Lisa1349

I'll be happy to post all about SANA with pictures when I get back. Unfortunately, I don't have a laptop.

SANA Website They seem to be all about organic, wholistic lifestyle. I'll be there scoping new products for our new location opening next year.

I will be in Bologna in Septemeber for SANA, the international organic food show. I've read through the tips and suggestions above. Will any eGulls be there as well? We're staying the Una Hotel Bologna, a boutique hotel on via Petrmellara. I currently do not plan on getting rest, except when I'm too full to eat, waiting to eat again.

Who would be IRON CHEF OVARIES - best female chef around??

I agree! The young organic baby lettuces, specialty greens, pea shoots, corn shoots- it's fabulous. The owner has said moving has increased his profits significantly. Huzzah!

I had wonderful sweetbreads last week at Rouge. I will post more about the great experience there later. The sweetbreads were on a salad of red grapes, apple, walnut, frisee, red onion, with a perfectly poached egg on top. The menu didn't mention the egg, I thought it was a wonderful addition.

I confess, I am capable of digressing from 3 yr old aged parmesean to cheez whiz on a steak in .003 seconds. I don't know what it is about the whiz, the saltiness, the wet melt of it... I come under a trance. Shhh... this is our little secret.

I scoot past them every morning, after I realize how it should be illegal and punishable by watching a lifetime of Barny re-runs, to give 100 6 year olds duck whistles.

I had bad wine service at Morton's . It's amazing reading through an old post that I thought $40 was reasonable for Casillero del Diablo, which retials for $8.99 eek. I am eager to find out where the chef from Salt goes, would love to have his food.

The stroopwaffles I've had (that we sell) are a bit crunchier, not as crumbly as a pizzelle. The cookie must be sturdy to hold up to the tasty filling. I shall do a side by side comparison.

Ray's Diner on Germantown Pike off 202 near Boston Market is a must for breakfast/brunch. The crab and asparagus omelette it great, so is the stuffed french toast. There's also the much hyped taqueria la michoacana on Main street in Norristown. A great weeknight dinner. I second Michael's as a great Jewish Deli, as well as a specialty beer source, if high priced.

I was under the impression waffles with fried chicken was born in the South. With fried chicken is how it is served at southern food places in NYC.

Just before the Island of Coney, there is Bath Beach, next to my old home of Bensonhurst. On 86th st and 27th ave is L&B Spumoni Gardens the BEST PIZZA in Brooklyn, possibly all of NY. Their Sicilian pie has cheese on the bottom, sauce on top of a double risen dough. The homemade spumoni is unbeatable, and the mozzarella in carozza from the restaurant is always a fave. They also get over the top points for having a giant rice ball parmesean, which should be under the menu heading, 'Just Because We Can'

You're welcome! Are young ripened cheeses legal in Canada? Here in the US is it SUPPOSED to be illegal. Some are of course readily available. Maybe the goverment fears riots over cutting off the Epoisse supply.

I recently discovered Eagle Rare. A great buy at $19.99 and full of vanilla and caramel. Great for sipping. I splurged $40 on a bottle of Bookers, to be really disappointed. Too powerful to sip, needs a lot of cutting. I heard Willie Nelson took over a bourbon Co, anyone know the name?

Some other regional delicasies: Pantaleo, a hard aged goat's milk from Sardinia. Cacio de Roma, a semi soft sheep's milk cheese from Rome. Also known as Roman table cheese. Inexpensive. Burrata, cow's milk from Puglia. This is meant to be served spread open in a bowl drizzled with olive oil salt and pepper. Spread on bread. We have a waiting list for it every time we get it. Brescianella Stagionata, a washed rind cow's milk cheese from the Piedmont. Full flavored and oozy. Delicious on strawberries.

The Brandywine Valley Craft brewers festival will be held, rain or shine in the parking lot of the Iron Hill Brewery in Media, PA. Over 25 all you can drink beers will be available from Victory, Yards, Dogfish Head, Troegs, Wayerbacher and more. $25 (a portion goes to charity) gets you an afternoon of adventures. $5 for designated drivers. Comcast will provide large TVs for Flyers game watching because God forbid Philadelphia holds an event during a sports playoff game and some people can't watch it. Tickets/Info

Sorry the scallop is blurry, I'm new to the food photography - Holly took the night off from pictures, after all he is the Food Foto Fugitive. I propose a service nightmare, next time switching seats between courses so I get to speak to everyone. We sure did have a fine food group assembled including restaurant owners, operators, wholesalers, retailers, writers, and simply happy consumers. The pic of the gnochetti is misleading by featuring digital zoom. Each individual dumpling was the size of a pinky nail. Spectacular. Tim, could you elaborate on the occurence of white salmon? If I am correct, it's totally random, no one knowing if the flesh is white until it is cleaned? And, are sultana raisins a varietal? Edit: What kind of vinegar were the pears poached in? After the kitchen tour was over at 12:30am, Tim still had work to do. He just doesn't stop. Thank you for your hard work, organizing this gathering, and offering a fabulous deal to boot.

