Kevin Fischer is a veteran broadcaster, the recipient of over 150 major journalism awards from the Milwaukee Press Club, the Wisconsin Associated Press, the Northwest Broadcast News Association, the Wisconsin Bar Association, and others. He has been seen and heard on Milwaukee TV and radio stations for over three decades. A longtime aide to state Senate Republicans in the Wisconsin Legislature, Kevin can be seen offering his views on the news on the public affairs program, "InterCHANGE," on Milwaukee Public Television Channel 10, and heard filling in on Newstalk 1130 WISN. He lives with his wife, Jennifer, and their lovely baby daughter, Kyla Audrey, in Franklin.
THERE ARE THOUSANDS AND THOUSANDS OF
FOOD BLOGS, BUT ONLY ONE CULINARY NO-
In the Disney foodie movie “Ratatoullie,” the only female chef in Gusteau's restaurant is Colette.
The strong-willed character offered this humorous line:
“I hate to be rude but, we’re French.”
The snooty French have long had a reputation of being snobby. They egotistically believe they’re solely responsible for excellent cuisine and wine.
(The 2009 inaugural luncheon)
The choice to serve this at President Obama’s inaugural luncheon next week has some people’s snail shells unraveling.
The French hate when ugly Americans, or anyone else for that matter, refer to sparkling wine or other bottled bubbly as “champagne.”
The US Champagne Bureau describes itself on its website:
"The Champagne Bureau located in
Note the label on the above Korbel bottle. Sam Heitner is with the Champagne Bureau. You can just imagine his nose scraping the ceiling when he says, "
Heitner is correct and is demanding inaugural officials cease calling the Korbel libation “champagne.”
MSN Money points out
Writing for MSN Money, Jason Notte offers biting and rather humorous sarcasm at this international rhubarb:
“Just to illustrate how the Champagne Bureau spends its time when not sniffing at tourists who mispronounce coq au vin or chasing a female cat that's accidentally had white paint spilled down its back, the industry group scolded the inaugural committee for recklessly throwing around the word ‘champagne’ on its luncheon menu…For now, France itself is sitting out this bubbly battle, as it is far too preoccupied with its transition back to a socialist government and the tax-driven departure of actor Gerard Depardieu to notice.”
Granted, I’m no expert. But I’ve sampled real champagne, oui, oui, and Korbel’s California Champagne. Here’s guessing that if you conducted a blind taste test, a lot of sippers would swear the stuff on the tables at the inaugural luncheon came from the land of bouillabaisse.
Few of us have the wallets to pop for authentic champagne on a regular basis. But there are plenty who will drop big bucks for outrageously pricey potables. That must be some pretty smooth Scotch that Lyle Shellenberg purchased last week.
KPTV - FOX 12
I doubt I’ll ever experience any liquor with a price tag of five digits. And that’s ok. Don’t need to. Reminds me of a story that involves my wife, Jennifer. We were on vacation in Orlando.
Following dinner one night we decided on a nightcap in the hotel's Velvet Bar.
Jennifer clearly, succinctly ordered some Remy Martin, just the standard variety. Our very young cocktail waitress didn’t inquire any further and then disappeared for some time. Our drinks eventually came as did our bill that had my jaw on the swanky Velvet Bar floor.
Jennifer’s Remy Martin wasn’t Remy Martin. It was Louis XIII Remy Martin with high class sticker shock of around $125.00.
I calmly and very nicely told our waitress we had not ordered Louis XIII. She said I never specified. “Then shouldn’t you have asked?” I replied.
The same explanation was given to a manager who intervened and I was not charged the Louis XIII price. Even though I implored the manager not to punish our waitress, my bet was she was let go at closing time.
As for Jennifer’s Louis XIII? I just had to know.
“Tasted just like regular Remy,” she said.
CULINARY NO-NO BONUSES
Why no one should go hungry.
Is she serious?
ELVIS food lives on.
Speaking of Jennifer, check out her Culinary yes-yes blog.