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Dinner updates - Oct 25 & 26

MEANCHEF's picture

Just an brief update on the Meaniefest dinner situation.


Friday reservations made for Chinese at 6:30 on Oct 25th. The choice here is for me to select the food or do you all want to order off the menu.  The only thing to keep in mind is that if we are all going to share and everyone orders off the menu, an order WILL NOT be sufficient to go around to 20 people.


If I preorder I will make sure that we have a balanced selection (including vegetarian) of the stuff that is the best at the restaurant .


DISCUSS


727 Pine.  Exec Chef called me today and apologized for not getting the menus to me yet.  He promised them Wednesday. 


 


 Answers to some of your questions:


Tracey is counted in.


There will NOT be a choice to order off the regular menu unless you sit by yourself.


I am trying to work with them to accomodate non-drinkers  and vegetarians.


There will not be separate checks except we will know the prices for regular, non-drinking, vegetarian and non-drinking vegetarian.


The Chef seems committed to doing a good job for us, so I would like to avoid jerking him around with too many exceptions.


DISCUSS



 


Edited 9/9/2002 7:42:10 PM ET by MEAN CHEF

transona5's picture

(post #56651, reply #1 of 106)

Well, I have nothing to say about the reservations... I will say, however, welcome back, and I hope you had a great vacation. What'd y'do?

 Left-wing pinko radical extremist. Yeah. 

 

MEANCHEF's picture

(post #56651, reply #2 of 106)

Just spent 2 weeks resting, eating and cooking with veggies and fruit from the farmers markets, watching movies and letting the dogs swim in the Columbia river.

 

PeterDurand's picture

(post #56651, reply #3 of 106)

Thanks for all your work on this. And I am happy to be a drinking veggie (?!?!).


One thought...is everyone OK with a $100/person tab? What will the price be for the non drinkers.


I am with Wolvie about the wine for instance. Don't like sweet. Ah...such problems. Hey, can we brown bag our own? ;-)


 


Cheers,


 


Peter

Jangomango's picture

(post #56651, reply #4 of 106)

Whatever you do is fine with me.

Biscuits's picture

(post #56651, reply #5 of 106)

My vote is:  go ahead and pre-order for Chinese - I trust you.  When I eat at an authentic Chinese restaurant I usually don't know what I'm eating anyway.  <G>  As for 727 Pine, sounds like the Chef is indeed bending over backwards.  I know what a pain in the @ doing something like this is from his perspective, so, again, I trust you.  As long as the waitstaff is amused rather than horrified at the sight of crayons and paper along with a plastic sippy cup at their beautifully set and elegant tables, and can produce a booster seat, DH and I will be fine with whatever else arrives.


 

Ancora Imparo -

kai230's picture

(post #56651, reply #6 of 106)

I'm so envious I'm tempted to request a ridiculous fare and see what happens!

TracyK's picture

(post #56651, reply #11 of 106)

Southwest has $79/one way specials to Seattle... must purchase by Sept. 26.


:-)


 


What the caterpillar heralds as the end of the world,
the Master calls a butterfly.


--Richard Bach

kai230's picture

(post #56651, reply #22 of 106)

Thanks, Tracy.

MEANCHEF's picture

(post #56651, reply #23 of 106)

We seem to have a general consensus.


I have told the chef to have honey-mustard dressing for Wolvie.


The following items have been deleted from the Chinese menu:  black-moss-and-bamboo-fungus soup, sautéed hog maw, fish-head casserole and kung pao ostrich.


I will keep you all posted as things progress.


 

CookiM0nster's picture

(post #56651, reply #24 of 106)

Drat, I do love kung pao ostrich ;-)

MadMom's picture

(post #56651, reply #25 of 106)

Dang, you deleted all my favorites!  (Yeah, right!)

What a terrible thing to have lost one's mind. Or not to have a mind
at all. How true that is.
-- Vice President Dan Quayle winning friends while
speaking to the United Negro College Fund

Biscuits's picture

(post #56651, reply #26 of 106)

DH is very disappointed.  Said he was looking forward to the hog-maw <G>  BTW - we are also of the all-meat, all-wine, all the time crew.  We are pretty adventurous eaters here.

