Betts

I can't do Nov 15 - going to be catering a wedding. Have a great time and please let me know if there are future Mpls events. My e mail is ebethquinn@juno.com

Chet's Taverna is a good spot and I 've dined fabulously well at Cafe 128. Ristorante Luci was so crowded and uncomfortable on my last and only visit that it completely overwhelmed my impressions of the food. Have you tried the Sample Room - I love the food and experience there also. Do you think we could get 6 or 8 of us together - could be interesting? I'm game for it.

1. Tea is lukewarm, stingy with the water , poorly designed drippy pot and only in a bag even at most upscale places. 2. Overly chatty waitstaff. 3. Underseasoned food - hamburgers are the worst offender. Overcooked hockey pucks and who thought that the combination of very low fat and well done burgers was a good idea. 4. Tepid soup. 5. The smell of old grease in the dining room or the parking lot for that matter. 6. Reservations on voicemail only. Maybe someone will return the call - maybe not and in a timely manner. Last time this happened we got the call at 5:30 on the evening requested. We declined!! 7. Huge portions of mediocre food. 8. Being shunted to the bar when there are clearly tables available. 9. Music too loud - I am getting too old for "the scene" 10. Waitstaff who are audibly talking about schedules, hours, boyfriends, personal anything etc. I don't want to hear any of it.

Took a cooking class from Rosemary Barron on Greek Meze - a bit of this and a bite of that but the dates stuffed with goat cheese and herbs was a huge hit, and the best semolina cheese pies, warm from the oven with thyme honey and lemon syrup. Factoid I learned today - the Greeks do not serve the olivada with bread/ toasts etc - just a small dollop on the plate to season the other foods- it was delicious on the dolmas. To tell the truth I like it that way much better .

I pop in from time to time and I live in Wayzata and own a small personal chef/ catering firm. I knew Snowangel lived hear but am happy to hear there are a few others. I adore Vincent, do not miss Aquavit, like Levain (owner and I have know each other for years since our kids were friends in kindergarten) and spend way too many mealtimes at the Crossroads Deli in MTKA. We should definitely chat more. Beth

I just returned from a 5 day trip to visit the rels in Essex and Kent counties. I kept asking them where were the chef driven restaurants using local produce and meats. No one could think of any outside of the fried perch dinner places. Your lists are wonderful and I'll pass them on. What about outside of Windsor - Kingsville, Leamington, Chatham?

I will confess I don't get sushi - the fresher it is the less taste it has. I am such a peasant!! It's beautiful, healthy, exotic and at some level dangerous but IT HAS NO FLAVOR.

albacore tuna, 50% of the final volume finely diced - red onion. celery, jicama, red and green pepper, carrot, sweet pickle relish Hellman's mayo, dash of lemon juice and a soupcon of Western dressing and fresh ground black pepper Yummy and high fiber!

I cannot have Pims in the house - gone before the rest of the groceries are put away. Also have serious issues with Girl Scout choc covered peanut butter thingies and chocolate covered graham crax. I like Anna's ginger thins with a cup of tea.

My brother says he is out of the lamb business this year due to a variety of market factors. It's really a shame, his animals were small, beautifully finished with a fine grained texture. They were grain fed and he used to give talks to other producers about his methods. He usually got top dollar at the Toronto sales.

Would you like to purchase a whole carcass or divide with another party? My brother has a feeder lamb operation in SW ontario and could possibly sell you a lamb or give sources. His animals are beautiful premium grade and are primarily smaller than supermarket lamb. They are outstanding quality. Have you ever had Icelandic lamb - to swoon over!!