GordonCooks

LBF does - I usually plan a trip 30-45 days away as to configure my work schedule to make the time. I'm not sure as far as Morimoto - I would imagine so. Morimoto and LBF as with most places require a confirmation on the thurs prior to your weekend reservation. They don't ask for your credit card # like Charlie Trotter's though

As far as resv's - I prefer a later seating and haven't had a lot of problems. The Morimoto res was 30 days out for 9:30 and Le Bec Fin was the same for 2nd seating. Nothing like Trotter's. LBF was on fri and Morimoto was on Saturday. Morimoto has a little cocktail lounge upstairs when you can drink and order off the dinner menu. You could rollin at 10:00 or 10:30 to check out the place.

Here's a free link for the Croatia/Zinfandel info Croatian Zin

Lamb Jerky ?

"Mutton. the other Thanksgiving meat" sorry.

I think I read, they're just for show. He wanted a new look for the new place.

Morimoto – a fish story. I’ll have to admit that the main reason for the Philly trip was dinner at Morimoto’s (Iron Chef cache aside – I love his cooking) Entering the restaurant, I was amazed at how a pretty mundane retail space was transformed into a such a Zen like feel of water. We requested Sushi bar seating for the full Omakase treatment.(note that if you are eating at the “L” shaped Sushi bar – request seating at the longer main part for a full view of the action. The shorter side bar is dominated by a chest high seafood cooler that blocks most of your view) We opted for the Omakase (priced at 80.00, 100.00, and 120.00 per person) we did the 120.00 Beverages were Morimoto Martinis – Nice Sake-tinis with Sea-cucumber slices Carafe of Junmai Daiginjo Sake 1.) Toro Tartare – A mold of tartare served in a dashi broth with fresh wasabi topped generously with Osetra caviar 2.) Hot Oil cooked Sashimi of Lobster and King Crab led with mizuna leaf and micro greens 3.) Sashimi Salad of Toro, Yellow Fin, and micro greens with yuzu vinaigrette 4.) Kobe Beef with yam potato cooked shabu-shabu style in a Broth reminiscent of Pho as far as flavor 5.) Intermezzo of Wasabi Citrus Sorbet that was spicy and delicious. A small portion of Chinese berries (not sure what kind – almost raspberry like but sweeter 6.) Pan Fry Lobster with 8 spices accompanied with citrus crème fraiche 7.) Kobe Beef Grill – A nice sized 5-6 oz strip loin grilled and topped with Foie Gras. The sauce accompanying the dish was a rich asian demi-glas that was a star on it’s own. 8.) Sushi Course – BBQ Eel – Striped Jack – Salmon – Toro – Red Snapper 9.) Dessert - 3 ways: Chocolate Fig cake with hazelnut toffee sauce, Tofu Cheesecake with cherry sorbet, and “Mamma Mia” Rice Cake (like a rice pudding pie) with a green tea and 5 spice ice cream. The Omakase is almost a bargain when you consider the ingredients and prices for some of the items a la carte of the dinner menu. Chef Morimoto held his own at the Sushi Bar, helped the main kitchen, watched the floor, etc,….. the man was everywhere. The Sushi guys were amazing to watch work – the knife skills and technique were awesome! Morimoto was very friendly and accommodating to us at the bar. I didn’t see any request for pics or autographs denied for anyone in the restaurant. Morimoto is most definitely the Real Deal – it’s here to stay ! Morimoto at the Sushi Bar

I was at Holts Cigar accross from Le Bec-Fin on saturday - They see Perrier a lot and they knew nothing about it but said the news wouldn't shock them.

As pretty much a wine novice (in this forum at least) - I've made a conscious effort to increase my wine knowledge for the past 5-6 years. What is obvious to me is that 250.00 spent on 89 Lynch-Bages is a better investment that 250.00 spent on Diamond Creek Gravelly Meadow. Like I mentioned, as a novice, I'm looking for the guidance of the experts who have probably forgotten more knowledge than I may ever attain. Supply-Side economics withstanding - why has the price of California wines risen with such a disproportionate rise in wine quality? I want to make sure I shouldn't have my taste buds sent in for a Tune up.

