simdelish

I think that's the best answer! No one has tasted your menu, why not give them a tease off of it? You'll have plenty of time in the future to dazzle them with more creations. I don't think you should add anymore work onto your load. Use the K.I.S.S. approach. ← Iknow, I know...but that seems to be the problem... I am still trying to get feedback from the chef and owners as to what they want, and they can't seem to give me any parameters, which is why I am so frustrated. The cuisine is basically 'modern american' so that just about covers anything. I would LOVE to do minis of the planned menu, that absolutely makes the most sense. But it doesn't look as if we'll even have equip in by then, much less a space to work in. So they have told ME to KISS! which translates to probably NOT minis of more complex dishes. I know this sounds a bit back-assward, but unfortunately, that's the situation I am in. They had been stringing me along for months with this "possibility" of a job, which I quite frankly thought they would nix (due to the expense) and only now at the last minute did they decide that yes, indeed they do want a pc, and are now even adding a rooftop dessert bar til 1 am. So I have to move quickly and cover lost time. I won't have any molds, etc by then, What they don't want for the party is things like brownines/cookies etc, pedestrian stuff. I was thinking more along the lines of choc cake/ganache petits fours, and yes, marshmallows, maybe little filo/lemon tarts (as it is spring), maybe some almond paste-y/marzipan thing, or perfect little pink sandwiched raspb macarons. Remember, I have to make 600 of each! So the cutting up of a full sheet pan of something makes the most sense, or quick kiss-like piping. I will have walk-in space available, but that's about it. (I have sort of followed/popped in occasionally the dessert bar thread, but mostly I got the idea that there were things like brownies, etc, and stuff for kids as well, lots of time, and plates, utensils etc used. But, I will go back and scan if I have time.) I was just frazzled when they called me with the news, so I posted immediately for help. Thanks so much, and if anyone else has even a single recipe from a book they can recommend working well to make a lot of, or one that they have used in a similar situation -- I would be most appreciative. thanks!

Confirmed 2 days ago about new job. Immediate immersion: am busy designing/testing dessert menu for new restaurant. Trying to organize new kitchen, order supplies, ingredients, pick plates, taste and train staff on cheeses and desserts, all that is involved in setting up new kitchen, and quickly! Just got call from owners this morning: the city granted them a temporary one day permit to have the opening party June 4, a full week or more before we hope to be open for business! So now I have to worry about producing something sweet for the party, along with everything else. The kitchen won't be ready for me to use... so I will have to do them in another kitchen (Asian!), in their limited off hrs, or else do here at home. I need to come up with probably 3 items, small, pick-up/passed petit fours types. No utensils, no plates. But must look (and taste) great, mini-dessert items, that can be done fast, and with not a lot of special equipt. Help! I don't have a lot of time to fool with this, just need to produce! No time to pour over books. Any suggestions would be most appreciated, as my head is swimming right now with everything else! oh, yes, did I say quick, fast, delicious, beautiful, and easy to make?!?!?!? for about 600 people?

My point is that you made broad sweeping generalizations (with unrelated comparisons), and posted a very negative sweeping review about Taberna in general, based on a single complaint with only one entree. I am not attacking you. Nor am I cursing you. I am entitled to my opinion as well, and I believe mine also to be an educated opinion. I did not intend to "inflame" you, as I apparently have. I was defending a very fine restaurant in this town, one with a fine reputation and, I believe, one that serves a very good product, with exceptional service and atmosphere. You say your paella was bad. My paella was good, and I said why. Seems simple to me. I tried also to be respectful in my posting, in case you overlooked this paragraph:

