The Day Has Finally Come

I have been counting down the days till today since September 20. For it was on that fateful Saturday that I made reservations at The French Laundry. Two months ago to the calendar date (which is the earliest possible day reservations can be made), The Pope and I conducted a coordinated telephone assault at exactly 10:00am PST (which is the precise time when TFL's reservations hotline is turned on). As luck would have it, we were both able to make reservations. And so today is the day. My fellow diners: The Folk Singer, The Pope, Battle House Honey, and The Deli King & Queen.

Rumor has it that tables at TFL are easier to come by these days because of the current recession and the prospect of higher taxes for those individuals with enough disposable income to be able to afford to dine at TFL. But unlike some people, for me dining at TFL is about the food as opposed to securing bragging rights. Also, let it be known that I cannot, in any remote sense of the word, "afford" dinner at The French Laundry. This is just one of those opportunities which I would forever regret passing up.

A part of me wonders if I'm ready. Will I be able to fully appreciate the vision and techniques of Thomas Keller and his proteges? And at the other end of the spectrum, I wonder if I have set my expectations so high that nothing on the plate will be able to satisfy them. Most likely, my mindset (and the outcome) lies somewhere in the middle.

Two years ago, I was fortunate enough to dine at Paul Bocuse's eponymous restaurant outside Lyon - my first (and till today, my lone) Michelin 3 Star dining experience. Not only the food but also the service was something that I had never had the opportunity to enjoy before. I still vividly remember every detail of that dinner, and one day I will have to write about it. But looking back, I think that I fully appreciated that meal because the cooking methods, ingredients, and flavors were not completely foreign to me. Whatever I ate, it seemed as though I had experienced that flavor and texture before - except that everything which came from Bocuse's kitchen tasted 1000x better.

In short, that dinner at Bocuse was the finest meal of my life. Tomorrow (or more likely Monday), I will let you know if that is still the case.

But today is not only about me. Today, the third Thursday in November, is Beajolais Nouveau Day. Traditionally, today is the day that the first wines of this years vintage are released to the public. In fact, speaking of Lyon, Beaujolais Nouveau was historically first released to the Lyonnaise bistros by shipping the bottles down the River Saône.

The Beaujolais which you are most likely to drink is that of winemaker George Duboeuf. Beaujolais, while shunned by some oenophiles as too young, is a very drinkable wine which should be uncorked immediately. And it's CHEAP. The first cases were shipped off at 12:01am (Paris time), so lookout for these festive bottles this weekend.

Will Someone Lend Me $600?

Over the weekend, I somehow scored a reservation at The French Laundry. Actually, I secured a reservation AND The Pope secured a reservation. After dialing TFL's reservation number approximately 100 times in less than 10 minutes, I finally got through and was told that there surprisingly were two available tables on that night for our party size. I chose the later time. A short while after I hungup the phone, The Pope - who himself was hitting the redial button trying to get us a table - managed to avoid the seemingly omnipresent busy signal and reserved the earlier table. We have decided to dine later, so if anyone is interested in a reservation at The French Laundry in November, please email us and we might be able to work something out.

For those unfamiliar with The French Laundry, it's regarded as possibly the best restaurant in the country. It has been awarded three stars (the highest rating) by Michelin and is ranked #5 in Restaurant Magazine's 2008 World's Best Restaurants. Reservations can only be made starting two months to the calendar date, and the internet is filled with websites touting the best ways to secure the precious few reservations available every day. Basically, it's kind of a big deal.

So on an undisclosed night this November, I will be one of the fortunate few seated at the altar of Chef Thomas Keller. I am still in shock that we were able to get a reservation, but I guess that November is the slow season for wine country. Dining with me will be: His Holiness, The Folk Singer, Battle House Honey, and The Deli King & Queen. Unfortunately (as of right now) Rene will not be in attendance, but he still has a little less than 2 months to change his mind.

Now about that $600 loan ....