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Jun 13, 2001 01:20 AM

Introducing Myself (and Summer Truffles)

  • c

Greetings -- I was just told about this site over dinner tonight (that you, Richard Foss!) and thought I should introduce myself as I'm sure I'll have LOTS to say...

I invite you to view a little dinner I put on some time ago, based on the rare Salvador Dali cookbook at the enclosed website.

As an avid gourmand, I am giving a seminar in August on the Eating Habits of the Victorian Gentry which will involve a taster luncheon of 10 courses.

Lastly (and back to the Summer Truffles), I had a delightful dinner at Cafe Pinot on Saturday night which included 5 appetizers: dozen oysters; tuna tartar with avocado, fennel and mustard; softshell crab; endive salad with gorgonzola cheese and caramelized walnuts; sauteed porcini mushrooms with a balsamic glaze; 4 entrees: roasted halibut with morels, wild watercress, and meyer lemon; seared duck breast with cioppolini onion, braised turnip, and tangerine reduction; rack of lamb with glazed spring vegetables; and (the important one) summer truffle risotto to-die-for.

This was dinner for four of us and we brought our own white and red wines, preferring not to be raped by overpriced winelists. All the courses were very good, if but a little small in portion. But I would definitely go back just to have that summer truffle risotto....



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  1. Welcome, Carolyn.

    We're pleased you've found us, and glad to know your background, but please note that we discourage self-promotion (really, ANY sort of promotion). As you'll notice as you poke around, this is an extremely low-hype, if you'll think about it, it must be if its to be of use.

    So while our rules (link below) permit posters to include a "footer" beneath their messages, identifying themselves and/or their websites, we do ask that the body of messages stick to conversational, no-agenda, civilian chow talk.

    Welcome again, and we all look forward to your future contributions!



    4 Replies
    1. re: Jim Leff
      Carolyn Tillie

      Sincere apologies. I did read the rules beforehand and my personal link was intended as an introduction and explanation to my serious obsession with food, not self-promotion to any sort of business. The rules read: "You may announce your website via a "sig" beneath your posting which mentions the URL." In no way did I feel I was advertising or publicizing any event other than I thought die-hard foodies would appreciate the concept of someone staging an elaborate, historical dinner in their own home, for their enjoyment and the enjoyment of their friends. I am not affiliated with any restaurant or food business whatsoever. I am a Technical Writer for a dot-com. My "agenda" was only to introduce myself. I'm sorry if my chow-talk was not civilian enough.

      1. re: Carolyn Tillie

        I'd also like to encourage readers to follow the link Carolyn posted to the Dali dinner, the pictures of the dishes served are truly inspiring, e.g. the appetizer below, "Quail egg tartlets with caviar".


        1. re: Jeremy Osner
          Carolyn Tillie

          Thank you, Jeremy.

          I WAS feeling a bit defensive about my initial posting. (BTW, the Quail Egg Tartlets are pretty easy and often requested from my friends -- I'm happy to give the recipe).

          Allez Cuisine!

        2. re: Carolyn Tillie

          I agree with Jermey that your site's terrific, and also I think your event sounds way-interesting. But we, unfortunately, have some tough managerial issues to contend with. Please see my posting on the Site Talk board, via link below, and please keep posting!



      2. Welcome Carolyn!

        I'm glad you "promoted" your Dali dinner. Please tell us more about the mythological Dali cookbook and how your dinner came about.

        1 Reply
        1. re: Heather
          Carolyn Tillie

          Thank you, Heather. Salvador Dali didn't really write a cookbook. What he DID do, however, was get his favorite chefs (mostly from Maxim's in Paris) to contribute recipes of his favorite dishes. The cookbook is really entitled Le Diners de Gala (Gala was his wife at the time, I think) and was published in 1973. There is also a companion book called the Wines of Gala. Used copies of the book start at $100 and can go up to $500.

          What I did was choose ten courses from throughout the book that I thought would follow the classic French, Haute Cuisine plan of 10 courses and updated the recipes (only slightly and only sometimes) to the modern kitchen. The pairing of the courses and the wines were by trial and error -- my poor boyfriend had to live through endless experiments.

          We started eating the first course around 2:00 in the afternoon and finished the last course around 10:00. As an avid cookbook collector, I started preparing meals based on these historical books and/or figures. I've done Dim Sum Chinese New Years, Birthday Celebrations of the Hindu God Ganesha with Indian Food, Roman Feasts, and Medieval Banquets. I'm thinking that the next one should be about Talouse Lautrec. But the Dali Dinner was the biggest and most elaborate I've ever attempted, hence the website.