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Just home from our neighbor's Bat Mitzvah party. Still loving the Cha Cha slide. Ben and Jerry's ice cream bar for dessert. Much fun!
Posted by Kathy in Life in the 'Burbs | Permalink
Sounds like fun and dancing is great for burning up calories!
November 18, 2012 at 07:56 AM
November 18, 2012 at 08:10 AM
November 18, 2012 at 10:56 AM
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March 29, 2013 at 04:13 AM
Keith Bedford for The Wall Street Journal Sommelier John Slover, who is searching for a new position in New York, enjoys a glass of wine at the restaurant Maysville in Manhattan. There has never been a better time than today to be a sommelier in New York, according to sommelier John Slover, who cited a number of high-profile restaurants looking to add staff and much-anticipated restaurants that will be opening soon. Mr. Slover, a veteran of the New York wine world, is currently between gigs and looking for a job. I asked him to meet me for lunch at Maysville restaurant last week to discuss what goes into the search for such a position and which New York wine directors have the best jobs.Mr. Slover was most recently a sommelier at Le Bernardin, where he worked for famed Wine Director Aldo Sohm. "I'd never worked in a four-star restaurant and I'd never worked in an established restaurant," said Mr. Slover, who left the restaurant a few months ago, having realized that a four-star environment was not suited to his less-formal approach to wine. He did say he admired Mr. Sohm, whom he described as "titanic."I first met the 43-year-old Mr. Slover about six years ago, when he was a sommelier at Cru, a restaurant (now closed) that had one of the best wine programs in New York. After leaving Cru in 2007 and, after that, Grand Cru Consulting, Mr. Slover pioneered a terrific half-bottle program at the now-defunct Bar Henry and later at Ciano restaurant in Gramercy Park. The idea was that anyone could buy half of any bottle on the wine list, and Mr. Slover or one of his deputies would find some diner(s) in the dining room willing to buy the other half. It was a great deal of fun, and I drank some really good "halves" of bottles that I would not have chosen or been able to afford in full size.While we awaited our appetizers, I asked Mr. Slover to give a professional appraisal of the Maysville wine list. He gave it a quick look. "There are two kinds of wine lists mixed into one," he commented, noting the combination of young, reasonably priced ($50 and under) wines and a number of rare bottles. Was that a good thing? "As far as I'm concerned, all wine lists should be this way," he said. Mr. Slover pointed to the small section devoted to white wines from the Rhone Valley. There were two reasonably priced whites "for drinking now," and also pricey whites from the great producer Jean Louis Chave. "This wine list has both connoisseurship and revenue," he said. In the former category, he pointed out the 1978 Elvio Cogno Barolo ($420) and the 1988 Bruno Giacosa Barbaresco ($500), and in the latter there was the 2011 Lucien Crochet Sancerre at $50 (Sancerre is a sure bet no matter the price) and the 2005 Roulot Bourgogne ($65), which Mr. Slover referred to as "a real Slover-Bar Henry kind of wine." What's a Slover wine? "I had a very specific idea about putting together a list of little-known wines with some bottle age at Bar Henry. I thought they delivered great value," explained Mr. Slover, who loved to introduce wine drinkers to well-aged wines at affordable prices. "Most people think they want to drink something young, but there is wonderful harmony and complexity in older wines," he said.But back to Coach Factory Outlet the job hunt. Chaussure Louboutin How much do sommeliers make, by the way? The salary range is considerable, said Mr. Slover, estimating that a sommelier could earn anywhere between $45,000 and $150,000 a year, including tips. What sort of tip program? "Every place is different," replied Mr. Slover, who chose not to elaborate on this sensitive topic.I asked Mr. Slover what sort of wine program he is seeking, and whether he is willing to start from scratch, as he had so many times. "At this point in my career, I'm pretty specific about what I want," replied Mr. Slover. "I want a plac longchamp pas cher e that's serious about wine on a long-term basis, with a sizeable wine list." In other words, he wants a wine destination. "There is a set of New York diners who don't go to restaurants unless there's a wine program or wine director they admire," explained Mr Slover. How big does a "sizeable, serious wine program" have to be? "Five hundred to 1,000 wines," said Mr. Slover, adding that Ciano's wine list鈥攖he last one he created鈥攈ad 250 wines, but that was in large part because he had "maxed out" on storage, one of the biggest issues facing wine directors in New York. "Most restaurants don't have a lot of cellar space, and off-site storage tends to be expensive and difficult to maintain," said Mr. Slover, who added that size wasn't the only factor pointing to a serious wine program. It's also about a long-term commitment on the part of the owners.I asked about the serious wine programs he admired鈥攐r perhaps even coveted. There are quite a few. Mr. Slover rattled off several names, starting with Tribeca Grill, whose wine list (and wine prices) he loves. "The owners and the wine team at Tribeca Grill have a total commitment to bu Louis Vuitton Sito Ufficiale Borse ilding a collection. It's very organic," said Mr. Slover. He also said he thought Brad Nugent, the sommelier at Porter House, is doing a great job, as is Patrick Cappiello at Pearl and Ash.Mr. Slover recited several more names of wine directors and restaurants, including: Michael Madrigale at Bar Boulud and Boulud Sud and Josh Nadel at Locanda Verde and The Dutch ("I'd love a job like his"), as well as Franceso Grosso at Marea. "In fact, I was thinking of taking out a contract on Francesco," he said. Write to Lettie Teague at firstname.lastname@example.org A version of this article appeared Ma cheap toms shoes rch 29, 2013, on page A18 in the U.S. edition of The Wall Street Journal, with the headline: Sommelier Goes Searching.
April 26, 2013 at 11:38 PM
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