Aurora

We tend to pack food for a visit to Shea, so I'm not sure we can agree on this. Bux - what you speak of is the classic tailgate; an American fusion of picnicking and the backyard barbecue that is directly tied to sports. It represents yet another culinary subculture and is worthy of its own thread. For our UK friends, it is akin to something that you might do when Oxford and Cambridge race on the Thames. I love tailgating, and I always did it with family and friends before games at County Stadium (**sniff**may she rest in peace). I still do it before games at Lambeau Field and Soldier Field (sometimes that means grilling when the mercury falls into the negative). Tailgating is practically law in Green Bay. There the practice is taken to new lengths, and there is a special circle in hell for anyone caught grilling a hot dog (or dishin' up potato salad made with Miracle Whip, for that matter). Remember, where I come from, brats are king. We do not disagree in the least. There is one feature that is required for authentic tailgating--a venue with a massive parking lot where one can practically tailgate in the shadow of the stadium. Shea, Lambeau, Soldier's Field, The Late County--parking lots, parking lots all! :laugh: I watch baseball and eat hot dogs at Wrigley. That's just what's best, and there is nothing like it. Wrigley barely has a sidewalk around it let alone a parking lot. Tailgating in the shadow of Wrigley would mean that I would have to set everything up where Clark and Addison intersect. That's just not possible. Short of being killed, I would be called several unsavory names, and it would happen repeatedly. I'm just not up for that. I guess I could tailgate in someone else's parking lot or on a side street, but that would defeat the purpose. Some stadiums just don't lend themselves to tailgating, so thank God for the beer and hot dog guys. Did anyone have the opportunity to watch Nightline this evening? It hit all the points that Saveur and NYT sadly missed. It linked baseball, hot dogs (sorry burgers), and apple pie. It discussed nostalgia AND American history, culture and national identity. If you didn't see it, send away for the transcripts.

Plotnicki (you don't mind that I call you "Plotnicki," do you?)-- I appreciate your appreciation of WC and all of its wee hour business ingenuity, I just hate the end result. I go away for a few hours, and the topic has shifted to pizza. Can't we wait until Saveur and NYT write weak articles about it?

The American love of the hot dog, as you may have gathered, is not very easy to explain. It's similar to asking us why we like baseball. Many have attempted to explain that too, but it has never been done in 100 words or less. BTW there really is nothing better than a hot dog and a beer while attending a baseball game. There is a certain bit of nostalgia involved. As children, who among us didn't request a hot dog when we went out with our parents (yes, some of us asked for hamburgers)? It is a quick, easy thing to prepare, so it's convenient--Americans love their convenience. It is also fun, and can be individualized--Americans love their "individuality"--that makes it something special and unique to all of us (I like spicy brown mustard, grilled onions, and kraut). We all have a favorite place that serves up a hot dog that holds a special place in our hearts. Besides, a hot dog is one of the few foods most finicky children raise no opposition to eating. I think that is where our initial connection to the hot dog is made, and it never dies. Where I grew up, the bratwurst that was king, and still is. In Chicago, polish sausage is bigger in popularity, it's also more flavorful. One of the things that has come up in this thread is mention of quality sausage. This is critical. Vienna Beef makes a variety of sausages and prepared meats. They also make an excellent dog in a variety of ways (synthetic vs. natural casing, etc.). In terms of hot dogs, they are the most widely known in the Midwest, and they do a thriving business. For brats, Usingers is the place to go. Not that you would, your disgust on the matter is duly noted. Perhaps this is a call for me to open a hot dog emporium in London... Plotnicki - I am so impressed by your poetic, loving, lengthy description of the White Castle burger! I have always been disgusted by the little things. You neglected to inform Leslie C that WC burgers are commonly referred to as "SLIDERS" for a very compelling reason. For many WC lovers, that is all part of the attraction, and it leads to my point that our love/fascination/fixation/obsession with hamburgers and hot dogs appeals to something much deeper in us. Though neither article did a very good job of delving into the reasons behind our connection to hamburgers or hot dogs. A serious discussion of how these things are really tied to memory, emotion (clearly demonstrated by this thread) and a sense of nationalism would have given both articles an added boost that would have made them worthy of the publications in which they appeared. Macrosan - does that help a little? I hope so.

Those are some heavy hitters. CA-CHING! For lunch, consider the following: Bistro 110 Heaven on Seven (on Wabash) - Great place, just go as early as possible. It's not a big place, and it fills up fast. People gladly wait in line. It serves dinner several times a month but is primarily a lunch spot. Heaven on Seven has three locations in Chicago. The Wabash location is the best (cash only). The Chicago Chop House Also, stop at Lou Mitchell's for an omlett. It's one of the best breakfast spots in the city.

