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I'm so out of it I forgot to look at the plan...

That looks great, but I don't think I'll ever get over 8th grade chestnut puree disgust. Now, fill that sucker with caramel...

I found the article a great read and made me think the man is a true professional, and perhaps a nice guy.

I staged at a restaurant up in Maine where they raise their own pigs, and the food that was uneaten by customers was fed to the pigs. There actually wasn't much left on customers' plates because the food was excellent, and the pigs mostly ate stuff like potato peels and the byproducts of all of the stocks after they were strained. If the food at a restaurant is good, and the portion sizes are correct, customers will not leave much uneaten on their plates. I bet most of the restaurants that throw away lots of half-eaten food have sub-par food and huge portion sizes (which is somehow a recipe for success in this country). ← I agree - but I think the sub-par food and huge portion sizes are the case in most restaurants in the US. I'm lucky that I don't hit them often, and never by choice. The more public "green" restaurants do get publicity, and I hope that helps seep the ideas into the public mind. In 1996, I couldn't even get my employer to review literature or let me present a seminar on green roofs in construction. And now, some jurisdictions require them! I agree that small measures get overpraised, but I'll take them. As I mentioned before, The Herbfarm feeds leftovers to their pigs, and they compost for their own gardens. On the other hand, they set the table with an abundance of glassware and utensils. They offer an unusually formal service that is quite wonderful to experience, but hard to consider green. There are many choices. And with only 5 of us participating in this thread, I suspect these ides aren't terribly widespread, yet.

Well, our sushi joint fries up shrimp heads and small fish skeletons to serve as an added treat - and scrapes the salmon belly to make some nice sushi topping. This isn't exactly a big deal when you consider how much is thrown out after meals are served. I suppose the whole small plate concept contributes to alleviating that problem.

Would you consider Ikea? I've turned over plates in more than one nice restaurant and found their name! Also, Crate and Barrel. Last one was Villeroy & Bosch - I wouldn't have minded slipping a few of those into my bag. got bucks?

Have you tried filling them with jam as well? For Lior - I think they come in strawberry, blueberry, cherry, raspberry and some odd combos.

Hahaha I have always wondered about that myself! ← one foot high dust collectors.

There have been some very favorable reviews of the food at Canlis recently. The kitchen has been shaken up. For what it is worth...

Saw the Iced Raisin as well as English Tea Sandwich cookies. Have you considered animal cookie truffles? too funny article with list for distribution in Western region

Thanks for that recap - I've used The Olives Dessert Table (and the recipes from The Olives Table and from The Figs Table) for years - with much success as a home baker. I may not always make all the components, but the ideas are good and make dessert much more memorable. I think we continue to have an insatiable appetite for sweets - and it may be getting worse as we continue to train our minds to want these by indulging. That said, I'm in the camp of knowing what is on the dessert menu before deciding what to order for dinner! Plenty of room for the classics and new desserts at home and in restaurants. As long as they taste good and appeal to my other senses. I like new flavors and textures - from cayenne in my chocolate to pistachio powder under my cake, and most definitely, infusing popcorn into my ice cream! But foie gras ice cream, no thanks (but then I am not a fan of it anyway.) Last question - classics - both ways!

Tilth Restaurant in Seattle. And Maria just won Best Chef NW from Beard Foundation. She's a big star for such a little thing. Certified organic. We've got a bunch of chefs growing gardens, composting, and in Seattle, to go packaging is all supposed to be recyclable (the occasional bit of styrofoam still shows up.) The Herbfarm feeds leftovers to the resident piggies, as well as having a garden. Verve's restrooms use storm water (gray water) for flushing toilets - lots of signage saying not to drink this water as it is not potable. Do we really need signs for that? Crush installed a water purification system, still and sparkling dispenser, to eliminate flying in water from all over the world, and the need to deal with the bottles, plastic or glass.

Smoked salmon Fran's salted caramels Obamas' favorites? Chocolate covered cherries Chunkar Maple syrup Do you have a local version of a "Made in Washington" store? Just to get some ideas...

Tilapia is a heavily farmed fish, readily available and inexpensive. It's a nice bland fish to work with, but has nothing to it that compares with Sea Bass. The US farmed fish is even a "Best Choice" from Seafood Watch. clicky

If you like short scones rather than cream scones, the recipe I have has 3 cups flour to 1 cup butter, plus 1/2 cup milk and 1 egg. Just for proportions sake. From this book: Bread Alone (the novel)

But have you seen him pole dancing? I couldn't help but read that story. Still, would love to try the place someday.

I know nothing but it sounds like a great trip. I am reading Fuchsia Dunlop's memoir right now - I think that would be required reading. Hope you will keep us posted.

Yes from here, but such restaurant failed locally. I believe there has been some success in NYC. On the other hand, diners are eating elsewhere and then going to a fairly new restaurant just for dessert - one that offers a sampling type plate.

Sounds like a line from "Lucy in The Sky With Diamonds", but it isn't!

From reports, La Taberna is trying to be casual in a formerly formal space. I think they would welcome you no matter how you are dressed - big place, not many diners. Another option is Brasa. The paella is on the 5-7 pm happy hour bar menu as well as the regular bar menu and the dining room menu.

Something like this?

The pastry chef is leaving or has recently left Canlis, though they seem to be continuing the revamped menu and his name is still on the website. They've been revamping the kitchen and bar. Hard to know what's happening to the food - you can count on the rest of the experience. I do stop in at Lark just for dessert sometimes - theirs are more rustic, but delicious. For food - Lark. The area is so much "nicer" than the strip it was when they opened, but it isn't a view oriented location. The restaurant is inward looking and intimate. For a wine cellar, excellent service, and view - Canlis. I've been to Canlis once. I've been to Lark many times. It suits my tastes better (and my wardrobe and bank account.) You might call ahead, explain your concerns/situation, and ask about wait time - with this economy, most places have little or no wait.

Can't imagine why you would go to Mike's. Never herd of HulaHula till this post - but I wasn't looking either. Some strange options, if inexpensive? La Taberna is very authentic as I understand it, with many paella options. The old Cascadia spot. I hope you do try it and let us know if it pleased you.

We hate "Are you still working on that" as well as "How's that tasting".

They have a 3-5 pm happy hour now too - half pies for $5.00!