Aurora

Perhaps it was on account of her role in The Positively True Adventures of the Alleged Texas Cheerleader-Murdering Mom. Naw -- probably because of her role in the revival of "House of Blue Leaves" a few years ago: Bananas Shaughnessy. And Swoozie was so good in that role, too. It was at Lincoln Center in 1986. Christine Baranski was in that production as well. Wasn't her character named Bunny Flingus? (I know this has nothing to do with this thread but Bunny Flingus does sort of rhyme with one of the words Mr. Bourdain used so brilliantly in his wonderful piece on getting published.) Naw. It had to be her role on Love Sidney that made Swoosie's selection a slam dunk. Tony -- thanks for the report. I loved it, but I think the chances of it being nominated next year are a tad slim.

I have been to the farmers market by the Kerrytown shops. I got really great asparagus and sweet onions. I especially remember some really wonderful honey I picked up. It was great stuff packaged in a simple, unassuming jar. When I put that on the breakfast table, Honey Bear on my lazy susan of condiments looked at me. His assuring, perpetual, wide-eyed smile turned into an inquisitive frown. He said "Why, Dawn? Why? Am I suddenly not good enough? I didn't have an answer for him. I really thought the new honey in the simple jar would be a welcomed addition -- friendly competition. Honey bear was mad, in fact, he was furious. Who knew such a sweet little creature could behave so terribly? I was surprised. It was his innocence that first attracted me when I snatched him from the shelf and put him in my shopping cart, but this was a different Honey Bear -- a Honey Bear that knew some things; a Honey Bear that had been around. I cannot reveal the rest of what he said to me as sat at my table in disbelief while my tea grew colder. Finally, he hung his head in shame, jumped off the lazy susan, and left the table with a final departing kick that spilled my tea all over the table. I found him a few monts later. He found his way to the back of the shelf. He was crystalized, of course. There was nothing I could do. The honey I got at the Kerrytown farmers market was that good. I spent hours in Kitchen Port, much to the dismay of my companions. I remember that it is upstairs. There also a market that is along the line of a charcuterie that is downstairs, right? Past the market, I remember a rather lousy restaurant called Sweet Loraine's. It's biggest problem was that it seemed to overreach. What was truly memorable, was the end of market visit to Zingerman's Deli and the well-worth-it wait in line. It's a small place that is loaded with wonderful specialty items. The cheese, the meats, the breads, the prepared foods, and oh my god -- THE SANDWICHES! I just love the Bennie's Brooklyn Ruben. I have ordered from the catalog, but it is not the same as being there. OK, when's the gathering? We could go to Ann Arbor on the train if none of us is up for driving. On another note... You can make the quote include the name of the person you are quoting by going to that person's original post and clicking on the quote button that is above and to the right of the post. That will open a standard reply window that will include a box beneath the box where you will include your post. That box will include the post that you wish to quote. You can edit the post to include only the portion of the post that you wish to address. Be careful not to change the content of the post when editing it down to the portion that you want to quote. When you are done with your response, and you "Add Reply" the quote will lead your response in your newly added post. It will contain the name of the poster in addition to the date and the time that the quoted post was added to the thread. This is different from going to the persons quote, copying the portion that you want to quote, hitting the quote key within your reply, pasting the copied portion and hitting the close quote key. It let's everyone know that you are quoting someone, but it will not include the indentifiers. I have used both methods in this post.

