ulterior epicure

Yes, ronnie, sorry I disagreed in a less "gentle-personally" way... caveat goes for me too! Wow - your baby-sitter must have made a killing this past year!! I looked back at my notes and pictures from my last visit and I had no "ancestor" or prior incarnation of this malted crab dish... in fact, I didn't have crab at all on my first visit. While I can't attest to the prior versions, I agree that the malted cream did play nicely with the sweetness of the crab - however, I found myself second-guessing whether the crab was naturally sweet, or "sweetened" by the unctuous malt cream that seemed to be of a similarly silky texture... Hmmm, do you mean "more tart?" (as opposed to tartar?)... remind me, what provided the tart notes in this crab dish? The apricots? Re: desserts Ey, but therein lies our difference... the darker the better! (I nibble on 100% at home...). There was a lime "incarnation?" Sorry to have missed that!! (or are you referring to the little chocolate-lime "dot" in the last "More Chocolate" course? Ah, thanks ronnie - I see that I overlooked a whole page of notes. This sweet course that you described ("Sable") pulled up another food memory: Sandies - those pecan cookies - except this was in a paste form - crunch provided by the toffee nougat. Oh, and while I'm on my over-looked page: I did have beef: Kobe beef. ronnie, was this what you meant by "Candied Beef Cap"? ...and two other courses did dredge up some food memories. Sweet Potato course: Churros - with a little umphhh from Jim Beam. Cassis course: I swear this course reminds me of something, but I'm not sure what... I'm tempted to say "red velvet cake" - but I'm afraid appearances (the red beet sponge cake) might be skewing my tastebuds... really liked the goat milk ice cream. While I'm not sure what you mean by "deep," I found the 1971 (?) Pedro Ximenes quite delicious - the teetotaler that I am!! Maybe because there wasn't much to begin with? (Not that I'm complaining - after 24 courses, but just that there really was only five little dip-n-dot's-sized chocolate balls that made up this course. Couldn't really taste the eucalyptus one, but the strawberry and lavendar were nice) Gives a whole new meaning to "finger food." Well, ronnie, if we were ever to raid a chocolate factory, at least we'd have no problems splitting the loot! My mom likes white chocolate - to me, that's blasphemy - but to each his/her own! u.e. p.s. BIG apologies for my rather unhelpful "laundry list" of courses and dearth in descriptions. I know it is frustrating for those of you who have not had these courses. I have been very busy and have been slowly plowing through (organizing) my photos and notes from my recent foodie travels.

Ditto. Whether Chef G meant to or not, I found that a lot of the courses sparked my personal food memory bank - that is, tastes, textures and mouth-feels that reminded me of other eating experiences. Here's my personal palate's decoder: Potato: This was probably the biggest "WOW" of the evening - it was like, well, a big hot potato with all the trimmings - but much better, and in one bite. Fried Yuba course: (Spicy) pork rinds. Skate course: A la meuniere Hazlenut: This one was kind of straightforward - carrot cake. Neat and tasty brown butter ball. Ham: Haute breakfast? Bacon ham, grits ("corn porridge"), grapefruit, hash (fried pork leg), fresh honey... Chestnut: The Marsala wine pairing tasted just like Zabaglione... my favorite was the pairing with Burgandy puree with black truffle in the Brussels sprout. Idiazabel: Chinese shrimp crackers (biased from the appearance and somewhat in the texture - although it didn't "grip" my tongue like Chinese shrimp crackers - I think it's because of the snow-soft dusting of Idiazabel on the outside)... tasted nothing like shrimp crackers, though. Fried salsify: Curly fries - um, Hardee's vintage - circa 1986. Can't say that I agree... Creative for sure, but lacked *spark* for me. Although, I'd be curious to find out what the "ribbon" of malted cream was made of (or rather, the method and ingredients). Care to step in, Chef G? Unless my memory fails me - I don't believe I had the pleasure... I'll have to look back at my menu. Perhaps my favorite course. Desserts: Sorry Chef Stupak, nothing really clicked with me... they were good, but didn't really excite me. The More Chocolate (last) course: Tootsie rolls!! My favorite was the strawberry. ronnie, others, can't wait to hear your details/thoughts. u.e. P.S. Confirmation - nada on the Candied Beef Cap that ronnie mentioned - didn't make it onto my menu.

thanks ronnie - sorry i was unable to get the link referenced! u.e.

Ramps in the Midwest? Thanks for the post - can't wait to hear the podcast! u.e.

Badabing. Thanks for that update!! u.e.

Never been to Custom House - but one suggestion on Schwa - DO NOT walk out of that restaurant without trying their Quail Egg Ravioli!! u.e.

What a great idea! A culinary "Best of's!!" A edible reprise!! u.e.

great dig! thanks bbqboy. u.e.

...my bad... pacific, not paradise - i knew it began with a "pa..." like i said, it was a quick side-glance, indeed! u.e.

