karen m

Stacey was very happy to take pictures. I think the ratatouille picture is my favorite - probably because it was my favorite dish. Too good for words. I'm so glad you all did the boat cruise. It is a great way to see Chicago and very relaxing to cruise the river. ← Thank -you Julie, that was very nice of you. How was your dishwasher arm the next day??

The herbs were grown and brought by the honorable elfin. Great pics, Stacey! Thanks for posting them, Kerry. =R= ← Hi - there where more of us who brought in fresh herbs. I placed them in the vases and glasses for all to use. Dill and tarragon from my mom's back yard. Thai basil and oregano and thyme from mine.

Hi Tammy, Just to remind everyone about the movie. http://www.nytimes.com/2007/06/13/dining/1...gewanted=1&_r=1 Then the recipe.. http://www.nytimes.com/2007/06/13/dining/131rrex.html The vinaigrette.......... FOR VINAIGRETTE 1 tablespoon extra virgin olive oi 1 teaspoon balsamic vinegar Assorted fresh herbs (thyme flowers, chervil, thyme) Kosher salt and freshly ground black pepper. The pictures all look great!!!! I actually had thyme flowers from my yard.

← Well the street across from me had their side cleaned at 930am. Three cars got ticketed. Hopefully my side will also have a 930 cleaning. Then there will be plenty of room at 12 noon.

I have fresh home grown horseradish - anyone need it? Works well with tempura too.

I was not planning on either Niles/Ethnic nor Farmers Market in Evanston. If one of the chefs would like me to be part of the buying I'll arrive earlier. Those who are planning to buy at the Farmer's Market, where have you decided to get together afterwards prior to the 1PM - opening of the kitchen? I would'nt mind if I joined you so I have an idea what kind of prep will be needed the first hour we start. I am still planning to bring pre-made ratatouille that will only need a quick warming up.

I have some basil Italian and Thai. Oregano to choke a horse. Some chives too. Fresh laurel and dried bay. Fresh thyme. Indian spices- cardomon pods, cardomon seeds, Ground coriander and cumin. I have a small amount of duck fat. About a cup. Fresh lemon grass. Fresh Rosemary. Kosher salt, sea salt, grey and some pink. Hungarian paprika hot and sweet. Does any one need chicken broth? I can make a batch - 1 quart 2 quarts? PM - me if you need something special. I may have it.

I have strainers, 4 sizes. Medium colander ( size of a cabbage ). I'll bring my Cuisineart. Mandoline, whisks, spatulas. A tool chest of items, peelers, thread, string, scissors, poultry pins, cutting boards. Any idea of the recipes??? - Out of towners - Chefs - pm me if you need something specific.

I'm looking forward to being a Sous chef, I just had my knives sharpend. I will bring as many utensils, gadjets, mandoline, graters - etc. Should I participate in the Farmer's Market ? If not, what time would you like me to be part? After the purchase when the menu materializes? Our entrance to the kitchen is at 1pm , right? This will be fun, but I'd like to prepare, with what you may need.

This is karen who's having the Bread Workshop on Friday 8th. I've given Tom the info by personal pm. FYI - I'm in the Old Irving Park neighborhood - close to Smoque. Off the Montrose EL - stop / Blue Line. 2 stops on the Metra - Northwest Irving Pk. line and about 4 stops on the Milwaukee - Metra Mayfair stop. Also , where the Kennedy and the Edens split. 90/94 This will give everyone an idea , of suggestions for our out-of towners what to do before 12noon when Tom wants to start the workshop.

The Metropolitan is in the Sears Tower - it is a Business Club. Go for the meal and the view. Why not? My brother many years ago use to be the Exec. Chef at the University Club.Chgo. The clubs have high standards, it will be a corporate setting tho. Tacos, hotdogs, Polish, Italian Beefs, pizza, asian? Just ask you will get lots of suggestions, keep in mind most of these local places are in neighborhoods not within the downtown area. If you want downtown let us know.

Ronnie, Please add me to the Violet Hour Thurs. Night Waitlist. - Since it's that late I have time to unwind from my work commute in Rolling Meadows . Looking forward to meeting everyone. If it happens great.

Chef's ... I would like to be part of a team - I'm a good cook with good knife skills. I am not in the industry, yet I did take an introduction to culinary skils at CHIC. 30 hours of kitchen basics. I can bring a mandoline, good assortment of tools. Aprons A professional emulsifer. I am local in the city, just off the expressway where 90 and 95 meet (the junction.) Very close to Smoque BBQ. I also have coolers. With the menu above I still don't see a vegetable entree ( no I am not a vegetarian) so I may still make the Confit Byaldi - Thomas Kellers Ratatouille. It's quite good, and with the summer vegetables in their peak it would be nice. I guess I would prefer the Amuse or the Soup team.

Option 2, 3.,and 4 - seems the most interactive and most fun. Yes this is my first gathering, I look forward to it and appreciate the past production procedures of Option 4 . It may depend on the dish too. For instance , ( and I hope I'm not jumping too far ahead ). I was thinking of making Keller's Confit Byaldi ( Ratatoulle ). This can work easily with all options. But, it would be more enjoyable to do this with others. Likewise I love, love , love to do prep work. So working with a team on their dish would be just as satisfying.

Tom I would like to attend. Could an all day event till 5:30 be practical if one also wants to attend Lao Sze Chuan in Chinatown? No mixer. But I have simple practical equipment. I like straight forward bread. Rye, Brioche, French and a Focaccia. I have only one oven. thanks for offering to do this - Karen