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Wednesday, September 29
Burgers and Disclaimers
by
The Publisher
on Wed 29 Sep 2004 02:07 PM EDT
The BBC reported today of
a restaurant that is requiring customers to sign a disclaimer before
it would serve a hamburger less than medium in internal temperature.
You've probably seen that little blurb on the bottom of menus warning
you that eating raw or undercooked food exposes you to the risk of
food-borne illnesses. Well, the Marriott West India Quay in east
London's Docklands has taken this notion to a rather extreme place.
The chairman of the local Restaurant Owner's Association, cited in
the article, said he thought some corporate person had their knickers
in a twist.
It seems to me, though,
that after the menu warning, diners who want a rare or medium rare
burger have to accept responsibility for their actions. I like my
burgers medium rare, with cheese, onion and ketchup. When I want a
good burger, I always choose The Yardarm, on Route 28 in Orleans.
They're big (8 oz), juicy and very tasty. They come from Dole &
Bailey, a Certified Angus Beef distributor, and they are terrific.
John Sully, the owner, doesn't make me sign a disclaimer, either.
Friday, September 24
Welcome to Cape Dining Out!
by
The Publisher
on Fri 24 Sep 2004 02:25 PM EDT
Welcome
to Cape Dining Out, the definitive Cape Cod word on where to eat . .
. . . quality, quantity and value. Beginning October 1, a
comprehensive restaurant review , a food article or recipe and a
“snacks and tidbits” piece will appear here weekly. Our critic is
a retired executive chef who has worked in Florida, Maine and on Cape
Cod at Four-Star restaurants and hotels. Recipes will come from his
book as well as from guest chefs from the Cape Cod kitchens he will
be reviewing. We'll be informative and fair in our reviews, and
interesting and entertaining in our presentation. We hope you will
come to find this site the reliable source of dining recommendations,
whatever your taste in food.
This
site is an interactive blog in format. Every visitor may open a
Reader Account which will entitle you to offer comment and feedback
on our postings and reviews, and to suggest restaurants you might
recommend to other readers and to our critic for a future review. The
opening of a Reader Account also adds you to our email address list,
and you will receive notices each time a new review is posted. While
you are here, why don't you open your Reader Account and join our
Cape Cod on line dining community . . . . . look to the left side bar
and click where invited. It takes but a moment.
Businesses
wishing to advertise on this site may contact us by email:
eatwell@capediningout.com
for a fee schedule and discussion of advertising forms and formats.
Those who decide to participate before October 1, 2004, will obtain
most favored advertiser status, and enjoy discounted rates throughout
the last quarter of 2004 and first quarter of 2005 as readership
grows and the Cape Cod on line dining community begins to buzz.
October
1 is the date. The first restaurant to be reviewed has been chosen.
No matter your taste in food, you'll find something to like on the
Cape Dining Out menu, and we hope you'll keep coming back for more.
Friday, September 10
What Do You Do with All Those Tomatoes?
by
The Publisher
on Fri 10 Sep 2004 12:02 PM EDT
Your
garden is overflowing with tomatoes right now, isn't it? You've had
sliced tomatoes every night, maybe with some fresh mozzarella cheese,
fresh basil and a drizzle of extra virgin olive oil, or maybe with some
mayonnaise, salt and pepper, or maybe stuffed with some tuna salad with
lemon zest and freshly cracked black pepper. You've run out of ideas
and people to give them to, so what's next?
One
of the most popular features on the wedding buffet banquet at The
Asticou, on Mount Desert Island, Maine, was the tomato platter. Our
reviewer was the Executive Chef at that 126 year old hotel, the summer
residence of Rockefellers and Astors, Pierreponts and Strausses, movie
stars and politicians, for a season, and he entertained all of them
weekly. Let him tell you about the tomatoes, though:
"The
College of the Atlantic ran an organic farm on the south side of the
island, and the produce was extraordinary. Beefsteak, Heirloom (red and
yellow) and Roma tomatoes were succulent and oh so good, delivered the
morning they were picked. This is what we did with the Romas:
We'd
slice them in half lengthwise and lay them on mesh roasting racks over
sheet pans. We filled spray bottles with lemon juice and olive oil, and
sprayed the tomatoes liberally with each, lemon juice first. We
sprinkled them with Kosher salt and black pepper, dried basil and
oregano.
Then,
we roasted them in 200 degree ovens for about three hours. They'd exude
a little of their water, but still retain their shape. We served them
at room temperature decoratively displayed on red leaf lettuce-lined
platters with fresh basil tops, and for a group of 50 guests we'd go
through 25 lbs of them."
So,
if you're tapped out for ideas and want to treat yourself to something
just a little different, give these a try. Easy, no fuss, and they eat
like candy.
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