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ThanksGavin 2022 – The Feast Itself

Jul05

And so we come to the traditional ThanksGavin Feast in its 2022 incarnation.

The main and kid’s tables.

Cute decorations this year.

And cute name tags.

The turkey straight out of the Green Egg.

Two turkey’s actually.

Mozzerella and Pepperdew appetizer.

The main spread of vegetables.

Salad dressing.

Kale Salad with a nutty dressing. With a meal like this a little fiber is always welcome!

Home-made cranberry jelly.

My mom’s home-made Cranberry Chutney.

Braised Leeks with Cheese. I’m really quite fond of leeks and probably ate at least 25% of this.

Roasted Beets.

Baked Sweet Potatoes.

Mashed Potatoes.

Brussels Sprouts with Walnuts.

Breads.

The “Turkey Station.”

Turkey. This is only part of the two birds, but you can see how well cooked it is with juicy smoked meat and a nice skin.

Just a portion of the delicious Challah Stuffing.

Vegan Gravy.

Regular gravy made from browned turkey wings.

Flounder Cakes that tasted exactly like crab cakes.

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

My brother’s plate, which had a different selection.

The main dessert spread.

The hot dessert spread.

Pecan Pie. My mom bakes the best pecan pie. I use part of the recipe (minus the crust) in my pecan pie gelato.

Filo Dough and custard.

Pumpkin Pie.

Grandmom’s brownies — they live on decades after her passing.

Grandmom’s blondies. I actually like these even better than the brownies.

Whipped Cream. I made whipped cream again. Just cream, vanilla, and a bit of powdered sugar.

Sweet Milk Gelato’s amazing Butterscotch Sauce. For the third year “running” (2019, 2021, and 2022 as 2020 was canceled) I whipped this up. Overcooked it slightly this year and it was a touch chewy. Still tasted amazing though.

My dessert plate. Sadly, the wine weakened my resolve and I broke down and had a little dessert. I didn’t finish the plate though and took about 1/3 of what I’d normally take.

Buster had Pig Ear for dessert.

By: agavin
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Posted in: Food

Tagged as: Philadelphia, ThanksGavin, ThanksGavin 2022, turkey, Wine

Whacky Wednesday – Argana Tree

Aug03

Restaurant: Argana Tree Restaurant

Location: 620 Greenwood Ave, Jenkintown, PA 19046. (215) 887-7400

Date: November 24, 2021

Cuisine: Moroccan

Rating: Slow but good

After 2 years off for the pandemic the ThanksGavin was back on in its habitual Philadelphia. On Wed night before the holiday we always go out somewhere interesting, in this case just down the street to:

It’s really down the street from my cousins’ place. We walked.

The menu.

The dining room.

NV Henriot Champagne Blanc de Blancs Brut.

Bread.

Olive oil.

Assorted Moroccan Appetizers.

Greek Salad. Feta cheese, Olives, Tomato, Cucumber, Boiled Egg and Red Wine Vinegar Dressing Over Mixed Greens.

roasted beet salad. Crispy goat cheese, grapefruit, raspberries pistachio, arugula, mustard dressing.

Falafel and yogurt.

From my cellar: 1976 Robert Ampeau & Fils Volnay 1er Cru Santenots.

From my cellar: 2012 Selbach-Oster Zeltinger Himmelreich Riesling Anrecht.

Kefta Kabob. Ground lamb in Moroccan spices.

Spinach Briwats. filo filled savory pastry with Spinach, onion and feta.

Vegetable Briwats. filo filled savory pastry with carrots, leeks, zucchini.

From my cellar: 2000 Domaine de Marcoux Châteauneuf-du-Pape Vieilles Vignes. VM 93+. Bright deep red. Exotic aromas of jammy red fruits, cinnamon and smoke. Juicy, tightly wound and powerful, with brooding flavors of black fruits, minerals and mint. Quite different in style from the basic bottling, with a structural underpinning that’s rare for the vintage. Finishes very long and firm, with strong flavors of dark berries and spices and somewhat austere but ripe tannins. Should prove to be long-lived in the context of the vintage. (Eric Solomon/European Cellars, Charlotte, NC)

Seafood Pastilla. Baby Scallops, Shrimp, Calamari & White Fish. served over Rice Vermicelli with Moroccan Spices

Lamb Shank.

Paella Valencia. Saffron Rice, Shrimp, Calamari, Baby Scallops and Chicken. I guess it came south from Spain.

Lamb Tagine w/ Caramelized Onions and Almonds.

Chicken Tagine with Apricots.

Seabass. Someone likes it plain.

Halibut.

Argana Tree was pretty tasty. I can’t say that it was fast, or that the plating was modern and slick, but the food was enjoyable and we had a great time. It was certainly great to see everyone again after 2 years hiatus!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Moroccan Cuisine, Philadelphia, ThanksGavin, ThanksGavin 2021, thanksgiving, Wine

Eastern Heat – DJ Kitchen

Jan22

Restaurant: DJ Kitchen

Location: 4040 City Ave, Philadelphia, PA 19131. (215) 586-8888

Date: November 29, 2019

Cuisine: Szechuan Chinese

Rating: Surprisingly good

For “Fat Friday” — the official Friday dinner after Thanksgiving, we broke with the tradition of another house meal and headed partially into center Philadelphia to:

DJ Kitchen — a surprisingly authentic Szechuan place.

