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Rep Retirement Lodge #189: The Winter of our Discontent.

Rep Retirement Lodge #189: The Winter of our Discontent.

  • Too dang warm here for snow.

    Votes: 6 26.1%

  • Frost is in the ground, no snow.

    Votes: 1 4.3%

  • Just a few piles left around here currently.

    Votes: 4 17.4%

  • Got a good dusting last night.

    Votes: 0 0.0%

  • An 1 or so of old snow.

    Votes: 1 4.3%

  • 2 to 4 inches.

    Votes: 0 0.0%

  • 4 to 6 inches

    Votes: 0 0.0%

  • 6 to 8 inches

    Votes: 1 4.3%

  • Up to a foot.

    Votes: 0 0.0%

  • Somewhere between 1 and 2 feet.

    Votes: 1 4.3%

  • A little ice here.

    Votes: 1 4.3%

  • A lot of ice here, I can skate in the streets.

    Votes: 2 8.7%

  • It was just short of looting for Milk, bread, booze and TP at the local grocery store.

    Votes: 2 8.7%

  • Bring on the snow!! It keeps the Riff-Raft away.

    Votes: 5 21.7%

  • I'm taking my talents to a warmer climate!

    Votes: 1 4.3%

  • You hosers were too snowed in to start a new poll.

    Votes: 0 0.0%

  • We're going skiing.

    Votes: 0 0.0%

  • Freddy Meyer hacks my snow.

    Votes: 4 17.4%

  • Giada's Melons plow my snow.

    Votes: 9 39.1%

  • Have plenty of bacon here to eat for this current Snowmaggedon.

    Votes: 5 21.7%
  • Total voters
    23
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Re: Rep Retirement Lodge #189: The Winter of our Discontent.

Good Morning, MEUSA! :)
Good Morning, Mookie! :)


Good Morning to the rest of tLodge! :)
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

dxmnkd316 said:
Hahahaha


What did that set you back?
Click to expand...

I think it was $80 per ticket, and then they add $20 for gratuity and taxes, so $100 per person. And it was totally worth every penny.

We're going back again, hopefully we don't have to wait too long. We want to get a group of 6, so we get a whole table. You need to come with.

None of the courses were remotely spicy. Tons of flavor, but not spicy.
 
Last edited:
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

Here's the list of courses:

1 Apple - Compressed Apple / Thyme Sugar / Apple Gel
2 Gougere - Parsnip / Escargot / Garlic / Lemon
3 Clam - Ham Chowder / Chive / Crunchy Potato
4 Meat Hooks - Speck Ham
5 Petrale Sole - Remoulade
6 Asparagus - Uni / Ham / Radish / Thyme
7 Pork Cheek - Minnesota Mole / Maple Apple / Brussel Sprouts
8 Ice - Coconut Chartreuse
9 Bisque - Lobster Crush / Shrimp / Brioche
10 Salmon Belly - Tapioca / Green Sauce / Garlic Chip / Radish / Wasabi Root
11 Duck Confit - Farm Egg / Turnip / Rosemary
12 Foie Gras - Smoked Foie / Apricot / Citrus Salad / Salmon Mousse
13 Pork Belly - Cherry Char Siu / Pickled Pecan
14 Salmon Loin - Garlic Chicarron / Lime Mayo
15 Mussel - Chicken Terrine / Fresno / Blood Sausage
16 Beef Carpaccio - Salad / Chartreuse Black Truffle Demi-Glace / Horseradish
17 Lamb - Aguachile / Crepe / Cauliflower
18 Slushie - Passion Fruit
19 Dolce de Leche - Pecans
20 Danish - Pineapple / Cream Cheese
21 Truffle - Shiso / Yuzo
22 Calamansi Bar
23 Olive Oil Orange Cake - Huckleberry / Orange / Almond / Blond Chocolate / Yogurt
24 Take Home - Oatmeal Cream Pie Cookie

