cupcakequeen
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Posts posted by cupcakequeen
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does anyone know who's in charge of pastry there?
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regardless of artificial vanilla tasting like real vanilla, it's the way it's made that bothers me. i was told in school, that alot of artificial vanilla is a byproduct of wood pulp used for making paper.
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i love the sandwiches at smarty pants in georgetown. i eat meat, but i love the turkey sandwich, subbing field roast for the turkey. if only i could get fries.....i also love the turkey sandwich at cafe septieme (but i usually sub portobello for the turkey, yum).
vio's has great sandwiches, too.
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les cadeaux gourmet in queen anne sells my favorite vosges truffles from nyc. it's not local, but they're the best.
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i had a few bites there tonight. i like the look of it. it's white, but it's a warm white. we had a bunch of appetizers and they were great. one of our plates was from crate and barrel, one of my friend's was a villeroy and bosch (sp?). the server caught us & noted that they have a mix of stuff. i noticed another diner peeking under her plate, too.
the desserts were good, too. we shared some wine and had some champagne cocktails. the few sips i got were really good. there was a peach cocktail that was great.
i can't wait to come back and have a REAL dinner there.
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Jean George is a great place for lunch
i second jean george!!!!!!
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Have no fear of Elemantal. Here's the secret. Show up after 10pm on a weeknight. Let Phred serve you the 3 course menu+wine pairing. I think it came to $42 total! That's including everything! They refuse to take tips! Expect to stay till midnight and take a cab home. You'll have a wonderful time!
Hmm, pretty difficult to imagine getting up to the 5:30 a.m. alarm!
we got there when they opened at 5:30 pm and were seated immediately. we were there for 5 hours, and had a great time! the food was good, not outstanding...needed some seasoning, phred was entertaining. it was a very enjoyable dinner.
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ok, I totally see what you are talking about. However don't you think that by adding quotes or mearly having the servers reinforce the actual ingrediants it would halt the misunderstanding?
I personally think that it is a clear rip off from the French Laundry but that is just me......
Other restaurants do the fun play on words but I always notice that they really make a point of describing it. Unless you are talking about someplace like Alinea in which case anything goes!
since i can't afford to go to the french laundry once a month, i'd totally welcome rip-off in seattle!
and practically every dish on FL's menu has been copied by one restaurant or another. crush serves a coffee and doughnut dessert. i've seen their caesar salad at a few places. oysters and pearls, too. what about the fact that per se has the same items as french laundry? is it okay because they're both run by Keller?
if using clever words to describe dishes is a rip-off, there are hundreds of restaurants in this country that are guilty of that: crush, crave here in seattle. wd~50, db and aix in new york, tru in chicago, etc.
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i'm getting excited about veil's opening. i heard from some old classmates that the pastry person has worked here at rover's and crush, and spent some time at wd-50 in new york. i think they'll do some interesting things.
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My Coffee House on 28th and Madison just across the street from Cafe Flora used to have H&H bagels FedEx'ed in from NYC. Might want to give them a call and see if they still do.
they still do, but they're pretty light on the toasting. they also carry black n' whites.
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Me, I'm the grapevine.
I bought them at the Bellevue Whole Foods last January, used the juice to make Friday After Five cocktails and cochinita pibil, and the zest to make bergamocello. Mmm, can't wait for this years (bigger) batch... I have a line on a place in SF that sells wholesale quantities, but they won't be in season yet for a while.
Whatcha gonna do with them, CQ?
~A
bergamocello sounds amazing! i'm tired of the usual winter citrus fruits and looking for something new.... candied peel sounds great (thanks for the heads-up on the chocolate maker). a tart based on a lemon curd-type recipe. confit. gelee. panna cotta?....i'd just like to experiment.
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bergamot marmalade is lovely. i have a recipe for a tart, similar to a lemon tart.
thanks for the heads up. i've never had a fresh cara cara either. i'll have to check them out.
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can you get fresh bergamot fruit in the u.s.? more specifically, can you get them in seattle or order them online? will it cost me an arm and a leg?
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Scoops 2 - New York City Entry #7
The ice cream trust must have called in heavy favors for mid-September to boil the souls of New Yorkers. The Brooklyn Heights Promenade had the aspect of Marsailles in July.
Under the Brooklyn Bridge at the Fulton Ferry Landing Pier (a stone's throw from the River Café) sits the Brooklyn Ice Cream Factory, a highly regarded establishment (with a few indoor tables and a plaza with a spectacular view of lower Manhattan and that magnificent monster of a bridge.
After waiting on a substantial line (far longer than at Grimaldi's Pizza), I selected scoops of Peaches and Cream and Vanilla Chocolate Chunk. BICF serves a mere eight flavors (Vanilla, Chocolate, Strawberry, and Butter Pecan, among others). These folks are purists.
Their ice cream base is as good as I can recall. It is creamy and sweet without being obese. It is super-premium ice cream, but without that excess that sometimes characterizes ice creams that feel the need to flaunt their luxury. Like great ice cream, the flavor profile should rely on a taste of half-and-half, rather than whipped butterfat.
