Great Article Dan.
This restaurant playing on its dubious Michelin Star connection is degrading for the system, and I am sure the people from the Michelin Guide would have something to say about the false advertising. But as you say the restaurant will be bust well before Michelin got any satisfaction.

Michael

Michael Daymond-King, Director
HATTON ESTATE
Hawkes Bay, New Zealand

Would it be possible for you folks to add a link or whatever it takes, for readers to email articles etc. to others? I have seen it on other sights where it gives you a choice of getting a printable version of the page(s) or email it to a friend? Just an idea as there are many things I come across in your site that would be great to forward and I suspect, it would increase your readership/membership as well.

Keep up the great work and articles! It's great info in such a crazy and busy world.

Paul G. Kuhn
Director of Catering
InterContinental Mark Hopkins Hotel
San Francisco, CA

Thanks for the nice comments on what we're doing. Your suggestion is a good one. We've wanted to add those features that would invite the reader to easily print out or forward an article to friends/colleagues, etc. but haven't made it happen as yet. I'm forwarding your e-mail to our webmaster, to see how feasible this is for us.

I visited this distillery some years back and I'm trying to contact them. The only info I have is; 1250 Cuttings Wharf Rd. NAPA Valley, Ca 94559 Tel; 707-253-9055

When I call this number it seems to belong to another company. Can you tell me if they are still under this name and or where the brandy can be ordered from?

Thank you
Glenn Smith

Unfortunately, the distiller has gone out of business, which is too bad as they had a good product.

If you're looking for a hand-crafted, high quality California brandy, you might check out that made by Germain-Robin in Mendocino County. You can find out more about them at www.germain-robin.com

I have a cork in my hand from "Hawk Crest" with a poem by Robert Luis Stevenson on it I cant seem to find the Winery it came from. Could you find it?


Hawk Crest is the second label (or subordinate brand) of the Napa winery, Stag's Leap Wine Cellars. You can find out more about them or contact them through the link to their website found in the winery listings of Taste California Travel's Resource Directory.
 

Dear Editor,

Recently I was being harangued by a know-it-all wine and food snob friend about how superior French wines are to American wines because the French know how to blend and are much more subtle than Americans, etc. He then shifted gears to start attacking blended scotch whiskies vis a vis single malt varieties. I found it a curious contradiction that blending wines made them superior while blending whiskies made them inferior. It seems to me, on an intuitive level, that it is as artful to blend one as the other. I would appreciate your considered insight on this topic.

Sincerely,
Wm. Peters

I once did a “nosing” exercise in which one smells a series of unlabeled vials to test olfactory ability. It was explained to me that this was the same test given to prospective whisky tasters in Scotland. I don’t remember all the aromas, but I think things like ginger, iodine and camphor were among the dozen or so examples to be identified. I passed, but just barely. And this was just an entry-level task.

From my limited experience, I’d imagine that a professional blender of whiskies would have similar skills to a blender of wines. The man administering the test, by the way, had spent his entire working life in the Scotch whisky industry. Jim’s products were all single malts and some of them very pricey. He had nothing bad to say about blended Scotch and seemed to think it was just another direction a distiller could take. Maybe a blender of Scotch whiskies could be likened to the winemaker who’s blending for a “house style” in Champagne.

Perhaps your friend is an example of a little knowledge being a dangerous thing.

Dear Dan:

I enjoyed your article on the Bourgogne event in San Francisco. However, the whole point of the article was that Burgundy wines are made to go with food and that is when they shine brightest. So how do the Bourgognes show off their wines? A walk-around tasting. I have been to a number of similar events and find that Burgundies show very poorly in the walk-around setting compared to their American counterparts. This has a lot to do with the high acidities, restrained fruit, and the subtleties that take food to appreciate. Perhaps you could have included some comment in your article about the limitations of walk-around tastings for Burgundy. For sure it is better than not tasting the wines at all, but far from an ideal scenario for showing off these incredible food wines. They are definitely not pumped-up cocktail wines and should be served at sit down dinners if at all possible.

Sincerely,
Rusty Gaffney, MD
Editor & Publisher, PinotFile

I wouldn’t dispute that Burgundy’s wines are subtle and not likely to show at their best in the “walk around” tasting format. However, the circumstances of the tastings were about as good as it gets for such things. The tasting was restricted to trade and press and wasn’t overcrowded. Wines I tasted seemed to be at appropriate temperature and there was plenty of water for rinsing and drinking. Cheeses, pâtes and crackers were readily available.

