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  • Our Favorite Spice Mixes

    For DannyM.’s January writing breather, we’ll post some brief shopping tips & cooking hacks. Here’s a quartet of favorites for your pantry. * * * * * * * Bell’s Seasoning Thanksgiving itself in a box– de rigeur for traditional celery, onion, & bread stuffing, and a key component in the savory version of our Butternut Squash & Apple Soup. Widely available wherever spices are sold. Click HERE for history and details. Montreal Steak Seasoning This one has an unlikely and interesting history. The city of Montreal has long been home to a substantial Jewish immigrant population, and legend has it that a Romanian-Jewish deli employee– Morris “The Shadow” Sherman, broilerman at Schwartz’s Deli– started using the house Pastrami spices on his personal steaks, and it caught on. I never make homefries without it. Not much info from McCormick’s site, but numerous copycat recipes abound on the web. Old Bay Seasoning An essential ingredient for Maryland crabcakes. Martha Stewart’s website tells the story of Old Bay Seasoning HERE better than we can. Zatarain’s Creole Seasoning The boundary between the twin Dixie Dusts OLD BAY and ZATARAIN’S might be a bit fuzzy, but Z-powder owns The Big Easy, where it puts the magical essence of NoLa in everything from Jambalaya to Gumbo. DISHONORABLE MENTION: Pumpkin Pie Spice Mix Overexposure ruins just about everything. Rather than support this nefarious industry (it only encourages them) go ahead and mix your own… HERE is one of many recipes available online.


    (And THE TABLE’s Suggestions For Improving NFL Football) The NFL playoffs are indelibly associated with January. Our suggested rule changes– which would surely improve the game– will NEVER happen. * * * * * * * Why the sputtering “P,” you rightly wonder? Because it is difficult for any well-seasoned pro football maven to hear the word “playoffs” and not instantly think of THIS GUY and smile. Since Indianapolis Colts Head Coach Jim Mora uttered that priceless rant in 2001, the NFL has expanded the playoffs from 12 to 14 teams. And due to the 09/11/01 terrorist attacks, that season’s Super Bowl was nudged for the first time into February, where it has remained since 2003. For this current season, the NFL expanded the regular season schedule from 16 to 17 games, thereby pushing Super Bowl LVII (57) out to February 12, nine days after winter’s geophysical midpoint and therefore actually closer to springtime than to autumn. I’m old enough to remember when Roman numerals were taught in grade school and football was considered an autumn game, with many a high school concluding its gridiron season against their league archrival in a Thanksgiving morning “Turkey Bowl.” And the pro football playoff season used to be a lot shorter as well. My favorite Super Bowl of all time– quite significant for its societal implications well beyond the scope of this essay– was Super Bowl IV (4), played on January 11 and, quite unthinkably today, during daytime hours. (Kickoff was at 2:40 PM CST.) QB Len Dawson (16) led the Chiefs to their amazing and dominant upset victory over the feared Vikings in Super Bowl IV. Dawson is among the many luminaries we sadly lost in 2022. But rather than sound like even more of a Grumpy Old Mansplainer, I actually applaud the present month-long NFL playoff format… especially since the last weekend of the NFL’s regular season, having itself permanently crept into January, has become a de facto playoff round in itself. The final postseason slots are often still up for grabs in Week 18, often with a downright comical matrix of “Team A can make the playoffs if and only if Teams B and/or C win and Team D ties or loses” scenarios. Indeed, who among us pigskin geeks can forget last year’s epic Raiders-Chargers season finale and its convoluted playoff implications? For the sake of avoiding overwrought tenses and verbs, let’s go back to that week in real time– If the Raiders win, then they and the Steelers make the postseason and the Chargers do not; likewise, if the Chargers win, they and the Steelers head to the playoffs with the Raiders watching from their sofas. HOWEVER– if the Chargers and Raiders play to a statistically improbable TIE, then they BOTH advance to the postseason and leave the Steelers faithful crying into their Terrible Towels. Many devoted members of Visigoth-like Raider Nation– even their young– expected their beloved Silver & Black to play it safe and settle for a tie. Of course the score was tied at the end of regulation, sending the game to overtime. And under regular season overtime rules, a tie is the end result of an even score after the ten-minute overtime period. With less than a minute left in overtime, the score, of course, was tied after field goals from each team. The opposing coaches then engaged in a rapid-fire combination of 3-D chess, chicken, and pigskin poker– both teams desperately wanted to make the playoffs, so neither could afford to lose. And yet for both coaches to tacitly agree to play for a tie would not only invite treachery from the opponent but also likely incur the expensive wrath of the Commissioner’s Office for fixing an outcome. (Click HERE for the final result and