chefseanbrock

i attended this event as well...........lots of fun, drove from nashville on three hours sleep (9 hour drive).....had to work saturday night of course..........well worth it to see these chefs gather at such a great restaurant......my favorite course was the squab......the coolest course was omar's..................moto also had the coolest "gift".....would do it again in a heartbeat........well maybe, except for that three hours of sleep thing seaninnashville

you will be blown away......................................................

i would love to show you around......i work at the hermitage hotel, we are walking distance from broadway and I would love to hear some bluegrass, if you like i can take you to the station inn, it is the best place to see bluegrass and ru san's is right beside it.......just a thought

i think that midtown cafe does a great job, they have a new chef..............he can cook

the most fun I've ever had at a restaurant................. dewey is a perfect host for wylie's food, I honestly can say that if I lived in New York I would eat there at least once a week..........wylie and his staff are doing things that most american chefs won't even hear about for at least two years, these guys are the shit.....Extremely nice staff, the servers knew everything about the food, we had a total of over 25 or 26 course and there wasn't one bad course......if any one is interested I will post every course with descriptions...... let's just say I ate at one of those really fancy, expensive restaurants on sunday night and had a much better time at wd50 and it was a fraction of the cost..... if you haven't been to wd50, you suck sean

amazing dinner at per se on easter..............unreal what a restaurant!

HEARD IT WAS GREAT....LET ME KNOW HOW IT IS SEANINNASHVILLE

bob..... welcome to egullet.......your knowledge is much appreciated...... could you explain how tg works with egg yolks........... could you explain why you can't sheer tg??? sean in nashville

meat glue liquid nitrogen co2 no2 modified food starches gums cellulose chloride/alginate paco jet gelatin agar maltodextrin cotton candy machine centrifuge dehydrator lecithin jager

this started out as a cooking demo, we showed them around 30 cooking demos that we feel are on the cutting edge, tequniches from el bulli, moto, etc. ......mostly just fun stuff......the chips and salsa dish belongs to omar cantu of moto.........it was part of a brain to palate connection demo showcasing dishes that don't look like what they taste like.....we did a fun chocolate cake dish as well, some other fun stuff was a cocktail that is a frozen sphere on the outside and a hot liquid on the inside.....activa was also a big discussion but never made it in the paper.......lots of fun stuff with liquid nitrogen and various gums and modified food starches as well............we appreciate the support from egullet and look forward to having you in our restaurant in the near future

Any news on when the website will be changed...........really looking forward to seeing the food and the menus

holy shit, what an accomplishment at such a young age................ congratulations chef bowles, I'm sure it is well deserved, hard work and dedication to your craft has paid off sean in nashville

can someone please link the website

we use cocoa nibs as the bitter element in our dish "ruby red grapefruit and the five parts of your tongue"

searing foie gras with vanilla bean skewer>>>>>>>>

we use a centrifuge to extract the "green" stuff

i had lunch in august and it was one of the best dining experiences of my life..... the fluke dish served with a progression of flavors was one of the best dishes i have ever experienced>>>>>>>>

does anyone know if they will be open for easter??

after reading the review, it seemed like he loved the food........why such a low rating????

the caviar technique is: make a sodium alginate base: 20 grams per liter of water, agitate for seven minutes and allow to sit overnight............this will be your base for everything.....I make 4 liters at once.....we use alot daily... you will need sodium alginate for this....i just googled it and purchased some from a lab company............... when you are ready to make caviar just use 100 grams of alginate base to 150 grams of whatever liquid you would like to use and lightly stir together (you don't want any air )....have fun...........we are having a blast with it.......hot-frozen cocktail spheres, large spheres with smoked keeda roe inside them, large spheres with small spheres inside them, liquid center noodles, large spheres with fruit caviar suspended inside them, deconstructed dishes using this technique........liquid nitrogen+alginate/chloride=toomuchfun

no..........just any one who walked into the kitchen, (purveyors, servers, dishwashers, chefs)..........no one could tell the difference, it's pretty amazing stuff...........we've recently been experimenting with eggs)))))))))))) foie gras is next on the list...........i'll let you know the results..........

black truffle soda

activa is the coolest thing in the world...........i can't believe how good it works..... our first attempt was glueing beef tenderloin scraps from the chain together and you couldn't tell the difference between it and a centercut filet mignon (well, if you look hard enough you can but I fooled alot of people)

got my activa samples today and I am glueing everything in sight>>>>>>>>>>>

27 course tour de force at trio on my birthday 2 twenty course gtm dinners at moto 16 courses at tru 17 courses at blais in atlanta 14 courses at bazzaar under chef blais 12 courses at tristan in charleston with chef jimmy sneed 5 day tasting menu bing in charleston (mcrady's, peninsula grill) 10 course tasting at canoe in atlanta unbelievable lunch at le bernardin and cafe boulud in no particular order of course