As if I have any say... sigh... the powers that be operate despite piddly folks like me... I inquired about opening a Chipotle franchise here in K.C. about seven years ago - only to be told that that they don't franchise out... in fact, they hadn't even given K.C. a thought. While I'd like to think I was the person who tipped the Chipotle folks off on the K.C. market (which they seem to be making quite a killing off of), I doubt my "request" had anything to do with their arrival.... sigh... Not that I'm complaining - we do have D&D, the Better Cheddar and Whole Foods - but Trader Joe's has some of the best value I've ever seen in a semi-specialty mart... Maybe some Trader Joe's exec will wander across this post? (Fingers crossed). u.e.

Any idea if this might happen - anyone? u.e.

Driving back from the Masters golf course the other day, along Highway 45, I noticed a new "strip mall" near the I-29 entrance/exit named, without any resemblence to the actual, "Tuileries." In the five second glance I gave it while steering, I noticed two curious establishments that are about to open: Bonefish Grille and a Paradise something-or-another... (not too sure that I'm getting the latter correct). I have an inkling that I've heard of Bonefish - is this a chain? Anyone have the scoop on either of these? u.e.

While I can't confirm without seeing the actual dish - this sounds identical to something I had at his Philly restaurant over a year ago on his "omakase" tasting menu (which, in my 2 experiences at the Philly location, is the accurate term to describe the format). u.e.

so - i'm dying to get my mouth around a nice truffle garnished/enhanced ravioli. i've got all the ingredients except the truffles themselves. while i could splurge for truffles - i was wondering as a less expensive substitute, if truffle butter or truffle salt or truffle oil would be best. i see that upthread, there is a debate - and the clear consensus seems to be on truffle butter. what about truffle salt v. truffle oil? if i use truffle salt, do i actually use it to season the ravioli while cooking (ie. in the truffle filling and in the sauce) or as a garnish, or both? any advice would be greatly appreciated! u.e.

Ron. Great shots. Thanks for allowing those of us who weren't able to attend a peek into the party!! Cheers. u.e.

Re: Truffle oils. Which will give me a more heady dose of the truffle aroma/flavor/pungeance for the $? I've had them both in dishes recently (ice cream, pastas, and others). But, I'm not sure which was used in which - and they were all VERY fragrant. Would love some tips and any particular brands to buy/avoid. Cheers. ulterior epicure.

you may have a taker here... emailing you shortly... u.e.

For the sake of those who won't be able to attend, you should have your camera stapled to your side that morning just in case!!

tsk, tsk, tsk... for shame!! ... but a lie worth constructing!! dinerminer - thanks for decoding the "industry" lingo! closest thing i'm familiar with are m.r.e.'s (meals ready to eat) - which can be remarkably good! cheers. u.e.

beayang. glad to hear you had a good go in detroit! u.e.

... sorry, lost in traslation... "hmr entrees?" ditto, judy, if you had trouble keeping up at a 12-course, how are you expecting to keep pace at a place like alinea where 12-courses is barely the half-way marker? the last time i was there, our meal took 5 hours! i realistically could have run a marathon in that time!! u.e.

Update: So I've tasted the Dagoba Xocolatl. I'm going to agree with eje that this is truly a treat for "hot (spicy)" chocolate fans - and especially so for dark chocolate lovers like me (the bar is a passable 74%). Among its ingredients are chile, maca, nutmeg, vanilla and cacao nibs... My only criticism is that it has a rather high citrus note, which I'm not particularly fond of... but, that is personal. It hits the palate in the beginning, pretty strongly, but then is overtaken by a heady dose of heat from the chile. The cacao nibs are a welcomed and pleasant touch. Anyone ever had any experience with Venchi's? I tried their 85%, but didn't care for it as much as Scharffen 85% or Valhrona dark varieties (85%+)... I have to admit, I'm really an amateur when it comes to eating chocolates, so I have limited experience. I'm curious as the Venchi flavored bars - I saw ones with green tea, ginseng, absynthe (which drew interest only because it was the darkest at 74%), and cinnamon (which, I would have plucked right off the stand if it weren't for the fact that it was a wimpy 31%). u.e.

Spoiled rotten: Freshly churned or well stored all-natural gelato, else I forego dessert altogether... u.e.

To be sure, rich, neither do I (see how one day closing would affect a review). To clarify, I meant, if the landlord/tenant dispute were to wreak further havoc. u.e.

Thanks Judy for that excellent and detailed report!! I knew I could count on you! ... I've had the Champagne float too - and it was a fantastic end. Although it didn't procure pain in my case, I would appreciate, Megan and Colby, if the next time I come in you could just knock me out at the end of the meal by hooking me up to an IV of this wonderful treat and provide wheelchair service to the car!! Looking forward to a long overdue re-visit! ulterior epicure.