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Author Archive for agavin – Page 89

San Fran – RN74

Mar12

Restaurant: RN74

Location: 301 Mission Street, San Francisco, CA 94105 Tel: 415.543.7474

Date: February 10, 2012

Cuisine: American

Rating: Good, but not spectacular

_

I really wanted to go to Michael Mina‘s front line restaurant but given the presence of my three year-old son his more casual bistro seemed a wiser choice.


The decor is casual, chic, and modern. This is part of the new wave of post recession more “pubby” fine dining.


Le menu.


“Cauliflower and sea urchin soup. Crispy-poached egg, fava beans, parsley root, tarragon.”


In French style, in soup is poured in table-side.


“Ahi Tuna Cru. Fallot mustard, french pickle relish, breakfast radishes, watercress.”


“Roasted beets. Hawaiian hearts of palm, winter citrus, savory almond brittle.”


“Cascade mountain artic char. Spatzle, black trumpet mushrooms, brussels sprouts, whole grain mustard.”


“brussels sprouts.”


“Grilled mediterranean sea bass. Steamed mussels, prawns, chickpea panisse, lobster-blood orange bouillabaisse.”


The sauce is added after. This is really a form of deconstructed bouillabaisse, not being a proper soup. Personally, I prefer le classique. This was fine but it tasted rather of “grill” and I prefer tomato and garlic!


Some pleasant complementary cookies. Almond cakey things.

Overall, this was a solid meal, but nothing blew me away. Execution was fine, and call me jaded (a word coming from the Norse for a broken-down old nag), but I was a little bored.

For more San Francisco dining reviews click here.

Related posts:

  1. San Fran – Jardinere
  2. San Fran – Kokkari
  3. San Fran – Feng Nian
By: agavin
Comments (2)
Posted in: Food
Tagged as: California, Cooking, Michael Mina, Restaurants and Bars, RN74, San Francisco

Game of Thrones – The More You Love

Mar10

As we close in on Season 2, HBO has released more trailer goodness (3/10/12).  This is one of the best yet, featuring all sorts of footage from the new season, and cut into a more comprehensible story arc.

And this other from a week ago with a different — but awesome — style:

Related posts:

  1. Game of Thrones – Season 2 Trailer
  2. Game of Thrones – The Houses
  3. Game of Thrones – Season 2 – First Look
  4. Game of Thrones – Invitation to the Set
  5. New Game of Thrones 2 Teaser
By: agavin
Comments (4)
Posted in: Television
Tagged as: a clash of kings, Game of Thrones, George R. R. Martin, HBO, Season 2, The More You Love, westeros

Going Indie

Mar09

A nice post on one author’s journey toward Indie Publishing.

My experience in 2009 was a lot worse than I originally expected. From what I can tell, a literary agent is a great job for a person who lacks social skills. If you’re an agent who’s any good (good enough that people have heard of you) then you get way more queries than you can handle. Most of them you probably wish would just go away. Some of them, certainly, break the rules. And there are lots of rules. Don’t send anything unsolicited. Don’t send an attachment. Don’t send me anything in the mail. Don’t call me. If I do decide to represent you, I will do it how I want and when I want. And my personal favorite: Don’t waste my time.

Find the full original article here.

Or posts by me on writing and publishing.

Related posts:

  1. Follow The Money
By: agavin
Comments (0)
Posted in: Writing
Tagged as: Business, Literary agent, New York, Publishing, Publishing and Printing, Query letter, Writer

Food as Art: Dark Illuminated Forest

Mar07

Restaurant: CR8 by Roberto Cortez [1, 2, 3, 4]

Location: LA

Date: March 5, 2012

Cuisine: Modern Art

Rating: Absolutely Amazing

_

About a year ago I came across online a chef named Roberto Cortez who hosts periodic themed modernist dinners. Looking at Roberto’s work (visible on his blog) it was instantly obvious that his visual style and presentation were out of this world. They exhibit a standout playfulness and creativity well in advance of even top restaurants. But what you can’t tell from pictures is how does it taste! Any which way, I was dying to find out. I emailed, and finally, this winter, the opportunity came. March 5, 2012.

Even with founding Foodie Club partner Erick out of town for business, this could not be missed.

To ruin the suspense: what followed was one of the best meals I’ve ever had. And, you, my readers, know I had a lot!

Roberto doesn’t just put on a dinner, he stages an event, a kind of modernist play for the senses. This one, part of the CR8 series, was called Dark Illuminated Forest and it has a wintery theme befitting the season. Food, drink, music, and ambiance all help create the evening.

Discover the cryptic “menu”!


Roberto chose a midtown gallery space for this particular event. And above you see several of us gathering in the back patio prior to the meal. Another interesting element is that there is a single table for ten, composed of three different parties mixed together. Everyone who comes to an event like this is a foodie and so part of the fun is meeting and socializing with new people. In this way it’s a bit similar to the experience at Jose Andres’ É — but Roberto takes it to a whole new level.


First he whipped up — literally — a specialty cocktail.


The base is fresh winter melon, compressed to bring out the flavor with a bit of cream and of course some booze. The top is a white foam of St Germain with a bit of chili.


The result was a wonderful blend of flavor and texture. The top velvety soft, the body intense and refreshing, with a pleasant burn on the finish. Really quite spectacular.


We move inside to the forest. The table has been set with a smoldering centerpiece of salt, bark, and flame. Paper walls cordon off the open gallery space to make it more intimate.


Above hangs part of the “forest” – painted by Roberto himself.


