ronnie_suburban

I have a few questions for anyone who's made tasso, which I will attempt for the first time this weekend. The instructions in the book call for dredging the cut-up pieces of shoulder in basic cure for 4 hours, then rinsing the meat, seasoning it and hot-smoking it immediately. Is 4 hours really enough time for the tasso to cure through? Should I also allow time for a pellicle to develop or is that not necessary? Really, any experienced information on the process would be greatly appreciated. Thanks! =R=

Yeah, fairly often and they vary quite a bit. Recently they hosted an apple tasting and I know they've also hosted various winemaker dinners in the past as well. You can check the News and Events section of their web site for information. And you can also sign-up for their e-mail newsletter as well. =R=

We attended a very fun event -- an Heirloom Squash Dinner -- last Sunday at PGC. It was, by coincidence (or maybe not), PGC's 2-year anniversary and the special event was a great way help the PGC team celebrate. The menu was created by chefs Sarah Stegner and George Bumbaris. The wine pairings were conceived by Rohit Nambiar, who in addition to running the FOH at PGC, and being married to chef Stegner, is PGC's Wine Director and one of PGC's owners, along with both chefs. The event began with a brief Champagne Reception and some delicious, thematic passed appetizers. The bubbly was an especially tasty non-vintage Dampierre, Cuvee Des Ambassadeurs which had a food-friendly balance and complemented the bites very nicely. We absolutely loved the "best ever" fillo triangles stuffed with squash and bacon but all the hors d'oeuvres were great. Neither my wife nor I could recall ever tasting such perfectly wrought fillo dough. It was, dare I say it, flakey-licious I also really enjoyed the flatbread pizzas topped with roasted squash, caramelized onions and ricotta . . . This combination was a real eye-opener. It was surprising to me the way the flavors and textures of the toppings worked so well together. The varying sweetnesses of the onions and the squash combined nicely and the ricotta balanced that sweetness very satisfyingly. After the CR, chefs Stegner and Bumbaris gave a very informative and entertaining cooking demonstration . . . Chefs Sarah Stegner and George Bumbaris attempt to train the untrainable. A variety of squash including Carnival (2nd and 3rd from the left) and Jarrahdale (on the far right). The chefs describe a couple of different methods for making risotto. The chefs demo'd 3 dishes; 2 from the dinner we'd be having on this evening (details forthcoming) and another one -- a savory Carnival Squash pudding baked in the squash -- which contained caramelized onions, gruyere and parmesan. This 'side dish,' as chef Stegner called it, was wonderful. I immediately decided that I would 'borrow' the idea for this year's Suburban-family Thanksgiving dinner. This was not served at this night's dinner but we all got to taste it before the next course was served . . . Roasted 'Home Grown Wisconsin' Root Vegetable and Apple Salad with Jarrahdale Squash Vinaigrette. I loved this salad. The Squash-assisted vinaigrette was delectable. The roasted root veggies -- especially the cippoline onions -- were sweet and hearty. Chefs made this look so easy during their demo, that I really can't wait to give it a shot at home. I know it won't turn out as good as theirs but hopefully it'll be passable. Next up was a tremendous risotto . . . Seared Sea Scallop over Nichol's Farm Pumpkin Risotto with bacon and parmesan. I loved the balance in the risotto. The squash and the bacon matched up well and made the risotto particularly compelling. The tender and rich scallop was, as you can plainly see, seared to perfection. This was paired with a Robert Young Chardonnay, Alexander Valley, 2004, which was just oakey enough to amplify some notes and compliment others. A great risotto and a great pairing. The entree was also immaculate . . . Venison Loin with Roasted 'Amish Grown' Delicata Squash and Poached Pear in Sauce Venaison. You can pretty much tell just from looking at that venison, how succulent it was. The wine-poached pear was sweet, tart and perfectly tender. But it was the sauce that made this dish. It was immediately clear from tasting this sauce, the amount of expertise, time and care that went into it. It was completely 'old skool' and served to remind me of just how much world-class cooking experience goes into every plate at PGC. Yes, it's family-friendly casual but with 40+ years of Ritz-Carlton seasoning behind it. The pairing here was another great one made by Rohit -- Rosenblum 'Annette's Reserve' Zinfandel, 2004. Last up was a surprising dessert . . . Mixed Heirloom Squash Pie with Spiced Whipped Cream I call this 'surprising' only because I usually don't like pumpkin pie or its derivatives at all and yet this was delicious. Of course, the pie at PGC -- normally made by chef Stegner's mother -- is stellar, and this was no exception. I don't know which chef Stegner made this particular pie or what types of squash it contained but it was really excellent. The filling was creamy and complex -- and not overly sweet. The crust was perfectly flakey and delicious. And the spiced whipped cream was an inspired accent. My 9-year-old son, who really enjoyed the dinner, was too full to finish his slice. We took it home where it finally dawned on me a few hours later, as I was snarfing down that leftover piece, "hey, you like pumpkin pie!" Not only was it a great meal but I also learned quite a bit and got to taste some outstanding wines. I know that PGC holds these types of events on a regular basis but this is the first one I'd attended. I look forward to the next one. =R=

