David Ross

You absolutely did the right thing to walk out. In fact, I would have left after the first 30 minute delay. And in all due respect to those who recommended you might have spoken to the Manager, I disagree. If the place doesn't have their act together-whether it be lack of kitchen help, disorganization, lack of waitstaff, poor hiring, poor training, whatever-a complaint after the fact to the Manager won't help. The Manager who allows that delay to happen in the first place is part of the problem. Never go back, tell your family, friends and business associates. Word of mouth can be the greatest recommendation or the ultimate critique in this case. Maybe then restaurants with this lack of customer service will get the message!

My favorite is Maker's Mark. It almost has a sweet taste to it. It is very silky. I found some of the other Kentucky small batch bourbons have a pretty harsh taste. I think it comes from the charred barrels they age it in. Booker's is another good Kentucky bourbon to try. I drink Maker's Mark three ways-straight over ice, with ginger ale, or in a traditional old-fashioned cocktail.

It may be too late in the winter season, but for an entree, I would go over to Tom Douglas's "Dahlia Lounge" for the duck confit with pappardelle pasta and wild mushrooms. Tom puts out some wonderful hearty meat dishes during the winter at both the "Dahlia Lounge" and his "Palace Kitchen."

The Dungeness Crab bisque is great on its own as a soup or used as a sauce, like I did for Salmon. I am also using it as a pasta sauce. Just toss it with hot pasta like a linguine or spaghetti. The Dungeness crab has lots of sweet meat and is pretty big. It is very easy to crack and pick out the meat. There is lots of meat in the body of the crab. It costs about $3.99 per pound here in the Northwest for a fresh crab that is sold steamed and in the shell. But if you buy it already shelled and picked over, it is about $20 per pound and you get a little 8oz. plastic tub of crab.

Babette's Feast to be sure, especially when they suck the heads of the poor little quail! Don't forget, on this day of the Academy Awards, that food was an integral part of one of Oscar's top pictures-The Godfather, Part One. Clemenza showing Mikey how to make spaghetti sauce, Clemenza carrying the cannoli out of the car, Veal chops in the restaurant, The Godfather stuffing his cheeks with tomatoes, many more memorable scenes of food, some followed by violence.

Wonderful idea-I am constantly searching for ideas from other cooks and I really enjoy hearing about how many great cooks out there are creating great dinners. Friday night-Roast King Salmon on Dungeness Crab Bisque. I topped the Salmon with a simple diced Cucumber Salad with dill. I'm from the Northwest and Salmon and Dungeness Crab are two of our top ingredients. Rich but delicious. I had a Sauvignon Blanc with it, but would have preferred a bolder wine like a Chardonnay. I'll take photos next time.