Data Migration Pass 1: COMPLETED

The database for this site was migrated from Xaraya to WordPress during the time of transition from one CMS to another.

Because I’d been using Xaraya for so long, the data was tightly integrated — things like callouts to pictures and links within articles to other articles were converted as they were — in Xaraya ‘format’.

I’ve completed an initial pass through the database to correct the most grevious of these errors — broken images, bad links, Xaraya-style calls. Doing such a pass takes a fair amount of time (this site features more than 600 posts, more than 300 links, and a ton of images) and I am certain that I missed some things.

Doing the database pass taught me a few new things about WordPress as well, so I am planning to do another, more lazy, pass through the database to find and eliminate any remaining issues from the data migration. If you notice anything that doesn’t work as you expect, please take the time to let me know so I can fix it!

"MAS VINO" Dinner, Saturday June 4, 2005

Last night (Saturday, June 4, 2005) was the dinner at our house that I’d been planning for a while for a group of ‘foodie’ friends. This group of three couples contains a good amount of food knowledge: one member of the group is a fine dining writer for a local magazine, one couple are restaurateurs, and me with my culinary education.

Each couple had previously hosted an event at their house, and it was our turn. It was an honor and a pleasure to cook for this fine group! Here’s what we ate:

* Boursin Stuffed Mushrooms with Panko
Peach Bellini

* Foie Gras & Mushroom Duxelle with Shiraz & Cabernet Reduction
Luna di Luna Chardonnay Pinot Grigio Champagne

* Garlic Veloute with Croutons & Prosciutto
Pine Ridge Chenin Blanc/Viognier, 2003

* Red Snapper Gravlax with Cucumber & Tomato
Adelsheim Vineyard Oregon Pinot Gris, 2003

* Lemon Sorbet — Intermezzo

* Loin of Spring Lamb in Provence Crust with Dijon Mustard
Roasted Garlic and White Bean Puree
Spring Asparagus

Liberty School Cabernet Sauvignon, California, 2003

* Cheese Course:
– Holland Smoked Gouda
– ‘Laughing Cow’ Swiss
– French Munster Haxaire
– French Four Pepper Goat Cheese
– Danish Blue

* Chocolate Chestnut Cake with Melba Sauce
Key Lime Pie
Chocolate Raspberry Truffle

Saracco Moscato D’Asti, 2003

Dinner at Jean-Robert at Pigall's, Saturday May 28, 2005




On Saturday, May 28, 2005, Wendy & I dined at Jean-Robert at Pigall’s in downtown Cincinnati.

Jean-Robert at Pigall’s innovative three-course prix fixe menu features a delectable array of appetizers, entrees, and desserts accompanied by an extensive wine list. A five-course degustation menu is also offered and wine pairings, suggested by the sommelier, are available for all menu selections.

Wendy & I discussed the menu options and decided that we would both order the five course degustation menu with wines.

Since I am familiar with the restaurant both from eating there in the past and more recently from volunteering there, I had extremely high expectations for the meal. I must report that what we received was nothing at all what we expected — in the very best way. Here’s how the experience unfolded…