Holly Moore

Thanks for the insight. As I said in my initial post, I had gathered you take pride in your work and that seemed in conflict with your statement that the deserts you are producing are not a good example of your capabilities. Expanding a bit further, if the pride wasn't there you wouldn't be so upset with the owner's shortsightedness as it impacts on your products. No disrepect was intended. I just wanted to resolve those to impressions / statements. Thanks for the explanation. Now I disagree with you though. I'd suggest that your desserts are indeed a good representation of your capabilities - within the constraints imposed upon you - and that photos of those desserts presented in the context of the menu and price range will speak very well of your work.

Other potential factors might be the composition of the restaurant's clientele, and the matching of the patissier's creations with those of the chef for savory dishes. From Bripastryguy's initial post, Given the above I don't see clientele as a likely constraint. As to pairing with the chef's savory dishes, I would expect a patissier to have the depth to overcome such an issue. I understand the difference between the desserts possible at Philadelphia's Le Bec-Fin and what one expects to find in a bistro, but I am willing to bet that if Le Bec-Fin's former pastry chef, Robert Bennett, woke up one day and found himself transported to a small bistro's kitchen, he would still present deserts that show off his capabilities and do so within acceptable food costs for a $5 or $6 dessert.

I'd be interested in having you expand on this. My knee-jerk reaction is shouldn't all of your work be representative of your capabilities? But as it's obvious from what you've posted earlier that you take great pride in your work, I'm curious as to what's behind this statement. What is the constraint that makes your work not a good example of your capabilities? Food Cost? Direction from the owner/manager? Time? Self imposed? A combination?

This company sells only Chocolates imported from Belgium. The Belgian Chocolate House

Thanks. Yes that is it. I had my best meal in Prague there.

Go for both and report back. I was really disappointed with Corky's but it may have been an off day for them.

Looks like it's time to find out what these DDC people are all about. I'm a'going.

There are a bunch of great places within walking distance of the Double Tree. My top-of-mind pick, Tequilla's on Locust Street between 16th and 17th. Tequilla serves regional Mexican - above and beyond what most expect - in a beautifully designed restaurant. I saw Ruth Chris and Mortons - you've got the Palm a half block away on Broad Street and the Prime Rib in the Warwick/Raddison at 17th and Locust. There's an excellent Italian restaurant, Cafe 15 something - their name is their address. It's on the 1500 block of Spruce, mid block. Of course, Susanna Foo for way upscale Chinese. 1600 block of Walnut If there are any shills about, I'll let her tell you about Striped Bass. For Saturday or Sunday Lunch - Monk's Cafe on 16th between Locust and Spruce. Belgian influence - all manner of mussles, bunch of burgers, and one of the best selections of Belgian beers you'll find this side of the Atlantic. And if by any chance you need copies or a banner, Can Do! at 16th and Locust.

Probably not, but back in my column-writing days I always considered how often a reader agreeds with me as the best assesment of my readers.

I was in Prague a couple of years ago. I've been trying to remember the name of the restaurant where I had a great meal. Maybe someone will recognize the place, maybe it's already been mentioned. The specialty is wild game. It's at the end of the metro line. I remember walking about a half mile, up a hill. There was an entrance to an express way along the walk. Then turned left, down another road to the restaurant which was in a small hotel. Had garlic and dill soup, and fallow deer with berries. It was excellent. There was a large aquarium in the dining room. I remember this because I was sitting a table away as they were refilling it and replacing the plants and fish. Maybe I should post that on the pet pet peeve thread, - a restaurant working on it's aquarium in the middle of dinner service. But actually it was all in good fun and as I was on my own it was good to have a project to watch between courses.

The Rendezvous specializes in dry ribs. They are great. I keep trying dry ribs wherever I find them and none have come close. Not sure how well they do by USPS.

Yes I did, by filling out one of those forms in the room. Management never responded. Go figure. It's been my experience that there is a dramatic drop in the capability of concierges: 1. Between Europe and the U.S. 2. Between long established, classic, non-chain hotels and the chain hotels, with the exception of Ritz Carlton and many Four Seasons hotels. Too many concierges in the U.S. are mostly booking agents for the city bus tours.

