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Everything posted by KatieLoeb
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Casting: Have we met? Where did you work as wine steward? Was it here in Philly? Just nosy and curious... And if we haven't met, when are we going out to torment the sexist male waiters and sommeliers together?
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Ahhh Behemoth. You have certainly touched a nerve with me. I used to live on the 1500 block of Rodman Street and the back door of Bob and Barbara's practically faced my front door. I used to sit out on my front stoop and listen to the music wafting out the door. It was pure bliss. That is absolutely one of the coolest bars ever. Every manner of humanity, race, color, creed, religion, lifestyle, and social strata would gather in there and have unadulterated FUN together. I don't think I ever saw anyone so much as say an unkind word to another patron. A model for the Perfect World we all see in our mind's eye. And of course, the "Bob and Barbara's Happy Meal" (a shot of Jim Beam and a can of PBR for $3) should go down in history as one of the best bar promotions of all time.
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Confirmed by several of my wine salespeople. I think the Exec. Sous Chef stepped up to the Exec. Chef spot. Unfortunately I don't know his name. Also heard David Fields is trying to find a buyer but is asking waaaayyyy too much money for anyone to give him the time of day.
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Thanks for the compliments on my chapeau. Problem is, it isn't really mine as it belongs to the photo studio where my avatar picture was shot (the only decent photo of me known to man) and whenever I meet eGullet folks for the first time they always say, "Where's the hat?" Sheesh - even if it were mine I'd take it off once in awhile. Governor "Fast Eddie" Rendell has declared Saturday June 5, 2004 "Smarty Jones Day" in Pennsylvania. The City of Philadelphia is throwing the biggest "Smarty Party" on Benjamin Franklin Parkway on Saturday afternoon, complete with food vendors, and the Jumbotron to watch the race on! Story is HERE I'm guessing no Julep vendors though. Bummer. The cool emoticons are from SmileyCentral.com. I have downloaded the product and have their toolbar in my e-mail program. I also get some emoticons at Emoticons 4 U. The Emoticons 4 U ones will give you the whole string of HTML needed and you just copy and paste the one you want. With the Smiley Central ones I just click the one I want into a blank e-mail, block it, right click, copy the "properties" and then load it like an IMG. It's a little more work but some of them are very cool. I can't help it. I'm a Pisces. We're known for being expressive and creative. And besides, you guys can't see my face or my hands while I'm typing so that makes me practically mute!
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[Editor's note: This discussion was an offshoot in the Summer Coktails thread, but I think it deserves its own separate thread.] Buried somewhere at home I have a recipe for an herbal simple syrup that when added to Bourbon and filled with Bitter Lemon is positively sublime. Sort of a funky and more refreshing twist on a julep, but it had Mint, Basil and Cilantro in it as well. It would probably be pretty tasty with white rum as well. I'll see if I can either find the magazine with the recipe in it, or perhaps locate it online. It was absolutely delicious!
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You will let me know how that turned out, wontcha?
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I collect all manner of antique barware. Other than retail outlets like Mr. Pink in New York, or funky retro antique shops, eBay has a wealth of stuff if you're willing to go cyber-picking through the flea market. I've found some beautiful schnapps glasses, and a really cool set of pilsner glasses wtih etched polka dots on them.
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My only attempt at a frozen liquor based concoction was a Honeydew and Vodka sorbet. It remained too soft. It did however, make for some very tasty adults-only Slurpees!
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Not sure what I'll be drinking yet come Saturday afternoon (possibly the juleps I didn't get to have on Derby Day), but as a Philly supporter and fan of that fabulous horse, I will definitely be having a Smarty Party!! That horse is the coolest thing to happen sports-wise in this town in a long time. I just found out that an acquaintance of mine is very good friends with Smarty's trainer. If after all the hoopla dies down I have a chance to take her up on her offer of an introduction (to both man and beast) I'll report back. GO SMARTY!!!!