Southern Girl - I hate to be the bearer of bad news, but John Ernst has closed its doors. Mader's, a long-standing Milwaukee favorite (and John Ernst competitor) is still open for business. It also serves better fare. Also consider Pieces of Eight and the Boulevard Inn. I am a Milwaukee native, so I would also like to recommend Kopps, the most wonderful burger and malt stand on earth--an unbiased opinion, indeed! The following link may be helpful: http://www.mkemenus.com Have a great time at the Open!

I won't be in Napa Valley for about a year. If I can get there sooner, I will send up a signal. Thanks for those driving tips because I am planning to rent a car. I have added all the winery suggestions to my notes. Good luck on the apprentice position. I know you will be great. I'm back to the food festival tomorrow. Best of the Fest is announced on Friday. I know we're in there.

I have never tried hodrelia olives, but I will be looking for them. You must go and look for hojiblancas. They have a buttery, avocado flavor. We will compare notes.

I must try that. For me, pizza is not pizza without black olives. I add lechin olives to chicken cacciatore. They are very sturdy. They hold up to the stewing and add saltiness and a nice bite that work well with the sweetness of the tomato. That would be good now if it wasn't so blasted hot. I make tubes of gorgonzola wrapped with prosciutto and stuff green olives with them. They work well on their own, in salads, or in martinis (Bombay Sapphire, please). I also make a chopped olive accompaniment (black & green) with roasted garlic, and roasted red pepper that I marinate in apple cider before adding to the mixture. I use it for muffulettas. Did I mention that I love olives?

I just read an article on olives in the September-December 2001 No. 54 issue of Spain Gourmetour. I am of the opinion that olives are not as celebrated or appreciated United States because they do not represent a significant portion of our agricultural heritage. Some people even seem to fear them. I am working for a restaurant that is currently involved in a major food festival. One of the dishes that they are offering is prepared with a traditional Cuban picadillo that contains raisins and--olives. The raisins and olives add balance and flavor and are not prominent ingredients in the dish. On the whole, the dish has been well-received. Still, there are a significant portion of festival attendees, who upon hearing "olives", recoil in horror. They are so opposed that they are not even willing to try the dish. I found the frequency of the reaction very curious. I realize that not every person is going to like everything, but the reaction seems strangely disproportional. I think that much of the negative response is due to olives being misunderstood in terms of a midwestern food sensibility. A popular view of olives relegates them to a garnish that comes in a jar or a can. With the exception of using olive oil, olives are almost entirely overlooked in the kitchen. I love olives, and I have yet to meet one that I didn't like. I would like to know what others think. Do you love them? Do you hate them? What are your favorite variaties? If you cook with them, please discuss your favorite dishes that include them. Mind you, I'm talking olives, not necessarily olive oil.

Every once in a while, I go to the fridge and get a spoonfull of sour cream and sprinkle it with salt and freshly ground black pepper.

Julia Child defies description, her personal story is inspiring, and she is still fun to watch. What I most enjoy about her is that she allows the cooking to happen--mistakes and all--and she's always in favor of a good strong drink. A woman after my own heart.

Hello Kristyon: I am quite wonderful. Today was great. I am currently working for a restaurant that received well-deserved, TASTEFUL, media attention. Generally, that is a blessing, but it can be a curse on occasion. Today was a blessing. How are you? Thank you so much for your imput. It is a plus to receive a resident's perspective, and I am eager to hear more. Everyone has been wonderful. They have supplied me with recommendation after recommendation that has turned into pages of notes. A rough outline of a trip is beginning to surface. Now, I would also like to hear about the possible pitfalls that someone like me could potentially fall into? The Napa thread in the wine topic discusses traffic and crowding at length. Do you or any other members have any cautions that you would like to mention? Please don't hold back. What are good and bad times to be there? Please tell me more about Copia's bookstore. The Web site does devote a page to the Gift Shop, but the brief mention of books could easily be omitted. So much so that I took the lack of elaboration to mean that the Gift Shop contained books, but there really wasn't enough to call it a bookstore. Books hold a special place in my heart, and books on gastronomy, cookbooks--well, I'll just say that l like them a lot. Also, I would like to hear about any specialty food, wine and cooking stores in Napa Valley. Thanks again.

