Robin
Williams, Mercedes Ruehl, Jeff Bridges, Amanda Plummer
in "The Fisher King" (1991)
❖❖❖
THIS WEEK
EATING AROUND BROOKLYN
BEFORE IT BECAME TRENDY By John Mariani NEW YORK CORNER
BRASSERIE COGNAC
By John Mariani
GOING AFTER HARRY LIME
CHAPTER 36
By John Mariani
NOTES FROM THE WINE CELLAR
INDIAN SUMMER WINES
BY GEOFF KALISH
❖❖❖
EATING AROUND
BROOKLYN
BEFORE IT BECAME TRENDY
By John
Mariani
GAGE & TOLLNER
About
ten
years ago, when Brooklyn became trendy, with
young couples moving there to avoid
Manhattan rents (then soon finding they were
paying the same), the borough met the need
for more and more enticing restaurants in
every neighborhood—Bensonhurst, Park Slope,
Greenpoint, Carroll Gardens, Williamsburg
and others. Many were part of ethnic
enclaves already there; others were
trattorias, sushi counters, even some
tasting menu restaurants priced as high as
any in Manhattan. This so-called
"restaurant renaissance" was ravenously
covered by food media who lived in Brooklyn
and suddenly found stellar storefronts and
perfect pizzerias from Bushwick to Gravesend,
while coining the ridiculous neologism
“Brooklynization” to describe countless
restaurants with brick walls, no tablecloths,
loud music and “artisanal cocktails.” Yet Brooklyn has always had a vibrant
restaurant scene, largely due to the enormous
variety of ethnic communities that appealed to
their own people who had begun to settle in
the borough in the late 19th century. An
amazing number still survive to this day;
others were successful for more than half the
20th century. One restaurant guide of
the 1930s listed Brooklyn as “Out of Town,”
but happily included places like Restaurant
Morilllon, known for its prime rib and
Yorkshire pudding; Price’s
Tavern for its fried chicken dinner; Schneider’s
Lobster House for seafood. Lundy’s
started as a pushcart in Sheepshead Bat, then
was opened as a restaurant in 1926 by Irving
Lundy, eventually expanding to an entire city
black, with 2,800 seats, serving a million
people a year. The menu was enormous, mainly
seafood but just about anything anyone could
want to eat—it was the Cheesecake Factory of
its day. It closed in 1979. Of course, Peter
Luger, in Williamsburg, is still famous
as one of the great steakhouses of New York.
Opened as a German restaurant in 1887, it is
still considered one of the toughest
reservations to come by in all of New York to
this day, known for its nonpareil porterhouse
(right), personally selected by the
owners, the Forman family since 1950. To this
day they only accept their own Peter Luger
credit card or cold hard cash. Luger’s most famous competitor, still,
is Gage
& Tollner, opened in 1879 by Charles
M. Gage, and though it
went out of business at the turn of the 21st
century, it was taken over by new owners three
years ago and has been a huge success all over
again, serving classic American fare. The neighborhoods for both Luger and
G&T declined badly by the1979s,
so that diners who drove there would pay a few
bucks to a local guy to watch their vehicles.
The recent gentrification of those same
neighborhoods changed all that. Of course, everybody’s heard of Nathan’s
Famous Hot Dogs—you can find their
franks in airport eateries and supermarket
cases (it’s now a publicly traded
corporation). The sprawling original in Coney
Island debuted in 1916, selling hot dogs for a
nickel. Its annual hot dog eating contest has
grown
in national interest every year. In 2023
perennial winner Joey Chestnut downed 62 dogs
and buns in ten minutes, though that’s not
even his personal best showing.
Junior’s (1950) advertised itself as
having “TheWorld’s Most Fabulous Cheesecake,” and
few New Yorkers would disagree (right).
