KatieLoeb

Thanks Maggie! I sincerely wish you could join us. You'd definitely liven up the party ! I've posted a new thread over in General Food Topics in the hopes of learning a bit more about this tradition we're hijacking for our December DDC feast. Anyone who can weigh in with some historical facts and answers about this wonderful tradition is welcome to reply. And the rest of you wiseasses can just keep a lid on it, K?

OK Folks! We're up to just over 60 people for this shindig! Yowza! This should be fun. I'll be speaking to the restaurant with a final headcount tomorrow. All you procrastinators make up yer minds, wouldja? Our official DDC photographer will be joining us, but anyone else that wants to take pictures is welcome. Bring on the digital cameras and the elastic waisted pants... Deadline for RSVP's is Friday December 12, at 6:00 PM. See you all on Monday!

The thing about FoodTV that I think has the farthest reaching effect is the fact that small children now see becoming a Chef as a legitimate career option. Now if you ask a child what they want to be when they grow up it's Fireman, Doctor, Astronaut, Ballerina and CHEF! For every little kid that yells "BAM!" in imitation of their hero, there's another potential chef in the future. That's about as decent an influence as I can think of.

Jaymes: At one point there was a segment filmed at Tavern on the Green for a FoodTV program. Guy takes girl on romantic carriage ride through Central Park (a fine idea if it isn't too chilly and QUITE romantic) and then takes her to dinner at Tavern on the Green to propose. Very cutesy but well executed. I seem to recall him ordering a lobster dish of some sort and I think the girl had fish (salmon?) and neither of them gagged (visibly). I'm certain they will find something on the menu that appeals to them, or else just order the Fruits de Mer platter and some Caviar. It's hard to screw up raw bar and stuff out of a can, no? Besides, if they blow enough of that gift certificate at the bar or in the wine cellar, everything will taste better!

Woo-hoo! We're up to 24 already! Keep those RSVP's coming y'all. I see some hanging about the bar after dinner for the Iggles game happening as well. Should be loads of fun. Hopefully I'll be more Katie and less Quasimodo by then...

The date of the Seven Fishie Dinner will be Monday Dec. 15th at 7PM. Save the date and the actual menu and cost will be sent with the e-mail invitations as well as posted here. Looks like we're going to Vesuvio at 8th & Fitzwater in Bella Vista. Owners have been quite nice and accomodating. Will post as soon as we're finalized. Sorry to bail tonight folks - I'm laid up with severe back pains. Hope to be myself in a day or so. Katie

Try this link: Wine Access It allows you to search for a wine and then enter your zip code to find a retailer near you. Often the retailers will have tating notes posted with the wines. Cheers!

Being the co-moderator of this forum I do not wish to indulge in a mud slinging match with Mr. Klein. He was doing his job and that is understood. I only wonder if the source of his story was ever even ASKED who knew or didn't know the information, or if the thought that some folks might be hurt by that information ever even hit the radar screen? Particularly given the company's history of restaurant closings and lack of notice to the employees (Ave. B, Fishmarket). Had the information waited 7 hours no one would have read it online OR in the paper prior to the Manager's meeting. WW stands for "Wine Wench", only one of my many job titles which include Aphrodite of Alcohol, High Priestess of Hooch, Principessa of Potables and just plain old "the Wine Lady".

Was the snow so much worse in Central/Northern NJ than it was in Philadelphia? We had some cancellations too, but not so many as to create a furor. I have some delicious leftovers form Dmitri's waiting for me at home tonight - Tilapia in a Lemon-White Wine sauce, and some grilled octopus. I also have a hot date with my computer and a new/updated resume Time to start trawling with the WIDE nets...

Thanks! I feel confident in my abilities in beverage cost control accounting (God knows it's been a struggle. But at least on my watch I can say that revenue was up, inventory was down, inventory turn percentage improved dramatically and the ratio of purchases/revenue generated got a lot smaller) and the aethetic side of beverage management as well. I'm in the best spot I've ever been in to find new employment and I'm not as bad off as some of my unfortunate co-workers. This too shall pass and all will be well soon.