insightful analysis.) Spoiler alert– the Chargers played for a win and somehow managed to lose. So, now that this year’s 14-team playoff field is all set, let us enjoy the “Second Season,” i.e., the month-long, one-and-done tournament that will determine the final combatants for Super Bowl LVII (Roman numerals, again.) * * * * * * * As I anxiously await Week One of the NFL postseason, a.k.a. Super Wild Card Weekend, I cannot help but contemplate a few rule changes that would surely make a three-hour NFL football game much more enjoyable to watch. PROBLEM: We all love to watch a good 2-Minute Drill. More, please! SOLUTION: At present, only the 1st and 3rd quarters are automatically initiated with a kickoff, which means that play is continuous from the 1st quarter into the 2nd and from the 3rd quarter into the 4th. How about starting all four quarters with a kickoff? That would potentially add two more 2-Minute Drills per game– at the end of the 1st quarter and the 3rd. And while we’re at it, how about stopping the clock for 10 seconds after every 1st down to avoid punishing success on long downfield gains during these frantic sequences? PROBLEM: Kickoffs are usually boring touchbacks. And the onside kick is a joke– it has a highly improbable success rate and is often embarrassingly clumsy-looking and even dangerous. SOLUTION: We keep the aforementioned four kickoffs to start each of the four quarters… but we move them back to the 25-yard line, beyond the human physical capacity for kicking automatic touchbacks. (Teams can still attempt an onside kick if they so choose.) AND– instead of having a kickoff after every offensive scoring play, let’s impose the “Schiano Rule,” whereby the scoring team gets possession at their own 25, 4th & 15. Under normal circumstances they will almost certainly punt, and punts are much more interesting and less dangerous than kickoffs. But if a team is mounting a fourth-quarter comeback, they are free to try a play from scrimmage to gain the requisite 15 yards in order to maintain possession and start a drive, or they can run a fake punt… both of which are much more viable and watchable options than the onside kick. PROBLEM: NFL overtime over-rewards the winner of the coin toss, and, under regular season rules, can still result in a tie. (Especially if the quarterback is unfamiliar with the rules.) SOLUTION: Since we so love watching the hurry-up offense in the 2-minute drill, let’s have the teams alternate overtime possessions from the 50-yard line with 2 timeouts and 1:00 on the clock for each possession– that would surely feature non-stop excitement! Think of it like “rounds,” to wit– Round 1: Team A goes first and either scores a touchdown, kicks a field goal, or comes up empty by either running out of time or losing possession on downs or by turnover. Team B goes second and either 1) wins by out-scoring Team A’s Round 1 effort; or 2) exactly matches Team A’s effort, sending the overtime to Round 2; or 3) fails to match or exceed Team A's effort and loses. Repeat as often as necessary until one team outscores the other in a given round. (And, by the way, a pick-6 or other defensive touchdown wins immediately.) PROBLEM: Too many games are decided by a field goal. SOLUTION: (Grumpy Old Mansplaining Alert) I am a former NCAA placekicker, so I’ve thought a lot about this one. Please stay with me here. Prior to 1964, field goals were almost an afterthought in the NFL– they had a low success rate and there were comparatively fewer attempts per game, almost always taken by position players because kicking specialists weren’t yet a thing. But then along came a parade of European soccer players with a newfangled style of kicking, and they revolutionized the game. Football fans suddenly found themselves watching the toughest guys in America beating the living crap out of each other for 59+ minutes, only to have some foreigner in a clean jersey come in and kick the winning field goal from mid-field. (HERE is a good read on the evolution of kicking styles.) The NFL responded by making it progressively more difficult to score a 3-pointer– first by moving the goalposts to the back of the end zone, and then penalizing missed field goals with progressively better field position for the opponent. What happened next, of course, can be explained by Darwinism– the value of good kickers increased, and their higher salaries coupled with the rule changes served to breed better and better kickers. During the 2022 regular season, NFL placekickers converted attempts of over 50 yards with almost boring consistency, and even nailed five of 60 yards or more. SO– Instead of penalizing kickers, maybe it’s time to change pro football’s scoring values. At present, a touchdown (6 points) is worth exactly two (3-point) field goals. How about making touchdowns 5 POINTS and field goals 2 POINTS? That would automatically put a greater emphasis on scoring touchdowns. And while we’re at it, how about eliminating the extra point kick and making every after-touchdown play a far more exciting 2-point attempt? That, coupled with the elimination of kickoffs after scoring plays, would replace the most boring sequence in all of sport– the perfunctory point-after kick followed by the usual touchback on the