Phila-Foodie

Alora in Peckville (Italian). I've heard good things about Michaelangelo's Restaurant in Clarks Summit (higher-end New American). There's always Cooper's Seafood House in Scranton.

I'd wager it's this guy: http://www.gayot.com/aboutus/contributors/bryanmiller.html

I’m not so sure that the fault lies entirely with the organizers with respect to each of the chefs who are now either not participating in the event or are on the fence. And with this issue, I don't think it's all that simple. A lot of chefs and restaurateurs I've talked to who serve the product and support the cause behind closed doors are reluctant to do so publicly. If they did, there would be targets on their backs. Some don't want the hassle. Others may think they do but then have second thoughts. That's what makes solidarity in a case like this very difficult to maintain. ← Fair enough. But this is a very public display of counter-protest. Either you sign on or you don't. There's no fence to sit on that won't leave a scar on your butt for sitting on it. The whole point of the counter-protest is to rub the bad puppies noses in their own soil, is it not? Or shall we hit them with the metaphorical rolled up newspapers instead? This "list" of counterprotesters was public information from the get-go. There's no hiding from that. Either you're part of the solution or you're willing to be part of the problem. Seems self-evident to me. Supporting the cause "behind closed doors" is meaningless in this context. There's no clandestine way to be part of an advertised "$5 Foie Campaign". If you've signed on, then your restaurant/reputation is out there. If you feel there's a bullseye on your back, then you capitulate, or better yet, don't sign on in the first place. End of story. There's very little grey area here. If they don't want the "hassle" then they shouldn't sign up for an event whose details will be made public. Grow a pair and put your reputation where your mouth is or STFU. Plain and simple. If the problem is truly that of not explaining to the chefs what they were signing on for, then my problem with that fact set was explained a few posts ago. Solidarity is crucial in making any impact whatsoever, in the face of such poor organization. Any and all credibility is lost once the capitulation and appearance of cluelessness sets in. ← Truer words were never spoken, Katie. I agree 110%. Count me in for the foiecathalon.

I’m not so sure that the fault lies entirely with the organizers with respect to each of the chefs who are now either not participating in the event or are on the fence. And with this issue, I don't think it's all that simple. A lot of chefs and restaurateurs I've talked to who serve the product and support the cause behind closed doors are reluctant to do so publicly. If they did, there would be targets on their backs. Some don't want the hassle. Others may think they do but then have second thoughts. That's what makes solidarity in a case like this very difficult to maintain.

As of yesterday, Michael Klein had a list up on the Inky's Food & Drink blog that contained no errors I could spot. ← StudioKitchen is still on the list, so there's at least one glaring error. Someone, anyone, that was "in charge" of this promotion should have made a call to each and every participant and confirmed their participation prior to publishing this list in cybersapce or anywhere else. That's all I'm saying. Seems this list was slapped together from the list of places we know serve/have served foie in the past. Let's not forget that several restaurateurs caved to the pressure of HfPs and removed it from their menus. That being the case, a little telephone reconaissance might have been a good idea. It's hard to look like an organized counter-protest when you don't really have a clue who your troops are. ← From what I was able to squeeze from one of my sources, I got the impression that when the list was being confirmed there may have been some confusion a little further down the line between participating in this particular event and merely joining the group Philadelphia Chefs for Choice. The former implies the latter, but not vice versa. I wouldn’t be too hard on the organizers; the errors on HFP’s list are far worse and less excusable. Unless there were any recent changes, I believe everyone on the list is participating in the Foie for Five event except Bistro 7, Django, Studio Kitchen and Osteria. Caffe Casta Diva is on the fence, according to Food and Drinq. Also, add N.3rd to the list of participating restaurants. I just confirmed directly with N. 3rd that Peter Dunmire has jumped on board and will be participating in the Foie for Five event.

The whole case turns on intent. Plotkin has the burden of proof and, as a public figure, he needs to show that LaBan acted with “actual malice.” Unfortunately for Plotkin, it’s a subjective standard, not an objective one. In other words, the only way Plotkin can win is if he can affirmatively show that LaBan believed it was not a strip steak when he wrote the review (the “miserably tough and fatty” part, of course, is protected opinion). It doesn’t matter whether a reasonable person would have believed it was a strip steak or whether the steak LaBan ate, in fact, was not a strip steak. That's why these cases never win; the burden is too high. According to the allegations in LaBan’s answer, LaBan believed he ate strip steak because that's what the waiter told his party, which are witnesses that likely will support LaBan's version of the story. Therefore, unless LaBan screwed up at the deposition or some other smoking gun comes out in discovery, Plotkin’s case is a loser. And now that Philly Mag has outed LaBan, Plotkin’s got no settlement leverage. Plotkin’s only hope at this point is that his attorney is savvy enough to survive summary judgment, which could give him a chip or two at the settlement table because trial is always a risk for both sides. Plotkin may be passionate about his steak. But now, sadly, that’s not the beef for which he’ll be remembered.

Amen, brother.

Brilliant shots, as always, philadining. Love the lighting on the tart.

