sabg
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Posts posted by sabg
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We were at Restaurant Nicholas for their fourth anniversary dinner. Chef Nicholas and Melissa Harary always present a sophisticated memorable meal along with seamless service.
The following menu and wines were served:
Reception with hors d’oeuvres
(N/V Cramant, Blanc de Blancs Grand Cru, Diebolt-Vallois)
Venison Carpaccio, jicama and fig salad with pine nuts
(2001 Chablis, Les Clos, Domaine Pinson)
Roasted autumn squash soup with lardoons and cranberries
(2001 Alsace, Sept Grains, Domaine Barmes Buecher)
Honey and orange glazed turbot with caramelized shallots and braised endive
(2001 Pernand Vergelesse, 1er Creux De La Net, Marc Colin)
Red wine poached filet mignon, potato gratin, and caramelized cippolini onions
(2001 Santa Barbara County, Syrah, Kunin)
Selection of artisinal cheeses
(1996 Graves, Le Bahans, Chateau Haut Brion)
Warm toffee date cake with vanilla ice cream
(20-year Tawny Port, Quinta Do Noval)
If you have not been to this jewel put it on your "must try ASAP" list.
sooo sooo pissed.....been so biz at work have not checked in recently....was it just too too good? sounds wonderful
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I do the annual family Hanukkah party. I've already purchased the potatoes and onions to make the latkes as my late grandmother taught me (yes, she saw the benefit of the food processor). I hate frying in oil and only want to make and clean the mess once. So I make a huge batch and, as per Marlene Sorosky's book, freeze in a single layer and reheat in a single layer in a hot, hot oven. They are crisp and yummy and if I hadn't revealed this method to everyone, nobody would be the wiser.
Today I made my first batch of "Hanukkah cookies." Surprisingly like Christmas cookies but shaped like dreidels, 6-pointed stars and menorahs. This batch is in the freezer. Once all is done, they will be decorated with royal icing closer to the actual party.
I'll make a brisket and a turkey. My SIL is bringing the sides. I'll also make some more desserts.
At some point during the holiday, I will make Joan Nathan's sweet cheese latkes as a dessert. Yum.
Just picked up my "artsy" menorah from being repaired earlier this week and purchased candles. Still need to decide if we will go to the Temple Hanukkah party as well. My kids are getting a bit old for how they usually do it but maybe we'll give it another year.
Oh, yeah, still have to buy chocolate gelt to decorate with.
make aheadh latkes...i have been waiting for this..any special ticks???
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i MUST have ck pot pie...have stuff to do until the weekend with no free time. this is going to be a get up extra esry on sunday morning thing for me....it is just that good
fifi, thanks much for getting this up here...i really have to learn how to do a bit more on here...i have taken some pics that i want to learn to put up also...they have been hanging in the camera since the egullet picnic
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i posted a similar request sometime back and got a response from mayhaw man..i didnt know to connet to the post s i just copying and pasting...i was making my good friends fav dinner for her as a b-day gift...thankfully i made 2 so i could have one..this was unbelievabpe..nothing like what i was used to..BETTER..so much better
well now i have a copy paste issue...i'll get help and get it to you
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the dinner is not for 2 weeks...i am going take some pics and hopefully teach myself how to get them onto egullet..i make a big prime rib 4 or 5 times a year and love the garlicky herb crust on top...i will miss that but hope to make up for in a deep fry crunch...i was thinking about injecting it
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So, even though it is still only mid-October, it seems that it is never too early to create a wish list in one's mind of some things which would make your life even more enjoyable. The only caveat here would be that it should be food-related!
If I might be so bold, I would wish for a set of Wusthof knives for my kitchen, a lifetime subscription to Gastronomica, a "coupon book" for repeated visits to The French Laundry, and a Caviar of the Month Club (see the thread on _____of the Month Clubs).
What are your food holiday wishes and dreams?
Are any of the actually achievable?
When does reality replace fantasy?? 
Are wish lists only for dreamers?
Can they be mailed anonymously/surreptitiously to spouses/family/business associates?
caviar of the month club...i am sooo excited i have to excuse myself
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after talking about it for a year...i am finally doing it...going to deep fry a prime rib...i have read i MUST use peanut oil. i need a lot. any ideas where i can large quanity. even costco had smallish bottles
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its not a b&b but i would stay at the lambertville station. nice rooms, great view, walk to everything. plus, i really need tv.