 

Ancora Imparo -

Wolvie's picture

(post #56651, reply #28 of 106)

you WILL pay for that, Meanie. Trust me. ;-)

Woe to the cook whose sauce has no sting
- Chaucer

 

kai230's picture

(post #56651, reply #29 of 106)

Just curious, but have you ever had a taste of or soup w/either of these ingredients?


black-moss-and-bamboo-fungus


I am thinking of the dulse from Nova Scotia area, and, of course, bamboo shoots, neither of which may be remotely close to the moss/fungus thing.


(WB)


 


 

CookiM0nster's picture

(post #56651, reply #7 of 106)

I think you should order the chinese food - I trust your decisions, and having had the pleasure of dining there once laready know that everything will be superb.

Regarding 727 Pine - the tasting menu is fine with me, I'm really looking forward to it, but I'd like a non-drinker's price, for obvious reasons.

ashleydbrit's picture

(post #56651, reply #8 of 106)

The Chinese pre-order is fine with us, I'd rather be led by someone who has at least half a clue (which is a full clue more than I have about that cuisine).


For 727 Pine we'll go with the regular wine drinkers and cost is not an issue, hey most of us are paying so little for the rooms there is scope for paying a little more than normal.


Thanks for all your efforts, much appreciated.


"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"
James Beard

Wolvie's picture

(post #56651, reply #9 of 106)

hmmm - the chef doesn't want us to eat off of the reg menu, eh? Ah well. Bummer, but - what the heck. I wouldn't have thought a party of 20 - 25 was that difficult.....hopefully they can be flexible on the wine pairings. PLEASE.


As for the chinese, I got a look at your tastes in Vancouver, so - go for it, big guy.


Woe to the cook whose sauce has no sting
- Chaucer

 

ashleydbrit's picture

(post #56651, reply #10 of 106)

Where's your sense of adventure? I think half the fun of these tasting menus with paired wines is trying things that you would normally avoid, be it a particular kind of food or wine.  Sometimes it is a pleasant surprise, other times it confirms your previous opinion but it's usually interesting. I've probably mentioned before that I'm not the world's greatest fan of seafood, but in tasting menus seafood is almost always a given but I nearly always try it (mussels or raw oysters always get missed) and am occasionally amazed by how much I enjoy it. Same with wine, I'm not a lover of traditional French Bordeaux (claret) but once in a while I'll get one I enjoy, particularly with a meal. Live dangerously, you know you love a challenge! :)


Talking of set menus I help to organize two formal meals a year for our wine group (sit down dinner, 4 or 5 courses, paired wines, around 50 people, wear a tux), sometimes at a restaurant other times at a venue where we use outside caterers. Working with the caterer/chef to get a 4 course menu which everybody will eat is a nightmare, whatever we do somebody will not like it, so we go for the 3 of 4 approach - if you can eat 3 courses out of 4 offered (and enjoy 5 out of 6 wines) then for the price we charge (around $50) then you're doing OK. This means if we put something really novel on the menu, then the remainder will be more traditional, try not to repeat ingredients within the meal (so only one course with garlic say). And yes, occasionally I find myself with a menu on which I know there's something I wouldn't normally eat, but 3 out of 4 ain't bad. Of course we do cater for vegetarians, but other than that it's take it or leave it. So long as you feel suitably fed and watered you don't have to eat everything.


"I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like 'good cooking.'"
James Beard

TracyK's picture

(post #56651, reply #12 of 106)

Thanks so much for setting all this up!


Pre-ordering Chinese is fine by me, I'll try anything. And count me in among the non-veggie wine drinkers for 727 Pine.


Cheers,
Tracy


What the caterpillar heralds as the end of the world,
the Master calls a butterfly.


--Richard Bach

Wolvie's picture

(post #56651, reply #14 of 106)

oh alright! ;-)


I am willing to try all kinds of things, I just don't like "sweet" very much. I have done many tasting menus at some of the best places around, and sweet wine is still sweet wine. I will survive!


