VeryApe77
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Posts posted by VeryApe77
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I'm interested in the timing too though...if one had a reservation for, say, 9:30 and ordered the tour, would they (and the kitchen and serving staff) be there until 4:30? Or did you just have very leisurely meal, Yellow Truffle?
9:30 for the Tour, huh. You might want to take a disco nap before going, you could be in for a long night. I am sure the kitchen will do their best to make you comfortable, and the following day they would have disclaimer on start times for the Tour menu when making reservations.
Not to worry, my reservation is for 8 - this was purely a hypothetical!
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That sounds about right. My TDF at Trio took about that. I think with menus of this nature, that it is maybe a case of different people taking radically different amounts to time to get through their meal. For example, when I had the grand tasting menu at Moto, it took about 4 hours (maybe less). Someone I know had the exact same menu and was there for 8 hours
! So I don't think it's a cause for alarm. When I made a reservation last week, the person I spoke with said they estimated that the Tour would take about 4 hours. -
I am eating there two weeks today and I cannot wait! I told myself that I would not read any reports before my meal, but I'm only human...
I'm interested in the timing too though...if one had a reservation for, say, 9:30 and ordered the tour, would they (and the kitchen and serving staff) be there until 4:30? Or did you just have very leisurely meal, Yellow Truffle?
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It would be ncie to see a fw asian chefs making a name for themselves in the world, I noticed Nobu was on the list but that is located in america. Very hard to belive no great places to eat in the East. Maybe the criteria is surroundings more than the plate. Or places the judges have eaten, guess not enough culinarians are brave enough to head out east and enjoy the cuisines their.
I'm pretty sure the awards are limited to the United States...which might explain this particualr bias.
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Nice idea, but that episode of Good Eats predates ICA by a couple of years.
I'm not sure when the episode was made, but could Alton Brown's recent 'Scrap Iron Chef' episode of Good Eats, with its rigged ending, possibly be a comment on how he feels about the ICA results? -
Hey all,
My friend and I are tossing around ideas for a Sunday evening meal in Chicago . . . Hema's came up.
I love the Western & Devon location. What's the deal with Lincoln Park? Same quality? Same prices? Mama Hema walking around spreading her benediction over the food? BYO?
Anyone out there in the next few hours, let me know.
Thanks
Also, if anyone knows of a nice sloppy and delicious rib joint, that'd work too. We haven't quite narrowed down our genre yet
Higher prices, worse food. Been there a couple of times (good friend lives down the road) and never had anything that even comes close to the original Hema's. And this is coming from someone that thinks the original Hema's is way overrated!
PS. Just saw you needed this info yesterday....sorry!
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I've not written a cookbook, but I am the author of three food-related novels -- The Value of X, Liquor, and Prime -- and am at work on a fourth. These tell the story of two young New Orleans chefs who open a restaurant where the menu is entirely based on liquor, a concept I think would be perfect for a N.O. restaurant. Some readers have expressed interest in a cookbook...I introduced myself briefly over on the Louisiana board, but would like to do so again here. I look forward to discussing and obsessing over food with all of you.
Poppy Z. Brite
Hey Poppy,
Nice to see you here. I just finished Prime and I really, really enjoyed it. I read Liquor last year during my first trip to N.O which was really interesting. I was by myself, so I'd find myself reading the book in many of the restuarants mentioned in the book, so my memories of the book and my memories of the trip are pretty much intertwined.
Anyway, can't wait for the next one. I'd highly recommend these books to anyone interested.
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I don't disagree with Trotter's influence on certain American chefs. I don't agree that he was a seminal force in the revolution described above, he transported it to Chicago. Of course he put his own spin on it and developed a "style" or 'approach' that's been embraced by his fans.
A genuine question - not being antagonistic here - I'm fairly young and am still learning about culinary history. But when I was coming up in England, Trotter was one of the few American chefs that I was aware of. If he is only of importance in the context of Chicago (a city I had very little awareness of), how has he reached such a level of fame? Is it purely a PR thing?
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Just thought you would be curious to see the review of the recent James Beard Foundation dinner at Chuckie T's.
One thing about Mark Caro that those of you not from Chicago should keep in mind when he writes about food, he really is a movie reviewer (and not very good at that either).
What was so bad about this article? I've certainly read much, much worse.
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Trotter's public posturing is getting stranger and stranger. At this point he's coming off as a wildly gesticulating Village Idiot.
Agreed. Say what you will about Trotter but he normally gives the impression as being a very calm (if somewhat intense), professional figure. Never struck me as being someone who would start ranting and raving to the press. I wonder if he's having some kind of problems? If he is, all of the hullabaloo is unlikely to help much...
And yes, the idea of him opening a can of whup-ass is pretty funny. He always kind of reminded me of Milhaus from the Simpsons - a great chef, but not the most physically imposing figure.
Edit: I'm not saying that Milhaus is a great chef, although you never know...
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I'm with most of comments so far. What's wrong with Free taste treats. If they don't appeal to you try this: "No thanks."
