David Ross

Symon wasn't at Lolita when we were there, but you wouldn't have known the difference-the kitchen was putting out really good dishes and the restaurant was full.

Wow, what a display of delicious foods last night at Farenheit, Lolita and Dante. I lost track of all the dishes after about 3 bites of the first appetizers. My favorites from last night were the Fried Chicken Livers and Mushrooms on Polenta at Lolita and the Pepper-Crusted Duck with Ginger-Mango Vinaigrette at Dante. Anyone else out there have a favorite dish from Thursday night?

Last night I had dinner at Zack Bruell's Chinato. What a wonderful experience-simple,Italian "peasant-style" dishes in a relaxed atmosphere with superior service and a comfortable, everyone-having-a-good time personality. I started with the Grilled Sardines with Parsley and Olive Salad- Then followed with the Tongue with Salsa Verde. So simple and plain sounding, but it was the most expressive, flavorful tongue dish you will ever sample. The tongue had been slowly braised until fork tender, but then, something I would have never imagined-the tongue was sliced in medallions and pan-seared. A blend of both soft meat with a crispy exterior. And the "verde" was made from pea shoots and chard, along with a good dose of lemon, olive oil and red pepper flakes. Dessert was Almond Panna Cotta. For the first two courses I asked the Waiter to select a glass of wine to go with these challenging dishes-oily, grilled sardines, then rich beef. He didn't disappoint-the mark of a great Waiter. I chose the dessert wine and it was sadly not up to the mark. Leave it to me to try to select a wine for Panna Cotta. The prices are incredibly reasonable for food of this quality and such fabulous service. (The bread probably outshines everything). The Tongue entree was a mere $17. That's a bargain from the prices I am used to in Seattle and Las Vegas. Cleveland you have a gem in Chinato.

I'll need a ride to the events this evening if someone can help. I'm downtown at the Embassy Suites. Thanks.

That's for carry on. I think DR is checking a bag. Oops, you're right. David, you'll have to leave your ammo and dynamite at home, but the sweet bean paste is probably OK. Well, the bean sauce and the Chinese Rice Wine survived the muster of the TSA checking into my checked bag. Unfortunately, my socks did not. I left them at home.

While my first report is not a part of the "formal" scheduled events, tonight I had dinner at Chinato on E. 4th downtown. Suffice it to say that I am very impressed with the local Ohio products that they employed in dishes like Grilled Sardines with Parsley and Olive Salad and Beef Tongue with Salsa Verde. Italian "Peasant" dishes if you will with a unique twist using locally sourced ingredients. I'll post a bit more tommorrow.

Dave - you can get into someone's car after lunch to go to Crop and back to downtown. Beth - would you be willing to pick Dave up and take him to VTR Friday? VTR back to GHT will be easy, and your hotel is a walk or easy ride with almost anyone after dinner. Dave - do you know whether you want to shop at the Farmers' Market or the West Side Market on Saturday? I think West Side Markets fits with what I need.

I going to head over to Chinato and be there about 630p this evening, (if I don't get lost walking from my hotel). I'll be able to walk over to the food truck on Friday since it's a few blocks from my hotel, but I'll need transportation for everything else.

David - what time are you planning for? I'm totally open. I'll arrive about 230p tommorrow and should be at the hotel by 330p.

Anyone arriving early for the events feel free to join me for dinner on Wednesday evening at Chinato. Nancy highly recommends it and the menu is quite interesting.

Thanks for the schedule. 10:30 Sunday sounds good to me, perfect time to cut-over from Bloody Mary's to Cocktails.

Geesh. Rules, rules, rules. Doesn't the TSA know how important Sweet Bean Paste is to the fate of the world?

I think Westside Market may be best for pork, garlic, ginger and green onions. I'll probably also need to take a look into Narrin's Spice and Sauce shop. Hopefully the TSA won't bust the things I'm bringing in my checked bag like sweet red bean paste and Chinese black vinegar. I couldn't find anything on the TSA website that Chinese vinegar is a prohibited item.

While some of us may turn up our noses at the technique, baking fish is an easy option for cooks without a lot of experience, i.e. landlocked, and can result in very good fish done in a short amount of time with few ingredients. And, it's virtually foolproof. One recipe that I use comes from Eric Ripert, Le Bernadin. You basically oven-poach fish in a fragrant stock. You pour a stock in a baking pan, lay the fish in the stock, then bake just until tender. The stock keeps the fish moist and the dry-heat of the oven cooks the fish. Easy for any cook, it's fast and it gives great results. Most landlocked cooks won't want to buy fish bones, (if they can even get them), and make a proper fish stock. So an option is bottled clam juice, white wine and a bit of water. Add some diced carrot, onion, bay leaf and a few peppercorns. That's a mild stock that won't overpower the fish. Pour the stock into a baking dish, add the fish, filets, steaks or whole fish will work. The stock should come up to about half the thickness of the fish. Cover the dish with foil and into a 400 oven. A 1" thick piece of salmon will oven-poach to a nice doneness in about 12 minutes. The landlocked crowd may prefer their salmon a bit more done than the medium-rare we prefer. Now when the landlocked get a little more adventurous, oven-poaching fish in olive oil is also an easy method that give good results. There are lots of recipes online for oven-poached fish.

Thank you. It's my pleasure to share both the personal and historical aspects of the story and how the dreams of a boy winning a cake turned into the discoveries of an adult--and how the theme of a Cakewalk played a part in shaping our culture.

Simple and delicious with one of my favorite salad dressings from the 70's. Grilled Game Hen with Summer Vegetables, Preserved Lemon and "Green Goddess" Dressing-

That looks delicious. A perfect summer salad.

Nancy, we had talked earlier about a lunch on Thursday at an Eastern European restaurant, and I think somewhere along the way was discussion about a trip to a butcher shop. Are those off the schedule now? I'm in for everything as I'll be arriving Wed. and staying until Mon. morning.

I was planning for 40! It's an easy dish so the biggest task will go to Hennes-frying the rice stick noodles, and Jeff-plating. I wonder if I can plate with a cocktail in my hand? Yes, it's been done before.

I was planning for 40! It's an easy dish so the biggest task will go to Hennes-frying the rice stick noodles, and Jeff-plating.

Don't forget the other Robuchon option-L'Atelier. Read through all the reviews and you'll see lots of photos of the setting and the dishes. It's a great time-you sit at the tiny counter and watch the Chefs craft the dishes. You can order ala'carte or a tasting menu. The service is not at all formal, you can dress casual and the food is exceptional. While the dishes are French-focused, I could easily see them served at an American Bistro too. But if you don't fancy caviar, foie gras or oysters, probably not a good idea. Stripsteak gets good reviews, but I stick by Wolfgang's CUT as the best steakhouse. The side dishes are what set it apart. If the waiter winces when your wife orders a steak well done, just remind them who is paying the bill. Haven't been to Scarpetta but it is getting good reviews. You may want to think about Milos for Greek-style seafood. It's in the same row of restaurants at The Cosmopolitan as Scarpetta. The price points at Scarpetta, B & B and Sinatra will be within the same range, Sirio less so. There is a new Chef at Le Cirque and he's getting good reviews from those in the know, and of course the service there is always exceptional. Do lots of reviewing of online menus before you commit. And have a great time.

Yes, please do. I haven't had a Gimlet in probably 30 years. I think it's time.

er, "Rice Stick Noodles."

I'll be doing a Stir-Fried Pork with Sweet Bean Paste and Rick Stick Noodles.

Don't let Jeff fool you with bologna sliders. He makes a furiously good pea risotto-and we have photos to prove it.