Three Restaurant Finds in NYC: Cafe Luxembourg, Momofuku Milk Bar, and Centolire

Another quick overnight jaunt to NYC has come and gone.  I write these lines as I travel on the BoltBus, our preferred method of transportation to and from Manhattan.  It's the most convenient and cheapest mode of travel that I know of for these short getaways from our modest stedtle to the big city.  In Boston, you catch it in the South Station Bus Terminal and it drops you off right near Penn Station in NYC between 8th and 9th on 34th.  Usually it's about a $40 round trip, but if you catch it early, you can book for far less.  Travel time is usually between 4 and 5 hours from beginning to end, but because of the electrical outlets and free wifi, your time isn't wasted.  In transit, I usually catch up on email, listen to music, surf the internet, and lately blogging. The time always passes very quickly and I manage to get a lot done.

Der Rosenkavelier at the Met, NYC

This trip to the Met exceeded all expectations that were set by my last visit in November.  The Zeffirelli staging of Turandot was what got us back to NYC so quickly, but we couldn't have anticipated the greatness of what we saw this afternoon.  Der Rosenkavalier was a true tour de force for the opera company and is probably the best all around stage production I have ever seen.  The cast included some real all-stars: Renée Fleming played the Marschallin and Susan Graham played Octavian.  Bass-Baritone Kristinn Sigmundsson's Baron von Ochs was also pretty fantastic.  He made a terrific villain.  I overheard the couple behind us say, "It feels like being in a theme park ride!" when they returned to their seats after the first intermission.  If you asked me, it was better!

CQ's Wine Guide to France Part 3: The Loire

Organization

The Loire Valley is one of France’s largest and most diverse wine producing regions. Every year it seems new appellations are added and/or redefined. Still the dominant wines are from the Eastern most Loire, Sancerre and Pouilly-Fume. There is no “cru” system in place, however, producers now more so than ever are adding vineyard names to their wines to indicate a higher quality level to the consumer.

Cauliflower Mimosa

I love Cauliflower... there I said it.  You can call me crazy, but I think it's a really delicious vegetable.  The added bonus is that it's in season in the winter.  There aren't too many vegetables that naturally grow in the winter months and Cauliflower is actually best from December to March.  Besides feeling good about adhering to the whole "locavore" way of life, you can also enjoy the fact that if you eat this wonderful brassica, you are doing yourself a favor since it has so many potential healthful benefits.

CQ's Wine Guide to France Part 2: Champagne

Classification

1. 17 Grand Cru vineyards
2. Tete de Cuvee is the top quality wine for each producer
3. Grower bottlers v. Grand Marques

Five areas of major production

1. Montagne de Reims – mostly Pinot Noir
2. Cote de Sezanne – mostly Chardonnay
3. Cote de Blancs – mostly Chardonnay
4. Valley of the Marne – all three grapes, but mostly Pinot Meunier
5. Aube – mostly Pinot Noir