183402 Tue Mar 15 18:14:31 -0800 2005 12 15 Pennsylvania 0 984036 Does anyone have an e mail address for studiokitchen,I think this is what I want to do for my birthday. Anyone ever been, I have heard raves about the food, my parents are kind of snobbish and I dont want them complaining, they are coming from Napa California. Is the food up to par ? Any descriptions ? Thanks in advance... Tue Mar 15 18:14:31 -0800 2005 0 Elisa 1 984037 I don't think Shola has an email. Descriptions?? On the Penna board hit ctrl+F and type in Studio Kitchen. There are a year's worth of postings describing the dinners. ;-) Steve R Tue Mar 15 18:42:52 -0800 2005 984036 0 Steve R 2 984039 You will not have a better meal in Philadelphia and it is as good as the best in NYC. Plus, Shola is a warm, personable and generous host who will enterian you. Perfect for a special meal with foodsnobs from Napa Valley. Tue Mar 15 19:45:11 -0800 2005 984037 0 DBD 1 984038 Up to par?? The food is beyond par. The meal is memorable, creative and a one of a kind experience. Shola creates a meal and atmosphere that is hard to find anywhere. You need a party of eight and it is byo. No smoking allowed. There is a long flight of stairs to climb to get to the studio. email is studiokitchen424@aol.com Tue Mar 15 19:08:37 -0800 2005 984036 0 Jo 2 984088 Thanks Jo....Beyond par is high praise.... I got in touch with him today...just for your info, the correct e mail is studiokitchen@Gmail.com We are going next wednesday....I will let you know how good of a golfer he is....wink.....although under par is the term for good golfers. Any suggestions as to what memorable dishes you have had to ask for ? Wed Mar 16 22:31:12 -0800 2005 984038 0 Elisa 3 984109 I think you will find him a pretty good golfer. He doesn't usually take requests except for dietary restrictions. If you have a lot of picky eaters with lists of items that they won't/don't eat you don't want Shola cooking for you. One time we went and Shola made scallops. My husband hates scallops and I love them. I had finished mine and reached for my husband's plate and ..... they were gone. I guess he found that he did like them when they were prepared correctly. I'm not particularly fond of carrots but I loved his carrot soup. As far as requests....my fav was the jamison lamb dish and the brie ice cream. He also made an unbelievable poached egg...when you cut into it hollandaise ran out in the place of the yolk that had been "surgically" removed. I hope you enjoy it. Please let us know. Thu Mar 17 10:40:07 -0800 2005 984088 0 Jo 4 984112 Whoa...stop the presses ! Did you say a poached egg filled with Hollandaise sauce???????? How the heck do you do that......? Did he explain it to you ? Thu Mar 17 11:14:09 -0800 2005 984109 0 Newgirlintown 5 984134 My guess is by using needle/syringe. Thu Mar 17 17:36:52 -0800 2005 984112 0 Jack 6 984140 Exactly....I believe that he half poached the egg, used a syringe to remove the yolk and replace it with hollandaise. Impressive Thu Mar 17 19:08:06 -0800 2005 984134 0 Jo 4 984157 Thanks Jo, I will be sure to report next week. I cant wait if it's as good as you say........ Fri Mar 18 13:12:00 -0800 2005 984109 0 Elisa 1 984046 Studiokitchen@gmail.com is more recent. Wed Mar 16 01:59:32 -0800 2005 984036 0 Joe 1 984048 This is a menu from last week, from another online community (thanks to KL). He tends to repeat a menu, for different parties, for a little while, with just minor tweaking. You'll need to have exactly eight, no more, no less, though you can always recruit some of us to pad your numbers. Hopefully, you've given yourself some lead time, he's pretty booked up. Amuse Bouche: Sweet Corn custard Onion, Maple, Sherry Vinegar Caramel Smoked Duck Pearl Onion garnish Red Lentil Soup Smoked Duck and Truffled Artichoke Salad Pistachio Oil Roasted Scallops with Sansho Fennel Powder Warm Wheatberry Salad Rabbit Confit and Maui Onion Dumplings Anise Hyssop Jus Foie Gras Custard Black Truffle Glaze Porcini – Tallegio "Panini" Salt Baked Lamb Loin Mirepoix of Eggplant, Pistachio and pickled Golden Raisins Pistachio Praline Celeriac Apple Cream Curry Leaf Jus Vanilla and Ginger Scented Peaches Almond Orange "Nougatine" Mandarin Syrup Peach Cider Lemon Yoghurt Sorbet Wed Mar 16 09:10:43 -0800 2005 984036 0 Capaneus 1 984063 I think this is it: studiokitchen424@aol.com or phone is (215) 662-5307. Let us know how it is. Wed Mar 16 14:08:46 -0800 2005 984036 0 bontac