A Tasting Party,

foodgeek · October 11, 2002

stay tuned for an update of participants list and other info

Assuming we make the cut...my friend and I are gonna hit some Colombian Bakeries for arepas (de choclo).

LaNiña · October 11, 2002

stay tuned for an update of participants list and other info
Assuming we make the cut...my friend and I are gonna hit some Colombian Bakeries for arepas (de choclo).

What Jason, no tortilla española??? :biggrin:

foodgeek · October 11, 2002

What Jason, no tortilla española???

:biggrin: Hey Nina,

Thats one of the things my mom always tried to feed me as a kid, but I never liked. i even tried it in Spain. It's ok...but not my thing.

Shermar · October 11, 2002

I want to come and bring my gent. Will tasters be welcome? :blink: ?

stefanyb · October 22, 2002

Okay, We're organized now.

I'll post the revised list of participants tonight. Right now our organizing principle is:

eGullet Indoor Tasting Picnic!

Most of the items people wanted to bring fit the bill anyway.

Thats Sunday November 10th 5:pm somewhere in Manhattan.

Maximum # of participants 20

Some items only need 2-3 tasting choices, others more like 4 or more, use your own judgement.

Wilfrid, no one MUST try everything unless they're me, of course.

Wilfrid · October 22, 2002

Oh I see.

cabrales · October 22, 2002

a sampling of macarons would be interesting -- including Pierre Herme-Wegmans, Payard, Fauchon NY, etc.

I expect to make the event. I'll adhere to my original proposal of a sampling of macarons. I plan to buy some from each vendor of a commonly available flavor (e.g., chocolate), and then some of the unusual flavors of each vendor (e.g., blueberry available at Payard a while ago).

Are members aware of other interesting vendors of macarons that are not too far away? :blink:

Sandra Levine · October 23, 2002

Something Sweet, a bakery on the southwest corner of Second Avenue and 11th Street has a variety of macaroons, but they are good only if fresh -- and you never know. The same bakery makes a fabulous cookie called a truffle button: ganache on top of half a macaroon, coated with dark chocolate.

stefanyb · October 23, 2002

Here's the participant list as I see it. I have included everyone who has requested participation and in the order of request. Its 4 over the limit so ANYONE who knows that they CANNOT make it PLEASE SPEAK UP:

1.Stefanyb

2.Sandra Levine

3.Nina

4.Nina's Beau

5.Rachel

6.Jason

7.Jaybee

8.Markstevens

9.Rosie

10.Mr. Rosie

11.Cabrales

12.Soba Addict

13.Wilfrid

14.CathyL

15.Helena Sarin

16.ahr

17.DoubleO

18.Liza

19.Toby

20.Jayask

21.Jayask Pal

22.Jordyn

23.Shermar

24.Shermar Beau

Next compilation will be the list of foods. Think picnic and bring your item ready to serve.

:biggrin:

foodgeek · October 23, 2002

20.Jayask
21.Jayask Beau

LOL. "Beau" is definitely the wrong word for the (male) friend I'm bringing. Trying to make my g/f jealous? :)

Glad to have made the cut. :)

stefanyb · October 23, 2002

Here's the participant list as I see it. I have included everyone who has requested participation and in the order of request. Its 4 over the limit so ANYONE who knows that they CANNOT make it PLEASE SPEAK UP:
1.Stefanyb
2.Sandra Levine
3.Nina
4.Nina's Beau
5.Rachel
6.Jason
7.Jaybee
8.Markstevens
9.Rosie
10.Mr. Rosie
11.Cabrales
12.Soba Addict
13.Wilfrid
14.CathyL
15.Helena Sarin
16.ahr
17.DoubleO
18.Liza
19.Toby
20.Jayask
21.Jayask Beau
22.Jordyn
23.Shermar
24.Shermar Beau
Next compilation will be the list of foods. Think picnic and bring your item ready to serve.

One more time

SobaAddict70 · October 23, 2002

I'm exploring the possibility of either bringing or making something more substantial than just marinated olives.

Details to come.

If possible, will it be all right to utilize the kitchen of whomever's hosting?

Danke,

SA

CathyL · October 23, 2002

Okay, here's the official announcement: I'm pleased to be hosting this get-together, and my reasonably well-equipped kitchen is available as needed - limited by space, of course. We can figure all that out as we coordinate who's bringing what. Please let me know if you want to cook something so we can make sure the in-house batterie de cuisine is up to it.

How should we do beverages? I'll volunteer a few different bottles of NZ Sauvignon Blanc.

tommy · October 23, 2002

I'll volunteer a few different bottles of NZ Sauvignon Blanc.

that's mu-girl. :wink:

CathyL · October 23, 2002

Not exclusively for your consumption, Tommy. :raz:

SobaAddict70 · October 23, 2002

I'll bring bottled water for non-teetotalers like moi.

Let me know if anyone has preferences beyond the usual Perrier/Evian/Pellegrino and I'll try and see if I can accomodate.

I like Lurisia myself.

SA

Jason Perlow · October 23, 2002

Rachel suggested that we might bring a selection of salamis from arthur ave.

Wilfrid · October 23, 2002

There are some useful tips for home made water on the cooking thread this afternoon.

CathyL · October 23, 2002

Jason, I believe Nina has a prior claim on salamis...

LaNiña · October 23, 2002

I'm so in. Salamis.

Yeah, I'm salamis. See my post of June 13th.

tommy · October 23, 2002

Not exclusively for your consumption, Tommy.

contrary to rosie's recent insinuation, i am a very giving person and enjoy sharing my wine. so there. :raz:

helenas · October 23, 2002

Beverage wise, what about me bringing some Nero d'Avola by Morgante (my favorite red, and btw, it was mentioned by David Lynch in his Q&A)

cabrales · October 23, 2002

Non-beverage-wise, helena has kindly agreed to assist me with the macaron sampling. :laugh:

bigbear · October 23, 2002

Not exclusively for your consumption, Tommy.

But..... he's not on the list..... unless he's somebody's Beau.

Wilfrid · October 23, 2002

He's assuming he's the guest of honor.

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