Daniel

I like lobster meat in Asparagus or Pea Soup..But you wont use much of it.. You can do a lobster mac and cheese, but I am not a huge fan of that.. However, the shells make an awesome stock that goes into the mac and cheese.. You can do lobster ravioli.. Or maybe a lobster mash potato. When you say you are making lobster rolls are you doing a mayo base or just cooked in butter.. I think a buttered hot lobster roll are fantastic.. A lobster cocktail is great just served cold..

I had an awesome goose liver ravioli at Circo in Vegas.. I have been there 4 or 5 times in the last three years.. It was always awesome...

Bryan Z, I know you are down with the Uni.. I had a thought the other day. An Oyster Po Boy with an Uni A-O-Lee... I was still trying to perfect the Uni Alfredo... My Uni ravioli is just about there.

I dont know.. Just incase anyone has any confusion about my feelings.. I think Del Posto is a step in the wrong direction for the Batali Brand..This place is the most average and most over priced in the collection..

Just called Moore Brothers they are very cool.. I actually read them the menu and your suggestions! Every bottle of wine is between 15-20 bucks.. She said all the choices were perfect!!! She also told me that she was checking to see with the owner if there might be a better wine with the asparagus.. Thanks again for your suggestions.. Daniel

I must admit when I have a very bad hangover you might find me at a Chinese Restaurant I hate with a passion.. For some reason, the thing that makes it horrible, is the thing that ends up helping me..

Interesting.. I got this email "Members $750 ($450 is a tax-deductible charitable donation) General Public $1,000 ($700 is a tax-deductible charitable donation) RESERVE NOW To make reservations by phone, please call 212.675.4984 x1. Don’t miss this incredible VIP opportunity: We’re offering three groups of 8 people the chance to share this incredible meal at a table with one of the masters of Spanish cuisine: Ferran Adrià, Juan Mari Arzak, or Martín Berasategui. Each VIP guest will also receive a special gift. The cost of this extraordinary experience? $35,000–$50,000 for each group of 8 ($32,000–$47,000 is a tax-deductible charitable donation). For more information about this event or to purchase VIP tables, please contact Julie Pfeiffer at 212.633.9145. Festive attire." So i guess Beard House is adding on an extra $450.. Geeze..

Wow.. I also think he is at the Beard House for like 750 a person..

My favorite Red Sauce Italian in Manhattan is a place called Gino. I did a write up of it somewhere.. Keep it mind they only take cash.. Its right by Bloomingdales.. Its old school.. My parents and grandparents use to eat here every Sunday night... Might be the best made gnocci I have ever had..http://forums.egullet.org/index.php?showtopic=80186&hl=

Sweet Holy Moses, is that chicken mole with grapes?

I am comparing it to opium because they both have a purpley floral dreamy taste and numbingness to it.. But, uh, I have never tried opium, so I dont really know..

I also find that Sichuan Peppers have a more very floral taste to it.. The heat as Larry suggested, is much different then any other peppper.. I really think its like the opium of the pepper world..

Myron and Phil's.. Nice choice.. What a fun place.. Did you get the Romanian Steak with burnt onions! Next time in Chicago please try Lem's BBQ.

Hey thank you again for your suggestions.. I am pretty excited to get into fall and winter cooking.. This is my favorite time of year. I really appreciate your help, as I try my hardest to appreciate wine. I am sorry to say, I know what I like, but dont understand the finer points.. G-d knows I drank enough wine to understand it by now.. I will be posting my dinner in the dinner thread and will definitely give you guys a heads up when I post Friday's Meal..

Foodman, You are killing me with that quiche.. We had something similiar to that in Vegas and were just talking about it this weekend.. Yours looks better then the one at the restaurant.. Awesome!

Wow Bethala, Thanks for your suggestionsl. I will have to go over this with my girl.. This might call for an early trip to the wine shop to "test" some of your suggestions..

Thanks that an interesting idea with the Pinots.. In terms of the desserts, I just purchased a dessert maple whiskey from Canada.. I might have to toss that in there. However, I would prefer to have it for myself.. So I might try the Viognier..

Budget is nothing too crazy.. Anywhere from 10 bucks to about 30 or 40. These people arent real wine drinkers and am not trying to impress anyone with spending loot.. Looking for appropriate matches... Thanks again.

Wow Percyn, that looks great!Pork pate with raw red onion and mustard served on a couple of toasted multigrain slices I cut off the loaf.. Cup of coffee..

Moore Brothers Wine Company New York 33 East 20th Street Phone: 866-986-6673 , 212-375-1575 Fax: 212-375-1579 http://www.wineaccess.com/store/moorebroth...store-info.html Met this couple the other day in Philly and they would not stop talking about them.. Has anyone heard good things or been there.. I am throwing a party this Friday and hopefully will have the time to stop by..

Hi, I am planning another dinner and would love everyone's help.. Here is a list of the menu. We will be making this for Friday night.. Thank you again.. Daniel I. House Cured Pork Crostini With this we are serving the heavily star anise cure pork with a sweet potato bacon mixture.. From the Frank Stitt Book **Wine Pairing TBD** II. Puree of Asparagus Soup with a Scallop Lemon Cream Asparagus cream soup served with a grilled scallop tossed in a lemon cream.. **Wine Pairing TBD** III. Roasted Quail with Sweet Apples & Pecans on Satur Farm Greens **Wine Pairing TBD** The greens are going to have a balsamci reduction IV. Sweet Potato Ravioli with Country Ham & Mustard Greens **Wine Pairing TBD**Butter bacon sauce.. V. 72 Hour Shortrib on Southern Polenta The short rib will be cooked in a red wine.. Basic things, carrots, bay, shallots,celery,veal stock.. Desserts VI. Mulled Apple Cider Granite Burnt Caramel Pot De Creme with Roasted Banana Ice Cream **Wine Pairing TBD**

I find that statement absolutely horrible.. And appreciate what an interesting creative mind it came from..

I am so happy the place is still doing well. I have had the pleasure of meeting Chef on several occasions at his old spot, Onera. There he was super attentive and would cook as well as stand in the dining room folding napkins and refilling waters.. He has a super work ethic and such talent and imagination, I hope he is doing well..

Adventurous menu, the food did not live up to the description.. The amuse was duck liver mousse served on a stale toast.. In one dish there was way too much salt, the other was completely killed by lemon. The couple next to us at the bar got a burger, it looked awesome.. They said it was too.. The room is very pretty. I will not be back anytime soon.

Is Rubiners the place in the old bank.. Its very cool..Yesterday we drove all over the place and got lost. We ended up in Rhineback and went to this place 40 west.. I will post dinner shots when I find the thread..