Closing Interlude

My last night in New Orleans for this trip ended here.  Patrick's Bar Vin on Rue Bienville right across from the Royal Sonesta Hotel.  I have taken my nightcap here for a few trips now.  Patrick is a very amiable host in this intimate bar, having become famous in these parts as maitre' of the now [sadly] departed Bistro restaurant at the Maison DeVille Hotel.  Patrick's has it all. A great little bar. Nice bartenders. Deep chairs. Interesting people.  And...Chimay Tripel on tap...

And, all sorts of wine by the glass.  And, really great Cognac...

At the end of a hectic business day, in the wee small hours, I seek out the quiet places. Should you find yourself in the Crescent City, I hope you will try some of my favorites and make them yours as well.

Another New Orleans Interlude

One of my favorite cocktails is the Bobby Burns.  There are a few bars around the country where the bartender reaches for the scotch and the shaker as soon as I walk in.  Because it seems that nobody but me drinks this cocktail any more.  So when a barman tells me he has "improved" the BB I couldn't be criticized for raising the skeptical eyebrow.

Unless the barman is Chris Hannah.  And the bar is the legendary French 75 in New Orleans.  Another of the greatest bars anywhere.  I am proud to know a lot of great bartenders.  But only two titans of mixology.  Mr. Hannah is one of them, a gentleman and a true student of his craft. When he told me of his new BB version I ordered it immediately and with complete trust.  I have no idea what he put into this cocktail to tweak it but it is magnificent.  A triumph.  Accompanied by a crackly white paper cone full of perfect gougieres the bar makes perfectly, my stop at the French 75 afforded a perfect quiet interlude on a blustery winter evening.

Interlude

Obituary Cocktail.  Sazerac Bar, Roosevelt Hotel, New Orleans.  One of the greatest bars in the world.  And a fine drink.  The mood is definitely taking a turn for the positive!

Highway Run

Because at certain times, only a road trip to New Orleans will do.

G.W.

Tall. Fearless. Charismatic. Bad tempered. Honorable. With a view to the future. Indispensable.

Happy Birthday, Mr. Washington.

Epic Cookery: Smoked Salmon CHOWDAH!!!

I love chowder, but I have never attempted making it myself.  Until tonight.  To celebrate a visit from my mom I thought I would try making this smoked salmon chowder from the New York Times Magazine [February 17 number]. The only thing I changed was that I added a couple of chopped slices of pre-cooked bacon.  Also, I skipped adding flour to the initial saute of vegetables for fear that I would scorch it.  In place of the flour I dissolved two tablespoons of corn starch in a little cold water and stirred it in.  I worked fine.  The result of this easy recipe was a super-luxurious, silky chowder which got rave reviews. Use of smoked salmon really elevates this chowder above others I have tried. In fact,  I may not make any other sort of chowder in the future.  I may open a chowder truck.  In short, I loved this dish and I think you will too.

The wine I used to make the chowder was a ten dollar bottle of Elki Sauvignon Blanc...

...a Chilean label which was new to me but which was nice and crisp and perfect for not only making the chowder, but for sipping while cooking and drinking along with the finished product.  Add a nice crunchy baguette and you have the perfect winter meal.  Even my French sous-chefs agreed...

Try this fantastic chowder for a date, or for an indulgent solo meal.  You will be glad you did.

Fuzzy Photos From Great Bars

Sylvain. New Orleans. A few weeks ago, before the madness. Cute outdoor courtyard, fantastic food, great little bar. And you haven't been here, because.....