Comments for Am I a Food Elitist? at http://www.fiery-foods.com , comment 1 to 6 out of 6 comments http://www.fiery-foods.com Sun, 14 Mar 2010 17:32:00 +0100 FeedCreator 1.7.3 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-309 There used to be, but none that I can find, some great restaurants anywhere in New Mexico. They came and went a long time ago. The type that used season fresh ingredients, or artisan cheeses, and a Master Chef created the menu-like most of the restaurants in Italy and France, even the bad ones. Unfortunately, our restaurants ship in frozen pre-cooked entrees and appetizers, canned vegetables canned fruits. We don't have large greengrowers markets, even in small towns, like the European countries. New Mexico does not have a large variety of chiles to sell other that Big Jims shipped from Deming-where are the Chimayos, the Barkers, the Velarde, the Espanola, the Ahi, etc. My point is that St. Claire's is selling wine-the restaurant is like every other restaurant in New Mexico. - Perry Abernethy Mon, 10 Aug 2009 01:40:52 +0100 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-305 What kind of restaurant would serve soup out of a can? Not the kind of restaurant I want to go to. - Wayne Scheiner Wed, 05 Aug 2009 16:10:47 +0100 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-302 I agree with what you say, Dave. I think it really boils down to is how this bistro presents their soups. I've been to many a restaurant or diner where I know for a fact that they've used canned, jarred or prepackaged ingredients for everything from sauces and gravies to dishes like chili. There's absolutely nothing wrong with any of that. But in those cases they never boast on their menus, "Try our Signature Chili!" - it's only listed generically as "Chili" and may come to your table garnished with a bit of shredded cheese (the only "modification"). Yet I know it's really x brand of chili you can purchase at a store. If they mislead their customers in any way that it would be their own, that's outright dishonesty, and they should be called on it and the restaurant should not be patronized. Certainly St. Clair's doesn't owe you anything for your visit. But in the interest of avoiding bad publicity, they should come clean with their little fib and remove the item from their menu until they can come up with an original recipe of their own. Scott Roberts ScottRobertsWeb.com - Scott Roberts Tue, 04 Aug 2009 04:30:43 +0100 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-300 Someone's decision to eat in a "Bistro" where Chef is opening cans back there and calling it a house specialty item is, of course, their business. But it would be a disappointment to me , to the point of divorce. In my opinion, not comping the item was just dumb on the manager's part. Standing behind house policy is one thing, but risking losing a good customer over something that is clearly making them unhappy is another. I need to go back and see whether Dr. Dave actually finished his soup. Did you Dave? haha - Emory Joseph Tue, 04 Aug 2009 04:02:08 +0100 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-299 For me, it is a matter of preference. If someone would choose to eat in a restaurant that would serve a re-heated product form the grocery shelf - at whatever price point, it is their business. But I'm with Dave on the two major points I got out of his piece: One - I would be disappointed, to the point of divorce, to learn that "Chef is opening cans back there", and Two (the big one for me), while I believe the house should stand by their beliefs - I would have comp'd the soup at the first sign that a loyal customer had a problem with it and lived to see another day with them. Elitist? I think surely not. - E. J. Tue, 04 Aug 2009 03:40:35 +0100 http://www.fiery-foods.com/daves-fiery-front-page/Am-I-a-Food-Elitist-.html#comment-298 good answers. :) It is important to know, what you eat. in my eyes, a restaurant should not be "great" only in style, design, music. In a restaurant, I want to eat, because the cook is better than me and the food is "more special". ;D - Emanuel Tue, 04 Aug 2009 03:39:54 +0100