ulterior epicure

Uh-huh. We know the truth. You're fleeing the area just in time so you won't have to reveal your true identity... Sorry to hear you won't be around! ← Doh! Sylvia outed me! Thanks tammylc... I was not dishonest in my response - I indeed would love to attend, but unfortunately will not be here, as you read. I actually haven't read the article yet... I'm meeting a friend for lunch and we're reading it together. However, I do expect to read all about the gathering that you're putting together! u.e.

Yes, I've responded to this in the Avenues thread. u.e.

This is a quick post that responds to a question in the Chicago ban on foie gras thread. While at dinner last night, Chef GEB told me that he was toying with the idea of offering a foied-out suplement menu in which foie gras would be included in ever course on the Chef's Palate. u.e.

Wow - that's fascinating! If you don't mind revealing your age, how long ago was that? You're sure that "horse steak" isn't some name for something else? The only time I've had horse meat was in Italy. u.e.

... You know you're talking about Alinea when...

... Just got back... OHYMGOSH... will update in the next couplah days... wench, we need to coordinate. Boy do I have pics.

thanks! can't wait to see and read all about it! cheers. u.e.

If you don't mind - prices for tasting menus/food/lunch? You would happened to have taken pictures? Thanks! u.e.

Ditto! Any updates/reports from Jean Georges in Shanghai? Is the menu there geared more for the Asian palate? How are the prices? SDyson: What is that inside the split open lion's head? Are those slivers of shiitake mushrooms? u.e.

Alas, this comes all too late... I'm leaving the Detroit area very soon and by the time August rolls around, I'll be on the other side of the globe... sigh... I will be with you in spirit! Sounds like such a great event! Ric, if you're reading, we miss each other again! Regardless, I can't wait to read (and see *hint*) all about it! u.e.

Will be picked up at San Jose around 7pm on a weekday and will be heading down toward Palo Alto where I'm staying. Would love to have a nice informalish dinner with a friend anywhere in-between, or, preferably in Palo Alto. I've read upthread, but was wondering if any new updates/reports? I saw that Spago has an outlet there... how is it? It doesn't look terribly upscalish from the website... Evvia? u.e.

Thank podolski for your posts. To address your questions: 1. Thank - you answered my question. I just wanted to know what flavors come out with age. It sounds like I would like younger P.X. from your description - the prune-y/figgy flavors. While I love chocolate and coffee (immensely), I'm not sure I like "smokey" - but then again, I've never tried an older P.X. other than a 1971 P.X. I had incorporated into food. 2. Where am I based? Wouldn't you like you know? Seriously, I travel all around, but I'm most reliably in the Midwest. In the upcoming few weeks, I'll be in Michigan, Illinois, California, Missouri and Kansas. 3. This is posted in the Fine Spirits forum because I was too ignorant to post it elsewhere... bacchant036: Thanks a million for the idea. P.X.-spiked ice cream sounds devine. I'm a sucker for iced treats so adding a touch of P.X. would just be unbelievably great!

Cheers to that! With ChefG, I wouldn't expect anything less!

If I can find mine, I'll post it too so you can see what they served us. How was the steamed lamb? I don't believe I've ever had lamb prepared by steaming. u.e.

Clearly not, or else I wouldn't have bothered to ask. I should have clarified that in my post. What I implied was something along the lines of - "If it is to be believed at all, why would they do this...?" Right, I would expect so... IMO, let's hope It's not any worse! u.e.

... So, I'm sitting in a restaurant and can't help but overhear a very loud lady at the next table say that when she went to the French Laundry, they served Zingerman'sbread. My first thought was - "why would they do that?" Not that Zingerman's bread isn't good (well, depends on the day - i'll reserve comment for another thread), but why would TFL purchase and serve bread made half-way across the country? That just seems senseless... surely it would fresher, cheaper, and maybe better (?) coming from its own kitchen, Bouchon, or some local bakery. Can anyone help clear up this mystery? Did the woman just not know what she was talking about? u.e.

Slightly off topic, but since Vadouvan mentioned ocean trout - would the well touted "Tasmanian Ocean Trout" be another example of the "restaurant AOC" (by the way, I *LOVE* that term) hype? u.e.

Happy b-day ronnie! Thanks for the report. I need to get back to Naha to check it out again. I was sorely disappointed on my first visit, but I only hear good things from others like you. u.e.

Thanks annarborfoodie. Yep, I've looked through that search guide to no avail. That's really disappointing to hear! I absolutely LOVE Moroccan cuisine and I can't believe that a city as diverse as Detroit is void of any options! u.e.

Although I have not been to either, I can definitely see how this could be the case. Really? Do they serve sushi? Will they serve me food from the dining room at the bar? To be sure, I'll be reporting back. Can anyone tell me which, if either is more conducive to public transport? Does the BART run down to Palo Alto yet? I'll probably be in the city that day without a car and really don't want to have to catch a cab back to P.A....u.e.

Um, if I'm eating and it's as good as it looks - one? u.e.

Chef Peterman: 1. Thanks for p.m.'ing me a copy of your menu. Looks very interesting and I'm looking forward to visit. 2. Re: website. Will you update your menu online? Alos, just curious as to why no pics? Are you fearful that other chefs will rip off your ideas? I understand not wanting the "hype" - but what are you afraid of? 3. Re: Zagat. Perfectly respected, glad to hear that you're focused on the food, not the opinions. u.e.

Where are you visiting? u.e.

I've never understood why couples would ever want to sit side-by-side. If dining alone with one other at: 1. 4-Top along banquette, I prefer to sit across from my date. 2. 4-Top, adjacent sides If dining with 2 others at a 6-top, I'd have to agree with Kent that if there is lazy-Suzy, I prefer to spread out. If no lazy-Suzy, I'd prefer to sit all in a row for more intimate interaction, rather than shout across a large table. u.e.

New ISO: My time in the Detroit area is coming to an end pretty shortly. I have a good friend who had spent some time living in Morocco. I would love to take her out to a great Moroccan restaurant before I leave - both she and I have been craving some besteeya and lamb tagine. Does anyone know of a traditional Morrocan restaurant in the Detroit area that serves besteeya? Thanks! u.e.