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Corner: Marc Forgione
Town: Sunday Foot Diet
The Wine Cellar
of travel, I needed to take a trip that would help
a trip where my Blackberry would not exist, a trip
NY would matter. I was in need of an escape
both mentally and
physically. I decided
to head south to the
island of Anguilla, where I planned to lie by the
sand all day, listen
waves crash onto the beach, enjoy some fruity
cocktails with an extra
rum, and of course make sure that my tan was at its
best for the
second night at E’s
located in South Hill, a small restaurant
bright yellow and red, impossible to miss. The
50 guests with a
six-seat wooden bar and two small balconies with
outdoor dining. I started
with an order of grilled
shrimp simply seasoned with salt and pepper and sided
by a refreshing
chopped mango, onions, cilantro, and lime juice. I
rolls, filled with shrimp,
that come with a sweet and tangy dipping sauce. For
coconut-crusted grouper, a dish
recommended to me by every local who had heard E’s
Oven was on
of local restaurant’s to try. I
must say, the grouper was terrific, a heavier dish
than I had expected,
somehow capturing the flavor of homemade buttered
popcorn. E’s Oven is also known
for their curried
goat and Creole conch.
Crocus Bay, a stunning
section of beachfront with
very calm waves and a great view of the Crocus Bay
cliffs. I dined outside on one
of the picnic
tables covered by an umbrella offering just enough
shade so I
started with an order of
the seared mahi tuna salad big enough for an
filled with fresh
onions, plump tomatoes, chopped fruit, and a light oil
dressing. I then ordered
the bbq ribs and
fries, an entire rack of ribs with tender meat that
ripped right off
smothered in a slightly sweet bbq sauce.
eat under the hot sun, but
definitely worth it.
Mexican restaurant on the entire island of Anguilla,
located on the
End. The crowd is
drinks are strong, and the food is hot.
do a great job of offering
their guests a
casual environment with terrific traditional Mexican
food, a real
the locals. I started
chipotle driblets and chicken wings, along with an
order of the
quesadillas served with freshly made guacamole. I
margarita on the
rocks and an order of the steak fajitas that came to
sizzling. I was not
expecting to try
food in Anguilla, but was very happy I did at Picante.
a delightful restaurant for those looking to try
traditional island food. Chef
Carty has been cooking his entire life and replicates
dishes he ate
creating a menu that identifies with the palate of the
locals. I began with the
fish soup, a mixture
of tuna, white fish, calamari, and scallops in a fish
cilantro and a little spice. I
also enjoyed the snapper and papaya salad topped with
sweet and refreshing appetizer perfect for lunch. For
fail to have the West Indian
curried goat, possibly the best preparation on the
island. The goat's meat
is slowly cooked and served
on the bone, mixed in with curry sauce and Indian
spices. The dish is also
served with rice and peas, a side dish
many Anguillans eat at least once a day at home. Tasty’s
the locals, so make sure you get
there early for lunch or you might be waiting at the
bar for a while.
had left for Anguilla hoping to get away and clear my
mind, and the island helped me do just that. It is a
intimate island that offers solitude and beauty. The
restaurants are a tremendous part of the culture,
offering locals and tourists great food in very
relaxed environments. I
have not booked my return trip yet,
but I have a suspicion it's going to be much sooner
I don't mean
to pile on--in a happy sense--Marc Forgione, for
just in the past
week he's been reviewed by the NY Times (two
stars) and given a
one-star rating by the Michelin Guide.
may not get a rez
as easily as you might have two weeks ago when I
dined there. But
let me add my two cents in the hopes that when the
hype dies down,
things will loosen up and you can enjoy this
downtown restaurant in a
Marc Forgione is open Mon.– Sat. for dinner, and for brunch and supper on Sunday. Appetizers run $11-$18, entrees $26-$67 (higher priced items are for two people to share).
THE SUNDAY FOOTBALL DIET
we head into week five of the NFL season, I am looking
forward to my
fifth Sunday, not
pre-season, of sitting on the couch, drinking beer,
and eating “man
food”. Here is what I
think is a perfect
for Sundays during football season, pretty much what I
have lived on
seventh day of the week for the last month and a half.
To contact Christopher Mariani send an email to firstname.lastname@example.org
THROW IN SOME STRIPPERS AND HEY, WE'RE THERE!
falling last year, Budweiser announced plans to push
free beer on
younger beer drinkers over the next several weeks with
the slogan "Grab
some Buds," culminating with the "Budweiser National
Happy Hour," with
free samples for those 21 and over, ranging from 6
ounces to 12 ounces,
depending on state and local rules.