Each course featured unusual modernist silverware which was often amusing and conversation worthy, if not always totally practical.


As the candles melted, the flame began to sputter amongst the salt. This caused tiny volcano-like explosions, pops, and crackles. Advice: don’t pour water on burning salt, big flame results.


Our host introduced each course — then he was back behind the curtain whipping up the good stuff.

2007 Montenidoli “Carato” Vernaccia di San Gigmignano

The current release is, yes, five years old from the first Vernaccia to be aged in Barrique from a fine selection of free run grape musts, one can taste and feel the Leroy influence here. Deep minerality floated in creamy clouds. Grandiose, wild, and important. Here’s a pic of where this wine comes from. I discovered it last summer while Eating Italy.

This is a BYOB event for the most part. I brought a box of wine and another guest brought some too. Roberto opened various bottles to match — like this complex floral white from my cellar.

Liquid Moules Frites

With this post I’m experimenting with audio descriptors. Most are recordings of Roberto, but this one is me. Click the play button to listen.

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

In any case, this dish is an amuse that riffs on “moules frites” the mussels and fries. The spoon contains beer gelee. There is a fried mussel and the shot is a potato soup tasting like… fries. Other than the oddity of the bitter beer goo, it tasted superb, particularly the “fries.”


The gluttons.

Leftover Christmas Garden

Roberto had a vision to create a dish out of the remains of his Christmas tree. The green oil is actually a resiny pine oil distilled from the tree, then there’s an arugula granite, and pears done 3 ways. As fruit leather, straight up and as a chip. But the best is that white blob, a mousse made from Brillat-savarin cheese. The cheese was mind blowing and the overall combination of flavors and textures truly startling. Really, quite divine.

Roberto speaks:

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

Faux Stout

It looks like a Guiness, but no, it’s truffle soup with foamy maple syrup on top! And even better, it tastes amazing!

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav


Instead of wine the next dish was accompanied by this unique Belgian beer. It has a soft bubbly strawberry soda like flavor.


And a cool drinking spoon.

Duchesses’ Noodle

The beer was specifically chosen to pair with this fois gras dish. Noodles of liver are matched with sphereized dark cherries, anise, tarragon, mushrooms, and a crunchy powder. The dish was slightly reminiscent of the frozen fois noodles I had in Madrid.


My cellar isn’t deep in California wine but I do like this sophisticated 2000 Neiman Cabernet. It’s very Bordeaux-like even down to the lead pencil nose.


Earth’s Deep Perfumes

This has two components. The 1st, served in this glass-like “spoon,” is a savory broth of mushrooms. You just have to be careful when you put it down.


The 2nd part, is this risotto. And it was the best dish of the evening, which is saying a lot. Creamy rice is paired with a Syrah coffee reduction. There’s something crunchy in there to adding yet another delicious textural component. Utterly, totally, mind blowing.

Roberto on this dish:

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav


Thunder in the East

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

Here, Roberto makes a sort of Japanese and Chinese surf and turf. Chinese congee (rice porridge), the Christmas tree oil, Chinese style pork belly, are paired with exotic shrimp. Lots of subtle savory flavors.


Parker 96 for this boutique Spanish blockbuster. The 2008 Ultreia De Valtuille received the same elevage as its less expensive sibling. To say that has more of everything is a gross understatement. The complex aromatics leap from the glass; on the palate the wine is dense, rich, and velvety, and it gives true meaning to the expression “iron fist in a velvet glove”. It is an extraordinary effort that should drink well for 10-15 years, probably longer.


Bovine Symphony #8

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

Classical pairing with novel technique. Succulent sous-vide beef short rib with polenta mousse and a soft blue cheese ice cream with a bit of zest. Heavy. Delicious.


Parker gives the 2005 Doisy Daene 91 points. I found it to be very pleasant sauterne, in the lighter style, but well-balanced with nice floral notes.


LAs first Snowball

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

Yes, it looks a bit like a hostess snowball, but that’s about where the similarity ends. You can never go wrong with coconut and kafir lime, plus the textures were really interesting. Even the sprigs of dill and the pomegranate seeds worked. Roberto has an incredible knack for pairings.


A shot glass from the dessert wine in the magic egg — inside is the caramel sauce for the next dish. he is


Xocolatl 2012

https://all-things-andy-gavin.com/wp-content/uploads/2012/03/Evernote-20120305-200139.wav

Of course there would have to be a chocolate dish. You have to listen to the recording to discover all the random items in here, but unsurprisingly,  given Roberto’s track record so far,they blend superbly. I particularly enjoyed the caramel with popcorn flavors.

I had high hopes for this meal, but on all levels the results were truly outstanding. The most similar meal I’ve had was this one at 2-star Calima in Spain — but the overall experience of Dark Illuminated Forest took everything to the next level. Roberto told us that many of these dishes were cooked for the 1st time this night. He didn’t even give them a test run. That he can just taste them in his head. The man is like a Toscanini of food. It’s mind-boggling. Every single dish worked. Some were a bit better of course, but all were great. They show technical virtuosity, but more importantly, they show his incredible talent for predicting the nature of sensory experience. Like a Mozart symphony, the notes were all harmonious. Really, Food as Art.

Roberto details this meal on his own blog.

Check out more of my grand Foodie Club meals.

