In an upscale TV area restaurant, what soup would you like to see on the menu and....

[tomwed]

what would you expect to pay

I usually ask opinions after I'm sure of my own, not this time. I have a lot of experience with soup but not much when it comes to eating out at upscale restaurants in the villages.

Crab [shrimp, lobster] Bisque $7 bowl $5.50 cup
Cream of Mushroom $6 bowl $4.50 cup
Potato [and all of it's variations] $6 bowl $4.50 cup

[off topic, already--I worked in a high school and ate the cafe lunch. I always bought the cup of soup. It was less expensive and came in a Styrofoam coffee cup that held the same amount as the Styrofoam soup bowl.]

[delima2000]

I would like just a nice cream of broccoli soup.

[jnieman]

A great chicken tortillia soup like I used to get at Don Pablo's restaurant in Ohio. $5.99 bowl $3.49 cup.

[MikeV]

A split pea soup is one of my favorites.

[TVMayor]

A cup of soup cost more that a pack of cigarettes. Must be a lot of soup tax added.

[Villager Joyce]

French onion

[Bonny]

New England Clam Chowder and "good" Lobster Bisque !!

[dalecrenshaw]

She-crab soup....it's the best!

[tomwed]

thank-you for responding and please keep them coming

off-track-stupid-story
Back home we used to go to Olive Garden because that's where my wife's side likes to eat. There were a lot around. Anyway I used to tell the waitress that "I would like to have a bowl of the bottomless soup." After she wrote it down, I added "I don't like soup, I just want to see how long the spoon is."

[Bonny]

Crab chowder. (Bonefish crab chowder is awesome !!)

[l2ridehd]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.

[Bonny]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.
I do put Bonefish and Lopez in an upscale category as well as places like Ruth's Chris, etc. Excellent food and excellent service. Cane Garden & Sakura are in the good category, not upscale. If there was a highly rated chef, I might put that in an exclusive restaurant category.

[tomwed]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.
I don't think you are being flip at all. Was there ever a upscale place like you described in the area?

And if and when a place like that comes along, what kind of soup would you like to see?

[rubicon]

:popcorn:

[lambchop285]

Lobster Bisque - Carrot soup - she crab - seafood chowder with actual seafood in it!

[TNLAKEPANDA]

A good French Onion... not too salty and the cheese is browned on top. Also no big hunk of bread in the soup. Put the bread on the side please.

Pee soup is good too if make correctly.

I make an awesome Enchilada soup with chicken!

[Eastwind53]

I second this

[applesoffh]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.

Me, too. Bonefish is a good restaurant, but not upscale IMHO. I'd like my fish to be fresh, if it's a daily special. Not fresh = no fish. I'd like a beautiful rib-eye on the bone, a baked potato that hasn't been microwaved, creamed spinach that is freshly made. Sounds like I'd want a Peter Luger's here. As for a good soup, a real, honest-to-goodness Lobster Bisque, like Claudio's in Greenport, NY.

[Chatbrat]

THERE IS NOT A REAL UPSCALE RESTAURANT IN THE VILLAGES--they know the demographics here--it will not happen-

Real waiters--not servers- table side preparation of salads & deserts

It the same crowd that think todays cruising is the equivalent of trans atlantic passage in the 60's & 70's on the Leonardo DaVinci, The Ile De France, & the Queen's

[dbussone]

A good French Onion... not too salty and the cheese is browned on top. Also no big hunk of bread in the soup. Put the bread on the side please.



Pee soup is good too if make correctly.



I make an awesome Enchilada soup with chicken!


Boy, I hope you meant Pea soup, rather than pee.

[tomwed]

THERE IS NOT A REAL UPSCALE RESTAURANT IN THE VILLAGES--they know the demographics here--it will not happen-

Real waiters--not servers- table side preparation of salads & deserts

It the same crowd that think todays cruising is the equivalent of trans atlantic passage in the 60's & 70's on the Leonardo DaVinci, The Ile De France, & the Queen's
So what kind of soup would you like if the demographics was here to have such a place and what would you pay for a cup or a bowl?

[big guy]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.

The only thing upscale about Palmer is the prices!

[dbussone]

So what kind of soup would you like if the demographics was here to have such a place and what would you pay for a cup or a bowl?


And some humble pie for dessert as well. Don't you think Tom.?