It still serves what many think is the best
New York cheesecake in any borough. Obviously,
with so many Jews in Brooklyn the borough
abounds inbagel shops and delis, both Glatt
kosher and non-kosher. Though
most of the old-timers are gone, they’ve been
replaced in more modern times with younger
editions like Mile End,
Frankel’s, Essen and Shelsky’s. Italian neighborhoods
like Carroll Gardens and Red Hook teemed with
long-lived places like Ferdinando’s
Focacceria, opened in 1904, which has
thrived for four generations, even after the
Brooklyn Queens Expressway disemboweled the
neighborhood. Gargiulo’s (right) opened in Coney
Island in 1907 and expanded by the Russo
brothers in 1965 to meet demand, serving up
Neapolitan fare of imperial classic
proportions with rarely an empty seat. Mick
and Angelo Monte from Naples opened Monte’s
in 1906 (which made it the oldest Italian
restaurant in Brooklyn,now
closed), with a Venetian décor that nodded to
the nearby Gowanus Canal; Frank Sinatraand
Sammy Davis Jr used to sing in its Venetian
Room (left), and the movie Prizzi’s
Honor had a scene shot there. In Coney Island the lines still stretch
out the door to get pizza at the century-old Grimaldi’s
on Front Street and Totonno’s
(1903), which closed in 2012 but was
re-opened within a year by popular acclaim. Bamonte’s in Williamsburg, opened in 1900
and known to viewers of the “Sopranos,” has a
menu that has not changed in years and its red
sauce is legendary. People still go for the
opera floor show to Tommaso’s
in Dyker Heights. Brooklyn’s
main Chinatown is Sunset Park, home to vast
dim sum parlors like Bamboo
Garden (left) and East
Harbor Seafood. The large Russian
communities like Brighton Beach and Sheepshead
Bay turn out for the extravagant meals at
nightclub restaurants like Tatiana
and Mednyl
Chainik, chowing down on borsch, pelmeni,
smoked salmon, caviar and beef stroganoff
while drinking straight vodka. Meanwhile,
the hipster new places come and go, changing
from a taqueria to a vegan storefront. The old
places endure for reasons that are entwined
with Brooklyn’s long history, and the best of
them are not going anywhere.
❖❖❖
NEW YORK CORNER
BRASSERIE
COGNAC
517
Lexington Avenue
212-392-5976
By John Mariani
The evergreen
satisfaction provided by the traditional
French bistro has
never
abated in New York, despite the food media’s
neglect of the genre
in favor of exotic eateries around town. The
distinction between bistros
and
brasseries blurred years ago, though in Paris
the latter still suggest
Alsatian
origins and specific dishes. Nevertheless, the
19th century
brasseries
of France always offered decorous touches
widely copied to this day. Brasserie
Cognac,
with two locations on the East Side of Manhattan
(there
had been a third on the West Side), happily
borrows the
look and feel of Parisian models like Lipp, Le
Balzar and La Coupole,
in
their bright colors, gilt framed mirrors, globe
lighting, soft banquettes,
Toulouse
Lautrec posters and a reasonable noise level
(the tables
to
the rear are the quietest). The knives are
Laguiole, there are pepper
and
salt mills on every table, and the menus are of
a sensible size.
Tablecloths
would be an even more authentic touch. Restaurateurs Vittorio Assaf and Fabio
Granato, who run the Serafina
chain,
break no culinary ground at Brasserie Cognac,
which is as
it should be. The menu features precisely the
kind of dishes you expect
and
wish for, beginning with
cheese-rich, hot gougèrepastry
puffs ($12)—you get a generous eight of
them—which are far superior to the warm but
stale-tasting bread slices. There’s a summery
tomato-and
goat’s
cheese tart tinged with thyme on puff pastry
($10). I’ve been noticing a return to favor of
the French cheese soufflé (right), and Brasserie
Cognac’s
is near perfect ($28 as an appetizer, $34 as a
main course),
lavish
with Emmenthal, Gruyère and Parmigiano cheeses,
poofed
up
with ethereal lightness by egg whites. There’s
also a cheese fondue
($35)
for a table to share, a croque monsieur ($22)
and a variety of
egg dishes. I was surprised by the menu lacking
a terrine or pâté; perhaps
in
the fall? Quintessential
to a brasserie menu is onion soup gratinée
and Brasserie
Cognac’s is a good one, though in need of better
caramelization
of
the onions to give it more sweetness and depth
($18). Among the main courses are more classics,
including a hearty, well- reducedbeef
bourguignon ($36) good for sharing, made from
marinated, braised short ribs cooked with baby
carrots, mushrooms and pearl onions, served with
buttered mashed potatoes (left). Steak
frites ($39) is made with grass-fed Angus beef,
so it comes closer to its pleasantly chewy