Hey! Don't bash Iron Chef! It is the ultimate for anyone person who, like me, loves poor dubbing (a la Kung Fu movies) and cooking shows. The opening alone is the ultimate in hoaky entertainment: "Welcome to Kitchen Stadium!" I tune in just to see the ingredient rise out of the floor from the dry ice. The one where Bobby Flay got his clock cleaned was the best! What makes Iron Chef so good is that it is soooo bad! After that, I actually think my favorite food personality is Claudine Pepin. I'm convinced that her klutzy-in-the-kitchen routine is a front out of respect to her father. Anybody can ream a lemon, but Claudine makes it look like a feat only brain surgeons, mission specialists from NASA, and her father can accomplish with any degree of capability. I love to watch it just to see how far she takes it sometimes. Most children would use the opportunity to outshine rather than compliment. Can anyone weigh-in on The Two Fat Ladies?

Mbox - I would suggest making your hotel reservations in advance. It is true that you may have very little trouble if any finding lodging, but why risk it? Also, the extra little bit of planning will give you more time to enjoy and relax because that part will have already been done. Keeping what you want to spend in mind, while in Paris, I would encourage you to look at some of the one and two star hotels in the 6th district (Latin Quarter). Two that come to mind are La Familia and Hotel Esmerelda. You are very close to the Pantheon, the shops on St. Germaine, and Notre Dame. One thing about the Rodin Museum: I found it to be one of the most lovely points of interest in Paris. Just know that they have a tendancy to open and close when they feel like it, and they aren't terribly concerned with providing a reason as to why. Go as close to the middle of the day as you can. While in the Loire Valley, stop in a town called Tour. It is lovely and central to many of the destinations in the Loire. There is a brioche shop very near the train station. It is always crowded, and you will understand why if you go. There is also a very nice establishment run by two brothers. Really great food. I cannot recall the name at the moment. I will check my notes and get back to you. What are some of your destinations in the Loire Valley? If you enjoy the sea, I would recommend visiting the Brittany Coast. One of my favorite towns is called St. Malo. It is right on the English Channel. The town has two parts: old and new. Don't bother with the new part. The old part is surrounded by ramparts and full of history. The beach is amazing, and the tide is powerful and swift--when it comes in, head back to town. Mt. St. Michel is visible from the town (about 10-15 miles to the east along the coast). This town is all about planning a picnic. The dining was pretty ordinary, certainly nothing worth reporting. Have a wonderful time. September is my favorite time to be in France.

Hi Allen, Check out the following: Cafe 28--on Irving Park. Cuban/Mexican. Casual, relaxed atmosphere. Moderately priced. They prepare a honey jalepeno glazed pork chop that makes all dinner conversation cease until the plates are cleared. The Weiners Circle-- on Clark. Yup, it's a hot dog stand in the truest sense, right down to the abusive service at the counter. It's good stuff. If you are a calorie counter, STAY AWAY! In terms of the service, it is not for the faint of heart. In terms of the abuse, be prepared to give as good as you get because you are gonna get it. Arun--on Kedzie Avenue. Thai. Upscale. I enjoyed a wonderful meal there, and I gotta tell ya, I'm not a Thai fan. This place changed my mind. Here's one that you might not have considered: Margie's Candies--on Western. It is an ice cream parlor and confectionery that has been in business for about 60 years (I actually think it's longer than that) Margie's is pretty much an institution. It's a family affair. Margie went on to her rewared several years ago. It is now run by her sons. The decor reminds me of a visit to my elderly aunt's house, but don't let that stop you. One turtle sundae and you will be a believer. OK. You can't sleep. It's 4:13 in the morning. You're hungry, and the only thing that will make everything better is a taco or four. Arturo's--on Western (kitty corner from Margie's Candies). It's open 24 hours. I recommend the Al Pastor tacos sprinkled with fresh lime, and a dab of crema. With the acception of Cafe 28 and Arun, the other places are off-beat, and there is no need to worry about what your're wearing, as long as you aren't naked. Relax and enjoy.

Congratulations Malawry! You must be so excited, and I am excited for you! I am also considering culinary school because it will enhance what I am already doing (food PR). Still, enrolling is a few years away for me, I think. Reading your diary will be helpful to me in terms of decision-making. I swear by my Birkenstocks. They are the best when one must stand on their feet for long periods of time. I have a pair of the clogs (the style is called Boston). I know a chef who wears a closed heal version of the clog. He counts them among his prized possessions in the kitchen. Though they are closed, they still have quick kick off ability. Best of luck to you. I am looking forward to your reports.

