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!
a few of his colleagues on the Trident team at
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.)
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
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
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