Curdled Milk ... Is There Anything It Can't Do???

Behold the Power of Cheese ... (J&B's house; Lesser Stinktown; February 24, 2008)

The day did not begin with dreams of cheesemongering ... it began like many a Sunday around our house:

"Did we win the Powerball?"

"Nope."

"There go our dreams of early retirement...again"

So there I was, lurking around the DIS and catching up with some long over-due responses that I owed to my food lovin' friends, when a very nice reader popped in and informed me of a contest that the DIS was sponsoring... a restaurant review contest. The winner would receive a two-night, three-day trip to WDW where he/she would have dinner with the official review guru of the DIS pod-cast group. Even better, the winner would get to broadcast his/her review on the podcast!

My scalp tingled...my hips twinged...my fingertips started to itch...point me to the DIS-commandments, otherwise known as the official rules, so that I may begin my quest to win the battle royale of food and verse.

Can you imagine my devastation approximately 14.5 minutes later when I was informed by no less a being than the DIS review guru himself that: a) there were no official rules posted anywhere; b) there was no official deadline; and c) the contest was over anyway.

Oh, my friends, I fell hard from the euphoric mountaintop of potential victory all the way to the slough of defeatism and despair. I'm not enough of an ego-maniac to assume that I would have won the contest, but I think I could have had a good shot at being a finalist.

I coulda been a contender.

Jay, being the dear, dear hubba that he is, suggested that some cheese might make me feel better. So we left the house and its bitter memories for a few hours and did some shopping and then later that evening during the Oscar Meyers we gorged on accessorized artisan cheese and followed it up with some creamy butternut squash soup.

So for your reading and future cheese-tasting pleasure, I present to you now ...

Improvised Cheese Plate a' la Armpeeet du Midwuest

The first cheese is quite possibly my all-time favorite - Fromager d'Affinois. It's a French cow's milk cheese - a double creme cheese with a white rind that is relatively stench-free. This is a fantastic, soft, creamy, ripened cheese that I prefer at room temperature - once it's warmed up a bit I just smear it across a slice of sourdough bread and I'm in taste bud heaven. I could eat this every day and never get tired of it. The texture is silky and the taste is slightly salty with just a hint of mushroom - think brie but much more soft and creamy and subtle.

Best Cheese Evah - so good it deserves its own plate!

We had three more cheeses that did their best to distract me from the taste treat discussed above; in Mickey's left ear is Ossau-Iraty; in his right ear is Comte', and filling out the rest of Mickey's head is a big slice of Double Creme Brie.

We don't spend much time on presentation when it's just the two of us, so it's perfectly understandable if you're underwhelmed by our lack of cheese artiness; but trust me when I tell you that if you stop by the house some day for a wine / port / cheese party we'll make it pretty.

So let's talk about these cheesie choices ... Ossau-Iraty is a French cheese made from ewe's milk. It has a very delicate flavor - smooth and slightly sweet with just a suggestion of nuttiness. There is no bitterness to this cheese at all and it has a firm texture without being hard or dry.

Comte' is a French cheese made from unpasteurized cow's milk and if I remember my reading correctly, it is the most highly produced cheese in the country. This cheese's rind is usually a dusty-brown color - the cheese itself is a pale, creamy yellow. The texture is firm yet flexible - there is a hint of oiliness - and the taste is mild, slightly sweet, and nutty.

The Double Creme Brie was a new choice for us - the only other time we've ever had brie is en croute, which is taaaaaaa-stteeeeeee. Brie is also a soft cow's milk cheese from France (I'm sensing a trend here...) and it is pale in color with a slightly grayish tinge underneath its white rind. The rind is meant to be eaten with this cheese, which presents a problem for me because I don't like rinds. If this cheese tasted the way the rind smelled, no one would ever eat the stuff because it smells like Grandma's mildewed basement. You know...the dark, dank basement with the giant crickets drinking homemade wine and playing poker with the bloated water bugs. Yeah, that's the way this rind smelled.

The other thing I noticed with this Brie is that no matter how long it sat out, it never really softened up - it spread like butter that's forgotten how to melt. And it had a very bitter aftertaste that I just couldn't get past. The lesson for me is that brie needs to be baked into pastry in order to be enjoyed properly.

So, what sort of "stuff" did we have to dress up our cheese? Well, apart from the fresh sourdough bread that we picked up from the St. Louis Bread Company earlier in the day, we had some crackers, dried cherries, lingonberry preserves, and Il Balsamico (30 year).

Fix your own damn cheese plate - what do you think this is, a restaurant?

I can tell you that the Fromager needs nothing but sourdough bread, or maybe a cracker if you run out of bread. The preserves and the balsamic paired exceptionally well with both the Ossau-Iraty and the Comte, as did the dried cherries. The brie was good spread on the sourdough, but it was so thick and so bitter that I found myself avoiding it after two tries - it just couldn't compare with the Fromager.

Every cheese-fest needs a beverage. In this instance there were two because I wanted port and Jay wanted wine.

Drinkie, drinkie...

My beverage of choice was R. L. Buller & Son's Premium Fine Muscat - Australia. Actually, this is not a port - it's a dessert wine that's very similar to a young, tawny port. It has a gorgeous, deep amber color with a spicy aroma. The taste is rich - like liquid toffee - and it pairs unbelievably well with every cheese we tried this evening. For the cost conscious among us (and who isn't to some extent) this bottle sells for about $13 - an exceptional bargain for the quality of the beverage. And just for grins: this was given a 92 rating by Wine Spectator, and a 97 rating by Robert Parker.

Jay opted for Indigo Hills Pinot Noir - California, 2004. As I've said many times before, I'm not a big red wine drinker. However, I did give this a try and as red wines go I thought it was good. The aroma was subtle and it seemed like I picked up hints of cherries and maybe even some strawberries. The taste was strong but not overpowering and it didn't coat the tongue like so many red wines seem to do. Jay thought it was a terrific choice with the cheese and I thought it was a bold choice on his part - I'm a traditionalist and if I don't drink a dessert wine with cheese I default to a white wine every time.

Once we'd had our fill of cheese we decided to have some warm, comforting soup to round out the evening. Our choice, organic butternut squash soup that we purchase at the store and re-heat once we're ready to eat. I add about 4 ounces of heavy cream to the soup while it heats to give it a creamier, less intense flavor. I like to eat mine just like that, but Jason adds curry powder to his.

Creamy...butternuttery...squashie...

And there you have it! An unplanned little cheese-fest that filled my belly but didn't really do much to dispel my disappointment. Eh, the world is filled with disappointments ... thank gawd it's also filled with cheese! I recommend three out of the four cheeses we tried on this evening - I just can't bring myself to endorse the brie. I really do think it's better when baked into pastry and all melted and gooey.

See ya soon with more cheesie goodness - thanks for reading!

Greetings...Welcome...How Ya Doin?

Just wanted to officially welcome everyone to our sandbox ... we're glad you're here!!

Feel free to make comments and suggestions at will, but please refrain from kicking sand in the face of others. If you find a scorpion or a sandworm please contact an exterminator immediately. The sharing of recipes, especially of an alcoholic nature, is strongly encouraged.

Edited to play with smileys ...

A Non-Disney Food Review? That's Unpossible!!!

Annie Gunn's...Not to be Confused with Tim Gunn (2/17/08)

Annie Gunn's is the name of a restaurant that's affiliated with The Smokehouse Market in Chesterfield Valley. The market has been in operation since 1937, when Chesterfield was nothing but acres of farmland commonly known by the more colorful, if less pretentious name, of Gumbo Flats.

The restaurant is recognized as one of the better ones in Stinktown, although its outward appearance is a bit deceptive. It's a single story brick structure with an outdoor patio for additional dining - the restaurant comprises half of the building while the market occupies the other half. Jay and I like to shop in the market during prime grilling season - they sell wonderful cuts of meat and glorious fresh seafood. We've even been known to purchase artisan cheese from them, although their selection is not as varied as some of the other places we like to frequent.

