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aw a few cool things and got some catalogs which I've been going through picking out some things.. will send you photos too. How was it cooking for GM? On Nov 7, 2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for t
2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. At 71st we have started going thro
ings this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting thing
ks in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) http://www.bemar
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ese pieces for JEs return. Even I it's simply the slate trays and a few new things for snacks. This way he sees progress has been made. Cooking for GM was great. She was very appreciative of what I prepared and seemed to really enjoy the food. It's nice to have someone to cook for that enjoys eatin
2012, at 11:12 PM, francis derby < > wrote: Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. EFTA00556737 At 71st we have star
ngs this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things
ks in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) http://www.bemar
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ing in Date: Thu, 08 Nov 2012 04:12:44 +0000 Hi=, Just wanted to touch base on where i am at with things this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting things ready to send off to LSJ, Stew and steaks and some equipment. At 71st we have started going throu
ings this week. I have cooked for two days for Ms Maxwell, monday and tuesday. I spent today getting thing
ks in the house. To recap our conversation i thought it would be nice to go towards a classic but modem kind of feel. Elleven Madison Park, Corton, Jean Goerges all do this really well. Bemardaud has this line i thought looked interesting (the fruit dish, gravy boat, Sugar bowl and creamer) http://www.bemar
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