Kim WB

I shop at the Princeton store. They have the chocolates, although I can't 100% be sure if its at Holidays ...they are there now, maybe for Mother's day? the individual desserts at Wegman's have the Perre hermes logo all over them, specifically the chocolate discs they use as a frequent decoration..I just assumed the pastries were made under his specs, but I could be wrong. Also, I know I have purcahsed pastries and gotten a sticker w/ his logo on it on the box...but again, it might just be packaging.

Supermarkets: In NJ, we have Pierre Hermes at Wegmans...but any other grocery store isn't going to deliver in quality ingredients..even Whole Food s will have fresh fruits, but inferior marscapone, butter cream etc. I guess I was being challenging...for the record, anyone who thinks ShopRite has high quality goods, I cannot agree. . Anyone who thinks Shoprite had good quality cheap baked goods, I'll give you that. Any kid event, I like to order a big in your face pack a punch full sheetcake with a photo image, fits the bill. Referenced above are also exceptionally good mid level bakeries...above shop rite, not Balthazar. In central NJ, Italian People's bakery fulfills that genre.

My mother would often prep the Sunday Roast on Saturday night, so that while we were in church the next morning, my father the agnositc who stayed home could pop it in the oven. All through Saturday evening, I would continually open the fridge to check and make sure it was "ok". My parents would yell at me to stop looking at it, but it was all I could think about until Sunday afternoon when we finally ate it. It got so bad that I would get out of bed, just to make sure it was still there. I feel obligated to add that I was a well provided for child who never expereinced hunger, so I don't think the obsession was based in fear, but rather anticipation.

When you say the Shop Rite cake is a good cake, do you mean its a good cake, or is it a good cheap cake? Like, " For a $6 cake, it's great!"OR "This cake is great, I cannot believe it is only $6!" big difference, to me.

Katie, we're at the 5 pm tasting, so I suspect that's the one nestled in between your two press/industry events. I think the 5pm tasting is a pretty small window, 5 to maybe 6, 6:30. Then its the general public. So hopefully we will overlapand I can say hey. Rich, when do you think you will be there?

I joked with my husband tonite, told him I like to consider it the DiBruno tasting...anyway, this is one of the few wine events that makes our "must go" list...this year, 6ppl, then dinner at the Prime Rib afterwards. Katie, I know I've bumped into you there...anyone else attending?

Lambertville, NJ and New Hope PA, river towns on the Deleware river.

I think "Kitchen Basics" in the yellow box is one of the better store bought brands..has a bit more depth of flavor than a Swanson's or College Inn.

There are so many different variables. Here's a recent thread on a discussion on the Philly board..in which I was very specific on where I dined! I though it was interesting on how many fellow e-g's opined, in one way or another, that the DINER has the responsibility to create the dining experience, as opposed to the restaurant itself. http://forums.egullet.org/index.php?showtopic=84254 PS. there was never any response, which was never the point but some people have inquired...I would be interested to see if the table is still there, we're going to brunch there ( not our choice) the Sunday after Easter, so we'll see!

In a business situation, I would NEVER send food back. The only exception I can think of would be if they served me duck breast when I ordered scallops. I wouldn't send my meal back if it was a "kid's first treat", either..but most personal situations would be a case by case basis.

I've always thought Pittsburgh meant rare inside...learn something new every day. Ruth Chris injects their steak with a basting oil/butter..I've never liked their steaks, as they seem less "meaty" to me.

wise guy ....the fiish was enrobed in a rice sheath that was lighlty seared/'fried on the outside. the tuna or if I recall salmon, was raw. In general, I'v evolved to ordering sashimi for dinner, but usually some kind of funky roll as a first course...scallop, spider ...if it boasts advocado, rice, fih and some kind of coating or roe....graet first course. My new favorite local place is OTA_YA, in Lambertville. It's not Morimoto, but its well executed rolls and super fresh fish.

I still think that the food needs to be determined by the kind of market it is. If it is Columbus, Englishtown, etc..a place that primarily sells discounted products, cheaper clothes, discount items...like a 99 cent store on steroids...then I can't imagine anthing over $5 bucks would work. If, however, you are going to more of an antique place, that might be a possibility..however those places are MUCH busier in the early morning..the crowds are gone by 11am, just a few browsers in the afternoon. I can't speak for all Farmer's Markets, but in my experience, thoses tend to be more crowded before noon than after. What are the costs for renting spaces at these things, anyway?

It's fun to see these old threads, and it clearly shows how food and tastes are continuously evolving. three years ago, it was new. Now, every grocery store has some kind of quasi sushi/tempura roll thing.

Thank you so much for the time you have spent on this blog, it has been a real joy to read.

Tre Piani would work. So would Nassau Inn, Hyatt. I fyou can make it after 1 pm, I'd say Big Fish is a good option...light , bright, they could give you a 4 top if its not noon..Also big on business is Charlie Brown's, the small chain steakhouse, between MarketFiar and Nassau Green.