1L was a long time ago for me, too. But the defendants could seek sanctions if they win. Not sure whether they will do so or whether they'd be successful (winning the underlying suit isn't enough), but the Answer/New Matter contains allegations that potentially could be used for that purpose. And the Inqy likely used the AP piece because they couldn't (or at least shouldn't) report on it themselves; they're a defendant. -Phila-Foodie

zeffer81: Did anyone ask him about the Chops lawsuit? If so, what was his response? -Phila-Foodie

Philadining: Yeah, that’s how the dish was presented—a raw egg was sitting on top when the dish was brought out, but then the server whisked it into the Dashi, making an egg broth. It’s clear from the discussions here that it’s not supposed to be that way, so I can see how my description could have seemed off-base. Hopefully, this clarification explains why I described the dish the way I did. I’ll have to give the Pork Belly another try (assuming it’s still on the menu). By the way, has anyone tried any of the items on the new menu?

Vadouvan: No apology necessary. Actually, the friend about whom I was speaking does not read this eGullet bulletin board anymore. I do read it quite regularly, but I don’t criticize it; I defend it. And I do so because a lot of the discussions here take place at a very high level—they are deep, principled, well-researched and well-reasoned. Although many blogs out there do host lively discussions, at this time neither Foobooz (a blog aggregator that feeds news and reviews) nor my blog generate that level of discourse (no offense to Arthur at Foobooz, of course; I cannot say enough kind things about his brilliant site). What puzzled me most about some of today’s comments, though, was that they appeared to be directed at a portion of the dish that I actually didn't review—the Dashi. My comments were focused on the flavor of the pork. But I appreciate and respect that you take your Dashi seriously, and, believe it or not, that’s why I’ll keep coming back to this forum. I continue to learn interesting things and, although you may not place as great a weight as I do on blog writing itself, I find that reading and participating in these exchanges makes me a better writer. Unlike a lot of writers out there whose posts or articles get dissected on this board, I’m not afraid to chime in when one of my pieces is on the table. And I continue to look forward to these lively discussions in the future. Cheers. -David (aka Phila-Foodie)

← dagordon: Thank you for your charitable words. I made the slow-cook statement in my review because the server who brought the Pork Belly explained to me that the concept here was to slow-cook the raw egg in the bowl, which the server then gently whisked into the Dashi. You know, it's funny. The other day I staunchly defended this board to a friend who was condemning it for being too "aggro" based on a comment Kirsten Henri wrote a few weeks ago about food threads in general. Thanks to Vadouvan's post, my friend will likely accuse me of having a little egg on my face after all.

You can check the schedules on www.pcntv.com which is where I actually watched the testimony. ← I put direct links to the hearing testimony on my blog last week. You can find them here: http://philafoodie.blogspot.com/2007/01/pe...nd-justice.html

Thanks Katie and Jeff L. I was planning to ask him about the Whitehall Lane controversy a lot of eGulleters have been discussing here in this thread, among many other things, but unfortunately I ran out of time.

Thanks. Yeah, he certainly is (or was, perhaps he's cooled down some), and justifiably so. Look, I'll admit I've done my share of complaining about the PLCB. But Chairman Newman has done more for wine lovers in this state than anyone else, and I'd hate to see his initiatives get reversed, or worse--him leaving his post. Plus, after talking to him, you really get a sense of how passionate he is. I mean, he really does care deeply about getting great wines for PA consumers at great prices, and he has figured out a way to do it within the state-run system while making boat-loads of money for the Commonwealth. Don't know much about Conti, but I have read he's against privatization. If Conti's smart, he'll let Newman continue to do his thing.

Let me be the first to welcome you to E Gullet Keith. Looking forward to more posts on this and other topics. I am sure everyone who posts on this thread as well as many more Pennsylvanians will want to know of the future of the Chairmans Selection program. I for one think it has been a godsend for a really tired and bureaucratic state system. ← I interviewed Chairman Newman on Dec. 20 and he specifically addressed this topic. He believes that all of his initiatives, including the Chairman's Selection program, could be affected by Conti's appointment. Here's a link to the full interview: http://philafoodie.blogspot.com/2006/12/ex...h-jonathan.html

I picked up some Beaujolais Nouveau last night at the PLCB store on Chestnut near 12th. They're offering the same two producers they had last year: the Duboeuf and the Leonard de Saint-Aubin. The Duboeuf is meatier than I expected. The Saint-Aubin is not as exciting as last year, but I still enjoy it. I did a little write-up here: http://philafoodie.blogspot.com/2006/11/20...as-arrived.html Anyone go to any Beaujolais Nouveau dinners? Did they serve any other producers besides Duboeuf and Saint-Aubin? If so, how were they? -Phila-Foodie

Katie: Thanks for that post. I have my eye on a some of that Bordeaux. -Phila-Foodie

Here are some recent Amada pics: Patatas Bravas Chorizo Queso de Cabra Beef Tenderloin Filet w/ Cabrales & Foie Gras -Phila-Foodie

Katie: Thanks. Joining everyone on an outing sounds like a blast. Let me know when/where and I'll bring my camera. -Phila-Foodie

Thanks everyone. Looking forward to sharing and learning from you guys on EG. -PhilaFoodie

philadining: Hey, thanks for the link. Your pics are great. The Rice Net Spring Rolls remain one of my favorites. I have tried the Tom Kha and I loved it as well. I thought it needed a bit more pepper, though. You need a subtle heat with the fatty sweetness to flesh out that soup. Keep up the great reviews and pics! -PhilaFoodie