In rec.food.cooking, Mark Thorson > wrote:

> I told her that I was going to see
> to it that every cookie lover will have the $1250 recipe from
> Melisse for nothing.

Hey! I love cookies! Thanks!

--
....I'm an air-conditioned gypsy...

- The Who

"Rodney Myrvaagnes" > wrote in message
news
>
> I live in the midst of a number of well-known restaurants in
> Manhattan, and have never seen anything like that. But, there are
> chickens and there are chickens.
>
> A star chef could make something out of a chicken from Quattro's
that
> might be worth $80 for two, but she would be using a lot of other
> expensive things. Chicken has a bad name because of the factory
birds.
> It can be delicious if the birds are treated right.


I'm sure there is a lot of truth in what you are saying, but
factory-grown chickens are intended to feed a population of 250
million at bottom-line prices. But there are other choices if people
want to spend the money.

"Sam D." wrote in message
>
> I have no idea of what class of chicken

Obviously, from a very aristocratic class of chicken. Nobility, I'd say.

<snipped>

> * * *
> What is described above includes everything that was served with $84
> chicken course - for 2. The entire meal with appetizers and wine
> totalled $200.

> Restaurant checks like that seem good reason for cooking at home. But
> then, to each his own.

I think some people want bragging rights, Sam.
For me, that chicken would have to have gold teeth.

Dora

"Sam D." wrote in message
>
> I have no idea of what class of chicken

Obviously, from a very aristocratic class of chicken. Nobility, I'd say.

<snipped>

> * * *
> What is described above includes everything that was served with $84
> chicken course - for 2. The entire meal with appetizers and wine
> totalled $200.

> Restaurant checks like that seem good reason for cooking at home. But
> then, to each his own.

I think some people want bragging rights, Sam.
For me, that chicken would have to have gold teeth.

Dora

Nancy Young > wrote in message
...
> "Sam D." wrote:
SNIP> That's pretty funny. I guess maybe they did something more to make
> it flavorful, compared to your standard home roasted chicken?
>
> Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
> I can only hope it came with a lot of sides AND dessert.
>
> nancy

LOL, I do too! At very least that should include a VERY fancy dessert like
a croquembouche, and some really superb side dishes.

I eat a lot of chicken at home to be frugal. I'm sorry, there is NO way I'd
pay $80.00 for roast chicken at a restaurant, even though I like roast
chicken very much at home for a reasonable price. I rarely eat chicken at
restaurants, as I seldom eat out, and have it all the time at home. I
generally like it better as fixed by me, too, but that's for another day.
As for who WOULD pay that my guess would be people with more money than
sense who are really hung up on status symbols.

Melissa

(Who is NOT running any restaurants, trendy or otherwise. =o)

Nancy Young > wrote in message
...
> "Sam D." wrote:
SNIP> That's pretty funny. I guess maybe they did something more to make
> it flavorful, compared to your standard home roasted chicken?
>
> Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
> I can only hope it came with a lot of sides AND dessert.
>
> nancy

LOL, I do too! At very least that should include a VERY fancy dessert like
a croquembouche, and some really superb side dishes.

I eat a lot of chicken at home to be frugal. I'm sorry, there is NO way I'd
pay $80.00 for roast chicken at a restaurant, even though I like roast
chicken very much at home for a reasonable price. I rarely eat chicken at
restaurants, as I seldom eat out, and have it all the time at home. I
generally like it better as fixed by me, too, but that's for another day.
As for who WOULD pay that my guess would be people with more money than
sense who are really hung up on status symbols.

Melissa

(Who is NOT running any restaurants, trendy or otherwise. =o)

Melissa wrote about Mélisse:

> As for who WOULD pay that my guess would be people with more money than
> sense who are really hung up on status symbols.


Participants in this group are assumed to like cooking, so we're not exactly
the most objective commentators when it comes to the desirability of eating
out.

But what if you're a business traveler staying in a nearby hotel, you want a
good roast chicken, and you've got a lavish expense account? Wouldn't the
chicken in question meet your needs?