Typical modern interior of the newer more casual Chinese joints.

Part of our giant 20 person table.

The kid corner.

The auspiciously colored menu.

From my cellar: 2006 Billecart-Salmon Champagne Cuvée Elisabeth Salmon. AG 94+. The 2006 Rosé Cuvée Elisabeth Salmon is powerful, intense and also classically austere in its make up. Crushed flowers, mint, red berries and cranberries are all finely sketched. The 2006 finishes with striking mineral-driven precision, and while it doesn’t have the opulence or exuberance of the 2002, it is still a very pretty and appealing Champagne. The Elisabeth Salmon is 50% Pinot Noir and 50% Chardonnay, with about 8% still Pinot Noir. Dosage is 6 grams per liter. (Drink between 2018-2031)

Scallion pancakes for the kids. Certain adults, even certain adults who are supposed to be avoiding carbs, felt compelled to gobble these as well.

Spicy crispy cucumber. Solid (and garlicky) version of the classic cucumber opening.

Chicken in chili oil. Classic Szechuan appetizer of cold chicken in chili sauce. Not a bad version.

More bubbly.

Cumin fries (again mostly for the kids).

Pan fried pork dumplings. Pretty generic.

Dan Dan Noodle.

Mixed up. Not bad, but lacked the complex nutty flavor I like in great dan dan.

Dumplings in chili oil. These were delicious.

Vegetarian Spring Rolls with sweet sauce.

XLB (Xiao Long Bao). Always great little steamed pockets of delicate dough filled with pork.

From my cellar: 2017 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese. 92 points. Orange, pineapple, graphite and earth. Step up in weight here on the palate but has superb acidity that cuts through and drives onward. Great length and detailed layers give this excellent palate presence.

Homemade egg with tomato for the vegetarians. We had too many people with dietary restrictions tonight — always a touch difficult at real Chinese food.

Chinese cabbage with dried pepper. I love this dish. Really nice texture. Somehow makes cabbage delicious.

Mapo Tofu. Pretty good rendition — and one of my favorites.

Kung Pao Shrimp. Okay, but not a fan of the bell peppers (too Chinese American).

Tea Smoked Duck with hoisin and buns. More like Cantonese roast duck.

Dry pepper Chicken. Always a super delicious pile of crunchy fried chicken. This particular one was very spicy. Often it isn’t.

Not bad for 20+ people!

Overall, while not as good as a place like Sichuan Impression, pretty real Szechuan Chinese. About as good as a second rate SGV place — and for a city like Philadelphia that’s excellent. I enjoyed my meal a lot. The kids and vegetarians maybe a bit less so!

For more LA dining reviews click here.

By: agavin
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Posted in: Food

Tagged as: Chinese Food, Fat Friday, Philadelphia, Sichuan, Szechuan cuisine, ThanksGavin, ThanksGavin 2019

ThanksGavin 2019

Jan20

This year, after a brief California hiatus in 2016, ThanksGavin returned to Philadelphia in 2017 — and continues through 2019 at my cousin Matt and his wife Andrea’s place.

Matt is in the back starting his kitchen prep. Then outside lighting up the big green egg! Buster supervises. But the OG crew, shown here, consisting of my mom and aunt are still on turkey duty! From my cellar: 2007 Taittinger Champagne Comtes de Champagne Blanc de Blancs Brut. AG 96. Taittinger’s 2007 Comtes de Champagne will be nearly impossible to resist upon release. Soaring aromatics, mid-weight structure and soft contours give the 2007 its alluring personality. Lemon oil, white flowers, mint, chamomile and green pear add brightness and freshness throughout, with a persistent, clean finish that makes it impossible to resist a second taste. Today, the 2007 comes across as a slightly more open version of the 2004, with freshness that makes that wine so appealing, and a touch of textural richness that recalls the 2002. Although the 2007 does not have the explosive energy or verticality of the profound 2006, it will drink better earlier. The 2007 has been positively brilliant on the three occasions I have tasted it so far. (Drink between 2018-2047) More sparkling. From my cellar: 1995 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. 92 points. Opulent but balanced, dignified without slathered oak or exagerrated maloloactic fermentation. Good show. My mom brings out the snacks. Muhumarah. Homemade spicy middle eastern walnut and pepper dip. Crisps. Olives. From my cellar: 2002 Gros Frère et Sœur Grands-Echezeaux. RJ 95. Big, ripe, vanilla, chlorine nose; tasty, elegant fruit, lovely and sexy; long finish 95+ pts. From my cellar: 1999 Maison Roche de Bellene Latricières-Chambertin Collection Bellenum. 91 points. Sleek and full-bodied with dark fruits and good balancing acidity. Very minerally flavor profile with a smooth texture and a long, modestly complex finish. From my cellar: 2004 Château Palmer. AG 92. Deep red. Rich aromas of plum, redcurrant, chocolate and smoke. Sweet, lush and smooth, with a wonderfully fine-grained texture for the year. Highly expressive flavors of currant, cedar, chocolate and tobacco. The wine’s subtle sweetness, suave tannins and sneaky persistence convey an impression of very regular ripeness. More red. The savory spread. Turkey #1. BBQed in the Big Green Egg. And Turkey #2 was Done in the webber over charcoal. Turkey! Stuffing. Stuffing baked into a casserole. Gravy. Shallots. Simple Arugula salad. Brussels with walnuts. My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite. Raw cranberry salsa — my least favorite but some love it. Cranberry jelly. Doubling down on the red are the roasted beets. Sweet potatoes. Bread. My official plate for 2019! From my cellar: 1965 Taylor (Fladgate) Very Old Single Harvest Port Limited Edition. 96 points. Brown and nutty in color, awesome! The dessert spread. Tower of sweets including the every popular Jagielky candy’s. Apple pie. Grandmom’s (recipe) brownies and blondies. Butternut squash pie (tastes just like pumpkin). My mom’s famous pecan pie, made totally from scratch. Cookies. Whipped cream I “whipped up.” And some super decadent butterscotch sauce I also whipped up — given that I’m not the master of anything that belongs with gelato. Here is my pancreas busting plate. Overall, the best ThanksGavin food yet, even beating out the awesome 2017 and 2018! It usually is, as the standards keep going up and up! To see a list of all ThanksGavin meals over the here, click here.

