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Everything posted by OwnReward

  1. There are a few professional associations that might be able to assist you and point you to some up and comers... Women Chefs and Restauranteurs http://www.womenchefs.org has a very active New England Chapter Women's Food Service Forum http://www.womensfoodserviceforum.com is just getting established in Boston--their first NE Regional meeting in November had close to 100 participants-- (I loved the program!) The American Culinary Federation's Boston Chapter, called the Epicurean Club, is currently run by a woman http://www.theepicureanclubofboston.com/ Johnson and Wales or any of the assorted culinary schools should have a media relations/alumni resource center that might know who is doing what... and any of the state restaurant associations might be able to send you in good directions. PM me if you need more suggestons... KV
  2. I concur on Mangia Squared's evaluation. iirc, it was still there two years ago. ← It's still there...Tidal Falls distinction is that the falls reverse depending on the tide direction...way cool. On your way there, don't miss 'Sullivan Harbor Farms Smoked Salmon", also on Rt 1 in Hancock. Yummy salmon products.
  3. My mother relays that she was in Fairfield this week and on the recommendation of a local, went to a place for lunch that was "D- for decor and ambience, but A+ for food"...she had "chicken shortcake" (Seemed like a chicken pot pie cousin, but served over a home made baking power biscuit) The other person she went with had a fish chowder that was scrumptious...couldn't remember the name, though...maybe it rings a bell for someon else? KV
  4. Chris- There is a defunct diner on Newport Ave in E. Providence--"the Star Dinner", teal and silver retro....do you know any of its hisotry? It looks like it is in reasonably good shape from the outside, but in the 3+ years I've lived in the area it jas never been open... KV (I love the Modern Diner..as long as you get there before the lines start forming )
  5. Back when I was a food service manager in hospitals, I recall an article about fiddleheads and blood thinners like warfarin and coumadin...small amount of fiddle heads were ok, the problem arose when greens starved Maineace woul eat a whole plate... KV
  6. Tidal Falls can be good, but a bit hard to find the first time. I think it is technically in Hancock. If you are in the vicinity, though, Sullivan Harbor Farms on Rt 1 for smoked salmon is a must. Also in Hancock are The Crocker House Inn and Le Domaine. Both have been around for years. Not sure of the food these days, but they used to be well received...
  7. I love Town Wine and Spirits as well... Elliot is great to work with...he is working on ordering me some Kensington Gin... KV
  8. There are changes going on in the kitchen there I believe... the exec is leaving to start his own place now the owners are back from their French sabbatical...I don't know if the change has happened or is still in process... KV
  9. My family's recipe is canned the usual way (hot water bath). The receipe process includes cauliflower, pearl onions and green tomatoes in the vegetable ingredients, as well as the cucumbers. IIRC, the process is to blanche the veggies, soak 24-48 hrs in brine, rinse brine off, add the mustard 'sauce', then can using hot water bath. A curing period of 4-6 weeks is recommended. If you would like the explicit recipe, PM me and I'll send it to you... What kind of 'traditional' mincemeat recipes are out there? KV
  10. One trip to the rest room (through the kitchen!) cured me from desiring to go to New Japan... your call. KV
  11. I'd add Cafe Nuovo to the list, maybe McCormick and Schmicks as well. And don't forget a very important element-- reservations made earlier than you would normally make reservations! KV
  12. I had dinner at Gracie's recently and was very impressed...the best was a Valhrona Molten chocolate cake with candied kumquats and mandarin oranges...probably one of the best chocolate desserts I've ever had...the entrees were excellent as well...lamb loin roasted with an olive & almond crust, a fois gras appetizer (I am at peace with my place in the food chain) and a pureed onion soup that was perfection... Chris: I have to ask: what is your picture ? I can't figure it out... KV
  13. "Sauces N' Love" used to be in Somerville/Union square-- they do high quality Italian sauces...you can find the sauces at Whole Foods. http://www.newenglandcheese.com/allabout/types.html can also get you to regional cheese artisans... KV
  14. Yup-- all those are Maine dishes I remember from growing up...of course not forgetting maple anything, red flannel hash (made from left over boiled dinner)fiddleheads, blueberries, and the occasional 'sea moss pudding' --a bizzare dessert my biology teacher mother used to make from a specific type of seaweed! Corned Hake is in there too, but I never experienced that until my 20's and working on Chebeague Island Cheers KV
  15. I think Spiced Pear has had a chef change recently... has anyone heard results? I liked Ocean Breeze Cafe on Thames when I was in the area for brunch/lunch...very reasonable.... KV
  16. The Whole Foods on University in Providence appears to have a new, permanent display case for dry aged beef. It appeared to be very well stocked...maybe it is a new program they are developing... KV
  17. I heard a local Providence TV station mention 20% tip is the 'standard'. Is it in this part of the world? My range is usually between 10% for poor/mediocre up to 20% if the service is excellent, with 15% the usual amount. Smaller checks tend to get a bigger percentage tip just because I'd have a hard time leaving 2 bucks on a 10 dollar check--2 bucks seems too small even though it would be 20%... How do I define good service? Attentive and responsive but not intrusive, accurate orders, well informed staff. I HATE it when I am asked more than once during the entree portion 'how is everything'. Once is pushing it as well, but I realize most places teach their staff that that is a hallmark of good service (in lieu of being aware of where in the meal the customer is and being able to anticipate their needs. How about tipping (tip cups) at Dunkin, Starbucks and the like? Do you do it for service issues or is it a place to dump change? Karen
  18. Could anyone recommend a couple good places? Chinese, Thai, Sushi, Italian, American? Unusual? Kid-friendly and reasonable $$ are of interest, but food quality is the key... Regards, KV
  19. The excessively perky one from the Food Newtwork had a segment on Boston recently (?) and noted Cafe Romeo and Helmand as notable places for Mexican and Afgani food (respectively)... Does anyone have commentary on the two places? Also commented upon were Elephant Walk, Uni, Sunset Grill, King Fung (sp?) and a couple places near the Garden and Fenway... Karen
  20. Not really in Portland, but 'Southern Maine", I always get a kick out of the 'When Pigs Fly' factory store in York/Kittery...Same general area as the Stonewall Kitchen Home office(head south on RT 1, look for the small white signwith black lettering, right turn, go straight back, then bear off to the right, 40 BrickYard Court ...They appear to do product testing through the store, I've had some really yummy creative loaves there...If you are looking to purchase- bring cash--they don't take cards.. Karen
  21. There is something in the works on Newport Ave in EPRov/Rumford...The handwritten sign says "Coming soon Mexican Restaurant"... of course, that's what it has said since Thanksgiving... KV
  22. I think it is a marketing strategy-- after their bankruptcy and re-organization (3 or 4 years ago?) they are focusing on the grocery store market rather than the restaurant market... KV
  23. We used to 'soak' the clams in sea water for 12-24 hrs with a cup of cornmeal mixed in-- Clams are filter feeders, and sometimes the grit is internal-- the cornmeal gets sucked in as the little yummies are looking for food, expelling most of the grit..makes their bellies a bit softer...and less crunchy. Your method of cooking is what I usually do--as long as the bottom clam isn't submerged... If you can, dig your own... they taste much better (but be careful of local laws) KV
  24. The one on the far end from "The Chairman" who said she was surprised she liked lamb but was not sure on lamb sashimi/carpaccio was Lara Spencer...She first came to my notice as the Vanna White of the American version of "Antiques Road Show"... now she's doing one of the vapid entertainment news shows--the one Pat Obrien ended up at after his rehab...obviously she has been hiding her virtuosity in food critique so the rest of us won't feel overwhelmed... KV
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