southern girl

Thank you Jinmyo. All the toro dishes were very good...Masa showed us the "hunk" of toro...it was incredibly marbled. I have never had toro that was so tender...absolutely amazing!

Jin, it is a bit of minced garlic...I usual scrape off all but a grain or two...otherwise I find it overpowering ...but, a little touch is actually interesting.

I'm allergic...perhaps a price break ...but, I've never gotten one anywhere else when caviar has been part of a dish ...

Lizziee, her husband and I had a very interesting and tasty dinner at Ginza Sushi-Ko. Originally our plan had been to have dinner at Spago. Unfortunately, the William Morris Company "bought" the restaurant for the evening. Lizziee generously offered to cook, but since this would be our first time together for a meal I vetoed the idea so she could relax over dinner too. Ginza Sushi-Ko was substituted. Since the Lizziees had been to Ginza SK before and were friendly with Masa and his girlfriend-Sanmee (sp) (who takes care of the front of the house) we were warmly received and seated at the 10person sushi bar. The restaurant consists of the sushi bar, a small private room (which was not in use that evening) and a small kitchen. The sushi bar itself is blonde untreated wood (similar to Jewel Bako) congiured in an "L". Behind Masa's "stage" is another counter with a large flower arrangement. The chairs for the sushi bar are very comfortable (since the seat is yours for the evening this a good thing)...we occupied ours for some 3 1/2 hours since the amazing lizzie and I felt like old friends from the minute we met...The meal itself is $350...when you walk in the door. Masa makes the selections and you eat them how he serves them...no requests for change of sauce etc. It is autonomy at it's finest...substitutions-or deletions for allergies allowed. You may ask for additional pieces of what is served. That $350 does not include tax, tip or alcohol ! Lizziee's charming husband raided his wine cellar and provided some incredible wines which he also shared with Masa and his girlfriend. I am going to rely on lizziee to post the details of the wine (I don't want to make a mistake since we took no notes...and these wines were deserving of being accurately noted) and the service since she had experienced GSK before and could compare our experience to others they had. Moments after we were seated an "amuse" of marinated, cooked eel liver was placed in front of each us. I would guess it had been marinated and cooked in a teryaki style broth. Very tasty. 1st Course-Tuna Tartare served with toast points(topped with copious amounts of Beluga caviar for the Lizziees)...this was the finest preparation of this dish I have had. The tuna was chopped so finely its texture was like butter...no chunks or sinew remaining....just smooth pink tuna. I am sure the caviar added to the dish, but, I was very happy with my edition. 2nd Course-Blowfish many ways served on a mix of microgreens with a ponzu based dipping sauce. This was the first time I'd had blowfish....very interesting. I decided to be a purist and basically eschew the greens for the blowfish-sashimi, steamed and (I think baked). The texture and the flavor of the blowfish was akin to hirame. I did experience the odd tingling sensation one always hears about in connection with blowfish. 3rd Course- She Crab with Roe and Tomalley-One of my favorites of the evening- A bowl with a mound of finely shredded she crabmeat mixed with the bright red roe and the green tomalley. Excellent combnation of flavors and textures. 4th course- Seared Toro- simply seared slices of the incredibly rich toro we sampled earlier (more toro to come ) 5th Course- Toro Shabu Shabu- A boiling pot of broth (soy/bonito based I think) was placed in front of each of us...along with a dish containing a large thin slices of toro and a mound of thinly sliced scallions and a second dish containing a soy based dipping sauce. Sanmee prepared our first bite for each of us, dipping the toro in the broth for perhaps three seconds, wrpaaing it around the scallions and then lightly in the dipping sauce. Excellent. 6th Course-Broiled Miso Marinated Cod with Cod Sperm and Lily Root- Another favorite for me- Perfectly cooked cod served with a piping of cod sperm (something else I had never had- the consistency was similar to a parsnip puree, as was the color and texture and 3 small pieces of lily root. Excellent. 7th Course- Okay- get ready---A little bamboo basket was brought to each of us... it contained a paper wrapped "candy" surpirse---it was certainly a surprise. Once opened there sat a whole white truffle which had been cut into threee pieces dipped in tempura and fried...Can you say decadent??! The texture of the truffle was quite different. Perhaps Lizziee could comment. I likened it to chestnut- but, a tad "firmer"...and the truffle flavor was still there. I do have to admit I would rather have my truffles in the traditionally shaved way...but, it was an interesting way to experience a white truffle...and it was tasty. Then came the sushi- 1 piece of each--with the excepton of the uni- which we had to have a 2nd piece of - yellowtail, toro, yellowtail, aji, whitefish, seared toro and an unagi roll. All very lovely specimens. Dessert (at least the one GSK served) was a let down. It appeared to be a grapefruit granite topped with chunks of ruby grapefruit. I indulged in the incredible 1942 Madeira from Mr. Lizziee's celllar...it (like all the wines) was outstanding . As we didn't take notes and did imbibe lots of wine, I hope I haven't left anything out...Help me out here Lizziee and add your thoughts and comments...especially about the WINE and what you liked and what disappointed you . I thoroughly enjoyed the company- the evening flew by- and over all the meal itself...but, I found the price tag steep overall. I, for one, would not even think of going to Ginza Sushi-Ko when it opens in NYC (unless it was on an expense account---and not mine )-$500 per person without tax, tip or alcohol is way out of the realm of my sensibilities!

