Wednesday, May 2, 2001
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A Culinary Trip Through New York's Chinese Neighborhoods

1. Main Course: Touring New York's Three Chinatowns
2. Recipe of the Week: Asparagus Mimosa
3. Wine List: A Farewell to the Baron of Bully Hill
4. Multimedia: Mother's Day Wines
5. NYC Restaurants: Midtown Elegance, One Floor Down
6. Readers' Discussion: That's a Spicy French Fry!

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1. Main Course: Touring New York's Three Chinatowns
===================================================

Amanda Hesser and Chinese cooking expert Norman Weinstein
take a tour of New York's three Chinatown neighborhoods,
from Brooklyn to Manhattan to Queens.
http://www.nytimes.com/2001/05/02/living/02CHIN.html?0502wd

Two Breeds of Survivor: Gulf Shrimp and Texas Shrimpers

For the better part of the last century, they billed this
little port near Corpus Christi as "the shrimp capital of
Texas." But not anymore.
http://www.nytimes.com/2001/05/02/living/02SHRI.html?0502wd


2. Recipe of the Week: Asparagus Mimosa
=======================================

This recipe uses fresh chives, along with asparagus,
parsley, dill and hard-cooked eggs to celebrate the joys of
spring.
http://www.nytimes.com/2001/05/02/living/021HREX.html?0502wd
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The Minimalist: Three for the Blender

Mark Bittman suggests three recipes that use a blender to
incorporate ingredients into three delightful soups.
http://www.nytimes.com/2001/05/02/living/02MINI.html?0502wd


3. Wine List: A Farewell to the Baron of Bully Hill
===================================================

Frank J. Prial profiles the late winemaker Walter Taylor,
who was outrageous, flamboyant, single-minded, immature,
irritating and charming.
http://www.nytimes.com/2001/05/02/living/02WINE.html?0502wd

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Wine picks: Leslie Sbrocco's Cellar Suggestions

Argentina's signature red grape is Malbec (though Syrah is
rising fast) and New Zealand is popular for a racy, vibrant
style of Sauvignon Blanc. Uncork one of our picks below and
find out what's so special about these wines.

1999 Luca Syrah
$30 - Sweet fruit, expensive oak and fine structure makes
this a wine to age.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20331&SUBMIT.x=28&SUBMIT.y=9

Wairau River Sauvignon Blanc
$20 - A winning style of New Zealand Sauvignon Blanc that's
sure to get you in the mood for May's warm weather.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20449&SUBMIT.x=28&SUBMIT.y=9

1999 Nieto Senetiner Cadus Malbec
$27 - This massive, sweet-oaked monster has good length and
excellent cellaring potential.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=re
sult_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&Resu
ltTemplate=result_end.hts&querytext=&wineid=20406&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: Mother's Day Wines
=================================

Treat Mom to dessert wines on her special day.
http://208.48.26.64/eveningmagazine/05_09_00_emag.html


5. NYC Restaurants: Midtown Elegance, One Floor Down
====================================================

New York has noisy chefs and quiet chefs. Geoffrey Zakarian
is one of the quiet ones. But at his restaurant Town, he's
coming perilously close to making some noise, in a quiet
sort of way. (Three stars.)
http://www.nytimes.com/2001/05/02/living/02REST.html?0502wd

Take a Video Tour of Town

http://www.nytimes.com/library/dining/050201town-video.ram?0502wd

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$25 and Under: Where the Food, Not a TV, Puts on the Show

Cooke's Corner is a charmingly subdued little restaurant
with a small, well-designed European-American menu, an
intelligent wine list and a name with a history.
http://www.nytimes.com/2001/05/02/living/02UNDE.html?0502wd

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

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Bar of the Week: Ship's Mast

Pinched between the Williamsburg Bridge and the Domino's
Sugar Factory, this out-of-the-way haunt takes industrial
sensibility to new heights -- even the mermaid sculptures
perched above the booze are wearing hardhats.
http://nytoday.com/search/bin/bar?st=bar&bid=987428629656

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


6. Readers' Opinions: That's a Spicy French Fry!
================================================

From a recipe for spicy French fries to where to shop on the
Web for wine refrigerators, readers share their insights and
answer fellow readers' questions.

Q. How exactly can you make spicy French fries? --
Janet_Florida

A. I used to get these great spicy fries at a seafood
restaurant in Boston. They were essentially "breaded" in a
spicy coating. Here's a variation on what they did . . .

Read the responses to this question and many others:
http://www.nytimes.com/2001/05/01/living/01KNOW.html?0502wd


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

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


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