KatieLoeb

John - thanks for fishing that recipe out of cyberspace for me. Here's what this year's batch looks like. There's another humongous container for the second seder on Sunday night. There will be 24 in attendance at last count, I believe.

I'm assuming you're using more than 2 tsp of maraschino in the original recipe then? My main gripe against St. Germain is how easily it gets clobbered when used in small amounts, say, less than 1/2 oz in most drinks. Seems to be its main limitation. ← Yes. 2 gin, 1 fresh lemon, .5 maraschino, .5 St. Germain. I rarely use any ingredient in such small proportions unless it's something really strong like absinthe, Pernod, etc. Half an ounce is my usual minimum otherwise. I find anything less is not discernable in most cases.

Good one Mike. Sounds delicious and I just might have to make myself one soon. The St. Germain can be swapped in as the sweetening agent in many cocktail recipes. Per my buddy Nick's suggestion, I substituted half of the Maraschino in an Aviation for St. Germain and came up with the Aviatrix, a slightly more flowery and feminine version of the classic. I'm certain that would work in a myriad applications.

That's just awesome. Almost too awesome for words. Great story.

Pam: I have a recipe in RecipeGullet titled "Sephardic Charoset" but can't seem to get it to come up right now. Seems there are still problems with the server switchover. Fresh apples and pears, dried dates, dried apricots and golden raisins. Walnuts, hazelnuts, pistachios and almonds. Honey, white kosher concord wine, cinnamon and ginger. Chop everything up and moisten with wine, honey and spices. Way more delicious than the standard mortar. I've been asked to make this for every seder I'm invited to. With lots of extra. Everyone loves it. Never any leftover.

Kim - Thanks so much for inviting all of us into your home, your life and your habits. This blog is so much fun already! I completely agree about the "warmth factor". I love all of your gadgets, the utensil forest, your lovely china cabinet and its contents, the incredibly organized freezer and the rest. It's just so interesting to see how other folks live. You eat well and clearly relish every (small) portion. More Otis shots please. He's just so damned cute!

A friend of mine recommends Leonardo's Bakery, on Bustleton Pike in Feasterville, just over the city limits. OUTSTANDING bread (so I'm told), and specialty products like the one requested, and much better priced, to boot.

You needn't ask me. I've got nothing to do with this administration of this board.

Chris - check the Latino section of the supermarket. Goya has a Passionfruit nectar in cans that has served me well in the past.

Chris: Thanks so much for treating us to this high caliber blog. It's been a real treat to watch you cooking, smoking and shaking. I'll be anxiously awaiting your next trip to Chick's. I promise I'll try and have something wonderful for you when you arrive.

Erik: Suffering in Paradise? No vermouth in Kauai? Not exactly the Seventh Circle of Hell, but I guess for a cocktail geek, it's punishment enough. The drink is a differently proportioned Vesper, no? Seems like citrus twist would be a good garnish. Maybe lime?

Philadining is correct. Whatever tipping/wage arrangement they have with their staff is fine as long as everyone is on the same page. I've seen plenty of strange arrangements, believe me. I'd even give the owner the benefit of the doubt and say that perhaps this is a cultural issue/misunderstanding because he comes from a place/culture where waitstaff makes a living wage and tips aren't the majority of service staff income. But the wife is American, local no less, and even if she has never been a waitress, surely knows someone who has, grew up in this culture where tipping significant percentage is the norm, etc. She does know better. The lack of honesty to the customers is inexcuseable. She knows the guests think their tips are going to the waitstaff. That's not cool. It's deceptive in the best light and undoubtedly self-serving. No excuse.

Chris, you done us proud. That martini is a thing of great beauty. Picture perfect in the most literal sense. Gorgeous. The truffles look pretty good too! High class Rice Crispie treats?