Beachfan, I am a long time diner at Matsuhisa...but, I only dine at the times I know Yoshi will be there...Perhaps there has been a slip (I have heard others say the same thing)...but, I think thanks to the chef-customer relationship I have with Yoshi, I have been able to avoid that. Even though they have a set omakase for each meal (which is highly predictable)...Yoshi takes me on my own adventure...incorporating my favorites and constantly changing the manner they are presented...he also experiments with new dishes and combinations. He has a phenomenal memory for what he has served. He has also mentioned he enjoys putting dishes together for me because I go in with an "I'll try anything" attitude...and he enjoys the challenge. I think those factors will add up to a better overall dining experience than perhaps is the norm.

I spent a lovely afternoon (70 degrees, clear blue skies) on the patio at Spago Beverly Hills for lunch. My favorite waiter, Oscar, arrived moments after I was seated bearing a glass of Billecart Salmon Brut Rose from the house and the menu. As I was perusing the menu (so many good choices) Oscar came back over and volunteered I looked very serious. I mentioned a few dishes I was interested in, and Oscar volunteered the kitchen would be happy to do a tasting menu for me incorporating the dishes I had mentioned along with a few surprises....Bingo...done deal. Amuse: A black and white sesame seed tuille filled with fresh slamon touched with spicy mayonnaisse and topped with bonito flakes and flying fish eggs. First Course:I enjoyed three pristine Hama Hama oysters served in the shell, lightly dressed with a champagne mignionette and freshly grated horseradish. Second Course: Steak tartare- a good sized quenelle of tartare topped with a quail egg, served on a slice of butter toasted brioche. It was placed in the middle of a large white plate decorated with a grid of mustard sauce...and traditional accompaniments of minced red onion and capers. Third Course: Duo of Foie Gras- two small square plates arrived side by side on a small tray. One held a slice of terrine of foie gras on a toast point smeard with quince puree. The other a good sized chunk of seared foie gras atop poached quince in a huckleberry sauce. Excellent. This dish was served with a glass of Hungarian tokaji from Dozonoko (also compliments of the house). For the rest of my meal I enjoyed a bottle ofCHambolle-Musigny 1st Cru aux Beaux Bruins, Ghilaine Barthod, 1999 Fourth Course: Risotto with White Truffle: Oscar appoached the table with a huge grin and a cloche covered dish, so I knew something wonderful was on the way...he place the bowl in front of me waving the cloche toward me...how I love the aroma of white truffle ! Perfectly prepared risotto with lots and lots of white truffle... . He knew how much I loved the white truffles and was almost as happy with my reaction to the dish as I was to it! Fifth Course: Oscar arrived again with another grin and a large deep dish containing One very large seared diver scallop served on parsnip puree...and covered in...shaved black perigord truffle with a bath of truffle emulsion...Can you say happy camperette. Sixth Course: Next...another favorite- Squab with chestnut puree and fall vegetables with a variation of the black truffle emulsion...crispy skinned, medium rare squab...excellent. Before my cheese course arrived Tracy (the GM) and Wolfgang stopped by to wish me a happy holiday season and to drop of a copy of his latest book for a Christmas present. Cheese: (served with a pinot gris dessert wine-I believe it was Mendohlssen (sp) 1999-also from the house)...Tomme de Savoie, Explorateur, Crotin de Chavignol, Sainte Maure and Tartufo (oh darn....more truffles ). Dessert: This was truly an amazing dessert- and I must preface this by mentioning I could go the rest of my life without ever having chocolate again and not be sorry---until I met this particular dessert. They call it the Haley (sp) torte...it is named after the woman who invented the Twix bar...and this is Spago's homage to that. A layer of light as air caramel mousse is sanwiched between a layer of crispy pastry and a thick coating of bittersweet chocolate ganache...decorated with gold leaf...the plate is decorated with a deep brown caramel sauce and bittersweet chocolate sauce. This is soooo good!! And soooo rich...if I could only have one more dessert (as simple as the whole premise is) this one would definitely be in the running! I couldn't have envisioned a better meal and afternoon dining in LA if I had tried. Spago (and Oscar!) spoiled me rotten !