French cousin, and the frites are as good as
you’d expect. Pardon the pun,
but that old canard, duck à l’orange ($38)
has
made a welcome comeback at Brasserie Cognac, and
the bird was juicy, cut into slices but, except
for the slices of sweet confit of oranges,
didn’t have much orange flavor, despite its
addition of marmalade (right). Among seafood options are mussels marinièrein
white wine and cream
($27),
pan-seared scallops with an asparagus risotto
($40) and halibut
(43),
dressed with ponzu sauce, accompanied by mashed
potatoes
and
baby bok choy, though that night the fish was
somewhat overcooked
(which
certainly doesn’t mean it always is). You never skip dessert at a brasserie,
and all the beloved ones are here,
beginning
with a perfect île
flotante (floating island) bobbing in vanilla-rich
crème
anglaise. The profiteroles($14)—big
fat ones—are packed with vanilla ice cream over
which the waiter ceremoniously pours hot
chocolate. Chocolate lovers will also enjoy the
“Signature” cake with an airy almond jocondesponge
cake, pistachio and a chocolate mousse.Having delighted in the cheese soufflé,
we could hardly resist ordering
a
chocolate version ($18) that comes piping hot to
the table to have
crème
anglaise poured into its center and given a
further bonus of vanilla
ice
cream. Brasserie
Cognac, for its contemporary liveliness and
balance of French
traditions
meets the requirements for all who like change
in smallways.
Open
for breakfast and lunch Mon.-Fri; dinner
nightly; brunch Sat. & Sun.
❖❖❖
GOING AFTER
HARRY LIME
By John
Mariani
To read previous
chapters of GOING AFTER HARRY LIME go
to thearchive
CHAPTER 36
“Can we go to that pub around the
corner to discuss?” she asked. “The one I just came from? Where I spoke
with Chambers?” “He actually came to see you?” “Yeah, and he tried to seem so
‘teddilbly’ unconcerned by what I told him.” “Which was what?” “You first.” The two of them left the hotel and went
around the corner to the pub, where the barman
nodded to David as if he were now a regular.David
ordered a pint of lager, Katie coffee. Katie brought out her
notebook and said, “I heard back from Tom
Spollen, who turned up some stuff in his paper’s
database about Pogue, and then from Boyer about
Neame. It seems although there was never an obit
about Pogue—nobody ever claimed he died—Spollen
found an article done by a Guardian
reporter who was in Russia about five years ago
to research the former Soviet gulag prisons in
Siberia.” “Weren’t they all closed by then?” “Yes, and one of them was named Perm-36 (above),
which was finally closed in 1992. Then, believe
it or not, it was turned into a Gulag Museum of
Political Repression.” “Gotta put that on my list of places not
to miss,” said David. “So, as part of his research the Guardian reporter
went
to the museum, which had thousands of photos of
former inmates. Apparently millions had been
imprisoned there over the years and a lot of
them were worked to death.” “Yeah, the figures keep going up the more
they find out,” said David. “Right, and that’s what the Guardian
reporter was trying to find out. Anyway, as he
was going along the wall of photos, many of whom
were identified with nationalities, he saw one
photo of a young man I.D.’d as ‘British,’ and
the name was listed as ‘Nathan Poag.’” David said, “Shit, that must have been
our man Jonathan Pogue. Was there any more
information about him?” “The reporter was intrigued and asked,
but his Russian was apparently not good enough
to find out anything more. But the listing on
Poag had a birth date but no death date. So at
least as of five years ago he was likely to be
alive.” “And the reporter published the story?” “No.Spollen said it just didn’t work out to
be a solid story and they didn’t want to just
publish it as travel story to the Gulag Museum.” “Gee, I can’t imagine why,” said David. “But the data base at The
Guardian still had the reporter’s article
as he’d written it. The reason I didn’t find
anything in the library files was because the
story was never published. Plus, it had the
spelling of Pogue’s name wrong.” “So, we don’t know if Pogue’s still alive
or not. You gonna tell that woman Stinchfield
about this?” “I really think I should. She deserves to
know.” “Okay, but you may want to wait until I
hear back from Chambers.I
think he might have something more on Pogue, as
well as Neame, though he denied knowing either
of the names.” David then told Katie all that had been
discussed at the meeting with Chambers,
including the sleight of hand with the recorder,
which made Katie laugh loudly. Then speaking of
the Capone case, "That little recorder has sure
come in handy aside from recording information.
