ChefJune's Profile

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Top Chef, Season 12 will be filmed in......

Dan Shaughnessy and Todd English??? UGH to the max. What were they thinking?

2 days ago
ChefJune in Food Media & News

Cheese Underground: Rush Creek Reserve Production Stopped By FDA Rule Uncertainty

Oh dear. Folks in US are so backward about so many things. This is just so...... unnecessary!

2 days ago
ChefJune in Cheese

Specialties from the Vaucluse (Avignon) part of Provence?

Pti: Aren't Grand Aioli's only done in the summer? I've only been in Provence in Fall or Winter and there weren't any at those times.

2 days ago
ChefJune in France

I have never eaten at _______ and I never will!

Olive Garden and Red Lobster. The commercials are UNappealing. Living on the East coast, there are many better options for seafood, and the same goes for Italian food as well.

Personally I avoid chain restos of all kinds, other than Capital Grille.

2 days ago
ChefJune in Chains

France: One great meal in Lyon?

There's a touristy pedestrian street - Rue Mercier - that has a whole string of bistrots and restos that are open late. Some of them even have good food! I hope that's where you found something to eat. I recall a lovely New Years Dinner at Bistrot de Lyon, starting with oysters, ending with Cervelle de Canut with tasty joue de boeuf in between. :)

Aug 19, 2014
ChefJune in France

Leaving half doughnuts behind

I would never break a donut (or other pastry) with my hands, but I often cut one in half, as I don't want the whole thing. Most times those other halves get eaten.

Aug 18, 2014
ChefJune in Not About Food

Specialties from the Vaucluse (Avignon) part of Provence?

and isn't it amazing how different they can be?

Aug 18, 2014
ChefJune in France

Cold Side Dish Ideas (for tonight!)

This Niçoise-style Potato Salad [ https://food52.com/recipes/23169-nico... ] is easy, tasty and light.

For a real time-saver, I use the organic frozen Haricots vert from Whole Foods.

Aug 18, 2014
ChefJune in Home Cooking

If you were trying to impress, what would your dinner party menu look like?

Preparations would vary depending upon the season, but off the top of my head I'd say the menu would feature scallops, lamb, asparagus, raspberries (probably in combination with chocolate).

Aug 18, 2014
ChefJune in Home Cooking

Which fruit would you add to this bread pudding?

I vote for all three fruits in the pudding. And I think I'd go with cardamom for the spice in this one (over cinnamon).

Aug 18, 2014
ChefJune in Home Cooking

Specialties from the Vaucluse (Avignon) part of Provence?

I agree about Bourride over Bouillabaisse, but thry're both delicious.

Aug 18, 2014
ChefJune in France

Specialties from the Vaucluse (Avignon) part of Provence?

I have fond memories of a delicious Pan Bagnat from a sandwich stand just off the Place de l'Horloge in Avignon. So you don't have to be in Nice to get a good one!

Aug 18, 2014
ChefJune in France

First Paris trip for major LA food lovers

<Night three: (my birthday)
Champagne day trip (recommendations encouraged)
Dinner at Les Enfants Rouges>

I'd suggest booking your birthday meal as lunch at the fabulous 3* Assiette Champenoise in Reims. It's one of the very top tables in France and3* blowouts are quite a bit more affordable outside of Paris.

As for Champagne houses to tour, there are a number of "goodies," but for me the most memorable was Pommery. Not for the wine, but for the details in the cave and of the tour. The history.

Aug 18, 2014
ChefJune in France
1

Bordeaux increases production of dry white wine

Aug 15, 2014
ChefJune in Wine
1

Beaunne/Paris (with kids) Trip report

What a great review! I'm overjoyed with your overall enthusiasm, and your descriptions of your meals (regardless of your apologies to the contrary) were very toothsome.

Fwiw, my experiences with Berthillon have resulted in big praise for their ice cream, but less than enthusiasm for the sorbets. They are just TOO sweet.

Aug 15, 2014
ChefJune in France

Fascinating cooking tips and advice

some of these are brilliant. But does anyone REALLY eat those awful chemical Pringles? I'll never have any of those cans...