Imperfect as it was, I don’t know how the Burgundy Wine Council would be able to provide tasting of upwards of 200 wines to a relatively large group otherwise. Should they ever invite Michael Eady or me to taste a representative selection of their wines at a sit-down dinner, you can be sure that we would be eager to accept such an opportunity.


Hi John and Dan

My wife and I really laughed upon reading your articles in Calif Wine & Food titled "The Decline of Service Etiquette" and "Five Cubic Zirconia". You nailed it.

We had just returned from a 2-week road tip through California--Cambria, Half Moon Bay, Healdsburg, Nevada City, Murphy's and Fresno. We ate dinner out every night and driving back my wife and I joked about the many waiters we encountered who were unpolished, unprofessional and loved to refer to my wife and I as "you guys".

We are something of gourmands and I publish an online newsletter on Pinot Noir called the PinotFile at princeofpinot.com. We eat often and always at better restaurants. Upon returning we had lunch with our son and the waitress referred to us as "you guys" - I mentioned it, but to him (age 21) it’s no big deal and perfectly acceptable.

I hate it when servers try to pepper everything before you take a bite; open a bottle of wine, pour some and then never return to pour again; really hate it when they ask if everything is alright because they would have heard from me before then if things were not and finally bring the food to the table and ask who gets what. No matter how nice the restaurant or how good the food, if the service is unprofessional the dining experience will be disappointing. I feel that the casualness that pervades our society esp. here in California is reflected in the sloppy dress of dining customers and the "surfer dude" mentality of young waiters.

Gentlemen, there is work to do and I am glad someone is addressing this subject.

Regards,
Rusty Gaffney, MD

Editor’s note: Writers John R. Hendrie and Dan Clarke, whose pieces on service are mentioned in Dr. Gaffney’s first paragraph, appreciate his comments. After receiving his letter we visited his website, www.princeofpinot.com. It’s worth a visit.

From Ana Elena Escalante
Enviado el Viernes

El Salvador

We are a program for Export Promotion for Micro, Small and Medium Enterprises.

We want to participation in Fancy Food Show, San Francisco. In January 20 to 22, 2005

We would like to receive more information about the show.

Thanks

Anelena

Editor: Our information is that the Fancy Food Show in San Francisco will be held from January 23-25 of 2005. You can access more information about it (register to attend, etc.) at www.fancyfoodshows.com.

And continuing interest in “Two Buck Chuck”

Greetings. I was in Santa Fe, NM and went to Trader Joes and bought a bottle of Charles Shaw Shiraz. It was absolutely outstanding. I live in Georgia. Is there anyplace in Georgia or nearby states that sell Charles Shaw wine? Thanks and have a great day.

Editor: Charles Shaw is only available at Trader Joe's in the United States. They have an exclusive on that wine. Here's their web site... You can click on"locations" to see where their stores are located: http://www.traderjoes.com/

Unfortunately, it doesn't look like there's a store in Georgia.

Dear,

This is Hee-Soo Kwon, a staff of 'Enoteca' one of the biggest wine shop in South Korea.

Currently my wine shop is getting interested in Charles Shaw Wine (Two Buck Chuck) so I'd like to inquire if we can import this wine.

I'm not sure if I contact you correctly or not, but hope getting the positive responses.

If you're not, I'll be appreciated it very much if you can let me know the correct contact point for my inquiry.

Thank you and have a good day.

Editor: To our knowledge, Charles Shaw wine is available only at the Trader Joe’s chain in the United States (pls. see letter above). Should you want to contact the winery directly, you may do so at:

Bronco Wine Co.
6342 Bystrom Rd.
Ceres, California 95307
Or phone at 209 538-3131

will trader joe's ship a wine order of a case of wine?

Sharon


Dear Sharon,

The manager of one of the nearby Trader Joe's locations tells us he's sorry, but they don't ship.

Dan Clarke
 

My name is April, I had a mead at the Renaissance Festival in Orange County NY it was amazing.. I'm trying to find how to get it. Chauncer's was the name on the bottle. Please let me know if you help me locate the winery.

Thank you


Dear April,

Chaucer's Mead is one of several fruit wines (non-grape) made by Bargetto Winery. They have tasting rooms in the Santa Cruz and Monterey areas, but you can get more information about the product at their website, www.bargetto.com

Good luck!

Dan Clarke

Do you know the website for the Hammer Wine Company in California?


Dear Reader,

Sorry to report that we're unfamiliar with the Hammer Wine Company and a Google search didn't turn up any information. If any of our readers knows, we'll run the answer.