[tomwed]

The only thing upscale about Palmer is the prices!
Yes but if there was an upscale restaurant that you enjoyed in the TV area what kind of soup would you be looking for and how much would you pay for a cup or a bowl?

[BS Beef]

Not too fancy but I'd vote for:

Tomato $6 - bowl/$4.50 - cup

and

It's getting to be Beer Cheese soup season $6 - bowl/$4.50 - cup (and please don't try to put broccoli or anything else in my beer cheese)

[BS Beef]

Oops forgot Corn Chowder

[SALYBOW]

French Onion a gratin 5.00 and aveglemona ( Chicken with Lemon) 4.00

[NYGUY]

Quick question. Where is there an upscale restaurant in The Villages? I have yet to find one. So far I have had to go to Tampa or Orlando for any special occasion.

I am honestly not trying to be flip or put down any place or person. I have been a strong advocate of getting a really nice place here and really hope one comes and we support it. There are some good places to eat, I like Lopez, Palmer, Cane Garden, Sukura, and a few others. But IMHO none of them come close to being upscale.

I would describe an upscale place as one with an excellent menu, excellent service, many different nightly specials, a well known highly rated chef, an outstanding wine list, white cloth table cloths and napkins, and a place everyone who went raved about how good it was.

I agree!!

But if we had one and since Tom insists...Lobster Bisque-$9.00/cup.

[golfing eagles]

During the hotter months, a good Vichyssoise served on a bed of ice

[CFrance]

She-crab soup....it's the best!
REAL she crab soup, with the eggs in it. Probably pricey.

[newguyintv]

what would you expect to pay

I usually ask opinions after I'm sure of my own, not this time. I have a lot of experience with soup but not much when it comes to eating out at upscale restaurants in the villages.

Crab [shrimp, lobster] Bisque $7 bowl $5.50 cup
Cream of Mushroom $6 bowl $4.50 cup
Potato [and all of it's variations] $6 bowl $4.50 cup

[off topic, already--I worked in a high school and ate the cafe lunch. I always bought the cup of soup. It was less expensive and came in a Styrofoam coffee cup that held the same amount as the Styrofoam soup bowl.]

Not at all sure that there is an upscale Restaurant in TV but you can pay over$10 a bowl at Hemingways if you like getting screwed.

[graciegirl]

Not at all sure that there is an upscale Restaurant in TV but you can pay over$10 a bowl at Hemingways if you like getting screwed.







Just curious, what would be a perfect meal? What dishes do you enjoy?

[Chatbrat]

A good Manhattan clam chowder, with plenty of clam in it

[graciegirl]

A good Manhattan clam chowder, with plenty of clam in it





You are homesick for the kind of food you left.


I miss Cincinnati food. But there are other nice things to eat here.

[golfing eagles]

You are homesick for the kind of food you left.


I miss Cincinnati food. But there are other nice things to eat here.

I'm a little ignorant on this subject. What exactly is "Cincinnatti" food. I've been there, but must have missed out on some unique cuisine

[gap2415]

French split pea in an upscale restaurant

[tomwed]

Off track---a little
I enjoy cooking. I make chicken stock out of roasted chicken legs once a week and I don't know why until now I didn't think of also roasting the celery, onions and carrots at the same time but I'll start doing that.

Anyway, in a quart crock pot yesterday I added a can of black beans, 4 oz of ham chunks from a thick slice, small zucchini, small onion and a heavy tablespoon of Goya Recaito Culantro Cooking base to the jelly like stock. That turned out great.

Today I have cooking a similar soup [stew?] using black eye peas, zucchini, carrots, onions, ham, the same Goya cooking base and a half cup of the stock. It takes no time to prepare and about 4 hours to cook, unattended in the little crock pot.

Some people have me thinking about making an onion soup. It takes a while to brown the onions so I'm going to see if I can do the caramelizing in a crock pot. I'm not sure about the beef stock yet either. I have some Jamisons soup base I'll try but will skip any extra salt.

[asianthree]

I love the roasted mushroom soup at Disney. Course it's coming from an upscale restaurant. And since we not have an upscale restaurant I have the recipe and will continue to make it at home.