Thank you for asking. It was a pleasure to discuss it. I enjoy it immensely, and I hope that is evident. What are your thoughts on Copia? Is it worth a visit?

I know, I know. I am long overdue with a reply to this question. Please forgive the delay. I want to give it my full attention and there has not been enough time for much in the last three days. Southern Girl - I had also overlooked Mondavi in the same way that I had overlooked Fetzer. I will await the reviews of your July 6 visit. Steve Klc - Thanks again. I have been lurking in that thread. It is also tremendously helpful and I'm taking lots of notes, but as should be expected, it is a full-tilt toward wine. In planning this trip, my thought process is one very comfortable, relaxed, centrally located place to stay, and a balance between food and wine with a heavy favoritism toward food. The Napa Valley Novice is assembling quite a compendium. I'm happier than a pig in slop, I am! Condensing the most compelling bits into ten days makes the planner/organizer in me come alive. Anyway, back to that question... What is it like to do PR for the Restaurant/Hospitality industry? First, so you understand my thinking, I must draw a few distinctions. There is a definite difference of style and approach to PR in the restaurant industry and PR in the hospitality or hotel industry. The only commonalties in the discipline of public relations, as practiced in any industry, are the defined, ethical approaches and methods that guide it. That is pretty much where it ends. After that, the differences are vast. The specific practices and methods that are utilized and rejected, the style and tone of the approach, entire strategies--all of those things are defined and shaped by the business that one works for, and it occurs on several levels. In this way, even Restaurant/Hospitality is a huge umbrella. Their relationship as service industries is obvious, but they really are separate categories. Hospitality--I have already unfairly generalized and said "hotel" but I'm still going to leave it there. I could go on at length about it, and I don't even work in that direction. Restaurant--For my purpose, it is public relations exclusively for one restaurant. So, what's it like? From this unique position, it is all of the positive aspects of PR with none--none of the distasteful, negative points mixed in. There is tremendous latitude for imagination and creativity. It is vital that I know as much as I can about every aspect of what goes on and why, and the work demands a passionate interest and knowledge of food, cooking and fine dining. PR appeals to me because I love to communicate, interact with people, advance ideas and persuade. My love of food makes restaurant PR an ideal combination. I get to write, read, organize events, travel, meet people, eat, talk--a lot--and speak on occasion. Remove the need for tactics or a focus on "spin," "damage control" and "troubleshooting," and what remains is something that is very lively, lots of fun, rewarding and I get to call it work. The other question was "what are chefs and owners missing in regard to self-promotion?" It has become important for chefs and owners to understand self-promotion because of the shift in [public] perception that has occurred in food and dining in the last forty years. A true American cuisine has emerged. As a nation, that has changed how we cook and what we eat. Chefs and restaurateurs have been the driving force. We are far more aware of who they are because the media takes notice. Attention to self-promotion allows the chef and owner to take more control of determining how the message of what they do is communicated to the public. To not take advantage of it allows reviews and word-of-mouth be the sole carriers of the message. It is a little more traditional, but these days, that translates into less attention, slower growth and untapped customer bases. The shift has also brought about the "celebrity chef." I think the negative connotations associated with the term, specifically from within the industry, are responsible not for what chefs and owners are "missing" but rejecting about self-promotion. Here, self-promotion is viewed as a template or a formula for getting attention. PR is taken to an extreme, and it lacks the subtlety and respect that the industry deserves. This is not to say that every chef who has a cookbook or a cooking show is representative of this example. Most chefs--including the visible ones--get it, and they take an active approach to developing a strategy that evolves over time, balances timing with appropriateness and makes the cuisine the main attraction. Oh, and they hire the right people to help them. If I missed anything, let me know, and please tell me what you think. Do we have the makings of a new thread here?

Steve Klc - Thank you. This is also my point. Everyone has added a suggestion that has struck a harmonious chord for one reason or another. Inspiration and celebration come in many different forms. No doubt, one person's kitchen reference will be another person's benchmark, and on and on.

Hollywood - Do I like foie gras? YES. Caped Chef - you are keeping me on my toes especially with the wine and the specific info. You are owed a reply on your PR question. Because it is off topic, I will send it as a PM. Lizziee - that was incredible! That over under manuver will serve me well, I think. Thank you for the links. Beachfan - Thank you for also including opinions about the quality of the service you have received. Thank you so much for all this information. Until a few days ago, I did not consider myself to be at the beginning of planning the trip. That has changed. I was planning to keep a journal, I have started the journal now. It includes all of your suggestions and recommendations and what I have discovered when following up. I will be there for about ten days, perhaps longer if time permits. If you have more, I want to hear it. With food, there is no such thing as too much information.

