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edsel

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Everything posted by edsel

  1. I dined at Bulrush again on the Saturday before Christmas. I had essentially the same menu as Chris had a couple of weeks before. I posted photos to my Flickr set if you want to see what the dishes looked like.
  2. My dinner on Thursday was amazing. Here are a couple of courses that differed from the ones that Chris posted. Course 1 Fermented Blueberries Pickled Cucumber & Purslane Blueberry Crémeux Fermented Elderflower Honey Amazake Sphere Course 7 Juniper Pickled Blueberry Bluberry Cinnamon Pecan Praline Custard Almond Daquoise Berry Milk Crumb I uploaded my full set of photos to Flickr.
  3. I missed you guys by just a few days! I rolled into STL this afternoon and plan to check out the bar menu tonight. I'm doing the tasting menu tomorrow. Thanks for the preview!
  4. I have the Premier grinder and have used it successfully to make masa from freshly nixtamalized corn. Lately I've switched to using a food processor. You have to do it in small batches and let it run a really long time. the corn eventually gets fine enough and sticky enough to form a ball in the processor. That's when you know it's ready.
  5. My first attempts at the French Lean Bread. I thought it would be quite similar to the Ken Forkish white bread with poolish recipe, but the results are significantly different. The hydration in the Forkish recipe is slightly higher, but since it calls for all-purpose unbleached flour, it's much more slack than this recipe. The crumb is OK, but not great. It might help if I had the book to guide me with more detailed instructions.
  6. This recipe / technique isn't too different from my go-to from Ken Forkish' "Flour Water Salt Yeast". I think I can do this one!
  7. I've bought tickets to multiple dinners at Next, Alinea, Grace, L2O, and Elizabeth (in Chicago), and Empellon Cocina in New York, all using the Tock system They all take full payment up front, and don't offer refunds. (Actually, I bet you could contact Elizabeth and they'd let you off the hook - they're such nice people. ). I live near Cleveland, and there's just one restaurant that has attempted a ticket system. Jonathon Sawyer's Trentina started out as a tasting menu only place that required purchasing the table in advance. They still offer the "Menu Bianco" tasting menu, but started offering an a la carte menu and also take reservations (for the shorter menu). I suspect that a market like Cleveland just isn't big enough to sustain a ticket-only system. Don't know if STL is enough bigger to change that dynamic. I think your proposed system of half up front, remainder day of, is much more appealing. Especially since a full refund is available if you cancel in time. I've been burned a couple of times when I had to unload some Tock tickets that I couldn't use.
  8. I'm glad that you enjoyed Ravintola Olo. It's funny that I don't even recall my remark to DocSconz. The menu looks similar in style to the one I had in May, though most of the ingredients are different. I had neither Reindeer nor Moose at Olo, but I had reindeer twice while in Finland, and a customer invited us to his vacation cottage on the Gulf of Finland for Moose Stew. (It was delicious!) My photos from Olo are in a set on Flickr. As you can see from the photos, I had a lot more daylight in May than you had last week.
  9. I noticed that the AEX10 accepts fewer dies than the AEX18. Is that because it has a smaller motor?
  10. Marc Vetri posted a photo of a prototype consumer machine from Arcobaleno. I wonder how much it will cost...
  11. Has anyone had success selling tickets to Next? Posting on their Facebook page appears to be the "official" way to do it, but I wonder how effective it is.
  12. I was beginning to think that they had abandoned the eBook idea, but now there's a glimmer of hope again. From a piece in Chicagoist about Christian Seel, the guy who does their promo films, and who compiled the original Paris eBook:
  13. I picked up some baby octopus at the market this morning. Any thoughts on SV temps and times?
  14. Marinating in pickle juice is one thing that would never occur to me as a good idea. Thanks for trying it out.
  15. VTR was named one of the "Best Bars in America" by Esquire.
  16. For anyone still hoping to get into the elBulli menu at Next, I can tell you that persistence pays off! A friend scored same-day tickets this weekend. We found out at 1:00 PM Eastern that it was a go for 7:30 Central the same night. Talk about a mad dash from Cleveland to Chicago... It really is an incredible experience. I never made it to el Bulli, but at least I got to enjoy the retrospective at Next.
  17. Lot's of options in the Tremont neighborhood (where Lolita is located): Fahrenheit, Dante, Ginko (wonderful sushi), Parallax In nearby Ohio City: Crop (gorgeous space), Flying Fig, SOHO, Light Bistro. Last night I dined at Spice Kitchen in the Detroit Shoreway district, which is also on the West side and easy to get to from Oberlin. Downtown there's Greenhouse Tavern, Lola, Noodlecat, Pura Vida and Hodges. What kind of food and ambiance are you looking for?
  18. It isn't clear how similar the Alinea system will be to the one employed by Next. At the latter it isn't possible to get odd-numbered seating arrangements. All of the tables in the dining room are two-tops or four-tops. The Kitchen Table seats six. In all cases you have to purchase the entire table. The demand for tickets at Next has been crazy, especially for the El Bulli menu they're currently serving. I'm sure there's still ample demand for seats at Alinea. They've been a destination restaurant from day one, and now that they have three Michelin stars, demand certainly isn't going down. It would be nice if Alinea could allow odd-numbered seating arrangements. Solo diners or odd-numbered groups would still be pre-paying for their meals - it would just mean one fewer seat filled at that table. We'll see what they decide to do when the new system debuts.
  19. Alinea is switching from phone reservations to an on-line ticketing system: Alinea's Reservation System To Be Replaced With Next-Style E-Tickets, Grant Achatz Says I wonder if it will be more flexible than the one at Next, which requires the purchase of tables in fixed sizes. Will it still be possible to reserve tables for odd-sized parties? I guess we'll find out soon enough.
  20. The el bulli season is going to be tough to get tickets for. They're only doing one seating, so tickets will be scarce. A majority of them will go to season ticket buyers - I assume that's not an option for you. They're holding back one reservstion per evening to auction off for charity, so if cost is no object...
  21. How do you access the free prints? I'm a registered 1st edition owner but all I see is the full-price links on the online store page.
  22. In an interview in Timeout Chicago, Achatz talks about upcoming menus at Next: Grant Achatz talks what's next for Next Starting in mid-October they'll be doing a menu evoking memories of childhood. They're a bit fuzzy about what that might entail. Summer of 2012 will be Sicily. They'll also be doing the French Laundry, October 28, 1996, the day that Achatz started work there. Most exciting to me is a confirmation that the el bulli retrospective is actually going to happen. He had floated that idea in previous interviews, but it looks like it will really happen.
  23. I don't think the source of the bread has been mentioned. Tom, did you get the brioche from Golden Goose (aka Blue Door)? I was fortunate to take home an extra loaf. It made some amazing French toast. The tasty nut-dried fruit breads I picked up at the Shaker market came from Lucy's Sweet Surrender. We've got some great bakeries in the area, and I'd like to make sure they get credit where credit is due!
  24. I can't process the photos from my new camera because the software I use hasn't been updated to handle the new model yet. I'm able to upload videos from it though. Here's a glimpse of the kitchen and Pass at Greenhouse Tavern Friday night. I should have asked them how many dishes they sent out that night. The place was hopping! Pig Face up!
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