Quick question that I’m hoping you/your readers will have some ideas on. I just got back from a trip to China and ate dumplings basically every night I was there. Any thoughts on a place with good dumplings in Dallas?

Upon arrival at Miami International Airport, I was stunned to find 92 percent of the people attempting to go through immigration, luggage retrieval, and customs while texting. I felt like I landed in a world of zombies. People ran their wheeled Tumi bags over my feet without noticing. They held up lines because they were distracted. I vowed not to go back to that.

Texting at the dinner table is not a new issue. I have a friend, oh we’ll call him Belevan, who texts in the car, in a movie, and at tables in fine restaurants. His defense is that he has to be available at all times. It’s a horrible emotional tornado that whips up when you text, Facebook, Tweet everything you do. I’m guilty. My job is time sensitive and dependent on instant information, but I am drawing the line now at the dinner table. There is nothing worse than talking to the top of someone’s head while they text in their lap.

It must drive restaurateurs nuts. Service people as well. It’s rude and disrespectful to the people you are eating with and the food you are eating. Anybody have a suggestion for how to stop the madness? Perhaps restaurants should add a phone usage charge to the bill.

Serene Sleep – Guests can now bid troubled sleep and jetlag symptoms farewell with the NightCove Sleep Solution, available in the property’s Art Deco Suites and at the Dior Institut Spa. Developed by the Sleep Clinic at Hotel-Dieu hospital in Paris, this device is a unique bedside lamp that helps improve the quality of sleep by bathing guests in selected light wavelengths and sound frequencies that are specially adapted for the physiological needs of sleep. Click on “Sleep/Anti-jetlag/Nap” to stimulate melatonin with a red glow and the hush of waves, then greet the day with a “Wakening” of soft music and blue light similar to early daylight.

Sigh. “d…te.”

Another Disher is excited about the game. So pumped that he is flying to St. Louis for the Games 1 and 2 (Thurs.). He wants your help.

I’m headed to St. Louis for the games. Any suggestions on where to eat.

Knock it out.

I first encountered this tasty treat while walking past a street vendor in Paris. It is a custard tart of some kind, I have never figured out the actual name.The are available everywhere in Paris from bakeries to street vendors and SO tasty. Please help!

Well, he at least took a picture and said please. Okay, let’s get busy.

Here is a sample from one:

When tourists and travellers arrive in a new city, one of the first things they often look for is a place to grab a bite or get a good drink. Now, if they want to know where to find their favorite bar scene before they head out, they can turn to SceneTap, which shows the following in real time:

·         Number of people in the bar

·         Male-to-female ratio

·         Average age of patrons in the bar

·         Food and drink specials

SceneTap is a free app for iPhone, Android and the Web, and it gathers this information anonymously using facial detection cameras and “people-counting” technologies in participating bars.The app launched in Chicago in July and is expanding its network to a number of other major cities soon. More than 250 bars around the U.S. have signed up so far.

Here’s a stupid question. Is this a good thing or a bad thing?

Taking kids to sea world this weekend and staying at La Cantera. Do you guys have any great restaurants you would suggest we not miss while there??? I would like to take advantage of not sticking with summer diet this weekend.

Fans, just wanted to let you know that YELP has been removing our 5 star reviews for our McKinney location, we have talked to them and they have told us we can’t do anything about it. YELP has been unfair and removed 24 reviews all of which were 4 and 5 stars. But they keep calling us to advertise, and told us it would get better if we advertised. It’s all about making money, what a shame they used to be a great site.

Ouch! Maybe their cyber technicians can detect comments left by the same person. I don’t know. However, this morning comes a note from another just-as-loyal Disher.

I think you’d better take a seat and get ready for this rumble. Oh, and if you know Jack Perkins of Maple & Motor, you might want to text him a link. Okay? Let’s go.

