Carolyn Tillie

Seems the flu bug is a bit too rampant this week and the group has decided to postpone for a bit...

My all time favorite is Black Beans and Rice (Moors y Christianos). Cuban black beans atop white rice with big junks of pork stirred in... One of the things I really miss about LA -- Versailles' version which I frequently try to recreate.

Thank you, Greg -- and welcome to Le Gullet! Are you affiliated with either Manresa or the citrus growers? We don't really care, but are always curious how folks come by their knowledge. We hope you'll stick around and share more!

Of all the sweets that exist in the world, I think cake is my favorite. I'll take a good piece of a cake over a cookie or a candy any day. When I get a hankering for baking, I prefer to bake a cake than cookies. I think it is the Anglophile in me that likes to recreate the comfort of a tea. I really like tea cakes and similar non-frosted cakes that are moist enough to just stand up to a great cup of tea or coffee.

Could you all PM me your e-mail addresses? I have Walt's and Squeats seems to be bouncing back, but I'd like to contact you all en masse without separate PMs... Thanks!

Hest88 joined it. We are a confirmed party of 11 at 8:00 p.m. I have ordered the Chef's tasting, trusting that Mourad will not lead us astray. As there is an 18% surcharge on parties over 8, I would imagine budgeting around $60 a person would be advisable. Please bring cash. Parking is slightly difficult in the area, so plan to walk a block or two although there is valet parking for $8.00.

Per the article...

Damn....

Okay, boys and girls... I have a tentative list of 9 folks for dinner this Saturday night: Ms Ramsey + Hubby Carolyn Tillie + Shawn Squeat Mungry Wolfert + Bill WNissen + April As they are not open on Tuesdays, I'd like to lock in the number by this afternoon and make the reservations this evening since we are a large party. Anyone else interested? Last call....

San Francisco Chronicle Town Hall Poggio Quince A16 Va de Vi Pearl Michael Mina Frisson Bocadillos La Suite I'll let you read the review yourself. Let the debate begin...

Part of why we live here!

Krys -- have we mentioned yet how pleased we are that you are posting here? Keep up the great work!

And you didn't call him on it when you came upon him doing such a thing? You are much nicer than I would have been in a similar situation...

I've never heard of this. But if you keep your receipts, you show the bank what YOU filled in and signed for and have them adjust it.

Thanks, George. As they are <ahem> almost right next door to us AND from Minnesota, there is a bit of a rivalry between O'Shaughnessy and Ladera... I'm always interested in knowing what folks think about 'em.

Krys; I was looking at their website as well, thinking that the Prix Fixe is how we would probably have to go since we would undoubtedly end up being a party of 8+. I have a feeling if we call Chef Mourad and told him we were coming, he would put something together for us that would be quite unforgettable without worrying about the resrictions of DAT which I believe is a bit limiting considering the chef's depth of skill. The real trick is managing a crowd with potential dietary needs. Dining family style rarely allows for individual limitations. Inasmuch, I would recommend that anyone who is interested in going state up front what their dietary restrictions might be and see if we can get the chef to accomodate us. You know, "so-and-so can't eat any dairy" could put a damper on a large party...

There is a sports bar in Bel Aire Plaza (Trancas @ California) just off 29 about 6 miles south of Yountville. (It's the center with the new Target, Cost Plus and Trader Joe's) I don't know anything about it, other than driving by it last night on my way to a friend's house. FWIW PM me if you'd like the name & further info. ← Okay, I am REALLY embarassed that I didn't mention this place. Not because I've ever been there, but because I drive through the Bel Aire Plaza every day, living just behind it the center and with Shawn working in the center... It just never triggered its existence in my brain!

Before or after the Czech excursion? I can't wait to go again so as others chime in for a preference, I think it would be a fabulous idea! What's everyone doing next weekend???

