herbacidal

I'm in somewhat of the same boat, although w/o a partner, the commited capital, and I've decided to delay my plans. My usual assumption is that if they don't return phone calls, they're too busy, and are prioritizing their sales leads. But smart salespeople at least make contact with every lead before dismissing them out of hand. I'm assuming you're calling the brokers listed for these places you've found interested. That's one way to start. I didn't go that route because I didn't want to burn my bridges by not following through. It's suprising that they're not returning your calls at all though. Most brokers will at least return the first call. I'd suggest another option would be trying a buyer's broker. If you have a friend who is a broker, start there. One thing I've done is get to know as many people as possible in as many fields as possible in my area. They came in useful when I needed to pick some brains for the business plan. As far as architect, I would consider the local colleges' architecture schools. If you get someone there, they'll be cheap or free, which is important. But I don't really think you need an architect, especially since you can't afford one. (I was planning on a architect friend giving quick and dirty advice on a few different areas.) You need someone more of a building codes contractor or engineer. I'll see if I can send one your way. The one I would've used is a friend of a friend. That's unfortunate but not necessarily suprising. The only people you can really depend for stuff like this are your friends and close acquaintances, and those who may profit from you, but that last one hasn't really worked out for you.

Really? I just call my maternal grandma "ah maaa". Hmm. In my family, Yin Yin is Toisanese and Ah maaaa is Cantonese for paternal grandmother. Po-Po is for maternal grandmother. My grandson calls me Grammy. He wasn't going to have any of Joshua's cake until he was told that his Grammy baked it! Sorry, that was typed wrong. I call my paternal grandma "ah maaa".

Really? I just call my maternal grandma "ah maaa". Hmm.

I don't believe the Print Center can be used for weddings with much more than 50, but I've only been there once for a small reception, and I've never been upstairs. I do think a restaurant is probably a good option. But yes, you'd need one willing to close down that night just for you, so a Sunday is probably better than a Friday or Saturday, and someplace towards the fringe of Center City, like Jack's, would be best. There are a lot of wedding receptions at the College of Physicians. I don't believe they're all physicians' weddings, but I suppose that's possible. IIRC, the "sponsored wedding" a few years ago where many products were donated (vodka by Absolut, etc.) and every sponsor listed with their product in the wedding program was at the College of Physicians. Then of course, a little birdie had their wedding at Drexel's Hospitality School. Although most campus events are university-related, you can also have a wedding on Penn's campus, if you pull the right strings. I remember doing an anniversary/birthday party/wedding in the Hall of Flags.

I'm going to suggest that if they are perceived as "beautiful", they're for show. None of the ones I've seen for eating have been what I would call pretty to look at.

Yes, when looking at financial statements, you always want to compare operating income rather than net income for profit or loss. There's numerous one-time occurences (bankruptcy being about as serious a one-time occurence as you can get) that affect the net income that can inflate the perception of both profit and loss.

Moi? I've been around. I started the vodka recommendations thread. But it's nice to know I've been noticed. Even appreciated. You cater? I thought you just tended bar in the restaurants. It started in the 80s? I only starting paying attention to the restaurant business in the early 90s. The first notable brand I remember was Absolut. then in 1995 or so I became aware of Ketel One as top dog, and the selection of other vodkas around. Then Grey Goose and Belvedere came along with major marketing moolah behind them to be the premier vodkas, maybe in '97? Then everybody else jumped on. At least that's how I remember it. Truthfully, I don't drink vodka much. I'll drink some of my infused stuff when I bring it to others. If I drink hard stuff, it's usually either G&T or bourbon.

I'm not sure where anyone suggested a few hours infusion time except for Audrey (libationgoddess) when she was talking about lemongrass below. Lemongrass MOST DEFINITELY is very strong, and it would be the exception to the rule for a few weeks infusion time. I remember one time, I think we were trying to make Tabla's tablatini at a party. I followed the printed directions as best as I could, but I'm sure the correct recipe didn't mean for it to end up with as strong and pungent a drink as it was. I suspect someone got the recipe wrong.

Actually, I think the first one here is the best Cantonese translation. Although I'd modify it slightly. "Mmm sai jahm" Roughly translated "You don't have to chop." "Jahm" is used more for meat than "tsee" or "chee".

I think the other thing about Fuji is that you have to let them know that you really like and appreciate good food. IIRC, people in the past have just ordered generally and been disappointed. You have to let Matt know that you're real connisseurs of good food, whether by calling ahead, or whatever.

