Taboni

Love the Cuisinart. Hate the lack of water level indicator

The best brunch anywhere is at the Molly Pitcher in Red Bank, but I don't know if you will get a reservation this close to Mother's day. You can also try Salt Creek Grille in Rumson.

Daniel, I just started smoking with the Cameron a couple of weeks ago (I actually bought 2 just in case I wanted to do a couple of things at once) So far only smoked potatoes (really good with bbq) and a smoked pork tenderloin. I was actually concerned thinking I would smoke out the house but I can't believe what little extraneous smoke is produced.

I usually pull it off the grill/smoker at that point and wrap in foil to rest. Remember it is still cooking inside during the resting period.

Calvados

I never understood the "soaking in water" thing since seasoned wood (chunks not chips) will only absorb the tiniest bit of water, if any at all.

At 3 times the price

I'm with you. Sure I wash my hands the knives and the cutting board after preparing chicken but after reading some people's practices regarding food safety at home I can be sure that they would never want to eat food coming out of my kitchen! I use the same board (end grain maple) for all meats and vegetables. I don't use a bleach/water spray, just hot water and soap and dry it with a paper towel. I have never nor has anyone ever been sick from eating my cooking (not that I know of anyway). My only rule for eating leftovers is the smell. If it smells iffy, don't eat it. This applies to almost anything with a sell by date on it as well. I learned this from my father who will eat just about anything coming out of the fridge no matter how long it has been there. 88 years old and going strong. People are too soft these days.

Thats Fromunda Cheese.

I haven't been to Le Fandy since the new chef/owner took over but I am hearing good things about it. Unfortunately the lack of waiting space, etc is still a big problem. If you go there I would suggest stopping in at the bar at the Raven and Peach just down the road for a drink first (or after since it is one of my favorite places for an after dinner drink)

Out of the three I think Dish is the best, although they are BYO. Food at Nauvoo Grill is suspect, although I have had better meals at recent parties there so they may have made some changes recently.

Crown Palace is excellent. There also was a place in Red Bank on Front St..can't recall the name. That was good for Sechuan food. ← I don't think there are any Chinese restaurants on Front St in Red Bank at all. We usually go to Little Szechuan in Little Silver but it has been slipping of late. I would love someone to suggest another local alternative.

Not sure if Dish is open for lunch but we had a very good meal there a couple of weeks ago.

Nice view but very average food. Not sure why since I have always had a good meal at his restaurant in Sea Bright.

I have always been a fan of Finnegan's. Decent burgers, good pints. Only drawback is the small and usually crowded bar.

Fromagerie website I usually request a table downstairs, much nicer than upstairs.

I think Amarone is on 9th.

I remember going to that open air market all the time when I was a kid. There was a live poultry store there and I remember blowing a little train whistle I had (I think I was 6 or 7) and one of the chickens laid an egg. The owner reached in and handed me the egg for good luck. Funny the things you remember. I couldn't tell you what I wore yesterday but I remember that always.

Not sure if your list is "closed" but I had a 2004 Bodegas San Alejandro Las Rocas Garnacha ($7.99) last night which is definitely worth a try.

Something makes me think that andiesenji has a closet full of these in myriad shapes and sizes

I will be too but being as I grew up in the area I'll be keeping my visits to the daylight hours.

A Mano Primitivo off the top of my head but I have a bunch in my cellar. Will edit later. Also any Muscadet with shellfish.

Not a big fan of the parade of canapes myself since invariably there are one or 2 courses that leave me thinking "I would like another portion of that!" but its as if having more than just a taste would upset the delicate balance of nature, or even worse the chef's "vision"

Or if you (the restauranteur) have enough money to buy off the politicians like the casinos have.

Just not casino workers. They don't count I guess.