Oysters: Massachusetts pemaquid. Chablis: François Raveneau Chablis Grand Cru Les Clos 1991.
Chef: David Kinch, Manresa, Los Gatos, Calif. Ribs: Short ribs, saucy. Shiraz: Lengs and Cooter Sparkling Shiraz, Australia. Chef: Jody Adams, Rialto Restaurant and Bar, Boston, Mass. Cod: Pan seared w/ pigs' tails, Caraquet oysters, celeriac & Périgord truffle. Red: Marcillac Red Wine from France's southwest. Chef: Josh Emett, Gordon Ramsay at the London, New York, N.Y. Salmon: Prepared "sous-vide" topped w/ smoked brook trout roe. White Burgundy: 2001 Francois Jobard Bourgogne Blanc. Chef: Michael Cimarusti, Providence, Los Angeles, Calif. Squid: Salad w/ rice noodles, cucumber, basil & mint, lime & sweet chile sauce. Reisling: 1990 Bert Simon Auslese Riesling Chef: Nobu Fakuda, Sea Saw, Scottsdale, Ariz. Sweetbreads: Browned in butter, lemon & parsley, topped w/ a runny poached egg. Chardonnay: 2005 Rosemary's Vineyard Chardonnay. Chef: Tony Esnault, Adour, New York, N.Y. Bass: Tartare w/ a tangy olive tapenade. Rosé: Wolffer Estate Vineyards (East Hampton) 2007 Rosé. Chef: Eric Ripert, Le Bernardin, New York, N.Y. Pork: Pan-fried w/ Cajun spice, green onion & rice. Red: Muga's Tempranillo from Rioja, Spain. Chef: Donald Link, Cochon, New Orleans, La. Sea Urchin: Prepared in a lobster gelée, topped w/ a cauliflower cream. Rosé: Billecart-Salmon Rosé Champagne. Chef: Michelle Bernstein, Michy's, Miami, Fla. Warmest regards, Peter Sawczynec Technology Dir. Sun-code Interactive Sun-code.com 646.316.3678 <mailto:[EMAIL PROTECTED]> [EMAIL PROTECTED]
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