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Author Archive for agavin – Page 95

Book Review: Steve Jobs

Dec09

Title: Steve Jobs

Author: Walter Isaacson

Genre: Biography

Length: 656 pages

Read: Nov 23 – Dec 1, 2011

Summary: Character study, not history.

_

It’s no secret that I’m a huge Apple fanboy. I owned an Apple II+ back in January 1981, a first generation Mac, and countless Apple’s since. As of late 2011 there are no less than five Macs, five iPhones, and two iPads in my house. I use no PCs and even my router is an Airport Extreme! I even owned a Newton and, one summer, used a NeXT as my primary computer!

But there was more to the experience of reading this book than pure fanboydom. As a technologist, programmer, and all-around nerd I lived every detail of the personal computer revolution. So except for the very beginning of this book, set in the late sixties and early seventies (before my coherent time) I remember the launches, products and moments first hand.

This biography is primarily a character study. It seeks by detailing the man’s actions to try and quantify and qualify the traits that made him the iconoclast that he was. The hero of this book is not a particularly likable man or even that rational. He was a fierce demon of passionate opinion, amazing taste, and an extraordinary instance of talent at the intersection of technology and art. Steve was willing to look beyond the baggage of how things have been done and see the way in which people actually approach products in their everyday life. His passion lead him to place the fulfillment of his product vision — from top to bottom — above nearly everything else in his (or those around him’s) lives.

This certainly worked out pretty well for the products, although it did take about twenty years for him to really get his groove on and learn from some of his earlier mistakes and excesses. But he never lightened up. Still, since most of us didn’t have to live with him, but do get to live with his products, hundreds of millions came out winners.

There are tremendous lessons in the book about designing great products. About focus, about integration, about simplicity and usability. About not painting your factories funny colors or shipping with far to little memory or a ridiculously slow optical drive. There is what feels like a very detailed portrait of the personality. The prose is top notch and pulls you along effortlessly without getting in your face. Isaacson certainly had extensive personal access to the man (and his colleagues). It’s a good read.

But for me it was a bit lacking in detail. Mostly I think this came down to length and an emphasis on character. The book isn’t short, but the man’s life — despite ending tragically early — was full. Steve did a lot. A lot. So none of it is nearly as specific as I — with my extreme interest in the subject — would like. You can read this book and really have very little idea what the hell NeXT was doing for 10 years. I do. I used several of them. Wrote some code on them. Followed them from founding through launch and beyond. Shook my head at the product (too slow — too expensive — too incompatible!) and read an entire book just on the topic. So if you want to read this book to understand exactly how Jobs got ousted from Apple, or how he wrangled his way back into its boardroom — it’s there — but the details are compressed. Even things as major as the LaserWriter are given about two sentences in passing. I might go find some books that detail the blow by blows of the product decisions because… well… I guess I care.

Still, I highly recommend this book for anyone with an interest in products, creativity, technology, or even the psychology of forceful individuals. Likable or not, Steve was the defining idea-man of the computer age.

Read my eulogy for Steve or

Find out about my own books, here.

Or for my full list of book reviews.

Related posts:

  1. Steve Jobs is Dead :-(
  2. Book Review: The First American
  3. Book Review: Personal Demons
  4. Book Review: Lost It
  5. Book Review: Across the Universe
By: agavin
Comments (11)
Posted in: Books, Technology
Tagged as: Apple, Biography, Book Review, IPad, iPhone, Mac, NeXT, Steve Jobs, Walter Isaacson

Another Game of Thrones Peek

Dec08

An Icelandic TV station aired this peek at the end of shooting in Iceland for Season 2 of Game of Thrones (the awesome HBO Fantasy series). It even includes a glimpse of Ygritte (one of my favorite characters from the series) around the 6:30 mark.

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

Interesting those volcanic and glacier landscapes. Pretty alien looking, and this is only Iceland, I think GreenLand might be even more foreboding. But certainly this makes a great looking “beyond the wall” — which is a major part of books 2 and 3. I don’t envy them shooting on an Icelandic glacier in December! There’s probably two hours of sunlight up there too.

And also today there is another making of video on HBO’s site, this one about one of my favorite topics, medieval hand to hand combat! Nothing like a good war hammer to the head. Shuts ’em up quickly, does it right.

Related posts:

  1. Game of Thrones Season 2 Peek
  2. Game of Thrones – The Houses
  3. Game of Thrones – Episode 2
  4. Inside Game of Thrones
  5. Game of Thrones – Episode 3
By: agavin
Comments (0)
Posted in: Television
Tagged as: A Song of Ice and Fire, Game of Thrones, George R. R. Martin, HBO, Iceland, Major houses in A Song of Ice and Fire, Television program, Ygritte

Naughty Dog – A Pedigree Breed

Dec08

Computer and Video Games recently ran a piece on the Naughty Dog as a company and its pedigree of great games.

Founded by aspiring game developers Andy Gavin and Jason Rubin back in 1986, the pair knocked together a number of little-known titles on the Apple II and Amiga before changing their company’s name to Naughty Dog. …a four-game deal with Universal Interactive Studios, starting with Way of the Warrior – a Mortal Kombat-style fighting game for 3DO created using footage crudely filmed in an apartment [led to] none other than Crash Bandicoot on PSone.

