i like ellios pizza -- tony Better than a thousand hollow words, is one word that brings peace. -- siddhartha gautama
On Wed, Sep 24, 2008 at 9:41 AM, Loathe <[EMAIL PROTECTED]> wrote: > I'm having spaghetti o's and franks. > > Adam Churvis wrote: >> The tuna dish would be similar to a Chaine course, but the tuna itself would >> most likely be upgraded to something like o-toro or very top-grade Ahi from >> the belly, and either served raw for its pure essence or just barely kissed >> with flame. >> >> Here was our menu for the evening: >> >> RECEPTION (Butler-Passed) >> >> Three-Milk Robiola Cheese & Truffle Profiterole >> Maine Lobster Capuccino >> Ahi Tuna Tartar on Potato Gaufrette >> >> Chateau Saint Chamant, Grand Cru 'Chouilly', Champagne, Brut 1996 >> >> DINNER >> >> Celery Root & Apple Soup, Chestnut Crème Fraiche >> >> Graacher Domprobst, Riesling Auslese, Willi Schafer, Mosel Saar Ruwer, >> Germany 2005 >> ~~~ >> Pan-Seared Georges Bank Scallops, Jerusalem Artichoke Ravioli, Natural >> chicken Jus >> >> Chablis Grand Cru, 'Les Prueses, Jean Dauvisatt, Burgundy 2003 >> ~~~ >> Roasted Colorado Lamb Chop, Thyme Olive Oil, Cassoulet of Tarbais Beans, San >> Marzano Tomato Compote >> >> Continuum, Napa Valley 2005 Homage de Robert Mondavi >> ~~~ >> Crottin de Chavignol on Toasted Brioche, Heirloom Beet Petals, Brussel >> Sprouts, Borscht Coulis >> ~~~ >> Lime Perrier Sorbet Foam with Fresh Fruits >> ~~~ >> Candied Vanilla Ginger Green du Puy Lentils, White Chocolate Mousse >> >> Flight of Kracher Desert Wines: >> Zwischen den Seen Welshriesling, TBA #1, Alois Kracher, Burgenland, Austria >> 2005 >> Zwischen den Seen Scheruebe, TBA # 4, Alois Kracher, Burgenland, Austria >> 2005 >> Zwischen den Seen Chardonnay, TBA #10, Alois Kracher, Burgendland, Austria >> 2005 >> >> Respectfully, >> >> Adam Phillip Churvis >> President >> Productivity Enhancement >> >>> -----Original Message----- >>> From: Tony [mailto:[EMAIL PROTECTED] >>> Sent: Tuesday, September 23, 2008 11:01 PM >>> To: CF-Community >>> Subject: Re: I am now a Chevalier! >>> >>> i have a friend up here in salisbury, who i thought was the same thing! >>> >>> http://www.restaurant213.com/index.html >>> >>> his menu's are out of this world and everything is yummy... >>> he is usually full, has a couple seatings a night and we're lucky! >>> >>> he was the chef for a prince in saudi arabia or something too! >>> >>> here is one of his dishes: >>> http://www.restaurant213.com/Images/Restaurant%20213%20Tuna%20Mango%20T >>> ango.jpg >>> >>> and here is his menu >>> http://www.restaurant213.com/dinner.PDF >>> >>> >>> -- tony >>> >>> Better than a thousand hollow words, is one word that brings peace. >>> -- siddhartha gautama >>> >>> >>> >>> On Tue, Sep 23, 2008 at 10:07 PM, Adam Churvis >>> <[EMAIL PROTECTED]> wrote: >>>>> Sounds pretty awesome, but I've never been able to appreciate it. I >>>>> guess I just don't have the tasted buds. >>>> I have very sensitive taste buds, and I've had a lot of comparisons >>> to train >>>> them against. My daughter, Sarah, has an amazing palate for food and >>> wine >>>> at age 10. She's been drinking wine since she was five, and on a >>> regular >>>> basis since she was 8. Picks out tasting notes without suggestion. >>>> >>>>> Once these French guys guaranteed me they would have me appreciating >>>>> fois gras. I don't remember the name of the place in Toulouse, but >>>>> the meal started at about 630pm and went to 11; probably like 10 >>>>> courses with every one, including dessert, made with fois gras >>> (except >>>>> the cheese one I think). And try as I might, I just couldn't see >>> the >>>>> draw. All the dishes were very good, but nothing I'd order again >>>>> except as a nostalgia thing. >>>> Just made foie gras last month. Seasoned with Fleur de Sel, seared >>> in hot >>>> cast iron, served with my pomegranate molasses and balsamic saba >>> sauce >>>> dotted around. Paired with a 2003 Chateau Rieussec Grand Cru >>> Sauternes. >>>> You would have loved it, I promise you. >>>> >>>> Richard Blaise makes a foie gras milkshake that's (I'm told) very >>> good. >>>> I've heard of covering foie gras with chocolate, which makes perfect >>> sense >>>> when you consider the fact that Sela (chocolate-covered salted lard) >>> is one >>>> of the biggest candies in Russia. >>>> >>>>> Or chicago pizza or hotdogs. For me, that's the best >>>>> food on Earth :) >>>> I have to agree on Chicago dogs, but they have to be the real thing, >>> through >>>> and through: poppy seed bun steamed just right, Vienna frank, Hebrew >>>> National mustard, freshly-cut onions, relish (I like Heinz Sweet), >>> one >>>> sliver of a long Claussen dill, two thin red ripe tomato wedges, >>> Tabasco >>>> peppers split lengthwise (two will do), and celery salt on top >>> because when >>>> I can smell it each bite tastes a whole lot better because it >>> activates your >>>> hunger center and it makes saliva flow. >>>> >>>> Yeah, I'd choose it over foie gras, actually, if the two were placed >>> side by >>>> side. Gotta go with you on that one, all the way. And one is never, >>> ever >>>> enough. >>>> >>>> Respectfully, >>>> >>>> Adam Phillip Churvis >>>> President >>>> Productivity Enhancement >>>> >>>> >>>> >>>> >>> >> >> > > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~| Adobe® ColdFusion® 8 software 8 is the most important and dramatic release to date Get the Free Trial http://ad.doubleclick.net/clk;203748912;27390454;j Archive: http://www.houseoffusion.com/groups/CF-Community/message.cfm/messageid:270649 Subscription: http://www.houseoffusion.com/groups/CF-Community/subscribe.cfm Unsubscribe: http://www.houseoffusion.com/cf_lists/unsubscribe.cfm?user=89.70.5
