https://takebackthekitchen.com/carrot-ginger-dojo-dressing-for-veggies-tofu-etc-and-hip-hop-class/
 

dojo ginger carrot salad dresssing

 

https://www.exploretock.com/berlupdx/

for veggie lovers option 2

https://www.chefs-garden.com/
 

mail order veggies. Recommended 

my bloody vegetable

Famed Chef Charlie Trotter Dies At 54 (linda emailed me)

I was just in Chicago with people that worked for him, other that knew him, etc

It did not end well on many fronts they said, this could be the !

Wish I had tasted his veggie menu.....we love his book(s)

While I was roasting a chicken, I nipped down to the store to buy some veggies to eat alongside the chicken. The store had a hot rack with a few nice roasted chickens. I'm thinking, "why all the effort of seasoning inside, outside and under the skin, cooking briefly in a hot oven, then finishing over a long time in a slow oven, when these here chickens are so easy."

The frost blankets have been deployed. Tuesday projected to get down to 33 F.

hunter angler gardener cook. I am especially interested in those meats and veggies that people don’t eat much any more, like pigeons or shad or cardoons. I have nothing against good grass-fed beef or a head of lettuce, it’s just that others are doing just fine writing about those foods. I’m trying to walk a less-traveled path.

taste test this am 2 wild organic vs cultivated from a great farmer whom wins this test on other fruits/veggies....wild won today, more grassy
end result w/ ramps, spring chive/onion.....breakfast of champions

I have gotten to know Michael a bit (below if from eater pdx) and love his wine taste

BELMONT: An Eater operative reports that former Tabla sommelier Michael Garofola, who was the victim of a post-Ten-01 shutter shuffle, has landed alongside David Anderson and Daniel Mondok at Genoa. No word yet on his specific role/title

and menu changes too with a veggie menu added see comments

I made a sales call to a national chain (steakhouse) restaurant, they must list calories by law.....

1) 4 course meal of lobster/crab cakes + cup clam chowder + mozzerella salad + big steak w/ veggie side's = 1900 calories

or

2) side of shoestring fries = 1870 calories

I had fries for lunch elsewhere, scary

Best Taco NYC (and up there for world)....while no expert on where other good taco's are, had some in Merida once, the fish ones we good at Bonita in Willy'sBurg past, folks speak of the goat ones on 10th ave in the high 40's....

Well a Mexican clan of folks whom have a place on Playa del Carmen, I am veggie these day so had only the two offerings (corn and peppers winning), but the meat looked and smelled great. The design while cool might not handle a rush well. Met the super nice owner (whom bought me a taco), and it looks like he brought all the staff with him....

You can understand more reading this...

Napa Tour 2010

While we ate mostly in homes we did get to these places for lunch...
Mustards Grill....still fab, been going here 24 years....
Go Fish....same owners as above and also super.....
Taylors Refresher.....shakes, burgers (turkey, beef, veggie, or tuna), fries, worth the wait...

And on the way to the airport Slanted Door, grand cru better than the last time !! Followed by Hog Island Oysters for a quick dozen and a beer, yum.

i had grand cru veggie dumplings here last night, $2!!

If anyone goes to Oaxaca i have a locals' restaurant list (only 33% are in the guide-book we have)......with our Kid Crew we cant get to them all but here are some he listed...

Teatro Culinario: Molecular gastronomy Oaxaca style. Prob one of the best culinary experiences in my life. No menu's must have reservation.

Itanoni: Owned by an agronomist recognized by Slow Foods for his passionate work presenting tastings of select un-hybridized corn and veggies from diverse regions.

Yu Ne Nisa: Isthmus region cooking, try gugheguina, armadilo soup and iguana tamales.

I hear Mexican foodies come to eat in Oaxaca from all over Mexico....

had the full DBGB experience, 4 courses of food in the back, it was all great.....i stuck to the seafood-pork-bird-veggie zone but our 4 top went all over.....rich and needed a few vegan days to flex back, but not too buttery and well worth the prices and great beer and wine

krug 375ml's are $60, not cheap but they are $60 retail

after three days sans alcohol and being a veggie a great friend of mine (and wylie's) had a fantastic meal at wd50 with a large selection of old vino that went awesome with the "always best meals in NYC"

new tastes since last time were sensational with a few fav's below
Shrimp noodles, zucchini, mousseron mushroom, chamomile yogurt
Duck leg, popcorn pudding, kalamansi, lovage
Scrambled egg ravioli, charred avocado, hamachi

this wasn't new to this visit but it rocked again
Cold fried chicken, buttermilk-ricotta, tabasco, caviar

and yummy for the more veggie and a first try for me
Parsnip tart, quinoa, hazelnuts, bok choy you rock chef wylie

why i dont cook much.