…

The original Crash Bandicoot was one of the most important games on the original PlayStation. Not only did it give the then faceless platform a much-needed mascot – and one with bags of charm – but it also really showed what this powerful new CD-based console from Sony could do.

…

Naughty Dog, it seems, is as good at dreaming up new blockbuster adventure franchises as Sony is at making consoles. Fast forward to the present era, and although both of its founders have moved on to new ventures, Naughty Dog remains the name on the box of one of the PS3’s biggest exclusive franchises. Uncharted’s unrivaled cinematics and truly breathtaking set-pieces demonstrate a fantastic developer working at the absolute peak of its creative ability.

Click here for the full article

Or here for more on my video game career.

Related posts:

  1. Making Crash Bandicoot – part 1
  2. All Your Base Are Belong to Us
  3. Way of the Warrior – The Lost Interview
  4. Crash Bandicoot – An Outsider’s Perspective (part 8)
  5. Crash Bandicoot as a Startup (part 7)
By: agavin
Comments (2)
Posted in: Games
Tagged as: Andy Gavin, Jason Rubin, Naughty Dog, Video game, Way of the Warrior

Jaleo Bethesda

Dec07

Restaurant: Jaleo [1, 2]

Location: 7271 Woodmont Avenue, Bethesda, MD 20814. 301.913-0003

Date: November 29, 2011

Cuisine: Spanish Tapas

Rating: Fun Tapas Bar

_

I’ve reviewed a lot of José Andrés restaurants on the blog, seven I think. This is een the second Jaleo.  The Bazaar (REVIEW HERE) and his high end Saam, but also brunch at Trés, lunch at Trés, and to é by José Andrés and Jaleo in Vegas and Zaytinya also in Washington. Back to Jaleo, the restaurant at hand. It’s basically a straight up Spanish Tapas place but with a slightly modernized and enlarged menu.

The menu.

One annoyance of  this particular branch — and not the restaurant’s fault — is the Maryland law against corkage. They have a fine list, but I had brought an amazing Spanish wine 3,000 miles!  Parker gives it 91 points. “The 2008 Termes offers up a sexy perfume of cedar, spice box, violets, incense, espresso, and blackberry. Savory, concentrated, and well-balanced, this flavorful effort will benefit from several years of additional cellaring but can be approached now.”

“Gazpacho de remolacha con queso de cabra y naranjas. Chilled red beet soup with goat cheese and oranges.” I’m a total José Andrés gazpacho whore. I even make it at home home.

This is a different variant, kind of gazpacho meets borsch. It was fantastic. Beety, with that vinegary tang. Delicious.

“Dátiles con tocino ‘como hace todo el mundo. Fried dates wrapped in bacon.” Really how can you beat fried dates wrapped in bacon? Yum yum.

“Ensalada rusa. The ultimate Spanish tapa, a salad of potatoes, imported conserved tuna and mayonnaise.” The Spanish love potato salad.

“Aceitunas rellenas de anchoas y pimientos del piquillo. House-made stuffed olives with anchovies and roasted piquillo peppers.” This is another classic, and these are a really good implementation.

“Jamón Ibérico de bellota Fermin. Cured ham from the legendary, acorn-fed, black-footed Ibérico pigs of Spain and miscellaneous other Spanish meats like chorizo.”

“Pan con tomate. Toasted slices of rustic bread brushed with fresh tomato with Pasamontes farmhouse Manchego.” Basically Spanish bruschetta.

“Salpicón de cangrejo. Jumbo lump crabmeat with cucumbers, peppers, tomatoes, cauliflower and Sherry dressing.” While Spanish in flavors I suspect this a bit of a nod to the Eastern shore. Big lumps of crabmeat too.

“Pan de recapte con anchoa. Traditional Catalan bread with peppers, tomatoes and salt-cured Spanish anchovies.” I really wanted Fresh Spanish anchovies, marinated (Anchovies en Boccerones) but they didn’t have them. These weren’t a bad substitute.

“Espinacas a la catalana. Sautéed spinach, pine nuts, raisins and apples.”

“Vieiras con romesco y mojo verde. Seared scallops with romesco sauce and mojo verde.”

“Lomo de buey. Grilled hanger steak with piquillo peppers.”

“Arroz con costillas de cerdo Ibérico de bellota. Made with the famous Ibérico de bellota pork ribs.”

“Arroz Mediterraneo. Made with porcini mushrooms, mixed vegetables, green and black olives and thyme.”

The dessert menu.

“A classic Spanish custard with creme and oranges.”

“Dark chocolate mousse with sponge cake and hazzelnut ice cream.”

“Various fruit sorbets.”

“Vanilla ice cream and grapefruit sorbet.”

“Chocolate ice cream.”

Jaleo is like a good Tapas place in Spain but a little slicker, with perhaps more consistant quality. And they don’t have fresh anchovies! It is also a little (actually more than a little) more expensive than a typical Spanish tapas place in Spain. But considering the scarcity of good tapas places in America… worth it.

For more ThanksGavin meals, click here.

