southern girl

I went to the Herbfarm foremost for the food...which was excellent...and hoping for good wine pairings...now I know...just choose off the list totally(or supplement the wines chosen)...I know to take a walk when the show starts...I also wouldn't have objected to a "one winery" concept...IF (and in this case it proved to be a big IF) the winery chosen could provide better than average (and I am being generous to call the wines I had average) wines to pair with the foods...Granted, I would have much preferred a wider range of producers and appelations considering the cellar at the Herbfarm...but, that said, Argyle was the winery the next night and that would have been great...they make good wines...there are numerous wineries that could fill the bill...Chehalem IMO wasn't one of them. I think if you are familiar with the agenda...you can avoid some of the pitfalls faced by first time diners and have a much more enjoyable first visit than the "average bear"

My absolute foodie event for charity is coming up at the backlot at Universal Studios on Sept. 28. The American Wine and Food Festival sponsored by the Puck Lazaroff Charitable Foundation helps support Meals on Wheels of Los Angeles. Chefs participating in this year's event are: Wolfgang Puck; Larry Forgione- An American Place, NYC; Michael Mina- Aqua, SF and Las Vegas; Lydia Shire & Susan Regis- Biba, Locke-Ober, Boston; Charlie Palmer- Aureole, NYC & Las Vegas; Robert Del Grande and Ben Berryhill- Cafe Annie, Houston; Luis Diaz- Chinois on Main, LA; Nancy Silverton and Mark Peel- Campanile & La Brea Bakery, LA; Mark Miller-Coyote Cafe & Red Sage, Las Vegas & Santa Fe; Kerry Hefferman- Eleven Madison Park, NYC; Tom Colicchio- Gramercy Tavern, Craft, Craftsteak, NYC & Las Vegas; Jennifer Naylor- Granita, Malibu; Paul Prudhomme-K-Pauls Louisiana Kitchen, New Orleans; Bradley Ogden- Lark Creek Inn, One Market, SF; Eric Ripert- Le Bernadin, NYC; Nobu Matsuhisa-Matsuhisa & Nobu, LA NYC et al; Todd English- Olives, NYC, Las Vegas et al; Joachim Splichal- Patina, LA; Francois Payard- Payard Patisserie & Bistro, NYC;Jimmy Schmidt- The Rattlesnake Club, Detroit; Alan Wong- Alan Wong's, Honolulu; Stephan Pyles, Dallas;Lee Hefter- Spago, Beverly Hills Floyd Cardoz- Tabla, NYC; Lissa Doumani & Hiro Sone- Terra, St. Helena; Sam Leong- Tung Lokgroup, Singapore; Thorsten Leighty- Twist, Hollywood; Rocco DiSpirito- Union Pacific, NYC; Piero Selvaggio- Valentino LA & Las Vegas; Vincent Guerithault- Vincent's on Camelback, Phoenix; Jonathan Waxman- Washington Park, NYC; The U.S. Pastry Team. There are also 40+ wineries....many high end spirits...cigars...beers. Everything from caviar and foie gras to ice creams and truffles...If you're going to be anywhere near LA...GO... For more information call (310) 234-1984.

Now THAT would be a field trip

Jordyn...thank you for the great link...as was said by many...it makes me sad too. I think I need a field trip to Le Perigord...I am a dinosaur...fine dining is the TOTAL experience.

I can't believe I forgot to mention Dreamland barbecue...I get my fix in a little over two weeks YESSSSS

Meow....at least the food was good!!! I am very un-new age...and the Herbfarm definitely has that new age-touchy-feely- thing going on...but, the chef can cook. From what I can gather, he is not a partner...so, perhaps he will move on to some place less rigid...if that is the case...I would enjoy having another meal he has prepared...the rest of the Herbfarm stuff I could do without!

