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So the dinner party was this past Saturday and I prepared the menu described upthread. The only thing that I believe didn't work that well was the Cream of Avocado Soup. It was tasty, but a bit too thick and salty. It called for two teaspoons of salt. It tasted fine when made, but became more salty as it cooled. It also became much thicker. I was tempted to thin in out with some cold water or milk, but decided against it because I thought it would weaken the avocado taste. Out of 15 courses that was the only problem and it was minor. The bit hits of the evening were the mussel puffs, the veal croquette, lemon pizza, the scallop dish (especially the egglant puree and parship ice cream), pork roulade and blancmange. I made two changes from the original recipe. I used food processors and I steamed the mussels before chopping. Otherwise I used all the other methods and ingredients in the recipes. The mussel puffs were delicious, people kept popping them. I made about 50 and I think there were three left (and one person didn't eat any). The Veal Croquette gathered many praises for its taste and looks. Next time I will add some parsely and chopped pimiento to the egg yolk mixture for additional color. People were very skeptical about the First Course of Scallop, Toast, Eggplant Puree and Parsnip Ice Cream. When I removed the dishes, the only thing left on the combined six plates was a half-piece of unfinished toast. The spiciness of the eggplant puree (made with roasted eggplant and jalapeno peppers) was the perfect foil to the seared scallop and coolness of the sweet/savory flavor of the parsnip ice cream. The lemon pizza was another hit - crispy crust, bright lemon flavor. Pork Roulade was cruchy on the oustide while tender and juicy inside. Blancmange was light, airy and the necartines in syrup were perfectly sweet. Any questions, feel free to ask.

Landmarc Sapori d'Ischia S'agapo Parkside Red Garlic Henry's End Chinatown Brassiere - only been there twice, but it's only open three weeks, will keep returning Mesa Grill

have you called to try to get a reservation? people still talk about del posto. of this you are assured. ← Just did - tomorrow night 7:45pm party for four or more, couple of tables - just call if you want to go.

Notice how no one talks about Del Posto anymore, not just here, but anywhere in the media. Does anyone know if its still open? Scary if it is.

Carolyn - it's too bad you don't have any from the war years - the comments were interesting as were the ads. They seem to write recipes for the known available ingredients.

Indian one of our favorites, so suggestions along those lines welcome Two other destinations for which I need food: 1. Bronx Zoo 2. Staten Island ← Having lived on Staten Island for 27 years, I can safely say it's a gastronomic wasteland with few exceptions. Forget Indian food, non-existant except for some very ordinary buffet-style restaurants. I live a block from the zoo and there are two restaurants that will be okay. American Grill on the corner of Clove Road and Victory Blvd. is a good American-style semi-white cloth restaurant. Try the oysters and other simple preps and you'll be fine. If you're a little more adventurous, travel about two miles to Lafayette Street and you'll find Adobe Blues. This is a funky Tex-Mex that serves very good pub grub. Excellent beer selection and very good buffalo burgers. Aside from that, have a hot dog at the zoo or come visit me. There's no question I serve the best food on the Island, but that's not much of a compliment.

Western omelet, eggs still soft; rye toast, well done, buttered; home fries, no bell pepper; cranberry juice and tea with honey. Navy blue with a thin light gray vertical stripe, gold toe, 100 percent cotton.

Yes, I will do their baking recipes. Not doing it this time except for making the pizza dough (which isn't that much different than today). I decided to go with the Blancmange and a lighter dessert this time. I'll let you know when I do some baking.

Here's the menu I decided upon - all but two of the dishes are from the old Gourmets: Amuse Bouche: Veal Croquettes Lemon Pizza Potato Crab Cakes with Caper Lime Sauce Sugar Snap Pea Summer Rolls (changing from a pastry roll to rice paper roll) Mussel Puffs First Course: Toast Crusted Scallops with Eggplant Puree & Parsnip Ice Cream (non-Gourmet) Second Course: Cream of Avacado Soup (will probably go with the chilled version) Entree: Pork Roulade with Demi-glaze Toasted Lebanese Couscous (changed couscous to Lebanese style) Crispy Coated Artichoke Hearts Roasted Asparagus Parmigiano (non-Gourmet) Dessert: Blancmange with Necartines Cheese course with appropriate condiments. I have one bottle of 1945 Chateau Palmer that I will open - keeping in the spirit of the 40's. The others will be from Alsace, Long Island and Sonoma. They didn't have many vegetable recipes in the older Gourmet, so I needed to go somewhere else for my "green." The second course is my creation. I try to do at least one original and "never tried" recipe at every party. I always serve dishes I've never cooked prior, but won't go with too many courses that I created myself at one time.

