And you thought we were just a regular wine and spirits store - Julia Child move over

We would like to report that this is easy.  Actually, after you have gone through the drill one time, it is. 
We heartily recommend that you open the liquor cabinet about an hour before you start. Makes this a whole lot easier.

For you readers who want to do this over the holidays coming up, well, I can't tell you every cook's secret but:

1.  use a big turkey and just debone the ribs etc....leave the legs and thighs where they are..otherwise you get a football rather than a bird.

2. just buy chicken breasts and thighs - SKINLESS...no one will every ever know.

3.  If you can get duck breasts, well they are unbelievable in this...but to do the entire duck thing, you have to render the fat in the skin otherwise you get rubber skins, and that is too much fat by 10x's.

4.  Because all the fat is out of this to start with, any dressing you put in...and you should layer it, needs to be on the moist side.

OK so far?  Bone the turkey.  Put it on its skin side down. don't worry...it will be a mess so just get plenty of room. FLASH: "pre-lay" the butcher's twine underneath as you will but binding this together at the end and it gets heavy....

Last...butterfly the breasts...that thins them out and makes for more even cooking.

Steps:

1. turkey skin down...season it liberally...then spread a fairly thin layer o dressing over all the breast meat.
2. butterfly the chicken and duck breasts so they are thinner...or you can just buy chicken that is already presliced breasts into scallopini like cuts.  layer this out.
3. cover with a thin layer of dressing
4. roll the whole thing up and use the butcher's twine to  kinda make it work.  you can use some skewers to get it to look like  a turkey if you want....for heaven's sake...don't get crazy.
5. We recommend, like all turkey, the low and slow method.  breast side down for 3 hours at 250. Breast side up for 9 more hours at 250 (it will flip easy and not fall apart). total 12 hours at low heat.
6. The inner temp should be in the 160 range as this will cook like crazy on its own after it is out. It stays steaming hot for an hour plus.  Just measure the temp in the dark meat of the turkey...when that is done it is all done.

Also it helps if you have a dog and a cat, 2-4 grand kids under age 4, no counter room, and a few other distractions .... that makes this a piece of cake.

Have a Happy Thanksgiving

The turkey will be perfect...the kids set the table without being asked...steam will still be coming from perfectly cooked and piping hot veggies.....mashed potatos will be like silk.....even the cranberry jello mold will have set perfectly....everyone really wanted the greenbean and mushroom soup dish and you have that can of those fried onions from last year.....the men announce that there will be no football on TV until turkey sandwiches tonight....ahhhhh

Tell yourself its not a dream.

Happy Thanksgiving.

Give a little more than you get....

We are about to head into Turkey Day full force and in that headlong rush toward Black Friday and all that let's just think about what is important come a week from today.

It is important that you were kind to someone.  It is important that you set a good example for your kids or your parents or your friends.  It is important that you gave someone the opportunity to tell you that you did a nice thing. It is important that you give more than you get.

We aren't giving away a bottle of wine to accompany your meal but we will smile and say thank you and wish you a happy day. Drop in. Share a story. Say hello.

Jon Stewart Thanksgiving Funny, Peconic Bay Riesleing, Turducken

At Saturday's tasting (3-6p 132 Main St. in Greenport) we are talking turkey; wines that match up well with Turkey that is.

• Peconic Bay from Long Island
• Kung Foo Girl from Washington State
• Leitz Out from Germany
• Willm from Alsace France

We changed the colors a bit (don't adjust your TV dial) because each is very much different.  A personal fav is the Riesling from Peconic Bay Vineyards in Cutchogue.  It is really, really good. Join us would you please.

We caught The Daily Show recently and heard a pretty good Thanksgiving joke - it isn't verbatim but close:

"I celebrated Thanksgiving in an old-fashioned way. I invited everyone in my neighborhood to my house, we had an enormous feast, and then I killed them and took their land."  Thinking back on things local, we without doubt had a few people here  350+ years ago who had family at that first Thanksgiving and unfortunately when they came here they took land too. That brings up a Johnny Carson joke from years ago.  "Thanksgiving is an emotional holiday. People travel thousands of miles to be with people they only see once a year. And then discover once a year is way too often".  That gives you two funnies to tell next week.

Speaking of funny, Turducken is all the rage now (turkey, duck, chicken all in one - please don't mess with the syllables).  Someone we know is trying it. We will let you know.  See you Saturday.

We just couldn't resist

There have been any number of contests that go along the lines of  "You supply the caption".

We thought of a few, "That's no knife mate. This is what I call a knife" being way up there (for all you Croc Dundee fans) or "Who let the dog out" for you the few Baha fans remaining.

So now you get a chance. Bring your entries in on Saturday at the tasting (3-6p 132 Main in Greenport) and we will find a wine that goes great with a slim and slightly paranoid turkey.

Turkeys are on the prowl....

That day of days when Uncle Whoosie eats too much dark meat and falls asleep at the table...its next week and for us, not a week too soon.

We like Thanksgiving because it is a good occasion to bring a bottle of wine as a pre-meal thank you gift or to find something to grace your table at home. So we are going to start a little series here of good wines to go with Turkey.

Riesling is one choice that comes to mind. It is light and a nice combination of soft and sometimes tart. It cuts through the turkey and won't help contribute to Uncle Whoosis' premature sleep. Riesling is generally served at a cool 11 °C.  We have some in our store. In fact we have a very nice selection and they won't break the bank.
Try one this week and think about how it will go next week.  Uncle Whoosis will love it.