ensuing kickoff– with something far more engaging. And finally, PROBLEM– The most ridiculous rule in the world is Section 7, Article 3, Item 4a of the Official NFL Rules– “When a fumble goes out of bounds in the end zone, the following shall apply: (a) If a ball is fumbled in the field of play, and goes forward into the opponent’s end zone and over the end line or sideline, a touchback is awarded to the defensive team…” Can someone please fix this? SOLUTION– Yes. To be fair, this absurd rule is a vestigial remnant from soccer (the goal kick) and rugby (the free kick), where it quite reasonably transfers possession after a failed scoring attempt. But it applies awkwardly at best to the new Great American Game, and it has always been an issue. A separate rule enacted in response to the infamous 1978 “Holy Roller” Play negates the possible advantages of fumbling into the end zone either intentionally or unintentionally, so my first instinct would be to build upon that and just replay the previous play with loss of down, even if that entails a change of possession because the fumble occurred on a failed 4th down play. However, such a fumble through the end zone might occur on an interception or kick return, in which case replaying the play wouldn’t make any sense. SO– let’s just call the play dead at the point of the fumble and go to the next down from there. Simple! Like I said, none of these changes are likely to ever happen; the NFL is simply too stodgy and hidebound, and presently so popular that in springtime their annual college player draft draws more interest and coverage than do the NBA or NHL playoffs. So why change a single thing? But this gives me something interesting to think about during my long and boring overnight drives. Who knows? Maybe someone in Commissioner’s Goodell’s office is secretly a DANNY’S TABLE regular and reading this along with you. If so, maybe this rant will inspire change… and if not, I’ll still be following all the games on the road to Super Bowl LVII. * * * * * * * Meanwhile, NFL fans as well as the larger world learned an important thing a couple of weeks ago– that if you’re going to suffer a cardiac arrest, then a packed NFL stadium is a darn good place to have it. Buffalo Bills Safety Damar Hamlin received expert CPR and other critical care less than a minute after his nationally-televised loss of consciousness, thus preserving his cognitive function and likely saving his life. When he awoke from his medically-induced coma, his first (written) words were, “Did we win?” The true answer, I think, is that the better side of humanity won– the NFL quickly suspended and then canceled the game; much of the country united in prayer for a positive outcome; and Damar’s GoFundMe page– originally a $2500 toy drive for poor kids in his Pittsburgh home neighborhood– has ballooned to nearly $9 million in charitable donations (including a modest contribution from Danny’s Table.) As fellow human beings, we cheer every step forward in Damar’s recovery. And as a Buffalo Bills partisan, I look forward to his appearance as an honorary captain for Super Bowl LVII’s coin toss and perhaps even his return to the playing field next September. * * * * * * * The aforementioned "societal implications" of Super Bowl IV were indeed significant. For starters, the 1969 season was the last for the upstart AFL... which, quite richly, was founded by Lamar Hunt, who doubled as the owner of the Kansas City Chiefs. Hunt's Chiefs had been soundly thrashed by the Green Bay Packers juggernaut in Super Bowl I, and Coach Vince Lombardi had been notably less than gracious toward the AFL in victory. The 1969 edition of the Chiefs had barely made the playoffs as a "wild card" team and then eked out two tough victories to advance to the Big Game. The Minnesota Vikings, in contrast, had utterly destroyed the entire NFL en route to their Super Bowl IV berth. Notwithstanding the Joe Namath-led upset in the previous January's Super Bowl III, the AFL Champion Chiefs were generally expected to absorb yet another brutal beat-down by a superior NFL team. In retrospect, the pigskin "experts" were clearly blind to something big. Not so widely recognized in January of 1970 was the racial disparity between the long-established NFL and the young AFL, which had proved far better at identifying and signing lesser-known talent from black colleges. While the Minnesota Vikings had become known during the 1969 season as the "Purple People Eaters" for their physical demolition of their opponents, Coach Hank Stram's Chiefs, particularly the defense, had quietly morphed into an extremely talented unit... with a roster featuring, for the first time in pro football history, a majority of black players. Super Bowl IV was not even close-- the big, bad, Purple People-Eating Vikings were beaten purple to their very bones by the "upstart" Chiefs in every phase of the game. The Chiefs were clearly bigger, stronger, tougher, and faster; they outran, out-hit, out-coached, and just plain outplayed the old NFL's standard-bearer in the very last game ever played by the AFL. For an absolutely delicious and well-detailed history of the AFL, check out "FULL COLOR FOOTBALL" on YouTube. HERE is a link for the first of five installments.