Related posts:

  1. Near Dark – The Hurt Coffin
  2. Dark Souls
  3. Kindle Select – The Results
  4. Jak & Daxter Retrospective
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By: agavin
Comments (6)
Posted in: Food
Tagged as: Dark Illuminated Forest, Foodie Club, Modernism, Roberto Cortez

Story of a Girl

Mar05

Title: Story of a Girl

Author: Sara Zarr

Genre: YA contemporary

Length: 192 pages, 43k words

Read: March 4, 2012

Summary: Great little character study

_

Nominally, this is an issue novel, about a 15 year-old girl dealing with the fallout of having slept with a guy when she was thirteen. But really it’s just a well written and well characterized slice of teen life story — reminiscent even of something like Judy Blume’s Tiger Eyes.

The prose is first rate. Told in first person past, the narrator’s voice is pitch perfect. Funny, poignant, honest, all without being forced. And the characters are all great. The don’t feel like they exist to serve the plot. They exist as people exist. This was just a great little read — a kind of quick escape into someone else’s head. It felt effortless, but I know it wasn’t. The basic three act structure is there. Girl has a problem — and not really the external one she thinks she has — but instead a need for internal change. She messes up, comes to crisis, and grows.

A simple formula. But everything is in the execution.

Or for more book reviews, click here.

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By: agavin
Comments (2)
Posted in: Books
Tagged as: Arts, Book Review, books, Fiction, Judy Blume, Literature, Reviews and Criticism, Sara Zarr, Story of a Girl, Tiger Eyes, YA contemporary

Julian – The End of an Era

Mar04

Title: Julian

Author: Gore Vidal

Genre: Historical Fiction

Length: 502 pages

Read: January 24 – March 3, 2012

Summary: Impressive portrait of a complex man and time

_

This excellent novel was a bestseller in the 1960s and that in of itself is a sad testament to the intellectual decline of the American reader. Its subject, a novelized biography of the fourth century Roman Emperor Julian, is one that would have today’s Harry Potter, Twilight, and Da Vinci Code reader scratching his head. You’re probably even asking yourself, who is Julian? And why should I care?

Julian was the nephew of Constantine the Great and one of history’s most peculiar figures. An intellectual, a general, a nerd, a statesman, and the last Hellenistic Roman Emperor. And most of you probably don’t know what I mean by this. Known as The Apostate he fought a brief and probably hopeless rearguard action against the church’s infiltration of the western mind. His world, described by Vidal with sensitivity and detail, is the final phase of antiquity. A world in transition. The cosmopolitan and immensely polyglot empire of the Romans was turning a corner, stagnating, ossifying, shrinking, transforming itself into the dark ages of the second half of the first millennium.

With this book Vidal pulls off a bit of a magic trick. He makes a gripping and compelling read out of a story that is dominated by esoteric theological argument — and does so without unnecessarily burdening the narrative. It feels very natural and in period. But that is no easy task because this is such a complex period and so unknown to the typical reader. This isn’t the Rome of Gladiator — although similarities linger — but one where Milan and Constantinople are capitals and gladatorial contests have given way to squabbles amongst Bishops. We get a clear sense of the often accidental nature of power and the importance of luck in history, both good and bad. But most importantly Julian himself feels human, even modern, as do the pair of scholar-friends who co-write his narrative. As distant as this time and place is, we are reminded that people haven’t changed. And so the sad hopelessness of Julian’s quest to save Western culture from the grasping fingers of the church feels all the more poignant!

Or for more book reviews, click here.

By: agavin
Comments (0)
Posted in: Books, History
Tagged as: Constantine the Great, Constantinople, Da Vinci Code, Gore Vidal, Harry Potter, Julian, Julian the Apostate, Milan, roman, Roman Emperor

Canon 5D Mark III – Finally!

Mar02

Finally, after 3.5 years, the Canon 5D Mark III is here (or at least on the way)!

Big specs are:

  • 22MP full frame CMOS sensor
  • ISO 100-25600 standard, 50-102,800 expanded
  • 6 fps continuous shooting
  • Shutter rated to 150,000 frames
  • 1080p30 video recording, stereo sound via external mic
  • 61 point AF system
  • 63 zone iFCL metering system
  • 100% viewfinder coverage
  • 1040k dot 3:2 LCD
  • Dual card slots for CF and SD

Oddly missing are:

  • Any resolution gain
  • A flip out screen

Still, after nearly an eternity with the Mark II, I’m ready for my sixth Canon body.

Find out all the gory details on dpreview.com.

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By: agavin
Comments (4)
Posted in: Technology
Tagged as: 1080p, Active pixel sensor, Autofocus, cacon, Camera, Canon EOS 5D, Canon EOS-1D Mark III, DSLR, Liquid crystal display

San Fran – Feng Nian

Mar01

Restaurant: Feng Nian

Location: 2650 Bridgeway, Sausalito Ca.94965. 415 331-5300

Date: February 10, 2012

Cuisine: Chinese

Rating: Solid

_

Something tells you nothing on the Westside of Los Angeles is decent regular Chinese food. While in the Bay Area I try to take advantage of the bounty provided by Northern California’s Chinese-American population.


A friend of ours from Hong Kong who lives in the area recommended this place for lunch.

The menu big as usual.


“Vegetarian egg rolls.”


Straight up garlic noodles for my picky son.


Sauces.

I can never get enough peeking duck.


Rolled into the usual pancake.


“Vegetarian’s delight.”


House specialty: “honey glazed prawns.” I’ve always had a weakness for this decadent dish.


“Szechwan crispy fish.” Tasty chunks of fried fish. Catering to American pallets this wasn’t exactly spicy, but it was pretty good.

Overall, this is a satisfying if not terribly exotic lunch.

