awbrig

What can you tell me about this author or his books/restaurants? I am going to meet him on Wednesday for a book signing, and to be honest, have never heard of him. Thanks!

now Im getting teary eyed when I realize I wont see the likes of this anymore... Seared Fois Gras with Shaved Chestnuts and Persimmons

I was even joking with my favorite waiter, Christian, on Friday, that I thought foie gras (Geese/Duck) had it easy...getting massages, drinking beer, listening to classical music etc...until NSM and our waiter informed me I was confusing it with Kobe Beef! Which we had that night!

We were just told that Foie Gras will no longer be served at Charlie Trotters for the reasons I mentioned above. Charlie and I chatted briefly on Friday but this was before the foie gras surprise was revealed so I did not get a chance to ask him face to face. I will see him on Tuesday and I will ask him about it, for sure...

Im breaking the story right now baby. it should be on the Drudgereport in a few hours...

No. Actually there are 16 recipes that have foie gras in the book. Among them, Foie Gras Five Ways...

Its quite possible that Charlie saw things happening that he found unsettling and disturbing to him while producing his Meat & Game Book. If you have it you will know what Im talking about. There are many pictures of Charlie inside the processing plants of various beef, poultry and game meat producers. Possibly seeing how things were done from the inside - during writing and photographing the book - gave him some second thoughts on Foie Gras???

He started this practice in October...so you're good!

Wish I was, my friend. No more. Charlie does like to do things first and take initiative of an action even if will be met with anger, confusion or disapointment at first, if he believes it is the right thing to do for his diners or for the sake of cuisine. Charlie also holds important to him how animals are raised and their treatment. Cruel or inhumane treatment of an animal is unacceptable to him. He believes, in the case of the foie gras, to be the case of inhumane treatment... Charlie has gone against the grain in quite a few cases that have set him apart, namely... One of the first restaurants to ban smoking in the bar/restaurant (a long time ago) Elimination of spirits or hard alcohol Elimination of Sea Bass (nothing new, really) Pay waiters a generous salary instead of small wage plus tips Including 18% tip on bill even for parties of 2 I, for one, am disappointed on the foie gras elimination however...

This almost broke my heart on Friday when I was informed that Foie Gras will not be served at Charlie Trotters any longer. Charlie does not approve of the way the goose/duck is force fed and its liver pumped in order to achieve the end result. Unfortunate, but true. I will greatly miss those wonderful Foie Gras dishes @ Charlie Trotters... No More:

I love Veal Francese and Tiramisu.

have you ever heard of the cool bar called Awbrig? I think it is somewhere in Europe or something...

Mr. Chows Crustacean

Had Patsy's Marinara sauce tonight and was very disappointed. It $9.00 a bottle (a little more than Raos) and it was just ok - chunky style - which Im not crazy about and slightly bitter...I thought I had once tried it and liked it but after this jar Im not going back to this one...

it actually was frowning

no...

forgot the red snapper...

Did you catch the reference to Danny Meyer in this film?

Kung Pao New York Strip Beef - This dish will KICK your ass! Chef Paul Wildermuth at the table

fresh prawns, lightly breaded and fried, sauced in a sweet-and-sour style with fresh raspberries as a part of the sweet component Carolina rock shrimp (very small, very tasty) bound with a chile mayonnaise Shanghai noodles with rock shrimp in scallion broth with sesame tuiles.

square of soft tofu topped with red chile sauce, a little lobster meat on a potato tuile with a fried lotus-root garnish, and a nicely sauteed (looked like; couldn't be sure) diver scallop Jonah crab egg foo yung crab cakes with soy and chili pepper sauces, topped with marinated vegetables and crab "chopsticks"

crisp vegetable-stuffed wonton with a bit of Chinese mustard on the side. lobster/pork siu mai, a chicken and chanterelle dumpling, and a crisp fried pork wonton

Allison and Jerry Kleiner vinegary shredded cabbage, almost kimchee-like; peanuts with a sweet/spicy glaze (these vanished fast!); and cucumbers, sliced thin, with a chile-touched marinade. "duet of soups": a creamy ginger-soy on one side and a tomato-black bean on the other

nice job lady t! so anyone interested in seeing what this all looked like?

So, anyway, these are the pics from when at the beginning of this thread I enjoyed a nice bottle of 96 Opus with Ranalli's pizza.