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Sticky Rice on Sunday, 3/3 at 6PM

Sticky Rice on Sunday, 3/3 at 6PM
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  • Sticky Rice on Sunday, 3/3 at 6PM

    Post #1 - February 21st, 2013, 3:13 pm
    Post #1 - February 21st, 2013, 3:13 pm Post #1 - February 21st, 2013, 3:13 pm
    I know the GNR's are going on right now and everything but I'm craving some Thai food and have never been to Sticky Rice. I'll probably bring some beers to go with. For now I'll cap it at 10.

    1. fropones
    2. laikom
    3. Teresa
    4. thaiobsessed
    5. thaiobsessed+1
    6. AlekH
    7. BR
    8. boudreaulicious
    9. GAF
    10. petite_gourmande
    Last edited by fropones on March 6th, 2013, 11:33 am, edited 11 times in total.
  • Post #2 - February 21st, 2013, 4:12 pm
    Post #2 - February 21st, 2013, 4:12 pm Post #2 - February 21st, 2013, 4:12 pm
    Sticky Rice is my favorite spot for a big group thai dinner, should be fun, I can't wait!

    I'll be sure to bring some interesting beers too.

    Count me and Teresa in.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #3 - February 21st, 2013, 4:35 pm
    Post #3 - February 21st, 2013, 4:35 pm Post #3 - February 21st, 2013, 4:35 pm
    laikom wrote:Sticky Rice is my favorite spot for a big group thai dinner, should be fun, I can't wait!


    What about Aroy?! Heresy!

    Luckily, there is room in my stomach for both. Looking forward to another go-round with the huge menu at Sticky Rice!
    The meal isn't over when I'm full; the meal is over when I hate myself. - Louis C.K.
  • Post #4 - February 22nd, 2013, 7:32 am
    Post #4 - February 22nd, 2013, 7:32 am Post #4 - February 22nd, 2013, 7:32 am
    Oooh, yeah, I'm in (+1)
  • Post #5 - February 22nd, 2013, 10:15 am
    Post #5 - February 22nd, 2013, 10:15 am Post #5 - February 22nd, 2013, 10:15 am
    yes please
  • Post #6 - February 22nd, 2013, 12:13 pm
    Post #6 - February 22nd, 2013, 12:13 pm Post #6 - February 22nd, 2013, 12:13 pm
    I'm in too - thanks
  • Post #7 - February 22nd, 2013, 12:48 pm
    Post #7 - February 22nd, 2013, 12:48 pm Post #7 - February 22nd, 2013, 12:48 pm
    Hi,

    It's been a long while since I did the Thai thing -- I'd like to attend.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #8 - February 22nd, 2013, 11:04 pm
    Post #8 - February 22nd, 2013, 11:04 pm Post #8 - February 22nd, 2013, 11:04 pm
    I'll join as well.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #9 - February 26th, 2013, 10:40 pm
    Post #9 - February 26th, 2013, 10:40 pm Post #9 - February 26th, 2013, 10:40 pm
    I'd like to join!
    "To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
    - Fae Myenne Ng, Bone
  • Post #10 - February 26th, 2013, 10:52 pm
    Post #10 - February 26th, 2013, 10:52 pm Post #10 - February 26th, 2013, 10:52 pm
    Everyone who's posted here is included. I've started the wait list now.
  • Post #11 - February 27th, 2013, 12:14 am
    Post #11 - February 27th, 2013, 12:14 am Post #11 - February 27th, 2013, 12:14 am
    If there's overflow for this one, there might be a crowd going the following Tuesday:

    viewtopic.php?f=19&t=37001
    Dominic Armato
    Dining Critic
    The Arizona Republic and azcentral.com
  • Post #12 - February 27th, 2013, 8:10 pm
    Post #12 - February 27th, 2013, 8:10 pm Post #12 - February 27th, 2013, 8:10 pm
    Hi,

    I think this is a terrific dinner idea and many have chosen to attend.

