moosnsqrl

Wow, you Chicago wenches are a rough lot. I'm going to watch out for you I'm partial to Fervere for bread (only open Thurs-Sat). Napoleon is awfully good, though, and they offer lovely pastries in addition to typical French loaves and croissants. And closer to your burial ground - er - neighborhood is, of course, D&D.

Now there's an interesting food career: shrimp braider

I hope I don't regret saying this and PLEASE know that I mean no disrespect by it but I can't read about Torquay without giggling, especially thinking of restaurants. Not surprisingly, being an eG Society member, my favorite scenes of my all time favorite comedy took place in the dining room and kitchen of Fawlty Towers. I could probably recite the Waldorf Salad routine verbatim. Do those of you who live in (or frequent) Torquay enjoy those (all too few) episodes as much as impartial bystanders or does it just get tiresome or worse? Do parades of gits from the US (and I am including myself here) walk around town quoting the characters (as if they were the first to think of doing so) and drive the locals mad? The restaurant sounds great and I shall let you get on now with a more serious discussion of its merits and successes, but I just had to ask and it seems this group would be qualified to answer.

I'm going to spend my drive home tonight trying to come up with one just in case. Maybe we can have a jingle contest? First prize wins one McShrimpSteak, second prize wins two. . .

I've been threatening for years to quite my day job, move to San Francisco, and start a "Squid on a stick" stand on Fisherman's Wharf. Everyone sells those boring little plastic cups full of crab shards and chowder. I think if you skewered the rings (from the body sac) through the center on both sides (creating a 'butterfly' affect) and piled 5 or 6 rings on each stick, with a lovely tentacle on top, it would be quite attractive (in a Farallon sort of way). My friends think I'm nuts. They might be right on this one.

Very sad, indeed. It's a little scary that the "old guard" of the two valleys are reaching that age where we may not have them amongst us for long. They certainly leave behind quite a legacy, though. I can't express my gratitude for how their hard work and willing to take risks has benefitted wining and dining experiences.

I purchased a vinegar mothering crock that was hand-thrown and colored with a glaze made of vine cuttings. I had a mother and a small amount of wine 'scraps' in it when my s.o. dumped something into the mix that I didn't want in it. I discarded the whole thing and thought I would start anew (not much to lose at that point, so it was an easy decision). I rinsed out the crock and dried it with a paper towel and noticed that the glaze/dye was coming off onto the towel. I stopped using it and on my next visit to the potter described the situation and asked if anyone else had reported similar results. Apparently not, but he advised me to definitely not use it and offered to replace it at no cost. This was two years ago and I still haven't managed to pack it up and ship it to him () but the point is that he was very concerned about potential danger so I would be very cautious, esp as you don't know what is in the glaze. Do you have any way of contacting the maker/vendor?

It's been a few years (so you might want an updated opinion) but I truly loved Josiah Citrin's Melisse. They have several tasting menus and always a seasonal menu featuring whatever is best at the time of your visit. It's lovely, too, without being stuffy.

I'm with you, CWench. Last week was brutal and I feel I've been neglecting The Heartland. We haven't ever actually killed anyone for eating at chains; we prefer ad hominem attacks as they don't result in incarceration. You're not the first parent I've talked to who raised restaurant kids at 40 Sards. I don't frequent there these days (because of logistics, not because I don't love it) but often in the early evening Michael & Debbie's daughters were there so it just seems natural that it's kid-friendly, for a white tablecloth place. I'm kinda with you on the Thai thing; there are still many more out of town that I crave than in town. I am anxious to try Bua Thai (reviewed in The Pitch a couple of weeks ago - see Digest) but it's about equidistant for me as Lawrence so it will be a road trip. Don't give up - I've lived here off and on for 20 years and I fall farther behind on trying places every year. After the dismal early days of only 2 or 3 good places to eat, it's a great problem to have, though.

KC Media Digest for week of March 2-March 8, 2006 Apologies for the late post but, on the bright side, I will be able to include a couple of additional items. Thanks for your patience. In the Kansas City Star Food Section Jill Silva reiterates the power of antioxidant-rich "super foods;" and offers a recipe for ginger carrot soup that looked so good to the s.o. I'm apparently going to have to make some this weekend. Lauren Chapin finds favor with Cooking at Home With America's Test Kitchen. In The Star Preview Section Lauren Chapin offers a [lamentably cliche-ridden] review of Lawrence's Local Burger. Elsewhere in The Star I usually hate myself for wasting time reading local wag Hearne Christopher's gossip column (it's reminiscent of the old Nancy cartoon in that sense). However, occasionally there is something worthwhile and today was one of those rare days. The venerable Mildred's in downtown OP, just off the Farmer's Market, could not agree on lease terms. Replacing it will be a new venture by the folks from Farm to Market. And it seems they have the Starwich bug, so we may see some high-end 'wiches long before Spiro and Co. lower their demographic bar to our level. The top news story of the week for those who love food and art, is not a happy one. A fire which started in Gil Rumsey's studio spread to adjacent businesses resulting in varying amounts of damage to November-born Tonic as well as the Culinary Center of Kansas City. Fortunately the outlook is better than it originally appeared. The lastest version of the story is here and you can follow the link to view more pictures. There is a message from the owners of Tonic on their homepage here. In The Pitch The white-table-cloth version of The Peach Tree, in the Jazz District, offers Southern Comfort to Charles Ferruzza. If you're like I am and find yourself driving on Broadway in midtown, you'll be happy to know that Charles took one for the team and braved the chameleon-like Asian restaurant, in what is clearly a former IHOP, so the rest of us can understand the culture clash. <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