Dan Clarke

Hello,

I'm emailing to ask if you might possibly have some information on the upcoming new release of wines by the musical artist Boz Scaggs in early 2005? Any idea on possible what, where, when, or how?

Thank you in advance for anything you might have to share at this time.

Best,
Jennifer


Dear Jennifer,

We're unfamiliar with this wine. Perhaps one of our readers can help with the information you're seeking.

Dan Clarke

Hello,

I'm from Ottawa, Canada and have had the opportunity to taste the above noted wine while travelling in the States. I am trying to purchase the said bottle in the Ottawa/Outaouais region but have been unlucky so far. Would you by any chance know where in my area I could find such a bottle?

Sharon

Dear Sharon,

Sorry to have to report that Canandaigua, the "parent company" of the Inglenook White Zinfandel you like doesn't have any distribution in your part of Canada.

I'm reasonably sure that some other white Zins from California would beexported to Ottawa and that you might find a substitute that you'd like. Good luck in your search!

Dan Clarke

I really enjoyed Laura Ness' article on the 2004 Mendocino Wine Competition. The one thing I was really looking forward to reading I couldn't find - Where did those Pets come from? Actually a list of all 200 submissions with some judges' comments, or at least the medal, or lack thereof, would be nice. It could all be done in a simple spreadsheet. Personally, I am a fan of Pets and am always looking for producers that I haven't tried. I am a Handley Cellar Clubber and have spent my fair share of time traveling Highway 128. Please tell me, where did those Pets come from?

Thx, Rob Scharf

Dear Mr. Scharf,

Glad you liked Laura Ness' extensive coverage of the Mendocino wine competition. Many wineries have resident cats or dogs, but I assume that the Pets you refer to are those wonderful wines from the Petite Sirah grape.

I spoke to Le Ann McManus of the Mendocino Winegrowers Alliance this afternoon and she's reasonably sure that complete results would be available to you at her organization's website, www.mendowine.com. If you  don't find the info you're seeking at the site, she graciously suggests
that you call her and she can forward the Petite Sirah results to you directly.

A new Christopher Sawyer article on Petite Sirah appeared on Thursday. September 2 and is available at http://www.californiawineandfood.com/wine/petite-sirah.htm


--Editor

How and where do I purchase some of Emeril's white wine? I have only seen it once in a supermarket in a small town in Ohio.

Thank you.

Mona Schmitt


You haven’t said exactly where you live (I’m presuming it may be in Ohio, but that’s a big state), so I’m going to suggest that you contact the Fetzer Winery in Hopland, California which works with Emeril Lagasse to create the blends for his white and red wines. They can advise you of a retailer in your area who carries the wines, or you might be able to order directly from the winery. Contact them at www.fetzer.com.


--Editor

Dear Sir,

While going through web, I came across your beautiful and useful magazine.

I would like to subscribe to the print version. Kindly therefore, send me a few specimen copies along with the subscription charges.

Thanking you and looking forward to receiving your earliest reply.

Best regards
Amit L


Dear Amit,

Thanks for your interest in our publications.

Sometimes stories in this country begin with the phrase, "There is good news and there is bad news." May I reply in those terms? If there is bad news, it is that we do not have a traditional print edition of either of our web-based magazines. After many years of publishing in the traditional ink-on-paper method, we decided to take a bold step and publish what is a magazine in concept, but one that appears only in the cyberworld.

www.californiawineandfood.com , which targets an audience primarily of food service professionals, made its debut nearly five years ago and its companion internet magazine designed for the consumer, www.tastecaliforniatravel.com , began life three years later.

The good news is that internet publishing allows us to provide information for readers as far away as you are in India in a timely and cost-efficient manner. We do publish an electronic newsletter distributed each Thursday morning (California time), which highlights new articles appearing that week in both our publications. Further good news is that subscription to that web newsletter is free of charge and you just need let us know you'd like to receive it. Each month our readers are invited to send their names in to a contest for subscribers only. Typically, the prize is a book on wine or food. This contest is also free of charge.

We hope that our publications provide information and entertainment worthy of your continued interest.

Sincerely,

Dan Clarke

Please give me the name of a store on the Central Coast (more specifically, Ventura area) where I can buy Limoncello di Sorrento. I innocently bought a decorative bottle at a restaurant in Pompeii. Since I can't travel back to Italy for a refill, can you help me out?
Thank you,
Marie Q


Dear Marie,

There may be other stores in Ventura County that would carry Limoncello, but the Beverages and More (BEVMO) chain features several brands at their location near my home in Sacramento and they do have a branch in Thousand Oaks. Also, their website ( www.bevmo.com )sells Limoncello.