By: agavin
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Posted in: Food

Tagged as: holiday, Philadelphia, ThanksGavin, ThanksGavin 2019, turkey, Wine

White Elephant is Pretty White

Jan15

Restaurant: White Elephant

Location: 759 Huntingdon Pike, Huntingdon Valley, PA 19006. (215) 663-1495

Date: November 26, 2019

Cuisine: Thai

Rating: Fine, but “Americanized” Thai

This year for ThanksGavin 2019 we arrived a day early in Philadelphia and so went out locally with my parents and Aunt & Uncle to:

White Elephant, a nearby strip mall Thai.

They have nicely decorated the fairly boring space. No Thai (language) on the menu!

Some kind of lobster roll.

Crispy Roll. Filled with pork, bean thread, and julienne vegetables, then fried until crispy golden brown, and served with sweet and sour sauce.

Coconut Soup. Seafood combination in coconut milk , with galanga, lime juice, mushrooms, onions, carrots, celery and red bell peppers.

Mushroom Soup. Thai style fresh mushroom soup with herb and Marsala wine.

Chicken tenders and fries for the boy.

Thai Eggplant. Thai sweet eggplant sautéed until brown and stir fried with chicken, onion, carrot, broccoli, red bell pepper, basil and aromatic herbs.

Seafood Lover. Sautéed seafood medley of salmon, calamari, shrimp, scallop, and green shell mussels, with, Thai basil, onion, broccoli, carrot and red bell pepper in delicious and spicy sauce.

Sweet Surrender. Fillet of salmon crusted with pecan and baked to perfection, served with mellow apricot brandy sauce.

Chicken Panang Curry. Chicken cooked in a traditional delicious Panang curry sauce with coconut milk, broccoli, red bell pepper and green beans….Chicken/Beef.

Chu Chee Duck. Crispy roasted semi-boneless duck, served in a special red curry sauce flavored with pineapple.

Overall, this was tasty because Thai is always tasty — but it was pretty “whitebread” as you would expect from a Philly suburb strip mall. No Thai on the menu, spice and flavors toned down a bit.

For more Philly dining reviews click here.

More ThanksGavin events here.

By: agavin
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Tagged as: curry, Philadelphia, Thai cuisine, ThanksGavin, ThanksGavin 2018

Back East – IHop

Jan11

Restaurant: IHOP

Location: 481 Old York Rd, Jenkintown, PA 19046. (215) 886-6150

Date: November 23, 2018

Cuisine: Breakfast

Rating: Cheap at least

The morning after Thanksgiving we decided to pack up and head to east coast classic…

IHOP! Yep, Andy Gavin in a cheap mass market chain — take a photo now!

The inside is like a cleaner version of what I remember.

The table too, with the fake wood and the rake of flavored syrups.

The menu is prettier than it used to be!

What would a cold Philadelphia morning be without hot chocolate?

Pancakes and scrambled eggs.

Some kind of omelet.

A scramble of eggs, potatoes, avocado, salsa etc.

Pancakes, eggs, and bacon. Pretty much the ultimate American breakfast classic.

My epic Mexican Tres Leches pancakes. Basically pancakes with caramel and sweetened condensed milk.

It included a sidecar plate of hash browns, eggs, and sausages.

For more ThanksGavin meals, click here.

By: agavin
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Posted in: Food

Tagged as: Breakfast, ihop, Pancakes, Philadelphia

ThanksGavin 2018

Jan09

This year, after a brief California hiatus in 2016, ThanksGavin returned to Philadelphia last year — and continues in 2018 at my cousin Matt and his wife Andrea’s place.

Matt is in the back starting his kitchen prep.

But the OG crew, shown here, consisting of my mom and aunt are still on turkey duty!

From my cellar: 2006 Domaine des Comtes Lafon Meursault 1er Cru Charmes. BH 93. This is quite a bit riper though there is no overt exoticism present with aromas of peach, spiced pear and apricot that merge into exceptionally rich and relatively big flavors blessed with ample amounts of palate coating dry extract that completely buffer the firm spine of ripe acidity and intense finishing minerality. This is balanced and driving with a linear finish that slowly fans out as it lingers. Superb.

Crudités.

Potato chips cacio e pepe (baked with cacio cheese and pepper).

The infamous caponata.

On the stove.

Gravy simmering.

