Gifted Gourmet

If you do get to Norm Van Akens, will you please give us a detailed report on your findings? Would love to hear your chefly input!

And as the wait staff grows increasingly surly and the customer base grows weaker still, is the management so unaware of the status quo and the gossip about the service and/or food? Or is the markup on the things they sell so high that it is more and more of the customer be damned? Isn't there ample competition in that area for the same chazerai Jewish-style deli? Pumpernicks? It is, a shondeh (shame) to be sure

Soon my husband and I will be celebrating our anniversary and it is to this thread that anyone with a taste for Atlanta fine culinary offerings must invariably turn for sound advice. So, knowing me as you do, which one ought to win the contest of where GG should dine on this festive occasion? I am seriously considering the Dining Room at the Ritz Carleton, Buckhead ... input?

the next two posts here by Susan have some terrific ideas for great Orlando dining .. even though Susan posted them last summer ... see what you think ... Not so bleak after all, eh, Tonyy?

Thank you for such a remarkable addition to the Southeast Forum! And on Blackberry Farm in particular! One of my friends and her husband spent a week there on their honeymoon ... that is when I first heard about this treasure in the heart of the Great Smoky Mountains of Tennessee. She raved about the accomodations and the food. This is the website for Blackberry Farm and even the professional photos don't begin to touch your own 61 pictures, gwilson! Impressive in all respects! Blackberry Farm website

Did you have the opportunity to read this thread on diabetic desserts? the thread

there are actual options! Go Raw Cafe, Wild Oats, and Raw Truth Cafe, among them ... Then Komol Thai Restaurant their website is here this is pretty comprehensive!

the R & I article This is an incredible article on desserts today and on the pastry chef as the person who transforms fantasies into realities. What do you prefer in your restaurant desserts? Smaller but more creative items? Larger and decadent items? Style over substance? A single theme such as chocolate in any way, shape, or form?

She is, and I expect, will continue to be, a classic in her field. I, too, await her return with great anticipation ... As for Mark Burnett and his "vision" of reality? I think she will disabuse him of any ideas which are not fully compliant with her own personal "vision" for the show. Martha doesn't suffer fools gladly, as they say, and this will be no exception. Plus, she is going to be anxious to return to her well-earned throne as the Queen of Domesticity after this unfortunate "hiatus" ...

Thanks for asking, Ross! I loved everything I had to eat in Charleston and the weather was gorgeous! What a marvelous city! Besides Peninsula Grill, we had to make the obligatory trip to Hyman's for my shrimp-and-grits, hushpuppies, and she-crab soup (it is a ritual to eat there and see Phyllis Hyman the first night of a visit! ) We also ate at Aw Shucks for lunch which I enjoyed thoroughly, and then Garibaldi, on Market Street. That was nice as well: husband had a whole flounder, scored and deep fried with apricot chutney in the slashes! Delicious! Can't recall the name but we had lunch on Folly Beach somewhere and while it was nice, nothing remarkable. Next visit? Sienna and either Anson or SNOB, McCardy's is a must as well ... can't wait!

Quite correct! Thanks for setting the record straight ... yet, some people have issues about a city of that size and importance getting by with such mediocre food and food journalism ...

Lentil soup with short ribs Szechuan chicken with vegetables Ginger-scented rice roasted beets winter fruit salad have yet to decide on a dessert .... still digesting from this week's Charleston trip ...

Bought a bottle of this yesterday ... very subtle spice flavors ... and awfully sweet ... and I have to concur with the individual who said that it is much like Dr. Pepper in taste.

Do yourself a big favor and take a look at this marvelous article by Sara Dickerman of Slate: Eat Your Words: a Guide to Menu English Very perceptive woman, Sara Dickerman, and she gets this just right!

When my daughter and I were in Paris on Christmas vacation a few years ago, it was not nearly as cold as we had anticipated .. we had packed lots of heavy wool clothing and found that the museums and restaurants were very over-heated .. as was our hotel (where we kept the windows open to cool it down). I second Brasserie Lipp for a warm meal to cherish and remember!

Interesting idea, FistFullaRoux ...

