ctay122

Sometimes I think back about what an idiot I was for using my G.I. bill to be an accountant instead of a pastry chef, which has always been my heart's desire (my ex husband wanted me to do something "practical"). I have often thought about quitting my cushy government job to pursue my dream but as several of you have pointed out, one gets accustomed to a particular lifestyle and I've had to catch myself asking how I could afford the beautiful home, the vacations, the fine dining and wine that I enjoy so much on a novice pastry chef salary. Would I want to work crazy hours, weekends and holidays? And of course I have to keep in mind the tuition cost and time it would take me to develop the skills I would need to even find a decent job. As a gift to myself, I took the 20 week recreational pastry arts course at L'Academie d Cuisine in Gaithersburg and loved every minute. Most of the participants taking the course were trying to decide if they wanted a career change, some were getting ready to start their own catering business, and some had taken the course more than once just because it is so much darn fun! I guess I've come to grips with the fact that I most likely will never be a professional pastry chef, but I get so much enjoyment from baking for family, friends and co-workers that I realize that this is the most important thing: If I can feel that good about cooking, does it matter whether I do it at home or in a professional kitchen? If I were so much younger, I would definitely go for it!! (I have 4 more years till I can retire). I guess you have to find peace within yourself as to what you need to make yourself happy. I believe I've found it and the best of both worlds.

Did anyone make it to Palette for restaurant week? I had to cancel because of illness. I haven't seen too many posts on the board about it recently. I would be interested to hear about anyone's experience there for RW just out of curiosity.

I was wondering if there is a good time to visit Firefly. My husband and I went there one evening after a Friday DR HH at Notti Bianche (it's obviously been a while). It was so noisy there (we were over by the tree) that I felt like we were yelling at each other across the table. As a result, we haven't been back, though I thought the dinner was excellent. Is it always like this? Would a mid-week visit be better?

My husband and I went to Marcel's for dinner last night. We arrived a little early and enjoyed a drink at the bar. There was a crowd there leaving for the Kennedy Center so it was quite busy. We were seated promptly at 8. We always ask for Jonathan, the Captain for our server. He is absolutely the best. Chef was in the kitchen so we decided to go with the 6 course tasting. It is different from the tasting menu you see online, except for the duck with the puy lentils. In fact the regular menu right now is alot different from the one online, I guess due to it being winter season. Marcels was offering a stuffed squash blossom with salmon mousse as an appetizer and since I had never had a stuffed blossom asked to substitiute for one of the other courses of the tasting (sweetbread and snail something). This was absolutely one of the best dinners I have ever had. We also asked Jonathan to pair each course with a wine. We ended up only doing 4 glasses each during the tasting, as I already had 2 glasses of champagne prior to dinner. I can't remember the details, but for courses we had diver scallops, red snapper, squash blossum, the duck, a cheese course (camembert with black truffle in the middle, it was a little too ripe for me), and dessert and coffee. We spent a leisurely 3 1/2 hours there. Our total came to $290 before tip. This included 2 glasses of champagne, and 8 glasses of wine. The 6 course tasting is $98 and the meal was amazing. Chef came into the dining room and stopped at all the tables, we always enjoy talking to him. His new restaurant, Beck's, is set to open in April and will offer bistro style cuisine. While we were there we made reservations for Valentine's Day, they are doing a special menu for $125 ea. Reservations have already been cut off through open table, if anyone is interested in attending, you should call the restaurant. We highly recommend the tasting menu.

I love your attitude, that's why hubby and I love coming to your restaurant. We can always see and feel your enthusiasm. Thanks!

43 liquer. Came down with a nasty cold, missed work and had to cancel my Circel Bistro reservations. Hoping to make it tomorrow to Bistro Bis.

Has anyone gone to Circle Bistro for RW? We have reservations tomorrow and I was wondering if the entire menu is offered or if there will be a special one. This year we are trying to stick to the $30.05 plus one glass of wine as we are dining out 4 nights this week. Has anyone been successful at doing this? We never have....

I just scored a table on Sat night. Sometimes it pays to keep checking back on Open Table....

Is anyone interested in doing a cookbook trade? I have a copy of The Sweet Life: Desserts from Chanterelle by Kate Zuckerman and also Bite Size by Francois Payard that I received as gifts, but I already have them. I would be willing to trade these for something else. PM me if interested. I have over 300 cookbooks but am always looking for more. I especially like pastry/baking/French/Italian.

Circle Bistro Bistro Bis Palette Acadiana The DR dinner at Circle Bistro made me want to repeat it. The others I have never been to. Hoping that I will not be disappointed. I told my husband we need to stick to the $30.05 and one glass of wine in order to be able to do all 4. We usually stray by adding an additional appetizer and a bottle of wine (plus sometimes an upcharge). I don't think we've ever gotten away with anything under $135 per dinner. We have no willpower.