Jeff, I somewhat agree taht at that level of dining, as Holly noted, there should be NO really inferior tables. However, Big Boss was hinting htat it was resturant week, a time notorious for thrifty diners to visit restaurants taht would perhaps be out of their range otherwise. ( as they say on Seinfeld, not that there's anything wrong with that) I brought up the tab to illustrate that if indeed that might have been theiri initail imprssion, the preliminary ordering shud have proven otherwise...NoT that I am advocating that any guest, even the water and shared appetizer guest, should receive anytthing less than premium service at that level of dining. edited to note that my new laptop excaberates my already terrible habit of switching "t" and "h"...sorry to readers now and in the immediate future!

Sorry, Prime Rib @ the Warwick would have been more accurate...but really, string beans with big brown spots? Gigi salad with mushy, mealy ingredients. My son's calamari was really great...not greasy, lightly battered...but that was the high point. It's my 3d or 4th visit, so I guess I know what I'm getting...but at Luger's, Sparks' Prime, S and W, et al, I'm getting it so much better!

HARRIET THE SPY...reason for my ongoing obsession with dumbwaiters...as a Realtor, whenever I tour an 80 year plus house I look for the hollow opening...I've gotten all excited, only to discoer its a laundry shoot! to keep it food related, I recall her crream cheese and tomato sandwiches, also

I'm 43, and I'm could not do it. Perhaps not too old, but too set in my ways, too used to paid vacations, too intolerant of 22 year old managers, andd with three teens/twenties kids, too tired of indulge in their whims. However, its personal. I'm an old 43, you might be a young 47. Anyone who has teenagers is so over the nurture stage IMO.

I have a son who loves crisp skin, and white meat chicken. To accomoddate him, I slather the bone in unsplit reast in Crisco, and Adobo seasoning. then, 30-40 min at 400 degrees, basting the last 5-10 minutes. I'm a duck and pheasant fan...chicken to me is a conduit for great stock, and my favorite chicken dish is tarragon/mayo chicken salad...I'm simply not a hot chicken fan. ok, I have tried that Marcella 40 clove sthing, loved it. Mostly like it mayonaissed, or drowning in buffalo sauce! ANYWAY, if you are doing breasts, this is about te best way. And, the crisco drippings are a superior base for your favorite gravy or sauce. With that said, the above chix preperation produces the est

did I mention that our wine tab... a Krug non vintage and then a bottle of Antinori 1999, pian el vigne...totaled over $600. We went with 4 courses, plus cheese..we pre ordered cheese w/t he request that it be room temperature. also, it might be of interest to some that when I made the reservation, I gave my less than common last name. When I gave our surname, they responded.."Robert?" A bit nonplussed, I responded yes, and they proceeded to confirm the details of my reservation. Now, its a joke of sorts that people seem to recognize my husband, often say things like"nice to see you again" when he SWEARS he was never there..so after this, I called my husband and teasingly, but really, asked if he had been there. We both entertain on business rather extensivley, so it was a longshot possibiity that he was there and I didn't know...however, he was never a guest...we both suspect that we are on some kind of "frequent diner" AMEX platinum card list...we rarely use Open Table, but that might be it, also.

I'm withholding my opinion until I find out more... A local flea market? A "selling used craap or hot goods" place with mulltiple gold by the inch and tube socks place? A true antique Saturday mornig treasure find kind of place? N or S Jersey?

I feel like I need to clarify another thing, because I wish to be scrupulously honest. to review: 1. table was acceptable upon arrival. 2. Table became loud and less acceptable when two parties of 8plus were sat directly next to us. However, did not ask to be moved, as I feel the time to have done that had passed. And, the service, food and wine were starting to lull me into a VERY complacent happy foodie stupor. 3. Baby started to cry 4. Since we could see no baby, we asked where the crying was coming from. We were told there was a private dining area for "residents." ( I thought it was a hotel) 5. My husband gets up to use the bathroom, peeks into the communal dining room with crying baby. comes back to report couches, tables, TV,stroller, in a room adjacent to the bathroom hallway, all open no doors. 6. Get up to see for myself, as I am a major type A person, LOL. 7. Waiter comes to take our dessert order. I tell him the crying is terrible, but at that moment had stopped. He offerred to move us..as mentioned, we had wine, remnants of a cheese platter, had just ordered coffee..I decline. Crying starts up again while he is still at the table, he uses the line how some people treat the private dining room as their personal living rooms. 8. Crying lasts a total of 20 minutes..I would say 10 min before waiter offers move, 10 minutes after, with some small moments of calm. One women in the large party, during a break inthe crying, comments loudly" Well, the baby can't have much more in her , can she?" to which a man replied" I don't know, mine can go for hours".