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Herb: As much as I'm certain Michael appreciates the plug, I just heard from him that he's had a parting of the ways with the ownership there. Too many changes of concept in too short a time frame and the desire to bring more people in at the partner level were the camel-breaking straws. I still haven't had the chance to really speak to him about it at length so that's all I know.
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Katie, don't you know they keep all us cranky bastards out back, next to the money bush? Actually, after re-reading the thread, it seems that if KarenS' restaurant is only doing 20 for lunch and 25 for dinner the problem isn't with customers lying to get a free dessert, it's with the business plan. I suppose I'd be bitter too. However, they still call it the HOSPITALITY industry for a reason, right? Just as there are some MD's that are better off doing research in a basement lab with their rats because their, um, people skills and bedside manner aren't conducive to being face to face with patients, there are many other industries and examples to which this analogy might apply. The restaurant industry is only one of them.
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Yes, actually. Your customers do pay your salary. What they said. I get comped quite a bit at some, uh, bars that I frequent here in Chicago. Not a whole tab picked up (although that has happened before), but a round on the house for my friends and I, or a few shots here and there. I also get comped frequently at restaurants where I know people working in the kitchen, or know the waitstaff. *I* also comp people whenever my boss says to do so. I don't expect it, but I like having it done to me, and I also like doing it. It makes everyone feel good. I believe the phrase for this is "to show a professional courtesy" to someone. I often send a glass of wine or ask the kitchen to send a little amuse out to a table of other "in-the-biz" folks when I know they are in my restaurant. It's just something to say "nice to have you here in your limited free time". The courtesy is often extended/returned to me when I visit their establishments and they know that I am there. I don't expect it, but it's very nice. Just last night I went for the first time to a new local bar that is owned by a former co-worker and staffed by many former employees of one of the restaurants for whom I used to purchase beverages. Dining companion and I each ordered two glasses of wine, and he ordered a small appetizer. The staff was kind enough to send us two small plates of different bruscettas that they have on the menu, ostensibly to ask our opinions on them. They were delicious and it was a lovely gesture. A small, "thanks for stopping by" tip of the hat. We left a generous tip after having many great conversations with various staff members. And speaking as one who is controller of a restaurant and pays all the bills, the taxes, does the payroll. etc., Hell YES the customers pay your salary. If it wasn't for the incoming revenue, where did you think the money was coming from? Some sort of trust fund??? The money bush out behind the restaurant? I'm guessing from the attitude displayed by that post that it's probably a good thing it came from someone in the back of the house. They wouldn't last long on the floor anywhere I've ever worked.
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I got the Charbay newsletter via e-mail today too! It's a damn shame that the Charbay vodkas just didn't sell enough for me to keep them at the bar at Rouge . No more Sicilian Martinis at Rouge either. Oh well. The whims and vagaries of the buying public I guess. That and my complete lack of bar space/storage space. But certainly I have no compuction about buying bottles of Charbay for "recreational" use.
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No one here has ever had some cheddar cheese melted on top of apple pie? It's a classic combo that I'm sure would work well.
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Jason Neroni was Chef de Cuisine at the Tasting Room. I presume Chef/Owner Colin Alevras is still in the house? How much difference does the departure of a Chef de Cuisine make in a smaller restaurant where the Executive Chef can actually be expected to be in the kitchen on a (mostly) daily basis, rather than on a press junket, or God forbid, out feeling up the patrons in the Dining room? I've always found the Tasting Room menus to be seasonal and inspired. Although there are usually only about a dozen or so dishes on the menu, the freedom to order in "tasting" and "sharing" portions can make for a spectacular meal with adventurous like-minded foodies as dining companions. The all-American wine list always has some really interesting and affordable selections on it. I've found the staff to be professional, cheerful, and extremely helpful in terms of menu descriptions, and wine pairings. Yes - it's a very small, occasionally noisy space, but I choose to see that as part of its charm. Renee, Chef Alevras wife and partner is a most gracious and welcoming hostess. Makes you feel like you're a guest in her home. I've had many great meals there. It's one of my favorite go-to restaurants whenever I visit New York. I'd say take the reservation and go. Like anywhere else, if it isn't to your liking, you don't have to go back. But I think you'll have a wonderful meal.
