southern girl

Hi Deacon, I knew you were a man of taste when I saw your choice of Highland's carpaccio listed in another post. As for New Orleans...next time you venture there try the Acme in the Quarter (it is the only REAL Acme)...sit at the bar with the shuckers...ask them to show you their Mardi Gras pictures! For a great dinner try Victor's in the Ritz Carlton. If you want to go back to Bayona...ask for the Lizard Room...(tiny lizard on wall mural) they seem to treat you more as a local that way. For a great sandwich...try Mother's The best thing to do at Brennan's is take advantage of their great wine list...go in the late afternoon or early evening...stake out a table on the patio and enjoy a great bottle of wine and the atmosphere! Or, as an alternative...go in the morning, hit the patio and have a brandy milk punch or a bloody mary and then go dine elsewhere. Try COmmander's Palace...although Jamie Shannon died last year they have not lost a step. they took the chef from their branch here in Las Vegas and he is very accomplished. It is a bit touristy...but, locals love it too...have the crab cakes...all crab...no discernable filler. And...Emeril's (I know, I know)...sit at the Chef's bar and introduce yourself to chef Chris (Wilson)...if you dine early you have a good shot at getting him to cook something not on the menu.

Blue Herron..I agree with your method too...I have used them both. The wash method came on the advice of one of the former sous chefs at Michaels in LA for some really dirty morels. He stressed that this could only be done immediately before using them...which I did...and they were served in a beurre blanc over fresh pompano....worked fine. Perhaps Steve could try both methods and give us a report.

Steve, I am jealous. There is one improtant thing before you cook the morels...you need to soak them to get rid of whatever "critters" might have decided to inhabit them. All you need to do is soak them two or three times depending on how "dirty" they are. The first time you soak them add some salt which will help dislodge any debris. Then soak them one or two times more with unsalted water. Do this just before you are ready to cook them. Enjoy

salt on watermelon...definitely a "southern thang" cottage cheese with barbeque sauce and the old standby....chocolate ice cream and potato chips!

I am sooo disappointed I will have to wait to sample Matt's incredible culinary talent...keep us posted on what you plan for the future! Fat Guy, I just finished a wonderful sushi dinner, but, your photos have whet my appetite all over again! Keep 'em coming!

a 1953 D'Yquem...brought to follow the white truffle dinner at ADNY...what an evening!

Be sure to call the Robert Mondavi winery in late March/early April as they announce their "Summer Festival Series"...music in vineyards on assorted weekends...traditionally they begin with the Preservation Hall Band (Jazz from NOLA) the weekend closest to the 4th of July...followed by fireworks overhead. I am going for the 10th time this July 6th and will give you an update on a few of the aforementioned restaurants...Bistro Jeanty, Martini House, Pinot Blanc. You might want to check out Rancho Caymus for a place to stay...It shares a courtyard with La Toque...or if you don't mind driving...stay in Calistoga at the Silver Rose Inn...or if you want to be in near downtown Napa...the Beazley House...a B&B...but, only in the Carriage House rooms behind the main house. If you want to spend a lot...Meadowood or Auberge du Soliel )personally I just go up and have oysters and champagne on the patio in the late afternoon and savor the view while saving beacoup bucks!