Wow, Roanoke!? My hometown...

The most local of local flavor is to be found at the Texas Tavern (http://www.texastavern-inc.com/), a simple burger/chili joint that seats maybe 10 people and has been doing so since 1930. Not the most spectacular food but a very local experience. Maybe a good greasy spoon style breakfast stop on the way out of town.

Otherwise, if you're up for bbq and beer, Blue's BBQ Co. would be right up your alley. It's a little less "local" in the sense that they have a couple locations around VA/MD, but it's located right on the Center in the Square, and I can heartily recommend the Carolina-style pulled pork with hush puppies...

Enjoy your trip!

Thanks, everyone! I feel better now :-)

For a meal, I have two suggestions... both restaurants outside of central Paris, and they both serve a sort of ameliorated comfort food, but with a very different feel. Very different too from the white tablecloth-ed touristy spots you'd find in more traditionally touristy or wealthy neighborhoods.

First, I really suggest Le Baratin. It's a small, cosy kind of wine bar/bistro in the 20th arrondissement that I've heard described as "where chefs go when they eat out." The atmosphere is very laid-back, even homey, the wine selection is largely organic and very good, and the food is taken very seriously. Here you'll have a great meal, and it's not too far from the very lively nightlife of Rue Oberkampf if you want to go out after.

My other suggestion is Mama Shelter, whose restaurant (and hotel) are designed by Philippe Starck, a major French designer. It's a sight to see, and it's a very hip spot to go out. The food is basically classic homestyle French comfort food, sometimes with little innovative twists, but served in this supermodern atmosphere, with fancy (amazing) cocktails, it makes for a fun night out as well. It's also across the street from La Fleche d'Or, a great place for concerts and dancing!

Just a little note about sweets: I really prefer Pierre Herme to La Duree for macarons! But Angelina can also be a fun place for a very rich hot chocolate and a pastry, with its lush, old-fashioned decor, and tasty goodies.

i agree with twistie, follow that typical ratio (or find exactly the ratio that you prefer) but play around. other fun elements to add can be crushed garlic, cream, leftover oil from a jar of sundried tomatoes...

my boyfriend's french grandmother makes a dressing with classic vinaigrette plus dijon mustard and cream cheese that is not half bad.

Ohhhh, of course! So logical...

Thanks guys very much for your smarts.

Thanks for your answer. What you say makes sense, but this still doesn't:

In one particular recipe (Alton Brown's steak au poivre), we remove steaks from the pan, remove excess fat, then add Cognac to the pan (just Cognac) and flambée it, then add other stuff.

Why flambée? (Is it just more fun?)

Think volume, things you can make in big quantities without much work necessary for each individual item (avoid small baked goods, go for big ones and cut them, for example).

One good idea for big groups is to buy lots of puff pastry, cover it with pretty much anything, and bake, then cut into little squares.

Another good idea is to bake savory cakes (ham, cheese, olive, and pesto, for example) and cut them into little chunks.

I also agree with the idea of dips and salsas. Mix dairy products that you can buy in big quantities with things like pureed veggies, herbs.. (chevre with parsley and basil; leek and fromage blanc..). Hummus works. Seasonal "salsas" with crackers, chips, toasted bread is good too.

Then just serve things that need no work: fresh grapes, nuts, etc.

For sweets, fruit is great. I also once made giant format cheesecakes for 80 people by making them thin (baking on cookie sheets with edges) and cutting them into little bites. You can drizzle them with a little bit of some topping before cutting.

I tend to prefer things that don't need dishes to be eaten, because it simplifies everything.

Hope that helps. Good luck!

Pan-fried pork chops, ratatouille, and cornbread.

I agree with caramel. And/or caramelized bananas (instead of the classic fresh slices).
Also fun is homemade coulis (strawberry, raspberry, blueberry, whatever you like).
Also also fun is amarena cherries (!!).
Of course you can't go wrong with something like crème de cassis or chambord.
And, of course, whipped cream.

I agree with the liquefying suggestions above. Maybe you could make a simple sort of mascarpone/whipped cream filling and incorporate the dulce de leche, and maybe some orange juice/zest?

Here's a running lists of restaurants I like in Paris: http://pastisandpeanutbutter.blogspot.com/p/parisian-food-adventures-ii.html
Hope it helps!

ps In my humble opinion, regarding L'As du Falafel, it's quite good, but it's perhaps not worth all the waiting in line that its reputation brings about, especially when other falafel vendors on the street are just as tasty.

Also in my humble opinion, if we're talking macarons, Ladurée is overrated and in a macaron fight, a single Pierre Hermé Cassis Macaron can kick all of Ladurée's macarons' asses combined.

My current top two to try:
-Bone marrow
-Veal head

recipe idea = PESTO POPTARTS
i'm not kidding.
well, i'm a little kidding, because when i made them, the olive oil seeped out and kind of messed with their poptart appearance, strictly speaking. but, RECTANGULAR, FLAKY PESTO PASTRIES might be a more accurate name. they were fantastic, check out the recipe.
word to the wise, use as little olive oil in your pesto as humanly possible.