1) roast asparagus
2) saute veggies
3) boil water in electric kettle
4) transfer water to pot wait to "almost" boil
5) cook pasta
6) combine elements w/parmesan cheese

could be completed in 20min if done concurrently. will take close to an hour cooking one element at a time. and this is the simplest meal. not that i know anything more complex.

Tried to get into Corton the 27th at 6pm (on the 17th) and it was booked, its hot in this down time, I used Open Table, I just tried again for 3/5 and no go, they gave an option check a month out and it came back, no table's anytime in the next 30 days......rumor is they are being sold out by some Tribeca hotel.....I have friends whom will help one day, I am in no rush as I feel spring/summer are the best time to eat anywhere in NYC due to veggie heaven....

This place I think is gonna rock in the tough time too...not open yet....

Aldea
31 West 17th Street

George Mendes, whose resume includes Bouley and Wallse, will have a menu with a Portuguese accent, with dishes like sardines and Madeira raisins, and pork chop with clams and kale. He has enlisted Stephanie Goto, who worked on Morimoto and Corton, to design sleek, intimate spaces for the narrow room with a mezzanine. -- Florence Fabricant
-The New York Times

I think I previously posted his web site
http://www.georgemendesnyc.com/

Down and Dirty last nite at Dirt Candy with b./jim/linda

Delish overall and very healthy, some dish's better than others, we ate everything on menu (and 1/2 of the desserts), rich food (butter), lovely space, great $28 wine to gulp.....

While I rarely go back to any restaurant in a year I think I will be here in the summer for peak veggie season...

I wish her well and voted for her on TONY (and voted for you Linda)

http://www3.timeoutny.com/newyork/static_content/surveys/?surveyid=1934

Why we should all eat more veggies
1) Individual Health.....While you might be the lucky one that can eat meat 10 times a day and live to 90, its pretty universal that the more you flex in the plant world the more healthy you are.
2) Planets Health........Its amazing how much goes into making meat, mining the ocean floor just its right, etc etc

I have made it s far in 09 doing just about 5% animal (dairy/meats), I love my pork, bay scallops, heritage chickens and hope we have some to share with my grankids if I have any and can live long enough to MEAT them:>)

Good Veggie Eating.....as I still try to a-mass alot of pork and fried pufferfish points, I had a couple vegge meals this week.

1) Maoz Vegetarian (Union Sq and 8th St) : very good falafal plate what you can cover with many yummy things, not cheap but what is anymore
2) Gaam (11 W 30th) : Vatan which is under re-du opened a 2nd spot, mostly the same, but IMHO a great spot, fresh clean and awesome, best for a group and eat slow, beer goes well with the spice but it fills me up too much, $25 all you can eat on the food side.....

Kefi is a winner, its way uptwon 222W79th but it was delish and well priced, many $15 mains, apps as low as $6......its was all clean, fresh, lots of veggie's, etc.......

how to grow tomatoes. scroll down for growing in pots, city people. i am going to try it out this year along with strawberries and basil.

These should be happy times for owners of small farms. Not only are commodity prices way up, but the buy-local movement has caught fire around the country. Rapidly growing numbers of people are embracing the romantic notion of buying food directly from area farmers, sometimes driving hours into the countryside to buy veggies, meat and milk.

The number of farmers markets over the last five years has increased more than 50 percent, to nearly 4,500 from 2,800, according to the US Department of Agriculture. Since the European idea of Community Supported Agriculture (CSA) was adopted by a handful of US farms twenty years ago, enabling consumers to buy shares in the output of local farms, the concept has been adopted by as many as 3,000 small farms across the US. Thousands of consumers are trekking out to dairy farms to purchase suddenly popular unpasteurized milk for its perceived health benefits over the pasteurized stuff, according to the Weston A. Price Foundation, a promoter of raw (unpasteurized) milk consumption. (Retail sales of raw milk are prohibited in most states).

Cracking Down

But as the re-emergence of a farm-to-consumer economy draws increasing amounts of cash out of the mass-production factory system, the new movement is bumping up against suddenly energized regulators who claim they want to "protect" us from pathogens and other dangers.

