--- In [email protected], "rudra_joe" <[EMAIL PROTECTED]> 
wrote:
> A friend of mine in NYC named Richard Lamarita does (or did) this. 
He goes out to the Hamptons and places like that. It pays well, but 
it may take a while to move from sporatic to a full schedule. 
> 
> 
> ------I can't move around because the wife won't budge. I can't 
cook shit just for dopey people who want crap. I make real food 
which is like way out there, and yet soul food, such as:
> 
> ----Caribbean Soft Shell Crab Cappuccino - a tender fried soft 
shell tossed in a coffee laquer with tropical fruit salsa and 
roasted chili cream froth, or
> 
> -----Teriyaki swordfish soubise - teriyaki baked swordfish fillet 
smothered with Vidalia onion compote with linguine in porcini 
truffle jus. Or,
> 
> ------Red eye pizza, -- polenta crust pizza with jalapeno white 
sauce, applewood smoked bacon, eggs, roasted potatoes, and mozarella 
and fontina cheeses.
> 
> -----Strip Steak Putanesca - ageds strip steak cooked to 
perfection served with a sauce of tomatos, capers, mushrooms, 
anchovies, garlic, onions, chopped egg, black pepper, and extra 
virgin olive oil.With homemade warm potato chips.
> 
> Congo pudding - warm bread pudding with dark chocolate  chunks and 
a sauce of Steens, Rum and raw sugar.
> 
> Everyone wants this almost: Crab Pot Pie - jumbo lump crabmeat 
with prosciutto and peas in a luscious and extremely rich mornay 
laced with gin. Everybody loves this one, Dirty rice stuffed tamale 
with fire roasted green tomato salsa verde and four cheeses. 
> 
> This ones cool - Fire roasted vegetable and creole cream cheese 
roulade with a gray goose vodka martini vinaigrette dunk - not for 
kids.  

Joe, You pitch this menu to just about anyone, (anyone not on this 
site probably), and you will find some takers. You got my mouth 
watering.

lurk





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