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Just a reminder, the Lou Kessler Jeebus is scheduled for 7:30 pm on Friday, October 27, at Café Loup, 105 West 13th Street, Manhattan. We have 16 committed and maybes, but room for more.Regards, Bob
Follow Ups:
The following people have indicated that they will or may this tasting.1 and 2. Lou and BL Kessler.
3. Jason Cohen
4. Joe Cz.
5. Jeff Davidson
6. Bernd Eschgfaller
7. Tony Fletcher [+ 1 ?]
8. Brad Kane.
9. Jay Miller.
10. Oleg Olovyanniko
11. Gregory dal Piaz
12. Bob RossPossibles
Lisa Allen
Eden Blum
Sue Ng
Steve PlotinickiI've received an email from a regular on the Asylum saying that some folks here wonder if the tasting is "real", and are hesitant to sign up and be fooled. I posted some details of the event yesterday in response -- more than usual, frankly -- and would encourage anyone who is reluctant to join us to contact me at robcurtross@hotmail.com. I will do my best to reassure you that the event is real. These tastings have always been alot of fun and there is a great group already committed.
Regards, Bob
Now THAT'S funny.
I would consider coming but I don't want to go all the way to the Upper West Side only to find out it was all a gag.
Is 105 West 13th Street Upper West Side? ;o))Bernd
I hope someone has informed Madame Leroy.
That would be a shame!! Letting an innocent French lady run aimlessly through the Upper West Side. What if she ends up in the darkest corner of Harlem???
I would come but I'm dieting and need a place to park my bike and am tired and need to apply moist hot packs to my chest throughout the dinner. Since several people attending are unknown to me I've decided it is best to not attend.
Probably another one of these non-happening-Jeebi! My Cal Cult Lover sources tell me that the first released Harlan was the 1990. To date there are just 7 vintages on the market...on the other hand this menas as well that you have three years to shed enough pounds, to find a parking space for the bike, to get enough sleep to be fresh like a trout in a mountain spring in the Alps and to apply those moist hot packs (whatever they are used for, but I wish you a speedy recovery).Bernd
Details re Café Loup
105 West 13th Street
(Between 6th & 7th Ave.)
New York, NY 10011
(212) 255-4746
Our reservation is at 7:30 and is in the name of Gregory dal Piaz who has made the arrangements. Corkage is a fixed $100 no matter how many attendees or how late we run. Glasses are adequate, but folks are encouraged to bring their own.A sample menu follows:
Appetizers
Salade Vert
Romaine and green leaf lettuces, cucumber, tomato and house croutons served with a creamed anchovy garlic dressing
$5.50
Salades de Sept Laitues
Arugula, frisee, tat-soi, baby mustard greens and mizuna tossed in a dressing of roasted pine nuts and watercress served on Belgian endive and radicchio
$7.50
Pommes Frites
Hand cut, house special russet fries served with traditional Dijon mayonnaise
$4.50
Pate Maison
Country style pate served with two mustards, cornichons and nicoise olives
$6.25
Escargots
Snails baked in a green garlic butter and napped with a touch of hollandaise sauce
$6.50
Huitres de la Famille "Flower"
Local bluepoint oysters served on the half shell, sauce mignonette
$8.50
Truite Fume
Smoked brook trout fillet set on leaf lettuce with a hard cooked egg and classic horseradish creme
$7.00
Entrees
Plat de Legumes a la Mode
A composition of seasonal vegetables using various preparations and seasonings
$13.00
Carpaccio de Thon
Seared raw yellowfin tuna set over chopped lettuce and organic sunflower sprouts served with Asian slaw, marinated cucumber, soy-ginger dipping sauce and a garnish of tiny onion sprouts
$15.00
Poularde Roti a L'Estragon
Half of a healthy farm raised chicken rubbed with paprika and garlic served with mashed potatoes, house vegetables and tarragon
$15.00
Cervelle de Veau au Beurre Noisette
Calf's brains, sauté and finished with brown butter, capers and demi-glace served with mashed potatoes and house vegetables
$15.50
Cotelettes d"Agneau, au jus
Grilled Colorado rib lamb chops served with mashed potatoes, various house vegetables and a sauce of cabernet wine and reduced pan juices
$21.50
Bavette Frites
Grilled marinated skirt steak served with pommes frites, house vegetables and caramelized shallot glaze (served rare to medium rare)
$16.50
Filet Mignon
Grilled Beef tenderloin steak served with mashed potatoes, various house vegetables and a classic béarnaise sauce
$19.50
Pates aux Champignons Sauvages Cultives
Rigatoni tossed with various wild and cultivated mushrooms, shaved scallions, garlic, shallots and basil, then finished with grated "rocca" parmesan cheese and a light stock garnished with fresh tomato brunoise
$15.50
Escalopes de Saumon Grillees
Grilled cuts of farmed salmon set over lightly dressed mesclun salad, garnished with fresh corn beets and tomatoes, painted with basil oil
$16.50
I might be flying in from Germany on Friday and then would attend. I'll know by Thursday evening.Some questions: Does everyone just divide the costs of the bill or do people pay for what they actually order. If so, how do you figure out tips and sales tax? It seems terribly complicated to me.
For instance: if I come and order the Huitres de la Famille "Flower" for $8.50 a plate along with the Filet Mignon for $19.50 a plate, do I pay more because I have order the most expensive first and second dish on the menu?
Does the Huitres de la Famille "Flower" have anything to do with the California Cult Wine Winery Flowers? Is it Huitres made in lees from that famous California Cult Winery?
Hi Sue,Hope you can make it.
Mechanics are usually as simple as possible. We usually total the entire bill, including tax, tip and corkage, and divide by the number of attendees. Each person pays the same amount. Cash or charge cards are cheerfully accepted; one person, either Greg or me, will collect or arrange for the charge card charges. [Because of one bad experience where two folks left without paying a couple of years ago, we've learned to be careful on the settling up.]
Of course, the group could decide on separate bills -- although I would vote against that approach simply because it so burdensome on the restaurant. And if someone really felt the approach was unfair for them, we could make an exception or two.
I would point out that there is absolutely no effort to achieve equality on the relative values of the wine. Some folks are incredibly generous.
I really hope you can join us.
Regards, Bob
Actually, I don't think I can make it, but what if?Best,
Joe
Hope you can stop by. Regards, Bob
The theme of the wine for this Jeebus is chaos; to ask for separate checks at the end of the meal is catastrophe. :-) Bob
Does everyone pay with cash or does the management allow us to pay for each individual diner's portion with credit cards?
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