tank or healer. There are about 10 of them and you enter through LFG with virtually no queue (because of no tank/healer crunch). They reward some Valor and are designed to include hefty doses of lore.

Being even easier than dungeons (which were pretty easy), I found them ridiculously boring. They yield Valor, and are approximately the same Valor/time invested as dungeons, yet duller. In dungeons I enjoy boss fights and hate trash. Most of the scenarios feel like short outdoor dungeons with a 100% trash ratio. I hate trash. The rewards themselves are just some random and useless blues. Perhaps they might have been upgrades for about a day after hitting 90, but that’s about it. I haven’t even run all the scenarios. There is one in the Temple of the White Tiger, highly reminiscent of Lich King’s Trial of the Crusader, that is alright, as it’s just a series of bosses.

Shado Pan Monastery

Shado Pan Monastery

Shades of the Lich King

The dungeons in MOP have all been carefully tuned. They’re all pretty short and fun and none of them stand out as annoying or particularly more difficult than the others. Difficulty tuning is back where it was at launch in Lich King. There is no need to run a level 90 normal level dungeon. Maybe if you’re an ignoramus at gearing, you might have to pop into one or two. Basically you drop into heroic and steamroll. They take 20-30 minutes. CC is completely gone again. It’s like every dungeon is Heroic Utgarde Keep or Azjol-Nerub. My least favorite these days are Shado-Pan Monastery and Siege of Niuzao Temple, but only because they take slightly longer than the others. They aren’t harder and they are cool enough. This time around there is nothing like Halls of Lightening or Occulus to throw anyone a loop. It’s worth noting that in my entire (extensive) MOP playing experience I never ONCE had a dungeon group fall apart. Every single one has completed. Wipes of any sort are rare, and I doubt I’ve ever wiped more than 2-3 times. This is unprecedented, as in Vanilla, BC, and Cata groups that self destructed were more the rule than the exception. Even in LK it happened, particularly in Occulus or some of the Icecrown instances.

Gear is solid at 463 and things are well itemized. However, it only took me a week before I had every piece of dungeon gear I needed, after that, they’re just an easy way to earn valor (80 points a day).

Blizzard added a cool new Challenge mode in which you can run instances for speed with normalized gear. I’ve never tried it. The mode requires that you run with friends, and I don’t have a big enough group of in game friends or a guild.

stormstout brewery

Stormstout Brewery

The big Grind

While reputations have always been part of the WOW endgame, with MOP Blizzard put a lot of extra effort into them. In the BC-LK era reputations usually awarded a couple of small things each. Generally a free epic, maybe a cosmetic item like a pet, crafting recipes, and often enchants for certain slots like head and shoulder. While small, these enchants were considered mandatory by most raiders. So Blizzard removed them, but at the same time tied the Justice and Valor gear into the system. Rep gear isn’t free anymore, pretty much all Justice and Valor gear is divided randomly among four (five with patch 5.1) reputations. Initially, honored was needed for Justice gear and Revered for Valor. Blizzard argued that this wasn’t mandatory, and it probably wasn’t, strictly speaking, for serious raiders, as they have access to equal or better gear in raid. However, in practice, for those of us without guilds the Valor gear is the best available. Even serious raiders tend to optimize for getting the most stuff as quickly as possible. This meant bringing at least the four major reps to revered. Two of them, the August Celestials and the Shado-Pan are mysteriously tied to the Golden Lotus, and so you can’t even start their grinds until reaching revered with Lotus.

In LK and Cata you could combine tabards with dungeon grinding to speed leveling of the reputations. In MOP, the new tabards no longer give rep, although you can still finish out reps from the old xpacs in the new dungeons. This means doing the dailies for each rep. And dailies there are in spades. On the plus side, these give valor points and the special new currency that increases loot drops (more on that later). On the minus side, there are a LOT of dailies.

I’ve reached exalted in every MOP rep, including the fifth important one introduced with patch 5.1. At the beginning, and particularly about two weeks after 90, this meant A LOT of dailies. I’ll discuss all the reps below because Blizzard deliberately built a different style grind into each of them in order to experiment, but at the peak, it is very easy to have 2-3 HOURS of dailies in your queue PER DAY. On one level, this is a lot of end game content, as you could do it slower, on the other, for a few weeks it felt like a Herculean chore.

Golden Lotus

Because this rep gates two others, it’s very important. And the GL has a lot of good Valor items itself. Here Blizzard went with a “more is more” theory of dailies. There are three hubs, each with four quests that are completed sequentially per day and a final boss quest. This means 13 dailies (plus some connector quests). Not all of these are available at the start, as the hubs open up as you advance. The individual quests are well enough designed for the most part, but for a new 90 can actually be pretty hard. At the beginning, competition for mobs was fierce and frustrating. This chain alone could take 45 minutes a day and often felt very tedious.

