southern girl

It's good to hear the instructors do offer help if a student needs it and that they don't boot anyone without good cause. Thank you for your in depth answers and, of course, great diary entries

Rochelle, I don't know if you want to go into detail about your former fellow student, but , I am curious whether he did not perform his assignments? Was inept in performing the in class tasks? Failed the test written test? Had absences? Or a combination of all of the above.

try to slice open a bag of nuts in midair with a very sharp knife...results...one partly severed fingertip...4+ hours waiting in the emergency room only to be told "Gee, you needed stitches but, we can't do them now...it's been too long, an infection might have set in, we could butterfly it, but, you'll have to pay full charges"...speaking of adding insult to injury...went home and butterflied it myself

Plumpjack Winery bottles half their Reserve Cab (I think this years is $125)with screw caps and half with cork...definitely not Thunderbird. It's nice not to have to worry about cork taint. The GM, John Conover, mentioned they are getting lots of inquiries from other Napa wineries...especially after one Napa winery had to dump a whole vintage a couple of years ago after tainted corks were used...I'll have to see if I can find the article...a lawsuit (surpirse) is pending. Personally, I would love to see more screwtops used since when I travel, it is generally with carry on only...which means...no corkscrew

A Caped Chef...I posted a review of Martini House (and other Napa and SF restaurants) on this board under the Napa Valley Novice thread...I was there in July and it was excellent!

I usually do the saute in an oven proof skillet and after adding the eggs cook it in the oven...about 12 mins at 350. Omelet.

Forget to put the pot under the coffee maker....nothing like coming back to massive amounts of steaming coffee all over the counter and floor at 5am!!!

Had "brunch" (ate regular menu foods) on Sunday...Appetizer side beet salad...one of the best items IMO on the menu...even the app size is huge. Arugula and watercress dressed with a light vinaigrette, many, many cubed beets, a dollop of goat cheese and a sprinkling of grated parmesan. Excellent...(the only thing I would call excellent there...and I have eaten there 5 times...2 lunch/brunch 3 dinner...twice my choice). For a main... I had skate (had to after the skate thread )...nice piece of fish...unfortunately way over breaded and the blood orange sauce was hideously sweet...thank goodness the fish was placed on it and not the other way around. The service from my waiter was awful....thankfully the cpatain and the other waiters picked up th slack. He misordered my salad, mesculen instead of beet, forgot my glass of wine (Crochet Sancerre)...brought the wrong wine...didn't fill water glasses etc. The Captain was quite solicitous...nice enough to put a hold on my skate (told me entrees usually come out 15 mins. after apps. or salads...and since I had to wait 10 mins. for the correct one, he knew I would have both on the table at the same time). Passed on offer of dessert (the pistachio profiteroles are good though) as I had a dinner at Veritas that night. As an aside, I have learned to ask for the cheese "sommelier" before I order cheese there. I have found a number of cheeses to be not quite ripe enough (I am sure due to the volume of cheese they serve)...and rather than be disappointed...I ask what is really ripe and ready to serve. The waiters generally aren't aware of what is ripe and what is not...

Rochelle...congrats on the outstanding scores!

I agree with Steve Klc... Here's an odd thought...is it possible the owner doesn't think the establishment in question will still be around when the guide comes out?

Beachfan...unfortunately no...they served the head raw on the platter as decoration...a pity and a waste!

FG, I suppose some people might dislike the discourse that comes with the cheese...personally I like to learn! I do not see how they can find fault with the product...the cheeses are served at perfect ripeness and the selectio is large and varied. Maybe I'm prejudiced since I have always been treated so well there....naaahhh Nesita, I guess since Las Vegas (home) is in Southern Nevada you could say I am going South...(some would say I have already gone south )...then back on the golf tour...Flint, MI; Chaska, MN; Seattle; and Vancouver between now and the 1st of Sept. I am looking forward to trying FG and Cabrales suggestions for Vancouver and some of the ones the NW board posted for Seattle! By the way FG...what happened to the rest of those suggestions

