gemilwitch

I think we're discussing the difference between "art" vs. "trade", here. I think for true culinary artists, like Blumenthal, or Trotter we are going for the experience, not just the food. When you come back from one of these wonderful places, you talk about it for weeks, months and sometimes even years later, where you very rarely talk about the meal you had at the Outback Steakhouse or Denny's. Personally, that's how i see this discussion about submission. For a true artist, you are there to experience his vision of food, so you choose the road your interested in traveling down that night, and he or she guides you through it, like a Psychopomp. Where as you go to the mom/pop or chain restaurant to eat, not to experience something. Some of the best meals I've eaten were at the hands of a friend who wanted to make something new and exciting for me, I kow its not quite the same, but I let them lead me through their vision of what the food should be.

I'm not sure of the quality differences, but I've bought pounds of vanilla beans off eBay for $11 plus shipping. They're typically smaller, but I use them primarily for my homemade kalhua and homemade vanilla extracts and they seem to hold up admirably.

I'm the night audit here at the Woodstock Inn and Resort, and I'd like to say that you have a few choices locally. The poster before me mentioned Simon Pearce, that place does indeed serve great food and they have an amazing location. We also have the Prince and the Pauper, http://www.princeandpauper.com, which is a two minute walk away, and the food there is good as well. A third option is Heminways at the base of Killington Mt. about 20 minutes away. http://www.hemingwaysrestaurant.com. Personally, I've never eaten there, but I been told that the food is exquisite, and the wine list is extensive. Finally the Woodstock Inn itself has a new restaurant that opened last year around this time called the Red Rooster that also serves some wonderful dishes in a more urban atmosphere. ~Greg