Joe, After reading 11 paragraphs of your post, it sounds as if the rest of your meal was ok, but you really give little detail of your posting subject. What exactly was it you didn't like about the paella, other than the fact that you think you make better? Did it taste off? Was it cold? Was it gummy, or too fluffy? Maybe you don't like the socarro, thinking it a mistake in the cooking? I was really shocked to read this post. I went to Taberna last week as well, for lunch. It was one of the most memorable, and delicious meals I have had in a long time. I am curious at to what was wrong... Gleaning those 11 graphs, I distill it down to this: you say no saffron, not enough other ingredients to satisfy you, and that rice was a "filler" : Last time I checked, rice is the basis of all paellas, no matter what the version. I ordered the Paella Marinara, the seafood version for my lunch. It was loaded, drenched if you will, heavily with saffron. The scent was intoxicating as the server prepared and served it to us. The color as well was almost dayglo yellow, so much so, that I remarked about it at the time to my lunch companion. The "filler" of rice as you call it, was loaded with shrimp, chunks of lobster, scallops, squid, etc. It was so rich, because of the lobster stock, I couldn't even finish what was on my plate. It was made with the short-grain bombe rice, sticky and nice, cooked al dente, not what I find at every other place in town (merely long-grain ordinary rice, barely scented with anything). My friend said she had had the squid ink version just the week before, and it was equally rich, and delicious. My only complaint was not enough socarral, the lovely crunchy bits of "burned" rice from the bottom of the paellera. As for versions of paella, I understand their is a version practically for every different village in Spain. The Valenciana seems to be the most prevalent "version" and therefore considered in this country, the most traditional. I like to think of paella versions just like French pastries: every town has a different one, named after the town. (The rest of our meal was exceptional as well: the hearts of palm salad, the fresh grilled sardines(the best I have EVER had in this country), the creme catalana, even the petit fours. And the wines chosen by David Bueno, the sommelier, couldn't have been more perfectly matched. It was indeed, a perfect meal. The other dishes I have eaten at Taberna have also been exceptional, so I don't think panning an entire restaurant experience on the basis of only one dish in your dinner a fair shake.) Perhaps we just had different experiences. Perhaps Chef Santi was not present in the kitchen the night you went (and, I readily admit, if that were the case, there should NOT have been any perceptible difference in the quality/product coming out of the kitchen that night). Perhaps we had the same meal and we just disagree, but it does sound to me as though we had two different dishes, not made the same way. Not sure what the following has to do with anything You say you think Washington deserves better than this. Respectfully, I think Taberna deserves better than to be bashed by you.

Mel's IS different. Ted, Wendy or Steve (as BP forum hosts)could jump in here, but my impression is it IS Mel's blog. She writes whatever happens, her ups and downs, whatever is on her mind(ofcourse, she has often said there's a lot she doesn't write ). It has followed her bakery from even before opening. But generally, she just writes, some people chime in, or reply, or ask her questions. When someone eats something of hers, they'll pop in and say how great it was. But overall, Mel is leading the thread in whatever direction she wants. Sometimes the thread goes off on a tangent, and ends up finally being started as it's own thread, only because it raises worthy issues (like interview attire). But Mel's blog stays intact. I don't believe there has been any real editing or 'moderating' really... but the forum hosts could shed light on that.

Shoot, I had to miss last night's episode 5. I got the quick version summary from the PBS website, but any other standout scenes worth telling about? What did Miracle Mike do that made him get 86'd?

Am in the position to suggest/request what IC maker I want for new job/new kitchen. Of course I know paco-jet is cool, (don't know if there are different models? and are they way more expensive than every other manufacturer?)... but what else does everyone have? What do you like/dislike and why? My last job had an incredible machine, it was some intials, like CDR or somesuch... can't remember, but it was Italian, and it made the best IC ever. Only problem, it needed "cooling down" in between batches... so I had to time my production and could only spin a batch in the morning, and then again in the afternoon before I left. thanks in advance

For what akwa is probably doing, no, don't think that necessary. Doesn't sound like he's charging/selling. And it's his home. Research and recipe testers I know don't need commercial approved kitchens. And, fwiw, many, many businesses now have caller id...restaurants, services, even the govt. Specifically so they can track if they want to... I wouldn't chance a call from home! go to a pay phone if you're calling the health inspector!

one of those commercial dw that washes in 2 minutes, you can get small home size, they even fit undercounter, but they cost a bundle ($2-3K when I last inquired). alternative would be getting 2 regular home dw's, actually more and more people (civilians) do that anyway, those who have frequent guests/entertain. People have been known to use them as cabinet space... (dishes in one are clean, dishes in the other are dirty, you just go back and forth between ) oh, yes, of course one of those newer induction cooktops as in the paper this week. I actually have a single-hob induction plug-in countertop model I use for demos. Works great, fast, clean, and much much less expensive than those mentioned in the paper...

Not being familiar with Jaymes... are you looking to buy a product off the grocery shelf, or make something at home? (and, umm, is Jaymes' just regular caramel popcorn, or is it a savory caramel, like cumin infused?) of course, things like cheddar, jalapeno and veggie flavored have been on the shelves for a while...