Bob

Melissa wrote about Mélisse:

> As for who WOULD pay that my guess would be people with more money than
> sense who are really hung up on status symbols.


Participants in this group are assumed to like cooking, so we're not exactly
the most objective commentators when it comes to the desirability of eating
out.

But what if you're a business traveler staying in a nearby hotel, you want a
good roast chicken, and you've got a lavish expense account? Wouldn't the
chicken in question meet your needs?

Bob

Bob wrote:

> Melissa wrote about Mélisse:
>
>
>>As for who WOULD pay that my guess would be people with more money than
>>sense who are really hung up on status symbols.
>
>
>
> Participants in this group are assumed to like cooking, so we're not exactly
> the most objective commentators when it comes to the desirability of eating
> out.
>
> But what if you're a business traveler staying in a nearby hotel, you want a
> good roast chicken, and you've got a lavish expense account? Wouldn't the
> chicken in question meet your needs?
>
> Bob


I have trouble spending like that even if it is somebody else's money.

Bob

Bob wrote:

> Melissa wrote about Mélisse:
>
>
>>As for who WOULD pay that my guess would be people with more money than
>>sense who are really hung up on status symbols.
>
>
>
> Participants in this group are assumed to like cooking, so we're not exactly
> the most objective commentators when it comes to the desirability of eating
> out.
>
> But what if you're a business traveler staying in a nearby hotel, you want a
> good roast chicken, and you've got a lavish expense account? Wouldn't the
> chicken in question meet your needs?
>
> Bob


I have trouble spending like that even if it is somebody else's money.

Bob

Bob wrote:

> Melissa wrote about Mélisse:
>
>
>>As for who WOULD pay that my guess would be people with more money than
>>sense who are really hung up on status symbols.
>
>
>
> Participants in this group are assumed to like cooking, so we're not exactly
> the most objective commentators when it comes to the desirability of eating
> out.
>
> But what if you're a business traveler staying in a nearby hotel, you want a
> good roast chicken, and you've got a lavish expense account? Wouldn't the
> chicken in question meet your needs?
>
> Bob


I have trouble spending like that even if it is somebody else's money.

Bob

Steve Calvin wrote:

> It must have changed then 'cause they turn out some really fantastic
> food these days.
>


My first response is to say that I'm glad to hear it. My next response
is to ask how they're accomplishing it. I'd hate it if the restaurants
were better but at the expense of the students' learning opportunity.

--Lia

Steve Calvin wrote:

> It must have changed then 'cause they turn out some really fantastic
> food these days.
>


My first response is to say that I'm glad to hear it. My next response
is to ask how they're accomplishing it. I'd hate it if the restaurants
were better but at the expense of the students' learning opportunity.

--Lia

"Bob" > wrote in message
...

> Participants in this group are assumed to like cooking, so we're not
exactly
> the most objective commentators when it comes to the desirability of
eating
> out.
>
> But what if you're a business traveler staying in a nearby hotel,
you want a
> good roast chicken, and you've got a lavish expense account?
Wouldn't the
> chicken in question meet your needs?

I'm sure that expense accounts help support a lot of restaurants like
this.

Last February the L.A.Times ran a story on the lavish expense account
spending by Michael Ovitz during the one year he spent as a Disney
executive. Documents revealing the expenses had emerged from a
shareholder suit against Disney's Board of Directors. His reimbursed
personal expenses came totaled $6 million. $33,172 was spent at
Matsuhisa and Chez Panisse for dinners shared with other entertainment
executives and celebrities. One entry alone for a dinner with Janet
Jackson came to $2,139.

"Bob" > wrote in message
...

> Participants in this group are assumed to like cooking, so we're not
exactly
> the most objective commentators when it comes to the desirability of
eating
> out.
>
> But what if you're a business traveler staying in a nearby hotel,
you want a
> good roast chicken, and you've got a lavish expense account?
Wouldn't the
> chicken in question meet your needs?

I'm sure that expense accounts help support a lot of restaurants like
this.