Related posts:

  1. Jaleo by José Andrés
  2. Quick Eats – Bar Pinxto
  3. Zaytinya – East made Easy
  4. é by José Andrés
  5. Saam – José Andrés Squared
By: agavin
Comments (2)
Posted in: Food
Tagged as: Bazaar, Bethesda, Dessert, Gazpacho, Jaleo, José Andrés, Maryland, Paella, Restaurant, Restaurant Review, Spanish Food, Tapas, ThanksGavin, Washington DC, Wine, Zaytinya

Guest Interview – The Gaia Wars

Dec06

I’m experimenting by allowing a guest post/interview by a fellow author. The novel, The Gaia Wars eBook edition has dropped to just 99 cents this week. So not much to lose by checking it out.

— Andy

 

About the book!

About The Gaia Wars: DEADLY SECRETS have been buried in the Cascade mountain wilderness for centuries. Hidden. Out of sight and out of mind. Until today… Warren Wilkes, age 13, doesn’t like what a greedy housing developer has done to his peaceful mountain community, so he vandalizes the developer’s property, flees into the wild, and stumbles upon an ancient human skeleton revealed by torrential rain. More than old bones have been exposed, however, and the curious artifact Warren finds makes him question his own identity, and his connection to an ancient terror. A terror destined to rise again and annihilate all that Warren loves. He must fight or see his whole world destroyed. Get it on Amazon or Barnes & Noble.

About Battle for Cascadia: When Warren Wilkes, age 13, stumbles upon a mysterious relic deep in the Cascade Mountains, wonder reigns. Brimming with secrets and sentient energy, the relic leads Warren to a fantastic chamber, and to shocking revelations about his identity. Now wonder has turned to dread. A forgotten terror—a demon that knows Warren better than he knows himself—has risen again and is assembling an army; gathering power with a singularly evil goal in mind: to capture and enslave the wild spirit of the Earth itself. As war erupts and the planet slips into chaos, Warren embraces his destiny and finds help where he least expects it. Get it on Amazon or Barnes & Noble.

About the Author: Kenneth G. Bennett is the author of the Young Adult novels The Gaia Wars and Battle for Cascadia (the second book of The Gaia Wars), as well as the forthcoming Exodus 2018, a paranormal thriller set in the Puget Sound region of Washington State. A wilderness enthusiast who loves backpacking, skiing and kayaking, Ken enjoys novels that explore the relationship between humans and the wild. He lives on an island in the Pacific Northwest with his wife and son. Visit him on his website, Twitter, Facebook, or GoodReads.

 

Let’s get to know Kenneth better through a Q&A…

Where did you find the inspiration for this novel?

The idea began with an article I read about The Gaia Hypothesis. This hypothesis, proposed by NASA scientist James Lovelock, says, in brief: “all organisms and their inorganic surroundings on Earth make up a single, self-regulating entity.” In other words, the Earth itself is a living thing. A vast, “super-organism.”

I love this idea! And when I first read about it I wondered how it might be woven into a novel. In my imagination, and in conversations with friends, I took the Gaia Hypothesis one step further. “What if Gaia (the Earth) is not simply alive,” I asked, “but also sentient?” It occurred to me that a lot of so-called primitive cultures believed this very thing. Understood it in their bones.

Then I was backpacking with my son Eli (age 9 at the time). After a few days in the wilderness, feeling more connected to the land, perhaps, I started to tell Eli the story of The Gaia Wars. He loved it. It took me about a year to write the book and refine it.

Warren Wilkes is quite the unexpected hero. Tell us about him. Is he someone you’ve met before, or is he completely fictional?

My son and his friends are all pretty outdoorsy kids. They’ve backpacked and skied and kayaked and climbed since they were really little, so Warren (a sort of feral, wilderness boy) is probably a composite of the kids I see every day.

This story’s setting is incredibly vivid. How did the Cascade Mountains influence your writing? Do you believe you could have told the same story in a different setting, or would it have been missing something otherwise?

North Cascades National Park is one of my favorite places on the planet, and I go there often. It’s easy to find inspiration in the ancient forests and high-alpine meadows of that region. I’ve also been heavily influenced by Olympic National Park, and by wild areas in Alaska, where I spent much of my childhood. The landscapes in the book contain elements of all of those places.

The Mendari aliens and their organic droids, the Fabrinels, mix-up the story in a way nothing else could have (not even the irksome Mr. Finley). How did you go about creating these other races and defining their culture and behavior?

The Mendari are fantastically advanced, technologically, but suffer from a civilization-wide melancholy. They have every device and contraption imaginable, but in the process of acquiring all this stuff, they’ve nearly destroyed their lovely planet and suffocated their own wild souls. They venture to Earth out of desperation, and with newfound humility, hoping to regain the wisdom they lost millennia ago. The Mendari race is basically the Human race in a few hundred years—if we don’t get our act together in terms of taking care of our planet.

Gaia, or Onatah, is the living embodiment of the Earth Mother. Without giving anything away, tell the readers how she fits into the story.

Gaia, the Earth Mother, represents the wild soul of the planet. She’s the wellspring of all life; the source of the DNA that animates everything from bacteria to redwood trees to homo sapiens. But we humans have reached the point where we think maybe we don’t need to be connected to this wild soul any longer. We see ourselves as separate from the natural world. I think this kind of hubris is a huge mistake, and that’s reflected in the story.