For more San Fran dining reviews click here.

Related posts:

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By: agavin
Comments (2)
Posted in: Food
Tagged as: Chinese American, Feng Nian, Hong Kong, Northern California, peeking duck, San Francisco, San Francisco Bay Area, Sausalito

Kindle Select – The Sales

Feb29

On February 7-8 I ran a Kindle Select sale giving away The Darkening Dream free (Kindle version) for 48 hours. Free downloads were fantastic and the book was nailed to number 4 overall in the Kindle store for almost two days (details here).

But what about real sales?

The two hours immediately after the sale ends are really crucial. When my novel when off free, my free ranking had slipped to about #7. For about two hours it was no longer free but was still listed there on the first page of the bestseller list in the free column. During this period, it slid slowly down to #11. Meanwhile, with this high visibility, people were still clicking through in high numbers. Watching the sales figures, I saw approximately 1500 ”buys” during this period. But what I don’t know is how many of them were free and how many paid. Amazon reports both in the same column! Only when the February sales report comes in mid-March will I be sure. However, during the next 24 hours I received about 50 returns which has me suspecting a good number of these were paid — and in some cases unintentional. Amazon does not distinguish between free and paid in a very obvious manner and the one-click button looks virtually identical in both cases.

The day immediately following the sale, downloads slumped, to about thirty. After the rush of “selling” several hundred copies an hour (for free) this was a serious letdown. I panicked, and dropped my price from $4.99 to $2.99. But then, almost exactly 24 hours after going back to being paid, whatever mysterious promotion Amazon does in the wake of a successful free days kicked in.

I sold about 200 copies the next day. And about the same the day after. My paid sales ranking peaked at 398. Then two days of about 70 copies a day, then sales have slowly drifted downward. Still, even three weeks later, they’re better than they were before the free day. In addition, the promotion resulted in reaching thousands of new readers who wouldn’t otherwise have found the book and also generated numerous reviews and small articles. Overall, a definite success, but despite having ranked extremely high during the free period, did not in of itself create a longterm sustaining sales momentum.

Some advice for those planning free days:

1.  Plan on either one or two days but do not commit to both. You may need to gauge the momentum of your sale so that you can exit with the highest possible ranking.

2.  Promote the hell out of your first day. Notify all possible sites that announce free books, particularly pixel of ink. This one seems most effective on downloads. Buy some of these ads if you can.

3. Before running your day, be sure you have the best description and cover possible as well as a decent complement of reviews.

4. Offer sacrifice to Promotius, Roman God of sales and marketing.

Since putting the book on the market two months ago I’ve tried a great number of promotional tactics and this has probably been the most successful, still, I’m searching for a truly great way to get the book in front of more readers. If you have a good product — and reviews seem to back up my assumption that I do — book marketing is all about exposure. There are a tremendous number of books out there, far far more than even the most aggressive reader could actually read, so people are unlikely to just stumble upon your book by accident. Bestsellers aren’t just fun reads — and they generally are — but also benefit massively from the social nature of reading. We don’t want to be left out of the latest cultural phenomenon. They reach that position by luck, marketing, or phenomenon. Or sometimes all three.

Related posts:

  1. Kindle Select – The Results
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  5. Brace yourself for Hardcover
By: agavin
Comments (12)
Posted in: Darkening Dream
Tagged as: Amazon Kindle, Amazon.com, Andy Gavin, Darkening Dream, E-book, Kindle, Kindle Select, Ranking, sales, The Darkening Dream

Stake Land – Vampire Zombie Scramble

Feb27

Title: Stake Land

Director/Stars: Connor Paolo (Actor), Nick Damici (Actor), Jim Mickle (Director)

Genre: Zombie Thriller

Watched:  February 22, 2012

Summary: Impressive addition to the genre

_

Steak Land is a very ambitious film. On a diminutive budget, it attempts to paint a fairly complete vision of a post-apocalyptic America — and is successful enough to be impressive. There is nothing original in the set up.  Some kind of virus has devastated the world turning much of the population into vampires/zombie hybrids. Those that didn’t suffer this worse-than-death fate had their necks torn out or their brains eaten.  Our heroes are a teenage boy and a kick ass monster hunter known only as Mr. They travel across America seeking a monster free zone picking up various strays along the way.  Meanwhile, the zombie-like “vamps” pop out of nowhere on a continuous basis. And even worse there are homicidal religious maniacs deal with.

None of these themes are new. And the film feels a bit of the mashup of The Road, the Book of Eli, I am legend, Zombieland, and 28 days later. It’s on the darker side, rarely comic, and closest to The Road. But without the completely unrelenting sense of dread and hopelessness of that film. Despite costing a fraction of the above, Steak Land manages to feel pretty authentic. And it’s ultimately more successful and watchable than The Road or the Book of Eli.  the director spends time his characters, and in particular on post-apocalyptic America as well. By frequently lingering on the devastation, and on the multitude of corpses, he fairly effectively paints the bleak landscape. There some effort here to imagine different approaches to survival. Not only complete sense, but I give him an A for effort. The monsters a fairly interesting, combining the mindless qualities of zombies with some of the powers and weaknesses of vampires.

The same is true with the characterization. The writer-director  wants to make these fleshed out characters. And some extent he succeeds. There are occasionally cheesy moments, but they are certainly forgivable given the budget. His religious nut job villain is quite enjoyable — although when he inevitably vamps out a little gratuitous. And the concluding events felt a little rushed, robbing them of proper emotional depth. Still,  the film is a surprisingly impressive addition to the genre.

