Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Monica Bhide

2941 - egullet event

Recommended Posts

I'd love to come, but can't make the 16th. I'll be in NYC for the Chocolate Show!


Erin

Share this post


Link to post
Share on other sites

Good. I am back in for two.


Bill Russell

Share this post


Link to post
Share on other sites

Thanks for putting this together Monica!

I'm in for two.

Chris


Chris Sadler

Share this post


Link to post
Share on other sites

So far I have

Chris +1

Bill +1

Hannah + 1

Malawry + 1

Monica + 1

Edemuth

Al Dente

Sregorda +1

Otello + 1

Stacie35 (oops :blush: -- sorry Stacie )

hjshorter +1

missy +1


Edited by Monica Bhide (log)

Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites

Do you have room for two more? I'm also a "newbie" and I've love to join you. I'm pretty sure I could drag my husband along.

Share this post


Link to post
Share on other sites

Any word on the menu, cost, etc.?


peak performance is predicated on proper pan preparation...

-- A.B.

Share this post


Link to post
Share on other sites

Monica,

Any word on the menu yet? My wish list includes the Foie Gras and Seared Yellowfin Tuna starters. The tuna tartare that came with the Seared Yellowfin Tuna was some of the best I ever had. It was creamy and full of flavor. The foie gras was also good. I was a little apprehensive at first because it was slightly rare inside, but good anyway. Colvin Run is still tops with their foie gras sausage.

Stacie (without the 35)

Share this post


Link to post
Share on other sites

Shucks - I adore the restaurant. I'm a newbie and would love to meet some DC foodies but I'll be in Charleston. Won't a Saturday date basically eliminate all restaurant professionals from the festivities? Don't suppose you'd reconsider and do Sunday the 23rd???

Share this post


Link to post
Share on other sites

E Gullet Dinner Menu

Porcini and Puff Pastry Tart

with Madeira and black truffles

--

Bacon Wrapped Diver Scallop

with spiced apple cider glaze

--

Marinated Chilean Sea Bass

with honey and soy

--

Grilled Foie Gras

with ginger confit

--

Burgundy Glazed Beef Cheek Bon Bon and Tenderloin

with celery root puree and caramelized root vegetables

--

Marinated Venison Loin and Meatloaf

with sweet potato puree, braised kale and Dijon mustard

--

Caramelized Pear Tart

with brown sugar ice cream

--

mignardise

--

cotton candy


Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites

Sounds good to me. This gives us something to look forward to.


Bill Russell

Share this post


Link to post
Share on other sites

Are we breaking the DC chefs' Chilean sea bass ban ("Take a pass on sea bass")? Or is that still on?

Share this post


Link to post
Share on other sites

Okay folks -- please confirm with a PM. Here is the list of folks I have. Darren would love to have you join in! This is at $80 per person (sorry I was 5 bucks off!!!!)

I would also like to invite more newbies to join us ,...... great chance to meet some really wonderful folks and have a mouthwatering dinner

Chris +1 (Confirmed)

Bill +1 ( Confirmed)

Hannah + 1 (confirmed)

Malawry + 1

Edemuth (Confirmed)

Stacie35 (confirmed)

hjshorter +1 (confirmed)

missy +1 ( confirmed)


Edited by Monica Bhide (log)

Monica Bhide

A Life of Spice

Share this post


Link to post
Share on other sites

Oh man, all of my Pig Pickin’ buddies from DC will be there! I’m dying to go :jealous:


Sometimes When You Are Right, You Can Still Be Wrong. ~De La Vega

Share this post


Link to post
Share on other sites

Sorry all. My wife just reminded me of a wedding that we have in Jersey on the 22nd. We're not going to be able to make it. I hope you have a good time and will be looking out for future events.

Share this post


Link to post
Share on other sites

Sorry Monica-- can't make it now. Perhaps next time.


peak performance is predicated on proper pan preparation...

-- A.B.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...