docsconz

Grimaldi's at noon is excellent, but don't be late! If you are you might have trouble getting a table. If you want a really exceptional haute cuisine experience that won't break the bank, I suggest lunch at Jean-George. There is plenty on the menu for differing tastes. In addition, they have some absolutely fabulous house-made soft drinks that your kids (and you) will love.

I loved the videos. I think they capture both Paul's and Jeffrey Steingarten's spirit of playfullness and fun without sacrificing the food itself. The mouse poop element was great tongue-n-cheek. I think that it was probably ad-libbed by Paul with a great pick-up by Jeffrey.

Cusco Market Part III Ok, here they are. I hope they live up to whatever expectations there may be! Warning, they are not for the squeamish. I will let the photos speak for themselves. The beef hearts play an important role in Peruvian cuisine as they are the classic protein in anticuchos, a Peruvian grilled skewered meat dish of Afro-Peruvian origin.

Ha, that is a good question! I obviously do take a lot of photos, though I try to not let them get in the way of what we are doing and I try not to linger too long taking them or be too fussy about it. I think the only time on the trip that it might have been an issue was in Macchu Picchu, where I had the family pose for a number of group family shots. Those hindered our progress a little bit and required co-operation. What makes it more tolerable though is that once home, I put together books using Aperture, Apple's photo organization program and print one for each member of the family as a keepsake. At that point I think they begin to appreciate it.

That is a good article. It was written by Maricel Presilla who I got to meet and a chat with a little at the CIA's World of Flavors Conference on "Spain and the World Table." Her pan-South American restaurant in Hoboken, N.J., Cucharamamama, is high on my list of restaurants I would like to dine at. Northern Peru, which we did not get to on this trip, has more than its share of allure as well, as that article illustrates. As much as we saw and ate on this trip, there is so much more that we didn't see or eat in Peru.

From the article: FWIW, I agree.

While I am not sure that I would reverse them, I think the comment in the article was off the mark. Certainly some dishes at Alinea (and elBulli) are better than others flavorwise, I can't say that I have had any where taste and the diner's enjoyment were not the over-riding elements in the conceptualization of the dish. BTW, thanks for posting the article.

Erin, thanks for supplying the info. I believe that you are correct. MAP Cafe will be coming up within the next few installments.

Thanks, Sarabeth. You will enjoy your trip! BTW, I've been known to come up with a few bad puns every now and again I love 'em.

I think they were the basic whites if I remember correctly.

The best gnocchi I have ever eaten were made by eGullet Society member JosephB using potatoes from Sheldon Farms. One might think a potato is just a potato and I did until I started eating the potatoes from Sheldon farms in Salem, N.Y. This article from The Albany Times Union explains what makes the farm and its potatoes so special. As great as their potatoes are, that is not the only thing they grow well. For instance, their corn is amongst the most prized of the North Country and their farmstand carries superb local cheeses and breads in addition to their and other produce.

Thanks Davydd, although it doesn't seem as if you missed too much!

Thanks for the recommendations, Caarina. I am kicking myself for passing up some good looking books that we saw in Lima, especially one on Ceviche.

I have a late Sunday lunch reservation at L'Esguard for my upcoming Catalunya/Valencia trip. I believe Gaig is open as well. Saborosa's recommendation sounds great too.

Always a pleasure, Wendy. Thanks for the feedback.

The next two weekends are open house weekends for small-scale artisanal producers in Warren and Washington Counties of New York. Unfortunately, I can't find a link for it.

From Grub Street

Ron was a fantastic host and Manager who has become a close personal friend. While he has done much to enhance the Society, I think his most significant work as a member of the staff had to do with his involvement with Alinea and The Alinea Project. For that alone, I will be perpetually grateful.

Yes, the pyramid I was referring to was the Huaca Pucllana. The catacombs were at the San Francisco Church, not Lima Cathedral. Sorry for the inaccuracy. I toured the catacombs on my first day in Peru, still groggy from the long flight. That first day was a jumble of impressions. ← I can relate. I'm not sure that my whole trip wasn't a jumble of impressions, but what a jumble!

When is that pizza expo and how does one get an opportunity to win this baby?

I will look forward to it.

Cusco Market Part II If you are only here for the graphic offal photos, I'm afraid that you will have to wait a little longer. Here are some more produce and general market photos. There are a couple of items that I am unsure of and would appreciate input from anyone who can identify them. These little vegetables are amongst those that I can't recall what they are even though I was told. The shape is quite funky and interesting. So far as I know I did not have the opportunity to try any of them. Bread sellers. Yuca Root Bags of chuño and other things. Bulk quinoa. These are also items whose names I was told, but have forgotten. I believe that the yellowish stuff in the foreground is a shredded root that has been pickled and the reddish stuff behind it are some sort of fish roe, but I would be happy to consider other possibilities. Cheese General market shot. The woman in the foreground is selling various citrus. Restaurant. The roving sales woman. I believe that she was selling roasted potatoes and other cooked items. Chocolate and coffee. Peruvian candies. Greens and baskets. Aji amarilla. More to come...

Although I have never had the lucuma ice cream there, that is the first place I ever heard of lucuma. I will be sure to have some next time I am out there (perhaps next fall for a meeting) or anywhere else I come across it. I would also recommend it to anyone else who is curious. I agree with Ludja that the flavor is unique. While it may not be my absolute favorite, it is quite good.

Thank you, Chufi. Your trip reports have always been exceptional and something to look forward to. The graphic photos are coming

This comment continues to resonate with me. It's true that when one calls a restaurant (or any other service provider) and reserves time and resources, one has entered into an informal contract. I agree to show up and receive your service. You agree to hold that time and space and resource for me and not grant it to anyone else. I can count on it and plan accordingly, and so can you. I wonder how davecap would have reacted had the contract been broken the other way around. ← I have had, I thought, reservations only to discover that the restaurant was actually closed the evening I expected to dine there. Once was in Venice and the second time was in Peru, when the restaurant in question was closed for a wedding. In neither case did the restaurant let me know. In the case of the Venice restaurant, we discovered the situation when we showed up for dinner and in Peru, we discovered it by calling to let the restaurant know that our flight was running late and to push the reservation back. This is a good reason to call and confirm resrvations for the benefit of the customer! Needless to say I wasn't happy in either case.