robert szappanos wrote:I seen some of the replies on the Wine Forum...I does not look very good. Kind of like something my cat heaved up a few days ago.
robert szappanos wrote:After reading the posts on the Wine Forum...My comments...although much more suttle then the ones posted...others have the same feeling....I guess it is whatever floats your boat....
Robin Garr wrote:Charles W. wrote:There's a wide range of possibilities between The Oak Room and Denny's.
Of course there is! In this instance, though, I thought it wise to err on the side of caution and suggest a venue where one need have no fear of being surprised by innovative dishes.
Doogy R
Foodie
1862
Thu Mar 01, 2007 12:15 pm
The purlieus of Louisville, KY
Doogy R wrote:I really liked the pic of Todd in Velocity today. He has 2 sword like knives ready to do business. I couldn't find the pic online, so if you want to see it you have to go pick up your free copy.
Doogy R
Foodie
1862
Thu Mar 01, 2007 12:15 pm
The purlieus of Louisville, KY
Robin Garr wrote:Doogy R wrote:I really liked the pic of Todd in Velocity today. He has 2 sword like knives ready to do business. I couldn't find the pic online, so if you want to see it you have to go pick up your free copy.
This pic appars to be associated with the mention of Todd in the Web edition. Is the one in the paper different?
<img src="http://cmsimg.courier-journal.com/apps/pbcsi.dll/bilde?Site=B2&Date=20070418&Category=VELOCITY01&ArtNo=704180947&Ref=AR&Profile=1065&MaxW=500&title=1">
Lisa Stephenson
Foodie
154
Thu Mar 01, 2007 8:06 pm
Jeffersonville, IN
Lisa Stephenson wrote:Now hold on there pilgrim..... I don't find innovative techniques objectionable overall. BUT, sometimes your gut overrules the brain. Example, a local innovative chef served a lobster citrus salad in a glass cone settled into a glass globe filled with water and a live GOLDFISH! It looked really cool. I was impressed, but it gave me the creeps to see something moving around (in peripheral vision) near what I was raising to my mouth!
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