A good friend decided to surprise me and treat me to lunch at Matsuhisa for an early Christmas present...unbeknownst to her, I would be joining lizziee and her husband at Ginza Sushi-Ko later that evening for dinner...so, thus begins my "Day of Sushi", good thing I love it ! We sat at the sushi bar with my favorite chef, Yoshi. He knows me well...so it is automatically omakase. We wach ordered a large serving of the house cold sake to accompany our meal. The first course consisted of 3 pieces of yellowtail sashimi topped witha hint of garlic, a thin petit slice of jalapeno and bathed in soy sauce. Great start. Next, "newstyle sashimi" of octopus- the raw fish is placed on a heated plate so it "cooks" (not really though). Three rounds of octopus served with soy, truffle oil and shaved black truffle...mmmmm ! Next up...two pieces of Santa Barbara sweet shrimp, splayed on the plate, with a small cilantro leaf, a dot of hot sauce and a good squeeze of yuzu juice. Also fried heads severed seperately. A block of toro, sprinkled with japanese salt and seared on the grill...served in 6 healthy sized slices...to be eaten unadorned...excellent. Then we followed with sushi: yellowtail, kohada, uni, squid with shiso and japanese salt, and anago. Normally we would have continued along this path but, I knew in just a few hours I would be repeating the sashimi/sushi process...so, I begged diet! As usual the quality of the fish and the service at Matsuhisa was wonderful...

I promise I wasn't trying to bait you- I was honestly curious. I have dined at the FL many times (used to date someone in Napa who is in the wine industry in another life)...and have had excellent meals and service...That was 3 years ago, I will be going back in Feb. and expect the same...I don not however expect that level when Thomas Keller comes to Las Vegas...and will be ready to compare the NYC version to the Yountville version (as I am sure most people who have been to the 1st one will). I like (and agree) with your thoughts re:CP...and I too can accept arrogance when there has been no deception...

Funny Steve Klc would mention the Herbfarm ...it came to mind immediately as I was reading Marcus' excellent post of a disappointing meal (especially quail for pigeon ). There seems to be a certain arrogance involved in these two spots...you will eat 'what we serve and you will enjoy it...(and if you don't too damn bad!) Steve Klc- what is the third member of the trio...FL? edit to remove possbile insulting phraseology.

Grits with crisp bacon crumbled in them....sharp cheddar cheese blended in (too) is optional depending on my humor

Cabrales...I do not know if you have been to Jewel Bako...if you have...which do you prefer...Sushi Yasuda or JB? I have not been to SY...but I have had Santa Barbara Uni still in the shell at JB...and really enjoyed it and the rest of the sushi/sashimi and other dishes there.

mmmm....gooseberries...plain?

Yoshi's...it's not too far from where the ferries come in if I remember correctly...but, it's been a couple of years!

Yes-that's the correct info.

Biscotti...it's not usually an option...but knowing the kitchen crew along with a little (okay a lot) of begging goes a long way

Yes...the pineapple martinis are tasty...and getting some of the leftover steeped pineapple rings isn't a bad thing either...especially served alongside their house made macadamia ice cream !

Dan in Austin...welcome. You might want to check out lizziee's extensive posts on the France board...including one from Oct. 25....Lunch at Faugeron .

Steve...it definitely gets my vote!! And so do the lamb chops ....I am lucky enough to be going back next month and will have at least three meals there during my visit...I can't wait, one will be all new courses...I love being a guinea pig ! Lizzie--now you know how I felt as I followed you through France !!

