Jump to content

Adrienne Carmack

participating member
  • Posts

  • Joined

  • Last visited

Contact Methods

  • Website URL

Profile Information

  • Location
  1. May I suggest the discussion forums on mothering.com? I don't have personal issue with this myself, but a lot of moms there do, and I believe you could get some really great advice.
  2. In the US, it depends on which state you live in. In Seattle, I could buy raw milk in the grocery store. In Texas and North Dakota, I think you'd have to do a cowshare to get it.
  3. Portage Bay Cafe - they specialize in local, organic food, and it was quite good when we went - and reasonably priced
  4. I'm actually about to move from Seattle to Miami. Maybe I should have one last Cuban meal before I go. My favorite Cuban place is Puerto Sagua, on South Beach. I think it's around 5th and Washington. It's a cheap hole-in-the-wall, but I think it's great. And the only place I've had Miracle Fruit is also at the Fruit & Spice Park, and I was only offered it on one of my five or six trips there. Though they always let me sample numerous other fantastic fruits (if you go, make sure you go on a guided tour). In Key West, I love Bahama Mama's, especially the coconut shrimp with rum dipping sauce.
  5. I have heard from reliable friends that Sage has excellent French food. Enjoy your trip!
  6. My husband and I are going out to eat by ourselves for the first time since our daughter was born. We've been holding on to a set of cote du rhones, one white and one red, to enjoy at a French restaurant in Miami that we really like, Palme d'Or. My husband took an intro sommelier course and their sommelier taught one of the classes. The sommelier said that if we came to dine at their restaurant, they'd waive the corkage fee, which is a big deal for us because money is tight and we'll enjoy a much better meal if we don't have to pay for wine. So, we called and he agreed that they can waive the corkage. That sommelier, however, is off the night we are going, and is going to speak to the other sommelier about this. In addition, my husband asked if he could taste the wines and recommend dishes to go with them, and he said he will ask the other sommelier to do this. So, what is the proper etiquette in this situation regarding tasting and tipping? Or any other things we need to know and don't? Thanks! adrienne p.s. my husband's course didn't teach about working as a sommelier, despite its name - it was a class about wine
  7. I have eaten at a couple of good, inexpensive restaurants on Key Biscayne - not sure if that's what you're looking for, but they are Sir Pizza, a good little pizza place, and the Bayside Hut, a nice fish place on the water. The Rusty Pelican is a more pricey restaurant, and I have only eaten there once, but recall it being good. A friend who lives on the island said they have a very good Sunday brunch. There is a steak place called Linda B's (sp?) that is supposedly good, according to my friend. And my friend says the Ritz has an Italian and a Mexican restaurant. He has eaten at the Mexican restaurant and says it is very good. They apparently have a free salsa/guacamole bar on Sunday nights that he really enjoyed. Hope this helps! adrienne
  8. If you want stone crabs or fresh seafood, I would suggest Captain Jim's, around 130th and W Dixie Hwy. It is a fish market with a great inexpensive restaurant. I'm definitely an amateur when it comes to stone crabs, but they taste like pretty good "specimens" to me. I agree with others that Timo is quite good. There is also a good restaurant in that area (on the mainland) called Chef Allen's that you may want to look into. I've certainly enjoyed the food there during spice month, and they always have a chef's tasting menu that sounds great.
  9. Some friends of mine have raved about a French restaurant called Sage. It is modestly priced and quite good, according to them. It is BYOB - used to be no corkage, but now I think it's $10 a bottle now. And there is supposedly a wine shop adjacent to the restaurant. My husband and I have been meaning to try it with them one day, but haven't had a chance yet.
  10. All 3 of my favorite not fancy good local food restaurants are closed on Sundays. Any cuisine you had in mind? Cuban, seafood, ??
  11. I love the Fruit and Spice Park. Make sure you go for a tour, as you said. They pick fresh fruit and you get to taste it right off the tree, which is, in my opinion as a foodie, a fantastic experience. I have had tons of fruits there that I can't get anywhere else. Unfortunately, I always seem to go in the spring and have never made it during another season to try different fruits (when family usually visits, I guess). Visiting the Fruit and Spice Park is probably one of my favorite activities in South Florida. I've even been to one of their cooking classes, which was also quite fun. Robert is Here is neat, if you're down there anyways. They do have fruits that my Miami Publix doesn't sell, like mamey and custard apples. And their shakes are very good. Hope you have a great time!
  12. I like Puerto Sagua on Washington Ave, around 7th Street, I think. Seems authentic to me, given the ethnicities of the employees, and tastes similar to the Cuban food I've had in restaurants and cooked by co-workers. You'll of course find great Cuban food in Little Havana, too, but Puerto Sagua is convenient and quite tasty.
  13. I'm trying to use up as much food in my fridge, freezer, and pantry as possible cause our house is being exterminated soon, so I thought I'd throw together a rice pudding without a recipe. I mixed milk, rice, cardamom pods, cinnamon, almonds, and dried apricots and was surprised to see that my milk had curdled when I went to stir it about 5 minutes after I'd started it. I assume it was the apricots. I knew lemons curdled milk, but wasn't aware of anything else. Do any other dried fruits cause this problem? Anything else? I am sure I've made rice pudding before with dried apricots in it. I've started the "recipe" again without the dried apricots (cause I don't have any more) and it seems to be working fine. I think I'll stir in some fresh figs instead of dried fruit this time.
  14. Thanks, Steven. I really enjoyed your book and gave a copy to a foodie friend as a gift. In particular, the sushi part came in handy, getting me some very excellent service, and one-on-one lessons from the sushi chef at my favorite fish market/restaurant (which, unfortunately, closed the sushi bar a few months after it opened because of inadequate business). One question - how do you actually request a sommelier's help? Every time my husband or I have a question about the food, wine, or a combo, the waiter answers our questions very confidently, making me think that we shouldn't need the sommelier. And how about if we bring our own wine - is it appropriate to ask that someone taste it and offer food recommendations? And who should you ask? The chef, sommelier, waiter?
  • Create New...