Dare We Say Euphoria? Kudos to Euphoria Chef Brad Gates and his entire team at Euphoria who outdid themselves for last night's Chaine des Rotisseurs dinner. A creamy foie gras and fig terrine, a light crab/fennel/endive starter, beautiful Bearnaise with a parchment steamed turbot, a luscious oxtail risotto, and my favorite sweeetbreads -- and then came the cheeses and desserts. I can report the 1999 Robert Mondavi Reserve Cab is drinking well, even if it is still a mere child in the bottle. (Give that wine a few years and it will be asking for the credit card.) And all topped with a Duval-Leroy Champagne. Oh, so wonderful -- a truly festive night of food and friends.
Short Ribs from The Goose: Sure, in their natural state they look like the beef version of pork belly. And sure, they take 6 hours to cook, but when they're done -- watch out. Chris has short ribs in the case now but get there on Saturday. They're gone in a flash.