southern girl

FG--I see your premise regarding theater tickets, but I have a slightly different view. With a ticket one can either try to resell it or give it to a friend...it is already fully paid for. I would not just leave it sitting on my desk...I would give it away rather than see it wasted. Even with a nonrefundable airline ticket...you can still apply it to another ticket (granted you face a penalty, unless you a very frequent flyer with friends in high places). That would be why I wouldn't "raise an eyebrow" in those cases. But, with a restaurant reservation...you rely on the restaurant to "resell" that space. If they have a waitlist, great (and the conspiracy theorist in me wonders if you wouldn't get charged anyway if you were not present to see the dining room is full). It is hard to offer a reservation at a prix fixe restaurant to a friend on short notice. They have to be able to go and afford to pay for an expensive meal...in this case over $200. Perhaps I shouldn't have made this topic about the guarantee, but, about the unreasonable time clause involved .

Wish I had...dinner was Thurs. night...I will post a review later today.

This is inspired by the FL thread in the California board. I just got caught by the good old credit card guarantee...But, not for being a no show... I reserved a table for two at the Herbfarm just outside of Seattle. I got the reservation by way of a cancellation. There policy is $50 per person to hold the seats. Refundable outside of 30 days or if they can rebook the table. I mentioned to the reservationist it was possible that I would be one instead of two...due to my guest's obligations with the PGA Tour event we were in town for. She already had my credit card number at this point...and informed me if he no showed I would be charged the extra $50 even though I would be there, since we were inside the 30 day period. Personally I think this is a bad practice...and not just because I got whacked for the $50. How pleased would you be if you were a party of 4...and your two guests have to cancel due to say, a family emergency. The other two still go and get nailed for the extra $100. You are stuck...you can't say to your friends...hey could you give me $100 since you won't be coming because your Grandmother died...I had to put down a guarantee. Part of my objection is they have 3 tables for European style dining (32 seat total)...so per say they were not "losing " a table. I realize the objective is to fill the seats and make money. But, I think perhaps this rigid (and costly to the unfortunate host who's guest has to cancel) does them more harm than good.It does not leave a good taste in one's mouth. The restaurant had at least 8 empty seats the night I went. How do you feel about guarantees. Personally, I do not mind guaranteeing. I do mind the 30 day clause. I think 4 pm day of, is fair. If the restaurant is that good (which in this case I thought it was) they will have people waiting for tables...emergencies and problems do crop up at the last minute. The no show who books 4 reservations for the same night and doesn't call to cancel deserves to pay up IMO.

When you helped out at the Waterside Inn, what were your impressions of Alain Roux as both a leader in the kitchen and as a creator of new dishes. Cabrales posted the following from a Waterside Inn Magazine in the UK forum regarding some of Alain's more recent dishes: "The first Alain creation calls itself minestrone printanier aux petit coquillages--spring minestrone with delicate shellfish. This came with (very English) cockles and winkles and (rather Italian) bold pesto ravioli to give it a delicately spicy Mediterranean flavor...sauteed baby snails, which were served on a bed of morels and lardons of bacon over a celeraic base in a parsley puree & a light Madeira jus, topped with a puff pastry cap...What about something new with scallops? Take some sliced baby artichokes, infused with honey, orange and lemon; place on a bed of wilted rocket leaves, roast the scallops and place on top, and sprinkle with fresh crab...And how do you revitalize salmon? Well, how about cooking it en papillote with pine needles and serving it with deep-fried pak choi and a star anise sauce? Do we detect a hint of Asian fusion here-- something for which Michel has shown a scant regard in the past? Alain disagrees...Alain has taken breast of Bresse pigeon and quail and served them on a bed of crushed potatoes and cabbage, served with a lime jus: the freshness of the citrus-based sauce serves to emphasize the rich, almost gamey savouriness of the birds...Alain has also turned his hand to his father's favorite discipline--desserts--although once again in a creative and (dare on suggest it) rather 'off-the-wall' style..."

A dining companion who ate some of the rock salt beneath his oyster rockerfeller thinking it was ice.

Cabrales noted that according to Food Arts, pine mushrooms found in B.C. are expected to be included in your Fall/Winter 2002 menu. Would you please discuss how you choose to pair each of the different types of mushrooms (other local mushrooms, chanterelles, porcini, and trompes de la mort) with other ingredients (meats, spices, vegetables) in your dishes and the role they play in your creation of sauces at Ouest. I am looking forward to enjoying Ouest in person while I am in Vancouver next week for The Air Canada Championship.

Lizzie, The recipes look wonderful. Can't wait to try them out!

Rochelle, are you familiar with the Hardees (chain restaurant...don't know if they exist outside the South) biscuits? If you are and would like their recipe pm me since I presume the recipe is copyrighted.