I spent a lovely weekend in Hawaii thanks to the Alabama football team's probation...a season ending reward for the players was their game against U of Hawaii...for me sun, mai tias,football, mai tais, sushi and best of all...two meals at Alan Wong's. The restaurant is housed in a nondescript office building...this is not the place to dine if you are looking for palm trees and sunsets! The restaurant (located on the 3rd floor) is large with an exhibition kitchen, dining room with Hawaiian browns and tans, and a "patio" overlooking the street. I sit at the Chef's counter to enjoy the show the kitchen crew provides. I usually dine here 10+ times a year and have been semi-adopted by the kitchen crew. Since I do dine there frequently and Chef WOng challenges his crew to be inventive...I am a beneficiary of some of their experiments. I must say I have not met one yet I didn't thoroughly enjoy . I will list the amuse from both meals, then follow with the menu and the items I took in. My first meal began with an amuse of a blini brushed with a light wasabi creme fraiche, topped by fresh salmon wrapped in nori and garnished with salmon roe...excellent. Next the kitchen sent out one of my all time favorites, Mein taiko risotto topped with a skewer containing one grilled shrimp and one seared day boat scallop. For the second dinner the amuse were: a tower of lump crab atop a yuzu/lemon granita with a drizzle of chive oil and topped with a tomato confit. This sounds like a lot going on...but, the flavors and textures blended amazingly well. Very Good. The second amuse: two perfectly seared dayboat scallops placed atop a sunchoke puree and topped with thinly julienned scallions...excellent. Third...my favorite Alan Wong "oldie": Soup and a Sandwich....a minature grilled cheese sandwich with pulled kalua pork, foie gras and swiss cheese, served atop a papadum which rests across a martini glass filled with red and yellow tomato soups. On to the menu (and one night's tasting menu). Dishes I enjoyed over the two meals are noted with *. Apps: *New Wave Opihi Shooter-Local Limpet, chiffonade of basil, nicoise olive, chiso and tomato water...served in a test-tube like glass, to be swallowed in one shot. Refreshing *Hot "California" Rolls, But with no rice-Baked Kona Lobster Mousse wrapped in Nori with Crab Avocado Stuffing and topped with wasabi and regular flying fish roe and salmon roe- An explosion of flavors and very rich...another house specialty. *Ahi Carpaccio-with Ahi Poke, Ponzu and Truffle Oil- Outstandingly fresh ahi, pounded thin with a mound of ahi poke in the center and drizzles of truffle oil and chili. Lots of clean flavors...with the truffle oil lending just a touch of earthiness. -Chopped Ahi Sashimi and Avocado Salsa-Stacked on a Crispy Wonton, Spicy Aioli and Wasabi Soy. -"Poki-Pines"-Crispy Won Ton Ahi Poke Ballls on Avocado with Wasabi Sauce. -"Da Bag"- Steamed Clams with Kalua Pig, Shiitake Mushrooms and Spinach in a foil bag (reminiscent of the Jiffy Pop Popcorn look). -Hoisin BBQ Baby Back Ribs. -Nori Wrapped Tempura Bigeye Tuna-Tomato Ginger Relsih and Soy Mustard Sauce. -Kalbi Style Beef Won Ton Taco- Korean Kim Chee and Pineapple Red Onion Relish. Salads -Caesar Salad"-Chopped Romaine with a Creamy Anchovy Dressing and Kalua Pig, Lomi Tomato served in a cheese basket -"Ahi Cake"- Marinated Eggplant Layered with Maui Onions, Basil, Seared Bigeye Ahi and Tomatoes with a Big Island Goat Cheese Lemongrass Dressing. -"Tomato Salad"- with Li Hing Mui Vinaigrette -"Potsticker Salad"- Crsipy Asian Won Ton Slaw with Soy Vinaigrette -"Chinatown Quesadilla"- with Chinese Roast Duck Salad, Hoisin Soy Mustard Dressing, Jalapeno Oil Entrees *Kiawe Grilled Beef Tenderloin with Wasabi Sauce and Potato Gratin...Excellent beef with a hint of smoke. Killer potato gratin...lots of layered firm potatoes and cheese...Very Good. *Macadamia Nut-Coconut Crusted Lamb Chops, Asian Ratatouille, Roasted Garlic Smashed Potatoes, Natural Jus...three of the most incredibly tender, rare lamb chops...with a hint of cruch from the macadamia coating...outstanding. -Seared Yellowfin Ahi-Served Rare with Crispy Asian Slaw in Soy Vinaigrette -Sauteed Shrimp and Clams with Penne Pasta-Chili Garlic Lemongrass Bolack Bean Sauce. -Kiawe Grilled Mahimahi-Wasabi Sauce, Stir Fried Vegetables -Steamed Bowl of Shellfish"- Lobster, Crab, Scallop, Shrimp and Clams in a Bouillabaisse Style Broth with a Chili Pepper Aioli and Roasted Garlic Smashed Potatoes (another favorite dish). -Pan Steamed Opakapaka- Shrimp Pork Hash, Truffle Nage, Gingered Vegetables and Tapioca Pearls. -Ginger Crusted Onaga-Miso Sesame Vinaigrette, Shiitake and Enoki Mushrooms, Corn. -Kiawe Grilled Ribeye Steak with Mushrooms and Onion-on Linguine tossed in Bagna Cauda. Desserts *Five Spoonfuls of Brulee-Normally I ignore creme brulee...but, this one I have to have. Five "Chinese" soup spoons adhered to a granite slab. Coffee with a chocolate coffee bean; Chocolate with a small square of swirled white and milk chocolate; Orange with candied orange peel, Lilioi with a touch of lilikoi syrup and a seed; Macadamia with chopped macadamia nuts...all excellent. -"The Chocolate Sampler"- Chocolate Crunch Bars, Chocolate Bombe, Chocolate Soup and Chocolate Sorbet. -A Tasting of Housemade Sorbets-FIve Flavors of the day -"The Coconut" Haupia Sorbet in a Chocolate Shell. Served with Tropical Fruits and Lilikoi Sauce. -"Wong Way Tiramisu"-Chocolate espresso Pot de Creme Topped with Chiffon Cake Layers and Mascarpone Cheese with Kona Coffee Granite. -Apple Banana Raspberry Oat Crumble-with Jack Daniels Vanilla Ice Cream. -Okinawan Sweet Potato Cheesecake with Haupia Sorbet and Azuki Been Relish. -Chocolate "Crunch Bars"- Layers of Milk Chocolate, Macadamia Nut Crunch and Bittersweet Chocolate Mousse. Bittersweet Chocolate Decadence-Raspberry and Vanilla Ice Cream Swirl. "Banana Cream Pie"-with Chocolate Ice Cream -Coconut Tapioca with Passion Fruit Sorbet and Fresh Fruits -Panna Cotta-Orange Creamsicle Flavored Cream woth Caramel Sauce and Candied Orange Peels -Lilikoi Cheesecake with Guava Sorbet -Jasmine Green Tea Gelee with Lychee Sorbet and Fresh Fruits -"Caramel Apple"-Butter Poached Apple in Filo Wrap, Salty Caramel Foam -Pumpkin Cheesecake with Cinnamon Ice Cream -Meyer Lemon Meringue Tart with Lemon Sorbet