REVIEWS WE NEVER FINISHED READING
"If my enthusiasm for Gilt Bar seems a little restrained, well, I vowed that I wouldn't let myself get hurt again. You see, Gilt Bar, a spiffy little 6-month-old, so young and appealing and full of promise, sits at 230 W. Kinzie St. And that address has broken my heart before. Since the nightclub George's closed its doors in 1990, this address has seduced me with one appealing restaurant after another. . . . Even the best-forgotten DeJoie's Bistro, in the early '90s, wasn't terrible. They all left me. Yet here I am again, back at this address, fork in one hand and pen in the other, a hopeful Charity Valentine at the Fandango Ballroom door."--—Phil Vettel, “Gilt,” Chicago Tribune.
✉ Guidelines for submissions: QUICK BYTES publishes only events, special dinners, etc, open to the public, not restaurant openings or personnel changes. When submitting please send the most pertinent info, incl. tel # and site, in one short paragraph as simple e-mail text, WITH DATE LISTED FIRST, as below. Thanks. John Mariani
* From now until Oct. 30,
Provençal in Dallas,
presenting a Celebration of Culinary Traditions of
Alsace, with classic
Choucroute Garnie à l'Alsacienne from Chef
Owner Pascal Cayet
and Executive Chef François Soyez.
$36.95 pp for three
courses. Call 972-248-1911
or visit www.lavendou.com.
* For the
month of Oct., in Atlanta,
the River, Ray’s at Killer Creek, Ray’s in the City
selling Johnnie Gabriel’s new cookbook, Second
Helpings, to benefit the Northside Hospital
Program. Executive Chef Tom McEachern
contributed 11 recipes to
and guests who purchase the book will
receive a complimentary $15 Ray’s dining card with
their purchase. . .
Ray’s on the River will be hosting a Trimbach 5-course
wine dinner. $85
* On Oct. 14 in NYC, Gnocco offers customers a complimentary heart-shaped namesake gnocco appetizer and a glass of prosecco with dinner to celebrate its 10 year anniversary. Call 212-677-1913.
* On Oct. 14
in Oakland, CA, Ozumo
will host a Sake & Small Plates Dinner with 5
prepared by Chef Yo Matsuzaki., $55 pp, 510-286-9866;
* On Fri. Oct. 15 in NYC, Brewmaster Garrett Oliver will host The Brewmasters Table with Garrett Oliver at The International Culinary Institute. Enjoy 4 hours of tasting, discussion, and hands-on instruction on the world of beers from smooth, crisp lagers to hearty ales, $195 pp, www.frenchculinary.com or call 888.324.2433.
18, ‘ino Family of
will host a series
hog” dinners inspired by regions in Italy.
each at corsino
Piedmont), and 'inoteca
liquori bar (Dec. 13, Alto Adige). The
5-course dinners are
$160 pp or $400 pp for all three, incl.wine pairings.
Oct. 18 in NYC, Wall & Water in
Andaz Wall Street Hotel, will host a Ruinart Champagne
Panaïotis, Chef de Caves in partnership
Crystal of America, with a 4-course dinner by
Executive Chef Maximo Lopez May. $180 pp.
917.833.4137 or visit www.wallandwaterny.com.
* On Oct. 19, Little
Dom’s in Los Feliz welcomes
the Abita Brewing Co. for a
night of masterfully-brewed Louisiana ales paired with
Boudet’s Italian-American fare. Proceeds donated
to restoring the
Gulf Coast. Call
323-661-0055 or visit www.littledoms.com.
* On Oct. 24th Chef Thad Morrow of bacaro restaurant in Champaign, Il will host a Paolo Bea and Umbrian Food Wine Dinner. Ten Paolo Bea wines and six courses of Umbrian food. T $225.00 pp . Call Chef Thad Morrow 217-390-4066.
* On Oct. 24, in Chicago, chefs Ken Vedrinski of Trattoria Lucca and Laurent Gras of L20 will host a “Dine for Hope” dinner to benefit the Jerry Zucker Ride for Hope. $125 pp. Call 843-973-3323 or visit www.luccacharleston.com.
* On Oct.
24, Lee Oneness
Food Day Celebration: Top L.A. Chefs Dinner
Angeles, Chefs Celestino Drago, Walter Manzke, Alain
Carolyn Nugent come together to prepare a 5-course
menu to help fight
$150pp. Call 213-228-8998 or www.dragocentro.com.
Oct. 28, Chicago's
restaurant welcomes Paul
Greenberg, author of
"Four Fish: The Future of the Last
Wild Food" for 5-course dinner by Chef Bruce
Sherman. $85 pp (wine
pairings available) and the book will be
available for signing. Call 773-477-5845; www.northpondrestaurant.
* On Oct. 30 Auberge du Soleil in the Napa Valley is
with Swanson Vineyards for a joint 25th Anniversary
by Swanson’s founders, Clarke and Elizabeth Swanson,
Executive Chef Robert Curry are paired with wines,
enhanced by Parisian singer Michel
Saga. $250 pp. Call 707/967-3147 or email@example.com.