Lizziee, I would love the recipes for the lobster sausage and the mini brioche with foie...Do you use mini muffin pans for the mini Yorkshire puddings...oh heck, I'd like the mini Yorkshire recipe too, if it's not too much trouble. Thanks!

FG...I haven't gone to a Dr. yet...as caviar is a luxury easily (most times) avoided. But now curiosity has the better of me (and that takes a lot since I am petrified of needles!). Squeamish people stop reading here.....Since I also suffer other symptoms...including passing out (I thought from the violence of the projectile reaction...maybe not, now that I read the FAAN site) and intestinal reactions, that it is an allergy, not an intolerance. Will fill you in after I get an appointment.

Does FAAN consider Lactose Intolerance as an allergy? Or do they define intolerance as something other than an allergy? I admit I haven't gone to the link yet...on my way now... Never mind...I read the links and have my answers...now, I wonder if they can do a scratch test instead of rast for caviar...calling the alllergist on Mon.

I swore I wasn't going to post in this thread (obviously I lied)...some people do develop allergies...mine is to caviar. It is something I truly enjoyed in the past. I was lucky enough to have a boyfriend who practically lived on beluga (yes, he was a chef). I had never had a "problem" eating it before. If you get squeamish stop reading here....Recently a chef sent out his version of a beggar's purse (no, it wasn't March...they know about my allergy). I asked the waiter what was in it...smoked salmon, creme fraiche, chives and caviar...I asked osetra (I am only alllergic to the "good stuff")...no ma'am american lumpfish (which I am not alllergic to, unfortunately). So, I ate it...a few mins. later I knew I was going to be seriously ill (can you say projectile?) Luckily (for me and everyone in the vicinity)...the ladies' room was nearby. That was the end of my evening. It was very embarassing. And, while I am at it...whenever something on the menu...be it Matsuhisa, Jean George, Le Cirque or wherever that has a dish with caviar included...I still get charged full freight...talking about adding insult to injury . The upshot is, until this happened to me, I would have agreed with the sentiment that allergies are all in peoples' minds (since until caviar I had no allergies what so ever...including pollens). Now, I have to believe as we age and our enviroment changes...it is possible our tolerances change and we are susceptible to developing allergies...whether it be to milk (who would "want" to be allergic to ice cream?!?!), caviar or whatever. Much less suffer the consequences that can accompany these intolerances. Okay, Rant over I feel much better now Thanks for letting me vent

foodie52....hopefully she didn't go to A & M...that could really blow away those childhood illusions!

Shrimp wrapped in basil and proscuitto, grilled (or baked) and served with datil pepper sauce.

I went to the Asian market this morning and they had mounds of bags of fresh lychees...so, I bought some...Now, what do I do with them?

Suvir...I will pm it to you shortly...as it is from a cookbook and I am not sure of the copyright question...

Thanks for the suggestion Ron and Jaybee...I did call SL. They were wonderful. After explaining the situation (corked bottle here in LV ordered about 3 years ago, no receipt and no way to get it back to NYC anytime soon short of shipping an opened bottle...which I was told is illegal) they have credited my account for what I presume was the original price...or something close...I can't remember. Good customer service. I have been using them for awhile to get the wines I can't find here in NV and this will add to my "cutomer loyalty" factor.

Banana Cream Pie Bananas Foster Bananas baked with Brown Sugar I know these will barely put a dent in your banana supply, but your post has made me head for the market...Banana Cream Pie tonight...there goes the diet (again)

Jinmyo....

Guess that means I pour it out...it came in a shipped order from Sherry Lehmann many moons ago...

I have a bottle of what should have been a lovely Puligny-Montrachet...but, it is corked. It is only slightly corked, but, it is both in the nose and the taste. I no longer have the receipt. Is there anything I can do with this wine besides pour it down the sink? I know you are not supposed to cook with anything you wouldn't drink...but, I am tempted (the pennypincher in me comes to the front). Will the cork taint taste come through?

Garnish for Bloody Marys

Lizzie, Your wonderful review of the FL makes me want to go again...I haven't been in about 3 years...I am obviously long over due. Time to check the calendar and plan to spend some time hitting the redial button .

Thanks FG, I just watched the Vancouver segment and read the article. Good stuff. It will come in handy as I will be in Vancouver week after next. I am on the fence about whether to go to Lumiere or Ouest... Does Lumiere serve lunch? I saw a mention in another thread that Ouest does. I am leaning towards Lumiere for dinner and Ouest for lunch. What would your game plan be? Did Momo get any special treats during the trip?

Nina, Which Spanish Roses did you like...I am just branching out to try Spanish wines...any suggestions (roses or otherwise) would be appreciated. Thanks.