Here's the link to the restaurant and market - check it out when you have some time!

http://www.smokehousemarket.com/index.html

As much as we've visited the market over the years, it's been a long time since Jay and I have eaten in the restaurant. The whole reason for our dinner was to celebrate a belated Christmas with his mom and dad. What do you give the parents who have everything but will never splurge on a nice meal for themselves?

You give them dinner Jay and Brenda style!

Our reservation was for 5:30 on Sunday evening and we were quickly seated at a snug little table for four with menus and Annie Gunn's wine bible. The interior is dim with paneled walls and hardwood floors; it's reminiscent of a sprawling farmhouse. It's comfortable but not fancy - the dining room is incidental ... the food takes center stage at this establishment.

I had already warned Jay that I needed a cheese plate, and if I were going to be expected to do the polite thing and share...well, we'd better order something else in addition to the cheese because the parasitic twin within was gnawing a hole in my belly.

The Cheese plate was described as follows on the menu: Shaft's Blue (Cow - California); Chimay ala Biere (Cow - Belgium); Coupole (Goat - Vermont); and L'Edel de Cleron (Cow - France). The cheeses were accompanied by a warm, fresh mini baguette, fruit, quince butter, and Nocellara olives.

I'm overwhelmed by the bacterial bounty.

From the top left you'll see the Chimay ala Biere, and following a diagonal down the plate to the lower right are L'Edel de Cleron, Shaft's Blue, and Coupole. I had high hopes that were rather dashed ... not every cheese plate can be a nose-hair curling experience comparable to that of Jiko or Victoria and Albert's. Let that be a lesson to those of you traveling to Stinktown - if you want a cheese plate that's going to tingle your tastebuds stop by our house 'cause we do it better!

The Belgian cheese had a very strong, earthy flavor and I only ate one slice because it left a dirty aftertase in my mouth that the wine just couldn't seem to erase. The biggest disappointment of the entire selection was the French cheese, which our waiter told us was a triple cream. I loves me the double and triple cream French cheeses, especially when smeared on warm bread and chased with grapes on a diet - aka raisins - but this creamy cheese tasted of nothing but rind. I've created an entirely new form of performance art based just on scraping the gooey guts from the inside of the cheese while leaving the rind in place just to avoid any hint of moldy, mildewy, taste. And it usually works like a charm ... but not this night.

I only had two more choices and one of them was a blue cheese - gack! I took a deep breath and stabbed bravely into the goat cheese where I at last discovered thick, crumbly, slightly tart success! This cheese was lovely and mild but a little drier than I am accustomed to in a goat cheese. Surprise taste combination of the evening: it tasted really good with figs!

Our second appetizer platter choice was the House Smoked Seafood Platter which included the following: Vermont Maple Glazed Jumbo Shrimp, Georges Bank Sea Scallops, Troutdale Farm Missouri Trout, and Irish Salmon with Traditional Garnishes and House Made Guiness Rye Bread.

The Burns Omni-Net: Sweeping the Seas Clean.

Tasty doesn't even begin to describe this platter, which was the unexpected favorite of your devoted, gluttonous author. I love shrimp, and these two big boys were sweet and slightly smoky and cooked to perfection. The scallops were also very good although they were cooked inconsistently; one was lovely and light - barely needing to be chewed - while the other was somewhat gummy. That little dab of paleness between the shrimp and the salmon was the trout - it was quite tasty but I was surprised that we hadn't been given more of it. The portion size seemed a little on the cheap. The salmon was delicious, made even better when smeared with some dill spread and draped across some of that rye bread.

Before I forget, Jay's dad and I were drinking Pinot Grigio: Danzante 2006, Venize, Italy. This was a very light wine, which tends to be my preference, with a subtle aroma and a clean taste. I really enjoyed it, which is why I had two glasses! Jason went with a Syrah - Bridlewood 2004, Central California Coast. As many of you know, I don't care for a lot of red wines because they often leave this fragile flower with a raging headache, but I will say that this wine had a stunning, deep red color and a surprisingly fruity aroma. Jay liked it well enough to have a second glass, too!

Jason and his parents are big salad eaters so of course they had to order some greens. Interestingly enough they all chose the same thing: Sweet Gem Lettuce Salad with Irish Black Bacon, Hard Boiled Egg, Sweet Onions, Salemville Blue Cheese Dressing, and Garlic Croutons.

Salad, Part I


Salad, Part II

I rarely eat salad - it's an intestinal gamble that I don't often take - but my three dining partners all agreed that this was one heck of a tasty plate o'greens. I actually said that it reminded me of a cobb salad after a three-month diet.

No one other than me seemed to find that very amusing ... maybe it was the wine. ;-)

And who needs salad anyway when you can order Annie Gunn's Incredibly Famous Potato Soup???

Famous taters, precious.

I only ordered a cup of soup ... I wonder just how big the bowl of soup would have been? I love potato soup and this was very good - hot and creamy with just the right amount of salty bacon crumbled over the top. If I had a single suggestion it would be that they include fewer potatoes and a little more soup. I'm one of those people who likes potato soup creamy to the point of puree'. At least when I'm ready for the nursing home I won't mind having my meals liquified.

For our entree, Jay's mom and I ordered the exact same thing: Grilled 6-ounce Aged Filet Mignon w/Cabernet Cracked Pepper Butter and Whipped Yukon Gold Potatoes. Vegetables for the evening: Asparagus and Butternut Squash.

Quite possibly the perfect plate ...

This time it's alright to be crabby at dinner

As if two appetizer platters, soup, and salad weren't enough, the mother-in-law and I decided that we each needed a side of buttered poached jumbo crab meat to accompany our steaks. The entire course was incredible. The steak was tender and flavorful - coooked medium - and the cabernet pepper was noticeable but not overpowering. I experienced a slight sensation of heat on the back of my tongue but it was subtle. The potatoes were light and fluffy with just a hint of butter whipped into them; the butternut squash was delicately sweet and soft without being mushy. And the asparagus was crisp and flavorful.

And the sweet, sweet crab was drowning in butter and I still don't know if it tasted better all alone or sprawled across the filet. I may need to return another day and try it again before I can make up my mind.

Jay's dad ordered Grilled Berkshire Pork Tenderloin and Braised Pork Cheeks on Cornbread Stuffing with Redeye Gravy.

A man raised on a farm can never say "no" to pork.

Jay's dad seemed to like this just fine - what man doesn't like pork two ways? He pretty much licked the plate clean, which I took as indication that the meal had met with his digestive approval. He did allow Jay to try a piece of his pork cheek, which Tony Bourdain always raves about and Jay said it was pretty damn tasty.

Jason's entree represented his attempt to try something completely new - inspired by recent viewings of No Reservations with Tony Bourdain. So his selection was perfect given Tony's recent love affair with animal cheeks. Braised Marcho Farms Veal Cheeks on Whipped Yukon Gold Potatoes w/a Caramelized Winter Vegetable Sauce.

It's Cheeky!!


Jason really liked this dish. The veal was incredibly tender and flavorful. I even tried it and thought it was quite good - the veal had the consistency and texture of meat that had been slow cooked to perfection. Think of the best beef stew or beef brisket you've ever had and how the meat practically falls apart at the slightest touch and you'll have a good mental picture of this veal cheek.

We find that nothing aids the digestive process like a nice cappuccino. And since the weather had been cold and miserable all weekend it sounded very appealing before we faced the 30-minute drive back to our homestead on the outer fringes of Stinktown. The air doesn't smell quite as bad out in the sticks, hence the name Funky Odorville for our section of the metropolitan area.

Now that's foam!


Wow! One of the best cappies we've had in a long time. A great mix of espresso and milk, neither too bitter nor too milky, and a lovely foam cloud. And since I like my coffee drinks a little bit on the sweet side, these two raw sugar cubes were perfect!

And even though we really didn't have room for dessert I ordered it anyway! I actually thought the dessert menu was pretty boring, but the Bread Pudding with Caramel Whiskey Sauce caught my eye and I gave Jason the "pretty-please" eyes and viola!