There were also a couple different cool ways of earning bonus rep. Periodically you find keys which can be used to open secret chests (available only on select end dailies) that give you extra rep bonuses. GL mobs also (extremely) rarely drop a crystal that once you have 10, allows capturing an (extremely) rare mount. By exalted I had 2/10.

The Golden Lotus has lots of secret chambers

The Golden Lotus has lots of secret chambers

Klaxxi

The second major rep open at the start is pretty cool. There are about 9 quests available per day in about four areas within a zone. You can select various Klaxxi (bug dude) champions to help you too. The quests are pretty cool, but some of the areas were better than others and the set could run a little long. There were a bunch of cool intermediate non-daily progressions on the quest-line. Much better than GL, but 5-6 quests would have been better than 9.

There is a collection mechanic here too. Killing mobs in the zone earn you crystals that you can turn in for rep. This is a great idea, but the drop rate on them was so low as to make little difference.

Return of the Klaxxi Paragons

Return of the Klaxxi Paragons

Shado-Pan

SP also has champions to help you and rotates roughly 6 quests between three locations. In between, you have non-daily champions to fight. This would have been an excellent rep except that one of the locations, “stra-vess” (sic) was very annoying and represented the only place in the entire daily grind across all reps where I died on a frequent basis. The mob density was just out of control.

August Celestials

This rep chain opens late and runs slow. Every day there are about 4 quests available in one of four spots in wildly different zones. You find the location at your home base and fly there. The quests are pretty quick and easy, but the grind goes on for longer than the other reps. One of the four zones (the Niuzao Temple) is far more annoying than the other three. One of the quests in the White Tiger temple complex (the one where you cross the bridges avoiding the wind) was incredibly frustrating and best skipped.

Dominance Offensive / Operation Shieldwall

This new rep, added with patch 5.1, gates the 496 ilevel rep gear and is very important. It’s also a very well designed daily grind. Blizzard learned from the earlier four in short order. There is an alternating mixture of non-daily quest groups of 3-4 quests and a group of 5 dailies that rotates between 4 hubs. There is even a cool daily mini-boss. The dailies are pretty quick and enjoyable (except the cave one was annoying because the caves are so dark it’s hard to see the tunnels) and the mix in of non-dailies felt great. It doesn’t have the tedious chore-like quality that GL, Klaxxi, and Shado-Pan often did.

Loremasters

This is a fun rep that is outside of normal progression. Bringing it to exalted wins you a cool flying magic disc mount and a few aides to the archeology profession. But it’s also the easiest rep, taking only an hour or two flying around Pandaria to level.

Order of the Cloud Serpent

You level this rep for one reason (besides the Valor points): to earn the right to fly on cloud dragons. It’s a fast and easy rep that thats takes 2-3 weeks and combines some profession tie-in quests and a rotating pool of fairly simple fight and gather dailies. Every once in a while it is possible to engage in cloud dragon racing. This was really cool. The problem is, there seems to be no way to know if they are available (which is about once a week) without flying over to the far away zone and checking. So once I hit exalted, I didn’t bother, because I didn’t want to haul out there for nothing.

Everyone wants to ride one of these!

Everyone wants to ride one of these!

Anglers

This rep is tied to fishing. It provides 3 quick and easy fishing quests every day. They’re pretty easy, but not very exciting, and the quest hub has no flight point (serious annoyance). Once I maxed out fishing it was irritating to head down there and grind it out, even though it didn’t take long. I gave up for awhile at revered, then eventually finished it out.

There is also a separate reputation with master angler Nat Pagle. This earns you two different items and requires that you fish around the world for about 45 minutes every day for several months to fish up some EXTREMELY rare fish. This is the only grind in MOP I didn’t bother with, because it’s for the very extreme and the rewards aren’t compelling. It should at least have had a cool pet.

Tillers

The Tillers faction, which dove tails in with cooking and the new farming mechanic, is hands down the best designed grind in the game. This all has several components. The profession itself has been split into 6 different grinds (the ways of cooking). They are all very similar, but for number collecting obsessives, it’s very addictive to level each. Then the master Tiller reputation is a nicely balanced 5-6 daily per day mix that rotates between 3-4 hubs. Some of these quests are very easy and some are related to farming. Some of the quests aren’t really attached to the hubs but are randomly selected floaters around the zone. Many are very creative (if a little annoying) like the weed war, pest control, and chase the chicken quests. One of the daily quests earns you a cooking token. These are actually quite valuable as they speed your leveling of the cooking profession and production of useful feasts.

