Comments on: Post-Opening Night Roundup

By: SaltShaker » Blog Archive » Hello Dalai

SaltShaker » Blog Archive » Hello Dalai — Mon, 19 Nov 2007 14:24:15 +0000

[...] tenure of Casa SaltShaker to see the different cultural variations on slow cooked lamb stews, from French, to Peruvian, to more French, and on to a third French version, Tex-Mex, Pakistani, Kashmiri… [...]

By: Carolyn R.

Carolyn R. — Wed, 10 May 2006 21:20:10 +0000

Wow. Just so you know - I am LURKING - and you are indeed inspiring. I’ll never cook your food (probably, but never say never) but it is inspiring to hear how it’s done. Well done. On the other hand, those chicken/mushroom potsticker thingie’s might go over well at Haus Rau. You never know.

By: dan

dan — Tue, 09 May 2006 16:12:08 +0000

So why aren’t you trying to reproduce these recipes on your side of the Pacific?

By: Bother Jeff

Bother Jeff — Tue, 09 May 2006 05:58:06 +0000

Firstly, my username was supposed to be “Brother Jeff”, but I made a typo and ended up being a “Bother” instead - alas, probably equally fitting.

Now - just a quick note of congrats on your opening night. It all sounds so fantastic and seeing as the liklihood of me making it from Singapore all the way to BA anytime soon is about as likely as there being a presidential candidate I want to vote for in the next US election, I really appreciate the detailed post-dinner write-up — if the write-up for the chocolate menu coming up i as detailed, I may have to try reproducing it on my side of the Pacific.

(send free plane ticket, will make a reservation!)

By: ksternberg

ksternberg — Mon, 08 May 2006 03:33:06 +0000

I will be happy to go restaurant hopping in BA.

By: dan

dan — Mon, 08 May 2006 02:43:56 +0000

You’re going to have to take a month off just to taste all this food. Oh wait, how did I get roped into doing all the cooking for your vacation? You’re taking me out to dinner!

By: ksternberg

ksternberg — Sun, 07 May 2006 22:06:22 +0000

Wow, Dan! This sounds so exciting. From your remarks, opening night came off very well. I love good clam chowder, too. Add that to the menu when I visit (along with those pot stickers).