684 replies to this topic

[shacke]

........ I know a third one is coming either tonight around 2AM or tomorrow bright and early (you've got to appease the teeming masses with some food porn!)

uh, you'll have to settle for delayed B-list softcore food porn, likely from Percyn or me (shutter the thought). PhilaD is not going to be there although I will be dropping off his rent check with Shola.

What did you think, he has no restraint? C'mon girlfriend


Evan

[philadining]

What did you think, he has no restraint?  C'mon girlfriend

Really, HOW crazy do you think I am?!?

[Diann]

uh, you'll have to settle for delayed B-list softcore food porn, likely from Percyn or me (shutter the thought).  PhilaD is not going to be there although I will be dropping off his rent check with Shola. 

What did you think, he has no restraint?  C'mon girlfriend


Evan

I thought you were trying to get into swimsuit shape for your jaunt to the Caribbean! I suppose there's always room for a little Studiokitchen action, bikinis be damned.

Jeff, I think you would eat three meals a day at Studiokitchen if Shola let you do so. Starting with some lobster scrambled eggs, toast, and champagne.

Edited by Diann, 02 February 2006 - 09:38 AM.

[I_call_the_duck]

What did you think, he has no restraint?  C'mon girlfriend

Really, HOW crazy do you think I am?!?

Is that a rhetorical question?

[philadining]

Apparently, the answer is: fairly crazy....

StudioKitchen February 2, 2006

[Chris Amirault]

Eight hours of sleep later and I'm still in a state of stunned awe. I've so much to say; "The best meal I've ever had," while among those things, doesn't begin to tell the story.

More, much, much more, soon.

[mrbigjas]

this is embarrassing but i totally woke up at like 6 this morning and started thinking about all the parts of that meal (including the recipes that i'm gonna rip off at home), and then i couldn't get back to sleep.

i think there's something wrong with me.

[KatieLoeb]

Along with much more from Chris, I'll have the wine pairing notes later on today. For the moment I have to dash to work!

[shacke]

I am going out and buying an egg poacher. The real egg poacher I would like to have around my house is Shola but that seems a bit of a stretch.

Amazing as always. I got to meet familiar names for the first time. As always, the "Duchess of Broken Wind" did wonders with the wine choices.

And Shola certainly has done again. That lobster/egg amuse made the top 3 SK courses in my book. He said it was the most challenging and it was certainly awe inspiring. After the first two amuse, it was funny to realize that dinner hadn't officially started yet. That explains the redeye this morning. We were all shocked to find out that the clock had struck midnight. It was that good a time. Maybe next time we'll break out the Pavoni.

Happy early 5th anniversary to Chris and Andrea. Come back to Philly again.


Thanks to everyone especially Shola, his royal SKness, for another amazing culinary spectacle!

Evan

[Capaneus]

Apparently, the answer is: fairly crazy....

You, Sir, are a Weak and a Fickle Man!

And I assure you, Envy and Jealousy have almost nothing to do with that judgement!

What the H-E-double-hockey-sticks is that pint-or-beer-looking dessert component?

[shacke]

Apparently, the answer is: fairly crazy....

You, Sir, are a Weak and a Fickle Man!

And I assure you, Envy and Jealousy have almost nothing to do with that judgement!

What the H-E-double-hockey-sticks is that pint-or-beer-looking dessert component?

That was homemade raspberry cider with a cauliflower froth on top. Shaved white chocolate made it officially a "chocolate" dessert according to Shola. The froth seeped down into the cider like a snow globe effect. It was tres cool - we took videos.

Evan

[I_call_the_duck]

HOLY SH--!! I was determined to say that Saturday's meal was the best ever, but I am almost rendered speechless by this meal.

Raspberry cider with a cauliflower froth and white chocolate? That has got to be one of the most beautiful things I've ever seen.

Was that a cherry tomato on top of that chocolate cake?

ETA: philadining, three times in six days. Is that a record, even for you?

Edited by I_call_the_duck, 03 February 2006 - 11:03 AM.