Steve Klc...First..do I remember Kerry Sear is at Cascadia? Oddly when I posted on the PNW board about where to dine... it wasn't mentioned...and I had forgotten about the good things I had heard about Cascadia. On to your questions.... Neither the vintner nor the menu (with the exception of a very brief description you may be able to get out of them by phone call, they do post the title of the menu on their website...not much help though) is available in advance...you can get an "idea"..but, supposedly they don't finalize the menu until the day of. Makes dinner a crapshoot. I had heard such good things from friends who had been to the Herbfarm (and are serious diners) that I was willing to give it a shot....the week before was their (in)famous all vegetable dinner at $179++(which I had no clue they did until Malarkey clued me in)...I would not have been happy if I had ended up with that. They only serve Thurs.-Sun. (pretty nice gig for Jerry). All meals, no matter where you sit cost the same. They do inquire about allergies when you make yor reservation...so dishes are substituted or altered in that case...One of mine was due to the presence of paddlefish caviar. At your suggestion, next time I go to Seattle I will put myself in Kerry's hands. Management at the Herbfarm definitely makes some poor/odd decision...both from a business standpoint and a customer service stanpoint. And love your Cats/ Branson comments! LOL mb7o...as I mentioned in one of the above posts...even if one is underage or does not drink...you pay the full price...you are given non-alcoholic beverages as a substitute.

I would be more than happy to name them Kerouac1964...Michael and Wendy Jordan of Rosemary's Restaurant...their first restaurant is located about 10 miles from the Strip on W. Sahara Ave. Their second will be opening Sept. 2nd in the Rio Hotel (just a couple of blocks off the Strip on Flamingo Rd. W). They will be in the spot formerly occupied by Jean Louis Palladin's Napa. If you decide to give them a try, let me know and I will give them a call for you. You can also check out their website at: www.rosemarysrestaurant.com I don't know if you are in NYC...if so, they will be cooking at the Beard House on Oct.7.

$20...the car keys and directions to McDonalds $20...the car keys and directions to Pizza Hut $20...the car keys and directions to Subway $20...the car keys and directions to Wendy's you get the idea

Jordyn, funny you should ask...I did ask...and yes...you are still charged for the wine one way or the other. In the case of a minor or a non-drinker...they told me they have non-alcoholic substitutions...so, no break on the price. Schielke...I don't think that is the case...at least as far as the winery paying them. When I was in the restaurant business and when we did wine dinners we received a discount on the wines we purchased for the dinner and hosted the winemaker and his guest for the dinner. The distributor paid for the hotel expense and the winery for the travel...since they are usually doing a number of events in the area during their visit. Also, the Herbfarm has a very deep and large cellar (12000 or so bottles). They have an incredible selection of red Rhone, Bourdeaux, Madeiras, French dessert wines and ports. Also a wide selection of Pacific NW wines. That is a lot of cash tied up in inventory. IMO they could make a lot more money selling what they have. They do use wines from their cellar when their is no special guest winemaker. I asked Ron how often someone orders off the list...he said maybe 3 times a week. My supposition is that since they don't actively promote the list...not good business sense IMO.... (they do encourage you to go look at the cellar while you are there though)... most people don't realize there is an option...I didn't find out until the 7th course a wine list existed. I would think that since this is an expensive place to dine, that a lot of people are first timers who are unaware (like me) or one time only one special occasion visitors...who follow the program set out for them. I also think they are very protective of their food and wine pairings...as I mentioned next time I would condsider ordering off the list...they heavily enouraged me to call in advance and let them suggest the matches for the courses. With such a gorgeous list it just makes absolutely no sense to me that they don't promote it.

Chefette...they boxed up a serving of the "small treats"...which I didn't want the first time around...But, the good news was....drum roll....they didn't serve me extra portions of those "lovely" wines (in case you didn't read the review...the wines were very poor)

Thanks Jordyn for answering my original questions...I was just trying to head the topic back to where it started.

When I started this thread I wasn't asking whether or how to weasel out of the charge...which I have no intention of doing...I just wanted to know how people felt about restaurants using them and how they felt about the 30 day clause

Welcome back bigbear!