John Besh larded scallops with Andouille on Iron Chef and I thought "I'll have to try that" but have not yet. I hadn't ever heard of (or thought of) larding fish or seafood before but why not?

Agreed - this was a refreshingly honest effort and more about cooking than theatrics, although both of them are clearly media savvy and/or personable enough to appear so. I can see why Mayhaw Man and other NOLA folks are fond of Besh. And, Diva, for once the "civilian" judge did make (IMHO) inciteful comments. Even when they he disagreed with the two "pros" and they started to give him a bad time, he stood his ground and explained what led him to his critique and I admired him for it. You don't have to have a pedigree to have an opinion; you just have to have conviction and the ability to articulate it or you lose credibility as, unfortunately, has happened to many of the judges. I thought it was interesting that they allowed Besh to choose and it made me wonder if that was a condition of his participation? Just a thought.

bonefish is a chain (figure about anything going into the "Plaza North" is. Haven't heard about Paradise (or anything of the sort) going in up there. My first suspicion is another cheeseburger in paradise, since the one in Village West is packed 24/7 (or however many hours they're open). There's another insidious chain called Paradise Bakery & Cafe that would be my next guess. Neither website has any indication of that, though.

I spoke to someone at their HQ after the SECOND store in StLouis opened and they still don't have any plans for KC. I asked if there were anything we could do to encourage them (calling, emailing, writing in) and the answer was "no." They have more markets wanting their stores than they can keep up with at this point, so that's that. It was pretty cut and dried, matter of fact - not really snobby, just the facts.

No kidding. Besh's diver scallops larded with andouille still has me drooling. I'm going to have to try that. Mmmm

I, like Pan, expected an amusing post about what wine pairs well with chicken ala king, mashed potatoes, peas&carrots and apple crisp (still froze in the center, as I recall) I don't think I have eaten a TV dinner since I've been old enough to drink wine! And I have the same problem with suckling pig and the Wine Dictator. Kidding aside, thanks for the intro to Swanson.

I've tried to make do with "I can't believe it's not" butter and true enough, in some applications, it's not horrible. I'll spritz it on steamed vegetables if my jeans have shrunk ( ) in the laundry. But (as the song says) there ain't nothin' like the real thing, baby. I love butter with some tomato paste and fresh herb (basil, oregano typically) whipped in and will use it on just about any summer vegetable.

KC Media Digest for week of February 23-March 1, 2006 In the Kansas City Star Food Section Randall Grahm of Bonny Doon vineyards visits cowtown to experiment with wine pairings for bbq. Lauren Chapin reports. Jill Silva pays homage to the little cabbages of Brussels In this week's Eating for Life. In The Star Preview Section The RecordBar (in the space formerly occupied by Fintan Molloy's) has some top-ten hits and a few misses, when Lauren Chapin and her friends "of a certain age" give it a spin. And speaking of old records - breaking up may be hard to do but The Coffee Girls split resulted in not one but two imaginative spaces where good coffee and good eats can be had. In addition to the original in The Crossroads, fuel-up with some fresh juice or caffeine at The Filling Station. The Spotlight is on the eminent opening of the long-awaited (er, make that long-awaitING . . . as in permits) wine lounge at bluestem. In The Pitch When the owner of the local Thai Place empire decided to sell the Blue Springs location, she didn't have to look far for a buyer. A former server, Teerapha "Don" Chaiprathum is now the proud owner of Bua Thai, where many of the traditional dishes remain, as well as the attention to quality and detail. Remember that old treasure on the west side of Main called George's Cheese and Salami? I've wondered many times what happened to George. Charles Ferruzza found George Detsios doing cameos in a couple of different kitchens: Grinders (every Monday night) and Outa Bounds Sports Bar & Grill (2nd Wednesday each month). <><><><><> Media Digest Notes... Updates from some area media outlets, which do not 'go to press' before we do, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

I don't remember you from my geometry class but it looks like we may have gone to the same school I was trying to figure out who could afford those staggering amounts of square footage in Manhattan! Sometimes, particularly in winter, I really want warm food versus cold. I know you toast the breads for all of your sandwiches, but do you have a way to accomodate requests for, say a croque monsieur or madame? Or a pannini-type sandwich? The grilled cheese implies that the equipment is there to accomplish it but I'm not clear on where the line is drawn between toasting and grilling. I'm sure, given the focus on service and overall experience, you staff will try to accomodate just about anything. Are there any notable requests that you've had to say 'no' to? I hope you've not addressed these already and I've just missed it. As always with eG, life occasionally gets in the way and I fall behind.