Loyal Disher writes:

I’m sure you have seen this article about Yelp’s impact on restaurants [Ed. Note: I have now!] I use Yelp mainly when I’m going out of town but I use similar sites – Urbanspoon and Trip Advisor more often. I think the sites are relevant and have credibility. It’s interesting that so many restaurant owners seem to despise Yelp and think the reviewers who give them negative feedback are unknowledgeable.  One doesn’t have to look any further than Jack Perkins (M&M). He seems to be on a personal crusade to dispute anything negative said about him or his restaurant. Anywhere he can, he posts brash, bombastic rebuttals to reviewers (except for Yelp — I heard he got booted off Yelp for his harassment of reviewers.) I’ve seen other snide comments about Yelp and its users from other restaurant owners on their Facebook page.

I wondered what you, and more importantly, your readers think of Yelp and a restaurant owner who argues incessantly with reviewers that he doesn’t like.  I like Maple and Motor just fine and have no problem with the restaurant’s policies (I actually like them) but I can’t get past the blatant “you can go to hell if you have a complaint or issue with my restaurant” attitude.  I’m sure many restaurant owners have wanted to tell a paying customer where to go — but have thought twice. Where is the respect for the customer?   Has Yelp and similar sites caused this animosity towards customers?

Yow. Zah. What a crazy world we live in. I don’t think of Yelp, so I’m no help.  So, here’s the deal. Do you use Yelp, Urbanspoon, or Trip Advisor? If so, which one do you find the most useful? Have you had comments deleted?

Restaurant owners: I think I could get pissed by anonymous people leaving remarks about experiences in my restaurant. I remember Hector Garcia telling us about the four-top who that walked in and announced “Table for four. We are Yelpers.” Everybody is a food critic without standards. Speak up Dishers, Yelpers, Spooners, and Advisors.

Vinnibag promises to keep your vintage safe, even in the baggage compartment.

‘Tis the season for bucolic forays into Napa, Sonoma, and Tuscany (who are we kidding, that kind of travel’s always in season). And while I don’t generally write about products, this one caught my eye. Even thought I employ Ziploc bags, bubble wrap, and a sophisticated layering of socks and brassieres, many’s the time I’ve stood at baggage claim praying that the wine/olive oil/rum I’d brought home hadn’t “seasoned” the inside of my suitcase. This simple prophylactic system puts one more layer of barrier between your vintage and your dainties. A note from their press release:

VinniBag is a versatile travel accessory that suspends items in an air cushion, providing protection against impact and leakage of wine and olive oil to antique tea cups while traveling or on the road. Both the sophisticated design and material of VinniBag easily tolerate significant changes in air pressure and temperature, thereby allowing for safe travel by air, car, rail, bike, backpack and much more. What sets this bag apart from the rest is that it is reusable, recyclable, and only $28.

So, while I’m confused by the distinction between “traveling” and “on the road,” and while I don’t usually travel “by backpack” (unless I’ve had one too many el diablos and it’s the only way of getting me out to the car), I can’t help but think this is one of those simple yet ingenious ideas that could save my socks once and for all.

William P. (Bill) Foley II has come a long way from his West Texas, Lonesome Dove, cattle ranching roots.  The former head of Fidelity financial and current Chairman of the Fidelity Board of Directors wanted to create a legacy for his family and had a love for wine.  In 1996 bought what is now Lincourt Winery in the Santa Ynez Valley of Santa Barbara County, California.  From there he created Foley Estates Vineyard and Winery.  Set on 480 acres, of which around 230 are planted with vineyards, Foley produces classic and highly regarded Burgundian style Chardonnay and Pinot Noir from their estate fruit in the Santa Rita Hills of Santa Barbara County.

With his legacy in mind the creation of Lincourt winery was in honor of his two daughters, Lindsey and Courtney, on a former dairy farm not far from the home estate.  Lincourt has given Foley the opportunity to experiment with many more varietals than those he produces at Foley Estates, from crisp and lively Pinot Gris with balanced acidity and a subtlety not often found in Pinot Gris; to Pinot Blanc filled with pineapple, banana and pear; to a very drinkable and bold Merlot filled with spice, cedar and black plums which is nice to see since this is Sideways country.