It's a wonderful beverage that seems to taste just as good in California as it does on the beautiful Amalfi Coast.

Dan Clarke
California Wine and Food,
Taste California Travel

This may seem like a weird e-mail question, but I need to know....Is there really a drink called Ripple? On the TV show "Sanford and Son" Fred Sanford drinks Ripple. I use to think that Ripple was a fictional drink, but I know some older people who say that they use to drink it years ago. I'm kind of confused! So, I'm sending this question to you all at Californiawineandfood.com. I would like to know if there is really such a drink and if so, where can I buy it?


Dear Reader,

There really is--or was--a drink called Ripple. I've seen the bottle on a shelf, though I'm fairly sure I didn't ever try it. Ripple was one of many low-end wines, whose cheap price and high alcohol content appealed to a segment of society that enjoys its wine sitting on the sidewalk more often
than sitting at the dinner table. Others of this ilk included Satin Spur, Thunderbird, Night Train and MD 20/20, known to its devotees as "Mad Dog."

I think that Ripple was made by E & J Gallo in Modesto. You might contact them if you really want to find if its still produced.

--Editor

Hello,

I wanted to let you know about a great new restaurant in Napa you may want to add to your directory; Posticino in downtown Napa. I have eaten there on more than a few occasions while in Napa. The food is fabulous and I really enjoyed the outside dining. It is very relaxing after a day of wine tasting and shopping!

www.posticinonapa.com


Dear Catherine,

We're appreciative of the tip regarding Posticino and we'll add a link to it in the dining section of the Resource Directory in Taste California Travel. Downtown Napa has changed much in the last few years and now boasts several excellent restaurants. One of our favorites is Uva, but we'll look forward to trying Posticino also.

Sincerely,

Dan Clarke

Dear Sir/ Madam,

I would like to know how can I find out which wine courses is good and are they internationally recognized? Is there an international certified body for this?

Thank you for your attention.
Have a nice day!

Alice ^____^


Dear Alice,

There are many courses about wine and it would be difficult to recommend any without knowing more about your current knowledge of the subject and what you would hope to accomplish in embarking on such studies.

Are you a member of the wine trade? Or perhaps, the hotel and restaurant business? Or, is your interest to enhance a consumer's appreciation of wine? Would you want to learn about wine via some sort of correspondence course, or would you want to have in-person instruction there in Hong Kong?

If you could provide more information about your situation, it would be easier for us to properly respond to your inquiry.

Sincerely,

Dan Clarke


Would it be possible to have your magazine where there is a very interesting article about IPNC 2004, of the last august? It would be very nice for me to have it because I was at IPNC as winemaker, but as I am in France, it is no possible to get this magazine here. That's the reason why it would be great if you can send it to me.

Alexandrine


Dear Alexandrine,

Thank you for your interest in our web magazine, www.californiawineandfood.com. We enjoyed reading the Christopher Sawyer article on the recent International Pinot Noir Celebration in Oregon, also.

I am sorry that we do not have a tangible, "hard copy" of the magazine to send to you, as I'm sure it might have been a nice souvenir. Both our publications, while magazines in concept, exist only through the internet. Of course, you're welcome to copy and print the relevant pages for your
record. We do publish a weekly electronic newsletter which provides brief information on the articles for both California Wine and Food and for it's sister publication, www.tastecaliforniatravel.com. It is delivered each Thursday at 9:30 a.m. in the morning, California time and is free of charge. Our focus is California subjects, but we don't just write about California Pinot Noir, as you've noticed. If you're interested, we'd be pleased to add you to the rolls of our subscribers. Pls. advise if so.

Sincerely,

Dan Clarke

I just read your editorial concerning the so-called monkeyface prickleback (Editorial Issue #122). Actually, all oldtime Californian fishermen refer to them as blennies. You are missing a great deal: it, simply, is the best tasting white fish flesh to be found anywhere. For thirty years now I have maintained a personal tradition of preparing breakfast crepe of blennie for a group of competitive cyclists. It is satisfying; yet, leaves them feeling in their best athletic form. Which is necessary, when about to launch off on a one hundred mile race.

The blennies, also known as monkeyface eels (although not true eels), are best treated much like catfish. Nail it down and then skin it. The rubbery skin and copious fat that exudes out will seem to verify that you have made a bad choice. However, the meat is worth it: clean and lean, not at all greasy, and very delicious. Too delicate for rich sauces: I prefer a light, mildly spicy tomato sauce; but, the possibilities are limitless.