Had dinner last evening. Terrific experience. Arrived a bit early and waited for another couple at the bar. Small but very comfortable bar, excellent bartender and nice chips and olives. I had a Belgian beer and my wife had a muddled strawberry margarita. Great conversation with bartender and manager (Michael) about other restaurants. Went upstairs for dinner - exquisite room. I started with the cured meat platter - perfect way to start a warm evening dinner - light and tasty. My wife opted for three appetizers. I don't remember what they were, but she thoroughly enjoyed them. I had the Wild Striped Bass and my friends had the Hake. Both fish were expertly prepared and rich tasting. Three of us shared a bottle of St. Joseph and we finished the evening with a superb cheese course of five selections and assorted accompaniments. Bill with tax and tip (including five drinks at the bar) was $370. An excellent meal from start to finish. Highly recommended.

i've got this too. i was wondering if the veal croquettes from the magazines are the same ones in the cookbook. they didn't strike me as that odd. ← I'm doing this from memory as I don't have the recipe in front of me. It calls for a "stuffing" to be made from hard-bolied egg yolks with mustard, some herbs and spices, white wine and horseradish, then stuffed into a pitted large black olive. The olive is placed into the cavity of the hard-boiled egg white and the stuffing is placed around it. Place the other half of the egg white on top to form a whole egg. Enclose in spiced ground veal. Dredge in flour, beaten egg and then bread crumbs. Then deep fry until golden brown. I know I've left out some details, but that's basically the recipe. I thought it was unique - never seen anything similar. The closest is probably Scotch Eggs.

The first dinner is Saturday, June 24th. I've selected six recipes from the magazines to this point. Still have another two years to read. One of the most interesting things is most recieps are written in a narrative, so it takes a couple of reads to make sure you have all the ingredients. I agree about less flavor today in meats and chicken, so I may need to play with the spices and herbs. The Veal Croquette recipe is by far the most unique and labor intensive. My thinking is I will prepare these the the night before and cook just prior to serving. I know I need to be very careful with the Avocado Soup in order to keep its vibrant color. Haven't decided if I'm going hot or cold (recipe says either is fine). Will probably wait and see what type of day we're having (temperature wise). It will be easier to keep green if it's cold. I'll post all the recipes as we get closer and I finalize the meal selections.

Should have added the play "Stuff Happens" was excellent, people should see it and dine at Colors, Butter or CB.

Well, since Jersey Boys just about swept the board last evening, I guess all the trouble at Gallagher's was worth while.

As most of you know, I do dinner parties at least three times a month. Most are tasting menus with 15+ courses. I've posted a few of the menus on the board under the cooking thread. I had an idea yesterday. About ten years ago a friend gave me some very old Gourmet magazines from 1943-47 (I think Gourmet began publishing in 1941). Over the years I've gone through them and was mostly fascinated by the ads. However, I now decided to go a different route. I'm going to create dinner parties from recipes in these mags. I've already found a great Cream of Avocado Soup recipe and a Veal Croquette recipe that is the most unique croquette recipe ever. Haven't decided if I'm going to use the same techniques as they described. After all, emersion blenders and food processors make things a bit easier now. Most interesting recipe note came from a July, 1946 entry. It calls for sour cream and notes "...it is now readily available again at most dairy product stores..." I guess there was some type of shortage during WWII. Any suggestions or warnings about following 60+ year-old recipes?

Anyone notice a NYC bouncer was arrested yesterday and charged with assault? Hmmmm.

