Treva

Rabbit Pot Pie at Les Filles du Roy on Bonsecours Street in old Montreal. There was a dessert… the epitome of uncomplicated, unforgettable and impossible to replicate. A not so piddling puddle of steaming maple syrup floating ample cubes of rustic bread deluged with velvety-cool fresh cream. Humble heaven in a stoneware porridge bowl.

It was a titillating meander past the enticing display of artisanal domestic cheeses in the front room. Cork's softly buzzing and cozy-glow atmosophere was welcoming on a rainy night. As was our server dynamo, Scotty. We settled in the back dining room near racks of wine and the laid-back scene at the copper-topped bar. My companion's starter was the Merguez Corn Dog Spanish Style Lamb Sausage; Cornmeal Batter, Gourmet Popcorn and Mustard Sauce for $7. The slender sausage was a tasty and texture satisfying pick though the corn doggy crust lacked salt and flavor. Yay popcorn! I started this much anticipated cheesy evening with the foie gras! special that might have been forgettable on it's soft bed of savory quinoa but was piqued by cranberry goodness. The gastro-highlight of the occasion was my companion's Gyro: Shaved Gyro Style Leg of Lamb, Goat Cheese, Herbed Cucumber Sauce and Pita $11. Served with excellent fries nudged more so by the smile-provoking chipotle-laced catsup (thanks for that one, Scotty). Stellar Scotty deftly steered us to a far better glass of wine than the pinot we ordered. Fondue fan I am. But the Chef's Unique Blend $7 was a boring luke-warm conglomeration of soft-ripened cheese with too soupy viscosity and chunks. My accompaniments choices: tad dry Bison meatballs on the rosemary side $6, a few slices of lame red delicious apples $3 and perfectly nice bits of bread. We were too too for a cheese plate course. A pity. Or dessert. I wanted the seasonal bread pudding. Always wanting… I ordered poorly, but remain enticed by the overall menu http://www.corksrestaurant.com/menu.asp#1 and eager for more. Cork's wine and cheese scene beckons well for Federal Hill.

Williams-Sonoma Artisanal Three Months of Cheeses package $199 is from Artisanal Cheese in NY! http://www.williams-sonoma.com/products/97...cfm?cm%5Fsrc=cl This particular selection, while very nice, is a bit tame. I would deal directly with Artisanal Cheese and eliminate the middle guy. Please post about your final decision. Cheers.

Artisanal Cheese in New York is a best bet for selection and quality. AC is well known for their affinage (cheese nurturing) and educational programs. http://www.artisanalcheese.com/products.asp?dept=1015 If your future brother-in-law frequents Cowgirl Creamery - the offerings of some cheese of the month clubs might not impress him. Cheese of the months can be pricey and might not please an experienced cheese palate. I would contact AC and ask for a single gift basket of interesting cheeses that are not offered on the Cowgirl Creamery web site (do your homework). AC carries lovely non-cheese items as well and can help you put together a great package. Here is a link to their basket and gift suggestions. http://www.artisanalcheese.com/products.asp?dept=1003 One item that caught my eye was the Exotic & Rare Cheese Collection. For $89 "A stunning treat for the palate as well as the eye of the experienced cheese lover, this collection grants access to some of the world's most unusual and sought after cheeses…" The charcoal crackers are intriguing. http://www.artisanalcheese.com/prodinfo.asp?number=13922

Not the Technivorm? Is it too late to rescue it? I've read this entire topic thread and didn't see any mention of grinders. Okay. Okay. The topic is Coffee Makers. Still, I am dismayed to read that some are using PODS! Ack. This is not proper good coffee. Freshly roasted quality beans and a good burr grinder are the most important factors contributing to good home brewing. Water quality and a steady hand are also helpful. I'm a bit fed up with french press and am buying a Chemex Classic with a polished wood collar and leather tie. Such a dandy thang. http://www.chemexcoffeemaker.com/Coffeemakers.htmand And a cloth filter http://barismo.com/2008/11/cloth-filter.html I like the Chemex Hand Blown Water Kettle as well. Sensual. Simple. Ritual. Happy holidays to me. Happy holidays to me. Great coffee is the only thing that can purge my Grinchetteness.

Fondoobie

New fave cheese pairings: Quickes Unpasteurized Cheddar with Earth & Vine's Spicy Apple Garlic Jam. Quickes Raw English Cheddar wafts a scent like no other - with a grassy horseradish kick and a bit of a bitter aftertaste. But it's more than worthwhile, especially when paired with the Spicy Apple Garlic Jam. Bitter better. Prima Donna the butterscotchy-parmesan near Gouda ascends to Netherlanders Queen of Kaas when buoyed by Indonesian - Papua New Guinea SIGRI AA specialty coffee. Did a double take midway through my coffee when I popped a piece of PD. I know Prima Donnna intimately, but barely recognized her increased lushness and complexity. The character of the Papua New Guinea SIGRI with its musky nuttiness strengthens with cooling. Their intercourse swooned me.