The blennies also feature prominently during my two, semiannual "strandlooper suppers", in which everything prepared and served must be caught, grown or purchased locally. If you go out poke polling at low tide, you will always get your blennie: they are voracious buggers that will never turn away from proffered bait. I hope that you get to try it someday. By the way, I do enjoy your magazine. Please keep up the good work.

Best wishes,
John (Jack) King

Editor: Probably I'm getting squeamish in my old age, but your description of the fat oozing out of the beast as you skin it didn't make my mouth water. I'll accept your word that the flesh hidden within is delicious--it ought to be a suitable reward for the fisherman/cook willing to go through all that trouble. Maybe I'll encounter one of those things after just the right amount of Tequila and the whole process won't seem so daunting.

Happy to know that you're enjoying the newsletter and the website magazines. It's always nice to hear from the readers.

I really enjoyed the article about the new film "Super Size Me". (http://www.californiawineandfood.com/news/super-size-me.htm) I couldn't agree more with the author. Although I eschew fast food due to an intuitive feeling that it is bad for your health, it remains a large sector for the dining public. I have little sympathy for the fast food industry as a whole and believe that many of the charges brought against them are true i.e. marketing to kids, far-fetched labeling, etc. People should know what they are doing/eating and the information shouldn't just come from the industry spinmeisters. That said, the real issue, it seems to me, is one of choice and personal freedom. Once a consumer has been informed it is their choice to proceed or not with the options at hand.

We learned at an early age that smoking was bad for one's health. Although the volume of the knowledge has increased by orders of magnitude over the years the basic information remains the same. It is the same with eating. Knowledge about diet and nutrition has grown immensely over the years yet the basic message remains unchanged: eat a balanced diet, get some exercise, and moderate your intake. That isn't so hard.

After the comical image of our man gorging himself on a diet of fast food, which only reinforces the basic premise of what a good diet ought to be, we need to look at the choices consumers make in the face of such information. People who choose to disregard the obvious intuitive and scientific facts about diet do not deserve a day in court. They are victims of their own gluttony and laziness and deserve their fate. I don't remember if you have addressed this issue in one of your blistering editorials but you might consider it.

Faithfully,
M. E.

Editor: This issue isn’t going to go away anytime soon. Big bucks are at stake for litigators and others who encourage people to see discard any personal responsibility for their lives and to see themselves as victims. I’m sure there will be opportunity in future for us to revisit the topic.

I saw an article in the last issue of your newsletter on a wine from Wilson Winery or Wilson Vineyards called "Blushing Flamingo" I think. It was a tongue in cheek type story but I can't find the story on your website. The reason I ask is because a friend is a Flamingo nut and wants to get several bottles of the wine for souvenirs. Can you help me out and direct me to that article?  

Thanks!
R. H.

PS: RE: This weeks editorial change. I love your editorials - - they are well-written and quite amusing (even when I don't agree!).

Editor: The Blushing Flamingo reference actually appeared in a Chris Sawyer article on a Merlot tasting for our sister publication, www.tastecaliforniatravel.com Here is a the link to the article:  http://www.tastecaliforniatravel.com/merlot-in-may-2004.htm (Look about 10 paragraphs down). I find flamingoes amusing, too, but Chris said that the wine really was surprisingly good.

From the winner of the June giveaway:

I work for AgPreference, ACA, a part of the Farm Credit System, as an agricultural lender.  In addition, my mother and I own a farm and ranch in Southwest Oklahoma whose crops include wheat, feed grain, cattle, and a 3.5 acre vineyard. My wife, Dawnita, was raised in Brea, California which is near LA and we have family and friends in Orange County, Fresno, and Sacramento thus our exposure to California cuisine and wine. Both of us like to cook and try new dishes. We read your newsletter for the recipes and wine-related information.

Russell Allard
Altus, Oklahoma

[Webmasters Note: It is a very small world indeed as I had occasion to meet Mr. Allard in a professional capacity not too long after the giveaway.]

From the winner of the May giveaway:

Wow, this is pretty exciting. Thank you. I'm a mother of three girls. I adore California.  My
oldest daughter is currently writing a report/presentation all about California.  She wants
to go there "as soon as possible."

I love San Francisco.  I would move there tomorrow if I could.  The restaurants, the wine, the people.  It's like being in New York City, only it's much cleaner and the people are a lot nicer.  But, you have to forgive NYC.  We've been through so much since 9/11. My husband was at the WTC all the time visiting one of his biggest clients.  Fortunately, that day, he was out in Queens.