I was fortunate to meet chef Mourad Lahlou at last year's World of Flavors conference. I was terribly impressed with everything he offered and vowed to head straight to his restaurant. Now I am kicking myself that it took me a year to get there... With friends visiting from SoCal, the time seemed perfect as we made late reservations for a dinner for four. I managed to talk my friends into the $39 per person Chef's Five Course Tasting. I am terribly sorry that there are no pictures of the appetizer courses. The restaurant is suitably darkened with atmospheric hurricane candles scattered all around. The flash from the camera would have been terribly intrusive to the other diners. However, by the time our entrées were presented, we were the only ones in the front room and I felt more at ease to flash away. I'll state up front that every single dish was stunningly plated and presented. It will seem terribly redundant of me to exclaim just how beautiful every dish was -- you'll see in the entrée photos. The meal started with a choice of soup. Three of us chose the soup of the day -- a creamy sunchoke soup with crème fraîche a few scattered pink peppercorns. Friend Heather chose a Ras el Hanout soup which threatened a spice on the nose but settled into a simple warm goodness on the mouth with ample flavor from the aromatics. Then a selection of starters began to arrive; Mediterranean spreads -- aged balsamic eggplant mouse, roasted pepper and pomegranate, and a yogurt-dill all served with grilled flat breads. These spreads were amazing in their creamy texture and layered flavors. Next came skewers of Kefta intersperced with succulent grapes "Grilled Grasslands Kefta Skewers and grapes over cucumber and torpedo onion salad with black sesame vinaigrette." There was a clay pot of roasted goat cheese surrounded with an enriched tomato sauce. I have had a similar dish in several tapas restaurant and of all the dishes offered this evening, this was the most mundane. It was good and flavorful, but hardly innovative. Lastly was my favorite, Wild Mushroom in Phyllo Ravioli - Napa valley's wine forest shiitake, hen-of-the-woods, chanterelles, and Manouri cheese. Next we had an additional course which we orderd, a Bastilla; baked phyllo pie with a filling of saffron-braised chicken and spiced almonds, draped in sugar and cinnamon. This was a pretty standard bastilla recipe, but it was perfectly prepared and served with the filling tender and perfectly spiced (some can be over-saffroned for a bitter taste). The entrees arrived. Now you can see the beauty in the presentation. Also, I'd like to note here that the descriptions on the menus hardly did justice to what was on the plate. Friend Heather ordered Hungarian Paprika-smothered Cloverdale Rabbit with Parsnip Purée, Organic Tomatoes, and Alfonso Olives: Buddy Travis had the Saffron-infused Hoffman Ranch Cornish Hen capped with House-Preserved Meyer Lemons and Purple Potato Mash. I was thrilled with the Braised Paine Farm Squab with Wine Forest Black Trumpet and Hedgehog Mushrooms on a Thyme-Ras el Hanout Reduction: And Shawn's was the most mundane-sounding, but hands-down the most impressive in the layered complexity of flavors; Stewed Lamb crowned with Charred Eggplant in a Ginger Saffron Broth, Sun-Dried Point Reyes Tomatoes, and Sudaniya Oil: We paired all this with a 2002 Strub Riesling Kabinett, Niersteiner Brückchen, Rheinhessen. As I anticipated the food being spicier than it was, the wine worked fine, but I think occasionally was a tad too sweet. I'm really glad that I ordered that however, as I was tending towards a Merkelbach Riesling Spätlese which really would have been too sweet. Mark Ellenbogen who has also put together the famous Slanted Door wine list developed Aziza's and I wouldn't hesitate to go more towards a medium-bodied red or a Vouvray next time. But on to the desserts... As full as we were, the desserts were part of the tasting menu and we couldn't resist trying some. The not-well photographed Sorbet of Wild Huckleberries sweetened with a sauce of Laura Chenel's Chèvre (the flash washes out the sauce): Crème Brulée served with a Crispy Anise Cookie: Topped Chocolate Pot - Suave chocolate and Scharffen Berger cocoa nibs topped with a delicate cookie and a side of whipped cream: "The Most Popular Fruit" - Layers of phyllo spread with Granny Smith and Sierra Beauty apple cubes and whipped cream cheese, touched with cinnamon - baked to a perfect crisp and a scoop of turkish coffee ice cream: What else can I say? I can't wait to go back...

Another Soup Junkie here. Part of me does it out of the necessity of laziness. Especially during the colder months, I make a huge vat of soup every Sunday that will ultimately feed Shawn and I for the week. If I have an especially busy week, it is easier for both he and I to have said soup for lunch throughout the week and oftentimes dinner as well. Some of my stalwarts include: Creamy Potato Leek Borscht Jeff Smith's Minestrone Provencal Soup (Winter root vegetables with sausages and sauce verte) Herby Turkey Mushroom (the leftover soup made after a Turkey) Gingered Duck with Sweet Potatoes Buddha Soup (Oriental chicken broth with fresh veggies) Hillbilly Bean Moroccan Chickpea But you guys are all giving me ideas for other soups I keep forgetting to make! Can I join the club?

I bagged the recipe for Hog Wash from their web site, and altered it to produce what I think is the best oyster stuff I've ever had. I dropped the shallots, and use only rice vinegar (seasoned and plain, or just plain), fresh lime juice, jalapeños (and a little of the brine), and cilantro. Tang! Bang! Thank you, ma'am! ← I'm not a cilantro fan (nor, actually, jalapeños) so I'm afraid that sounds a bit worse for me... I like my oysers with lemon juice. Occasionally, real Mignonette is fine (but I like shallots and vinegar).

The guy who is part-owner/full-owner(?) of Fish purchased my 30-year collection of Edward Gorey books last year as a Christmas present for his wife... When I met him, they were still in the construction phase and I've been meaning to go there so thanks for the reminder!

While I enjoy Zuzus in Napa (living here and all that), I'm not sure it is an exceptional representation of great seafood. They make a good paella but are hardly known for their seafood. Checkers in Calistoga, however, IS known for amazing bowls of muscles. I'm surprised nobody has mentioned Swan Seafood. THAT is a San Francisco institution. Long lines to sit at a small single counter, but well worth it. While I like Hog Island Oysters, I am not a fan of their "Hog Wash" (a cilantro-based 'mignonette' sauce) so I like my oysters from Swan instead. Lastly, take a look through the recent Cioppino thread. San Francisco's Cioppino is THE way to have great San Francisco seafood. My preference is for Rose Pistola's. Japansesegeek, welcome to Le Gullet! We hope you'll stick around for a bit and report back on your findings. If you want to visit an appointment-only, Cabernet-producing winery, drop me a PM. I work at a winery here in Napa.

I'm in your boat, Mary.... Can't find a bottle anywhere!