Aug 13, 2014
ChefJune in Home Cooking

Have you ever made Boston Cream Pie?

Traditional Boston Cream Pie is a yellow cake with chocolate frosting and a vanilla pastry cream filling. You don't need a specific recipe if you have recipes for each of those components. It is easy to execute and so tasty! Bon Appetit!

Sunday lunch/dinner in Dijon/Beaune

What are you looking for? There's a casual pizza/pasta place in the same alcove as Ma Cuisine that is very good. They serve some amazing burgs, both red and white, by the glass and bottle.

However, most of the places I've been in Beaune are not what I'd classify as "high end." Not even the Michelin-starred Ma Cuisine. It's quite a casual place. The son of the Escoffiers (Ma Cuisine) has a wine bar in Beaune. I haven't been there yet, and don't know if it's open Sunday. But wine bars are historically casual, fwiw.

Aug 13, 2014
ChefJune in France

NY Times Review of Giada's Las Vegas restaurant. Ouch

I tried hard not to laugh, but Pete Wells' descriptions didn't make that easy. Didn't she know enough to hire a restaurant designer? It sounds so off kilter I felt badly for her.

Does anyone remember the circus of a "food emporium" her grandfather opened in New York in the 80's? Maybe too reminiscent? http://www.csmonitor.com/1984/0118/01...

Aug 13, 2014
ChefJune in Food Media & News

Sunday lunch/dinner in Dijon/Beaune

There might be a couple of new places, but if these are still there, their scheds are likely similar. You didn't mention when you plan to be there. All bets are off if it's soon -- like August.

Aug 12, 2014
ChefJune in France

Sunday lunch/dinner in Dijon/Beaune

Maybe this thread will give you some ideas?
http://chowhound.chow.com/topics/743143

Aug 12, 2014
ChefJune in France

Great Pinot Noir under $20 -- Is there such a thing?

<Are they equal to the best from DRC...?>

That's not something many of us are likely to ever find out. Sadly.

Aug 12, 2014
ChefJune in Wine

Wineries/Tasting Rooms that belong on another planet?

Several years back when Gary Andrus still owned Archery Summit (in the Willamette Valley) I had the opportunity to not only tour the winery but also to have lunch in their caves. Their wine is a bit too "New World" for my taste, but their facility takes a back seat to no one's. Here's a description from their web site:

<Modeled after the subterranean cellars of the Côte d’Or, and hewn from the natural volcanic rock found beneath the estate, our underground caves provide ideal aging conditions for Pinot Noir. Naturally insulated and integral to our unique gravity-flow facility, cave temperatures prevail at 55°F to 59°F throughout the year, with a humidity level below 75%. Here, more than 500 French oak barrels of estate wines mature for up to 18 months, putting the finishing touches on each selection before being bottled.>

Aug 12, 2014
ChefJune in Wine

Great Pinot Noir under $20 -- Is there such a thing?

but the OP is looking for "Great" -- whatever that is. I still contend it doesn't exist for under $20.

Aug 11, 2014
ChefJune in Wine

Suggestions for dinner in Healdsburg area

I'm delighted to read all the great suggestions! :D

How early to reserve at bouchons in Lyon?

The only one on your list that I've been to is Chez Hugon. Don't miss that one!

Aug 11, 2014
ChefJune in France

Suggestions for dinner in Healdsburg area

We will be in Healdsburg area for several nights. Zin is on our dinner list, but we'd like additional suggestions for great eats not too far from Healdsburg. Looking more for casual dining than formal/fancy. Thanks!

Great Pinot Noir under $20 -- Is there such a thing?

Which Chehalem Pinot Noir(s) is under $20?

Aug 09, 2014
ChefJune in Wine

Transporting wine and spirits in car for 6 hours

a cooler with ice is a good idea for the wine, for sure.

Aug 09, 2014
ChefJune in Wine
1

How early to reserve at bouchons in Lyon?

I'd guess a couple of days ahead will be fine, but go ahead and try before you get there, if you'd like. Don't miss Daniel et Denise (original location). But I'm guessing that's a lot of bouchons for one week! You may find yourself craving a salad!

Aug 09, 2014
ChefJune in France