[tomwed]

I love the roasted mushroom soup at Disney. Course it's coming from an upscale restaurant. And since we not have an upscale restaurant I have the recipe and will continue to make it at home.
Is this it? Is the entire liquid heavy cream and a little wine?
Recipe
Smoky Portobello Mushroom Soup
Artist Point
Wilderness Lodge
Yield: 64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1 cup Chardonnay
2 quarts Heavy Cream
1 1/2 tablespoons Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe)
chive oil (see recipe)
roasted ****ake mushrooms (see recipe),
chives cut for garnish

[BS Beef]

I'm a little ignorant on this subject. What exactly is "Cincinnatti" food. I've been there, but must have missed out on some unique cuisine

Bite your tongue…...Skyline Chili of course.

[rubicon]

My favorite soup Italian Wedding soup

[golfing eagles]

My favorite soup Italian Wedding soup

If you're not into making it from scratch, Progresso's Italian wedding soup, as well as their chickarina are pretty good

[asianthree]

Is this it? Is the entire liquid heavy cream and a little wine?
Recipe
Smoky Portobello Mushroom Soup
Artist Point
Wilderness Lodge
Yield: 64 ounces; 8 servings

Ingredients

6 each Medium Portobello Mushrooms
3 each Medium Smoked Portobello Mushrooms (see instructions)
1/2 cup Sweet onions
1 cup Chardonnay
2 quarts Heavy Cream
1 1/2 tablespoons Garlic, chopped
1 1/4 cup White Roux (equal parts of butter & flour; cook slowly over low heat)
To taste Salt & pepper
Croutons (see recipe)
chive oil (see recipe)
roasted ****ake mushrooms (see recipe),
chives cut for garnish

Yes it is. Once you make it you will fall in love with it. I use a smoker in my grill for the mushrooms

[CFrance]

Two quarts of heavy cream. Where, oh where, is VPL?

[2BNTV]

I like pasta fagiola the best.

Beef cabbage soup at Toojay's is great but most people would not consider Toojay's to be upscale. Served only on Wednesday.

I don't have very discriminate taste buds but I know when something tastes good. :smiley:

[Polar Bear]

Another vote for French Onion with the browned cheese. But I do like the bread in the soup, not on the side.

[dbussone]

Real New England clam chowder. An alternative would be "lobstah" bisque.

[asianthree]

Op if you are making your own stock start with water and veggies. Cook down remove half and freeze, I use one cup. Then split remaining. One you use for seafood stock, using saved shells. Freeze. Other half I use chicken bones, take three quarters and freeze. With last quarter use beef bones. I use a pressure cooker and can do it all in under 4 hours.

[tomwed]

I like pasta fagiola the best.

Beef cabbage soup at Toojay's is great but most people would not consider Toojay's to be upscale. Served only on Wednesday.

I don't have very discriminate taste buds but I know when something tastes good. :smiley:
I just heard about the beef cabbage soup at Toojays at golf today. Joe, is the beef chunks of beef or some kind of meatball.
My mom used to make pasta fagiola, chicken-carrots-celery-onion soup and split pea and as a boy I thought everyone had those at the table a couple of times a month, especially after a shoveling snow.

[Happinow]

Agree Bonnie. Bonefish crab chowder is the best soup I've ever had. Not cheap but worth it.

[2newyorkers]

Lobster or shrimp bisque. I also enjoy a really good Italian Wedding soup.

[manaboutown]

Are there any truly upscale TV area restaurants?

[asianthree]

Are there any truly upscale TV area restaurants?

Not by my standards, but there are those that would disagree

[TheVillageChicken]

Oxtail

I would say gumbo but no one east of Pensacola knows how to do it right.

[Walter123]

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

[tomwed]

Op if you are making your own stock start with water and veggies. Cook down remove half and freeze, I use one cup. Then split remaining. One you use for seafood stock, using saved shells. Freeze. Other half I use chicken bones, take three quarters and freeze. With last quarter use beef bones. I use a pressure cooker and can do it all in under 4 hours.
If I understood you make 4 kinds of stock in 1 day. You make a huge pot of vegetable stock and freeze 1/4th. And what's leftover is the base for chicken 1/4, fish 1/4 and beef stock 1/4? Is this correct? It's very clever.

[CFrance]

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....

That's because du jour is grown all over France and tastes quite different depending upon the region and terroir.:wave:

[golfing eagles]

That's because du jour is grown all over France and tastes quite different depending upon the region and terroir.:wave:

Do you have a good recipe for this "du jour" soup? Maybe the Wednesday or Thursday variety?

[tomwed]

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....
off-track-stupid-story
When I was 17 I took a date to a Mexican restaurant. At the time that was very exotic. I ordered Gazpacho and some main entree. When the bill came I told the waitress the meal was wonderful but I never got my soup. The waitress said I did get my soup and you and your date have been dipping the chips in it all night.