Since when do I like bread pudding?


This was served piping hot...it must have come right out of the oven because we could see the steam rising from the pudding. And it was so good - whiskey caramel sauce should be bottled and sold to hardworking people like you and me so that we can take it to the office with us daily and pour it over everything from Yoplait Whips to Peanut Butter sandwiches.

I can think of no higher praise for this dessert than to say ... I don't normally like bread pudding. But when it's paired with some kind of alcohol (thank you Commander's Palace ... we love your bread pudding souffle with the whiskey cream sauce!) then I'm all over it like Grimace with a scratch-off lottery ticket. Annie Gunn's bread pudding was Yummy to the nth power.

There you have it my friends - a long, satisfying meal with wonderful service that I neglected to mention until now. I highly recommend Annie Gunn's for a hearty and inventive dinner - their menu has a nice mix of classic dishes that appeal to pickier folks like me as well as more exotic / gourmet dishes for folks like Jason. They had Hudson Valley Foie Gras on the appetizer menu and they also had a specialty meat menu which included Kobe Beef. Just to be nosy I asked our waiter how much the Kobe was going for that evening ... the order was a 5 ounce minimum at $28 per ounce. Now that's indulgent!

Thanks for reading!!

Hungry Are The Damned (October 2007)

This space reserved for reviews still currently in progress over at the DIS from our 10-day October 2007 trip to WDW. We love the Food & Wine Festival so much ... if we were obscenely rich we'd just stay at WDW for the entire length of the festival. It's a dream of ours. ;-)

Reviews will include the following:

Kimonos Sushi Bar (Swan & Dolphin Resort)
Hurricane Hannah's (Beach Club Resort)
Jiko (Animal Kingdom Lodge)
Crystal Palace Character Breakfast (Magic Kingdom)
Casey's (Magic Kingdom)
Boardwalk Bakery (Boardwalk Inn)
Bistro Paris (Epcot)
Yacht Club Galley (Yacht Club Resort)
Afternoon Tea (Grand Floridian Resort)
Spoodles (Boardwalk Inn)
Kona Cafe (Polynesian Resort)
Food & Wine Pairing Le Cellier (F&W Festival - Epcot)
Room Service, Part I (Beach Club Resort)
Party for the Senseless (F&W Festival - Epcot)
Sc-Fi Dine-in Theatre (Disney-MGM)
Scotch & Food Pairing Rose & Crown Pub (F&W Festival - Epcot)
Boulangerie Patissiere (Epcot)
Room Service, Part II (Beach Club Resort)
ESPN Club (Boardwalk Inn)
Narcoosee's (Grand Floridian Resort)
Yorkshire County Fish Shop (Epcot)
Multiple Food & Wine Festival Booths (Epcot)

And a few birthday surprises, too!!


Let Us Celebrate the Start of Vacation with the Joining of Chocolate to Peanut Butter...(Beaches & Cream, Beach Club Resort; 10/15/07)

In years past when we've arrived at the Beach Club Villas for the start of an October vacation, Jason and I have always hoofed it over to Epcot to immediately begin devouring the F&W Festival booths scattered around the World Showcase. This year, thanks to an obscenely early flight from St. Louis which meant that we were out of bed by 3AM, we decided to approach the first day of our vacation in a more relaxed manner.

Beaches and Cream sounded like the perfect way to ease into our 10-day visit and thanks to good luck and good timing we were standing at the podium by 12PM on Monday afternoon. The wait for a table was about 20 minutes, but there were plenty of seats at the counter. A friendly reminder to those of you who may not be familiar with Beaches and Cream - all tables and counter seats are first-come, first-serve - the restaurant does not accept dining reservations. Jay and I opted for the counter - we hadn't had anything to eat since stopping at Starbucks at 5:15AM on the way to our gate at the airport and our stomachs were beginning to digest themselves.

We both ordered a single cheeseburger with french fries ... I stuck with American cheese for my burger while Jay decided to be all exotic and order his with cheddar cheese.

Plain old normal American cheeseburger - pillbox not included

Cheddah cheese-ah burgah

The food was tasty and hot - typical grilled burgers and crispy fries. From our seats at the counter we could see all the action at the grill and the ice cream fountain - nothing was cooked or prepared until a guest placed an order. So while it's reasonable to assume that our burgers were pre-formed beef patties pulled from the refrigerator, they weren't sitting under a heat lamp getting served up to the first person who ordered one. I'd estimate that it took about 15 minutes from the time we placed our order until we received our burgers, which is not bad at all considering that it was lunchtime. Hunger may have played a part, but Jay and I agreed that these were mighty fine cheeseburgers. And the fries were great - crispy, but not crunchy, with hot, pulpy potato goodness oozing forth with each bite.

**Brenda's Dining Tip #68: Dip your fries in cheap yellow mustard instead of catsup / ketchup. It's like eating a glob of sunshine with every mouthful.**

Eeeeeeew! "A glob of sunshine with every mouthful"??? Where the hell did that come from? Who replaced my booze with Pollyanna Punch?

Anyway, be sure to save room for dessert when eating at Beaches and Cream, because that's what the place is really known for. And the portions are huge, so I highly recommend splitting dessert with the one you love unless you are having a Moe-ment, defined as: "Hey; no sharing!" Jason and I ordered a No Way Jose, which we had tried last year. In a word, it's fabulous! Chocolate and vanilla ice cream smothered with peanut butter and hot fudge toppings...covered with whipped cream, peanut butter and chocolate morsels, and crowned with a single bright red cherry all for the bargain price of eight dollars.

Now, without further ado, the close-up you've all been waiting for...Every Dieter's Nightmare and The International Ice Cream Association's Centerfold for the month of October...

The No Way Jose!!

Our waitress noticed that I was taking pictures of the food and asked if we wanted to have our picture taken with the dessert before we destroyed it. Bwahahahahahahaha!! Everyone's a comedian!

Dessert cleavage ... I swear it's unintentional

The camera loves Jay and it mocks me ... I wish I could say that I'm one of those people who look better in person than in a picture, but I'm just as silly looking in real life as several people here on the DISboards can actually attest to now.

What can I tell you about this dessert? It's superb. The peanut butter topping is creamy and rich while the hot fudge is thick and chocolaty - it's like eating a melted Reese's Peanut Butter Cup with ice cream. I think if I had a single suggestion to make it would be that the dessert be served entirely with vanilla ice cream rather than with chocolate and vanilla. I found that the vanilla ice cream complemented the other two flavors much better than the chocolate ice cream, which seemed to be warring with the hot fudge. But despite that nit-pick, this remains hands-down the best ice cream dessert we've had on WDW property. If you like peanut butter and chocolate this is the choice for you!

As God Is My Witness, I'll Never Be Hungry Again (October 2006)

This space currently saved for the transfer of our first WDW food reviews from October 18-October 28, 2006.

**Disclaimer** This was my very first attempt at writing WDW dining reviews ... so pardon me if things seem a bit rough around the edges. I was still trying to find my food-voice. ;-)

A little background before we begin, so that you know who the guilty parties are and why they do the seemingly bizarre things that they do:

Brenda: celebrated my 37th birthday the day before we arrived at WDW. I want to eat well, and sometimes I do, but Crohns disease makes me a picky eater; it's a defense mechanism - no one wants their intestinal tract to explode at Disney World. My gastronomic philosophy can best be summed up as this: I don't like stuff in my food.

Jason: trailing behind his aging wife at the ridiculously young age of 36...he wants to eat well, too, and has spent the last ten years convincing me that there is more to life than tuna fish. He is Captain Adventure when it comes to food - the spicier the better as far as Jay is concerned. His gastronomic philosophy is simple, but effective: Bye-bye belt!

We were joined for the last seven days of our trip by my parents. I mention this only because the pictures and reviews will begin to include their choices as well as ours and I didn't want you guys thinking that Jay and I were eating for a family of four all by ourselves!

