Comment

Comment by Darryl Musick on February 4, 2011 at 11:48am

Today on The World on Wheels, we wrap up our visit to Tucson, Arizona. Come along for singing Chesnutts and find out what a Sonoran Dog is: http://tinyurl.com/5wwx7n5

Comment by Darryl Musick on January 24, 2011 at 10:56am

Today on The World on Wheels, my partner and son, Tim reveals his pick for Southern California's best beach in L.A.'s Other Pier. It also has two of our favorite L.A. restaurants. I'll reveal my pick on Wednesday: http://tinyurl.com/6js392d

Comment by Darryl Musick on January 23, 2011 at 10:01pm

As Mr. Buffett might say, it's noon somewhere!

Comment by Donna Esposito on January 23, 2011 at 11:48am

Darryl, shouldn't we do the polite thing and wait until noon? :)

Comment by Eileen Smith Dallabrida on January 23, 2011 at 10:59am

Eating our way through Singapore. My friend Brenda in the marketplace in Little India

ttp://www.courierpostonline.com/article/20110123/LIFE/101230314/Acc...

 

Comment by Ed Wetschler on January 20, 2011 at 5:02pm

Does SATW Northeast Chapter's good deed--honoring Phoenix Award winners at a luncheon today--turn into a bad deed because we ate too much cappuccino chocolate cake at Lavo NY?

Comment by José Balido on January 19, 2011 at 9:44pm

You're right, Maralyn, this even happens in the US, but much less frequently. But after a while, it almost becomes a game to see where I will be treated as I like. Have a great time at SIRAH!

 

Monique, I may have to hit you up for suggestions next time I'm in Paris!!

Comment by Maralyn D Hill on January 19, 2011 at 3:41pm

I was overwhelmed at the professionalism of it in 2009. One of the best I've ever attended, and I've attended many. Thanks.

Comment by Maralyn D Hill on January 19, 2011 at 3:26pm

I forgot to mention I'm in Philadelphia at the airport waiting to go to Lyon, FR via Frankfurt. I'm be covering Sirah (one of the best world wide hospitality trade shows), World Cheese Cup, World Pastry Cup, French Pastry Cups and the best one, the Bocuse d'Or. So in addition to experiencing exceptional food and wine, we will be seeing the latest trends for the hospitality industry. It's exciting. We went two years ago and got hooked.

Comment by Maralyn D Hill on January 19, 2011 at 3:22pm

Hi Jose,

I've found it to depend on what part of what country, U.S. included. 

Most chefs, find it difficult to cook meat well done. In the U.S. we started with it cooked well done and developed a taste for medium and rare during the past 30 years. However, some have not. 

 

Should you be able to get what you want, yes. But, some establishments just don't respond that way, even in the U.S.

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