Valerie Lorczak
East Brunswick, NJ

We're getting more and more e-mail correspondence and always enjoy hearing from readers (site visitors) from around the world. Sometimes the communication is clearer than other times. The following e-mail was received from an Italian restaurateur in Venice. Readers who will be in the area may want to check out his establishment. Following is his letter which we reprint verbatim:

Dear manager or editor Mr Dan Clarke,
 
I greet her and I make her the compliments for his magazine or guide of the ristorazione that the possibility has had to skim through in my numerous trips in your splendid Country. (the I have visited together with my wife 8 times in vacation).
 
The motive for my e-mail, (I apologize me if it will be long but I have so many things to tell her), it is to make my restaurant know you and if possible to ask her a small help.

I introduce me, I am Luca Piovan, I am 41 years old and together with my wife Nadia Zago of years 33, are the owners of the restaurant " from Luca " of Mestre, Venice - Italy. My experience in the commercial sector is initiated 22 years ago, when with my 2 brothers, we have opened a pizzeria-restaurant in our city. Everything went well, we are succeeded in creating us an excellent and numerous costumers, that has followed us for 20 years.

However me, the more " his/her brothers' crazy person ", 3 years taken ago the decision to change sector because in love of the kitchen.  I involved my wife and I divided me from his/her brothers, that held my risky too change. This way my brothers opened a' other pizzeria, and in that old that picked me up, I restructured it completely with the collaboration of a good Venetian architect.
In the meantime, to improve and to sharpen my abilities of chef, went as stage in a' good confectionery, and after I have frequented some courses of kitchen and confectionery in a school "Etòile ", very famous in Italy.

But what has made me fall in love (over that of my wife), of this appassionante job, is to have made 2 stages, the first one near to Milan from the Restaurant of " Gualtiero Marchesi " perhaps the best and famous chef and refreshing Italian (2, * * stars Michelin), and the second is " Le  Calandre " in Padova  (2 * * stars Michelin).  

In these two restaurants where I have passed around 14 months as stage, I have been able to know a new way of working.  Those fantastic experiences now trying to effect her/it in our restaurant, working with excellent first subject, we do us all of us, from the bread, to the grissinis, to the pasta of the first dishes, from the sauces to the juices, the sweets and the biscuits up to the chocolates.
We purchase only fresh fish and meat of first quality. For the confectionery we use only fresh ingredients, butter, berries of vanilla, chocolate callebaut, etc.
 
In the restaurant we work in 8 people, with ability of 30 clients, but not for motive for space, rather we could do 60 of them, but to be able to work everything fact to the moment and to serve to the best the client. Me, my wife Nadia (maitre), the sommeliers Alexander, a girl in dinning room, and in the kitchen other 4 cooks. (2 Italians and 2 Japanese).  We have 120 types of wine (labels) of the best Italian and Foreign firms, and around 15 wines that we sell to glass.

After this long introduction, I apologize me and arrival to the center of the matter.  The motive for my e-mail. Since to start the restaurant we have some problems as our city Mestre Venezia, also having 200.000 citizens, it doesn't have big tradition gastronomies and the kitchen that we propose it is a  innovative for the middle citizen, and so we are looking for of it stuffed to know out of our territory. Internet is the mean of the future and actual, we are doing new the site (I apologize me, as soon as ready we will send her the I address).

Our city is to 3 miles from Venezia, 5 you draft of train and 15 minutes of bus.  Mestre Venezia also has a lot of American hotels, where many European and American tourists sojourn because to Venice the prices are least double to sleep and to eat. Some American tourist sometimes comes in our restaurant that is inserted in the guide Michelin, (2 forks), you is not however badly as before exit our intention you/he/she is to grow.
 
Surely the American client I prefer him/it to everybody, this I tell not it to do me beautiful for you but because the most greater part they are people that our type of kitchen appreciates, they are very nice, they are lovers of the good wine and also good gourmier. If it is possible, I would ask you a great pleasure. Since your Magazine or giuda of the restaurants it is important and read a lot, I have thought if it is me permitted, that if you have a correspondent in Italy, in my Region (Veneto) you/he/she could view our Restaurant, it would " be pleasant guest ".

If the restaurant has of the qualities and requisite that you/they can meet your taste and evaluation, I ask you if it is possible being considered by your magazine or guide of restaurants, to make to know me from a future costumers that would be able, visiting Venice, to dinner  from me promising to offer you him a good relationship quality/price, seriousness and respect of the costumer, a kitchen typical regional Venetian however a  more modern.

