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I bet the bacon was nueskies, sampled at Debragga & Spitler Nick

Monday for me also Bux. I'll try to get to the demonstration kitchen. Hope to see you all there. Nick

Thanks Suzanne, Nice Catch. Wha happened? There's *always* a Heinekin booth. Well, I'll be hangin' about the demonstration kitchen. I assume that will still be in the rear. Nick

Foy's packing it in? He pretty much said the nude women thing had taken the joy out of the jersey shore lifestyle. Sad, if it's true John is the writer (ex chef late of Sonoma Grill). Dennis is the current Chef down at the shore. Nick

Jason, The title is "The Best of the Sweets" There is *no* byline, but one deduces from the article that is a compilation of reviews from Cook and Corcoran. re the Times website as it concerns NJ: We are definitely second class citizens. The Times does not post regional reviews until two weeks after they appear in print. I don't know what their policy is re general editorial content of the NJ regional section. Nick

Looks as if we've got are own little wedsenday food section here. Cook and Corcoran on NJ desserts Marge Perry on cheese Gretchen Kurtz on culinary students John Foy on the personal toll of life in the biz. (not for him anymore) The section is a special one about the best of NJ. So many food articles. Ahh culture. Nick

Good Book. Yeah, twenty years. I feel old. Nick

Christ what's happening to me? I'm not finding very much to bitch at this week. I appreciate all the criticisms made of Mr. Bonom's review, and note that most here are in agreement about the specifics (or rather specific, as it seems to be one thing). It is something that, for a couple of reasons, I didn't notice. First: I thought that he liked the dishes in question because they were descriptive without any criticism attached. Note that he makes clear the dishes he didn't like. So by implication, I assume he liked those dishes that Rachel and others have noted. This may be a chef thing (or my thing). As he didn't have anything bad to say, and what he did say was detailed description, I figure why waste time describing in such detail, a dish that he didn't like. YMMV Secondly: I was so thrilled to notice a change in Mr. Bonom's writing (and others, I'd like to add). I'm aware that The Record reviewers in the past few weeks seem to making note of Chef's name in the reviews. As a chef, I welcome this and am glad to see it. I also note that a fair amount of space was devoted to wine and wine service. Klc has raised this point and he's right. It seems that this aspect of a meal gets short shrift in general. Not so in this case. Thirdly: Well..It's personal. I know James Ferrara (owner) and Kenneth Collins (chef), pretty well, and am thrilled that they recieved three and a half stars. Gonna give this place a nice pop and keep it humming for a while. I'm very happy for them. Having said all that, I think I kind of agree with most here. the writing in the instances that you have criticized could have been made a little clearer. But IMO, I think it's minor. Jeffrey Schwartz? I'm a fan. But having eaten in Mela several times, I wonder if we eat in the same place? Oh well. Since I like this guy's writng, I'm just going to have to try it one more time. Maybe I'm ordering wrong. Maybe I'm hitting it on off nights. Maybe I don't get it (that'll be enough out of you Tommy). One last thing: It appears that The record is tightening up on review staff. It appears that there are not quite as many as there once were. In fact we've got two in a row from Mr. Bonom. I hope it's a trend. Thanx for listening Nick

Here's a link. Irradiated meat edit: As you can read I've moderated my views a bit, but the concerns still exist. I'm wary, but not yet ready to dismiss it out of hand. Nick

$350 to $600. $350.00 to purchase a videocassette of Meat + 14-16 dollars shipping. A bit rich for my blood.

PBS used to screen Wiseman films. Don't know if they sell them. The "Store of Knowledge" is now defunct. Nick

There was a place called videohunter.com. This guy dealt in some very hard to get stuff. Usually over the phone and for cash ($45.00 or so). Place is quite gone now, but I'm sure there are plenty of others. Sheesh, if you can get kiddie-porn over the net... I got a poor copy of Kubrick's first feature on cassette from this place (Fear and Desire). One that he himself tried to suppress over the years. ediot: I only used it because I'm a Kubrick freak, and this particular film is quite impossible to get from *any* other source. Not as if I'm condoning purchasing bootlegged copyrighted material. It's just that...well...it's Kubrick man! Thanx for understanding Nick

I don't have a link, but I recommend a copy of Frederick Wiseman's film "Meat". It may be a little out of date, but is still enlightening as to slaughterhouse practices. Irradiation? I don't know. I'm not ready to dismiss it out of hand. Anything that has the potential to save lives... The modern meat practices are here. Conjecture over how irradition will or will not dilute already existing practices may be premature and seem a "glass half empty", pessimistic view. YMMV, and prolly does Nick

The Times seems to have their site back together. David Corcoran's review of Joel's Malibu Kitchen Nick

Here they are folks. Quite a good one from David Bonom on America in Tenafly and Jeffrey Schwartz with a well written piece about Mela in Ridgewood. Links to this weeks restaurant criticism in The Record No complaints this week Nick

Here is a very nice review from this weeks Record. David Bonom's review of America Nick

Wow! I've got some fond memories of the Sea Shell that go back to the early 70s and throughout. let's just say that I was living a more libertine lifestyle back then. I think I was still a Deadhead. Thanx Nick

You're quite right. It is *not* clear in the first one. Yes, I have a problem with the critics word choice. (within the context of the review) Typing exercise? easy for you to say given the number of Tommy posts . The rest of us probably could use some. My fingers are getting a bit flabby. Yes Suzanne: I agree. All failures are failures of management. I am one and I live my professional life by it. Nick

You can get a sample of her writing style by hitting the link at the top of the thread. Middle of the road. This one is so middle of the road, she's got a twin yellow lines painted down her clothes. Nick

There isn't a problem. Something along the lines of "Poor service and untidy waitstaff" would suffice. Sheesh Tommy, this is aprofessional restaurant critic, not you or I posting on eGullet. Nick

Sure Paul, but this goes on all the time. I explain this all the time to my wife..."look the dining room is half empty, why can't we be seated?" "Because the evening staff hasn't fully shifted in yet. They won't be able to service us." I think it's smart. Nick

From the Maine Today review. What a mean spirited asshole! Not to worry though, with that style, she'll be writing reviews for the local shopper for the rest of her *un*professional career. The Record? I kind of thought that this one was fair. I remember this one and I don't recall anything gratuitous. Link to Stony Hill Inn Review I don't generally like Rene Mack's style and while *yes*, there does tend to be a bit of meaness in his writing, ; I don't really get that here. The waiters may have been fired but not from any agenda on Mr. Mack's part. Look to the manager or owner for an offending party. In this case blaming the critic is unfair IMO. Nick

But you implied that you would like *me* to name some. I have and I don't mind. I haven't any professional connection to any of these restaurants. I'm just looking for an answer to my question. Why don't we just let this thread peter out and when my inspector comes I can ask him? I'm getting a little tired of this circle-jerk. Leave us put it to bed for the time being, 'kay? Nick

I'll be at the Heinekin Booth at about 11:00. Blue Blazer, Regimental Striped tie (Hey, I work at a private club). We can go bother Klc. Nick

Since we are tearing down to the ground and rebuilding from scratch (with Three Kitchens!), I'll have much to look at (everything). I've planted the Bonnet seed and am carefully watering it. We'll see if it grows Several friends and aquaintances will be competing at the salon (not pastry). I no longer compete. I've taken Blue Ribbons in two categories and it took me a few years to get there. No mas all nighters the night before the Salon (and after service too!). Although I no longer compete, I love the enthusiam of the younger chef/cooks and students who do. Great sacrifice is made by those who participate. I feel I pay respect by walking through the Salon and looking at their work. Nick