But, aha, let’s not forget we don’t have
the original recorder, so we don’t have what you
told Chambers we had sent to Dobell.” “Like I told you, I’d never betray your
confidence or lie on your behalf.A
bluff’s a bluff, a lie’s a lie.” David went on to
tell her that he was sure Chambers would be
getting back to him as soon as possible, and
that she could claim him as an anonymous source.Katie
was all right with that.
***
Until
they
heard back from Chambers, Katie and David had
little else to do but go over the information
they’d gathered.Katie had her notes photocopied and sent
to her home address. David went over the
archival material he’d gathered. Which left them
with free time the next day to simply be
tourists. David didn’t much care where they went.
Tagging along with Katie suited him just fine,
and Katie in her own way enjoyed being a kind of
guide during their visit to the British Museum
in the morning and the National Gallery,
explaining the story of the Elgin Marbles at the
former and commenting on a wide range of master
paintings at the latter. In between they wedged
in a quick lunch at the restaurant in the
British Museum. There was nothing yet from Chambers, and
Katie knew that Byron Dobell’s leash on her time
abroad might be yanked soon, if she could not
report further progress on the investigation, so
she sent him a vague message about how there
were substantial leads she and David were
following up on and that they should have a
report in a day or two. The next day David was contacted by
Chambers, who asked to meet inside the British
Museum’s Egyptian Department on the second
floor, “next to the Rosetta Stone.”David
had to ask Katie what the Rosetta Stone was, and
she told him it was a stone slab with a
Pharaoh’s decree written in Ancient and Late
Egyptian as well as in Ancient Greek. “It was discovered by a French soldier in
1799,” she said, “and it proved to be the key
for deciphering Ancient Egyptian writing.” “That sounds like an appropriate place to
meet,” said David. “Maybe Chambers will help
decipher our little mystery.” “Should I come with you?” “Probably best he and I meet alone. But
why don’t you wait for me near the museum? I’ll
call you when I’m done. Can’t imagine it’s going
to take very long. If Chambers has anything,
it’s going to be short and sweet. And probably
not written down.” “You want to use my recorder?” David laughed and said, “I think if he
lays eyes on that thing he’ll walk the other
way.”
The meeting was
set for 11 o’clock.
David
entered the main entrance at Russell Square,
asked where the Rosetta Stone was located and
found Chambers looking up at the great statue of
Ramesses II nearby. The MI6 officer had his
overcoat on, suggesting this was not going to
take very long. He glanced over to see David
walking towards him, smiling very slightly.
Chambers had his usual stone face on. “So,” David began, “I don’t suppose we’re
here to admire the dead Pharaohs. Have anything
for me?” “You gave me two names the other day, and
I told you they rang no bells with me. But I was
able to find out some information about both
that may be of some help to you and Ms. Cavuto.” “Shoot.” “Pogue first. First name is Jonathan,
born in Manchester, went to university there and
afterwards became a journalist. Seems he wrote
for some of the better British newspapers and
magazines but was never attached to any. Where
he enters our files was in 1989, when he went to
Moscow, presumably for a story on the city’s
subway, but he apparently disappeared.” “So far, you’ve told me nothing I don’t
already know. “ Chambers did not respond but just went
on, as if reciting a grocery list. “We, that is
the Foreign Office, were contacted by his
fiancée, a woman named —" “Peggy Stinchfield. Go on.” “Miss Stinchfield was worried about Pogue
after not hearing from him in some time. The
Foreign Office made the standard inquiries at
our Embassy in Moscow but only became suspicious
of foul play a few weeks later, when a report
came in from a local that a young British man
had been arrested and sent to a labor camp, but,
of course, the Soviets denied it.