From my cellar: NV Paul Bara Champagne Grand Cru Grand Rosé. BH 90. Oeil de perdrix color introduces a fresh and mildly fruity nose of strawberry and raspberry scents where additional breadth is present in the form of yeast and citrus nuances. The cool and relatively crisp middle weight flavors possess good if not better depth before culminating in a relatively dry finish that is shaped by moderately firm effervescence. This is certainly very pretty but not particularly deep.

Turkey #1. BBQed in the Big Green Egg.

And Turkey #2. Done in the webber over charcoal.

From my cellar: 2003 Gros Frère et Sœur Grands-Echezeaux. BH 89-92. This too is very toasty but the spicy black fruit nose manages to transcend the wood and complements powerful, dense, borderline massive flavors of superb depth, all wrapped in dusty, firm and ripe tannins. This is a big wine and while it’s no model of elegance, one has to admire the muscle and sheer concentration. This will take its time coming around.

We have three kinds of homemade cranberry sauce!

Cranberry jelly.

Raw cranberry salsa — my least favorite but some love it.

My mom’s cranberry chutney with a bit of citrus and cayenne — probably my favorite.

Carrot salad.

Doubling down on the red are the roasted beets.

Bread and butter — Buster, the ever enthusiastic Retriever, even ate some of the excellent cranberry bread (much to everyone’s chagrin).

The “and butter” from above.

Brussels sprouts with walnuts.

Sweet potato with harissa and pistachios. Fabulous, but spicy.

Shallots.

From my cellar: 1999 Paitin di Pasquero-Elia Barbaresco Vecchie Vigne Sorì Paitin. AG 92. The 1999 Barbaresco Sorì Paitin Vecchie Vigne is dark, powerful and opulent, with more than enough stuffing to age well for the better part of the next decade. Smoke, menthol, tar, black fruit and French oak blossom in the glass as this resonant, exuberant Barbaresco show off its unique, totally compelling personality. The French oak is present, but well balanced at the same time.
The turkey and stuffing plate!

Gravy.

And the whole spread.

My official plate for 2018!

From my cellar: 1975 Dow Porto Vintage. 93 points. Very nicely developed and it is drinking perfectly now.

Tower of sweets including Grandmom’s (recipe) brownies and blondies. Plus the every popular Jagielky candy’s.

Butternut squash pie (tastes just like pecan).

Apple tort.

My mom’s famous pecan pie, made totally from scratch.

Some various ice creams.

Overall, the best ThanksGavin food yet, even beating out the awesome 2017! It usually is, as the standards keep going up and up!

To see a list of all ThanksGavin meals over the here, click here.

By: agavin
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Posted in: Food

Tagged as: Dessert, Philadelphia, ThanksGavin, ThanksGavin 2018, turkey, Wine

Georgian Bakery and Cafe

Jan07

Restaurant: Georgian Bakery and Cafe

Location: 11749 Bustleton Ave, Philadelphia, PA 19116. (215) 969-9900

Date: November 21, 2018

Cuisine: Georgian

Rating: Like bland Afghan

It’s tradition on the day before ThanksGavin, for us Gavins to go somewhere ethnic.

For the last 2-3 years we’ve been going to an Uzbek place but this year it was slightly shifted to a nearby Georgian place — oddly located next to the home depot.

Here’s the restaurant itself in what was clearly intended as a big box store space.

Inside is oddly sterile too. But we have a huge table to ourselves. There was one other large party but otherwise empty.

Some Prosecco to start.

Salad. Like a Greek salad.

Slightly different salad — with more garlic.

Eggplant paste toast — excellent.

Eggplant salad. Roasted.

Bread.

Boring “spicy” sauce. Wasn’t really spicy.

From my cellar: 1995 Robert Ampeau & Fils Meursault 1er Cru Les Perrières. Great bottle, fully mature.

Weird sweet pomegranate juice or something. Very sweet and bland.

Fried chicken. Pressed flat.

Egg bread. Fried egg inside what is pretty much a pizza bread. Pretty good, if very mild.

Cheese bread. Sort of like a cheese pizza with no sauce. Bland but tasty.

2014 Domaine Dujac Morey St. Denis 1er Cru Les Chaffots. 92 points. Bit of reduction. Pure, clean red fruit.

Georgian dumplings. Giant with thick skins. The meat inside was pretty good and these are clearly related to Chinese boiled dumplings. So heavy though! And badly badly need soy sauce, vinegar, and chili paste.

From my cellar: 1977 Badia a Coltibuono Chianti Classico Riserva. Mature, earthy, a touch sour.

Kabobs of the pork, veal, beef, and chicken variety.

Sturgeon. Ick. Reeked and tasted like seared heavy fish oil. I needed tongue therapy after this.

Peanut crunchy cake. This was dry but pretty good.

We had a fun night and service was diligent — although there was an odd very long (45 min?) gap between the dumplings and kabobs.

But the food, while well prepared, was quite bland. The Uzbek place we have gone to several times was tastier and a bit more varied — and Afghan food, which is very similar, has about 10X the flavor. Georgian seems to be like carbs, cheese, and fairly bland meat and mixed up with no seasonings.

For more Philly dining reviews click here.

By: agavin
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Tagged as: Bakery, Dessert, dumplings, Georgian, kebab, Philadelphia, ThanksGavin, ThanksGavin 2018, Wine

Salty Saturday 2017

Jan05

Salty Saturday is the traditional family bagel and lox brunch we do on the Saturday after ThanksGavin.

