Gifted Gourmet

Looking at the date of Forbes' statement, namely 1988, it is easy to get the "larger historical picture" of the growth of the dining industry over time .. That is exactly why I picked out his statement and made a thread opener out of it ... the times they are most definitely a-changin' .. as Bob Dylan so correctly noted in his music ...

Now I actually do remember your discussion with Tryska about going to the DFM in Avondale ... it is quite a place! Not very close to where I live but well worth the drive for some special items and produce from time to time! Thanks, Ari again!

Orlando Outlets ... I love this place! and this as well: Miami area: Corning Factory Store 12801 W Sunrise Blvd Sunrise, FL 33323-4020 Phone: (954) 846-9824

Hey, can we get back to the topic here? Please, for my sake? Sake is not the Japanese drink, BTW ... Thanks! I need your input or will be considered a complete boor on table manners ...

We could always go to some type of kitchen and challenge each other to a salmon roulade "roll off" ... best-ten-out-of-twenty type undertaking ... winner eats the results! on a square black lacquer plate .. no paper doily for me ... au naturel ... You can not imagine how often I have thought that exact thing, Suzanne!!

Yes, Jaymes, I did and if you make me some of those salmon and boursin rolls you mentioned last week on another thread, I will share it with you! The answer: try this link ...

But it was, as usual, a link that, when found, absolutely begged to be on a food-oriented website ... I don't vouch personally for the information because, as you so correctly note, it is often archaic or simply irrelevant to society's mores today ... but what I do look for when I read something, are "high interest items" ... not even "deep" nor even "revelatory", just intriguing (to me!) ... and who else can I share these items with in my life? My cocker spaniel? The postal carrier? My Swiffer Sweeper mop? so, I bring them to eG where they will be treated with the utmost respect and serious consideration ... or perhaps simply dismissive hilarity!

Fernwood, I put the terms "shrimp marinade", "marinated shrimp", and added the words "favorite" and "best" into both site search and Google search for eGullet .. turned up a few different possibilities, but not exactly what your question asks .... If you can not locate it here, and only you will know it when you see it (the recipe and post it is contained within), might I suggest that you simply do a Google search on the Web on your own? There is so much information here, that only one who knows what he/she is seeking specifically, could even begin to identify ... see what I mean? you then have to "sift" for the recipe...

Pretty much echoes what you said so beautifully here, bottomlesspit!

Properly if one is American or "continentally-observant"? The answer the site offers: So, which camp do you fall into?

Manners International website How personally concerned are you about some of the finer points of dining etiquette? Ever read about the "proper" way to handle possible social issues on dining out, or even in a home setting? Just assume that you are doing the right thing and look at how others around you handle various situations as they arise? This is a marvelously informative website for those of you who actually do "give a damn, Scarlett"...

The dessert trolley which appeared at the end of the meal, was a truly delightful surprise! I did have a bit of room left and everything was kind of miniatures so I was fine .. a lovely idea!

Opinions on his statement, understandably, written in 1988 ... and today? What do you suppose he'd say in 2005?

Caring, certainly .. make the customer feel special and unique, cherished and valued ... sounds a bit too simplistic, no? But in this often brusque, hurried, oh-so-busy world, it is too easy to be less than sensitive to the customer and his/her individual needs ... does spending a lot of money insure the "caring" and "attention" each of us longs for?

Which is precisely why they call us The eGullet Society for Culinary Arts & Letters .. we are all here for the learning offered in a wide variety of ways!

That happened when I visited Manresa as well ... Chef David Kinch came out to talk to us about his concepts and get our input and it was quite positive for both of us ... I like that 'touch' and will long remember the good feelings and warmth exhibited .. it gave the entire evening a certain "closure", meant in a good way here!

On your recommendation, therese, as well as others, we did select The Dining Room at the Ritz Carleton in Buckhead and found your impressions to be absolutley dead right .. in every respect .. Chef Menard was cooking last night and came out afterward to greet us ... nice impressive touch ... as well as many other 'highlights' of the evening ... the ambiance and entire panoply of small touches is covered: in this new thread on classy dining experiences Thanks to everyone who offered their insights on this restaurant! It was perfection for the occasion!

Just read roadfood.com and the comments were absolutely hysterical about this item! Livermush and lutefisk combos .. who would have thought it even possible? and why??!!

Looking for words to describe an anniversary meal I had last night at a local very elegant hotel, I found the general sense I came away from the experience was classy ... a number of subtle touches which were well conceived and added up to a magical impression ... Other words which might best describe this experience might be: chic, exclusive, fashionable, high-class, posh, sharp, superior, swank, tony, uptown, elegant, luxury, opulent, rich, ritzy, smart, trendy ... Why did I receive this impression? The little touches which, when combined, made for an overall impression of elegance without elitism ... Only a very few examples, if I might: The tea service after the meal ... delivered with aplomb by the waiter from a mahogany teacart ... gleaming white canisters of leaf teas which were offered, the glass infuser in the glass teapot, the flame lit in the hot plate burners ... pouring the tea for you in white porcelain cups ... overall? classy! Nary a teabag in view ... all done deftly and elegantly ... The chef coming out into the dining room after the meal to greet and chat with the clientele ... The calligraphy printed menus on vellum of what was on your tasting menu .. hand-signed by the chef, the maitre d', the sommelier ... The little buttery sweet madeleines packaged so beautifully in an envelope to take home for the next morning's breakfast ... The replacing of a new, fresh knapkin when one left the room for the restroom ... Of course I do not normally dine in this fashion, but just once in a while, a restaurant makes efforts which stand out in bas relief against the everyday mundane dining experiences ... Now for my question (of course well disguised until the end!) What are the touches which make for a classy dining experience for you??

Is it not true that the perfect 'pairing' for livermush is Cheerwine?

With pleasure, ma' lady: ← To paraphrase your sentiments above "Puckin' great!" Very much the sublime confection I will attempt to reproduce here at home in my Cuisinart Ice Cream Machine ... a heartfelt thanks!

Now you've gone and done it, Puck (I may call you by your first name, no?)! I think it only fitting that you share your recipe for roasted banana ice cream with us .. you are such a tease!! Spill!

I, for one, am most impressed, Ari Shapiro! You really got it just right! Slam dunk!!

Hi, Kelly C! Were we separated at birth by any chance?? I, too, love eggy creamy desserts! Creme Brulee Queen they call me ... I have to have the egg custard at Piccadilly (shhh!) on the occasions that I actually go there ... and, yes, nutmeggy to the extreme .. I like the velvety smoothness of flan as well and always think that well made flan in a caramel coat is completely divine ... the egg mixed with sugar and cream produces the texture and taste you and I both crave ....

Wow! Irwin, you are something else! Yasher koach on some really proper and excellent suggestions!!