A good friend came to film a segment for documentary that he’s making on Donald Ross. He had a camera and sound man. When he finished the interview, he asked me, “Lex is there anything else you’d like to film?” I thought a second and said, “yes I’d like to try to talk about what no one else is talking about- Freddie Couples’ swing. Everyone wants to talk about Bubba Watson and how he can hit the ball so far. People ask me how he hits the ball so far. The answer is: the same way Usain Bolt can run so fast. He can move his arms very quickly and he has a natural gift for speed. Our generation of golfers can learn a lot more from Freddie Couples and how he can still hit the ball 300 yards. His skill comes from being very relaxed and allowing centrifugal force to create the speed.
My friend Cob Carlson is making a documentary and about Donald Ross, the famous Scot that designed so many beautiful courses here in America. He assisted me with this video. Check out his site. Cobb’s film will be finished by early to mid-July. I am sure it’s going to be a beauty!
GUIDO from Cob Carlson on Vimeo.
My buddy calls this Guido because we are always giving each other nicknames. The day he visited to make this video, I had given him a piece of chocolate that was made in Italy by Guido Gobino.
Our family dinners have often featured roast chicken with whatever seasonal veggies are tasting best at the time to fill out the plate. For Ann’s Mother’s Day dinner, that’s what Juper and I made- roasted chicken with yellow squash and asparagus.
Years ago I had the most regal and handsome Jamaican friend, Winston Stona, who was the principal in the Jamaican condiment company Busha Browne. Winston came to visit us one time in Durham, NC. He brought a jar and said- “banana.” We were having roast chicken that night. Maybe it was his charm, but we fell in love with his banana chutney. Every time I have roast chicken, I miss the banana chutney. We can’t find where to buy it these days.
Last night I opened and tasted Farmer’s Daughter Brand Carolina Chow Chow, made by Everyone at the table commented about how much they loved April’s condiment. It was surely a beauty!
I love many of Aprils products. I may have found my new favorite last night. I want to buy enough jars, so when the weather turns cold, I’ll have someone on hand to enjoy with pork chops and collard greens.
So many condiments and jarred retail products are dominated by the flavor of the cheap industrial vinegar. April’s chow chow had complexity of flavor that I found fantastic.
Now I have to figure out how I can get some more!
I was at Durham Farmers Market yesterday and spotted a a beauty at the Loaf stand. I saw a loaf that had a really dark crust like I love. I ordered a loaf and was very specific that I wanted the dark one. There was a woman beside me who said, “why in the world would you order the dark one?” The battles I had at Whole Foods all came rushing back to me. I told her that I like the dark one because I like the way it tastes. It is also a good indication that the inside of the loaf would not be under baked. The inside of the loaf is called the crumb. The battle I used to fight at Whole Foods was this: If the retail staff always sent back the darker looking loaves, then they systematically trained the bakers to under-bake the bread. My friend Ari Weinzweig at Zingerman’s devised a brilliant solution to this challenge – he charges a little bit – 25 or 50 cents more for the dark loaves, thus communicating the quality of a dark loaf.
The battle to get our community to enjoy rose has been won! I am on to the next challenge, which is German estate Riesling. The challenge seems to be that many people think that all German Riesling is sweet… WRONG.
Come see for yourself (or taste rather)!
In addition, this week I have the pleasure of my daughter, Emily, joining me for the Parker and Otis tasting. She will be visiting me from New York for a father-daughter weekend. It’s going to be a beauty!
Emily and I will be at Parker and Otis from 4 to 6 pm this coming Friday May 9th. We are going to be pouring a German Riesling that I love this week!
What do I love about Spater Veit? It is affordable (less than $20 a bottle). It is low alcohol – which makes a great lunchtime wine or you can have a glass or 2 before dinner. It is also a fabulous food wine! This Riesling will go well with all of the foods you want to eat when the weather is warm. This wine comes from a small estate. Their farming practices are headed in the right direction – meaning they are sustainably farming their vines. Heinz and Silvia Welter farm 18 acres around Piesport, a village on southwestern Germany’s Mosel River.