Lizziee, Wow, that's a tough one...especially because of the presence of Jewel Bako, but I will try. Food...I think I would have to choose Veritas by a nudge over Jean George and Jewel Bako. Picholine is # 1 in cheese and right in line with Jean George and Jewel Bako. Because of the number of courses involved in the tasting menus it is hard to compare on a one to one basis. But here are some further thoughts. In the Lobster competition...I would choose Veritas' preparation as the best. In the Squab category I would choose Jean George. The amuse also goes to Jean George. Desserts: none of them knocked my socks off. Between the two "soups" Jean George hops ahead with the frog leg accompaniment (you may groan loudly here ) Wine: Veritas...the list is outstanding with some real gems and steals to be found, the sommeliers knowledge encyclopedic...Picholine follows a close second for selection...Jean George's list was a bit overpriced in many cases, but a nice selection. For sake the clear winner is Jewel Bako . Service-Veritas again...everyone really seems to care if you are having a pleasurable experience. It is also hard not to be impressed by Jewel Bako followed by Picholine and Jean George bringing up the rear. Ambience is hard too because they are all so different. I think this comes down to personal preference. I would have to choose Veritas first though. A very calming atmosphere to me. Jean George would be next for the airiness. Picholine I like for the old world feel once you realize the staff isn't as stiff as the decor. Jewel Bako, I had my back to the room (seated at the corner...got knocked in the head a couple times by people trying to squeeze over on the way to the restroom. Also there was something I almost forgot...the hand sink in the corner of the sushi bar (which was more or less in my line sight) has some awful corrosion around it...I have to admit I was surpised to see that. It must be purely cosmetic and I would think relatively easy to remedy before the next health dept. inspection. I hate to slight Jewel Bako...for sushi and sashimi it is excellent. It is just hard to compare it to the others from a stylistic viewpoint. I think if I dined there as regularly as I do at Sushisay and Kuruma Zushi (were the chefs know my proclivity to try and like anything and everything) I would have a hard time deciding between the two.

Admin: Reports and general discussion of Picholine from 2004 on may be found: here) For my final dinner in the City I headed for another favorite stop...Picholine. I began the eveing with a gift of Picholine Bellini from the house. A very nice touch. On to bigger and better things...wine and dinner. Speaking of big...I enjoyed a 1999 Batard Montrachet from Jean Noel Gagnard. This is wine that was big enough to stand up to the full flavors of the accompanying tasting menu that I chose. It is a wine I will buy to put away in my cellar. It is very well structured with minerally notes but also some rather forward fruit. I am guessing it will age beautifully (just a guess though ) The amuse consisted of Risotto wrapped in a grape leaf sauced with a rather strong vinaigrette and covered by a large slice of summer truffle; Dover sole encasing chopped lobster with vegetables and a lobster roll. The tasting menu began with Potato Foam with gaufrettes and Osetra caviar (thanks to the dreaded caviar allergy , my waiter offered to make a substitution from thr a la carte menu). We compromised, I tried the potato foam...a broth based vichyssoise covering salmon roe served in a martini glass with the guafrette as garnish. I can see how this would be a lovely dish with the osetra...the salmon roe imparted an orange color to the foam...and didn't have enough salinity...but, it was nice of the kitchen to experiment. At this point I supplemented the tasting menu with the Sea Urchin Panna Cotta with ocean Gelee...one of my favorite dishes. The panna cotta is delicate with the sweet flavor of uni and is surrounded by the gelee which as a wonderful sea brinyness (sp?) to it. A lovely combination. The next course was the foie gras of the day. A large slice of foie cooked crispy on the outside with a dash of sea salt and molten on the inside, served over a roasted peach. The combination of the tart sweetness of the peach versus the rich foie was simple but elegant. There was a dash of vanilla which I found to be an unnecessary addition, but, it didn't harm the dish...I could have just done without it. Next came Grilled Line -Caught Pompano over green tomato chutney and Romesco Emulsion. An odd dish...after living in FL for many years, I have a hard time seeing pompano with grill marks. It is such a delicate fish. This was a thin filet partially overcooked on the thin end. Placed over the chutney which had a strong vinegar flavor to it. For me, this dish just didn't work. I think perhaps in the entree portion offered on the a la carte menu it would fare better...since I am sure the fish would have been thicker and had a better chance of survival against the grill. Licorice-Lacquered squab with foie gras, glazed turnips and spiced rhubarb marmalade followed next. Although the squab was juicy and a perfect med. rare it had deep grill marks in its skin...I gues I just have a thing about grill marks...I find them offputting. The spiced rhubarb marmalade was a wonderful accompaniment. Just piquant enough to cut the fat in the foie and the squab. Vegetables were perfectly cooked. Again a dash of vanilla in the jus I could have done without, but, overall a lovely dish. Now, my favorite thing at Picholine...the cheese ! I always just turn Max or Theresa loose here. As usual Max made some lovely choices. He aslo mentioned he was off to D.C. to do a cheese judging...can you imagine tasting some 300+ cheeses ?!? Anyway, here are the cheeses he selected Perail, Taleggio, Serra, Innerschweizer Schafchas, Val Bagner, English Cheddar, and Peral (yes, different from Perail). Served with the toasted breads which I ignore, and quince jelly, pressed plum, pressed figs and dates all of which I do enjoy with the cheeses. Max also chose a lovely sherry as an accompaniment, Pedro Domecq "La Sibarita" Palo Cortado. Dessert was the Milk Chocolate-espresso Gateau with Mocha Granite and espresso foam. Very nice soft chocolate timbale shaped cake especially tasty when swept through the espresso foam! A selection of chocolates presented in a picture frame served over chocolate bark. Minature Lemon Bars and Madelienes which were yummy...other assorted cookies and candies which I didn't try. Another great meal with outstanding service and everyone checking to make sure I was not wanting for anything.