Reviews will include the following:

Food & Wine Pairing at Coral Reef (Epcot - F&W Festival)
Kona Cafe (Polynesian Resort)
Artists Palette (Saratoga Springs Resort)
Raglan Road Irish Pub (Downtown Disney)
Beach Club Marketplace (Beach Club Resort)
Rose & Crown Pub (Epcot)
Sweet Sundays (Epcot - F&W Festival)
Hurricane Hannahs (Beach Club Resort)
The Plaza (Magic Kingdom)
Victoria & Albert's (Grand Floridian Resort)
Food & Wine Pairing at Restaurant Marrakesh (Epcot - F&W Festival)
Casey's (Magic Kingdom)
Cape May Buffet, Character Breakfast (Beach Club Resort)
Beaches & Cream (Beach Club Resort)
California Grill (Contemporary Resort)
Yacht Club Galley (Yacht Club Resort)
Columbia Harbor House (Magic Kingdom)
Afternoon Tea (Grand Floridian Resort)

I'll also be including a review of the Food & Wine Festival marketplace, which saw Jay and me pigging out at 23 of a possible 26 food booths over the length of our visit. I wish we were eating it all right now!

I Never Knew the Blues Could Taste so Good ... House of Blues (Downtown Disney, 10/18/06)

Between traveling to WDW and relaxing at the Mandara spa on our first day in Florida, there wasn't much time for food until dinner. Luckily, thanks to years of prowling the DIS and months of anal over-planning, I knew enough to make dinner reservations months in advance of any hunger pangs we might experience. Jay and I were not on the Disney dining plan until my parents joined us, so the first few days were all out of pocket and worth every penny.

Our dinner reservation was for 8PM and we were a few minutes late thanks to our decision to walk over to the West Side from our room at Saratoga Springs. This was the first time we stayed at SSR and we underestimated the length of time it would take to walk, especially because we forgot that HoB is at the very end of all the stuff on the West Side. The place was packed when we checked in, but I don't think we waited more than 10 minutes before being seated. We had a very personable waiter from Cuba whose name escapes me but he took great care of us and made some wonderful recommendations. Jason and I started the meal with an appetizer:

Pan Seared Voodoo Shrimp with Rosemary Cornbread and Dixie Beer Reduction

This was yummy! I love shrimp and although I was worried about too much spice, this dish was all about flavor rather than excruciating pain. The cajun seasoning was great and resulted in a bit of kick on the back of the tongue, but nothing too extreme. The cornbread was moist and flavorful and soaked up the dixie beer sauce just fine. We both really enjoyed this selection - I could have made a meal out of it by myself.

For his dinner, Jason ordered the Grilled Fillet of Atlantic Salmon with Shrimp Jambalya Risotto, Asparagus Tips, and Green Onion Butter. I'm not a huge fan of salmon, but Jay loves it and orders it whenever he can - he said this dish was very tasty indeed.

Pretty fishie...

As for me...I tried something different at the suggestion of our waiter who said, quite rightly, that I could eat chicken tenders anywhere. I was flying high from my successful experience with the voodoo shrimp and decided to roll the dice by ordering the Grilled Marinated Chicken Breast with a Savory Andouille-Cornbread Pudding, Pinot Noir Sauce, and Sauteed Vegetables. Well, I should have remembered that I was going to order chicken tenders for a reason; said reason being that I don't like things like andouille sausage and too many green vegetables often result in an intestinal reversal of fortune (was that more than you needed to know, gentle reader?).

The chicken breast was actually quite good - tender and flavorful thanks to the pinot noir sauce, but I thought the bread pudding was disgusting - the flavors just didn't do it for me. Here's a picture of my dinner before I didn't eat much of it:

Bread pudding is only for dessert!

Our wonderful waiter with the name I can't remember was very concerned that I didn't eat much, especially when it came to the bread pudding thingie. I told him I was a picky eater on a good day and that I liked plain cornbread better than the bread pudding that actually came with the dish. Bless his kind heart if he didn't come back a few minutes later with some plain old boring cornbread for this old crohn!

We had planned on ordering dessert but we just didn't have room for it. And to be honest, I was only six weeks out from my second surgery of the year and I was feeling pretty darn tired. I really just wanted a nice Darvocett and a soft, comfortable bed, so this was it for our first evening at the World.

Our waiter gave us a 10% coupon for the Gospel Brunch that HoB has on Sundays and we would have loved to have attended but we already had other plans, as you will read further along in this review. Still, it was a nice gesture on his part. We used our DVC discount and got 20% off the dining tab for the evening and then we strolled back over to the room to watch the Cardinals lose game 6 of the NLCS to the Mets before falling asleep. Overall, the experience at HoB was pretty darn good and we'd definitely go back again.

Dessert Tasting in the Desert?

I don't know how I found it; I was just poking around the net while having lunch at work and suddenly there it was ... Payard Patisserie & Bistro in Caesars Palace.

This is what the hotel website has to say:

Payard Pâtisserie & Bistro by François Payard takes an effervescent and whimsical, yet upscale approach to the classic neighborhood pastry shop found throughout Paris' Left Bank. Rich and vibrant colors dominate the space as hand-crafted woodwork, crystal, blown glass and leather banquettes complete the restaurant’s elegant feel.

Within the Pâtisserie are three unique areas for guests to experience. A specialty goods station where freshly prepared chocolates, candies, pastries and breads are arranged in glass display cases. Coffee/liquor/panini bar serving breakfast, lunch, dinner; and late-night offerings are served to guests on the go. Guests can enjoy more traditional table service in the restaurant’s dining room that is centered by an open-air kitchen.

It was their menu options that really grabbed my attention, especially the Dessert Prix-Fixe menu. A dessert tasting menu? For the late evening? How could we possibly not eat here???

Check out the current dessert tasting menu - to the best of my knowledge each guest chooses one selection from each section of the dessert menu. My toes are curling just thinking about it.

1) Harmonie de Fromages et Fruits

Olive Savory Macaroon, Black Olive Cream Cheese with Gorgonzolla Ice Cream
Poached Sickle Pear with Pomegranate, Cabrales Cheese and Szechuan Pepper Ice Cream
Warm Ricotta Tart with Cirtus, Mint Salad, White Balsamic Vinegar
Apple Tatin with Aged Cheddar, Frisee' Salad, Toasted Walnuts
Cheese Selection with Fruit Compound Cake


2) Coffee, Caramel & Nuts

Milk Chocolate Payard Candy Bar with Gianduja & Caramel Glaze
Peanut Butter Napoleon with Milk Chocolate & Rice Crispies
Coffee Eclair, Milk Chocolate Mousse & Flaky Sable'
Tiramisu My Way: Chocolate Mousse, Espresso Granite' and Mascarpone Cream


3) The Orchard

Roasted Pear with Maple Syrup & Brown Butter Ice Cream
Seared Pineapple with Thyme, Tapioca & Coconut Sorbet
Red Wine Tart with Sangria-Prune Ice Cream
Apple Three Ways: Slow Baked with Cardamom Streusel, Granny Smith Sorbet & Apple Chips


4) Tout Chocolat

Palet d'or Hazelnut Succe's, Chocolate Marquise & Crispy WAfer
Devil's Food Cake, Cardamom Pot de Cre'me, Chocolate Pudding & Whipped Cre'me Fraiche
Warm Hazelnut Chocolate Tart with Cocoa Nibs Tuile & Hazelnut Ice Cream
Warm Banana Phyllo Tart with a Passion Fruit Sauce

Isn't that the most orgasmic dessert menu you've ever seen? But, does anything seem out of place to you in that last section? One of these things is not like the others ...

I think I just gained five pounds looking at those menu choices. I'm off to walk the dreadmill for a while. The important question: What would you choose???

Edited to share my choices with you ... just in case you were curious.

1) I have no choice but to pick the Assorted Cheeses with Fruit Compound Cake. I hope that fruit compound cake isn't a French-ism for fruit cake. Because if it is I may have to hurl it across the bistro screaming at the top of my lungs, "THE POWER OF CHEESE COMPELLS YOU!!!"