October 18, 2006... From today's Chicago Tribune - Good Eating section: Culinary curio shop...in this special to the Tribune, Chris McNamara gets chefs' takes on some of the more unnecessary kitchen gadgets available these days. And in this sidebar essay, Emily Nunn gets her "cooking gadget comeuppance": Superfluous, unnecessary gadgets fill the shelves. (And, say, where can I buy them?) Carnival squash...Renee Enna with a useful guide. It just makes `Sense'...Bill Daley reviews Kitchen Sense by Mitchell Davis. The buzz on wine shops...Nancy Maes and Christina Biggs round up several recently opened (and not so recently opened) wine shops around town. Bread-crumb basics put loaves to work...Test Kitchen Director Donna Pierce investigates the differences between fresh and dried bread-crumbs and provides some tips on making your own. Returning to the old ways--really old...Robin Mather Jenkins spends time with some culinarians as they gathered recently in New York to celebrate the restoration of an edition of Apicii--de re Coquinaria, thought to be the oldest cookbook in the Western world. Wine, please! (But hold the attitude)...Bill Daley profiles Chicago-based Master Sommelier Alpana Singh, and takes a look at her new book Alpana Pours, which is in stores now. Functional fungi...Janet Helm reports on the disease-fighting benefits of mushrooms. ===== From today's Chicago Sun Times - Food section: Big red...Pomegranate maven Ann Kleinberg with an informative primer. Tastings around town...previews of upcoming events at Jaks Tap, Tin Fish, Greek Islands, embrace, Socca, Geja's Cafe, Di Pescara, Dine, Marche, Adobo Grill and Restaurant Michael. Food news...Denise I. O'Neal offers a few dining suggestions for participants in this Sunday's Chicago Marathon. ===== From today's Daily Herald - Food section: Food-borne illness can be avoided by taking these simple steps...food editor Deborah Pankey provides some straightforward advice. Chef mixes playfulness with simplicity...in this week's Chef du Jour installment, Mike Michaelson profiles chef David K. Miller of the Old Rittenhouse Inn in Bayfield, WI. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the October 13 edition of the Chicago Reader's Restaurants section: Martha Bayne takes a look at Tru's new Lounge. This edition also focuses on several other 'new' ventures around town. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby report that Todd Stein will be leaving mk, after nearly 3 years there as chef de cuisine. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

I have tried several and they are great. In fact, I think this is an area in which Zingerman's excels. When you're at their store in Ann Arbor, they will let you (hell, they encourage you) to taste any product on the shelves. If one isn't open, they will happily open one for you. I tried several oils, vinegars, pickles, preserves, etc. when I visited there this past August. Now, I'm not sure if they'd let you return a product you ordered and subsequently didn't like. My guess is that if you call them, someone at their store would probably be happy to help identify a variety of oils that would be to your liking, based on discussing your preferences with you. From there, I'm sure it would be easy to mail order any desired items. I'd definitely get in contact with them, as customer service is also one of their strong suits. =R=

LOL . . . no, I can definitely understand it. I just don't agree But seriously, as I mentioned on the other thread (and as Josh indicates below), the main Chicago deep dish outlets all turn out fairly similar product. It may just come down to a style preference. But, if you do end up trying Due, I'd be curious to know what you think. It used to be my favorite but has slid, IMO, lately. =R=