For motives for space I reserve me in a second time to show you a menu, the paper of the wines, the photos of the restaurant, of my dishes foto.  Excuse he/she anchors me for the too words even if I have tried to reassume. I thank you, you excuse for the English,

Best regards,
Luca Piovan and Nadia Zago
ristorantedaluca@libero.it

Dear California Wine and Food:

I am inquiring to find out who would be considered the leading expert on Patés and Terrines in France. I am interested in contacting them for a segment in a Television Show that we produce here in Canada called Taste of Life.

Jerzy, Executive Producer
Taste Television

Dear Jerzy,

We put your question to Sacramento grocer and wine merchant Darrell Corti who suggests you contact the firm Rougie in the town of Sarlat in the Perigord. He says that they may have recently acquired another firm, Louis Henry, in Alsace and are surely the most significant (and best) purveyor of pates and terrines and their plant is the most attractive, also.

Darrell, by the way, has a reputation world-wide and we would trust his opinions in these matters completely. As a personal aside, I can recommend the visuals in Sarlat. It's a medieval town and very picturesque.

Dan Clarke, Publisher and Editor

Dear California Wine and Food:

My name is Ivan Demireff [Ivan was the April prize giveaway winner]. I have MBA in International Trade and I have 16 years of professional experience in the field of international sales and purchases of various wines, distilled spirits, alcoholic beverages and food products in Europe, South Africa and Asia as well as supervision of the wholesalers and retailers distributing the imported products.

My wife Mila ( who is an SDSU graduate - major in accounting and also has MBA from Sofia University of Economics ) and I have our own consulting and trading firm. Currently we are doing some marketing research regarding the possibilities of importing and wholesaling Bulgarian wines in California as well as helping the Californian companies to expand their business in Eastern Europe. I would highly appreciate if you can give me any additional information about the foreign trade activities of the Californian companies from the wine and food industry.

If any of our readers have information resources to pass along, please email us and we will forward it to Ivan.

Dan Clarke, Publisher and Editor

Hi Dan,

How about when the server decides to "round up" to the nearest dollar when returning the change? That is, the server decides not to return the coinage part of the "change" -- just the paper. Of course, this is outright theft and it certainly is unpleasant to have to confront the thief about it.  I agree wholeheartedly with your editorial.

Madeline McDowell

You can find the May 1, 2002 editorial about bringing change to restaurant customers here, along with another well-written response from one of our readers.

Can you direct me to a California resource for purchasing fresh Japanese ume plums, preferably organic. I would want to order by mail, as I am located in New York.

S Moriguchi

More than 90% of all plums grown in the U.S. are from California, the majority of them from just south of Fresno, where our webmaster is located. For a list of growers and shippers, contact the California Tree Fruit Agreement, by phone at (559) 638-8260 or email them at eatcaliforniafruit@caltreefruit.com
Thanks for the nice surprise [James was the winner of our March giveaway]. I am looking forward to receiving the Global Encyclopedia of Wine from you.  My food service experience has been with the Ruth's Chris Steak House chain for the last eleven years, both in Pittsburgh, PA and Cleveland, Ohio. Currently, I am the restaurant director at Severance Hall in Cleveland, Ohio, home of the world renown Cleveland Orchestra. My wine lists have won Wine Spectator Awards of Excellence, and I have been recognized for my continuance of wine education programs for my staff. As such, I use the website for reference, research, and communications within our industry.

James O'Brien
Restaurant Associates At Severance Hall

Dear James,

It was our pleasure both to award such a nice prize and to hear from a reader who is intimately involved in the foodservice industry. Keep letting us know what you'd like to see in California Food and Wine in the future.

Dan Clarke

Dear Dan,
Here are some more suggestions for Andrew who wanted to know which cities in California were famous for their foods:

    * Tulare: Dairy Products (California's #1 commodity)
    * Napa: Wine  (California's #2 commodity)
    * Castroville: Artichokes
    * Lindsay: Olives
    * Santa Rosa: Plums (may be a little dated, since vineyards took over... BTW: Sonoma County also  wins the most medals and gets the best overall reviews for wine of any California county.)
    * Half Moon Bay: Brussels Sprouts
    * Orange Cove: Oranges (of course!)
    * Lemon Cove:  !
    * Walnut Grove:  !
    * Salinas: Lettuce
    * Imperial Valley: Melons
    * Fresno: Figs
    * Woodland: Rice

                      From Jim LaMar of Professional Friends of Wine
 

Dear Jim,

Thanks for the additional information. California certainly is a productive state. We're continually amazed at the bounty that comes from the wide range of climates represented by these cities.

