Wednesday, May 23, 2001
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Light Beverages for Hot Weather

1. Main Course: For Summer Drinks, Cool Is Better Than Numb
2. Recipe of the Week: Salmon With Smashed Cucumber-Date
Salad
3. Wine List: Rieslings as Light as Spring
4. Multimedia: A Visit to Manhattan's Aquavit
5. New York City Restaurants: A Rivalry Fought Out in
Dueling Lobster Rolls
6. Reader Opinions: Creative Hamburger Cookery

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1. Main Course: For Summer Drinks, Cool Is Better Than Numb
===========================================================

A summer drink should slake your palate, cool you off and
give you a whiff of alcohol without knocking you off your
feet. Here are some of the best to be found in New York --
with recipes.
http://www.nytimes.com/2001/05/23/living/23DRIN.html?0523wd

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The Minimalist Entertains: Everyone Out of the Kitchen!

Mark Bittman -- a k a the Minimalist -- offers up a
sophisticated and satisfying cookout that, with a little
forethought and some help, becomes a modern grilled feast
for 12 in about two hours.
http://www.nytimes.com/2001/05/23/living/23MINI.html?0523wd


2. Recipe of the Week: Salmon With Smashed Cucumber-Date
Salad
========================================================

Geoffrey Zakarian, the chef at Manhattan's Town, talks about
how he cooks fish and provides a recipe perfect for the
onset of summer and the grill.
http://www.nytimes.com/2001/05/23/living/23CHEF.html?0523wd


3. Wine List: Rieslings as Light as Spring
==========================================

No wines taste more of spring than riesling kabinetts from
the Mosel-Saar-Ruwer region of Germany, writes The Times's
Eric Asimov.
http://www.nytimes.com/2001/05/23/living/23TAST.html?0523wd

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Wine Talk: In Burgundy, a Name Is No Explanation

"Bordeaux," the wine writer Gerald Asher once noted, "is a
hierarchy; Burgundy is a democracy." Frank J. Prial explores
the difference.
http://www.nytimes.com/2001/05/23/living/23WINE.html?0523wd

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Wine Picks: Leslie Sbrocco's Cellar Suggestions

If you're looking for affordable Italian red wine, don't
automatically grab for a Chianti, try a bottle of Barbera.
Well-known examples come from Northern Italy and the region
of Barbera d'Alba, but California is also home to impressive
new bottlings.
See our WineGuide for more information:
http://winetoday.com/wineguide/encyclopedia/wg_encyclopedia_entry_174.html

1999 L'uvaggio Di Giacomo Il Gufo Barbera
$15 - This small Napa Valley producer makes one of the
hottest Barbera bottlings around. Juicy and supple, it's a
wine to enjoy immediately.
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=18841&SUBMIT.x=28&SUBMIT.y=9

1998 Easton, Shenandoah Valley, Barbera
$18 - A big league California Barbera with serious fruit
flavors. Ripe and full-bodied, this is an Italian-style red
meant for a side of beef hot off the grill.
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=17004&SUBMIT.x=28&SUBMIT.y=9

1998 Vajra, Barbera d'Alba
$15 - The real deal from Italy. Vibrant cherry flavors pair
with soft tannins in a wine that captures the essence of
good Barbera.
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=14834&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: A Visit to Manhattan's Aquavit
=============================================

In awarding Aquavit three stars, William Grimes comments
that Marcus Samuelsson, the restaurant's restlessly
inventive executive chef, is not the formula type. Go into
Samuelsson's kitchen in this week's restaurant video tour.
http://www.nytimes.com/2001/05/23/living/23REST.html?0523wd


5. NYC Restaurants: A Rivalry Fought Out in Dueling Lobster
Rolls
===========================================================

Two acclaimed seafood spots in downtown Manhattan go head to
head as Eric Asimov asks, Who makes the best lobster rolls?
http://www.nytimes.com/2001/05/23/living/23TOGO.html?0523wd

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$25 and Under: Where Oompah Meets Hip in Manhattan's East
Village

Zum Schneider sets no new culinary standards, but it has
accomplished the unlikely feat of making a German place
cool.
http://www.nytimes.com/2001/05/23/living/23UNDE.html?0523wd

Find a Restaurant
http://nytoday.com/RestaurantAdvanced.html?0523wd


6. Readers' Opinions: Creative Hamburger Cookery
================================================

From jazzing up plain hamburgers to storing Dom Perignon,
readers share their insights and answer fellow readers'
questions.

Q. Being somewhat "culinary disabled," I usually serve
ground beef in one of three ways: plain old broiled
hamburger, basic meatloaf with tomato sauce, and rice
meatballs, also made with plain old tomato sauce. I need to
get out of this rut. Anybody know of any exciting, creative
ways to prepare hamburger? -- Phoenix32890

A. I'll bet you that you never heard about this recipe . . .

Read the responses to this question and many others in:
Food and Wine Tips From Readers
http://www.nytimes.com/2001/05/22/living/22KNOW.html?0523wd

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

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


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