No, but I've had some success brining whole filets of wild salmon, which I've come to prefer over dry-curing. I'm ultimately cold-smoking that fish, which is why I decided to try brining in the first place. I bet brining would 'work' with pork belly too, although I'd be curious about the texture of the finished product. Still, unless anyone can specifically advise against doing so, I'd say it's at least worth trying. If you're already baconizing 3 bellies at a time, there's no reason not to experiment, right? =R=

It's not unprecedented in this respect -- the upgraded pairings at Alinea are usually priced at around the same level as the Tour. But I always considered that a special circumstance. I'm guessing this means that pairings designed to accompany the Chef's Palate at Avenues are particularly excellent. =R=

Boy, that looks like it was a lot of fun. Sure, as you point out, the dogs are a bit on the unnaturally red side, but I'm sure they were plenty tasty. I think I've been suitably inspired to make some sauerkraut this weekend! =R=

I'm resigned to replacing mine every year or so -- as I just did last week -- but would also love to know if there's anyway to sharpen them. =R=

This thread may hold some additional suggestions. =R=

Thanks, chef, for the explanation -- and the great meal. Welcome to the forum =R=

Thanks, 2h74webere, for the input and welcome! =R=

Yeah, good call. That could definitely work. =R=

Aidan, I think that a high-quality, whole brisket -- especially using the point -- would be a good way to go. I've made pastrami with whole wagyu brisket a few times and it's extremely well-marbled in most places. And with a really good brisket, even the flat should be elastic enough to make suitable fake-on. =R=

October 11, 2006... From today's Chicago Tribune - Good Eating section: Freezer burn...Bill Daley explains that he finally received an assisgment he couldn't complete -- eating frozen entrees for a week straight. Still, he manages to chart his experiences for our benefit. The elegant egg...in this week's Prep School installment, James P. DeWan schools us on how to make French-style omeletes -- a true test of a chef's mettle. Cupcakes on parade...in this special to the Tribune, Chris McNamara documents the epiphanous day he spent on a Cupcake Crawl with the local foodie group, Chicago Bites. Following Grandma's lead...Elizabeth Schiele profiles Solomon's Kitchen & Gifts in Bucktown. Unlocking the aroma within...in this special to the Tribune, Brian McCormick visits high-end tea vendor, Ineeka, Inc., in the Kinzie Street industrial corridor, and learns some of the finer points about the herbacious beverage. Beets...Joe Gray with a useful guide. ===== From today's Chicago Sun Times - Food section: Turning over a new leaf...Sandy Thorn Clark reports that now that spinach has again been deemed safe, it can resume its previous role as the love it or hate it vegetable. African discovery...Maureen Jenkins visits with chef Marcus Samuelsson who has a new book on the shelves: The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. Handy advice...food editor Sue Ontiveros provides some tips and insights in the wake of the recent spinach safety crisis. Tastings around town...Celeste Busk previews upcoming events at University Club, Jaks Tap, Tangley Oaks, Adobo Grill, Delilah's, Take Five and Rhapsody. Food news...Denise I. O'Neal reports on an upcoming Diwali celebration at Vermilion and a book-signing appearance by Gale Gand at Sur La Table on east Walton Street. ===== From today's Daily Herald - Food section: Silly rabbit, your cereal-hawking days may be ending...food editor Deborah Pankey applauds the prospective news that General Mills may soon be dropping the animated characters that have been long-associated with their products marketed to children. Everything local baker sees is a piece of cake...in this week's Chef du Jour installment, Leah A. Zeldes interviews ". . . cake wizard and sugar artist Mark Seaman, whose by-appointment-only Marked for Dessert studio in Chicago has been a sweet standby for society weddings, birthday parties and corporate events since 2001. . ." Mr. Seaman recently opened a retail outlet in Libertyville, as well. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the October 6 edition of the Chicago Reader's Restaurants section: David Hammond files the 5th installment in his Beyond the Burrito series, as he takes a look at the cuisine of the Mexican state of Guerrero. A convenient list of local spots which serve Guerrerense dishes, is also provided. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby report that Dirk Flanigan (Meritage, Blue Water Grill) has signed to become the executive chef of The Gage, a soon-to-open restaurant and tavern located in the Gage Building, on south Michigan Avenue. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

