Jeff L

Charlie, great job posting on our meal. With so many plates coming out of the kitchen, it's easy to see how you missed the tuna app. As you mention, all the food was really quite tasty and the fact that you would never order some of the dishes we had is exactly why I asked Todd to just bring us food. Having eaten there before, I trusted his level of execution and was not disappointed. While I really enjoyed everything, my favorite choices for the evening were the opening squash soup and the veal dish.

I have my doubts with Princeton as a gourmet hot dog town. There is a lot of foot traffic indeed, but it seems these folks are a bit too highbrow to support such a venture. I could be wrong as there is the venerable Conte's on Witherspoon Street that is always jammed with students, faculty and locals eating pretty decent tomato pies. That and the Annex, wait, maybe Princeton will work after all

Yes, only 4 of us at the moment I'm afraid. Check ISO where it's been posted for a while...7:00 pm

Rich, having grown up in Ewing (off Parkway Ave) I would love to see AHD locate their 2nd shop there. You can be sure the rents would be far less than North Jersey's. Do you remember Murphy's Chuckwagon??

Are you used to the camera yet V?

I just tried a bottle of the Grant Burge "Chairman's Selection" Barossa Valley Shiraz 2004 last night with our dinner of center cut pork roast and was quite happy with it. Does everything a good Shiraz should and at a really great price point, $9.00 Keep em coming Mr. Chairman! In this case, I have no issue with cuvee Newman whatsoever

We had a really nice time at Hendricks Farms today. Rachel is one busy lady- with taking care of all the customers, chatting it up with EG folks like me and watching her two lovely daughters stay out of trouble! Anyway, I wholehearedly recommend everyone get out to the farm to check out all the beautiful artisinal cheeses they have to offer. After sampling quite a few, we ended up taking home a nice chunk of Cow Pie (Their take and mock on Camembert) some lovely Pub Cheddar, some of their Asiago (which tasted like a blue cheese) and last but not least the wonderful Telford Reserve. The Telford really blew us away. I originally went to get some aged Gouda but happily substituted the Telford. Very nice place and really nice folks running the show. While it took us over an hour to get there, my wife noticed cars from New Jersey and New York in the lot! We ended up having lunch at the Italian Market in Skippack. Thanks for all the recs just the same. Unfortunately, the hot sandwich was the meatball (I was hoping for roast pork) and it was way off. One of the owners noticed we left more than 2/3 of our sandwiches on the plate and offered to give me an Italian hoagie to go. I accepted and it's what I'll have for the game tomorrw. Nice move on her part and she confirmed the meatballs were not good, her grandmother was off for 2 days!! I could have gotten off cheap (although $18 for 2 sandwiches and sodas isn't cheap) but it was Skippack and we took a stroll down the street and checked out some shops. Three hours later...

Jim, I've been to events catered by them and they are indeed the real deal. I am interested in getting some of this smoked salmon for Thanksgiving but don't need too much, half pound at the most given everything else we'll be having. Where in Bucks are they?

I remember them having different sandwiches on different days and I also have had the hoagies there. They were in fact very good indeed. I remember being happy to have stumbled on to the place as all my other meals in the area were decidedly unremarkable.

I think I've had the roast pork sandwich there if it's the same place I think it is. An Italian deli with a few tables, lots of packaged pastas and the like for sale. If this is the place (just off the main road in Skippack) then you are right. It was the best roast pork I've had since Tony Luke's or John's. Thinking that's probably where we'll end up if we aren't too jammed from the samples I hear about on the farm. I used to have a big client out that way (Haines and Kibblehouse)

We are going to visit Hendricks Farms this Saturday for some cheeses to have for Thanksgiving. As I am totally unfamiliar with the Landsdale/Harleysville area, can anyone point to a nice place for Saturday lunch close by? No particular cuisine in mind here, just something enjoyable and good.

Let me add my welcome to E-Gullet Chef. We all look forward to your posts, particualrly as you develop your menu at Sheppard Mansion. I am sure you will succeed in this venture as you have with Evermay...Good Luck!