Progressing through the main reputation opens up periodic cool quests that “level” the farm by adding more plots. You can also buy quests at one of the vendors at different reps to add convenience features to the farm like sprinklers, pesticide, and the master plow. The rep and token vendors have all sorts of fun and useful items. If you get enough tokens you can buy an apprentice that has a new daily him/herself that you can level. This opens up other stuff. As you level, your farm gains small cosmetic “improvements” relating to the quests (mostly farm animals).

Then, as if that wasn’t enough, there are eight or so quest givers who all have their OWN reputations. You level these up by completing their quests (randomly in the daily sets) and/or making particular foods for them and/or finding these oddball farming drops and/or finding the same drops in dirt piles around Pandaria. Reaching max reputation with a particular Tiller opens up  a small person specific quest chain.

All in all it feels very fresh and varied, far more so than any of the other rep grinds, and being intertwined as it is with farming and cooking encourages you to engage in those other skills just to see what might be coming. Bravo!

Big Bags of Loot

MOP reintroduces world bosses, two of them to start. One of these, the Sha of Anger, is a replacement for the LK/Cata PVP loot boss. Sha is easy to kill with 30+ people (it can even be done with 25). He drops a random mix of PVP and the PVE ilevel 496 hands and pants. The first time you kill him, he gives a token for an ilevel 476 boot. He can be looted once a week and his respawn timer is 10 minutes. For LFR people like myself, this makes him very valuable as the set pieces are half a tier better in score than the 483 stuff from LFR. With the short timer, the only difficulty with this boss is finding a group. If one needs him, you usually have to do that on Tuesday, often early Tuesday. After that, too many people have killed him and you’re unlikely to find a raid.

The other world boss is Galleon. He drops a mix of various 496 loot and is fairly easy to kill. The problem with him is that his respawn timer is several days. I’ve killed him twice, and both times it happened after a server reset. At this point, when he’s up, both Alliance and Horde are usually gathered to try to kill him and it becomes a strange battle in which one can wipe the other side, but that results in flagging and a near infinite back and forth between the factions. We were able to kill him once when a Horde group outside the raid generously took it upon themselves to keep wiping the Alliance side.

He must die every week - until you have your gloves and pants

He must die every week – until you have your gloves and pants

Way of the Raid

MOP has more raiding options than ever, and as this is an area that keeps evolving, it’s worth mentioning. There are now five types: LFR (25), Normal (10), Normal (25), Heroic (10), and Heroic (25). LFR has it’s own per boss lockout, but the other four share the same lockout. I.e. if you kill the boss on Heroic (10) you can’t loot it again on Normal (25) in the same week. The lockout is all per boss, and only affects loot (but that’s what matters, doesn’t it?). The two normal modes share gear, so do the two heroic modes. I only run LFR these days, but presumably 25s are pretty rare, as they are harder to form and offer little advantage at this point. This is kinda a shame, but I can understand Blizzard not wanting to add even MORE loot levels.

LFR has a new loot system which is quite controversial. In the traditional model, still used in normal/heroic raids, the boss drops his loot, and the party divides it up. In the new LFR system, each player has his own individual random role, which appears to be about 1 in 10, to see if he gets loot or gold. If he gets loot than he is handed a random item from the loot table that fits the spec he is currently using. There is no consideration made as to what items you have. You can get an item that you already have even if something else in the loot table would be more useful. There is no trading. On the plus side, there is no drama. Each player’s loot situation is totally separate. On the minus side, you get a lot of “gold” and it’s annoying. Other players also get items they can’t use (already have), but you could, which feels frustrating. Overall, it’s probably better as drama in LFR is a bad thing.

To complicate this, doing daily quests earns a kind of currency that you can spend once a week to earn 3 coins in a different currency (up to 10 max in your inventory) that can be spent to buy extra rolls at a bosses loot table. In practice, you use these on the three bosses each week that have stuff you need the most. This is kinda nice as it increases your chance of getting the things you want. It is possible to partially abuse this system by killing a boss a second (or third, or fourth) time and using the coin, even if you are not eligible anymore for the regular drop. I don’t do this, too tedious.