Ruth Fertel did pass away recently. Forgive my not counting S & W as a chain.

"Tall food?" Well, yukitty-yuk. You better watch out. If you continue to attempt a sense of humor and admit to snideness, some folks might get the wrong idea... I appreciate the original Trotter books because they helped me learn how to take more chances with ingredients, infusions, reductions and flavor combinations. Charlie Trotter is not the only chef who is known for such inventiveness, but he is an exciting chef to watch, and one that I admire. Each aspiring cook finds their own way, and that was mine. To reduce the series of cookbooks to such a dismissive label completely misses the point. It leads me to believe that what you term "snide" is nothing more than spite in disguise. I actually like to read your comments, but I wish your obvious intelligence would lend itself to a little more objectivity be it Charlie Trotter or Betty Crocker. I apologize for going off topic on one of your threads. I hope that answers your question and then some.

I may be reviving what appears to be somewhat of a pressure point. I hope not. I don't fully understand what the Suvir thing is about (please, no one should take the time to enlighten me). Am I happy that I missed it, or am I disappointed? I don't know. Perhaps a bit of both, but oh well! C'est la vie, n'est pas? Adam Balic - I appreciate your suggestion that this would make one hell of a cookbook title, and the former bookseller/promoter in me cannot avoid making a comment. I must tell you that I would have shelved that book, hand sold it often (i.e. led the customer directly to the book and placed it in their hands with a ringing endorsement), and displayed it prominently. I think it has terrific potential. Who would walk past that an not pick it up? Just think of the press kits that would accompany the advance copies. Curiosity alone would sell it in the thousands. Fat-guy, Plotnicki, you should consider this, but I digress... I am so glad that the Time-Life Good Cook series was mentioned, and I will hold it up high to give it additional support. Until a few years ago, new volumes could be found in some of the larger bookstores as remainders. It can still be found online and at used bookstores. My set arrived at my house, one per month, over 20 years ago. My mother ordered the set during a short-lived exploration into gourmet cooking. If she cracked the bindings on 2 of the 28 volumes I would be amazed, but no matter. I feel quite fortunate. To my surprise, no one has mentioned Roy de Groot's Recipes from the Auberge of the Flowering Hearth. I would put it in league with Elizabeth David. As wonderful and visually alluring as Charlie Trotter's series is, the one that I most recommend is The Kitchen Sessions, mainly for its accessibility. It is far less daunting, the ingredients are easily obtainable, and Trotter's innovative style continues to shine through. Finally, I would consider Sharon Tyler Herbst's Foold Lovers's Companion to be a "must have" in any active kitchen. Just sitting quietly and paging through it is an education for me.

If you are familiar with John Hogan and Savarin, then I could see you having the expectation that Keefer's would have a French spin. It is a steakhouse in the truest sense, with the feel of a bistro. It is a lovely space, and the meal that I enjoyed made me smile. I do not consider myself to be a restaurant reviewer, so the only other thing that I will tell you is to call ahead. When I went, reservations were two days out. Please read the following review: Keefer's

Hello Caped Chef, I have seen your ID all over the place. It is a pleasure to hear from you, and I thank you for your well-informed input and thoughtful suggestions. It should be a wonderful trip. It is an equal mixture of pleasure and education (which is also pleasure for me). I am attempting to intergrate my love of food and cooking with my public relations work. I would like to handle marketing and PR for restaurants. My interests have pulled me in that direction for some time. I am just now beginning to pursue it fully. As a result, I am also contemplating cooking school, but that remains to be seen. While in Napa Valley, I am also trying to arrange meetings with chefs, sommeliers, servers, publicists, vintners, etc. I'm just at the beginning, and every bit of information is helpful to me. I am reading more than ever. All of it serves to increase my knowledge, and that will only make me more connected to whomever I will work with and able to represent them well. You could probably be very helpful to Howie, another member who is planning a wine tour throuh Napa Valley. Reading the responses to his posts has also been helpful. From there, I discovered that Chateau Motelena no longer allows visitors to picnic. To follow up on your information, I did a little digging around. Joachim Splichal is the chef/owner of Pinot Blanc in St. Helena. As I told Hollywood, it is "on my list". I did not even think of Fetzer, so I must thank you for that as well. Is John Ash the chef "what's his name?" that you are speaking of (that isn't you, is it?)? Anyway, thanks again for the information. I am eager to hear more after you have consulted your notes.