I have been to the farmers market by the Kerrytown shops. I got really great asparagus and sweet onions. I especially remember some really wonderful honey I picked up. It was great stuff packaged in a simple, unassuming jar. When I put that on the breakfast table, Honey Bear on my lazy susan of condiments looked at me. His assuring, perpetual, wide-eyed smile turned into an inquisitive frown. He said "Why, Dawn? Why? Am I suddenly not good enough? I didn't have an answer for him. I really thought the new honey in the simple jar would be a welcomed addition -- friendly competition. Honey bear was mad, in fact, he was furious. Who knew such a sweet little creature could behave so terribly? I was surprised. It was his innocence that first attracted me when I snatched him from the shelf and put him in my shopping cart, but this was a different Honey Bear -- a Honey Bear that knew some things; a Honey Bear that had been around. I cannot reveal the rest of what he said to me as sat at my table in disbelief while my tea grew colder. Finally, he hung his head in shame, jumped off the lazy susan, and left the table with a final departing kick that spilled my tea all over the table. I found him a few monts later. He found his way to the back of the shelf. He was crystalized, of course. There was nothing I could do. The honey I got at the Kerrytown farmers market was that good. I spent hours in Kitchen Port, much to the dismay of my companions. I remember that it is upstairs. There also a market that is along the line of a charcuterie that is downstairs, right? Past the market, I remember a rather lousy restaurant called Sweet Loraine's. It's biggest problem was that it seemed to overreach. What was truly memorable, was the end of market visit to Zingerman's Deli and the well-worth-it wait in line. It's a small place that is loaded with wonderful specialty items. The cheese, the meats, the breads, the prepared foods, and oh my god -- THE SANDWICHES! I just love the Bennie's Brooklyn Ruben. I have ordered from the catalog, but it is not the same as being there. OK, when's the gathering? We could go to Ann Arbor on the train if none of us us up for driving. On another note... You can make the quote include the name of the person you are quoting by going to that person's original post and clicking on the quote button that is above and to the right of the post. That will open a standard reply window that will include a box beneath the box where you will include your post. That box will include the post that you wish to quote. You can edit the post to include only the portion of the post that you wish to address. Be careful not to change the content of the post when editing it down to the portion that you want to quote. When you are done with your response, and you "Add Reply" the quote will lead your response in your newly added post. It will contain the name of the poster in addition to the date and the time that the quoted post was added to the thread. This is different from going to the persons quote, copying the portion that you want to quote, hitting the quote key within your reply, pasting the copied portion and hitting the close quote key. It let's everyone know that you are quoting someone, but it will not include the indentifiers. I have used both methods in this post.

WOOOOOOOOOO-WHOOOOOOOOOOOO! WGT eGullet-Michigan! You are making me so proud! You can't see me, but I'm grinning like a cat. Now this is what I'm talkin' about! You guys must get together, and when you do, don't forget to invite your exuberant cousins on the east side of the swamp. Grand Rapids, Ann Arbor, Detroit -- hey, East Lansing, get in here! What I mean by "food scene" includes way more than high-end dining. It reaches much further in all directions and it is inclusive -- farmers markets, quirky and not-so-quirky food festivals, the woman at your church who makes kick-ass pot roast for the monthly Sunday after-service dinners (yeah, you know who she is), the phenomenon known as the "hot dish" (don't call it a casserole) in Minnesota, fish boils/frys in my homeland, Wisconsin. This is a more accurate expression of what the food scene is in our neck of the woods. In no way am I suggesting that high-end dining shouldn't be discussed, but I do want to get away from the idea that the fine dining genre is the sum total of everything that is "good food" in the Midwest. It's really only a portion of a larger picture. There are so many wonderful things that go on here on all points of the spectrum, and we all know it. Our region of the country is full of hidden gems and unique traditions that can also be brought to the table, and everyone forum-wide is starting to bring it. Suddenly, Michigan has now started to sing. It's music to my humble food-lovin' ears!

Matthew - there is definitely interest in Michigan, so don't sell yourself short. Thank you for starting this thread with several great recommendations. With you Tammylc and Indiagirl, we have several strong, informative voices who will infuse the Heartland with reasons to discuss all things food in Michigan. In addition to dining, what other food interests to you have in Grand Rapids and in Michigan in general. Are there any particular food festivals that you frequent? Are there any purveyors, or specialty markets that do what they do on a level that beats all others? Orchards and cider mills seem to be very popular in Michigan. Do you have any news on those things that you can share? You've come this far, and it's been great, so don't stop now. Sorry, I can get a little heavy-handed with the questions. In the summer and fall, I often go to New Buffalo to pick fruit. I also go to Ann Arbor and Chelsea. BTW - Have you been officially welcomed? If not: WELCOME!

Ask, and you shall receive... I just posted my reviews of those three. Thanks for the encouragement! Go forth and post, sweet Tammy! No woman is an island. We eagerly await and are ready to recieve.

Tammylc - could you elaborate on the three Detroit restaurants that you listed (in the order you indicated)? I am not familiar with Detroit as a dining destination, and we don't have many posting Heartland members from the Detroit area. That is the obvious explanation for how little Detroit is discussed. If you care to share your experiences at Tribute, Cafe Bon Homme, Loving Spoonful, and anywhere (and anything) else in Detroit that is food-worthy, I would like to know more. I think others would as well. No vicarious living required.

I'm curious to know where your first two fine-dining experiences were -- in Michigan?

