Thanks for the welcome johnnyd. Not to brag on him too much, but I agree, Rob is brilliant. I've been fortunate enough to have been working there from pretty close to the beginning (I started with Rob and Nancy about three months after they bought the place) and every time I think I'm jaded he comes up with something that astounds me. The Times mentions the inside-out French fry. I'm the wine buyer at Hugo's, so Nancy and I got to eat the entire Potato Dinner a week before the event to pair wines and when I was served it, I asked, "What does he mean inside out?" Neither the server nor Nancy knew the answer, so I bit into the fry and truffle ketchup was the filling. I just cracked up. It was so whimsical and tasty that you just have to wonder where he comes up with this stuff. I've read your food blog as well. Great stuff. It made me chastise myself. One of my favorite summertime things is to roast fresh picked mussels on the beach and the red tide scare this summer kept me away. And Jordan's has the BEST corn. When Daniel Boulud cooked at Hugo's last summer, we served picked that day Jordan's corn. And where'd you get the Cachaca? That stuff's not legal in Maine and it's hard to find good friends to send it to you (about as hard as getting as good grappa). We have got to compare black market notes.