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No link???
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eG Foodblog: nessa - Dallas, Texas... Feel the burn!
KatieLoeb replied to a topic in Food Traditions & Culture
Nessa: Great start on the blog. I'm eagerly anticipating the installments. Love injera too. It's kind of like eating a slightly damp and sour version of those foamy sheet things they wrap around electronic equipment for packing and shipping. I like it best with Ethiopian stews. Have you been to any local Ethiopian restaurants? I'm figuring if there's an Ethiopian shop or two then there's immigrants and probably a restaurant not too far away as well. Blog on Madam! -
ewindels: I hope you enjoy your dinner wherever it is you end up. But as the others have mentioned, do cancel the reservation you won't be using as far in advance as possible. Both places are a tough rezzie on a Saturday and there might be someone else wanting to take their Auntie or wife or whomever out for a special night and the restaurant could think they're booked up when in fact, you aren't coming. Perhaps an advance call to your aunt might be in order. Have fun in Philly!
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Right, and check those mushrooms as well. I know Carman and she's an ethical woman, but part of her ethic would have been to use immoral mushrooms if she could have found any.
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Although I thought I'd lost it, I actually accidentally came upon the menu that Holly desribes above with my wine pairing notes on it. Better late than never I guess, so here are the wines we enjoyed with our incredible feast at StudioKitchen. Coriander Scented Red Lentil Soup with Grilled Pandan Leaf Shrimp and Argan Oil Roederer Estate NV Sparkling Wine - The Roederer was a lovely aperitif/accompaniment to our first course. Roederer Estate is great sparkling for the money. Full and yeasty, it was a nice contrast to the soup. The lentil soup, whilst tasting "legumey" (if that's a word) was completely lacking in the mealiness one would expect from a pureed bean soup. This was silky and delicious and the grilled shrimp was perfect with it. Rabbit Confit and Maui Onion Ravioli with Fennel Caramel and Almond Praline Two Hands Angel's Share McLaren Vale Shiraz 2002 - This shiraz was absolutely luscious and a perfect match with the rabbit. This wine is viscous and inky in the glass. Smells like all manner of "dark things" like chocolate, cooked down black currant jam and spicy notes of anise in the background. Yow! Although it would probably have been ideal to have this course just before dessert, it was too late to change the order Shola had the courses prepared and we managed to forge bravely ahead. Oil poached West Coast Halibut, Sweet Pea and Clam Stew and Horseradish Emulsion Unti Vineyards Grenache Rosé 2002 - I've waxed rhapsodic about this wine all over these forums, so I won't go the Full Monty again. But this wine has so much going on, and is so full bodied for a pink wine that it's incredibly food friendly and particularly complimentary to a gutsy fish dish such as this one. Since the grapes are picked for this at a pretty advanced stage of ripeness, there's a depth of flavor and color that you rarely see in a rosé. What can I say. I love this stuff. I love this winemaker. It's all good. Slow Roasted Pork Shoulder with Parsnip Foam and Grain Mustard Jus Keegan Russian River Valley Pinot Noir 1998 (in magnum) - This is just elegant California Pinot Noir at its best. Lots of cranberry and currant and a lot of depth of flavor. This is silky smooth and the earthy undertones in the wine were a perfect compliment to the parsnip/root vegetable earthiness in the dish. The pork shoulder was etherial. Thanks Shola!! Pineapple Ginger "Ravioli", Almond Black Pepper Croustillant, Lemon Brie Ice Cream with Basil Oil Domaine Larredya Jurançon Moelleux 2001 - This is really interesting dessert wine. It's sweet, but also has a nice tension with the acidity and honey flavors. This pairing was right on with the rich and citrusy Lemon Brie ice cream, as well as the spicy/sweet combo of the pineapple and ginger flavors. The basil oil was such a neat touch to this dish that sort of brought the flavors back down to earth. Literally. All in all although our menu was a bit out of "order" in terms of the dishes and wine progression, it was a spectacular meal shared with an appreciative audience.