I'm glad you started this thread Busboy. I really took issue with several of the statements in that article. Call me old-fashioned or whatever, but I don't think there is ANY excuse for not reciprocating in some way for a kind invitation. My mother (and my grandmother) raised me properly, and for that I am glad. Oh, pardon me, Ms. Bigshot, remind me not to invite YOU to my home!!! That is a lame excuse. Obviously her "priorities" don't include being a considerate friend, I guess it's because she's too busy mooching off other people. The fact is, you don't have to invite someone right back over within two weeks or whatever. It may take months or even a year. Maybe you don't have a big enough house, table, or refrigerator, or you can't even cook. You do something nice in return. Period. You can take them out to lunch or dinner at a restaurant. Even just drinks. Have them over to watch a game. Take them someplace with you that you have access to, but they do not, like a sports event, vacation home, media event, boat ride, horse race, pig pickin', watch fireworks from your office rooftop... whatever. Some people just throw one holiday party every year, and invite all those people to whom they owe a return favor. Just do something. [i am reminded by a concept I understood even as a child: country clubs (or even city clubs) were "invented" in part for a place for people (who did not have the space or ability to entertain guests grandly) to entertain/reciprocate, for social as well as business reasons. That may seem like an outdated notion to some, but the objective is still very much still an issue today] I also disagree with the San Fran Urban Etiquette guy. He says reciprocating only "worked when everyone lived in a suburb and was the same." Hello? The suburbs are a 20th c invention; being a good guest (or host) goes back centuries. I entertain a lot. Always have. I am very fortunate to have the capability to as well, because I can cook, have very nice surroundings to do it in. But I also throw tailgate parties, polo parties, picnics, beach parties, house parties (for the weekend) because I want to share fun times with others. Many friends cannot duplicate my efforts, but that doesn't bother me. They do however do SOMETHING in return. So, Yes, some home cooks entertain for the fun of it. For some of us, it shows love, caring, wanting to share an experience. And there are a few people that don't care whether they've had someone over many times with nothing in return. But the fact remains you don't have to be a schmuck and only take advantage of your friends. Soon, you may figure out why you don't have too many friends anymore, or realize why the invitations just stop. I really believe in the adage "It takes being a host to understand how to be a good guest." I will readily admit to "crossing off" several people over the years who never once reciprocated in SOME way, to my multiple invitations. Guess what? We rarely see them now. That's ok with me. They obviously don't miss us either. I think with many of you good cooks here on eG, the case may be one of having your friends feel intimidated by not being able to match your efforts. My friends often admit that to me...I remind them that I will occasionally snitch one of my kid's fishsticks! I would just like a night off, in someone else's house! I agree with Nancy Pollard, owner of La Cuisine, who was quoted in the article as saying "I really don't care how fancy the food is," it is just nice to share a fun evening together. Busboy: I would be happy to have you over... and then you can invite me!

OOOOHHHHH, I see! Mr. "see-what-you-can-do-with-this-egg-in-10-minutes" .... maybe we should call in TE and MT!

Jaleo's Paella Festival will run June 1 - 7, and feature guest chef Quím Marques of El Suquet L’Allmiral, Barcelona. During the festival, there'll be special paellas based on Marques’ recipes offered at all Jaleo restaurants. The big party will be on Friday, June 3rd where Jose will do as they do in the little villages in Spain, by making a G I A N T P A E L L A for 1000 at Jaleo's Crystal City location. The fun starts at 3:30!

Yes, I know their's is excellent. I haven't been there in ages, and am going next week for lunch, a long lunch with wine!

I am looking forward to Jose Andres' big Paella festival at the Crystal City location. But I wonder who else is out there. I've had Jaleo's, Taberna, Jalapeno's, and Sol d'Espana. Anybody else out there doing good paella?

