KatieLoeb

Thank you ladies! As for the cost perspective, I am well aware of the cost differential. My bartenders drive me crazy when they don't use the recipes I have in my cocktail spreadsheet calculator! At the moment I was thinking more along the lines of "personal use" vs. "doing my job" . I appreciate the detailed explanation of the various types of oranges that go into the liqueurs. I've been using "Gran Gala" at home for margaritas and it seems to do a good mimic of "Grandma" at a decent cost savings of about 30%. Thanks for the lesson!

Here's a question that's always befuddled me - Triple Sec, or Grand Marnier, or Cointreau as the orange flavored "splash"? I know you can kick up a Margarita by using Grand Marnier and golden tequila, hence creating a "Golden" Margarita, but does the choice of the mixer matter that much? I realize these are all interchangeable to some extent (hell - you can use blue Curacao and make your cocktail look like Windex if you want), but what is your personal preference as a trained professional? Thanks, Katie

Brad: Sorry you had such a bad experience. I've never had that problem there, however, I also confess I don't go to a place like that on a Saturday night at prime time for exactly that reason. I wish you'd PM'd or called Striped Bass and asked for me. I could have hooked you guys up. Are you still in town? Let me know if I can assist with a reservation elsewhere.

Glad you enjoyed it! I truly wish I could take credit for something other than simply asking the question and posting the answer, but actually that is Chef Terence Feury's version of Tuna Tartare that is served on the lunch menu at Striped Bass. Really tasty though! I also like the slight herbal flavors with the simplicity of the rest of the ingredients. Really lets the tuna shine. I may be inspired myself now!

I had a great meal at Ravenous Cafe (420 Center St., Healdsburg) that was really well prepared with fresh ingredients and reasonably priced for the quality of the food. Fun and funky little place that was recommended to me by one of my wine purveyors. Interesting and eclectic wine list and food. There are tons of reviews on the place. Just punch it into Google and see if it's appealing to you.

For all you "hotheads" that can never get enough punishment - I've recently discovered "Habanero Jack Cheese" that is sold at one of the Amish dairy stands at Reading Terminal Market here in Philadelphia. Woo-Hoo! It will definitely remind you where your taste buds for heat are! I"ve been using it judiciously shredded into quesadillas with some mozzarella to tone it down a bit. Good stuff!

Am I mistaken, or isn't "buttermilk" what's left after you've overwhipped the whipped cream and it's coagulated/glommed into butter? If that's the case then I think it would be low-fat by definition, since the fat went into the butter as it emulsified out of the buttermilk, no?

While this may be true in the larger sense, Ben McNamara was doing phenomenal plated "fine dining" food at Isabella's long before he turned The New Wave into something more than merely Dmitri's "waiting room". Whilst the entire menu at New Wave has suffered in his absence, I am personally pleased that his new digs at the Dark Horse are equidistant from my front door! I still haven't been, but will stop by sometime soon, without doubt.

I just asked Chef for our recipe for tuna tartare (which I absolutely ). Diced tuna, Evoo, minced fresh parley, mint, scallions and basil, sea salt and pepper. Mold into a small cylindrical tower and surround with ponzu sauce. Top with a small salad of baby cilantro, edamame & scallions. YUMMMY!

I just don't get the Jamie Oliver fan club. I can't understand a word that silly lisping cockney fool says.

Please remember that the Cistercians were the first order that is known to have definitively cultivated vineyards and tried to produce quality over quantity in terms of harvest and end production. This is recorded since the 12th century. This was part of the Cistercian creed of pursuing the ideal of perfection in all things. Vine selection, tending and the entire winemaking process was a task which brought them closer to the Divine (a word which coincidentally has roots in "vine"). The Cistercians can be credited with the concept of creating/recognizing "Cru" vineyards in Burgundy, and building walls around some of them, which still are known as "Clos" vineyards. The Cistercians may have been less hedonistic and lazy than the Benedictines, but they were hardly ascetic in their drinking habits!! And now, back to your regularly scheduled programming...

I figured you were joking about Smith & Wollensky. The rest I obviously wasn't so sure about...

It's about the same "gayness" as Judy's. A gay owned and gay friendly restaurant that attracts a healthy portion of its clientele from the straight community and local neighborhood as well.

Lisa: I'm not sure what arrangement TPTB have made with our new Exec. Chef. He may just be sticking around for the transitional phase, or perhaps that ad was placed before their arrangement had been finalized. SG: Shazad is a Philly boy born and bred. He's been here for five years and previously was at DiLullo Centro (what is now Toto). I'm not certain what Chef Feury's postion at the Ritz Carlton will be. He's being pretty cagey about it even though it was already announced in the Inky. I'll post an update if/when I get it.

More on this topic - a link to a great Seattle Times article about "mutt" wines, many of which are mentioned previously in this thread by our sharp eyed and frugal fellow eGulleteers that have exquisite taste in all things! Click Me Cheers Dears, Katie

Yes it is. Owner is a former roommate of a former co-worker. I've always thought the place was sort of charming in it's own way. I've only been in for drinks but it seems nice enough and I didn't notice that menu prices looked particularly high. Then again, I wasn't getting anything. Speaking of the Vidocq Society, their master Forensic Sculptor (Frank Bender Clickety) and co-founder has his studio on that same block, so it would make sense that it's "in the 'hood", at least for him. I used to live on that same block years ago and recognizing me as his former neighbor, Frank showed me around his studio one night when I bumped into him at (of all places) L2. His work is incredible and eerie to look at. His ability to reconstruct facial features and even expression from just the skull of a victim is uncanny. I liken it to something close to psychic ability.