Had dinner at CB Friday evening. Originally had 10pm reservations, but changed it to 6pm when I found out that "Stuff Happens," the play currently at the Public Theater, didn't break until 10:55pm. They were very nice about making the change. Had a drink at the bar while waiting for my wife - a nice German Riesling for $10. The bar scene is busy, but the service is terrific. We had six courses, a dessert, a very nice Pinot Noir and the bill came to $155 after tax and tip. The food was excellent - mushroom and onion triangles, scallops on shrimp wafers, potstickers, duck dumplings, BBQ Pork Tenderloin and the Crispy Soft Shell Crab. The latter was the best SSC I've ever had in a restaurant. The Pork Tenderloin was succulent, spicy with a nice crust. I think those were the two best, but the other dishes were top notch. I'm not a dessert eater, but my wife decided to try the three ice creams - chocolate, green tea and ginger. I had a spoonful of each and thought the ginger and green tea were very good. The chocolate was average. The chocolate fortune cookies were original. No fortunes, just notable quotes. Service was first-rate, but a bit too "hovering" for my taste. I'm a minimalist when it comes to service. Bring me what I ordered and be in reasonable earshot if I need something is all I require. They even had someone who would walk by and turn the wine bottle so the label was facing us - way over the top for me. Every time I took a sip of wine or water someone was there filling one or the other. I enjoy pouring my own wine and if I want more water (which is very rare) I'll ask. But that's me, some people enjoy that type of service. I thought the place ran quite smoothly for only 10 days in business. It was packed when we left shortly before 8pm and still was at 11pm when we walked by after the theater. As an aside, Colors was relatively empty at both times, even though they offer a set meal in conjunction with the theater. Still hope the place makes it. Will try it soon. Overall, a great experience. Wouldn't hesitate to recommend or return. And for those of you who are interested, I avoided a fight with the MD. However, I was looking for a bouncer to trade punches (just for my daily exercise), but couldn't find one. I even kept my wife in check, she was calm the entire evening.

Oh, no apology needed. I know it's difficult for anyone to understand how a situation develops unless they were there. And I understand and accept your points as valid. Hey, I was there and questioned my own actions afterward. It's something I never experienced and hopefully never will again. I really believe (the longer I think about it) I was treated in that manner because the the MD saw the luggage and thought I was a tourist - what a shame if true. And yes, what is Gallagher's doing with a bouncer anyway?

Hey, I would have given up my luggage if it would have avoided all this. Looking back, I still find the whole episode sureal - something that should have been a Law & Order episode with Jerry Orbach providing the wisecrack.

Yes, Amy very true and that's why I mentioned earlier that my first thought was I overeacted. But looking back, he deserved getting a finger in his face in my opinion. (Sometimes things not normally justifed are.) Don't forget, at that point I didn't want anything, I was leaving and he just hurled a final, personal insult. I had already turned four cheeks. And while I dislike what I did (waving my finger), I honestly believe my actions were justified. Sometimes, and at some point, everyone has to do unpleasant things. I know you don't know me, but my friends will tell you I'm probably the calmest individual in the world, but everyone has a point where you say enough is enough. This was one of those rare occasions where some sought of physical response was not only appropriate but mandatory. My friend and wife were both schocked - they coudn't believe it was me taking that type of action.

I found that strange too. But I'm sure that's what he was - looked the part - very heavy (trying to look tough), shaved head, dumb looking and a very bad suit. ← That could have been me before I found a decent tailor. ← So where were you Tuesday evening about 9:45?

I could buy that argument if he asked me to leave. But just grabbing my hand and attempting to hold it down by my side without saying anything and then just staring does not define appropriate behavior - at least in my opinion. And as I stated, he never asked me to leave - at any point. Ironically, you mention he may have thought I was drunk. That was my thought about him both then and now. He really had a very strange affect. I'm certain he would say I was threatening the MD, but remember the description. I had my finger pointing at him (the MD) and in the other hand I was carrying my garment bag and vanity bag, so it was hardly a threatening position. I didn't drop the garment bag until the bouncer refused to let go of my hand. As soon as I did, he relinquished his grasp.

Yes, but make sure you didn't check anything in the coat room because leaving may not be as easy as you think.

I guess you're right. The people in the restaurant must have enjoyed the show. I know I've witnessed similar incidents over the years in different venues - and always found it an interesting watch. Yes, my wife, who is a mild-mannered Irish-Catholic pediatrician (and self-proclaimed pacifist) in real life, was actually more upset then me at first. I was calming her down. She picked up on the MD's intent to be duked right away. With his accent, it sounded like they came from the same part of Ireland.

Absolutely not. But I am of the belief that pride and dignity come not only from defending yourself, but also from knowing when backing out of a no-win situation makes you the bigger person. In this case, leaving was the dignified thing to do. IMHO, of course. ← You're right Megan, but just leaving last night left a hollow feeling that they got away with a lot more than they should have. I'm sure after I left they all had a good laugh and business went on as usual - the incident never to be thought of again. I guess that's what really bothers me.