Wine Dinner: Restaurant X


This from Restaurant X chef-owner Peter X. Kelly (though it sounds more to me like it was written by wine director Billy Rattner):

Restaurant X & Bully Boy Bar
An American Original Wine Maker Dinner
MonteVina Winery of Amador County
with special guest Jeff Meyers, Winemaker
on Wednesday, February 28, 2007 at 7:00PM

Zinfandel is the most delicious American original in the wine world and we consider MonteVina winemaker Jeff Meyers to be a combination of “Old Masterâ€? and “Avant-Gardeâ€? – perhaps a combination of Norman Rockwell and Jackson Pollock in a wine sense: Quite grounded in bold, earthy appeal with a wild, push-the-envelope creativity. MonteVina and Mr. Meyers have been knee-deep in the Ancient Vine, site-specific Zinfandel of the Shenandoah Valley of Amador County since the late 1960s [this kind of dedication and decades-long involvement is downright Old World/Burgundian!]<br>
Restaurant X and Bully Boy Bar is proud (quite honored and feeling lucky, really) to host an evening in which Jeff Meyers and the MonteVina wines will grace our dining room. We will be exploring the delicious and soul-satisfying wonders of three single-vineyard Zinfandels – Deaver 100 year-old Vines, Home Ranch, and School House Road [along with some of the delightful Northern Italian-inspired Pinot Grigio and Barbera that Jeff has been playing with for decades.]

Chef/Proprietor Peter X. Kelly will create a special Five-Course tasting menu inspired by the seasonal bounty of the Hudson Valley pitched perfectly toward pairing with these compelling wines of the Shenandoah Valley.

There is an axiom in the wine world that states “Great wine is made in the vineyard.â€? And when the vineyards are old, even ancient, and ONE person is listening to and learning from the vines for decades, then compelling and unique wines can be crafted. Please join us to taste Mr. Meyers’ conversation with old American Zinfandel vineyards.
The evening will start at 7:00PM on Wednesday, February 28th, 2007 at Restaurant X.
Dinner is price-fixed at $90 per person. (not including tax and gratuity).

Please call for reservations: 845-268-6555


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. This has nothing to do with the wine tasting but I didn’t know how to submit a comment regarding a local restaurant.
    Jimmy Lee’s Barbeque on North Broadway in White Plains is no more. I went there last night with a friend anticipating some good messy ribs and when we arrived the dining room was under renovation but the bar was open. The owner’s said they are reopening as an American Bistro restaurant in a couple of weeks. The owners were good hosts. They were offering a free buffet and free liquor to everyone at the bar….

  2. My comment also has nothing to dowith this story, but I ALSO don’t know where or how to post a comment …there should be SOME sort of tutorial here somewhere. I find that a lot of this LoHud forum leaves ‘us’ in the dark on so many levels.


    I’m looking for whole buttermilk. Not 1%…not 2%…not nonfat…not powdered for baking.

    There seems to be no Supermarket or smaller store that has it. The only places in Rockland County that I have not tried are the Health Food Stores, like in New City and Nyack.

    I even called Crowley’s in Goshen…their receptionist seemed to think that they made whole buttermilk…but they don’t.

    any KNOWLEDGE of where it is? Please DON’t say ‘why don’t you try here…’.

    I just want to know where you have bought it (if at all) in the past few months…and NOT ‘years ago’ stories either.



  3. Kathy,
    Thanks for the tip. Too bad the barbecue didn’t work out there.

    You have given very specific instructions on how you’d like your information delivered. I will see what I can do!

  4. Hi Caboose,

    You’re having trouble finding whole buttermilk because it’s not really how buttermilk is made anymore.

    I see that wetibbe has given you a few options on the forums.


    It used to be the byproduct of churned butter, so was naturally low in fat. Nowdays it’s made by adding cultures to lowfat or nonfat milk.

    I looked up local dairies like Ronnybrook to see if any was availalbe locally, but was unable to find any whole buttermilk in a bottle.

    But here are two ways of making your own. You can order the culture from the New England Cheesemaking Supply:

    Or you can dissolve 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk. Let it sit at room temp for at least 15 minutes and let it curdle. Stir well and you’re good to go. I’ve done this a ton of times and I really can’t tell the difference in my baking.

    (I don’t drink it though, so if that’s what you’re after, I don’t know if the taste is similar…)

  5. Well, it’s been a year since I posted about Whole Buttermilk. And I have learned a lot about the subject. Determined to find it or make it, I learned that the vinegar or lemon juice method was the baking way to make buttermilk. It will work, but ONLY if you’re going to bake with it. It tastes terrible for drinking…

    So I found that the vinegar way didn’t even count in how to make potable buttermilk.

    There are 3 real ways to make real whole buttermilk. One is to start churning. This makes the only real official old-time buttermilk, but it takes forever and is labor intense also. The advantage is bragging rights and the small specks of butter floating around in the buttermilk when you’re finished a few days later…and with sore hands and arms…besides having to buy a butter churn.

    Another way is to ‘clabber’ the milk. That is to let it just sit out in a room-temperature environment and let the milk sour on it’s own. Then part of this batch of part-soured milk to be poured off and the remainder used as a starter on the next batch of good store-bought whole milk. This sounds like a nasty hit-or-miss process, and I didn’t want to do it. So I found #3 below…

    Culturing. This made a lot of sense to me. Every single container of buttermilk in the store said ‘cultured’ on it. So that meant that there weren’t 600 old farm ladies sitting around churning their little fingers to the bone just for my half-gallon of buttermilk that I wanted. So I found a company online (how else?) and bought a small container of thick whole buttermilk culture from them. I bought from a Wisconsin company, figuring they should know about this stuff.

    In a few days and just about $6 later, I received a small plastic vial of culture in the mail. I made my first batch.

    I bought a cheap stainless steel funnel and stainless steel candy thermometer and got started. I started with a plastic quart bottle of store-bought whole milk and heated the contents in a covered stainless steel pot to about 190 degrees. Then I cooled the mixture to about 85-90 degrees and put less than 1/2 of a 1/8 teaspoon measurement of the culture in the now-empty milk container and with the funnel in the container and the strainer above it, I ladeled in the warm milk back into the container it came in.

    Some milk evaporated from the heating, but still I got about 7/8 of the quart back. I covered the bottle and set it on the kitchen counter with the time and date made. About 24 to 30 hrs. later, shaking the bottle once in a while, I then had my first batch of Whole Buttermilk.

    Refrigerated it and when it cooled it was THICK and PERFECT. I now make it for us and for our neighbors…she bakes the best cornbread with it. I make buttermilk pie and also drink it sometimes.

    That small container of culture will make about 80 GALLONS…well worth it and I learned something.


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