Daniel

Such a beautiful cat So excited to read this.. We are going to be over there in a couple of months.. Looking forward to reading this.. How great you planned this and got together..

Soaked in Milk, par boiled a huge amount.. Have close to 3 pounds left over.. I was wondering if I can freeze the rest or do I have to eat all this in the next day or so..

So here is the menu for this upcomming sold out dinner, December 8th.. We have been doing some dinners with Joaquin Simo from Death and Co.. Though he works at Death and Co, this is not being sponsored or affiliated with Death and Co at all.. We are really excited about the menu and wanted to post it here.. The writings after the drinks are his notes and descriptions of the drinks.. Venison Carpaccio Sriracha, 9 year Wisconsin cheddar, micro greens Blood, Smoke & Sand Scotch, Carpano Antica Sweet Vermouth, Cherry Heering, fresh orange juice Beer is a natural pairing with venison, so we wanted to mimic some of those rich, heady flavors like those found in a smoked porter in a cocktail. We decided to update a classic Scotch cocktail named after a 1922 Rudolf Valentino movie, Blood & Sand. By upping the ante with a peaty scotch and a richer sweet vermouth. This cocktail will stand up to the gaminess and spiciness of the dish without overwhelming it. * Buffalo Marrow Parsley shallot salad, sweet garlic jam, toast points Loosey Goosey Foie gras-infused Bourbon, Rittenhouse Rye, Carpano Antica, Dry Sherry, Champagne, Demerara syrup, Orange bitters, orange twist Prairie butter is one of our favorite things to eat, so we figured we’d riff on one our favorite drinks to compliment it. Don Lee from PDT fatwashed foie gras into bourbon, a technique involving infusion, chilling, then removal of fat (but not flavor!) to better match the marrow's richness. As long as we’re gilding the lily, we added sherry and a raw cane sugar for depth, some rye and bitters for spice and structure, and lest some form of decadence escape our notice, topped it all off with some bubbly. * Lobster Pot Pie Cream of lobster, black truffle pastry Summer Shack Plymouth Gin, Lillet Blanc, Sauvignon Blanc, St Germain, Orange Bitters, Lemon twist Named for Jaspar White's lovely New England seafood emporium, this is a light and refreshing cocktail to cleanse your palate. Plymouth's botanicals aren't as heavy as in classic London dry gins, but its great backbone holds up the wine's lively acidity, the mellow complexity of Lillet, and the floral fruitiness of the elderflower liqueur. * Sweetbreads JG raisin caper emulsion, cauliflower puree Solera Sidecar Courvoisier Cognac, Oloroso sherry, Lazzaroni Amaretto, fresh lemon juice Sweetbreads usually require some acid to tame them, but we didn't want to lose that fatty, nutty goodness. This play on the classic brandy margarita gets its own nutty kick from the addition of both an oloroso sherry and Lazarroni's wonderful amaretto, which basically smells like you opened up your favorite tin of Italian cookies. * Foie Gras Mulling spice poached pear, ginger snap, cacao nibs, star anise caramel Black Market Brandy Courvoisier Cognac, Laird's bonded Applejack, Market Spice tea-infused Sweet Vermouth, Angostura bitters, Bittermens chocolate bitters Two types of brandy play together here, with Courvoisier's fruitiness nicely complimented by New Jersey's own 100 proof apple brandy (so good George Washington, a reputable rye distiller, as well as statesman, asked for their recipe). The black tea gives huge spice notes to the vermouth, especially clove, allspice and cinnamon. Angostura bitters work their usual magic here, joined by Avery Glasser's delightful chocolate bitters, which give off deep cacao notes and dry out the finish. * Chocolate Cayenne Tart Neuhaus 85% chocolate, frosted cayenne pepper NewYork Flip Sazerac 6 year Rye, Tawny Port, Demerara syrup, Heavy Cream, egg yolk, freshly grated nutmeg “Yes Virginia, that IS a raw egg yolk in your dessert drink!" All that richness isn't just coming from the heavy cream and demerara ya’ know? The baby Saz has a great grassy, birchy fruitiness that matches up wonderfully with the tawny port's caramel and spice notes. The cream should cut some of the heat from the cayenne and nothing says aromatic holiday garnish like some fresh nutmeg.

Why New York.. I would suggest a trip to Jersey.. Haha.. Just kidding.. Jean Gorges for lunch. Where are you from, how old are you, what type of food do you like to eat.

Its fun following your progress Dr. J.. I really enjoy watching your ideas for plating and you definitely are on the verge of creating your own style.. What is a creme fraiche cheese sauce? What kind of cheese? Also when you say vegetables cooked with brown sugar and dill? how is it cooked.. There doesnt appear to me much carmelization on the vegetables.. Also, you should get a smaller ring mold or mold for the rice.. It looks like a lot of rice and its not bringing to much color or brightness to the plate. What kind of rice is that, looks very short grain? A polenta would certainly brighten the plate up. Also for the radish and capers, though pretty, I dont think it added much a complimentary flavor to the dish.. Maybe a sauce complimenting the korean marinade or dots of a sweet potato puree around the plate would look nice. I dont mean to be critical, I feel like you are looking for a discussion on your food..

