chopjwu12

Steve thanks for backing me on this one i apreciate it. You beat me to the pepper fact though you basterd. Pepper in desserts has been around forever people just dont realize that. But i am glad to say the apricot dessert sells quite well especially after it was put on the tasting plate. I agree with the apricots not always being great but i think we have been preety lucky this year. We have gotten some very good apricots in. I would like To see what rosie thought of it. She had it when she ate there. But I dont want everyone to think this thread is only about desserts. I will give another example of a main dish item that went over like a fart in church. Instead of the plane and simple chicken breast they took it and stuffed it with i think braised sweet breads. Now sweet breads sold preety good on the menu. Chicken almost always sells good. Together the people weren't ordering it. There are a couple more examples but thats the only one my tirred mind can think up of right now. On another note someone mentioned clientel. Yes we do get people in with sophisticated tastes but the average person comes in alot. Which i think is great. I love to see new people come in to enjoy good food. Sometimes they will be a little daring sometimes they wont. We are opem preety late on the weekends. We stop taking reservations at 10:00. I think once the bar area is put in people will start to come in later.

IT started it.

Well if you knew anything about me you would know where i work, who i am, and almost everywhere i have been. Since all this information has been posted on egullet more then once. But i dont even know your name since its not even on your tag?

perhaps you should shut your mouth. Knowone said anything about respecting the taste of new jerseyans since i am from NJ. I simply ask why dont the majority of new jerseyans order the more exotic items.

i figured it was something like that.

I agree and disagree with you lady s. I do agree that gt and such are typcal NY restaurants. But i wouldn't say the ryland, nicholas, stage house, frog and peach, and a couple others are your typical NJ restaurants. I would define typical as the norm. I wouldn't put any of these restaurant in the normal NJ catagory.

yeah why is that a problem? Alot of the ryland inn customers came from far dont forget. i think the % of people who get food in NYC is alot higher then 2%. I would probably tag 2% to the entire state of NJ.

Good report innocent. I am preety shocked about the burger like you said maybe an off night. When i ate it, it was full of flavor.

Ok i understand what you are all saying. Thats a great point about the servers but we have very good servers. i think the ryland inn does a great job with serving what they want. i think they do the best job with serving what they want. Because they have a safety net in the a la carte menu. There tasting menus range from not to exotic to preety darn exotic.

cab, Did they tell you they were peaches de vigne when you ate there last night? Because they didnt tell me and i was wondering why they were so red. I just assumed it was from being poached in rose. Another question is do they serve a cheese course? I dont recall seeing anyone get one when i ate there on sunday.

and i dont argue with that point. You have to give the people what they want because they are #1 sometimes not all the time. I find that you have to try to find a balance between what you want to do and what the people want which i think we do really well at the restaurant. My basic question is why are people in NJ so fearfull of something new?

when i was in Ri in school we used to go get lobsters at the lobster boats. They would charge us 5 bucks for each ranging from 1 1/2-2 1/2 pounds. A couple bucks more for anything bigger. then the best deal was 3.50 or 4 bucks for a one armed lobster depending on the time of day.

But its just white pepper not chocolate and scallops like i had at popillon(sp)

Veronica and i have been pondering this question for years and we would really like everyones input on the matter. Now obviously this doesn't include the people of egullet so i dont want anyone to get offended. Ok here we go......DO PEOPLE IN NEW JERSEY KNOW OR UNDERSTAND ANYTHING ABOUT FOOD? Thats right i said it and i know im going to get yelled and screamed at for it. I bring this up because of our recent trip to gramercy. There was also a strand about strange food combinations that may relate to this. A good example of what i'm talking about came out when we got one of our desserts at gramercy. The peach tatan with the BLACKPEPPER creme fresh. I compare this to a dessert we currently have on the menu at the restaurant where i work. The white pepper apricot tart with almond icecream. It is a wonderfull dessert but what a rough first few weeks it had. People were afraid to try it. I dont think they really understood that pepper and desserts go great together. The desserts first saturday we sold like 3 of them. So we made a change and placed it on the tasting dessert plate and on the regular menu. It took a while for people to catch on but they finally did. The dessert is a preety good seller. Its like you have to pull teeth in new jersey for some not all people to try something different. Take for instance our dessert menu. We have fairly simple desserts you know nothing to exotic but they are all very good. But i know when i look at a menu i like to look at the interesting menu items. It just seems the opposite in NJ. I think one of our most popular items is the thousand layers. Although very good and preety nothing complex at all. Berries pastry cream puff pastry. The fig dessert and the apricot tart are much more interesting to me. Well let me stop and start listening. I want to here why you guys think the people of NJ are less willing to taste something different. Or do you guys think i am off my rocker? Let me just say one more time i'm not talking about everyone but those who do know food are a select few.

That all comes from bruce springstein. He is a huge actavist when it comes to game fishing. Since strippers are one of our number one game fishes he lobbied for the fish not to be served in restaurants and that it not be commercially fished. So they put a ban on it for bruce and others who were with him on the matter. i dont know how long ago it was but those are the reasons i heard.

really they are that big huh? I knew they were big but i didnt know they were that big.

i fiance's grandmother loves cuy(they are all from ecquador) i want to try it preety bad. i will ask her all about it and get back to everyone on the traditional way of cooking it and seasoning it. Cuy isn't eaten in the mountains only from what i know of it. I mean city folk may not eat it as much but i think its a common thing there. But i will ask on that note too. On a side note copybara is the worlds largest rodent isn't it? I aint kisher for sure But i think its preety big like cockerspanial sized.

I cant make rice for anything. But my new found obstacle are agnoloti. I get quite them to look right. Anybody make them right?

My porkchop friend has said it perfectly

I hope not because we use tem all the time.

i was looking foward to serving you tonight kim. Now that i read what happened i understand. We did have a quite a few cancelations tonight because of that whole storm. Red bank and middle town were in shamples. We had 5 trees brake into pieces at the restaurant. Thank god the big tree that fell, fell into the street instead of on everyones cars.

Maybe i will fet both. A palm pilot or something and a little recorder if they donty come one in the same now. I love the tech stuff im not the best at using it however. Like klc said it will help me in the long run.

really i had raed something like that on a recent post of his but wasn't sure if a was reading it right.

I want to post this question out to everyone. Im not the sharpest tool in the shed so thats the basis of this thread. When i go out to eat at fine dining restaurants i want to remember everything. The problem with me is i dont have a great memory. Combine that with alot of wine and by the next morning alot of the evening is a blur. So i was thinking would it be rude to carry a small notbad and a pen to write things down on? I can see how it would be a little rude but i can also see how it wouldnt be either. What are your opinions on the matter?

like helena said there is no bar yet. there is some talk on an expantion and putting one in for this very reason. The place was a little small to have a sit down bar in the beggining. But if they make the expantion it should make for a very nice fully loaded bar. I could be wrong but i think they usually send people to the molly pitcher if they arrive really early. But like helena said i dont know if your going to have as much time as you think.