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southern girl

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  1. Mocha Glacee. 1 pt high quality vanilla ice cream 3-1 ratio kaluha to brandy 1 T freshly ground coffee beans Place 1 pint softened high quality vanilla ice cream (I use Haagen Daz) 3 to 1 ratio kaluha to brandy (strength is a personal preferrence) 1-2 tblsp. freshly ground coffee beans (I use about 1 1/2 tbsp.) Blend to milkshake consistency. Test for "seasonings" Very tasty! ( RG405 )
  2. I just spoke with the hostess at Lespinasse...they are closing after service April 19th...
  3. southern girl


    March (405 E. 58th St) will begin serving lunch week after next...the menu will be derived from the evening menu...serving 12-2, Monday through Friday...$39 Prix fixe and a la carte available. Chef Wayne Nish will be in the kitchen.
  4. Fifi...I ate mudpies in the backyard growing up many years ago...I don't think my particular case has to do with being raised "too clean"...although perhaps the current generation could fall into that category.
  5. Lizziee...good to know I am not a hypochondriac as some may have inferred...I forgot about this thread...the alllergist I consulted basically told me yes...I am allergic...caviar is a luxury...so just avoid it.
  6. I was in New Orleans a couple of weeks ago and enjoyed an outstanding meal at Victor's in the Ritz Carlton...a beautiful room, very nice wine list...and a menu that changes daily...it was the best meal I had in the city...and it is definitely a good spot for a special occasion meal.
  7. Now I'm frightened and the word is oenophile...according to Merriam Webster there is no such word as oneophilic (nor oenophilic).
  8. I presume you have been drinking
  9. I have to worry about any list that includes Lucques and Border Grill on any list containing the word "best"
  10. Yes...but, it's been over a year. It is a very busy spot (a larger restaurant than New Orleans...and turns the tables more quickly). The food was okay...the service was okay. It was a step below Emeril's New Orleans, as it caters more to tourists than locals.
  11. Drink: Ice Cold Beer Side: Sweet Potatoes (either mashed or cubed and roasted in butter and brown sugar)
  12. Lizziee...oh my....you have convinced me...Sona is at the top of my list for my next LA visit...hope on some visit in the future you will try the beef, marrow and crsipy pig's feet and report back...it sounds like it would be incredible!
  13. Oops..okay...strip is good...bacon is good...seperately...would that be a better guess? Is "confuselled" related to confused?
  14. poorly behaved linoleum lizards...and open flame candles that leave imprints on my retina
  15. I'm with Jinmyo...why ruin a good piece of beef
  16. Deacon's post made me realize the topic title is confusing...It should read Emeril's (New Orleans)...as both meals were at home base...I slipped into the Southern abbreviation (NOLA) for New Orleans...sorry for the confusion...I have requested the title be changed...
  17. Dinner Two Dinner for 29!!! I played hostess/den mother to a group of 29 disheartened Alabama fans to dinner the Sat. of the SEC basketball tournament (our team had lost badly to the worst team in the conference on Thursday...so I was a bit concerned about how many would actually stick around for the dinner, since we had guaranteed 29 participants). Luckily all 29 food obsessed folks stuck around. New Orleans is not a bad place to find yourself with lots of time on your hands for dining. First a bit about booking such a large group. Emeril's made it as simple and pleasurable as something like this can be. Mary Beth, who is in charge of group bookings truly knows how to accommodate. I did make a few "special requests"...all of which were honored. One must preselect the menu options...and each course provides an adequate number of dishes to choose from. The restaurant has three rooms for private parties. We had the middle sized of the three. It was perfect for the size of the group. Four tables of eight with plenty of room for movement of both service personnel and guests (at the same time) . The room is red brick on two sides, a wall of attractive glass fronted racked wines, and the fourth a partial brick wall with a deep crimson velvet curtain which seperates the room from the rest of the restaurant. Here is the menu and the courses I enjoyed are