Reader mail, The Chopping Block other thoughts

Happy Friday. This has seemed like the longest week ever - I haven't caught up yet with the clock-changing - and I'm so glad the weekend is upon us.

What's up with you? I'm cooking some French bistro style dishes, among other things.....

A reader asked if I would be recapping The Chopping Block, the new NBC culinary competition series hosted by Marco Pierre White.

"It really does seem like a pretty cool way of doing the restaurant show," he wrote. "It seems better than the Hell's Kitchen thing, which is more of a study in yelling and less of a show about real restaurant people earning a reward."

I taped CB since I was at the Patti LuPone/Mandy Patinkin show on Wednesday. I gave it a quick look, but would really like to give it another viewing.

Marco Pierre White has a quiet anger that I find much more frightening and chilling than the yappy dog, profanity-laced hissy fits thrown by short-tempered, plate-thrower Gordon Ramsay. (My late dad was a very easy-going guy, but he also perfected the calm, quiet fury 'tude. It could be downright Michael Corleone don't-mess-with-me scary. I could so relate to one contestant who said that a disappointed look from White "pierced the soul.")

I'm enjoying White's armchair, almost professorial approach to food. And I like the food critics judging the contestants. (This past week it was Corby Kummer from The Atlantic, whom I've met before and he's exactly like he was portrayed on TV.)

It'll be interesting to see how contestants Samantha Johnson and her mother, chef Angiebrown, will fair. They own the Philadelphia restaurant Soul, which recently got a one Liberty Bell rating (hit-or-miss) from The Philadelphia Inquirer's Craig LaBan.

What do you think, Second Helpers? Want to read Chopping Block recaps?

In other news:

Veritas Wine & Spirits is a new liquor store - with a six-seat tasting bar - at the Wilmington Riverfront. It sells about 150 wines, 35 beers and 35 spirits. There's also a seating area where customers can page through beverage-related books and magazines. .

Owner Venu Gaddamidi says "We try to showcase varietals and beers that the ordinary drinker may not be used to at prices that we all can appreciate."

Coming soon are wine classes, catering services and more.

Free stuff alert! On Friday, March 20, Rita's Water Ice chain is holding its 17th annual First Day of Spring Italian Ice giveaway. Go to a Rita's that day and "scoop up" a free 10-ounce cup of Italian ice.

Onto the mailbag. Remember You Ask. We Answer. Every Friday. Email me at ptalorico@delawareonline.com.

(Note to reader who sent me the cheese email: I accidentally deleted your letter (sorry!) Please resend and I'll get the answer.)

THE LAYERED LOOK AT LUCKY'S

QUESTION: Patricia, I just ate the lasagna blue plate special [at Lucky's Coffee Shop], and OMG! Smooth, silky cheese, just the right amount of tomato, not too stiff, not too loose, perfectly seasoned. Ordering lasagna can be chancy at most Italian restaurants, but this was a 10.
Darren

ANSWER: Wow, Darren, that's some endorsement! No offense to Lucky's, which I like very much, but I don't think I would have given the lasagna there a shot. I usually get the burgers or sandwiches or pancakes.

But, there you go, readers, lasagna at Lucky's was a lucky choice.

LOVE THOSE BLACK LAB LOAVES

QUESTION: I totally agree with you about Black Lab Breads. Everything they make is wonderful. Just try and get some pizza bread when the Eagles are playing! They make the best challah anywhere in the city, and we've tried them all.
Beryl Gamiel

ANSWER: I try to stay away Beryl, but when the crusty loaves at Black Lab Breads start calling my name, I'm there faster than dough rises. I'm so happy that Delaware has a caring bread baker like Barry Ciarrocchi.