Friday night brought me to one of my favorite restaurants...Veritas, for yet another outstanding dinner. For those who have not eaten here...and love great food and wine...GO! A three course tasting menu is offered at $68. I usually add and extra course (as I did this time). My wine selection for the evening was a bottle of 1990 Cateau de Beaucastel Vieilles Vignes...a lovely, rich white wine made from 90 year old vines. Veritas is one of the few places this wine can be found...and they had multiple vintages. This particular one was a deep gold color...a big white...rich and fat in the mouth...with caramel after notes...beautiful. The amuse was a small timabale ofPeeky toe crab with diced tomatoes and fresh corn. My First course was a Chilled Lobster Salad with sweet English peas, golden pear tomatoes, fines herbs & vieux sherry vinegar. A large claw and tail of perfectly cooked lobster placed beneath the salad mix which was tossed with the vinaigrette. The lobster meat was most likely from a lobster weighing more than 2 1/2 lbs. judging from the size of the portion. The Second Course was Sauteed Soft Shell Crab with yellow curry sauce and baby pea shoots. I suspect this won't be on the menu much longer as the season is pretty much over. This crab had one very small area of shell that was a tad chewy where it was thickening. The large, juicy crab was placed over the yellow curry sauce, topped with the pea shoots. The curry sauce (more like a foam to me)was extremely mild and a great match for the crab. For a main course I chose Grilled Sonoma Squab with a fricassee of summer vegetables, glazed baby carrots and foie gras emulsion. The sommelier brought me a glass of LaGrein Alto Adige Magdalena 1999. A "big" red with a hint a herbal tea. The perfect foil for the squab which was prepared medium rare. The plate was napped with the foie emulsion. Vegetables strategically stacked on top to support the fat, juicy squab. Dessert brought a sampling of creme brulees. Normally I wouldn't order creme brulee, but my waiter and the waitress serving a nearby table raved about them. Flavors were cinnamon, vanilla and carmel. I was not over the moon about this dessert. The flavors were very nice, but the texture was borderline overcooked. I think next time I will do the sorbets or perhaps a scoop of homemade ice cream. This is the only area were Veritas doesn't shine from my perspective. Everything on the savory side I have ever tried has been excellent. The wine service is stellar. Waiters, waitresses and even bussers and hostesses want to make sure you have a wonderful experience...which I obviously did !

