GordonCooks

I'd say 70-80% of the champagne I drink is in a restaurant. It's bargain from a markup standpoint and usually drank on special occasions. For a more everyday drinker - check some of the CA or OR sparklers such as Schramsberg or Argyle. Maybe some Cava or Spumante as well. If you need a case of french champagne - try a Veuve Cliquot, about 25% the price.

Bon Apetit"

Can you tell us who you would (or have) enjoyed collaborating with? Why? Thank you

Montparnasse (although it's been a while since my last visit)

Grand Theft Culinary !!

One side of my fiancee's family says macaroni and gravy and the other says pasta and sauce

..... Bully Hill is the one NY wine I've seen consistently in states outside of NY (but it's also one that I hear no raves about). ← Deservedly so

I have to ask: How did you eat all that food? The word "feast" doesn't seem adequate. Don't get me wrong, I have eaten some huge meals in my time, but I think I might have keeled over by the time we got to the second main course! And another, equally impertinent question: What was the $ damage? Can you describe your favourite 2 or 3 dishes, and what about them made them your favourites? Lastly, was the fourth course really tongue in cheek? ← The meal was paced quite well (started at 8:00 and left at 12:30) and my eyes are always larger than my stomach - where there's a will there's a way. Cost including 2 full boat tastings, wine pairings, coffee, a round of beers for the kitchen, GST, PST was a tick over 400 cdn - a bargain. Favorites? Nothing stands head and shoulder above the others Bread - love the jerusalem artichoke spread The abalone and clam had great texture- the mousse was light as air- I love monkfish- the ceviche of black bass was deelish- Loved the putting bites of lobster, leek, cheese, and crunchy tuile together- crab in puff pasrty? The puff pastry was house made and excellent. the texture was so delicate and flaky - excellent separation- the lunch plate could be the most memorable - what an intense mushroom stock- sweet bread pie was great but the "tongue in cheek" was Thomas Keller or Ducasse all the way.- Foie gras - love it; the phyllo with the foie, chewy prune and walnut was great texture- The soup in the sampler plate made me say "damn, that's good!" out loud - and yes, it was loud enough for everyone to hear.- All the sorbets were great but the accoutrements were better - candies fennel, preserved lemon, etc The meats were terrific - the beef, the squab, the bison, the Wild boar and ham hock!!- Cheese? Love the cheese - Desserts? Liqorice caramel - outstanding, along with the truffled honey & cilantro syrup The coconut pyramid with "smoked" white chocolate was a totally new flavor for me I'm still impressed how a meal of this magnitude and detail can go without a single misstep.

Just the opposite - you eat with zen-like serenity. Very relaxing atmosphere - there is never a sense of urgency or waiting. Something I haven't even realized about until you brought it up.

The tasting menu provided different courses for both us for the most part. Seeing as how I'm much bigger than my fiancee - I was able to taste her courses escaping with only minor cuts and abrasions and most of my teeth. What you see is what we ate....