[mrbigjas]

Was that a cherry tomato on top of that chocolate cake?

it was listed as orange on the menu, but i suspect kumquat

[I_call_the_duck]

Was that a cherry tomato on top of that chocolate cake?

it was listed as orange on the menu, but i suspect kumquat

Thanks, that makes more sense. But I wonder how a tomato would have worked...

[shacke]

Was that a cherry tomato on top of that chocolate cake?

it was listed as orange on the menu, but i suspect kumquat

Thanks, that makes more sense. But I wonder how a tomato would have worked...

I also thought, I_C_T_D., that it was a yellow tomato at first but alas twas a kumquat. It had been soaking in a syrup of vanilla and cardamom.

[Holly Moore]

It is impossible not to rave about the food. It was extraordinary. And tasty. Company wasn't all that bad either.

What makes Studio Kitchen so special is the opportunity both to watch Shola plate each course, bent over the table, precisely setting each component in place and to chat with Shola before and after courses about the ingredients, the cooking techniques, and the state of cooking throughout the world. In any other restaurant I know of, it would be impossible, even at a chef's table, to be so involved and at one with the dining experience.

Now lets talk about cauliflower and raspberry. What rational mind would even consider pairing the two? Lunacy. Genius.

[Curlz]

What makes Studio Kitchen so special is the opportunity both to watch Shola plate each course, bent over the table, precisely setting each component in place and to chat with Shola before and after courses about the ingredients, the cooking techniques, and the state of cooking throughout the world. 

Couldn't agree more, Holly! In fact, I have a pretty great pic of him bent over the table plating food...but I promised him no shots of him would go on line. Thanks for the reminder that I need to send it to him, though!

[divalasvegas]

Breathtakingly beautiful work as usual philadining. Thanks once again for taking the rest of us on another trip to Shola-land.

But now really, don't keep us in suspense:

1) What were the extras besides what was posted on the menu?

2) What were the other chocolate desserts?

3) How can I apply to be his sous chef? Or if he doesn't need one, then his scullery maid?

Edited for typo.

Edited by divalasvegas, 03 February 2006 - 12:22 PM.

[robert40]

A few years ago I missed out on a Studio Kitchen dinner due to surgery and a major snow storm hitting the east coast.

But after reading this thread which must rank as one of the best in the history of egullet and the belief that this just may be the most exciting dining experience in the country right now it's at the top of my list.

Edited to add. Wow..How time flies, Just noticed at the beginning of this thread my missed opportunity was back in 2002.

Edited by robert40, 03 February 2006 - 01:08 PM.

[mrbigjas]

Breathtakingly beautiful work as usual philadining.  Thanks once again for taking the rest of us on another trip to Shola-land.

But now really, don't keep us in suspense:

1) What were the extras besides what was posted on the menu?

that first one was shime saba (pickled mackerel), with spicy yuzu sorbet, a granny smith and cucumber salad, and hackleback caviar, with mint oil. and a potater chip.

the second was a potato terrine with neuske's applewood ham and sage, a poached egg injected with truffle jus, and lobster choron sauce. and that's lemon oil around the edge of the plate.

2) What were the other chocolate desserts?

one was a flourless chocolate cake with smoked chocolate and the candied kumquat, and the other was 'chocolate milk' with foamed malted milk on top and shola's version of rice crispies.

[philadining]

a poached egg injected with truffle jus

When's the next booster shot due?

[I_call_the_duck]

...a poached egg injected with truffle jus...?!?

If I ever need a blood transfusion, can I have this instead?

[docsconz]

a poached egg injected with truffle jus

When's the next booster shot due?

I think I will have to take control of this needle and syringe! It may be a placebo, but I am sure it works very well.

I am getting exhausted from all this building excitement.

[shacke]

I think I will have to take control of this needle and syringe! It may be a placebo, but I am sure it works very well.

I am getting exhausted from all this building excitement. 

Doc. To hell with propofol! This stuff makes you feel much better inside. For a brief moment I wished I was an egg again.

