Jake

Marlene, are you putting the lovely little paper hats on the roast?

I roast on a rack, up, with the bones foiled. Never had any problem. Pork will have quite a bit of fat in pan so you would want to do glazed carrots separately I would think. Blanche carrots then roast in oven with butter or evoo, depending on which is the base of the glaze you will add during the last bit of baking. I have also roasted entirely in the glaze, just watch amount of sugar and time re burning.

Another ode to Jaymes dinner: Tomatillo salsa and shredded pork enchiladas. Garnished with cilantro and crema. Accompanied by ice cold Corona. Time for another......

Sounds wonderful and last year's menu sounded divine. Do you have to work around any food allergies, preferences etc?

It's called Cha Liu. 2352 Yonge, 2nd floor. Pricier than downtown Dim Sum but better in quality and atmosphere. Here's a link to a previous discussion. The menu's changed a bit since with more items. ← Thank you kindly, Degustation.

Great post, and great photos of the exhibition. Thank you so much.

Lots of salt and mayo. Real mayo. There just isn't anything better.

Sorry to hear there are no deer in your freezer yet, but I'm in complete agreement with you about frittata. I often throw one together for a quick supper and it is the brunch menu of choice up at the lake in the summer, especially if we have guests. My personal favourite combination is a variety of mushrooms, baby spinach and whatever kind of cheese strikes my fancy that day. The SO prefers pancetta, roasted red peppers, carmelized onions and spinach. And some days, it's just whatever is in the fridge.

With all the flavours in Jamie's stuffing (I think that's what you were considering using, no?) and the sweetness of the carrots I think I would just do a simple turned potato on the side. Parsley for colour, perhaps.

I've been to Nella on Queen St. E many times. Is this a new branch??

I don't qualify as a professional chef -- anyone on this board who does??

Just came across this thread, Silly, and it's great. Thank you for taking the time to post and please continue, with pictures if possible.

Michael, I just had to chime in here after following the thread to say that the point you just made is spot on and needs no elaboration, IMHO. I agree completely.

I love all cookies, but only homemade. I have tried all sorts of mass produced "gourmet" cookies and I just can't stand them, especially shortbread. I don't bake cookies very often (time constraints) but when the SO asks for them the standards are: chocolate chip, oatmeal with nuts, raisans or chocolate, ginger, peanut butter, sugar etc. Whatever we're in the mood for. I prefer them crispy rather than chewy, but hey, whoever says no to a homemade cookie??

Oh, great guys, now I'm craving WAFFLES!!! (hold the syrup)

Sounds wonderful, Marlene. I'm not sure what your potato puff consists of but it might be a bit heavy/rich with the pork. The carrots sound wonderful. For some reason I always think of carrots with pork, especially crown roasts. They just seem to go together for me, who knows why.

What is the likelihood of organizing a eG cocktail/dinner after with Tony? Anybody have any contacts?

MsRamsey!!! SSSSHHHHHHHH!!!!! ← Ohhhhh, now we're all curious! Other menu?? Looking forward to the blog, Wendy. Never been to Seattle so I am looking forward to you showing us around.

...Venerable...truly spoken by some who has never met me ← It's amazing the insight one can acquire from eG

Thank you so much, Susan & Russ. It has been an enjoyable week and a lovely blog! I'll be sure to pick your brains for restaurants when we head down to the Daytona 500 in February.

Yep, habits die hard. Every cheeseburger I ever make is the same way. Mustard goes on the MEAT, not the bun and the onions are diced. Why? No reason -- it just tastes better that way. The lettuce & tomato go on the other side of course.

Count me in. Hey, I could meet the venerable Gordon Cooks and Bourdain in one day???? Get the booze flowing now -- training time.

Your herbs are beautiful, Susan. I am envious shivering up here in the north

Eunny, that looks incredible. The description yesterday did not do it justice. All that lovely, yummy egg yolk

That just made my morning!