It would be difficult to prove that the wine bottle responsible for the reception to be held from 6 p.m. to 8 p.m. Tuesday, Sept. 28, at Morton's, The Steakhouse (365 Canal St.) is, as claimed, the largest wine bottle in the world. And yet, standing 4 1/2-feet tall and weighing 150 pounds empty, the bottle doubtlessly holds its liquor better than most. Reception guests will snack on hors d'oeuvres, including sliced tenderloin sandwiches and broiled sea scallops, and sip two wines from Beringer Vineyards, 1998 Private Reserve Cabernet Sauvignon and 2002 Stanly Ranch Chardonnay. A duplicate of the gargantuan bottle filled with 130 liters of Beringer's 2001 Napa Valley Cabernet Sauvignon will be auctioned at Sotheby's in New York to benefit Share Our Strength, an anti-hunger organization. The reception costs $40. Reservations required. Call 566-0221.
Three in One
Bacchanal Fine Wine & Spirits (600 Poland Ave., 948-9111), is calling all Bywater bon vivants for Massage, Manicure and Wine, held from 5 p.m. to 9 p.m. every Tuesday. Massages cost $1 per minute, manicures are $10 and wines are sold by the glass. Bacchanal's Saturday tastings, from 11 a.m. to 3 p.m., are free. This week a representative from Heritage House Wines will pour Zinfandel.
GW Fins' (808 Bienville St., 581-3467) Chef Tenney Flynn is showcasing domestically caught tuna through this Thursday, Sept. 30, in a three-course tasting menu that begins with a choice of tuna tartare or tuna ceviche, the former made with either northeastern blue fin or Hawaiian big eye tuna. The tasting proceeds to the restaurant's popular sesame-crusted yellowfin tuna as a second course, and the finale is tournedos of blue fin tuna with foie gras and grilled shiitake mushrooms. The tasting costs $38.50.
Anthony and Gail Uglesich, the proprietors of Uglesich's (1238 Baronne St., 523-8571), and their son, John, who penned the restaurant's recently released cookbook, will sign copies of the book from 1 p.m. to 3 p.m. Saturday, Oct. 2, at Barnes and Noble in Mandeville (3414 Hwy. 190, 985-626-8884). Uglesich's Restaurant Cookbook sprinkles bites of family and restaurant history in between recipes for nearly every dish served at Uglesich's, including Shrimp Uggie and Muddy Waters. For more information on the cookbook and other signings, visit www.uglesichs.com.