... sorry, lost in traslation... "hmr entrees?" ditto, judy, if you had trouble keeping up at a 12-course, how are you expecting to keep pace at a place like alinea where 12-courses is barely the half-way marker? the last time i was there, our meal took 5 hours! i realistically could have run a marathon in that time!! u.e. ← I don't expect to keep up at Alinea. I told Colby at some point during my meal that "I haven't been this full since Achatz was at Trio." I doubt I will ever go to Alinea because I can't imagine enjoying it in its current format. However good it is, I just don't think I'm up for it. Maybe if they add a kids' menu.

One of my favorite wine makers, Vincent Arroyo, has been using labs in his wine-making for years, starting with the late, great Joy and now her daughter (J.J.) is of legal age and lending her expert palate. I don't know if her talents extend to mite control, though.

I suppose delivery is out of the question?

*Fresh pineapple juice, strawberry, champagne foam Tasty palate cleanser and awakener for this seasonal menu *Duo of tunas with yogurt, orange zest ‘dust’, gelee with ginger, orange section Two varieties of raw tuna folded together…what’s not to like? I was worried about the orange (not my favorite flavor) but it all worked together. *Two cauliflowers: Hot – roasted, then browned with lemon yogurt to form a light crust, served with Berkshire bacon; Cold – an incredible, unctuous cauliflower panna cotta Served with sprouts, dijon mustard, smoked steelhead roe This was very impressive. Honest. It could change the way you feel about humble cauliflower. And roe. And bacon. Off-the-chart umami. *Malaspina oysters two ways, with red wine gelee Bernaise (shallots, vinaigre, egg/lemo cream – I think) Deconstructed mignonette (which is my favorite oyster accompaniment) I love raw oysters so I was an easy mark for this course. Red wine gelee. Mmmm. *Rock shrimp, orrichieti, cippolini, black trumpets Tasty comfort food; I’ve never thought of rock shrimp as being this flavorful but they were up to the task of anchoring this dish. *Hot and sour soup – calamari, pickled shitake, cilantro I want this delivered to me the next time I have a cold. It was hot, it was sour (often hot and sour soup is neither). The cilantro makes it sing, the pickled shitake and calamari make it more interesting than the run-of-the-mill treatment of this classic. *Roasted turbot, parsley oil; calamari en su tinto This was the only course I wasn’t wild about. Probably nothing wrong with it if you're a turbot fan. The calamari was inky and tasty though. *Tasmanian salmon, cippolini, brussel sprouts, parsley puree, piquillo oil Back on track in a big way; actually caught myself wondering if I could just have two more servings of this and call it a night;-) *Hawaiian Snapper, potatos, julienne ginger, chorizo Ah, but then this arrived and I was glad I hadn’t entered into a Faustian bargain with the kitchen for more salmon. This combination of flavors really elevated the snapper. ___________________________________________________________________ (I should note that by this time the staff was taking turns coming to the table to monitor my vital signs, rub my shoulders (like a boxer in the corner between rounds) and try to encourage me across the finish line. I was admonished to “save room for dessert” and the mere mention of it nearly pushed me over the edge. I tried to plea-bargain it down to a glass of champagne.) ___________________________________________________________________ *Wagyu, forest mushroom, smoked sea salt, calamata olive caramel This is the stuff that caused my downfall back into omnivorism; if true Kobe is better than this I’m not sure I could handle it. The mere sight of it perked me up and gave me the strength to carry-on. The weather was too cold here last weekend to smoke anything but if it climbs into double-digits this weekend I will never again be without smoked sea salt. The olive caramel was unreal. I think a bite-sized piece of rare wagyu on a stick, dipped in olive caramel and sprinkled with smoked sea salt would make a killer confection (like a See’s sucker only w-a-y better). Maybe on the wine bar menu??? *Champagne Float, apple fritters with pear and carmel I had to admit this was worth the final bit of pain. I was smiling as my forehead hit the table. Champagne floats will be replacing mimosas and bellinis at future brunches at Chateau moosnsqrl. Kudos to the entire crew as they approach their 2-year anniversary. They're not getting older, they're getting better.

Wonderful! Glad to hear it. I tried to send a local, but haven't heard yet if he made it.

Wow... that's awesome!! Headed there myself - any idea where I might find him? Oh, yummy, as if my trip to H.K. weren't sinfully tasty already!! u.e. ← Well, bully for you but that's damn inconvenient for the rest of us! I had a memorable lunch at NoMI as well. Glad I caught him while he was relatively nearby.