Foodie-Girl

***Hey Wendy! I think you've got an excellent mix. Of those you're visiting I've only been to Emeril's and Olives, for both lunches and dinners. Looking forward to what you'll have to say about the others.

Appreciate all the suggestions. I think I'll stick with flank steak....we'll see how it works out!

I saw the same TV show and was planning on following the same recipe....until I read your post. So now I'm also thinking that a different cut of meat might be better??

***Everyone seems to like a Wynn-er

Thanks again Rocky! elicia...I am one of those people who doesn't measure but here's the basic recipe. It's sort of a combination of Jewish-style chopped liver and pate' depending on how long you leave it in the food processor. For 1 LB chicken livers (washed, drained, cut-off any tough/veiny parts) I would use 1 large yellow onion. Rough-chop the onion and saute' in rendered chicken fat until soft. Use a slotted spoon and dump the onions in food processor. Add the livers to the pan adding more chicken fat if needed. Cook until livers are just barely pink inside. Use the slotted spoon to add them to the food processor. You don't want a lot of liquid in there. Process until as smooth as you want it. You may or may not need to add a little more chicken fat from the pan. I screwed-up once and dumped the whole pan into the processor and it was just too much liquid. Salt/pepper to taste. That's it (-: Liver/onions/chicken fat. CHICKEN FAT being the operative ingredient.

If my husband wasn't working we'd be at Cascadia Christmas Eve.

Hi Rocky! Thanks for the tip....I'll try to find my way over there!

OK guys....it seems that I will be making a LOT of Chicken Liver Pate' for Christmas and rendering all that chicken fat is sounding time-consuming and boring. In cities with a large Jewish population I've had no trouble finding it in large jars but don't really know where to look in Seattle....let alone Poulsbo. Thanks !

Random thoughts on above posts.... I love BOTH In N Out AND FATBURGER.....LOVE EM ! As I've written before...I'm generally not wild about buffets in general...but CRAVINGS at The Mirage is really special, I believe. Granted, I've only been for one breakfast and one lunch...but the quality and atmosphere is SO good! I've also had breakfast/lunch at Bellagio and I think CRAVINGS has it beat. OK...not the pastries, nightscotsman!

We just returned from thanksgiving in Vegas. I want to thank Foodie Girl (I THINK it was you) who recommended Emeril's-I wouldn't have thought it would be that good, but we had some delicious food there (the lobster roll appetizer and cornmeal crusted oyters were outstanding). ***Glad you enjoyed it! And, I want to give a big thumbs down to the Bellagio dinner buffet. The desserts were terrific but everything else was mediocre. Maybe I expected too much, but in retrospect I would have rather gone to a buffet that had less ambitions offerings, but done better (things like crab stuffed sole, coconut curry mussels and other seafood items were bland and didn't hold up well on the buffet. Meat selections were all cooked well done. The few salad selections were anemic looking. Etc etc). ***I recently went to CRAVINGS in the Mirage for a breakfast and also lunch...I was WOWED...definitely might try it for dinner sometime.

****WOW, that would be a fun night !!!

Listening? I'm enraptured !

lmf and sequim.....you two know your stuff! Hey, it's after 4PM...time for a glass of wine!!

Really Nice ! Well, goes to show how much I don't know about wine...Drinking white most of the time is such a no-brainer..LOL I didn't have time to buy the decanter on Sat. so I'm taking all of your suggestions to heart. We did have a red with dinner....a very nice Chateauneuf du Pope and I did open the bottle early-on a poured about a third of a glass for everyone before we began the meal....just to let it sit and do it's thing Going at a leisurely pace I think the wine was just fine. Again....thanks for all the info....much appreciated !

Really Nice !...Well, you're answer to my query has given me more questions... Consider that I usually drink white wine...so I'm a newbie with what to do with reds. Assuming most of the reds I buy are in the $20 - $50 price range, how often is sediment a concern? Optimally, how long should I let a red wine breathe? Thanks !

[We have a toddler (2 1/2 years old) who defies the term "terrible twos." Coming from Seattle, an extremely child-friendly dining city, I'm used to feeling comfortable taking my son to any restaurant of choice (and also comfortable wearing jeans and hiking boots to most of them). ***I don't have small children but would think Emeril's might be a good choice.

Thanks Ms Ramsey

Yey Foodie-Girl, Are you going to post about your class??? It would be nice to hear about it unless I missed it already... ***Hi sequim! I wasn't going to do a formal posting of the class but maybe next week...as I'm taking another tomorrow...I'll just combine the two. But, briefly, I LOVED the class.....It's demonstration-style..starting with a discussion of wines and other libations to pair with the meal. Plenty to drink and then snack on while chef and his staff do the cooking and then a 3-course sit-down lunch to follow. I learned a lot and had a great time....plan on taking more classes when they are available. I need the decanter for tomorrow night...so I'll pick it up when I'm in Seattle...Thanks, though, for the Amazon suggestion,sequim!

the wine shop at pike and western should have one. ← ***Perfect..THANKS SO MUCH !

OK...so after my cooking class at Cascadia tomorrow (Have I mentioned that class on turkey I took last week was FANTASTIC !!) I'll walk through Pike Market to pick up the quail eggs for the Salad Frisee' recipe. I'd like to buy an inexpensive wine decanter as I'm learning that it pays to de-cant all wines...not just the extremely expensive ones (the ones I don't have). So....any ideas for a store I'd pass walking from Cascad to the ferry? THANKS

***Thanks, Irwin !

We've only been twice but really enjoy Brasserie Margaux.

**** Thanks laurel and LMF...I'm not doing the dinner just yet...but want to get my ducks, er quail, in line as far as finding all the ingredients.

Oh thanks so much, Eden !

I'm gearing up to attempt some of the recipes from the T. Bourdain dinner at Brasa. I walk from the ferry and am wondering where I might find fresh quail eggs nearby. THANKS !