Dear Nero: There's a boatload of good wine out there to be had that definitely falls within your (and my) budgetary criteria. The Ecco Domani isn't good enough to take the paint off my car, but here are some other choices you can actually drink: Domaine Jaume, Cotes du Rhone "La Friandes ~ $9.00 Domaine des Dorices Muscadet de Sevre et Main ~ $8.00 Corte Gardoni Bianco di Custoza ~ $9.00 Corte Gardoni Bardolino Chiaretto (rose) ~ $9.00 Corte Gardoni Bardolino Superiore ~ $11.00 Dr. Loosen Riesling "Dr. L" ~ $9.00 Haut Cotes de Nuits Blanc, Clos de Vignon Le Brun ~ $11.00 Chenin Blanc, Poniatowski Aigle Blanc Vouvray ~ $8.50 Big Tattoo Red Syrah Blend ~ $9.00 Chardonnay, Alois Lageder ~ $6.00 Fume Blanc, Barnard Griffin ~ $7.00 Rioja Crianza, Lan ~ $9.00 Tempranillo/Cabernet blend, Osborne Solaz ~ $6.00 There's tons more. This ought to get you started though Cheers!

The Mealticket, Inc. website is currently not functional due to a domain dispute with a disgruntled ex-employee. Unfortunately, Herb is correct. You have to rely on other sources of information for the moment. I'll update as soon as there's a change.

Laughing Goddess: Surely you didn't miss THIS thread? You'll see that your fellow eGullet sisters are quite in agreement with you.

KAPDADDY: Congrats on your decision to educate yourself in the pleasures of the vine! Try this site: Local Wine Events and you should hopefully be able to locate some wine tastings, dinners and classes near you where you can increase your exposure exponentially, and learn what your personal preferences are that much quicker. The suggestion for German Riesling as a starting point is an excellent one, but I think that taking a "Wine 101" or "How to Taste Wine" seminar for starters might be more useful than a specific wine recommendation. Without the tools to evaluate, and knowledge of what you're "looking for", any specific recommendation will just be being evaluated "blindly", so to speak. Cheers, Katie

You go Ali. That's horrible that you heard that "out and about". I can imagine that was quite disturbing. Definitely pass on the "We're open for business" info to Michael Klein so it will be in print and correct anyone else that may have heard that slander in passing.

Charlie: You beat me to it on mentioning Shola. I think the chef at Alma de Cuba (I know Douglas Rodriguez is not there on a daily basis) does a great job. The chef at Salt is getting a lot of press, but I haven't had the pleasure yet so I don't have an informed opinion. The reviews I've heard range from "it's good" to "it ain't all that". The Exec. chef here at Striped Bass, Terence Feury, is going over to the Ritz Carlton some time next month. His Exec. Sous Shazad Khan is taking over the reins here when that happens. I think he'll definitely be one to watch. Of course my buddies Michael Merlo and Danny Marcantuno are doing a great job at Avalon in West Chester, PA. Craig LaBan review upcoming in a couple of weeks (9/9/03 I think?). I hope he's merciful. He was really unkind to Bella for no good reason and I think it was cruel. And Matt Ito at Fuji will always kick Morimoto's butt in the kitchen and behind the sushi bar as far as I'm concerned. Maybe not sumo wrestling though

I'm all over finding a copy of this book now. Thanks, Claire and Toliver!

Thanks Tommy! Lest I be accused of being a Shameless Shill... I'd also recommend Pasion, Alma de Cuba or Rouge as hip happening places to have a nice glass of wine and some good eats. {full disclosure - one is another of my employers' restaurants and another is a former employer. Others will hopefully back me up on the accuracy of my descriptions as fitting your stated criteria} Brad - feel free to PM me if you need some assistance.

I'd actually see if you could find a sparkling Riesling for the Tuna tartare. I've had this with sashimi and it's tremendous. Really compliments the saltiness (assumption: "Asian style" means there's soy or ponzu sauce?) and the fattiness of the tuna. I like the idea of Pinot Gris variants - particularly with the seafood cocktail. Or perhaps a Spanish or Portugese white like a Verdelho would be complimentary. Or Muscadet de Sevre et Main. Depends on the sauce. Acidic wouldn't be good, but simple and briny would be delicious with one of these. YAY! Someone else who drinks pink wine! Bravo! Tavel is very tasty, or perhaps a light weight Bardolino Chiaretto or a Garnacha rosado from Spain. Pork loin - I confess I don't eat a lot of pork, but an elegant Burgundian Pinot Noir (see if you can find one by Ampeau) sounds luscious if you really like to drink red with it. Or else an Alsatian Gewurztraminer would be lovely with the sausage and apricots, but hard to go to after the Rose. It would have to be closer to off-dry to follow. Or perhaps a Marsanne? Another red alternative would be a Cotes du Rhone with a few years on it so it's softened a bit. For the berry gratin I'd have a glass of Brachetto d'Acqui. I LOVE Brachetto with berries. A light red sparking Piemontese wine that smells of berries and is incredibly refreshing and not heavy after a big meal. Sounds like a really yummy dinner!