For those of us who didn't make it, can you tell us what we missed and how you felt about the whole New York experience?
Q: Cooking in New York at the Beard House
Started by
Fat Guy
, Aug 16 2002 01:20 PM
4 replies to this topic
#1
Fat Guy
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- eGullet Society staff emeritus
- 29,291 posts
Posted 16 August 2002 - 01:20 PM
I was sorry to miss the dinner you put on at the James Beard House. I was in Canada at the time, covering for you. For those of us who didn't make it, can you tell us what we missed and how you felt about the whole New York experience?
For those of us who didn't make it, can you tell us what we missed and how you felt about the whole New York experience?
Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#2
d.hawksworth
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- participating member
- 120 posts
Posted 22 August 2002 - 12:37 AM
Arrived at JFK midnight
Arrived at W Hotel on Lexington Avenue 1 AM
Chef Michel was there to greet us, show us around and help us get cracking because we had a media lunch for 20 in 10 1/2 hours. We packed everything in a very raw state and had alot of prep to get on with.
Finished prep at 5:30 am
went to bed and arrived back in the kitchen at 7:30 am
ran up and down the stairs of the W hotel like a nutter in a delirious jet lag sleep deprivated state. Checking everything 10 times. You know when you've lost something really important and you look it the most stupid places like the freezer for you car keys, well that was me !!!
Just made for lunch and it went well.
Talked to the media and thanked all the staff of the hotel for all thier help, they have a fantastic and very hospitable crew.
Took a good look at the situation for the next day and got ready for a dine around New York, Elo, Vong, then back to the hotel and regrouped with Scott Kidd (Chef of Araxi in Whistler) meet some of his friends and hit 2 bars and Blue Hill till 3 or 4 in the morning.
9 am start prepping for the main event
5 pm get everything packed up and taxi over to JBH
7 pm canapé's and try and organize myself remember there's 5 other chefs with us so I needed to " get my patch " pick my plates and get my oil warm for the salmon.
I needed to poach the salmon in the oil for 30 minutes at 44 C, and help out anywhere else I could.
Everything was just about perfect so we are happy and truly wiped out, so back to the hotel for beers
Now with the help of a friend of mine I was able to get a stage at Alain Ducasse. This was great fun, kind of like the old days 22 in the kitchen and 65 covers. The food was perfect, and I tasted everything, the brigade is smart, quick, clean and very precise. I felt as though I was in France again. I can wait to go back !!!
Also went to 5 other restaurants but that's another story!!
Arrived at W Hotel on Lexington Avenue 1 AM
Chef Michel was there to greet us, show us around and help us get cracking because we had a media lunch for 20 in 10 1/2 hours. We packed everything in a very raw state and had alot of prep to get on with.
Finished prep at 5:30 am
went to bed and arrived back in the kitchen at 7:30 am
ran up and down the stairs of the W hotel like a nutter in a delirious jet lag sleep deprivated state. Checking everything 10 times. You know when you've lost something really important and you look it the most stupid places like the freezer for you car keys, well that was me !!!
Just made for lunch and it went well.
Talked to the media and thanked all the staff of the hotel for all thier help, they have a fantastic and very hospitable crew.
Took a good look at the situation for the next day and got ready for a dine around New York, Elo, Vong, then back to the hotel and regrouped with Scott Kidd (Chef of Araxi in Whistler) meet some of his friends and hit 2 bars and Blue Hill till 3 or 4 in the morning.
9 am start prepping for the main event
5 pm get everything packed up and taxi over to JBH
7 pm canapé's and try and organize myself remember there's 5 other chefs with us so I needed to " get my patch " pick my plates and get my oil warm for the salmon.
I needed to poach the salmon in the oil for 30 minutes at 44 C, and help out anywhere else I could.
Everything was just about perfect so we are happy and truly wiped out, so back to the hotel for beers
Now with the help of a friend of mine I was able to get a stage at Alain Ducasse. This was great fun, kind of like the old days 22 in the kitchen and 65 covers. The food was perfect, and I tasted everything, the brigade is smart, quick, clean and very precise. I felt as though I was in France again. I can wait to go back !!!
Also went to 5 other restaurants but that's another story!!
#3
cabrales
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- legacy participant
- 5,007 posts
Posted 22 August 2002 - 04:38 AM
Chef Hawksworth -- I'd appreciate hearing more about your experiences at Blue Hill, including specific dishes sampled.
#4
mikeczyz
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- participating member
- 500 posts
Posted 22 August 2002 - 08:18 AM
I'd appreciate hearing more about your stage at Ducasse, and your experiences at other NYC restaurants if time permits.
mike
mike
#5
d.hawksworth
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- participating member
- 120 posts
Posted 22 August 2002 - 09:57 AM
Ops, sorry - not Blue Hill but the Blue Ribbon. We ate oysters, huge gamba prawns (delicious) tried to order the bone marrow dish - but wasn't any left and plenty of beer! The rest is bit of a blur.
A couple of nights later we went to Babo and I remember distinctly enjoying the veal cheek testa - now that was neat! I'd love to know how he made that.......????
A couple of nights later we went to Babo and I remember distinctly enjoying the veal cheek testa - now that was neat! I'd love to know how he made that.......????
