Comments on: An Evening with Robert Parker http://www.graperadio.com/archives/2005/04/30/graperadio-an-evening-with-robert-parker/ Where an enthusiasm for wine gets personal Mon, 20 May 2013 00:14:09 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: kevin brady http://www.graperadio.com/archives/2005/04/30/graperadio-an-evening-with-robert-parker/comment-page-1/#comment-564646 kevin brady Sun, 09 May 2010 19:09:57 +0000 /?p=34#comment-564646 Very nice piece of information. Formally, I sold wine for Vinifera Imports, a premium Italian portfolio, and this opened my eyes and senses to the great and diverse world that is Italian experience.

Kvin

]]> By: Michael Reining http://www.graperadio.com/archives/2005/04/30/graperadio-an-evening-with-robert-parker/comment-page-1/#comment-241 Michael Reining Wed, 04 May 2005 05:21:37 +0000 /?p=34#comment-241 Hi there,

Just a quick note to tell you I really enjoy your show and your website. Great stuff. Wish I could just smell some of those Barolo’s from your Robert Parker dinner!

I am embarking on that podcast journey with my show, The Radio Kitchen. It’s a program that I have been working on over the past 6 years on and off. When we were syndicated on the radio, at our zenith, we were on nearly 50 stations. But podcasting, I think, will surpass our best numbers in radio easily.

In this new format, I’ve got two shows up. I’ll be doing a new show every week. The first show featured some guests from the farmers market in San Francisco as well as an interview from our archives with Jacques Pepin. This week, we’re talking Honey with Marshall’s Farms Honey. Interesting tasting the breadth of their products, and pairing them with different foods, like cheese. I also revived an interview with Joyce Goldstein for Passover.

All this is by way of saying, that I’ll be listing your website in my links section. And I invite you to listen to my show and see if it might fit in with your links.

]]> By: Brian Clark http://www.graperadio.com/archives/2005/04/30/graperadio-an-evening-with-robert-parker/comment-page-1/#comment-231 Brian Clark Tue, 03 May 2005 03:36:29 +0000 /?p=34#comment-231 Special Report: An Evening with Robert Parker

Location: Valentino’s Restaurant-Venetian Hotel, Las Vegas, NV

RECEPTION MENU

House smoked Tasmanian salmon with lemon zabajon
Spanner crab cakes with bottarga aioli
Burrata in spoon with balsamic syrup
Warm cold cuts roll with fontina

Wine: Dom Perignon 1996

DINNER MENU

House cured Sonoma Valley “Moscovi” duck prosciutto, fresh robiola and shallot salad with lemon flavored grape must sauce

Wine: R. Voerzio Barolo Rocche dee’ Annunziata 2000
Wine: L. Pira Barolo Margheria 2000

Pistachio crusted rabbit loin over stewed pink lentils with Marsala flavored jus

Wine: Corino Barolo Giachini 2000
Wine: Gaja Barolo Sperss 2000

Pear and mascarpone stuffed tortelli with a gorgonzola foundue

Wine: Sandrone Cannubi Barolo 2000
Wine: E. Pira Cannubi Boschis Barolo 2000

Quail and foie gras pasticcio with fresh polenta and black truffle

Wine: Altare Barolo Arborina 2000
Wine: Bruno Giacosa Barolo Rocche De Falletto 2000

Piedmontese beef loin tagiata with pizzaiola sauce crispy garlic and braised spring vegetables

Wine: Clerico Barolo Ginestra 2000
Wine: Scavino Barolo Bric del Fiasc 2000

Layered Cheese terrine with candied fruit and our home made figs and almond salame

Wine: A. Conterno Barolo Gran Bussia 1990
Wine: Giacosa Barolo Falletto de Serralunga Riserva 1989

Dessert Sampler

Wine: Tommaso Bussola Recioto della Valpolicella TB 1998

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