tag:blogger.com,1999:blog-1957782103763272580.post6284209964180761084..comments2024-03-28T03:33:34.950-07:00Comments on In Erika's Kitchen: Images: Dinner at CubeErika Kerekeshttp://www.blogger.com/profile/05634307142866395851noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-1957782103763272580.post-44160912502632567202009-08-27T17:54:27.630-07:002009-08-27T17:54:27.630-07:00The pistachio cream was the one other thing I want...The pistachio cream was the one other thing I wanted, too, Carolyn. It was $30 though, and I restrained myself. Guess I'll have to save up my allowance.Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-19517595139363841422009-08-27T17:30:15.959-07:002009-08-27T17:30:15.959-07:00What an adorable place. I would have gone crazy bu...What an adorable place. I would have gone crazy buying all those goodies, too. Ooh, pistachio cream, and frozen wild strawberries from Italy?? Oh my gawd! Must make a side trip to this charming cafe/store on my next trip down south.Carolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-13895480761587044232009-08-25T10:57:33.288-07:002009-08-25T10:57:33.288-07:00The other things we ate: a very seasonal pasta stu...The other things we ate: a very seasonal pasta stuffed with sweet corn and topped with bacon, delicious; a filet of beef Florentine, with lemon squeezed over (surprisingly delicious), the best broccolini I've ever had, and a decent wild mushroom risotto, clearly made with red wine as it was dark pink rather than the standard off-white. Oh, and an apple walnut mini-tart for dessert.Erika Kerekeshttps://www.blogger.com/profile/05634307142866395851noreply@blogger.comtag:blogger.com,1999:blog-1957782103763272580.post-44878655450487217062009-08-25T10:41:37.540-07:002009-08-25T10:41:37.540-07:00Mouth-watering. I can only imagine what you ate, u...Mouth-watering. I can only imagine what you ate, undocumented. You bring the interior of the restaurant, and of course the food, to life!Shara Karasichttp://www.expertgeneralist.comnoreply@blogger.com