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James: If indeed you're stopping there on your way home from work, give me a call first. I'd happily stroll up the block to join you since (I'm enbarrassed to say) I haven't been in to see Jon yet. I know almost the entire staff, since most of them are former staff members from Bleu. It would be a lot of fun to go see all of them and certainly to congratulate Jon on an enterprise obviously very well done. There's a really nice blurb in June's Philadelphia Magazine about Tria. Cherries and goat cheese
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Bloviatrix: Which Charmoula recipe are you using? Is it one you've had for a while, or is it the one from my Passover wine article? Just curious, because if it's the one I included I'd love to know how it came out. The trout sounds delicious Good Shabbos everyone! Pray for peace and safety for everyone this weekend.
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A Ca Mia is a lovely Italian place in Cape May. Of course my favorite restaurant in Cape May is Martini Beach right above Cabanas on Beach Drive. I'll be putting in some serious time at the bar there this weekend I'm sure. The food is also excellent. Suzilightning will back me up on this. The view of the ocean from the porch is lovely. The Water's Edge is also very nice beachfront dining. It's a bit further north on Beach Drive. It's probably my favorite non-stuffy but still very nice restaurant (as opposed to the Washington Inn or the Ebbitt Room) in Cape May. Lobster House is a great place to sit outside, have a few beers and tear crustaceans limb from limb in the sunshine. It'll undoubtedly be packed all weekend. Mad Batter does an excellent brunch, but it's a bit more upscale than a "breakfast" place. It's just a nice restaurant with very creative food.
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Aw shucks! I can feel the love... Divina that Prosecco, Vodka and Sorbet concoction sounds sublime! YUMMY! I often "correct" myself with a wee bit of vodka.
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That's interesting because I haven't found confirmation that any part of Suedtirol is currently part of Austria: http://www.atlapedia.com/online/countries/austria.htm http://www.travel55.co.uk/walking_tours.html Other Google results seem to indicate that the part of Tirol that's still part of Austria is identified as "Tirol," but that "Suedtirol" is synonymous with Alto Adige. Also, note the term "Classico" on the Suedtiroler wine. If they're required by law to include the name "Alto Adige," I think it must be there in smaller print somewhere. I think that's an Italian wine. Michael: Technically you're correct. I guess I was just thinking of it the way I was describing an Austrian's thinking. If it's called Sudtyrol it's OURS damn it! Certainly Sudtyrol is the Austrian/German language name for that area. I don't think the Italians call it Sudtyrol, but perhaps since it's such a mixed area some folks call it one thing and others call it the other. Just like the same wine might be labelled Pinot Bianco or Weissburgunder from that area, depending I guess, on the ethnic background of the winemaker. I was under the impression that it must be called Alto Adige to stick with the incredibly stringent DOC labelling requirements. The DOC laws are a bitch. Everything from the labeling, aging, varietals you can use in the wines (ASIDE: example - this is why "Super Tuscans" came into being. You can't mix Cabernet in with Sangiovese and call it Chianti or Brunello. That doesn't conform to the DOC "rules". Proprietary names like Sassicaia were made up so the wines could be marketed effectively. Interestingly, Sassacaia was finally given approval to carry the DOC mark by the Italian Government). Perhaps this area is an exception due to the uniqueness of the circumstances? The area is officially bi-lingual but with a German speaking majority. I guess that influences my thinking a bit. It was ceded to Italy in 1918. Someday I hope to tour this area and visit many of the fine winemakers there. It's beautiful terrain with vineyards planted on steep hillsides that slope down toward the Adige River. The pictures I've seen are breathtaking.