For the last couple of years it’s been hosted at my cousin Matt’s house.

In his sunny dining room.

Across the way is the kids table.

And a look at the spread.

Some leftover cheeses from the night before.

Bagel cheeses, like the all important Muenster – let’s hope it’s not feeling rebellious.

Cream cheeses, red onion, and capers.

Condiments.

sliced hard boiled egg.

Philadelphia lox is way better on average than LA lox — except Wexler’s.

Whitefish salad, my particular favorite salt bomb.

Whitefish without the mayo.

Heartburn central: pickled herring.And a bit of fruit to finish.

I also tried a strategy of combatting the salt buzz with a triple shot of espresso, seemed to work.

See here for more ThanksGavin posts.

By: agavin
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Posted in: Food

Tagged as: Bagels, Lox, Philadelphia, Salty Saturday, ThanksGavin, ThanksGavin 2017

ThanksGavin 2017

Dec29

This year, after a brief California hiatus, ThanksGavin returned to Philadelphia — but to a new house (about a mile away). My cousin Matt and his wife Andrea picked up the baton from the elder generation.

From my cellar: NV Billecart-Salmon Champagne Brut Rosé. VM 92. Pale orange. High-pitched red berry, orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly focused finish. This bottling showed more brawny character than many past renditions of this <em>cuvée</em>, but with no lack of vivacity.

Andrea melted cheese on these potato chips in the oven — awesome.

More rose champagne.

Rush Creek Reserve. I just had this Vaucheron-like cheese a couple nights before at the brand new Hearth & Hound.

The first turkey, done on a charcoal webber was a bit “crispy” on the outside, although perfect inside.

The second, cooked in a big green egg, was more even toned.

The spread.

Some of my dad’s white burg.

From my cellar: 1995 Domaine Anne Gros Clos Vougeot Le Grand Maupertui. VM 92. Deep red-ruby. Extravagantly rich aromas of blackcurrant, pepper, smoke and tar. Large-scaled, deep and very sweet; explosively fruity and impressively tactile. Chewy tannins are buried under a wave of finishing fruit. A knockout Clos Vougeot truly worthy of its grand cru status.

From my cellar: 1995 Paitin di Pasquero-Elia Barbaresco Sorì Paitin. VM 91. Medium red, some amber at the rim. Plum, cherry and enticing smoky, toasty oak on the nose. Smoky, sweet and velvety, with insinuating flavor. Has firm backbone and finishes with some oak tannins but avoids dryness. Rather Pommard-like in its solidity.

From my cellar: 1996 Château Ducru-Beaucaillou. VM 94+. Bright medium ruby. Deep, superripe aromas of dark berries, black cherry and bitter chocolate; slightly exotic crystallized fruit aspect. Dense, sweet and wonderfully rich; a lovely combination of palate-caressing chocolatey fruit and firm underlying structure. Finishes with excellent grip and great palate-saturating sweetness. Another outstanding 1996 Medoc wine in the making. Drink 2010 through 2030.

Fresh bread.

Toppings.

The endive and radish and beet salad.

Beets.

Roasted slightly bitter veggies, including turnips.

Scalloped mashed potatoes. Pretty awesome with lots of butter and cream.

Sweet potatoes. More starch!

Green bean casserole with béchamel and crispy onions. Who says veggies can’t be delicious (if you smother them in fat)?

Cranberry sauce mould.

Cranberry chutney with cayenne. My favorite, as it’s zesty.

Cranberry relish.

The turkey, which looks a bit like a Chinese Roast Goose.

Delicious stuffing.

Rich gravy.

Another view.

My plate this year.

From my cellar: 2015 Jacques Perritaz Cidrerie du Vulcain Apple Transparente

The homemade dessert spread.

Matt’s homemade nut and marshmallow fudge.

Mom’s vegan pecan pie — amazing.

Bob’s custard pie. Almost savory, perfect texture, a bit like a giant Macau tart.

Matt’s pumpkin pie.

Matt’s pecan pie. A richer butter crust and very sweet.

Grandmom’s (recipe) brownies.

Grandmom’s (recipe) blondies.

I tried to be moderate.

Overall, the best ThanksGavin food yet! It usually is, as the standards keep going up and up!

By: agavin
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Posted in: Food

Tagged as: Philadelphia, ThanksGavin, ThanksGavin 2017, thanksgiving, turkey, Wine

Eating Philly – Tiffin

Nov30

Restaurant: Tiffin Indian Cuisine

Location: 8080 Old York Rd, Elkins Park, PA 19027. (215) 635-9205

Date: November 23, 2015

Cuisine: Indian

Rating: solid Indian

Our annual ThanksGavin trip always begins with a big Wednesday night dinner out in Philly, but this year we were out a day early so there was a Tuesday bonus.

Tiffin is a local (to Elkins Park) Indian restaurant.

The usual kind of casual decor.

From my cellar: 2004 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Spätlese. 93 points. Again, sulphur evident on the nose, although with plenty of bright and acidic fruit beneath. It is delicate, clean, minerally and has tingly acids. Then it seems softer, more gentle, not so much substance, with lots of bright character. Good potential.

Chutney and sauces are included which is nice.

Cauliflower with a coconut sauce. Very nice.

