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Holly Moore

eGullet Society staff emeritus
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Everything posted by Holly Moore

  1. Yes, Nunan's is still there and still doing a great business. I prefer some other places because, at least when I was last there, Nunan's only had 1 - 1 1/4 pounders.
  2. Yup, one and the same. Your mom know's her lobster rolls.
  3. You'll do find in Kennebunkport. Here are my favorites there or nearby: Lobster Roll: Cape Porpoise Lobster Company - Next town north. Fried Clams: Favorite: Allison's - On the Square in Kennebunkport Also the Clam Shack right at the bridge Breakfast: The Green Heron Across from the Schooner Inn on Ocean Avenue Also Dockside Cafe Behind the Schooner Inn Also Maine Diner - also good for Dinner. I invented the Lobster Benedict dish on their breakfast menu though they refuse to give me credit. Dinner: Mabel's Lobster Claw Across from the Schooner Inn where the Bush family sometimes hangs out. Mabel is a character and a half. On the way up: Flo's Hot Dogs. Route 1 in Cape Nedicks In Portland, while walking the Old Port - Perry's Hot Dogs. And if you have time, and time you should make, a day trip to Red's Eats in Wiscasset. Other than the Green Heron and Mabels, you can find more info on all these places here (this is the food discussion website where I'm allowed to post a link, right ) Eating the New England Coast at HollyEats.Com
  4. The picture is all Herb's fault. He kept leaning back as if he didn't want to be associated with the others. Forced me further back than the dinky digital flash could handle. Plus I had been drinking, plus I was focusing on the food. Plus Katie was a little blurred when she arrived.
  5. We came, we ate, we drank a bottle of wine Katie kindly supplied, we parted ways as everyone else went for gelato and I slouched off to home and a week's backlog of work. From left to right: Gary, Katie, Andrew and Herb. That's me, behind the camera.
  6. No Papaya King? What's with that?
  7. The New York Times, perhaps. But New Yorkers, never. They may find those in the provinces amusing perhaps even quaint and charming, but agree that a proper aloofness must be maintained. Like the country club scene from "A Passage To India" where Mrs Moore was scolded from leaving the patio to become friendly with the locals. The article was great for Philadelphia and a pleasure to read - well written and a good feel for Philadelphia, its history and traditions. Alas, the places listed were mostly predictable - the tourist route.
  8. This smacks of a PR stunt. Not a very good one unless it is on behalf of Edoardo Raspelli, the critic. The underdog almost always comes out on top. Especially a respected Italian food writer being trounced upon by the ultimate American Corporation.
  9. I'm willing to bet she did it herself, or a friend did it for her, probably using Microsoft Word.
  10. RDU - Raleigh Durham. It just occured to me. Instead of a group rate at a hotel perhaps it would be better to book an eGullet wing at the famous Duke University Weight Loss Center.
  11. Just finished dinner. You will if I'm wearing the same shirt I have on now.
  12. Holly Moore

    Oink!

    Maybe I will on the first Sunday in August
  13. Holly Moore

    Oink!

    Where is it written that there shall only be one pig roasting a year?
  14. Will try to make it. But I don't think you'll be doing gelato after working yourselves through the pastry line. St. George's Greek Festival
  15. So, is this place still open. Have New Yorkers flocked to it? Have any eGulleters given it a try? If so, what's the story?
  16. I would only add, "Some of the people completing the questionnaire have actually dined at the restaurants they rate and comment upon."
  17. Holly Moore

    Smoking a Turkey

    I did it once. Thanksgiving dinner started at 11 PM instead of the anticipated 7 PM.
  18. Your answer to this is in the opening part of that paragraph. Are you willing to endure the hours / physical and mental hardships to pursue the restaurant businesses. The horror stories are probably partially true in many restaurants, untrue or true in others. But it is hard work. It has to be something that deep, deep down you are driven towards. Only if you're opening your place in France. Probably wouldn't hurt if you're opening a French restaurant or pastry shop, either. Or you can be like me and embarass yourself everytime you try to pronounce a french word. Back in the 70's, while working for an ad agency, we were taking some clients out to lunch. Even though it was a fast food account, with my four years at the Cornell Hotel School I had been touted as the "gourmet." Then I went and ordered a Salad Nicoise, pronouncing it to rhyme with "noise." Twenty some years later there are still those from around that table that take way too much joy in reminding me of that incident.
  19. We agree. Here's what I actually said: That'll teach me to violate proper English grammar and splitting what ever it is I splat.
  20. If you're looking to run a food service operation you might consider a school that offers Restaurant Management which includes a good basis of food preparation and cooking, but focuses on all aspects of managment. As to age, you don't mention yours. I taught the business and computer courses at Phileadelphia's "The Restaurant School" for a couple of years back in the late 80's (they've upgraded their name to something else now - I'll track it down if it's of interest). Each class had a number of students in their forties or higher. I think my favorite student was a sixty year old former trauma nurse who had just retired. She had twice the drive of the youngun's and though she never quite came to understand computers, kept after it for hours and hours, until she could pass. So I doubt if you're too old. Yes it's costly. And it probably takes up too much time for you to work part time elsewhere. The Restaurant School had classes all day and then worked the students into the evening running their restaurant. Student loans the way to go. A good first step though before, as they say, quitting your day job might be to get a part time job in the kind of restaurant that interests you, give it 6 months, and then see how you feel about pursuing such a career.
  21. And all along I figured the New Yorkers would be taking cabs to North Carolina.
  22. Golf is not intended to be fun. It is merely a less bloody but equally painful form of self flagellation.
  23. Will place a call to Jack McDavid. On more than one occasion he has been kind enough to load me in his truck and drive me home from his restaurant after I spent the evening sipping from a coffee cup that contained not a whit of coffee.
  24. Ah, the Restaurant at the Restaurant School. One of Philadelphia's hidden treasures. And a fun meal if you go there ready to roll with the punchs as the students figure things out. And where you'll often be surprised when everything goes perfectly and you end up with a great meal, great service at a great price. The Bakery at the Restaurant School is well worth a shot too.
  25. I'm going to write more about my dinner at Trio under a separate post, but here is the dish in question. It's was on my menu as "Swan Creek Rabbit, forest vegetables, evergreen vapor." I smelled the evergreens as soon as the dish was presented. Having summered in Maine every year since age 8 months I do associate the aroma of spruce with the Maine woods. The waiter then poured hot water onto the evergreens. Maybe I was used to the aroma by then, but it struck me that the hot water took away the smell of the spruce, diluting it. The dish, it self was, wonderfully intense, lusty, indeed earthy. The ramps, the mushroom including morels, the stock, and the rabbit - A hearty ragout, and other than the evergreen adornment, one of the more traditional dishes of the Tour de Force. For the adventure of it, knowing it was not as the chef had intended, and hoping the greenery was indeed spruce and not hemlock, I sampled the evergreen broth. Alas, it had the flavor of hot water.
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