woodburner

Nick, Knowing how chef Kelly operated here in Old Chatham, I would wait until late spring. There was an acre or so of fresh lettuce's and vegetables right off the kitchen, when she cooked here. The Old Chatham Sheepherding Company, (the largest sheep farm in the country) was elegant dining, here in the Hudson Valley, for which she deserves all credit. When she left, the restaurant closed, and for the past four years, the void has never been filled. Melissa's bio woodburner

Your right, as far as my experience goes. But it does keep the fat out. woodburner

What trouble are you having? The fat, does seperate, and rise to the top. woodburner

Chef, Melissa Kelly a once chef at Chatham Sheepherding Inn, located in Old Chatham New York has moved on to her own location. Operating with her husband Price Kushner, (bakery/pastry chef) are now running Primo Restaurant in Rockland, ME. Primo Restaurant I would be sure that this would be a great stop for anyone looking for the freshest ingredients, and fine dining in the Portland area. Let us know if you stop. woodburner

Hey Ronnie, Slip a deviled egg, into that smoked roma mater shell. woodburner

The Old Chatham Sheephearding Farm is 10 minutes from my house. While not only is the Yogurt top shelf, the Ricotta and Feta both rock the house! I do miss the restaurant though. I wonder how Melissa Kelly is faring in Maine at her new place? By the way here is a great Panna Cotta recipe from Melissa, on Star Chef's. Pana Cotta woodburner

Pretty much how I think this party will be planned. I've talked to about 6 purported attendees so far, and it's gaining some momentum. People seem pretty excited about it when I start talking it up. One of my ideas is to assign "country" origins to each invitee on the invitation, giving them complete control over what dish they bring, as long as it derives from that particuliar global location, that I assign. Again I would suggest they try and dress in any global mode they would like, up to but not including undressed. I'm shooting for a team effort here, not a long awaited exhuasted hospital stay. woodburner

Stuffed Frenched Rack of Lamb. Marinated briefly in Mojo Criollo prior to roasting over a charcoal fire. woodburner

I'm the best equiped to do this theme of bbq, but 8 or 10 hours of that would surely send most over the edge. BBQ will certainly be in the theme, just not the entire theme. Some great ideas here folks, I am listening, and taking notes. woodburner

Two years ago, I removed the entire floor from my kitchen. I started January 2, and finished March 5. I removed 7 layers of flooring, three coats of paint, and ended up finding the original circa 1863, 6" wide heartpine flooring. I never would have been able to find anyone in their right mind to do what I did, nor afford it. When I finally got it all to the transfer station, the flooring material's weighted in over 2100 pounds. I'm really glad I did it, but I would never, do it again. I feel for you. woodburner

I've never used either of these two units, but I do own an older style Delonghi, which has controls on the front, and it performs fine when I use it. Which ever model you decide on, make certain that it has an adequete oil draining system. Also a word of caution, these appliances can cause injury and damage, never leave it unattended. Also look for ease of cleaning. I concur with Dave, regarding the cast iron pot and accurate thermometer. woodburner

I'm not understanding your point. But to add to your comments regarding rents and restrictions in any given locale, would you agree that the competition, in this case similar restaurants, are equally burdened? Restaurants fail, and succede all over the world, are you saying that NYC is the most difficult of all? woodburner

In Columbia County, south of the township of Kinderhook. woodburner

While not Tribeca, I have three personal friends who run seperate, successful restaurants, here in the Hudson Valley. All three have one thing in common. They own and operate a thriving, completely different business as their primary source of income. Best of Luck woodburner

Think that same thing happened to Andy Capp one Sunday a few years ago. Seemed the first phone call was to the credit card company, reported his card stolen then about 2 hours later he called the restaurant, and canceled. Proceeded to go out drinking with his buddies with the windfall. woodburner

Great topic Sam. We will be heading down to NYC in the near future, and I'll be checking in here daily. woodburner

I wash all vegtables/herbs right after purchase, or if homegrown, dry and then store. I'm very surprised no one trims the parsley from the stems with scissors prior to chopping. woodburner

The Red Barn in Ghent NY. also has great burgers. Al Rokyer did a FNTV spot regarding it. Place has been around for 40 years or so, was owned by a local family. Then purchased by a NYC dentist, who has a passion for cooking. woodburner

ditto Pretty decent burger at that. woodburner

I find this task troublesome. What are some methods of removing those small little leaves from the stems? Maybe I should use the stems, but in a previous life, stems and sticks were always discarded. woodburner

Marlene, those are a couple/three nice accomplishments under your err.. belt. Thanks for the "riot" comment. This party needs to be fun for my guests and for me. woodburner

Proceed. Our first stop is Italy. The world's most flavorful and elegant olive oils are produced in Italy's northern province of Tuscany, where Chianti Classico wines are also produced. Wine and olive oil have had a long marriage here, sharing geography, climate, and soil (terroir) for literally centuries. Among the olives grown in Tuscany are Frantoio, Pendolino, Leccino and Moraiolo. Fettunta, (bruschetta) is possibly one of the oldest traditional foods in Tuscany. The origin of bruschetta was probably the ancient Roman practice of tasting newly pressed olive oil on a piece of crusty bread, with or without garlic -- a practice that has continued in the oil-producing areas of Tuscany, Umbria and Lazio. The name bruschetta derives from bruscare, meaning "to roast over coals". Our version will consist of garlic rubbed artesian bread, splashed with an extra virgin olive oil, smattered with coarsly chopped, vine ripened Roma tomatoes, and roasted on our wood fired grill. As accompaniments to the Fettunta, an array of salami, roasted red peppers, amid slices of fresh mozzarella, and cured olives. Edit note. Should this stop include Pasta con Pangrattato , or may that be a bit much bread and tomato? Please feel free to offer suggestions, wines, and complaints. (no bitchin or I'm coming after ya) Anyone?? By the way, after about 4 or 5 international stops, we will be back into the US for 4 or 5 stops, so this will be a work in progress. woodburner

I'm going to lay down for a bit, I think this will pass. I do appreciate the support though, If I awake and still have it bouncing around in my head, you will be hearing from me. alot woodburner

I have this crazy idea bouncing around in my head. I'm considering hosting a Memorial Day Party at my home, with a theme in mind of "Eating around the World" in one day. Should I call a psych, or just go and lay down till it passes? woodburner

I wonder if he has a Southern Yankee Bar-B-que Trailer woodburner