I'm sure by now you get the impression I throughly enjoy visiting this restaurant. Here's the menu provided by the restaurant. Rather than wax poetic once again - I'll field any questions you may have. MENU SATURDAY, DECEMBER 4, 2004 Bread Plate SESAME CRUSTED ARMENIAN FLAT BREAD, CAMPAGNA LOAF, SICILIAN ROLLS, HOUSE CHURNED BUTTER, OLIVE OIL AND JERUSELEM ARTICHOKE AND SHITAKE MUSHROOM SPREAD Amuse GRILLED ABALONE AND SEA SNAIL SHISH KEBOB ALONG SIDE CANADIAN ABATIBI CAVIAR ON CAULIFLOWER MOUSSE WITH CRUSHED TOASTED ALMONDS IN PHYLLO CUP ~ CROQUETTE OF MARYLAND BLUE CRAB AND GRILLED CORN ON AVOCADO SALAD ALONG SIDE BRAISED EEL STEW First Course CUMIN DUSTED ROAST FILLET OF MONKFISH ON A RAGU OF QUOHOG CLAMS, WHITE ASPARAGUS AND CRISP POTATOES IN CHARMOULA BUTTER MORGAN, SAUVIGNON BLANC, MONTEREY COUNTY, CALIFORNIA, U.S.A. 2002 ~ WINTER / SUMMER CAROLINA BLACK BASS: 1) CEVICHE OF BLACK BASS ON SAUTEED SPINACH WITH PASSION FRUIT MARINADE, ROAST GARLIC, SPINACH AND CORRIANDER 2) ROAST FILLET OF BLACK BASS ON SAUTEED SPINACH, CORRIANDER AND ROAST GARLIC WITH PASSION FRUIT BEURRE BLANC ST. URBANS-HOF, PIESPORTER GOLDTRÖPFCHEN, RIESLING KABINET, MOSEL SAAR RUWER, GERMANY 2003 Second Course BUTTER POACHED NOVA SCOTIA LOBSTER ON A CREAMED LEEK, VACHERON AND COGNAC FONDUE WITH CHERVIL AND ROAST MUSTARD SEED CROQUANT OLIVER LEFLAIVE, SAINT-AUBIN 1ER CRU, FRANCE 2000 ~ PETHIVIER OF DUNGENESS CRAB WITH RADISH SALAD AND CHIVE VERMOUTH CREAM ADELSHEIM VINEYARD, CHARDONNAY, NEWBERG, OREGON, U.S.A. 2001 Third Course “LUNCH PLATE” SOUP OF MUSHROOM BROTH WITH ROAST WILD MUSHROOMS ON PARMESAN AND ONION CUSTARD. SALAD OF DUCK PROSCUITTO, PINEAPPLE AND RADISH SPROUTS. SANDWICH OF GUINEA HEN BALLOTINE BETWEEN TOASTED BRIOCHE WITH CRAB APPLE BUTTER WHALE HAVEN, PINOT NOIR, EGLIN, SOUTH AFRICA 1999 ~ BRAISED SWEETBREAD SMALL PIE WITH ROAST APPLES AND AMBER TURNIPS ON WILTED BRUSSEL SPROUT LEAVES WITRH BLACK PEPPER JUS HENRIQUES & HENRIQUES, 5 YEAR OLD, MADIERA, PORTUGAL Fourth Course THINLY SLICED CORNED VEAL TONGUE WITH MIZUNA LETTUCE WRAPPED AROUND BRAISED VEAL CHEEKS IN A SAUCE CHARCUTIERRE PIO CESARE, BARBERA D’ ALBA, ITALY 2002 ~ NAPOLEON OF FOIE GRAS WITH ROAST BEET, PRUNE AND WALNUT SALSA. FOIE GRAS TORCHON, SEARED AND MOUSSE LAYERED BETWEEN PHYLLO CRISPS ROLLY GASSMANN, SYLVANER, ALSACE, FRANCE 1998 Fifth Course SHARED OCEAN PLATTER OF 1) GRILLED OCTOPUS WITH WARM OLIVES ON CHIAPPINO SAUCE 2) LOBSTER AND SPINACH TERRINE 3) MUSSEL KIEV 4) LANGOSTINE BIQUE WITH OYSTER CRACKERS 5) JAPANESE DIVER SCALLOP ON CUCUMBER PUMPERNICKEL SALAD CHATEAU DU COING DE SAINT-FIACRE, MUSCADET SEVRE ET MAINE, FRANCE 1999 Intermezzos LIME TEQUILA GRANITE WITH CORN NUT CRACKER ~ OLIVE OIL SORBET WITH PRESERVED LEMON, CANDIED LEMON AND LEMONCELLO First Main Course TAMARIND BARBEQUED BEEF ON BRAISED SHORT RIBS WITH SANCOCHO CONSOMME AND ROOT VEGTABLE RAVIOLO CHATEAU JURA-PLAISANCE, SAINT-EMILLION, FRANCE 1998 ~ BRAISED WILD BOAR SHOULDER AND SMOKED HAM HOCK WITH SAUTEED SPINACH ON GRILLED ENGLISH MUFFIN WITH PICKLED PEARL ONIONS AND SMOKEY TOMATO SAUCE ROBERT BIALE VINEYARDS, ZINFANDEL, NAPA VALLEY, CALIFORNIA, U.S.A. 2002 Second Main Course SEARED SQUAB BREAST ON PUMKIN RAVIOLO WITH FOIE GRAS TORCHON, CRUSHED PUMPKIN SEEDS AND OXTAIL BROTH ARCHERY SUMMIT, PINOT NOIR, DAYTON, OREGON, U.S.A. 2000 ~ LIGHTLY SMOKED BISON TENDERLOIN WITH A SALAD OF CRUSHED SALT CRUSTED FINGERLING POTATOES, MICRO GREENS AND GRILLED ONIONS WITH BARBEQUE SAUCE JUS LAFOND, SYRAH, SANTA RITA HILLS, CALIFORNIA, U.S.A. 2002 Cheese Course SHARED CHEESE PLATE: MAHON( RAW, SPANISH, SHEEP’S MILK) AND CHAROLAIS ( RAW, FRENCH, GOAT’S MILK) WITH APPLE CONFIT, BIRCH SYRUP GLAZE, VANILLA ICE CREAM AND PEPPERED MERANGUE HENRIOT, BRUT CHAMPAGNE, FRANCE, N.V. ST. AMBROISE, PALE ALE, QUEBEC Pre Dessert ROSEWATER PARFAIT WITH CANDIED FENNEL AND BRANDIED MINT PESTO ~ LAVENDER SCENTED PLUM CARPACCIO WITH CANTELOPE AND HONEYDEW MELON SORBET AND SALT TUILLE Dessert APRICOT TART TATIN WITH LIQUORICE CARAMEL, PISTACHIO CRÈME CHANTILLY AND RASPBERRY COULIS WITH TRUFFLED HONEY ROYAL TOKAJI WINE COMPANY, 5 PUTTONYOS, TOKAJI AZSU, HUNGARY, 1999 ~ BRICK PASTRY PYRAMID WITH COCONUT CREAM AND SMOKED WHITE CHOCOLATE ICE CREAM, CANDIED PINEAPPLE IN CILANTRO SYRUP WITH STRAWBERRY SORBET AND SUGARED STRAWBERRIES MICHELE CHIARLO, MOSCATO D’ASTI, ITALY, 2003

Ditto on the Weimer - He's making great juice consistently. I've had a few good Fox Run wines and the new Heron Hill Johannesberg Reisling is quite delicious.

