MiFi

I heard that Montsouris - place of very respectable steak frites and other bistro staples - closed in June due to owner issues. Anyone have insight? Perhaps the food and service at the sister restaurant Montmartre will see an improvement as a result?

Near Sydney, in Boularderie, off the TC highway, there is the Cedar House restaurant and bakery which has excellent fish and chips as well as fish cakes. Actually, just about everything is well done and it is likely on the way to/from your tour.

There was an entire article about this subject in last week's Washington Post (with links to vendors). http://www.washingtonpost.com/wp-dyn/conte...8061700562.html

What to do with a big pot of fagioli? Salmon Cakes w/Chow and white bean radicchio salad Fresh Cibola Farms Sausage w/white beans in herbed tomato sauce

Vichyssoise Grass fed Grilled Flank Steak, white bean chard salad Sesame-peanut noodles w/poached chicken

Poached Eggs on toast w/Arugula Salad

Grilled Poussins and Ratatouille Rhubarb-Straberry Crumble w/homade vanilla ice cream

Nespresso Latte

White bean arugula salad, homemade bread

I'll be driving up I-81 tomorrow - up to Canada in fact - and looking for a solid feed on a long drive close off the interstate. Any suggestions? I know about Dutch Kitchen (as reported on roadfood.com), but is there another not-to-be-missed? Breakfast is likely to be the meal.

Home-ground blue cheese burger on homemade bun Leftover roast pork shoulder ragu w/penne coffee marinated grilled pork loin w/pineapple catsup (thanks to Christopher Schlesinger and John Willoughby)

Chicken Marsala w/polenta

Seven Hour Roast Lamb

Leftover Ratatouille Pasta

Veal Flank Steak w/Caper & Cornicion Sauce, Russian Banana Fingerlings sauted w/duck fat ←

Pu pu starter: Speck, Pork Pate, Salumi homemade sourdough Grass Fed Flat Iron, Blue Cheese/Tarragon Butter, Sunchoke Puree, Green Beans Riopelle and bleu Benedictine from Quebec (snuck past Customs), Red Hawk Peppercorn Cognac Sauted Chicken Veal Flank Steak w/Caper & Cornicion Sauce, Russian Banana Fingerlings sauted w/duck fat

I have to say, I'm intrigued by paying attention to hydration, but I've been doing this for about two months and the Lahey recipe for almost two years, and I just wing it. I'm just happy to have homemade bread. Peasant Loaf - doubled

Lamb Ragout w/Parpadelle Brined Pork Loin Roast w/Rosemary Apricot Jus & Coucous Taco Night: Carnitas (from leftover pork roast) Grass fed Steak Salad Night

I'll admit that I'm not the type to normally go for frilly, one bite teaser, overwrought food, but I'm just wondering if the lovely pasta I had last night at Komi (homemade taglitelle with veal sweet breads, snails, lobster and hedgehog mushrooms) and the one or two outstanding paired glasses of hard-to-find Greek wine was worth $360 for two? The other mezzo were fine, but I think this place is over hyped, or that all of the recent awards have gone to the Chef and Sommelier's heads (and perhaps the servers). I've worked fine dining, and know the labor involved, but the price point here has tipped over the edge IMHO. I kind of felt nickle and dimed the entire night: We wanted the three glass wine pairing, but weren't interested in one of them being a desert wine and didn't want to go wanting during the mezzo - no problem, for $12 (per person) more ($48 now instead of $36) they willingly substituted an additional white (they must be making a killing on their wine). Roast suckling pig for your main course? That will be a $10 surcharge - for three tiny (yes, albeit tasty) pieces (sausage, belly, and I think it was a rack, but I used it as a toothpick). If you do want to go, I recommend a weeknight. Half the tables were empty last night (Thursday), and both the Chef and Sommelier skipped out halfway through our dinner - again not something I personally like to see, especially when its via the front door and through the dining room.

Under a broiler, bring .5 tbls. of butter and 1 tbls. of cream - per gratin dish - to a nice bubbly state, remove, slide in two eggs, sprinkle with herbs (thyme and rosemary in my case), fresh garlic if you want, crumbled bacon, and return under broiler until done and a touch browned. You'll want plenty of homemade toast for this.

Herbed baked eggs

Grilled Smith Meadows Veal Sausages w/Lentils de Puy Brined & Roasted "Grass Kickin'" Chicken w/Roasted Russian Banana Fingerlings Side of Creamed Spinach

Beef Bourgogne w/spatzle

Roasted Eberley's Chicken Breast w/Pommes Saute and Green Beans w/garlic