listed first... Our table chose to abandon the wines I selected for a combination of cocktails for some and 1998 Gevrey-Chambertin 1er Cru Clos St. Jacques Domaine Fourrier en Magnum *Oyster Rockefeller Bisque- A bright green, creamy spinach bisque with a hint of pernod beneath crisp, plump fried oysters topped with melted brie. The soup arrived piping hot and the oysters crispy and the cheese still runny...quite a feat when served a group this large. Very tasty. -New Orleans Barbecue Shrimp with a Petite Rosemary Biscuit -Sauteed Crab Cakes with a Southwestern Jalapeno and Sweet Corn Tartar Sauce and sizzled Leeks Salad Butter Lettuce Wedge Drizzled with a Warm Bacon-Black Eyed Pea Vinaigrette with Balsamic Braised Onions, Spiced Walnuts & Pears, Topped with Roquefort Blue Cheese: A half head of very fresh butter lettuce...the balck eyed peas in the vinaigrette were properly cooked not mushy as one might fear. Large hunks of crisp sweet slab bacon and creamy chunks of roquefort...for a salad, quite nice . Entrees *Roasted American Rack of Lamb with a Creole Mustard Crust, Rosemary Creamed Potatoes and a Rosemary Jus: Four large perfectly rare, tender, juicy chops perched atop the creamed potatoes. I really enjoyed the flavor the crispy creole mustard added to the lamb. The potatoes had a great texture, but, a tad too much rosemary for my taste. Overall though...a very good dish. Dessert: Emeril's Dessert Storm: And what a storm it was each table received a large plate with 6 full sized desserts on each plate and two large bowls, one containing sorbets and the other ice cream and cookies...at this point I got up to "make the rounds" but, did manage a bite of banana cream pie and an excellent key lime pie...also on the plate...there was some type of cheesecake, a bread pudding, bourbon pecan pie...and one other which escapes my memory. Wines for the group: 1998 Givry "CLos de la Brulee", J.M. Boillot 2001 Merlot "Casina", La Prendina The food and the service were a hit...empty plates and smiles...along with a request for dinner next year at the Emeril's Buckhead (which is slated to open in June) when the SEC tournament heads to Atlanta.
  18. I decided to start a new Emeril's thread for three reasons: 1) there have been no posts to the old one since Oct. 2) my first meal was not on the menu 3) my second meal was as hostess for a party of 29-which is yet another completely different view of Emeril's. Dinner 1- The Chef Chris Challenge Chris Wilson, Emeril's CDC and I have been acquainted for about 5 years now...each time I go to Emeril's I sit at the Chef's Counter and Chris sends out dish after wonderful dish. This is not the food you see Emeril preparing on his tv shows. I also noticed from looking at the dishes served from the regular menu to the other diners at the chef's counter that there is a conspicuous lack of "essence". In the past, plates were liberally doused with "essence". The regular menu dishes appear to have become more refined and diverse also. Portions remain large. The wine list is deep and fairly priced. And for Emeril fans, he was in NYC awaiting the birth of his child and taping tv shows... Wine: 1999 Puligny-Montrachet 1er Cru Les Folatieres, Paul Pernot Amuse: Leek and Potato Soup with Caviar Croutons, Vodka Sour Cream and Chive Oil: The velvety green puree arrived piping hot, swirled with the vodka sour cream and chive oil and topped with a thin crouton holding a good two tablespoons of osetra caviar. The gentleman sitting next to me was the lucky recipient of the caviar crouton, as I am allergic. He professed the caviar to be fresh with the proper "pop". I thoroughly enjoyed the light leek flavor blended with the slight bite from the sour cream...there was no discernable flavor of vodka. Course One: Blue Fin Tuna on Asian Slaw with Crispy Yucca and Sweet Soy Sauce: Six large, lightly seared slices of bright red blue fin balanced atop a mound of yucca, cabbage, sliced pea pods lightly dressed with the sweet soy sauce and topped with fried yucca ribbons. Very visually appealing. The silky texture of the tuna against the crunchiness of the slaw and yucca ribbons provided an interesting juxtapostion. I am generally not a fan of sweet dressings...but, this one was just sweet enough and very light. I believe the base for the emulsion was soy, ginger, and mirin which had been reduced. Wine:1999 Chambolle-Musigny, Ghislane Barthod