“Yes, he was sent to
Perm-36,” said David. Chambers cleared his throat and said,
“Mr. Greco, please tell me why I am standing
here telling you things you already know? I
don’t really think this meeting is to anyone’s
advantage.” David shrugged and said, “Well, just go
on with your story. I’ll let you know when I
hear something new. Even if I don’t, you have
corroborated what we already know. A solid
second source.Unattributed, of course.” Chambers went on. “We made
our usual protests to the Soviets and found that
Pogue had been making inquiries—much as you
did—about Kim Philby. I don’t really know if he
thought he was alive or not. This was not a case
I was involved with. But it would have been
consistent, back in 1989, that the Soviets would
arrest such an individual and send him off to
prison. Today, as you and Ms. Cavuto have shown,
that simply would not happen. Today you’d have
to commit a true crime, not just make some
bureaucrat suspicious of your intentions.” “And you couldn’t do anything to get
Pogue out after the fall of the Soviet Union a
year later.” “I’m sure you can appreciate, Mr. Greco,
that the fate of one British citizen during the
upheaval of the entire Soviet
system was not of much concern to anyone.” “Not even you?” asked David. “I can’t say it was a case we’d kept on
our front burner at that time. We did, within a
year or two, begin working with survivors like
Kavalyov on cases that involved the exchange of
imprisoned agents on both sides, and even those
took a long time to conclude. Pogue was not one
of our captured agents, so he was way down our
list of priorities.” “So you just let him rot in Perm-36?” Chambers was becoming visibly irritated.
“Let me ask you, Detective Greco, did you and
your colleagues in the New York Police
Department work night and day to obtain the
release of people in your jails who you knew
were probably innocent? People who did not fall
within your purview, which I believe you said
was focused on the New York mobs?” “No, I guess not,” David replied. “Sorry
for the sleight. But we understand that Pogue
finally did get out of prison and that he’s
probably still alive.” “Yes,” said Chambers, “that we do know.
When Perm-36 was finally closed, the Russians
didn’t quite know what to do with people like
Pogue. They didn’t want to just send him back to
us with an apology, and they were perhaps
embarrassed to have him hang around Russia. They
told us where he was, but apparently he had no
desire to return to the UK.The
last we know of him was that he moved to the Far
East and became a correspondent for an
English-language newspaper in Bangkok. And
that’s about it.” David felt that Chambers probably had not
had much, if anything, to do with the Pogue
case, but sensed that MI6’s neglect of Pogue’s
case was based on its fear that Pogue might have
discovered the truth about Philby. “Can I assume, Chambers, that one of the
reasons you didn’t pursue Pogue’s release was
because MI6 was only too happy to have him off
in Siberia, where he couldn’t speak about his
finding Philby alive?” Chambers looked at his watch. “What I’m
telling you was that Pogue was, shall we say,
conveniently beyond our reach.” “And did Kovalyov ever speak to you about
what Pogue had found out in Moscow?” “No, Mr. Greco, he did not. Apparently,
some of my MI6 colleagues suspected as much but
had nothing more to go on.” “And since then—Pogue was released five
years later—Kovalyov never mentioned him?” Chambers raised his chin slightly. David
thought he saw a stiff upper lip, too. “I can say this,” said Chambers. “I told
you two days ago I had never heard the name
Pogue. But when we were contacted by Kovalyov
about Ms. Cavuto and your being sent back to
London, he mentioned you were not the first to
try to find Philby.” “Who Kovalyov insisted was dead.” “Yes, and he told us about the actors in
the flat and Mr. Lentov. He never mentioned the
name Pogue.” “Did he mention Joseph Southey in all
this?” asked David. “You told me you would not bring up Mr.
Southey again. I’m taking you at your word.” David
knew
he had played a weak pawn with that promise, but
he figured, if Southey were not involved,
Chambers would have just scoffed and said no. He
hadn’t. David moved on to Harold Neame. Chambers said, “I’m interested as to how
you came upon the name Harold Neame. Do you mind
telling me?” “Frankly,” said David, “I just found his
name among black marketeers after the war in
Vienna in the official files stored out in Kew
Gardens. Neame was listed as ‘whereabouts
unknown.’” “And just why did you focus on his name?
