elizabethnathan

The Batali piece was in the New Yorker food issue, August 19 & 26, 2002. It had a Wayne Thiebaud on the front.

Just before finding your post I enjoyed the most incredible, simple snack: Toast with sliced tomatoes, smoked salmon, chives and creme fraiche. Also, I've taken Amanda Hesser's suggestion, and made creme fraiche whipped cream. Just whip the heavy cream and fold in creme fraiche at the end.

also manresa. it's outside the city though.

Lorca

I just read the Saveur article. The author, BTW, is working on a book on AW. The piece felt very much like an excerpt from a longer body of work. I was in Torino last fall for the conference, and considered going to the dinner, but decided against it. I live in the Bay Area, so it would have felt silly to follow Chez Panisse to Italy. I also strongly recommend the cafe over the restaurant. Dinner at the restaurant is a more formal affair, but the cafe experience is always special. I think that eating well and conciously is for many of us a way of life, one that's so ingrained, we've forgotten the alternative. I realize this is not a particularly profound statement; we all read about having Alice to thank for our mesclun. What I'm getting at is that despite all the wonderful changes, there are millions who aren't concious of any of it, can't afford to eat organically, would rather eat junk, value sustenance above all, think the whole thing is totally elitist, etc. I just think that comfort and complacency lead us to devalue things too easily. I was quickly reminded of this when I moved to Holland from San Francisco. Our standards of excellence are so very high! And that's a great thing of course. I've grown tired of the sycophantic focus on Waters, but that doesn't ever diminish my experience at Chez Panisse. The flavors are always incredibly clean, the space is so elegant, and it's just a treat.

I've been happy with Nancy Silverton's recipe from her Pastries book.

Boont Amber from Anderson Valley California. Fat Tire has only recently become widely available in the Bay Area. It's nice to see it on tap now.

What about the Liberty Cafe (Bernal) or Woodward's Garden (Mission)--both sleepers, in my mind. The Liberty is probably a bit cheaper. Maybe Cafe Jacqueline--an all souffle menu. Might be too pricey though.

New locations for Sur La Table: Santa Barbara Chicago, Lincoln Park Center Naperville, IL Chesnut Hill, MA Charlotte, NC Cleveland, OH Lake Oswego, OR Richmond, VA

Having lived in Amsterdam and Rotterdam, I second your assessment alacarte. Funny though, that another active thread at the moment is on the Michelin 3-Star Parkheuvel in Rotterdam. Overall, I was consistently disappointed with my dining experiences in Holland, even in some high end restaurants. Yes, there are lots of Argentine places in Amsterdam, but those are mostly chains catering to tourists. I've never seem them elsewhere. The place that I most wanted to visit, but never had the chance to, is De Kas in Amsterdam. It's located in a greenhouse and gets much of its produce from the garden. One hard and fast rule for Holland: always book way in advance. The Dutch love to reserve.

Sorry for the delayed response! Sounds like you're off to a good start but if you're able to splurge, do try to make it to the Chanticleer in Siasconset. It's the best meal on the island. Also on that part of the island--The Sconset Cafe. In town, I recommend 21 Federal and American Seasons for higher end meals, and Black Eyed Susan's for a more casual dinner or breakfast. Don't miss Something Natural on Cliff Road for beach food--they have the best sandwiches on your choice of homeade breads. Also, you must have ice cream at the Juice Bar on Broad St. just down the street from the ferry. They have blackberry for a few short weeks every year--not sure what the timing is. My favorite there is a watermelon cream-vanilla ice cream blended with fresh watermelon juice. Have a great trip!

Civic Center's tough--maybe something in nearby Hayes Valley like Paul K, Citizen Cake, Suppenkuche, Hayes Street Grill or even Zuni?

Nick- What kind of pot do you use? My favorite spring risotto includes meyer lemon, fresh pea and tarragon.

"tuck into"...can someone explain this one?

Thank you for this information. Michael-this is for a home kitchen. Are "caramel bar" frames difficult to find? I don't think I've ever come across them.