    In parts 1 & 2 we discussed strategy and tactics. Now, as promised, we present some actual dinner party menus and the reasoning behind them. * * * * * * * Before we (finally!) get to some actual menus, let us sharpen our concept of a “dinner party” for our purposes here. For instance, we exclude holiday dinners like Thanksgiving and Christmas because 1) these are usually family dinners; and 2) the menus are often self-dictating. We similarly exclude special events like weddings and other ceremonies because, among other things, they involve factors far more important than the food. And we exclude business meetings and any other type of “meeting” where important decisions will be made…these would better be held in a private room in a public restaurant, or perhaps catered. So what are we doing here? What exactly do we consider a “dinner party?” We mean a gathering of unrelated adults in a private home, and therefore, under normal circumstances, dinner for no more than, say, twelve people; a dinner with multiple courses that thoughtfully complement each other; food that is either a little or a lot more special than everyday fare; and finally, an experience that makes you– the host or hostess– look knowledgeable, competent, and generous. Because if you do everything else right but fail at this final detail, you might as well hit an iceberg. But fear ye not– the universe is on your side, precisely because your home is NOT a restaurant. You see, we live in a time when you can buy much better ingredients than a restaurant would ever purchase, and, with a little know-how, turn them into much better food than a restaurant would ever serve. Since it is now January, we’ll start this show in real time– Menu #1– THE WINTER WARM-UP DINNER The holidays are over, and now it’s the “dead of winter.” You live in a cold climate, but you and a circle of friends really hate winter and are starting to go a little stir-crazy. You’re the one with a fireplace and a big dining room, so you agree to host them and their partners for dinner. “Nothing fancy,” they warble in unison. “Don’t go to too much trouble.” Right… here’s how you utterly wow them. Your invitees arrive at 6:00PM on a Saturday. You already have a plan in place for the coats, with someone appointed to lay them out in the nearest bedroom. With the TV off and your personal, well-chosen playlist wafting through the atmosphere, your guests gather in your living room for a Stand-Up Course featuring 2-3 platters of appetizers and open bottles of three delicious yet inexpensive wines they’ve never heard of. A “Stand-Up Course?” Easy! No gathering ever had too much shrimp… just make sure it is wild-caught and American, even if you have to peel and de-vein it yourself. Please avoid the pre-cooked versions. Size 21-25# is perfect; any bigger gets really expensive, and any smaller makes you look cheap. For the sake of variety, consider offering alternatives to the standard cocktail sauce such as Rémoulade and/or Louis sauce. You’re on your own for the third platter– just remember that, in most of the civilized world, cheese is a dessert rather than an appetizer. And I’ll let you know when pâté comes back in style. I’m always happy to recommend my Smoked Trout & Horseradish Spread, which has reportedly been a hit in numerous households since its publication. Gravlax smacks loudly of the early ‘80’s, but it is still a fabulous appetizer. And a platter of Veggies & Hummus usually works, even if it borders on culinary virtue-signaling and edges awkwardly close to redundancy with your salad course. (Pro-Tip: What do all these appetizer dishes have in common? None of them, save perhaps the hummus, come close to conflicting or competing with either the salad or the main course.) Meanwhile, you’ve been putting the final touches on dinner. Your house smells glorious, thanks to the red wine pot roast that’s been pretty much making itself all afternoon. Your guests sit down, you say a few words of welcome, and then you and a helper serve the pre-plated salads– on plates small enough to become side dishes when the main course is served. Because your main course is devoid of visible vegetables, you include a twirl of roasted red and yellow peppers atop the greens, which you’ve tossed in your homemade vinaigrette (made with extra virgin olive oil) rather than some supermarket stuff in a bottle. You could also serve our Beet & Orange Salad, but only if you are certain that all the guests actually like beets. (I've served the greens alone with the beet salad topping and the peppers passed separately, and it worked nicely.) As soon as the salad is served, you repair to the kitchen to individually plate the pot roast atop scoops of your favorite