Camille-Beau

I think this is an insult to the Inn at Easton and Chef Evans. It's not like he's serving kangaroo burgers and tasmanian devil dogs, but if he were, I bet they'd be darn tasty...

This is why 'chefs' like Sandra Lee can get away with having a cooking show where she makes such things as Crab Bisque. The recipe? "Take a jar of Crab Bisque, heat it up, add a 1/2 cup of cream and canned crabmeat. Serve." For dessert, a store-bought angel food cake iced with Cool Whip.

Good to know. Returning to the 'drawing board' sounded like they revamped the entire dessert.

I hope they haven't actually changed the cake too much because I always liked it. How is it different now? Still pink, I hope.

While I love the show's concept of creating a competition, ala Project Runway, among a group of unknown 'chefs' (term used loosely), I truly could have lived without the 'sexy dessert' episode. And so far, with the exception of perhaps 2 or 3 of them, these people just cannot cook!

Well, there is that 4K tax deduction from the 5k to make it all worthwhile....

Is it you Rocks?

Glad to know you're adding a sear to the items cooked using the sous vide method which is something I find lacking in so many things prepared this way (lamb chops, certain fish, etc.). I am curious, however, to know why the frenzy over this method of cooking? Sealing something in plastic and tossing it into a vat of hot water seems to take away from the skill and experience one aquires when cooking the 'old-fashioned' way. I definitely understand the merits for cooking on an airplane, but not in a regular kitchen -- be it at home or in a restaurant. Just my humble opinion...

I don't think the awards are about accessibility which I think would likely be an unfair advantage anyway given that most restaurants don't offer the same type of open-kitchen layout that Laboratorio does. And the lab isn't the typical diner's experience either. While Roberto does prepare very good and sometimes excellent dishes, his cooking -- like so many others -- can be uneven as well. In my extremely humble opinion, there are many amazing chefs both locally and nationwide who are more deserving of such an award. Looking forward with anticipation to the announcement tomorrow - and always rooting for the local chefs, of course

This is an excellent event and very worthwhile cause with the proceeds working toward the goal of ending childhood hunger in the U.S. Can't think of a better way to spend a little cash. See you there Jake (and MelGold perhaps? )

Actually I believe both Michel Richard and Roberto Donna have won awards, albeit in the distant past. And Fabio was nominated last year, not a particularly 'unkind' thing for the Foundation to do.

Are you traveling to both islands in New Zealand? If on the south Island, stop in Arrowtown (near Queenstown - land of the jetboats and bungy-jumping) to dine at Saffron.

Sunday, windy Sunday (3/5/06): Wind is not our friend. Beau and I got to the farm as David and John were attempting to haul plastic over the house where the seeding machine will be setup. Farmer Dave needs to have the transplant houses up immediately with seedlings started (deadline 3/6). This is not an easy job when there's even the slightest breeze, let alone a stiff (and cold!) wind: More bodies needed for this task: That 'PingPingPingPingPingPing' sound you can't hear -- that would be all of the metal clips we put down one side of the house popping out in one gust: So, giving up on the idea of getting that house set today, David and Beau started on the anchors for the next one: Best New Tool -- jackhammer! All the anchors are in place and ready for the struts Always something to do at the farm: But there has been progress: And the saga continues. A lot more left to do to get as much done by spring as possible. This Sunday anyone? Mr. Lalasz?

Tom, the new pastry chef at Eve is outstanding! If in the tasting room (am not sure if it's on both menus) try the "Lost Bread" Toasted cinnamon brioche with rum raisin ice cream and a raisin tuile -- LOVE the crispy brioche which tastes like french toast and pairs perfectly with the ice cream. Way too good to share. And in the 'not a dessert' category, definitely try the shoat -- the best pulled pork you'll ever have. And no, "shoat" is not "one of those hybrid animals" as overheard from a nearby table

