Kim WB

oh, a spoiled nor'easter who strongly prefers them raw...with lemongrass vinagrette, with bottled cocktail sauce, or the best ....with a squeeze of lemon and lots of strong fresh cracked pepper.They're like liver or brown rice or real lamb...earthy, true, and pure.

We're making a change this year, from a sit down Christmas dinner, to an Open House buffet style. Our kids are teens, visiting around town, and our siblings all have little ones and are hesitant to get up and go xmas day to meet a specific dinner time..plus we've collected a motley group of singles and couples who will be gravitating towards our wine cellar I have the space, and the service ware, and the house has the flow to accomodate this. I'm planning on soup, shrimp platter, antipasti/salaumi platter, and a favorite tuna tartare as appetizers. Mains will be a spiral ham ( I have no choice) , a nice rare tenderloin, and a poached salmon...maybe turkey breast. Sides will be a wild rice and pecan dressing, potaoto dauphinoise(sp?) , bakery rolls, and a green salad. Dessert will be be cookies, cookies, cookies, perhaps a chocolate torte and a fresh fruit. Coffee, cider, and lots of wine and champagne. Homemade cranberry liqueur. And I've promised a big pot of macaroni and cheese for a favorite nephew. I'm looking for a vegetable choice, and am also not totally sold on the dauphinoise. I have three ovens, 10 burners, and plenty of warming trays and can borrow more crockpots. I suspect the guest flow will be heavy between 1-3, and then another group after 4. None of this is set in stone,a nd I would appreciate your input, success stories of favorite buffet choices, and some help in fleshing out the menu...

With all respect, I think its difficult to determine if a restaurant is coasting if its your first visit. I have a list of reasons that make me have this opinion, including a number of almost exact dishes from last year's menu..but I'd want another visit, not a a business dinner, to determine if my opinion is accurate. Shelton used to have dishes that were original, now they seem to mimic any three star NYC place. ← This is probably a better topic for another thread but I cannot conclude a restaurant is coasting because the menu repeats dishes from year to year or because the menu doesn't seem as inventive as it once did. (That also perhaps says as much about the beholder as it does the menu.) Coasting to me is more an attitude that I see in the service and how the food is cooked. ← Coasting, to me, means that a restaurant is resting a bit, not pushing or improving, but staying the steady course...and in this case, RI still deserves to be in a list of top restaurants, but certainly not in a list of top food. And I reiterate my opinion that unless you have visited the restaurant in the past, you'd be hard pressed to notice any coasting. I noticed some cosmetic shortcomings..a crispness that the Inn no longer has. I noticed a compacency in service, specifically in the bar area and reservations. Most importantly, I noticed a lack of challange on the plate..uninspired accompaniments, done to death reductions...a dessert menu that leaves me cold... Personally, I think its terrible that there would be three or four verbatim menu items from one year to the next. Yes, I'm aware of the economic realities of restaurants, and I'm aware of customer demand influencing menus. And, um...for years, a restaurant income paid my own mortgage. If Shelton just wants a really good restaurant. he's got one...but if he wants to continue his reputation as one of the driving forces in NJ cuisine, he's loosing that race...if he gets the accolades for his food these days, I contend its not because of what's on the plate now, its because of what was on the plate a few years ago. And now, I've gotten into the fray without doing what I said I wanted to do, which was to revisit RI while not entertaining for business, with a few fellow foodie friends so that I can try more options, and feel more secure in my initial opinions.

camper, I am not quite sure you had other comments..but regarding the Lawrenceville INn, I have been there twice in the last three months, and at least a 6 or 7 times total, and I have always had young, inexperienced wait staff. Indeed, the most recent pleasant but inept waiter told me he went to high school with the owenrs daughter in PA somewhere. I've also spoken to the owner, and she is very sincere..the food can be fairly good if unadventurous, which is what I think the area demands...but the service is terrible ( and I don't like the cutsey and somewhat bargain style decor, but thats personal and subjective) Also, I alsays try to remember to disclose to newer members that I am the BYO holdout amongst my fellow Jersey egulleters..I do not prefer BYO's. peanutgirl, I hope you have a wonderful anniversary..Rat's, or Stockton or Sergeantsville Inn

With all respect, I think its difficult to determine if a restaurant is coasting if its your first visit. I have a list of reasons that make me have this opinion, including a number of almost exact dishes from last year's menu..but I'd want another visit, not a a business dinner, to determine if my opinion is accurate. Shelton used to have dishes that were original, now they seem to mimic any three star NYC place.