How much research did you have to do in order to learn about the Denelai people’s folklore and nature rituals? How did you find this information?

I love to learn about Native American culture, modern and ancient, and have read a lot about what North America was like prior to European contact. I’m steeped in that history, but the Denelai culture is entirely a product of my imagination—not based on any one people or tribe.

Your cast of characters has very interesting names—ones I suspect were not chosen arbitrarily. Please tell us how you came up with the names for Ina, Mirra, Uhlgoth, and the others.

I greatly admire the name-inventing abilities of authors such as Philip Pullman, J.K. Rowling, Ursula K. LeGuin and (of course) J.R.R. Tolkien. I worked really hard to come up with names that fit the various characters in The Gaia Wars.

You leave The Gaia Wars off on a very big cliff-hanger. What made you decide to take this gutsy literary move—channeling Warren, are you?

The Gaia Wars ends at what felt to me like a natural stopping point (or at least a “pausing” point)–A slight break in the action before all hell breaks loose in Battle for Cascadia.

Battle for Cascadia picks up where the first book leaves off. What can we expect from the sequel? Are there any major ways in which the style or plot line is different than The Gaia Wars?

Battle for Cascadia is a direct and immediate continuation of The Gaia Wars. Many of the storylines begun in Gaia draw to a conclusion in Battle—but not all of them! There are a lot of mysteries left to unravel in those rugged North Cascade canyons.

You’re going to give us more Warren Wilkes, right?! Please tell us you’re planning a third book in the series, and if you can, give us some clues about what happens next.

Absolutely! Warren and company find themselves in a very dangerous place and in very perilous circumstances at the conclusion of Battle. There’s a whole lot of story left to tell.

 

Check out the book here on Amazon!

By: agavin
Comments (2)
Posted in: Books
Tagged as: E-book, Fiction, Gaia, Gaia Hypothesis, guest post, Novel, Pacific Northwest

Twilight Saga: Breaking Dawn, Part 1

Dec05

Title: Twilight Saga: Breaking Dawn, Part 1

Director/Stars: Kristen Stewart (Actor), Robert Pattinson (Actor), Bill Condon (Director)

Genre: Fantasy

Watched: December 3, 2011

Summary: Cringe, Laugh, or Barf

_

Besides the shameless grab at our wallets (splitting the movie into two parts) BDP1 is certainly the most cringeworthy episode yet. First of all, from a structural point of view, the first half has no conflict. Therefore no plot.

It’s not that nothing happens. We have a lovely wedding video and then a fully censored honeymoon. But plot requires conflict, and the only two bits of that we have here are a brief Jacob/Edward chest thumping and Edward’s steadfast foot dragging at the notion of banging his wife more than once. This section of the film is pure wish fulfillment again. The perfect wedding, the perfect honeymoon. Plus a few bruises and one unwanted demonic pregnancy.

But the second half is perhaps even worse. Here we have manufactured wolf/vamp conflict that really no one cares about and a bit of a minor quandary for Bella and Jacob. Edward (and pretty much everyone else in the film) just does their thing. The inciting incident occurs at the midpoint. And the entire movie, BTW, lacks a villain. Unless you count the very weak antagonism of Jacob’s pack leader Sam. Yeah, no villain.

I’m not sure what the second half is. Special effects allow Bella a credible impersonation of a pregnant concentration camp inmate. Edward frets. Jacob does a lot of running back and forth in the woods listening to the CGI call of the wild. The birth was disturbing, but also felt censored.

Kristen Stewart, however, does a pretty impressive job with this role. Even more than the previous films this one focused on her. We have long, long shots just of her face — like walking up the isle — and she manages to bring Bella’s character to life. I’m not sure I want Bella to be alive, but it’s actually a really solid acting job considering the script. Oh, and she’s looking even better in this film (first half). Bikinis in Brazil are better than jeans and hoodies in Forks. Way better than the Twiggy-supreme look.

Love the claw prints!

Let’s see, can we list some of the more amusing moments: Edward breaking the marriage bed. His cheesy confession to having killed in the “old days” — except wait — it was only molesters, rapists, and murderers. He’s just too pure for any genuine vampire feasting. The way the Brazilian house keeper is magically an expert on vampire babies, even though none of the vampires know anything about them. The wolf voiceover argument and growl fest. That one really takes the cake. The Volturi camp at the end of the movie. And so, so many more.

I was enjoying myself during the film. I laughed a lot. A real lot. But it was “at” not “with.”

And it’s worth checking out this Cracked magazine review of the whole series too.

Read my Twilight review or New Moon or Eclipse or BDP2.

For more Film reviews, click here.

Or discover my own paranormal novels.