The "white-tablecloth" restaurants discussed in the article all have very creative, inventive, interesting and ever-changing menus. Their dishes include vegetables in various formats, both as sides and as a main course or two. The fact that they don't expand the number of vegetarian-specific dishes shouldn't be criticized. That would likely require them to remove some of the meat/fish/game items from their menus to make room for more of the type of dishes you seem to be looking for. Why should they be forced do that? It's pretty hard to get reservations at most of these places already since they seem to be quite successful. I eat more vegetables at these restaurants than I do when cooking at home, and a much broader range at that. Cabbage, dinosaur kale, squash, beets, spinach, arugula, cardoons, sorrel, cauliflower, carrots, fennel, parsnips, parsley, asparagus, mushrooms of all types, potatoes, tomatoes, fava beans, microgreens, etc. Granted, I happen to have them paired with items such as venison, tripe, pork, lobster, tuna, scallops, beef, chicken, duck, but that is what these chefs choose to prepare and their patrons choose to order. Perhaps the answer would be to write articles promoting more vegetarian-specific restaurants such as Vegetate instead of asking existing restaurants to fill the void. The restaurants that have been pointed to throughout the thread as offering what you are looking for (Green, Green Zebra, etc.) are just that -- vegetarian restaurants. Get a few more in town that focus mostly on veg dishes while tossing in a couple of meat or fish items for the carnivores who might dine there once in awhile.

That's ok. We go out there fairly often so there will be other opportunities. What better way to support the vegetarian movement than to help out a small local farmer who produces about 100 varieties of vegetables year-round. I'll keep you posted on the other trips.

Care to join us at the farm on Sunday Mr. Lalasz? Might make a good story...

CALLING ALL VEGETARIANS!!!! Here's a great way to help sustain a local DC vegetable supplier. Join the long list of Rockwellians (Rockweillers??) who have helped in the very worthy cause of saving an Eastern Shore vegetable farm. The reason we do this: Unfinished symphony: The plan for this weekend is to work on putting up frames for the transplant houses, perhaps adding plastic to existing frames if the weather cooperates. Farmer Dave grows seedlings for other farmers in preparation for their Spring plantings so he needs to get at least two houses ready asap. It should be a beautiful weekend, particularly on Sunday (3/5) which is the planned work day. We would love to see some new volunteers, particularly from the vegetarian ranks since I'm sure you'll appreciate the work that David is doing on his farm. Please PM me for directions (or a ride) if you wish to go. We provide tools, work gloves and lunch. I swear I'll come up with something edible for any non-carnivores Thanks!!

Here are a couple of examples off the top of my head:Cardoon Panna Cotta Sorrel veloute Ricotta gnocchi with trumpet mushrooms & mascarpone cream Mushroom ragout with crispy polenta and sage Leek custard tarts Maybe they're not inventive to the level of a Greens in SF or Green Zebra in Chicago, but those are vegetarian-specific restaurants. That's what they do and I bet they probably wouldn't make a good braised pork cheek the way Chef Power does at Corduroy. Nor would I expect them to.

That's not what I'm saying at all. Sorry Rocks but I'll beat that dead horse one more time --- I am saying SPEAK UP, SPEAK UP, SPEAK UP!!! Tell the restaurants that all their 'vegetarian' offerings suck and that you will take your money elsewhere unless they start being more creative. The argument I hear through many of these posts is that no one wants to say anything and that the chefs should just automatically know that what they currently prepare is boring, tasteless, repetitious, etc. How do they know unless you say otherwise?

I typically frequent restaurants that prepare the type of food I like. I do however, ask for alteration to the prep at times such as sauces on the side, etc. Goes over very well actually.

I agree that vegetables, pastas, etc. do exist on most menus in one form or another. What I keep reading, however, is that even when restaurants are making vegetarian offerings, they are either repetitive or uninspired. Even Vegetate wasn't good enough in Mr. Lalasz' opinion. I don't see too many specific suggestions being made on what they should be cooking instead, only that they need to make changes. As we dine around the area, we see restaurants offering risottos (I know, boring), gnocchi, pastas of many types, vegetables prepared many ways -- and not just as simple side dishes but in forms such as panna cotta, ragout, veloute/soup, salads, tarts, sauteed, stir-fried, steamed, with and without sauces, vegetable 'napoleons' and such so it does seem like they're trying. I guess telling them that these options are not sufficient would help. I'm now done beating the dead horse (or tofu) with regard to speaking up but do think that this would help further the vegetarian cause.

Don, I take exception to this since I never made this a Restaurant Eve issue. I did quote the service complaint but that was because of the statement made that it was all about the food and not the service. I am speaking from the perspective that I think it is unfair to expect all restaurants to offer everything to everyone. I've voiced the same opinion previously on the Sietsema thread:

Have you tried this method and it failed or are you assuming that it would fail?

If you let a restaurant know that you dislike their vegetarian offerings, then perhaps they'll change. If you remain as you said earlier -- supplicating and submissive -- then how are they supposed to know about your dissatisfaction? Tell them, perhaps directly instead of through a public forum, and maybe you'll get the results you desire.