Here you will find the collection of digests for a number of media which are located in the Southeastern states. This week's Southeast Forum Digest includes, in alphabetical order, by city . . . The Atlanta Journal-Constitution has an exceptionally interesting article on pressure cookers by John Kessler: do read this article for further pleasure and edification!Pressure cooker recipes this week include Beef Stew With Tomatoes and Chipotle Peppers Punjabi Buttery Black Lentils (Dal Makhani) Turkish Olive Oil-Braised Green Beans (Zaytinyagli Taze Fasdlye) Short Ribs in Coconut Milk Lemon Cheesecake Another article this week is about what one can do to use up leftover cranberries and includes recipes for: Seared Salmon With Cranberry-Mustard Vinaigrette Seared Sea Scallops With Cranberry-Lime Sauce Cranberry-Horseradish Sauce Cranberry Ice Cream Atlanta Creative Loafing has an exceptonally fine collection of articles for the first week in December: * Green around the (mock) gills: Inman Park's Lush strives to find its vegetarian soul BY BILL ADDISON * Bella of the ball: Bella's Pizzeria proves good pizza doesn't have to be chichi BY CYNTHIA WONG * When pigs fly: A first trot to Au Pied de Cochon BY CLIFF BOSTOCK * Nice buns: Five ethnic bakeries for fun, funky treats BY BILL ADDISON *Will work for (slow) food BY SUZANNE WRIGHT * No parking on the dancefloor: Buckhead's Aiko proves more nightclub than supper club BY FLORENCE BYRD * Pomegranate 101: A primer on the 'it' fruit BY KIM O'DONNEL The Birmingham (Alabama) News has a piece on shrimp and grits dishes this week which I enjoyed: The Charleston Post and Courier has a number of articles which anticipate the upcoming holidays: * Getting in the party mood * Weigh cost, time, preparation when planning party menu * Spices add flair, zing to creative cooking TODAY'S TOPIC: Storage and usage of popular holiday spices * Cookbooks for holiday navigation * Party food series begins with spinach balls The Charlotte Observer has a wonderful article by Kathi Purvis, Casserole on a roll: Read on and enjoy yourself as I did! Purvis gives three recipes to update this old classic: GREEN BEAN BAKE .. the original down to the soy sauce JUDICIOUSLY UPDATED GREEN BEAN CASSEROLE .....From "It's All American Food," by David Rosengarten REALLY FANCY GREEN BEAN CASSEROLE....by the editors of Cook's Illustrated Charlotte Creative Loafing has some terrific stories worth looking into as well this week: * East Meets West: Vietnamese restaurant is an American dream by tricia childress * Threesomes: Where to get that staple of Southern cuisine by tricia childress * Think Zink: Zink. American Kitchen by jana k. nordstrand * What Is It This Month? The gift that keeps on giving by linda vespa * Thinking Outside The Bottle: Wine gifts that go beyond the usual gadgets by taylor eason Memphis Commercial Appeal offers up a bouquet of good food articles: * Take a 'cue, this joint worth a visit: The best barbecue is served in places that are like your favorite pair of sneakers -- worn, not-too-pretty, completely comfortable. * Falafel, hummus bring Jews back to their roots: * Star of 'Good Eats' has key to success * Culinary academy students in chef's comfort zone * Little shrimp not redundant at seafood counter * Vegetable soup tasty, quick and simple The Nashville Tennessean is preparing for the Christmas season in a big way with their articles this week: * The desserts of Christmas past Recipes include: Orange currant scones Italian cream cake with cream cheese frosting Plum pudding with whiskey hard sauce Cheese drop biscuits Italian panettone The St. Petersburg Times has a sweet collection of treats, The Joy of Cookies for Christmas: * Roll out the cookies Many home cooks are intimidated by the thought of making holiday cookies that look worthy of a magazine cover. * How sweet it is Butter, sugar, flour and eggs are the essence of cookies, but we know there's much more that flavors the perfect cookie. * Their cookies, your cutters For those people who have given up trying to make cut-out cookies but still have a box of cookie cutters, ask your local bakery if they will make the cookies for you. The Tampa Tribune has an article or two to tickle your fancy: * Who's Dreaming Of A White Fruitcake? Needless to say, the recipe is right here in the article! Enjoy!* A Decadent Display * This Cheesecake's On A Roll The Raleigh News & Observer has a collection of noteworthy articles appropriate for this season: * Roll out the Red Velvet Cake The Recipe is also included: Red Velvet Cake with Chocolate and Orange Liqueur Frosting * Bogart these brownies: Bogart's American Grill is one of the hottest spots on trendy Glenwood South. * Goodies for foodies: Our gift ideas should please both those who love to cook and those who love to eat. * The Wine List Each week, a Triangle wine shop recommends wines in three price ranges: under $10, $10 to $20 and more than $20. * Angier church gathers recipes: The book blossoms into a hard-back, loose-leaf volume of 900 recipes. As you prepare for the holidays this week and next, please watch eGullet for some superlative ideas for the season! Have a marvelous week and eat with delight and abandon! Tis the season, you know!

Even as I read this post on the tepid state of Greenville food journalism, I find myself sympathizing with you in your daily 'dashed hopes' of how much better this could actually be ... and empathize with your hoping to improve the local dining scene one day at a time. The new critic sounds as if he will be simply more of the same old thing .... the tears in my eyes are a mix of sadness at the futility of it all, along with the humor with which you infuse your invective, Cynical Chef! Keep posting and explaining what we ought to know about life in a small southern city and how it can bring one to examine everything one had previously thought ...

Jamie, you have captured the very essence of eGullet quite beautifully and, while lauding the strong points of the website and its posting public, have pointed out some areas yet to be developed. I enjoy your perceptivity and remarkable sense of humor! Thank you for sharing it with us .. and all of Vancouver!

Amen to the pompano, Robyn! What a delight that is when prepared properly!

Hominy Grill was a marvelously creative place for breakfast, Holly! The pumpkin-ginger bread (cut quite thickly!) was incredibly spicy and moist. My shrimp omelette with peppers and cheeses, fried potatoes were amazing! Thanks for your tips from your website!

from this article:Sauce Cafe.com Hope this helps a little, ned! and then this:

In response to your comments, Bill, here is their very informative and enticing website: Sienna Restaurant and then I read this as well: article on Sienna Having just returned from a week in Charleston and sampling Peninsula Grill, I now realize that I ought to make yet another trip for Sienna as well ...

Your last question first, Tonyy13: yes, it is a word ... a plural of course! as in the biblical phrase loaves and fishes and as for the poor selections of restaurant fish offerings, I just ate in Charleston, SC, this week and was delighted with my entree one night: a whole flounder, scored and deep fried, with an apricot-mango chutney in the diamond scorings on the skin! Divine!