179156 Thu Jul 25 21:36:22 -0700 2002 3 15 Pennsylvania 0 963495 Hi All: Just thought I'd report back on the latest installment of the "Studiokitchen Chronicles". Myself, fellow Chowhounds Gary and Herbalicious, along with various friends and significant others had the following dinner Wednesday 7/24: Chilled Soup of Charentais Carrots and Lavender Honey with Scallop Tartare, Lemon Mosto Oil - Roederer Estates Brut Sparkling (California) - Willi Haag Kabinett Riesling (Germany) Confit Duck Strudel with Laura Chenel Goat Cheese, Roasted Chanterelles & 75 year old Rosemary Balsamic Vinegar Glaze - Cotes du Rhone (France) - Corteforte Valpolicella Classico Superiore Ripasso 1998 (Italy) Rack of Australian Free Range Lamb served with Peach Chutney, Parsnip Puree and Basil Pea Vinaigrette - King Estates Reserve Pinot Noir 1997 (Oregon) - Alliance Shiraz 1998 (Australia) Slow Roasted Pineapple with Meyer Lemon and Buttermilk Sorbet, Almond Citrus Nougatine & Lemongrass Ginger Broth - Covey Run Late Harvest Riesling Icewine 1998 (Washington State) - Lustau Pedro Ximenez San Emilio (Spainish sherry dessert wine) I had originally tried to invite friends that weren't Chowhounds and didn't know about it or wouldn't get together such a group on their own. No fool I, I asked friends with deep cellars and great wine knowledge to accompany. As you can see we had a veritable United Nations of fermented and distilled beverages at our disposal. Everything was delicious as always, and the dinner, the wines and the entire experience drew raves all around. Thu Jul 25 21:36:22 -0700 2002 0 Katie 1 963498 Listening to that meal makes me more excited than ever. I will be going for the first time to Studio Kitchen tonight (Friday. July 26). Hopefully our meal will be as memorable as others have reported on this board. Fri Jul 26 06:30:53 -0700 2002 963495 0 DenK 2 963515 DenK: SO???? How was dinner? You must reveal all as I am keeping tabs on the recipe repertoire at Studiokitchen. We want details :oP! Fri Jul 26 23:41:45 -0700 2002 963498 0 Katie 3 963519 In response to how was dinner? It was a wonderful evening filled with good conversation, good wine and fabulous food. Without going into a blow-by-blow (I can't believe it, none of us remembered to take a menu) description, our food was as follows...Corn souflee with truffle sauce, grilled vegetable soup with poached egg, Japanese Red Snapper with tomatoes in a jasmine tea broth and peanut soup with chocolate souflee for dessert. Some of the flavors and combinations we enjoyed Friday Night were like nothing I have ever experienced. The entire evening, from start to finish, was magical. If anyone has any thoughts about going to Studio Kitchen, but may have been skeptical about all the incredible reviews on this board, take the plunge. I have been a lurker on this board for many months and have gone to several restaurants because of the reviews on this board, and to the board participants , thanks for all the imput. Sun Jul 28 08:02:29 -0700 2002 963515 0 DenK