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Mark Slater

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Everything posted by Mark Slater

  1. Mark Slater
    The Guards serves a Monte Cristo, but its the same owner as the Childe. They do serve a little package of jelly on the side.
  2. Mark Slater
    There was a wee after party at the Bistrot du Coin. Most of us losers were there. There was a huge shout when Cathal and crew walked in. They were the only ones who won there.
  3. Mark Slater
    NEIGHBORHOOD GATHERING PLACE:Cafe Saint-Ex HOTTEST BAR SCENE: IndeBleu POWER SPOT: Cafe Milano FAVORITE RESTAURANT: based on public input--no nominees:MIE N YU The judges panel decided these awards: NEW RESTAURANT: CityZen FINE DINING: Ristorante Tosca INFORMAL DINING: Johnny's Half Shell CHEF of the YEAR: Fabio Trabocchi (Maestro) EMPLOYEE: Efrain Velasco (Andale) PASTRY CHEF: Chris Kujula (Kinkead's) WINE & BEVERAGE PROGRAM: Maestro MANAGER: Tricia Kominsky (Poste) RISING CULINARY STAR:Cathal Armstrong (Restaurant Eve) WHERE MAGAZINE AWARD:Mimi's American Bistro
  4. Mark Slater
    Fabio won Best Chef of the Year at the RAMMYS tonight.
  5. Mark Slater
    Ferhat, Even worse, there are people who smile at your face and then go post nasty shit on the internet. Sad, but true.
  6. Mark Slater
    I like " Gastronaut " .
  7. Mark Slater
    Alinea?
  8. Mark Slater
    Gary, Have you met my friend (and Don's) Daisuke Utagawa yet? He owns Sushi-Ko. Don't get him started on umami and red Burgundy!
  9. Mark Slater
    What a great question! For me, the short answer is : YES. The long answer you and the other posters will get tomorrow, because, yes, it is possible to take food too seriously. I will say this to Barbara: Kraft Macaroni and Cheese is dynamite if you add: 1 lb. ground pork, browned and seasoned, 1 cup frozen peas and carrots, 1 large chopped Vidalia onion, 1 can Campbell's Cheddar Soup. Trust me!
  10. Mark Slater
    Yes, but did you see Monkey's gigantic oven mit that he used to take the candy cookies out of the oven? Priceless.
  11. Mark Slater
    Slow afternoon at the ranch.
  12. Mark Slater
    Just for giggles: Hi Monkey I like Delicious Chocolate Gateau. Warning: Put down any beverages while viewing this.
  13. Mark Slater
    Too late! I ate them all last night
  14. Mark Slater
    Gary, We were sitting at the counter in front of Ito-san. They placed a small hibachi between us with a plate of raw mushrooms and a cup of ponzu. The mushrooms were a golden color and very woody.
  15. Mark Slater
    The one dish I didn't understand there was the course with the hibachi and some woody, tough mushrooms to grill. Could someone explain that?
  16. Mark Slater
    What a pleasant euphemism, Don. "Long subsequent discussion" really means the usual wine thugs on eBob got to spout off again. OOPs, I could get in trouble for saying that.
  17. Mark Slater
    What few I have tasted have been delicious. Atypical, but delicious. The wines are dense and very forward. The northern appellations did well, too. '03 was such an odd vintage that even the idiots made good wine in that year, much like '02 in Burgundy.
  18. Mark Slater
    SSSHHHHHHHH! The place is already packed at midnight.
  19. Mark Slater
    A little trivia about today's chat: Odessa Piper of L'Etoile in Madison, WI is the wife of Terry Thiese. Just thought you all would like to know.
  20. Mark Slater
    Michel's Beluga Pasta for the appetizer, Halibut with Foie Gras and green peppercorn sauce or the rack of lamb for the mains. Let me know when you're there!
  21. Mark Slater
    Smoked eel is a staple of German restaurants.
  22. Mark Slater
    What kind of eel was it? The eel season starts in April with glass eels or "piballes", which are tiny and delicious. They cost in excess of $100 a pound this year. In May you find elvers, which look like tiny black snakes about 6 inches long.
  23. Mark Slater
    "BAM!"
  24. Mark Slater
    OK, so I saw the ventworm cake. I didn't see any nuts.
  25. Mark Slater
    T F F ! ! (TFF means "too f*ckin' funny")
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