Cathy L, My waiter did the eye roll to his busser along with an under-the breath- "lovely"...It was very quiet in the restaurant at the time and I have very good hearing. I am positive he thought the comment was just between the two of them. It was not an unexpected reaction as I have had it before. I have always found "kiiling them with kindess" and just the fact that once I order they are, to say, the least, partiallly relieved. The curiosity about dish ingredients and preparations also draws them out of their shell. Wilfrid, I am not sure if Jean George would have seated a one top...I had help from a generous eGulleteer who procured the reservation for me. Originally it was for two people, when I reconfirmed I informed them I would be a party of one... Macrosan, I did not finish the bottle of wine...but with the glass of red probably did the equivilant of a bottle...over the space of 2+ hours. I would not have driven a car, but otherwise was fine. And Jinmyo got the "profile" perfectly. If I don't mind ordering a bottle and leaving some for the sommelier or waiter because in most restaurants the half bottle and glass selections are not up to the level of the full bottles offered. I would rather pay a bit more and leave some behind, than settle for something I really don't want. Cabrales, the current price on the Signature menu and the seasonal menu is $118. Lizziee, I would like to have sampled more of the dishes. The companionship and sharing would have been nice, but, I would never pass up an opportunity to experience a restaurant I want to try just because I am solo. Between my travel schedule and the fact that golfers don't like to "dress for dinner" (or sit for long meals for the most part...there are some foodies on TOUR, but, late dinner and early tee times don't mix!) I dine solo frequently.

At the urging of Lizziee and other eGulleteers I made my debut visit to Jean George Friday night. Thank you all . Dining solo again, I began the evening with a glass of Veuve Cliquot in Nougatine while my table was being reset. Upon being seated I got the feeling that my waiter would have preferred something other than a female one top. After a brief while he adjusted when he realized I didn't fit the lone female diner "profile". The amuse bouche for the evening consisted of a tomato "lollipop" with crushed popcorn, peeky toe crab with a drizzle of chive oil and (my favorite) foie gras with dulce du leche foam. After consulting with the sommelier I chose a 1999 Freie Weingartner Wachau Gruner Veltliner, which he assured me would go well with "Siganture Item" tasting menu I chose. The first course was callled Egg Caviar (soft scrambled egg with osetra caviar) which they allowed me to make a substitution for (due to that damn caviar alllergy I have). In its stead I received Toasted Foie Gras and Brioche with Cherry Marmalade. Brioche perfectly toasted in duck fat encased melt in your mouth seared foie...served with the deep red cherry marmalade on the side. 2nd Course: Sea Scallop with Caper-Raisin emulsion, Carmelized Cauliflower. One large sea scallop halved horizontally. Still cooked medium rare. I liked the yen-yang of the caper-raisin emulsion to the scallop. 3rd course: Young Garlic Soup with Thyme, Sauteed Frog Legs. A lovely white puree based garlic broth with large slivers of garlic. The Frog legs were juicy and meaty with bronzed skin. They are served on the side of the bowl and you are encouraged to dip them in the soup. One of the best accompaniments I have enjoyed! 4th Course: Turbot in a CHateau Chalon Sauce, Tomato and Zucchini. Very simple but balanced. Turbot cooked med. rare served over diced tomato and zucchini napped with the Chalon Sauce. The acidity from the tomatoes added some zip to the turbot while providing a nice counterpoint to the sauce. 5th Course: Lobster Tartine, Lemongrass, Fenugreek Broth and Pea Shoots. Half a lobster tail topped with one claw...extremely tender...served in the broth with the pea shoots stacked on top. Simple yet elegant...with the lemongrass flavor being a wonderful compliment to the lobster. 6th Course: Broiled Squab, Onion Compote, Corn Pancake with Foie Gras. My favorite course. A corpulent squab breast prepared med. rare with a gorgeous crispy skin. A hint of sweetness in the onion compote, perhaps vanilla. The foie was a larger piece than came in the earlier course, but, knowing I had two more knock out dinners on the books I behaved (at least from the cardiologist's viewpoint) and left the foie. I had to sneak in a glass of red wine for this course (and because I saw so many lovley reds on the tables surrounding me!). So I had a glass of Vincent Girardin 1999. 7th Course: Cheeses...perfectly aged and well presented...Crotin, Reblechon and Montbriac. Dessert: I convince my waiter at this point just a scoop of champagne sorbet would be lovely...and it was. Assorted minature madelienes, caramels, chocolates and gelees. I practiced good behavior once again...indulging in one madeliene. All in all a very impressive experience and I would look forward to going back with a group or at least one other person to be able to experience a bit broader overview.

