crackers

I'm really going to miss this man. His 2004 (pre-dr.com) blowout dinner at Maestro, when Fabio Trabocchi was still an actual chef, helming an actual kitchen, was one of my first high-end dining experiences, and remains one of the most memorable, for many reasons. He was a true chowhound, a most gracious host, a fabulous home cook, and a caring and kind friend.

Jacques Gastreaux and I will be there too. Zora, I hope you have a designated driver!

We'll be there.

The picnics used to be pretty good for that, or so I've heard. Showing up helps.

One wonders why a restaurant of Suna's high calibre had to try to wait it out for over four months for Post review. A real shame.

Rabbit. Hunter Style. The seventh course of ten during last night's memorable guest-chef dinner. This course was one of Chef Bryan Voltaggio's courses (the other being striped bass with Old Salt clams and beets). But the keen eyes amongst us will surely recognize in the ballotine the creativity of another guest at work in the kitchen last night. Bravo to all involved; I hope you all enjoyed yourselves as much as we enjoyed ourselves.

We were fortunate to dine at Suna last evening, for what turned out to be an exceptional meal and experience, start to finish. Chef Spero is creating in ways distinctly his own, and reminiscent of Chef Enzo Fargione’s chef’s table at Teatro Goldoni. His years of experience at Town House and time spent at Noma shine through. If you have the opportunity and the inclination, request to be seated at the best seats in the house - the four stools at the kitchen counter. Honest. You will be perched with a direct view of the intricate and well-coordinated preparations of the entire kitchen. And you will be able to interact with the energetic young chefs and staff as they work their magic. We both opted for the full eight-course meal, with wine pairings. Designated driver (moi) had demi-pours, (it was nice to be given a choice between fewer pairings with full pours, or all pairings with smaller pours) while birthday boy got the full treatment. All eight courses (and a delightful little amuse) were wonderful, creative, complex, expertly prepared, beautifully plated, perfectly paired and well-paced. No misses. I would urge folks to find time to put Suna on their short list of new places to try.

I'll be checking it out soon too.

Chef Michel Richard and friends were enjoying their dinner at Grapeseed near our table the other night. If that isn't a ringing endorsement, I don't know what is. The gnocchi with duck confit and lavender cream was worth the drive.

I expect to be there, along with Jacques and possibly a +1. We are thinking about bringing some goose pastrami and a wee bit of martian pigslop from hell. It was seven years ago to the day that the first dr.com picnic was held at Belle Haven Park. Happy Anniversary to all who were there. Here are more pics of that day: http://share.shutterfly.com/share/received/album.sfly?fid=899ae225fc08178c&startIndex=0&sid=9AcM3Ddo0cMTe

Way to keep it professional. Being derisive and insulting is not a great way to encourage more industry participation on this board.

I don't get the point of this header. Is it intended to be derisive and insulting to Michael Landrum and/or his newest enterprise, or is it some kind of inside joke to which the rest of us are not privy?

Cubed Steak

You can find the recipe here, on page three

PICNIC AREA D-1

I'm coming +1. Gorgonzola and bacon mac-n-cheese is ready to pop in the oven and then into the "hot" cooler. Smoked pork butt (with Lexington NC -style bbq sauce) will also be in the hot cooler. "Not Ready for the Rapture" eggs are looking pert and pretty. And wine. There might be some additional "adult refreshment" coming with the +1. Too early to tell. Cigars for sure. I will also bring some improvised name/food tags (aka Avery labels). Rhone1998 - bring the baby, cooperative or not . . . we like babies - they are delicious!

I'll be there. It goes without saying, or at least bears repeating, that new members, and members who have never come to a picnic before should really think about coming. Picnics are a great way for new and not-so-new members to gather and enjoy a few hours of great food, drink and socializing. Everyone was a new member at some point. However, it would be great see other "legacy" members* coming too, along with some of your "best of" contributions from years past. This picnic seems in dire need of some meat and heat. And I mean that in all senses of both words. I will plan to bring some deviled eggs, unless Scott plans to bring his own, and/or a jello mold (especially if MelGold will bring hers ) and/or mac and cheese. And decent wine, of course, because nobody should show up without bringing something share-worthy if they're planning to do any drinking themselves. Am I right? Thus far, I've not convinced Jacques Gastreaux to attend, with his smoked pork butt and Martian Pigslop from Hell (recipes in the first link above). Feel free to beg/bribe him yourselves, even though it would mean I'd become the designated driver. And believe me, that is a role in which I'd never have imagined myself becoming so familiar, had it not been for a fateful meeting lo these many picnics ago. Magical things can happen at the picnics. *By “legacy” I mean those who joined donrockwell.com early on and generally no longer participate. So by definition they have not been coming to picnics recently. They know who they are. [p.s. My basement is ever so grateful that leleboo now is the holder of the bags of past-picnic supplies]

Will there be a vegetarian option?

crumbly. Good to know that at 4:19 a.m. you care to learn about the quality of the blue cheese on my salad at a little restaurant on the outskirts of a town in upstate NY!

Ravenous is a sweet and casual little family run creperie just off the main drag on Phila Street. Their frites were fantastic with aioli. Unfortunately, I can't recommend Mouzon House, which bills itself as French-Creole using locally procured meats and produce. The house salad was very fresh - butter lettuce, a couple of cherry tomatoes some cucumber slices (the "select summer vegetables"), and a mild crumbly blue cheese (Old Chatham's Ewe's Blue - best part of the entire meal). The charcuterie plate ($14) did not have any if the items listed on the menu - house made sausage, pates, smoked trout, etc. Instead, it consisted of three slices of an uninteresting smoked gouda, some fresh mozz with no salt, pepper, oil or herbs to enhance it, a couple of slices of speck and a couple of slices of prosciutto (really ham) - some gherkins and one small radish. I had to ask for some bread, which came later as a small plate with slices of limp french bread with cold butter. The mains did not fare well - the duck ragout's penne pasta was terribly undercooked, and the seafood stew I was told was overcooked and rubbery....and at $34 woefully overpriced. It's Confidential is the name of a new casual bar and restaurant on Caroline St. It has a couple of large outdoor patios with live music in the evenings. Passable food - including some pretty good catfish tacos and KC style ribs of all things. However, house policy is that they absolutely will not serve you tap water. You must have ($2.50) bottled Saratoga Water or nothing!

Chef, to be sitting around the campfire with you and Michael Landrum, "sampling the world's finest scotch" - well - that alone is worth the price of admission!

You obviously have not met Pappy.

HAPPY BIRTHDAY DON!

LORDY LORDY! HAPPY BIRTHDAY MIKE!

When Jason held the special donrockwell.com chocolate making classes in the fall they were great fun! Here ---> * is the link to the thread.