There must have been many others.” “I’m afraid that was just a process of
narrowing down and elimination. Basic police
vetting. He was also on the Americans’ black
market list.” “And you think that this Harold Neame
might be the inspiration, as it were, for Graham
Greene’s Harry Lime?” “We don’t know yet. But with more info
from you about him, maybe we can proceed.” “And you think you can find him where the
British Military Police could not, back in
Vienna?” “As you said, many escaped capture. So,
do you know anything about Neame?” “Well, such activities and investigations
were long before my time.And I
doubt if there’s anyone left at MI6, or anywhere
else in the Foreign Office or Army, still around
to shed any more light. What I was able to find
is this: Harold Neame was a young British
officer—born in 1925—who served in the medical
corps during the war and was assigned to duty in
Vienna after the war ended. He eventually
resigned his commission and decided to stay in
Vienna, where he came under suspicion of selling
black market drugs.” “Like bad penicillin?” “That is not spelled out in the records.
In any case—and this is
interesting with regard to the Harry Lime
figure—Greene seems to have known, or at least
met, Neame in Vienna while researching the
movie.” “How did you know that?” “Again, this is all from the files of the
day,” said Chambers. “Since Greene had been in
MI6 he had a few contacts left in Vienna who
might have put him on to Neame.” “Even if Neame was under suspicion?” “MI6 at the time might not have known
that. Neame would have fallen under the
jurisdiction of the American and British
Military police. He wasn’t, after all, a spy or
double agent. Then again, with all the intrigue
among Americans, British and Soviet sectors, the
Soviets may have been protecting him for a
while, telling their American and British
counterparts to keep their hands off him.” “So, you’re suggesting Neame did not come
under greater scrutiny till later, after
Greene met with him?” “Either later, or right about that time.
If Greene had used Neame as his inspiration,
Neame must have already been a pretty shady
fellow. “ “So, when did Neame become a person of
intense interest?” “Apparently, just before he escaped
Vienna in 1949 or 1950.” “With the police hot on his trail?” “Apparently not. Neame was a low-level
marketeer guilty of who knows what? If he had
escaped with the Soviets’ help, good riddance.At
least that’s what I assume from this distance.” “So, there’s nothing more you can tell me
about Neame?” “There were some notes on his name
suggesting that he changed it and became
involved in the pharmaceutical industry in
Eastern Europe. Today he’d be, what,
seventy-four years old? He may well still be
alive.” David thought for a moment, then said,
“I’m curious. If Neame were to be found alive
somewhere in Eastern Europe, would there be any
attempt to have him arrested or expatriated?” “Frankly, I have no idea. I suppose you’d
have to ask Interpol.MI6
never had anything to do with Neame’s case. The
files I consulted were British Military. I’m
sure the statute of limitations on black market
activities in post-war Vienna ran out decades
ago.” “What if he had been shown to have caused
the death of people, maybe even children, as
Harry Lime did?” Chambers pulled his coat closed and
buttoned it, saying, “I’m afraid that’s what you
and Ms. Cavuto will have to find out, won’t you?And
now, I have to be off. Pleasure meeting you, Mr.
Greco.I
trust this is the last we shall see of each
other.” Those last words were spoken
as a statement, not as a question.
Late summer—from
mid-August through roughly the third week in
September, the fall equinox—is considered by some
as a fifth calendar season, especially those of us
residing in the Northeast. Daylight hours are
shorter than earlier in the summer with the heat
and humidity often lasting until bedtime. Salads,
especially those focusing on tomatoes and
cucumbers are frequently served and outdoor
grilled fare are favored over stews, roasts and
even broiled items. In wine, refreshing, crisp
whites and lighter reds (perfect for sipping
outdoors with light hors d’oeuvres or a full meal)
are generally chosen over those with more depth.
Some of these wines sure to please even the most
sophisticated palate are discussed below.
WHITES
2022 Round Pond EstateSauvignon Blanc
($28)—Made of grapes sourced from the owner’s
Rutherford Napa Valley estate that are grown in
alluvial soil, the wine has a bouquet and flavor of
peaches and lychee, with some grapefruit and lime
its crisp finish. It’s ideal with grilled shrimp orchicken.