mashed potatoes. You place open wine bottles on the table, along with two sauce-boats filled with the luscious gravy that pretty much makes itself during the long braise. Pot roast is a braise, i.e., a tough but flavorful cut chaperoned into luscious tenderness with a long simmer at 325º in either a designated braising pot or a Dutch oven. We give pot roast a full treatment in last year's essay, "The Big Bird Bowl." When everyone is about half done nibbling at their salads, you and your designated helper serve the main course plates. Taking your cue, your guests push their miniature salad plates to the side to make space. Everyone fills their glasses and toasts your efforts, and then for the next few minutes you listen to moans of ecstasy as everyone marvels at the unexpected deliciousness of such a seemingly humble dish. Then you discreetly rise from the table to start coffee, and you let the pair of friends who volunteered to bring dessert do their thing… and you’re done! WHY this dinner works– Well-made pot roast tastes much better than it looks, and it is very easy to prepare. (Maybe you dressed it up just a tad with petite diced tomatoes and chopped fresh parsley.) Furthermore, pot roast lends itself to feeding a large group. And you went the extra mile to source organic, 100% grass-fed chuck roast. You even made sure the red wine you served was noticeably better than it needed to be, and you did two things that made it taste even better– you opened and decanted it in the morning to let it breathe, and you served it a little cooler than room temperature by dunking the bottle in cold tap water for a spell. * * * * * * * Menu #1A– A FANCIER VARIANT OF #1 Let’s say you run with a crowd for whom pot roast simply won’t do. (I generally avoid such people myself, but I grudgingly acknowledge their existence, as well as the need to impress them on occasion.) It may come as a surprise that the above menu can change from denim & flannel into satin & pearls with just one little switcheroo– We replace the pot roast with roast tenderloin. Because of its comparatively small diameter, beef tenderloin cooks much differently than does prime rib. Click HERE and HERE for two of many similar online roast tenderloin recipes. As you’ll see, they commonly recommend allowing the meat to warm up for a spell at room temperature, roasting at a high oven temperature (450º– 475ºF) and using a digital monitoring thermometer to nail the target interior temperature of 120º–125ºF for rare-to-medium-rare. You will also see links for a variety of fancy sauces, all of which work perfectly well, for beef tenderloin is a versatile if neutral background for a wide variety of distinctive flavors. My personal preference is red wine sauce, with or without the addition of sauteed fancy mushrooms. (HERE and HERE are two significantly different recipes.) My personal version is as follows– Spring for a package of oxtails. Slowly roast them half to death on a bed of 4 chopped medium onions and 2 stalks each of celery and carrot, all smeared with a tablespoon or more of tomato paste and enough grape seed oil to get them browning nicely. Place their withered remains in a stockpot with enough water to cover along with at least half a bottle of $10 French red. Simmer until the oxtails disintegrate, strain, and then reduce by about a third. Refrigerate or freeze for a few hours, and then remove the fat cap that has risen to the top and solidified. Enhance with demi glace and such touches as soy, Worcestershire, Better than Bouillon, or whatever else strikes your fancy. Thicken with cornstarch or potato starch. Add sauteed mushrooms as desired. * * * * * * * NOTES: Braising is a very useful skill to master, particularly for making inexpensive ingredients burst with restaurant-grade flavors. It also lends itself to making large batches that package easily in plastic deli containers for easy mid-week meals and/or freezing. Whether you make the pot roast or the tenderloin version, this menu is guaranteed to please. If you attempt this, please feel free to reach out for additional advice and also let us know how you did. We’ll be regularly posting seasonally appropriate menus as this year progresses. ###

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  • Danny's Table | Home of the Grumpy Old Mansplainer