Dan Clarke
Hopefully you can help me out.  I am doing research for a school project and need to do a state by state study on what foods make these states famous.  My question for you is, what foods makes the cities of California famous?

Thank you,
Andrew Laurance
Hello Andrew,
 
Wow! If you have to research all the states, that must be quite a bit of work. If you need precise information about California's crops I can refer you to our department of food and agriculture which is located at 1220 N St. Sacramento, CA 95814. They could give you more details about the more than 200 farm crops that our state produces. However, being a governmental agency, they don't always work quickly and might not reply to you in time for your project's completion.
 
Perhaps more than any other state, California does have a diverse number of foods that it produces and a diverse number of ways that it prepares them. We are fortunate to have a wonderful climate that allows us a long growing season. With this climate advantage we can often be harvesting produce when other parts of the U.S. and the world are still snowbound. It has been said that America is "a melting pot" of many cultures. This is fair comment and the people of California, especially, are made up of many cultures. This means that different ethnic groups tend to prepare foods in the styles of their many different heritages. The phrase "California cuisine" has been coined, which doesn't mean anything precise but most people  think it suggests very fresh ingredients, prepared simply and often in innovative combinations.
 
While I can't give you a perfect answer to your question, Andrew, I can suggest a few foods that would be at the top of most people's lists.
 
California is famous for its fruits and nuts and sometimes people from other parts of the country say that we're all a little nutty out here on the coast. Almonds are our biggest nut crop, but we also produce walnuts and some pistachios, as well. Trees provide us with many fruits, including peaches, apricot, cherries and nectarines. Also grown on trees are avocados and Southern California probably produces more of them than anywhere else in the world.
 
Crops grown on the ground (often referred to as "row crops") include lettuce, carrots, celery, broccoli and many others.  Brussels sprouts and artichokes are grown in the cooler areas along the Pacific Coast. Vineyards provide both table grapes and grapes that we make into wine. We also grow quite a bit of rice in the Sacramento Valley and some wheat further north. Cattlemen raise beef here and farmers also raise swine (pigs for pork) and sheep for wool and lamb meat. Our dairy industry is very significant, too, and we produce plenty of milk and cheese.
 
I must be forgetting so many important crops/foods, but I may already be giving you more information than you wanted or needed. If I were to imagine a "typically Californian meal" to serve to someone who'd never been here I might include an avocado salad, fresh Dungeness crab (served cool/cold as "cracked crab"), some barbecued meat--perhaps lamb chops or pork spare ribs, with some peach halves grilled also, a steamed or boiled artichoke for a vegetable, some rice and for dessert a little goat cheese from one of our newer and smaller producers and sliced pears. Of course, several different kinds of California wine could accompany this meal.
 
I wish you all success with the report for school, Andrew.
 
Dan Clarke

[Webmaster's Note: I grew up in Central California, so I have to point out three cities of distinction:  Selma is the Raisin Capital of the World ... I've seen the sign on Highway 99. Watsonville is famous for strawberries and the Strawberry Festival. Gilroy is home to the annual Garlic Festival. It smells great when driving through.]

I am a fourth year Marketing Honours student at the University of Otago in Dunedin, New Zealand. I am currently enrolled in an Internet Marketing paper and I am trying to find a small winery in California to base a case study analysis on. I am looking for a winery that produces roughly 40,000 cases a year that may or may not have a dining facility (cafe or restaurant) and a gift shop.

I would appreciate any help that you could give me and look forward to hearing from you.

Yours sincerely,
Kate Hallams
 

Dear Kate,

We're passing your request on to the trade organization Family Winemakers of
California which represents a number of wineries in this category. Good luck
with the project!

Dan Clarke

I have been searching for master Chinese chefs that can answer my question, but so far I have not been successful. What I am looking for is info on ovens they use to make Peking or Roasted Duck

Thanks for any help you may provide

Sincerely
Rudy A Valdez
 

Dear Rudy,

We spoke to David SooHoo (see his interview and recipes in our Chef Section from about a year ago) about your inquiry. He may have prepared thousands of Peking Ducks. If you're cooking commercially, David suggests you contact a good kitchen supply house to check out Chinese hanging ovens (One such supplier he mentioned is Robert Ying & Co. in San Francisco). Apparently these ovens stand about five feet high and have a cooking box about 30 inches square. They are fired by two burners and have a water pan below these burners. Ducks or other meats roast on skewers inside the box.

For home use a convection oven should do just fine, according to David. While humidity builds up in a normal oven, spoiling the crispy effect, the convection oven precludes this problem.

Dan Clarke

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