awbrig

in re: to Mark's sauce...I dont like yellow mustard really...can I use dijon or a grain mustard? or like a flavored mustard like jalepeno?

didnt bring the wine...for several reasons... $50 is a little steep for corkage for a $150 bottle I didnt want to limit ourselves to red wine territory foods CT might have been slighty offended...and perhaps not given special tastings of way better wines than Opus throughout the night... I will post the wine pairings, BTW...

Ok the wife and I are back from my B-Day celebration last night @ Trotters. Grandpa & Grandma were babysitting... I have pics of each course...and there were a lot...as well as a detailed review and a few surprises... stay tuned!

look at that tongue?!? must drive the female dogs caraazy!

who is momo?

dont publish a fruitcake recipe in your book, please.

where ru in Chicago and where do you like to eat here?

homemade tortillas?

Of course! Check out the Vegetable menu at http://www.charlietrotters.com/cuisine/menuoptions.asp and checkout his book Charlie Trotter's Vegetables

I have Ripert/Trotter collaboration menu complete with wines...

Jimmy Bannos (Heaven on Seven) - Gumbo

Great topic Steve,of course I'll add Charlie Trotter...who rarely ever repeats a dish exactly but has done this dish in many forms for a while cementing his fame... nonetheless unforgettable..check out the movie My Best Friends Wedding for a peek... Peppered Lamb Loin w Polenta Ratatouille and Bell Pepper Infused Lamb Stock Reduction

my wife and I were at a special dinner hosted by Charlie Trotter and Michel Trama 2 years ago @ Trotters and had the opportunity to meet Chef Trama and his wife Maryse. His best dish, by far, was his first...Osetra Caviar tacos with black squid ink...talk about striking! The next 3.5 hours were unbelievable w CT and MT switching off courses and wines! Needless to say, Charlie's dishs were superior, although all were incredible! We have the signed menu framed from that night in our home and I look at it often...

Tommy, this Singha beer is damn good!

I picked up a Thailand beer - Singha-$9.00 for 6 bottles...

Specifically Kung Pao Chicken or would beer be more appropiate? Thanks!

A great fruit cake recipe: You'll need the following: a cup of water, a cup of sugar, four large eggs, two cups of dried fruit, a teaspoon of baking soda, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whisky. Sample the whisky to check for quality. Take a large bowl. Check the whisky again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whisky is still okay. Cry another tup. Turn off the mixer. Break two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the turner. If the fried druit gets stuck in the beaterers pry it loose with a drewscriver. Sample the whisky to check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whisky. Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window, check the whisky again and go to bed.

clowns

I heard that there is actually only 'one' fruit cake in existence and that it just gets keeps getting passed around and around and around

Ive been hearing alot of good things about Johnnie's...very good things...any been here...i read it's kind of far and not so easy to find...

As far as parting gifts: you never know when you are going to get them..and by guests/diners I think she meant the same thing... Charlie also doesnt want to over do it with frequent guests/diners..he believes in the philosophy "less is more". One time we received a huge bag filled w Kitchen Sessons Videos, 2 $50 hardcover Books, the whole line up of foodproducts... And then the next 5 times we didnt receive anything, nor did we expect anything or feel that it was owed to us... What Charlie does is extremely generous and there is no set rule in place for parting gifts...

Bux, Charlie, himself, describes himself as 'self-educated' and uses the term of having "no formal training" so if you have a semantic question on that you might want to bring it up w Chef... As I mentioned before, in a few posts, is that he has had no serious culinary training or degree and really no serious apprenticeships. He has created a speficially unique cuisine primarily based on his own research and personal experience with food from across the world. At times, he pays respect to specific chef styles or regional cuisine influences. One thing is for certain: Chef Trotter's cuisine is highly original.

when are u posting your pics from the dinner? I will take pics of my dinner on Saturday as well...

pretty small http://www.epinions.com/Sony_Cybershot_DSC...Camera_dscp1ik3

Cab, what did you take your pictures with? Digital cam or regular 35mm...also did you use a flash - probably not since you were in the kitchen...I have had difficulty w my camera in the restaurant since it is not too well lit and if I use my flash it flashes or whites out the picture...I have a Sony Digital Cybershot P-1 3.3 mega pixel camera...any suggestions...