Dan, that's a beautiful shot. It looks delicious. I can't advise on goat but it sounds great. I hope someone here has some experience in that area, which they can share. =R=

The chicken was indeed strips of breast meat that, I assume, were cooked en sous vide. It wasn't exactly a specially-arranged meal but we did let the house know that we wanted the full-size Chef's tasting menu when we set-up the reservation. I believe that's a minimum of 7 courses, with some little extras also included. =R=

Chicago's a tough town. As the city's reputation as a culinary destination grows, the big names in local dining get bigger and the stage has become pretty crowded. Ironically, it's harder now than ever for new arrivals to make their way onto the stage, let alone get noticed. Every once in a while, however, an upstart breaks through and -- while the spotlight shines upon him -- gets his chance to prove that he actually belongs on the stage. That's what happened to chef Ryan Poli when John Mariani named his Butter Restaurant to Esquire Magazine's 2005 list of the 20 Best New Restaurants in the U.S. In an instant Poli went from virtually anonymous to nationally-known and the small space upon which he stood was immediately in bathed in bright, bright light. In such a moment, one either has game or does not -- and the truth of the matter becomes clear very quickly. Chef Ryan Poli not only appears comfortable in the spotlight, he seems to thrive there. Rare folk, like Poli, are able to summon up their best when the whole world (it seems) is watching. They exhibit grace under pressure and actually seem to be built for the task of cooking under a microscope. As much as I loved my previous meal at Butter back in February, I was absolutely blown away by my most recent one, which I experienced last week. Not only is chef Poli still growing immensely as a chef but his confidence is soaring and his team has been tuned-up to a world-class level. This evolution was exhibited most satisfyingly, as plate after plate of gloriously inventive and remarkably delicious food hit our table. I was lucky to get decent shots of most of the dishes we tried . . . Heirloom Tomato & Watermelon Salad with Basil and Balsamic Reduction. Also as part of our first course, a couple of us also enjoyed a sublime Tuna Tartare with Avocado, Mango-Yuzu Vinaigrette and Puffed Rice. The opening courses were served with a Kim Crawford Sauvignon Blanc, 2004. Slow-Poached Egg, with Parmigiano Reggiano and Prosciutto. This dish was absolutely over the top and extremely delicious. 2 of us were served the version pictured and described above, 2 of us were served an alternate version which, included Cauliflower Puree and Potato Foam instead of the Reggiano and the Prosciutto. It was really had to choose a favorite, as both versions were stellar. The egg dishes were accompanied by an NV Roederer Estate Brut, Anderson Valley. Brazenly buttery Brioche Sticks which were served with the egg dishes. Next up was the 'starch' course in which each of us at the table were served a different dish. Like the egg dishes described above, the pastas were phenomenal and it was hard to choose a favorite. Pastas were served with a nicely-balanced Hugel Reisling, Alsace, 2000. Linguini with Clams and Spanish Chorizo. Farfalle with Sorrell Pesto and Maine Crabmeat. Risotto with Sweet Corn, White Truffle Oil and Shaved Summer Truffles. Risotto with Melon, Prosciutto, Tarragon and Black Pepper. Next up was a fantastic one-biter -- a playfully delicious mini-BLT . . . Miniature brioche toast, bacon ice cream, and tomato foam topped with a bit of micro-greens. When this large piece of liver was displayed at our table, the anticipation level jumped instantly. "Peanut Butter & Jelly" served with complementary Whole Roasted Foie Gras. This was inventively paired with a Lindemann's Lambic Framboise, Belgium. These delectable-looking shanks of Striped Sea Bass and Halibut were presented for our approval and then quickly carted back to the kitchen. Before the 'main' fish course, we were treated to these tender pieces of Halibut Cheek. Halibut Shank with Pork Belly, Granny Smith Apples, White Bean Puree and