Fried fish. Like fish and chips with black pepper.
Samosas. Certainly a decent version of this classic.

A light creamy curry with potato balls (not unlike matzah balls in texture).

Saag. Creamed Indian spinach.

Chickpeas with a mild curry.

Shrimp curry. Again the slightly sweet goopy curry.

Tilapia with tomatoes and onions. One of the few without the smooth curry treatment.

2009 Bodegas Domeco de Jarauta Rioja Solar de Castro Vendimia Seleccionada. 89 points. Very healthy bright red, cherry and chocolate on the nose, great balance of concentrated but not overpowering fruit, tannins with good structure, giving it a long finish. Very yummy, great wine.

Chicken Tikka Masala. Dark meat. A credible version of this dish, but from the smooth and sweet school of Indian curries. Akbar’s is so much richer and more flavorful.

Chicken Tikka Masala. White meat.

Lamb in a coconut curry sauce. Again the sauce is very sweet with the spice blend being fairly mild and blended into the rich sauce.

Chicken Tikka. My uncle goes nuts over this “BBQ chicken.”

Bismatti rice.

Naan, plain and garlic.
Galub jamun. Perfectly nice syrup soaked cheese/dough balls.

Overall, Tiffin was a good meal, and decent Indian. All the curries have that smooth, creamy, and sweet thing going on, which is common enough at Indian restaurants. They were pretty good too, this wasn’t like the tomato sauce boring Indian. But it was also just too sweet, without the intensity of “spice” (and I don’t mean heat) that better places have. Now, I’m sure a good bit of that is catering to the Americans, but still. The smooth, sweet, creamy thing made all the curries run together, even though their colors and flavor profiles technically varied.

Still, I fully enjoyed it.

For more Philly dining reviews click here.

Or check out the full ThanksGavin feasting series.

By: agavin
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Posted in: Food

Tagged as: Chicken tikka masala, curry, Indian, Philadelphia, ThanksGavin, ThanksGavin 2015, Wine

Untimed, Unheard no More

Jun25

Seventeen months in the making, the Untimed audiobook is finally ready!

The complete unabridged book is available on Audible, Amazon, and iTunes for MP3 download to your phone or ipod. It’s narrated by producer Steven Barnett.

A bit about the production

I started way back in January 2013, and like most Independent authors considering an audiobook edition, decided to use Amazon’s ACX service. This is a marketplace for connecting authors with voice and production talent as well as an automated mechanism for delivering the finished books to the big online markets (Audible, Amazon, and iTunes). This makes it easy to post descriptions of what your looking for and a section of the book to read. I listed both The Darkening Dream and Untimed. Lo and behold, over the next couple of weeks a pile of auditions started to come in.

Untimed is a tricky novel from a recording standpoint. Like all my books it features a lot of accents. The two most important characters are Charlie, a modern 15 year-old boy from Philadelphia, and Yvaine a 16 year-old girl from 16-18th century Scotland. It’s also a first person narrative, so it needed to be read in Charlie’s voice. Therefore, I wanted to cast a man who sounded fifteen, but also could pull off a passable falsetto. Steven Barnett’s audition was the one that fit the bill. He sounded young, and he proved great with accents.

Steven Barnett in the studio

It important to prepare detailed notes on all your characters. Untimed doesn’t have the biggest cast, but the characters are from all over the world (and time!) with varied accents and histories. Given my lean prose style and my use of whitespace to delineate dialog instead of extensive tagging (see below), the voices needed to be distinct enough for the listener to distinguish who is talking. After Steven studied my character sheets and we discussed them on the phone, we created a number of voice tests for the major parts. I listened and then gave feedback. This is a broad pattern that continues through the process. Prep -> Record -> Listen -> Feedback -> Repeat.

As I’ve experimented in many mediums: video games, novels, screenplays, and now audiobooks, it’s worth noting some of the differences. The physical placement on the page (as dictated by white space) is useful in novels. I separate dialog spoken by different people on different lines, and I make sure to place tags (he said, she said) and beats (small action queues like “Yvaine shifted in place” or “Donnie smirked” in the same paragraph as the speaker’s dialog. In an audiobook, you can’t hear the white space, but differences in voicing can make up for who is speaking. Still, you lose this spatial grouping. The tags also stand out more when spoken, as the eye tends to ignore them.

Another thing I hadn’t thought about is how long it actually takes to listen repeatedly to an entire novel. Untimed is over ten hours and every few weeks I’d get an hour or two of recordings, need to listen — usually twice (paying attention!) — and write up notes. And my side of the work was a lot easier than Steven’s. I can only imagine how long it took to record multiple takes, audition them, edit, then proof.

A final thing I decided to do was to add sound effects (sfx) to Untimed for the time travel aspects. I wanted the mysterious Tick-Tocks to have a creepy otherworld quality, so I thought to underscore them with an antique ticking noise. They never talk, but they do CHIME. In the books, I just write it like that, but having Steven read out the word “chime” sounded lame, so I replaced it with the sound of a deep resonant clock tower. Likewise, to help sell the mechanics of the time holes and the frequent (and complex) travel, I engineered unique sounds. This harkened back to my days as “assistant” sound engineer on Crash Bandicoot (I process and installed all the sounds that the real engineer, Mike Gollom, made for me). I found a source of royalty free sfx and combined and pitch shifted various ones until I got what I wanted. For example, the Tock ticking is a layered sample combining 4-5 different clocks and watches to reach suitable complexity.

