Aurora

Well, now that we have cleared up the relationship connection... Amanda Larsen Puck is far more of a foodie than a television person, but I do think she holds her own on the small screen quite well. She was managing the Spago here in Chicgao along with her then husband, but I don't know if that has changed. Amanda is a lovely, person both inside and out. She is also makes jewelry, and she's quite good at that, too. In a photo taken by Awbrig that features Suvir's tomato chutney, the bracelett on my wrist is an Amanda Larsen Puck creation (the fourth strand added just for me ). AWBRIG - I can't find the photo. Did they delete your "Week in Food" thread?

Shugga - go to Costco, buy the Mega Big Gulp of Bombay Sapphire. Your friend will be happy, and you will have paid a nice price. Maggie - You can now count a fourth woman that enjoys gin (Bombay or Tanqueray--Sapphire or 10 if others are buying ). Gin and tonic with extra limes or gin martinis with green olives jam-packed with gorgonzola. But wait a minute...backup. Did you say--Seagrams? Whoa! ¡Hay! ¡Dios mio! Mags? Say it ain't so. Seagrams certainly is assertive. It always comes across like lighter fluid gently stirred with a sprig of blue spruce. If that's what we're drinking, I'll buy, but I will really need more limes.

Go figure. hmmm, i'm not sure what you're trying to say.... She must be talking about the gummi worms.

Have you read La Cucina by Lily Prior? It's not Hemmingway, but it is a decent foodie read that will make the time pass more quickly. Here's a picture of the cover from Amazon.com

OH. Right. The beautiful people eating the food. Well, it's rude to photograph people while they are eating, and we never stopped eating, so there you are--no pictures of the beautiful people eating the food. Excellent photography, Awbrig.

Well done, Lady T! I was a wonderful meal. For me, one of the momentary highlights of the meal came with the presentation of palate cleansing sorbets. It was a trio that included pleasing scoops of strawberry/tangerine, coconut, and kiwi. The strawberry/tangerine was a well-balanced, yet distinctly strawberry and tangerine burst of flavor. It really caught my attention. I said, "WOW!," right in the middle of the conversation. Sorry HH, I think I gobbled up your half of the scoop. I always pass on coconut. My Chicago posse is now well aware of it. Nuf said, that was all for HH. The kiwi was amazing. Kiwi and strawberry are similar in flavor, but the sorbet was all kiwi WITHOUT tasting like the strawberry sorbet. It was delicate, without disappearing on the tounge too quickly. The strawberry/tangerine sorbet, the prawns, the meaty, moist, fall-off the-bone without being greasy 5-spice ribs with the Chinese mustard, the rock shrimp, and the creme brulee were certainly among the highlights for me, but it was all very good--even the little of the "HOT COURSE" that I was able to taste.

We had a great time! Be patient with Lady T. She has a lot to write as if she didn't do enough writing last night. I lost count of all the courses. Much thanks to Secretary Lady T. Special mention to Treasurer Awbrig. I caught the tail end of the tour, but Jerry Kleiner, was gracious, accommodating, relaxed, and fun. At one point, he was sporting a red and black fleece ski cap. Anyhow, more to come later. I just wanted to post a quick comment or two.

I've only been to Ghostbar on a Friday or a Saturday. I think I look OK. No matter, I had a great time. No Mondays, eh? Oh well, no peeking, Maggie and HH. It's not as much about the bar as it is who you are when you go to the bar, and we're just fine. People and their skin be damned. We will have a great time in the regular bar.

Originally, it was thought that Belinda was only on leave. Last summer, she had some difficulty with her sinuses, which required surgery--not a good thing in her line of work. Once she got through that, she took some time off, and that's when the mystery that Awbrig speaks of started. It was odd because during that time she and Alpina Singh, the sommelier at Everest, appeared on Chicago Tonight when the show was still good and hosted only by Phil Ponce. She represented the restaurant, but she was not working at the time, and she never returned to Trotter's. Most likely, she just needed a change. The climate in Chicago can be brutal for a sommelier with sinus difficulties, and she had been at Trotter's for a considerable amount of time. She will be just as great at Fifth Floor as she was a Trotter's. Whatever she does, she is sure to have Chef Trotter's blessings. Speaking of Fifth Floor, did anyone catch Laurent Gras on the CBS Morning Show today? He was featured in their "Chef On A Shoestring" segment. He made skate wing that was served over iceberg lettuce that was tossed in a vinaigrette.

