CJ discovers Amerigo

[Robin Garr]

Just curious what the gang thinks of Marty's review today and its three-star rating for Amerigo ... sad the CJ couldn't get there when Forumite and Chef Anthony Lorie was setting things up last year.

http://cityguide.courier-journal.com/fe ... ssid=47456

Isn't Anthony Lorie stil there?

We haven't been in a while, but I would concur with Marty's assessment. The cedar planked dishes are quite good. We never ventured off the plank . . .

[Robin Garr]

Isn't Anthony Lorie stil there?

We haven't been in a while, but I would concur with Marty's assessment. The cedar planked dishes are quite good. We never ventured off the plank . . .

I thought Anthony moved on, but I hope he's lurking and will pop out for a bow either way.

We liked the wood paper dishes but didn't recall it as being quite so central to the Amerigo experience as I got from Marty's review today.

"wood paper" ?

I personally know that Chef Edward at 610 uses cedar paper to great effect, but the dishes that we had at Amerigo were indeed on planks of cedar. I thought that I could even tell a difference in the cedars on different occasions. When just a youngun, I grew up on a farm that had a lot of cedar (not the best dirt) and we wound up clearing a number of them over the years. The smell of cedar brings back lovely memories of a country childhood.

[Robin Garr]

"wood paper" ?

I personally know that Chef Edward at 610 uses cedar paper to great effect, but the dishes that we had at Amerigo were indeed on planks of cedar. I thought that I could even tell a difference in the cedars on different occasions. When just a youngun, I grew up on a farm that had a lot of cedar (not the best dirt) and we wound up clearing a number of them over the years. The smell of cedar brings back lovely memories of a country childhood.

Thanks for helping me get sorted out, Leah. You are exactly right on all counts, and I was conflating Edward's wood papers with Amerigo's wood planks, which is an old Pacific Northwest Indian trick wisely adopted by the settlers, as I recall.

You sound just like Mary waxing lyrical about the cedars on her father's farm. Funny how little bits of land and light and life stick to people, isn't it? Some of my most strong and deep food loves go back to childhood, too, and I guess it's like that for everyone. There's probably a good new thread topic in there somewhere.

Chef Lorie is no longer with Amerigo. He is with Julep's Catering at Sullivan University now.

[Robin Garr]

Chef Lorie is no longer with Amerigo. He is with Julep's Catering at Sullivan University now.

Scott, thanks! I know you guys went down parallel roads for a while there and apologize for any confusion. Hope you're both doing well, and if you run into Anthony, tell him we hope he'll get posting here, not to mention taking a bow.

I personally know that Chef Edward at 610 uses cedar paper to great effect

Leah,

FYI, if you are interested in recreating this at home, Fire & Flavor (which makes a number of different wood planks for cooking) introduced cedar wood papers last Spring at the Fancy Food Show. I'm sure you can get them mail-order, but check with Whole Foods first - I know they carry their other products and they may have the cedar papers in for the grill season.

Deb

Thanks, Robin

All is well here. I talk to Anthony every once in a while and I will tell him to pop on and say hi....