2020 Ravines Dry
Riesling
($20)—From a small family-owned winery on the shores
of Lake Seneca in New York’s Finger Lakes region,
this wine shows a floral bouquet and taste of
tropical fruit and has a crisp dry finish that
marries harmoniously with grilled branzino or trout,
even pork chops.
2021 Dr. Loosen “Dr. L”
Riesling
($13)—This wine from Mosel,Germany, fills the bill for those who
prefer their Rieslings with a bit of sweetness in
their finish. It has a fragrant bouquet and taste of
pineapple and lychee with a hint of lemon in its
slightly sweet but zesty finish. It perfectly
counterbalances the flavors of barbecuedribs and
even spicy sushi.
2021 Albert Bichot Domaine
Long-Depaquit Chablis ($35)—A great bargain for
lovers of white Burgundy, this wine has a bouquet
and taste of ripe pears and apples, with notes of
herbs in its long smooth finish. Tuna tartare, and
grilled swordfish mate well with this wine.
REDS
2021 Domaine Bousquet
Alavida Malbec ($18)—Certified organic grapes from Argentina’s Uco Valley (at the foot
of the Andes Mountains) were used to make this
Kosher, sulfite-free wine. It shows a bouquet and
rich, elegant taste of ripe cherries and
raspberries, with a hint of cranberry in its finish.
Very versatile, it makes great accompaniment for
duck, roast chicken as well as grilled tuna and a
good choice for those who want to serve a kosher
wine for the Jewish High Holy Days.
2020 Fattoria Luiano
Chianti Classico ($23)—Made of a blend of 90% Sangiovese,5% Merlot
and 5% Cabernet Sauvignon fermented in stainless
steel and aged in a combination of stainless steel
and wooden barrels for nine months, this wine shows
a bouquet and taste of ripe plums, with hints of
raspberries and herbs in its long smooth finish.
Mate it with ribeye or porterhouse steaks or veal
chops.
2022 Cos Frapatto ($30)—This wine was
produced using organically grown grapes from
vineyards just outside the southwestern Sicilian
town of Vittoria. Fermentation was conducted in
cement tanks and the wine was aged for nine months
prior to bottling. Its bouquet and taste are
reminiscent of a top-flight French Beaujolais, with
a fresh plummy bouquet and taste, with notes of
strawberry in its finish. It’s ideal to serve with
grilled lamb chops or skirt steak.
2018 Flora Springs
Cabernet Sauvignon ($48)—To make this wine,
sustainably farmed, hand-harvested grapes from
Oakville and Rutherford vineyards were fermented and
aged in a combination of French and American oak for
18 months before bottling. It has a bouquet and
taste of cassis and cherries and a finish with hints
of chocolate, great with grilled lamb or ribeye
steak.
Dr. Geoff Kalish is a food and travel writer who lives
in Mount Kisco, NY.
❖❖❖
THE
BALLAD OF
TOM JOAD 2023
"Strap them
kids in, give 'em a lil bit of vodka in a cherry
Coke, we're goin to Oklahoma."—James
McMurty “Chocktaw Bingo”
❖❖❖
Any of John Mariani's
books below may be ordered from amazon.com.
The Hound in Heaven
(21st Century Lion Books) is a novella, and
for anyone who loves dogs, Christmas, romance,
inspiration, even the supernatural, I hope you'll find
this to be a treasured favorite. The story
concerns how, after a New England teacher, his wife and
their two daughters adopt a stray puppy found in their
barn in northern Maine, their lives seem full of promise.
But when tragedy strikes, their wonderful dog Lazarus and
the spirit of Christmas are the only things that may bring
his master back from the edge of despair.
“What a huge surprise turn this story took! I was
completely stunned! I truly enjoyed this book and its
message.” – Actress Ali MacGraw
“He had me at Page One. The amount of heart, human insight,
soul searching, and deft literary strength that John Mariani
pours into this airtight novella is vertigo-inducing.
Perhaps ‘wow’ would be the best comment.” – James
Dalessandro, author of Bohemian
Heart and 1906.
“John Mariani’s Hound in
Heaven starts with a well-painted portrayal of an
American family, along with the requisite dog. A surprise
event flips the action of the novel and captures us for a
voyage leading to a hopeful and heart-warming message. A
page turning, one sitting read, it’s the perfect antidote
for the winter and promotion of holiday celebration.” – Ann
Pearlman, author of The
Christmas Cookie Club and A Gift for my Sister.