Michel Cluizel Noir de Cacao is verrrry good, but is is a bar and doesn't make a grand gift presentation. Michel Cluizel also makes a beautiful array of decadent bonbons for an impressive and memorable display. My favorites include the Champignon Caramel, salted caramel, Cappuccinos, Pochon Truffes and the single origin Concepcion from Venezuela. The Academy of Chocolate in London has this to say: http://www.academyofchocolate.org.uk/acade...wards/2008.html I am remiss in not having visited the fine chocolatiers in DC except for Co Co. Sala and ACKC on 14th NW. I'm distracted by the Michel Cluizel's I can get in Annapolis. A day of chocolate in DC is a worthy mission. I will make it soon. Looking forward to Artisan Confections. I want to take one of their classes.

The first issue is off the presses and appearing in cheese shops, book stores and mailboxes around Dec. 1 Here is the PDF link to an article on Winnimere cheese and Jasper Hill Farms. I've not seen anything from the first issue other than this pdf. http://www.culturecheesemag.com/pdfs/Cultu..._Centerfold.pdf Feedback is encouraged by Managing Editor Tony Bogar, who also is associated with Australia's Yalumba Winery. I quote my comments here: "I appreciated the article on Winnimere and Jasper Hill Farms, though it could be longer and more deliciously detailed. Jasper Hill Farms and their remarkable cheeses are of great interest to cheese lovers everywhere. The photography is enjoyable though the centerfold features an overly sun-kissed Winnimere. I am sure Winni is more spoon-ably delightful than revealed in this crude photo. A better pic would be much more seductive; isn’t that what a centerfold aspires to be? Call Hef for tips. It is further marred by the ridiculous sidebar ‘We’re talkin’ cheese: UP CLOSE with Winnimere. Ooze the desirable details and tantalize us sans the silly first-person format. What is it with the anthropomorphic cheese stuff? This gibberish is not worthy of a mature and sexy cheese. I wish the author had kept the babble to herself. Also, where is the Andy Kehler, the second brother? The article headline is about two brothers, yet we only get to see a photograph of Mateo. Truly, I am more enthusiastic for Culture than this… might indicate. It isn’t worth my time to be critical if I don’t see hope. Bring on the cheese!"

What's the buzz on The Counter? Has anyone on the board experienced other The Counters? Beef burgers cooked medium unless requested otherwise. Good selection of toppings. I've heard… lamb burgers will be offered. Website

Mushroom Soup that was more like a stew. Crimini. Chanterelles Oyster Shrooms Enoki Shitake A Porcini or two Chased by a harvest beer that was pumpkiny

Amsterdam Sama Sebo for Indonesian rijsttafel. It is near the Riijksmuseum. It's a banquet worth the effort even if it doesn't seem like a solo endeavor. I am sure they will accommodate - or drag a newfound friend along. Don't miss it. Eden Amsterdam American Hotel for Jazz Brunch on Sunday. Peperwortel - peperwortel.nl - and/or any cheese shop for takeout to picnic and great people watching at Vondelpark. Pacific Parc in Westerpark for the scene and beers. Gary's Deli - garysdeli.nl - Gary immigrated from the states in the 90s to pursue a ballet career and brought New York bagel love with him. Elsewhere in Holland Oud Sluis - oudsluis.nl - ranked 42nd best restaurant in the world in the 2008 S. Pelligrino's The World's 50 Best Restaurant List. I've yet to go there, but it is highly recommended by credible culinary pals. Café de Blonde Pater in Nijmegen for great specialty coffee service - likely the best in Holland. FYI Amsterdam does not have a great coffee scene despite its great coffeeshop scene. Amsterdam thinks it knows coffee, but it is lagging. Anne&Max - annemax.nl - a cafe serving very good specialty coffee in Alkmaar and Haarlem The city of Alkmaar for the Friday morning cheese market and kaasmuseum. A bit cheesy - pardon the pun. Maastricht is my favorite restaurant city destination in Holland. Great hang-out town; there are several Michelin star dining spots. The town of Hoorn is a colorful nautical walkabout with some good pubs. If it ain't Dutch it ain't much The Dutch are understandably proud of their fine dairy products: milk, cheeses, yogurts, butters, creams available at all grocers. Also Calvé Pindakaas (peanut butter) And herring. It's a regional thing - as in service and eating styles vary. The locals will instruct. It must be done.

Lunch today: Bread Pudding with Apples and Caramel Sauce - so yummy. I had a hefty chicken pot pie that could have used more seasoning, but comforting and enjoyable otherwise, with a pretty crust and piping hot. Ouch! My companion loved the Chocolate Soufflé and it's elegantly simple presentation in ramekin with a dollop of vanilla chantilly. The choc-aroma wafted well. She praised her fish (snapper fingers) but the chips wilted under their own steam - trapped by the snapper. I like Cynthia's. Our server was a sweetheart. I wish the dining room was warmer on this rainy day and that Cynthia's had some better and more interesting art. I wish Cynthia would sell her sweet delights from a storefront too. BTW - Next door at Annapolis Seafood Market, live Maine lobster was selling at $11.99 per pound.

