tag:blogger.com,1999:blog-32742682.post115577131229324849..comments2023-10-06T11:29:39.454-04:00Comments on Kitchen and Cocktails: Fire up the GrillJRoinNYChttp://www.blogger.com/profile/15332910044281877287noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-32742682.post-1156351896562362412006-08-23T12:51:00.000-04:002006-08-23T12:51:00.000-04:00FANTASTIC!!!FANTASTIC!!!JRoinNYChttps://www.blogger.com/profile/15332910044281877287noreply@blogger.comtag:blogger.com,1999:blog-32742682.post-1156345208593008982006-08-23T11:00:00.000-04:002006-08-23T11:00:00.000-04:00The cocktail sounded very refreshing, and not too ...The cocktail sounded very refreshing, and not too sweet. The one I enjoyed last night was Raspberri Absolute with lime juice and lemon-lime soda. For dinner I made a platter of sliced Connecticut farm grown tomatoes with chopped fresh basil, fresh mozzaralla from Casa della Mozzaralla on 189th. Street, the Bronx and baby spinach leaves dressed with olive oil from the Temecula Olive Oil Co. in CA. and Chianti red wine vinegar, salt and pepper. The pasta dish was fresh cheese ravioli from Borgatti's on 187th. Street covered with Dominick's of Arthur Avenue's Original Sauce(wine added) and freshly grated Parmesan cheese. The crusty bread came from Addeo's Bakery on 186th. Street. Rabbit Ridge Cabernet Sauvignon was perfect with this simple meal. We decided to save the Bay scallops we were planning to cook for tonight's dinner!Anonymousnoreply@blogger.com