Woe to the cook whose sauce has no sting
- Chaucer

 

shywoodlandcreature's picture

(post #56651, reply #15 of 106)

Wolvie, if there's a wine you don't care for, I'll take it off your hands. It's a sacrifice, but some friends are worth the agony...


Mean, put me down with Li for all meat, all the time. And wine. As for pre-ordering Chinese - please do. I'm game for darned near anything that doesn't involve eating anything too recognizable as facial bits or organs.


 


"I know the human being and fish can coexist peacefully."

 President George W.Bush,
Saginaw, Mich., Sept. 29, 2000
Glenys's picture

(post #56651, reply #17 of 106)

If they pair our menu with PNW wines, even the Riesling and Gewürztraminer are really low in residual sugar but have great fruit and spice qualities. A lot of Chardonnay, especially from California comes off on the palate sweeter, if not syrupy, compared to these seemingly sweeter wines. With anything spicy, they're a must; chardonnay begins to taste like vodka.

Besides, it's only one glass per course. We'll make up for it.

Wolvie's picture

(post #56651, reply #27 of 106)

that's for sure! ;-0


Looking forward to it - no dickering from here on.....


at least - not without sailors present! ;-)


Woe to the cook whose sauce has no sting
- Chaucer

 

Li's picture

(post #56651, reply #13 of 106)

Chinese: I would be grateful if you would order.

727: Whatever the chef wants. I like the adventure of it. And set me down as an All the Meat, All the Wine. I will try just about anything.

Also, for those of you still holding out on joining the Fest, good rooms are still available for cheap. I just Pricelined and got a room for Thursday night at another 4-star hotel downtown for $100.

Cooks Talk
moderator

Only connect.

Glenys's picture

(post #56651, reply #16 of 106)

Good with both choices and will happily pay in whatever mode seems to work. I really dislike dickering; rather pay more and dicker less.

Really looking forward to our Chef's Table. Since we're doing a tasting menu it shouldn't be hard to come up with a flat fee. We can always order cocktails, apertif wine and stickies on our own tabs. We're big kids, it shouldn't be that complicated.

We can even put them on our room tab!!!!

MadMom's picture

(post #56651, reply #18 of 106)

Welcome back, you old grumpus.  Hope you had a wonderful vacation.  As far as the meals go, I'm willing to do whatever anyone else wants.  Preordering sounds good to me, and I can eat what I want, pass on anything that's too weird for me, and just pay whatever you tell me to.  I'm with Glenys - dickering is no fun.  Just feed me, take my money, give me something to drink, and I'm a happy camper.

What a terrible thing to have lost one's mind. Or not to have a mind
at all. How true that is.
-- Vice President Dan Quayle winning friends while
speaking to the United Negro College Fund

Glenys's picture

(post #56651, reply #19 of 106)

I owe you at least one drink, baby, if not the meal.

MadMom's picture

(post #56651, reply #20 of 106)

Just the pleasure of your company (and a peek at that sailor) will be fine, my friend!

What a terrible thing to have lost one's mind. Or not to have a mind
at all. How true that is.
-- Vice President Dan Quayle winning friends while
speaking to the United Negro College Fund

KitchenWitch's picture

(post #56651, reply #21 of 106)

I'm all for letting you order the Chinese, I trust you - although if anything even remotely resembling a chicken foot winds up on my plate, I'll just quietly slip it onto your plate (or the plate of whoever's next to me).


for 727 Pine, I'm not much of a drinker, but would like to try the wines. And definitely a meat eater.


~RuthAnn
Always Smell It First.

~RuthAnn

MEANCHEF's picture

(post #56651, reply #30 of 106)

Ok, I have the Chef's tasting menu.  Rather than post it, you will all just have to be surprised - more fun that way.  IT sounds great to me.  Of course the menu means nothing without good execution.


 


Edited 9/12/2002 9:22:17 PM ET by MEAN CHEF