Federal and state agriculture and health authorities say farmers are violating all kinds of regulations to meet fast-growing consumer demand, such as slaughtering their own hogs and cattle instead of using state and federally inspected facilities, and selling unpasteurized dairy products and cider without the proper permits. Farmers feel there are other issues lurking in the background and driving the regulators--for example, the National Animal Identification System (NAIS) under which farm animals are tagged with computerized chips for tracking; in most states the federal program is voluntary, but in Michigan it is mandatory, so the regulators who tested Greg Niewendorp's cattle for bovine TB also affixed radio frequency identification tags to their ears.

Flex-ing at Shortys.32

Jer. Artichoke Soup, Pork Belly, Rucola Salad w/ Winer Veggies, Pasta w/ Mushrooms...............all yummy.

Pork tartare??....nope.....

Chicken tartare??.....not sure its for me but yes its available...

I love Japanese food and sake, I have a stable of places I go to when I am entertaining customers, some of which I recomand to rav's or boo's. I feel you need to understand the food on more than straight taste, its texture, presentation and more. My passion began with the man whom got me off pure veggie living, Wyle D. He used to show me these Japanese mag's he would buy in like midtown, he called "food porno".

As many know the Japanese have come to town, and it keeps growing, Kai was an old haunt of mine, Sugiyama is the oldest I know of, have not been to both in a while but they rocked. I love the little places and the noodle joints, but one of my fav's is Aburiya Kinnosuke (of course not every dish pleases me, but its on my top 10, year after year).

They opened first Yakitori Totto (2004, smartly above Sugiyama). Yakitori is grilled chicken, street food. Here served are breeds of Japanese chickens, breed upstate. And all the chicken is done medium rare, unless you gringo on them. And when they opened the served chicken sashimi, but rumor is you can only get this at the newer Yakitori Torys (their 3rd restaurant). Both have plenty of pure Japanese food too but chicken (every part) is king.

Going tommorow after Bar Masa (best veggie/vegan snacking in NYC), I dont think I will be doing medium rare but I bet my guests will....

Get Skinny #7

Its time to get back on tract here after too much fun eating and free my body of decades of toxin.......Master Cleanse Take #2, I hope to beet the last one of 6 days by at least one day......Than its spring/summer eating like a pig (Veggie Heaven) till we resume the cleaning this September.....

Blue Hill NYC: 3 great courses of veggies/dairy/egg products and 2 were extra fab: a chestnut flour?? and delicata squash ravioli w/ arugula puree and "this mornings egg" which came with schrooms and lettuce broth, the flesh eaters arround me loved the venison and the crab....

Mas (farmhouse): I have never been here and it was off my radar, but we started with raw seafood and the Taylor Bay's served with stuff I cant recall is hands down dish of the year 07 so far, stunning, reminded me of how good these sea candies are (like at the old Union Pacific). The rest of the meal was super, great wine list, interesting up-market crowd.

Best Vegan Meal in NYC??

Bar Masa.....not cheap but was a vegan meal front to back, highlights included a muchroom roll crusted in winter truffle, spicy cucumber tataki, winter root veggie and seaweed salad, and the best yuba I have ever tasted "Masa's mother overnighted it from her favorite producer".

Its a Hangawi + food experience....

Blue Hill Stone Barns: beet burgers and a beet parfait ruled the amuses, the first course was this strange fish that was like a swordfish, served raw, scary....Amazing muchroom/salad and "todays egg" corse was dish of the meal, great winter veggie course and lovely desserts......next meal downtown or uptown I am doing "lacto ovo veggie"

Very good veggie fare last week (friends have said yum yum on the raw fish, meat offerings)...I ate at the Tribeca Branch.....Takahachi 145 Duane and 85 Ave A....

went to one of the rapidly proliferating jamba juices today for the first time. pretty good smoothie and as far as i could tell, everything was fresh (as opposed to some sort of syrup but possibly frozen) but their veggie juices are almost nonexistent. the only vegetable they had were carrots. oddly they also had wheatgrass. otherwise everything was fruit-based. the boosts are a nice touch.

We had a fun meal at Woo Chon yesterday: myriad veggie appetizer/condiments and beef seared en table. Baby had milk. One topic of our conversation is treated in today's Page Six:

NOT BITING
YOU can't throw a rock without hitting someone who doesn't want to be the next New York Times restaurant critic. First, former New Yorker literary editor Bill Buford turned his nose up at the offer. Next, we're told they asked novelist Jay McInerney , but he didn't bite, having just signed on for another year as wine columnist for House & Garden. Sources say British author Julian Barnes also found the grind unappetizing while San Francisco Chronicle foodie Michael Bower almost lost his lunch at the prospect. (Bower says he never met with anyone from the Times.) Meanwhile, the paper is still on its second "interim" critic, Amanda Hesser . Will it need a third?

