Jump to content

chefseanbrock

participating member
  • Posts

    174
  • Joined

  • Last visited

Everything posted by chefseanbrock

  1. you wouldn't believe how much fun people are having with our "call ahead" tasting menus, we are actually doing liquid nitrogen tableside (extremely fun) and the use of bizzare serving utensils has also been a main focus lately, new year's eve was the most fun i have ever had in a kitchen, we started everyone with 5 amuse right off the bat including "twice baked potato pippette and pop rock lollipops, people had a great time and we have requests for our tasting menus almost daily, we have put together an amazing team of young forward thinking chefs and are having a blast with the clientele in nashville, please feel free to email me or call the restaurant and they will connect you to the kitchen................... sean
  2. the fat duck has been using activa for years, they call it meat glue and i requested samples about a year ago and never recieved them, when this thread popped up i requested another sample.........anyone know where to actually purchase it???? super cool stuff.......... wylie...........would you mind telling us about the mozz pasta??? maybe some photos???......and welcome to egullet!!
  3. this restaurant rocks in all aspects, the concept is awesome and the food was might tasty............i loved everything about it and will be flying back to chicago just so my girlfriend can experience it(she is crazy about italian) it has to be the best deal in chicago, and it is kind of like a tasting menu, you don't know what you are going to get until it hits the table...............everyone should check it out....and if you don't like it was only 35 bucks..........
  4. had dinner at moto on tuesday the 14th, I have never had that much fun at a restaurant in my life, it was my second gtm and can't wait to do it again, omar is a bad ass.............................................
  5. ask for the jalepeno's on the burger at liberty..............."fantastico"
  6. I'll be at Blackberry Farms from Sunday until Wednesday to assist Chef Paco Rancero (el Bulli, casino de madrid) with his cooking Demo, I'll be taking lots of pictures and lots of notes...............can't wait...............
  7. would anyone mind posting the article in wine spectator on el bulli..........i went to the store to buy it today and they already pulled it thanks sean
  8. great review............did you have the same foie gras-lobster-blueberry dish i had???
  9. has anyone experienced blais' food lately???????????????????????????????
  10. I would love to cook for a fellow egulleter
  11. is there a website??? or does anyone have any pics or menus they could post??
  12. has anyone seen the men's restroom at the hermitage hotel in nashville..........the weidest looking bathroom ever......we did a 17 million dollar renovation and they left the bathroom the same as it was in the 30's.....green and black stripes, with green toilets and green urinals, shoe shine stands,etc, maybe there is a picture on the web???/
  13. not sure if this has been mentioned yet but alka seltzer makes a wonferful product called "morning relief", works every time, and I live on a strict diet of cheap american beer and jager.........some people have bowls of candy or mint on the coffee table for the guests, I have packs of morning relief.....
  14. has anyone experienced chefgeb's food yet, any reports????????
  15. had dinner at bazzaar on friday night.............. one of the best meals of my life........chef blais is hitting on all cylinders for sure.... easily one of the countries most creative chefs and a hell of a good guy to boot.....i look forward to going back as soon as possible.....definitly worth the drive from nashville.....here is the menu -beau soleil oysters with green tomato, speck ham and coriander ice -kobe beef tartare, asian pear , injected egg, chili super good course it had a spoonful of ketchup and garnished with a funyon right out of the bag....... -prosciutto ravioli, whipped parmesan, figs, and micro arugula a classic dish executed in an avante garde fashion....which is what chef blais does best.....this was one of the three "impasta" courses that cracks me up everytime i think about it -salmon bathed in lime juice, watermelon, avocado, horseradish foam..... one of the most refreshing things i have ever tasted......wish i could eat this dish right now -crispy calamari, exotic spices, harissa, papaya, spearmint.... super good i am crazy about fried squid and this was the best preperation i have ever experienced -scallop cous cous, corn chowder, truffle, dried hominy, cilantro a very cool technique where chef blais uses scallops to achieve the texture and mouth feel of cous cous, part two of the "impasta" series, this dish worked very well and the texture was amazing -cheeseburger with foie gras milkshake..... chef blais' milkshake brings all the girls to the yard! -squid linguine with north carolina prawns and a scampi style butter sauce that kicked ass, this was part three of the "impasta" saga -roast chicken, basted with maple, potato puree, crisped skin, peach sorbet another very classic dish with very classic flavors presented in an avante garde fashion....the chicken skin was like the best pork rind you will ever have....there was also mustard caviar on the plate that for a minute after examining it i thought it was actually caviar???? chef blais is mighty tricky -foie gras, lobster, grits, blueberries, coffee the best dish of the night, i couldn't believe how good this was, the lobster was poached in amaretto and blew me away -beef, short ribs, foie gras, huckleberries and blue cheese super good dish and the short ribs were served on a spoon with beet jelly, two words.......holy shit -deconstructed key lime pie........worked really well and the plate had a honey powder that was awesome with the other components -chocolate tart with mango and beets i love the combonation of beets and chocolate once again this meal was incredible.....if you live in atlanta and haven't experienced chef blais' food, shame on you, richard is one of the most hyper creative chefs in the country and he is right here in the south for christ's sake.....take advantage of this oppurtunity and go eat some badass food
  16. I was born and raised in the middle-east, my favorite is my mom's recipie, a classic, using fresh or preserved grape leaves stuffed with gound beef, lamb long grain rice ( basmati) diced tomatoes, garlic and onion, with ground cardamom, allspice and cinamon, slow cooked in lemony tomato juice, we like using sliced tomatoes on the botttom of the pan, sometimes we also stuff zuchini with the same mixture and put it towards the bottom of the pan. use enough liquid to barly cover the grape leaves and place a plate on top, cover with a lid. when cooked flip the pan onto a tray and serve hot. if you want to go an extra step, broil them till the leaves get little cripsy...yum yum
  17. would you guys mind posting the menu from "grant's last stand" ....i would love to see it...any pictures?????
  18. art culinaire food arts food and wine
  19. tbrown....... your name sounds familar...........where do you work?????? sean
  20. ru san's+sake bomb= very good time
  21. i can't wait to experience Mr. Blais' food again.....did anyone go to the opening????
  22. four words..............foie gras truffle butter............chef carter in one of the most intelligent and business savy chefs in the country............he has an amazing way with people..............there is a reason peninsula grill is packed every night and i mean every night........i had the pleasure of being a small part of one of the most intense group of line cooks ever......what a blast......i'll be there for dinner on july 3 and will post pictures and a full report.....can't wait
  23. ru san is highly creative, one time he served me fluke sashimi with seared foie gras, very tasty.....right up my alley.........he also does fun stuff with kobe beef, i don't think there is a chef in the world who can consume as much sake as ru san and still work...........pretty impressive.....he is the man.......easily one of the coolest people i have ever met.......can't wait to go back and have some sake bombs.......to much fun sean
  24. what are the menu formats going to be like at alinea???? similar to what you are doing now, with a choice a 3 menus??? or are you just going to have 1 menu???
  25. sounds very exciting, who will manufacture the induction stoves?
×
×
  • Create New...