The Foodie Report
Ruminations on food, cooking in and eating out in our area.

It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.

Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.

Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.

Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.

Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Wednesday, January 23, 2008

Pigall's when you're in love

Another Valentine's Day menu, this one for Pigall's. Dinner (select one from each) is $125 per person. Wine is an additional $50 per person. Tax, Gratuity and Valet Parking are included.

Smoked Salmon with Quail Egg, Kentucky Spoonfish Caviar
Cucumber Poached Salmon Salad with Lemon Dressing
Domaine des Aubuissieres “Cuvée de Silex” Vouvray, 2005
Maine Lobster with Red Micro Salad
Tropical Fruit, Cole Slaw and Avocado
Labouré-Roi “St. Armand” Macon-Villages, 2005
Trio of Duck Ravioli with Hen of the Wood Mushrooms
Pomegranate and Pink Peppercorn Sauce
Fondue of Parsnips and Kumquats
Oratoire St. Martin Côtes-du-Rhône Villages, 2003
Sea Bass with Pinot Noir Butter, Light Truffle Sauce
Fondue of Root Vegetables, Swiss Chard
Royal Trumpet Mushrooms
Raphet Bourgogne, 2004
Rack of Lamb, Tarragon Syrah Wine Sauce, Fingerling Potatoes, Goat Cheese Flan, Confit Tomatoes, Medley of Mushrooms and Creamy Spinach
Les Closiers Châteauneuf-du-Pape, 2004
Beef Tenderloin with Bordelaise Sauce
Grape and Shallot Compote
Dauphinois Potatoes, Blue Foot Mushrooms
Rapini and Vichy Carrots
Lancatay Malbec, Mendoza, Argentina 2003
Farandole of Selected Sweets
Tissot “Jean-Robert’s” Cremant du Jura, N/V
Chocolates and Cookies


at 1:40 PM Blogger WestEnder said...

What, no tongue?

It's a good time to be a quail egg farmer. They're everywhere now.

at 5:36 PM Blogger Nicci King said...

I called some local "hatcheries" last year to see if they sold them. No such luck.

Where are all the quail farmers? I would like to have the eggs in my fridge, just to have em. Look at them, all cute and sweet next to my brown ones...

Which is fodder for another entry. Brown or white eggs? And why?

at 1:24 AM Blogger WestEnder said...

Brown or white eggs? And why?

I always chuckle at the way eggs come in either all white or all brown. The color means nothing except what color the chicken's feathers are. Brown-feathered chickens lay brown eggs, white-feathered chickens lay white eggs.

I think it's funny that people spend time sorting them by color. I used to get eggs from friends with chickens and they were always mixed.

at 7:25 AM Blogger Nicci King said...

Nope, no difference in nutritional value or taste. I just prefer the color.

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