kayswv

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Hi Char, You and Richard could always take the Route 99 bus, which is substituting for the Waterfront Trolley through June, and then it would be probably about 10-12 long blocks from there and take a taxi back. The link for the Route 99 bus and information on schedule is: http://transit.metrokc.gov/tops/wfsc/water..._streetcar.html Fare is free and that would at least get you to the Edgewater. Hope to see you guys soon again. Kay

Where did you end up going????

Cascadia has a tasting menu also. Kay

CMD, I have been hearing repeatedly a radio ad on our classical music station that is a promotional for Walla Walla by their business people. Today I paid attention and realize their website is http://www.wallawalla.org . Went on it when I came home tonight and realize it has an abundance of info on places to stay and restaurants. Definitely the info you are looking for in your post. Hope that helps and you enjoy WA as much as we do, having moved here a mere 4 years ago. Kay

It is my understanding that they reopened on the 13th of February with another infusion of cash. Why not give them a call, number listed on their website, and give it a try? Kay

Bruce, Thank you for the week. We really enjoyed seeing the "new" Frederick. We sold the Carriage Inn Bed and Breakfast in Charles Town, WV 4 1/2 years ago before moving to WA state. I used to shop weekly in Frederick and wish I had the variety of stores to choose among that are available there now. I'm glad to hear there is still some farmland around the area. The rate it was building up, I was afraid it would become wall to wall houses. Kay

We will be coming to Vancouver in January as we do every year for the DOV but this year I have not been able to determine which restaurants are doing lunch. Last year you were able to search on Lunch as a selector. This year I can't find a way. Anyone know the magic solution on how I can determine what restaurants are "doing lunch" on the DOV? Have to be sure we cover all meals while we are there. Thanks in advance for any info. Kay

Megan, Al and I have greatly enjoyed your account of your time in Prague. We leave for a tour of Eastern Europe for three weeks shortly and have enjoyed your insight into one of the cities where we will be for four days. Have made a lot of notes. Thanks, Kay

Is it Markemorse? Kay

Thank you all for your comments. We ate at Drover's last night. I had whiskey ribeye and my husband had the whiskey strip. Good flavor but we are still looking for "the steak". We got there just a little after 5 so getting a seat wasn't hard. Getting served was another thing. It really filled up before we left. I'm amazed at the large parties, even one of 9, who show up without reservations. Somehow they all get seated. Again, thanks for your input. Kay

Not sure what you will be using for transportation but we really enjoyed Volterra restaurant in Ballard. http://www.volterrarestaurant.com Kay

Good afternoon, My husband and I will be passing through Omaha in a couple of weeks enroute from Minneapolis to home. Will be there for only one night. We both really want a great steak. Have researched the forum and am looking for recommendations on "the" best place to get a delicious steak. No requirement for it being fancy, just good flavorful steak. Thanks in advance for any and all suggestions. Kay

Klary, It was such fun meeting you and Dennis last Saturday. Glad you liked the area so much. Al and I are headed to the Wild Coho for "small plates" tonight with another couple. It is definitely our favorite restaurant in the area. Jay does some amazing dishes. Kay

Bill, What are your some of your favorite Salt Lake City restaurants? Kay

" We are about 250 miles from Salt Lake City, the capital of Utah, and the only real "city" in the state. I travel there about twice per month on business and ..............TO DINE " ← Flocko, Interested in knowing what your favorite eating places are in Salt Lake City. My husband Al and I will be there for three or four days in mid October and we would love to get your recommendations. Thanks, Kay

Sorry you had a bad experience at the Silverwater. We ( a party of 5) ate there Sat evening, July 29th and had an absolutely outstanding meal. Not sure what time you ate (they are open in the summer until 10 pm) but we arrived around 6:30. Both levels were packed and despite this our service as well as our meal was great. Two of our party started with New England Clam Chowder, rich and loaded with clams. Another had the crab shooter, fresh crab leg meat, crab bisque and sambuca cream served in shot glasses along with spanokopita. I had Basil Clams, which were fresh manila clams steamed in clam nectar, wine, basil pesto and cream. My husband had the Baked Oyster special which was 6 very large oyster topped with a caper sauce and roasted. Each oyster was two bite size. For entrees two of us had the Tuscan Ribeye, which you commented on in your post. These ribeyes are hand cut so that might have been some of the irregularity in the slice. After grilling they are finished with extra virgin olive oil, garlic and herbs. Both orders were cooked to the specified degree-one med rare, one med. Other entrees included Grilled Polenta Etienne and Halibut with Hazelnut Creme. All really great. Dessert for two of our party was Crumble topped Amaretto Peach Pie with vanilla ice cream and Choc. Mousse. All desserts are made in house. We live in the area and dine throughout the year at Silverwater and have never had a bad meal there. What started as a Vegetarian Restaurant many years ago has grown into a full scale restaurant who source excellent seafood and meat ingredients in addition to outstanding vegetables. I would recommend giving it another try. Kay

To use up some of the half-and-half how about making Macaroni and Cheese. Kay

We got CR at Safeway for $7.99/lb for fillets. Had it the other night and it is on the menu again tomorrow. Will have to give the receipe Abra made a try. It sure looked great. Kay

Jason, Are you still working on it or is a no go? The recipe sounds like something we would enjoy. Kay

Jaymes, if you use the link to get to the main website then click on recipes. from there select "more recipes" from under the pictures, scroll down to vegetables and the recipe is there and the link clicks. Kay

Malawry When we ran the Carriage Inn, we frequently bought supplies from Sams or Costco in Frederick but also from Frederick Produce Co, now FoodPRO 321 East 5th Street Frederick, MD 21701 800-368-2556. www.fpcfresh.com If you haven’t tried them, have a look. May be useful for your catering work. Also, have you ever gone to MD Mid Atlantic Expo? Used to be at the Fairgrounds in Timonium, but when Googling it just now, the 2005 show was at Baltimore Convention Center. 2006 website not yet activated. You can preregister as a food professional and it’s worth a day of sampling and getting some preparation ideas. It’s usually held in September. kayswv

Malawry Enjoying your blog. Although we now live in Jefferson Co WA, we moved from Charles Town three years ago after operating the Carriage Inn for six years. The renters in our house in Spring Valley leave this month and we will be selling as soon as it is refurbished. kayswv

I have been using email for reservations for our time in Vancouver and have successfully made reservations at C and Raincity. Since we were in England I believed this was the best way for us to go. We are really looking forward to our third year at this. My question is re Star Anise. I sent them two separate email requests for reservations on 26 Jan and have not received any reply from them nor has my email request bounced. Since we were in England since mid Dec. this was more effective then phone calls. Has anyone booked with them? Any idea why no response? We are at the point of saying forget it. Have reservations at the Hampton Inn on Robson again and enjoy our time in Vancouver every time we come. Have enjoyed almost every place we have eaten in the three years and really enjoyed meeting Neil at lunch last year ( also enjoyed the gingerbread pudding). Kay

Chief Your blog reminds me of one culinary incident from my smokeboat days. My chief commisaryman had been leading chief in the EDF at NAB Little Creek before coming to submarines. He was still qualifying on board, but did have some ideas on how to improve our menu items. He had a recipe for curry, but was convinced that the crew would reject anything with yellow sauce. So he prepared "Semi-authentic Indian Curry" which had some curry powder in it, but also lots of paprika, so it was red and it went over well in both the after battery and the wardroom. Posting as KAYSWV's other half