Sorry, FG. I don't know what happens in other areas of the Midwest, but in Chicago at the Damen/Clyborn/Diversey location, it's every man for himself. The scene is almost as you describe. People congregate around the booth when there is a particular item that still has a few more minutes in the cooker. My cousin and I had an entire conversation about mattresses while we were waiting for catfish samples. People take more than one toothpick-full with the lamest excuses, then they get back in line and do it again. About one month ago, while shopping for New Year's Day dinner, a woman got into a screaming match with another woman around the leg of lamb booth. She had been nudged by the other woman's cart one too many times while waiting in line. Similar fits have broken out over being skipped, and the samples are free! Some people send their children in to do their dirty work while they hang out close by looking at the books or the DVDs (great DVDs BTW). I think that's a nice, Chicago, cutthroat touch. The patient, Midwestern gentility of which you speak does not exist in this town when something of value is free for the taking. AND, the people handing out the samples are quite capable women with stern attitudes and loud voices. They're quite adept at maintaining order. The AARP types can be found at Sam's where they belong. Has anyone tried the gigantic chicken pot pies?

Mike??????? It's a MONDAY and everything! Awbrig. Funny, as ever. Lady T, I was about to yell, "Crash cart, stat!" Then I was going to gel up the paddles, crank the juice, tell everyone, "Clear!" Then revive you, ER style. What time for Nine? 6:30? And are we going to Ghostbar? I don't think I'm smooth and swank enough for that.

Granted, spolied people with poor manners hail from every walk of life. On the subject of ill-manered Americans. I have witnessed several "ugly American" episodes while in France, which made me embarassed. Every person is different and comes equipped with their own set of tricky circumstances. Do you find that you must make slight adjustments in your approach to difficult guests depending upon what part of the globe they come from? Does cooperation with an American work differently than cooperation with someone who is Turkish?

I love the Costco apple pie very much. My only complaint is that the pie is too big. I can never finish them, even when I have help. A gigantic, pie with deliciously tart, firm apples, and a golden, sugar-coated crust for $6. What is there to dislike? There's half of one in my refrigerator right now. Try their dinner rolls.

Was I a picky eater? Yes. Onions were evil. Nothing could have onions. They burned my mouth. Fish. Well, look at them. What kid worth their salt would look at the things and not immediately file them under "yucky?" Call it BEANS and forget about serving it up. For some odd reason I was convinced that bread crust also burned my mouth. It had to be removed. That was not negotiable. I've overcome my dislike of onions and bread crust, but some things never die... My grandmother made the most beautiful COCONUT birthday cake for my seventh birthday. No one in my family has ever dared served coconut to me again. PEAS. I hated them as a child, and I hate peas now. And no, I will not "give peas a chance" LIVER is vile. And please, don't bother with the "but you've never tasted it the way I make it" line.

The address for Nine is 440 W. Randloph. Opera is located at 1301 S. Wabash. It's a 10-minute ride in a cab, tops.

Pomegranate. Love them. I wish they didn't make me work so hard to enjoy them. Ah, but perhaps that is part of the appeal. The color is so beautiful. I love cranberries, too. Perhaps it's a tangy, red, difficult to eat thing. I wish I liked bananas more, but I have never had an affinity for them. It all stems from a horrible lunch room episode involving bananas when I was in the third grade, but that's for another time. I have no desire to offend banana lovers.

Is anyone up for meeting for drinks at Nine, or another location, prior to our dinner reservation at 7:30?

Oh well, I guess we'll all have to stay inside and settle for you and DeAnn preparing some of those tasty pureed mango and prickly pear beverages. Your kitchen is certainly large enough to hold all of us. Quick blurb on OPERA from Citysearch...

Thank you for elaborating on the service. No, I do not think you are a complete lush. It did occurr to me that perhaps the alcohol intake may have altered your impression of the meal, but that's not the case either. Do you have a recipe for the gummi worm martini, and is it garnished with a gummi worm for maximum effect?