Interestingly, the film has many superficial similarities to Naughty Dog’s upcoming game The Last of Us.

For more Film reviews, click here.

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By: agavin
Comments (6)
Posted in: Movies
Tagged as: Apocalyptic and post-apocalyptic fiction, Book of Eli, Connor Paolo, Jim Mickle, Movie, Movies, Naughty Dog, Nick Damici, reviews, Road, Stake Land, The Book of Eli, Ti West, Vampire, vampires, zombie, Zombieland, zombies

Ghirardelli Ice Cream

Feb26

My son’s first visit to San Francisco would not have been complete without a visit to Ghirardelli‘s world-famous chocolate and ice cream factory.


The former chocolate factory looms over the old port.


How can anyone resist that kind of advertising?


Inside, we have all sorts of old timey machinery churning chocolate.


This all pretty much all for show but it looks cool anyway.


Yum. Vat of chocolate. And they hand out free Ghirardelli squares randomly too.


Some of the good stuff coming off the assembly line.


My son is a purist.  He wanted chocolate ice cream with chocolate waffle cone.


I went for this peanut butter sundae. Vanilla ice cream, peanut butter sauce,  chocolate sauce,  chocolate peanut butter square.  It was darn good, although not as decadent as the bacon sundae.


Classic hot fudge sundae  with one scoop vanilla, one scoop chocolate.

At the next table they had  this ape-stopper kind of thing. 6 or 8 scoops at least and lots of sauces.
All in all, some darn good stuff that pretty much killed our appetite for dinner — although we managed anyway. Plus we were well fortified for the two-hour cable car line.
_

For more San Fran dining reviews click here.

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By: agavin
Comments (0)
Posted in: Food
Tagged as: chocolate, Food and Related Products, Frozen, Ghirardelli, Ghirardelli Chocolate Company, Ice cream, Ice cream cone, Peanut butter, San Francisco, Sundae

Game of Thrones – Season 2 – First Look

Feb25

HBO has released more trailer goodness (2/24/12).  This is one of the best yet, featuring all sorts of footage from the new season.

Latest Season 3 Trailer (2/23/13) click here!

Latest Season 2 Trailer (3/18/12) click here!

NOTE: This is the one released on Febuary 24, 2012, if you want the January 29, 2012 trailer, click here, or the March 10 one here or the March 18 one here.

And a cool reveal by reveal commentary video!

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or all my Game of Thrones posts or episode reviews:

Season 1: [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]

Season 2: [11, 12, 13, 14, 15, 16, 17, 18, 19, 20]

Season 3: [21, 22, 23, 24, 25, 26, 27, 28, 29, 30]

Season 4: [31, 32, 33, 34, 35, 36, 37, 38, 39, 40]

Season 5: [41, 42, 43, 44, 45, 46, 47, 48, 49, 50]

Season 6: [51, 52, 53, 54, 55, 56, 57]

Related posts:

  1. New Game of Thrones 2 Teaser
  2. Game of Thrones – Season 2 Trailer
  3. Game of Thrones – The Houses
  4. Game of Thrones Season 2 Peek
  5. Game of Thrones – Invitation to the Set
By: agavin
Comments (2)
Posted in: Television
Tagged as: Game of Thrones, George R. R. Martin, HBO

San Fran – Jardinere

Feb24

Restaurant: Jardinere

Location: 300 Grove St. San Francisco, CA 94102. (415) 861-5555

Date: February  9, 2012

Cuisine: California French

Rating: Solid flavors

_

We left the reservation aspect  of our  San Francisco trip to a bit late. S.F. diners, it seems, make their reservations early. Besides, we were traveling with my 3-year-old, so long involved tasting menus were not an option. Sigh. Coi  even had availability. In any case, we ended up at this overpriced but tasty California French. Although not pictured, the dining room is lovely in one of those ornate between  the wars styles.


“Pierre Gelin, Gevrey-Chambertin “Clos de Meixvelle” 2007.” This turned out to be an excellent example of young Burgundy. Bright notes of berries I soft round charm.


The menu changes frequently.


“Roasted Butternut Squash Soap, herb goat cheese, prosciutto and spiced pepitas.” The specific soup pictured did not  include  the ham.


“mushroom cappuccino.”  One of our diners did not order  the 1st course and  received this as a free substitute.


“Venison Tartare, cara cara orange, celery root and mustard seed.” I’m totally becoming a Tartar addict.


“Carnaroli Risotto, Delta Asparagus, English Peas and Parmiggiano-Reggiano.”


“Liberty Farms Duck Breast, Savoy Cabbage, Preserved Kumquats and Farro.”  Perfectly rare.


Homemade pasta with tomatoes for my son.


And the all-important cheese.


The dessert menu.


“Bonne Bouche Platter. Crème Brûlée, Opera Cake, Petite Tarts, Cookies, Fruit Jellies, Chocolate Truffles and Candies.”  A bit of everything — and in a good way.


“Bearss Lime Cake. Coconut Crème, Margarita Sorbet and Salt Air.”  Basically deconstructed piña colada.

Overall, this was a good meal. The price tag reflected the location near the theater and the ornate dining room. The food was not stunningly guard, but it was on point.

For more San Fran dining reviews click here.

