Splat

I have the same problems. I'm 33 and I am the general superintendant of a 20 Mil$ Healtcare jobsite. And I've been asked for ID the last time I bought liquor in Maine. However, one of my coworker is 21 and looks 35. Nobody ask him where he is from and how come he is so young for a management job. It all boils down to this: your looks counts for much, and your attitude for the rest. I grew a beard. I listen a lot to people before I speak my mind and think before I do so. But do not let the fire die, it's a big plus in any aspect of your life. I am amazed by the change it made, and in the end you do not have to tell them how old you are if they feel comfortable with you. Good luck!

Saw it, but cannot enter since I live north of the US border (Canada). The auditions are in 10 days, if anybody is interested. The only downside for me is Ramsey. I do not beleive that beiing yelled at gets productive results in any way in a kitchen. It puts on a nice show for the general public and that is it.

Knowing all the risks and implication of the challenge, I would love to see an amateur version of Top Chef. I would probably be the first to enter! Would you have the guts?

I hate when that happens, because it means I'm not going to be good buddies with the server -- I'm going to have to go around him or her; they shouldn't put you in that position. So, you just have to say, "We'd like to speak to the sommelier about our wine order, please." If the restaurant has a sommelier, you shouldn't feel bad about asking to speak to the sommelier. What the heck else is the sommelier there for? If the server says, "Is there anything I can answer," just smile and repeat yourself, "We'd like to speak to the sommelier about our wine order, please." Don't feel bad about it. Indeed, if you feel the server has been obstructionist, you should mention it to the sommelier. That's not a situation I've ever come across. BYO isn't all that common in New York, and when I'm traveling elsewhere I don't have access to my wine collection (if you can call it that). So I'm not particularly experienced when it comes to BYO etiquette. Someone else is going to have to chime in here. Is this something that's done? My guess is no, but I don't really know. I have yet to see a BYO restaurant with a somelier, since they usually don't sell wine. However, if you want to enhance your dining experience, send a glass of your wine to the chef. You might be pleased with what he might send back. We had special dessert on the house after we did it last time...

If it would have been a conventionnal sushi place, I probably would not have gone. But after reading the menu and discovering all the twist they are taking into this I consider it to be almost a tapas place (with some raw fish). Which sushi bar has it's own take on clam chowder anyway ?

Thanks all! So far O Ya looks great! Kinda weird to go to a Japanese place on a trip to New England though, but the owner seems to be a local Oh well, I know I will find my way to an Irish pub for some "chowdah", fish and chips and a "paint" of stout during my stay...

Hi! My wife and I are hitting the Boston Wine Expo in about a month. We are looking for great seafood; I love fish and she wants shellfish. Altough we are not looking for a fancy place in particular, we would love to taste something different than plain or blackened stuff. We love originality. So far, I think that the best fish I had was at Emeril's Fish House in Vegas. Ono served on a risotto with lentils and a buttery sauce was just delicious. She had scallops with figs I think, and that was tremendous as well. We are not looking for a repeat, but for a chef that will expand our minds and show us that there is something else than Fish'n Chips out there -I do love it though . That may be a big thing to ask, but what would you suggest?

Hi! First post ever on a Society Forum, so hello everyone. I would not call it a cookbook, but The French Laundry changed my whole vision of cooking. It is the reason I ended up joining this site. It is not thechnical, but it gives me all the inspiration I need. I don't know why, but it just changed my way of looking at food.