Thank you for sharing this past year with us. We’re wishing you a brilliant 2012!

Holiday cheer

christmas songs and rainbows

happy holidays

kittens and puppy dogs coming soon


Happy Holidays!

Holiday Gift Bags!!

Now nears the end of another year
Filled with eating, drinking, yes we’ve had our share
We’ve feasted and fetted with Homer and hen
Learned how to make mixtapes for lovers and friends
We made fiction from fire and set crawfish to boil
And dressed hot roasted onions with extra virgin olive oil

As the season supports giving with open hearts
A gift idea we at Diner Journal wish to impart
Four recipe-filled Journals for your foodie comrades
Wrapped with love in a canvas Diner tote bag

A gift idea filled with inspirations
from homemade kimchee to steamy crustaceans

EDIT!! We’ve now made a small change in the holiday packages!! We think you’ll like it :)

Save $10 when you give the gift of Diner Journal this holiday season for $60 (a $70 value). Choose from the following packages.

  • A Diner tote bag filled with our four latest Journals (Issues 16, The How To Issue, 17, The Odyssey, 18, Cults, Communities and Comunes and 19, Fire & Fiction)
  • A Diner tote bag and a one year subscription starting with Issue 19, Fire and Fiction

Call (718)-486-3077 to order or order online in our e-commerce shop!

Our staff, friends and family will be selling their wares. Come find the perfect holiday gift from our selection of: Jewelry, Clothing, Skincare, Wreaths, Moccasins, Books, Weavings, Prints and More. CASH ONLY.

The best gift is good company! We hope to see you there.

ISSUE 20

It’s coming.

Tomorrow We Celebrate ‘The Art of Eating’


In honor of the release of Ed Behr’s The Art of Eating Cookbook, this Thursday, December 1 Marlow & Sons will offer a prix fixe, seasonal menu inspired by the book, which catalogues essential recipes from the first 25 years of Behr’s groundbreaking journal. Copies of The Art of Eating, (University of California Press, 2011; $39.95) will be available for sale in the shop at Marlow, and Mr. Behr will be joining us from Vermont for the evening to sign books and celebrate.

We serve dinner from 5pm to midnight and do not take reservations.

On Thursday we will only serve the prix fixe menu, which will be $40, wine and drinks not included:

Rabbit Sausage and Oysters
Beet and Anchovy Salad

Tagliatelle with Salsa di Noci

Slow Braised Pork with Turnip Gratin and Carrots All’agrodolce

Vermont Cheeses
Pears Poached in Red Wine

 

Chenin Blanc, Golden Beauty

image + text by Elizabeth Griswold

After focusing on ‘Domaine le Briseau’ and Loire valley winemakers Christian and Natalie Chaussard, I wanted to explore what I love so much about Chenin blanc as a grape, inspired of course by Kermit Lynch, and dreams.

Chenin blanc, called ‘Pineau de la Loire’ in France, is a lustrous, golden-hued grape, robed in honey and melon tones that can be magnificent.  I have been overwhelmed lately by the chameleon nature of this beautiful grape and the way that it expresses such a wide range of seriously dissimilar Loire terrains.  Chenin can pick up slate and stony qualities, taste like apricots run over wet river stones, can be dry, semi-dry, sweet, petillant.  It balances fantastic acidity (for aging) with a heavier, rich waxiness that speaks of honeydew or lush stone fruits.  It is perfumy, translucent, golden honey in a glass.

Kermit Lynch says that Vouvray’s chalk soil “allows for a backbone to its roundness”, while Savennieres, on the other side of the Loire Valley, has the “blackboard….a stony soil that contains schist, account(ing) for its nerve and firmness, finesse and the attractive tinge of bitterness in its aftertaste.”  The same easily flaked black slate in the soil that wraps around Savennieres vine roots is used for building houses in Angers, giving the village a delicious, smoky charcoal hue.

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Happy Thanksgiving

Whatever yours looks like, wishing you a happy Thanksgiving. Grateful for you.