But, hey. not every article can be Pulitzer material. Remember these quys have to crank out something or they don't get paid. If most of his reviews are good, I personally don't read his reviews, then give him the benefit of an off day.
osnav
Yep. The whole article smacked of "oh shit, my deadline is in 20 minutes, better come up with something, maybe that third martini was a mistake after all etc". A ridiculous piece, but I'm not familiar with his other stuff, so...
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Great quote from the Tribune story -
"You never make it personal, especially when it comes to sausage."
Words to live by...
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P.S. I'd look into how Mark Caro got those quotes and the circumstances surrounding it. It doesnt ring right to me.
Why not? I was under the impression that both Chefs were interviewed for the article. If this is not the case, we will certainly find out soon...but I don't understand exactly why you would think that this is not the case.
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That many of us would assume this meal was comped (i.e. free of charge to the diners) just reinforces the fact that the meal was not in any way similar to what someone might do that was distasteful in order to support himself or his family.
Who is comping it?
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"Rick Tramonto's not the smartest guy on the block," Trotter retorted. "Yeah, animals are raised to be slaughtered, but are they raised in a way where they need to suffer? He can't be that dumb, is he? It's like an idiot comment. `All animals are raised to be slaughtered.' Oh, OK. Maybe we ought to have Rick's liver for a little treat. It's certainly fat enough."
Maybe they should bring Minister Farrakhan in to settle the beef (no pun intended) before it gets physical.
Charlie = Tupac
Rick = Biggie.
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what channel is this show on?
I think it's only in the UK right now. We might get it in a couple of years (or, like Boiling Point, 7 years)
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so back to jamie.....
i was watching supersize me a few days ago and there is a scene playing in a highschool where they fed junk food to the kids. i just can´t loose the impression that this movie inspired mr. oliver. could be?
vue
Am pretty sure that the JO project was in the pipeline before the Supersize Me movie came out - in fact, I remember reading interviews with JO a couple of years ago when he was talking about the school dinner thing.
I could, of course, be wrong.
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It is Flashback. Now I know why they asked me if I could supply my own Jackboots.
I used to work for Flashback! They are (or at least were) great people to work with - I only left to move to the states. Hope this works out for you Andy!
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When the Orange on Clark first opened, it was very, very good - one of the best breakfast places I've been to. The menu used to change almost weekly and most of the stuff on there was great (esp. the puff pastry). Been back less and less recently - I still like it, but (apart from the pancake flight) the menu seems to be the same every time, and has been for the last couple of years. Takes the fun out of it a bit. Plus the food is just a bit more boring.
Had no idea that Dale Levitski was the chef when I first started going though - that explains a lot.
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I think you can't go wrong with a DIY "interesting meats tasting menu." Babbo does some of the best in the City.
Antipasti:
Warm Tripe alla Parmigiana
Pig Foot Milanese with Rice Beans and Arugula
Warm Lamb's Tongue Vinaigrette with Hedgehogs, and a 3-Minute Egg
Testa with Pickled Pearls and Thyme Vinaigrette
Primi:
Lamb's Brain "Francobolli" with Lemon and Sage
Goose Liver Ravioli with Balsamic Vinegar and Brown Butter
Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles
Mint Love Letters with Spicy Lamb Sausage
Secondi:
Barbecued Squab with Roasted Beet Farroto and Porcini Mustard
Grilled Quail with “Scorzonero alla Romana” and Saba
"Rabbit alla Triestina" with with Red Cabbage, Potatoes and Horseradish
Fennel Dusted Sweetbreads with Quince Vinegar and Duck Bacon
Good work, this sounds unbelievably amazing!
Too bad I'm not going to be in NY anytime in the foreseeable future
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Coleman's Mustard
HP
Don't have an obvious 3rd. Hoisin would probably win out in the end though.
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if you're calling someone a "spic" (and i'm assuming that's a racial slur in britain as it is in america), then it doesn't matter much if it's in public or private.
i couldn't patronize the establishment of someone like that.
cheers :)
hc
Did Ramsey really say that? I didn't catch it when I first saw the show. Then again, that was in 1998.
I was distantly aware of the term growing up, but only from some American movies. Which is not to say that it is not used in England, just that I don't recall hearing it being used.
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Is this being shown again? I was moving house
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I dunno, I always thought the original IC Japan's contests were pretty fixed too. I guess I just assumed the whole thang, whether original or new-style, had a significant streak of pro-wrestling "scripting" going on.
I agree with you completely.
Don't get me wrong - I love the original Iron Chef, but some people (many of whom can be found on this board
) over-idealise it WAY too much. It was a fun show. Lets not go overboard. And, for what it's worth, I was watching an episode just last week where Morimoto was complaining about one of the items of kitchen equipment.
Per Se
in New York: Dining
Posted
I was under the impression, having just read 'Soul of a Chef' (which, of course, could contain some bias in it) that Keller didn't exactly "fail" with Rakel, but was just a victim of the economy at the time.
Also, the idea of the FL being good "but not because of Keller" seem a bit odd. Who else would it be down to? Maybe there could be a argument made that it is the network of local purveyors who help make the FL what it is? Maybe Keller just works better outside of the city? I dunno.