Q & A with Chef Everett
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Laurie writes: "Are you open for Lunch on Christmas Day? Hours?"
We need a reservation for 5 on Christmas Eve. Are you open for Christmas Eve?
Thanksgiving 2012 cont?
What is the cost for Thanksgiving Lunch for adults and for children?
Bonnie asks, " Are you open / what are your plans for Thanksgiving this year? "
Summer Movies 2011?
Will you be sponsoring the Sunday evening movies on Prince George Street again this summer? We really enjoyed attending them last summer.
I had great Blackberry Jam when I was in the restaurant a few weeks ago with my family. Unfortunately, we don't live in Williamsburg. Would you share your recipe or ingredients for the jam?
Barry W., Trenton NJ
Wines for Fall??
I love the food that comes with Autumn but I am not a big fan of Cabernet Sauvignon - it is too bitter and tannic for my taste. My friends tell me I should love Pinot Noir, but that doesn't seem quite right either. Like Goldilocks, I'm looking for the one that's "just right".
Heather, Hampton VA
What's the difference between yellow & red tomatoes and what makes one an "Heirloom Tomato"?
Rob L., frequent visitor to Williamsburg Farmer's Market
Picking Summer Wines?
What do you guys recommend as a good summer wine? My husband and I aren't beer drinkers, but we are looking for a simple, refreshing summer beverage.
A fool proof way to make Chocolate Mousse?
Dear Chef Everett:
Every time I try to make Chocolate Mousse, I end up with something that is way more like Jello Pudding that the dish that I love at Blue Talon. What am I doing wrong and is there a fool proof way to make great mousse?
Mousse-Lover, Cynthia R., Annapolis
Is there a recipe or recommended wine for Foie Gras Mousse?
Greetings Blue Talon People!
I visited your website but was dismayed to learn that you don't share the recipe for the Foie Gras Mousse that my wife and I had just before Christmas. Is this a super secret recipe or would you be willing to tell me how it was made? We have a small group that gets together for dinners and I would be the hit with a rich, indulgent starter like that. By the way, is there a particular wine I should serve with Foie Gras Mousse?
Bob L., Cincinnati
What is the BTB version of Pied de-Cochon?
I am intrigued - but also a little scared! - by the Pied de Cochon dish that appears on your menu. I took French years ago, but it sounds like that would actually be a Pig's Foot! Can that be true and if so, how do you prepare that to be an enjoyable dinner dish for an upscale bistro menu like yours?
Tentative in Toano
What makes a Nicoise Salad?
To Whom It May Concern,
I was wondering what makes a Tuna salad a Nicoise salad and not some other kind of salad. Should it be grilled rare tuna? Canned tuna? I have gotten all kinds of answers but would like to know what you serve and why.
Bill W., Richmond