I'm with Capaneus. There is no way in hell I'd go anywhere that cheated my hardworking brethren out of their tips. Without disclosing it, no less. That's wrong on so many levels, I don't even know which one to address first. I wear those same well worn shoes. I cannot in good conscience support that practice in any way shape or form. Uh-uh. Bummer. I was looking forward to trying this place, but until I hear that the tipping situation has been resolved, I'll neither set foot in the place nor recommend it to anyone. What they're doing is unbelievably sleazy and self-serving. And to try and paint it as somehow noble is both ridiculous and delusional. I'd have more respect for them if they just straight up admitted to what they were doing.

Anyone else catch this glowing review in this week's Philly Weekly? The place sounds adorable and the food sounds right up my alley. Anyone been yet? Anyone game to go? I'll be pretty busy the next week or so with work, Bluecoat Bartender Battle and then Passover, but I'd gladly take one for the team and check this place out sometime soon if anyone wants to join me. I'd love to try some authentic yerba mate tea. Sounds delicious! Paraguayan cuisine has been sorely neglected here in my recollection...

Yeah - I'd heard that too. Although chef turnover is not an unknown variable in these sorts of endeavors, I hope whomever comes in to replace them has a clear vision of what is to go on there. Again - LOTS of plates spinning....

It's the sight of the waiter approaching with the thing that looks like a bedpost that amuses me more than anything. It's amazing how silly it is. If it's that big, one has to assume that one simple turn will cover your dinner plate with enough finely ground pepper for your next three meals, at least. It's a miracle that every single guest at the table doesn't sneeze themselves right out of the restaurant.

Reports I have heard from other in-the-biz folks around town (some of whom will be working there) is that they are trying to do it all. Godspeed to 'em if they do. The separate nightclub-upstairs-from-the-restaurant thing is enough of a hassle. Just ask the guys at the Walnut Room.

I believe that's how it works for a straight SLO order. The SLO stock is part of the distributor's inventory rather than the Commonwealth's inventory. The LCB merely acts as the middleman for collection of shipping charges and steep taxes, and as the "end retailer" to the consumer.

Thanks for the plug, Rich. And soon to be seen in the Passover edition of the Jewish Exponent, a guide to finding good Passover wines in PA and how to navigate the PLCB website to get what you want.

I have to wonder if this is a "let's throw it all at the wall and see what sticks" sort of approach. Being a fine dining establishment with an extensive menu, a craft cocktail lounge, a scotch and whiskey bar and a beer geek joint seems like a lot to take on all at once. Please don't misinterpret my skepticism, I wish them no ill will. But it does seem like a lot to try and accomplish right out of the gate. I always wonder why folks don't choose to start off slow and build rather than go the other way.

Smoky and peaty yes, but also reeks of a first aid ward. Smells and tastes a lot like iodine to me. Those Islay scotches are notorious for that iodine character. Not necessarily to my taste, but I know a few folks that love 'em. (Matt O'Hara, I'm looking at you...) I'm trying to learn. Scotch is still the one spirit I have issues with.

It seems quite ambitious. I hope they can pull it off. It's easy for a diner with a huge staff to make that many different food items without having to concentrate on any beverages. Smaller restaurants with a beverage program and notions of finer dining have a lot more plates to keep spinning. I wish them luck.

Chris: Where do you purchase your lovely dropper bottles? I've been looking for those and haven't been able to find them. I love the neat laboratory aspect of the bar. I'd love to have the same at home. Droppers are so much more efficient than dashers.

Chris! So sad you won't be joining us here in the city of Brotherly Sandwiches. I was looking forward to having a new buddy for "Foodie calls". This is most distressing news indeed. I hope Oklahoma City works out just as you wish. You'll certainly be able to garden there. I suspect houses with yards are a lot easier to come by out that way. It's taken me a day to catch up with your blog. I've been in bed since yesterday with some inexplicable stomach virus or something. Fever, chills and general ickyness of all sorts. I missed the grenadine making until now. Looks like it came out just perfect! Really not so difficult, right? Make yourself a Jack Rose for me. I won't be drinking for a couple of days.