Last February the L.A.Times ran a story on the lavish expense account
spending by Michael Ovitz during the one year he spent as a Disney
executive. Documents revealing the expenses had emerged from a
shareholder suit against Disney's Board of Directors. His reimbursed
personal expenses came totaled $6 million. $33,172 was spent at
Matsuhisa and Chez Panisse for dinners shared with other entertainment
executives and celebrities. One entry alone for a dinner with Janet
Jackson came to $2,139.

On 2 Sep 2004 07:56:06 -0500, "Bob" >
wrote:

>Rodney wrote:
>
>> I live in the midst of a number of well-known restaurants in
>> Manhattan, and have never seen anything like that. But, there are
>> chickens and there are chickens.
>>
>> A star chef could make something out of a chicken from Quattro's that
>> might be worth $80 for two, but she would be using a lot of other
>> expensive things. Chicken has a bad name because of the factory birds.
>> It can be delicious if the birds are treated right.
>
>
>I'm guessing that the chicken itself was expensive. Super-high-quality
>chicken is hard to come by. The following was posted by Victor
>two-and-a-half years ago; maybe the chicken at Mélisse was from Bresse:
>
>From Deepest France, A Bird to Crow About
> Nancy Coons IHT
>
[long snip]

>
>But is it three times finer than an ordinary capon? Four times as good
>as a free-range farm hen?
>
>Truth be told, it tastes a lot like chicken. Only more so.
>

Thanks for typing that in. Tasting "a lot like chicken, only more so"
is a good description of the free-range capons I get from the
Grenmarket. I love them.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

On 2 Sep 2004 07:56:06 -0500, "Bob" >
wrote:

>Rodney wrote:
>
>> I live in the midst of a number of well-known restaurants in
>> Manhattan, and have never seen anything like that. But, there are
>> chickens and there are chickens.
>>
>> A star chef could make something out of a chicken from Quattro's that
>> might be worth $80 for two, but she would be using a lot of other
>> expensive things. Chicken has a bad name because of the factory birds.
>> It can be delicious if the birds are treated right.
>
>
>I'm guessing that the chicken itself was expensive. Super-high-quality
>chicken is hard to come by. The following was posted by Victor
>two-and-a-half years ago; maybe the chicken at Mélisse was from Bresse:
>
>From Deepest France, A Bird to Crow About
> Nancy Coons IHT
>
[long snip]

>
>But is it three times finer than an ordinary capon? Four times as good
>as a free-range farm hen?
>
>Truth be told, it tastes a lot like chicken. Only more so.
>

Thanks for typing that in. Tasting "a lot like chicken, only more so"
is a good description of the free-range capons I get from the
Grenmarket. I love them.



Rodney Myrvaagnes NYC J36 Gjo/a

"WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light

Julia Altshuler wrote:

> Steve Calvin wrote:
>
>> It must have changed then 'cause they turn out some really fantastic
>> food these days.
>>
>
>
> My first response is to say that I'm glad to hear it. My next response
> is to ask how they're accomplishing it. I'd hate it if the restaurants
> were better but at the expense of the students' learning opportunity.
>
> --Lia
>
I'm not exactly sure unless the ones in the restaurants are about
ready to graduate?

No real clue as to actually why. I can only attest to the results.

--
Steve

Love may be blind but marriage is a real eye-opener.

Julia Altshuler wrote:

> Steve Calvin wrote:
>
>> It must have changed then 'cause they turn out some really fantastic
>> food these days.
>>
>
>
> My first response is to say that I'm glad to hear it. My next response
> is to ask how they're accomplishing it. I'd hate it if the restaurants
> were better but at the expense of the students' learning opportunity.
>
> --Lia
>
I'm not exactly sure unless the ones in the restaurants are about
ready to graduate?

No real clue as to actually why. I can only attest to the results.

--
Steve

Love may be blind but marriage is a real eye-opener.

Julia Altshuler wrote:

> Steve Calvin wrote:
>
>> It must have changed then 'cause they turn out some really fantastic
>> food these days.
>>
>
>
> My first response is to say that I'm glad to hear it. My next response
> is to ask how they're accomplishing it. I'd hate it if the restaurants
> were better but at the expense of the students' learning opportunity.
>
> --Lia
>
I'm not exactly sure unless the ones in the restaurants are about
ready to graduate?