Thanks Beachfan...this one was from Joseph Drouhin (1997)definitely pinot in style and taste...I am still a neophyte when it comes to French appelations...thanks for your help...can you suggest others I might enjoy...the bottle cost on this one was $23 according to the hostess....I would think that would be fair given the producer...am I close?

Okay Wineheads ...I am familiar with a Cote de Beaune...but, tonight I had a Chorey-Les-Beaune (which I thoroughly enjoyed)...can someone tell me more about the wine and the grape, blend etc. Thanks.

MsRamsey...your post made me feel at home in regard to the "gentlemen's dates"...we see a lot of that here in Las Vegas Out of curiosity...was your dog and pony show as long...I wouldn't have minded as much if it hadn't lasted almost 40 mins.

Rochelle...don't get down on yourself...you are doing great...everyone has what they perceive as lapses in the road to their goals...you needed a break and the trip to NYC...onward!!! Edit to say: Hope that doesn't sound too Rah Rah...just trying to be supportive

One more note ...when the dog and pony show starts...next time I will get up and go out front...where they have a Bocce (sp?) court...and play a game until they are finished....I would have done it this time if I had any idea how long it would last. I figured it would be relatively quick and painless...

The dog and pony show was offputting...I began to wonder if I had made a huge mistake...the lovefest was a bit much... ....especially when it was followed by another poor wine and lag before the next course. This is another good reason to order off the wine list...at least I could have "poured my own"...Luckily the excellent food saved the day! I originally had a reservation for two...I had been waitlisted and they had dropouts. Be aware, inside 30 days you are held responsible by cc for whatever number of seats you have booked...so, I was stuck for the $50 deposit for my companion who couldn't join me. I think they would have preferred to place me at a European style table, being a party of one...they offered more than once...everyone was very pleasant though, so perhaps they thought I would be more comfortable dining with others. As for the room....it is large and barnlike...with low ceilings around the outskirts, painted red. The middle of the room is highceilinged like a barn with a balcony on one side and windows on the other. The center of the ceiling is dominated by a large chandelier with individual lightshaded lamps. Along the back wall (where I sat)...windows and tables for two and four. In the center of the room there are three long tables of eight...assorted other smaller tables around the rest of the room. The upholstery, carpets and decor are reminiscent of a Victorian home (or Grandmothers house). The predominant colors are forrest greens and deep reds. Lace doilies on the tables and green leaf charger plates that stay on the table until dessert. Excellent stemware for the wines...and good quality utensils...(I hate cheap knives and forks!!) The exhibition kitchen has a large prep area in center of the front part that is dominated by a large hood painted deep red. The kitchen is framed by the theatrical red curtain. There is a counter to the front where the finally garnishing and distribution of plates takes place. I had been told the restaurant was romantic...I suppose this depends on one's definition. The tables are relatively close together (I could hear the conversation of the couple next to me even when they spoke in sotto tones)....and if you are at the European tables, with strangers, I think it would be difficult to consider it romantic. There was a live guitarist providing quiet background music. The service is decent...if a bit spotty. There seemed to be no rhyme or reason for who was served what first and by whom. But, they are very pleasant and do try hard. As it should be the food was the star...the supporting cast could use a bit of polish and restraint. I would definitely return to the restaurant. Armed with the lessons I learned this time I think I could make my own experience better.

Hi nightscotsman...thanks for your kind comments....During Carrie's opening speech she said that if anyone didn't want to be photographed to please tell her...guess there coud have been some illicit meetings as two couples were very quick to beg off . There were no extra lights or additional disturbances from the photographer...I asked him about his camera equipment....very hi-tech nikon digital...high resolution...no lights necessary. He spoke with the people whose photos he took, got our names...no waivers as the consent was implicit. I will be curious to see if my photo makes the "cut" .

Tommy...I agree with you in principle...but this was some place I really wanted to go (kind of like when I wanted to go to the FL and spent much time on the phone trying to get through)...as many of my chef friends have lauded Jerry Traunfeld (the chef at the Herbfarm)...Although I am still unhappy about getting stuck for the $50...in a perverse way I am glad I gave in....I had one of the better meals I have had in ages...on a par with the FL in the food dept....see my review under Pacific NW if you're curious.