I generally go for the sliced deli meats. The 2 AM sandwich is typical for me, or perhaps one or two of those Baby Bel cheeses. I keep my children's gummi worms in the refrigerator, too. I'm not a big candy eater, but there's something about those gummi worms. I'm constantly replacing those. As a late night snack, they are very appealing.

Shh. Shhhhhhhhhhhhhhhh. Do I hear yet another faint, but distinct sound of, of...another Mr. Beef dis from Guajolote? I don't think it's really about having Italian beef recognized as "world-class." I hear where your going with that, but the Mr. Beef Italian Beef Sandwich really can't be quantified in those terms. Aside from the sandwich, Mr. Beef is an institution, which is far greater than the sum of its parts. Of course, its the sandwich, but it's the long picnic table, that slight hole-in-the-wall feel, and the endearing wall of fame that's lined with head shots of local "celebrities" and the shrine to Jay Leno (he's on record as a Mr. Beef fan). Awbrig, this is probably one of the most beautiful things you have ever written (sniff). How true. Is that Mr. Beef love, or what? One thing, no two. Mustard? Pickles? I'll give you the onions, maybe even a touch of mayonaise, but after the sweet and hot, what more is needed except a side of fries and a Coke? Maggie, I'm afraid cat o' nines wont be enough!

Lemon Crunch Pound Cake - It has a ribbon layer of lemon filling and a cruchy lemon crumble top.

I read that article (It was included in Best Food Writing 2002). I loved it. I laughed my f'ing a** off! I have never met Georges Perrier, but I would love to. For some reason, I have the ability to get along with people with his type of "expressiveness." For the life of me, I can't figure out why...

I am a 9-5er BUT what about an early dinner on another day? I could do that, if you take that later flight, get settled in your lodging, and take in a site or two. Spring -- excellent choice. A bunch of us have been tossing around the possibility of going there for what now seems like months. Blackbird would also be great. Whaduya say?

Beer bong? Where I come from, a beer bong=shotgunning (rapidly drinking, almost inhaling) a beer. The term beer "bong" comes from the fact that a hole -- in essence, a bong-like carburetor -- is punched into the side of the can (one must shotgun beer from cans). One forms a seal over the hole with their lips and pops the top, thus causing the beer to quickly leave the can. Drink fast, and don't stop to think about it. Drinking smoked beer is a different matter altogether. Hopefully it's only available in bottles. I would like to try it, and I will sip slowly.

According to timlines published in today's Seattle Times, SBC was founded before Starbuck's, so perhaps you are thinking of a different firm. Undoubtedly there are former Starbucks employees who work for SBC. The Times article also said that there are no immediate plans for the SBC or Torrefazione brands to be eliminated. SBC Timeline (pdf) Starbucks Timeline (pdf) Tighe - I see where I went wrong - many apologies Seattle. It pays to do a little double-checking prior to posting Thanks for the additional info. One of SBC's strategies is/was to allow Starbucks to invest in educating consumers about specialty and gourmet coffee in various markets, then move in and set up shop and benefit from already informed consumers. This was most certainly the case in Chicago. In the process of opening stores SBC courted Starbucks employees for regional upper management positions (right, I've got it now).

I make a cauliflower soup that also includes a carrot for sweetness and golden color. I will try roasting a quarter of the cauliflower and adding that to the puree. I garnish with cheese. I have never used stilton, but that sounds good. I use white peper. Black pepper specks in lightly colored dishes is something that Jacques Pepin frowns upon That seemed reasonable to me, as I would never knowingly disappoint Jacques Pepin.

Nueske's is a Heartland treasure. Nueske's crisp until golden.

How about a marinade with sesame oil, then grill?

I was having lunch with my mother. Our server was an adorable, friendly woman. I ordered a chicken breast sandwich with baked mozzarella and fries. Our food arrived, and our server set our plates down on the table. We looked at her. She looked back at us. We glared at her, she looked back at us more confused. She looked down, quickly grabbed the plates, mumbled, "You'd like a new one, wouldn't you?" I said, "No." She grabbed the plates and sped away. The baked mozzarella on my chicken sandwich oozed over the sides. That's great, that 's why I ordered it. The problem was that when the server set my plate down before me, there was a string of cheese leading directly from my sandwich to her lips. Our server -- adorable.