I think Rat's might be more fancy than you are looking for..certainly apples and oranges from lawrenceville Inn. I was at both within the last few weeks.....I saw consistancy at Rat's with no discernable difference after the chef's departure. Lawrenceville Inn remains a hit or miss neighborhood place with horrible service, and some quality issues: I mean, why have a steak on the menu if the steak is poor quality...I'd rather see them do something interesting with a cheaper cut, myself. I really want to like this place, but the waiters are , like, um, like, 13 years old, and um like, don't really, um, like, know what they're doing, um like okay? Regarding lambertville, I also agree that No 9 would be a good choice, their winter/fall menus are much more adventurous than their summer menu, IMHO. I'm a fan of Lily's on the Canal, but that's perhaps too casual. I'd go to Libations or Anton's or the Boathouse for cocktalis beforehand. Hamilton Grill as Rosie mentioned has a nice menu now...they are another place that gets predictable w. their summer fish oriented menus, but show some talent in the fall and winter. Friendly great service at Hamilton Grill, and lovely understated decor. I've also recently dined at Amanda's, the Stage House Inn, and the Ryland Inn. I'd reccomend SHI to anyone..I love some of their twists on traditional combos, and I think they are doing great desserts. I'm withholding an opinion on Ryland..suffice to say it had the feeling of "coasting". Nicholas is more stark and simply designed, I can't imagine anyone describing it as romantic..but the egullet board is loaded with RN fans..and although I am not one of them, I respect their opinions. Frog and the Peach is on my list..I always go to Soho on George, or Stage Left when in NB..my husband is partial to the wine list there...I haven't been to F and P in years, and am way overdue to revisit this institutuon. The INNS; Stockton, Sergentsville, and Frenchtown are great anniversary options: romantic, uber-beautiful in their Christmas finery. Sergeantsville is probably the prettiest, Stockton has better food..again, IMO. Frenchtown is looking a little frumpy, I had drinks there int he last 6 months, and the bar room and bathrooms were dirtly. For a real romance, there is maisonn du'Auberge in New Hope, perhaps a 30 minute drive from Princeton. They always have a wonderful foie gras special, which makes the so-so desserts more bearable. Truthfully, if you live that close to Rat's and have never been, go there. It might be a bit formal, but not pretentious to the point of discomfort. You owe it to yourself to discover this gem in your own backyard. Also, it's beautiful during winter, with the fires burning, the pond and artwork lit up, granted, you can't walk around the grounds, but the interior glows.

geez, at least add a smiley after a comment like that

my son's pediatrician had baby teeth in a jar, and would add soda to it, on your next visit you could see how much the teeth had disentegrated. fun fun fun. The enamel would come off in just a few days of soaking in the cola. I have NO IDEA of the scientific validity of this, but it sure worked to minimize my kids soda intake.

It looks like an adorable idea..after all, you can have a bowl of ice cream l at home, but you go out to an IC parlor because it has the mix ins, the banana split fixins, etc...Cereality has quite an array of toppings, even plenty of healthy choices, and the bowls of cereal are 2.95 and 3.95, with unlimited milk.

I just read somewhere, or saw somewhere, that the prices of the minis and the regular are the same..but you get a third less in the minis... add me to the Piroutte fan club...my local store carries deBeukelear creme de pirouline..same concept, an inch or tow longer, and more pronounced hazlenut flavor..for small dinner parties, the guests often volunteer to bring desserts..I always have a can of these on hand, to supplement the choices...in case they brought something other than chocolate...you can easily pop them into a glass lined with tissue paper...easy, pretty.

I like modern eats,legendary tastes. It describes your idea of traditional foods like shakes and grilled cheese, but with an updated twist.

My kosher friends in West Windsor and Highland Park NJ might not know about the DETAILS of macaroni grill and Cheesecake Factory, nor do I, having never been there..but we/they surely know of their existence!

Looks like the sushi date is the only one with any significant interest at this point. We'll let this thread ride a bit, see if there is interest in any of the other suggestions made by either me or others, AND, we'll start a NEW thread with specifics on the sushi lunch, with date. location and time..So far, we have Kim, Curlz. Lou, Howard and David, there has been no additional interest vial PM. I suspect once its more finalized we might get a few more people. Curlz, it would be great if you initiate the new thread, and make the reservations. Also please get a full address for those of us that need to google/mapquest it. Thanks.

just chiming in...TJ Maxx and Marshall's are the way to go. I live 10 miles from a LC factory store, but have seen better prices at the above mentioned emporiums...not specific colors, designs, etc..but there always seems to be a dutch oven or five around...If I were young and on a limited budget, I would search at the discount chains.

exactly, these are the things to consider... I run the dishwasher twice a day, and that's without a major cooking session or guests...just my needs for a family of 5. also ( and here's the real Estate agent coming out) if you plan on resale some day, think about what your needs are, but also the needs of a potential buyer (ie..do you live in a family co-op, or one with singles, couples, one child families). To expand..if you are a single person living in a four bedroom house, and you don't plan on staying forever, make decisions that would work for a family, becasue most likely, the NEXT buyers of a four BR will NOT be a single person. Or, WTF, get what you like!

