ngatti

I'll ask my rep to call around. Like I said, it was something I heard. Not definitive. Nick

I believe certain plastics are labled food grade. Something about being able to withstand leaching, as well as the material content. Not just any container will do (for me at least). Probably no big deal, but still, I don't use hardware store type plastics for anything but storing beer on ice. Ice to be consumed isn't stored in them either. Stuff by Cambro or Rubbermaid are usually food grade. This type of stuff is where Hackensack Supply shines Nick

Tommy, Work your way down River Road through Fort Lee and Edgewater. There is quite a large Japanese supermarket on your left (before the Galaxy). Used to be called Yaohan (different name now). Also a Whole Foods Market that makes the one in Ridgewood look like a NYC Bodega. If you follow it all the way, you should end up at Spirito Grill and Chart house. A very short putt from Hoboken. Also Japanese/Korean "bodegas" all over Eastern Bergen (Tenafly, Closter, Englewood etc...) Nick

If old man Bridge were still alive and found out that you posted this on a public internet board...well...He'd have your balls for a wall trophy. Nick

Hackensack Supply is in Bergenfield on New Bridge Road, right off Washington Ave. Not much knife selection and most of the stuff is very commercially oriented, selling c-fold towels and toilet paper as well as Pots and Pans toothpicks and bamboo skewers.. Reflecting its roots as a bar supply wholesaler. edit: but as nockerl says, worth a looksee. Especially for us food obsessed gullets. Nick

Noted. The stars are in the hardcopy. Why not on line? Prolly an oversight or a space consideration thing. Usually they leave out the entire sidebar that contains the pertinent info. It;s a Northjersey.com thing, not the Record. Nick

Well...I didn't read them yet. Nick

Prolly cheaper than Prince. More expensive then a good "open stock" cutlery sale. What's nice is everything is in one place and it's close for us Bergen centric types. If you're a serious home cook or even have a serious interest, then IMO, it's worth the trip from most parts of NJ. Even NYC cause as I said, it's all in one spot, and it's pretty big. with beaucoups selection. There is a nice calendar of events, featuring some pretty good local chefs(some known and some not). Also some good demos from the in-house chef: How to make pasta/ravioli etc... The ones I've seen weren't bad. Edit: Beats the hell out of those artsy fartsy cooking stores, i.e. "Williams Sonoma" Nick

Get 'em while their hot folks!! Nick

Patrice Caillot's pre-dessert. The Fruit soup (pineapple). with sorbet. I though it not overly chilled with diced pineapple and an extraordinarily delicate tuile. The taste was clean and fresh. Not oloying. It worked for me. It as well as the chocolate sampler were workmanlike. Nothing I hadn't seen before in some guise or other and nothing on the plate to cause a "wow!" factor. I skipped the petit fours. Anything notable? Nick

We've covered everything but the desserts. Thoughts? Then I'll sum up re room, uniforms and service confusion. Nick

edit: wrong thread

Lizziee, Thanks for your AD Paris reference. I knew you were reading here and was thinking of this and am glad you referenced it. Nick

Well said Bux. But it wouldn't occur to me to do so. My habits are are what they are and I would feel uncomfortable. I know exactly what you are saying and I don't think you disagree as much as some think. I see your point, but in your absence I couldn't implement it. Nick

At this point I add that my wife and I concluded, that we would have been better off roundtripping it to SF for the evening and dining at Fleur de Lys. Certainly the food and service would have been far better. We also think it might have been cheaper. Nick

"Grilled Wood Pigeon, Shallot Confit, Celeriac and Black Truffle" Wilfred Said: Nockerl said: After finally managing to cut through the bird and checking that it was indeed some kind of meat and not some "Candid Camera" stunt (you know, the one where they substitute the rubber pigeon for the real one). I found the interior to be tender. I agree about the Celeriac. Outstanding! Nick

The "respectfully" part was what I meant also, Kim. Nick

"Brittany Langoustine, Puree of Fennel and Artichokes, Pine Nuts and Balsamic Vinegar" Here is where I started to question the meal. The Langoustine tail tasted of a large sweetwater prawn and had a similar texture, almost, but not quite, mushy to the point of off-putting. Nothing about it was special. The Fennel and Artichoke puree was. I don't know. You cook the stuff in stock you puree it and you add butter, maybe cream and season. Nothing concentrated, kind of blah in color taste and texture. The chopped and sauteed cress/spinach/arugula, which ringed the plate in four separate piles, tasted mostly of spinach and contained a few toasted pine nuts. A cordon of reduced vinegar and maybe some Beurre Blanc(??) complete the dish. This tepidly desultory and ultimately boring combination of ingredients was my first inkling that this meal was not going to be the sterling magic that I had anticipated. Nick

So why do you have to be different from everyone else here? Nick

Nockerl! It just hit me. I'm working here on a recipe and I need some dried porcini (cepes). I open the bag and BOING! That's the smell and the taste....Dried Cepes!

"Egg 'en cocotte' with cepes" Here is another dish where I think most of us agreed. I think this and the partridge were the most successful dishes on the menu. A very gently coddled egg was set in a bath of mushroom foam. I seem to recall a few chunks of cepe. The egg yolk was just warm (a good thing). The textures were striking. the warm gooey yolk and the light foam were very pleasant together. I agree that the smell referenced more truffle oil than truffle. One thing that I noted was the strong mushroom flavor. Not truffle or cepes, but mushroom (the prosaic "champignon blancs"). It reminded me of over reduced mushroom soup. Its strength was such that I noticed an almost chemical artificial edge to the mushroom flavor. Now I'm being overly nit-picky here. I enjoyed the dish. technically and logistically, I thopught it the most difficult for the kitchen to pull off. Warm coddled eggs under a lid. displaying the yolk at a "just so" level of doneness to a table of five was something where many things could have gone wrong, yet none did. Thoughts? Nick

Or grew up on malteds and MacDonalds, and now have to learn how to eat. Nick

Perhaps twice a year Ivan, twice a year. Maybe three times. At the most. The money is carefully saved. the restaurants, carefully selected and the dinner carefully planned. Which should go a long way towrds making people understand why my knickers are in such a twist. Nick

Agree about the wine, Wilfred. Re the Duck dish, I think that most agree that it was the most ill-concieved of the lot. That dmaned cabbage. Goes under the category "What was he thinking?" Nick

You should have bought a Lotto ticket. Nick