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Peggy Garbe
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Welcome to eGullet, Peggy. What kind of cuisine is your favorite/specialty?

I currently work in a restaurant that specializes in Southern cuisine with influences from an Asian pantry.  So I definitely love working with Asian ingredients just because it's such a broad range.

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Welcome, Peggy! We look forward to having you around. Southern cuisine with Asian influences sounds very appealing.

'Come on in and set a spell,' as my grandparents used to say. If you have any questions about where to find things or how to post, don't hesitate to PM a host.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Welcome, Peggy. Louisville is underrated when it comes to restaurants, imho. Might you be at one of Edward Lee's places?

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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Very underrated, indeed! And yes, I'm at Milkwood downtown!

 

Cool. Lee is planning to open another place, Succotash, at National Harbor, in Maryland just outside of DC. The restaurant's web site says only, "Opening Summer 2015." Its Facebook page has some pictures, and noted on August 16, "Our uniforms arrive and we are in the final stretch..." Have you heard anything more definite than that?

 

Here's a nice article in the Washington Post, from this past January.

 

 

"Here in Louisville, I do everything myself. I don’t have partners. I have to say, I love the control aspect of it," Lee says. "But it’s a grind. There are some days that I spend more time with my accountant than my chef, and I hate it.”

.....

Lee plans to offer at least 25 different bourbons, the spirit behind the mint julep, the cocktail tied to the Kentucky Derby since the 1930s. Warning: Don't get Lee started on bourbons unless you have an hour to chat. Alcohol aside, Lee has been taste-testing dishes for Succotash, which he says will split the difference between the tasting-menu-only 610 Magnolia and the more casual MilkWood.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

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Cool. Lee is planning to open another place, Succotash, at National Harbor, in Maryland just outside of DC. The restaurant's web site says only, "Opening Summer 2015." Its Facebook page has some pictures, and noted on August 16, "Our uniforms arrive and we are in the final stretch..." Have you heard anything more definite than that?

 

Here's a nice article in the Washington Post, from this past January.

Yes, the opening is scheduled within the next few weeks, I believe. Employees went through orientation a couple weeks ago, so as soon as staff is properly trained, everything else should be set to go! We've been doing recipe testing for the restaurant over the summer, so it's definitely going to be some good stuff!

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