    I will back out of this dinner to meet with Dmnkly's friend on Tuesday instead. I hope you understand.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #13 - February 27th, 2013, 8:52 pm
    Post #13 - February 27th, 2013, 8:52 pm Post #13 - February 27th, 2013, 8:52 pm
    I'd like to join the wait list please.
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #14 - February 27th, 2013, 9:26 pm
    Post #14 - February 27th, 2013, 9:26 pm Post #14 - February 27th, 2013, 9:26 pm
    Cathy2 wrote:Hi,

    I think this is a terrific dinner idea and many have chosen to attend.

    I will back out of this dinner to meet with Dmnkly's friend on Tuesday instead. I hope you understand.

    Regards,


    That is so very nice of you, I was hoping someone would meet him for lunch!
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #15 - February 27th, 2013, 9:30 pm
    Post #15 - February 27th, 2013, 9:30 pm Post #15 - February 27th, 2013, 9:30 pm
    laikom wrote:
    Cathy2 wrote:Hi,

    I think this is a terrific dinner idea and many have chosen to attend.

    I will back out of this dinner to meet with Dmnkly's friend on Tuesday instead. I hope you understand.

    Regards,


    That is so very nice of you, I was hoping someone would meet him for lunch!

    Hi,

    Thanks ... it is for dinner, because I would have a hard time making lunch.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #16 - February 28th, 2013, 1:09 pm
    Post #16 - February 28th, 2013, 1:09 pm Post #16 - February 28th, 2013, 1:09 pm
    Can you waitlist me, please? Thanks!
    “Nothing is more agreeable to look at than a gourmande in full battle dress.”
    Jean-Antheleme Brillat-Savarin (1755-1826)
  • Post #17 - March 3rd, 2013, 1:25 am
    Post #17 - March 3rd, 2013, 1:25 am Post #17 - March 3rd, 2013, 1:25 am
    Very excited for this dinner! Set up a preliminary menu with the help of laikom trying to target about $30pp total. Check it out here. Hope everyone's hungry!
  • Post #18 - March 3rd, 2013, 6:36 am
    Post #18 - March 3rd, 2013, 6:36 am Post #18 - March 3rd, 2013, 6:36 am
    Looks like a proper feast.
  • Post #19 - March 3rd, 2013, 9:33 am
    Post #19 - March 3rd, 2013, 9:33 am Post #19 - March 3rd, 2013, 9:33 am
    Hi there - I won't able to make it tonight. petite, you're in!
    "To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
    - Fae Myenne Ng, Bone
  • Post #20 - March 3rd, 2013, 2:02 pm
    Post #20 - March 3rd, 2013, 2:02 pm Post #20 - March 3rd, 2013, 2:02 pm
    fropones wrote:Very excited for this dinner! Set up a preliminary menu with the help of laikom trying to target about $30pp total. Check it out here. Hope everyone's hungry!

    LMAO! 35 dishes for 10 people is an awesome plan. Have fun tonight! :)

    =R=
    By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada

    Every human interaction is an opportunity for disappointment --RS

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #21 - March 3rd, 2013, 2:40 pm
    Post #21 - March 3rd, 2013, 2:40 pm Post #21 - March 3rd, 2013, 2:40 pm
    ronnie_suburban wrote:
    fropones wrote:Very excited for this dinner! Set up a preliminary menu with the help of laikom trying to target about $30pp total. Check it out here. Hope everyone's hungry!

    LMAO! 35 dishes for 10 people is an awesome plan. Have fun tonight! :)

    =R=


    Haha, thanks, working on paring it down now. Also, don't forget it's BYOB tonight. I plan to bring a few beers
  • Post #22 - March 3rd, 2013, 3:38 pm
    Post #22 - March 3rd, 2013, 3:38 pm Post #22 - March 3rd, 2013, 3:38 pm
    fropones wrote:Haha, thanks, working on paring it down now. Also, don't forget it's BYOB tonight. I plan to bring a few beers
    Funny, I was looking at the list and thinking you might need multiples of some of the singles. More than two sticky rice for 10 people for example. But, as my motto is Nothing says excess like excess, I might not be the best one to comment.

