Instead, I’ll say that I am a fan of Firefly and what they do. I am a regular, and frequent, visitor. Occasionally, I’ll get a plate of stale bread; I mention it to my server, they apologize, head to the back, have a word with the kitchen, and not only does a new plate come out, but they rid the kitchen of the old stuff (I’ve witnessed it as I typically sit at the bar). Occasionally, an item that is usually very good comes out less than average; I send it back, and it comes back better. I’ve even ordered a “regular” item and was told that something was wrong with that day’s batch and they were not serving it. They key was engaging the staff and not expecting perfection for a quick-serve restaurant.

Most patrons of Firefly go because they like the bar scene of the place; the food is a secondary concern to them. I go because I like both, but I also know what I’m getting into when I go. And, I’m prepared to send something back if it isn’t quite right.

My favorite items? Chicken skewers, warm spinach salad, grilled octopus … But there are a few “unfaves” as well, especially the Tortilla Espanola since they gringoed it down and make it “less spicy” (read: bland).

I think managed expectations is the key to enjoying anything. Firefly is no Raku, but my check is usually 1/3 of what I pay at Raku, too.

Happy eating!

I actually mostly agree with you. The politics of food is far more complicated than growing vegetable gardens in schoolyards. But to be fair, some of Alice Waters’ Bay Area colleagues are making great efforts to make the food in San Francisco public schools much more healthful. I just wish we can take this nationwide. It will probably be a Herculean effort to get Washington and Carson City lawmakers to ignore their corporate contributors, as well as to get more people to realize that all that processed food they buy at the mega mart is crap, but we really do need to start somewhere.

Juliet-

Really? Last time I did Firefly Downtown, the bread didn’t seem all that stale. Maybe that was because I was one of the first tables seated that evening. Hopefully they’ll be more consistent on the bread and store it somewhere where it can stay fresher longer. Oh, and skip the tilapia and the “mushroom tart”. Please, please, just try the manchego mac & cheese! ;-)

And we don’t wish to libel anyone (and therefore, do not make these statement as assertions of fact), but was it us or did Alice Waters appear to be either in some kind of shock, or under the influence of C2oH25N3O? (Glazed look, fondling the radishes, quavering voice, constantly on the verge of tears — she seemed to be taking earnestness to nervous breakdown proportions.)

So antithetical is Las Vegas to everything she holds dear in her rich-hippy world, we wouldn’t blame her a bit if she had to take a hit of Blue Microdot, before getting off the plane.

Unlike the panelists at the lecture, ELV considers the whole diet-nutrition-fresh food debate to be far more complicated (and overwhelming) than simply getting people (children) to appreciate an artisanal peach, and planting gardens in elementary schools. While these are admirable goals, the economics (and politics) of weaning Americans off of cheap processed foods goes far beyond the naive musings of a Berkeley restaurant owner and a guy who grows produce for high end eateries.

The lecture was a feel-good exercise in spooning preachy pablum to the converted. Winning the hearts and minds of the masses who really need convincing (and in whose economic interest it is NOT to be convinced), is going to take a lot more work, a lot lower down the economic rung, than anyone on that panel is willing to do.

Yes, Chef Waters is from Berkeley and Berkeley has a history of leaning far left, but her influence on the farm to table movement is unbelievable as is her influence on students in the Bay Area (and beyond) with regards to her Edible Schoolyard program. As a member of the education community we see on a daily basis that many parents are not teaching their children healthy eating habits or healthy life decisions. By introducing children, at a young age, to healthy eating, it is Chef Waters’ hope, as is the hope of many in education, that we can help these children (and maybe help out the state of heathcare in this nation.)

I honestly do not know if you and I were at the same panel!

I feel that it is wonderful that both the Black Mountain Institute and Three Square were able to sponsor such an inspiring panel of intelligent, well-spoken, and influential foodies. I can only hope that Las Vegas is more open to outside views and does not close itself off as you seem to have.

Heh. If that’s “utopia”, count me out. ;-)

clue-

What’s next? Maybe a little more sanity? Foie gras is just a fancy form of animal abuse. If puppies or kitties were fattened up to be led to slaughter, I’m sure there’d be a mighty uproar to stop it.

And no one is saying parents aren’t responsible for their kids’ upbringing. It’s just that it’s incredibly difficult for parents to do that these days when schools are pumping Big Ag junk food into the kids while all the “family friendly” TV networks have all these ads on basically asking kids to defy their parents’ wishes and make them buy whatever new “hot product” is on store shelves.

Government is already telling us what to eat, but unfortunately it’s been a pawn of the Big Ag companies for far too long in giving away ridiculous crop subsidies using our tax dollars. Why should our government be a tool of ADM, Tyson, Nestle, Unilever, Philip Morris, et al., and unfairly subsidize corporate crap “food” over local, family-owned, sustainable American food?

“Now all restaurants are Taco Bell.” :)