Table of Contents
Some of you might know that I am also an
author, and for those that don't, this will read like one of
my books, which is almost exactly like having a conversation
with me (it's the same way that I talk). Oh, and I will
definitely forget some things in writing this.
This week, let alone this month, allowed me
to be very introspective, or should I say, more
introspective than I usually am. It's been one of death and
rebirth, both metaphysically, coming to terms with loss,
both permanent and temporary, and striving to fulfill
another dream despite anything and everything else. It was
one of new connections, associations and beginnings, as well
as reinforcing some current dynamics and relationships as
well. It's also been one of revisiting past decisions made
and accepting that the choices taken were correct, and that
the actions-- if not roads-- taken, should still be
traveled. It's also been a month of just observing some
things that also need to change, whether internally, in my
own life, and outside of my own life (I can't believe the
people that work in certain establishments, let alone their
performance).
I thank God for the people in my life, past,
present and future, as well as all of the experiences, both
good and bad I have had. I thank God for my health, my job,
and a roof over my head. I thank Him for the brain that he
has given me, my talents, my strengths and my weaknesses,
and my fire. For without all of this, who knows what my
life would be like, or where it would be.
Last week, I purchased two new CDs, one
being Elephantitis: The Funk & House Remixes 2 by the
Brand New Heavies, and one of the tracks reached in, and
re-inspired my creative spirit(s). For those of you that
don't know, outside of creating and building this website
(all of the design and coding and what not) and a ton of
others, I am also a musician, an artist, a photographer, a
dancer, a writer, and a poet. I get great joy when I
dancing to something good with a great partner,
participating in a great jam session, photographing big
cats, having great conversation, driving long distance with
some great tunes playing, listening to great music [or a
great singer], and standing the wind [and the rain] at the
ocean (I miss the jetty at my old Navy base on the
Narragansett Bay, the wind whipped furiously there, and it
was great to let it move through, and around, you).
But this music made me hearken back to the
days when I was working in the studio with Etta, a past
girlfriend of mine. I remember doing what many people
thought couldn't be done with only what I had, a home
studio, a baby grand piano, a vocalist, and several
musicians. Sometimes, I rented extra equipment, and
sometimes I brought in other players. Sometimes, I came up
with the arrangements, and sometimes I left them just do it
in the mode.
The first time in which we used Sonny
Sunkett (bass), "Black" Tom (I can't remember his last name,
but he is an African American keyboardist in Philly that
just happens to be blind), and Timmy Hutton, a phenomenal
drummer that used to be on tour with Regina Belle. We
must've recorded at least three songs that day using a PC
with a Delta 1010 to capture everything, and gear that I
rented (mics and cables). Total cost was less than $500.
Another time had myself, Obeen and Kenyatta
on percussion, Sonny, Tom, possibly a guitarist, and a
drummer. We took up two rooms, and recorded down to two
synced and connected ADATs (ADATs are 8-channel digital
recording devices built on SVHS tech). Even another time
had basically the same [usual suspects] recording in several
rooms in a finished basement, with me not having the
opportunity to play and do double duty as the recording
engineer.
But in every case, the triumph was that
despite even the reluctance of the vocalist herself [and it
was all for her own professional success], I was able to do
it, and in the process show others that it could be done
this way. One of the crowning points was taking the ADAT
tapes into BMR Recordings, having the engineer spend a
couple minutes EQing everything, and then playing some
wonderful tracks that sounded like they were recorded in a
multitrack studio worthy of hundreds of dollars an hour (the
secret is the proper use of mics, and not EQing anything
while recording).
Summarily, it was just another time in my
life in which I gave of myself to help someone else
accomplish their dreams. And can anything more be asked of
anyone? I pondered this while at a funeral for a friend's
sister, and while I have split with the church, the question
I posed is that isn't doing God's work best exemplified by
helping God's creations, both man and animal? On the
latter, I sometimes look into the faces of the two cats that
I rescued (one a little tiger, the other a panther), and
know that they are my responsibility as I also ponder how my
heart got me into this. And it is known that I love animals
and even feed my squirrels.
