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Thursday throwaway: pop-ups for pups, M.S. wines, vodka gimlets and Trappist monks!



Gus pointed this out to me: apparently the world’s first “pop-up restaurant dedicated to treating pampered pooches to a fine dining experience.” The chow includes seaweed popcorn, fishcake of haddock, nettles and kelp with sweet potato served on a bed of seaweed with carrots and sesame seeds, and a poochie chia pud with coconut, honey, blueberry, almond milk for dessert.”

“I’m bored with Kibble,” Gus told me, looking at me with his big, brown, sad pleading eyes.

“I’m really sorry, Gus,” I replied. “But I’m not taking you to London just so you can gorge on stuff you don’t need.” Besides, Gus tends to be a little pudgy, and the last thing he needs is coconut and honey.

Well, that was that. Thirty seconds later, Gus didn’t even remember hearing about The Curious Canine Kitchen. He fell asleep in his little bed, and I watched as his legs twitched in some doggy dream, perhaps of fishcakes he himself caught in some wild mountain stream.

* * *

And another Master Sommelier gets into the wine biz! This time it’s old pal Larry Stone, whom I’ve known since his Rubicon days. He’s going to be making Pinot Noir up in Oregon.

Good for Larry! I wish him luck.

* * *

Went out last night with Miss Ariceli to our favorite local bar, Room 389, where we both had a couple Ketel One gimlets. Nothing but freshly-squeezed lime juice, please (although we did opt for a crushed basil leaf). I’m always surprised that bartenders are surprised that I don’t want any sugar in my gimlets. I want the taste of the vodka and the limes, not sugar! And I want my gimlet in an old-fashioned cocktail glass, not a whiskey tumbler. A gimlet should bring you back to the 1930s—should make you feel like William Powell and Myrna Loy are right there beside you, wise-cracking and glamorous.

* * *

Here’s the art of creative P.R. When I got up this morning I turned on the radio to NPR and there was a story about some Trappist monks up in Tehama County who are making wine. It was a sweet little story.

Then I went to the computer, and there in my new emails was the same story, this time in print.

That’s pretty good: tons of free publicity, to which I’m now contributing. Way to go, Trappist monks!

* * *

And finally, from the Department of No Comment: this headline out of the U.K.’s Daily Mail:

“Ten steps to becoming a wine connoisseur in just FOUR HOURS”



  1. redmond barry says:

    Terry Lennox and Philip Marlowe would have something to say about your definition of a gimlet. Terry insisted on gin, of course, and Rose’s Lime Juice, while Marlowe liked a dash of bitters, a modification I myself endorse. There is a range of opinion.

  2. Yes, Redmond, Rose’s Lime Juice was part of the formula. Lots of people still like it–not me!

  3. redmond barry says:

    It does seem right for a sleepy LA bar at 4 in the afternoon.

  4. Bob Henry says:


    “It does seem right for a sleepy LA bar at 4 in the afternoon.”

    Were you thinking Musso & Frank Grill?

    From Wikipedia:

    “Literature, theatre and politics”

    “By the 1930s Musso and Frank was firmly established at the center of Hollywood’s cultural life. Stanley Rose’s essential bookstore was right next door to the restaurant, and many of the writers of the hard-boiled fiction that he preferred, who hung out in the back room of the bookstore, spent endless hours in the bar of Musso and Frank; e.g. James M. Cain,[16] John Fante (who frequented the restaurant with famed journalist and historian Carey McWilliams), Raymond Chandler, and Nathanael West. Other literary regulars include William Saroyan, Dashiell Hammett, Erskine Caldwell, Dorothy Parker, William Faulkner, F. Scott Fitzgerald, Elliot Paul,[20] and Donald Ogden Stewart. By the 1940s the restaurant was so firmly identified with the Los Angeles literary scene that aspiring writers, e.g. Charles Bukowski, would drink there in a conscious effort to imitate their role models. Eminent California historian Kevin Starr has said that a list of writers who frequented Musso and Frank resembles ‘the list of required reading for a sophomore survey of the mid-twentieth-century American novel.’


    ~~ Bob

  5. Bob Henry says:

    Introduce yourself to Manny for the classic Martini:

  6. Bob Henry says:

    Um . . . that link didn’t quite turn out like I planned.

    Try this:

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