This was my thought as well...also, you can get the islands with the deep microwave shelves at the endcap, so if you get electricity to it, one problem is solved. ( It's an option in prefab islands, instead of those useless wine fridge things...you're kitchen looks new enough to contact the cabinet manufactureer and get their island with matching trim ...no need to custom do anything) Talk to a electrician, one who does new construction as well as renos...there are many options to get electricity to your island, without destroying your basement ceiling. Also, will the cooktop be the only gas in the house, and have you considered propane? ( that seems to be a regional alternative) And,BTW. congrats on the new house, and lucky for you there are just minor changes..it looks lieka really really pretty kitchen..you just have to hope that it was designed by a cook, not a magazine editor! First test: does it have a skinny cabinet for sheet pans and trays?

You will find wonderful pancetta, as well as superior beef and pork cuts of all types, at maresca's butcher, in sergeantsville, NJ. They are a gem, and a trip back in time. ..it is worth a trip from across the state to experience this place..and don't worry if the glass case is empty, they ahve pretty much everything in the meat locker. Pick up their pate Louise, country style pate, and their slab bacon, along with the pancetta. Dry aged meats, and home baked breads from a neighbor if you get there early enough. here is a thread about it. http://forums.egullet.org/index.php?showto...8820&hl=maresca

katie, if you can get a date that works for you and him, that would be great. thanks. We can always pick a jan and feb date for the other two.

Ok, to get the ball rolling in NJ: Northern NJ sushi lunch: on Thursday Dec 2. Indicate if you are interested, and what sushi place you reccomend. Lunch at the bar, American Grill, Randolph, the following week, whenever Lou says is best. Indicate if you are interested Central jersey Fine Dining outing...Rats in Hamilton? Frog and the Peach in New Brunswick, Rest Nicholas in Middletown? Indicate preference, dates available. This will not be a low budget event, menu will be inclusive to include wine. South jersey...if Katie can help, perhaps Sushi at fuji in Cherry Hill? Wed the 14th? Dinner? Indicate interest Ok, this thread will either die a slow death, or we'll get a few meals scheduled out of it!

no offense to Tracey, as I am sure her intent was good..but this certainly illustrates why Zagat's isn't very useful beyond confirming hours of operation. Are there no controls as to wheter a reviewer has actually been there?

what a fun thread! thanks, jogoode for the time you put into it. ..very cool pix of Badland's.

Stellar. Either Ruth Reichl or Bryan Miller overused it in the NYT's reviews in the mid 80's, and we used to goof on it's overuse. Now, I think its one of the few words that really describes the specialness of a dish or a meal. I personally overuse "balanced", but that is simply because I think so may composed dishes are UNbalanced.

I beg to differ with mnebergall on the cancellation of the insurance for improperly or illegally installed commercail ranges...our neighbors at the shore installed a monster stove, and their home burned to the ground..and are in a lawsuit they are bound to loose with their insurance company because they did not properly install/insulate/exhaust the commercial oven. And, I second the opinion that a commercail range in a 5x7 kitchen is overkill. We moved into a 40 year old home about 3 months ago. the kitchen had been remodeled in 90, and the layout is wonderful, and we have a second "sauce kitchen" downstairs...other than the appliances and the teal countertops, a cook's dream. In my previous home, I renovated the kitchen about 5 years ago, with many of the bells and whistles...DCS, subzero, miele , etc. In the"new" kitchen I decided to replace the appliances with the median priced GE profile series. We're weighing our options, and considering adding on a sunroom to the kitchen, which is now 23x23. We don't have a gas line, so its all electric, and I'm also waiting for the spring to install propane for cooking. The double wall ovens are small, so I installed a giant cheap Kenmore oven in the basement kitchen, and a kenmore DW. For upstairs, I replaced the fridge, dishwasher and cooktop with GE profile. Without doubt, this is the best damn dishwasher I have ever had. It's amazing, and runs circles around the Miele. I initailly chose it because it is a reccomended choice for septic and well users, which my new house uses instead of public water and sewer...but that's become a side benefit..I am in love w/ this dishwasher. The GEProfile fridge, with the bottom pull out freezer, is also great, and I'd say better designed than the subzero I had. But in fairness, that was a side by side, and I prefer the bottom freezer design. The cooktop is ok, I'm challenged by cooking with electric, but I will tell you that the exhaust thingy that pops up is amazingly effective. When I get propane and replace the island cooktop, the teal Corain countertops will be replaced with white soapstone..I'm a real estate agent, and granite is so common, I'm bored with it already. I'm actually considering a yellow soapstone..no need to make design choices to please anyone but me, and I'm fond of yellow. In my opinion, the important commercial touches that a home cook should have in their kitchen is a vegetable sink in an island or countertop, and a sink deep enough to hold a stock pot, and a spigot to fill a stock pot, and an outdoor exhaust. And, in all sincerity, what's the budget part of buying an AGA?

Paneera in NJ is a franchise, not a chain. I find their food bland and their salads blah, but I do like to order thier bread soup bowls...recently made a batch of eggplant chorizo soup that was wonderful in the scooped out bowls.