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Wednesday, April 18, 2001
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A Classic Is Reborn

1. Main Course: Remembrance of Madeleines Past
2. Recipe of the Week: Fish Paillard with Ginger, Garlic and
Tomatoes
3. Wine List: Diners Discover Life After Chardonnay
4. Multimedia: A Video Visit to Le Zinc
5. NYC Restaurants: Chanterelle Gets a More Casual Sibling
6. Reader Discussion: The Best Banana Bread

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1. Main Course: Remembrance of Madeleines Past
==============================================

A classic that is forever being reborn: The madeleine,
favorite of Marcel Proust and fellow dessert lovers
everywhere, is back again, as the formal end to expensive
meals at just about every important restaurant in New York.
http://www.nytimes.com/2001/04/18/living/18SHEL.html?0418wd

A Celebrity Chef Resurfaces

Jeremiah Tower, the chef who helped define California
cuisine at two of the most influential American restaurants
of the 1970's and 80's, Berkeley's Chef Panisse and San
Fransisco's Stars, visits New York and goes on the record
about his illustrious past.
http://www.nytimes.com/2001/04/18/living/18TOWE.html?0418wd


2. Recipe of the Week: Fish Paillard with Ginger, Garlic and
Tomatoes
========================================================

Jeremiah Tower also provides us with his recipe for this
hearty fish entree.
http://www.nytimes.com/2001/04/18/living/181TREX.html?0418wd

Wine Pairing:
1999 Domaine Weinbach Riesling, Schlossberg Cuvee Ste.
Catherine 'L'Inedit' Grand Cru
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=18915

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The Minimalist: Pork and Onions with Amontillado

The secret's in the sherry, says Mark Bittman of this
delectable dish, which uses the powerful flavors of pork,
onions, fresh herbs and sherry.
http://www.nytimes.com/2001/04/18/living/18MINI.html?0418wd


3. Wine List: Diners Discover Life After Chardonnay
===================================================

Frank J. Prial suggests diners need to be more adventurous
with their wine selections at restaurants.
http://www.nytimes.com/2001/04/18/living/18WINE.html?0418wd

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Wine Picks

Alsace, a region in France, produces some of the most
opulent, rich and luscious wines in the world. These
show-stoppers are produced from white grapes such as
Riesling and Gewurztraminer. If you're unfamiliar with these
food-friendly wines give the following bottles a try:

1998 Lucien Albrecht Gewurztraminer, Cuvee Martine Albrecht
$25.50 - An exotic and spicy dry white wine that's laced
with a touch of ginger.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19135&SUBMIT.x=28&SUBMIT.y=9

1998 Louis Sipp Riesling Kirchberg
$19.50 - An intense, age-worthy Riesling with fabulous
structure and elegance.
4stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=18896&SUBMIT.x=28&SUBMIT.y=9

1998 Hugel Riesling Jubilee
$35 - A textbook example of crisp, lemony Riesling from
Alsace.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=18925&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: A Video Visit to Le Zinc
=======================================

Join New York Times critic William Grimes for a special
video tour of Le Zinc, the casual New York eatery from the
owners of the popular Chanterelle. Also, take tours of other
New York restaurants, including Tamarind, Olives and the
four-star Daniel.
http://www.nytimes.com/library/dining/index-video.html?0418wd


5. NYC Restaurants: Chanterelle Gets a More Casual Sibling
==========================================================

Chanterelle, the three-star restaurant that has been a
popular TriBeCa destination for over two decades, gets a
sibling as David and Karen Waltuck open Le Zinc, a
bar-restaurant that features Chef Waltuck's more casual
side.
http://www.nytimes.com/2001/04/18/living/11REST.html?0418wd

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$25 and Under: For Those Who Run From Eat-on-the-Run Pizza

The pizza pies at Risa, a low-key spot in SoHo, taste as
good as they look.
http://www.nytimes.com/2001/04/18/living/18UNDE.html?0418wd

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To Go: Through a Tiny Portal, Japan

The tiny Saji's Kitchen of Japan provides the Upper West
Side a variety of Japanese specialties, including donburi,
fried foods served with eggs over rice.
http://www.nytimes.com/2001/04/18/living/18TOGO.html?0418wd

Find a Restaurant
http://nytoday.com/RestaurantAdvanced.html

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Bar of the Week: The Roxy

Another bar has opened on Smith Street in Brooklyn, making a
total of seven on or near the street, which in 1999 had one.
Luckily, the Roxy has its own style.
http://nytoday.com/search/bin/bar?st=bar&bid=987013036138

Find a Bar
http://www.nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan


6. Reader Discussion: The Best Banana Bread
===========================================

From a recipe for banana bread to organic wine
recommendations, readers share their insights and answer
fellow readers' questions.

Q. Where can I find a recipe for the world's best banana
bread? I want to redeem myself after a low-fat recipe I
tried last week that turned out rubbery and flavorless. --
veronica

Read the responses to this question and many others:
http://www.nytimes.com/2001/04/17/living/17KNOW.html?0418wd


I hope you've enjoyed this email. Bon appetit!

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com



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