Tommy: Looks like it might be missing a stopper and indeed be a spirits decanter. Looks like something that would be on a lovely tray on the sideboard of a mansion's "library" with a little engraved silver sign hanging around its neck that says "Brandy" or "Scotch". The Yeoward crystal is GORGEOUS. I worked with some wine glasses of his for a photo shoot for Victoria Magazine (side note: the restaurant I managed did a Victorian Dinner party in Honor of Eleanor Roosevelt and got into the mag) and never forgot how pretty they were.

I believe it's not "eating" corn but "feed" corn that's used to make bourbon. Fred Noe said there's three kinds of corn - sweet eatin' corn, pig farm feed corn and popcorn. I'm almost certain that he said it's the feed type used to make bourbon. When I get to my office I'll check and see if his e-mail address is on his business card. If so, I'll ask this question to him myself and post back the answer. Howzabout I ask Mr. Noe if he'd do a Q & A on eGullet for we Bourbophiles?

I'd like to truly thank everyone from the bottom of my heart for the kindness and concern that's been sent my way today. It's been a truly emotionally abusive day and the thoughtfulness and warm wishes that I've received from all of you has certainly eased that burden. It's ironic that you should point this very thing out. I guess I hadn't ever truly connected the dots in this manner before today, but I realize that what makes us "family" is the fact that we've all "grown up together" in the last 6 months under the difficult circumstances the economic challenges the restaurant has presented us with, in addition to watching each other and cheering each other on as we climbed the ladder together. Operating under Chapter 11 has made better managers out of all of us. The budgetary constraints that we've operated with have made each of us freakin' wizards. We've been spinning straw into gold for months now, and we've finally simply run out of straw . I spent the better part of this evening drowning my sorrows with several of my colleagues. We toasted each other and ourselves and stated again and again what a priviledge it's been to work together. That will stand the test of time regardless of where we all end up. My thanks again to each and every one of you that has expressed their concern. I've passed along your well wishes to my co-workers and they are appreciative as well. I'll keep you all posted as to what happens as I get the information myself. Warm regards, Katie

I'm sorry to all whom I may have offended with my prior post. I was understandably stunned to see this released in the press prior to being informed at 10am this morning by the court appointed auditors. The wound was VERY fresh and I was a little raw (I still am) so perhaps I did misdirect my anger at Mr. Klein somewhat. I still stand by my original assertion that it would undoubtedly have been more compassionate to hold the story for just a few short hours to allow the appropriate people to be told through the appropriate channels. I suppose it's the seeming urgency of printing the news that I'm not quite understanding. It's not as if the restaurant's money woes haven't been well documented through this entire painful and protracted death. I will continue, at least for the moment, to run the beverage programs at Rouge and Bleu. I feel guilty that I am the only one of a truly remarkable team of managers that still has a job. These people are my colleagues AND my friends. What sucks the most about this is that I have the pleasure of working with the most cohesive team of managers I've ever worked with ANYWHERE. You can't throw together a random group of restaurant professionals and get that. You can't buy that. I fervently hope that Mr. Starr has the business acumen (and I think he does ) to realize that the "animate" assets he's purchased are infinitely more valuable than the furniture, dishes and kitchen equipment. He's said in the press that he expects us to re-interview for our positions, and I will certainly do that when that process begins. If there's any mercy in all of this he'll realize that this team is really tight and he oughta just leave that alone, while he provides the necessary financing, structure and guidance that is needed. The Exec. Chef, Exec Sous Chef, all 3 Dining Room managers, myself and the sommeliere have all worked here for a minimum of two years, some for quite a bit longer, and all have been promoted from within after working our way up the ladder. The fact that we're all finally in our "dream" positions and have so much respect for each other is the glue holding us together. No one will ever be able to take that away from us, no matter where each of us lands next. We have a big staff meeting in a few minutes to drop the bomb on anyone that hasn't heard yet, so I have to dry my eyes and look professional and try and show some leadership during these troubling last few days. The kind words from all of you have made it a bit easier for me to do that. Respectfully, Katie Loeb

It would have been nice for Mr. Klein to wait until the management staff was notified before plastering his article all over the internet. But, no. By 10:11 PM last night (mere seconds after the meeting with the auditors and attorney where the decision to close on Sunday night was made) there it was for all the world to see. It's a little like kicking the corpse to make certain it's really dead. There are 110 good, hard working people who just had the rug pulled out from under their feet. Two weeks before Christmas. The devastation and melancholy in this building right now is immeasureable . And seeing this article last night was like creating the wound and then pouring a big heaping pile of salt in it. This "scoop" really wasn't worth that much, was it? It's not like the financial problems of the restaurant haven't been well documented in the press before.