I visited the picturesque Foley Estate recently and enjoyed a 2 hour tasting of 23 of the different Lincourt and Foley wines led by Foley’s knowledgeable and gracious manager, Jesse Barter.  Over our lingering tasting we discussed how Bill Foley went from a successful owner of Foley Estates and Lincourt Winery to one of the most influential and powerful winery conglomerates, with labels such as Merus, Kuleto, Chalk Hill, Sebastiani and Three Rivers under their umbrella.

In 2007 Bill Foley purchased Firestone Vineyards, a well respected and loved winery also in Santa Barbara County.  Mr. Foley promised the Firestone family that he would not change the tradition that Firestone started, that he would allow the winery to maintain the operation they had established years before, including making sure a visitor to the winery never felt that they were in anything but the Firestone winery.  The heritage was maintained, with the focus always on delivering the highest quality product and experience possible to the guests.  In 2008 he stepped in to help the fledgling Sebastiani winery, once one of the highest production wineries in California.  A promise was also made here to keep the traditions established by the winery intact, but they had to improve the quality which came by scaling back their production. Today production is around 80,000 cases a year, previously the production was well into the millions under Turner Road Vintners.  Last winter I visited Kuleto Estate, a member of the Foley Family of Wines.  Though a part of Foley Family Wines the experience was 100% Kuleto.  Foley’s hands off approach, while imparting impeccably high standards, allows each winery to shine.

As we talked we tasted….I appreciate Foley Estates focus on only Chardonnay and Pinot Noir, understanding that these are the best two varietals for their vineyards and their dedication to making it the best they can, and with several different options of each Chardonnay and Pinot Noir to suit different tastes almost ensuring that every palate will find one of their wines that will fit their preference.  Here are a few stand outs from the bunch.

The 2009 Foley Steel Chardonnay is a completely stainless steel, no oak wine with fresh floral, honeysuckle and pear aromas with almost a green straw color and clean pear, green apple and honey flavors.  It reminded me of some unoaked Washington State Chardonnay with big fruit, easy drinking characteristics and though not the most complex is a great every day white.  The Bar Lazy S Chardonnay is aged 20 months in French oak displaying dried stone fruit and ripe pear flavors with a layer of caramel and cream on the finish.  The Barrel Select, Rancho Santa Rosa Chardonnay is a classic California Chardonnay made from the best 15 barrels of Chardonnay produced each year from vineyards with morning fog lingering into the afternoon and coastal breezes blowing off the afternoon fog and drying the fruit.  The fruit has long hang times, with harvest occurring later than some areas in California. This doesn’t seem to be a problem since their rainy season doesn’t start until December.

The best Chardonnay of the day was the Two Sisters.  Only three vintages have been produced from the best clusters of the vineyard created in honor of Foley’s two daughters planted with Courtney Chardonnay and Lindsey Pinot Noir.  Since they only use the best clusters from the vineyard production varies each year from a few cases to a few hundred.  An elegant and aromatic Chardonnay filled with aromas of nutmeg, coconut, pear and a touch of cinnamon flowing into ripe pear, apricot and marshmallow flavors.  Incredibly silky with a long, velvety finish that requires additional sips.

The Rancho Santa Rosa Pinot Noir is their highest production Pinot Noir, around 5000 cases produced, from grapes planted right around their tasting room.  Filled with cola, cherry and strawberry with layered spice notes on the finish.  An approachable Pinot Noir that would pair well with everything from salmon to steaks.   The Bar Lazy S Pinot Noir has a slightly more fruit forward palate with lots of red, ripe cherry and rhubarb on the palate.  The Two Sisters Pinot Noir, from the best clusters in Lindsey’s half of the vineyard, is a delicate yet complex wine with layers of raspberry, strawberry, cherry and slight herbal notes with a long elegant finish.

