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    Chicago, IL
  1. She was incredibly funny, smart, and generous. I was lucky enough to get to share several meals and some planning sessions for that eGullet event with her, and there was never a dull moment. I can't believe she's gone... what a terrible loss. http://www.legacy.com/obituaries/kansascity/obituary.aspx?pid=174614215 Rest in peace, Judy. Deepest condolences, Nick. Kansas City is going to miss her for a long, long time.
  2. mamagotcha

    Steven Shaw

    What a terrible loss. I'm so glad I had the chance to meet him at a Kansas City Heartland gathering. A bright light of the culinary world has been extinguished. My thoughts are with his family and friends. Rest in peace, Fat Guy. You did good.
  3. Being someone who loves to bake and cook, deciding to try an anti-candida diet to battle some long-term inflammatory damage has been a challenge at best. I'd also like to hear more from others who are dealing with similar issues. Thanks for the Wrangham reference... that article/interview was terrific, and I've already place his book on hold. Regarding weight issues: I'd like to highly recommend Dr. Linda Bacon's "Health at Every Size," which neatly sums up a lot of the most recent obesity studies. The bad news: other than normal weigh fluctuations (different for everyone, but around 30lbs),
  4. Joiei, you were sorely missed! The tomatoes were what was left at the Brookside Farmers Market Tomato Festival, once we finally staggered down that direction (maybe 11 or so?). Judy may have a better idea of what was actually purchased; she did the selecting, I was merely the sherpa. I do know the yellow tomato with the reddish stripes on the skin was called a pineapple tomato. When she wakes from her food coma, she might chime in with some more info...
  5. As per Edsel's request: Kerry's chocolate cups, unfilled ... and with filling (Strawberry-Rhubarb Mousse, iirc)
  6. The 2009 eG Gathering: Sunday Brunch at the Crum Heirloom Farm, Bonner Springs KS (Link goes to a Flickr set with notes) Deb & Jim Crum were terrific hosts, Dave and his crew created an incredible brunch, and the gardens were magnificent. What an amazing finale to a fantastic weekend!
  7. Here's a link to my Flickr photoset from the Gathering dinner. My apologies for the poor image quality and lack of knowledge of eG names. Also, I didn't take notes on the courses... please, help! But I just wanted to get some pix up for those who are playing along at home...
  8. I'm a little surprised nobody else has posted photos or anything from bluestem... there were certainly enough cameras going off all over the room! I took no notes or pictures, so I'll use the menu to share the meal... others who were there, please chime in with your own memories! We got there a little early, to indulge in one of their cocktails. The gazpacho martini Judy ordered sounded perfect for a hot evening, and it was... you almost felt virtuous, drinking something that obviously was so good for you. Right on time, we were ushered into the dining room, which had been set with two long ta
  9. Yes, that's the name, and you are bang-on about the pita. The bakery is actually in a separate part of the little defunct strip mall it lives in, behind the 7-Eleven that faces Bannister at James A. Reed Rd. There's both carry-out and a little bit of seating, plus a great little international market area you can wander whilst awaiting your falafels.
  10. Pangea is closed. I guess that was announced in the Pitch already, but I just noticed it the other day. I hope Martin and Wendy are doing okay. I feel awful... we've been so broke, and eating out is really not happening for us these days, but I know these talented folks need our patronage. At least we're moving back into the city (Hyde Park) from the boonies (south-east KC... the only decent grub I've found out here is an amazing Middle Eastern deli, behind the 7-Eleven at the corner of Bannister and James A. Reed).
  11. Well, pooh. I'll be in Northern California for most of January. Enjoy, and I'm looking forward to hearing about your visit!
  12. We have an old Krups coffee grinder that's done well for us. I picked up a new one recently for spice grinding, but it has a larger reservoir and is quieter than the old one... my husband would like to use it for the coffee and swap the old one to be the spice grinder. I know you're supposed to have separate grinders for the two things. Once you've used a grinder for coffee, can it be cleaned and used for spices? What would I use? I was thinking I'd grind up a bunch of rice or something I can just toss out, and it might knock loose all the old coffee bits. I did a quick search and didn't find
  13. I was stopping by Whole Foods on Metcalf the other evening, and noticed that the Masalas Diner was open (in the same parking lot as WF). As soon as I got out of the car, the delicious smells wafting from their doors picked me up by the nose and dragged me in. It's actually a bit more upscale than the word "diner" lets on, but the prices are still fairly casual. Lunches offer a buffet; evenings seem to be more of a sit-down deal, although it appears from their website (http://www.kcmasalas.com) that they'll have evening buffets for certain events. The place was absolutely packed (and at least
  14. Oh, Joe! Say it ain't so! Actually, I'm thrilled for you, but couldn't resist the timely phrase. I know you are going to have a fabulous adventure, and that I'll someday be seated at one of your tables again. Can you tell us more about where/when you're going and what you'll be doing there? (Like you have nothing else to do but read eG!) Maybe we can get you to start blogging again, so we can keep track of you. Pretty please?
  15. Wasn't the third thing a tiny tomato tart? With arugula oil that made the puff pastry bright green? Very pretty. The third hors d'oeuvre was a nummy little mini-BLT. I don't have my menu in front of me... but I think the next thing was a salad featuring string beans (one kind had a cool name... provider beans?), gypsy peppers and a dressing with just a smidge of blue cheese? Bright, colorful, and fresh. I don't wanna mess up... I'll find my menu and if nobody's picked up the ball, I'll type it in...
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