684 replies to this topic

[philadining]

Discussion of the M Dinner here>>

[GordonCooks]

What's the 411 on Shola these days? If I make another trip down, he's the most interesting thing culinary wise in Philly.

Edited by GordonCooks, 28 January 2008 - 12:09 PM.

[cdh]

He's blogging at: http://www.studiokitchen.typepad.com/

[dagordon]

I just posted this to the Blackfish thread, but I figured I'd post it here too:

Shola has posted on his blog that he's doing a guest chef dinner at Blackfish on March 11.

http://studiokitchen...8/02/31108.html

very exciting

[dagordon]

Menu for the Blackfish dinner is up on Shola's blog:

http://studiokitchen.typepad.com/

sounds freakin' fantastic.

[Rebecca263]

Et alors! Is Shola returning to the (semi)public arena? I promise to myself a meal at his table before my demise... I must be kept informed!

[dagordon]

Et alors! Is Shola returning to the (semi)public arena? I promise to myself a meal at his table before my demise... I must be kept informed!

Shola's been doing regular guest chef gigs. Assuming you're not one of the privileged few in nyc or around here who gets to have Shola as their private chef, that's the only way to get a taste of his cooking for the time being.

[Holly Moore]

A little bit down on Shola's blog, "Breakfast Is Dinner." (February 21st)

Exciting.

As would be Shola getting up early and preparing "Breakfast is Breakfast."

Edited by Holly Moore, 27 February 2008 - 06:48 PM.

[zeffer81]

Shola will be doing a Plate Presentation class at Foster's on May 7. $65/pp. I would do a hyperlink but...I don't know how!!

[Curlz]

Shola will be doing a Plate Presentation class at Foster's on May 7.  $65/pp.  I would do a hyperlink but...I don't know how!!

Here's the link...

Zeffer, if you IM me, I'll be happy to share the magic of making links on eG-it's very easy!

[Buckethead]

Anyone know what Shola is up to these days? His studiokitchen blog has been inaccessible for the past month or so. Phoodie.info did an interview with him in July and he mentioned a couple upcoming guest chef gigs (one at Blackfish, one at Tiffin), but as far as I know neither has actually taken place.

[chickenfriedgourmet]

don't know but I have heard rumors of a restaurant( cannot remeber where on teh web though - I think it was an interview he did back in July maybe). I miss the blog ......... :(

Edited by chickenfriedgourmet, 03 October 2008 - 11:07 AM.

[docsconz]

A restaurant would be great. It has been too long since I have had Shola's cooking.

[JanMcBaker]

A restaurant would be great. It has been too long since I have had Shola's cooking.

You might want to check here. Shola is doing a cooking class at Foster's Homeware, at 4th and Market, on November 19th. Can't promise you'd get a whole meal, but if samples at his last class are any indication, they'll be fairly generous. It could be a steal at $49 for the class. There's other interesting classes coming up also, plus free demos on Saturdays-- including Jose Garces on Oct. 11 and Marc Vetri on Nov. 8th, each doing cooking demos and cookbook signings.

[chickenfriedgourmet]

found the article....http://www.phoodie.info/2008/07/17/studiokitchen-redux-the-path-to-deliciousness/

[Buckethead]

OK he's back!

http://studiokitchen.typepad.com/

Carry on...

[Holly Moore]

OK, Shola is talking about a 600 square foot kitchen. Using 1968 ratios which by now may be terribly outdated, that translates to a 1200 to 2800 square foot dining room that seats somewhere between 60 and 90 people.

Maybe more if he replicates the Studio Kitchen Concept and runs large communal tables, which would be neat. Imagine staggered two hour seatings and communal tables for 12 to 20 people. Assuming Shola continues the wonders of Studio Kitchen, the presentation of each course by Shola and the ensuing group discussion and questions would make for a rewarding dining experience.

But as Ms. Sarah says, I am just going on and on all about the past and I betcha Shola will certainly be about the future.


Edited because I tried to do math in my head.

Edited by Holly Moore, 06 October 2008 - 11:49 AM.

[Andrew Fenton]

Well!


Exciting stuff, there. It'll be very interesting to see where Shola's next steps lead...

[philadining]

I honestly don't know, but I doubt those kitchen plans necessarily indicate a large dining room. Who knows, maybe there's NO dining room!

I'm excited to see what transpires, whatever it is...

[docsconz]

It certainly is good to see the blog back. I am very much looking forward to the restaurant when it comes to fruition.

[MarketStEl]

OK he's back!

http://studiokitchen.typepad.com/

Carry on...

At one remove, a comment on a January Boston.com blog item he links to and is quoted in:

So instead of keeping hope alive, we're gonna seal it inside?

I assume we will all be kept up to date and that this saga won't match that of the conveyor-belt sushi place^W^W^W specialty pharmacy next to Maoz on Walnut Street.

--Sandy "you wanna know my feelings about Barack Obama, go look up my posts on Phillyblog" Smith

[jm chen]

The surest way to get your hands on some of Shola's cooking in the near near term: a cooking class at Foster's.

ELEVATED FALL COMFORT FOODS

Wednesday, November 19, 2008                              5:45 PM-7:45 PM              $49.00 a person

Taught by Chef Shola Olunloyo of StudioKitchen

Chef Olunloyo returns to Foster’s to create impeccable seasonal dishes that reflect his passion for entertaining friends at home.  The delicious dishes will include butternut squash soup and braised short ribs.

[Scout_21]

Does anyone know what's going on with Shola's blog? I was hoping to read some of his older posts but now it's asking for a username and password....

[philadining]

It seems to go down like this from time to time... hang tight, it usually reappears before too long!

[Buckethead]

Shola's blog isn't down, but it is now password-protected. Perhaps he'll reconsider. The next-to-last post I read on it detailed a mildly critical comment he got from a reader, and his response to it, and then the last post said that he was going to make the blog available by invitation only. Apparently if you were getting the RSS feed you should get the password, I wasn't so I didn't.

[boggah]

From the man himself....
Unfortunately for the indefinite future, the studiokitchen blog will
only have limited view only by the 8 people who have access now
because I can verify their identities.
The blog was started simply to share ideas and give a window into the
cooking process while having some fun but the annoying comments and
hacking attempts have soured my interest of making it public anymore.
It was only started to talk about and show what is possible with food
without any advertising.
It's a type of culinary diary for me unfortunately some have chosen to
abuse that process.
Perhaps as internet technology catches up, elements of it will become
public again.

[Buckethead]

I love it primarily for the photos (mostly because I'm never going to get to eat the food).

Never say never, Shola has a guest chef gig coming up next month at Blackfish:

http://www.phoodie.i...one-night-only/

[sockii]

I love it primarily for the photos (mostly because I'm never going to get to eat the food).

Never say never, Shola has a guest chef gig coming up next month at Blackfish:

http://www.phoodie.i...one-night-only/

So who else is going to be there? I just managed to get a 6:30 reservation. Quite excited as I've never had the chance to sample Shola's cooking before. I "bribed" a friend into driving me out for it by promising to provide the wine...

[arazi]

I love it primarily for the photos (mostly because I'm never going to get to eat the food).

Never say never, Shola has a guest chef gig coming up next month at Blackfish:

http://www.phoodie.i...one-night-only/

anybody have any idea what the menu looks like?

[sockii]

I love it primarily for the photos (mostly because I'm never going to get to eat the food).

Never say never, Shola has a guest chef gig coming up next month at Blackfish:

http://www.phoodie.i...one-night-only/

anybody have any idea what the menu looks like?

When I made my reservation they said it should be on the website the week before the dinner.