We have had 15 people cancel since Monday for Sunday's dinner.. We are all booked for Saturday but, if people want to see our new space on Sunday, please sign up.

Really wonderful write up and great photos.. I was under the impression that Restaurant Forte Baden Baden took chicken that had been prepared Rotisserie Style and then deep fried it.. It might be my favorite of the bunch with UFC being torwards the bottom..

I can direct you to a good Brazilian Place on your way to Newark Airport to catch that flight to Europe!

Was it crowded?

Awesome photos.. Thanks for that report.. I think the spinach and ricotta dumplings are called Malfatti or something like that..

Are the managers at Reading Terminal working at Egullet too.. Seriously though, that was really well said Holly.. We love Reading Terminal Market and its one of our favorite places, not just in Philly. It captures the soul of the city.

Hey Russ, I have a question about tri-tips for you.. I just purchased a big green egg.. I was wondering if you have any experience with them.. The thing gets up to around 850-1000 f. For example, the way I cook a double ribeye around 3 pounds would be to sear it for 2 minutes on each side, kill the vents, close the lid, and let that sucker sit in there for another 4 minutes.. This puts it at a perfect medium Rare.. Would a tritip work the same way, or am I looking for a lot less heat? To be able to sear a piece of meat at 800 plus is a great thing.. Should I smoke it first for a litte and then sear it at the end?

Of course, it was worth it. ← Ahh thank you.. So it was good we left out the foie gras course then..

... so, I'm glad I left early. You Bruni scholars are quite entertaining, you know that? ← Ok.. I will bite.. What the hell did you do after you left Barry? Let the record state, all guests left happy and healthy..

I was thinking the same thing. I recently had great pretzel bread at French Laundry.

When you said you worked as a translator in the crew installing the pizza oven I figured you either had something to do with selling him the pizza oven, or doing some work with Pizzaiolo.. I just found it strange you were posting about this pizza place on random boards I.E New York and Alabama.. But if you have never received any money from doing business with them and you havent right?.. I can see its just your enthusiasm for this place..

Do you work for Pizzaiolo? Dont you think you should state that you are friendly with the owners and get paid by them before you start calling this place the best pizza in the country.. I went there and had a nice couple of pizzas.. I certainly would not call this place the best in the country.. You calling this the best pizza place in the country on a different thread (several mentions in an Alabama thread, and mentions in a New York Thread) got me there and it was above average to very good.

So happy that we were able to meet you guys.. It was a lot of fun and thanks so much for coming.. You know, the lamb chops and belly were especially for you guys, but I am happy the Pasta worked out too.. It was a really fun night..

There is nothing wrong with that if its company policy.. But it should not be A State Law!

You are using way too many examples which dont really apply to anything we are talking about.. The ban only tells workers they can not smoke inside while they are on the job.. If any of what you are saying made sense, then this should ban employees from smoking while working at all.. So this means they would have to punch out, not be paid for the time while they are smoking, then punch back in when they are ready to resume.. The law doesnt protect employees from smoking cigarettes, its only protecting them from inhaling the additional second hand smoke from the cigarette while smoked indoors.. Are you saying that the employee should not be able to go to there car in the parking lot and roll up the windows to smoke? Because hey, they are inhaling second hand smoke in there car. Which is also there property.. I guess thats the next step.. Again, its rather ridiculous..

I have made the case and particularly in owner operated establishments where it would be ridiculous to protect someone from something they can legally do anywhere besides at work.. You should really look at yourself and see that your objection to smoking is more passionate then your protection of our rights..

Yeh, I dont consider this a slight over site.. This is a clear example where the government is coming into an establishment and taking away the property rights of an individual.. I also thinks this prooves that the smoking ban is not to protect workers as you have suggested.. Its to take away freedoms plain and simple by a group of self-righteousness, do gooders, who want to stamp out smoking because of there own moral self satisfaction.. Just like these transfat people. Its a big world, there will be some things you dont like.. But that doesnt mean it should exist..

Since we are talking in the New Jersey forum, I am assuming we are speaking about the New Jersey smoking act.. This bans smoking in public places regardless of who works there.. So you are incorrect to say this ban is to protect the workers.. If a bar or restaurant is operated by a group of owners who smoke, they still would be unable to smoke inTHEIR PROPERTY.. If the law was so concerned with the workers in the business, the law would take into account a situation where there are no workers besides the owner or owners.. I havent checked the New Jersey Mining Law Books but I dont think there would be a huge fuss if some guy owned his own coal mine and decided to work there by himself with out an oxygen tank.. Regardless, its off topic.. You also mention like strip clubs, sex shows, whore houses, peep booths.. All these take place in public businesses provided proper zoning and permits.. Why can't people provide permits for smoking establishments.. It is incredibly unfair to not offer the other side an alternative. You could provide a small percentage of the restaurants and bars in a given area a smoking permit.. Thus allowing these starving waitresses a larger pool of non smoking restaurants to work at

Word word.. The dinner thread hit a million?? I think thats pretty amazing. Thats a million times people have shared the things they made for their family and the special people and times in their lives.. Such great memories we have saved forever.