docsconz

Welcome to eGullet, Lawchik! What do you mean by "menu deviation"? Are you asking if there is a child's menu or reduced prices or something else? If a children's menu, would that be a positive?

The tortilla make sounds like a very welcome addition to the market. I will have to keep an eye out next time I'm there. I don't know about availability in Montreal, but it has been a banner year for sour cherries in New York State. They have been available for about the past month at the Glens Falls and Saratoga Farmers markets. In fact tonight we will be making grilled pork tenderloin with sour cherry compote.

My recollection of it was quite positive sa well. Alas, I have no more.

Amazing! This and many of your other topics should be highlighted for the Slow food organization. This is what it is all about.

What made you decide to put the batter in only one pan? How full was it before baking? What was the loaf's finished height (before torting and filling)? ← It fit! The cake was not risen above the pan. It was a dense cake.

I wish I could help you, but I am not an experienced enough baker to diagnose a problem here. When I did mine, I followed the recipe pretty religiously. Mine came out dense with only one cake rather than the two suggested by the recipe.

Thanks, Daniel. Do you have AC? If so, shouldn't be a problem. If not.....

Do you prefer chocolate or non-chocolate desserts? Go with your preference. Both are great.

If not monkey then what?

Now I will admit to not having the best memory, but I certainly don't remember ever having discussed Phillipe Conticini before. It is possible that he may have been mentioned in discussions that I have been involved in, but not by me. I was not specifically aware of his work until this thread. In any case, I am now. It looks beautiful. Does it taste as good as it looks?

Now you tell us!

Sure, its not the cacao beans in something like "Death by Chocolate" that is bad for you, its the half gallon of cream and three pounds of sugar in each serving. ← The chocolate is the saving grace. Maybe the dessert should be retitled, "Salvation by Chocolate".

What did I know then? His work looks veryinteresting. I bet it tastes interesting too. I would love to try it.

Louisa Chu has a little more info on Conticini on her blog A Movable Feast. It would appear that he currently does not have a regular gig in Paris at the moment. Too bad. I hope this changes before September.

I hope that either your lunch is early or your dinner late!

I am assuming that you got Frog Hollow peaches from Dairyland USA with them a a reseller. That might explain the over-ripeness as my fruit directly from the farm always has arrived perfectly ripe. No one has said it isn't expensive. The price certainly isn't for the faint of heart. While I sometimes can get decent supermarket peaches and nectarines, nothing where I live has ever compared to these. In that peaches like these are my favorite fruit, I don't mind paying more for them.

Here is the link. Beautiful work. Does he have a shop or a restaurant?

Musar is an idiosyncratic wine. i happen to like it. Yes, Serge is a gentleman and a fine dinner companion. I had the pleasure of sitting next to him at a wine dinner several years ago. Alas, my 1959's never materialized!

The New York State cherries have been the best in my memory as have the washington State cherries at the supermarket. I don't know about the midwest. Apparently the cool spring helped by delaying flowering past the frost stage.

Judith, I would love to hear more about these restaurants. Please fill us in. I am looking to fill in our visit to Roses at the end of the summer.

Ironically, we almost didn't go because we didn't have a reservation. Since we were in the area anyway, we decided to check it out and got lucky. They might actually do better without reservations at all.

I hope very few take this vow as your position would then leave more for me!

Perfectly accurate report, Sam. The only thing I would add is that the service was excellent. Our waitress, Stacy (sp?), was extremely knowledgeable and attentive. Joe, who had previously had a couple of negative experiences with the restaurant, was quite pleased this time as well. The wine was 2003 Naia, a verdejo (85%) and Viura (15%) blend from Rueda. This wine and others from that area are extremely food friendly. The wine list as a whole was reasonable with a nice selection. I would most certainly go there again.

I kinda like that corollary...

That is disappointing indeed. It sounds as if they were having their troubles that night. I don't believe that is typical, although it doesn't help you. What did you have besides fish and scallops?