2) Tough call, but I think I may have to go with Tiramisu My Way. I'm pretty sure Jay is gonna pick the coffee eclair option, so this way we get the two most appetizing choices in this group.

3) Another tough pick, but if I were ordering right now I'd pick the Red Wine Tart w/Sangria-Prune ice cream. I'm not sure about that prunie addition to the ice cream, but I'm going to be daring because this is the alcoholic dessert of choice!

4) The Devil's Food Cake option all the way ... yum!!!

Las Vegas - Tastes So Good!

I'm soooo excited! I was finally able to nail down some reservations for our April trip to Vegas.

Here's what we actually have reserved:

Sunday, April 20 - dinner at Red Square

Monday, April 21 - dinner at Isla Mexican Kitchen

Tuesday, April 22 - dinner at Alize'

Would you like to know a little something about each restaurant?

Of course you would!


Red Square is located in Mandalay Bay, which is where we will be staying during this visit. Here's what the hotel's website has to say about the restaurant:

With a nod to the glory of Imperial Russia, Red Square Las Vegas transports guests to a world of romance and intrigue. Along with an impressive caviar selection, you'll enjoy such perestroika-inspired Russian and internationally influenced favorites such as Siberian Nachos, Roquefort Filet Mignon, Strozapretti Stroganoff, Salmon Kulebyaka and Certified Angus Rib Eye.

Plush, private red velvet banquettes compliment the dazzling Russian-inspired décor, which has been featured on the Food Network, the Travel Channel, as well as in such magazines as W and Conde Nast Traveller.

Before or after dinner, experience the exclusive private vodka vault and famous frozen icebar – voted Best Bar in America by Playboy Magazine - featuring more than 200 frozen vodkas and infusions, martinis and Russian-inspired cocktails.

For more delicious information check out their website:

http://www.chinagrillmgt.com/redSquare/main.cfm?pp=0


Isla Mexican Kitchen is located at Treasure Island and I'm not even sure how I found it but it sounds like fun and we're trying to get some dining variety on this trip. Here's what the hotel's website has to say about this restaurant:

Chef Richard Sandoval explores traditional Mexican cuisine with a modern twist. Isla was voted and received an award for the best Mexican Restaurant in Las Vegas by the Las Vegas Life Magazine. Isla offers a variety of Sandoval’s fresh-made guacamoles including Classic Mexico City Style, Citrus Tamarind with Habanero & Mint, Chipotle Adobo with Spiced Pumpkin Seeds and Lobster with Achiote Passion Fruit & Serrano Chiles. Guests feast on a menu based on traditional Mexican fare prepared in not-so-traditional ways.

Choices include Grilled Mexican Spiced Chicken Breast with Corn Dumplings and Pico de Gallo, Crispy Red Snapper with Cactus Salad and Citrus Epazote Vinaigrette and for the meat lover, Isla Sirloin with Huitlacoche Mashed Potatoes and Chimichurri Sauce. Tacos, Enchiladas, Tamales and Burritos take on a modern twist with ingredients such as Lightly Battered Rock Shrimp and Wild Mushrooms. Chef Sandoval takes cues from tradition by offering a menu of family recipes from ‘Grandma Sandoval’s Kitchen’ including Chile Relleno, Chicken Mole Poblano, Roast Pork Pipian and Mexican Meatballs with Chipotle Tomato Sauce.

The Tequila Bar features our very own Tequila Goddess welcoming guests by personally offering a selection of cocktails including impressive selections of tequilas, as well as Margaritas, Sangrias and other Mexican cocktail favorites - all prepared with fresh-squeezed juices and fruit purees. Relax in the Tequila Bar and indulge in The Goddess Elixir, prepared table side by Isla's Tequila Goddess with Herradura Seleccion Suprema, Grand Marnier 100 Year Anniversary, Cointreau, and Fresh Citrus Syrup.

Alize' is located on the top level of the Palms Casino Resort. I chose this based on reviews, the yum-factor of the menu, and the price point. The restaurant offers a 7-course tasting menu for $125 per person. Not cheap, but certainly more in line with what we were willing to pay for this kind of experience. Many of the fine dining establishments that we looked into in Vegas were charging $105 - $125 for four-and-five course tasting menus ... I guess we've been spoiled by Disney, but some of those prices seemed rather high to us (and our budget) for only four or five courses. I guess we're paying for the celebrity chef dining privilege but that's not what we really want as much as we want some damn fine food and service for our hard-earned stinktown dollars.

Here's what the hotel's website has to say about Alize':

André Rochat, Chef/Proprietor of the very respected and award winning Andre’s Restaurant, is the Doyen of Las Vegas restaurateurs. On November 15, 2001, André opened the crown jewel of his culinary trilogy, Alizé, located on the top floor of the Palms Casino Resort. Named after the gentle trade winds that sweep the French Caribbean Islands, Alizé features world-class cuisine, service and wine list with the most dramatic view of the famous Las Vegas Strip. Alizé quickly became the talk of the town and has gained notoriety and accolades being named by Condé Nast Traveler Magazine as one of the top new restaurants in the world.

And here's the link to the restaurant if you're interested in the menu ... pardon me while I wipe the drool from my keyboard...

http://www.andrelv.com/alize/

I think this will be a lovely, romantic restaurant for us to celebrate Jay's birthday (a few weeks early) and our anniversary (a month early). I wish there were places like this to choose from here in Stinktown ... sigh.

My only question for the chef at Alize' is: Where's the freaking cheese plate???

That's it for now ... I'm still struggling with our other two dinner choices. So many restaurants, so little time.

I wonder if the local economy in Vegas is doing well and whether or not a local financial institution would have need of a middle management credit geek???

Hong Kong Phooey...Chop Suey...Time for a Tchoup Chop Review-ey!!!

Universal Orlando, Royal Pacific Resort, May 2006

You find us on our last day at the resort and on the the evening before our actual anniversary. I must preface this review by saying that I was not really looking forward to this dinner - I'm not a fan of Asian-styled cuisine - but I knew that Jason would really enjoy the experience and sometimes I can be a nice enough wife to take his preferences into consideration.

Our Sunday night dinner reservation was for 6:30 PM - we made it with about 10 minutes to spare (lingered a bit too long at the villa pool sucking down mango coladas... ). The pictures I had seen of this restaurant on-line did not do it justice - it is absolutely beautiful. The dining room is still crowded, but somehow it's less jarring and less noticeable than at Emeril's restaurant at Citywalk. The recessed walls with tiles and low lighting help create an intimate atmosphere, and who would have expected an indoor lily pond?

We were seated at at cozy booth for two in a secluded corner of the main dining room (I think there may be another dining room but I'm not sure). I loved this table - low bolster cushions to lounge on, lots of space and privacy but with a great view of the entire dining room. Without even glancing at the menu I liked this restaurant better just because of the atmosphere...it looked romantic...it felt romantic...it was romantic.

The first thing we noticed as we perused the menu was that there seem to be more offerings than at the CityWalk restaurant. For someone who is still a picky eater at heart, I find this to be a good thing, indeed. We also learned from our primary server that both of us did not have to order the chef's tasting menu...most restaurants that offer this type of dining option will require that the entire dining party partake of it. I am growing more and more happy with this place by the minute...greater variety and more flexibilty...I think it's time for a celebratory drink!

We each ordered a tropical martini thing...yecccch!!! It looked like fruit punch and tasted like a very bad, very warm hurricane. This drink was so bad I've apparently blocked it from my already faulty memory. Just, don't try any tropical martinis while you're there unless you like really sweet cocktails. My advice is to stick with what you know - I should have asked for a Manhattan. However, this martini was the worst part of the entire evening; from this point forward the night was one great experience on top of the next.