Related posts:

  1. Twilight Saga: Eclipse
  2. Twilight Saga: New Moon
  3. Book and Movie Review: Twilight
  4. Movie Review: Adventureland
  5. Truly Deeply Sick and Twisted
By: agavin
Comments (11)
Posted in: Movies
Tagged as: Bella Swan, Bill Condon, Breaking Dawn, Kristen Stewart, Robert Pattinson, Twilight, Twilight Saga, Twilight Saga: Breaking Dawn, Twilight Saga: Eclipse, Twilight Saga: New Moon

Video Game Page & Book Status

Dec04

I deployed a new video game topic page yesterday. This was a good chunk of work. I use a modified iThemes Builder child theme and so continued to use their custom layout and variable widget systems to build out a special page to replace the older, uglier, video games page. First though, I had to hack into the code and modify the way in which the sharing icons and related posts were being inserted. WordPress plugins often have automatic insertion into the end of the content, but as soon as you start getting a more sophisticated layout with more than one “content” on the same page that starts to be problematic. I had to turn it off and insert it manually into the right templates.

Then I spent an entire day exploring ways to implement different grids of magazine style excerpts for particular types of posts on particular pages. I ended up writing the code myself, but using Builder’s extension system to inject into the layout’s I wanted. I got it working for this page, but I’m only about 90% satisfied. There are still some mysteries. Like how to convince CSS to extend each entry down to the height of the tallest one on a line. I align them with “vertical-align: top”, but I don’t know how to match up the bottoms. I’d also like to improve the handling of the thumbnail photos and I need to figure out how to generalize my extension so I can use it on different pages. That being said, I still think it’s better looking than the old page.

Check out the new page here and let me know what you think.

With regard to my books, busy busy. I’m waiting on a second sketch for my new, professional cover for The Darkening Dream. That should come any day. I’ve pretty much finished up the interior artwork, but I’m not ready to post it just yet — soon. I’ve been working through proofs of the interior book design as well, which is looking great.

I also got back the full line edit of Untimed yesterday. Two of my editors, Renni Browne and Shannon Roberts did a simultaneous full line edit. This is on top of four drafts of higher level discussions. Getting 320 pages of line edit back is a lot to digest in one sitting! Look at the example page to the right. That’s just one page worth of edits. I have to go over them all and decide what to keep, what not, and how to rework anything suggested by the comments. But it’s worth it. Books need editing. It’s essential to have more than one set of eyes on them. And, ultimately, it’s still my book — I decide what stays and what goes.

This will keep me busy for a week or two. Haha.

More about my writing here.

Related posts:

  1. So you want to be a video game programmer? – part 5 – The Method
  2. So you want to be a video game programmer? – part 3 – Getting Started
  3. So you want to be a video game programmer? – part 1 – Why
  4. So you want to be a video game programmer? – part 2 – Specs
  5. New Book Pages
By: agavin
Comments (2)
Posted in: Darkening Dream, Technology, Untimed
Tagged as: Andy Gavin, blog, CSS, Editing, game, Line Editing, The Darkening Dream, Untimed, Video game, Website, WordPress

Villetta Update

Dec03

I made a bunch of updates to the excellent (but overpriced) Brentwood Italian, Villetta. This includes another meal worth of dishes.

Read the full review here.

I’m working on a bunch more website upgrades which I should have out in a day or three — plus, producing darkening dream elements — plus the edits for Untimed are supposed to come back today. That will mean an entire novel worth of line edits to process!

Related posts:

  1. Villetta – More Italian in Brentwood?
  2. Quick Update
  3. The edits are all in!
  4. Done Again, Hopefully
  5. Quick Update
By: agavin
Comments (0)
Posted in: Uncategorized
Tagged as: Brentwood, Villetta

2Amys Neapolitan Pizzeria

Dec02

Restaurant: 2Amys Neapolitan Pizzeria

Location: 3715 Macomb St NW. Washington, DC 20016. (202) 885-5700

Date: November 29, 2011

Cuisine: Neapolitan Pizzeria

Rating: Really authentic Neapolitan Pizza

_

My brother spent the whole week talking up this Neapolitan style pizza joint just over the border into DC.


They have a classic big wood fired pizza oven.


A sleek front room.


And a backroom bar.


The menu.


A delicious but simple arugula salad.


Fried salt cod fritters. Vaguely like crab cakes, but fishier. Still, very good examples of these.


The classic cheese pizza. The dough here was really really good. Neapolitan flour and slow fermentation for sure. This was a pizza dough good enough to munch through all the remaining crust.


“Santa Brigida Tomato, fresh mozzarella, cherry tomatoes, arugula.”


“Calabrese Tomato, onions, anchovy, fresh mozzarella, parsley, olives.” A classic anchovy pizza. Strong salty flavors, but still really good.


The margarita plus pepperoni.


“Ripieno Extra Ricotta, grana, salami, prosciutto, pancetta, tomato.” Full of cheesy meaty goodness inside.


In the front is the “Puttanesca Tomato sauce, rapini, fresh mozzarella, garlic, anchovy, hot pepper.” An interesting combination of bitter and salty.


Fresh ground pepper.


Dessert, although we were too stuffed to order any.

For more LA dining reviews click here.

For 50+ meals in Italy.

Or to see my own Ultimate Pizzas, click here!

