janeer

Panaderia Canadiense: those look lovely. Is there a sub for ishpingo? What is it similar to?

ketchup (Heinz or a lost favorite, Pride of the Farm) and mustard (Grey Poupon and Gulden's Spicy Brown). Wine and cheese!

I got an email from Amazon today saying my order had shipped! I am looking forward to it.

Time will tell! I will say that I would not make a special trip to Feast. Too much like...lots of other places.

I think there is a thread somewhere on this. In addition to Alice Waters mentioned above, Deborah Madison, Green on Greens. Lettuce in Your Kitchen (nice composed salads, some containing meat and fish but most not), and a little known favorite, Leaves From My Tuscan Kitchen.

I have to disagree with all you naysayers. I love a good, well-made cheese fondue. My son and I have it every Christmas Day (we have our big, elaborate dinner Christmas Eve) sitting in the living room. We love it. Simple perfection of bread, cheese, and wine.

What are "Atkins" clams? Flo's and Evelyn's still have good clams.

Feast seems very different in sensibility. As to your question as whether it will re place Uncork'd, it seems that they are distinct genres. The question for me is whether there can be anything special enough about it to merit the focus of Bon Apetit. That is, are the events and the food on offer in Portland any different than one could expect in some other areas that emphasize local, handmade food? Could this just as easily be in Seattle? Portland, ME? etc? Maybe BA would do best hosting a range of these around the country, rotating among various local food scenes.

A layered dip of homemade refried black beans, topped with guacomole, chopped tomatoes, and crumbled fresh Mexican cheese or cotijo is excellent and always a big hit; you can serve a hot salsa on the side for those who want to add it.

Here is how I make it.

Funny, I just wrote a blog post on this. I love the Swiss Mist from the PDT

well, my fave is home. For fast, 5 guys. Haven't had some of the others, including the Freddy's high on one list. I LOVE a good burger

If you get home by 4, you could cook at 500 for 45-55 min, turn oven off and leave, oven door closed, for 90 min (test temp after hr) let rest, serve by 7. You would have to leave the meat on the counter while you are gone (from 10). Which IMO is fine if it is fresh out of the frig. I think trying to have it in the oven for 6 or more hrs is asking for trouble.

sounds good to me. On my list

in n out sucks. 5 guys ok

Thank god everyone is against the sv. Just roast the damn thing, as it God intended.

An Old Flame is the perfect drink to end with. What a wonderful week, I could hardly keep up. Learned I don't need the Milk Bar cookbook...or a cotton candy machine. Reinforced the value of the green egg. And really good breakfasts.

Thank you, David, for your always thoughtful commentary. I suspect you are right about decisions Bon Apetit has made (admitting here my bias: never, ever a fan and when CN canceled Gourmet I was done with them forever). I regret not having made it to Uncork'd in prior years.. It sounds to me that the solution for next year is: don't go. Let CN/BonApetit know who their real clientele is and what they expect.

don't know if you have Papa Gino's where you are. It is a not bad version of real East Coast pizza. Garibaldi's appears to be a chain now--coal-oven pizza, quite good.

"One can’t resist associating the cost of a meal against the value of the food and the experience. Given the price of a ticket to the Surfside Clambake was $175.00, I left the beach to the sounds of the band playing “Good Vibrations,” but I didn’t feel the beat." That is a very nicely written line. And fits your description of the overall experience and venue. Never having been to Uncork'd, I cannot really judge, but it is beginning to sound like yet another thing that is "not what it used to be." It feels from reading this year that last year was significantly more satisfying? BTW I had a decidedly mediocre meal at Border Grill in Santa Monica recently. Won't return.

That is beautiful, Lisa.

Thanks Janeer. Hosta is a vegetable in Japan. It taste like endive except not bitter. dcarch the leaves look identical to the hosta plants that are popular suburban bedding plants/flowers. Are they the same? Never thought of eating them

the pork buns look fabulous..can't wait to see the chicharrones.

Must one, really? No.

I too recommend making real polenta. I do like it chilled, cut, and fried with tomato sauce. But I am also very fond of a recipe in the Olive's (Todd English) cookbook for a polenta with golden raisins. God, it's good.