Although I am not a VIP in the true defintion of the word...I will relate the following. I am a very loyal friend and customer to a pair of chef's here in Las Vegas. I have known them for years both here and in another state where they worked. They consider me a friend...and when in the restaurant...as they call loyal customers...friend of the house. I was bringing a group of 12 in for dinner. ..one chef was on maternity leave and the other was participating in a charity event in another state. The GM called me...just to let me know...I had no qualms about taking my guests with neither chef in the house. Mid-way through the meal, I received a phone call...it was the chef calling from the charity event just to make sure we were having a good evening and not wanting for anything. That is how loyal friends of the house should be treated...personal friendships aside. I realize the phone call was "above the call of duty"...but, I watched the GM check with other regulars to make sure everything was up to snuff...and checking in on newbies too to make sure they were enjoying their experiences...This is good business...it is how drrevenue should have been treated since he was a regular customer IMO.

I had a lovely (for the most part) dinner at the Herbfarm outside Seattle August 22. They serve a 9 course prix fixe menu (Thurs.-Sun) ranging in price from $159-$179 pp inclusive of wine, exclusive of tax and tip, The price range varies depending on the wines chosen by the house for the evening...more on that later. Guarantees with a credit card are required (see cc guarantees under General Topics). You have the option of a regular table (dependent on availiblity) or European style...in this case 3 long tables of eight diners each. Even though I ended up dining solo, I chose a regular table...after a long day dealing with professional golfers, I was not in the humor to have to "make nice-nice" with strangers. Dinner is served banquet style. You are asked to arrive at 6:30pm for a tour of the herb garden. I arruved promptly and was offered a glass of the Herbfarm infused ice tea to sip until the tour...I passed on it...smelled way too floral for my taste. Finally we were asked to go out front en masse by Carrie, one of the owners and proprietress of the garden. She announced a USA Today photographer would be with us for the evening shooting pictures for an article to appear on Sept. 20. Carrie then led us to the herb garden (which in itself is amazing) and proceeded with an overview of the restaurant and its history. She introduced each of the herbs that would be featured in our dinner. Sprigs of each were passed around to be either tatsed or sniffed depending on the herb. We also met the house recycler...Hamlet...a Vietnamese pot-bellied pig who is about the size of a Yugo . After the 20 minute tour we returned to the restaurant. I was given the opportunity to join the European style table again, but, declined, explaining sometimes it is nice to be on one's own and just be able to decompress. I did end up having a dining companion though. The other owner- Carrie's husband Ron" "seated" a stuffed toy lamb across the table from me...cute touch. On to the food and wine. The menu was entitled "Vision of the Vine". Chehalem Winery (Oregon) provided the evening's wines. A glass of their 2000 Pinot Gris was poured while all the guests were getting settled. With the exception of one of the Pinot Noirs poured near the end of the meal, the wines were thoroughly unimpressive (I am trying to be nice here). The Herbfarm has a wonderful, deep, fairly priced wine list. Unfortunately, they don't "advetise it" (you must ask for it), as the wines poured are included in the dinner price. I would much rather have paid extra and chosen from their list ( I will do so if I go back and don't like the wines that are included). It would have been much nicer to have had wines that were in the same league as the extraordinary cuisine. First Course: Summer Treasures- Gazpacho to Sip with a Lovage Straw, Cucumber Gelee with Paddlefish Caviar and Corn Soup with Side Stripe Shrimp wirh a Chive Pancake Wine: Chehalem 2000 Pinot Gris The pinot gris was thin and overly acidic. The gazpacho was a clear seawater colored broth made with tomato water, pepper and cucumber. It was served with a lovage "straw" through which we were