You know what makes WineBoy mad, really mad? Watch the webcast of WineBoy 9 by clicking here as host John Brown discusses the proper serving temperature of wine while lamenting how few restaurants - even the fancy-shmancy ones- pay attention to this very important aspect of wine appreciation. He’ll also tell you about a very tasty Australian red with an Italian pedigree. Oh, and you’ll love his interview with Pierre N’Cest Pas, a Frenchman with some strong opinions about American wine.

“What do we demand of the perfect hamburger? That the meat patty be profoundly beefy in flavor, mouthwateringly browned on the outside, and succulent (a combination of juicy and tender) on the inside.” -Jeffrey Steingarten, Vogue, October 2007

“Please, if it’s not too late – make it a cheeseburger.” -Lyle Lovett

By Brooke A. Brown

To me, the cheeseburger is the perfect meal. Clearly, there’s a healthy slab of protein with the all-beef patty. There’s also a decent supply of fat and calcium hidden in that perfect square of orange-ish cheese. With lettuce, tomato and onion, you’ve practically got a side salad right there in between the wholesome, granular goodness we call a bun. Maybe it sounds absurd, but perhaps the burger is more suited to be pyramid shaped rather than circular.

And now one of the area’s favorite fast food chains is offering free burgers for life! in a new online contest. With sixteen locations in Kanawha County alone, it would be easy for the folks at our area Wendy’s restaurants to make good on such a reward.

As with most contests, this one’s all about points. The way it works is you have to join the group of burger lovers (myself included) over at hotjuicyburger.com. The 5-step process is very quick, easy and quite fun, actually (make sure you have the latest version of Flash installed on your computer). First, you ‘Take a stand!’ by proclaiming why you deserve a hot, juicy burger. Next you upload a photo of yourself and then customize your look. Record a quick voice-over (or use a pre-recorded one), check a few boxes, and you’re officially in the running! (more…)

By Brooke A. Brown

No worries, fellow foodies. There’s plenty of Blog in my Soup to go around. Instead, I’m referring to the current status of one of Charleston’s newer, more popular lunchtime haunts. Sorry, Cazon fans: the “No soup…” line is for you. There will be no grilled quesadillas, Texas spuds or muffaletta, either. Not for a while, anyway.

The following text is taken verbatim from the note currently attached to Cazon’s front door (as seen in the photo to the left):

September 10, 2007

Cazon Southwest Deli

To our loyal customers:

Due to circumstances beyond our control, we are temporarily closed. We have been informed by officials from the City of Charleston that due to structural concerns in the building, the load capacity of structural support under our restaurant flooring limits us to half of our customer capacity. In addition, there are other safety concerns that we have discovered and are having investigated to be sure our restaurant provides a safe and enjoyable dining experience. (more…)

Some white wines are made from red grapes? Is it alchemy? Witchcraft? The liberal application of food coloring? Watch this week’s episode of “WineBoy” for the answer as host John Brown skins open a couple of grapes for a quick lesson in the craft of winemaking. And do hang around for those unhinged credits where anything can happen.

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight…” | M. F. K. Fisher, The Art of Eating

By Brooke A. Brown

The Lovely Miss S. and I have the phone number for the Charleston Bread Company written down on a bright pink Post-It note that’s stuck to the side of our white refrigerator. This note serves two purposes: (1) It provides easy access to the digits, and (2) acts as a constant reminder to call and reserve a loaf or two… especially on Saturdays.

We always order a loaf of the Whole Wheat Multi-Grain – which is hearty, healthy and makes for great toast – and then we typically freestyle it, sometimes going for the incredible Cinnamon-Raisin loaf or the Charleston Sourdough. This weekend, in addition to our Multi-Grain, we went nuts and ordered a Brioche.

A classic French bread, Brioche has a high egg and butter content that creates a rich and tender cake-like crumb. Its crust is dark, golden and flaky thanks to a pre- and post-proofing egg wash application. Perhaps closer to a pastry than a traditional loaf of bread, this particular one was destined – considering its lineage and high-butter content – to become French toast.

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Show 7 of WineBoy, the informative, off-the-wall wine appreciation show of The Charleston Gazette is now online, featuring new show sponsor Blues BBQ Restaurant, right across from the Clay Center. Host John Brown takes on the question of the day: Why is it a good thing to air our your red wine?

“…when it’s good, it’s really good. When it’s bad, it’s still pretty good.” | Photos by Stacey Angel

By Brooke A. Brown

First things first — it’s pronounced ‘Bell-ah-seen-ohs’ – not ‘cheen-ohs’ like I incorrectly spoke while placing an order over the phone on Sunday night. The reason I know this is because the person on the other end of the line who finally answered with an economical, if not sleepy, ‘Hello?’ made me doubt my dialing skills and forced a confused ‘Is this Bell-ah-cheen-oh’s?’ query from yours truly. After a curt request to hold on a sec, the friendly voice-over lady on the hold message informed me of the proper pronunciation. With this new knowledge, and with coupon in hand, I was well prepared when a very capable and energetic fellow appeared on the line to take my order. (more…)

In episode 6 of “WineBoy,” host John Brown heads up to Robert Wong’s Bridge Road Bistro for a tasty pairing of wine and food. Executive chef Paco Aceves shares with Brown a chicken penne pasta dish from the Bistro’s recently revised menu. Brown pairs it with a French red wine from a new wine list by general manager Amy Sue Gates. You’ll be hungry before it’s all over. And wait for those credits to roll…

“Cooking with…” is a new series that will highlight the use of various local ingredients in dishes prepared in the home-kitchen. | Photos by Stacey Angel

By Brooke A. Brown

Just as there are times when absolutely nothing could possibly coerce you into the kitchen to prepare a meal for yourself, there are such occasions when all you really want is a home-cooked meal. The Lovely Miss S and I – residents of Charleston’s East End – witnessed this very occasion over the long Regatta weekend. The uncomfortable thought of navigating new traffic patterns and playing chicken with out-of-town drivers going the wrong way on one-way streets was our impetus. Being foodies to the core, our kitchen was well-stocked for just about anything save for that one ingredient we always indulge in on the weekends: fresh fish.

Luckily, the Regatta festivities did not interfere with this shopping excursion as we only needed to venture a couple of blocks to get to Joe’s Fish Market. Located at the corner of Brooks and Quarrier Streets, Joe’s is the fish-monger you always hear about on the cooking shows. (more…)