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08-11-2005, 02:57 AM
|  | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
| |  I'm popping the question folks!
Dear Friends:
It's 4am Thursday, (EST). In 3 hours I'll be on a plane to san Francisco with my sweetie. Later today I'm proposing to her on China Beach.
Thanks to all of you who gave me good recommendations of where to go and eat in San Francisco. You've added to what will already be a memorable trip.
I'll be back in touch next week.
Be well.
Mark 
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Salad is the kind of food that real food eats. |
08-11-2005, 06:55 AM
|  | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
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Mark congratulations. Assuming all goes well  this will be a fond memory forever. Enjoy the moments!!!
(Does this mean we'll have to share the wine with another  ) |
08-11-2005, 07:28 AM
|  | Registered User Culinary Experience: Line Cook | | Join Date: Apr 2003 Location: Toronto, Ontario, Canada
Posts: 725
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Big congrats to you MarkV. |
08-11-2005, 07:40 AM
|  | Registered User | | Join Date: Mar 2005
Posts: 191
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YAY! Congrats, Mark. Hope you have a wonderful time.
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"Our lives are not in the lap of the gods, but in the lap of our cooks." -Lin Yutang |
08-12-2005, 02:36 PM
|  | Registered User | | Join Date: Mar 2005 Location: barely in the u.s.
Posts: 337
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what question? i'm confused.
(congrats!!!!) |
08-12-2005, 05:39 PM
|  | Registered User Culinary Experience: At home cook | | Join Date: Dec 2001 Location: San Francisco
Posts: 1,170
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Congratulations Mark. I wish you both the very best of luck.
San Francisco beaches tend to be foggy and quite cool in the summer time so if you are going for a sunset be prepared to change plans. But it all sounds very romantic and I'm sure a little thing like SF fog won't dampen your spirits.
I realize that as I am writing this you are probably here already and maybe even on China Beach popping the question. If so, you will know that it is a nice day in the City and I think at this moment even the beaches are clear.
Jock
Last edited by Jock; 08-12-2005 at 05:42 PM.
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08-12-2005, 08:57 PM
|  | Cafe Administrator Culinary Experience: Culinary Instructor | | Join Date: Oct 1999 Location: New Castle, De USA
Posts: 2,397
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NOOOOOOOOOOOOOO!!!!
Don't do it! Think, before you leap! 
Just kidding! I have been married for 11 years and it is the single best thing that has ever happened. At the end of the day, you have somebody with whom you can share. Keep us posted!!
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple |
08-14-2005, 09:13 AM
| | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
| |
Dear friends:
Hello everybody. It's Sunday morning 7am (pacific time). I'm on the hotel computer checking e-mail.
Everything went great! China Beach was beautiful. A little haze but still a beautiful view of the ocean and the Golden Gate.
I have been eating and drinking my way through San Francisco like it's my last week on earth. Foie gras, duck confit, lobster, crab, oysters, Kobe beef, etc. Tomorrow night we go to Chez Panisse.
Chrose: Yeah, I have to share my wine.  Our engagement dinner was highlighted by the 1975 Chateau Latour!
Thank you everyone for your well wishes. I'm really glad I could share this moment with all of you.
I'll be in touch.
Mark
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Salad is the kind of food that real food eats. |
08-14-2005, 09:32 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Jul 2002 Location: Vermont, USA
Posts: 250
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Congratulations Mark!
Cheers!  |
08-14-2005, 03:02 PM
|  | Registered User Culinary Experience: Owner/Operator | | Join Date: Jul 2001
Posts: 3,104
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who's doing the cake???
That's all I care about |
08-14-2005, 03:14 PM
|  | ChefTalk Moderator Culinary Experience: Cook At Home | | Join Date: Aug 2000 Location: Wisconsin USA
Posts: 8,616
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Mazel tov! Wishing you many happy years together.
Mezzaluna
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***It is better to ask forgiveness than beg permission.*** |
08-23-2005, 04:19 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Dec 2001 Location: San Francisco
Posts: 1,170
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So Mark, how was San Francisco? Too bad the weather was so crummy last week. What eating places did you try?
Jock |
08-24-2005, 07:02 AM
| | Registered User | | Join Date: May 2003 Location: NJ
Posts: 577
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Jock:
Everything was wonderful. For our engagement dinner we went to Rubicon. We had the short ribs, duck breast and the 1975 Chateau Latour.
Friday afternoon we went to the Beach Chalet.
Friday night to Hyde St. Seafood.
Saturday lunch was at Julia's Kitchen in Napa.
Saturday night was the Harris steakhouse where I had the kobe ribeye.
Monday night was Chez Panisse.
We also went to fisherman's wharf for dungeness crab and a variety of different little places in Chinatown for duck noodle soup.
Also went to this place called Pesce for oysters.
It was the most memorable trip of my life and San Francisco will always be a special place for me and my sweetie.
Mark
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Salad is the kind of food that real food eats. |
08-24-2005, 09:36 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,132
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Did she know she was getting Le Grand Tour Gastronomique SF when she said yes? I know I would say yes, well, only after you proved it with the Latour ! |
08-24-2005, 11:38 AM
| | ChefTalk Book Reviewer Culinary Experience: Professional Chef | | Join Date: Nov 2000 Location: Rochester, NY, USA
Posts: 2,347
| |
Quote: |
Originally Posted by kuan Did she know she was getting Le Grand Tour Gastronomique SF when she said yes? I know I would say yes, well, only after you proved it with the Latour ! | After that I would have said yes too (You know it may not be too late to ask me too ) | | |
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