Okey dokey - my first ever image posting to eGullet! Crispy Diver Scallop, ginger braised celery, vanilla lobster butter Mache, Red Cabbage, and Crispy Leeks, Honey Sherry Vinaigrette Potato Gnocchettti, chanterelles, truffled parsley puree I pondered mutiny at sea to devour the entire table's serving! Tim - put this on the menu immediately! Apricot Sorbet, kumquat chutney Gently Cooked White Salmon, apple-rosemary puree, zucchini, almonds and sultana raisins Coffee and Star Anise Roasted L.I. Duck Breast, apple barley, vinegar poached pear, dried cranberries Fried Rice Pudding Wonton, tropical fruit chutney Not your daddy's fried wonton! The gang (speak up and state your location - this was taken after grey goose, glenmorangie, chanpagne, lots of wine) The late arriving diners who ended up with the deck to themselves! Serious eating for a seriously spectacular evening

What would he do if 20 people showed up and everyone took pics of the food? A new kind of eGull-outing! I sometimes take notes at restaurants, mostly wine related, and doodles, restaurant people get uneasy at the sight of notebooks, I'm sure cameras are even more daunting. All for a good cause. The chef of StudioKitchen came into the store today, and I recognized him only from his pics here. If only I could have remembered his name, I would've come across as intelligent. LOL

Got my reservations (Paul and I) yesterday... can't wait! After the brunch I had during the book and the cook, I have high expectations (no pressure!)

I've seen them on the shelf but have not verified if they are the real thing. Will report back soon. BTW, I HATE wooden stick taste. It ruins popsicles.

Hi Tim, That post just made me want to go even MORE as if that was possible. I might have to tell my staff attendance is mandatory. Katie: remember the talk of red clogs of yesteryear? Those were cordovan, I am now sporting the rose tiger clogs. Can't wait to make a splash!

You might try ordering direct, Cowgirl Creamery has such a large minimum order, many retailers don't carry it. You might seek out Lazy Lady Farm in Vermont, the cheeses are more readily available and wonderful. Cheese prepacking is OK on rare occasion. For example, we sell 1/2 wheel a day in the store of Prima Donna, a 2 year old gouda. Every morning, we cut some and put it in the case. Cut pieces are rarely left for the next day. If there are some left, we cut it for samples. Normally, large retailers cut a whole wheel of things and throw them into inadequately cooled displays. I have seen this at Steven Jenkins' Fairway market in NY. Another cause of poor cheese quality is markets buying large quantities of the same cheese to save money. Many retailers do use the same suppliers. Cheese is usually all in great condition when it arrived at the store. However, if the market bought 20 cases and sells less than 1 case a week of a particular cheese, quality will decline. Do not be frustrated if your favorite cheese place is out of something for a week, it means they don't have skids of it in storage. I have a lot of customers making the trip to Philadelphia just for great cheese. I inform them we also do mail order, btu lost like the experience of the cheese counter.

I'm sure I was dashing given the humidity under the tent while it poured rain. I had a lot of fun even though many restaurants either didn't show, or bailed early. DiBruno's, as a sponsor, had a huge presence. 10 tables in a big ring o' cheese and all things tasty. I was so busy preparing for the event I didn't get a chance to post a notice about it here, but next year, everybody better be there! It's a great cause and a fun, tasty night. Feast Your Eyes catering bought their chocolate fondue fountain. With a whole setup of marshmallows, fruit, pretzels and graham, you run your treat under the chocolate streams (a Wonka river) and wait for it to harden (so hard to wait that long!) Gourmet magic-shell, I was googly over it. Afterwards, the DiBruno's entourage went to Geno's for steaks wit whiz and birch beer. My Beau (Paul) fancies Jim's on South Street, so I was thrilled to take part in THE South Philly experience. Back on topic, I very much look forward to May 10th, the upper crust of the food world on the upper deck of the Moshulu.