Susan, I agree with Rich's assesment about the departure of Chef Little. Of course without knowing full details, I really couldn't say. If I were you, knowing the cost at Evermay, I'd drive accross the bridge and eat at Number 9 in Lambertville. I know you'll have an outstanding meal there but can't say the same now about Evermay. It's not a good sign they are still using his name and that most of his staff have left with him. Here is the thread from the NJ board on this wonderful little place: http://forums.egullet.org/index.php?showtopic=6743

OK, I think we are at 5 people now. I'll post in ISO.

I thought I'd bump this thread back up after having dinner last night. The food here is nothing less than extraordinary. It more than makes up for the really small and really loud space. We started with a house salad of mixed greens and the cheese plate special appetizer. The salad was good but unremarkable. The cheese plate however was spectacular. Three good sized pieces composed of a delicate brie, a beautiful mild goat cheese and my favorite, aged gouda. Rounding out the plate were an assortment of pickled vegetables, all dressed in a simple aged balsamic which worked beautifully with the cheese. For entrees, my wife selected the lamb shank special and I had the award winning beef short ribs. My wife said she was full after the salad and some of my cheese but later on when I looked at her plate it was completely empty. She really enjoyed this dish which was slow roasted over a bed of polenta and mixed with tomatoes and carrots in a wonderful sauce made from the vegetables and lamb jus. I didn't even get to sample it. My entree was so tasty, I still can't believe it. Slowly braised short ribs with a fine dice of parsnips and beets with an amazing beet reducution sauce over some type of potato puree. On top was a really nice touch of horseradish cream sauce. This dish was one of my favorite dishes of the year, possibly longer. It was immediately satisfying - true comfort food. For dessert I had the pot de crème and my wife had the apple crisp. Both were over the top and indulgent. To wash it all down, I drank an entire bottle of 1996 Beringer Private Reserve and my wife had a few glasses of a lovely Viognier. She drove home By all accounts, an amazing meal. I must admit I was suspect of people driving here from NYC, but after enjoying this meal, it all makes sense now and it's only 20 minutes away!

I'm up for it -- I still haven't made it to Mandoline yet. ← Good, that makes 2 so far. I'm looking at Thursday 11/30, please pm me if you want to go and I'll co-ordinate and also post on ISO soon.

Has anyone been recently (as in the last few weeks) We are finally getting a chance to go this Saturday. Course suggestions would be welcome indeed. Do they still offer their tasing menu and is this the way to go here?

Yes of course this makes sense. It is a small business in the literal sense of the word as well. I'd like to do another outing soon to take advantage of this menu though not looking to do another DDC dinner. Anyone?

Menu sounds wonderful..I'll get back soon. I was wondering why the cash only policy. Does saving a few points on cc's outweigh the convenience of accepting cards? No criticism intended, just that most people usually use plastic instead of cash.

I didn't notice any at all just now doing a statewide search on LCB site Edited to say that I just saw it on the upcoming Chairman Selection

I stand corrected. After visiting the state store yesterday and picking up a few more bottles of this great wine, to make a demi glace and red vine sauce, I realized that it was a 2001 Arrowood Grand Archer Cabernet Sauvignon. ← Hey Percy, what's a red vine sauce? BTW, I had a bottle of the unfiltered Arrowood Cab at Barclay Prime a few weeks ago. Indeed worthy of your collection

I had a great time at meat 2, although I actually preferred the quality of meat 1. I tasted little to no salt at all on the various cuts of meat unlike the first visit. I really like the high salt content it just gives the meat more flavor to me. I agree with Charlie about the short ribs. They were quite tasty followed by really good pork ribs. I didn't much care for the brisket as it was way too dry. This cut requires slow roasting on low temps vs spit fired. I liked the chicken with bacon a lot and will try to replicate this at home on my smoker some day. The top sirloin came out perfectly blood rare, just as I requested it. Very tasty, my favorite of the night followed closely by the flank steak. I'd really kill for the marinade recipe (Jim, are you reading this-great one for the next book) My quava was perfect ending to this endless meatathon. Charlie, I enjoyed seeing you again and it was nice meeting Matt and Lauren. Sandy, great coverage in your always evolving food blog!

Methinks you mean RX but who knows, there could be a PX which also happens to be a cozy BYO If in fact it is RX, you selected quite a good one indeed

I can just see it now, smackdown between Philadining and Philafoodie. Who can take the most shots of the most beautiful food porn? Forget Bobby Flay vs Tony Luke, this is the real deal!!