Heather

What was that phrase? Something about "gently with a chainsaw"?

Well stated. I was playing a little devil's advocate here. I'll try CK with the kids, and if things turn out badly maybe we'll get a mention in one of Tom's chats.

Another fab meal at the bar last night. Beet and baby carrot salad was refreshing and not too sweet. Chef Power very kindly sent us all a bowl of the Red Snapper bisque last night between courses. It was very good, but the Vidalia soubise is still haunting my dreams. Main dish was a half order of scallops with chantarelles rather than the morels listed on the menu. The chantarelles were good, but the earthy morels make a better contrast with the sweet creamy scallop. [raving fangirl] I cut one in half and spent some time admiring the perfectly-cookedness of it. I've had these twice in one week and still want more. [/raving fangirl] Drank the white Burgundy whose name escapes me. Unfortunately there was no room for dessert.

We searched this morning for a website - no luck. Why don't you call and talk to them? They might be able to work with you.

My thoughts exactly.

Nice pics, Mike. That panna cotta was incredible.

So despite asking and getting a less-than-welcoming response I should take my kids there anyway? I am puzzled...aren't parents that do things like that generally called clueless by folks on food boards?

I am not sure that my kids would know what to do with dinosaur-shaped chicken nuggets. Did you make those up? And they are not permitted to get up and run around so that's not the issue. No, I say that after reading the rules and asking and getting a less-than-welcoming response. Nothing is more stressful than taking kids to a place where they are merely tolerated.

A fun time was had by all. Good food, good company and a good cause. Their next event is a Chef Challenge in October, emceed by Roberto Donna and Jose Andres. We started and ended the evening at Corduroy, spring rolls before and (for me) beet salad and scallops after.

Why should we take bad service as a "gift"? I have no dog in this fight - we've never been to CK because kids aren't welcome. I'd just like to know the reasoning behind your statement, Don.

Hear hear Andrew.

Add a not-feeling-well husband. Perhaps three glasses..... See you all tonight! Still need to print out my receipt.

My children have been shrieking all day and a bird got caught in my house and we had to rescue it from the cat. I'll be at Corduroy a little earlier than 5:30 to make sure that I get two glasses of wine.

How dare you?!

Really? Mine doesn't do that. Must be an older model. I had a convection oven for 4 years (GE Profile) and never once used that function - although I was not baking then as much as I do now. When we get new wall ovens one will definitely be a convection.

Sure, but to have your reasoning and motivation questioned just because you have the nerve to take a stab at a sacred cow is tiresome. I had that happen re BdC on eGullet, and didn't want to get into it about a restaurant that seems to be Nirvana for a majority on the board.

Oh yeah. You are spot on Bill. An example - try mentioning a subpar meal at Palena and see how far you get.

I would never have thought to put the two together but it sounds delicious. Haven't been to Martin's Tavern in probably 10-15 years.

Father's Day?

5:30 at Corduroy?

It starts at 6, right? I am tempted to stop somewhere for a drink beforehand. Anyone else? Excellent - although it means I will have to drive there. What's parking like?

I might be able to go. Oh, Johnny. Edit to say I'm in. Are we forming a DR.com contingent?

Our menu and wine selections (thanks Ferhat): Crispy softshell crab with ver jus Delicious, crispy airy crunchy crab goodness. Vidalia Onion Soubise One of the best soups I have ever tasted - no exaggaration. It was that good. I had to restrain myself from licking my bowl. -Sancerre, Roger Champault `les Pierris` 02 , Sauvignon Blanc Seared Sea Scallop with Morel Mushroom and Chardonnay sauce I dream about Chef Powers scallops. Roast Baby Chicken with Arugula and Shallots Delicious, but the only dish that seemed a little unbalanced following the perfection of the scallops. -Mersault , Domaine Joseph Matrot,les Chevalieres 02 , Chardonnay Excellent with the scallops, a little overwhelmed by the chicken. Peppered Rare Tuna with Sushi Rice and Hijiki Sunnyside Farms Beef Striploin with Turnip Gratin Lots has been said about the steak here so no need for me to add to it. I could have eaten an entire dish of the gratin. -Willakenzie Estate, Oregon 02 , Pinot Noir Epoisses , fresh goat cheese, Pont L`eveque, Petit Basque Very good with the Breadline bread they are now serving. The Epoisses was perfect and we mopped up every last molecule. Chocolate Tart with Caramelized Banana Extraordinary flavor. I asked Chef Power how it's made and I wish I had written it down. Essence of chocolate, bitter but not overwhelmingly so. The brought Scott's out with a candle in it and "Happy Birthday" written in chocolate on the plate. He was surprised. So there it is - everything was perfectly timed, and as Scott said, he couldn't think of anything that could have made our service better than it was. We had one regret, and it was our fault, that we hadn't asked for a salad course.

This morning at Dupont: asparagus, hot house tomatoes, purple broccoli, beets, eggs, 2 loaves of Atwater bread, 3 Thai basil plants, blueberries, alpine strawberries, and Montmorency cherries. Toigo says they will have sour cherries in 2 weeks.

Dinner last night. Wow. More details later, but a big big thank you to Chef Power and Ferhat for a lovely evening. We could not recall the last time we had 3 hours to spend on a leisurely dinner. What a treat. I envy those of you that have the time (and money!) to dine like that more than once a year.