Related posts:

  1. Quick Eats: Pizzeria Mozza
  2. Eating San Donato – Pizzeria Pretorio
  3. Eating Santa Margherita – Pizzeria Santa Lucia
  4. Gjelina Scores Again
  5. Ultimate Pizza – Day 3
By: agavin
Comments (4)
Posted in: Food
Tagged as: 2Amys, 2Amys Neapolitan Pizzeria, Anchovy, Italian cuisine, Mozzarella, Neapolitan Pizzeria, Pizza, Restaurant, Restaurant Review, ThanksGavin, Tomato, Tomato sauce, Washington DC

Zaytinya – East made Easy

Dec01

Restaurant: Zaytinya

Location: 701 9th Street NW, Washington, DC 20001. 202.638.0800

Date: November 27, 2011

Cuisine: Greek/Turkish/Lebanese

Rating: Great flavors!

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Zaytinya, which means “olive oil” in Turkish is part of José Andrés’ little culinary empire — which started first here in Washington D.C. and then spread to various other outpsts in the country including LA and vegas.

I’m a bit of a Jose Andres groupie as not only have I reviewed The Bazaar (REVIEW HERE) and his high end Saam, but also brunch at Trés, lunch at Trés, and to é by José Andrés and Jaleo in Vegas.

For those who don’t know, José Andrés is perhaps America’s leading practitioner of  my favorite culinary style: Spanish Molecular Gastronomy. This school of cooking, a radical interpretation of the preparation of food, was begun at El Bulli outside of Barcellona. Andrés cooked and studied there with master chef Ferran Adrià. I first encountered Andrés’s cooking in Washington DC at Cafe Atlantico, and it’s own restaurant within a restaurant, Minibar.

Zaytinya, however, is neither Spanish or particularly molecular. It focuses on the Eastern Mediterranean cuisine of Greece, Turkey, and Lebanon. These are all former Ottoman zones and despite their political animosity toward each other share much in common — foodwise.


The modern frontage on 9th street in Washington.


The space inside is clean and white.


The geometric white shapes are reminiscent of Greek architecture.


The menu.


We ordered this “ASHTA. traditional Lebanese-style French toast, bananas, orange blossom honey” for our son. It was more like Pane Dulce I’ve had at other Andres restaurants crossed with Tres Leches cake. He devoured it.


They have this light poofy bread.


The classic roasted eggplant dish: “BABA GHANNOUGE. fire-roasted eggplant, tahini, lemon, garlic.” This was a very bright tasty variant with pomegranate seeds.


And one of my all time favorites: “TZATZIKI. Greek yogurt with diced cucumbers, dill.” This wasn’t nearly as garlicky as in Greece and Turkey, but was more akin to the Lebanese variant. It did have a nice thick Greek yoghurt consistency and a pleasant crunch from the cucumber.


“BEET SALATA. crimson and yellow beets, shaved fennel, upland cress, spiced walnuts.” I doubt this was exactly a traditional dish (even if the ingredients are) but it’s pretty much obligatory on modern menus.

“BANTIJAN BIL LABAN. crispy eggplant, roasted garlic-yogurt sauce.” This was a nice treatment of eggplant — in no small part because it was seriously fried! This was a very crispy coating with hot eggplant inside.

“SPANAKOPITA. house-made phyllo, spinach, feta cheese.” Not your typical version of this dish which is usually triangular in shape. The insides were similar enough though, so more a cheese and spinach taquito than a puff pastry!

“ROASTED CAULIFLOWER. sultans, caper berries, pine nuts.” This is a brighter less fried version of this traditional Lebanese dish (you can see the original here). Good stuff though.


My son got his second order of “French toast.”


Which he polished off in about two minutes.

“GARIDES ME ANITHO. sautéed shrimp, dill, shallots, mustard, lemon juice.” This was a pretty awesome variant on Andres’ normal “Gambas Pil Pil” (photos here in this Jaleo review).

FRIED SQUID. crispy squid, garlic-yogurt sauce.” Nicely done classic calimari.


And a zesty garlic sauce for dipping.

“STRIPED BASS PLAKI. tomato, fresh chickpeas, onion, mint.” This is a local fish, but the prep is very Eastern med. Strong flavors of tomato.

“AGLAIA KREMEZI STYLE CRAB CAKES. mini jumbo lump crab cakes, roasted garlic yogurt.” They can pretend this is Eastern Med — but no, it’s all Eastern Shore. Still, no one was complaining. These little patties were essentially crab imperial balls lightly fried on the griddle. There was a light taragon flavor too.

“KEFTEDES KAPAMA. beef and lamb meatballs, feta cheese, rustic tomato sauce, cinnamon, allspice.” Tasty meatballs in classic Eastern style. Similar to typical “spicy kefta” preparations.

“ADANA KEBAB. skewered ground lamb, house-made harissa, grilled tomatoes, sumac, onions.” Typical ground lamb kabob. This wasn’t my absolute favorite dish here. It was a bit salty and the grill flavor too strong. Not that it was bad by any means.

“URFA BIFTEK. grilled sirloin, Urfa pepper, cumin, heirloom lettuces, caramelized sesame.” And this was even saltier, although the meat did have a lot of flavor.

“LOUKANIKO ME AGINARES. grilled Greek pork sausage, marinated artichokes.” The sausage was good and I liked the onion and pepper (pimento in Spanish) salad on top.


The dessert menu.

