KatieLoeb

Holly: Depends on the weather how busy (read: noisy) it is on any given afternoon. If you needed to spread out paperwork and have a genuine business meeting then you know our small tables probably aren't conducive for that. But if you're simply looking for a great meal and the chance to have a business conversation, it might be a good choice. Just let me know if I can help...

Corrolary to Trash Can Drinks: The likelihood of spilling/puking brightly colored liquids is directly proportional to the price of the carpet.

Dave: Frog Commissary is still one of the triumvirate of big caterers here in Philly, the other two being Peachtree & Ward and Feast Your Eyes for whom I worked for several years. Frog/Commissary used to have the contract on the Franklin Institute (another great suggestion for a venue now that I think of it) and a couple of other places in town. The Frog restaurant has sadly been out of business for quite some time and the Commissary cafeteria as well. The catering company is all that's left. That is a great cookbook. The Commissary Carrot Cake still holds the honor for best carrot cake I've ever had. That recipe alone is worth buying the book for. edited to add: Marlene: HERE is a link for some of the facilities that have been mentioned. Scroll to the bottom of the page and look at the ones listed as being in Philadelphia proper. Or Raquet Club of Philadelphia

Holly: You could always stop by here at Rouge for Saturday Brunch/Lunch. There's brunch-y kind of stuff as Specials, as well as the regular menu with our Best of Philly burgers. Let me know if I can hook that up for you.

Both the 19th & Chestnut and 12th & Chestnut Center City Specialty shops are open 12PM-5PM Sundays, as is the Franklin Mills store and the Germantown store. Amen! But it's so much better than the past alternative. I'll probably stop down at the 12th Street store on my way home either tonight or tomorrow night to pick up a few of these gems and start checking them out.

Thoughts are with them. Sounds like they know what they're doing, they have trained professionals with them and hopefully they'll be found real soon, probably hungry and cold, but not too much worse for wear.

Pinot Noir compliments most everything. Crow included, I'd warrant.

Yes - Burgess tends to hang onto their stuff until they deem it's "ready".

Alas - the multiple cases of Burgess Cab are the $12.99 2000 vintage. Oh well. At least there's plenty of that to go around.

I believe that Satan is wearing his ski jacket this morning. The history of hot dogs as stadium food has to be documented somewhere. Whether it was organized enough or the technology existed to sell hot dogs out of hot boxes or stands in 1918 is another question.

I'd suggest Asian Pear Margaritas, which is what I'd make that is autumnal inspired, but that only works if you have access to the Asian Pear cider we can get here in Philly from a local orchard. No reason to think it wouldn't work with really good apple cider though. I usually put a good blob of frozen Minute Maid Limeade in the blender with 6 oz. of cider per drink, 2 oz. of tequila per drink and a healthy splash of Gran Gala (cheaper Grand Marnier). Lots of ice cubes, put on the lid and hit "puree". Delicious with the pear cider, it'd be worth giving it a test drive with apple cider. Or do a variation with brandy, or dark rum if you prefer. Sort of a frozen drink variant of the flavors you'd seek in a mulled cider.

Marlene: We have a 36 seat dining room. April through November (weather permitting) we expand to include maybe another 20 or so seats in sidewalk cafe tables. I'd definitely have suggested it if it were feasible, but even a standup cocktail party for 100 with most of the furniture moved out (which we have done) is pushing the limits. Our restaurant is often referred to as a "jewel box". Not gonna work for your crowd unfortunately, or I'd have been delighted to help. Herb is well versed in the local venues and caterers. I'm certain he'll be able to give you a more realistic idea of current pricing and availability than I. It's been quite some time since I was in catering full time in this town. However, I'd be happy to make introductions to a former employer if that were of any assistance. I hope that we can at least meet for a cocktail or arrange a full eGullet red carpet salute for a visiting fellow forum host when you come here on your April reconaissance mission. Keep us informed and we'll arrange for the marching band and parade as soon as we have the date of your arrival.

