Revallo

Wow, I had no idea this bird was so gastronomically importiant, my first memory of woodcock was when I was 16 working as the Garde Manger in this small restaurant with an open kitchen. It was not an especially busy night when one of the regular diners came up to the pass with something packaged in brown paper. Our friend had been bird hunting that late winter day and shot a couple of woodcock. I believe he served it with a red wine reduction and foie trimings melted in the sauce. Before he left he handed the chef a 100 dollar bill. He saved a bit of the bird for me to try, as I tasted it, the wild and rich bird seemed to teach me what food is all about. Unfortunetly that was the last time I tasted woodcock.

I just got in to Madrid and I was heading to eat at Taberneros. I went early and they told me to come back at 1:30. I came back then and he shook his finger at me. I think I may have annoyed him with my lack of Spanish. Anyway I went next door to Mason Bar Serranillo Avila (directly next door to the left) and had an incredible lunch. Soup Casado (sp?), braised lamb with fried potatoes, coffee and two glasses of Calvin Riesgo, Soto del Zagal for 6€. I think I will return for dinner.

One of the best meals I had in Nice was at Le Miranda (sp.?) I don't have the address with me but I found it through another page in egullet. I will look for it tonight. I believe the owner used to run the 2 Michelin star hotel restaurant across the street and got fed up with the high volume and opened up his own place with less than 20 seats. They are only open for dinner, closed Sunday and Monday, they do not have a phone, to make a reservation is somewhat of a secret, you have to talk to the man in the olive oil shop next door to the left. And he will give them your name and time preference. I ate there 3 times and every night it was full. the restaurant itself is tiny, there are basically two tables and every one sits very close, I met a ton of great people there, after I told one person I was a cook from the us just traveling and eating, every one started passing plates around for me to taste. One of the most memorable meals I had there was braised veal face. Please let me know if you do eat there. And I'm sure you will have an amazing time.

Thank you John. Your photos are absolutly incredible, breathtaking in fact. A couple questions, what was the "diaphanous veil" made of? And what kind of camera were you using at the time?

There are quite a few in the Granada area... I am really leaning toward a warm winter. Pedro- Yes, last time we talked I was in the Costa Brava area and I was trying to eat at El Bulli, I figured a solo diner could get in pretty easily with cancellations etc... But after 3 days of "No I'm very sorry Revallo, it is very very difficult..." I just took a Taxi up to the restaurant in my chef coat and went in to the kitchen and just pretended like I worked there. I started stacking dishes and eventually they caught on because my Spanish is basically non existant. Albert Raurich (Exec. Chef) came out and was asking me what I was doing and if we had an appointment. I gave him my story and told him I would do anything to work for him. i.e. dishes, scrub floors, clean the beach in front of the restaurant etc... he just laughed at me, and said no way but I asked him to ask Ferran. When he came back he looked at me and was smiling as he shook his head and told me I had 4 days. 2 of which were spent in the Mise kitchen and 2 in main/pastry kitchen. It was the time of my life and I can not wait to go back in April. Thanks for the advice everyone... I agree with the individual farm being the deciding factor, There are a few that even make wine and cheese.... those are at the top of my list. Thanks again and I will keep every one informed.

Next month I am going to be moving to Spain to work on an Organic Farm. I just joined this program called WWOOF ( http://www.wwoof.org ). There are 108 different farms across Spain that are looking for workers to help them do whatever needs to be done i.e. planting, harvesting, building etc... Anyway, I've only been to the Costa Brava Area and I was wondering if anyone had any recomendations as for the best areas from october through april... Thanks.

