Bubbly Burger w/Dom Perignon?
Tom Nakashima
but notice the
Bubbly Burger with a bottle of Dom Perignon for $150.75 on the menu. One of
these days
I going to place the order, but waiting for a special occasion.
I'm curious, has anyone here ever ordered this?
-tom
Steve Pope
This typifies how silly the Silicon Valley dining market is.
Do they also have a foie gras Rueben?
S.
LurfysMa
It's a joke. Duh.
--
For email, use usenet-20060507[at]spamex[dot]com
Tom Nakashima
"Steve Pope" <spo...@speedymail.org> wrote in message
news:e3o7vp$5a7$1...@blue.rahul.net...
Think I saw Loretta Swit there chowing down a foie gras Rueben with a glass
of Dom Perignon. ;-)
-tom
Steve Fenwick
LurfysMa <inv...@invalid.invalid> wrote:
No joke--Alexander's Steakhouse (Cupertino, near Vallco) has an
Executive Burger which includes seared foie gras as an ingredient. $40.
No, I've never had one. Their Reuben is conventional.
Steve
--
steve <at> w0x0f <dot> com
"Life should not be a journey to the grave with the intention of
arriving safely in an attractive and well preserved body, but rather to
skid in sideways, chocolate in one hand, chip shot in the other, body thoroughly
used up, totally worn out and screaming "WOO HOO what a ride!"
Mean Green Dancing Machine
Steve Fenwick <nos...@nospam.invalid> wrote:
>In article <s99v5293coo90as8d...@4ax.com>,
> LurfysMa <inv...@invalid.invalid> wrote:
>> On Mon, 8 May 2006 19:59:53 +0000 (UTC), spo...@speedymail.org (Steve
>> Pope) wrote:
>>>Tom Nakashima <t...@slac.stanford.edu> wrote:
>>>>
>>>> When I dine at the Peninsula Creamery on High St. in Palo Alto,
>>>> I can't help but notice the Bubbly Burger with a bottle of Dom
>>>> Perignon for $150.75 on the menu. One of these days I going to
>>>> place the order, but waiting for a special occasion.
>>>>
>>>> I'm curious, has anyone here ever ordered this?
>>>
>>>This typifies how silly the Silicon Valley dining market is.
>>>Do they also have a foie gras Rueben?
>>
>> It's a joke. Duh.
>
>No joke--Alexander's Steakhouse (Cupertino, near Vallco) has an
>Executive Burger which includes seared foie gras as an ingredient. $40.
>No, I've never had one. Their Reuben is conventional.
And there really is a foie gras Reuben at Viognier, apparently.
Nevertheless, Peninsula Creamery is a *diner*, and a burger with Dom
Perignon is a J-O-K-E. I wouldn't be surprised if the Creamery did have
Dom Perignon on hand, but that would only be to complete the joke.
--
--- Aahz <*> (Copyright 2006 by aa...@pobox.com)
Hugs and backrubs -- I break Rule 6 http://rule6.info/
Androgynous poly kinky vanilla queer het Pythonista
"Spandex isn't really a substitute for muscles." --Todd McComb
Todd Michel McComb
Mean Green Dancing Machine <aa...@pobox.com> wrote:
>And there really is a foie gras Reuben at Viognier, apparently.
Indeed there is. I ate one. It wasn't a big thrill, although I
guess Chester's friends feel otherwise.
Steve Fenwick
aa...@pobox.com (Mean Green Dancing Machine) wrote:
> In article <nospam-7616A2....@news.meer.net>,
> Steve Fenwick <nos...@nospam.invalid> wrote:
> >In article <s99v5293coo90as8d...@4ax.com>,
> > LurfysMa <inv...@invalid.invalid> wrote:
> >> On Mon, 8 May 2006 19:59:53 +0000 (UTC), spo...@speedymail.org (Steve
> >> Pope) wrote:
> >>>Tom Nakashima <t...@slac.stanford.edu> wrote:
> >>>>
> >>>> When I dine at the Peninsula Creamery on High St. in Palo Alto,
> >>>> I can't help but notice the Bubbly Burger with a bottle of Dom
> >>>> Perignon for $150.75 on the menu. One of these days I going to
> >>>> place the order, but waiting for a special occasion.
> >>>>
> >>>> I'm curious, has anyone here ever ordered this?
> >>>
> >>>This typifies how silly the Silicon Valley dining market is.
> >>>Do they also have a foie gras Rueben?
> >>
> >> It's a joke. Duh.
> >
> >No joke--Alexander's Steakhouse (Cupertino, near Vallco) has an
> >Executive Burger which includes seared foie gras as an ingredient. $40.
> >No, I've never had one. Their Reuben is conventional.
>
> And there really is a foie gras Reuben at Viognier, apparently.
> Nevertheless, Peninsula Creamery is a *diner*, and a burger with Dom
> Perignon is a J-O-K-E. I wouldn't be surprised if the Creamery did have
> Dom Perignon on hand, but that would only be to complete the joke.