Then, as the months rolled by, chapter by chapter, the book came together brilliantly. I’ve listened to it 2-3 times — although not all together at once. I’m curious at the psychological effect, but after reading various drafts countless times and a couple listens, I’ll leave that to you guys!

Listen to a free sample if you like:

Or buy the Audiobook at:

Amazon, Audible, or iTunes

Buy Sample Characters Reviews Reviewer Info

By: agavin
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Posted in: Untimed

Tagged as: Amazon.com, Andy Gavin, Audible, audiobook, iTunes, Philadelphia, Scotland, Steven Barnett, Untimed

Salty Saturday

Dec20

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 great deli and the like.

This year, we’ve moved to a new location for Salty Saturday, namely my cousin Matt and his wife Andrea’s house (they just moved in this year).

A bagel brunch begins with great bagels!

And fresh Nova lox of course. This was hardly salty at all.

Two kinds of herring, creamed and pickled.

On the right is the chive cream cheese (which I prefer).

And in the center the regular. On both sides are whitefish salad. This particular blend has no mayo, and is merely smoked whitefish. Given the freshness of the fish it’s particularly delectable.

Cream cheese alone doesn’t pile on enough calories, so munster and aged cheddar are key.

Plus the condiments. Red onions, cucumbers and heirloom tomatoes.

And farmhouse eggs from the coop plus a homemade fritata.

And the all important cappuccino. Matt is a whiz with the machine.

The whole plate, partially under construction, can be seen here. Yum!

For dessert we have homemade cinnamon buns.

And the return of the poached pears (along with a new — smoother — batch of chocolate sauce).

Too much goodness. Fourth meal in, I’m beginning to feel it. We have a long drive after this so I grabbed a liter of water to balance out the salt!

For more ThanksGavin dining, click here.

By: agavin
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Posted in: Food

Tagged as: Bagel, Brunch, Cream Cheese, Deli, Lox, Philadelphia, ThanksGavin, Whitefish

Friday Night Feasting

Dec09

As part of the annual ThanksGavin celebration it’s traditional for cousin Abbe to cook and host the Friday night dinner. This year she joined forces with girlfriend Jody to whip up this feast.

The table.

This year, an alien must have kip-napped me because I forgot to photo most of the wine. Only these two bottles:

1995 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. 92 points. This is medium gold. Nose is very ripe fruit and honey, but not boytritis. Sweet and satiny and weighty, acid is failing. Finishes with baked apples and pastry.

1999 Robert Ampeau & Fils Volnay 1er Cru Santenots. 91 points. Rather open right out of the gate with perfumed nose of fresh dark berries, underbrush, delicate florals. Medium bodied and lively on the palate as wonderully layered, fresh red fruit mingles with savory game, flowers, and forest floor. Long, invigorating finish of broth, sweet berries, and spice. Really enjoyed this, and still has the capacity to improve.

When we arrived, cooking was still underway, like these toasting chickpeas.

On the table were a variety of olives.

And, of course, the traditional spread of bread and rotting bovine by-products.

Cheese from Philadelphia’s Italian Market.

Middle eastern salad.

Cous cous.

A vegetarian stew of spicy tomatoes and vegetables.

Homemade Kofte (meat balls) with tahini sauce.

And Bob’s chocolate chip bread pudding for dessert!

Overall, another great evening!

For more ThanksGavin meals, click here.

This year is the one and only Thanksgivukkah (at least until another 81,000 years roll around)

By: agavin
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Posted in: Food

Tagged as: Cook, couscous, Philadelphia, Robert Ampeau, ThanksGavin

Fond of Philadelphia

Dec03

Restaurant: Fond

Location: 1537 South 11th Street, Philadelphia, PA 19147. 215.551.5000

Date: November 28, 2013

Cuisine: American

Rating: Tasty modern American

Every year we Gavins descend on Philadelphia for several days of epic gluttony. This traditional week of feasting kicks off with the traditional Wednesday night dinner at some Philadelphia restaurant.

This year, we hit up Fond, an ingredient focused New American in Philadelphia’s little Italy.

The seasonal menu.

A prosecco to begin.

An amuse of mushroom cappuccino. Cream is always good.

1994 Robert Ampeau & Fils Puligny-Montrachet 1er Cru Les Combettes. 91 points. A nice mature white Burgundy.

Black point oysters. Half dozen with mignonette.

Chicken liver mousse. pickled red onions and grilled sourdough.

Grilled duck hearts. Fennel salad and tahini yoghurt.

Mushroom Risotto. truffle, maitake, hazelnuts.

With fresh shaved black truffle.

Mixed Green Salad. seasonal accompaniments.

2008 Ferrando Carema White Label (Etichetta Bianca). Parker 92. The 2008 Carema Etichetta Bianca wafts from the glass with sweet dried cherries, tobacco, sweet herbs and crushed flowers. A mid-weight, delicate wine, the 2008 is quite typical of these hillside vineyards. In 2008 the acidity is a bit on the high side, which readers should keep in mind when considering food pairings. This is a gorgeous wine from Ferrando. Anticipated maturity: 2013-2023.

Angel-hair pasta with tomato sauce.

Mushroom Risotto. truffle, maitake, hazelnuts.

Seared tuna. potatoes.