    Advice & Companionship for Living in Style Along the Path to an Increasingly Uncertain Future Food & Wine Survival in Style Rants How can I make a steakhouse dinner at home? When is Champagne not Champagne but just as good? How come I can’t buy a decent shovel? Why should I own a crossbow? Your grumpy old mansplainer DannyM is here to answer these vexing questions and many more while offering more advice than you ever thought you would need. Is he highly knowledgeable, or just plain opinionated? (Yes.) And he’s a walking set of contradictions— a sommelier-turned-truck driver with a knack for solving puzzles and a love of language; an ardent anti-elitist who equally appreciates roadside barbecue and classic French cuisine. He is (somehow) a skeptical positive thinker who doesn’t automatically accept the official explanation of anything. Instead, he strives to examine every important issue from multiple perspectives and then arrive at his own conclusions. A TABLE serves many different functions. Along with dining, we use a table for such activities as writing letters, playing ping-pong and billiards, negotiating international treaties, conducting business meetings, and contesting the world chess championship. DANNY’S TABLE is a home for essays about a broad range of topics united in the purpose of making life in these increasingly challenging times more livable, more enjoyable, and more interesting. Read More at The Table Can a restaurant exist only in cyberspace? Why not? (If you’ve ever managed one, you’ll surely appreciate the advantages.) The CAYUGA LOUNGE was born in DannyM.’s short fiction, THE CA-LO SIGN . While the restaurant is imaginary, the recipes are real— click HERE for an ever-expanding compendium of Continental-American Comfort Food from half a century ago… the era of muscle cars, bell bottoms, and avocado-colored appliances. Stop by The Lounge There’s a smarter way to shop for groceries . What’s the best exercise machine in the world ? Good Merlot is still good wine , and potatoes can be heavenly . Hunting for vintage sweaters is fun and rewarding . And yes, you CAN eat oysters year ‘round . Join us at The Table and you shall be regaled with all this and more by grumpy old mansplainer DannyM and his contributing cohorts. Recent Essays at The Table DannyM 5 days ago 6 min THE JOYS OF WINTER STILLNESS (And Sweaters & Hot Chocolate) Once you layer yourself with enough wool to make peace with the cold, January can be a beautiful, restorative, and soul-enriching month. DannyM 7 days ago 3 min THE YEAR OF THE PIG The Chinese zodiac has 2023 down as the Year of the Rabbit. Here at Danny’s Table, however, it’s the YEAR OF THE PIG! DannyM Dec 28, 2022 5 min A NEW YEAR’S EVE DINNER FOR TWO New Year’s Eve used to be the biggest bash of the year– an all-night free-for-all featuring Champagne, dancing, and all manner of revelry. DannyM Dec 21, 2022 4 min DINNER PARTY TIPS, Part Two Having previously discussed some practical tips for managing a large dinner party, we add a few more and then turn to the actual menu. DannyM Dec 19, 2022 5 min PORK LOIN ROAST Now that you know how to cook fantastic Beef Prime Rib, let’s consider a different but equally delicious roast– Loin of Pork. DannyM Dec 12, 2022 6 min GIFT SUGGESTIONS, FANTASY VERSION–THE COOLEST RIDES IN THE WORLD Need some Christmas gift suggestions for Yours Truly? Here’s a partial guide in case you hit the Powerball jackpot. I can dream, can’t I? Get your seat at the table! Subscribe today for exclusive updates and notifications. Email Join Thank you for subscribing! Please check your email and follow the instructions to verify. Subscribe "A single conversation across the table with a wise man is worth more than ten years’ mere study of books." - Henry Wadsworth Longfellow "If I am more Fortunate than others I need to build a longer table, not a taller fence." - Tamlyn Tomita "If you're not at the table, you might be on the menu." - Way Too Many People

  • Partners & Favorites | Danny's Table

    Check out our Partners & Favorites When we find products or services we like, we're happy to share them. These are NOT paid advertisements, just good advice. A.M. Leonard’s Gardener’s Edge I went in search of a REAL shovel (not some flimsy piece of crap made overseas) and I found it at A.M. Leonard’s Gardener’s Edge— a heavy-duty 12-gauge forged head securely riveted to a sturdy ash handle. In addition to shovels, hey offer a broad range of high-quality hand tools. ​ ​ Visit Holy Grail Steak Co A sibling company to De Négoce. They sell fantastic steaks as well as other meats and even some seafood. My go-to steak is their grass-fed prime ribeye. ​ Visit Excalibur Crossbows In contrast to the complex and intricate actions of the super-expensive compound crossbows, Excalibur RECURVE Crossbows are simple to use and maintain as well as incomparably sturdy and reliable. Multitudes of successful hunters can also attest that they are deadly accurate. ​ ​ Visit Red Newt Cellars A hip winery & bistro a short drive north of Watkins Glen in the hills above Seneca’s eastern shore, Red Newt bottles a broad range