A nice chewy cup of Turkish coffee, semi-sweet.


“Turkish delight. Walnut Ice Cream, yogurt mousse, orange caramel sauce.” This was very yummy, but from the name I hoped for something closer to real Turkish delight — which is a favorite of mine, particularly the rosewater flavor.


A trio of very good homemade ice creams (my three year-old loved them). Walnut, apple, and pear. The fruit flavors were very bright and pure.


“Greek yogurt and apricots.” Very yummy. The thick yogurt paired very nicely with the sweet fruit. In Greece they eat the purest variant of this: very very sour and thick goat yogurt with drizzled honey.


Another fruit and yogurt/ice cream blend. Can’t go wrong with berries and cream.


More of the large and modern space.

Overall, Zaytinya was pretty fantastic. It’s neither totally traditional or ultra modern, but instead what one might call a modernized or modestly updated classic. Most of the dishes have their roots in traditional Eastern Med dishes, and they retain — even emphasize — those bright flavors. The form of them is a lighter and slightly more playful, adapted to American tastes. In any case, highly successful.

For more ThanksGavin meals, click here.

I’ve also reviewed: The Bazaar (REVIEW HERE) and the high end Saam, brunch at Trés, lunch at Trés, and to é by José Andrés and Jaleo in Vegas.

Related posts:

  1. Peace in the Middle East? – Mezze
  2. Saam – José Andrés Squared
  3. Son of Saam – Actually more Bazaar
  4. Trés – Brunché Fantastique
  5. Trés – Lunch Fantastique
By: agavin
Comments (4)
Posted in: Food
Tagged as: Dessert, El Bulli, Ferran Adrià, French Toast, Greece, José Andrés, Restaraunt, Restaurant, Restaurant Review, ThanksGavin, turkey, Tzatziki, Washington DC, Zaytinya

Jackson’s

Nov30

Restaurant: Jackson’s

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

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

Cuisine: American

Rating: Solid mid-sized chain offering

_

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


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

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This vast interior all decked out for the holidays.


The menu.

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


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


A mojito.


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


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


A simple green salad.1A0A7112
Salad with grilled salmon. Didn’t skimp on the salmon.
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Lobster Club salad. Not bad at all.


Grilled cheese for my son.

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Simple pasta for my son 6 years later.


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


Crab cake roll with a side of butternut squash.


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


Sautéed spinach.

Lobster roll with corn on the cob. No shortage of lobster here! They claim it’s all the meat from a 1.5 pounder. Looks like it.1A0A7115
Same lobster roll, 6 years later.

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

For more ThanksGavin meals, click here.

Related posts:

  1. Quick Eats: Coastal Flats
  2. Ocean Avenue Seafood
  3. Quick Eats: Houstons
  4. Room with a Vu
  5. Quick Eats: Mon Ami Gabi
By: agavin
Comments (1)
Posted in: Food
Tagged as: Blue cheese, Coleslaw, crab cakes, Fish & Chips, Jackson, Jackson's, Lobster roll, Restaraunt, Restaurant Review, Reston Virginia, Salad, ThanksGavin

Developing a Look

Nov29

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

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

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

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












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

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

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

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

ThanksGavin 2011 – Salty Saturday

Nov28

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

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


Just blend.

And pack into a casserole dish, then bake.


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


More veggies.

Cream cheese, normal and with chives.


Swiss and Muenster cheese.


Kippered salmon and chunky whitefish salad.


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


Good nova lox.


Creamed herring — not for everyone’s taste!


And fresh baked bagels from a local bagel specialty bakery.


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


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

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

For more ThanksGavin dining, click here.

Related posts:

  1. Saturday is for Salt
  2. ThanksGavin 2011 – The Italian Market
  3. ThanksGavin 2011 – The Third Wave
  4. Bibou – ThanksGavin 2011 Prequel
  5. ThanksGavin 2011 – The Main Event
By: agavin
Comments (3)
Posted in: Food
Tagged as: Bagel, Casserole, Cooking, Cream Cheese, Deli, donut, Lox, Muenster, Philadelphia, ThanksGavin, thanksgiving, whitefish salad

ThanksGavin 2011 – The Third Wave

Nov27

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

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


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


The cheese spread I bought at Di Bruno’s.


A medium aged goat cheese. Chalky goodness.


An American farmhouse buttery cheddar.


Mimmolette.

A stinky washed rind.


And a medium body blue cheese.


And quince paste which always makes cheese better.


Various appetizers, some recycled from the night before.


Muhammara.


A little champagne.

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

This is an amazing wine, deep grape.


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


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


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


Flounder in the same sauce.


Avocado.


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


Chopped onion, queso fresco.


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


Swiss chard sautéed in olive oil and garlic.


And the sherry comes back out for dessert.


The spread.


Vegan brownies. Hmmm.


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


My grandmother’s special brownies.


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


Another plum tart.

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

For more ThanksGavin dining, click here.

