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- Quotes of the Day, 12/2/2008December 2
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Not one but two great quotes for today…
“You must not think me necessarily foolish because I am facetious, nor will I consider you necessarily wise because you are grave.” — Sydney Smith
(this reminds me of something I’ve been saying for years: “I am a serious person. However, I do not confuse being somber with being serious.”)“I base my fashion taste on what doesn’t itch.” — Gilda Radner
(gosh, do I miss Gilda! I agree with her fashion taste, by the way.) - Quote of the Day, 11-13-2008November 13
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Whatever you give a woman, she will make greater. If you give her sperm, she’ll give you a baby. If you give her a house, she’ll give you a home. If you give her groceries, she’ll give you a meal. If you give her a smile, she’ll give you her heart. She multiplies and enlarges what is given to her.
So, if you give her any crap, be ready to receive a ton of shit.
– Unknown author
- HAPPY MOUTH — October, 2008October 30
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At the end of October, it was my month again to pick for the monthly outing of the Happy Mouth Supper Club. I selected the Iron Horse Inn, which has newly reopened in Glendale after being closed for a while. Chef Stefan Marcus is at the stove, and does a very nice job!
Almost the entire Happy Mouth group was there (with a few guests: Beth, Julie, and Terry) and we were seated downstairs in the restaurant’s formal dining room. Our server took exceptional care of us all night.
We started with a mussels appetizer compliments of the Chef, then went into other appetizers — the excellent Red Pepper Bisque and the night’s special soup of Creamed Spinach and Cognac. Both were awesome, as were the Lobster Strudles we enjoyed. Afterward, Chef sent out a small green salad with duck confit. The salad was lightly dressed, and the duck confit was very tasty.
After that, it was into entrees. Everyone fell quiet, which is a sure sign that people are enjoying their meals quite a bit! Desserts were great, too!
- Chef Alan Neace’s Category A EntryOctober 30
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The following is Chef Alan Neace’s Category A Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump.- Turkey Platter for Eight
- Nadine Roasted Turkey Breast
- Tewis Style Corned Turkey Thigh
- Applewood Smoked and Stuffed Burlington Wing
- Kinsella Neck Sausage with Dried Fruit
- Celery and Golden Raisin Salad
- Marinated Haricot Vert
- Markham Poached Pears with Stilton Mousse
- Spiced Peach Chutney
- Creamy Chive Herb Sauce
- Kent Island Fruits de Mer
Sole, lobster, and mussels, warm herb scented tomato water, concasser, corn, and cucumber noodles. - Phillipe Foie Gras Trio
Terrine with pickled sweet potato tear drops and orange pomegranate reduction; Torchon with aged balsamic, roasted figs, appled and petite greens; Mousse atop toasted fennel scented brioche, grey sea salt, and caramelized apple. - Kentucky Rabbit
Roasted rack of Owensborough-raised rabbit, fine herb farce, rich rabbit jus
- Turkey Platter for Eight
- Chef Greg Skibinski’s Category B EntryOctober 30
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The following is Chef Greg Skibinski’s Category B Entry in the 2008 International Culinary Olympics in Erfurt Germany. Photos after the jump.- West Side Three Course Meal
- Smoke Roasted Squab Breast with Cucumber
- Black Peppercorn Creamy Herb Sauce=-=-
- Poached Lobster Tail with Corn Custard and Turned Potatoes in Broth=-=-
- Grand Marnier Mousse with Macerated Fruit and Duet of Passion Fruit and Pomegranate Sauces
- Owensville Duck Platter for Two
- Roasted Leg of Duck
- Duck Breast and Shiitake
- Sweet Potatoes
- Vegetable Accompaniment
- Essence of Orange Duck Jus
- St. Omar Wild Boar Chop
- Cous Cous
- Vegetable Medley
- Natural Jus
- Mediterranean Roulade
- Turkey Tenderloin
- Poached Pear
- Polenta
- Haricot Vert
- Turkey Reduction
- Quinoa a la Quito
- Quinoa Stuffed Cabbage Wrap
- Vegetable Terrine
- Stuffed Portabella Mushroom
- Swe
- West Side Three Course Meal