Red Wine Vinegar Sauce. Striped Sea Bass with Wild Mushrooms, Russet Potato Gnocchi and Carlic Scapes. The fish course was paired nicely with a Chambolle Musigny Premier Cru, Daniel Moine-Hudelot, 1999. Roasted Duck Breast, Pan Perdu, Pickled Turnips, Plum Puree and Mizuna. This duck course was immaculate. Just look at that beautiful, crispy skin. And the Pan Perdu was an inspired accompaniment. The dish was paired with a terrific Ferrair-Carano "Sienna" Sangiovese Blend, Sonoma, 2002. It was quite a bit of food to this point, but not an overwhelming amount. Portions were calculated wisely and while we were filling up, it was a very pleasant ride. And the pacing between courses was perfect. I want to also mention that we were served a few intermezzos along the way that I, unfortunately, did not photograph acceptably. One in particular, the drinkable 'Chips and Salsa,' which was served in a shot glass, was delicious and extremely clever. It really tasted like chips and salsa. Next up were the entrees . . . Veal Medallion with Herbed Potato Salad, Maine Lobster and Lobster Froth. Chicken and Lobster with Almonds, Cauliflower Puree, Mission Figs and Fancy Ravioli. Kobe Beef Sirloin with Carrots, Kobe Short Rib Ravioli and Bordelaise Consomme. Berkshire Pork with Creamy Barley, Tobacco-infused Cherries and Guiness Ice Cream. The entrees were all quite delicious and again, extremely inventive. If I had to choose a favorite, I'd probably select the Veal Medallion but all 4 were terrific. The Kobe Beef and the Berkshire Pork were paired with a Terlato and Chapoutier Shiraz-Viognier Blend, Australia, 2004. The Veal and the Chicken were paired with a not-too-oaky Sanford Chardonnay, Santa Rita Hills, 2003. Desserts -- of course 5 different desserts -- hit the table next. First we were all served this beauty . . . I'm not exactly sure what this was . . . other than remarkably delicious. It was cold chocolate and frozen vanilla with those little crunchy chocolate balls, which were absolutely delicious. I hope that someone else who's dined at Butter recently can fill in the blanks on this amazing confection. Vanilla Cremeux with 24-hours Oranges, Old School Praline and Caramel Ice Cream. Unfortunately, I waited a bit too long to shoot this and the ice cream started to melt. No worries, though, because it was terrific anyway. Pear and Pumpkin Seed Crumble with Oragnic Sugar Cane Ice Cream, Pumpkin Caramel and Date Puree. Vacherin of Passion Fruit and Coconut. We also enjoyed a Cream of Sicilian Pistachio with Semi-Candied Rhubarb and Strawberries and Sweet & Sour Red Pepper Sorbet but I just don't have an acceptable shot to share. With the desserts we were served 2 pairings: Bartenura Moscato, Italy, 2005 and Bonny Doon Muscat, Vin de Glaciere, Santa Cruz, 2004. All in all, this meal at Butter was one of the most satisfying I've had in a long time. The kitchen was firing on all cylinders and I just could not get over how fantastic the progression of dishes was -- not only are they delicious, inventive and beautiful but they are also executed in near flawless form. The group of chefs assembled by Chef Poli is as solid as they get. The experience they collectively bring to the table is worldy, to say the least. The foams, purees, emulsions produced by this kitchen are textbook. The pastas are pristine. The meats are perfect. The sauces are phenomenal. Our dinner was a fantastic experience in a gorgeous space with thorough, professional and friendly service. But, from beginning to end, the experience is founded on the skills and the vision of chef Ryan Poli. His imagination communicating with that of the diner -- in the language of food -- is simply put, an experience not to be missed. =R=

I just learned that chef/owners Sarah Stegner and George Bumbaris will be appearing on WMAQ TV (Channel 5 in Chicago) on Sunday October 15 during the 8 am hour. Their appearance will mark the kick-off of Prairie Grass Cafe's first annual Holiday Cookie Contest in which the "Top Cookie" winner will receive an iPod and a dinner for 10 at Prairie Grass Cafe. For details, check out their web site or call the restaurant directly at 847 205-4433. =R=

