ulterior epicure

Although I was there a couple of weeks ago, could you remind me the prices for the two eve prix-fixe menus? u.e.

So they did have it! Let's hope its season comes around again (I know avocado's are in season in summer! Right? Regardless, I would love to try it. I've also been lobbying for a yogurt gelato. Too custardy for me. u.e.

As I emailed to another eGulleter on this very point, Misquoting dear Shakespeare, "foie gras by any other name tastes just as damn good!" u.e.

Great pics cchen. 1. So, the Australian Wagyu continues to be on the menu - I'm assuming $100 supplement with 2 people? Is that $100 p/person, or $100 split between the two? I failed to ask when we were there. 2. Who got the creme brulees and who got that yogurt panna cottas? Or did you all get to sample both? At my meal, the ladies received the cremes brulees and the gents received the yogurt... Glad you had a good experience! u.e.

tammylc. Well, I found the texture (I'm trying to avoid the word consistency for obvious dubious reasons) of the Burnt Sugar better than most, actually. In fact, I was told to watch out for it on Fridays when the Next Door gets their weekly shipment from the Creamery. I really need to get my butt over to the creamery sometime - as they seem to carry more flavors. I'm not a fan of peanut things in general, so I haven't tried their Peanut Butter gelato. My favorite flavor that I've tried is their Chocolate Balsamic Strawberry - but I understand that's a seasonal thing - being always highlighted in February. Chocolate Heat's not bad - when it's got the heat... Wally's Double Shot Espresso is also good. Can't say that I've ever cared much for their fruity gelatos... they're good, but, like I said before, if I'm going for the calories, I'm going to max out with the heavy hitting stuff. Don't care for caramel-y flavors either - like Dulce de Leche. Does anyone know if they do/did an Avocado gelato? I heard somewhere that they had it in the Next Door once, but that the Creamery always has it (and most other flavors). u.e.

Oh my goodness! You're right! Northville, MI 48168 105 North Center Street 248-347-1643 Thanks... had no idea... do you know if they sell gelato? I'll have to call them and find out! u.e.

I had a chance to re-try the gelati at Z's Deli. I must say, they've seriously improved the texture of their gelatos - generally. The Hazelnut that I metioned as being clay-like before was now nice and creamy. As well, their chocolates now were much less doughy and much more creamy - but a little syrupy/goopy. I do need to note that I was slightly disappointed in the taste of the dark chocolate gelatos - they're not as dark and bitter as it has been in the past for some reason. While I was reassured that the chocolate gelatos were still made from Scharffen Berger cacoa, I suspect it might be a change in the S.B. production that accounts for the more "mass production" taste. The flavor was just flat for some reason. I was also slightly disappointed that the "Chocolate Heat" flavor was missing the heat - instead, it was more like dark chocolate and cinnamon. Still very good, but just not the spicy treat that I once enjoyed. If nothing else, I continue to applaud Z's awesome customer service. For one, they pulled an entire bin of raspberry gelato after I tasted it and said that it tasted bad... it was old and "stale." Two employees took a taste and agreed with me, and out it went. The new batch was considerably better. As well, I later noticed three Z's employees scrutinizing the gelati - tasting and checking the temperature. As well, they replaced a couple of bins they found lacking. Now that they've gotten much better about the textural consistency, I just hope they can keep it consistent! I'm just hoping that the next time I'm in, they'll have Burnt Sugar in! u.e.

Not wanting to derail the "Next Food Network Star" thread, I've decided to spin-off this topic under its own name. So, what's the deal with this George Duran character? I mean, seeing all of the hurdles that a new FN star must clear before getting a precious time-slot, how did this guy get on t.v.? Bowling with turkeys? Don't get me wrong - I think Duran adds a very unique - in fact, I think the show's would be more appropriately entitled "And Now For Something Totally Different." But, I just wonder how this idea ever got pitched and/or approved? Does anyone know anything about Duran? Better yet, has anyone worked with him? Know him personally? Would love to know more about his background! u.e.

This post prompted me to start this thread. All of us, at some point in our lives, were virgins of many of the pleasures of the gastronomical world. And, all of us are still virgins of infinitely more eating adventures, discoveries, and pleasures - hopefully to be enjoyed soon! I'll go first: 1st foie gras: Paris, France, circa age 5* 1st caviar: International First Class service, TWA, circa age 4* 1st black truffle shavings: France, age 5* 1st white truffle shavings: Restaurant Dieter Muller, Bergisch Gladbach, Germany, age 27 1st alcohol: TBA** 1st raw oyster: French Quarter restaurant, New Orleans, circa age 8 1st eating something while it's still alive (conch): Beach-side, Nassau, Bahamas, age 7 1st escargot: France, age 5 1st soft-shelled crab: Taiwan, age 5 1st blood sausages: Taiwan, age 5 1st fugu: Morimoto's, Philadelphia, Pennsylvania, age 25 1st coconut (cracked open fresh): Beach-side, Bahamas, age 7 1st avocado: circa age 4 1st sushi: age 5 1st sweetbreads: France, age 5 1st beef tongue: circa age 5 1st jelly fish: circ age 7 1st pineapple fresh from the stalk: Hawaii, age 25 1st In-N-Out burger: TBA* despite having lived in L.A. for two years... 1st Gazelle meat: Montreal, age 23 * I cannot confirm that these were the first times I had the food item, rather it is my first memory of eating it. ** I have certainly consumed alcohol in some form in foods and desserts, but, to date, I have not deliberately sat down and consumed a alcohol straight. So, when was your first time - and where did it happen? Do tell all! Feel free to list whatever you remember! [edited to: (1) add more items; and (2) change dates to age]

Where's Ling when you need her? Any other Montreal residents out there? I would love to know! u.e. ← I believe Ling is from Vancouver ← Oops, so she is... sorry Ling! Really, I'm not one of those American-centric folks who lump all Canadians into the same city! But, I guess that didn't keep the ever-knowing Ling from jumping in with excellent info: u.e.

