Jean Blanchard

After far too many months of missing Vie, my husband and I finally went again last night. We were treated to a complimentary glass of bubbly and many extras that were totally unexpected. Let me just say, get thee to Vie and try the Pheasant Panzanella. Spectacular! As was everything else right down to the final Rhubarb crepes for dessert. Nothing beats Vie for service, food and ambience.

I'll definitely bring a dessert or two. I'll be a sous chef to anybody that needs me. I could also bring caponata if it looks like we could use it. On Thursday, we are going to be going to TVH after dinner so we'll be happy to drive 3 people over with us.

Since I have never done a party for this size group, I too will go along with what the "experts" believe is best and help out wherever I can. Are we going to be looking for people (especially those of us who live in the area) to bring some things already made? If so, I'll volunteer for whatever we think is needed. Yes, I'm interested in a chocolate workshop. I'm a complete novice in the that area and would love to learn a new skill.

Tom, I'd be interested in the bread workshop and I have a KitchenAid mixer that I can loan you. I also have a kitchen with two ovens but I live in Naperville and I think that's too far for people to travel. Jean

I have Thai Basil growing in my backyard. How fortunate for me! Katie, your lemon cordial recipe looks really interesting. If I just muddled some basil and added lemon juice simple syrup to my vodka or gin, do you think I'd get a decent drink? I also have some homemade limoncello. Maybe I could mix in some of that with crushed basil leaves?

I had a wonderful lemon basil martini a few weeks back at a bar. How would you recreate that at home? Any other drinks you'd use that combo for? I love the flavors together.

We will be in Quebec in the fall. We're just starting to research restaurant, sites, etc. Which area should I be looking to stay in (no car so far) so that we are located well? We, of course, want to be near the better restaurants and of course we'd like recommendations.

Thanks, Tammy. Do you buy it on-line? I don't remember seeing it in the stores but I haven't done a search yet.

I don't usually do much with white chocolate but I can taste better quality in some of the desserts that I've purchased. I'd like to start using it in some of my baking. What's your favorites? Any on-line resources?

Maxwell Street event sounds great. Even though I've lived in this area all of my life, I've never actually done Maxwell Street...with a guide no less! Once again, thanks for all the efforts to make this a memorable weekend.

My mother was not an inventive cook. She burned everything and other than pies, didn't make dessert. Since our family of 6 liked to have a dessert and we didn't have much money, she assigned me with the task of making Jiffy cakes everyday after school. Making those cakes and watching my father act as if this was the BEST dessert he'd ever eaten made me understand how wonderful it felt to feed people. Even though my mother wasn't the best cook, she loved family and having them over for dinner. That taught me that it wasn't always about the food.

The suspense is killing me too! Can't imagine how much work this takes though since you're doing this on your own.

Anna, I made the tomato balsamic soup last night also for a dinner party tonight. Great, instense flavor. The idea of the carrot or just a little sugar added at the end appeals to me also. Thanks for the link! Jean

This is a great thread. I have to look at this while I'm at home so that I can add links to some of my best finds. Still hoping someone will post the balsamic mushroom recipe! Jean

Just want to cheer you on! This is a great thread. The only bar I made it to on my last visit was Bar Hemingway and I thought the drinks were absolutely perfect and of course, very expensive. Well worth the experience. Next time, I'll try some of your rec's.

I haven't made the bacon ice cream yet but I agree, it looks really interesting. I will say that all of his recipes have been great. Let us know if you try it.

I loved L'ourcine but I'm no expert on the Best places in Paris. The thing about that restaurant though is that it really has the feel of a Parisian restaurant (not touristy) and it's in an area that most tourists would never find.

Don't have the book yet but it's on my short list. I'll be anxious to hear what you think.

Our TJ's carries Niman Ranch bacon. Really good!

We're in for both events on Thursday. Jean

Thanks so much. I was beginning to wonder if I was making a big gastronomic mistake.

I'm visiting Walla Walla, Washington wineries this summer. Where do I eat?

2 more for Saturday and probably everything else. Jean

Definitely 2 of us for most events.

I think the show is beautiful and Jamie is a great teacher. Many of the recipes aren't posted on FN. Does anybody know if most of these recipes come from a particular cookbook?