Wine & Dine: Dueling Chefs With Knives and Egos Bared ,
 Wednesday, June 6, 2001
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A Rematch on "The Iron Chef"

1. Main Course: Dueling Chefs With Knives and Egos Bared
2. Recipe of the Week: Laksa, a Noodle Dish From Singapore
3. Wine List: The Apple Bites Back
4. Multimedia: Video Instruction for Preparing Salmon
5. NYC Restaurants: Lutece Steps Into the Future
6. Reader Opinions: Peppermills

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1. Main Course: Dueling Chefs With Knives and Egos Bared
========================================================

Bobby Flay won the rematch against Masaharu Morimoto on the
Food Network's program "The Iron Chef," but he also
solidified his reputation as the John McEnroe of the
competitive food circuit.
http://www.nytimes.com/2001/06/06/living/06IRON.html?0606wd

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Trees vs. Produce: Clashing Greens in Union Square

New York City's Parks Department plans to revamp the
southwest corner of Union Square. What that means for the
beloved Greenmarket is uncertain.
http://www.nytimes.com/2001/06/06/living/06GREE.html?0606wd


2. Recipe of the Week: Laksa, a Noodle Dish From Singapore
==========================================================

This preparation of noodles, bean curd, shrimp and other
ingredients in a spicy coconut sauce is typical to the
Strait of Malacca region, near Singapore.
http://www.nytimes.com/2001/06/06/living/06LAKS.html?0606wd


3. Wine List: The Apple Bites Back
===================================

Hard apple cider is a refreshing warm-weather alternative to
beer or chilled wine.
http://www.nytimes.com/2001/06/06/living/06TAST.html?0606wd

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Wine Picks: Leslie Sbrocco's Cellar Suggestions

Cabernet sauvignon is one red everyone seems to love. Here's
a selection of cabernets for all price ranges:

von Strasser Winery 1998 Cabernet Sauvignon
$50 - Don't listen to the talk of '98 as a mediocre vintage
in California. This is a classic Napa Valley cabernet with
the intensity of mountain-grown fruit and the telltale
opulence of von Strasser.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19233

Seven Hills Winery 1998 Cabernet Sauvignon
$28 - This Washington State winery is producing concentrated
and intense cabernets. Beautiful ripe fruit flavors are
backed up with touches of spice and a supple texture.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=19737

Vina Carmen 1998 Cabernet Sauvignon
$15 - Chile is a country producing many affordable
cabernets. Try this organic wine, which is deep, intense and
full of unique minty character.
4 stars
http://www.winetoday.com/search97cgi/s97_cgi?Action=FilterSearch&SearchPage=result_end.html&collection=WineTodayReviewsEnd&Filter=result_end_filter.hts&ResultTemplate=result_end.hts&querytext=&wineid=17638&SUBMIT.x=28&SUBMIT.y=9


4. Multimedia: Video Instruction for Preparing Salmon
=====================================================

Learn some of the less common and possibly more intimidating
approaches to salmon, such as curing, hot smoking and raw
marinating.
http://www.nytimes.com/cooking?0606wd


5. NYC Restaurants: Lutece Steps Into the Future
================================================

Lutece, under the new chef David Feau, is trying to project
a more contemporary image while retaining an old-fashioned
sense of luxury. William Grimes gives it two stars.
http://www.nytimes.com/2001/06/06/living/06REST.html?0606wd

Take a video tour:
http://www.nytimes.com/library/dining/060601lutece-video.ram?0606wd

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Where Cornelia Street's Restaurant Row Began

Eric Asimov finds that the food served under Po's new chef,
Lee McGrath, is as good as it was when he reviewed it 1993,
in Mario Batali's early days.
http://www.nytimes.com/2001/06/06/living/06UNDE.html?0606wd

-----

Find a Restaurant
http://nytoday.com/RestaurantAdvanced.html?0606wd

Find a Bar
http://nytoday.com/search/bin/bar?st=cat_nei&cat=NYToday%20Pick&nei=Manhattan


6. Readers' Opinions: Peppermills
=================================

From the superiority of ground pepper to matching wine with
food, readers share their insights and answer fellow
readers' questions.

Q. I have recently been told by a few friends that using a
peppermill is better than using pre-ground pepper. Are there
different kinds of peppercorns and how do you select what
kind to buy? -- LoisFEP

A. There is absolutely no comparison between freshly ground
peppercorns and the powdery stale stuff that comes in those
little cans. Going to a peppermill is probably one of the
best ways of making your cooking taste better. . . .

Read the responses to this question and many others in:
Food and Wine Tips From Readers
http://www.nytimes.com/2001/06/05/living/05KNOW.html?0606wd


I hope you've enjoyed this email. Bon appetit!

Dan Saltzstein
Producer, Dining
New York Times Digital
daniel@nytimes.com



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