Comments on: We Heart Hearth http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Sat, 11 Feb 2012 22:52:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sylvia http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-16016 Sylvia Sat, 03 Jul 2010 04:49:10 +0000 http://leitesculinaria.com/?p=26690#comment-16016 Veal is one of my favorite meals to eat, but I find it being the hardest for me to prepare! My husband does a much better job.. but I am determined to get the hang of it. I think it's because I don't really have an end goal in mind.. just for it to taste excellent, not really a texture goal. I'm working on it. I love the pictures you have up! -Sylvia Veal is one of my favorite meals to eat, but I find it being the hardest for me to prepare! My husband does a much better job.. but I am determined to get the hang of it. I think it’s because I don’t really have an end goal in mind.. just for it to taste excellent, not really a texture goal. I’m working on it. I love the pictures you have up!
-Sylvia

]]> By: David Leite http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3598 David Leite Sun, 27 Dec 2009 15:06:47 +0000 http://leitesculinaria.com/?p=26690#comment-3598 Suzanne, I did have the gnocchi early this year, but more often than not, my work keep me chained to the stove, so I don't eat out. But, hey, who's complaining? Suzanne, I did have the gnocchi early this year, but more often than not, my work keep me chained to the stove, so I don’t eat out. But, hey, who’s complaining?

]]> By: David Leite http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3597 David Leite Sun, 27 Dec 2009 15:05:20 +0000 http://leitesculinaria.com/?p=26690#comment-3597 My pleasure. I'm not sure if the veal is seasonal, so call before you go. My pleasure. I’m not sure if the veal is seasonal, so call before you go.

]]> By: Eddie http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3596 Eddie Sun, 27 Dec 2009 14:29:14 +0000 http://leitesculinaria.com/?p=26690#comment-3596 I really must get out to Hearth soon as well as pick up a copy of <em>Salt to Taste.</em> That veal sounds amazing. Thanks for sharing the recipe. I really must get out to Hearth soon as well as pick up a copy of Salt to Taste. That veal sounds amazing. Thanks for sharing the recipe.

]]> By: Suzanne F http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3588 Suzanne F Sun, 27 Dec 2009 02:59:14 +0000 http://leitesculinaria.com/?p=26690#comment-3588 You have confirmed that I made the right decision in choosing Hearth for *my* b-day dinner next week. Thanks! But I'm amazed that you never had Marco's gnocchi before! They are what every russet potato dreams of giving its life to become. We used to think the gnocchi at Arqua were ethereal—but Marco takes them to a whole other level. You have confirmed that I made the right decision in choosing Hearth for *my* b-day dinner next week. Thanks!

But I’m amazed that you never had Marco’s gnocchi before! They are what every russet potato dreams of giving its life to become. We used to think the gnocchi at Arqua were ethereal—but Marco takes them to a whole other level.

]]> By: David Leite http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3510 David Leite Wed, 23 Dec 2009 13:19:59 +0000 http://leitesculinaria.com/?p=26690#comment-3510 **<em>sputter, sputter</em>** <strong>ME</strong> open up a restaurant? Where I'm most comfortable is sitting front of a computer or standing at my stove at home. I've seen the kind of hell pro chefs go through. No thank you. But the bigger question is: When are you opening a bakery? I've tasted your treats, Lisa, and they're fantastic. (Oh, thanks about the newsletter.) **sputter, sputter** ME open up a restaurant? Where I’m most comfortable is sitting front of a computer or standing at my stove at home. I’ve seen the kind of hell pro chefs go through. No thank you. But the bigger question is: When are you opening a bakery? I’ve tasted your treats, Lisa, and they’re fantastic. (Oh, thanks about the newsletter.)

]]> By: Lisa http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3509 Lisa Wed, 23 Dec 2009 13:11:08 +0000 http://leitesculinaria.com/?p=26690#comment-3509 Love having the newsletter back and LOVE the idea of asking the chef for a meal out of his cookbook—so when are you opening up a restaurant? Love having the newsletter back and LOVE the idea of asking the chef for a meal out of his cookbook—so when are you opening up a restaurant?

]]> By: David Leite http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3507 David Leite Wed, 23 Dec 2009 12:52:52 +0000 http://leitesculinaria.com/?p=26690#comment-3507 Thanks, Melanie. Thanks, Melanie.

]]> By: Melanie S http://leitesculinaria.com/26690/writings-i-heart-hearth-restaurant.html#comment-3490 Melanie S Wed, 23 Dec 2009 03:16:26 +0000 http://leitesculinaria.com/?p=26690#comment-3490 Ohhhh when I read the part about your veal being delish enough to rub all over your body, I got to laughing so hard the tears were rolling! Fabulous review—thanks so much for sharing. Happy (belated) birthday! Ohhhh when I read the part about your veal being delish enough to rub all over your body, I got to laughing so hard the tears were rolling! Fabulous review—thanks so much for sharing. Happy (belated) birthday!

]]>