Since Jason and I did not both order the chef's menu this review is probably going to get a little messy, but I'll do my best to keep it organized. The Chef's menu at Tchoup Chop is $54 per person and an additional $28 per person for the wine pairings - it is comprised of four courses instead of six, hence the lower price than at Emeril's CityWalk. Do you know what they let us do? Not only did they let me add those wine pairings to my crazy dining choices, but they also brought extra plates with each one of Jason's courses so that I could sample them. Unheard of!!!They also brought us a little happy anniversary offering in the form of a lightly spiced crab mixture on crispy toast topped with caviar - what a yummy way to begin the meal!!

Chef's Tasting Menu, Course I - Kabayaki Glazed Salmon and Kokuho Rice Inarizushi served with Wakame Seaweed Salad, Furikake and Yellow Pea Tendrils. Wine pairing: 2004 Riesling, August Kesseler, Germany. I did not try this and Jason did not ask me to - he wasn't being selfish he just knew that I wouldn't care for it. He said it was very spicy (and too much spice is bad for this old Crohn) and absolutely delicious! I thought the presentation was very attractive - lots of color. The wine was just right - light and crisp.

I feel much shame in admitting this, but I ordered two appetizers. There were so many choices that I couldn't make a decision, so I opted for glutton-mode (bye-bye belt!).

Appetizer I - Confit Beef and Pepperjack Cheese Moo Shu Rolls with Cilantro Sour Cream, Sesame Guacamole, and Ancho Barbeque Sauce. Served with the same wine as the course mentioned above. What can I say? This was really good, a little spicy due to the pepperjack cheese, but a great complement to the beef. The BBQ sauce was pretty tasty, too - a hint of sweetness to counter-act the spice of the cheese and the salt of the beef. Jason said the sour cream and guacamole were also quite tasty (I don't like either, so I didn't try them).

Appetizer II - Polynesian Crab Cake with Mango Habanero Butter Sauce and Papaya Salsa. Ohmigod. Until I tried this dish I'd never experienced Nirvana while eating. Lightly breaded, flaky, tender crab sitting in a light orange / yellow pool of mildly spiced butter with a spoonful of salsa on top for color. This stuff just melted in my mouth - I could have (and next time I will) ordered five more and made a meal out of them. Jason saw the writing on the wall - he stuck with his appetizer and the beef rolls while I inhaled the crab cake. Absolutely the best appetizer we had on the entire trip - if you like crab you simply must try this. Please note - the beef moo shu rolls are not on the regular menu but were part of the special menu items being offered for the evening in addition to the tasting menu. The crab cakes, however, are on the regular menu (can I get an amen?). Go forth and gorge on crab, my hungry friends.

Chef's Tasting Menu, Course II - Pan Seared North Carolina Wreckfish served with Asian Chayote Slaw, Rum Spiced Mango Butter Sauce, and Plantain Strips. Wine Pairing: 2005 Rose, Domaine Alfred, Vin Gris, Edna Valley. Another lovely presentation. I actually tried this and the fish was quite good. Jason really enjoyed this offering, too, and said that this was one of the best fishies he'd ever eaten. A note on the wine - it didn't work with this dish as far as we were concerned. It was like the wine and the fish were at odds with each other. It is rare that Jason doesn't like a wine pairing (not so rare with me) but we didn't understand what the sommalier was trying to achieve here. We both left the wine unfinished and when we voiced our opinion to the serving team they didn't seem too concerned. This surprised us both, given the level of attention we'd received at Emeril's CityWalk and at other restaurants with similar dining options.

Chef's Tasting Menu, Course III - Grilled Demi Filet served with Scallion Mashed King Edward Potatoes, Apple Wood Smoked Bacon Reduction, Dragon Tongue Beans, and Sizzled Leeks. Wine pairing: 2001 Cabernet, Oberon, Napa Valley. Another beautifully plated and paired dish. Jason's eyes rolled back into his head several times while he was eating, a sure sign that his taste buds and his tummy were quite happy.

Dinner - Pan Roasted Filet Mignon served with Red Bliss Potatoes, Lop Chong Port Wine-Anise Reduction, Melting Brie Cheese, and Sweet Onion Crisps. Served with the same wine as mentioned above, this is a regular menu item. First of all, why hasn't anyone else ever entertained the idea of serving a filet with brie melting over the top and oozing slowly over the sides to mix decadently with the pool of port wine sauce on the plate??? This was a brilliant idea and I'm going to steal it and try it here at home some time this summer. The filet was perfect - delicious and tender - and the cabernet was a great wine choice (even though I'm not crazy about red wines, this worked really well and wasn't too heavy). I don't remember anything about the potatoes with this dish - I was too busy being a carnivore to pay any attention to vegetables.

By the way, don't you love the Shakespeare reference on the wine? I told Jason that it must be a sign of some sort that we had two different wines at two different Emeril restaurants with Shakespearian references on the label. He asked what kind of sign it was supposed to be and I promptly said that it was a sign that our next trip should be to England. His rebuttal: It was more likely a sign that I'd been drinking too much.

Chef Tasting Menu, Course IV - Dessert, baby! Wonton Napoleon served with Pineapple Cinnamon Ice Cream, Tropical Salsa, White Chocolate Shavings, and Sweet Cream. No wine pairing with this course - Jason opted for a cappuccino. This was a pretty good dessert and the ice cream was surprisingly good (I'm not crazy about pineapples, either). But I didn't eat much of this beacuse of my own, better dessert choice!!

Dessert - Kahlua Cake Sundae served with Banana Rum Ice Cream, Chocolate and Caramel Sauces, Sweet Cream, and Toasted Coconut. Sadly, my fellow choco-holics, this was a special dessert being offered for the evening and to the best of my knowledge is not on the regular menu. I also had a glass of Fonseca 10-Year Tawny Port to wash down my fabulous dessert. Another winning entry from the kitchen!!! This was incredible and I remember it now through a hazy fog of pleasure...the cake, the ice cream, the sauce...all perfect compliments to each other and thinking about it now makes my teeth hurt if I consider how much sugar probably went into the making of it.

The port was also a nice accompaniment (I love a good port with dessert!) but wait...tThe sommalier has a surprise for us. Remember earlier I mentioned that I was puzzled by the lack of reaction to that yucky wine offering with Course II? Well, the sommalier noticed that we were sharing the port and bopped on over to the table with something we'd never heard of before: Don PX. Don't misunderstand - we're not Port experts or anything, but my mother loves the stuff, so I have bought quite a bit for her over the last few years (when we give her a new bottle to try she suddenly develops a bad cold and has to drink it all in a single evening - she has no appreciation for the finer uses of port). Anyway, this Don Px is a Spanish Port that has been aged for 25 years. It looks like motor oil in the glass...thick and viscous...and it smells like...coffee. Interesting. We were told that this is actually very sweet - the sommalier said she likes to pour it over ice cream. We each took a bite our respective ice creams and then followed with a sip of the Don PX...BAM!!!

Where has this stuff been all my life? It is incredible, no other way to describe it. It is very sweet, so I would imagine that one bottle would go a long way (even for my mother), but what a treat! The service barometer just went way up! So, where are we? Dinner is over...it's probably about 8PM...and we're pleasantly stuffed but not overly so. We are most pleased with our dining choice for the evening, pay the bill, and hop the shuttle back to PBH.

Jay & Brenda's rating: 5 gastropods out of a possible 5!!!

Now we are faced with a dilemma: Which restaurant is better? The food at both restaurants was excellent, but we give the edge to Tchoup Chop for variety, creativity, and presentation. The service at both restaurants was also quite good, but we give the edge to Emeril's CityWalk which was a bit more prompt and professional. The atmosphere at Tchoup Chop wins hands down over Emeril CityWalk - it's more romantic and intimate.

So, what happens if we have to choose one over the other instead of having the option of doing both in one trip (which we normally wouldn't do, I swear!)...The consensus in this family of two is that on the next visit to USO / IOA we'll be headed to Tchoup Chop. How's that for a surprise? I never would have predicted that result coming from me (the crab cake and the dessert tipped the food scales!).

