little ms foodie

If the date gets set as the 23rd, count me and the Mr. in!!!

i've been wondering, since reidel recently bought spielgelau, whether we have seen the last of these deals? i've been watching, as we need some replacement reds.. ← I haven't seen a good sale on Amazon but I did just get a few brand new off of eBay at about $20 less than Amazon price

We just confirmed our reservations last night at Serafina for the Andrea Immer dinner on Monday Nov. 15th. Is anyone else going to this one? If so and you'd like to sit together I can call and arrange us an eGullet table. The dinner is at 6:30.

ok, have spent the last two days reading about larb. I have questions!!! Forgive me for my absolute ignorance about Larb! Question #1- Is is called Larb, Laab or Larp? Question #2- what is Powdered galangel and where should I look for this in my grocery? Question #3- I'm scared to ask this but have mustered my courage so here goes....Do you eat this like you eat the (gasp!) PFChang chicken lettuce wraps? Is that the idea? Sorry about bringing up PFC in the last question!!!

hmm, well I guess mine is not traditional but it turns out soooo good! pancetta, whole eggs, heavy cream, parm, s&p, parsley at the end. I haven't made this in a while, might be time!

I use Reidel so I don't have a suggestion but I just wanted to say how sorry I am that that happened to you! I kindof feel quesey thinking if all my Reidel came tumbling out! Oh man!!!

when I googled the term it came up with baby chicken thighs and also young chicken. I've never heard the term before so I am of no help! haha!

Sounds fantastic! Thanks for posting.... and WELCOME!!!

So Michael Mina has the same menu as when it was Aqua? Is the interior also the same. I have to say that the lobster pot pie I had there a few years back was DELISH!!! I love Olives and Circo for lunch. Neither are particulary dressey but the food is great! I have heard wonderful things about Le Cirque, was going to dine there last April but decided to give my husband a break and not make him pack a jacket (required).

Awesome! I love Oregon Pinot Noirs. Most of them are pretty expensive here, and except for special occasions, I like to spend under $20.00 a bottle. Tonight's Pinot Noir was Beaulieu Vineyard, on sale $2.00 off the regular price, making it about $8.00... Pretty good for an "everyday" Pinot Noir. Some of our favorites are King Estate and Argyle (Willamette Valley) from Oregon, and David Bruce, Cambria, Sanford, Chalone, and Robert Mondavi from California. Today when I went wine shopping I bought a Pinot Noir from New Zealand, and I'm looking forward to that probably later this week. I am looking forward to hearing about your Willamette Valley wine shopping! Please do report back. ← Wow, you have some yummy PN's! Very nice, it's one of the more recognizable ones due to some good distribution. We tend to drink many that are not always available in stores but of course that is because we get them direct. I think it's great that people are trying more NW wines, now start buying some WA Zin and I'll be really happy!!

Marlene, I recently visited the Veuve house in Reims so I'll share what I learned about the name. You may know this already, I did not. Veuve means widow in French. The widow's married last name was Clicquot, her maiden name Ponsardin. When she decided to keep her husbands champagne house running she added her maiden name to the lable. The widow Cliquot Ponsardin... So when we say we have a bottle of Vueve, in french we are saying we have a bottle of widow!

Well so far everyone who's had mine says it's awesome. But it's not mine, it's Martha's! Sharp white cheddar and gruyere, noodles, creamy bechemel sauce. YUM!

Serafina has added info on their website about the upcoming visiting chefs: Andrea Immer-Cost is $95 per person or $170 per couple and includes a signed cookbook Joyce Goldstein- Cost is $95 per person or $170 per couple and includes a signed cookbook Full info on their Website

Oh I love duck breast! With a nice raspberry sauce, mmmm! Joel Robuchon is a very famous chef in France and is well know for his mashed potatoes. The amount of butter in them is obscene and they are basically pureed smooth and silky. I for one am usually a fan of the chunky potatoe but there is something in the texture of these that is heaven! Scroll down in article for recipe

Excellent! Susan I have always enjoyed your posts on the Dinner thread, I'm sure this week with you and Russ blogging together will be a great time!!

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I agree that the thread was very interesting. I hope you change your mind glenn and continue. I think that it's a good way to chronical the adventure, you may learn something from others, and we may learn something from you!!

I love to do rack of lamb or roasted leg of lamb for dinner parties. Especially the rack looks so great!! Recently for dinner I made rack of lamb and potatoes Joel Robuchon. Definately not your everyday mashed potatoes!!

I had Friday off so I grabbed some friends and we checked out the taco cart on 15th and 50th. It is Gorditos II. They were quite busy at 12:30. Between us we had some tacos (carnitas, carne asada, chorizo), tamales and torta sandwich. Yum, this stuff is good!!! Will be back, I forgot to check- are they open on weekends?

Are Tater Tots becoming the new LARB? I'm having Curried Potato-Leek soup myself ... with a nice tapenade-topped crostini floating in the soup. A. ← Maybe I should make larb with roasted cauliflower and tator tots on the side!!

I can't believe that no one has mentioned MEXI FRIES! I worked at Taco Slime (aka Time) in High school and Mexi Fries dipped in taco burger sauce (1000 island) was my staple meal! I still sucumb sometimes and go for lunch. mmmmmm, mexi fries!!!

Thank you! Although that is expensive it is fairly similar to 'celebrity' chef restaurant prices around the US I think. Decisions, decisions........... BO is still at the top of my list!

mmm, having some salt and vinegar ones right now, with my meatloaf sandwich. Meat and potatoes!

My husband and I get comp'd quite often when dining out. I think it's just because we are generally very enthusiastic about our dining and discuss dishes, preparations, etc. with the staff. Sometimes it's a glass of wine or a dessert drink, othertimes it's the app or the dessert. It's always nice, always appreciated, always tipped on and generally will bring us back because good service is harder to find than good food, IMO. The only place that we are 'regulars' at is the restaurant where we had out wedding reception. Here there is generally a bit more comping but sometimes nothing. No matter, they alway make us feel special (VIPs in the house!) and the chef and manager always come over and greet us and catch up.

I read today that there is a new book and a new restaurant in the works. I ate at JUdson once while in NYC and thought it was very good! Write Up Here