Organic Salmon. sauerkraut latka, Belgian endive, whole grain mustard.

Pork Belly. Okinawan sweet potatoes, escarole, Dijon jus.

Duck confit. polenta, brussel sprouts, bacon, and jus.

Beef Skirt Steak. royal trumpet mushrooms, farro, sauce Bordelaise.

The dessert menu.

Warm brown butter apple tart. Ginger ice cream, lemon curd.

Malted milk chocolate ice cream. Peanut crumble, chocolate crumble, peanut butter genache.

Some anise flavored meringues as petite fours.

Overall, a lovely meal, wish a lot of flavor and a great way to start off the 2013 ThanksGavin!

For more Philly dining reviews click here.

And check out the epic ThanksGavin events here.

By: agavin
Comments (1)

Posted in: Food

Tagged as: Dessert, Fond, Philadelphia, ThanksGavin, Wine

Untimed nearly here!

Dec10

Prepared yourself to launch yourself back (and forward) into history! My new time travel novel, Untimed, is launching on December 19!

Charlie’s the kind of boy that no one notices. Hell, even his own mother can’t remember his name. And girls? The invisible man gets more dates.

As if that weren’t enough, when a mysterious clockwork man tries to kill him in modern day Philadelphia, and they tumble through a hole into 1725 London, Charlie realizes even the laws of time don’t take him seriously.

Still, this isn’t all bad. In fact, there’s this girl, another time traveler, who not only remembers his name, but might even like him! Unfortunately, Yvaine carries more than her share of baggage: like a baby boy and at least two ex-boyfriends! One’s famous, the other’s murderous, and Charlie doesn’t know who is the bigger problem.

When one kills the other — and the other is nineteen year-old Ben Franklin — things get really crazy. Can their relationship survive? Can the future? Charlie and Yvaine are time travelers, they can fix this — theoretically — but the rules are complicated and the stakes are history as we know it.

And there’s one more wrinkle: he can only travel into the past, and she can only travel into the future!

The paperback and Kindle versions will be available at launch, with hardcover and other ebook adaptions to follow. The cover is by award winning fantasy artist Cliff Nielsen and there are twenty-one gorgeous interior illustrations by Dave Phillips.

Meanwhile, read the first two chapters here, free!

By: agavin
Comments (7)

Posted in: Untimed

Tagged as: Andy Gavin, London, Philadelphia, Time travel, Untimed

Untimed Art Finished!

Aug13

All twenty-one interior illustrations for my time travel novel, Untimed, are now finished! These are painted by Dave Phillips, an awesome artist I commissioned earlier this year. I thought I’d use the occasion to show two new images. And because I love process, I’m posting both the rough and final versions. To get a close up look at this, click one of the images and it will bring up a Smugmug lightbox. You can use the arrow keys to flip back and forth between the rough and the final to see the differences.

Above is is “Two’s Company, Three’s a Crowd.” Our protagonist Charlie has to go all the way from contemporary Philadelphia to 1725 London to meet a girl, but she has more than her share of baggage!

For those of you who are curious, Donnie, the guy in the middle with the crazy wig, is actually nineteen and dressed as a “Macaroni.” Remember the line from Yankee Doodle Dandy: “He stuck a feather in his hat, and called it macaroni”? In the early 18th century it was in vogue for trendy young men to dress in outlandish colors (Italian Style) and they were called Macaronis. Tim Roth also plays a fantastic and similar dandy in the excellent 1995 film Rob Roy.

Time travel isn’t just about competing for girls, sometimes tiny changes can have big consequences. Well, maybe letting Ben Franklin get killed and leaving the clockwork men to run amuck doesn’t qualify as “tiny.” When Charlie gets back home to modern day Philadelphia (above), things look a bit different then he expects!

Previously released images can be found here and here and stay tuned for more.

Find out more about Untimed here.

By: agavin
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Posted in: Untimed

Tagged as: Andy Gavin, Dandy, London, Macaroni, Philadelphia, Rob Roy, Tavern, Tim Roth, Time travel, Untimed, Yankee Doodle Dandy

ThanksGavin 2011 – Salty Saturday

Nov28

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

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

Just blend.

And pack into a casserole dish, then bake.

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

More veggies.

Cream cheese, normal and with chives.

Swiss and Muenster cheese.

Kippered salmon and chunky whitefish salad.

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

Good nova lox.

Creamed herring — not for everyone’s taste!

And fresh baked bagels from a local bagel specialty bakery.

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

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

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

For more ThanksGavin dining, click here.

By: agavin
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Posted in: Food

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

Bibou – ThanksGavin 2011 Prequel

Nov24

Restaurant: Bibou BYOB

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

Date: November 23, 2011

Cuisine: French

Rating: Very good meal

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

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

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

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

The menu.

Very nice bread and butter from France.

An uncooked preview of the bone marrow special.

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

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

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

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

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

“Green salad.”

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

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

And decanted in the duck.

“Leg of rabbit with parpadelle and butternut squash.”

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

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

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

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

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

The dessert menu.

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

French press coffee.

“Mimi’s chocolate cake, caramel sauce.”

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

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

“Berry ice cream.”

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

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

For more ThanksGavin meals, click here.

By: agavin
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Posted in: Food

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

Saturday is for Salt

Nov28

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

A homemade frittata is whipped up.

Cousins Abbe and Matt prep in the kitchen.

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