Kentucky Bourbon Trail

 Wife and I recently returned from the Kentucky Bourbon Trail. Spent time in Lexington, then Louisville, with Bardstown in between.

These barrels at Buffalo Trace (buffalotracedistillery.com) show why aged bourbons cost more. From an almost full barrel (bottom left), evaporation takes half to 3/4 or more, as flavor intensifies. The part that evaporates is called the "angel's share." Bourbon gets all its color and most of its flavor from the barrel.

Tasting lineup at Buffalo Trace. This is an excellent tour and a great shop, a must on any visit. You do not have to take the tour in order to buy in the shop. Buffalo Trace is one of the properties on the National Register of Historic Places.

Woodford Reserve (woodfordreserve.com), also an essential stop. This is another of the distilleries that is on the National Historic Register.

Note the extensive copper, the only metal Woodford Reserve products ever touch.

Aging in progress. The two red ends designate special batches that will be released in Baccarat crystal for Kentucky Derby.

Kentucky Derby release. This ain't cheap!

Tasting lineup at Woodford Reserve.

Tasting lineup at Old Forester (oldforester.com).

Bar/tasting room at Old Forester.

Tasting lineup at Rabbit Hole (rabbitholedistillery.com).

Other distilleries are all about history. Rabbit Hole is a recent enterprise. I liked their rye- the only one I bought on this trip.

At Rabbit Hole. Looks like something out of Star Wars doesn't it?

Best meal of the trip: Distilled (distilledonjefferson.com) in Lexington.

Other visits I recommend: Angel's Envy (angelsenvy.com) in Louisville. One of my personal favorite bourbons, maybe #1, but I have to taste more to be sure.

A number of distilleries are opening tasting rooms on Whiskey Row in Louisville. This is a good base of operations for any tour.

We did not spend enough time in Bardstown to provide a guide. We wanted to go the Bardstown Bourbon tasting room on Whiskey Row, but it wasn't open yet. 

Heaven Hill (heavenhilldistillery.com) in Bardstown was a favorite tour. Fascinating history, really good museum.

Tasting notes:

I think bourbon needs a little water in order to open up flavor and cut alcohol taste. Try one small ice cube in 2-3 ounces of bourbon, let it melt, swirl, then sip. Adjust future servings to taste.

I get the best results when I move the bourbon around in my mouth after sipping. (Don't gulp!) Get it under the tongue, on either side of your gums, open your mouth slightly, breathe in a little air, swirl it around. That's when you really taste it. Get it off the tip of your tongue, where the alcohol taste is strongest.

I did not like the higher alcohol bourbons. None of the 100 proof products (or higher) appealed to me. I just could not get beyond the alcohol taste to find the bourbon. Other tasters, of course, would disagree!

The Jefferson Hotel in Richmomd

 This place is spectacular. Classic!

The restaurant, Lemaire, is quite good, too.

Mussels

Red Snapper

Scallops

MJ's

 Wife and I chose MJ's for our anniversary dinner.

Caesar Salad

Fried Oysters

Seared Scallops

Shrimp Tacos

New York

Back in the old days, when I had a real job, the research center I worked for had a contract with the New York City schools. I lived in a midtown hotel for one week out of each month, for 9-10 months, for over five years. Got to know the city pretty well. I went to some of the city's "best" restaurants, according to the critics. 

Since retiring, I have been able to return occasionally for concerts. Last spring, I heard the Vienna Philharmonic. This fall, I attended three concerts by the Berlin Philharmonic. All at Carnegie Hall.

Over time, I have developed a particular attraction to Michael's (24 W 55th St, New York, NY 10019, (212) 767-0555, michaelsnewyork.com), on 55th Street between 6th and 7th Avenues- an easy walk from the theater district or the Carnegie Hall neighborhood.

I "discovered" Michael's several years ago, on one of my wandering around walks, which I love in NYC. Never read a review. Just liked the menu, gave it a try, then another. Now I go for dinner on every trip.

The interior is sleek, airy, and well decorated with original art.

Servers are naturally friendly and efficient, as well as knowledgeable about the food and wine. Pricing is moderate, by NY standards. (I don't like making payments on meals!) The wine list is well chosen and reasonably priced, especially for half-bottle selections. If there is an off-menu special, it is likely to be one of the best choices available, but be sure to ask about the price. It may, or may not, be the most expensive offering of the night.

Mushroom Ravioli

Scallops Appetizer size

I had the menu salmon entree on my most recent visit.

Vegetables are a la carte. These are the Brussels Sprouts.

Men Can Cook

 The annual fundraiser for the Women's Resource Center will be held this weekend, October 22, at the Coliseum. Males will prepare their favorite dishes for the roving audience. Tickets are $50. Lots of craft breweries and distilleries will also be providing their fare.

Return to 'Cille and 'Scoe

 Went early, mid-week, 'cause they don't take reservations. Would have gone back sooner, but won't wait in line!

Fried Okra starter. Really good crust. Two dipping sauces- cheese and honey.

Dirty South- Bacon-wrapped shrimp, peach bbq sauce, over rice.

These are real prawns. Most restaurants just use the term to mean big shrimp. Prawns are a different species, with claws, close to a lobster. Grilled, in this case, with lemon, butter, white wine, over crostini.

August Block Party

Second block party in fall. Baconessence food truck, from Burlington (baconessence.com). Good food! I especially liked the Bacon and Cheese Melt. Lobster rolls were a big hit, too.

July Block Party

 First neighborhood block party 2022, this time with food from Meraki Mediterranean Kafe food truck.

Really good food! Here's the menu:

A shot of some of the neighbors. We set up in the shade!

The Inn at Little Washington

 My wife and I celebrated our 30th Anniversary at The Inn at Little Washington. There was a really interesting PBS show about this restaurant's (eventually successful) quest for 3 Michelin stars.

This is the area where we were seated:

The meal begins with one amuse bouche after another.

These are from the "Gastronaut's Menu" (which includes meat):

Hamachi Crudo with citrus and beet tartare

Carpaccio of Herb-Crusted Elysian Fields Lamb with caesar salad ice cream

Chartreuse of Savoy Cabbage and Maine Lobster with Caviar beurre blanc

Prosciutto-Wrapped Tenderloin of Veal with orange-glazed sweetbreads and Raclette Ravioli

Coconut Sorbet with passionfruit and ginger granite' vanilla panna cotta

Vanilla Panna Cotta with strawberry consomme'

My wife ordered "The Good Earth" (vegetarian menu)

Napoleon of Roasted Eggplant, Tomatoes, and Taleggio Triple Cream with basil ice cream

Corn Three Ways- Sweet Corn Panna Cotta, Corn Salsa, and Baby Corn on the Cob

Pan-Seared Potato Gnocchi with chanterelle mushrooms, marinated peaches, and fines herbs puree'

Sweet and Sour Glazed Tofu with grilled shiitake mushrooms and Thai Basil

Champagne Granite' and Blackberry Sorbet

Lemon Meringue Tartlet with toasted pistachios, meyer lemon confit, 

and blackberry-citrus frozen yogurt