Liza

My favorite used to be the Roman Inn on Hudson Ave. in Englewood, but that was a few (ahem) years ago. I agree with your disagreement - it's the balance that makes it best.

Jeez, no mention of my babe factor?

As much as I admired the chafing dishes in the window, the highlight was meeting Steve and finding out that we are not the same person. I also enjoyed the Bhel Puri, puffed crisps with potatoes, beans, pulses and mint water. Lovely combination of crunchy and cooling. I liked the rolled item that I think was the Patra (yes, I'm cheating with a copy of the menu) -"rolled arbe leaves with spices" - does that sound like it, Steve? Sorry to hear about the dropped balls at City Hall and at Shea!

The robiola sounds like "Smack Ma Girdle", the nettle wrapped sister of "Stinking Bishop", both sold at Dean and Deluca. Unbelievably runny and fetid. In a good way.

OHMYGOODNESS! The refrigerator is enlisting help from the stainless! Run, Maria, Run! :wow:

Excellent point, Christopher. We also need to remember that what we consider to be dinner time, does not always jibe with others.

Cabrales, As no one has chimed in, I'll just contribute that I'd gladly dine at either time. Let me know if you need a second at lunch, or dinner!

I'll note the geoducks are available at local farmer's markets so their inclusion or omission on local menus is most likely not due to availability. I'm guessing it's a visual turn-off, hence the slicing and dicing you found at Esca. And oh those Fanny Bays...second only to Evening Cove to my palate.

Obviously, Rocco's loss.

Shocked. Shocked and stunned! Your refrigerator is an evil dispenser of death, Maria, and should be sternly cautioned. "I will not tolerate such incivility," would say I.

Re: mostly empty rooms in TV coverage - when shooting in a restaurant, most crews are instructed to arrive at off-peak times, so as not to disturb service. Usually late lunch is prime time for filming.

Cherries are delish, indeed, though cantalope tops my list of favorite fruit. I'd bet they'd make a lovely stuffing for a pork loin. A peak at the latest Larousse reveals recipes for these savoury cherry dishes: Cherry Soup (an Alsation Christmas Eve treat); Hare with cherries; and Quail with cherries. Here in NYC we sometimes get the Morellos and Napoleons at market, but you can't go wrong with basic Bing.

Don't hate me because I've got access to great fish, but yet again, fresh trout; salad of amaranth greens and arugula blossoms.

Many thanks for the link to SauteWednesday and the excerpt of the review. I'll add that book to my birthday wish list!

Agreed! But as I said, I'm not a chef and profit not a bit from my own cooking.

I've heard that they shoot Nigella's show 5 times. Each show. 5 times. Then edit. Aieeee!

Re: Art Culinaire - I'm not a food professional, and use AC for many things. It's a great way to learn about new chefs who work outside my NYC area. The last issue included a tribute to sous-chefs, who are expected to go places on their own soon. I now have a list of names to look for. Each issue also profiles a food professional on the 'outskirts' - Jonathan White of Grassland Cheese consortium comes to mind. Another issue included a price breakdown of what some famous dishes by famous chefs, which was fascinating to a lay-diner. And the recipes! For me, it's purely aspirational, food-porn, maybe when I get a real stove, sort of reading. But D. and go back to these issues again and again when planning our big Sunday meal. ("Wait, they did a whole section on sea urchin...")

I'll chime in to second the Aki recommendation, but as a diner with no particular history with Japanese or Jamaican cuisine. I recall a sea urchin mousse with yuzu sauce as if it were a lot less than three months ago.

I know, I know...I've fallen and I can't get up.

I've got a special interest in farmer's markets, as my husband worked for a farmer for a few years and is now a manager at one of them here in NYC. I've always thought it would be a great weekly column to highlight local and seasonal items, perhaps titled, 'What to cook now'. Each column would report on what's currently fresh, and include a profile of a grower, or a recipe from a farmer's market-friendly chef. Do you think your readers support their local farmer's markets already, and/ or could you see this column as really serving the public good by helping consumers connect with suppliers? Many thanks, Liza

Looking at the sample section Sir Klc posted, I noticed articles about fast and easy meals, low calorie meals, etc., which I usually skip, having already internalized the basic tenets of both types of cooking. And I'm sure those articles are boring as all hell to write after a while. But does the public demand them? If you try to include recipes that take more than 30 minutes, and use perhaps a little more than a pat of butter, do you get angry letters in protest? In general, how to you balance the needs of your audience? Many thanks, liza

Maybe we're out of the demographic, Jinmyo.

I had the pleasure of meeting Chef Darrell yesterday and he was indeed charming and quietly self-assured. We talked about the menu, and why he made certain choices about it, and he again expressed his enthusiasm for tasting menus. He said that if you give him 24 hours notice (to shop and prepare), he's more than happy to prepare tasting menus. This guy used to cook banquets, parties..he can handle it. He's going to go far.

I'm a huge fan of Art Culinaire. They take about four or five themes per issue (quarterly), for instance, beer; bread as a coating; Provence; curing; stacking. They get serious chefs to improvise on these themes, with fascinating variations. Full page photographs, full recipes. Waitrose Food Illustrated, from the UK. Glorious photographs, sort of light on technique, but with a serious focus on organic producers and growers. Also, check out Food Arts - where our esteemed Steve Klc is on the masthead.

I was leaning that way wine-wise, definitely. D. and I will try a few more dishes from the Nobu cookbook before our dinner, and will also be interested in any daily specials.