Thanks Abra for sharing that. I just wish I had had it a few days ago! I was invited to a "Big Fat Greek Dinner Party" on saturday nite. The hostess made everything, with a few exceptions that she bought from Zorba's, (a legendary restaurant in Baltimore). She asked me to bring dessert, which I was happy to oblige, but I didn't have a lot of time to ponder it. So, I made baklava, for lack of any other great idea. I put a twist on it however, adding good chopped chocolate to the nut layers (and used pecans because it was Spring and Derby Day ). I also put cocoa in the soaking syrup. It turned out fabulously, and everyone at the party asked to take an extra piece home with them to have with coffee the next morning. I ended up calling it "Chok-lava"

Fwed I am curious as to your nougat layer. It looks crumbly, i assume due to the addition of the macarons. What exactly is it, how/what did you do? btw, your macarons look beautiful! Do you use anyone in particular's recipe? also, how in the world did you take a frozen dessert to a bbq? How did it not melt on the way, or while eating the rest of the meal? Where you at somone's home where you could keep in in the freezer until last minute? thanks!

Ditto on Beautiful Foods. How could I have forgotten?

Huh? I just double-checked, and there is literally only one word Entrees listed in the Merkado graph that was italicized. Are we getting the same paper?

Hopefully the weather will cooperate this Memorial Weekend for you Charles! I am down most weekends, but I always try to take with me what I need, as the traffic is getting horrendous, and I hate spending beachtime stuck in a grocery store, or worse, the car. I am sure Woody will pop in, and I am interested to know if there's something new I have missed or should try. For produce, being on the southern side as you will be, go to Bozie's, on the "bypass". You might even be able to walk, or ride a bike at least, from whereever you'll be in Dewey. McQuay's by the drawbridge also has produce. For seafood, I used to go exclusively to Brown's, also on the bypass, but sadly, after many years, they shut down last year. Rehoboth Seafood, (also same bypass 1B) has been ok. The Big Fish Grill opened a market right next door, with both seafood and meat a few yrs back, which a lot of people like. They are not cheap, but the quality looks good. Just be sure to doublecheck your bill, as I have been overcharged THREE different times, which makes me very suspicious ( people on vaca aren't paying attention?) One time I sent my daughter there on her bike for lemons. I called ahead just to make sure they had them and the guy said 'yes, 3/$1.' I gave her a five, and she came home without change saying the lemons had been $5. I called the guy back, he said "whoops, oh well, sorry"... I got in the car and drove back to get the change, which really surprised him when I showed up. Needless to say, I now usually just bring something fresh from Annapolis with me. For wine, lots of liquor stores around, closest for you is Dewey Beach liquors, right on the main drag. They do keep a pretty good selection of chilled whites on hand (and are open late!!!). For good prices, and big selection, I frequently stock up at Atlantic Liquors out on Rt 1 (on right coming in). With no tax, I frequently stock up on cases there. But, for a great selection with less common choices, and knowledgable people, hit the little store right on Rehoboth Ave, second block I believe. I think it's S & S liquors (is that right Woody?). They have turned me on to several new things. Definitely do try to bring what you know you will need, as traffic can really be a downer, particularly on a holiday weekend. I am devastated, because just this last weekend when I was down, I found my wonderful little corner convenience market, the De-Lux Dairy at the end of Cullen St, where I bought all my Lewes cream, a mere one block from my house, has been torn down. Who knows what will replace it? I imagine land prices even out on the strip have skyrocketed,so maybe they just cashed in. I just pray it will continue to be a convenience store of some kind. I have gotten my morning paper there,along with thousands of last minute things, every day I have been there for the last 25,no 30 years! (writing while fighting back the tears!)

Can we talk about the actual process/procedures/logistics for doing this? I have been writing for a long time, just things I type into my computer. I have also sold/written for newspapers and magazines, and know that a blog would be an asset if nothing else than to have my clips easily available to editors. I have long wanted to keep a blog, but I am not computer savvy. Hell, I just got a digital camera a month ago, filled up my memory stick so now I can't take anymore pictures, so finally 2 days ago I figured out how to download onto my computer. But now, I dont' know what to do with the pics! (files, moving to send in email, trying to post here on eG!) I am really challenged in this respect, and would appreciate a mini-tutorial! thanks!

Here you go.... Q & A with David Leite

Now there's a Mainiac!

I've asked for this before...(ahem, Jason!) but when are we going to get Smell-o-vision? This thread is the perfect candidate! (off the track, but have you all seen the BACON air freshener? We gave one to my husband year before last for Xmas. He has it hanging in his office. Of course, it looks just like a piece of bacon! )

susan, can you share the mojito recipe? I am always interested in tweaking my version !! thanks!