instructed to sip the soup. It added a celeraic flavor to the broth blend. I enjoyed it, but noticed many diners left it barely touched. The cucmber geless was served in a minature white china "skillet" shaped ramekin. Very smooth and refreshing- a lovely clear lime sherbet color. Mine was topped with creme fraiche and a flower petal, as I have a reaction to some caviars and had not had paddlefish yet (this was not the time to experiment). I think the caviar would have been the perfect accompaniment though. Served in a demi tasse cup, the corn soup was the star of the trio. It was very simply roasted corn removed from the cob, juiced (and juice hand squeezed from the cob) with a touch of butter added. Absolutely lovely texture and a clean, rich corn flavor. Side Stripe Shrimp were hanging from the edge pf the cup. They were perfectly cooked, but had an odd texture. The chive pancake was more like a pita-shaped piece of tough fried dough-also, a bit over salted. Before the next course a dark red drape was pulled across the exhibition kitchen. Ron came out, gave a brief speech, introduced the winemaker who waxed poetically at length about what wonderful wines we would enjoy (wishful thinking). Then out came Jerry Traunfeld (2000 James Beard chef of the Northwest). He spoke briefly about the dishes and the ingredients...I wish he had spoken more! The winemaker interjected his comments about the wine matches. Next, the whole staff (from the dishwasher up) was brought out and introduced...we "learned" what I suppose were to be interesting tidbits, about each of them. I could have done without this part...it had that "Barney" feel to it. This dog and pony show took almost 40 mins. There was no serivce during. Thankfully, the curtain was reopened and the staff returned to work. Second Course: Crab-Stuffed Squash Blossoms on Sungold Tomatoes and Herb Salad Wine: 2000 Chehalem Dry Reisling, Corral Creek Vineyard Again, the wine was a disappointment...it did have some bright pear flavor...but again was highly overly acidic...and very food unfriendly. The stuffed squash blossom was beautifullly presented. The blossom was simply stuffed with Dungeness crab mixed with fresh chives. Placed in the center of a large white plate, accompanied by two large whole pieces of crab and ringed with thai basil, mint, cialntro, wisps of vinegared sweet white onion, halved sungold tomatoes and tempura sea beans. The effect was a squash blossoms wreathed in its vine. Drizzles of opal basil vinaigrette (a beautiful purple color) and basil oil provided both a bright burst of color and flavor. An excellent dish. Third Course: Slow-Roasted King Salmon with Fennel COnfit, Roasted Beets and Apple-Dill Sauce. Wine: 1999 Chehalem Chardonnay Another great course stuck with a less than stellar wine.This was a burgundian style chard. Unfortunately it suffered from too much oak "toastiness" on the palate and in the nose. Again, very acidic, but, thankfully less so than the other two. As for the salmon...it might be the best I have ever enjoyed. It was roasted for 20 mins. at 170-providing the most lovely, velvety texture imaginable. It was served on the fennel confit and striped with saffron touched apple dill sauce...a beautiful match for the delicate salmon. Fourth Course: Chanterelle and Lobster Mushroom Lasagne with leek and eggplant, Slow Roasted Tomato and Walnut-Marjoram Sauce Wine 1997 Chehalem Pinot Noir, Ridgecrest Vineyard This pinot had a foul nose (reminiscent of Hamlet's pigpen) until it opened up a bit. A lovely garnet color...unfortunately extremely tannic with a strong lemony aftertaste. There was a bit of berry-spice flavor, but it was overpowered by the aftertaste. Yet another incredible food course! The thin lasagne pasta encased the fillings in a serpentine layer effect. From bottom to top: sauteed chanterelles, roasted roma tomatoes, sauteed leeks and eggplant, sauteed lobster mushrooms. The thin slice of lasagne was napped by the bright green walnut-marjoram pesto stlye sauce with quartered lobster mushrooms and chanterelles dotting the plate. Very visually appealing. The combination of the flavors melded together perfectly, yet were explosive when enjoyed seperately. Fifth Course: Tarragon Sorbet with Pickled Melon I loved the sorbet. A pure, bright flavor-hard to describe- but not what one would expect