Shhhhhhh....Can you all keep a secret? I got a clandestine phone call from Marnie this afternoon and she told me she was standing in front of several cases of the Burgess Cabernet at the 12th & Chestnut store and it wasn't even out on the floor yet. I'll call first thing in the morning and confirm and report back... The other Burgess wines are on my "Coming soon" list. If they're already out I'll have to go check out some of those as well. I haven't had the pleasure yet but they're priced so reasonably how can you go wrong? The 2000 Cab is is $12.99 and got an 88 in the Wine Dictator; the 2000 Syrah is $9.99 and got an 87 in the same publication. Although I haven't tried these particular vintages, I know Burgess to be very consistent and well repsected. At those prices it's worth a little experimentation. I promised to post this a few days ago and here's my first chance. I have included as much information as I have on each wine including any high scores from the wine press. I qualify this by saying I have not tried all of these wines. It's a dirty job and I'm just the woman to handle it - I'm going to do my damndest to try! YMMV from said media reviews, but with the winery and vintage you should be able to Google further info and/or tasting notes and see what sounds like it's up your personal taste alley. All wines may not be available at all PLCB Specialty stores. Also supposedly "Coming Soon to a PLCB Specialty store near you" (and maybe these wines are all arriving now) are: - Burgess Zinfandel Napa Valley 2000, $7.99 (regularly $22, 90 pts and Editor's Choice" Wine Enthusiast) - St. Supery Meritage Red 1999 @ $22.99 (regularly $50) - Gainey Vineyard Limited Selection Chardonnay 2001, $12.99 (regularly $28) - Gainey Vineyard Limited Selection Sauvignon Blanc 2002, $11.99 (regularly $21.49) - Kim Crawford Sauvignon Blanc Marlborough NZ 2004, $11.99 (regularly $17) - Kim Crawford Pinot Noir Marlborough Anderson Vineyard 2002, $14.99 (regularly $34) - Kuleto Villa Sangiovese 2000, $11.99 (regularly $24-88 points International Wine Cellar) - Hogue Syrah Genesis 2000, $8.99 (regularly $18.89 - 88 pts. Wine Spectator) - Hanna Cabernet Sauvignon Bismarck Ranch Vineyard 1999, $19.99 (regularly $62!!!! 92 pts. Wine & Spirits, 89 pts Wine Spectator) - Pine Ridge Merlot Crimson Creek 2000, $12.99 (regularly $30) - Domaine Carneros by Tattinger "Le Reve" Brut 1997, $12.99 (regularly $28 - 90 pts. Wine Advocate) - Sette Ponti Toscana Oreno 2000, $39.99 (regularly $90!!! 92 pts Wine Spectator) - Toasted Head Russian River Chardonnay 2002, $10.49 (regularly $16.50 - 91 points Wine & Spirits) - Vina Almaviva Puente Alto 2001, $49.99 (regularly $80 - 95 pts Wine Spectator) - Vinas del Monstant "Fra Guerau" 2001, $7.99 (regularly $$18.99 - 88 pts Wine Spectator) That ought to keep you all busy for awhile! Let's compare notes on any of these that we are able to locate, OK??

I guess it's a good thing that I was drving then, eh?

Bux: I haven't even seen the program yet. It's my intention to tape it this upcoming weekend. My only point was that those six varietals are from the places that were the foundation of Western civilization as we know it, and played an important role in the history there, both economically, socially, spiritually etc. The word divine translates as "of the vine", does it not? Let's not forget that the vineyards of France were originally planted by various orders of monks and it is through the Church that viticulture was spread throughout Europe. The production of fine wine (not just the sacramental stuff, but the wines they were trading with nobility for power and favor) was considered a means of getting closer to God (and better treatment from the aristocracy) by those orders that began to specialize in viticulture and winemaking. In addition to Bordeaux and Burgundy, there are several larger monasteries in the Loire. Under the Valois kings the Loire was effectively the capital of France. And yes - I think the folks in Pouilly-Fume might argue with you vociferously over whether their wines are as "noble" as those made from Semillon. I'm certain that the program needed to be "dumbed down" to some extent to fit into an hour format. I'm certain there's plenty of effective historical points that were either completely ignored or glossed over. Undoubtedly some of the ones you and I have made right here. But I'll reserve judgement until I see it myself.