Odd names, Thanksgiving coming up, some fun music and of course a reminder

Saturday is Tasting Day at Greenport Wines and Spirits - 3-6pm - 132 Front Street in Greenport.  Usually we have a winery or distributor pouring for us but this day it is Owner's Choice and Deb piled through the back room and found some nifty bottles to sample from. Some odd names will make their appearance:

Snap Dragon Red

Starry Night Zinfandel

Dr Loosen

Dr L Riesling

With Thanksgiving coming up it is time to think about something nice to pair with the ubiquitous turkey dinner and that takes some thought.  For the most part there are a lot of good choices but perhaps this year take it a step further - an unusually named wine (that is of course drinkable) is a conversation starter; certainly something that might bring a smile and a Snap Dragon Red next to the cranberry and marshmallow jello might just do the trick.

We also think that searching out the appropriateate music for the pre-dinner knoshing hour is again something to think about.  Instead of the usual Greatful Dead, KISS, Montevani and Lawrence Welk, take a step out and venture in Gershwin or Cole Porter.  We will be giving some ideas from time to time but the idea is the same;
decorate your table with something unusually wine-wise and that really pairs well with the meal and then put on some music that enhances conversation and calmness rather than just flipping on WLNG (not that there is anything wrong with WLNG for Heaven's Sake).  Just venture out some.

Speaking of George Gershwin, we know him for his incredible show tunes and songs as well as a host of snappy orchestra/piano pieces. There is a lot of other things that are just plain clever and fun.  The first here "Walking the Dog" was a segment theme song on WQXR the late great radio station of the NYTimes. It is just fun to listen to. 

Hey - Thanks!

It was terrific to see so many of our friends last night at our wine and cheese gathering. Middle week, a kinda bleak night, and there you were and we are so appreciative.

It means a lot to us.

Thank you

Let us interrupt your hectic day

Of course we want you to drop by this evening for wine and cheese and other goodies from 5-8pm - consider yourself invited.

Also we want to remind you that there is more to life than rush-rush and getting one more thing done.
Take a couple minutes - breath in, breath out - let your mind wander around a bit.  Of course you can do what you were doing but let this play out in the background.

Just a gentle nudge reminder/invitation

Not only a wine tasting with some of Deb's favorites, Greenport Wine and Spirits will also have munchies and above all the bon homme that makes the shop what it is.

It has been quite a year and we are thankful to our friends and customers, customers and friends, and both for making it such a pleasure to open our doors each day.

Come visit us. Browse some. Find something you like and just say hello. We will be so happy to see you.

Thursday, November 10 from 5-8pm.

132 Front St., Greenport

Here's one for ya'

 http://www.jigzone.com/puzzles/5915761B8DC?z=0&m=BC25042DF3.3A0312F

I'll give you a minute tops.

Wine "Spectator"

We are having our weekly Saturday tasting in just a few hours (Sat., 11/5 from 3-6p) at our shop at 132 Front St. in Greenport and of course our Wine and Cheese event next week.  It occured to us that one thing that doesn't come in an aging barrel of wine, or for that matter, in a bottle and glass, is the interaction with another person when enjoying a taste or a tasting.

If you can't get by to see us, here is a little video (below).  We just note that it might be a little bit more fun if you could taste it and talk about it...but that's just us.

A really great wine tasting today

Patricia Hope from Lauber Imports will sample a Reserve Cabernet Sauvignon and Chardonnay from Chile, a Chianti Classico, a Prosecco, and a Champagne, not sure what else.  She is quite knowledgeable.  3-6pm.  No charge.
Lauber Imports is part of Southern Wine and Spirits now. It is a distributor with a 30 year history and Patricia is a terrific person who is as nice and natural as can be. She also knows her stuff. Really knows it and is one of those gracious hosts who helps rather than does the school teacher thing....not that there is anything wrong with school teachers....OMG what did I say.

Anyway, come in and join us from 3-6p today (Nov. 5) at 132 Front Street in Greenport and don't forget our wine and cheese event next week.

Something really nice for an early Friday morning...

...or anytime for that matter.

Just thinking about our Saturday wine tasting. Patricia Hope from Lauber Imports will sample a Reserve Cabernet Sauvignon and Chardonnay from Chile, a Chianti Classico, a Prosecco, and a Chanpagne, not sure what else.  She is one of those good person experts - helpful and friendly so it will be fun and light-hearted. I'll send out an announcement in a bit. 

In the mean time, grab a couple minutes. Sip some coffee. Have a knosh - but quietly of course. The household is never so peaceful as these moments before dawn.  Pet your cat. Think noble and gentle thoughts.  Start the day with calmness and serenity. Work can wait a minute or two...it really can.

Visuals

Greenport Wine and Spirits had a collection of visitors yesterday afternoon ranging from from casual shoppers to a distributor making a presentation of a new line of wines. The new line had unusual and very imaginative labels and that became the discussion although the wine sampling was on whole very well received by those in the store.

A friend who is in advertising opined that some of the more imaginative and "jump off the shelf" product labels were most certainly found in the wine industry and we all agreed.  We were just noting that wine labels are, compared to a box of cereal, fairly small and must be visually identified for the most part.  Deb, the owner, opined that so many people come in and look for a familiar label rather than thinking about pairings with food courses as in "what would go well with my dinner tonight".  Nothing wrong with that of course and the "I like what I like" is without argument.  But we fairly agreed that for a new wine first to get shelf space and second to be noticed let alone remembered was a nifty feat of advertising and branding prowess.

Next time you are in the store, wander around some and see what catches your eye before thinking about how it would taste alone or with your meal.  Just a thought we were a'thinkin'.