Small Plate Open faced braised chicken ravioli: mirepoix and black pepper-tabasco gravy…8.25 Raw Plate Blue Ridge red delicious apples, sweetgrass greenhill, Tuscan salami, and apple cider-fennel syrup…8.50 Big Plate Dayboat black grouper, bok choy, candied shiitakes, and soy-sesame…25.95 Herb marinated hanger steak, coriander roasted fingerling potatoes, and pasilla-chile jus…19.50 Second Mortgage 6 oz. Petite filet, skillet greens, parsnip mash, and Coca-cola-smoked pork jus…29.00 Dessert Plate All desserts 3.95 Dulce de leche brownie, vanilla ice cream Orange cheesecake blondie, Grand Marnier whipped cream, candied orange zest Apple cobbler, sweet biscuit, cardamom ice cream Rathbun’s – One of Esquire’s Best New Restaurants in America Kevin Rathbun Steak – One of Details best New Steakhouses in America Krog Bar – Selected as The Best Wine and Tapas Bar in Atlanta
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Rathbuns’ Specials: October 2, 2009
The menu: – sundried tomato palmiers – gruyere gougers – potato and pesto tortilla – caramelised onion and gorgonzola pizzettas – mushroom mini focaccias – five spice duck and mango salsa croustades – cucumber boats with smoked salmon and pickled ginger – salmon, ricotta & sage crepe rolls – miniature chocolate chip cup cakes Note: this is quite a few dishes for a reception. Generally for a pre-dinner reception, you would make between 6 and 8 pieces per person, and probably only 4-6 different items. But I get bored myself with being faced with the same dishes over and over again (unless they are particularly delectable) so do tend to make a few more dishes
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Catering a reception…
A lot of people will tell you that Ferran Adrià, head chef at El Bulli, is a genius. For what it’s worth, I think he probably is, but being a mere mortal myself it’s quite a hard call to make. You see, that’s the problem with genius – you almost need to be a genius yourself to recognise it in others, at least before the ideas and innovations developed by said genius become mainstream, and until they do you’re more likely to be baffled or frustrated (or even worse, cursed with jealousy, Salieri-like) than, well, really actually enjoy much of it.
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El Bulli, Costa Brava
ALLEN, CHRIS, DICK, & VINCE @ Blue Plate Diner (780) 429-0740 10145 – 104 Street, Edmonton, Alberta, T5J 0Z9 Why they’re dreamy: Three meals a day with vegetarian (and vegan!) options and a locally-sourced bent (not so easy to find across Canada, as CG1 discovered during her summer tour) is enough to make this quartet swoon-worthy. A juicy pork chop special paired with the succulent, pan-fried prawns appetizer makes for an indulgent dinner date, especially with the interesting art on the walls and low lighting as a romantic backdrop. And while “fresh fruit and our incredible maple-glazed cornbread” appears on the perfectly-sized (not too big but with enough variety) brunch menu, it flirted with us like a scandalous dessert.
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Allen, Chris, Dick, and Vince @ Blue Plate Diner
Anthony tastes more incredible drinks at the Capital File Magazine White House Press Correspondents’ Dinner After Party in the second of this 3-part AOTD On The Road series! Right click and “Save As” to download Video | Phone Format | PSP If you enjoy Art of the Drink , please look us up on iTunes and write a review — thanks!
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Episode 71: White House Press Dinner, Pt. 2
I’m dipping in here to assure that I haven’t been run over by a cement mixer, or fallen off a ferry or any such thing. I’ve been somewhat lacking in imagination and motivation lately. I notice this across the food blogging nets–oh sure, some people are devoted and regular publishers ( Cate , for instance, and also Deb –and if a woman who gave birth and could post about it two days later can post, what kind of a worm am I??), but a great many of the blogs I read on an ongoing basis are showing a sort of end-of-season lagging.
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A Glimpse
Had a great time on the “Living Today” Happy Hour segment last Friday! If you missed the broadcast, here’s a link to the audio file and the blog post . The segment had over 5 million listeners!
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Links to AOTD on Martha Stewart Living Radio "Living Today"
Boy, is this recipe TASTY! “Heavenly” is actually the word I’d use to describe it. 
Warning, this recipe isn’t exactly low-fat, but the walnuts and veggies have excellent health properties, so one rich-abeit-nutritious meal is certainly OK every now and then. Just not 50 of them
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Recipe #54: Creamy Farfalle with Cremini Mushrooms, Asparagus, & Walnuts
A few days ago, Timeout London announced the results of their Eating & Drinking Awards 2009 . Like most of these ‘best of’ awards it’s a mixture of the bafflingly arbitrary and downright predictable – there are very few people I know who would argue that the brilliant Harwood Arms shouldn’t have won Best New Gastropub this year, but Lola Rojo on Northcote Road for best Spanish Restaurant over any of the Brindisa joints? Last time I went to Lola Rojo I paid £10 for a very odd plate of potato soufflés and tomato foam which they laughably called ‘patatas bravas’.
