snooky

The PI says Maria Hines's Tilth opened Sept 1 Any early reviews?

I also have ties to the phila area and don't think there is anything similar here. Even though most restaurants in Seattle allow you to bring wine in with a corkage fee there seems to be a stigma associated with it. If your bottle isn't great enough to pass snuff you get the cold shoulder from the server - maybe its just my wine self esteem. In phila BYOB's you're welcome to bring in as many $10 bottles as you can put down. These restaurants are also offering some of the most exciting food in that city- young chefs and first time restaurant owners. Too bad our liquor rules prevent this from happening here.

Nice way to save shelf space. The cookbok was dicussed briefly a cople of weeks ago here http://forums.egullet.org/index.php?showto...ndpost&p=722532

I picked up an uncorrected proof copy last month and just love it, but please tell me what I'm missing out on without the photos. I might have to go out and buy the real thing

Does Wildwood deserve the abuse its taken by sidewalk.com - very low user ratings? I'm coming down from Seattle for a couple of nights and was planning to eat there. Also with one dinner in the Willamette should I go to Tina's or the Joel Palmer House?

I've had many great meals here over the last five years and was upset to hear that they are being "pushed" out the door. The atmosphere was everything and I'm glad Renee chose to move on rather than move in to a new sterile building. Let's support them this last month and I can't wait to see where they end up. Good luck

I'm making my way through The Kithchen Book / THe Cook Book by Nicolas Freeling. He wrote these books in the early seventies about his time spent in French and English hotel kitchens in the forties and fifties. Freeling left the kitchen behind to become a sucessful mystery writer but these stories shed a literary light on the old garde of post war restaurants. His writing is lively and his stories are very entertaining.

An unofficial tally of Nigella's latest article: 7 uses of the word easy, ease, or easily. 1 use of the word simple. 1 use of the word voluptuous. 1 slam on France. 1 shameless plug for her new book. When is the Times going to get rid of this bore. Quit wasting paper and give us someone with some creativity.

also sold at Elliot Bay bookstore

I went in Saturday morning (9:45) and was alittle disappointed by the selection - there was only gateau basque and scones in the case. However I wasn't upset with the goods - the gateau basque went wonderfully with my coffee, not overly sweet, nice almond flavor. I think it would be even better if it wasn't chilled, the custard center would have better consistency. I went back latter that day and picked up a few slices to serve after tapas - a great finish along with a glass of moscato.

I like to use the miso/sake/mirin glaze on black cod, marinated overnight and wiped off before grilling. Does anyone have a suggestion for side dishes that would go nicely with the miso glaze. It also isn't very wine friendly, any help?

I'd be into a knife skills class. How about sauces or stocks? Not flashy but a nice skill to brush up on nonetheless.