I had a positively incredible evening at Jewel Bako on Thurs. night. I dined alone at the sushi bar (although certainly never felt lonely thanks to the attentions of the Lambs). I decided to do the omakase and also put myself in their hands for a diverse selection of sakes. The evening began with a half cup of nigori sake to accompany the amuse bouche which was nombomsuki lightly poached in rice vinegaraccompanied by shiso leaf. A single tart bite that the nigori complemented perfectly. Next: Santa Barbara uni still in the shell. Served on a bowl of ice with a demitasse spoon for scooping out the delectable flesh. Also a side of soy sauce...which I passed on. Appetizers: Accompanied by Devil's Tongue sake. Toro tartare with avocado minus the accompanying osetra caviar (since I am alllergic). Lightly steamed tile fish with sliced apple salad, mitsubu mushrooms and a light sesame dressing. Chilled Japanese Seafood custard. Sashimi: Scottish salmon, copper river salmon, japanese grunt fish, Santa Barbara sweet shrimp, chu toro, o toro,japanese red snapper, tilefish, suzuki bass, japanese black bass with vinegar jelly and three types of yellowtail...hamachi amber jack and kampachi. All were pristine...I especially enjoyed the rich flavor of the copper river salmon and both toros. Next I was presented with a clear clam broth covering one large clam. The broth was a more delicate version of clam juice...but almost perfectly clear...yet still packing an incredible clam "punch". Sushi: Accompanied by Dancing with the Gods sake (kanomoni I think). Marinated bonita, japanese white bass marinated with shiso and plum paste, triggerfish between pieces of seaweed with grated yuzu, Japanese mackeral with chopped scallion, fresh ginger and sesame seeds, pink shell scallop with Okinawa sea salt and freshly grated yuzu. Anago, seared o toro and 3 ages of sardine. Palate cleanser of lychee coconut sorbet. Dessert Sake:Plum Sake Ginkobai...it takes 15 plums to make each bottle...a lovely delicate flavor, a Japanese sauterne almost...served to me in Grace's Father sake cup. A lovely gold "cage" in which rested a beuatiful hand tooled silver sake cup and saucer. Dessert: Japanese White Peach, a scoop of melon whose name I can't recall and shiratoma dumpling with izukibean. Minature peanut cookie, buckwheat cookie and sugar candy. And as a coup de gras...a "surf clam" lollipop (and it did look like a surf clam) ! As Jack said when he handed me the candy "Ducasse has nothing on us". The only downside had nothing to do with the restaurant. It was passing the "working women" and seeing a rather heated argument over a drug deal as I walked to the corner for a cab. Not a comfortable feeling for a woman alone relatively late at night. Although I am sure had I asked, someone would have walked with me. I am definitely looking forward to a return visit next time I'm in the City!

I just reconfirmed my reservation for this Fri. night...Sounds like the Foie Gras is not to be missed...any other suggestions from recent visits as to what is considered a "must try"?

Don't forget: Corn Pones Pecan-cornbread stuffed quail with gravy Grits with bacon mixed in Freshly boiled shrimp with datil pepper sauce Cajun Boudin Along with everything else alreay mentioned!

Wilfrid, By any chance was the meal prepared by Chris Wilson? He has done some fantastic dinners for me during my visits to Emeril's.

Thanks for the heads up... mynamejoe...after 20+ years on TOUR I have seen a few clubhouse kitchens...it was not by choice but necessity that I ate at the course...after 9pm and no food all day! The good news is I get to eat in the Player/Family dining room where they tend to be a bit more careful about what they put out...can you imagine an outbreak of food poisoning among the players...we have actually discussed this among ourselves...it is pretty surprising it has not occured at some point if one really thinks about it. I hope if I do the Kemper next year you will put me in touch with your friend for some dining suggestions!

Would you believe after all those wonderful suggestions I ended up having to eat at the golf course (UGHHH!) on Wed. night and then Thurs. got out just in time to grab a quick bite of sushi at Restaurant Hama. We arrived at 8:30 and they stop serving at 9pm...no ifs ands or buts. I think there was more beer than sushi consumed by the crew in the limited time frame! Perhaps next year I will get to enjoy a bit more of the Milwaukee dining scene. Oh , and Brats at the game on Tues.

Rochelle...My sentiments are the same as Rachel's. Continued good luck in school and I'm looking forward to continuing to live vicariously through your diary!

Question: Since skate and shark are of the same family, would soaking the skate in milk (like we did in FL with shark) neutralize (I don't know if that would be the right term) the ammonia taste like it does in shark?