Related posts:

  1. ThanksGavin 2011 – The Main Event
  2. Bibou – ThanksGavin 2011 Prequel
  3. ThanksGavin 2011 – The Italian Market
  4. Thanksgiving – Pork Insanity
  5. Thanksgiving Proper
By: agavin
Comments (1)
Posted in: Food
Tagged as: brownies, Brunello di Montalcino, Cabernet Sauvignon, Cheese, Cooking, Dessert, il Cocco, Mexican, Muhammara, Quince, ThanksGavin, thanksgiving, Thanksgiving dinner, Wine

ThanksGavin 2011 – The Italian Market

Nov26

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


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


Even Danny DiVito gives it the vote of confidence.


The low key (but crowded) interior.


Random stuff inside the display case.


Spicy pickles!


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


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


Even the tuna is good.


And the sweet and spicy pepper relish is fantastic.


Here’s the birthplace of the bread.


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


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


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


Cheesy!


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


And one of my favorites! From Isgro Pasticceria.


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


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

For more ThanksGavin dining, click here.

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

Related posts:

  1. Bibou – ThanksGavin 2011 Prequel
  2. ThanksGavin 2011 – The Main Event
  3. Quick Eats: Italian-Iberian Snack
  4. Piccolo – A little Italian
  5. ThanksGavin in Review
By: agavin
Comments (5)
Posted in: Food
Tagged as: cannoli, Cheese, Dessert, hoagie, italian, Italian American, italian deli, Italian Market Philadelphia Pennsylvania, Sarcone's, ThanksGavin, thanksgiving, Tony Soprano

ThanksGavin 2011 – The Main Event

Nov25

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


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


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


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


her cohort and sister, also at work.


Turkey and stuffing.


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


Caponata.


bean salad.


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


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


The main spread.


Bread from a great Philly bakery.


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


And a cranberry relish.


Salad (dessing in the background).


Nuts, separated out for the allergic.

Marinated carrots, sort of Moroccan style.


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


Roasted beets. Yummy — and pink pee.


Butternut squash puree.


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


Stuffing.


Gravy.


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


This year’s plate.


And what little I left of it.


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


Me, after more than a little wine and food.

This rare cream sherry was opened to go with dessert.


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


And pecan pie!


And my grandmother’s special brownies.


Plus Haagen daas vanilla to wash it down with.


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

For more ThanksGavin meals, click here.

Related posts:

  1. Bibou – ThanksGavin 2011 Prequel
  2. Thanksgiving Proper
  3. ThanksGavin in Review
  4. Eating Tuscany – Villa Dinner
  5. ThanksGavin 2010 Reprise
By: agavin
Comments (2)
Posted in: Food
Tagged as: Caponata, Chardonnay, Chianti, Chianti Classico, Dessert, Family, Pecan pie, stuffing, ThanksGavin, thanksgiving, Thanksgiving dinner, turkey, Wine, Wine tasting descriptors

Bibou – ThanksGavin 2011 Prequel

Nov24

Restaurant: Bibou BYOB

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

Date: November 23, 2011

Cuisine: French

Rating: Very good meal

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

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


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


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


The menu.


Very nice bread and butter from France.

An uncooked preview of the bone marrow special.


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


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

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


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


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


“Green salad.”


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


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


And decanted in the duck.


“Leg of rabbit with parpadelle and butternut squash.”


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


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


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


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


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


The dessert menu.


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


French press coffee.


“Mimi’s chocolate cake, caramel sauce.”


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


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


“Berry ice cream.”


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

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

For more ThanksGavin meals, click here.

Related posts:

  1. Thanksgiving – The Prequel
  2. ThanksGavin in Review
  3. Passover Seder 2011 – day 1
  4. ThanksGavin 2010 Reprise
  5. Thanksgiving – Pork Insanity
By: agavin
Comments (2)
Posted in: Food
Tagged as: beef, Dessert, duck, escargot, Foie gras, French Cuisine, Meyer Lemon, Philadelphia, Pinot noir, Restaurant Review, ThanksGavin, thanksgiving, Wine

ThanksGavin 2010 Reprise

Nov22

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

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

More food write-ups can be found here.

Related posts:

  1. ThanksGavin in Review
  2. Ghost of Thanksgivings Past
  3. Saturday is for Salt
  4. Thanksgiving – The Prequel
  5. Thanksgiving Proper
By: agavin
Comments (0)
Posted in: Food
Tagged as: Cooking, Food, ThanksGavin, ThanksGavin 2010, thanksgiving, turkey

Jak & Daxter Collection

Nov22

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

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

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

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

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

By: agavin
Comments (26)
Posted in: Games
Tagged as: Daxter, Daxter Collection, Jak, Jak & Daxter, Jak II, List of Jak and Daxter characters, Mass Media, Naughty Dog, Playstation

Breaking Bad – Season 2

Nov21

Title: Breaking Bad

Genre: Contemporary Dramedy

Watched: Season 2, November 10-19, 2011

Summary: Even stronger

_

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

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

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

For more of my posts on TV, click here.

Related posts:

  1. Breaking Bad – Season 1
  2. The Sopranos – Season 3
  3. The Sopranos – Season 2
  4. The Sopranos – Season 1
  5. Game of Thrones Season 2 Peek
By: agavin
Comments (1)
Posted in: Television
Tagged as: Breaking Bad, Comedy-drama, Hank, High school, Jesse, Mexico, Netflix, Television, Vince Gilligan, Walt
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