Truffle

how about Gloucestershire?

I cannot remember the company we bought our cryovac appliance from-any ideas?I think it was a Canadian company......

Denver Leg of Venison, aside from being very lean etc etc, does anyone know the history behind the name, or why "Denver Leg" is called Denver Leg? Thanks much!

Have eaten there several times over the past 7 months, out of town, but happily, and the cuisine was lovely, delightful, engaging. Chef Henry is cooking up a storm! As always, we have each our own opinions, bien sur.

If I may, new chef at the pass as of May, give it another go. Love to hear your opinion. Thoughts on Maze re service?-for a different thread, perhaps?

Mr Grant, Have been out of town, so lethargic the reply. I have to chuckle at 'you can't be serious'. Have you been lately? Worth it. In my best John McEnroe voice: You can't be serious!? ←

St John, either the two which have been about, or the new one near Les Trois Garcons. Come to think of it, Les Trois Garcons! It might be possible to arrange transportation to get to Fat Duck, but I had been under the impression that the food - while quite interesting - was a disappointment from the taste standpoint. I'm sorry to hear there isn't much excitement about places right now - I was really looking forward to a great dining experience for my wife and myself. Are there any other thoughts, please? ← The Fat Duck is very divisive of opinion but it does provide a different eating experience to most, it is rated as 3 Michelin Stars and whatever your thoughts on it it will provide an interesting meal. ←

New England: L'Espalier; soft shell tempura black sesame mango lychee.

L'Espalier!

There's then an A-Z which has a section on cookery schools, gastropubs, eating outdoors, markets and traditional British food. There's even a bit about the West Country (I think they might have been struggling for a W) There's the usual from Nigel Slater about his favourite places, a piece championing smaller retailers of cookware, a piece about hotels and a large section about Moro with recipes. There's also a section about Brick Lane that tells you not to eat curry there.If I were an American travelling to the UK and I didn't contribute to any online food forums, I'd be happy with the magazine as a pretty complete guide to some of the places I could eat at and be guarenteed a good meal. There isn't a restaurant review in there there that I thought was miles off the mark. You'd eat well if you followed their advice. The whole thing can be compared with the "welcome to London" piece I caught at the end of a movie on United. It suggested that Papageno was the place to eat in London and that Sloane Street was off Oxford Street. ← Sloane off Oxford? Is that literal or circumphral? It's nice to hear yourpositive and strong vibes via London and your homeland, Tarka. Cheers

Just a wee mite of suggestion on modest and ecclectic eats in London: Cafe Pomodoro on Beauchamp(Knightsbridge area). And a great 24/7 Lebanese bistro of sortsgreat juices and gyros on the aforementioned St. Why, there are plenty of funky, fun, modest, jazzed joints in London where wallet robbery is not put to question. And I think the crocus are sproutting!!

Translated as :'It takes time for changes to acclimate/customize to their present venue.' Tarka, is it London from where you've come? Lovely city.

you are in good hands with aaron-lively, open, enthused, he is. i worked with him for over two years. just the same, changes take time to acclimate, no?

The former sommelier from Tru, now at Avenues, is Aaron. (not Alan ) Hope it's a great experience.

Back to VHC, Katrina Markoff started out in the Bucktown/WP environs with her chocolate inovations. It is good stuff, elegant stuff, worth it stuff. And she's fun, on top of that.

Why is it, then, that inexpensive wines, however good, stay at inexpensive prices, at inexpensive-however good-restaurants?

The name, the word, the sound: Clafoutis (please correct my spelling, but your thoughts on the name? plush, decadent, stuttering...)

Sake/Sushi Sake a horrible match for sushi? I wouldn't go that far. Beer is colder, curdling, cleansing. Sake is sweet-and with it's balance, sushi/soy sauce/wasabi-it's a compliment. But horrible, Monsieur, non!

S Prince is great. Also keep in mind Sienna in S Deerfield, and if heading north to Brattleboro, TJ Buckley's-I assume the chef is still celebrating local and small and informal elegance-among others..........

Like a hot toddy, then? Thnks for the notes.

indeed-it's in springfield.

Okbrewer, I'm counting on you. How do you enjoy mead? Hot or cold or both?

German place....it's the Student Prince in Holyoke!

Fabulous, all these facts, and thanks again Carolyn, please do post when you have the time-you've been such a wonderful help. I was just thinking about the temperature of Mead-seasonal? Did the Queen enjoy it hot or cold, or both, I wonder? Sake we enjoy hot and cold, but not beer or traditional wine, I wonder if it was treated like a 'hot toddy'? Thoughts?

Any thoughts on Belgravia? And Baker and Spice is lovely, lovely, lovely............good eats? Thanks much Truffle