wkl

so who won?

i think it's a decent deal also. my guess is, the cost reflects that this is just one seating? you would have your table all evening? those are some very good wines being poured.

http://statelineliquors.com/ this isn't really near philadelphia, but it's not a bad drive. they probably don't have it in stock, but may be able to track it down for you. let me know if you want a name there to ask for.

nymerical2- don't you think your overreacting just a tad? if you're in the business you could only be so lucky to have a customer like philadining. i can assure he can most certainly "read for content" as you put it. read his blog. it is well written and very fair to every place he writes about. can't we all just get along? what happened to egullet? used to be a fun little sandbox where where opinions were respected and debated without so much angst. geeeez.......

i agree. not a huge big deal with all that's going in the world these days but, to say your closing, people show up for their last meal, say their goodbyes, and then, psyche, "nevermind we're reopening" seems a little disingenuous. but maybe the owners really did have a change of heart. which is fine.

i doubt it. the fact that a consulting contract is awarded to a regional mgr's husband in a fairly large enterprise like the plcb doesn't bother me as much as the idea of spending that kind of money in this economy for essentially a training session that should be able to be done in house. shouldn't the money be spent on schools or job training or lacking that better temperature control for the wines the plcb owns? i do buy at plcb occasionaly ,even though i am not a pa resident, and another recent purchase of cooked wine has me about to completely swear them off.

http://www.philly.com/philly/news/local/41010387.html here is the link to today's story confirming the consulting contract went to a plcb employee's husband.

is it really true the plcb is spending $170k to train its employees to be nice to customers and a family member of a plcb employee is getting the consulting contract?

stop at clem's and load up on bar b q ribs/pork/chicken and eat it in the car.

i'm pretty sure dry scallops are packed in cans.

i'm at a loss to understand casey's remarks. they come across as angry. so, what was she so angry about? what prompted her remarks? i don't think she was shown in a bad light for messing up carla's final meal. she made some pretty straightforward suggestions carla didn't have to take them.

ummm, i'd suggest of box of chocolates instead. just sayin.....

port or banyuls.

10 limes for a buck at iovines sunday.

what was your take on the wine list?

dr shack- is it safe to assume the wine list is of high quality but very expensive? we've got a gift certificate here that w eneed to use. maybe we should just book a room and eat elsewhere?

that seems out of character for the eric ripert we see on tv. do you think he really wrote it? is he a different person off camera?

i have not been to cochon. it certainly sounds very good. it's interesting to me that the current day take on the bistro seems to be thriving in wash dc with beck,central and bistro du coin. holly- you'd love bistro du coin, they serve uninterrupted all day and late into the night. maybe washington has more of a demand for bistro style food in a fairly traditional french setting. the concept seems better carried out a couple hours to the south. just one person's observation thrown out there for discussuion.

it doesn't seem the new bistro style places in philly are even close to the quality of brasserie beck or central. both realitively new places in washington, dc.

isn't the season for wild salmon long over?

they are usually happy to do this too. it also helps to have an italian speaker call them. if they don't have one in the new york store they do have a couple in the wilmington, de store. another thought, can you delay your wedding by one year? (like that will go over well with the missess ) if so, i believe fall of 2010 will be salone de gusto in torino. i went in 2006 and it is beyond anything culinary you can imagine. the food equivalent of a worlds fair. or the super bowl of all things culinary. your head would explode. worth considering. i spent two glorious weeks in the same area you are headed to. i'm not sure how much info you are looking for, but i can give you lots of winery info and restaurant suggestions and other areas to spend time in. pm me or just tell if your still looking for ideas.

i wouldn't put brovia in the modern camp. restaurant belvedere in la morra is worth going to for the view and excellent wine list. the food is certainly good but not among the upper echelon in piemonte. the locals think it a tourist trap. i actually got engaged there after a long, long meal on a beautifal day. just about any winery is worth visiting in the region. i would add elio grasso to the above list. imo, it is the most beautifal winery i have visited. words don't do it justice. the grassos' are wonderful people too. you could probably get someone at the new york moore brothers to book you an appt.

oops...try this www.lavillahotel.net edited above also.

first of all congrats! i would second swiss chef's reccomendations. i was in piemonte in late october of 2006 and i found the monferrato stunningly beautifal. my now wife and i seriously considered having our wedding here. www.lavillahotel.net. you couldn't have your wedding at a more beautifal place. early october may be a bit soon for truffle season. swiss chef would know better than i, but most of the wine makers and locals we spoke with said the best truffles were in november.

i buy whole dartagnan pekin at jannssens grocery in wilmington, which is the most expensive grocery in america, for $3.49-$3.99/ lb. i've seen plenty of d'artagnan products at rtm. i don't get there anywhere near as often as you do because of where i live, but i swear i have seen dartagnan duck, pheasant, squab at one of the meat purveyors near guinta. guinta used to sell eberly chicken and someone else in rtm still does. isn't eberly a dartagnan product? i've bought them for $1.99/lb before, which i always thought a great deal. eta: i've bought duck at godshalls before and whatever they sell is nowhere near the quality of dartagnan or jurgielewicz.