I've always boiled mine...water to cover by an inch...add a bottle of beer, 10 or so thickly sliced garlic cloves,salt, two lemons halved, squeezed and add to the pot. Add the crabs when the water is boiling, cook for 12 minutes after the water returns to a boil. Cover the table with newspaper and go at 'em!

marcus, I have to admit I was tempted not to return after my first experience...but, another eGullet person (I highly regard her opinion re: fine dining) convinced me I should return. My second visit was very good to very good +..the major negative was a reticent waiter (he was not thrilled to have a single female diner on his station). It really did color my perception of the evening. My most current visit was excellent in terms of both food and service. I have also learned how I should dine at JG: I prefer the tasting menu (2nd and 3rd visits) over a la carte (first visit). Unless I have gotten ill or been treated unfairly or rudely, I generally will give a restaurant a second chance. Especially in the case of a highly regarded restaurant like JG. I do so not because I doubt my own taste, but, because I think there are restaurants where there is a "learning curve". Especially if one is ordering a la carte. There are so many wonderfully tempting dishes...but there are also so many bold flavors and combinations that is easy for the diner unfamiliar with the chef's style to become overwhelmed. I now know how to "navigate" the menu (and service) at JG to ensure a good experience for me. And, I must add, even my "fair" experience the first visit would have put 99% of other restaurants to shame-but, it is hard for even the best to live up to sky high expectations.

Suvir...I will take you up on that offer...and will give you plenty of notice...since I spend some portion of 30-40 weeks a year on the road I have to plan in advance! This will be something I will definitely look forward to.... I enjoyed the (brief) pleasure of your company...and the cabrales too!