No. I've not heard from anyone about any shoots here in Chicago =R=

October 4, 2006... From today's Chicago Tribune - Good Eating section: Pucker up ......Robin Mather Jenkins explores the intricacies of vinegar as she visits with experts and several local chefs to get their input about this ancient ingredient. Vacuum-packing foods locks in goodness...Robin Mather Jenkins explores the burgeoning practice of vacuum-packing foods at home. Minimizing the risks...in the wake of the recent spinach/e. coli scare, Janet Helm lays out some tips, techniques and practices that can mitigate the dangers of foodbourne illnesses. A `Joy' to behold...Robin Mather Jenkins previews the 75th anniversary edition of Joy of Cooking, which will hit the shelves in November. Turn on the oven to stretch fruit's staying power...Test Kitchen Director Donna Pierce provides tips on how to use one's oven to "to take advantage of extra produce or fruit that's on sale." Radicchio...Joe Gray provides a useful guide. Exploding with flavor...Bill Daley explores the multitude of wines which pair well with a Chicago original -- Chicken Vesuvio. ===== From today's Chicago Sun Times - Food section: Bacon from A to Z...Leah A. Zeldes provides a glorious bacon primer which includes comments from local chefs, a list of bacon resources, a glossary and even details about a local exhibit in which the hog processing is documented and demonstrated. Tastings around town...Celeste Busk previews upcoming events at Flight, Harry Caray's, Shaw's, BIN 36, Di Pescara and Green Zebra. Food news...in this week's installment, Denise I. O'Neal previews several upcoming food industry events, programs and roll-outs, including events at Corner Cooks and The Book Stall in Winnetka. ===== From today's Daily Herald - Food section: Paragon chef did not follow ideal route...in this week's Chef du Jour installment, Melissa Allen profiles chef Terry Riesterer of Hoffman Estates, who was recently named Chef of the Year by the American Personal Chef Association. Food and wine classes...a comprehensive listing of upcoming area food events, tastings and classes; broken out by day. ===== From the September 29 edition of the Chicago Reader's Restaurants section: The focus is on Cafes as Anne Ford files a review of Ventrella's Caffe in Ravenswood. An additional listing of 24 other cafes and coffee shops is provided as well. ===== In this week's installment of Chicago Magazine's Dish, Penny Pollack and Jeff Ruby interview Chicago restaurant veteran Steve Chiappetti, who has returned to the scene at Viand, the eatery in Marriott Courtyard's Streeterville location. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. Please do not reply on this thread. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host or digester who will be happy to do it for you. <><><><><>

From today's Chicago Tribune: Media Watch Good luck, chef Bowles. I hope you obliterate him. =R=

It ended up being about 12 hours and the interval worked out perfectly because that's how much time was left between the end of the brining and my desired start time on the smoking. But, on the previous attempt I had extra time, so I removed the fish from the cure, rinsed it thoroughly, patted it dry and then kept it wrapped in plastic wrap in the fridge until I was ready to dry it. That also worked out very well. The thing is, with cold-smoked fish, I've come to believe that 12 hours is enough drying time because it tends to dry faster than say, pork. Additionally, the target texture is not quite the same as it is with pork -- I was seeking a softer and oilier result. On my first attempt with cold-smoked salmon, I let the fish dry for 24 hours and the pellicle was a bit too thick, relative to the overall thickness of the fish. OTOH, drying for 12 hours, still allows a pellicle to develop but it ends up being a smaller proportion of the overall fillet. I suppose this ultimately comes down to preference but with the cold-smoked salmon I sought to re-create, the harder, dryer exterior is the least desirable part of the final product. FWIW, I've also read of at least one fan-assisted method whereby a functional pellicle can be developed on fish in about 3 hours. I've yet to give that method a try. =R=

Yeah, it certainly was, although I can take no credit for having found it. The friends with whom we were traveling knew about it. They'd eaten at the aforementioned Erna's Elderberry House many times and became friendly with Chris Shackelford while he was the sommelier there. When he left to take over Trelio, he let them know about it. We were visiting Yosemite National Park. Fresno is the nearest airport and our friends planned our schedule so that we'd be passing through Clovis right around lunch time . . . talk about great friends! LOL! Nothing surprises me anymore. =R=