Terrace of Endless Springs

Terrace of Endless Springs: the last raid of the 1st tier

Raid Finder Rules

I didn’t play Cata during the final months with its Raid  Finder, so for me, LFR was new to MOP. This is the ultimate conclusion (for now) of Blizzard’s trend toward “let everyone see the content.” The raids are broken into 3 boss chunks with minimal trash (still sometimes too much, as in Heart of Anger). There is a gear level requirement, but the tuning is very easy, aimed at allowing the bosses to be killed with no active coordination and 0-2 wipes. The first week a particular dungeon opens, when most of the people are completely unfamiliar with the mechanics, there are wipes. After that, it’s a total steamroll. Mechanics that wipe raids have been “tuned down” so they don’t. There isn’t really much skill, although I personally, as a Warlock, amuse myself by focusing on maxing my DPS.

For me, LFR is a facsimile of real raiding. It’s missing the challenge and camaraderie, but it does feels kinda like raiding and yields pretty good loot. It also can be done on your own schedule in 30-45 minute chunks, which is huge. Raiding with a guild is scheduled, like 6-10pm Tues-Thurs, and involves drama and stress. LFR is queue up, steamroll, maybe collect loot.

Everyone is a Legend

What makes up a legendary has really changed in MOP, and probably for the better. I don’t know if they plan to still have the old kind of legendary weapons, but there is a new quest chain that anyone who raids can get which is more equivalent to the old Mount Hyjal or Ice Crown rep chains that allows you to slowly, but fairly straightforwardly, earn into legendary gems that can be placed into the sockets of special weapons dropping from Terrace of the Endless Spring. These are a pretty big boost, +500 in a primary stat, and the chain continues allowing you to keep upgrading slowly across the course of the xpac. This is a real nice touch and very compelling, although it’s a different thing than the traditional legendaries.

The Black Prince

This guy is actually a Black dragon!

No need to PVP

As a PVE player, there seems to be no need to PVP in any way shape or form. With the Sha of Anger having taken over for the PVP bosses and no new world PVP zone, that’s gone. This is fine by me.

Return to the Old Raids

One of the new things I’ve been doing a lot of is actually old stuff. The drastic scale up of every stat has made it possible for level 90 toons, particularly us OP Warlocks, to solo nearly everything in the first three expansions. Vanilla raids are trivial (for Locks) and Blizzard has made some effort to change a few of the mechanics that were impossible to solo (Viscidius, Razorgore, who is still a pain). Plus, you can now go into old raids without a raid group and they added cool minipets to the Vanilla raids. I’ve been running MC, BWL,  Naxx, and AQ40 every week and have all but two of the pets. I’ve also nearly completed my Felheart, Nemesis, and T2.5 sets (I had a lot of them from the Vanilla days, but the RNG is fickle). This is all good fun.

And last week, I even earned Thunderfury, Blessed Blade of the Windseeker! Too bad it can’t be used to xmorph. My Lock does dress old school, usually in Felheart or Nemesis. Even some of the really difficult titles can be soloed. I soloed Sarth 3 drakes 10 man and 3 manned the 25 man (I had the titles from before but I wanted the mounts). I soloed Ulduar 10 to get Starcaller and even facerolled some BC heroics to finish out two reps I hadn’t quite knocked out originally.

Cthun

I finally killed Cthun (by myself)

Farmville Wow

The Tillers have brought limited Farmville to WOW. Once you level up your farm you can grow up to 16 crops a day. It’s possible to make feasts pretty much for free this way, or easily earn extra cooking tokens. There are some optional plants that will earn you crafting materials or even teleports. It’s a pretty simple mini-game, and takes about 5 minutes a day, but it’s fairly fun.

Tillers Farming

Better than Farmville

Pet Battles

I have yet to invest anytime in the pet battles, which is surprising given that I’m a pet collector. I’ve heard they are really fun and Pokemon like. They certainly have vastly expanded the mini-pet inventory.

Back to the Fun

MOP has brought a notable effort to really add a lot of fun and vanity items and quests. This stuff has been in short supply since Vanilla but there is a lot of it now. So many one of a kind vanity items that they fill up the bank. There are neat weird quests and achievements based on lore and whatnot too. We could still use more actual USEFUL items that have weird powers, like in Vanilla, but this is a good start.

Warlock in Felheart

Scaberus is in his old school finery

Patch 5.1

The only patch so far is 5.1 and it’s a very evolutionary patch, including no new raid or instance. It did beef up the southernmost zone and add a faction, more dailies, and a rep vendor. The faction is one of the better ones. To help raiders spend their valor points a new upgrade system has been added that allows Justice points to upgrade blue items and Valor points to upgrade epics. This is a pretty useful point sink. It seems Blizzard intends that the epics from the patch 5.2 raid will not be upgradable until patch 5.3, which seems a decent idea to slow inflation. The item upgrade in general, while useful, continues the long trend toward anonymous gear based on ilevel.

