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  • Board Topic

    New Foodie needs dinner menu help

    the Aviation as described by Gary Regan is a reliable recipe http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/2005/02/24/WIGGQBFEU81.DTL&type=wine although as you say there are many versions; i would certainly...

  • Board Topic

    Setting up a home bar

    My personal take on Cointreau is that it is far more complex than just an orange liqeuer. Truthfully it is the original triple sec and all others are merely imitators. I know that Gary Regan considers only the Van Gogh triple sec...

  • Board Topic

    Ordering something different at the bar

    . A drink to sip for an hour. I will get back with a few drinks and recipes that I think are interesting. You might want to check out a few of the best tail sites like: Gary and Mardee Regan's –...

  • Board Topic

    Best Tasting Menus in SF?

    For tasting menus I recommend La Folie, Fleur de Lys and Gary Danko. For French Laundry quality in that neck of the woods I hear rave reviews of Cyrus and Redd, both are on my list. I love Ame and am eager to try their tasting...

  • Board Topic

    Martinis!

    There isn’t enough juice to justify putting a Gimlet in a highball glass. It’s a drink on the rocks, therefore it does go in a rocks, or old fashioned, glass. I just checked with my Gary Regan and Dale DeGroff books,...

  • Board Topic

    Martini etiquette?

    I recall that it’s most appropriate to eat the olive first before drinking the martini. Might have been from Gary Regan's or David Embury’s book.

  • Board Topic

    Best martinis in the World??

    So how is your book going to be different from other Martini books like Gary Regan's, Miller and Brown’s, etc.?

  • Board Topic

    It's about that time -- Chef Name Pronunciation Guide Update

    -KOOZ Daniel Boulud- dan-YELL boo-LOO Tony Bourdain- boor dain Michael Chiarello- kee ah rell oh Tom Colicchio- Ko leek ee o Gary Danko- DANG-ko Marcel Desaulniers- mar cell di sol ni yay Georges Auguste Escoffier- jorgz oh goost ess...

  • Board Topic

    a classic man's cocktail?

    lucky) Ingredients note: There is some debate over the proper liqueur to use for an authentic Monkey Gland. Some (including master mixologist Gary Regan) prefer Pernod, others (including master mixologist Dale DeGroff) prefer...

  • Board Topic

    Notable names in cooking show history?

    I really like Delia Smith and Gary Rhodes original shows – also there was a fellow from Vancouver who would go to SE Asia destinations (mostly street food I think) and then show you how to prepare them...........big guy...

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