[graciegirl]

I like that french soup, I think it's called "Du jour". I like it because it always tastes different from place to place....





Mais oui. It always has that Je ne sais quoi.


This not directed at you, Walter, but...Upscale pfffft. Most of us are trying to have our money outlive us. The PRICE is RIGHT at most local restaurants and most restaurants have at least a couple of items that are always delicious. And Chez Home is still open for good food, simply prepared...and.. There are amazingly good frozen entrees these days.


I really don't like food snobbery. Some folks think they are such gourmets. I think some of them are just picky eaters and their mom didn't make them eat what was on their plate. This is not directed at you Tomwed or anybody posting...it is just a rant. Now I feel better.

[CFrance]

Do you have a good recipe for this "du jour" soup? Maybe the Wednesday or Thursday variety?
Ha ha! Good one.

[Walter123]

That's because du jour is grown all over France and tastes quite different depending upon the region and terroir.:wave:

Just like wine, very interesting. LOL.

[Walter123]

Mais oui. It always has that Je ne sais quoi.


This not directed at you, Walter, but...Upscale pfffft. Most of us are trying to have our money outlive us. The PRICE is RIGHT at most local restaurants and most restaurants have at least a couple of items that are always delicious. And Chez Home is still open for good food, simply prepared...and.. There are amazingly good frozen entrees these days.


I really don't like food snobbery. Some folks think they are such gourmets. I think some of them are just picky eaters and their mom didn't make them eat what was on their plate. This is not directed at you Tomwed or anybody posting...it is just a rant. Now I feel better.

Oh NO!!!!!!! Are you saying that there are soup snobs in The Villages? NO SOUP FOR YOU............COME BACK ONE YEAR!

[dbussone]

Do you have a good recipe for this "du jour" soup? Maybe the Wednesday or Thursday variety?


I think it's the French version of a rue (?sp). Not like you will rue the day, but a Southern cooking rue

[golfing eagles]

Oh NO!!!!!!! Are you saying that there are soup snobs in The Villages? NO SOUP FOR YOU............COME BACK ONE YEAR!

Better we have soup snobs than soup nazis:1rotfl:

[tomwed]

Mais oui. It always has that Je ne sais quoi.


This not directed at you, Walter, but...Upscale pfffft. Most of us are trying to have our money outlive us. The PRICE is RIGHT at most local restaurants and most restaurants have at least a couple of items that are always delicious. And Chez Home is still open for good food, simply prepared...and.. There are amazingly good frozen entrees these days.


I really don't like food snobbery. Some folks think they are such gourmets. I think some of them are just picky eaters and their mom didn't make them eat what was on their plate. This is not directed at you Tomwed or anybody posting...it is just a rant. Now I feel better.

No offense taken but I disagree.

When my kids were very little they had no preconception of what tastes good. I'm not sure if taste buds dictate what you eat. I think it's environment. So I fed my kids anchovies, broccoli, mushrooms, asparagus, mussels, clams, spinach, eggplant--all foods that some people won't eat. I enjoyed them so they enjoyed them. I didn't need to make them. The boys have a much richer life when it comes to eating. My wife is picky and so is my daughter. I never forced her either. More often than not I had to make two meals, one "wit" and one "witout". I cook well because I couldn't, and still can't afford to eat out.

As I get older I tend to gravitate to peasant food. The term does sound snobby but the food uses easily found ingredients that poor people ate. I think Marcella Hazen is my favorite cook.
Take a look:
v=v7Qk-dlgdcM

[graciegirl]

No offense taken but I disagree.

When my kids were very little they had no preconception of what tastes good. I'm not sure if taste buds dictate what you eat. I think it's environment. So I fed my kids anchovies, broccoli, mushrooms, asparagus, mussels, clams, spinach, eggplant--all foods that some people won't eat. I enjoyed them so they enjoyed them. I didn't need to make them. The boys have a much richer life when it comes to eating. My wife is picky and so is my daughter. I never forced her either. More often than not I had to make two meals, one "wit" and one "witout". I cook well because I couldn't, and still can't afford to eat out.

As I get older I tend to gravitate to peasant food. The term does sound snobby but the food uses easily found ingredients that poor people ate. I think Marcella Hazen is my favorite cook.
Take a look:




I read this three times and we really don't disagree. That would ruin my day. I am your fan.

