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David has been out of town for the week (see the Las Vegas story), so this issue was thrown together in a few minutes after he got back. Fortunately, several of our contributors have been busy writing articles, so this was an easy job!

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Ryan Yeh
Kevin Bau
Heidi Yeh
David Bau
Rachel Bau
Paul Bau

Broadcast weekly around the world on

  July 28, 1998 - Issue 7 - Philadelphia Edition
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Trident in Las Vegas

David and a few of his colleagues on the Trident team at Microsoft spent the weekend in Las Vegas sightseeing and playing blackjack. (The trident being held by Neptune to the right was guarding the entrance way to the Treasure Island hotel where they stayed.)

David brought his digital camera along with him, so you can click here to follow along as he and his buddies bet everything at the blackjack tables.

Kevin Visits Tennessee

On his recent sojourn to Memphis, Kevin discovered an excellent restaurant by the name of Erling Jensen. The restaurant owner was apparently voted as the best chef in Memphis while at another restaurant, which gave him the confidence to start his own operation. When confronted with the ultra-classy menu (or, at least, ultra-classy by non-NYC standards) Kevin immediately knew that he had to try the ostrich. Ostrich? Yup, the big, ugly, non-flying poultry product that isn't chicken.

It tasted and looked very much like beef. In fact, Kevin now suspects that it was beef, but in an effort to make the menu more exotic, the chef called it ostrich. Still, the ostrich/beef was very good, and worthy of another try in the near future.

While in Memphis, Kevin got to experience Tennessee humidity, a hotel that had an indoor fountain with ducks in it (every day, the elevator in the Peabody hotel opens up into the lobby, and a procession of ducks walks out and makes its way to the fountain. Several hours later, they are shepharded back into the elevator to some undisclosed location-- perhaps the restaurant, which specializes in duck?), and working onsite with clients. Unfortunately, Kevin did not get to experience Graceland. Maybe next time he goes to Memphis, Kevin will find the time to see the King's not-so-humble abode.

Blue Ginger Restaurant

Weston's food critic, Bau Chein Wan (a.k.a. Paul) ate at Wellesley's newest gourmet retaurant, the Blue Ginger, an Asian-French cuisine. The owner/chef is Ming Tsai who shows his talent occasionally on cable's food channel, who studied cooking in Paris, China, S.E.Asia and Japan under world renowned chefs, apprenticed under the legendary Pierre Ermes at Fauchon, France and practiced at the chic Natasha on the Left Bank and Silks in San Francisco comes from a restaurant family. He's also a graduate of Phillips Andover and Yale and a squash champion. His dishes are all quite original but remind us of the flavors of Le Colonial on Rittenhouse Row. Some of the best dishes we tried were soft-shell crab appetizer with tempura asparagus and watercress, chilian bass (1.5" thick cooked to just the right tenderness) with various types of seaweed strips and mango sauce, crabmeat cake with basil moose, filet mignon with pea greens and basil salad.

Paul, using the same grading system as "Zagat's" gives the Blue Ginger a 20 on food and a 20 on ambiance & 25 on service.

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In other news
B-school Apps Ready
With business school applications hot off the presses and due in early November (ahem... that's a hint to take out the calendar and mark it, people) you can all feel free to check them out on the web. If you are so moved to offer advice about applying, don't hestitate to contact Kevin-- he'll make sure the advice gets forwarded to the appropriate parties. Or, if you'd prefer, you can also donate a new wing to one of Harvard's B-school buildings in Kevin's name. If you choose to do that, then the advice isn't quite as necessary.

Heidi Assists on AAA
Today Heidi was allowed to assist on repairing an abdominal aortic anyeurism. This is a condition where the walls of the aorta weaken and expand like a balloon, putting the patient at risk of bleeding to death if the balloon pops.

Heidi was allowed to open and close the case, which she did in record time. "What, already?" said the attending when told that they were ready to have him come in to supervise the delicate part of the operation. "I'm not ready. Tell them to explore the stomach again."

But Heidi's opening was idosyncratic, with corners where the incision needed to turn. She was told later to make her cuts without corners. "It's easier to line up my way," she explained. "But I'll do it their way next time," she said. "Maybe I'll do it my own way when I'm an attending."