WK2

These are all terrific ideas, folks. Thanks for responding to me. I especially like the idea of teaming up with local culinary schools and giving seminars to cooks and chefs. That matches up with my personality (I'm a pretty academic lawyer; not really a salesman) and I think it would eventually pay dividends. As for Ecuador, I'm sure most food people in New York would love to be in a less regulated environment! As part of my interest in the subject, I've been trying to collect all the recent appellate decisions in New York that have anything to do with restaurants and food - suffice to say, I've had no lack of examples. UPDATE: Also, would you go to a more informal legal seminar held at a restaurant or bar? If so, what time and day would it have to be to attract people who actually run or own restaurants? I would have thought during the day is the only option.

Hi all - Maybe my question is a bit obscure, but here goes. I'm a young-ish lawyer in NYC, just moved from a big extremely fancy firm to a smaller place where I have a lot more freedom to find my own clients. I'd like to develop a practice as a lawyer that serves, in part, the food community, especially smaller developing places in my neighborhood and elsewhere (though I'd never turn my nose up at a big restaurant group either, of course). It seems to me that many chefs and restaurants could benefit from really good, sophisticated legal advice from someone who cares a lot about food and the people who make it, and I don't think they're always getting it because, perhaps, they think it can't be economical. So, assuming you're in the unfortunate situation of needing a lawyer, how do you go about it? Would it annoy you to be approached cold by someone like me? Do you rely on your friends? I'd love to hear any ideas.

Here's another dubious use of the word "program", with respect to a dessert menu. http://newyork.grubstreet.com/2012/02/101-best-new-desserts-in-the-country.html#photo=16x00039

I guess I'm resurrecting a long dormant thread, but my wife and I finally stopped by Aldea last Friday. I'm of two minds. Some of the food was really good; the sea urchin toast, the sonhos with the variety of sauces. But I'm not sure I thought the main courses we had (wild striped bass with caramelized broth and a red snapper dish) were exceptionally better than dishes in the same price band and below. For example, I recently had a fish dish at the Grammercy Tavern tavern room that I thought was much more pleasing. And neither of us thought the octopus or the terrine we had was different than anywhere else (indeed, I had exceptional octopus at Motorino, of all places, recently). And we paid rather a lot of money. I also didn't love the upstairs room, although we had a lot of space and were comfortable. Aldea's a very good restaurant - just didn't think it was worthy of special plaudits, is all. '

I tried it. It's less offensive than the others.

I didn't see a topic like this, though maybe I missed it. I was wondering how all of you came up with your ideas for meal every week. I used to sort of wing it, but then I realized I was forgetting about meals I really liked for months at a time. So then I made a spreadsheet listing everything I like to cook in categories. On the weekend I look through my list, then spend an hour or so with coffee looking through a favorite cookbook or two before shopping. Of course, the supermarket or market might inspire an idea or shoot down something else, and some days I don't feel like eating what I had planned, so we improvise. What do you all do?

My wife loved Porto Rico importing company before we got spoiled with intelligentsia and Stumptown. It's much cheaper, and may satisfy your craving.

“A marble bar encourages interaction between customers and the baristas they will order directly from . . . ." I don't get it. Is it the marble that encourages interaction? Or the bar? Because most coffee places have a bar. So it must be the marble. But I've never thought of marble as encouraging interaction, particularly. Anyway, what sort of interaction, exactly, other than ordering and getting coffee? Maybe you can negotiate the prices or something... Very odd.

That's pretty bad. Actually, I've found that the word "program" to refer to a wine menu itself a little grating. I don't see what it adds. Used for soda, it's just silly. Can't you just say, we'll have schmancy sodas? I suppose what they mean by "Expect affordable versions of American diner classics" is "Expect high-end versions of American diner classics that are still kind-of affordable but are way more than a diner"

As I think about fulfilling my mother's yearly christmas order for smoked salmon, I thought I would revisit this thread. Has anything emerged to challenge Russ & Daughters in the past four years?

Lupa was my stand-by New York city treat when I was still a student and made it down on the bus. I could go at off hours, and just about afford it. Now that I can definitely afford it, I can never get in, because I have to go when everyone else is there. The review reminds me that I need to make a trip soon.

For whatever reason, I'm especially craving that sandwich. Looks completely ridiculous. And now that I think of it, I don't know anyone who makes a sort of mortadella pizza sandwich here in NYC...

I did some googling on the topic, and came up with this article that at least implies that even CDM uses Polly-o, but it's nothing definitive (and maybe even implies is over-reading it - my theory is that if indeed you need a license to make cheese, then one could figure out whether CDM has such a license or not). http://www.westchestermagazine.com/core/pagetools.php?pageid=6184&url=%2FBlogs%2FEat-Drink-Post%2FAugust-2008%2FFor-the-Germ-o-Phobes-Some-Dirt-on-that-Home-Made-Mozzerella-in-the-Water-Tub-on-the-Counter%2F&mode=print

Thanks for the list, which I had never seen. Prune,yes - that's the kind of thing I was thinking of. For whatever reason, Ko seems different to me. Maybe because it is a branch of a larger empire.

Would be interesting to discuss other examples of similar farces. I knew about the mozzarella. I know from baker friends of mine in France that many croissants (even at otherwise artisanal boulangers) now are (high quality) frozen croissants thawed and proofed in the morning. I can't think of anything else right now, but suspect there are many more things people think are hand made or fresh but in fact are not (maybe handmade tortillas in Texas et al? Probably the masa is all supplied by one giant factory).