[tomwed]

I read this three times and we really don't disagree. That would ruin my day. I am your fan.
I'm sorry. I don't know what I was thinking and didn't mean to offend.

[Walter123]

I read this three times and we really don't disagree. That would ruin my day. I am your fan.

///

[rcook715]

I don't go to upscale restaurants to order soup

[golfing eagles]

Still no takers on Vichyssoise? You don't know what you're missing.
Now my runners up:
Italian wedding soup
Gumbo
French onion overloaded with cheese on top
Gazpacho
Lobster Bisque
New England clam chowder (from Durgin's Park)

[CFrance]

I don't go to upscale restaurants to order soup

I do! Just had a butternut squash soup to die for at a very good restaurant ( not in FL). I love a good chef's soup as a starter to a well executed meal of moderate portions.

[graciegirl]

///



I agree Walter. I am sappy a LOT.


And I changed the subject right in the middle again. I was waiting for the folks who say that there isn't anything edible in The Villages so I could attack them and say they are picky eaters..They didn't post so I just attacked anyway.


My very favorite soups are;


Mushroom Brie
Beef Cabbage
Italian Wedding
Mock Turtle
Tomato Bisque
Corn Chowder
Potato


Any can be ordinary but they all can be wonderful if made with skill.

[dbussone]

I do! Just had a butternut squash soup to die for at a very good restaurant ( not in FL). I love a good chef's soup as a starter to a well executed meal of moderate portions.

A little off topic, but not far. This thread reminds me of one very hot summer in Jackson Mississippi (weren't they all though). My wife makes fabulous soups of all varieties but got on a kick of making various borscht soups over a couple of weeks. And they were all served cold. After the third or forth evening our kids called me at work the next afternoon to complain that Mom was making more cold cabbage soup and would I please bring home an edible alternative. I picked up a pizza and, as I recall, my wife was not particularly pleased. She served the borscht the next evening anyway.

[CFrance]

A little off topic, but not far. This thread reminds me of one very hot summer in Jackson Mississippi (weren't they all though). My wife makes fabulous soups of all varieties but got on a kick of making various borscht soups over a couple of weeks. And they were all served cold. After the third or forth evening our kids called me at work the next afternoon to complain that Mom was making more cold cabbage soup and would I please bring home an edible alternative. I picked up a pizza and, as I recall, my wife was not particularly pleased. She served the borscht the next evening anyway.
Nothing better than leftover pizza washed down with day- old borscht!

[rubicon]

Mais oui. It always has that Je ne sais quoi.


This not directed at you, Walter, but...Upscale pfffft. Most of us are trying to have our money outlive us. The PRICE is RIGHT at most local restaurants and most restaurants have at least a couple of items that are always delicious. And Chez Home is still open for good food, simply prepared...and.. There are amazingly good frozen entrees these days.


I really don't like food snobbery. Some folks think they are such gourmets. I think some of them are just picky eaters and their mom didn't make them eat what was on their plate. This is not directed at you Tomwed or anybody posting...it is just a rant. Now I feel better.

GG: Agree . I actually like so called peasant foods. In fact one definition of a gourmet cook is someone who can take simple ingredients and transforms it into a master piece .

As I said before in my family you were obligated to discuss politics and religion but boy tread carefully when it came to recipes that would get you into real trouble. Loved my mother's Italian wedding soup,and her pasta figioli, the former of which traveled to many weddings and funerals My wife's grandmothers cabbage and potato soup and beef barley were truly made in the Polish tradition as she emigrated from Poland.

My dad best friend did clambakes and made an outstanding Manhattan clam chowder. Boy do I miss the clambakes they had back home, and Jimmy's were outstanding. My movement from the beer to raw clams back to beer then to steamed clams back to beer corn, steak chicken sausage mushrooms and peppers past the Italian bread

Oh the topic as soup.... sorry

[Walter123]

[QUOTE=graciegirl;1119999]I agree Walter. I am sappy a LOT.


I said nothing of the sort. Where did you get that from?

[graciegirl]

[QUOTE=graciegirl;1119999]I agree Walter. I am sappy a LOT.


I said nothing of the sort. Where did you get that from?



I don't blame you for thinkin' it.

[Walter123]

[QUOTE=Walter123;1120232]



I don't blame you for thinkin' it.

Didn't say it, wasn't thinkin' it. I guess you must feel guilty about something?