No real clue as to actually why. I can only attest to the results.

--
Steve

Love may be blind but marriage is a real eye-opener.

On 2 Sep 2004 16:02:21 -0500, "Bob" >
wrote:

>Melissa wrote about Mélisse:
>
>> As for who WOULD pay that my guess would be people with more money than
>> sense who are really hung up on status symbols.
>
>
>Participants in this group are assumed to like cooking, so we're not exactly
>the most objective commentators when it comes to the desirability of eating
>out.
>
>But what if you're a business traveler staying in a nearby hotel, you want a
>good roast chicken, and you've got a lavish expense account? Wouldn't the
>chicken in question meet your needs?
>
I might have, but my expense account could have caused problems. I ran
up a $110 check in a SF restaurant once, but I swallowed half of it
myself. That was probably 15 years ago, so like $150 today. Eating
alone in a fancy restaurant is only done for food. Nobody accords you
any status, and you know you will get flack when you turn in your
expenses.

When the Editor retired, his young replacement would have a fit
whenever I went over $50. The older one had told me that I wasn't
expected to eat worse on the road than I do at home. I didn't have the
heart to tell him what that would cost if I took him literally.

I don't know anything about Mellisse, but nothing in this thread would
allow me to guess whether it is a serious food restaurant or just a
status-seeker's hangout. But, people on this ng cook, and they can
imagine the trouble and expense of putting together something really
special. A chicken, if it is a really good one, can be the center of a
very special meal.

I am very conscious of the fact that factory chicken provides cheap
protein to a lot of people who could never afford any other meat. That
really has nothing to do with Melisse, or good chicken in general.

If I don't reply further on I am not trying to be rude. I will be away
on a sailboat for the next month and won't have access to the
internet.





>Bob
>



Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On 2 Sep 2004 16:02:21 -0500, "Bob" >
wrote:

>Melissa wrote about Mélisse:
>
>> As for who WOULD pay that my guess would be people with more money than
>> sense who are really hung up on status symbols.
>
>
>Participants in this group are assumed to like cooking, so we're not exactly
>the most objective commentators when it comes to the desirability of eating
>out.
>
>But what if you're a business traveler staying in a nearby hotel, you want a
>good roast chicken, and you've got a lavish expense account? Wouldn't the
>chicken in question meet your needs?
>
I might have, but my expense account could have caused problems. I ran
up a $110 check in a SF restaurant once, but I swallowed half of it
myself. That was probably 15 years ago, so like $150 today. Eating
alone in a fancy restaurant is only done for food. Nobody accords you
any status, and you know you will get flack when you turn in your
expenses.

When the Editor retired, his young replacement would have a fit
whenever I went over $50. The older one had told me that I wasn't
expected to eat worse on the road than I do at home. I didn't have the
heart to tell him what that would cost if I took him literally.

I don't know anything about Mellisse, but nothing in this thread would
allow me to guess whether it is a serious food restaurant or just a
status-seeker's hangout. But, people on this ng cook, and they can
imagine the trouble and expense of putting together something really
special. A chicken, if it is a really good one, can be the center of a
very special meal.

I am very conscious of the fact that factory chicken provides cheap
protein to a lot of people who could never afford any other meat. That
really has nothing to do with Melisse, or good chicken in general.

If I don't reply further on I am not trying to be rude. I will be away
on a sailboat for the next month and won't have access to the
internet.





>Bob
>



Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Thu, 02 Sep 2004 22:03:29 GMT, Julia Altshuler
> wrote:

>Steve Calvin wrote:
>
>> It must have changed then 'cause they turn out some really fantastic
>> food these days.
>>
>
>
>My first response is to say that I'm glad to hear it. My next response
>is to ask how they're accomplishing it. I'd hate it if the restaurants
>were better but at the expense of the students' learning opportunity.
>
>--Lia
It is a four-year degree college. I expect that seniors are
responsible for the public restaurant, although I haven't been there.
They don't have a dock on the Hudson where we could tie up. A grievous
oversight, IMHO.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Thu, 02 Sep 2004 22:03:29 GMT, Julia Altshuler
> wrote:

>Steve Calvin wrote:
>
>> It must have changed then 'cause they turn out some really fantastic
>> food these days.
>>
>
>
>My first response is to say that I'm glad to hear it. My next response
>is to ask how they're accomplishing it. I'd hate it if the restaurants
>were better but at the expense of the students' learning opportunity.
>
>--Lia
It is a four-year degree college. I expect that seniors are
responsible for the public restaurant, although I haven't been there.
They don't have a dock on the Hudson where we could tie up. A grievous
oversight, IMHO.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

Rodney Myrvaagnes wrote:

>
> It is a four-year degree college. I expect that seniors are
> responsible for the public restaurant, although I haven't been there.
> They don't have a dock on the Hudson where we could tie up. A grievous
> oversight, IMHO.
>
> Rodney Myrvaagnes J36 Gjo/a
>
>

True! But you could always tie up a Rogers Point and take a short
taxi ride.

--
Steve

Love may be blind but marriage is a real eye-opener.

Rodney Myrvaagnes wrote:

>
> It is a four-year degree college. I expect that seniors are
> responsible for the public restaurant, although I haven't been there.
> They don't have a dock on the Hudson where we could tie up. A grievous
> oversight, IMHO.
>
> Rodney Myrvaagnes J36 Gjo/a
>
>

True! But you could always tie up a Rogers Point and take a short
taxi ride.

--
Steve

Love may be blind but marriage is a real eye-opener.

zxcvbob wrote:

> > But what if you're a business traveler staying in a nearby hotel, you want a
> > good roast chicken, and you've got a lavish expense account? Wouldn't the
> > chicken in question meet your needs?
>
> I have trouble spending like that even if it is somebody else's money.

You wouldn't make a very good Republican. :-)

zxcvbob wrote:

> > But what if you're a business traveler staying in a nearby hotel, you want a
> > good roast chicken, and you've got a lavish expense account? Wouldn't the
> > chicken in question meet your needs?
>
> I have trouble spending like that even if it is somebody else's money.

You wouldn't make a very good Republican. :-)

zxcvbob wrote:

> > But what if you're a business traveler staying in a nearby hotel, you want a
> > good roast chicken, and you've got a lavish expense account? Wouldn't the
> > chicken in question meet your needs?
>
> I have trouble spending like that even if it is somebody else's money.

You wouldn't make a very good Republican. :-)

Rodney Myrvaagnes wrote:

> When the Editor retired, his young replacement would have a fit
> whenever I went over $50. The older one had told me that I wasn't
> expected to eat worse on the road than I do at home. I didn't have the
> heart to tell him what that would cost if I took him literally.
>
> If I don't reply further on I am not trying to be rude. I will be away
> on a sailboat for the next month and won't have access to the
> internet.

There ya go! Say Hi to Dubya for me!

Rodney Myrvaagnes wrote:

> When the Editor retired, his young replacement would have a fit
> whenever I went over $50. The older one had told me that I wasn't
> expected to eat worse on the road than I do at home. I didn't have the
> heart to tell him what that would cost if I took him literally.
>
> If I don't reply further on I am not trying to be rude. I will be away
> on a sailboat for the next month and won't have access to the
> internet.

There ya go! Say Hi to Dubya for me!

Rodney Myrvaagnes wrote:

> When the Editor retired, his young replacement would have a fit
> whenever I went over $50. The older one had told me that I wasn't
> expected to eat worse on the road than I do at home. I didn't have the
> heart to tell him what that would cost if I took him literally.
>
> If I don't reply further on I am not trying to be rude. I will be away
> on a sailboat for the next month and won't have access to the
> internet.