And here I am at it again, trying to not
only achieve my own success, but success for another, in the
form of trying to produce my own wine and food television
shows. And it's a scary endeavor I will tell you. Though
it's not the first time that I have produced video, it is
yet another time in which I am putting myself out there on
the line, and refusing to give up. It is also another time
when I have to inspire other people to achieve what we can
do, though they are looking at it as something
insurmountable (maybe I should call it Project Mount
Suribachi). I am not only taking the reins as a
television personality and a producer, but also wrapped up
in doing the marketing and wearing multiple production hats
in the process. The past month has had me walking into a
number of different businesses and asking for their help for
future shoots. I have emailed a ton of people on LinkedIn,
Facebook, Meetup.com and out of my own email address book,
as well as listing it on and through a number of sites in
hopes of pulling out one hundred people to this event to pay
for it. I have also emailed a number of people in the wine
industry and have gotten various levels of support, of which
I am very thankful. If I get what I want, the wines for
both seatings will be very tantalizing for all of those in
attendance. Honestly, I'll probably still have to cover a
significant amount from my own pocket, but if that's what it
takes, then that's what it takes. This will not be a dream
deferred.
Additionally, I am looking forward to an
interesting opportunity that has been presented to me in the
wine and spirits business. It not only would allow me to
travel [more], but would also allow me to flex my creative
muscles, and of course, get the chance to expose more
African Americans to wine.
In the reflections, I have asked myself
certain questions in response to old dynamics that I have
had, and in some cases, have had to concede that what once
was will never be again. I can hope, I can try, I can open
the door, but it lived its time and its time is over. I got
to talk to my best friend for about an hour today, and we
just caught up on what has transpired in our lives, and of
sightings, and crossings of paths, of people that have been
in our lives, or once were. It's interesting to look back
at the people that you really wanted, but now, you won't
even give a half-serious consideration to.
Chef Al Paris calls me a connector, for my
ability to connect with just about anybody on the spot, and
I am thankful for that ability. Regardless of a person's
race, creed or color, I usually can have a conversation with
them on something, and show them some amity. Today had me
with my Polish and Slovak folks; Sunday with my Irish
brothers (still with their brogue intact); and with some of
my Italian paisans and goombas throughout the week (and
that's straight from Italy). I would love for more of us to
share our beauty with others, and interact with them in fun
and laughs, instead of placing up barriers to almost
everything. Truly, none of the Black-owned bars and
restaurants in this city (Philly) have one decent bottle of
vino.
And I will close this diatribe with the
issue of service. Yesterday, I needed to have the oil
changed in my car, and as the one place I was going to use
closed, I wound up at Pep Boys on South Delaware Avenue.
Before I took my car in, I stopped at McDonald's for a quick
bite. Not only were the staff a sad picture of a staff (too
many over the top stereotypes; definitely ghetto; slovenly
uniforms; halfway unintelligible speech; and looking like a
motley crew from the movie Bladerunner), but service
was terrible. My bill came to $3.11, to which I gave the
cashier $5.15. It took five minutes to get my change,
though she only gave me $2 back (where is my four cents),
and she didn't realize that she didn't give me my food at
first. It was just a burger and an order of fries! I felt
sorry for anyone that goes to that location, but honestly,
just about every McDonald's that I have went to is in Philly
is just as pathetic. Hell, one of the cashier's assaulted a
customer at the 52nd & Chestnut Street location, damaging
his eye. WTF!!!
Back at Pep Boy's as my car is getting an
oil change, why the hell is the thug mechanic opening my
trunk? What the hell is in my trunk that has anything to do
with changing my oil? And why do I call him a thug? Well,
old boy had his pants sagging beneath his ass, as if he was
in prison and letting everyone know that he was down with
getting it in the rear. Sadly, most of the folks that
display this style and try to be all masculine don't realize
that in prison, it's actually very feminine. Now, I have to
remember what I had in that trunk compartment to realize if
anything is missing.
Oh, both establishments will definitely be
hearing from me.
Well, I made it through so far. Anyone that
wishes to attend on the sixth of December, or help out in
any way, shape or form, I am very receptive.
Peace and love.
