KatieLoeb

I am almost loathe to post this for fear of this turning into a pro-con debate, but I thought today's Inquirer article City's Foie Gras Foes Put Heat on Chefs was quite interesting and worthy of discussion. Having worked at several restaurants in town that have been the target of the protesters (as well as having the home of one of those restaurant owners picketed - I won't say which) I find the protesters pretty annoying. I'm all for free speech, but harassing customers on their way in to the restaurant by blocking their way or shouting at them or picketing the homes of restaurant owners is just over the line. They should be arrested for stalking or assault or something. It just isn't right. I found the chef's comments most interesting. David Ansill in particular. I love that he credits the protesters with increased sales. His idea of making the foie gras optional on the shirred eggs dish seems to be a logical solution. My old boss Terry McNally at the London Grill is pretty sassy too. I think the idea of a foie gras festival might be a poke in the protesters eyes, but perhaps if discreetly advertised to the customers she knew would be interested, I suspect would be well attended. I've already got my haz-mat suit on so keep it on topic. Discuss.

Make a simple syrup with it. I usually do 2 cups water, 2.25 cups sugar and .5 cups of picked leaves of whatever herb I'm using. Boil the syrup, toss in the leaves to blanch for about a minute and take off the stove. Let cool slightly and buzz it all in the blender. Let it cool overnight in the fridge and then strain it. Keeps for about 2-3 weeks refrigerated. This would be delicious in lemonade, or Big Girl Lemonade with a shot of Limoncello or Lemon vodka in it as well. Works in iced tea or cocktails if you're feeling adventurous. Would likely be very delicious with Stoli blueberry vodka, lemon juice a bit of lemon thyme syrup and 7-up. Try it with gin in either a gin and tonic or with fresh lemon and soda for a nice herbal Tom Collins.

Hi Mike: Firday nights the bar closes around 10:30-11PM, depending on how empty the dining room is at that point. If we have a lot of late dinner reservations then sometimes a little later. We're not a late night kind of place, but that's fine with me. I closed enough places at 2AM and later in the past. Come in early and sit outside while it's still light out. The courtyard is lovely...

mrbigjas. Such a wiseacre! There have been many things found in the Cooper River, but I agree salmon is likely not native. Bruce, you might want to check that typo. eh?

I stopped by the C-View several weeks ago when I was down in Cape May because it was the last night before it changed hands. At least that's what I'd been told. Seems there's new ownership. Copper Fish is most definitely CLOSED. It was dark on both Sunday and Monday of Memorial Day weekend when I was there last. There was a seemingly new place almost directly across from Lobster House that is a restaurant and Pizza place that I'd not noticed before. Lucky Bones Backwater Grille and Pizza. Parking lot was packed whenever I passed it last weekend. It's owned by one of the Craig brothers from the Washington Inn. Apparently it opened in April 2006, but I'd seriously never noticed it before this past weekend. It's right at the foot of the bridge as you come onto the island. If anyone has info I'd be curious what it's about.

St. Georges Festival in full swing. I had a gyro and some dolmades for lunch and then picked up some moussaka, orzo and string beans along with a small Greek salad for dinner. Picked at it and am saving the rest for lunch tomorrow. St. Georges is very conveniently half a block from me at M, so it's easy to stop by on my way to/from work to pick something up. Sadly, they'd already sold out of spanikopita and tiropitas this evening, so I'll just have to have those sometime over the next three days. I'll undoubtedly be there at least once per day until the festival is over.

Yes, Ma'am. The bar opens at 4:45PM. And I'll be behind it. Please come in and introduce yourself.

Thanks Bruce. Always happy to try and find the right beverage for each guest. I consider it my job description as Spiritual Advisor. Last night may have been the most perfect evening to date to sit outdoors. Low humidity, light breeze and pleasant temperature. I wish it would stay that way eternally. Sadly though, the bar is empty because everyone wants to be outside. So come in and stop and have one with me first and then move outside, OK? I'll look forward to seeing you soon!

Boursin and watercress is one of my favorite burger toppings. Guacamole and salsa are a close second.

I stumbled across a bottle of Aperol today in a liquor store in North Cape May, NJ and simply had to buy it. I have no idea what I'll do with it yet, but will report back any inspirations in the Drinks or New Cocktail Creations threads.

Saffron infused vodka with a lemongrass or ginger simple syrup might be a good starting point... I've found a tamarind syrup at my local Middle Eastern grocery that is pretty flavorful, if not as tart as I'd hoped it was. It's from Kassatly Ajyal. I've tried it mixed with tequila and cachaca on separate occasions and it worked fairly well. It's kind of viscous so it gives whatever cocktail it's used in a nice mouthfeel.

I apologize for that. It should have been addressed. I'd be happy to split a cocktail into two glasses for you, but I'm not sure that I've done enough research/experimentation at M to really do this concept justice with the current menu. The paired wines are a better bet at the moment. I'm currently working on a paired cocktails with food menu for an event next month at a restaurant down in Cape May a dear friend of mine operates. There's a new line of vodkas from Modern Spirits in California that come in very interesting flavors that we're building a dinner around. It's still a work in progress but more along the lines of what you're proposing. I'll be happy to PM you the details when the menu and drinks are finished, hopefully sometime in the next week or so.

