DaleJ

My guess is that my wife and I spend about $300 or so per month. (And another $500 on wine.)

Made a "pie" Saturday. Like jackal, mine is rolled out packaged puff pastry (leaving it square). Halve and seed six or eight apricots, cut each half in thirds, place in a bowl with zest of a lemon, lemon juice and a handful of sugar. Blend and scatter on the pastry leaving an inch or so at the edges. Fold over the edges and bake for about fifteen minutes in a preheated 400F oven.

Malawry: I, again, recommend Riviera Oaks in Orleans Center (next to Michael Anthony's). Great decor and a good kitchen. Also, for drinks, small tapa size food and a rolicking population try Wise Guys Lounge. Its next to Frankie Bones, near Main Street at the north end. Friday evening is delightful mayhem. Sooner or later, all the island's glitterati will walk by your table.

McCracy's, by all means.

Hotel Silvio is a half mile south of the Bellagio harbor. A dozen rooms and a restaurant always full of locals. The owner drags in his nets daily so the fish is fresh and well prepared. I believe their website has some pictures of their food offerings.

I recently fell heir to a number of frozen tails (from Brazil). I thaw,remove the shell with chicken scissors, cut in half lengthwise and poach in butter (with a tb of water) for a few minutes. And I watch carefully because when over poached they become tougher than a boiled owl.

I've had several meals at Taverna del Pescatore. It is, indeed, a terrific outdoor lunch spot. It is a left turn just short of Trevi going north and is just off the highway.

Assuming the circulation aspect is to ensure even distribution of heat, how serious is the compromise if one employed an "immersion heater" (without a circulating device)? I can get one at a great price.

Thanks, Santo. UE: I'm sure my concerns stem from reading your excellent reviews and your pics. I shall stay with my original schedule and look forward to all, including a visit or two to The Violet Hour.

Thanks all. Yes, its Samuelsen's place in the Affinia.

Please allow me to insert a parallel post. My wife and I will be in Chicago from PM 29 August until AM 1 September. This is my 75th birthday present and it features Cub games (a lifelong fan) as well as some dining. I currently have reservations Friday night at C-House (staying at the Affinia), Saturday night at Schwa and Sunday night at L.20. I have not seen any recent reviews of C-House and have seen some reports of underachievement regarding L.20. Reading this thread and comments on some other highish-end places makes me wonder if I should reconsider my choices. (Schwa is, of course, sacred.) Thanks, folks. PS: Enjoyed Alinea a couple of years ago.

With this year's bumper crop in my wife's garden we used a recipe from Scott Conant's book (forgot the name of the book). Cut Romas polarly, squeeze out seeds, flip in a tb of olive oil, spread in a sheet pan (cut side down) dust with S & P and a tb of oregano, rosemary and sugar and roast at 300F for three hours. We let them cool and put them in freezer bags before freezing. Pretty damn tasty on pasta, too.

I get a call from "Meg" at Montesquieu monthly and buy her offerings about half the time, for the past five or so years. They handle, if I'm correct, consignment lots. I'd say that my experience is that over half are excellent for the price paid and prices range from the thirties into the forties. My only gripe is when I receive a terrific wine they never have any more to sell.

Congratulations, Toby! Will visit TVH at the end of August. Already have my tickets to two Cub games and am angling for reservations at Schwa, L.2o and C Chicago. (After a spell at TVH, of course.)

I've eaten at Beltramme several times because its almost next door to my favorite (read cheap) hotel, the Panda. Their abbachio scottadito (sp?) are tops.

Aki and Alex from Ideas in Food will join in the fun on 29 June. I can't wait.

NO ONE IS SAFE WHEN THE LEGISLATURE IS IN SESSION.

Volpetti is arguably the best food store in Rome. Outstanding selections of cheeses, salumi, etc. Take the Metro to Piramide and walk west for a few blocks on Via Marmoratta. Its right there.

For memorable, I always recall fondly a dinner a couple of years ago in Pienza, at Il Rossellino, a tiny (seats maybe 20) mom and pop place in the center of town. After an aparativo or two, the missus (Franca) appeared with a little basket of fresh porcini. I was asked to select one and I chose the largest, perhaps the size of a hamburger bun. Minutes later it was presented, by itself, as the main course after being sauted in olive oil and thyme. Surely not the most elaborate or tastiest meal ever, but I'll never forget the moment.

I, too, would like some idea of how the smelts were cooked. I have lots frozen but all I can do is deep fry. I'd like to have an alternative.

I suppose we have visited Umbria six or eight times in the past ten years, but mostly in the Bevagna area. So my experiences aare in and around that little town. In Bavagna I can recommend Enoteca Piazza Onofri in the center of town. Good local food and wine. At the south gate of town is Ottavio, another dependable place. In Foligno, a somewhat difficult town to negotiate, there is Il Becco Felicio, featured in Food and Wine mag several months ago. Salvatore is an event all by himself. Lots of what he serves comes from his garden and there is not a square foot of wall surface ungraffitied. Park near the train station and ask anyone for directions. It is a local institution. At the top of nearby Spello is La Bastiglia, a hotel with an adventurous kitchen, a good wine selection and a big parking lot. Just south of Trevi on the road to Spoleto isTaverna del Pescatore. It is just off the road on your right going south. There is but one little sign on the road. Good food, wine and service and a wonderful outdoor setting. Finally, I Sette Consoli in Orvieto is my favorite restaurant in all of Italy. (Have not been to Montone is several years.)

Kenny B's has New Orleans ambitions. I know people who swear by it, but I've never been. Its in Circle Center off Pope Avenue.

Appropriated from A Tuscan in the Kitchen: Anoint baby back ribs with olive oil, salt and pepper. Wrap in foil. Place in a 225F oven for five or six hours. Open foil for the last half hour or so. The best.

Just an update: Riviera Oaks is a couple of months old now and has found its groove. Its the old Olivier's on New Orleans Road, next to Michael Anthony's. Completely redone and it is the most amazing restaurant interior on the island and with a kitchen IMO locally unparalleled. (Olivier is still there playing the guitar.) Reservations are becoming a must since seating is under 50.

I've spent several happy vacation weeks in central Umbria (Sagrantinoland). Within a small area are: Perugia, Foligno, Assisi, Spello, Trevi, Montefalco, Bevagna, Spoleto and, of course, Norcia. I can offer specifics if you're interested.