Related posts:

  1. San Fran – Kokkari
By: agavin
Comments (0)
Posted in: Food
Tagged as: California, Chocolate truffle, Crème Brûlée, Food, Gevrey-Chambertin, San Francisco, San Francisco Bay Area

Drive

Feb23

Title: Drive

Director/Stars: Ryan Gosling (Actor), Bryan Cranston (Actor), Nicolas Winding Refn (Director)

Genre: Crime Thriller

Watched:  February 20, 2012

Summary: Very stylish, character in driven, crime thriller

_

I have been waiting for Drive since I missed in the theaters. Everyone said it was fantastic, and they were right. This is an old-school crime thriller in the vein of The Grifters.  One of those movies about the underworld where the cast is small but the characters quirky and memorable. There are none of those boring blockbuster style heavies right out of comic books – the villains are more Pulp Fiction style, each with their own distinctive larger-than-life personalities.

Gosling plays a man of few words – and I mean few words.  He’s a loner with skills: namely driving skills, and a kind of tough guy, with an under pressure calm that is really good in a fight. The brilliant opening scene introduces his particular code of operation – and said skills. It’s slick without being over-the-top, infused with instant tension.

And that’s one of the things that really makes this film work. The director’s a master of tension. Sure I was lying in bed with a broken arm and on narcotics but my heart was pounding nearly from start to finish. The over-the-top qualities are reserved not for the action but instead for the characters – where they should be. Both heavies, played on type by Ron Perlman and against type by Albert Brooks, were glorious fun to watch. All the  acting in this film stands out. Breaking Bad’s Bryan Cranston is great too.

This one of these movies where everything goes a really wrong – for everyone – except the audience.

For more Film reviews, click here.

Related posts:

  1. The Girl with the Dragon Tattoo
By: agavin
Comments (0)
Posted in: Movies
Tagged as: Albert Brooks, Bryan Cranston, drive, Grifters, Nicolas Winding Refn, Ron Perlman, Ryan Gosling, thriller

Game of Thrones – Invitation to the Set

Feb21

As we ramp into GOT season 2, HBO releases yet more and more goodies. Here we have one of those overwhelmingly positive video previews – but with lots of good footage. Enjoy.

Related posts:

  1. Game of Thrones – The Houses
  2. New Game of Thrones 2 Teaser
  3. Game of Thrones – Season 2 Trailer
  4. Game of Thrones Season 2 Peek
  5. Making Game of Thrones
By: agavin
Comments (1)
Posted in: Television
Tagged as: Arts, drama, Game of Thrones, HBO, Television, World of A Song of Ice and Fire

San Fran – Kokkari

Feb21

Restaurant: Kokkari

Location: 200 Jackson Street (at Front) San Francisco, CA 94111. 415.981.0983

Date: February 9, 2012

Cuisine: Greek

Rating: Really fresh – transported me back to Greece

_

Yelp pointed me to this excellent San Francisco Greek place — that and I recognized it from the Zagat guide.


Close to Embarcadero.


Inside this is the modern Greek equivalent of a classy reinterpreted Mexican space like Las Ventanas in Cabo. Things don’t really look like this in Greece, but maybe they ought too.


Case in point.

The menu. It’s mostly traditional fare, but the Greek names have been dropped.


Pretty plates that match the decor conceptually.


“Cheese Pies – traditional feta cheese filo pies.” SPANAKOPETA, but particularly artisanal versions.


And same goes for this “Tzatziki.” Not only was it great, tasting of fresh dill and garlic, but the bread was superb and very very Greek. The marinated vegetables were also a nice touch.


“Saghanaki- pan fried Kefalograviera with lemon & oregano.” Melted cheese! I was just bummed it didn’t come out on fire!


“Kokkari Salad – mixed baby lettuces with shaved apples, beets & candied walnuts.”


“Moussaka – traditional casserole of spiced lamb, eggplant, potato & yogurt béchamel.” I love this traditional dish.


And this was easily the best I’ve had in the states (I’ve spent months in Greece). You can see the meat there and it had that lovely cinnamon / nutmeg thing going on which pairs with the rich béchamel.


And on the plate.

Kokkari was a great “find.” In truth flavors are rarely even this pure in Greece, although there was this one restaurant I ate at on Rhodos that was very similar.

For more San Francisco dining reviews click here.

Related posts:

  1. Quick Eats: Taverna Tony
  2. Zaytinya – East made Easy
By: agavin
Comments (1)
Posted in: Food
Tagged as: Greece, Greek, Jackson Street, Kokkari, San Francisco, Tzatziki, Zagat

Game of Thrones – Iceland

Feb16

Another interesting production video on filming beyond the wall (Iceland). They really couldn’t have found a more appropriate location.

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Related posts:

  1. New Game of Thrones 2 Teaser
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  3. More Game of Thrones CGI
  4. Game of Thrones – Season 2 Trailer
  5. Game of Thrones – CGI
By: agavin
Comments (4)
Posted in: Television
Tagged as: Game of Thrones, HBO, Iceland, Maps and Views

Jak & Daxter Retrospective

Feb15

A video interview of myself and other Jak & Daxter team members talking about the game 10 years later.

[youtube http://www.youtube.com/watch?v=GT4Ppbg257g]

Related posts:

  1. Jak & Daxter Collection
  2. Jak & Daxter Return
  3. Expansion of the WOW Factor
  4. Game of Thrones – The Houses
By: agavin
Comments (44)
Posted in: Games
Tagged as: interview, Jak & Daxter, Naughty Dog, retrospective video, video

Waterloo & City – Fat=Flavour

Feb13

Restaurant: Waterloo & City [1, 2, 3]

Location: 12517 Washington Blvd, Culver City, CA 90066  310.391.4222

Date: January 27, 2012

Cuisine: Gastropub

Rating: Really tasty!

