sweintraub

Deb and I are probable for at least Fri->Sun events.

Becker's Donuts keep showing up at work. I'm continuously amazed at the fresh homemade taste. The crullers (sp?) have an appealing, addictive egg yolk taste. I highly recommend them. http://myfoxcleveland.cityvoter.com/detail...?business=54435

If we can squeeze it in, that sounds like a great idea.

Dinner is set for July 19. check out the Heartland Gathering post for further details.

Now that the cat is out of the bag, I'd better get my act together and contact the restaurant.

Chef Matt, After the wonderful dinner you prepared for the group last summer, and the beautiful pictures here, I'm really looking forward to eating at Light. My girlfriend has promised a birthday dinner there in early-mid April, so I guess I've got a while to anticipate. --Scott

None were particularly asian. We had espresso/hazlenut and chocolate fudge ice cream, and blueberry and grapefruit sorbets.

Our Pho Hoa recently changed its name (to what, I don't remember), I suspect because the chain you mentioned didn't want them using the name. The place here is pretty small, cafeteria-like, and does not have a huge menu. The Pho, however, is quite nice.

This is another view of the Camembert, White Cheddar, and Lincoln Log. By the way, Palladion and Deborah helped me pick all the cheeses, and Deborah put this tray together while I chopped guanciale for an hour. I put the more obviously-engineer-decorated tray above together.

Hey Scott- I misplaced the reciept you gave me with the cheese names on it - can you tell us what's what? ← I wish I remembered all of them. I didn't take notes while I was at the deli, and then couldn't remember half of what I got. I know the soft goat log was a Zingerman's cheese called Lincoln Log, of which there is a small piece in the middle. The top right was a white cheddar, top left, Point Reyes Blue, bottom left, a camembert. The top middle remains a mystery except that it was gruyere-like. All of these were american made. As a special treat, I added a non-American sample of 7 year aged gouda, bottom right. Next time, I take notes!

Here's some of the pictures I took at the gathering. More and captions as I have time.

guest is Deborah.

To be clear, enough for 35 eGullet Society members equals enough for 175 normal people. ← Thanks for the reminder. Whoever has the absynthe better start diggin' deeper - I think it's going to be popular after all of the "thirsty work" we'll be doing. ← Sadly there is but the one bottle. Since there may not be enough to go around, any thoughts as to how it might be an ingredient?

On a related note, I happen to have an unopened bottle of Absinthe (the real northern wormwood variety) sitting around that I was thinking of bringing. Rockandroller gave me the idea at the same time she told me about this gathering to start with. Too bad she can't make it. Anyway, would that be an appropriate thing to bring with me?

Taza recently opened in Eton Collection, and is a somewhat upscale version of Aladdin's. I think the food there is quite good, the atmosphere is appropriate for a nice dinner out, and I don't think the prices are outlandishly higher than Aladdin's, tho I haven't actually done a comparison. The do have a few things on the menu that Aladdin's doesn't. These tend to have a little more of a gourmet twist. Also, the hot fresh pita they serve at the beginning (ask for more if you want them, otherwise you get standard pita) are amazingly good.

In the survey, I asked about having a cheese tasting as a part of the wine tasting, and Tammy suggested that instead, I put together a cheese course for the dinner. So, thats what I'm going to do. I'm hoping to concentrate on american artisinal cheese, since if I remember right, Zingermans has a good selection of them. What do people tend to like as accompaniments?

I don't think I'm up for running a course, so sous me! Tho, if we can't coerce someone to manage a needed course, I'm convinceable.

Yes, you can make changes later. Or, more precisely, you can fill out the survey again, and I'll only take into account your later response. I should note that the wine tasting will be held here at Great Oak, the same place where we'll be doing the cooking and eating, etc. So if you don't drink, you can still hang out with all of us lushes who do. But you don't need to sign up or pay - that's just if you want to imbibe. ← Som how are the surveys going?

I used to be a big fan of Spain and Don Pepe's. Haven't lived in NJ for 20 years tho...they still there/good?

Michael, if you need company to 'help you evaluate' these restaurants, you know where to come.

You have to admit, Cleveland having even one restaurant in the top 100 is pretty unlikely. A chef/staff capable of a top 100 restaurant is probably making a mistake opening it here. There sadly just don't seem to be enough clevelanders who appreciate excellence in restaurants at appropriate prices to keep them afloat.

I love Fire. I also think Andy does a great job at Parker's. I think Classics was world-class before they fired the guy who got them there, have not been back. Baricelli can be unbelievable, but there are too many inconsistent nights. For ethnic cuisine, I'd hate to live anywhere I couldn't get cambodian food like at Phnom Penh.

Sounds like a dinner candidate for the Heartland Gathering.

I'm booked now too. Best Western (71/night with AAA)

I'm up for driving others. I'm undecided about heading out thursday evening or friday morning, and I won't want to leave Ann Arbor until after the sunday event(s). I live in Twinsburg, but I'm willing to go a little out of my way. I can probably take 3 others comfortably. Should have my new car by then...