Jacques Gastreaux

I'd like to know more about what the "$16 bar tart" includes. I've heard no comments regarding 21P or Poste so I guess the survey says: Marcel's." Does anyone know if they have any sort of happy hour specials? And with regards to "the Grill," I was there today and I saw Busboy in the line and also I think Craig.

Don't worryy about any theme. I'm bringing smoked pork butt with Lexington North Carolina style; barbecue sauce. I'd still like to know if Mr. B is coming and wheether or not he will be doing his lamb sausages again. edited to add: And maybe Nadya will be bringing some cavier back from Russia?

And speaking of rolling fresh pasta, has anyone seen the episode of Good Eats where Alton Brown attaches the roller to one and of an ironing board and rolls the pasta out ot the end of the board?

Since Mike will be our host.....

I've been told on more than one occaision that I act like I'm in the 3rd grade.

Here is some information on the wine importer from eGullet: And how do we handle the "simple sauce" part of the operation? That will involve cooking a number of different batches of sauce. edited to add: Here is a link to Craig Camp's article on Itlaian wines on eGullet.

Marcel's? Poste? 21P?

Is anyone up for a happy hour this Friday after work?

I know that Michael Landrum has done at least one rehersal dinner in the past. (Great story, his grill craps out and he goes to Home Depot and buys a Weber to cook the dinner.) You are far enough out that you might be able to get him to do an early seating for you.

In the meantime, I will keep a lookout for other brands of canned tomatoes.

It might, if you can think of a way to narrow the field so that we have a coherent format.

Might I suggest that we include a wine tasting component to this event? I was thinking maybe Robert Kacher wines.

Yes, the Flora San Marzano D.O.P. tomatoes I got at Wegmans appear to the the real McCoy. The reference to Sarnese-Nocerino threw me; but after reading the eGullet thread again, I'm satisfied that I have the real McCoys.

I though we might take up a collection for the Rocks' Prescription Fund.

I think most of the brands you list (Cento, Flora, Sun) as being "San Marzano" are actually "San Marzano Style." Canned tomatoes actually grown in San Marzano appear to be rare. See discussion here. Can I bring the big gallon can of San Marzano Style tomatoes that I bought at Costco?

Restaurant Eve had some "black sausage" on St. Paddy's day. Not on their regular menu though.

Are we gonna have to do a "best Boudin Blanc" thread? Because if we are, we need to investigate Vidalia as well.

I'll make the request on Thursday when I order my sandwich.

I wonder if some of the sogginess could be ameliorated by having them put the provolone on first to form sort of a moisture barrier between the bread and the sauce. My meatball sandwich got soggy on me last week as well.

Hmm, two of the three major food groups: grease and salt (the 3rd being sugar).

If you want your vote to count, I suggest using your correct phone number. They may have technology that allows them to match names with phone numbers.

Where exactly is this place?

I think it's all bullshit. One chef in PH gets nominated and draws all the PH attention and a bunch of DC chefs get nominated and get diluted. There is something wrong with this system. Perhaps next year all the DC nominees could get together and play "rock, paper, scissors" and the winner gets all the DC votes.

Tuesday and Thursday, but not Wednesday, this week.

On a whim yesterday afternoon at about 3:00, I pulled out my cell phone and put in a call to Ray's the Steaks and left a message asking if my three kids and I could get in for an early dinner that evening. About a half hour later, Michal calls me back and says yes he can get us in at 6 (so long as we are out by 7:30). I say thank you very much, we'll see you at 6. It must have been Jared's night off because Michael was working the front of the house. Things were kind of bustley in there yesterday evening, and even though Michael was not at the stove, everything, from the bisque, the scallops, to the steaks to the desserts looked and tasted as though he was. The one mistake Michael made was to mention that he had one order of a steak he called the "sidekick" which apparently is a smaller version of the Cowboy. Well, that started a fight among my three kids as to which one would get it. The middle one bowed out of the competition and the youngest won the game of rock, paper, scissors. In the end, it turned out that one of the other tables had ordered it out from under us. Michael; thanks again for your wonderful hospitality. The kids and I appreciate you getting us in on such short notice. And my daughter forgives you for the 3rd degree regarding her upcoming prom.