There ya go! Say Hi to Dubya for me!

zxcvbob > wrote in :

> Wayne wrote:
>
>> "Sam D." > wrote in news:10jce1q3gn1pt67
>> @corp.supernews.com:
>>
>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> No one in their right mind would pay $84 for a roast chicken! I'd say
>> that's where two fools and their money parted company.
>>
>
> But... it came with mashed potatoes... and the house salad...
>
> Bob
>

Oh, right... In that case they should have charged $90!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

zxcvbob > wrote in :

> Wayne wrote:
>
>> "Sam D." > wrote in news:10jce1q3gn1pt67
>> @corp.supernews.com:
>>
>>
>>>I just read a glowing review on another forum from a poster who had
>>>just dined at a highly regarded, upscale restaurant named Melisse. He
>>>raved over the roast chicken he and his companion were served there.
>>>Prepared for two, it was priced at $84. Several weeks ago an article
>>>on the roast chicken served at Melisse appeared in the the L.A. Times
>>>weekly food section. According to the published story, the restaurant
>>>uses Ronco's Showtime Rotisserie to roast the chickens.
>>
>>
>> No one in their right mind would pay $84 for a roast chicken! I'd say
>> that's where two fools and their money parted company.
>>
>
> But... it came with mashed potatoes... and the house salad...
>
> Bob
>

Oh, right... In that case they should have charged $90!

--
Wayne in Phoenix

unmunge as w-e-b

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Melissa Houle" > wrote in message
...
>
> Nancy Young > wrote in message
> ...
> > "Sam D." wrote:
> SNIP> That's pretty funny. I guess maybe they did something more to make
> > it flavorful, compared to your standard home roasted chicken?
> >
> > Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
> > I can only hope it came with a lot of sides AND dessert.
> >
> > nancy
>
> LOL, I do too! At very least that should include a VERY fancy dessert
like
> a croquembouche, and some really superb side dishes.

like...... a "side" of your choice, filet mignon or rack of lamb... in
truffle sauce. ":^)

Did you ever see the thousand dollar lobster and caviar omelet in
Manhattan's Le Parker Meridien Hotel's restaurant? 10 ounces of sevruga
caviar. They make a down-sized $100 version for those with a reasonable
budget. No kidding.
http://www.cnn.com/2004/US/Northeast...cey.omelet.ap/
http://www.themoscowtimes.com/storie...05/25/052.html

Oh, I forgot to add...... "gratuity" not included. (When are they going to
level with us and just admit it is an assumed surcharge to subsidize
under-paid servers? The whole story of how "plus tip" was originally conned
upon American diners is a whole other story.)

"Melissa Houle" > wrote in message
...
>
> Nancy Young > wrote in message
> ...
> > "Sam D." wrote:
> SNIP> That's pretty funny. I guess maybe they did something more to make
> > it flavorful, compared to your standard home roasted chicken?
> >
> > Still, no nice way to say it, who on earth pays 80 bucks for CHICKEN?
> > I can only hope it came with a lot of sides AND dessert.
> >
> > nancy
>
> LOL, I do too! At very least that should include a VERY fancy dessert
like
> a croquembouche, and some really superb side dishes.

like...... a "side" of your choice, filet mignon or rack of lamb... in
truffle sauce. ":^)

Did you ever see the thousand dollar lobster and caviar omelet in
Manhattan's Le Parker Meridien Hotel's restaurant? 10 ounces of sevruga
caviar. They make a down-sized $100 version for those with a reasonable
budget. No kidding.
http://www.cnn.com/2004/US/Northeast...cey.omelet.ap/
http://www.themoscowtimes.com/storie...05/25/052.html

Oh, I forgot to add...... "gratuity" not included. (When are they going to
level with us and just admit it is an assumed surcharge to subsidize
under-paid servers? The whole story of how "plus tip" was originally conned
upon American diners is a whole other story.)

Sam D. wrote:

> "Dog3" <dognospam@adjfkdla;not> wrote in message
> ...
>
>>This had to be off of the tasting menu. Is this the Melisse in CA?
>
> I know
>
>>there is a restaurant in the Venice area. They are pricey and
>
> considered 4
>
>>Star. I doubt the $84 was for a salad and a roasted chicken with a
>
> couple
>
>>of puny sides. OTOH, they cook in the French tradition, mostly.
>
> There may
>
>>have been several courses. Who knows <shrug>
>
>
> The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
> Citrin. This meal was not part of the tasting menu. The $84 roast
> chicken was ordered a la carte.
>
>

One one seems to forget in this discussion is that someone ordered the
$84 chicken because they can. That someone can make an $84 chicken
themselves for far less is irrelevent. In fact, it is worth noting that
most responding to this posting are completely incapable of owning a
restaurant where someone would want to spend $84 on a chicken.