I forgot to mention that the Chefs all autographed the menu for us that night so now we have a lovely keepsake of our meal. If you're ever at either one of these restaurants don't hesitate to ask for a copy of the menu as a souvenier - they're always happy to oblige.

Emeril's Orlando (USO - Citywalk)

This is a review from Memorial Day Weekend, 2006; originally posted on the DIS Universal Studios / Island of Adventures boards. You know, the boards that very few people ever visit, which is a shame because there are some great people over there and USO / IoA is a ton of fun! This was one of our first attempts at a food review ... not bad, but not as good as those to follow. Everybody needs practice!

So, without further ado ...

Emeril's Orlando - Citywalk, USO, May 2006

Greetings, all! The hubby and I are recently returned from our Memorial Day anniversary trip to USO / IOA where our many indulgences included two anniversary dinners (that's right, I said two!) - one at Emeril's in CityWalk on our first night at the resort and the other at Tchoup Chop on our last night in Orlando.

I've noticed a lot of threads asking for information about, and comparisons between, Emeril's two culinary offerings at USO - I've probably started one or two of them myself, but it seemed like I could never find a review of either restaurant or a detailed explanation of the reason why someone liked one spot more than the other. It is my goal to do just that for you my dear, hungry reader. I'll be happy to answer any questions you may have and would love to know which of Emeril's two joints you like best.

Now, get out your drool cups and let the vicarious feasting begin!!!

Thursday, May 25, 2006 - After spending the afternoon working up a hearty appetite at the Mandara Spa, Jason and I spruced up and caught the ferry to CityWalk. Our dinner reservation was for 8PM but we arrived early on purpose in order to sample the offerings at the bar. As an aside for those of you who have never been to this restaurant, it is a large, two-story, glass structure; the decor is modern / contemporary and it is chock-full of tables in the ground floor dining room - the better to squeeze you in, my dear. We were seated in an upstairs dining room on this visit and we think it is much quieter and more intimate on the second level.

Anyhoo...back to the bar - remember what I said about the decor and the plethora of tables? Well for one thing there are tables crammed into the bar, which is a pretty small space to begin with. And then there is the bar itself - a long cold metal surface with the most uncomfortable chairs I've ever had the misfortune to sit on - I'm still trying to work out the ass groove from this contraption. I was also a little disappointed in the martini menu - everything was a little too weird for my taste so I defaulted to a Cosmo (good, but not great). Jason opted for the Canteloupe martini which he really liked and which a co-worker of his had suggested (too sweet for me). I wish I could better explain the martini options so that you could understand why I didn't like the choices...maybe I should have used the word unappealing instead of weird. Guess I should have warned you that I'm a picky drinker, too! One thing I did like about the bar was that the bartender asked us what type of vodka we wanted in our martinis. They don't carry Cirroc (which we adore) but they did have several choices including Grey Goose. Incidentally, we both chose the Goose for our drinks.

Our impression: Emeril does not want you to hang out in his bar. It is not cozy or physically welcoming like the bars / lounges of many of the more upscale establishments that we've dined at in the past...it does not seem designed to be a part of the overall dining experience. We wanted to relax in the bar before dinner and have a leisurely drink while making goo-goo eyes at each other...not really possible when some stranger's elbow is jabbing your left kidney and your high heeled sandals keep falling off your feet because the only place to sit is a draconian bar-stool while you're surrounded by happily masticating families of four.

We were rescued from lengthy bar design disappointment by a member of the wait staff who informed us that our table was ready (even though we were 30 minutes early) and then led us upstairs to a dim, cozy room. We were seated at a lovely table for two next to one of the glass-enclosed wine cellars and we felt like this provided us with some additional privacy during the evening. And a very nice touch - the staff member who seated us carried our drinks upstairs for us, too. Thank goodness for exceptional service because I was wondering how I was going to get upstairs without tripping on a step and spilling Cosmo all over the place...grace is not my middle name (I'm one of those people who trip on painted lines in parking lots).

Our serving team was incredible - they knew we were celebrating our anniversary and did everything they could to help make us feel extra special. Jay and I knew before we even got to the restaurant that we were going to have the Degustation Menu (the Chef's daily tasting menu - six courses for $75 per person; wine pairings an additional...an additional...well, the wine pairings cost extra but apparently we weren't concerned enough to ask how much and it's not on our copy of the menu - D'oh!) Before I start on the evening's menu let me just ask a rhetorical question: why do Jay and I continue to drink before these types of dining experiences and then opt for the wine pairings? We know the rule about mixing alcohol...we know that with encroaching age our ability to absorb the booze decreases exponentially...we know that while it may be acceptable to stagger out of Commander's Palace in a fit of drunken giggles, outside of New Orleans that type of behavior is typically frowned upon. And yet we persist...perhaps some day we'll have an answer for this puzzling behavior.

Now to the good stuff....

Amuse Bouche - Crab and Rock Shrimp on toast with a yummy green mustard sauce. Not the most eloquent description, I know, but this item wasn't on the menu. The chef brought it out as a happy anniversary offering with some champagne...fabulous!! I love crab and I love shrimp so I was already happy - the mustard sauce was not overly spicy but had a nice kick...sort of a mellow afterburn. I also love a good champagne - I don't recall what it was and I'm sure they didn't crack open a bottle of Perrier Jouet or Moet Chandon for us but it was tasty - not too sweet and not too dry. Amuse Bouche, by they way, basically means "happy mouth" and it is something of a pre-appetizer that sets the tone for the rest of the meal.

Appetizer - Oyster on the Half Shell and Citrus Lobster Salad with Meyer Lemon-Herb Mignonette, Bibb Lettuce, and Haas Avocado. Paired with: 1998 Cava Gran Reserva 'Imperial,' Gramona (Penedes, Spain). Where do I start? How about with the oyster? I think oysters are absolutely disgusting and I refuse to try them - I'm not eating anything that looks like the busboy ladled a spoonful of dishwater into a dirty shell and then spit on it for good measure. I know you oyster lovers out there will probably say that my irrational prejudice against oysters is completely unfounded but I draw the line here...I cannot possibly eay anything this aesthetically displeasing. Jason got my oyster and was well pleased. As for the lobster I was pleasantly surprised - I'm not a big fan of lobster, either, but this was light and sweet and the lemon-herb migonette was a very subtle flavor enhancer. I can't eat much lettuce due to the Crohns but Jason gave this entire dish two thumbs up for both taste and presentation. The wine was lovely - light and crisp, it really complemented the lobster well.

Fish Course - Pan Roasted Alaskan Halibut with Creamy Polenta, Confit Baby Artichokes, and an Apple Smoked Bacon-Sherry Vinaigrette. Paired with: 2003 Bourgogne, Guy Amiot (Burgundy, France). Wowser!!! I mean, BAM!! (Forgot where we were for a minute ). This may very well have been the best offering of the entire evening. I like a lot of seafood (not all, obviously, judging by the above entry) but I had never tried halibut before - a mistake I plan to rectify the next time we end up at a restaurant with decent seafood. This was an incredible piece of fish -light, flaky, a hint of sweetness and serving it on a bed of the best polenta I've ever eaten was a stroke of genius. And the wine...I love white burgundys...and this was another perfect choice...it really drew out the flavor of the fish and the bacon, oddly enough.

I should also mention that they kept plying us with bread - sourdough rolls and some kind of herby-garlicky bread chunks. The herby-garlicky bread chunks had a name that I can't remember but they were very light and ever-so-yummy - I think they helped soak up some excess alcohol!

Main Course I - Pane'ed Milk Fed Veal with Truffled-Red Pepper Butter Sauce, Asparagus, and Gaufrette Potatoes. Paired with: Santenay Ier Cru Les Gravieres Prosper Maufoux (Burgundy, France). This was the least enjoyable offering of the evening as far as I was concerned (even Jay thought it was sub-par). I'm not crazy about veal (surprise, surprise) but I was willing to give it a try. Well, I tried and the veal failed...the lesson is never try veal again. The asparagus and the potatoes were very good, but I chose to bypass most of this course altogether. By the way - this wine was a red burgundy, which I'm not as fond of. The serving team was very concerned when they saw that my plate had not been licked clean, but I explained that veal was not my meat of choice and that I was holding out for the next course as well as for dessert.