“John Mariani’s concise, achingly beautiful novella pulls a
literary rabbit out of a hat – a mash-up of the cosmic and
the intimate, the tragic and the heart-warming – a Christmas
tale for all ages, and all faiths. Read it to your children,
read it to yourself… but read it. Early and often. Highly
recommended.” – Jay Bonansinga, New York Times bestselling
author of Pinkerton’s War,
The Sinking of The Eastland, and The Walking Dead: The Road To
Woodbury.
“Amazing things happen when you open your heart to an
animal. The Hound in
Heaven delivers a powerful story of healing that
is forged in the spiritual relationship between a man and
his best friend. The book brings a message of hope that can
enrich our images of family, love, and loss.” – Dr. Barbara
Royal, author of The
Royal Treatment.
Modesty forbids me to praise my own new book, but
let me proudly say that it is an extensive
revision of the 4th edition that appeared more
than a decade ago, before locavores, molecular
cuisine, modernist cuisine, the Food Network and
so much more, now included. Word origins have been
completely updated, as have per capita consumption
and production stats. Most important, for the
first time since publication in the 1980s, the
book includes more than 100 biographies of
Americans who have changed the way we cook, eat
and drink -- from Fannie Farmer and Julia Child to
Robert Mondavi and Thomas Keller.
"This book is amazing! It has entries for
everything from `abalone' to `zwieback,' plus more
than 500 recipes for classic American dishes and
drinks."--Devra First, The Boston Globe.
"Much needed in any kitchen library."--Bon Appetit.
Now in Paperback,
too--How Italian Food Conquered the
World (Palgrave Macmillan) has won top prize from the
Gourmand
World Cookbook Awards. It is
a rollicking history of the food culture of
Italy and its ravenous embrace in the 21st
century by the entire world. From ancient Rome
to la dolce
vita of post-war Italy, from Italian
immigrant cooks to celebrity chefs, from
pizzerias to high-class ristoranti,
this chronicle of a culinary diaspora is as
much about the world's changing tastes,
prejudices, and dietary fads as about
our obsessions with culinary fashion and
style.--John Mariani
"Eating Italian will
never be the same after reading
John Mariani's entertaining and
savory gastronomical history of
the cuisine of Italy and how it
won over appetites worldwide. . .
. This book is such a tasteful
narrative that it will literally
make you hungry for Italian food
and arouse your appetite for
gastronomical history."--Don
Oldenburg, USA Today.
"Italian
restaurants--some good, some glitzy--far
outnumber their French rivals. Many of
these establishments are zestfully described
in How Italian Food Conquered the World, an
entertaining and fact-filled chronicle by
food-and-wine correspondent John F.
Mariani."--Aram Bakshian Jr., Wall Street
Journal.
"Mariani
admirably dishes out the story of
Italy’s remarkable global ascent
to virtual culinary
hegemony....Like a chef gladly
divulging a cherished family
recipe, Mariani’s book reveals the
secret sauce about how Italy’s
cuisine put gusto in gusto!"--David
Lincoln Ross,
thedailybeast.com
"Equal parts
history, sociology, gastronomy, and just
plain fun, How Italian Food Conquered the
World tells the captivating and delicious
story of the (let's face it) everybody's
favorite cuisine with clarity, verve and
more than one surprise."--Colman Andrews,
editorial director of The Daily
Meal.com.
"A fantastic and fascinating
read, covering everything from the influence
of Venice's spice trade to the impact of
Italian immigrants in America and the
evolution of alta cucina. This book will
serve as a terrific resource to anyone
interested in the real story of Italian
food."--Mary Ann Esposito, host of PBS-TV's
Ciao
Italia.
"John Mariani has written the
definitive history of how Italians won their
way into our hearts, minds, and
stomachs. It's a story of pleasure over
pomp and taste over technique."--Danny Meyer,
owner of NYC restaurants Union Square
Cafe, The Modern, and Maialino.
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
Contributing
Photographer: Galina Dargery. Technical
Advisor: Gerry
McLoughlin.