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society donor
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Everything posted by catdaddy

  1. I went to NECI for their two year program back in the early eighties and have been in the business mostly as a cook/owner ever since. If I could do it all over again I would have gone to a good Hotel/Restaurant Management school for 4 years while taking as many classes in finance and accounting as possible. Working every shift I could at a good local kitchen. Nothing beats on the job training. If you followed that course you would be more ready to move into restaurant management than 90% of the people who are there now. All the bad habits you would learn in real world kitchens would be forgiven because you will know how to make money for ownership.
  2. Unfortunately New Bern is pretty much a culinary wasteland. As mentioned above Morehead City and Beaufort have much better restaurants.
  3. Of the wines you mentioned I would select the Corton. Reading about the poached salmon I immediately thought of SavBlanc. Cakebread perhaps. Also there has got to be a SavBlanc from New Zealand that wouldn't punch you with too much citrus. Alas I cannot suggest one. The menu sounds great----the salad especially. Cheers.
  4. My comments were not ment as a joke. The reality is cutting edge food, service, and atmosphere is a huge investment in time, money, karma, and motivation. In order to be successful enough to pay the help and stay open for more than a year or two those with the chops and money would prefer a location with denser population and more international visitors. I grew up in Durham and agree that the whole area is ripe but the kind of people it takes to own and run this kind of restaurant are rarer than PhDs.
  5. Cutting edge requires deep pockets, a passion for food and service, and time. Finding those three things together in one (what restaurant ever lasted more than a couple years owned by partners?) person is rare. When they do occurr it is in a market much bigger and more diverse than the Triangle. Suppliers are also a problem. With the exploding growth of Sysco and US Foods and the close demise of Southern Foods there is too little competition. Quality and selection are sufferring. People want cutting edge and there are no doubt enough talented cooks around to execute but I do not think the public would pays the menu prices that would be neccesary. -Ian
  6. catdaddy


    Thank you to all . I will let you know what we find in a couple of weeks. -Ian
  7. catdaddy


    kewl! Thanks, Ian
  8. So I just found out I'm going to the keys 3/9-3/15. Wondering if anyone has suggestions concerning where to get groceries and eating out. We like ethnic food, great atmosphere, and well prepared simple things. All comments are welcome and thanks. Ian
  9. I am looking for a proven formula for fig ice cream. Figs are taking over in eastern NC. So far fig salsa and fig bread have been moderately successful. Okay all you pros please share. Thanks, Ian
  10. Elke-Anderson Valley King -Estate Oregon
  11. Mt. Gay Eclipse, club soda, and a squeeze of lime over ice. Simple rummy and refreshing.
  12. My brother once spent a winter in the bush watching over a fishing lodge. Solo. Reality took on a whole new meaning for him. He was proudest of the deep yellow hole he made in the snow.
  13. Pureed and mixed into grits. Served with over easy eggs and country ham.
  14. There is a very small bakery in Beaufort, NC called(strangely enough) Beaufort Bread Co. One and a half bakers produce bread without a mixer and cook in a wood burning brick oven. Their flatbreads are the best.
  15. catdaddy


    I know this is an old thread but I'm a new member and was in New Orleans last weekend. We ate at Lilette (on Magazine uptown), Bayona,and Peristyle. Bayona, considering the entire experience, was clearly the best. Peristyle's menu showed the most thought and imagination. Chef Anne's plates are very tight and the starches were great. Lilette, owned and run by one of Susan Spicer's old cooks is small and happnin. Quite a few locals and childern there. Definitely worth the cab/trolley ride uptown. Bayona's wine guy actually had opinions about every wine I asked about----strange indeed.
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