Foley Estates

Foley Family Wines continues to grow with 25+ brands in their portfolio today from wineries all over the world.  The beautiful Foley Estates tasting room is open from 10am-5pm daily.

Vineyards at Melville

The wineries in Santa Barbara County may not be as publicized as some of their friends up the road in Napa or Sonoma, though Sideways did help make towns like Solvang a destination instead of just a stop over.

Santa Barbra County wineries are producing stellar, high quality wine from local vineyards with a focus on Chardonnay, Pinot Noir and Rhone varietals, especially smoky, spicy Syrah.  Still a young region, it is not uncommon to see vineyards bookended by large cattle ranches instead of just seeing a spread of vineyard after vineyard, and the laid back attitude of Southern California permeates the air throughout the County.  The oldest winery established in the area was aptly named Santa Barbara Winery located in the heart of downtown Santa Barbara, but some of the real stars of the region are coming out of the Santa Ynez Valley.  I visited a handful recently that left me wanting more and anticipating my next trip to the region.

Foley Estate

Started in 1996 Foley Estates is one of the largest in the region, with their estate winery under the Foley Family of Wines umbrella, as well as Lincourt, Firestone and Curtis in the region.  Though all a part of the same brand, each offers something different to the consumer, i.e. the Lincourt wines being affordable and approachable, producing many different varietals; the Foley Estate wines being a bit more refined and elegant, and primarily offering Chardonnay and Pinot Noir.  The Lincourt Sauvignon Blanc is a subtle wine with a well rounded palate filled with passion fruit, melon and tropical fruit.  The Lincourt Pinot Noir has similar coastal influences that can be found in some Pinot Noir from Sonoma, with violets and wild flower aromas and big berry flavors.  A great Pinot Noir for about $30 a bottle.  Foley’s Barrel Select Pinot Noir comes from the best 15 barrels of Pinot Noir produced each year.  The 2008 was rich with cedar and cola aromas with cola, bing cherry and strawberry on the palate.  More on Foley in an upcoming post.

Melville Winery

Melville has been a favorite winery of mine since their first releases in the early 2000’s, so it was a treat to visit their beautiful property in Santa Ynez.  Known for their Chardonnay and Pinot Noir, I have always been a fan of their Syrah and was ecstatic to try the 2008 Donna Syrah.  A big, meaty wine with lots of smoky, spicy aromas leading to cherry, black pepper and maple on the palate.  An incredible wine that is only available at the winery, and unfortunately the current release is sold out, but their website allows you to sign up to receive notification on the next release.

The 2009 Carrie’s Pinot Noir is a beautiful garnet colored wine with raspberry, vanilla and cedar on the palate.

Bridlewood Estate made a decision in 2010 to really invest in their property, people and processes, improving the well established product they already had, to ensure that everyone who visits their winery or tastes their wine has the best experience possible.  And the wine shows it.

Though their Santa Lucia Highlands Reserve Pinot Noir doesn’t come from vineyards in the area, it is wonderful with lots of cherry, cola, spice and berry with both subtlety and power.

The Six Gun Syrah was the favorite, bold and intense with earthy aromas balanced with black cherry and smoke.

Blue Cheese Souffle by Chef Bradley Ogden

Over dinner at Chef Bradley Ogden’s Root 246 we enjoyed a lively Qupe Syrah.  I have been drinking Qupe for years, it used to be the by the glass Syrah at Ferre in West Village back in the day.  Paired with dishes ranging from a savory blue cheese souffle with fresh rhubarb and strawberries to heirloom greens from local farms to a mammoth pork chop with fava bean tortellini this wine was the perfect match.  Fruit forward with plum, blackberry and a layer of spice on the finish.

