DEAR PASA.Duck fat replica Your [July 18 review] "Detour de Taos," regarding Chef Damon's restaurant, was misleading: "Because Damon had worked at Joseph's Table, famous for its potatoes fried in duck fat, the first things First Things is a monthly ecumenical journal concerned with the creation of a "religiously informed public philosophy for the ordering of society" (First Things website). we tried were the house-made fries." This implied that Chef Damon's uses the same duck-fat technique as used at Joseph's Table. Because we were so anxious to taste the potatoes prepared in this way, my husband and I drove from Santa Fe Santa Fe, city, Argentina Santa Fe, city (1991 pop. 341,000), capital of Santa Fe prov., NE Argentina, a river port near the Paraná, with which it is connected by canal. to Taos specifically to sample these duck-fat-fried potatoes. We arrived, ordered both the russet rus·set n. 1. A moderate to strong brown. 2. A coarse reddish-brown to brown homespun cloth. 3. A winter apple with a rough reddish-brown skin. 4. A russet Burbank. adj. fries and the sweet-potato fries. Tasting no difference at all from conventionally prepared fries, we questioned the chef's wife, Dobos, regarding the duck-fat technique. She stated that Damon DOES NOT use the duck fat for his fries. It was very disappointing for use to have driven all the way to Taos for this special taste treat based on your article, to find that the article was misleading. Stacie Rivers Santa Fe Who are you eating? I read your article on Martin Rios and Geronimo ["A colossus Colossus - (A huge and ancient statue on the Greek island of Rhodes). 1. I was recently in Washington, D.C., and dined at Wolfgang Puck's new restaurant, The Source, appropriately housed in the Newseum. Like your [reviewer's] experience, we did not go unnoticed by chef Scott Drewno, since, at the next table, were our friends Paul and Nancy Pelosi. Nancy had the whole wait and kitchen staff hovering at her table. She came over to our table to visit for a few minutes. The food was fabulous. I had Maryland blue crab blue crab, common name for a crustacean, Callinectes sapidus, found on the S Atlantic and Gulf coasts of North America. The blue crab is a member of the family of swimming crabs known as the Portunidae and is characterized by a broad, semitriangular carapace tempura Tempura - Language based on temporal logic. "Executing Temporal Logic Programs", B. Moszkowski, Camb U Press 1986. with a fiery dipping sauce for an appetizer and wok-fried sea bass with Thai chili (language) CHILI - D.L. Abt. A language for systems programming, based on ALGOL 60 with extensions for structures and type declarations. ["CHILI, An Algorithmic Language for Systems Programming", CHI-1014, Chi Corp, Sep 1975] for an entrae. A week later, my wife and I dined at Geronimo. The only thing that came close to matching The Source was the price. I had the elk elk, name applied to several large members of the deer family. It most properly designates the largest member of the family, Alces alces, found in the northern regions of Eurasia and North America. In North America this animal is called moose. , which had no taste at all, especially no spice taste; if it hadn't been brined so it was tender, it wouldn't have been worth eating, and it was accompanied by a "brandy sauce" that tasted like brown gravy. My wife had pork -- no spice, no taste -- accompanied by three baby cipolin Cip´o`lin n. 1. (Min.) A whitish marble, from Rome, containiing pale greenish zones. It consists of calcium carbonate, with zones and cloudings of talc. onions. We were incredibly disappointed. We selected the spiciest dishes, since we like well-executed chile tastes, but got nothing. When we read your review, we couldn't believe it was the same restaurant where we had eaten. The only thing that occurred to me was, the chef put on a show for you, and since Wolfgang's chef obviously saw we were a good friend of Paul and Nancy's, he put on a show for us. Somehow, I don't think that is what happened. We come from 30 years in Washington, D.C. We have done cooking classes around the world, with chefs such as Elena Arzak (Michelin 3 stars) in San Sebastian, Spain, and Michel Richard of Citronelle (D.C. restaurant of the year), so we are tough dinner customers. In D.C., the restaurant critics are just that -- CRITICS -- no mercy. When Mark Miller opened the Red Sage Red sage either refer to:
Carole and Ken Parmelee Santa Fe CAPTION(S): See pdf's for caption and photographer info. |
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