Chef Jason Ambrose's Foie Gras and Kobe Beef Slider with Aioli and Red Onion Marmalade are something I will return for again and again. There are more beckoning deliciousnesses on the menu. I'm tempted to move to Butcher's Hill so Salt can be my neighborhood hangout. So cozy and good.

A mountain of steamed crabs with my best gal pal - at Abner's in Chesapeake Beach (if it's still there). I'm leaning towards cabbing it.

I happened to purchase a quart of Trickling Springs milk today - at the Pennsylvania Dutch Market in Annapolis. We did a blind taste test of milks, including Horizon's Organic. It wasn't even close - Trickling Springs by a delicious smile. Love the glass bottle! http://www.tricklingspringscreamery.com/

I would like to revisit this topic. What restaurants in the DC Metropolitan / Baltimore / Annapolis area are serving specialty coffee and doing a good job of it? I am most interested in Espresso Service or French Press Service. Also, any comments on the specialty coffee service at these establishments? — Woodberry Kitchen — Oyamel — Restaurant Eve

White Russians: Chilled Vanilla Stoli, Kahlua Especial and heavy cream over 2 shots of espresso in a Russian crystal goblet, 4 ice cubes and an espresso bean or two. Shameful.

Slow-roasted brussels sprouts; olive oil, quick dust of cayenne, ground black pepper and sea salt. And - Blue Moon Belgian White Beer with a slice of orange.

Cheers for Bittinger, Maryland cheese makers. FireFly farms has medaled, including a gold for their aged goat cheese Cabra LaMancha in a rind-washed category, at the World Cheese Awards in Dublin. http://www.drinksmediawire.com/afficher_cd...=3835&lng=2 Andrea of FireFly Farms assures that Cabra LaMancha is in stock and ready for order. The cost $11 for a half pound wedge. A wheel is four pounds at $88. http://www.fireflyfarms.com/wmspage.cfm?parm1=688 There were over 2,400 cheeses in competition in over sixty categories. Are there any DR field reports on other regional artisanal or farmstead cheeses?

It can be a lot of fun to take guests to Oyamel, line up a little tequila flight, have guacamole prepared in molcajete, debate which ceviches to share, pop a few chapulines, think about huitlacoche (is it really a Mexican truffle?), decipher the menu without reading glasses, smile over chiles en nogada, consider a gazpacho salad of jicama root, mango, cucumbers, jalapeí±os and Mexican sour orange, dive into a mole poblano, anticipate seared scallops with pumpkin seed sauce, pumpkin seed oil and toasted pumpkin seeds, continue with a different tequila or mezcal or surrender to a pitcher of margaritas, finish with espresso and a dessert of "Mexican custard of milk chocolate and Chiapas coffee, with a gelatin of Kahlua liqueur and spiced syrup of brown piloncillo sugar - sprinkled with crumbled cookies and almonds and served with a scoop of star anise ice cream". Then giggle about the fun of it all of it on the metro ride home. Yes things at Oyamel could be better. I was disappointed with the huitlacoche which I first loved in Oaxaca. Oyamel is a good DC experience. I would take anyone there who is up to some grins and Mexican play. I would go for the selection of tequila, mezcal and desserts alone.

How yummy for you! I like Jordi Butron and Xano Sageur's Espai Sucre - a dessert restaurant unlike any other. Butron KNOWS chocolate and he did a stint at El Bulli www.espaisucre.com Amanda Hesser comments http://tinyurl.com/54agjf in the NY Times. If you get the chance to go - please post details and share the joy.

I am not daunted. I have great mushroom potential.

Headed to Wheaton tomorrow, Sunday October 5, for the 2008 MAW (Mycological Association of Washington) Mushroom Fair. "…forays, lectures, wild mushroom identification, raffles, cooking demonstration, book sales, arts & crafts and more." http://mawdc.org/archives/fair2008.html If any attending DRer(s) want to meetup, we can chit chat 'bout mushrooms. I'm thinking about mushroom and cheese pairing recipes and I am looking to connect with foragers for a good cause.

A Canary Island cheese is named best in the world at the 2008 World Cheese Awards in Dublin. Queso Arico curado pimenton cheese bested over 2,400 cheeses from around the world. Canada's Cendré de Lune, Von Muhlenen Le Gruyére AOC and a Fourme d'Ambert produced by Marin Pére et Fils were finalists in the competition. http://www.homesworldwide.co.uk/europe/spa...news_id=0073408 Full list of winners http://www.finefoodworld.co.uk/