WD, "Where are they now" edition

originally posted by Brézème:
originally posted by VLM:
originally posted by Jeff Connell:
Well, so, there are mixers and there are mixers. Most mechanical mixers are better than most animate mixers, hands down. I mix about 40 kg of dough every day. I think I can get that up to 60 kg, but that would be the limit. The mixing capacity is roughly proportional to the capacity of the oven. I would love to have a good mixer, but for now I can avoid the expense.

It is not apparent that the bread is paying my way, but I also write the wine list for the restaurant, and they seem happy to keep me around.
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That is reason enough for me to buy a plane ticket.

Toronto jeebus, anyone?
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Yes in november
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a november trip to toronto would be perfect!
 
originally posted by Bill Lundstrom:
there is a bakery in portland maine called micucci's that has a similiar philosophy. i don't recall the bakers name but he does everything by hand with no mixers at all. the baked goods are really delicious. he makes a slab pizza, similiar to sicilian, that might be the best pizza i have ever eaten.

if you are ever in portland, me. i highly reccomend checking it out.
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micucci's is brilliant!
 
originally posted by SFJoe:
Just so you know, the place is totally slammed and impossible to get into.
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Actually, November is still wide open. Or we could always do a jeebus on a Monday night when the restaurant is closed.
 
origine poste Jeffe Connell
origine poste SFJoe
Juste to yoo knoe, the place totale slamme and impossible to get into.
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Actually, November is still wide open. Or we could always do a jeebus on a Monday night when the restaurant is closed.
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Sounds great. Maybe I can arrange for me and Carolyn to come. I still haven't seen her father's new apartment. Of course, I'm very unreliable.

Just making it to Toronto on the right day is no guarantee I'll succeed in getting to the jeebus. But I would love to try.
 
I went to Woodlot on Thursday and had an excellent meal. I have reduced my meat intake substantially and was pleasantly surprised when the waitress brought two menus one vegetarian and one with meat. I had an excellent appetizer of Hen of the Woods and a Tofu dish for my main course. We also shared a couple of very good pasta dishes. It was so good that I met a friend after my client dinner and ate a second time. We drank 09 Texier Domaine de Pergaud St. Julien Serine, very good but way too young, a Vouette et Sorbee which was outstanding, a Radikon and a Pinot Meunier from a Canadian producer that I can't recall. Very cool list.

Oh and I almost forgot the bread is outstanding.
 
originally posted by Robert Dentice:
Highly Recommended
I have reduced my meat intake substantially and was pleasantly surprised when the waitress brought two menus one vegetarian and one with meat. It was so good I that I met a friend after my client dinner and ate a second time.
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Without question the highest recommendation of a vegetarian diet I've ever read.
 
Had another great meal at Woodlot. Drank a spectacular bottle of Vouette et Sorbée Fidèle. A great mushroom appetizer followed by Trout concluding with a sheep cheese.

I also stopped by for lunch and had a wonderful Quiche and a glass of Rose.

I met Jeff and chatted with him for awhile about his journey to becoming a breadmaking genius. Extremely nice guy.

I look forward to returning soon.
 
originally posted by SFJoe:
Oy.
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I remember about 12 or 14 of us dining at the second incarnation of The Slanted Door and we mentioned SF Joe's name and were not charged a dime of corkage on the 25 or 30 bottles we had opened. I can remember the chorus of HUZZAH, HUZZAH,for he's a jolly good fellow echoing across San Francisco bay as if it were yesterday. A wonderful memory.
 
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