I'm sure Alexander's would serve a bottle of Dom with a burger, so the
concept in itself is not a joke. I can believe that at Peninsula
Creamery it would be a joke, but one can never quite tell in this area.
Back home, the concept of a $40 burger would be a joke.
C'mon, Aahz, go call their bluff :)
Steve Pope
> aa...@pobox.com (Mean Green Dancing Machine) wrote:
>> >No joke--Alexander's Steakhouse (Cupertino, near Vallco) has an
>> >Executive Burger which includes seared foie gras as an ingredient. $40.
>> >No, I've never had one. Their Reuben is conventional.
>> And there really is a foie gras Reuben at Viognier, apparently.
>> Nevertheless, Peninsula Creamery is a *diner*, and a burger with Dom
>> Perignon is a J-O-K-E. I wouldn't be surprised if the Creamery did have
>> Dom Perignon on hand, but that would only be to complete the joke.
>I'm sure Alexander's would serve a bottle of Dom with a burger, so the
>concept in itself is not a joke. I can believe that at Peninsula
>Creamery it would be a joke, but one can never quite tell in this area.
>Back home, the concept of a $40 burger would be a joke.
There's a mini trend towards including one ultra pricey
combination on a menu -- the place in New York with a
caviar omelette priced as thousands of dollars comes to
mind.
Steve
Max Hauser
> Tom Nakashima <t...@slac.stanford.edu> wrote:
>
>> ... Bubbly Burger with a bottle of Dom
>> Perignon for $150.75 on the menu.
>
How so?
It does seem to be a joke of course, but also it contrasts with the, let's
see, 200+ restaurants around silicon valley I know (by business-card count;
thanks jointly by the way to ba.food and Bill Mack for jump-starting the
acquaintance 15 years ago). Many of these restaurants are unique and good
and offer good value, etc. If the case above typifies the SV dining market,
what have I been missing?
(I heard of a restaurateur in France who didn't care for the beverage but
reluctantly listed Coca-Cola (TM) on his menu, for FFr 500.- or so, in case
someone really had to have it. He later was reported to celebrate a special
private dinner for friends, on Hitl*r's birthday. Such eccentricities were
colorful but few French diners would label them typical.)
By the way, if you choose to replicate the Champagne burger at Alexander's
Steakhouse as suggested earlier, skip the DP (a super-premium label of LVMH
Group, formerly Moet et Chandon) and opt instead for a small-house Champagne
such as the De Meric "Sous Bois" which is sold there. It costs several
times less, but is very good. (That's if your interest is the actual
experience of the wine. If your priority instead is to buy a brand seen in
James Bond movies and familiar to celebrities and drug dealers and most
other nouveaux riches then certainly choose the DP which also generally is
very good, but expensive.)
Max Hauser
sparkling wines, including a remarkable product seen on a recent
wine-scouting trip to the Northern Counties (centered on the Hopland hills
wineries). Single-digit price tag and maybe the best sparkling wine I've
tried in that price range, clean and fresh. Priced to serve with
hamburgers.
Michael Siemon
"Max Hauser" <maxR...@THIStdl.com> wrote:
Oh, you are _such_ a _tease_: what's the label?
Stef
The $40 burger on Alexander's menu is not the ultra pricey item. There
are several items in the $40-$50 range. The pricey item is the "Imported
8+ Kobe Beef" at $100. The lunch menu suggests "Expense it! Its O.K."
[sic] Tee hee.
--
Stef ** st...@cat-and-dragon.com <*> http://www.cat-and-dragon.com/stef
**
It was one of those black cat nights / The moon had gone out / and the
air was thin / It was the kind of night / that the cat would drag in.
-- Laurie Anderson, "Poison"
Max Hauser
news:mlsiemon-A24673...@nnrp-virt.nntp.sonic.net:
>
> Oh, you are _such_ a _tease_: what's the label?
Maybe, but here Hauser's first rule of wine tips takes precedence.
(Established 1981 and explicit for instance at the end of another posting
one year ago.)
news:1181vop...@corp.supernews.com
I hope to post a separate thread mentioning it and other nearby wines. This
may take a while. (If anyone is keenly interested, send an email and I will
flag for positive follow-up.)
Cheers -- Max
Tom Nakashima
"Steve Fenwick" <nos...@nospam.invalid> wrote in message
news:nospam-7616A2....@news.meer.net...
> In article <s99v5293coo90as8d...@4ax.com>,
> LurfysMa <inv...@invalid.invalid> wrote:
>
>> On Mon, 8 May 2006 19:59:53 +0000 (UTC), spo...@speedymail.org (Steve
>> Pope) wrote:
>>
>> >Tom Nakashima <t...@slac.stanford.edu> wrote:
>> >
>> >> When I dine at the Peninsula Creamery on High St. in Palo Alto,
>> >> I can't help but notice the Bubbly Burger with a bottle of Dom
>> >> Perignon for $150.75 on the menu. One of these days I going to
>> >> place the order, but waiting for a special occasion.