We ate at Ping's (all the way down Mott Street, just before Chatam Sq.) recently but I forgot to write. We used to love this place when it was at 25 E. B'way. Then he moved out to Queens where we never visited. And now he's back in Manhattan.

In any case, definitely worth a look. The menu seriously rewards the adventurous eater. Lots of very weird animal parts and organs. I know that's a half assed review, but since I don't eat that stuff I don't feel like I really can comment. It sure looked good though. And my fish and veggies were all great, although I don't think that is the point of this place.

Kai was awesome to me and my guest was blow away, I met the chef at WD50 recently so he said I want to cook for you (which ment we had the $110 menu and not the Iron Goddess at $85).....jasmine tea, a sweet grilled fish began the show on arugula with some fragrant flavorful sauce, next a soup with "lake seaweed" plus very textured eel, raw fish course with fruit gelatin and caviar, abalone(sp?), another japanese fish with a wasabi sauce and some greens served with tea, granite (my favorite i have tasted, brite herbs are added), tender steak and spring veggie's toped with f. gras to which the poured on a another flavorful sauce, fantastic noodle dish, lastly a hugh assortment of desserts served with tea (during the meal we drank Monquit Champagne followed by Sake)...one of my favorite places to eat period, the use of fragrance, texture, color, and flavor rocks....

At Gabrielle, a small quiet spot in Mid-City NOLA, had smoked chicken gumbo, specifically to compare it with my own creation, which is not bad.

However it's clear I didn't know the meaning of smoked chicken. I tried making do with some wood chips in a propane grill at low heat. Theirs carried a strong, smokey, woody flavor that permeated the gumbo. Perhaps I should bring a proper smoker back to CA from LA on my next trip.

They also schooled me on roux. I've made roux only a few times, and go medium dark, being somewhat timid about ruining it. The deep, toasty flavor of their gumbo was the sign of a steady hand on the whisk.

Keeping with the local theme, I had redfish with a crawfish etouffe. The fish was fresh and cooked over a very hot grill after being coated with an excellent mixture of spices. It wasn't overly hot, just intense. The etouffe was light and flavorful. Perhaps the best I've had.

D had eggplant, lightly battered, fried, and served with a roasted red pepper sauce. It was inventive veggie fare with a French touch to the balance of flavors in the sauce.

Next time, I'm trying the rabbit. But the duck with wild mushrooms looked interesting too.

Counter last night had some very good dishes and some ok, they are just getting thier stuff together, will go back in April....but for veggie its 1*

take two at Otto was delish, i let go of my negativity and dove in full on, all the veggie and fish starters were fantastic, the fried fish (fry of the day) was a dream, we asked for the pizza's crispy and they said "we do them one way, Mario's way" maybe its not the first time they have heard this from customers, but they came out crisper and we liked them better (they were still cold before the 2nd bite), whom whudda thought of a sunny side up egg on pizza would be good, it was.....and for dessert its just gelato but the specials were amazing, olive oil and salt gelato with blood orange slice's:>) and ricotta gelato with stewed figs and candied walnuts!!! YUM

as wierd as this sounds, we had a fab veggie meal out of Taipei on China Airlines, a multi bean salad followed by tofu and veggies in a dark sauce w/ sticky rice, dessert fresh fruit, we were not hungry and we both ate every bite, and i licked my plates!!

Day 12/ Hoi An: Market for am meal and it was one of the best, Cao Lau a fab pork and noodle dish (linda got a veggie version with pickled banana flowers) sticky rice w/ peanuts, a thin pancake w/ seafood and veggies wraped in an rice paper, boiled pork in banana leaf--AWESOME. Dinner at Tam Tam, great place for views and great drinks but besides for the homemade pasta (yummy) the food was bad.

Day 13/ Saigon: Last supper at Temple Club (29 Ton Trat Thiep St) was better than our first night here, we ate the same two favorites plus a few more dishes, a bottle of champagne and one of rose, than retired to thier beautiful lounge room for desserts and dessert wines, wonderful end to the trip and the restaurant of the tour (outside markets).