Open House at the Agenzia di Pollenzo Over 40,000 visitors celebrate at the inauguration of Slow Food´s latest project, the University of Gastronomic Sciences, Wine Bank, Ristorante Guido and Albergo dell´Agenzia The inauguration of the Agenzia di Pollenzo concluded on Sunday May 9th after ten days of concerts, tastings, dinners and lectures. Throughout the inauguration period, 40,000 visitors toured the University of Gastronomic Sciences and the Wine bank while the Albergo dell´Agenzia and Ristorante Guido played host to a plethora of events - from debates with legendary chefs Paul Bocuse and Gualtiero Marchesi reflecting on the idea of nouvelle cuisine to tastings of great wines such as the Sauternes of Château d´Yquem and the Barolo of Piedmont. Today the recently renovated structure is home to four projects, all linked by the Slow Food ideology and the desire to create a gastronomic center in the heart of Italy´s rich Langhe region. The University of Gastronomic Sciences, the Wine Bank, the Ristorante Guido, and the Albergo dell´Agenzia each have a different role in realizing this goal. The University provides a place dedicated to the scholarly study of gastronomy, bringing a prestige to the field and offering the first university level degree in Gastronomic Sciences. The first 60 students will begin classes this Autumn, including enology, food history and sensory evaluation. After five years of study, they will embark on careers in food journalism, research, culinary anthropology and artisan food production management. While the University is designed to education a new generation of culinary professionals, the Wine Bank will document the history of Italian wine and wine making practices and bring an even greater appreciate to Italian wines. The Wine Bank is located in the historic "cantina" of the Agenzia, where in the 1840´s Francesco Staglieno, the royal enologist, first created the now famous Barolo wine from the Nebbiolo grape. The cellars are currently filled with over 60,000 bottles of wines from more than 200 producers located in the various regions of Italy. The Wine Bank offers Italy´s best producers the opportunity to store 180 bottles of their wine, and after a three- year aging period, the wines are sold to members of the Wine Bank. In the coming year the project will realize the final stages of development, including a website, tastings, and seminars as well as public tours. Located just a few steps from the Wine Bank is the Ristorante Guido which was born through the union of two renown Piemontese restaurants (Guido di Costigliole and La Noce di Volpiano ) and allows guests to experience Piedmont´s rich culinary heritage. Guido hosted several dinners during the inauguration, featuring the specialties of the two restaurants. To make a trip to this culinary hothouse relaxing and comfortable, the Albergo dell´Agenzia is located within the Pollenzo complex: a 47 room, four-star hotel. Managed by the one of the historic founders of Slow Food, it will allow tourists to enjoy the pleasures of Piedmont.

I am so suprised not to see any aditional posts... was I the only one atteding? I mean I met Paul Bocuse and Angelo Gaia and tasted 10 different Barolos and Barberscos by Bruno Giacosa.... There will be an indepth report when I get back to the states...

Since I do not know what kind of a notice they will be giving me. I am thinking of staying in Roses untill I eat, do you know of any cheaper hostels in roses? I am on a bit of a budget regarding my accomidations ( not for dining obviously).

Hello, I am going to Spain tonight. I have a reservation between the 11th and the 15th. It is confirmed that I will be eating there, the night is the only question. So should I stay in Barcelona or is there a hotel/hostel around roses? Please hurry, since I am leaving in a few hours!

