awbrig

Thanks for the detailed review! Im sorry you were not blown away...Although I have never had a bad experience at CT's, occasionally (once or twice) the food didnt completely "wow" me. Its usually when they cook from off the menu that we get completely "blown away". Did you have any other courses? What was the amuse bouche? Did they give you any parting gifts? Did you take pictures? Who was your server (s)?

Charlie Trotter has a great recipe for Zinfandel braised short ribs in his Kitchen Session series - get the videos or buy the book... sounds very good...i may make that tomorrow!

Try this recipe from Trotters first book...Nancy Sillverton's Panna Cotta with Dried Fruit & Coulis...pg190 I made it tonight only using strawberries for the dried fruit and it was phenomonal...

Here it is: Sunday August 20, 2000 13th Anniversary w Charlie Trotter and Eric Ripert of Le Bernardin Canapes -Champagne 1er Cru Aubrey de Humbert Brut 1990 Le Bernardin - Smoked Salmon & Caviar Croque Monsieur & Baby Watercress Salad -Deidesheimer Kieselberg Riesling Kabinett Biffar, Pfalz 1998 Trotter's - Chilled Heirloom Tomato & Shellfish Soup w Curried Artichoke -Kammmerner Heilgenstein Gruner Veltliner Alte Reben Hirsch, Kamptal 1997 Le Bernardin - Seared- Rare Yellow Tail, Arugula & Basil Tapenade Pasta Salad. Aged Parmesan & Pinenut Sauce Vierge -Ruster Grauburgunder Heidi Schrock, Neusuedlersee 1998 Trotter's - Slow-Roasted Salmon w Pigs Feet, Chanterelle Mushrooms & leek Confit w Cumin-Infused Mushroom Puree & meat Juices -Chateauneuf-du-Pape "La Truffiere" Comaine Saint Benoit 1997 Le Bernardin - Steamed Striped Bass w Sauteed White Grapes, Truffles, Tarragon & Verjus-Red Wine Sauce Trotter's - Casco Bay Monkfish Tail w Organic Veal Shank, Red-Wine Braised Endive & Foie Gras Emulsion -Gallo "Estate Bottled Cabernet Sauvignon, Sonoma 1996 Trotter's - Fig & Apricot Terrine w Carmel Goat Cheese Ice Cream & Thyme -Kaesler Kehrnagel Riesling Auslese Patheiger, Mosel 1998 Le Bernardin - Warm Chocolate tarte w Melting Whipped Cream & Dark Chocolate Sauce Mignardises

my favorite dive is "The Swan Dive"

does freezing ground beef affect its taste...we always buy our meat fresh-we never freeze- cuz im guessing it wouldnt taste as fresh? Am I wrong...

what does Campari taste like?

they always want the pork fat, dont they. Bastards.

seems more difficult since all the tables are essentially owned and you have to go as a guest of one of those tables...

you guys spend WAAAAAY too much time talking about hot dogs...What would Freud say about this...

suck on a penny...that was supposed to fool the police's breathalyzer...I dont think it works...

no, but I can do a little ventriloquisting... (who said that)

why would they do that...from what you're saying..its the cover that is misleading...

Nice post Ivan, I agree w you!

I meant in general....you never know...

I heard that gin bruising is a myth.... I pour it slowly into the decanter too in order to prevent... if there is sediment it doesnt get splashed around and mixed the wine splashing all about the decanter and God forbid some may splash out it gives a better presentation less foam/bubbles Im with ya!

I think the focus of this article is, for the most part, what restaurant is best for business dining and not neccasarily the best restaurant in the designated city...

Alex Scrimgeour from Alex Restaurant in Los Angeles was just on CNBC for an interesting interview along with showcasing a few af his fantastic dishes. He also talked about the changing cuisine of California...very good interview...stay tuned to CNBC today for more interviews w the top chefs of the top business restaurants as seen from this Gourmet article....

Im not too worried...

They had the NYC Four Seasons people and many of the popular dishes on CNBC about an hour ago...and in the next hour they will have restaurants from Wash D.C.

are these pics working...heres another night w Belinda (and my Mom)

I missed that show, too bad. oops I typed Melinda instead of Belinda...thanks for catching that...Im aware she is on personal leave...I just wanted to mention her in case somone goes there and she is back...thx for pointing that out though...I hope she comes back soon! Here's a picture of Belinda w my Mother...

Long Live the Sloppy Joes! Hooray!

You guys know a lot about wines but this is what we do when we eat there... I put myself in the hands of Melinda Chang or any of the sommeliers they have there. Ask them to pair wines for the specific courses...you can even do half glasses if you prefer...You get fantastic wines that pair fantastically with the amzing cuisine...and you might save a little bit of money...

Manwich has a few different varieties like BBQ, Bold and original in a can. They also have it jarred which I havent tried. Heinz also has sloppy Joe mix but I havent tried that either. We usually have sloppy joes about once a year...and the time is coming up, funny you should mention it...