I've never had a bad meal at Blackbird, but 1) it's not a big space, so it can be loud, and the tables are rather close to one another. Still, it's great food at a reasonable price. Paul Kahan is an excellent chef. MK - I have never been pleased. The consistently poor service is probably my biggest gripe. Talk to Awbrig, and Mike. They have seem to luck out whenever they go. Trio - Excellent. Read what has already been written...and written, and written, and written...

SBC was started by former Starbuck's employees. They have returned to the fold because they are profitable and because Starbucks obviously made an offer that couldn't be refused. This is not the first time Starbucks has attempted to acquire SBC. Previous attempts were not successful.

Ah. Hope springs eternal.

Aye! Folks! PLEASE! Can we forward/discuss/promote other restaurants in this town? To read what we write, it's as if the trimuverate of the T's provide the only worthwile dining experiences in all of Chicago. It's like a salad bar with only three ingrediets. Sure, they're great ingredients, but only three? That simply isn't true, and we all know it. We have sung the praises of Trio/Trotter/Tru in this forum and countless others on the site. The entire membership knows EXACTLY where we stand on these three restaurants. We're long past sounding like broken records, and frankly, there's so much more here that's also worth our time and attention. There's stuff out there that's crying for a little play. Again, I love the 3Ts, but can we explore, experience and sing the praises of other establishments that are equally worthy of our praise, especially when we have an esteemed guest like Tommy coming to us to gain from our vast knowledge and experience? Whaduya say? Here are three (abbreviated descriptions -- pressed for time ). I can return and include links later on this evening. Cyrano's - classic French country cooking. Very nice, very unassuming. No jacket required. Naha - Carrie Nahabehidian is the chef and owner. Her cuisine has a heavy mediterranean emphasis. NoMI - Sandro Gamba (a F&W Best New Chef continues to win critical acclaim for his food. The restaurant is in a beautiful space, it's very relaxed. They say "business casual," but I have seen people in there who were dressed more casually than that. Hotel restaurant? Yes. Hotel restaurant feel? No. Anyone else? Your mission, should you accept it, is to come up with 1-2 restaurants other than the 3Ts. Let's not keep our versatility under wraps any longer, OK? Let's blanket Tommy with more selections than he can shake a stick at!

No, two nights is not much time. My guess is that you probably know that. My thinking is that you may want to celebrate your marriage and cap off your honeymoon. In that regard, the focus is on you and your wife kicking off your life together. This or that chef, and their groundbreaking cuisine may not be your first thought. Still, you want to eat well, no matter where you eat, and you want to have a good, memorable, romantic time. Believe it or not, I have burned it rather brightly in Paris in less than two days. That wasn't the grand tour, of course, but so what? Make the most of it whether you have two days or two hours. You obviously plan to relax and let your hair down. In honor of the fact that you will not pack a suit ( ), I will make one -- no two -- suggestions. Just so you know, neither of them involve Michelin stars or white glove service. The first suggestion is specific. The restaurant is called La Taverne du Sergent Recreteur located on the Isle St. Louis (4th arrondissement). It's a humble, unassuming place. It's rustic, French cooking and it is very relaxed. The interior is dark and cozy. There is a large stone hearth in the room. Separate baskets of bread, sausages, cheeses, and crudite arrive at the table and remain throughout the meal, so just eat. Perhaps it sounds cliche, but I had a simple meal -- cock a vin, chocolate mousse, etc. -- say what you will, but it was great. The restaurant has a very neighborhood feel, and it seemed to be filled with regulars. There was lots of laughter and people were having a good time. There were families, groups of friends, and couples. I was very fond of this place, and I will most certainly return on subsequent visits. La Taverne du Sergent Recruteur 41 Rue St-Louis-en-l'Isle, Paris 4e Tel: 43 55 75 42 It's open every day, and it stays open late into the evening. The second suggestion, which is nonspecific, is to walk the Latin Quarter (6th arrondissement) and eat at any one of the places that strikes your fancy. That may or may not be helpful, but it's true. Walking in the Latin Quarter is one of my favorite things to do. It is a very lively area especially at night. Many of the restaurant owners are out in front of their establishments encouraging passersby to come in for a meal. There are some good ones. There are also some bad ones, so look at it as an adventure. It's kind of an intuitive, spur of the moment thing. When you're in Paris with no agenda or specific plans, and two days, it's often good to just go out an explore. That may not be your mode of operation, but that has always yielded memorable things for me. It's far more romantic when it's not so planned. Whatever you do, don't eat anything that is served in the Eiffel Tower.

My head bows in gratitude and appreciation. Much thanks.