The Duck Confit dish was "plated" on the back of your hand. I'd say my favorite courses were Olive Oil Orange Cake (might be the single best desert I've ever had), Pork Cheek, Lobster Bisque, and Salmon Loin.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

That's the kind of menu that gets Michelin Stars

Best to get it now before any Beard awards or stars and it becomes too expensive.
 
bigblue_dl said:
Here's the list of courses:

1 Apple - Compressed Apple / Thyme Sugar / Apple Gel
2 Gougere - Parsnip / Escargot / Garlic / Lemon
3 Clam - Ham Chowder / Chive / Crunchy Potato
4 Meat Hooks - Speck Ham
5 Petrale Sole - Remoulade
6 Asparagus - Uni / Ham / Radish / Thyme
7 Pork Cheek - Minnesota Mole / Maple Apple / Brussel Sprouts
8 Ice - Coconut Chartreuse
9 Bisque - Lobster Crush / Shrimp / Brioche
10 Salmon Belly - Tapioca / Green Sauce / Garlic Chip / Radish / Wasabi Root
11 Duck Confit - Farm Egg / Turnip / Rosemary
12 Foie Gras - Smoked Foie / Apricot / Citrus Salad / Salmon Mousse
13 Pork Belly - Cherry Char Siu / Pickled Pecan
14 Salmon Loin - Garlic Chicarron / Lime Mayo
15 Mussel - Chicken Terrine / Fresno / Blood Sausage
16 Beef Carpaccio - Salad / Chartreuse Black Truffle Demi-Glace / Horseradish
17 Lamb - Aguachile / Crepe / Cauliflower
18 Slushie - Passion Fruit
19 Dolce de Leche - Pecans
20 Danish - Pineapple / Cream Cheese
21 Truffle - Shiso / Yuzo
22 Calamansi Bar
23 Olive Oil Orange Cake - Huckleberry / Orange / Almond / Blond Chocolate / Yogurt
24 Take Home - Oatmeal Cream Pie Cookie

The Duck Confit dish was "plated" on the back of your hand. I'd say my favorite courses were Olive Oil Orange Cake (might be the single best desert I've ever had), Pork Cheek, Lobster Bisque, and Salmon Loin.
Click to expand...

Where did you go? This sounds great!
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

dxmnkd316 said:
That's the kind of menu that gets Michelin Stars

Best to get it now before any Beard awards or stars and it becomes too expensive.
Click to expand...

They were just announced as a James Beard finalist yesterday, for the 2nd year in a row. Wouldn't be surprised if they won it.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

bigblue_dl said:
They were just announced as a James Beard finalist yesterday, for the 2nd year in a row. Wouldn't be surprised if they won it.
Click to expand...

I'd be in, too, but I'm not sure when we'll be home next.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

bigblue_dl said:
Here's the list of courses:

1 Apple - Compressed Apple / Thyme Sugar / Apple Gel
2 Gougere - Parsnip / Escargot / Garlic / Lemon
3 Clam - Ham Chowder / Chive / Crunchy Potato
4 Meat Hooks - Speck Ham
5 Petrale Sole - Remoulade
6 Asparagus - Uni / Ham / Radish / Thyme
7 Pork Cheek - Minnesota Mole / Maple Apple / Brussel Sprouts
8 Ice - Coconut Chartreuse
9 Bisque - Lobster Crush / Shrimp / Brioche
10 Salmon Belly - Tapioca / Green Sauce / Garlic Chip / Radish / Wasabi Root
11 Duck Confit - Farm Egg / Turnip / Rosemary
12 Foie Gras - Smoked Foie / Apricot / Citrus Salad / Salmon Mousse
13 Pork Belly - Cherry Char Siu / Pickled Pecan
14 Salmon Loin - Garlic Chicarron / Lime Mayo
15 Mussel - Chicken Terrine / Fresno / Blood Sausage
16 Beef Carpaccio - Salad / Chartreuse Black Truffle Demi-Glace / Horseradish
17 Lamb - Aguachile / Crepe / Cauliflower
18 Slushie - Passion Fruit
19 Dolce de Leche - Pecans
20 Danish - Pineapple / Cream Cheese
21 Truffle - Shiso / Yuzo
22 Calamansi Bar
23 Olive Oil Orange Cake - Huckleberry / Orange / Almond / Blond Chocolate / Yogurt
24 Take Home - Oatmeal Cream Pie Cookie

The Duck Confit dish was "plated" on the back of your hand. I'd say my favorite courses were Olive Oil Orange Cake (might be the single best desert I've ever had), Pork Cheek, Lobster Bisque, and Salmon Loin.
Click to expand...

