Rosie

Any info on the parking situation in the area would be appreciated.

no way man. my jeans are crisply ironed and ready to go. Ah---but what about your jelly fish t-shirt?

Adiago in Summit.

Jaybee--My experience at these events has been one bottle per person.

Dining Room at Anthony David’s, 111 10th Street Hoboken (201-222-8359). It is a deli/restaurant during the day with sophisticated dining at night. They have a selection of 40 + cheeses that you can purchase.

Lowell and I had a wonderful dinner at Casa di Amici, 17 East Main Street, Denville (BYO) which recently opened up with Chef Anthony Lo Pinto manning the stoves. For appetizers we had an unusual calamari fritta with frisee, Calamata olives and toasted almonds with a lemon vinaigrette. It was a delightful change from calamari with tomato sauce. Pastas, most which are made in house are offered as half and full portions. We also had a half portion of ethereal pappardelle with a rich beef ragu. Can't wait to try the other pastas here especially the potato gnocchi with Chianti braised rabbit. For entrees I had an excellent, perfectly cooked, pan seared Atlantic salmon with artichokes, cannellini beans, thyme, roasted carrots and a red wine jus. Lowell had nut encrusted pork tenderloin over a creamy polenta, Swiss chard, wild mushrooms, shallots and cranberry sauce and proclaimed it to be one of the best renditions of this meat that he has had. The pork was pink in the middle and juicy. We loved the cranberry sauce and polenta that accompanied it also. I would try something different for dessert next time as the chocolate cappuccino pana cotta which reminded me of chocolate pudding was good but not worth the calories. And the coffee--they serve Kona coffee which was rich, delicious and worth ordering.

If anyone is bringing Pipers Brook Vineyard Gewurztraminer 2001 (Tasmania, Australia) or Cakebread Chardonnay 1999 (Napa Valley, California) I want to sit with them. We are into Australian wines this year as we are going there in May. We are bringing an Australian Shiraz but if anyone has some Turley I am yours for the evening!

Well--now I'm impressed! Thomas Sweet is in New Brunswick.

Correction. I am bringing 3 bottles of shiraz which will include the wine donation from Lowell and Bara.

Can someone please arrange for the Lincoln Tunnel to be traffic free?

Check this posting. CLICK HERE

Great idea about moving after each course. Do you take your fork, glass and wine with you? If we don't circulate I want to sit with the wine drinkers.

joi h---Where do you like to go for Thai food?

This restaurant is outstanding. Call yesterday for a reservation. BYO. One of the best in NJ.

Lou needs a count. This is what I have. Anyone else? All are welcome. You can call in sick to work! Lou Reda Rosie Saferstein Lowell Saferstein Rachel Perlow Anthony "RockADS21" Della Sala Brian "Poots" Caputo Kim WB Pitter

Where do you go in New Jersey for ice cream? I like Thomas Sweet.

I'll have to go back and order what you had. BTW--you ate more than Lowell and I combined!

Tell them to credit your account. They wanted to wait until I received the whole shipment also and make copies of the bills and then get in touch with them. I told them that was not acceptable and they credited my account. BTW--this happened twice.

Another place is An American Grill in Randolph.

They credited me for the 2nd mistake.

"Chef David is the same guy who played bassoon in the NJ Symphony Youth Orchestra with me with I was in high school...)" I would say the answer is YES. Chef David was a professional musician who went to Julliard and then was with symphony orchestras and traveled aroung the world. I am sure he would be happy to hear from you and his restaurant Blue Sky Cafe is excellent and they have a separate party room. Call 973-746-2553. Another recommendation would be Corso 98 in Montclair. Both are BYO.

No problem.

When we were there it was a la carte. I don't remember seeing a fixed price menu.

There is also a post under Got Dessert??? CLICK HERE

Great article in NJ section of the Sunday NY Times by David Corcoran and Karla Cook highlighting desserts served in NJ restaurants. I was thrilled to see so may food articles in The NJ Sunday section. Marge Perry also wrote a very interesting article about a cheese maker in Vernon. John Foy has an article about top restaurateurs in the state and there is an article about culinary students in Newark. So--what are some of your favorite desserts and where are they served?