Fred
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Posts posted by Fred
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Yeah that's true, but my bro is a recent grad from Bowdoin and he get's upset when I complain about the trust fund babies.....PS He most definetly not a trust fund child.
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I get mine from Scott at Simpsons Seafood in Wiscasset. He also seems to have a bunch of black back flounder which is out of this world.
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Off to the Mother Land AKA Midcoast Maine tomorrow for Christmas. I'm sure on the trip from the airport to Boothbay there will be the must stop at the Big Top Deli for a Gobbler sandwich.
Happy Holiday's all!
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Scratchline-
The Abelour Abunadh is cask strength, however you may have known that.
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Thanks Morela. Luckily I just got back from Vegas a little while ago and I'm still in a gambling mood.
How did you know I was gambling with Pam (she preferrs Pam to Pamela) Anderson in Vegas!!
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Thanks Morela. Luckily I just got back from Vegas a little while ago and I'm still in a gambling mood.
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McAurthurs Beverage had a decent selection last time I was in. They had some Springbank and Glenrothes which are two of my favorites.
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Thanks JPW-
A friend made reservations for Zola based on a great meal she had there a week ago. Soooo I'm going NYE and so I'll just raid the cellar and pull a bunch of wine/champagne for dinner so should we run into slow service we will never see an empty glass.
Cheers
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Morning everyone. I've lurked around egullet for a while and thought ahhh what the hell I'll throw my hat in the ring and post a bit. So below are the details for Zola's NYE pre-fix menu. Not sure how much love there is for Zola on this board but a friend sent this to me and as my first order of business here on egullet I pass it along to you. Cheers all and I look forward to many gastronomic discussions in the future.
New Years Eve at Zola 2004
“Craft Your Menu”
Chef’s Course
Big Eye Tuna with Granny Smith butter
Course One
Warm Ricotta Terrine with Country Ham and Spiced Quince
Blue Hubbard Squash Chowder with Winter Kale and Smoked Sausage
Baby Greens with tart pearls and Candied Kumquats
Course Two
Baked Jumbo Crab in Shells with fire Roasted Pepper and Greens
Cavitelli with House cured Duck and Butternut Confetto
Cedar Planked Coho Salmon with Truffled Grits
Course Three
Black Cod steak, Parsnips, Madeira and Seville Oranges
Hot Pot of Sweet Scallops, Mussels and Clams with Tomatoes and Anise
Cheer Wine Braised Oxtail and Saffron Fritter, Wilted Pepper Cress
Course Four
Braised Pork and Prawns with celery Root, Coriander and lime
Veal and Wild Mushrooms, Aged Sherry Cream
Roasted Maine Lobster, Sweet Potato Spoon Bread, Champagne Butter
Caramelized Delmonico, Mini pickled Peppers, Fingerlings, Chippolini and Fresh Horseradish
Cheese Course
A celebration of Americas Finest Cheese
Dates, Fruits, and Crisps
Sweets and Treats
TBD
COMPLIMENTARY GLASS OF CHAMPAGNE BEFORE 6:30
4 Courses $70 1,2,4, Sweets
5 Courses $85 1, 2, 3, 4, Sweets
6 Courses $95 FULL MENU
Morel mushrooms
in DC & DelMarVa: Cooking & Baking
Posted
I don't doubt that there are folks who know exactly what they are looking for when foraging for mushrooms but I would not suggest anyone who hasn't spent ample amounts of time learning about the various types of mushrooms that grow in this area, what's good to eat what's not attempt to forage on their own. I know of an entire family except on boy who died in VT when they ate the mushrooms they foraged. Nothing to mess around with.