* Beginning Oct. 31-Dec. 2, in Yosemite National Park, CA, The Ahwahnee will host its annual Vintners’ Holidays event, bringing together 32 of California’s best winemakers. In 8 sessions, Vintners’ Holidays incl. winetastings, educational seminars, a welcome reception and 5-course gala dinner orchestrated by Executive Chef Percy Whatley. Two- and three-night packages are available at The Ahwahnee or Yosemite Lodge at the Falls and start at $744. Call 801-559-4903 or visit www.yosemitepark.com/vintners.
* On Oct. 31 in Atlanta, GA, chefs Anne Quatrano and Clifford Harrison hold Sunday Supper South, a Friends of James Beard Benefit Dinner at Westside Provisions District, with Hugh Acheson, Sean Brock, John Currence, Chris Hastings, Linton Hopkins, Mike Lata, Frank Lee and Bill Smith, et al. $150 for JBF members and $175 for non-members. Call 404-365-0410or visit www.sundaysuppersouth.com.
* On Nov. 1,
– Gerry Klaskala
(Aria), Anne Quatrano (Abattoir, Bacchanalia, Star
and Quinones) and Kevin Rathbun (Rathbun’s, Kevin
Rathbun Steak and
Krog Bar) will be roasted at the
second Legends of
Hospitality Roast at the
Atlanta Community Food
Bank. 3-course meal
prepared by local chefs. $250 for a
tasting ticket, $400 for a foodie ticket. Call
678-538-9000 or visit www.ACFB.org/ROAST.
CA, Left Bank Brasserie hosts a Wild Game
featuring Scottish game birds and Millbrook venison
with entrees from
$32-$48. Call 415-927-3331. www.urbantavernsf.com.
* From November 1-14 in Cleveland, Ohio, Cleveland Independents, a group over 90 locally owned, independent restaurants, celebrates Cleveland Restaurant Week offering 3-course prix fixe dinners for $30 pp. Visit www.clevelandindependents.com.
NEW FEATURE: I am happy to report that the Virtual Gourmet is linking up with four excellent travel sites:
Everett Potter's Travel Report:
I consider this the best and savviest blog of its kind on the web. Potter is a columnist for USA Weekend, Diversion, Laptop and Luxury Spa Finder, a contributing editor for Ski and a frequent contributor to National Geographic Traveler, ForbesTraveler.com and Elle Decor. "I’ve designed this site is for people who take their travel seriously," says Potter. "For travelers who want to learn about special places but don’t necessarily want to pay through the nose for the privilege of staying there. Because at the end of the day, it’s not so much about five-star places as five-star experiences." THIS WEEK: TERROR AND TRAVEL
Eating Las Vegas is the new on-line site for Virtual Gourmet contributor John A. Curtas., who since 1995 has been commenting on the Las Vegas food scene and reviewing restaurants for Nevada Public Radio. He is also the restaurant critic for KLAS TV, Channel 8 in Las Vegas, and his past reviews can be accessed at KNPR.org. Click on the logo below to go directly to his site.
Tennis Resorts Online: A Critical Guide to the World's Best Tennis Resorts and Tennis Camps, published by ROGER COX, who has spent more than two decades writing about tennis travel, including a 17-year stretch for Tennis magazine. He has also written for Arthur Frommer's Budget Travel, New York Magazine, Travel & Leisure, Esquire, Money, USTA Magazine, Men's Journal, and The Robb Report. He has authored two books-The World's Best Tennis Vacations (Stephen Greene Press/Viking Penguin, 1990) and The Best Places to Stay in the Rockies (Houghton Mifflin, 1992 & 1994), and the Melbourne (Australia) chapter to the Wall Street Journal Business Guide to Cities of the Pacific Rim (Fodor's Travel Guides, 1991). THIS WEEK:
business professionals John Manton and Kyle
McCarthy with first class travel industry
credentials and global family
travel experience, the independent,
family-supported FTF will provide
its members with honest, unbiased information,
informed advice and
practical tips; all designed to make traveling
a rewarding, healthy,
safe, better value and hassle-free experience
for adults and children
who journey together. Membership in FTF will
lead you to new worlds of
adventure, fun and learning. Join the
nickonwine: An engaging, interactive wine column by Nick Passmore, Artisanal Editor, Four Seasons Magazine; Wine Columnist, BusinessWeek.com; firstname.lastname@example.org; www.nickonwine.com.
MARIANI'S VIRTUAL GOURMET NEWSLETTER is published weekly. Editor/Publisher: John Mariani. Contributing Writers: Christopher Mariani, Robert Mariani, John A. Curtas, Edward Brivio, Mort Hochstein, Suzanne Wright, and Brian Freedman. Contributing Photographers: Galina Stepanoff-Dargery, Bobby Pirillo. Technical Advisor: Gerry McLoughlin.
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