Message-ID: <17629260.1075860893972.JavaMail.evans@thyme> Date: Mon, 21 Jan 2002 14:31:19 -0800 (PST) From: john.watson@pdq.net To: tom-jerilynn@worldnet.att.net Subject: RE: Last Saturday at Mark's American Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-From: John Watson X-To: Thomas Daugherty X-cc: X-bcc: X-Folder: \Kim_Watson_Mar2002\Watson, Kimberly\E-mail Bin X-Origin: Watson-K X-FileName: kwatson (Non-Privileged).pst Thanks for the kind words, Jerilynn. Regarding "toque blanche," I knew that a toque was the traditional brimless chef's hat, but was unsure of the spelling. Looking at my on-line dictionary (www.m-w.com), I got the right spelling and found out that the adjective "blanche" (white) was commonly appended. So I added it, too. I'll pass along your appreciation to Kim. John -----Original Message----- From: Thomas Daugherty [mailto:tom-jerilynn@worldnet.att.net] Sent: Monday, January 21, 2002 4:17 PM To: John Watson Subject: Re: Last Saturday at Mark's American JOHN-- IN CASE YOU EVER QUIT YOUR DAY JOB, YOU OUGHTA BE A WRITER COVERING FINE CUISINE !! I LOVE READING YOUR COMMENTS AFTER OUR GATHERINGS ! THANKS FOR YET ANOTHER OF YOUR GIFTS TO OUR GOURMET GROUP. TOM AND I LOOK FORWARD TO HOSTING OUR NEXT GATHERING. BUT, AS ONE OF THE HOSTS, PLEASE TELL ME WHAT "TOQUE BLANCHE " IS. I HATE TO ADMIT MY IGNORANCE, BUT ONE IS NEVER TOO OLD TO LEARN ! PLEASE THANK KIM FOR VOLUNTEERING TO CREATE THE MENU! ALTHOUGH WE MISSED YOUR PRESENCE AT CHURCH, WE HOPE YOU HAD A GOOD CHRISTMAS CELEBRATION WITH YOUR FAMILY. JOIE DE VIVRE ! JERILYNN ----- Original Message ----- From: "John Watson" To: "Millie Hast" ; "A. Lester Buck III" ; "Hattie Thurlow McKinley" ; "Jeanne Singer" ; "Jennifer Harvey" ; "Jerilynn & Tom Daugherty" ; "Jerilynn Daugherty" ; "Jerry & Shirley Mills" ; "Jerry Granacki" ; "Jim McKinley" ; "Kim Watson" ; "Phyllis Hamilton" ; "Sam Cook" Sent: Monday, January 21, 2002 8:25 AM Subject: Last Saturday at Mark's American > Folks - > > Once again, the Gourmet Group had a wonderful outing, this time to Mark's > American Cuisine. For those of you who haven't been, Mark's is located in a > converted church at 1658 Westheimer. Jerilynn and Tom Daugherty arranged > the reservations and arrived first, joined shortly thereafter by Kim & John > Watson, Jim & Hattie McKinley, Jennifer Harvey & Jerry Granacki, and fellow > Ordinary Life class member and new group member Millie Hast. We were seated > upstairs in what was once either the balcony or the choir loft. > > Our waiter, Lance, revealed that he was a medical student at UTMB in > Galveston, and was astoundingly and persuasively well-informed about the > restaurant and its wonderful offerings. The menu, the "daily" menu and the > "off-menu" menu were replete with fabulous dishes, exquisitely prepared. > Kim is still marvelling over the small dark round objects that had a > delicate smoky taste, and of which her husband guessed were some sort of > mushroom, only to discover that they were roasted baby brussell sprouts. > > After an appetizer selection that included a very light White Lobster > Bisque, the second course arrived. The Dover sole was very popular, as was > the "study in lamb." No one was disappointed in the quality of their > selections. Dessert included selections such as Mom's Peanut Butter Cake, > Chocolate Truffle Cheesecake, and Warm Chocolate Cake, all beautifully > presented and delicately delicious. > > Mark's was a hit. As Jerilynn put it, "We hate to come here too often > because it is so special for us." For more information about the > restaurant, visit their web site at > http://www.marks1658.com/ > > Our next event is scheduled to be held at Tom & Jerilynn Daugherty's home on > Saturday, March 23. The theme selected was French cooking, and Kim agreed > to handle the recipe assignments. So get your toque blanches ready and > we'll wait with anticipation our next Gourmet Group outing! > > Kim & John Watson > >