I was staying for a few days at the Hyatt on the River Walk in San Antonio. My challenge to the Concierge - Please point me to some greasy spoons and similar joints that are local favorites and have been around for years and years. I explained my website and the grease stain rating system. It turned out she was the Assistant Concierge. Her response, "Oh no, we couldn't recommend any places like that for our guests. Most of them are in dangerous neighborhoods!" I persisted. She suggested I take it up with with the Head Concierge. I tried. Left my name and number with her. Called the Concierge Desk a number of times. Head Concierge was never there. Left a number of messages. Stopped by the desk. When I suggested that in many hotels the Concierges almost always return phone calls from guests, the Assistant Concierge told me that the Head Concierge was very busy, but she'd give her another message. Never did hear from the Head Concierge. Never did get any suggestions. Never did stay at that Hyatt again.

Huevos Rancheros con Chorizo, amigos.

Go figure.

I was thinking that might be the case, but decided to err on the side of 8th grade grammar. One does wonder, though, what the good citizenry of Toms River did with the missing apostrophe? I spent my high school years marching about Pine Beach by the way - next door and across the river from Toms River. I have fond memories of what I think was called the Riverside Hotel and of Ye Olde Cedar Inn. Wonder if either is still around? In any case, as a born and raised Toms Riverian or as a "townie" (as we cadets called born and raised Toms Riverians), surely, along with correcting my mis-apostrophezation (for which I am indeed grateful), you can point me to an interestingly and appropriate eating spot that welcomes the semi-shabbily clad. AFA Class of '63!!!

Hi Kim Sounds like you did everything right. All you need do now is "Sign In" and select clubs. You should see your clubs listed to the left hand side of your screen. If there are no clubs listed, you may not have joined properly. Once you get to the Dangerous Dining Club home page you will see the most recent messages. If you click on messages to the left of the screen you will be able to see summaries for all of the messages.

A couple of friends and I are heading to Tom's River NJ a week from Sunday (2/9) for the NRBQ concert at the Ocean County Library there. Our dress will be day laborer/bordering on casual. So where can we eat that is interesting, filling and perhaps even grease stain worthy?

During my stay in one of Brussels top hotels I noticed that the chief concierge seemed to be in charge of the bell staff. Could this have been the case Is this a common responsibility for the concierge in a fine hotel?

I am very much an entrepreneur, own a retail business, have owned a restaurant and believe that a decision on smoking should be left directly to the business owner and indirectly to potential customers and employees. Customers who want to avoid smoke (and I am one of them) have a right to not patronize establishments that permit smoking. Restaurants are desperate for good employees. If an employee objects to any working condition, from the presence of smoke to a psychotic owner) that employee can work at a different restaurant. And so it would come to pass that the will of the public, on an individual establishment by establishment basis, and not the legislature or regulators, would persuade a place to adapt a non-smoking policy.

I have a few friends I visit about the country that won't let me through the front door unless I'm carrying a case of Philadelphia's Dock Street Lager.

Nothing too fancy but a good breakfast reminiscent of that served on the Union Pacific RR back when I traveled cross country with my parents both of whom refused to fly. Saute in butter with a bit of garlic. Add eggs beaten with cream added. Scramble till done. They also work quite nicely for low country breakfast of shrimp and grits.

No vacuum. But as the birthplace of liberty, the Declaration of Independence and the Bill of Rights, we staid Philadelphian's move a tad slower than the latterday upstarts of New York and California when it comes to a person's inalienable right to inflict their ill-manerly tobacco-smoke-spewing-ways upon others. I have mixed feelings about La Colombe's smoking ban. I avoided the place because of the overwhelming clouds of smoke. But I also think that smoke is an essentail contributor to La Colombe's ambience. I like that Philadelphia has a quirky, artist crammed, smoke filled coffee house like La Colombe. As someone else said, there are plenty of smoke free alternatives nearby. However I respect the owner's quest for the best possible cup of coffee and it is his decision to make. And with fewer coffee smoking artists about, it'll be easier for me to get a seat. Pesonally, I'm against smoking in restaurants and for it being optional in bars, dives, and joints. Let the will of the people decide by their patronage.

For which we will always be greatful if that led to one of the most sensual of movie food scenes - Tom Jones and Mrs. Waters sharing a plate of oysters at a roadside inn.

I don't think this has been answered in this thread. Besides adding sweetness and I assume color through caramelization, does sugar play any other role in the baking process? Would it's absence affect the texture or otherwise detract from a cake product?