1. Peaty Single Malt Scotch a la Lagavulin 2. Bacardi 8yr old 3. Sweet, syrupy TBA or Sauternes and you ?

Lifted form Molto's trip to Bologna, Italy. I think it's the official recipe as listed on the town hall(or pretty darn close) Bolognese Sauce (Ragu Bolognese): 1/4 cup extra-virgin olive oil 4 tablespoons unsalted butter 2 medium onions, finely chopped 4 stalks celery, finely chopped 1 carrot, scraped and finely chopped 5 cloves garlic, sliced 1 pound ground veal 1 pound ground pork 1/2 pound ground beef 1/4 pound pancetta, minced 1/2 cup milk 1 (16-ounce) can whole peeled tomatoes, crushed by hand, with the juices 1 cup dry white wine 2 cups brodo, recipe follows Salt and pepper In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat. Add the onion, celery, carrot, and garlic and sweat over medium heat until vegetables are translucent. Add veal, pork, beef, and pancetta to the vegetables, brown over high heat, stirring to keep meat from sticking together for about 15 to 20 minutes. Add the milk and simmer until almost dry, about 10 minutes. Add the tomatoes and simmer 15 minutes. Add the wine and brodo, bring to a boil, lower the heat, and simmer for 2 to 2 1/2 hours, until flavors are developed. Season with salt and pepper, to taste, and remove from the heat. Yield: 6 1/2 cups, about 10 to 12 servings Brodo: 1 pound beef scraps 1 pound beef or veal bones 1 pound beef tongue, cut into 4 or 5 pieces 1 (4 to 5 pound) stewing hen, cut into 6 pieces 1 onion, coarsely chopped 1 carrot, coarsely chopped 1 celery rib, coarsely chopped 10 to 12 quarts cold water Salt and pepper Place the beef, bones, tongue, chicken pieces, onion, carrot, and celery in a large soup pot, cover with the water and bring almost to a boil, very slowly. Reduce the heat to simmer before the mixture boils, and allow to cook for 4 hours, skimming off the foam and any excess fat that rises to the surface. After 4 hours, remove from heat, strain the liquid twice, first through a conical sieve and second through cheesecloth, and allow to cool. Refrigerate stock in small containers for up to a week or freeze for up to a month. Yield: 4 servings Prep Time: 1 hour Cook Time: 2 hours 30 minutes

Nope - Upstate, Rochester to be exact. I'm leaning more towards a conversation about the Harlans, the Bryants, the Screaming Eagles of the Valley. I have a 94 Screaming Eagle that I'm scared to open. I don't think I'd spend the dough.

I'm a huge fan of California Cabs. My wine Cellar is a small one but choice Cult Cabs dominate. As a younger aficionado - I must admit that as I drink more French, my new world interest is waning. These thoughts are prompted by my tasting of my 94 Dalla Valle Maya, Penfolds Grange, 89 Lynch-Bages over a 3 month period. How would you spend a 500.00 gift certificate ?

Here's a formula for an Olive Beginner 1 - Cup - Pitted Greek Kalamata oilves in Olive oil - mild in flavor and texture 1 - Crusty Baguette 1 - 8oz block of Aged Provolone or Greek Feta 1 - cup Sundried tomato pesto You will need a standard dinner plate 10" or 12" in diameter before you start. Apply pesto to bite sized portion of baguette. Prepare 1 oz piece of desired cheese. You should place Olive at 4:00 position, Cheese at 8:00 position, and Baguette at 12:00. Proceed by placing the cheese in your mouth to prepare pallet. Before you finish - insert Olive. Insert baguette at a time deemed appropriate by you. Repeat if necessary. For meat lovers version - fill center of dinner plate with Prosciutto de Parma or Capicola For Vegan version - eliminate cheese portion and wear comfortable shoes

