ChefJune's Profile

Title Last Reply

(for friday night) Pairing with Ottolenghi's Chicken with Hazelnuts, honey, safran (and rose water)

I can't see Nebbiolo either. Can't really see any red wine with this dish. Do like the Pinot Gris idea. Agree with zin 1953 that Roussanne from the Savoie would be a good choice.

Let us know what you served and how you liked it.

Aug 29, 2014
ChefJune in Wine

Anniversary dinner in or near Avignon

It's been a while since I've been in Avignon, but there is a lovely and romantic little bistro on the rue Racine called l'Isle Sonnante. As I recall it would fit your budget.

Aug 29, 2014
ChefJune in France

Top Chef Duels, 8/27, Stefan vs CJ, SPOILERS, an ever more profane and surly recap

I love that you took the time to write that splendid review. I'm reading it at work and laughing out loud. Folks are looking at me strangely! I thought CJ was a strange choice for this show in the first place. Most of the other cheftestants for this either did REALLY well in their Top Chef turn or are already celebrity chefs.

I also share your "love" for Curtis Stone. Ugh.

I missed last week (gladly) and think I will watch selectively from now on depending upon the cast for the week. Actually looking forward to next week, as I've eaten both chef's food and really like Takashi Yagahashi. Hopefully it will be more interesting than last night's episode. BTW, I disliked Stefan on his season, but last night I really felt sorry for him. I think he cooked well most of the time, but got tossed under the bus.

Aug 28, 2014
ChefJune in Food Media & News

Please help plan food centric vacation to Paris and possibly Lyon

I would visit Lyon, if I were you. In fact, I do visit Lyon, often!

The food in 3* restaurants is comparable anywhere in the world. The food in the so-called "provinces" of France are not any less than that in Paris. Just as New York restaurants are more expensive than Chicago, New Orleans, etc. So Paris' are more expensive than Lyon, Reims, etc.

Aug 28, 2014
ChefJune in France

Favorite wine with lamb

I also like CduP with lamb, but it depends upon the preparation and the flavors involved. There's no "one size fits all."

Aug 28, 2014
ChefJune in Wine

Napa Valley Vintners pledges $10m to quake relief

they surely do!

Aug 28, 2014
ChefJune in Wine

Sunday dinner in Paris for under 50Euros in 1,4,5,6e?

Thanks for the heads up, Phil. I did not know that.

Aug 28, 2014
ChefJune in France

Please help plan food centric vacation to Paris and possibly Lyon

I think your choice of Lyon as a second food city in France is very a propos. It is, after all, the gastronomic capital of France. Much on the food inside the city limits is very traditional (think bouchons and bistrots) but many of the young chefs are doing more modern things there, as everywhere. The wonderful 3* Troisgros is a short local train ride away, and lunch there is a great experience. As has already been mentioned, you will get your best bargains at lunch, whether or not the restaurant is starred. For Lyon, I would stay in the center city, and you will be able to walk almost everywhere. Besides, their metro system is really easy to use.

Prices in Paris restaurants are decidedly higher than in the rest of the country. Your dining dollars will go much farther in Lyon and environs. That's also true of lodging. I'm very familiar with budget lodging in both Paris and Lyon. Feel free to message me if you like.

You should take a cooking class with Lucy Vanel at Plum Lyon. Especially one that includes marketing with her at the wonderful Croix Rousse market. You won't have to worry about not speaking French. Lucy is American.

The suggestion of Patricia Wells' food dictionary is a good one, but I would go further and suggest you invest in an elementary French disc such as Pimsleur and learn a few basic phrases. Making those your own really helps enhance your experience, even tho most French speak some English.

Aug 28, 2014
ChefJune in France
1

Suggestions for dinner in Healdsburg area

Thanks for all your suggestions. We ended up at Willi's for lunch the first day as it was on the way to our first wine appointment. We enjoyed the setting and the small plates. and it was convenient.

Dinner Thurs evening was at Zin. it was wonderful.

Friday after our first wine appointment, we walked past Willi's Seafood and really liked the looks of the menu. So we had lunch there. great oysters (we chose all West Coasters) and everything else, as well. For dinner that night we had burgers at Healdsburg Bar and Grill.

You were right. Everything we saw was very casual. Loved that.

Napa: Critique my Day

How did you fare on your day in Napa Valley, seeing as how it was the day after the earthquake?

Poll: Odd bakery experience.

I can't say I think it was intentional overcharge. Why didn't you say something when she presented the bill? I surely would have.

Aug 27, 2014
ChefJune in Not About Food

Sunday dinner in Paris for under 50Euros in 1,4,5,6e?

The gypsys are all over Europe. They seem to concentrate on high tourist areas and train stations. I've found the best way to avoid them is not to stop for them in the first place. Just keep going, even if you have to barrel into some of them to get by.

