http://lifetastesgood.bardolia.com/2010/02/colorful-flair-a-recipe-to-share-and-brooklyn-fare/ A diary of food and wine from the perspective of a passionate cook who is inspired by the colors and flavors of the changing seasons. Wed, 24 Aug 2011 15:17:58 +0000 http://wordpress.org/?v=2.9.2 hourly 1 http://lifetastesgood.bardolia.com/2010/02/colorful-flair-a-recipe-to-share-and-brooklyn-fare/comment-page-1/#comment-268 famdoc Thu, 11 Mar 2010 04:57:53 +0000 http://lifetastesgood.bardolia.com/?p=307#comment-268 We've been lucky enough to eat at Cesar's table twice and have one more reservation in the books. I'm glad the era of food porn at Brooklyn Fare is over: I've photographed both of my meals, but it's really time to just enjoy the food. And the cell phone "ban" is more than overdue. It's nice to see how the menu evolves according to what's in the market. There have been both differences and similarities between our two meals, but your more recent meal was a fresh view of what Cesar can create. I appreciate your listing of wines. Looks as if you are a big Pinot fan and you made some lovely choices. We really mix it up on our wine choices when eating at Brooklyn Fare, but always have a champagne to start, a Sauvignon Blanc early, a Pinot and a Syrah mid-meal, a Chardonnay near the end and a sweet wine to finish. This next time, I'm going to bring a fabulous sake given to me by a Japanese acquaintance. We’ve been lucky enough to eat at Cesar’s table twice and have one more reservation in the books. I’m glad the era of food porn at Brooklyn Fare is over: I’ve photographed both of my meals, but it’s really time to just enjoy the food. And the cell phone “ban” is more than overdue.
It’s nice to see how the menu evolves according to what’s in the market. There have been both differences and similarities between our two meals, but your more recent meal was a fresh view of what Cesar can create. I appreciate your listing of wines. Looks as if you are a big Pinot fan and you made some lovely choices. We really mix it up on our wine choices when eating at Brooklyn Fare, but always have a champagne to start, a Sauvignon Blanc early, a Pinot and a Syrah mid-meal, a Chardonnay near the end and a sweet wine to finish. This next time, I’m going to bring a fabulous sake given to me by a Japanese acquaintance.

]]>