I'm going to sign up also. Now I'm considering cancelling Restaurant Week (signed up for 4) unless I can view the menus and decide if I can stay somewhat low cal. Is that asking for too much?

Try Tutto Mondo for good Italian fare in Carmel-by-the-Sea. Every time I go to Monterey I have to have dinner there. Casual atmosphere, excellent service and reasonably priced menu. Their website is http://www.mondos.com/ I ALWAYS eat here when I'm in town for business. Also good is Lugano's Swiss Bistro at the Barnyard in Carmel. Specialty is fondue, but they have other items. Their veal schnitzel is the best I've ever had (crisp and tender). If you change your mind and want to splurge, I highly recommend Bouchee (Restaurant/Wine Bar) also in Carmel by-the-Sea http://boucheecarmel.com/dinner.htm Happy hunting.

Email today from Jessica's Biscuit website states that the upcoming Sunday New York Times Book Review Section list of 2006 best cookbooks includes Happy in the Kitchen: [Corbey] Kummer praises Richard for the "first usable guide for domestic adventurers."

Where is Danny now, does anyone know?

Son of a gun....I kept looking over there and I thought Jacques looked familar but I just couldn't figure it out. I did notice y'all were sharing plates and was wondering what the occasion was. Now I feel a bit worse for not realizing, I sure would have liked a bite of that risotto and the ribs I noticed you all enjoying. Were they good????

I am really upset with myself, I was in the process of writing a very lengthly review of our experience at Bebo tonight (probably not fast reply the best place to do it) somehow it all disappeared and I am too tired to start over again. Let me say however, we had the most pleasant experience at Bebo. Chef Donna came out as we were arriving, said hi and talked to us about the restaurant, showed us where he will have the cooking classes, the new oven (not hooked up yet) and was his usual enthusiastic charming self, (you can't help but love him!) We sat at the bar, where Luis and Erica took care of us, both very friendly, customer oriented staff. The small plates and entrees we had were wonderful, wines reasonably priced, our bill without tip (along with 3 glasses of wine and 2 beers) including tax was only $65. Once word gets around, this place is going to take off, enjoy it now while you can walk in without a reservation. As a side we asked Roberto about Claudio Sandri, (sous chef whose tasting menu we enjoyed on Valentine's Day while Roberto was off to Torino) and he has left to start his own restaurant (I neglected to ask where, but hope he has stayed around the DC area (does anyone have any information?)). Oh, Risotto of the Day was Gorgonzola with Pistachio and I could kick myself for not having the "strawberry salad" after hearing people rave about it at the bar and in this forum, but I was just too damn full for dessert!!

Thanks RaisaB! I am going to print this out and take it with me.

We are staying on Blvd Arago right on the cusp of the 13th and 5th. I know we are close to Rue Mouffetard market. I have been to Paris twice, but never to the markets. Thanks for your advice.

I thought I could perhaps look on ebay. I've gotten some pretty good deals there. And to clarify my earlier comment, I guess What I should have said instead of "strange" is "innovative" or "creative". I love that book! Thanks for the info on the madeline.

My husband and I are leaving for 2 wonderful weeks in Paris on Sat and we have an apartment so I am thinking what a wonderful opportunity to actually be able to cook and use all the wonderful markets and shops. We would appreciate any recommendations as far as opinions on the best open markets, boulangeries, fromageries etc..

Some of the technique is a little strange (i.e. using a cucumber as a base to build a potato bowl which you dunk in hot oil to fry). Also uses the madeline alot, as well as the crank style fruit peeler. But I've been looking for an excuse to buy a good madeline.

Nothing strange at all. The most amazing thing...he takes ordinary ingredients and creates dishes that look and I'm sure, taste, extraordinary ....just goes to show why he is a master at what he does and I am only a mere apprentice! The illustrations also purvey the care he takes in presentation. I have his first cookbook also, but I really am excited about this one. I am a cookbook freak and I believe this will be one of my favorites.

I just received my copy of Happy in the Kitchen from Jessica's Biscuit ($27 plus free shipping). What a gorgeous book! The pictures will make your mouth water and I cannot wait to make each and every recipe. I am going to start at the beginning of the book and work my way to the end (something like Julie and Julia). Everyone of the recipes sounds (and looks) fabulous. Has anyone else gotten the book and tried any of the recipes yet? Some of the ones that sound especially good to me are the Tomato Trifle, Figgy Piggy with Sweet Spiced Port Sauce and Tuna Napoleon to name a few. And the desserts (i.e. Apple Ice Box Terrine) are out of the ordinary but don't appear to be very complex. The book includes alot of technique also. I can see why Chef Richard calls it "Happy in the Kitchen". I think that Chef's enthusiam for what he creates is going to be very contagious...

Sorry, I wasn't trying to be pushy, I was concerned about trying to get a spot at the last minute before someone else smarted up!

Hillvalley, where are you? Sent a PM to you yesterday asking if you still have room for me and the Mr.