If you're moving to Europe - Fine dining will be everywhere, I'd forgo a Le Bec Fin and such. Pat's, Geno's, a Totonno's pie,

Hey, we wouldn't hibernate (as much) if we knew what was going on! How'd you learn all this from Rochester now that the ferry is kaput!! Erm, tell me more about Thuet's joint. Please? And, Thanks for letting us Canucks in on the foodie faves (um, really- I think you know this town better than I do). Cheers, Geoff Ruby ← Toronto? I'd move there if I could afford itI guess Thuet's place is next to Susur on King St. I can't remember the name (something italian sounding) I guess the cuisine will be Alsatian keeping to his roots. There is an article in this months Toronto life.

Most of the menu is 7-15 with nothing over 20.00. They recommend you order 5 plates to share but we had 8-9 with 4 desserts, coffee and 5-6 cocktails, the check was a little over 200.00 cdn (not that bad I thought) My last meal Susur was more than twice that (but worth it! )

I'll take what I can get.

A little insider gossip, now THAT"S more like it

There seems to be a lot going on in Toronto lately - Didier's new joint, Marc Thuet opening a restaurant next to Susur on King, Bourdain's visit etc, etc.. yet I don't see that much discussion on a lot of these topics. Do most Torontonians hiberate during the cold weather?

A late fri night arrival into Toronto prevented me from making any solid reservations on Fri so we decided to try Susur’s new Lee as a walk-in. The place is blend of industrial pipes with exposed brick mixed with modern seating and clear Lucite tables. The front glass is floor to ceiling and really gives the space an open feeling. Decorative sheer panels over the brick provide color and but the pink cushions on the communal bench seat have to go. We ordered a couple of martinis, ordered, and watched the fashionistas primp and vogue there way through their meals. We ordered the following dishes and they came out in no certain order (some dishes were served to the neighboring table that was seated 15 mins after us) I didn’t mind because after the second martini – I’m very easy to please. The service was friendly overall and my water and martini never went empty. On to the food (keep in mind this may not be the order they were served but how I recall them) – the Asian slaw for 2 was quite tasty a mix of crunchy veggies mixed with fried rice noodles and peanuts. There was much more rice noodles than veggie but I like the flavor nonetheless. Mexican Tart – some fig, tomato, not very Mexican. Mushroom dumplings were oooey-gooey and very tasty – the sauce lending a perfect accent. Pommes Frittes – The shoestrings were cut too small to eating but just right for stacking – covered in aioli, this dish was a little too greasy for me. Orzo & Crab sauté – I didn’t want this but my girl wanted to try it – I really like the texture of the dish with the orzo, pine nuts, etc but little crab was seen or tasted. I’d still order it again. The Black Cod? 4 plates of this please, it was perfect. Satays of Chicken, Beef, Pork, and Shrimp were fine but the sauces of Tamarind, Mint, and something I can remember were excellent. The Duck Confit crepe was excellent but a little hard to manage being served in a bowl. Another dish I could have eaten 4 of. Finally the lamb – Room temp but served with more of that delicious mint sauce and chopped cucumber. Desserts were the delicious black rice pudding with Marsala sabayon, A layered mousse was decent, a chocolate “bacci” cake -a very rich, and intense dome of cake like chocolate and another one that wasn’t very memorable. All in all, for a 9:30 walk-in, I had a good time. I may have felt the food was better had I not eaten at Susur so many times. There were definitely hints of greatness in the sauces but a few of the preparations fell short. I can recommend LEE for people who may not want to spend Susur $$ but would like to try his food. Personally speaking, I would spend a few more loonies for Susur.

The former sous chef at Charlie Trotters (Guillermo Tellez) is Mexican - He's the exec at Mayya in Miami Beach. I'm pretty sure Yoel Cruz of North Square on Waverly place is Mexican as well - that's all I got.

There are many restaurants in NY that are far more crassly commercial than Spice Market, e.g., just about any restaurant in Times Square. We live in a crassly commercial city. Spice Market fits in well, methinks. Of course, it's not for everybody, but luckily, you have plenty of other options. Had Amanda Hesser given the right rating (two stars, perhaps), we wouldn't be having this conversation. ← Spice Market is JGV for the masses

What blatant nit-picking

That's just the annual TCA sale - all tainted bottles are discounted

A similar rumor that Masa was in trouble appeared in She Loves New York. Incidentally, Jean-Georges Vongerichten has clamed that V Steakhouse is the most profitable food & bev operation in the mall, and frankly that is a lot more believable. ← With the price of prime/Angus beef lately - that may be a stretch.

"95% of Americans like cereal - 54% like Sex - we've got cereal"