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.

Why do people ask for a reservation at 7pm. Then, after being told its restaurant week and the restaurant is fully booked with no possibility of walk in, accept a 6pm reservation and show up at 7pm? Then they are mad when they can't be sat immediately?

Why do we go from 1-2 no shows a day to 5?

Why do we lose 32 of 186 covers in the books due to cancellations that occur after 5:00pm the same day?

But most of all.... why are we having so much fun? Its a lot of work, but after all beinging busy is what we are there for!

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....

Thanks for the info. Managed to score a table on the 20th.

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."

It's true Danny is no longer with PS7.

Cheers, Rocks.

P.S. It's Friday go drink.

Where is Danny now, does anyone know?

Nine of us anchored the far end of the bar tonight "on a whim." We really do need to wear our beanies so ctay122 and others can identify and join us. Fortunately crazeegirl ("forget dessert, I'd like more pasta!") found her way thanks to correctly identifying Jacques' Glen plaid suit.

Favorite starter: Chef Donna sent out a polenta and mushroom dish that everybody enjoyed. Favorite entree: that risotto. I refer to it as the "JoeH Special." Best moment: watching Al Dente's risotto sharing method. New favorite dessert: the special - baked apple with vanilla ice cream, hazelnut crumbs (and chunks) and warm caramel. I hope it makes it into the permanent rotation. Just make room for it.

Best reason to return: Pizzas when the oven is up and running in a few weeks.

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!!

As i remember Rue Arago, most of it is in the 13th running into the 14th. Rue Mouffetard is a sweet market street. You have an Androuet Cheese Shop there which is decent. A couple of patisseries and boulangeries. That said, I would not spend too much time there except for a lovely romantic stroll. The Androuet shop was sold years ago and now just carries the Androuet name. For cheese my absolute favorite is La Fromagerie Boursault (14th} This shop is owned by an apprentice of Ann-Marie Cantal, who most people consider the best fromagerie in Paris if not France. Boursault is just as good but at half the price. They will take you to vist their aging caves if you ask nicely. A wineshop that is quite near you is owned by a little old guy, (if he hasn't died), whohas owned the shop for 50 years. He has an incredible collection of old wines at incredible prices and well stored. His original location was much larger but he has moved. He is directly across the street for Hotel L'Esperance in the 5th. Look up this hotel and meander by. You will not be displesed! As for markets, I am not too familiar with street markets in the area, but just walk around! I am familiar with the 13th closer to Place D'Italie, their market is on Tuesdays and Fridays if not mistaken.

For a true shock, get on the RER and take the quick ride to La Defense (The Arche). This takes you to a mall at La Defense.Once there, go to L'Auchon Hypermarche. This is a hypermarket for the masses, but their produce, meats, fish, anything at all, will put the best gourmet shop in our area to shame. Their prices are incredible also.

If you have any questions, PM me. Until about 3 weeks ago I traveled to Paris at least twice per month if not 5 times per month. It is my absolute favorite city in the world, if I can be of any help let me know. I will be back in the City of Lights for Christmas, I can't wait.

By the way, the 13th is a wonderful area to be away from the touristy areas of Paris. It is mostly locals there. Stay away from restos near the typical touristy areas of the Seine, Montmartre, Ile St Louis, Rue St Honore, etc....

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

What arrondisement are you staying in? There are market streets and there are market days. I find I like the market streets better. Check Egullet.com (is it okay to suggest this?) out for an extensive list of markets and cheese shops that have been compiled by John Talbott.

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 bought one of those expensive ($150+) French, metal ones many years ago. However, the OXO ($60 or so) is supposed to be superior, according to a couple of tests. I'm thinking of getting an OXO because the expensive one is difficult to use.

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..

My copy should be delivered soon.

That does sound like fun. I'd defintely participate, and might be willing to host.

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...

Working at my paying job As always I ask everyone to understand if it takes me a day or so to get back to you. I return PM's as soon as I can but often real life and my real job keep me from getting back to you right away.

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.