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Lobster
I had Mike over yesterday to make Lobster for the first time. I followed the directions passed to me orally by the lovely Roy and Mary of Bellevue B&B in Harpswell Springs, where I stayed for Kelli's wedding. Here's what they said --which I followed faithfully with excellent results:
The lobsters start cold but alive
The pot should have a few inches ( Read more... ) -
Public
Last week Elissa and I had a dinner date at Public, which frankly I had chosen out of sheer curiosity - their menu boasts kangaroo, snails with oxtails, kobe tongue, several types of game, herbs and cheese I'd never heard of, etc. I got there first and peeked around a touch - they have a large dining room with tables the whole length of the room, ( Read more... ) -
Almond Butter Cookies
I found a jar of Almond butter that Nina had brought a while back, and I decided to surprise the office with cookies Monday morning. Sortof long ingredient list, but almost nothing to *do ( Read more... ) -
Restaurant Week! Graffit, Blue Water Grill, Atlantic Grill
Here are my R-week reviews. Bon appetit.
Graffit
I had dinner at Graffit last week with Dominick -- I intended to do RW but my he had accidentally gone to Graffiti (1st and 13th vs 69th and bway, woops) so he got there 40 minutes late and by then I'd already had a cheese plate (really yummy -- Izabal I think? with homemade liquidy preserves that ( Read more... ) -
Warique, 'Wichcraft
Updating expediently as promised! Here are two more recent meals I've enjoyed ( Read more... ) -
Wallse, Perbacco
I've had 2 great meals with Chiara since I last posted ( Read more... ) -
Battle: Filling
For this year’s Mishkin feast, the ingredient that was supposed to inspire me was “fillings.” I made a decision that for everything to be filled, what would make this the most interesting would be if all the fillings were surprising - and by surprising I mean completely hidden and disguised by the exterior. The inside of this meal is a fairly ( Read more... )