_

I have reviewed Waterloo & City twice before, but it’s been a couple of months and the menu has changed up, so it’s worth a reprise.


The current menu.


“The Brunello di Montalcino from Poggio Il Castellare is a dark, inward wine imbued with dark cherries, plums, tar, smoke, licorice and new leather, all of which come together on a powerful, incisive frame. This burly, somewhat rough around the edges Brunello shows plenty of length and richness, even if the tannins might benefit from a measure of added polish. Still, I see this working well with boldly flavored dishes. Anticipated maturity: 2014-2024.”


This is a “prince” sized charcuterie. We also have the chicken liver (yum yum), the salmon and egg terrine and the fois gras and prune (good, but heavy), and a duck and walnut country pate.


The duck on the left (yummy) and the salmon on the right. The chicken liver was the really winner here.


“Yellowtail Crudo, Shallot & Ginger Dressing.” Slightly underwelming as the fish was muted by everything else.


“Arugula, Grilled Bartlett Pears, Smoked Almonds, Parmesan.”


A special pasta with parmesan and…


Fresh piedmontese white truffles! This was a really spectacular classic.


Parker 90. “Proprietor Comte de Neipperg is doing everything possible to elevate this estate’s reputation. Readers should take note as prices are sure to rise once the world discovers just how sumptuous recent vintages of Clos de l’Oratoire have been. The 1996 is even better out of bottle than it was from cask. The wine boasts an opaque plum/purple color. Intense aromas of Asian spices, espresso, roasted meats, and sweet, exotic cedar and blackberry fruit soar from the glass of this exotic, ostentatiously-styled St.-Emilion. It is medium to full-bodied, with moderate tannin, a sweet mid-palate (always a good sign), and a dense, concentrated, long, powerful finish. This muscular, impressively-endowed offering should drink well between 2002-2017.”


“Diver Scallops, Parsnip Ravioli, Chamomile, Mandarins, Basil, French Horns.” A nice scallop dish.


“Roast Colorado lamb. English peas, fois gras sauce.” The meat was good, but the pea sauce even better.


More of the “sauce” which was really very rich and good.


Brussels with bacon. Bacon does indeed make everything better.


A can’t remember what exactly was under there, but it included this Indian-style poofy bread.


The desserts here are really good too (see my previous reviews) but we were so stuffed that it would have been fatal to indulge.

Overall, Waterloo & City is still going strong and this was a great (albiet rich) meal.

Or for more LA Restaurants.

Related posts:

  1. Waterloo & City
  2. Waterloo & City is Victorious
  3. Book Review: City of War
  4. City of Bones
  5. Moko
By: agavin
Comments (2)
Posted in: Food
Tagged as: Brunello di Montalcino, Culver City, Culver City California, gastropub, Los Angeles, Waterloo, Waterloo & City, Waterloo & City line

Brace yourself for Hardcover

Feb12

Glamour photo

My publisher might be small (one book released and another in the queue) but I was determined to produce a hardcover edition for my debut novel. Why?

1. As a consummate book lover, I’ve always preferred hardcovers. Sure they’re a pain to lug on vacation but they have real weight to them. And the paper doesn’t yellow or the binding fall apart after ten years.

2. Serious books always come out in hardcover. A straight to paperback book is like a straight to DVD movie.

3. Given that most independent books don’t come in hardcover, and it’s my goal with The Darkening Dream to hold production values to the standards of New York’s finest, I thought a hardcover would help make the book look like the classy publication it is.

4. Since the setup costs for a POD (Print On Demand) book are low, it seemed — erroneously as it turned out — that it wouldn’t be much extra work to create a hardcover edition. And even if I didn’t sell many, I wouldn’t be out much money.

5. They smell nice.

Enough with the reasons. How did I do it?

Finding a POD printer was a given. No way was I going to pay to print and warehouse an offset run. And as far as I know, LightningSource is the only mainstream POD printer that will do a proper black and white, novel-sized hardcover. Others do photobook hardcovers, but those have color interiors, and are way too costly. LSI is owned by Ingram, distributes through them and Amazon, and offers seven sizes of casebound (integrated color cover) and three sizes of color dustjacket hardcovers. All of them are priced well. A friend of mine had used them, so I ordered her book. The quality is good, very similar to most offset hardcovers. The cut of the pages is smooth and aligned, which I actually prefer, but you don’t have the option for that ragged sewn look that was popular in the 80s and 90s. The paper is heavy and comes in white or creme (which is what I used). The printing itself is about 5-10% worse than the best offset hardcover printing. It’s nice, but I can tell it’s not the world’s nicest. Still, it’s much better than a BookClub hardcover and more than acceptable. It’s certainly no worse than most of the hardcovers in my extensive (10,000 book!) collection (photo at the end of the article).

Inside. I used a professional book designer and had custom chapter headings commisioned

My book designer recommended that we choose the same paper size for both the trade paperback and the hardcover, that way they could share the print ready file. To that purpose, I went with 6″x9″ for both. The hardcover is actually slightly bigger anyway because the binding is thicker and overhangs the paper, so both feel about right. The hardcover is much denser and heavier.

But first I had to get an account with LSI. This proved to be one of the more subtasks. First you sign up on their site and fill out like a million pages of forms. Then days later they send you questions. Then you answer them. Then you fill out more forms online. You need to provide credit terms or a credit card to fall back on. The don’t take Amex — Grrr Arg! You need proper tax information (like an EIN). Then they insist that you print out about 75 pages of contracts, sign them, fill out lots of paper forms, and fax them back! This almost defeated me. I detest forms, paper, and fax machines. But I plunged on.

