Public Notes

Recent Activity

  • Ken shared from Adventures on the Wine Route: A Wine Buyer's Tour of France by Kermit Lynch
    Start by accepting Beaujolais as a gift of nature, with all that implies, including the cliché: Don’t look a gift horse in the mouth. Value what nature gives, quirks and all. If ever you find a real Beaujolais, glory in its virtues, its immediacy, its spirit, instead of swirling and sniffing and seeking size and grandeur. Americans, comparative newcomers to fine wine, seem to look for a Great Experience every time they uncork a bottle. Beaujolais should not be a civilized society lady; it is the one-night stand of wines.
    Note: Everyone needs to be a little Beaujy once in awhile:
  • Ken shared from My Dining Hell: Twenty Ways To Have a Lousy Night Out (Penguin Specials) by Jay Rayner
    Abracadabra isn’t so much a restaurant as a random sequence of events. I could describe it as bad – and believe me, the food is, in a very special way – but that really doesn’t do the experience justice. It sits on London’s Jermyn Street, alongside all the posh shirt-makers and places selling expensive shiny stuff you don’t need but want anyway. And then there’s the entrance to Abracadabra, a tarnished Top Shop brooch on an Armani jacket. It’s marked by a dour man in a jester’s suit looking like he’s waiting either for death or to be arrested, if only as an escape from the loneliness.
    Note: The best $3 I've spent recently. Dry British wit perfectly complements a bad restaurant review:
  • Ken shared from How I Learned To Cook: Culinary Educations from the World's Greatest Chefs by Kimberly Witherspoon, Peter Meehan
    "A teacher is a man who sets men free. He is the most eager learner in the class."
    Note: Frank Lloyd Wright via Gary Danko:
  • Ken shared from Medium Raw: A Bloody Valentine to the World of Food and the People Who Cook (P.S.) by Anthony Bourdain
    Service at Ko is informal for a restaurant with two Michelin stars. There are no waiters. The cooks prepare the dishes and, after describing what you’re about to eat—with varying degrees of either casual good cheer or perfunctory (if charming) indifference—they put the plate in front of you on the counter. Though there is a wine list, it is advisable to allow the excellent sommelier to pour pairings with each course. She knows better than you. But if you just want beer with your dinner? They’ve got that, too. There are no tablecloths or place settings, per se. The musical accompaniment...
    Note: This. This is what my startup looks like:
  • Ken shared from Steal the Menu: A Memoir of Forty Years in Food by Raymond Sokolov
    At the beginning of my eighth decade, I take comfort from two great leaps forward in human life. As a passionate reader and writer, I exult in the scientific advances that have given me the computer and the Internet. As a physical creature chained to a wasting body, I look back with pride at the progress we have made in feeding ourselves and rejoice to think of the even better meals that lie ahead.
    Note: Yin and yang, and optimism:
(SF, CA)
Ken MacInnis