Comments on: Everything was Alliuminated http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/ Kristen Taylor attempts to make life into art. Wed, 18 Jan 2012 14:40:42 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Keith Rosenfeld http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-64483 Keith Rosenfeld Mon, 04 May 2009 21:04:08 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-64483 Susan, just wanted to make sure you knew that Jose is at HotCakes in Barracks Road. I know it's not the same as Ciboulette, but he's making a lot of the same dishes and gives the same attention to detail that you remember. Sunday Brunch has a lot of classic deBrito dishes. Susan, just wanted to make sure you knew that Jose is at HotCakes in Barracks Road. I know it’s not the same as Ciboulette, but he’s making a lot of the same dishes and gives the same attention to detail that you remember. Sunday Brunch has a lot of classic deBrito dishes.

]]> By: Thomas http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-33740 Thomas Wed, 30 Apr 2008 19:04:20 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-33740 hey susan, well i do remember my time in queens, i am in france now i dont live with my dad anymore and sorry for not contacting you, you did not leave an email adress, I dont get along with my dad anymore, but i'll tell him you passed and wanted to say hi hey susan, well i do remember my time in queens, i am in france now i dont live with my dad anymore and sorry for not contacting you, you did not leave an email adress, I dont get along with my dad anymore, but i’ll tell him you passed and wanted to say hi

]]> By: Pierre Girod http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-16023 Pierre Girod Tue, 25 Sep 2007 15:46:55 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-16023 salut thomas, Je suis un vieux copain de ton papa et je profite de ce forum de discussion pour te demander un service. J'ai depuis longtemps perdu ses coordonnées et je te serai reconnaissant à vie de lui demander de me contacter ou bien de me donner une adresse mail pour que je puisses lui écrire. mon adresse mail : pgirod@fr.coltteam.net Merci d'avance.Ciao salut thomas,
Je suis un vieux copain de ton papa et je profite de ce forum de discussion pour te demander un service. J’ai depuis longtemps
perdu ses coordonnées et je te serai reconnaissant à vie de lui demander de me contacter ou bien de me donner une adresse mail pour que je puisses lui écrire. mon adresse mail : pgirod@fr.coltteam.net
Merci d’avance.Ciao

]]> By: Susan Bonignour http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-9110 Susan Bonignour Wed, 13 Jun 2007 14:48:19 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-9110 Thomas, I worked with your Dad at Urbani. I tried to contact him at Ciboulette, he was gone. You came to my house several times in Queens...Remember? I was very fond of Jose and I miss him. Please let him know. All The best Susan B. Thomas, I worked with your Dad at Urbani. I tried to contact him at Ciboulette, he was gone. You came to my house several times in Queens…Remember? I was very fond of Jose and I miss him. Please let him know. All The best Susan B.

]]> By: thomas alves de brito http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-945 thomas alves de brito Thu, 25 Jan 2007 17:37:05 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-945 i am jose's son and i appreciate all the comments i was also sad, that ciboulette closed i don't live in charlottesville anymore, and i know my dad is impatient, and very short tempered, when it comes to food but he is a nice father. well bye i am jose’s son and i appreciate all the comments i was also sad, that ciboulette closed i don’t live in charlottesville anymore, and i know my dad is impatient, and very short tempered, when it comes to food but he is a nice father. well bye

]]> By: susan moniot http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-397 susan moniot Wed, 08 Nov 2006 20:48:27 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-397 My husband and I were also devastated to hear of Jose's leaving. Our long, fabulous lunches over a bottle of lovely wine reminded us of Europe - yes, the scallops were wonderful as was the poached salmon, steak frites, veal cheeks, etc. etc. etc. We miss him and his philosophy. One Saturday evening, he opened and cooked a fabulous meal for us and 2 special friends visiting from NJ. He volunteered because he loves good food and the people who love good food. If you find another good lunch place, let us know. My husband and I were also devastated to hear of Jose’s leaving. Our long, fabulous lunches over a bottle of lovely wine reminded us of Europe – yes, the scallops were wonderful as was the poached salmon, steak frites, veal cheeks, etc. etc. etc. We miss him and his philosophy. One Saturday evening, he opened and cooked a fabulous meal for us and 2 special friends visiting from NJ. He volunteered because he loves good food and the people who love good food. If you find another good lunch place, let us know.

]]> By: Crawford Godsey http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/comment-page-1/#comment-189 Crawford Godsey Mon, 02 Oct 2006 03:28:27 +0000 http://www.kthread.com/kthread/2006/09/27/everything-was-alliuminated/#comment-189 I appreciate your comments and echo your loss where Ciboulette is concerned. In addition to Jose's cooking (his seared scallops were simply the best I've ever had - ever), his suggestions of various cheeses for me to try opened up a world I barely knew existed. The Banon (wrapped in chestnut leaves) was a personal favorite while my step-children embraced the Truffe-Noir, a soft goat cheese with flecks of black truffle and I've never had anyone I gave the St. Agur blue cheese to tell me they'd had better. His suggestions in wine were equally appreciated although I think I will miss most "Pommeau D'Normandie", a Normandy cider fortified with Calvados. I will sip my remaining bottle in the full knowledge that I'm not likely to find another in Charlottesville soon, if ever. As for the "unique" atmosphere, I enjoyed sipping my wine and leafing through the various books that Jose made available while he and the staff did whatever it was that they had to do that day. If anything, it was an object lesson in the rewards of necessary patience. I appreciate your comments and echo your loss where Ciboulette is concerned.

In addition to Jose’s cooking (his seared scallops were simply the best I’ve ever had – ever), his suggestions of various cheeses for me to try opened up a world I barely knew existed. The Banon (wrapped in chestnut leaves) was a personal favorite while my step-children embraced the Truffe-Noir, a soft goat cheese with flecks of black truffle and I’ve never had anyone I gave the St. Agur blue cheese to tell me they’d had better.

His suggestions in wine were equally appreciated although I think I will miss most “Pommeau D’Normandie”, a Normandy cider fortified with Calvados. I will sip my remaining bottle in the full knowledge that I’m not likely to find another in Charlottesville soon, if ever.

As for the “unique” atmosphere, I enjoyed sipping my wine and leafing through the various books that Jose made available while he and the staff did whatever it was that they had to do that day. If anything, it was an object lesson in the rewards of necessary patience.

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