With this base, one wishes that they added brave flavors to their suave cream. Both ice creams lacked powerful tastes. Although small bits of peach were present - and unlike many peach ice creams they were not half-frozen - they did not produce the child's peach memories that such a late-summer delight demanded. This was no Madeleine de la Pêche. If only the makers took "Peaches" as seriously as they took "And Cream."
One can say the same of Vanilla Chocolate Chunk. I couldn't find the vanilla in a selection more precisely labeled "Chocolate Chunk and Cream."
Some home-made ice cream artisans offer an option that they modestly describe as "Plain." I cannot think of a more pleasant setting to sample ice cream plain and simple.
Brooklyn Ice Cream Factory
Fulton Ferry Landing Pier
Old Fulton Street (and Water Street)
Brooklyn
718-246-3963
i definitely like the ice cream, but beyond that.....
i ordered a hot fudge sundae (i am from boston, and there's no better sundae than herrell's). the late-teen aged boy behind the counter gave me two scoops of vanilla ice cream and then asked if i wanted hot fudge on that.
"ummm, yes, please?"
i got a squirt of CANNED whipped cream. and i was charged $5.00! i was not impressed.
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jean-georges. hands down. amazing service, beautiful atmosphere, phenomenal food. and, to pick one dessert: the mint-white peach vacherin. it was a perfect on a sweltering summer day in new york after a 6 course meal, cool and clean, and not too sweet.
for those unfamiliar with his menu, Iuzzuni does dessert "stories", with 4 elements to each dessert. the vacherin was just one element with a crisp, a fruit soup, etc.
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almost a month later, i haven't had a chance to put any thoughts on paper since my trip, but i am so glad i visited the restaurants i went to.
it was an inspiring trip to say the least....i was absolutely blown away by johnny iuzzuni's work at jean-georges. i don't know what i expected but i was absolutely amazed. the mint and white peach vacherin was fantastic. he also did a flawless almond blanc-manger. both very traditional desserts, but with more savory/contemporary flavors and accompaniments. the almond had a basil seed jus that was nice.
sam's desserts at wd-50 were unimaginably fantastic. as beautiful on the plate as they were in the mouth. the banana flan/chocolate ice cream/banana paper was great. the eggless lemon curd with basil foam was my favorite...very clean flavors.
i had a great lavender parfait & provence cake at aix. brasserie 8 1/2 was a total disappointment.
aquavit was really good. all cold desserts...but i guess most people don't have 5 plates on their table, like i did on mine. the apple-fennel cream and apple sorbet dessert was my favorite. also had the goat cheese parfait (very good) and a basil-chocolate frozen meringue.
i also got truffles from vosges...i love their stuff. especially the "rooster"- a taleggio and nut chocolate.
and black sesame ice cream and lychee sorbet from chinatown ice cream factory. delicious.
i'm ready for another visit to try all the places i had to pass up.
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it is constantly evolving, but the menu on the website says "summer" and the desserts haven't changed for a couple months & i know they were discussing changing them when i visited. just curious if anyone's been there lately.
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have they put out a fall menu yet?
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is ph 10 for sale online in the u.s.? i could only find it on the french amazon site.
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wendy: would you mind sharing one of love's ganache recipes? i'd be interested to see the difference.
thanks!
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Wendy.....
I too hate almost any chef pants that are out there. Not that they're bad of course......it's just that my body doesn't wear them well. I always thought the baggies that tapered at the ankle were
most comfortable, but they sure aren't "complimentary", if you know what I mean.
I gave up on uniform pants. My preferred "bottom wear" at work is cotton/lycra leggings.....like
what you'd wear to the gym. Ultra comfy......they move with you.....no binding....no having to
pull them up when you bend down etc. A pair of black leggings under a chef's jacket and apron
looks pretty smart too.
Just a thought......
culinary classics has new bootcut pants for women. they're offering them in custom inseams. they also have women's chef coats in different lengths as well!
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there's been a lot of work at veil, the new restaurant near crow. it looks like they're pushing for opening the first weekend of november. the menu sounds like it'll be alot of fun.
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Well, what did you have? Did you have your daughter with you in the main room?
OK Doc, on the amuse we had a cantaloupe soup with prosciutto foam; a tiny puff pastry with pesto and parmigiano; and one slice of Hamachi with wasabi granita. We then had between us, seared foie gras, raw tuna cubes in a dashi and rice vinegar broth, with a demitasse cup of buttery mushroom soup; risotto with porcini and balsamic; garlic soup with frog legs; beef tenderloin; squab; trio of berry dessert; trio of chocolate dessert; marshmallows; petit four. One cocktail, two sparkling water; one glass Loire Valley white. $136 + tip.
i believe it is a cantaloupe soup with a smoked salt foam...at least that's what ours was. the squab with preserved lemon is very good. the foie terrine is fabulous. johnny i. sent out one of every dessert. i love this place so much.
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is there any place in seattle that makes shanghai juicy buns or any kind of soup buns?
[Seattle] Farewell & Welcome: Closings, Transformations, Openings (Part 2)
in Pacific Northwest & Alaska: Dining
Posted
formerly of Le Pichet. I think they have been talking about a Feb./March opening.