mikeczyz

A number of people on this thread have responded to a discussion of the restaurant with comments regarding the cafe. Althought there is common ownership and an overarching approach, these are different restaurants with different kitchens, cooks and menus. I don't believe that they are directly comparable and that the experience with one has great predictive value as to how one might find the other. hmmm, well, in that case, i would recommend the cafe for the simple reason that you can choose what you eat. mike

wannabake- go and decide for yourself. lots of people dislike chez panisse, but many more adore it. i had a great experience at the cafe last summer. mike

who's handling the sommelier duties? i had heard that stuckey was leaving. have they found a replacement? regarding the vermont butter, was it from Animal Farms in Orwell, Vermont? mike

I don't understand. Him not being there ruined the meal for you? mike

i had such difficulty swallowing this pill that I just got off the phone with someone at Charlie Trotters and was told that is indeed true, effective immediately. the fellow on the phone said that it was simply because Charlie doesn't approve of the way the animals are treated. mike

trio has just eliminated hard alcohol as well... mike

i have to wonder why, after all these years of serving foie, he suddenly decides to change his mind. mike

you've got to be kidding me.... mike

i like van gogh gin. it's a floral gin, in the same sort of family as bombay saphire, but to me anyway, it's a little less sweet/floral if that makes sense. mike

Go figure. hmmm, i'm not sure what you're trying to say....

18 for the half dozen, do not remember what kind they were....sorry! mike

cabrales in your post about NoMI, you refer to the 'ducasse approach.' to you, what is the 'ducasse approach?' do any of his protege's practice this approach? gras? portay? are there any other students of significance practicing their craft in the u.s.? mike

stupid question- are the book and cd-rom in english? mike

I wish I had been able to go....jesus. man alive. dammit. i wish i wish i wish. f***!!!!!

Back in alaska, my mother used to steam them, then give them a light sauce with oil infused with garlic, green onion, and ginger. Really good mike

who's the six time grammy winner? mike

so is it hard to get there? are there airports near by? ideally, i'd like to fly in, eat, and fly out. mike

Aurora- Sorry to disappoint. I'm just a flake i guess... mike

unfortunately, i've had to cancel. hope to meet you all another time..... mike

Cabrales- Looking at the calendar of current events at the blue hill webite, I saw mention of the special dinner and was just curious as to what dishes might be considered 'signature dishes' at blue hill. when i visit in march tho, i will probably order a tasting menu. mike

Would members care to comment on which dishes might be included? mike

has anyone mentioned the free range pork from Niman Ranch Chipotle uses? I found mine a bit dry tho. The shredded beef I had the previous time was better. mike

Good night to chefg as well....

Neat.

Plotnicki- I had a fairly good experience at Gerard's Place last spring. I had lunch, and did the whole $29.95 for three courses thing. I had a much better time that evening tho, at Cafe Atlantico. mike