Where's Ling when you need her? Any other Montreal residents out there? I would love to know! u.e.

Schwarzenegger... I supppose it would be too much to ask Achatz, Tramonto, Bowles, etc... to move out? Oh say, to foie gras friendly Kansas City... just kidding... sort of... u.e.

← OHMYGOSH... I didn't read the article very carefully, but I don't remember seeing an implementation date... does anyone know when the law/ordinance takes effect? u.e.

Okay, sorry to belabour all of you patient folks with yet another question about P.X. - but my recent encounter was *so memorable* I haven't be able to stop thinking about it since!!! Ahem I'm organizing a very important dinner to fête a very special occasion. I'm looking for a sweet dessert wine to accompany my dessert - and yes, I'm in with P.X. I'd love for recommendations on a particularly good sweet P.X. - preferably one with caramel-y, prune-y, figgy, raisin-y flavors - deep and dark... No dry. SWEET!! Thanks! u.e.

Perfect. Thanks Nick! Best of luck with your anniversary dinner! I will be in Chicago for one night during your celebration, but alas, do not have time to join in the celebration! Congrats to you, ChefG and the rest of the staff. u.e.

Thanks Nick. If you will indulge me once again, is that one the sweeter end or drier end of the P.X. sherries? u.e.

nick, or anyone else that may know: I have a question about one of the courses I had a while back. It was the "Peanut" course: I was told that there was a 1971 Pedro Ximenes inside the frozen peanut puree. Can you tell me who made the P.X. and what label it was? Thanks! u.e.

... and when I think about how much I do spend on bottled water, I don't know why I haven't begun drinking wine! u.e.

I'll bet your right... and I'll also bet that your math grades were higher than mine! [edited to add: But at least my grammar scores were better: I would have stuck semi-colons or periods to separate them fishes! ] Ah, thanks... I need to learn the lingo!! u.e. P.S. Dying for your update on the dinner at F.S.!

Looking over the menu in depth prompt these questions: 1. Cappucino Soup - I'm guessing some sort of veloute with cream on top? Sounds decadent... reminds me of a "Cappucino de pomme de terre" that I had once... 2. Seafood Samba - The description really confuses me... I simply cannot imagine what "Salmon belly, leek confit & tarragon butter Dover sole filet & carrot ginger reduction Lake trout, sun dried tomato & black olive vierge Monkfish, pear/blue cheese chutney Purple mashed potato" could possibly look like... or how it would be served... it almost sounds like three-mini-fish preparations served on one plate. I hope to goodness that the salmon belly is raw!! 3. Please, someone, help arrest my ignorance: What exactly is "airline" chicken? (See Raised Right Organic Chicken) I'm assuming it's some sort of 80's way of saying sous vide? Never could figure it out... 4. Both the Farmer's Egg and the Salade Blanche sound like winners to me. u.e.

Yes, this would be the case... except so many times, I'm not able to fully assess the actual cost - as items that aren't on the menu and that *intangible* factor leave me hedging... Would love to hear from those in the industry! What's appreciated? What's not? u.e.

Needless to say... but we're all saying it - just to emphasize that we, as diners do repay for kindnesses - intangibles, delights, surprises and off-the-cuff VIP treatment. This leads me to ask: 1. If the food/drinks are being comped - then tipping, although it is a show of gratitude and approval, is supposed to be for the server. Can someone enlighten me as to how these "VIP" tips are apportioned out after-the-fact? 2. How much do/should people tip for great (extra) service, as those described above? 25%, 30%, 50%??? I realize it really depends on what is comp'ed and at what level the treatment is being doled out... but can we narrow it down to a given range? I always walk away feeling comfortable that I've more than compensated the favor, but I always have this one corner of "hmmmmm" in my mind that the staff is scoffing at my tip after I leave. u.e.

So did I. Apparently twins + TRU = no FN.... u.e.

I was wondering about her just today... she has no upcoming shows on Food Network, and most of the rest are archived. ← She's busy being a mom to recently-born twins Good point on the twins, Ron... As opposed to Batali (Nearly a dozen restos), Flay (Need almost two hands to count between NYC and LVNV), Lagasse (NOLA... LVNV...), P. Dean (The Bag Lady... no comment... ) D. Lieberman (Who does he "personal chef" for? Do they need a personal sous chef? )? Oh wait, ronnie, you did say real chef -nevermind ... good point... u.e.

Has Cafe Provence closed as well? ← Oooo... maybe not... maybe I'm getting it mixed up with Hannah's Bistro... By the way, Katie - what happened to the innaugurating post on this thread? your first sentence seems to come from the middle of nowhere... or maybe I'm not reading carefully.... u.e.