Wilfrid

There are quite a number of private dining clubs in London - Mosimann's springs to mind also, and I expect that costs a packet. Since there are plainly plenty of private members' clubs in New York, not centred around dining, I wonder why a private dining club wouldn't do well? Edit; found theMosimann web site. Nice looking joint. There's a bunch of recipes to peruse too, but the membership fee seems available only upon application. I would guess it must be around a thousand quid. Anyone know?

Whisky, including peaty malts, with firm cheeses (English cheddar, Red Leicester and the like) and even better with smoked cheeses. Also with smoked meats, and with unsmoked ham - but good ham, cut from the bone. Ham sandwich and a glass of scotch, please. I drink whisky and lemonade (7UP) with curry sometimes, but that may just be eccentric.

If the press is correct, Ducasse is a 'consultant' at Bruno's new place.

I havebeen very infrequently too - but this makes me think we needa thread about tipping maitre d's, and I'll make it a poll so people can remain anonymous if they choose.

I just don't remember Jamais at Daniel - obviously I've been lucky. Sounds 'orrible, but I would assume he's as nice as pie to the people he wants to join his club. He wouldn't be the first complete asshole to run a very successful club.

Cooksquest, you just beat me to posting that article. Crains was ambiguous, but this article makes clear that it is a private member's club, so that the question of non-members' rights of access doesn't really arise.

Everywhere one goes in the DR, one finds either Brugal or Barcelo. They seem to have divided the country between them. It helps that it's about 30 cents a cup.

Thanks, Jaymes. Much more complicated than I thought. Can one do without the two cremes? And is cider really a good accompaniment for rum?

Which principle are we talking about?

Anyone want to bring a tasting of indigestion pills?

How do you make the hot buttered rum?

This is the three star restaurant in Paris I most want to visit. Maybe next year. Thanks for the report, Lizziee.

I marked the change of seasons in this part of the world by giving up the margaritas and the campari/grapefruit, campari/Ting refreshers and moving to something more warming. I have started the cold months on Manhattans. One advantage here is that I can make them quite well myself, and bartenders can make them pretty well too. Fundamentally, it's a sort of whisky martini: bourbon (or rye?) with a dash of sweet vermouth. Some recipes ask for a sprinkle of bitters. What's everyone else planning to drink to keep the chill out of their bones? (and you can take your wine and beer to your other forums, thank you very much)

Darn, that chartreuse jaune dropped of my shopping list. Never tried it - maybe next summer. Time to start a thread on winter cocktails.

Clearly I'm not talking about independent labels, let alone classical or jazz labels. I am talking about the mainstream. I am talking about the people looking for the new Back Street Kids, of whatever. Where the hit records mostly come from.

Not heresy, but a venial sin, I would say.

My coq au vin was well flavored, but the sauce was a little thin. Tsk, tsk - sheer laziness. I should have spooned a little out, thickened it, then stirred it back in. And a weirdly flavored Zinfandel - I usually enjoy a Zin, but this was strong on the boiled sweet/root beer sort of effect. Hmmm. Managed to force it down though.

Tommy, are you going to bring steak for everyone at Diwan or just for Suvir? I am sorry now that I'm missing out.

Jin, no, not on this occasion. I like the minimalism of the single vegetable garnish. Tommy, are you telling me you made thai green curry last night? Emphasis on the you made.

Pied a Terre was staggeringly good in the Richard Neat days. I think I continued enjoying it even after Neat left. But it must be about three years since I've been. I wonder whether I should risk the room - which I never minded - and the charmless service if the food's still good. Anyone know who's cooking there now?

Seared a slice of calf's liver, deglazed the pan with red wine, added cream and crushed peppercorns and bubbled fiercely until it was a sauce. With some artfully arranged aspargus spears on the side. Brie de Coloummiers to follow, and an inexpensive cabernet.

Anyone who can think about playing after a five course dinner at ADNY gets a salute from me. Have fun.

When Dan and Michael were doing the Q&A, eGullet had a high recognition factor among the staff. Whether the golden memory has faded, I can't say.

I just noticed at the bottom of this page in Crain's that Bruno jamais - the maitre d' described elsewhere on this site as the "villain" of Leslie Brenner's The Fourth Star - has left Daniel to open his own club. From the report, looks like they'll be no misrepresentation that tables are available on any kind of first come basis .

That's a relief. I had a distant memory of offering a tripe tasting.