When a tasting menu is ordered the server usually asks if there are any food allergy issues. Usually only a problem with shellfish which isn't often on the menu. Most folks that are fussy eaters would never be adventurous enough to order a tasting menu anyway, so it usually takes care of itself.

Sorry to keep you all in such suspense. I do tend to be slow in the AM/early PM. Dinner at Little Saigon was delicious. The owner was true to her word and when we let them know we were heading for a concert they totally kicked it into high gear and got our food out to us in a very timely fashion. Spring rolls are awesome, as promised. We also had a delicious crab, tomato and noodle soup, some beef on noodles, pork on rice, beef with lemongrass, shrimp with ginger and curried veggies and tofu. I'm not even certain we ordered a couple of those dishes, but all together it was way more than enough food for four hungry concert goers and the bill was like $60 before a generous tip. Insane. We drank a bottle of Colombo "La Violette" Viognier and a bottle of Folie a Deux "Menage a Trois" Rose. Both were great with the food. On a completely off topic note the show was great. All the oldies but goodies - Dirty Work, Bohdissatva, FM, Peg, Josie, Aja, Babylon Sisters, Kid Charlemagne - basically the soundtrack of my misspent youth. Horn section rockin', amazing drummer and two very lovely backup singers that did the vocals on Dirty Work. Walter sang one tune (sadly I can't remember which - it was pretty bad ) and (at least from the lower balcony) looks like Karl Rove these days. But the guitar is just as smokin' as ever. Probably one of the best shows I've seen.

So did you like it? I've been using it quite a bit lately in more warm weather cocktails that have a citrusy component like Corpse Reviver #2 and the Strawberry Smash I've been making with muddled strawberries and tarragon syrup. I really like the "old schooley-ness" of the Bluecoat, what with the copper pot distillation and the complex aromatics. I've met the distiller and the marketing guys at several events here in Philly and they're really nice folks that really believe in their product. The fact that it's local for me just gives it a little more cachet. Surprisingly a lot of folks here in Philly aren't familiar with it yet and since my restaurant is attached to a B & B I get a lot of out of town guests that are fascinated with it and end up buying a bottle to take home with them after I've made them a cocktail with it.

Andrew: The tasting menus do change over the course of an evening. It could be because someone has a food allergy issue or a serious distaste for a certain menu item, or it could be because that's what Chef wants to send to that particular table, or it could be simply that we've run out of a particular item. Since I'm pouring the wine pairings, I can definitely tell you that the tasting courses are not etched in stone.

See. This is exactly why I love you guys so much. Just the slightest bit of prodding from an Inky article and you all are out there, taking one for the team and clogging up your arteries so you can report back to the rest of us. Much respect.

Thanks Buckethead. After having no success getting a live human or answering machine at Sabor Latino I made the executive decision to go to Little Saigon. When I called them to confirm their hours and if we needed a reservation or not, the woman on the phone was so nice I'm delighted to put money in their cash register this evening. They have parking, are BYO and walking distance to the Tower. I'm putting a couple of bottles of white wine in the fridge and considering us a happy bunch. I'll report back on dinner after the show.

OK folks. This is time sensitive so let me know ASAP. I noticed the posts regarding Sabor Latino are over a year old. Has anyone been there recently? Thinking about going tonight prior to a show at the Tower but no one answers the phone there. Their stated business hours are 12PM-7PM so if no one is answering the phone in the middle of the day it makes me think they've closed. I've got friends in three different cars coming from several different directions converging for dinner, so I need to make plans to meet somewhere that's definitely OPEN tonight. Latino food was preferred, but I think I can talk them into Korean or Vietnamese maybe. Where should we go that we're certain will be open tonight. Walking distance to the Tower Theater and BYO is a bonus.

Stone busting duly noted. Carry on.

Thanks everyone! You all know how much I love having a receptive group of "taste testers" for the mad science. Random parties at the bar are always the most fun. I had a blast too. Thanks for making my night. Oh my. A cupcake carrier? Now that is a truly romantic gift.

Methinks we need to stop seeking nefarious intent where there's merely good intentions and a will to spread the gospel of the Grey Lodge. The beer selection and whiskey selection alone are worth a special trip. The menu and quality of the food is a bonus in my book. The Grey Lodge is a fine and well run establishment that ought to have our support rather than unfounded speculation on the intent of its proponents.

OK. I wasn't suggesting that Jose would let his baby scream in the restaurant, only pointing out that he has a brand spanking new baby fresh out of the wrapper too, and there was a slim chance he was visiting his daddy at work. Bummer about your dinner being spoiled, Mike. I have to agree with you about not bringing the little darlings somewhere that's not appropriate. On the flip side, I've seen a hell of a lot more loud/disruptive/badly behaved adults in restaurants than I have babies.

I should have chosen that adjective more precisely. The baby at Tinto was shrieking. ← I am almost loathe to mention this, but are we certain it wasn't Chef Garces new baby in the restaurant? He and his wife had a son not too long ago, so it's possible the baby was "staff", so to speak.

Oops. Bummer about Harold there. Presumptive next Mayor of Philadelphia Michael Nutter was kissing babies, gladhanding the crowd and enjoying a roast pork sammie at Esposito's while I was there too. The cadre of politicos on their cell phones surrounding him were also enjoying Esposito's finest.