>> >
>> >> I'm curious, has anyone here ever ordered this?
>> >
>> >This typifies how silly the Silicon Valley dining market is.
>> >Do they also have a foie gras Rueben?
>>
>> It's a joke. Duh.
>
> No joke--Alexander's Steakhouse (Cupertino, near Vallco) has an
> Executive Burger which includes seared foie gras as an ingredient. $40.
> No, I've never had one. Their Reuben is conventional.
>
> Steve
It is for real. (NO JOKE)
I asked the waiter if he ever served the Bubbly Burger with a bottle of Dom
Perignon for $150.75.
He said he served it twice and it was consecutively.
Mail a Peninsula Creamery menu to the inmates on California's Death Row.
-tom
Steve Pope
>"Steve Pope" in news:e3o7vp$5a7$1...@blue.rahul.net...
>>> ... Bubbly Burger with a bottle of Dom
>>> Perignon for $150.75 on the menu.
>> This typifies how silly the Silicon Valley dining market is.
>How so?
I'll retreat from "Silicon Valley" in the above and replace
it with anywhere that there's presently a huge wealth diversity.
More and more I see menu items -- often a combination with
an unusually expensive ingredient -- that would've been purely
a joke fifteen years back. As I mentioned, one example is
a caviar omelette in Manhattan that has something like four
ounces of Caspian Sea product in it and is priced at over $1000.
Speaking of reubens, Snake River Farm now produces American Kobe
corned beef and pastrami. The prices at Andronico's are not
utterly outrageous; something like $15 or $16/lb. I have
no report on whether they got it right though. (The only other
pastrami I know of from non-industrially-raised beef is Niman
Ranch, and I rate it only so-so in quality.)
Steve
Tom Nakashima
I'm wondering if it's the novelty of the price or the novelty of the item
that attracts.
-tom
Max Hauser
1. Low-priced sparkler I mentioned May 10 is Yulupa Brut from Kenwood
Vineyards (URL below). Made (I understand) under contract by Korbel, a
closely associated firm. Blend of usual Champagne grapes of Pinot Noir and
Chardonnay with Chenin Blanc and French Colombard. Méthode champenoise.
Winery selling it for just under $10 but on joining the wine club there,
which is advertised online (subscribe to a shipment of three bottles of
their selection each quarter), it's $7.50 a bottle. A delicate clean wine
with some spice underneath, I sense an assured hand at work, and without the
chemistry-set additives that propped up the flavor of one low-price sparkler
recommended by newsgroup 20-some years ago (I regret) which gave people
headaches. Lighter in flavor than a traditional grande marque or a premium
California product but so's the price. Considerably.
http://www.kenwoodvineyards.com
2. Something else: Unusual local one-time buy and going fast at K and L
wines (www.klwines.com), a respected eclectic merchant. De Castellane Brut
Champagne, $17.99 ("$24.99 or more elsewhere"), real Champagne at an unusual
price, again I've tasted it and it's not bad at all, albeit a little sulfur
in the nose of the sample I tasted but you can learn to look past those SO2
whiffs (if they don't make you sneeze as at one tasting of newly bottled
German wines that degenerated into coughing and wheezing fits) and they
evaporate soon. Anyway I think it's the second label of one of SP's three
Perriers, Laurent-Perrier, one of the aforementioned big names. Below is
what K and L says about it.
"This has quickly become the fastest selling Champagne in our inventory
because of the dramatic price reduction we negociated and then passed along
to you. ... We were offered this as a one-time deal so take advantage
while it's still here."
cph...@gmail.com
Steve Pope wrote:
> Max Hauser <maxR...@THIStdl.com> wrote:
>
> >"Steve Pope" in news:e3o7vp$5a7$1...@blue.rahul.net...
>
> >>> ... Bubbly Burger with a bottle of Dom
> >>> Perignon for $150.75 on the menu.
>
> >> This typifies how silly the Silicon Valley dining market is.
>
> >How so?
>
> I'll retreat from "Silicon Valley" in the above and replace
> it with anywhere that there's presently a huge wealth diversity.
> More and more I see menu items -- often a combination with
> an unusually expensive ingredient -- that would've been purely
> a joke fifteen years back. As I mentioned, one example is
> a caviar omelette in Manhattan that has something like four
> ounces of Caspian Sea product in it and is priced at over $1000.
>
West Los Angeles (off Sawtelle, if my memory is correct) that served
Buffalo Wings and their accoutrements (celery sticks, blue cheese
dressing, etc.)
Most of their prices were reasonable (about $5-6 for an average sized
meal for one)
but their "Special" stood out on the menu -- two orders of wings and a
bottle of
Dom Perignon for $150.
One time I asked about the "special" and the answer was "oh, we don't
do that anymore". I figured they had one bottle in inventory (perhaps a
gift that they were trying
to get rid of) and when it was gone, that was it....