joiei

Yes, Z, how were the peas?! Did you try them peas? ← I went over the menu about five dozen times before deciding on the Arctic Char, Mustard Greens and Lentils.......so none of 'dem peas for me. It was a tough, tough choice, but a very good one. Having such limited capacity for food now DOES have its drawbacks......BUT leftover char and greens makes a pretty great late night snack. ← Oh come *on*, man! "All we are saying is give peas a chance!" ← peas, love and happiness

Oh so old fashioned but oh so good. Elbert Mackey of Austin is bringing out a book of recipes for these delights that are perfect with an afternoon cup of tea.

The last 5 restaurants I worked in did not encourage swearing. Even when they were not open to the public. The work environment was such that people were concentrating on what they were doing. Plus, the Executive chefs didn't swear and that tended to percolate down the line to everyone else. And now, because of those work atmospheres, I have pretty much eleminated cussing from my own vocabulary, although there is an occasional lapse. When it happens, it just doesn't sound right anymore. The only experience I can give is personal.

To be more correct on this point, I *think* that ChefBURGER was conceived and marketed as a "gourmet burger" establishment. However, clearly in it's infancy, has yet to prove itself as such. From what I've heard and seen, it does not sound like the "gourmet burger" operation that I had heard it might be. Can anyone (who has been to ChefBURGER) clarify this point? ← define gourmet burger. From the things I have read, I will definitly give it a try the next time I am up. The menu reads far better than most of the offerings in this neck of the woods.

Patience little grasshopper will bring many rewards

That's too bad. Just glad to know that when I worked there, the WCH was at the top of the game and not just another hotel.

Me too, I was not able to go. Ended up with a Farmers Market Executive Board meeting and I had to be there.

Where is chefBURGER located? edited to make corrections before I get my hand slapped, .

I picked up three Louisiana community cookbooks yesterday when I was having a cafe au Lait and Beignets at Hebert's Speciality Meats here in south Tulsa. I also picked up some Poche's andouille and their tasso ham to make some red beans with. I might make Jambalaya tomorrow for dinner since I have everything.

Nothing, my dear Frau Moosnsqrl - when it's not meat product served in a, or between, bun. ← I haven't been to a Der Wienerschnitzel since probably the 70's, now the two of you have done flung a craving on me. Where can I find one?

I think your right Maggie. When I lived there, I used to just walk in a dream. for good used books, there is a bookstore on magazine that had some incredible things in it.

How about this event in Hermann, MO and then there is also this event later in the year

Love Hangover

I will have to go tentative for thursdays events, both. I will not know until later exactly what my travel day will be.

Yes, yes, can I join your table?

You all have totally lost me here. Apparently I have missed something, was it important?

It is more like 8 blocks and almost a mile. And you have some major streets to navigate, but if you go to google maps and get directions - Mockingbird Station (which has a selection of restaurants) to Meadows Museum, they will even give you street views which is pretty cool. And after you hike back to Mockingbird Station, go across the street to the commercial building in front of Hotel Palomar (seriously cool hotel - location of the reopened Trader Vic's) and there is a champagne bar where you can get a taste or three. I do not remember the name of that place but worth a trip, especially if your refreshing from a hike.

You're in luck, joiei. You can now drag them kicking and screaming to Starker's Reserve, where Mr. Crum is now cooking. ← Advice is noted, thanks u.e. Have a great day on me. lol

Yes, I've been remiss in my postings - thanks HH. I'm happy to say that I (and Dividend, as it happened) enjoyed our last Dave-produced brunch on Sunday. I have mixed emotions about him leaving but, since he didn't ask me, I guess I'll learn to live with it Kidding aside, I look forward to seeing what Chef CAG has up his sleeve. ← you should of called, I would of driven up. Mr. Crum has impressed when I have dragged people kicking and screaming to Kansas City. They left very impressed.

A menu coming up at Bella Fresca in Shreveport. Heck, I just might have to do that. I will already be in the DFW that weekend, I can just add on a night in S'port to the trip.

Put me down for one for Saturday's fabulous feeding and for the dinner on Friday.

From the original post, they were looking for suggestions for Cajun chefs, not cajun inspired chefs, This will eliminate all those other chefs mentioned so far.

I would certainly say high thee forth. I have been known to drive up just for dinner from Oklahoma. I know, I am weird.

This caught me by surprise when I read about it. Tulsa is having a Restaurant Week featuring places in the downtown area. It isn't all that much but I consider it a start.

I have never been to Chicago so whatever is decided, then I am up for it. So long as I have a good google map to get around.