Day 8/ My Khe Beach & Hoi An: Lunch at Loi Restaurant (all seafood and its in tanks) was great, grilled clams w/ spicy tomatoe, stir fried shrimp w/ tomatoe onion, 3 small lobsters, and I am sure we were overcharged at $20 w/ 4 beers but I cant bargin....Dinner in Hoi An (a famous port city from 1400's to late 1800's) at Ly 22 Cafe was purr-fecto, shrimp dumplings, green papaya salad, fried wontons, all were clean and clear.

Day 9/ Hoi An: 6:30 am to the market, one of the best I have been to, boats moar up and fish is unloaded, greens of every shape and scent are cleaned and sold, we eat a donut like cake w/ a bean paste in side 100 points, right by the river in a down and dirty stall I go for a local dish, rich fatty pork over rice + egg cake, with a side of a green's I have never seen or can name but it was like spanish taraggon. All afternoon I felt microbe's eating my insides, not an amebic(sp?) reality luckly but a bugger for sure, Linda's just thinks I am getting lazy, so we head to the pool and than a long nap.
Dinner at Cafe des Amis, open now 10 years, set menu's at less than 4$ either seafood or veggie, we do one of each, all the history of the local food is in these dish's, one is verry Chinese, one is made with curry, others are local specialty's (Haoi An's sister city's in history are Malaka and Macau), we thought very good and the view's of the river and its activity from the balcony was priceless. After dinner Ho Chi's revenge sets in......

Day 3: We drive to Mekong Delta and eat at Lan Que. First course is spring rolls fried but the rice shell is a mesh, dont know how they made it but they were awesome, followed with an eel dish spicy with mushrooms, very tender. Next are a small bird, not sure what kind, strong taste and texture comes alive (saved:>) with a dipping sauce of crushed pepper and lime, following that we have a fish that lookes like it came from the bottom of the river (the Mekong feels a bit like the Amazon, the town is a cool backwater place, the people so friendly, just 30 years ago the US was spraying napalm here), it was sweet but strong textured. Than comes the snake, sauted with a bitter green, shallots, peanuts, this dish is eaten with a thin flat bread, like an Indian bread, cooked with spices in it, you dip it in the mixture and eat, its supposed to be good for your body, last dish is snake bone broth soup with cilantro and shallots. Could not do the turtle which is another special of the restaurant. Interesting meal. Dinner we needed some pro-flow veggie food, so we went to a local tourist hot-spot called Lemongrass. It was more Thai/Chinese but the food was clean and what we needed.

This week brought a yummy meal at Gramercy Tavern (home of a top notch wine guy and his fun list), correct and clear from the main menu but a course sent out from the tasting menu (which now includes a veggie taster for spring) makes me want to go back asap....spring rules (till summer:>).....Spring Menu at Al Di La--wow--salad of fava, asparagus and other things spring, asparagus soup, white asparagus with a poached egg and bortagga (sp?), morel rissotto, a spring baby chicken and a great wine list!!
CHOW--off to Italy for work:>):>)

I can't believe I never knew this one simple, yet reality shifting fact: Lupa is open for lunch. Every day. And it's not crowded. This is a significant upgrade to my already well fed lifestyle.

I went last Sunday around 12:45. We were one of about five tables. Went today at 12:00 and the place was half full. By 2:00 it starts to fill up, and when we left at 2:30 today there were people waiting, but go just a little bit earlier and you'll be fine.

The menu is 80% the same as at night. All the veggies are there (don't miss the cici and leeks.) The frutti di mare. All the pastas. The daily specials. But not the full entree list. Still, you don't really need all that for lunch. Grab a bottle of white from Elena Walch and you're good to go. Home by 4:00 for a nap. That's living.

Impressions of Argentine food

Basic food groups: beef, sugar, caffeine.

Produce: Tomatoes and lettuce rival Salinas, CA quality -- whether in Buenos Aires or at a fruit stand on a dirt road in the remote northwest provinces. Fruits and veggies are plentiful, high quality, and cheap. Can't speak for produce quality in Patagonia, suspect may be similar to Scottish and Welsh produce quality. (Gotta love them root veggies!)

Seafood: I've never seen such a dearth of seafood in a country with such a long coast line. (See "beef" under basic food groups.)

Beef: $5 bucks at a sitdown restaraunt for a large, tasty and tender steak from sirloin or beef tender.

Cabrito: If you're ever in Salta, check out the cabrito asado -- an explosion of flavors

Empanadas: Favorite snack food in Argentina. (See "beef" under basic food groups.) They consist of filling held in a small round "tapa" of dough which is folded in half. Beef, chicken and sometimes onion/cheese are the most common. Baked or fried, but baked is best.

