Best food I ever had on a course was the first six month course in Courcheval. The chef was German. I believe his name was Michael. I remember one time he made goolab jamuns by boiling down the milk himself, instead of using condensed or powederd milk. I think one time he also made a delicious potato dish, in which he cooked the potato pieces in butter. I am trying to think if he was also in Arosa around that same time. It was in Arosa where Greg Wilson and some of his crew nearly destroyed the ambiance of the course.
--- In FairfieldLife@yahoogroups.com, Bhairitu <noozguru@...> wrote: > > On 08/08/2011 09:11 AM, Sal Sunshine wrote: > > On Aug 7, 2011, at 1:57 PM, Bhairitu wrote: > > > >> When I moved back to my hometown in the 1980s I would go across the > >> border to a farm in Oregon where the farmer sold raw milk, creme and > >> butter. Great stuff. Washington got anal about that stuff. > >> > >> Also recall my TTC in Biarritz where every morning there was a platter > >> stacked high with croissants and tasty Laughing Cow creme cheese. When > >> I got back I bought some of that brand creme cheese and the US version > >> was lousy. > > What happened?? By the time I started going on courses, > > the food was so unpalatable it was almost nauseating. And > > whenever I think of it I'm seriously ticked at myself and > > the rest of the group for being such sheeple and not refusing > > to eat such unadulterated crap. > > > > Sal > > The Varma family must have wanted more of the money. On my TTC the main > complaint was people were getting tired of cauliflower. We had it every > which way though we all probably gained a bit of weight with the weekly > Indian meal where cauliflower pakoras were served. Over all the food > was good on my TTC as it was on my Sidhis course at Clear Lake in '78. > Later I heard horror stories though like my friends that went to > Fairfield for their sidhis course and had a friends smuggling them in > hamburgers. :-D >