I had one of my best meals in SF at Swan Oyster Depot. Very casual, sit at the counter of the fish market service, but the value was amazing. Be prepared to wait on line, but it's worth the wait.

Just step outside and it'll be painfully clear... Minar Palace is one I forgot. Excellent choice and their curries can't be beat.

Ludja: My Evil Ex is Austrian so I always brought back as much of the Pumpkin Seed Oil (as well as as many bottles of wine that I could bubble wrap and slip between my clothes!) as I could carry as well. I'd forgotten about the Cucumber Salad! Thanks for reminding me. I might be having this fordinner tonight!

My office is at 1500 Walnut so I'm in the same 'hood hunting for lunch as you are. My usual "pinch" places for lunch are China Pagoda at 15th & Sansom (Curry vegetables with Coconut is YUMMY), Qdoba "Mexican" at 15th & Walnut, Joe's Pizza on 16th below Sansom, the Food Court at the Bellevue Hotel at Broad & Walnut and Misora Japanese at 15th & Chestnut. Misora is a particularly good deal because about $6.50 with tax gets you a bento box with Salmon Teryaki, rice (I ask for brown), a small Miso soup, a salad and a few small sides like California rolls, cold cellophane noodles, a few steamed edamame pods, etc. It's a bargain for the amount of food you get. Thanks for reminding me about the Felafel truck! If it weren't as cold as a witch's left tit outside today I'd probably stroll over there myself now that the jones has been awakened.

Herb; I remember ordering something (Shrimp??) with either the Salsa Verde or the Mole sauce on it. Whichever it was I recall it was really delicious. In fact the time I was there with Herb is probably the only time I've ordered a real platter off the menu instead of my very usual assortment of Tacos. Some days I'm in the mood for chicken tacos and some days I can't leave without a Picadillo taco. Some days it's the Chorizo or Enchilada (Spicy Pork) tacos that call to me. Even the Barbacoa (goat) tacos are good although I have to be in the mood as they are a tad gamey. Herb - I know we had just been to wine tasting together so I doubt I'd have ordered innards of any sort. I gotta be dead sober to eat offal.

...the "pub" looks like it was decorated by the marketing department at Guiness. you referring to Fado, Diageo's chain of Irish pubs? Fado and any one of a number of other "Faux-Irish" pubs that are about the same.

...the "pub" looks like it was decorated by the marketing department at Guiness.

Unclean restrooms. If that's what the public spaces look like, I shudder to think about what's behind those kitchen doors

in 2000, as i recall, most of the events were in central philadelphia area. i remember one at 5th and vine (caviar assouline), rittenhouse square (art gallery since closed), and drexel u campus (armory). can't recall if there were any events at restaurants. i imagine there were, but i remember most of the ones i can think of were catered. all the above were catered by my firm at the time. There were events all over and I'm told they drank us dry of scotch that week . I still have two very overpriced bottles of S.S. Politician scotch purchased for the convention sitting in inventory that I fear will outlive me and everyone I know. A friend of mine who is an extremely well connected event planner made arrangements to rent the elephant that was in the parade up Walnut Street that kicked off the convention. When I need ANYTHING I can't find on my own I call this guy. He sits at the hub of the universe. He knows where to rent a f***ing elephant, ferchrissake!

A set of decent wineglasses with a bottle of wine is a standard gift from me for many occasions. Always appreciated. You can find Riedel or Speigelau online or at Amazon.com (is that deal still running, BTW?). Even the short stemmed "tasting" glasses are a great gift, and they can be washed in the top rack of the dishwasher