Sara, I thought you were getting married later this fall. Congratulations! Okay, unless things have changed drastically since I left regular catering in 2002, the top of the heap in terms of caterers without a specific site (University Museum @ Penn has Museum Caterers, Franklin Institute has Frog Commissary, which brings in everything from outside) is: (in no particular order ) Max and Me Peachtree and Ward Culinary Concepts Feast Your Eyes [rant] Not to disparage or sully too much the reputations of these caterers, but I've seen a marked decline in the quality of the food and service put out by Philadelphia area-caterers in general since 1996. They're still putting out good stuff overall, but depending on your nitpickiness quotient, you may or may not be satisfied. I obvviously have a high NQ. [/rant] [disclosure] In the past I have worked for, in reverse chronological order, Peachtree and Ward, Restaurant Associates, and Frog Commissary. [/disclosure] I don't know much about MANNA as far as catering goes. I may have a bias here, but I doubt their level of food and service can be as high as the places I've mentioned. That said, they are likely to be cheaper. Katie, correction about alcohol. Actually, at locations with a in-house caterer, alcohol will be provided by the caterer after the bridal party chooses from their list. At locations without an in-house caterer, including those with a list of approved outside caterers, the caterer is not allowed to provide alcohol. What often happens in this situation is that the caterer will recommend particular wines and retailers where said wine can be purchased. Sometimes the caterer will pick up the wine for the client, but this is technically illegal. So you should be able to provide your own wines anywhere in the area. My wedding recommendation would be to decide which is most important to you, and let that lead. In other words, if the site and its architecture is most important, then make sure a particular caterer can be allowed at that particular place. If the food is the most important thing, then let the quality of the chef and the ability of the kitchen to produce good food lead you.

Inspired by a line in the cachaca thread, I was wondering: What do people think about the quality of Smirnoff vodka? Is it better now, in the years since they've put together this major marketing campaign? Was it good then, just unmarketed? Was it bad then, and just bad with a marketing campaign now?

I don't really remember noodles and shaved ices there in the past, so maybe that's new. Or maybe I just wasn't paying attention. Their takoyaki and okonomiyaki are both good, but I personally just like takoyaki much better. It's one of the places I try to stop in on whenever I'm in NYC.

If it looks like slab bacon, I'd guess it's more likely siu yook. If you buy some, the skin should be crispy, with both pork fat and meat under it. Best eaten day of purchase.

I've always used $1 US =$7.75HK $10HK=$1.30US For Chinese renminbi, I use $1US=$8 yuan

Lessee. There's 3 of us in the house. The 2 sons rarely, rarely cook from scratch. The father cooks every other day or so. The 2 sons will often re-heat, whether with stovetop or microwave.

Nearest wine store would be at 11th and Wharton (with parking).

My recommendation: Depending on the day of the wedding (during wedding season, on a Saturday?), you're reasonably likely to be able to get them to serve a similarly priced wine that may taste better. If you want to make it that much of an issue, the caterer should be amenable, as long as they can acquire the alternative at a comparable price, which isn't always the case depending on local alcohol laws, relationships with distributors, etc. The key is, how much (if any) of a price hike would the caterer add, and would the family be willing to pay it?

Walmart has mason jars. But I bought mine at a flea market. I'd shoot for flea markets, as long as you don't mind the potential time wasting.

So you've had experience with this, eh? I'm more used to oranges, but clementines works. Maybe a box of cookies too also.

I was just talking about this earlier today. I haven't been to Morning Glory for a while, in part for the same reason, the crowd. Sabrina's is the same way of course. Bella Vista must have had a population increase in the past 8 years or so. On the good side, Fitzwater Cafe, just reviewed in Phila Weekly/City Paper, is still relatively undiscovered, and there's Cafe Sud on Passyunk. Also yet to experience Carman's. Need to stop waiting for an occasion.

Hmm... I have thought that there were more women wine writers than men. But that wasn't researched or anything. Just a sense. I wonder if anyone has done medical/scientific studies comparing the olfactory senses in men and women. I do wonder what "smell danger" is? They smell the potentially bad parts of wine, pre-bottling and afterwards (corked/other problem)? If so, that needs to be worded better.

If you're staying at the Penn's View, have a glass of wine or 3 at il Bar at Panorama downstairs. As for recommendations, I'll go with BYOBs. Next, around the corner from Django (between 2nd and 3rd on South) Matyson, between Market and Chestnut on 19th Melograno will be closed, so that new favorite is out. There's only a few Starr restaurants I could recommend. Tangerine wouldn't be one, but others may disagree. A lot of people (FWIW, especially New Yorkers) seem to like Fork, on Market just west of 3rd. I can't say anything negative about it, and I also haven't been there. Right next to Fork is Patou, and while I've only had drinks and a snack there, I did like it. Its decor is really cool too.

You mean N 3rd, right? As opposed to North, the bar on South St.

I've been to Big George's. Thought it was just okay. Can't remember specific foods though.