Course Two: Yukon Gold Potatoes, Proscuitto, Black Truffles and Butternut Ravioli: An absolutely wonderful dish (my favorite of the evening). Delicate pasta packets filled with roasted butternut squash puree accompanied by sauteed wedges of Yukon gold potatoes sauced with a light truffle cream broth, topped with a chiffonade of proscuitto and copious slices of Perigord truffles. The sweetness of the squash puree was a perfect foil for the saltiness of the proscuitto...and oh those truffles...both in the broth and atop the dish...what a wonderful aroma and flavor . Course Three: Warm Lamb Tongue Salad with Frisee, Roasted Peppers, Poached Egg, Parmesan, Basil Oil and Aged Balsamic Vinegar: Large pieces of warm lamb tongue hidden beneath lightly dressed frisee, topped with a perfectly barely poached egg, julienned roasted red pepper and large pieces of shaved parmesan. (My second favorite course). Course Four: Bone in Filet Mignon with Sweet Garlic Mashed Potatoes, Haricot Vert and Red Wine Reduction: A thin piece of filet still attached to the bone atop heavenly garlic mashed potatoes, napped with a classic red wine reduction sauce and served with properly crisp and bright haricot vert. This was my least favorite course of the evening. Although the beef had good flavor and texture, it was served medium...With the thinness of the cut, I doubt they could have served it much rarer though. The potatoes were light and fluffy with just a hint of garlic. Course Five: Cheese Course: Parmegianno, Maytag Blue, English Cheddar, a Louisiana ash covered goat cheese and camembert served with Toasted Walnuts and French Bread: All cheeses were properly aged and served the proper temperature Wine: 1994 Vin Santo "Bianco Dell 'Empolese" Piazzano Dessert: Banana Cream Pie with Caramel Drizzles: One of my all time favorites...a huge slice of graham cracker crusted banana cream pie topped with whipped cream, caramel drizzles and shaved Chocolate...rich and wonderful with. Assorted Cookies Definitely not your tv Emeril food! Will post Dinner 2 shortly.
  19. I just spent 5 days in New Orleans...consuming lots of wine, beer and spirits...and very little water...and am here to tell the story (I may have left behind a copious number of brain cells though 0
  20. Be aware with Eurocaves that the pullout shelves hold a max of 13 bottles...and the shelves are not cheap...the fixed shelves can support 70 or so bottles...it is really a pain to dig to the back row on the bottom of a shelf to try to find that "one bottle" you are looking for...make yourself a "map" of what is on each shelf so when you do have to dig for one it won't drive you nuts ....
  21. Hi Simon...I grew up in Birmingham and still go back frequently for sporting events...so I will be happy to guide you... I would suggest you go to the Highlands Bar and Grill 205-939-1400...Frank Stitt, the owner/chef was the James Beard Chef of the Southeast last year...he also has two other restaurants...Bottega (Italian) and Chez Fon Fon (French Bistro) The Hot and Hot Fish Club Hotels...There really aren't any "highend boutique" hotels in Birmingham...the only things along those lines are the private clubs, which have beautiful guest rooms...but, you must have a member sponsor you. Birmingham is very "compact"...I would suggest staying in one of the newer hotels in the "Perimeter" or Summit areas...the Wynfrey is nice...but, it is connecting to the Galleria shopping mall...and about a 20 min. drive to downtown. If you want to stay downtown, there are two "acceptable" hotels...The Tutwiler and The Redmont...there is also a Radisson in the area...
  22. Lizziee...Wow...looks like I will have to put Sona on the top of my list of restaurants to try in LA list!
  23. southern girl

    Shad Roe

    Hi Lizziee...I think I would go with a cremant for the acidity to cut the butter and bacon fats...or if you want red...beaujolais or chianti...
  24. southern girl


    Thank you Stone for pulling up the info...looks like I'll give it a shot.
  25. Has anyone dined here, or heard anything about it? I have been invited to go for dinner by relatives of the chef next time I am in the city and would like a heads up...I read a review which gave it 2 1/2 stars (can't remember if it was the Chronicle or the Examiner though), but I would rather hear from the eGullet folks in the Bay area!
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