markabauman

I heard unofficially today from an Indian friend that the people who run Karavalli's supposedly will be opening up another Indian restaurant (not sure if a branch or named something else) in the space formerly occupied by the now-closed Mino's Sushi.

A chef friend of mine from Italy likes to say: "If it grows together, it goes together". Don't know who actually made that up, but she likes to go by that- but not exclusively. It's only a starting point from which to break the rules.

Might there be an analogy to Broadway theater, where it is so expensive to put on a production that people are afraid to take chances and stick to known formulas? Uniqueness, experimentation and true creativity are relegated to off-off Broadway. Seems the same with the restaurant biz. Slightly different from the copycat phenomenon (another Tuscan trattoria anyone?).

Anyone see this? Second Avenue Deli article

Personally, I like BKF, however, I know someone who uses spray Lime-A-Way on her All-Clads to get rid of the hazy stuff. Haven't tried it personally; maybe a little cautious, but she says it works and doesn't harm the pans.

Recently bought a mixed case of wine at a reputable place in NJ, then headed into NYC. Put the case on its side. After shopping for a while, when I returned to the car, I smelled a distinct wine aroma and upon examination, found liquid-fortunately on the rubber mat of the rear deck lid of the SUV. I uprighted the case and when I arrived back home, I discovered that the bottle (not expensive, but from a decent Italian producer) had the foil in place, but no cork! I'm sure those machines can foul up once in awhile, but that's a first for me. Anyone ever had the same experience?

Will definitely make the trip- even if it's only from Saratoga Springs! Thanks for the recommendations.

Contact info: GGMamas 239 Ridge St. Glens Falls. NY 12801 518.793.5134 518.793.5136 fax ggmamas@yahoo.com

Review from Metroland: Vin Santo review

Here's a write-up from the Strong Buzz: Sasabune

As with any commodity, if you know exactly what you want you can shop in a no-service store or online, but if you need advice or finding just the right thing, Warren is the place. There have been many times I've gone in looking for something, such as a particular knife, and have been ready, willing and able to spend whatever it takes. However, they have taken the time and provided the help in picking out just the right knife, which has often been the best for me (and others I've observed there)- often a reasonably priced alternative, or just the best fit for one's use, hand-size, etc. among equally-priced items. My collection, therefore encompasses a number of countries of manufacture and brands, but each one is perfect for the job, thanks to them, and likely, the appropriate price was paid- not too much or too little. They don't try to "sell"- just educate and help you to pick out what appears best. That kind of help is worth the trip there. They also have been kind enough, that if I'm returning from CIA from an Enthusiast's class, and I purchase something- that they often given me the "student" discount.

Fantastic report. Looking forward to the rest of the installments. Did they happen to mention the dates and theme/topic for next year's conference?

Thanks- You can go to the CIA's professional website to sign up for their e-mail notices or just find out about their professional programs: CIA ProChef I'm on their list, but not a professional. You can get advance notice about the conference this way. I couldn't have gone this year, but maybe in the future- just wanted to find out if us non-pros can go. Might try in the future.

Does anyone know-for future reference- if these conferences are limited to "professionals" only- as the catalog seems to indicate, or can foodie "civilians" attend?

How about breakfast/brunch at Balthazar?

Just got back from a week in Las Vegas and am kind of bummed out that I missed the show. Could have used some advice while out there! Not that I'm a huge FoodTV fan, but like probably a number of other eGulleters, probably have a selective love/hate relationship with the network. There was no FoodTV on my hotel tv, despite it being a fairly upscale place. Someone told me, and I don't know if this is true- they don't want to make certain activities like watching TV in your room too accessible, so that you'd be more likely to get out of the room and into the casinos, etc. Looking forward to future episodes! By the way- spotted Emeril while out there- at a party, not at one of his places.

Just returned from a week's conference in LV. Bouchon was the highlight- wish we could have gone more than once. I don't know if this is an accurate statement, but a friend said he ate at the Napa original Bouchon not too long ago and thought the prices were lower for the same thing. In general, this was are experience in a number of things there- glasses of wine, for example, that I'm familiar with in other cities seemed more there than elsewhere. I guess it's just part of the economics of if they can get it, they'll charge accordingly. We didn't go to any real high-places, but some other friends whom I would consider quite knowledgable about food and wine went to Mix, Joel Robuchon, Atelier, Fleur du Lys and a few others and they were consistently disappointed. We went to RM, Osteria del Circo, Bouchon as mentioned, Trattoria del Lupo. Jean-Phillipe was good. Don't know anyone who went to Guy Savoy. Okada, despite all the things said here was good, not great and I think we ordered well. Tried not to go with high expectations, but I know we could dine at any level in other cities- NY, Chicago, San Francisco, etc. having much better food at lower prices. After all, it is Las Vegas and it's all about the show.

My sister and brother-in-law will be spending a week in Manhattan around Thanksgiving. Her birthday is actually the day after Thanksgiving. Although they have both lived in Arizona for many years, they are ex-New Yorkers. She would like to go to a non-touristy, classic red-sauce Southern Italian restaurant for her birthday- really good food, but not spending a lot of money (Del Posto would probably be out). They will be staying in lower Manhattan, but getting around shouldn't be a problem. Any suggestions?

IMO, it's a nice place to go to a wedding, course, meeting, etc. Their food for functions is much better than most similar places. For dinner, the atmosphere is better than the food. Not bad, but the menu sounds better than the reality on the plate. Good service, pretty place.

I'm not sure; we were at an event last night at the Glen Sanders. Angelo didn't sit still long enough to ask him that question. I suspect, however, that they are possibly doing a restaurant lease type of deal like at the Hall of Springs and the Lodge. Will try to find out.

I just found out last night that the Inn at Erlowest has been taken over by Angelo Mazzone (Glen Sanders, Hall of Springs, The Lodge, 677, etc.). Not sure how long this has been. Anybody been there since?

I hope everyone had a safe and easy fast. One part of the "al chate" that troubled me was "For the sin of Gluttony". I mean, after all, isn't that what many of us here are all about?

We were at Mohegan Sun this past weekend for the first time. It was a mini-conference, so breakfasts and dinners were provided by the hotel (mediocre & expensive, so what else is new?). We looked at the Tuscany menu, keeping in mind previous comments in this thread. The last time we ate at a Todd English restaurant, there were only two in existence- the original Figs and Olives. We ate at Figs and he was there- that will give you some idea of how long ago that was. The menu at Tuscany was most uninspiring- looks like they're trying to appeal to gamblers who know little about food (so what else is new?). However, we did have two lunches at Summer Shack and they were quite good. I asked one of the servers how often Jasper White came around and she replied he was actually there cooking and doing oversight at least once a week. This is one outpost that may be different from the multi-unit and far-flung places that are so common these days. If you are visiting Mohegan Sun, it's worth a try.

I've taken a number of classes at the Institute for Culinary Education in New York City. Classes average around four hours, include wine; often there are leftovers that you can take. Cost seems to be $90-110.

Salad with the fennel sliced very thin (mandoline helps), black olives, thin sliced red onion, blood oranges, if in season, otherwise navels work ok. Optional: crumbled goat cheese, roasted beets. Dress with good extra-virgin olive oil, little bit of the left-over citrus juice.