Conway Family Wines is just opening their tasting room in Santa Barbara proper.  Their Deep Sea wine is a great example of how coastal influences can really impact a wine.  Their Central Coast Chardonnay is filled with mineral, flint, big citrus and tropical fruit notes.  Their red blend of  predominantly Syrah with Petit Sirah, Lagrein, Merlot and Mourvedre is filled with big black fruit, rose petal, smoke and lavender, but the real stunner comes from their Santa Rita Hills Pinot Noir.  Bing cherry, raspberry and blackberry with lots of cola, cedar and a hint of baking spices like nutmeg and clove.  Their tasting room is set to open in the next few weeks, just in time for summer travelers to this beautiful region.

The sun was setting just as dinner started in the picturesque Napa Valley vineyards Texas natives Brenda and Clay Cockerell with Chef Dean Fearing cooking up a Texas sized barbecue paired with Brenda and Clay’s Coquerel Family Wine. 

With local folk/country Juliane Band playing favorites from Willie, Patsy and Loretta under a lantern lit white tent, cowboy boot wearing guests joined together to celebrate the start of the 31^st Annual Auction Napa Valley, Texas style. 

After sips of the just bottled 2010 Petit Coquerel stainless steel, citrus filled Sauvignon Blanc the excited group from throughout the country settled into our seats.  The great thing about Brenda and Clay is that they rarely meet someone they don’t immediately welcome in as family.

Over Chef Dean’s Barbecued Shrimp Tacos with mango and pickled red onion salad we sampled the just bottled Verdelho, a new varietal for the Coquerel portfolio.  They have had the grapes for quite some time and had sold them to other wineries who mainly used them for blending.  This year Brenda and Clay decided to make some of their own and see the response, similar to what they did last year with their now sold out Petit Sirah.  Very vibrant and crisp with herbal  notes and without too much acidity, this is a great summer patio wine without too much fruit to weigh down the clean flavors of the wine.  They anticipate the release to be in a few months after the wine has settled in the bottle a bit more but still in time to be enjoyed on our 100+ degree summer days.   

The Coquerel Vineyards in Northern Napa Valley in Calistoga

My favorite of the Coquerel portfolio, the Terroir Coquerel, was tasted with Chicken Fried Quail over a rich creamy corn and sage stuffing and Gun Barrel City greens with a spicy Tabasco and bacon gastrique.

The creaminess of the barrel aged Sauvignon Blanc was enhanced by the creamy, buttery corn with the crisp acidity of the fruit along with the spicy Tabasco/bacon sauce cutting through the dish with decadent goodness.  Could there be a better plate - chicken fried anything is good, especially with a bacon sauce. 

Broken Arrow Ranch NilGai Antelope with Heirloom Tomatoes and Fried Okra

The other new varietal in the portfolio, Petit Sirah, was poured with the main course of Broken Arrow Ranch Antelope with juicy heirloom tomatoes perfectly seasoned and crispy fried okra.  I hate to antelope was new for me.  I was surprised at how tender and flavorful it was pairing beautifully with the dense, full bodied, meaty Petit Sirah, and the juicy ripe tomatoes lightened the heaviness of the plate and accentuated some of the earthy elements in the wine.  This really was a celebration of why we love good food in Texas prepared by a master and paired with the lush and elegant wines Coquerel is producing. 

Margrit Mondavi with Brenda and Clay

Over dessert guests congratulated both the Cockerell’s and Chef Fearing on a beautiful meal paired with some of the best Sauvignon Blanc in the valley.  Perhaps the best toast came from Margrit Mondavi, who in her gracious manor congratulated all on a wonderful evening of wine and food.  It was her first time to taste the Coquerel wine, which pleased her greatly and would have pleased her late husband, the legendary Robert Mondavi. 

After a shout that the Maverick’s won and a loud applause from the native Texans in the room and friends alike, the night carried on with the band playing in high gear, the Coquerel dessert wine La Douce Revanche poured and a rousing game of chicken feet, Brenda’s favorite game in dominoes. 

A fantastic and appropriate start to this celebration of Napa Valley, the wine makers and chefs who love the valley and fundraising to benefit Napa Valley charities.