Truffle

Somewhere this just in: NY Chef to assume responsibilities of CdCuisine at Tru. Word?

Last I checked Chef Andelbradt was on the website, but there's been little new information regarding Compass and its 'new direction'. Heard a rumor, curious as to how it was playing out. Thanks for your response-the only one! Cheers-

Rumor or fact? Word's been passed that Chef Mark Andelbradt is no longer at Compass? Anyone on the beat? Admin: Merged with another thread on the chef at Compass -jogoode

[Good to hear fresh wasabi is making it's way in to markets. This is hopefully just the beginning. How much did you have to fork out for it?]Quote Tru in Chicago has been using Fresh Wasabi Root-grated tableside-for a while now. ANy idea what other restaurants in town might be in synch?

What a beautiful portrait of your experience! Having spent a good deal of time in a top kitchen not long ago, the photo-captures of 'a night in motion' in the inner world of a splendor such as Trio are bittersweet to me. Thanks for the view! Truffle

Who had the good fortune to attend the James Beard Foundation salute to “The Culinary Stars of Spain” at the 17th ANNUAL HOLIDAY AUCTION & DINNER this past Sunday? I'd love to hear about it!

Much to my dismay, I meant to post here and gather I posted outside......? dbortnick's post was wonderful and 'all in the good way' intrusive, evocative of Peruvian fare. Thanks much. And if anyone has input on the like in Cusco, please post. Truffle

Ah! In Rockport, on the cove, the name of the 'shack' might be a composite of 'cove, shack, lobster'-oye, 'The Lobster Shack'! Watch the sunset on the grass over the water proper, huge melon sun, BYOB, easy, perhaps a bit pricey, but only more than getting your own off your lobster boat. Word on Yanks in Beverly Farms. Any takers?

Great thoughts on the querrilous Chef's Table. Sentiments divided between those working in the line of fire and those observing. Especially enjoyed the gracious comments of Jonathan Day and Chef Achatz. Thoughtful, honest and looking at both sides of the experience. Curiosity and grace don't come hand in hand. At the zoo, some gaze in quiet awe, others have to yell and play 'knoc-knock' with peanuts. Nothing more rewarding than an appreciation of art with requisite sublimation.

Ok, move to the active: Anyone from the inside care to revel in the limelight, share a bit of what it's like working in the spotlight?

Goya Maria Cookies!

Ah, dining in The Heartland. Trotter's I hear and I think of Tru. They both have Kitchen Tables although I have never dined at either, and while Trotter's table is right in the line of fire, Tru's is out of harm's way, so to speak. Anyone had the pleasure of dining at either table? Can anyone offer notes on service-do the Chefs and cooks serve and describe the food, or servers? What a curious way to dine....

I'd like to start a discussion/querry on the variant Chef's-or Kitchen-Table. Opinions? Experiences? Where? Both the decadent and primative. Thanks! Truffle

I'd like to ask the same of TRU, as I have heard so much-on varient levels-but as I only dined there once, and am hither and thither in the area, I'd love some up to date opinions............knowing as I do that they are just that: opinions! Thanks!

Suzanne Goin? Gale Gand? Craig Shelton? All A+.

Turi Vodka, featured at Tru in Chicago.........aromatic.........Check it out.

Well, ok. It ain't a Keller, or a Daniel, or a Tru-Hey, well, what about a Tramonto sketch?! Alas, it did depict facets of 'life backstage and front in the 'we're live!' of a restaurant, which is what working in this business is: LIVE. Great feedback on the Restaurant Show. It's the 'workings'................is it not?! Still, that last episode........yikes..........so staged, so very, very staged. Word?

Ah. You must must must use local(I imagine you wouldn't select not to), and roast long and low and follow with good, good folk, and fabulously simple, pensive red wine........You cannot be dissapointed...........

Por favor........Tell me more about cuisine in Lima, Cusco, centre Peru.

Will be in Lima, Cusco, et et et Peru this September................Recommendations? Ideas? Gracias.

Ron's Landing, Fore Street, Arrows.........all provocative choices, and well worth the visit, right up and down the coast.....NH/ME............and another in a quiet town in Beverly Farms, MA called Yanks........however, the town is quiet and probably best a local upscale intention coupled with Bostonians and their geographic offspring. If you're driving, and taking the somewhat costal MA route north, visit Goodale Apple Orchards for 'work in progress' delicious apple cider doughnuts-they've been around for years, but you can watch the doughnuts and the cider being made. Self pick apple orchard too. Send word on what you discover!

Yes it does, but perhaps the Compass financial team is waiting until Chef Andelbradt takes over the helm 24/7. Anyone on the east coast, in NYC with word on the curious cuisine migrating up the west side? Cheers

Any word on when Chef Andelbradt takes the reigns? He has a stellar reputation.