Absolutely

I'm just thankful that a Food Network exists. Just remember that in order to generate revenue for bigger and better shows - the market will have to increase - that will mean more than pandering to us "Food-philes" Yes, the bigger piece of the pie. The “I’ll have a white zinfandel please” – “ I’d like that Filet well-done please” Their Nielsen points may even fuel some better and more in-depth shows. How about some new shows we’d like to see “Connoisseurs VS Poseurs” “Iron Sommelier” “Everybody Loves Molto” “Survivor: Texarkana with the Zagats “America’s Most Wanted: The Dishwasher Files”

Fine Dining and Cheap Eats does not seem an apples to apples comparison. Personally, the common denominator is the consumption of food but the reason and mindset for me is different. Dining to me is a relaxing way to spend an evening. I put myself in the hands of the proprietor for 2-3 hours of bliss. Cheap Eats is more or less, feeding yourself. The separation may be cost - it may not. When “I” say fine dining – I mean a nice restaurant with table service, a menu with courses, ambience, etc. If someone asked me for a recommendation for a fine dining restaurant, I wouldn’t send him to a hot dog stand and that doesn’t mean a cheap restaurant can’t have good service or ambience. Fine dining may be cheap eats for the fortunate but not me. Cheap eats for me is a comfort factor. The quality of food may be excellent for both and you may enjoy both as much but I’m not deconstructing the sauce on my slice of pizza or paprika content in the hot sauce on my burger. Maybe I’m trying to say “Food Satisfaction per food budget dollar spent”. I’ve had $ 500.00 meals that we’re a bargain and I’ve had $ 2.00 pretzels that we’re a rip-off. Now I sure I’ll get clubbed with Oaxacan Street tacos with fresh cilantro for 20 pesos but I’ll throw back $ 50.00 honeydew melons in Japan. One better than the other – no, but you can have both or neither at the same time

What about Charlie Trotter ? Or probably someone who will be the future Jacques Pepin or Andre Soltner - someone who has melded classic French and Asian technique with indigenous ingredients, I think we all know of whom I speak... Robert Flay. I think that's who I meant to say...what was the topic again ??

Aaaaah - if memory serves It was a cool sunday evening and we were sitting at our favorite joint catching up on restaurant gossip. Sunday night is wine night. I'll bring a bottle, a buddy will, and the owner uncorks something nice. Ordered up a couple of Filets and I decanted the bottle. "what a velvety aroma" After 30 mins - we took the first sips. Muscular tannins, round, ripe boysenberries, cedar, spice, etc ..the best part is as we sipped the wine over a 2-3 hr period - all the flavors became more pronounced and distinct. What a monster 10 years down the road.......make you say Chateau Who??

RE: Jeff Smith - I think the reason he is no longer televised was the sexual abuse scandal here's a link http://umns.umc.org/98/jul/423.htm I had forgotten about him

Oops, I'd better start checking in a little more often. Kudos to you and the staff on one - no, THE most interesting and thought provoking site about food and wine I've enjoyed. Thx

"Best Wine Ever" always brings to mind a who and where. I attended a Wine Spectator event besieged with french verticals and Cult cabs...but....one bottle??? 1995 Penfold's Grange from my cellar that we took to our favorite little Sunday restaurant for us, the chef, the owner, and the bartender - good wine and good friends, that's what life's all about I think I just got a little teary eyed...

That explains the term "Luau-aterian" in regards to Sam Choy

LOVE Alton's scientific approach - HATE that Gordon Elliot puts his head on everyone's shoulder - LOVE Molto's italian pronunciation - HATE that Emeril would put essence on Tapioca pudding and his audience would eat it - LOVE LeCirque with Sottha - HATE LeCirque with Pierre - LOVE Tony Bourdain's candor - HATE that Bobby Flay wears Prada loafers in cow pastures........................Is Curtis Aikens really a vegetarian ??? C'mon

What's your Toronto itinerary ??