Sunday, December 06, 2009
Lights, cameras, wine and dine!
"Over a Glass" & "Four and a Bottle" show taping, drinking and eating
Sunday, December 6, 2009
For those of you that remember the ridiculously priced Wine Sessions, 10 glasses for $20, that we had over at Mantra/Bar Amalfi,
we're back, but in a different way. Wine guy Zachary M.C. Harris has brought food guy Chef Al Paris in on two of his television project, and this is
our first day taping episodes.
We're taking over Mission Grill restaurant on December 6th, 2009 and having two seatings, and taping a total of six episodes between both
shows. Each seating will compose two episodes of Over a Glass and one episode of Four and a Bottle.
In Over a Glass, Zach will bring wine to which Al will pair the food. All in attendance will be seated and enjoy each course
and be interviewed as to their reactions and/or impressions on the wine and the food. Several people will be chosen to sit at the main table and be the
focus of the dining experience.
In Four and a Bottle, four chefs will each construct a meal on the fly given a glass of wine to taste. Several audience diners will be
chosen to participate, being served both the wine and small plates of all four creations.
The first seating will start at twelve noon and feature five wonderful wines that I was introduced to that come from the country of Chile. These are some vivacious reds that will knock your socks off. The second seating will start at four in the afternoon, and the theme is wine seduction, with the focus being on bubbly (sparkling wine) and dessert wine. We might even throw in some chocolate!
Summarily, all in attendance will enjoy five glasses of wine, three tapas, one entrée and one dessert. The price is $50 per person, and
group discounts are available. For those of you that have attended past events, you know that you get your money's worth, and in this, you'll also be on our
shows (5 glasses of good wine would run you at least $40 not including tax and tip; 3 small plates, an entree and a dessert would easily cost you about the same
or more; you do the math and look at the bargain).
For more information, you can call me at 215-474-1911 or contact me. Space is limited to fifty people per seating. All tickets must be purchased in advance of the taping date.
Mission Grille
1835 Arch St
Philadelphia, PA 19103-2744
Cost: $50.00
To purchase tickets, clickhere
Mission Grill
1835 Arch St
Philadelphia, PA
Cost: $50.00
Time: 12:00:00 PM - 8:00:00 PM
Contact name: Zachary Harris
Contact phone: 215-474-1911
Contact email: admin@theblackwiner.com
url: www.theblackwiner.com/over_a_glass.asp
Great smoky Merlot in the morning
| Brand Name | Chilensis |
| Wine Name | 2008 Merlot Reserva |
| AVA | Maule Valley |
| Country | Chile |
| Quality/Grade | Reserve |
| Wine Class | Red |
| Wine Type | Merlot |
| Alcohol Percentage | 14% |
| Price | $10 - $20s |
| Site Rating | 8 (on a scale of 1-10) |
Unlike many of you, I choose to drink wine whenever I so
well choose. That said, this is a Merlot that I have had
both in the morning, and at night.
It has a wonderful mild smokyness which permeates from
the point at which you lift the glass near your mouth until
well after you have consumed the last drop. The taste is
both dark fruit and a whiff of dark chocolate, great for
lovers and desserts.
I would choose to pair this wine with just about anything
except for seafood, unless that seafood was indeed, spiced
just right. This indeed is a wine for all seasons, as long
as mated with the proper tongue/taste.
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Great nose and tempered citrus
| Brand Name | Chilensis |
| Wine Name | 2009 Sauvignon Blanc Reserva |
| AVA | Casablanca Valley |
| Country | Chile |
| Quality/Grade | Reserve |
| Wine Class | White |
| Wine Type | Sauvignon Blanc |
| Alcohol Percentage | 13.5% |
| Price | $10 and Unders |
| Site Rating | 8 (on a scale of 1-10) |
Another Chilensis wine, this one Sauvignon Blanc. At
first, I honestly didn't like it, but that could have been
based on the fact that I was drinking with four true
Irishmen yesterday and my taste buds are wrecked (they are
great guys, and we'll be hanging together again soon).
I normally like high citrus in my Sauvignon Blanc, and
this one has a more mellow level of it, but the nose is
exceptionally floral. The taste has both shale/mineral and
herbal components, rather than the traditional
pineapple/lemon citrus aspect.