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congrats !!! wonderful article
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i think a great guy place is ashes in red bank...good raw bar, steaks and all the steahouse stuff to go along with it. v civilized. bar can get a good sized crowd. and you can walk to a few othher places if you are looking for more after dinner. the is jazz and a couple of other music places...i really like the walking around aspect of red bank
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Huh, I'll bet the sous chef will be a woman. And blonde. Or, the restaurant owner, having suffered a death or divorce, and forced to take over her family's or husband's restaurant, will be blonde and buxom, and forever clashing with the charismatic bad-boy chef. Until they fall into bed.
i'll happily become a blonde
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jeez, I thought I was happy being single at the moment. After reading this thread, I am dying for a boyfriend!
and i thought i was happy being married...now i want a boyfriend too
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i bot one of those timers where you stick the prob in the meat and it beeps when you hit the desired internal temp...i LOVE it and cant say enough good things about it especially for chickens
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$20.04 I think, Monday through Saturday, it's in Nougatine, the less upscale room. Limited choices, but a good buy for the money. Saturday was choice of tomato soup (good, a tad salty) or a simple market salad, followed by either hake (which was very good and an ample portion) or sliced steak with tomatos and potato salad(!!!). Steak had good flavor but was chewy. Choice of two simple dessserts, a min-chocolate cake-flan with half a poached plum and ice cream and another ice cream type dessert (forgot details). Well worth $20.04.
thannks much. the dinner i had there was my fav meal EVER. i wanted to see how close i could get to a 500.00 experience for 20.00. i think i'll give it try on sat. thanks again for the details.
The active discussion thread for Jean Georges and Nougatine may be found here.
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i read about a 20.00 lunch someplace but cant remember where. does anyone know if thats a regular thing or was a restaurant week special?? thanks
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A sushi restaurant on the Boulevard in the Northeast called Fuji is a small, wonderful place. My brother is a "regular" and when he mentioned our group to the owners they wanted to schedule something right then. They have creative offerings and wonderful service. Let me know and I'll be happy to take the lead.
is this fuji on roosevelt blvd? i may be in that area on sunday and would like to try it out
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I beg to differ...I bet they're from Nastos! It's down in the Ironbound, and they seem to be the sole supplier of sorbet in the corresponding fruit shell at restaurants around here. My favorite is the PEAR one, which I've only ever had at restaurants down 'neck, but I buy them at the store down there.
pear sorbet in a pear? sounds de-lish. i am trying to find their website
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i was at luger on sat night with husband and clients. the steak was EXCELLENT but i think the shrimp wer good but nowhere near great. i know people love the big sliced tomatoe and onion but to me that is not an appetizer. loved the creamed spinach and the pot were fair. i have been there quite a few times and still feel i can make a comparable steak at home from lobels.
i love f&J. so much nicer. love the bar and they have tablecloths, which i know has nothing to do with steak but i like it.
for app we had crab cakes, they were ok but the others loved them, shrimp cocktail, v good., pot v good, creamed spinach was v good also but seemed to have cream ch in it possibly. i know i had a salad and enjoyed it but dont remember the details. i like the sauce better than lugers also. waitress was great and so were they bartenders.
and if after all that food/drink you can still move its a nice area to walk around.
my last dinner as a single woman was at sparks with a girlfriend, so i have very fond memories.
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VAC 1050 DELUXE ON SALE AT CHEFS...IS THIS A GOOD ONE ??? 99.00
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i just read a viennese boiled beef recipe this weekend in savuer (either currentt or last isse) they used a bottom round with fat cap attached or second cut brisket...if you can get your hands on the mag the picture even smels good
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i have had tongue quite a few time and always thought of only cow. maybe this should be under too stupid to ask BUT is the differenece between lamb tongue and cow tongue as distict as between beef and lamb ?
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when nobody's looking i eat
-peanut-butter and bacon sandwiches
-braised and fried pigtails (from Fergus Henderson's book)
peanut and bacon.umm um..that sounds so good...do you grill it?
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i roast them at high heat with oil oil on a sheet pan, tkae them out6 add lots of bread crums and finely grated parmesan. i make 2x as much as i need. i usually eat half before they get to the table
Using fresh water chestnuts
in Cooking
Posted
wegmans just opened around the corner from my office and i am obsessed...i heard recently that fresh water chestnuts are de-lish...saw them today lunchtime and bot them and now need idea of something to do with them. cut'em up and eat them plain?