tighe

It says: I'm not sure what you're supposed to be able to cook without knives though. ← I'm guess the reason they're doing it at a place like the AI Seattle is because a fully equipped kitchen is available, including knives. My guess is that they just don't want people standing/walking around carrying large, sharp knives for liability reasons (and God-forbid some argument arises over cutting in line or something ).

No question in my mind that Josef J de J of Harvest Vine would be one of the most entertaining options in town. Not sure how effective he'd be, but it would be a lot of fun to watch.

Here's the site with full details. I was toying with the idea of going to the audition, but if by some miracle I was chosen, there's no way I could actually do the show.

I can't recommend Union highly enough and I know others here share my sentiments. The food is what I would call contemporary, ingredients-driven cuisine. If you do a search on the restaurant you'll see plenty of reviews and descriptions. Here's a link to the most recent review I've posted.

My, my, how things change.....at least based on mamster's review of the Blue Onion Bistro in today's Times. Too bad, I have good memories (of the food at least).

From: http://www.aglink.org/consumer/events/ddguestchefs.php Rivers Restaurant

OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! OH MY GOD! You DID get permission for this already didn't you?!?!?!?!?!?!?!?! What will be the substantive contribution to food and wine education?...

I would probably go with Union if that works for you, but if you're set on a hotel, you might consider the Warwick. They have a nice room at the top of the building that accomodates up to 30 for sit-down, has a great view to the north and the food is done by Brasserie Margaux. Pic & links below. Warwick Hotel/Brasserie Margaux Catering

I believe it was exactly this kind of customer-centered attitude that led to F&N's demise.

Nice review mamster, sounds good. Would you give it the nod over Noodle Boat?

We haven't discussed timing. I'm thinking full steam at six, but anyone who likes and lets me know in advance is welcome to come earlier to cook, drink, etc., say anytime after 4:30? Yes, Vince, I'm talking pm. ← Damn, these days 6 am is often more feasible for me that 6 pm.....

Sorry if I missed it in the thread, but is this a daytime or evening affair?

Drove by last night and the paper is off the windows, drapes are hung and wine glasses on the tables. Looks like a really swank space. If anyone hears any details or actually goes, please post. ← I'm starting to feel like a stalker.... Indeed the menu is pretty typical looking Spanish with a mix of tapas and mains. Prices appear reasonable, most tapas $5-$10 and mains $15-$20. It was completely empty at 6, not surprising I suppose.

Frederick & Nelson's The Original?.......Dumbest......Name.......Ever...... They will always be Frangos to me. Mamster, I always knew there was some small, yet profound, flaw in your character, but I couldn't put my finger on it. Now I know....

Drove by last night and the paper is off the windows, drapes are hung and wine glasses on the tables. Looks like a really swank space. If anyone hears any details or actually goes, please post.

I think I mentioned this in a different thread, but I would put in a plug for the burgers at Collins Pub for the gourmet category. I had one there a couple months ago with sauteed wild mushrooms and boursin that was excellent.

Where have you been dining? ← It doesn't happen as often now, but I still have servers touch my shoulder or arm while talking to me. Often goes along with the "Hi, my name is.....(and I want to be your best friend so you'll give me a big tip)" type. Yes, early clearing, especially while still chewing is very annoying. I'll also add in one of scrat's....touching the rim of the water (or any other) pitcher to the lip of the glass.

Don't even get me started on this one... - Waiters who touch me - Waiters who feign wine knowledge they don't actually have. Sorry, but a Gigondas is not "just the same" as a Cotes du Rhone and no, a white Bordeaux is not a Chardonnay. - Soliciting compliments on the food

Are you proposing that instead of amuse bouche we call it something like the little two-bite thing that the chef sends out to every table before the food that we actually ordered to make us think we're getting something for free? One must not proscribe without offering alternatives. The use of sammich in place of sandwich in speech or writing always provokes an unpleasant visceral reaction from me. Then again, I know there are plenty of things I do that bug the shit out of other people, it all comes out even in the end.

The rings are great, shakes are well above average as well. Glad you like CC's.

Too bad Industrial Coffee in Georgetown is no more...

A woman I work with is a PA native and raves about C'est Si Bon.

When I had lunch at La Spiga on Friday, I noticed that on Thursdays this month, they're offering a $28/4 or 5 course fixed price dinner. It sounds like there aren't any choices and you get whatever is coming out of the kitchen. I'm bummed to completely miss it, but hopefully they'll do it again.

It's a small wooden or plastic fork that is served along with your paper cone of fries at most places in Belgium.

If I remember correctly, they import theirs from Belgium...