This is a great 'water' wine, meaning that it would be
perfect for consumption while near any marine body of water,
whether while on the water, or simply near it. Sometimes,
change is good.
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A powerful Pinot Noir at a great price of $10
| Brand Name | Chilensis |
| Wine Name | Pinot Noir Reserve 2008 |
| AVA | Maule Valley |
| Country | Chile |
| Quality/Grade | Private Reserve |
| Wine Class | Red |
| Wine Type | Pinot Noir |
| Alcohol Percentage | 14% |
| Price | $10 and Unders |
| Site Rating | 9 (on a scale of 1-10) |
I remember having a Pinot Noir that left an impression on
me. It was several years ago while I was hanging with a
friend in Ombra, Luke Paladino's restaurant in the Borgata
Casino. A couple had come in, and shared a glass of their
bottle of ABC (Au Bon Comfit) Pinot Noir that they brought
in. Now, I probably had tasted some Pinot Noirs before, but
this was the first time that I had one where it made me note
the varietal and look for more wines made from it.
Now, as I just had me a steak sandwich (which many of you
might refer to as a Philly Cheesesteak, but without the
cheese), I chose a red wine to pair it with, and I chose the
Pinot Noir. Now, let me tell you that this wine is
fantastic, packing both a wonderful punch in flavor as well
as strength.
The color is a deep ruby/purple, and the flavor is
immediately one smartly composed of pepper, dark plums and
another dash of spice. It immediately gives you strong
aspects of juice and of smoke, with very light tannins. The
finish is very smooth, and it beckons you to take another sip.
This wine is perfect with anything that uses red meats,
including cured meats, and would equally stand on solid
footing with any spiced fowl dishes.
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A tropical Chardonnay
| Brand Name | Chilensis |
| Wine Name | 2008 Chardonnay |
| AVA | Maule Valley |
| Country | Chile |
| Quality/Grade | Reserve |
| Wine Class | White |
| Wine Type | Chardonnay |
| Alcohol Percentage | 13.5% |
| Price | $10 and Unders |
| Site Rating | 8 (on a scale of 1-10) |
After having the Oveja Negra, I am on to the next wines
from Vici Wine and Spirits, and I went with the Chilensis
Reserve Chardonnay.
Before I started to drink it, I was wondering about the
basic aspects of varietals; what grape gives what taste, and
along that path, I realized that depending upon the
winemakers mojo and voodoo used in production, that really
is a small amount of the puzzle.
That said, this wine is different, reminding me of both
the traditional tropical notes of Chardonnay (vanilla,
papaya, pineapple, apricot), but also with some of the
citrus aspect of Sauvignon Blanc.
This wine is made for relaxing, alone or with light fare.
I wouldn't pair it with anything heavy, but leave it just
for a nice coupling with a sandwich and/or a salad. This
reminds me of the beach; particularly, the light breeze
coming off the water while the sun caresses your skin.
|
An interesting melange bringing out a pineapple with sizzle
| Brand Name | Oveja Negra |
| Wine Name | 2008 Chardonnay/Viognier Reserva |
| AVA | Maule Valley |
| Country | Chile |
| Quality/Grade | Reserve |
| Wine Class | White |
| Wine Type | Chardonnay, Viognier |
| Alcohol Percentage | 13.5% |
| Price | $10 - $20s |
| Site Rating | 8 (on a scale of 1-10) |
This is the last of four wines by Oveja Negra that I am
writing about. And it's made from two of my favorite
varietals; Chardonnay(82%) and Viognier(18%).
The first thing that you get from this wine is the actual
aroma, which is very pleasant and floral, but also giving
you a whiff of something between peach and pineapple Jolly
Ranchers. And that's where the taste somewhere lies; it's
not too pronounced and not too sublime, but just right
there. The finish is smooth and nothing about this wine is
too much in one direction or another.
As they wrote, this wine is perfect for seafood,
especially fish that has been given herbs instead of spices.
This would be perfect with something seasoned with lemon
and dill, or even sage or thyme.
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