LSI’s interface is also a bit obtuse, nowhere near as easy as CreateSpace. But it was manageable. You need your own ISBNs too, which wasn’t a problem as I’d bought a block of 100 from Bowker. The hardcover, paper, and e-book editions all need separate ISBN’s, but the various e-book versions all share the same one. An additional tip with this is to make sure that all of your ISBN’s are listed on your copyright page with the edition names (i.e. hardcover XXXX  paperback XXXX). That way the same interior PDF will work for all.

The hardcover mechanical in all its glory

Now the only thing that is really different is the mechanical. For those of you who don’t know, a mechanical is the big carefully assembled CMYK PDF used to print your cover. The above hardcover mechanical has the front, spine, back, and both flaps, plus the ISBN bar code and the proper crop marks. There are websites/programs to generate you barcodes (pro mac one or a free web one).

LightningSource has a nice (but buried) tool that generates PDF or InDesign templates. You pick the size of your book, the type of paper, and the number of pages (which affects the spine) and it will generate these files and email them to you. Then fire up Photoshop or InDesign and carefully layout the elements on top of the template. The second mechanical (say after the paperback, which is similar) doesn’t take too long for someone skilled with these programs. I’m excellent in PS and decent at ID, but I still hired an experienced jacket designer to do the layout. I didn’t want any element of my book looking amateur. Having at least some basic skills with both these programs saves you a lot of money and time.

But you do have to decide what goes where and develop all the copy for the hardcover layout. The synopsis on the left flap is typically longer than the one on the back of a paperback, plus you’ll need the author photo and bio for the right.

You also have to be careful to use LSI’s template. They will not accept the mechanical if it’s not on their EXACT template file, even if the dimensions are otherwise correct. My jacket designer used his own template for the first pass (although he matched the sizes perfectly) and I had to swap it out underneath the layout in ID to get LSI to take the file. Also be very careful not to project any important elements like text outside the safety zones. LSI spends some care examining your mechanical and will bounce it if it isn’t perfect.

Plus, unlike CreateSpace, they charge some money for the setup. About $125 + an optional $35 for a printed proof. You’ll want to pay it too because the digital proof doesn’t tell you anything about how your alignment actually looks on the book.

Everything at LSI runs a bit slower than at more automated companies like Lulu or CreateSpace. A day or two instead of hours. But they do pay more attention. I received multiple emails about exactly what issues my first mechanical had, including zoomed jpegs of the problem areas. The LSI agent responded rapidly and helpfully to what was probably a fifteen email exchange. This even included some complicated discussion about the CMYK “ink density,” a subject about which I knew nothing. Now I know just a tad more. Apparently, black areas can have too much ink coverage for certain printing processes. Who knew? But we got it sorted. I built a new mechanical and a day later it passed. About two days after that they overnighted me the paper proof.

It looked pretty much perfect. The only problem is in the alignment of the text on the spine, which on this particular proof is about 1/16″ off center. It’s not in my file, but they folded the dustjacket slightly off center. POD has a bit of variation from book to book and supposedly some of them will be perfect and some will be a little off. It’s not really noticeable unless you are looking for it and a large percent of “regular” books on my shelf have off-center spines.

Also, in keeping with the slower pace, it takes LSI some mysterious time between one and eight weeks to propagate their information to Amazon. Eventually, it’s supposed to just show up there, and a few days after that, merge itself with the Kindle and paperback editions. Likewise changing your description and price via LSI takes forever. And this brings up the whole pricing issue.

LSI allows you to set the “discount” on the book. CreateSpace has a hardwired 40% discount but on LSI you can move it to 20% which forces Amazon to take a lower percentage. I chose $24.99 as my list and set the discount to 20%. We’ll have to see how this works out and what Amazon does with it.

Like most of publishing, building the hardcover is made up of a variety of subtasks that while individually not too significant, end up taking considerable time. Still, holding the gorgeous fellow, it’s worth it.

NOTE: This post was original written as a guest post for NovelPublicity and can be found here.

The flaps and the blue fabric cover. You can pick blue or gray.

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

The Darkening Dream

An ominous vision and the discovery of a gruesome corpse lead Sarah Engelmann into a terrifying encounter with the supernatural in 1913 Salem, Massachusetts. With help from Alex, an attractive Greek immigrant, Sarah sets out to track the evil to its source, never guessing that she will take on a conspiracy involving not only a 900-year vampire, but also a demon-loving Puritan warlock, disgruntled Egyptian gods, and an immortal sorcerer, all on a quest to recover the holy trumpet of the Archangel Gabriel.

Relying on the wisdom of an elderly vampire hunter, Sarah’s rabbi father, and her own disturbing visions, Sarah must fight a millennia-old battle between unspeakable forces, where the ultimate prize might be herself.

Find it here on Amazon!

Just one of the 9 shelves in the Fantasy/Sci-fi section of my library

Related posts:

  1. Hardcover Mechanical
  2. Hardcover Proof & Paperback Giveaway
  3. Order the Hardcover – sort of
  4. Price is Going Up Soon
  5. The Trade Paperback is Launched!
By: agavin
Comments (3)
Posted in: Darkening Dream
Tagged as: Amazon Kindle, Amazon.com, Andy Gavin, Book, Darkening Dream, E-book, Hardcover, New York, Print on demand, The Darkening Dream
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