Salteño Empanadas: People in Buenos Aires and the pampa speak in reverential tones of the empanadas from the Northwest. "My grandfather is from Salta, and he always makes Salteño empanadas -- the best." BA empanadas are very simple, but the Salteños use a dozen different ingredients in the mixture for the filling.

Mate: The people of Argentina are obsessed with mate, a bitter and mildly stimulating (i.e., caffine-like substance) tea made from yerba mate. To add sugar or not is a touchy subject. Mate preparation and consumption is a group activity, which plays into the close personal interaction typical of Argentines.

Dulce Leche: Can be described as a jam-like substance made from camelized milk. It's sweetened, carmelized condensed milk -- much more condensed than typical US condensed milk. Argentines love to have bits of bread coated with dulce leche as an afternoon break during the long interval between lunch and late-night dinner. Dulce leche with peaches sounds like an odd combination, but is a delightful dessert.

longest meal of my life was in Provence couple weeks back

6 hours, we sat down at 7:30 and signed the check at 1:30am

yes had 6 bottle os wine for 4 of us but due to the long meal i didnt feel anything, we had the 9 course truffle menu, and some dishes were great other ok, i had fun and time wasnt an issue for me as i had enhanced my system before but the service was bad exp since this was a 2* michelin spot

the chef supposably runs through the woods in the am and finds wild herbs and finds new cheese producers etc

great dishes were: wild mint soup with a wild shroom girole plus shaved truffle, grilled veggies w/ wild mountain parley n truffle sauce that included sunfloer floers in all the stages, a baby zuchini stuffed with spicy truffled tomatoe sorbet....

Moulin de Lourmarin in Lourmarin

but you must click restaurant at the bottom to see the story!!

Tangerine. 228 west 10th street NYC. 212.463.8585

Tangerine is a new Thai restaurant in the west village. If my sources are correct this is the first US venture for a prominent Hong Kong restaurant group. The space is sleek and modern. I think it looks good. The details (glasses, flatware, dishes, chairs) are some of the best I've seen. Obviously someone who knows about design is involved.

The food was quite enjoyable ranging on up to superb. The lobster pad thai was a personal fave. Lots of stuff for the fish and veggie crowd. The service, in marked contrast to everything else, was verging on comedy. I think there is some sort of language and/or cultural barrier adding to the mayhem. It didn't wreck our meal, but others, or even myself in a different mood, might have felt different. They are new, and I think they'll get it together, but for now don't expect too much in that department. On the other hand, maybe that will keep the crowds down for the time being. Quite empty when we went last week, but I bet it won't be for long. I guess this all amounts to a recommendation.

Restaurant Al Ponte in Sommacampagna very near Verona is one of the best eating experiences in Italy for 20 buck a head you can have 4 pasta courses plus all the fresh veggies you can eat, dessert plus all the Bianco di Castoza you can swallow--there is another restaurant (Merica) in town too that is supposed to be sweet and very regional cooking also, inexpensive and they have rooms to sleep (thank goodness as Verona food is bad, i dont know how/why)

going out to a fancy restaurant is always fun as long as you get a good meal for your hard earned money--the only factor IMHO is the fact that people are starving in this world and what the effect is on the enviroment to procure these yummy's--that being said we had a true orgasmic meal in Bergamo Italy at the 2 star Michelin Da Vittorio--Bergamo is a beautiful town at the base of the Alps famous for thier Art History etc--thier focus is fish--everyone in the room looked like a millionaire and the room was too poshed up for my taste but the food WOW--a twisted Frito Misto to begin followed by lightly cooked Langostines with very rare Zolfino beans (this was the best dish), than a pasta with mussels and clams that was singing, into tuna with a salad and a veggie medly that eaten together blended like no other i,ve tasted--we drank 92 Chambolle Amourese by Vogue followed by 90 Drouhin Charmes into 85 Daumas Gassac for the 2nd best cheese course in my life, all of them ripe to purrfection and had fruit sides that just rocked--than the fun began--a campari jello with white chocolate froth, followed by rich little multitextured treats and a Moscato from the island of Pantelliera--we were so happy and content but it didnt end--a roasted herbed pineapple came out which they served with some sauce sided with a hot pepper cake--well we said enough NOT, next they removed the flowers and put down a bouquet of lollipops some flavored marshmellow and others were hard and made from mint with red pepper, than they covered the table with little treats everwhere the best being these little balls that explode when you eat them filled with sambuca and coffee beans--i must go back but only after i donate many times what was spent to Oxfarm, Unicef, Earth Island etc.....