Camille-Beau
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Carribean Island All-Inclusive Resorts and Beyond
Camille-Beau replied to ebgbdc's topic in The Intrepid Traveler
Each of the chefs will prepare a dinner one evening during the week that will be paired with the wines listed, so this isn't a 'let's order from the standard hotel restaurant menu every night' kind of trip. -
Carribean Island All-Inclusive Resorts and Beyond
Camille-Beau replied to ebgbdc's topic in The Intrepid Traveler
If you have a free week in July and are in the mood to travel, here's an option (click on Epicurean Week): Maillouhana resort -
Beau was at the awards and said that only RJ's name was announced as the winner. The Beard website is accurate-Camille
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Not a tie, although it appeared that way initially. RJ won!
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Hey Bilrus!! Beau and I thought that was you on Monday. We dined at the bar that evening -- had the juicy (greasy, buttery, whatever ) burger and the succulent lamb shank on corn polenta. Loved both -- particularly the lamb with the meat falling off the bone and just a hint of rosemary in the rich sauce. Is that dish in the 'Happy in the Kitchen' cookbook?-Camille
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I love Tony Bourdain and his candid opinions, but I doubt that he would turn down a JB award of any kind if one were to be bestowed upon him. -Camille
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Yes, the faux gras tastes like chicken
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And it was still on the menu today as well. My first trip today (Beau is apparently a 'regular' now with the wine basically appearing as he walks in the door...) included the luscious lobster burger and some of Beau's hangar steak. The shared starter was the 'faux' gras with duck rillettes. Both are delicious with lots of flavor, the right amount of saltiness and perfect textures - smooth for the chicken liver and a bit more rustic for the rillettes. Love that extra layer of fat on top of the rillettes. We had to share the Kit Kat bar that's been raved about on this thread. It really is as awesome as everyone said -- gotta love that gianduja. Now if only I still worked in that neighborhood...-Camille
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Nominations for: Mid Atlantic (DC, DE, MD, NJ, PA, VA) Cathal Armstrong, Restaurant Eve, Old Town Alexandria, VA RJ Cooper, Vidalia, Washington DC Jose Graces, Amada, Philadelphia Maricel Presilla, Cucharamama, Hoboken, NJ Frank Ruta, Palena, Washington DC Outstanding Chef Award Tom Colicchio, Craft Lee Hefter, Spago Jean Joho, Everest Paul Kahan, Blackbird Michel Richard, Citronelle Outstanding Wine Service Bin 36, Chicago i Trulli Mary Elanie's at The Phoenician, Scottsdale, AZ Citronelle, Washington DC (congratulations Mark!!) Picasso, Las Vegas Complete list: 2007 Nominees
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Thursday, March 15th, Todd Thrasher will be on Fox 5 here in the Washington DC area sometime in the 8am hour Friday, March 16th, Cathal Armstrong will be on the Martha Stewart show -- "It's a good thing"
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From the James Beard house newsletter: When does this happen?
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Snyder's of Hanover
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This brain was served on a leek & cream sauce and was so light & airy it just melted on the tongue. Tasted similar to sweetbreads without the spongy texture. I don't think they have brains available very often. This one just happened to be from the veal that arrived last Wednesday. The tasting room did offer veal 4-ways though: sweetbreads, loin, braised shoulder and liver. Also quite yummy.
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Fried veal brains last night at Eve. Crispy on the outside, white and creamy on the inside -- much like a warm, oozing brie. Delicious!!
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On our last visit, it turned out that Beau and I were expected to have the Riesling through the first four courses.
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Special burger at FF today with cheese, foie gras royale and a poached egg on toasted brioche. What's not to love?
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Let's not be too quick to judge chitterlings. On a recent trip to London, I had the chance to grab dinner at St. John in Smithfield. I started with roast bone marrow (3 large bones) and parsley salad. The marrow, once extracted from the bones, could then be spread on toast, topped with the salad and sprinkled with gray salt. Fantastic (if not exactly heart healthy)! I followed that with chitterlings that had been sliced into slim strands, woven together, and then finished off in duck fat. This was served atop lightly dressed dandelion greens. Really, really good. Or, perhaps just evidence that anything cooked in duck fat can be good! Regards - Beau
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Back on topic -- dinner at home for Valentine's Day worked out perfectly this year, particularly given the weather-related travel problems. Always a good idea to keep a bottle or two of champagne on hand for that very reason
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Do you typically enter into contracts which you have no intention of honoring? That's what would happen if you agree to the restaurant's policy by giving them the card and then disputing any charges they might place on the card if you did not fulfill your end of the bargain.
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From Maestro's reservations policy: "We have a 24 hour cancellation policy, we may contact you for a credit card to hold your reservation and there will be a $50.00 charge per person for cancellations or no shows after that time." Based on that, if you were to cancel your reservation with less than 24 hours notice, would you dispute the $50/pp that Maestro WILL charge to your AMEX?
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So Todd, how does your constant raving about places like Etete differ? The fact that you aren't posting it on a message board?
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I highly recommend The Capital restaurant located in Knightsbridge. It's in the Capital Hotel on Basil Street (nice place to stay by the way) about a block from Harrods. Eric Chavot is the 2-star Michelin chef in the kitchen. Be sure to check out the original Dali's in the dining room. Do try Gordon Ramsay on Royal Hospital Road as previously recommended. You (hopefully) won't be disappointed. -Camille
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This is a great example of how different everyone's tastes really are and how fortunate we are to have so many diverse restaurants and options. One of the dishes I least liked at Kinkead's was the tuna carpaccio as I found it to be completely lost underneath the large 'salad' piled on top. Far too many items competing with the taste of the tuna. I really want to like Kinkead's, particularly for lunch, since it is directly across the street from my office, but I've had far too many disappointing meals there to continue giving them another chance -- or perhaps go for desserts only which sound really good. -Camille
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If staying overnight, try to book "Junior Suite #2" which is in the main building. Some of the rooms in the large number of separate properties owned by the inn are nice, but I would describe them as 'upscale Grandma' -- lots of floral, chintz & doilies. The Jr Suite #2 is very luxurious but not too over-the-top.