Back to the photos...Rachel...if it is not difficult (and I am totally ignorant in this area)...would you mind posting them here instead of imagestation? Suvir...Three cheers for the incredible evening you provided for those lucky eGullet folk who got to attend. You have no idea how much I wish I could have been in attendance last night!!! I wish I could've extended my stay in the City to attend, but, life got in the way! I hope I will have better timing next time you arrange one of these adventures!

Since I had seen the white truffle dishes available during my first meal this trip (and had such a good experience) I decided to return to San Domencio Sunday night. The weather was absolutely horrendous, cold, windy, wet...and not a cab in sight. Eventually the cab god smiled on me (after about 6 blocks of walking)...I arrived at SD a bit worse for wear and chilled to the bone. I was whisked to a cozy corner banquette with a great view of the room. I was barely settled in my seat before my captain placed a glass of champagne in front of me to welcome me back and warm me up. Next came the beautifully salty, thinly sliced proscuitto on baguette slices. I was told to relax...no need to rush to the menu...For once in my life I followed directions well . I ordered another bottle of the La Fornace Brunello di Montalicino,1997...since it had been a good foil for the food during my last meal (and the sommelier had the evening off...so rather than experiment in an area I am still a novice at...I took the tried and true). For my first course: A repetition from my first dinner...Sweetbreads Pan-Roasted with Garlic-scented oil...the sweetbreads were again perfectly crisp and still resillient, the sauce lustrous and well balanced. The only negative was some of the micro greens topping the dish were past their prime...just a few...but, they should have been culled from the bunch. Second Course: The beginning of white truffles away!!!! Raviolini del Plin (Pearl sized Raviolini in Veal Jus) with white truffle...although there was a large amount of truffle shaved on the dish (tableside)...I decided to be verrrry bad ...and go for double the truffle! The pasta itself was a bit deceptive...I wish I had Mikimoto "pearls" this large...they were pasta packets about the size of a quarter...the filling itself was ground veal, parmesan, a touch parsley and nutmeg. They were bathed ina fairly assertive veal Jus...With the truffles.... ...excellent dish! Third Course: Not only was I on a white truffle kick, but also a veal kick! Roasted Veal Loin with Glazed Vegetables and Veal Reduction...and...yes...more truffles ...A tender veal loin cooked medium rare-to slightly medium...accompanied by baby turnips, potatoes, carrots and brussel sprout leaves. A very nice preparation. For dessert I asked for a recommendation from my captain. I was torn between the Pannacotta con Fragole e Salsa all'Aceto Balsamico (Eggless milk custard with strawberries and carmelized balsamic vinegar) and the Semifreddo al Torrone di Benevento con Cioccolata Calda ("Semifreddo" of nougat with warm Chocolate Sauce)....I told him to choose one for me...He returned to the table with both, as he didn't want me to miss out on either ! I thoroughly enjoyed them both. The pannacotta was served unmolded in the center of the plate and drizzled with the carmelized balsamic...a very tasty way to give umph to the custard. Very good. The Semifreddo was a bombe shaped dome, lightly chocolate flavored, studded with a good number of nougat pieces and served drizzled with a thick dark chocolate sauce. Also very good. I forgot to order the roasted chestnuts I had the first visit...they brought them in for the white truffle dinner they were having the following evening. ...but, when my captain sat a lovely plate of house made biscotti, I forgot the chestnuts . Again another very good meal with excellent service...everything before you know you want it or need it. Never having to ask for anything except for the check- which was delivered promptly after being requested...and returned in the same manner. And the restaurant was very busy for such an ugly Sunday night!

Thanks for all the supportive comments...they are appreciated. Lizzie...unfortunately this was the appeal...they suspended the charge while investigating...came to their conclusion...so that is the end of the line... I don't think there is anyway Amex members can help...but...I won't complain about anyone deciding to boycott the Herbfarm. mb70...A puppet...oh my god...I dodged that particular piece of torture...the introduction of the staff ad infinitum was bad enough....I would have gone over the edge if Carrie had used a puppet...where is that puking emoticon when I need it ....she and her new-ageiness were hard enough to swallow and not regurgitate! We also need an "evil" emoticon...here is a thought...tax accountants and lawyers feel free to chime in...I wonder how they report the "income" from cases like mine...if the tax and tips are actually itemized and paid? DO they divide the "tip" among the employees...or does the house keep it as part of the bottom line? I wonder how the IRS views this type of thing (insert evil-grinning emoticon here).