Edited by shacke, 03 February 2006 - 01:56 PM.

[BryanZ]

That syringe technique, if I understand it correctly, is brilliant.

[KatieLoeb]

"Duchess of Broken Wind" did wonders with the wine choices.

Excuuuuuse me. I believe I said a properly opened bottle of sparkling wine should "sound as subtle as a Duchess breaking wind."

I made no claims to being that Duchess. :adjusts her tiara and stalks away:

Glad you enjoyed the wines though.

[divalasvegas]

Breathtakingly beautiful work as usual philadining.  Thanks once again for taking the rest of us on another trip to Shola-land.

But now really, don't keep us in suspense:

1) What were the extras besides what was posted on the menu?

that first one was shime saba (pickled mackerel), with spicy yuzu sorbet, a granny smith and cucumber salad, and hackleback caviar, with mint oil. and a potater chip.

the second was a potato terrine with neuske's applewood ham and sage, a poached egg injected with truffle jus, and lobster choron sauce. and that's lemon oil around the edge of the plate.

2) What were the other chocolate desserts?

one was a flourless chocolate cake with smoked chocolate and the candied kumquat, and the other was 'chocolate milk' with foamed malted milk on top and shola's version of rice crispies.

Thanks for the luscious descriptions mrbigjas. The man sure can work magic with eggs and lobster can't he? I assume he injects the egg from the top and then carefully ladles on the lobster and sauce so that the yolk doesn't break. Actually, nevermind since he's a culinary magician, I don't really want to know the secret of this particular trick; I'd rather maintain the illusion.

Now as for that sous chef position..................................

[docsconz]

I think I will have to take control of this needle and syringe! It may be a placebo, but I am sure it works very well.

I am getting exhausted from all this building excitement. 

Doc. To hell with propofol! This stuff makes you feel much better inside. For a brief moment I wished I was an egg again.

My patients seem to like propofol , but i'm sure the administration of this medicine is much more pleasant

[mrbigjas]

Thanks for the luscious descriptions mrbigjas.  The man sure can work magic with eggs and lobster can't he?  I assume he injects the egg from the top and then carefully ladles on the lobster and sauce so that the yolk doesn't break.  Actually, nevermind since he's a culinary magician, I don't really want to know the secret of this particular trick; I'd rather maintain the illusion.

it's no secret; that's exactly what he did. somewhere there's a photo of him doing it, probably...

[percyn]

Looks like people are still recovering, so allow me to add the names of the dishes from the menu to Philadining's excellent shots:

Apparently, the answer is: fairly crazy....

StudioKitchen February 2, 2006

Amuse Bouche # 1 - Shime Saba, Spicy Yuzu Sorbet, Hackleback Caviar


Amuse Bouche # 2 - Potato Terrine, Nueske Applewood Smoked Ham, Poached Egg, Lobster Choron



Carpaccio of Lamb, Pecan-Lemon Liquid Praline, St Agur, Mezza Arugula, Bintje Potatoes


Roasted Griggstown Quail, Farci of Foie Gras and Sweetbreads, Pea Fondue, Truffle Jus


Skate Wing Roasted with Sichuan Pepper, Oxtail Ravioli, Braised Bibb Lettuce, Gigondas Sauce


Veal Cheek Tatin, Cipollini Agradolce, Mushroom Daube, Truffle Egg Salad




Chocolate Ganache Cake, Orange, Cardamon, Smoked Cocoa
Rasberry Cider, Cauliflower Froth, Shaved White Chocolate
Hot Chocolate, Malted Milk, Rice Krispies

A special thanks to Chris and Andrea for making the long trip and setting this up. Hope you agree that it was worth it.

And Evan, thanks for sharing more than your fair-share of wines, including the Inniskillin ice wine and the Alvear PX Solera.

Now, if only the "Duchess" who relieved me of my wine scribe duties could post about the wines

Edited again to fix more typos

Edited by percyn, 04 February 2006 - 01:09 PM.