Another very useful addition is that MOP reps have gained a hastily implemented feature for doubling the speed at which you earn revered to exalted, and passing on the advantage to alts when a main has hit revered. This must be very welcome for alts, but I wish they’d given me a feat of strength for leveling all my reps to exalted BEFORE the patch shipped.

Domination Keep

Home of the Horde on Pandaria

Conclusion

In conclusion, MOP really draws together all of the elements present in Cata but rebalances them into a much much more effective (and therefore fun whole). There is a LOT to spend your time on at level 90 and pretty much all of it is either very fun, for vanity purposes (pets, mounts, xmorph etc), or contributes directly to your character via Valor. All elements of the game are more accessible than ever. I have a level 25 guild that I share with another real life friend, but it’s essentially a ghost guild and no one else is ever online. Yet I’m able through LFR and Valor to advance my character steadily.

Frankly, it keeps me playing and while without real raiding some of the extreme highs of the game are gone, it’s rarely frustrating and generally very fun. Pretty impressive after 8 years!

WOW Endgame series: Vanilla, Burning Crusade, Lich King, Cataclysm, and Pandaria.
or read about Mists of Pandaria leveling.
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Related posts:

  1. WOW Endgames – Cataclysm
  2. Mists of Pandaria Leveling
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By: agavin
Comments (49)
Posted in: Games
Tagged as: Blizzard Entertainment, Mists of Pandaria, Races and factions of Warcraft, Warcraft, World of Warcraft

Life of Pi

Jan09

Life_of_Pi_2012_PosterTitle: Life of Pi

Cast: Irrfan Khan (Actor), Ang Lee (Director)

Genre: Magical Realism

Watched:  January 5, 2013

Summary: Luminous

_

Ang Lee is pretty damn amazing. Here is a Chinese filmaker with an ouvre that includes such varied work as Brokeback Mountain, Hulk, Crouching Tiger, Hidden Dragon, Eat Drink, Man Woman, Lust, Caution, and now Life of Pi (all except for Hulk pretty brilliant). That one man can capture both the unique Chinese flavor of Crouching Tiger and the Western American rhythm of Brokeback. Amazing.

Now we have this film, which resists all categorization. At one level, it’s an eminently watchable survival adventure and pure visual treat. I haven’t read the book yet (I will now), but I have to asume it has a fable-like quality, and so does the film. The color alone is surreal and intense. The cinematography is gorgeous. Some of the shots… woah. There is some odd unreal nighttime lighting here too — although it works. There is very heavy use of shallow depth of field to good effect.

It’s worth noting that I saw the film in 3D, which has clearly graduated from three years ago when it was only for the likes of Alice in Wonderland (hiss) and How to Train Your Dragon. Now we have it in high budget literary adventure religious allegory. Interestingly, I’m pretty convinced that 3D has the effect of decreasing realism. It makes everything look like CGI, heightened, super-real, like an HDR photograph.

The acting is also superb. The casting of Pi at various ages is dead on. All three are highly emotive. And the tiger — who is presumably 90% CGI — he’s the stuff of legend. There is one damn cool animal. The soggy cat hanging off the side of the boat is just so sad, lest us forget that the Bengal Tiger is the world’s most dangerous land animal. Tiger’s are fast, deadly, climb, swim, and can bat your head off with one paw. Imagine sharing a lifeboat with one! There’s a 19th century tiger known to have killed over 430 men.

The film is to beautiful, that the ocean itself, and its bevy of sea life, becomes a character. As desperate as Pi (and Richard Parker the Tiger) are, they can’t help but marvel at the little seen wonders that present, and us with them.

Thematically, I’m not yet sure how to digest Life of Pi. It’s a pretty deeply emotional movie, and at some level plays to the film medium’s visual strengths. The picture hints at deeper philosophical notes, but doesn’t really illuminate. I sense extreme abbreviation. After all, 450 pages of novel would result in perhaps six hours of film.

NOTE: two weeks later I read the book. My thoughts here.

For more Film reviews, click here.

lifeofpi

And I have to wonder, how did Pi keep the boat so clean? Did he train the tiger to poop over the side?

Related posts:

  1. Wool – Life in a Tin Can
  2. The Girl with the Dragon Tattoo
  3. Men in Black 3
  4. Crash Live Action Tribute
  5. Book Review: Tiger Eyes
By: agavin
Comments (10)
Posted in: Movies
Tagged as: 3D, Ang Lee, Bengal Tiger, Brokeback Mountain, Crouching Tiger Hidden Dragon, Film Review, Irrfan Khan, Life of Pi, Yann Martel
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