from tarragon. The melon balls were muskmeon pickled in lemon verbena. Very nice palate cleanser. Sixth Course: Lavender Crusted Muscovy Duck Breast with Plum Strudel, Cranberry Beans and wilted greens. Wine: 2000 Chehalem Pinot Noir, Rion Reserve Finally a decent wine to match with the outstanding food. Bright plum and berry flavors with a hint of pepper spice. A gorgeous deep red color. Perfectly medium rare duck slices with crispy skin that had been dry-rubbed with spices (I detected star anise, rosemary and tarragon). The duck was served over wilted greens (dandelion and spinach, I think). The plum strudel served on the side was a savory blend of bright red plums and sauteed sweet onions wrapped in phyllo. The plate was napped with a duck jus reduction that incorporated the spices used in the rub. Seventh Course: Quillisascut Goat Cheese Crotin with Grilled Figs, Spice Bread and Thyme Honey A thin slice of the piquant crotin was flanked by lightly grilled Kadota figs which were drizzled with the house-made thyme honey, and a slice of the bread. This was their first batch of the honey made from the hives on the farm. It was a very mild honey with just a hint of thyme. The spice bread was dark, moist and boldly flavored. The predominant flavor was that of star anise. Eighth Course: Trilogy in Fruit: Roasted Donut Peach with Anise Hyssop Ice Cream, Raspberry Souffle with White Chocolate Sauce and Wild Huckleberry Napoleon with Rose Geranium Sauce A perfectly roated peach half wad topped with the anise hyssop ice cream-a very mild anise flavor (interesting fact: this herb is related to neither anise nor hyssop). The napoleon was, very simply, layers of puff pastry (a bit tough) sandwiching sauteed sweetened huckleberries with the mildly flavored rose geranium cream...an anglais style sauce. The stand out in this group was the raspberry souffle. Baked in demi tasse cups, the souffle rose a goos 1 1/2" above the rim of the cup. Served piping hot...good raspberry color...moist and flavorful without the addition of the sauce. Brewed Coffee, Teas and Infusions...many choices t be had here. Each diner receives his/her selection in their own French press-strained at the table by the servers. I had a lovely, mild Dragonwell Green Tea. Ninth Course: A selection of small treats: Chocolate Mint Truffle, Apricot-Lemon Verbena Gels, Hazelnut Florentines, Chocolate-Peanut Butter Sandwich, Orange-Balsam thyme White Chocolate Truffle Wine: 1901 Barveito Malvazia Madeira. The stand out wine!!! The madeira had a wonderful toasty hazelnut flavor. A beautiful example of a madeira and also of the wines available at the Herbfarm...they have about 40 madeiras by the 1 oz. pour. I passed on the small treats, but they looked lovely. Jerry Traunfeld is one of the best chefs who's food I had the pleasure of sampling...I do not say that lightly, as I have been lucky enough to dine with most of the best in the US. He was involved in every course presented, checking every plate...a very intense man from what I could observe. Also a perfectionist. I look forward to making another visit to the Herbfarm. The whole experience lasted just short of 6 hours...occasionally there were relatively long lags between courses. I would suggest considering staying at the Willows lodge were the Herbfarm is located...it is a long way to travel after a huge meal if you are staying in Seattle.

I am completely in drrevenue's camp...no if, ands or buts. I would not set foot in Rockenwagner until I received what I considered a sincere personal apology from Hans. Friendships aside (at this point) Hans and Patti have used drrevenue, accepting his money, his generosity in promoting the restaurant to others and his willingness to include Patti in their dinners. I would be willing to bet the comps in appreciation of such loyal customers on Patti and Hans' part have been few and far between...and I am not referring to the occasional extra course...I mean a full meal comp in real appreciation of their generous patronage. There are other fine dining establishments who would love to have this kind of customer. I too would be very hurt by Hans' curt response on the "friendship" level. I happen to know, on a personal level, that drrevenue is a very generous person (as is his wife) and that this treatment from Patti and Hans is out of bounds.