That is an excellent time. Did Trot--I mean "Awbrig" and his wife confirm yet? Oh, and that reminds me, Rick--I mean "Lady T," what time are we to arrive at your house for the enchilada party (still LOL)?

Mike, Could you coment on the quality of the service?

Thanks for the post. It works to help restore my faith. I couldn't help but notice, but it seems that you may have begun the meal "fully krausened.". After several not-so-great experiences at MK, I remain a bit skeptical about there being any other way to enjoy a good meal there without the aid of three martinis with a gummy worm splash. Thanks again. It sounds like you had a wonderful time.

I will be solo.

That means a Monday. I'm free on Mondays. I'm in! What days are looking favorable?

This is great! My turn! What was your family food culture when you were growing up? African-American. Southern cooking in the Midwest. Was meal time important? Absolutely! That was the time when we all came together to talk about our day and catch up. Meals on weekdays were a little different from meals on weekends. M-F, breakfast was on the fly, and we didn't eat lunch together. On Saturdays and Sundays, we ate all three meals together, and breakfast and dinner were huge meals. On Sundays, there was no lunch. DINNER was served early, around 3:00 P.M. after church. Sunday dinner was planned throughout the week, and there was always some member of the clergy (Baptist) present. My sister and I can still imitate a majority of them. They were all characters. If said invited clergy member did not make some reference to the meal on the following Sunday, they were never invited again. My great-grandmother denied that until her dying day, but it's true. Was cooking important? Yes. Cooking was/is the source of many traditions and stories. Several cast iron pans in my kitchen are heirlooms, and a number of family members both living and dead have signature dishes that they are credited for regardless of who prepared the dish. Deference is given, and it is expected. It's not uncommon to hear some one say, "Is that Grandma's gingerbread/pound cake/sweet potato pie/rice pudding?" or "Who made Auntie's corn chowder?" or "If you want some gumbo, you need to call cousin______." What were the penalties for putting elbows on the table? No one raised a fuss about elbows. Stiff penalties resulted from 1) not saying grace, or being disrespectful while grace was being said 2) eating before everyone was seated at the table 3) getting up from the table before everyone finished their meal without asking to be excused. Who cooked in the family? Cooking was a collaborative effort. I grew up in an extended family. We lived in a huge duplex. My mother, father and sister lived in the upstairs flat, my maternal great-grandmother lived in the downstairs flat. Family members also lived in another duplex that was right next door. We all ate together. Everone helped in preparing meals, but people took turns in taking the lead. There was no rotation, it just went according to what people wanted to do. Someone would take the lead, and the rest of us would follow. Children peeld vegetables and fruit, or ran to the store for last minute items. Children also set and cleared the table and washed the dishes. My great-grandmother's cooking was traditionally Southern. My mother could be counted on to be the experimental gourmet, my father did all the grilling, and he loved to make chili and Ethopian dishes, of all things. My aunt, was a horrible cook, but we never stopped her. My uncle was always good for meals of easy, fun, convenient food. He was responsible for introducing taco kits to our meals. Anything that West Bend made was something that he had to have. In the 70's, because of him, we had one of those burger cookers, and a Fry Daddy. He Was also big on putting leftovers in his Seal-A-Meal. Were restaurant meals common, or for special occassions? Restaurant meals were special occassions. Did children have a "kiddy table" when guests were over? No! We all sat at the same table. When did you get that first sip of wine? Thanksgiving, 1974. Mogen David and Cold Duck. Was there a pre-meal prayer? Grace was an extemporaneous prayer that usually began with "Heavenly Father." What seemed like hours later, it ended with everyone saying, "Amen." This was especially true when the clergyman was asked to give the prayer on Sundays. Was there a rotating menu (e.g., meatloaf every Thursday)? No. We cooked according to what inspired us on any given day. How much of your family culture is being replicated in your present-day family life? About 90% of it. I cook very differently these days, but the core components of many family dishes remain the same. I always try to update things, or add different nuances here and there, and I like to incorporate dishes that were not typically prepared in my childhood home into meal plans that also include dishes that have been in my family for years. No one in my family has taken the cooking as far as I have, and they have finally learned to trust me--they know I haven't forgotten any of the "old ways." I've left the Mogen David and the Cold Duck behind.