The six grape varietals that I'd discuss if I only had to choose three red and three white would be Cabernet Sauvignon, Merlot and Pinot Noir for the reds and Riesling, Chardonnay and Sauvignon Blanc for the whites. Note that these are the very Old World varietals that historically made the highest quality wines. There might have been Grenache/Garnacha in the Old World, but it wasn't being carefully reared and hybridized by Cistercian monks and Medieval lords that used it to build up their power bases by using it for trade. There's a reason that the world's "finest" wines are considered to be from Burgundy, Bordeaux and Germany. The l-o-n-g history and the varietals that are grown there.

I agree with the others. Reading Terminal Market is the coolest and would definitely leave the most "Philadelphia" of impressions with your guests. There's really just nothing like it. I'd suggest "Philadelphia Cuisine" as your theme and you'll be in just the perfect place with little need for other fuss. Our own Mummer Charlie could help you gather some Mummers to play at the party and you've got a serious Philly themed party happening!

Damn! I didn't even know that they'd done that for us. God love 'em. The staff and owners at the Abbaye are so sweet.

Well - I hope everyone had fun! I know I did! The staff at The Abbaye could not have been more gracious, and dinner was delicious and HUGE! I had the Ploughman's lunch for an appetizer and was full after that! The Duck Prosciutto was delicious and smoky tasting and the big honking slab of yummy Cotswald Cheddar and Granny Smith apples were a perfect counterpoint. I didn't have the pleasure of tasting the Bisque since neither of my dining companions at my table has ordered it, but it got rave reviews from everyone else. My pork loin was really delicious too, particularly the sausage and fennel stuffing. YUM! By the time dessert rolled around I had about two bites of my apple cobbler and had to push myself away from the table for fear of turning into Mrs. Creosote! Kudos to Chef Tom, Megan, Mark, Heather and Dave for all taking such good care of us!

My understanding from working with an Argentine chef is that escabeche is raw fish that has boiling hot oil poured over it that cooks it med-rare quickly in the hot oil. Sort of a quick oil poach without complete submersion.

Absolutely! If it ever really were to happen with any notice, it would definitely be "Girl's Night!"

The only thing in Zagat worth reading are the "comments we couldn't print" section of their website. Some of that stuff is hilarious and undoubtedly penned by eGulleteers. Lookee Here

It's in Wayne, somewhat out on Lancaster Ave. I think this is yet another retooling of the concept in the hopes of hitting on that elusive chord that will resonate with the Main Line "locals". As much as Le Mas Perrier/Le Mas/Georges is recognized for who owns it (not like it's been any big secret), I don't think it's necessarily hit any chimes with the "local" Western Main Line suburban clientele it needs to stay alive, or they wouldn't be trying so hard and playing "musical chefs/musical names" as much as has been the case.

Mike: That sounds amazing. I'll have to plan the bottle around that time frame then. Open early - decant - drink later. I'm gifting one of my bottles to friends that just got married last weekend along with a set of 8 Riedel glasses. I think they'll enjoy it too!

Bruce: You're a lucky man! The Pappy Van Winkle bourbons are a treat and pretty hard to find, at least here in PA. I believe the 15 yr. old was the one I'd tried and it was stellar. Very smooth and caramel-y. Yum! The other small batch bourbons I'm fond of are the Eagle Rare and the A.H. Hirsch line. The Eagle Rare makes a ten year old that's very affordable and delicious. And of course there's the Distiller's Masterpiece, but that's the bourbon equivalent of Louis XIII Cognac and is equally out of my reach.