Aug 27, 2014
ChefJune in France

Favorite wine with lamb

We recently paired a grilled Provencal style butterflied leg with Gigondas -- a match we thought perfect.
http://www.feastivals.com/blog/

Aug 27, 2014
ChefJune in Wine
1

Help me choose my wedding wines!

What are you serving? and what is your budget? These factors will (or should) weigh on your selection.

That said, Honig makes an excellent and food-friendly Sauvignon Blanc. As a guest, I'd be delighted to see it on the table at any wedding where I'd be a guest.

I agree with zin1956 about the Alamos Malbec for the red (in principle). However, pinot noir is generally more food friendly than malbec, so depending on your menu, you might prefer one. The Mark West is definitely a good value Pinot, but not in the same ballpark quality-wise as the Honig.

Aug 27, 2014
ChefJune in Wine

Earthquake

We were awakened in Healdsburg to our beds "rolling." but we felt no additional jolts.

Aug 27, 2014
ChefJune in Wine

Top Chef, Season 12 will be filmed in......

Dan Shaughnessy and Todd English??? UGH to the max. What were they thinking?

Aug 20, 2014
ChefJune in Food Media & News

Cheese Underground: Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

Oh dear. Folks in US are so backward about so many things. This is just so...... unnecessary!

Aug 20, 2014
ChefJune in Cheese

Specialties from the Vaucluse (Avignon) part of Provence?

Pti: Aren't Grand Aioli's only done in the summer? I've only been in Provence in Fall or Winter and there weren't any at those times.

Aug 20, 2014
ChefJune in France

I have never eaten at _______ and I never will!

Olive Garden and Red Lobster. The commercials are UNappealing. Living on the East coast, there are many better options for seafood, and the same goes for Italian food as well.

Personally I avoid chain restos of all kinds, other than Capital Grille.

Aug 20, 2014
ChefJune in Chains

France: One great meal in Lyon?

There's a touristy pedestrian street - Rue Mercier - that has a whole string of bistrots and restos that are open late. Some of them even have good food! I hope that's where you found something to eat. I recall a lovely New Years Dinner at Bistrot de Lyon, starting with oysters, ending with Cervelle de Canut with tasty joue de boeuf in between. :)

Aug 19, 2014
ChefJune in France

Leaving half doughnuts behind

I would never break a donut (or other pastry) with my hands, but I often cut one in half, as I don't want the whole thing. Most times those other halves get eaten.

Aug 18, 2014
ChefJune in Not About Food

Specialties from the Vaucluse (Avignon) part of Provence?

and isn't it amazing how different they can be?

Aug 18, 2014
ChefJune in France

Cold Side Dish Ideas (for tonight!)

This Niçoise-style Potato Salad [ https://food52.com/recipes/23169-nico... ] is easy, tasty and light.

For a real time-saver, I use the organic frozen Haricots vert from Whole Foods.

Aug 18, 2014
ChefJune in Home Cooking

If you were trying to impress, what would your dinner party menu look like?

Preparations would vary depending upon the season, but off the top of my head I'd say the menu would feature scallops, lamb, asparagus, raspberries (probably in combination with chocolate).

Aug 18, 2014
ChefJune in Home Cooking

Which fruit would you add to this bread pudding?

I vote for all three fruits in the pudding. And I think I'd go with cardamom for the spice in this one (over cinnamon).

Aug 18, 2014
ChefJune in Home Cooking

Specialties from the Vaucluse (Avignon) part of Provence?

I agree about Bourride over Bouillabaisse, but thry're both delicious.

Aug 18, 2014
ChefJune in France

Specialties from the Vaucluse (Avignon) part of Provence?

I have fond memories of a delicious Pan Bagnat from a sandwich stand just off the Place de l'Horloge in Avignon. So you don't have to be in Nice to get a good one!

Aug 18, 2014
ChefJune in France

First Paris trip for major LA food lovers

<Night three: (my birthday)
Champagne day trip (recommendations encouraged)
Dinner at Les Enfants Rouges>

I'd suggest booking your birthday meal as lunch at the fabulous 3* Assiette Champenoise in Reims. It's one of the very top tables in France and3* blowouts are quite a bit more affordable outside of Paris.

As for Champagne houses to tour, there are a number of "goodies," but for me the most memorable was Pommery. Not for the wine, but for the details in the cave and of the tour. The history.

Aug 18, 2014
ChefJune in France
1

Bordeaux increases production of dry white wine

Aug 15, 2014
ChefJune in Wine
1

Beaunne/Paris (with kids) Trip report

What a great review! I'm overjoyed with your overall enthusiasm, and your descriptions of your meals (regardless of your apologies to the contrary) were very toothsome.

Fwiw, my experiences with Berthillon have resulted in big praise for their ice cream, but less than enthusiasm for the sorbets. They are just TOO sweet.

Aug 15, 2014
ChefJune in France