Half of that sounds awesome, the other half (the seafood/etc parts) I want no part of. :( And yes, part of the half that sounds awesome I'd be taking a chance on liking or not. I'd still be game.

Le sigh.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

Brenthoven said:
Half of that sounds awesome, the other half (the seafood/etc parts) I want no part of. :( And yes, part of the half that sounds awesome I'd be taking a chance on liking or not. I'd still be game.

Le sigh.
Click to expand...

The salmon courses were raw dishes.

You can't really go to a chef's tasting and not try a bunch of courses. If you taste it and don'tike it, thats one thing, but you have to at least try everything.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

bigblue_dl said:
The salmon courses were raw dishes.

You can't really go to a chef's tasting and not try a bunch of courses. If you taste it and don'tike it, thats one thing, but you have to at least try everything.
Click to expand...
I can't stand seafood/related. That's the issue with the menu you posted. I mean, I'd even be willing to try steak tartare. But sashimi? Clams? Salmon? Etc? Nope.
 
bigblue_dl said:
The salmon courses were raw dishes.

You can't really go to a chef's tasting and not try a bunch of courses. If you taste it and don'tike it, thats one thing, but you have to at least try everything.
Click to expand...

If you find yourself in Tampa again, you might want to check out Edison:food+drink lab. It's on my short list of places I'd like to go if an opportunity comes up.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

Brenthoven said:
I can't stand seafood/related. That's the issue with the menu you posted. I mean, I'd even be willing to try steak tartare. But sashimi? Clams? Salmon? Etc? Nope.
Click to expand...

I think a majority of Americans hate seafood, unless it's been deep-fried. I actually used sushi and sashimi as the gateway to come around to raw fish/shellfish, and now I love things like oysters, and really strong, oily mackerel.

I've had steak tartare, with the egg yolk and everything. I've also had carpaccio, which is basically tartare, just pounded thin with similar garnishes. Both are very overrated, IMO. Beef needs that searing step to render the fat and draw out that rich beefy taste. I just do not get that from raw beef.
 
Brenthoven said:
I can't stand seafood/related. That's the issue with the menu you posted. I mean, I'd even be willing to try steak tartare. But sashimi? Clams? Salmon? Etc? Nope.
Click to expand...
Don't come to Alaska then.

Seafood is *ing fantastic. Salmon, halibut, tuna, crab, shrimp, scallops, etc. it's all delicious.

And sushi, I love sushi.
 
FadeToBlack&Gold said:
I think a majority of Americans hate seafood, unless it's been deep-fried. I actually used sushi and sashimi as the gateway to come around to raw fish/shellfish, and now I love things like oysters, and really strong, oily mackerel.
Click to expand...
Not exactly. I think it's a Coast vs Middle divide on that. Seafood is very popular in coastal states.
 
Re: Rep Retirement Lodge #189: The Winter of our Discontent.

Jimjamesak said:
Not exactly. I think it's a Coast vs Middle divide on that. Seafood is very popular in coastal states.
Click to expand...

I meant the country as a whole. If you want to cut it up into the turf states vs. the surf states, then sure the slant will be more pronounced.
 
FadeToBlack&Gold said:
I meant the country as a whole. If you want to cut it up into the turf states vs. the surf states, then sure the slant will be more pronounced.
Click to expand...
If you go by population in general I think seafood is quite popular overall. Who knows though, we probably both have some amount of confirmation bias based on where we live.
 
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