Belmont3

I too thought the first to segments of the Chocolate Special were lame, but the JT Special was quite good, I actually liked the Morimoto Special that was on earlier in the day.

Pan Seared Rabbit with Dijon pan sauce, roasted new potatoes and glazed baby carrots

I was going to open it here in the next few days and I will let you know. I am interested, as you are to see what a Champagne producer can do here.

I have a bottle of 1999 Domaine Chandon Pinot Meunier, that I was given as a Christmas gift. Should I be happy or sad and does anyone have any information on this. I believe that the grape is one of the ones used for Champagne, but I have never seen it bottled by itself.

Hey, I learn something everyday...and I live here. Seems like us out here in the West have some relavance to you folks on the East Coast. We here are having a pronounced influence on your burger war. See this link, you guys are eating IDAHO Kobe beef. Maybe its a known fact to you but this was a nice little article on the Front page of the paper this morning: http://www.idahostatesman.com/Business/sto...ry.asp?ID=32140

I am with you on this one. I sat there with my mouth open, thinking these 2 just blew the oppurtunity of a lifetime and it seemed as if they did not even care. I do not know if that is reflective of youth today or just those 2 but it was amazing.

It was quite amazing that those 2 actually thought that they would be able to compete. They had balls for trying though. Joe just needed to shut up and write something down as did the other one. One of the first things that Mario said was to take some notes, which neither did during the week. I am sure being in that kitchen was intimidating, but there was no excuse not to at least have a cheat sheet in front of them with the list of ingredients and the order in which they were prepared and or plated.

Braised Boneless pork ribs in Chx stock w/ garlic, bayleaf, s and p. Then deepfried and served with reduced pan juices. Set atop Goat cheese scalloped potatoes. Port Carmelized onions set on top of the whole thing, garnished with fresh Chives

Bowtie pasta w/ a sauce made with white wine, soy, brown sugar, garlic, lime juice, cilantro and chipolte chiles. Then throw in some julienned squash, cauliflower florets, mushrooms and red onion. Nothing special. For desert though....... Key Lime/Mascarpone Sorbet with a orange/key lime syrup.

I wish I would of asked more questions and found this site before decisions had been made. I understand what you say Steve, and it makes complete sense. I will try and do both, educate my palate and my mind while attending school. I did not have the visions of the 100k a year job, but that of doing a job that which may pay less, but one in which you are completly passionate about. I would hope that 10 years from now, if I am fortunate enough to have my own place, I will be able to talk of the passion that still burns.

Steve KLC, are you saying that schools such as CIA and FCI are sending overqualified students into the saturated workforce expecting higher then average wages? If that is the case some of the burden of this would fall back on the schools that require such large ammounts of money to attend. These stundents then need to find jobs that they can live on and then pay of the education. This kind of goes full circle.

I subscribe to Gourmet, Cooks Illustrated, Saveur and Northwest Palate. I love them all. I use recipes from all as well. It is kind of a good mix I feel of exposure at all different levels. I read each issue cover to cover and would be hard pressed to give one up.

I gave Patrick O'Connel's BBQ'd Rack of Lamb with Toasted pecans a go. Served it on top of the Shoestring Sweet potato's and plated with sauteed haricot verts. Made a nice red wine reduction sauce to finish with. For desert did Mexican chocolate ice ceam with the orange shortbread( ala the new edition of Gourmet), it was a big hit. Everything turned out fantastic. These are definently keepers for the recipe file.

I wonder how much $$$$$$ NBC is putting into this restaurant and in Roccos bank account. Seems like he is in a win-win situation

Reality TV coming to a kitchen near you. How will they be able to air the conversation in the kitchen when most of it will be "bleeped"out

Has anyone used or have the Letuce Cookbook by Andre Soltner. If so, is it one to have?

Robert, Thanks, I will give a report on how it turns out. You speak as if you have been there or have made it before.

I am going to give Patrick O'Connell's, Boneless Rack of Lamb in a Pecan Crust with Barbecue sauce a go for the Family, on my day off Sunday. Has anyone had this or have any suggestions

Mamster, great idea. I will play along!! It looks like fun with many great possibilities. As for Culinary Artistry, I am reading it now. This book contains quite a bit a information that one may nead to re-read just to digest it all. This DOES look like the book that you just want to have by your side whenever you get stumped for that "lets see, what goes with what" mode.

Sierra Nevada, is great, but it is Deschuttes Black Butte Porter for me

awbrig, I think if you try them you will be very impressed. They are fantastic!!

I would like to put in a vote for parsnips. They are might favorite "now". I think it changes on a regular basis. Roasted and sauteed, with a little brown sugar and butter, then deglazed with a little brandy or boiled in cream and butter andthen pureed with the cooking stock

I would define Spiegelau as not expensive as compared to Riedel. Especially if you can pick them up on sale. A set of 6 Burgandy glasses for $44.95 (Spiegelau) vs $94.95 for 6 of the Riedel. I enjoy drinking and tasting wine, though drinking out of the expensive glasses is nice and "makes you feel good", I think you can get the same enjoyment out of the lower costing glass.

If I remeber right there is a great little coffee shop in the North Beach area, Cafe Greco', almost across from some icon restaurant that I can not remember the name of, the coffee was good but the pastry...............well it was well worth the trip

1. Huckleberries 2. Apricots 3. Nectarines