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Well, I cannot compete with Greg's specially made meal, but my work dinner with some clients did have some pretty amazing food and wine. We ended up ordering family style for the most part, with the sommelier advising on wine and food choices. Here is the list copied from the online menu. Appetizers: “the original” hamachi shot -- truffled ponzu / fresno chili / avocado / ginger / wasabi greens (x24) kobe beef roll -- daikon radish / avacado / sriracha aoli (x4) potato and bacon dumpling thing that I cannot find on the menu online (x4) Half salad choice: furikake caesar salad -- 63 degree egg / furikake / parmesan / garlic / caper-anchovy dressing or iceberg wedge -- point reyes blue cheese / candied bacon / apple / chervil / egg / tomato (my choice) Selection of steaks, shared family style: bone-in filet mignon -- black garlic mushroom purée / beurre blanc / red wine demi / 14 oz. c.a.b prime split-bone ribeye -- house-made kimchi steak sauce / beurre blanc / scallions / 19 oz. (x2) dry aged bone-in new york -- green peppercorn sauce / chives / maldon salt / 22 oz. (x2) hyogo, kobe japan A5 -- lobster risotto / aged balsamic / aromatic basil oil (x2) Multiple Sides shared family style: shaved black truffle brussels sprouts -- flash fried / maple-mustard dressing / spiced pecans truffled french fries -- white truffle oil / parmesan / black pepper uni fried rice -- pork belly / ginger / shiitake mushrooms / quail egg / uni truffle mac ‘n cheese -- black truffle / white cheddar Wine in order of appearance: Corison Kronos 2005 (2 bottles) Meyer Family Bonny’s Vineyard 2004 (2 bottles) Mas Doix Priorat 2008 Hundred Acre Ark Cabernet 2009 This was all for just 10 people, which seems even more crazy now that I spelled it all out.

Went to our local restaurant and were lucky enough to visit on a slow night so the chef prepared a off menue meal based on the Cabs we brought with a pork and mushroom theme that was in each and every course. Starting with 1996 Chateau Montelena and Opus. Pork belly soup with a bleau cheese and onion something soup in a Portobello bowl. Fried prosciutto, olive tapenade, shitake shrooms green onion and truffle oil of some such. Gettin' hammered at this point so the ingredient list will start to get a bit fuzzy from here on out. Pork belly with some glaze, Pilipino sweet potato mash, portobello tempura and tempura crisps. bacon and mushroom custard desert which I couldn't eat because I am allergic to eggs so he whipped up this Gorgonzola, fried garlic and I don't know what else but it went well with the cab.

Expense accounts FTW!

shm sacd flacs

so ive been watching my neighbor shovel snow all day long. bad case of OCD. he started soon after it started snowing this morning, we probably had 1 centimeter on the ground. over and over again. man, this is unreal. he's gotta get every last drop. every time.

Favorite Alexander's experience was foie gras on the last day of legal foie gras sales. Have only gone traditional so no help there. Filet was very good, though I prefer other steakhouses. Cupertino is the young, hip Alexander's, so make sure to go with a young, hip look. If you're bored afterward swing by for a drink. I'll be filling out spreadsheets.

I'm going to a work dinner at Alexander's Steakhouse in Cupertino tonight, and I ain't paying (directly anyway). They have Wagyu options and traditional steak options. Anybody been to an Alexander's and have any recommendations? More generally, would you go Wagyu or would you go traditional like a split bone rib-eye or dry aged porterhouse?

Ugh, soooooo tempting.

volcano fire | repave | thanks!

The Porker - pulled pork, ham, bacon, melted cheddar, and a fried egg.

Thanks everyone. Had a decent day at work, left on time and as Shelly wisely predicted I'm polishing off a margarita now after a great dinner with the family.

Baby steps on Sous Viding.

Vicki ... a ride to Sarasota and back would be good training. Just sayin' You can dew eet!

Sous Vide brined pork belly, saffron risotto, and roasted Brussel sprouts.