of outstanding, single-vineyard Gewurztraminers and Rieslings. Don’t leave without buying a set of their cool glasses. ​ Visit TAG Safari Great safari jackets and other sporting wear for those of us who love outdoor adventures. TAG’s motto— “Helping Africa Through Trade, Not Aid”— reflects their commitment to improving lives and conditions in Zimbabwe and elsewhere in Africa. ​ ​ Visit Hermann J. Wiemer Vineyard and Winery “Hermann the German” established his eponymous winery in 1979 and was the first in the region to plant Riesling. Though the winery is famous for consistently excellent versions thereof, the Burgundian-style Chardonnay and hand-crafted methode champenois sparkling wine are likewise superb. ​ Visit Ekone Seafood/ Taylor Shellfish Farms Your source for delicious, top-quality smoked (Pacific) oysters (available in convenient 3 oz. cans) and other tasty morsels from the sea, including the rare and highly prized geoduck clam. ​ ​ ​ Visit Porter Road Talk about role reversal— how about BEEF Bacon and PORK Brisket? We are proud to include PORTER ROAD in the small handful of online meat purveyors that we are happy to recommend. Whether beef, pork, or chicken, PORTER ROAD has plenty of pasture-raised, hormone- and antibiotic-free options. ​ ​ Visit De Négoce This is where you can get $80 wines for $20. They do this by purchasing surplus wine from super-premium wineries and then selling it under their own label. Visit Andrea’s Foot Care & Nails A powerful combination of extensive training and a gentle touch affords safe, effective care for your precious feet. Andrea provides advanced foot care in the comfort of your home with techniques based on German Podology. All implements are sterilized in a medical-grade autoclave. ​ ​ Visit Meat N’ Bone A Miami butcher shop that offers an affordable Wagyu-Angus ribeye as part of a broad array of products ranging from elk roasts to alligator tenderloin. ​ ​ ​ ​ ​ Visit M Grills These are military-tough, commercial-grade smoker-grills built to order in Texas from the heaviest gauge steel in the industry. M Grills can burn firewood… so in the event of complete societal collapse, you can feed your whole cul-de-sac with one of these and an axe. ​ Visit Henry Repeating Arms Henry is the leading lever action manufacturer in the USA. Their goal is to manufacture classic, well-crafted firearms that every enthusiast can afford. The passion, expertise, and dedication of their employees embody the company’s motto— “Made in America Or Not Made At All.” ​ ​ Visit Restaurant Depot “Where Restaurants Go To Shop.” Want to up your grocery game and shop with the pros? Stop by a Restaurant Depot Depot near you— they’ll issue you a Day Pass and turn you loose in Wholesale Foodie Heaven. (Maybe their motto should be “Go Big Or Go Retail!”) ​ Visit Shadow Hill Maple Syrup There’s “Table Syrup,” and then there’s REAL Maple Syrup… absolutely no comparison. Likewise, there’s ordinary Maple Syrup, and there’s SHADOW HILL Dark Amber (My personal favorite!) This fantastic artisanal production facility is also an owner-built architectural masterpiece that serves as one-of-a-kind wedding venue. Visit Snake River Farms Another great premium meat supplier, and an especially good place to look for holiday roasts. Double R Ranch is a sibling company accessible from this site. Visit Domaine Chandon Many French Champagne firms now produce bubbly in the US, but it was Möet et Chandon that blazed the trail. Established in 1973, Domaine Chandon successfully combined Old-World expertise with Californian sunshine to produce of line of affordable and fabulous sparkling wines. ​ ​ Visit Win Herne Photography & Design A full-service grapic designer and web developer. It has been a great experience working with WHP&D and Danny's Table is pleased to have her as our webmistress. ​ ​ ​ ​ ​ Visit Red Tail Ridge Winery A top quality, cutting-edge Finger Lakes winery, Red Tail Ridge offers estate-bottled favorites such as Chardonnay and Riesling, as well as lesser-known Northern Italian varieties such as Teroldego and Lagrein. The pure and precisely-made bubblies are the best in the region. ​ Visit Concept2 Concept2 makes top-quality exercise equipment that gives you a great workout in your home or gym. Check out the RowErg rowing machine, the SkiErg ski machine, or the BikeErg indoor exercise bike. Buying directly from the manufacturer saves you money. ​ ​ Visit Hope Dealers BTC Inc A great all-volunteer organization helping people, including their friends and family, who suffer from substance use disorder, mental health issues, and homelessness. They are always accepting donations and volunteers. ​ ​ Visit

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