Same goes for $100 hamburgers.
--


"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

Sam D. wrote:

> "Dog3" <dognospam@adjfkdla;not> wrote in message
> ...
>
>>This had to be off of the tasting menu. Is this the Melisse in CA?
>
> I know
>
>>there is a restaurant in the Venice area. They are pricey and
>
> considered 4
>
>>Star. I doubt the $84 was for a salad and a roasted chicken with a
>
> couple
>
>>of puny sides. OTOH, they cook in the French tradition, mostly.
>
> There may
>
>>have been several courses. Who knows <shrug>
>
>
> The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
> Citrin. This meal was not part of the tasting menu. The $84 roast
> chicken was ordered a la carte.
>
>

One one seems to forget in this discussion is that someone ordered the
$84 chicken because they can. That someone can make an $84 chicken
themselves for far less is irrelevent. In fact, it is worth noting that
most responding to this posting are completely incapable of owning a
restaurant where someone would want to spend $84 on a chicken.

Same goes for $100 hamburgers.
--


"I don't think you can win the war on terror."

...George (flip-flop) Bush, 8/30/2004

In article <egEZc.111817$mD.105460@attbi_s02>,
says...
> Steve Calvin wrote:
>
> > You can dine on chicken for two at the Culinary Institute of America for
> > less than than. I wouldn't, but you could.
>
>
> I attended the Culinary Institute in Hyde Park in 1984. It may have
> changed, but back then, it was a great place to eat if you knew a
> student or had a particular interest in what the school was doing. If
> you were looking for an elegant dinner, it was the worst. None of the
> students knew what they were doing, and why should they? They were all
> on their first week on the job.
>
> --Lia
>
>
How strange. I work at the California Culinary Academy in San Francisco,
considered by many to be the one of the two best culinary schools in the
country (CIA being the other). In our school, the students who work the
restaurants open to the public are the seniors. In fact, it's the last
(hands-on) class they have before they graduate. They do a fantastic job
and the food is delicious. The value is phenomenal, since the prices are
a fraction of what they are elsewhere in the city.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Donna Rose" > wrote in message
k.net...
> In article <egEZc.111817$mD.105460@attbi_s02>,
> says...
> > Steve Calvin wrote:
> >
> > > You can dine on chicken for two at the Culinary Institute of America
for
> > > less than than. I wouldn't, but you could.
> >
> >
> > I attended the Culinary Institute in Hyde Park in 1984. It may have
> > changed, but back then, it was a great place to eat if you knew a
> > student or had a particular interest in what the school was doing. If
> > you were looking for an elegant dinner, it was the worst. None of the
> > students knew what they were doing, and why should they? They were all
> > on their first week on the job.
> >
> > --Lia
> >
> >
> How strange. I work at the California Culinary Academy in San Francisco,
> considered by many to be the one of the two best culinary schools in the
> country (CIA being the other). In our school, the students who work the
> restaurants open to the public are the seniors. In fact, it's the last
> (hands-on) class they have before they graduate. They do a fantastic job
> and the food is delicious. The value is phenomenal, since the prices are
> a fraction of what they are elsewhere in the city.
> --
> Donna
> A pessimist believes all women are bad. An optimist hopes they are.

Most culinary schools offer 18-24 month programs, right? The one I
graduated from was a two-year applied science degree program within a
university system. Our restaurant is well-known as considered a "good
value" and sold-out for every meal, but I would have to say few of the
"senior" students had more than 4 years experience as professional cooks.
Most of our meals were classic entrees with a slight tweak, so as not to be
too predictable. $80 for any meal other than one final banquet specifically
as a school "benefit, would be considered over-priced.. even for a rack or
filet and lobster. Yet, they must have increased the average cover by now.
It was $50 for every three-course meal, years ago.