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69 Colebrook Row and Paul A. Young chocolates
This charming amuse-bouche was a bit of a last minute inspiration, and went down a treat with the little dinner party I put together the other night. My inspirations were multiple: a funky pasta I have in my cupboard just itching to be used, a visit to “goodies” (a local meditteranean shop) where I found haloumi, discovering a source of relatively inexpensive serrano ham, and the dinner party itself. The result was this simple, colourful and delectable medly, which I encourage you to try – I promise it is easy and scrummy
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Amuse-bouche: black and white bowties with haloumi, serrano ham & baby tomatoes
Looking back now, to those bleak, monochrome days before I ate the Rules grouse, I suppose I wasn’t quite sure what to expect. I had high hopes, of course, mainly thanks to Simon Majumdar and his giddy tour of the kitchens a few weeks back, and was also looking forward to trying the cocktails in the (still relatively new) Rules Bar upstairs. But it seemed like an odd venue – I was worried that, sitting on the reputation as London’s Oldest Restaurant and therefore able to suck in enough heritage-starved American tourists and blousy Old Boys to keep the profits ticking over through good times and bad, that Rules didn’t actually need to be any good at all.
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Rules, Covent Garden
It was the best of meals, it was the worst of meals. In fact in the end, it wasn’t quite either, it was just maddeningly, bewilderingly inconsistent, and giving an overall score to a sequence of small dishes, 50% of which were excellent and 50% horrible, served half in daylight and half in increasing pitch blackness, accompanied by service that veered between winningly professional and laughably incompetent, will prove quite a challenge
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Maze, Mayfair
Given that we’re supposedly in the middle of the deepest recession since the rise of Nazism, and the daily papers are so full of tales of economic doom and gloom that there’s barely any room left for Jordan and Peter André’s latest war of words, it’s perhaps surprising that the restaurant industry seems to be sailing through it all largely unaffected. You would have thought that in times of economic hardship, frivolities like fine dining would be the first to suffer, but it turns out that restaurant closures and big-name openings in 2009 are nothing out of the ordinary. Speaking at the launch of the new Harden’s restaurant guide, Peter Harden explains why this might be the case: “Everyone, including us, thought that London’s restaurants were in for a bloodbath in 2009.
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Ibérica, Great Portland Street
il -milied it tajjeb
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One star hotel episode 5 part 1/3
I slipped on my sandals, grabbed Paul’s hand, and walked with our dear friends, Mike and Cyana, a mile from our rented apartment to Barcelona’s epicenter of fresh fishes and meats, fruits and vegetables, and artisan meats and cheeses: Boqueria market. I was on a mission to better understand Spanish cuisine. For months I’d been trying to parcel out the culinary identity of Spain but had a difficult time, noting so many elements and styles.
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chorizo tortilla with fino sherry: revealing the flavors of Spain
Ripe slices of fresh Black Mission figs bathed in sugar and lemon juice top this lemon-zest tart crust to create a stunning, center piece dessert. It’s such a sexy tart that I thought, why compete? I slipped on a pair of ripped-at-the-knee jeans and a pink T-shirt for our dinner party to step aside for the real beauty.
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crostata di fichi: look out ladies, here comes the tart of the party
Every summer I visit our Takoma Park farmer’s market and load up on large heirloom tomatoes and the babies, which burst with sweetness and flavor. This dish, which features the babies, celebrates the height of summer when heirloom tomatoes are at their peak. The bright acid from the tomato connects the fragrant basil, barely cooked red onion, earthy toasted pine nuts, and salty olives and feta to create an explosion of flavor in your mouth.
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pasta snails with baby heirloom tomatoes, basil, and pine nuts
There is another meal that has been pressing for my attention, yet once again I battle against burger imbued wits on this Friday afternoon. I have a feeling that Authentic burger may be the subject of this literary quest; if it changes forgive me. Authentic burger is a joint found by new old guy Danny, a slightly robotic Anglo-American who expresses little but designs well.
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102. Authentic, Akasaka [26.8.09]
Well hello there, We are off to the Rhône Valley in France this time round, with a slight detour to California to enjoy some great Zinfandels. The Rhône Valley is located in the southeastern part of France and extends from the start of the Rhône River to its mouth at the Mediterranean Sea. Needless to say, this vast wine region crosses many different terroirs and as a result, produces many different wines.
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Vintages Value List Release Sat Aug 29, 2009
The 10th annual Toronto International Buskerfest is happening on August 27-30, 2009. This amazing street festival features over a hundred street performers and raises money for Epilepsy Toronto. It’s a great opportunity for the family to get out and enjoy the beautiful Toronto weather and be entertained by amazing performances while helping a great cause. http://www.torontobuskerfest.com/
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Toronto International Buskerfest – August 27-30, 2009