percyn

Omlette with mushrooms, onions, spinach, tomatoes and cheese. Topped with a few sprigs of cilantro.

1997 Chateau Behere, Pulliac

Steak in a bordeaux based demi-glace sauce with shallots and sides of truffle infused mushrooms, sauteed spinach with Agran Oil, shrimp, crab cake and onion confit. Grilled Pineapple slice with ice-cream

One question... "Was this an eGullet outing and if so, why did I not know about it?"

Skirt Steak Fajitas - grilled some skirt steak, sauteed some onions, bought some fresh guacamole and ate it right off the grill (which explains why I do not have any pictures).

Some of us went to Allegria in Exton.

Croissant and coffee

Looks great Susan...the first course plate looks fantastic. What kind of flowers are those?

We have tickets to the last day of the Dali show (5/30) at 5:30pm. We are thinking about grabbing an early dinner in the area, which probably means we would need to be seated by 4pm. I am not sure which decent restaurants start serving dinner this soon. Any suggestions? Thanks Percy

Please share your suggestions for people who might be looking for dining recommendations near the Philadelphia museum.

The beef with spicy green chilies is good too.

What do I do with that fresh batch of onion confit? Why not make a burger with a double shot of onions?

That looks awesome! What is the relish/sauce you're using with your salmon? ← Actually it is some of the "spicy sauce" I used for the sushi hand roll (a combination of chipotle mayo and sambal). Doesn't sound good, but tastes great !!

So, what is the name of that really good Indian place?

Found some great Copper River wild (King) salmon, so I decided to make: Copper River Salmon Sushi Broiled Copper River Salmon Also found some fresh Morels, which I used to make: Chicken in Morel cream sauce: and some Bread Pudding for dessert Wine : Chateau St Jean Chardonnay Robert Young Vineyard Cheers Percy

Their Schiuan dumplings are great too!!

My visit to Margaret Kuo's in Wayne, earlier in the week is posted here.

I was hosting dinner for an group of work colleagues from all over the world. Luckily they all enjoy food and wine, so here an account of the damage we did on a weekday evening: We started with some Sushi and Sashimi followed by a Banquet menu consisting of: Hot and Sour Seafood Soup Springrolls and dumplings Jumbo shrimp in ginger and garlic sauce Peking Duck - with scallions, carved table side Sauteed vegetables Filet in pepper sauce Pork in white sauce Whole fried bass Green tea ice cream We needed something to wash this down with, so 5 bottles of Pinot Noir, Merlot and Chardonnay, along with some other drinks did the trick. How we managed to feed again less than 12 hrs later is still a mystery to me

Margaret Kuo's is a well known local restaunteer in the area. Please post your experiences at any of her restaurants in this forum.

Thanks Susan In honor of the alcohol with breakfast discussion (and some left over brioche), I dediced to make some Jack Daniel's spiked french toast. These were sooo good, that I plan to add it on the menu of the next brunch I host and will also be adding some to the bread pudding I will bake tonight Cheers Percy P.S: If this alcohol with breakfast trend continues, perhaps we should merge the Drinks! thread with this one

We love Gilmore's, which is a little BYO in West Chester, owned by a renowned ex-Le Bec Fin chef, Peter Gilmore. Unfortunately due to the small size and popularity of the restaurant, getting reservations is a challenge, but if you book a few months in advance, opentable.com or get on their mailing list for cancellations, you can get in. I had made this reservation 2 months in advance. Parking can be a bit of a problem, but there is a parking garage 2 blocks away. We were seated at the "champagne table" (a small table near the kitchen), which was the only one left, but that also meant that we got to enjoy the complimentary glasses of champagne. Their online menu is relative up to date, with a few daily specials added. Yesterday the appetizer specials were seared scallops with short ribs on polenta and pheasant consumé. The specials for the entree included Pheasant (which I ordered) and soft shell crab. Here is what we ordered (sorry for the poor quality of the lighting and photos): Foie Gras - sautéed foie gras on grilled pineapple bathed in truffle sauce & drizzled with white truffle oil Truffle and goat cheese salad Pheasant on risotto with pheasant au jus. Small yet flavorful pheasant on a wonderfully cooked risotto. Truffled (free range) Chicken Breast - truffle and brioche breaded, on truffle mashed potato with truffle sauce. Very juicy and tender chicken breast, cooked to perfection. Baba au Rhum for dessert with coffee. Good, but not as good as the appetizers and entrees. I like my baba to absorb all the rum sauce and the rum syrup had just been drizzled on this one. The wines we enjoyed through the evening (in addition to the complementary champange) were - Chateau St Jean Robert Young Vineyard Chardonnay 2001 (thank you Chairman Newman), Chateau Béhéré Bordeaux (Pauillac) 1997 and some icewine with the Foie Gras. Definately worth the price and I can't wait to go back.

Went to Gilmore's Restaurant for dinner yesterday.

Bought some "fresh" Morels from a PA Wegmans yesterday for $29.99/lb.

Discussions on recent visits and experiences you have had at Gilmore's Restaurant in West Chester. From their website: Gilmore’s Restaurant, located at 133 East Gay Street in historic down-town West Chester, is a dream come true for chef owner Peter Gilmore and his wife, Susan. After 22 noteworthy years as chef de cuisine at Philadelphia’s renowned Le Bec-Fin, Peter opened this intimate BYOB serving French cuisine in August of 2001. Since that time, Gilmore’s has become one of the area’s most treasured restaurants. Set in a beautifully transformed 18th century townhouse, the restaurant offers a warm and friendly dining experience highlighted by excellent service and the unique culinary style for which Peter is famous – classic French fare enhanced with a contemporary American flair.

Here are some Gran Marnier French Toast I made a few days ago: and some Scrambled eggs with Mitake mushrooms with a side of short ribs and marrow ohmyganache, sorry, no pics of the desserts, but they were sublime.