Time to go back south for sure now.
4 weeks ago, I gave my notice at Esca Restaurant for multiple reasons. They needed me far more as a waiter more than a sommelier, as I tended to deal well with their lunch regulars and VIP's. Plus, the company's recent restructuring of sommelier pay would put me behind my last such position, and they say you shouldn't move backwards.
Add to those, a recurrent seasonal Vitamin D deficiency, and Florida looks better and better. And then SLAP! Who knew Vitamin D deficiencies cause gallstones?!? Last Thursday at about 1 AM, I had my gall bladder removed rather abruptly. Awww...no more Fritto Misto's! My olive oil use is still OK, but butter is going to be greatly curtailed. I've never eaten a lot of red meat or anything.
As it turns out, Vitamin D is a fat soluble vitamin, and to stay in New York, I'm going to have to take prescription strength doses. I love NYC, but I don't think I love it enough to have to take pills to live here.
Between 3030 Ocean, Michael's Genuine (and associated restaurants, who I ALMOST worked for in 2001), Michy's, MC Kitchen, and a handful of other places, I think they're about ready for me. And I could use the sunshine.
Thursday, September 5, 2013
Tuesday, July 23, 2013
Oh, I LOVE these! What better birthday present for The Mad Scientist Sommelier! ThinkGeek is one of my favorite online shopping sites!


http://www.thinkgeek.com/product/f2cc/
Saturday, December 8, 2012
Mirto Mirtillo
OK, I have to admit, this year's Christmas Liqueur came out DAMNED good, even if I do say so myself! This is my take on a traditional Sardinian "Mirto," a traditional myrtle berry amaro flavored with rosemary. Due to the lack of available myrtle berries in NYC, I used wild Maine blueberries, blueberry honey, and blueberry syrup instead of simple syrup. The flavors expand with each sip!
This could top my Dark Sweet Cherry Amaro from a few years ago.
Tuesday, February 21, 2012
Well, it's been a long time since I've updated anything on here, so here goes nothing. I'm going down to Florida this weekend, and will try to do some SoBe Food & Wine events. In anticipation of card dropping, I'm going to post a resume and some press kit pictures up here. Although I've been quite happy working for Dave Pasternack and Mario Batali for the past seven (Seven?!?! Gulp!) years at ESCA in NYC, it's getting time to move on and get back to my career. I'm starting to think Miami/Fort Lauderdale/Boca might be CLOSE to being ready for my personality, my talents, and my bizarre sense of chemistry behind wines. So....IT'S ALIVE!!
Subscribe to:
Posts (Atom)