I must commend them again for their level of service and attention to detail - I had even mentioned that I am not a huge fan of red wines, especially really strong, heavy ones and they brought the restaurant sommalier over to the table to have a brief discussion with me about my wine preferences. The result...extra wine pairings for me to try, both of which were excellent - one additional white burgundy and a different white that was similar to a pinot grigio (my all-time favorite wine). The second white was so good I asked Jay, who was pretty pleasantly squiffed by this time, to remind me of the name when we got home so we could buy some. Now, I know what you're probably thinking: if he was so buzzed why'd you ask him to remember a wine he didn't drink? Fair enough...the answer is that lately I can't remember what I did five minutes ago (hormones and multiple medications can really mess with your brain, my friends) so unless Jay helps me out or we set up a memory trigger there's no way I'm going to recall this wine.

We decided on a trigger: Macbeth. OK. Macbeth....Macbeth... what does that have to do with wine?

Yeah, that's exactly what we said to each other once we got home and tried to remember what the hell this wine was called.

And then there was a light-bulb moment...

Wait...Got it!!!!

Burnham... (you know - Burhman Wood?) it was called Burnham and it was a fabulous white wine just like a really smooth Pinot Grigio and I wish I was drinking it right now!

At this juncture I should mention that Jason gave me wrong directions to the restrooms (he really did have too much to drink) and if I had followed his suggested route I would have walked a full circle around the upstairs and ended right back in the dining room coming back in through a different doorway without ever actually finding the facilities. Have I mentioned how good the service was? Because our server...Christian...actually offered me his arm and escorted me to the restroom (no one's offered to do that since we were at Commander's Palace last year). Of course, it's entirely possible that he thought I was too tipsy to find it on my own!! He was probably right.


Main Course II - Petite Filet Mignon Served with Brown Sugar Whipped Sweet Potatoes, Lacinato Kale, Green Peppercorn Reduction Sauce, and Roasted Oyster Mushrooms. Served with: 2004 Malbec, Achaval-Ferrer (Mendoza, Argentina). I'd say the chef kicked it back up a notch with this course!! The fillet was so tender it practically melted in my mouth and those whipped sweet potatoes...so light and just the right mixture of sweet and salt. The best part? No mushrooms on my meat!! I don't like 'shrooms, and don't you pretend to be surprised about that! Jason raved about the wine, which was so dark and heavy it looked like a headache in a bottle to me (beware the sulfites!). I got another glass of Burnham Wood, thank you very much, and anyone who claims that white wine doesn't work with red meat just isn't trying very hard. I concede that red probably does complement steak better than white in most cases, but wine should also be about drinking what you enjoy - I am a firm believer in the idea that the best wine you can have with your dinner is the one that you like best.

I tried not to eat all of this course because I was really looking forward to dessert, but this offering was just so good I couldn't seem to stop my fully loaded fork from finding my mouth. The result: when they take away the dinner plates and clear the table Jason and I are replete to the point of satiety (heh heh heh...it's a long-standing joke of ours). And we have two different desserts coming...the one that was included with the tasting menu, and the souffle that I just had to order. What are we to do? We do what any rational diners would do at this juncture - ask for cafe au lait to aid in the digestive process.

Now, I have to comment on this. Emeril has a number of restaurants in New Orleans...he worked at Commander's Palace for a number of years...if any establishment outside of the Crescent City should be expected to offer cafe au lait on its menu and serve it properly it should be one affiliated with Bam Bam. I'm not asking for chicory coffee cafe au lait (although that would be nice), but surely an establishment affiliated with Emeril should know how to serve this beverage properly...half coffee, half hot milk, leave a bag of sugar on the table - thank you very much. Well, we ended up with some sort of frothy concoction that resembled a very tall cappuccino. It wasn't bad, but it wasn't really what we wanted, and frankly I remain puzzled by the seeming inability of anyone but the French to serve proper cafe au lait outisde of New Orleans.

Dessert I - Mango Cheesecake Served with Raspberry Coulis, Chantilly Cream, and Toasted Coconut. This was the dessert that was included with the tasting menu - Jason stuck with this selection and he liked it very much, but he liked mine better. I did not try this, but it looked very pretty. I don't care for mango (unless it's in a margarita) and I don't like coconut, and I have issues with fruit that needs a shave ... raspberry whiskers gross me out.

Dessert II - Chocolate Grand Marnier Souffle. For a small fee I was able to substitue this for the cheesecake...heads up - if you want the souffle for dessert you need to let your server know when you place your order as this is made fresh while you enjoy your meal. It was very good, but was not exactly what I wanted. When we ate here in October 2005, the souffle was simply a Grand Marnier Souffle and it was to die for! This souffle was not nearly as light as that one and I don't think it cooked properly because it was a bit chewy. These small imperfections, however, did not stop either one of us from eating every crumb in the souffle dish and licking every drop of sauce from our spoons.

So, after 3+ hours of hanging with Emeril's crew Jason and I were stuffed. We waddled down to the dock and waited for an interminable amount of time until a boat showed up for Portofino Bay. By the time we got back to the room it was 11:30PM - what a night!

Our overall thoughts and impressions: The food and service were excellent - no real disappointments and we would definitely eat here again. We're not huge fans of contemporary decor and we do think the dining rooms, especially the main one downstairs, are a bit too crowded. We also think the bar is too small and too geared towards eating as opposed to relaxation and conversation over a cocktail or two (or three or four...). The regular menu offers some nice choices - appetizers range between $10 - $15; soups & salads between $6 - $9; entrees between $25 - $42 (unless you opt for lobster...then it's $75); and desserts between $7 - $10. The restaurant also offers a childrens menu.

One minor thing we noticed with the tasting menu....in many ways it had not changed much from the tasting menu we tried in October 2005. Perhaps this is common but the veal, fillet, and dessert offerings were pretty much the same on this evening as they were seven months ago, aside from a few tweaks in presentation and sauce. Not a big deal, but enough of a lack of originality that if we go back any time soon and don't see any substantial changes we probably will order from the main menu instead. But if you've never tried the chef's menu and you have the time and some extra money to spend we strongly suggest you give it a go - it will really give you an opportunity to sample a wide variety of items. The servers really have a lot of fun with it and apparently so does the kitchen. The chef told us he wished more people would order the tasting menu because they enjoying putting it together so much.

Jay and Brenda's rating: 4 gatropods out of a possible 5

Did I mention that we have a travel mascot?

I'm not sure how he became our official vacation mascot... seems like it all started with a visit to Universal Orlando and a general lamentation that Sheldon J. Plankton was nowhere to be found amongst all the Spongebob stuff for sale.


And then ... at the last possible moment ... we found him and we bought him and brought him home and decided that the funniest thing on the face of the planet would be taking Plankton to Disney World so that he could include it in his plans for world domination.

Now, three trips to WDW and a cruise later he seems to have developed his very own vacation fan club. It will be interesting to see what he gets up to in Las Vegas.

Meet our fur-baby...

We have a cat. And what a cat. A superb example of the feline species ... intelligent, loving, playful, and oh-so-superior.

His name is Handsome Pete, He also answers to the following: Pete, Handsome Boy, Hey You, Stinky Pete, and Furry Little Bastard.

And when he really misbehaves we call him a Punk Ass Bitch which confuses him to no end because he's been neutered.

This is a test...

Just trying out this whole blog thing ...

I'm really excited to see how this will go over after spending the last couple of years posting trip reports and food reviews on the DIS (disney information station). I love it there and have made some very good friends but am starting to feel somewhat constrained in what I post and what others are allowed to post.

I hate censorship.

So I want people to post what they want to post without intentionally hurting others -

I'll start, shall I?

Hell, damn, fart!!!





editing to try something new with pics ...