    Either way, terrific menu, looks to be an exceptional time.
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #23 - March 3rd, 2013, 4:08 pm
    Post #23 - March 3rd, 2013, 4:08 pm Post #23 - March 3rd, 2013, 4:08 pm
    a lot of things ( like more rice ) can be added on the spot when we run out. we are working on widdling the list down. for only 10 people I can't think of any dish that would require doubling.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain
  • Post #24 - March 4th, 2013, 6:03 pm
    Post #24 - March 4th, 2013, 6:03 pm Post #24 - March 4th, 2013, 6:03 pm
    Love the mega Google doc pre-order list! Great way to get us stoked and more pro-active menu planning.

    Thanks to Mark and Matt for organizing and ordering another fun event!

    Echoing last night's sentiments, the appetizers (especially the quail that Mark didn't get a taste of) and salads were standouts. The bonus stinky bean replacement dish was delish as well, do you remember the name and key ingredients for re-ordering purposes? The fish curries were not as successful though.

    Again, thanks for another fun adventure!
    “Nothing is more agreeable to look at than a gourmande in full battle dress.”
    Jean-Antheleme Brillat-Savarin (1755-1826)
  • Post #25 - March 4th, 2013, 8:34 pm
    Post #25 - March 4th, 2013, 8:34 pm Post #25 - March 4th, 2013, 8:34 pm
    Not much to add to BR's recap in the main thread. Great meal, better company and impressive ordering--what more can you ask for??? I'm especially appreciative of the fact that no one was trying to take pictures since with all of those dishes coming out in quick succession, that would've gotten old quick :) Only exception would've been the picture of our gracious and efficient server upon receiving the ordering spreadsheet prepared by Laikom and Fropones--a photo of the look on his face would've been a wonderful way to remember a fun night.

    There was some talk of a Thai favorites pot luck down at our end of the table and I think this would be a lot of fun--bring your favorite dish(es) from the various Thai spots around town or your own kitchen--a true thai taste-off! I think we should do it--just have to find a night. Stay tuned!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #26 - March 6th, 2013, 10:12 am
    Post #26 - March 6th, 2013, 10:12 am Post #26 - March 6th, 2013, 10:12 am
    I want to thank fropones for organizing the dinner and for all the dining companions. And I am a great believer in "ordering power." However, I think that there is a downside and that was evident at Sticky Rice. We had some 35 dishes in under 90 minutes. On the plus side, we did gain a sense of the menu. However, I like to think about my food. I want to consider a preparation and taste several bites to see how it develops. On my plate dishes mashed together and everything was coming so rapidly that I missed any deliberate consideration. Sometimes less is more. I felt that having half as many dishes would have provided twice as much culinary pleasure. Sticky Rice was incredibly efficient, some of the dishes were amazing and most were very good (IIRC!), and the company was LTH-licious.

    The quail started the meal, and it may have been the best: that could have been coincidence or perhaps not. The durian ended the meal, and it did remind me why I love properly made durian pudding.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #27 - March 6th, 2013, 11:28 am
    Post #27 - March 6th, 2013, 11:28 am Post #27 - March 6th, 2013, 11:28 am
    It takes a special type of person to be able to enjoy 35 dishes in a row. GAF's description of the experience was very accurate, I doubt anybody is able and accurately critique the entire meal. It is a totally different way of looking at a restaurant, but if I were to rethink the ordering strategy the only thing I'd change would be more Quail. They have a huge and outstanding menu, and in helping set up fropones' first meal here, we both wanted to really explore that aspect of the place!

    In my opinion, of the 35 dishes there were only a couple that were lackluster, but I've already read other people raving about them so even then it is a matter of taste. How many other restaurants could you pick 35 dishes, some of them at random, and come away with this many amazing bites? Probably not many.
    Part of the secret of a success in life is to eat what you like and let the food fight it out inside.

    -Mark Twain

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