The university of gastronomic science recently provided a "motivational exam". It was on March 19. It was a four hour test online, the first five questions were multiple choice, while the remaining fifty-five were all essay questions. The test had to be taken within the 48 hours provided. Thre result were to be posted on the 15th of April but the informed me that the process is going to take a couple of weeks longer as the essays are graded around a table by the new profesors. (the test took me the entire 4 hour time limit and a bottle of wine). The questions that were asked had to do with you family life, what favorite foods to eat, cook, smell, order in a restaurant. etc, your profestional experiance. The Grand opening of the University is on April 30. Here is the news letter they just sent me. (check out the borolo tasting with bruno on the 2nd) I can't wait! April Newsletter We invite you all to have a look at the program for the inauguration of the Agenzia di Pollenzo, and to join us if possible! We are looking forward to the ten-day event with great anticipation. The festivities will include concerts, wine tastings and dinners and lectures by authors, winemakers, musicians and gastronomes. We hope to see you there. April 30th marks the commencement of the ten day inauguration of the Agenzia di Pollenzo complex; the hotel, the restaurant Guido, the cellars of the Banca del Vino and one of the two campuses of the University of Gastronomic Sciences. It will be a day of commemoration for Slow Food, the ideological creator of the four projects, and all those who have supported the projects with hard work, financial resources, and faith. Finally, after years of semi-abandonment and improper use, the Agenzia will be reborn. The grey walls and torn roofs have been fully restored to their original splendor, recalling the newly built structure´s original splendor of the1840´s. Until now, the construction site and scaffolding has concealed all that the Agenzia contains, but from April 30th to May 9th, the public will be invited to visit the courtyard, park, porticoes, cellars, the hotel and the classrooms of the University. The neo-gothic architecture immersed in green, the functioning hotel, restaurant and tasting rooms are all cause to celebrate this "rebirth". As the event at hand is a "rebirth," the realization of a dream, what better time than spring to celebrate with old and new friends. There will be several opportunities to participate in a variety of inaugural events, from tasting of food and wines which will be included as themes of study at the University and lectures on gastronomically related subjects to concerts and a traditional market under the portico. The opening of the Agenzia is also the re-initiation of a cycle. One could say that the first years of the Agenzia were dedicated completely to agriculture, our goal today is to return dignity to gastronomy: a true science to be practiced with art, to learn with humility, and to master with passion. Below is the program for the ten-day inauguration: you are welcome to come when you like! Carlo Petrini INAUGURATION PROGRAM FOR THE AGENZIA DI POLLENZO Friday April 30th 4 pm Inauguration Ceremony of the Agenzia di Pollenzo Piazza Vittorio Emanuele - Pollenzo - Bra 9 pm Dinner Date: La Noce di Volpiano at Pollenzo: The Mongelli family presents the famous seafood dishes of La Noce. Ristorante Guido Reservations required 75 Euro Saturday May 1st 2:30 - 6:30 pm Music and Song The Agenzia celebrates with local musicians: l´Allegra Brigata Antignanese, I Calagiubella, Fiati Pesanti, Teatro delle Forme, Mishkalè, Raviole al Vin, I Lavoratori della Notte, Falafeal Project. 6:30 pm A talk with Roberto Vecchioni Conference room of the Agenzia Free Admission 9:30 pm In Concert: i Trelilu. Conference room of the Agenzia This irresistible band from Cuneo presents a mixed show of music and irreverent gags in Piemontese dialect. Free Admission Sunday May 2nd 10 am - 6 pm At the Market in Pollenzo The first Sunday market of Pollenzo will be held in the courtyard and under the portico of the Agenzia. Local farmers and artisan food producers will be selling their wares. 4 pm Tasting. Barolo and Barbaresco by Bruno Giacosa Tasting room of the Banca del Vino Reservation required 20 Euro 5:00 pm Conference. "Agronomy and Gastronomy, the future of Food" An invitation to a reflect with soil microbiology expert agronomist Claude Bourguignon on the connections between good agricultural practice and the quality of production. Conference room of the Agenzia Free Admission 9:30 pm Conference. "The taste of Beauty" with Vittorio Sgarbi Conference room of the Agenzia Free Admission Monday May 3rd 4 pm Conference. "Nouvelle cuisine thirty years ago" Two of the protagonists of what was a true revolution. Paul Bocuse and Gualtiero Marchesirecall that great decision along with two renowned wine-makers, Angelo Gaia and Alexander de Lur-Saluces. Conference room of the Agenzia Free Admission 6 pm Tasting. Château d´Yquem presented by Comte Alexander de Lur-Saluces Tasting room of the Banca del Vino Reservation required 20 Euro 9 pm Conference. "Paolo Francesco Staglieno, enologist of Carlo Alberto at l´Agenzia di Pollenzo" With journalist Giusi Mainardi and enologist Pier Stefano Berta Conference room of the Agenzia Free Admission Tuesday May 4th 5 pm Conference: "We are what we eat" with Enzo Bianchi Abbot of the Comunità di Bose Conference room of the Agenzia Free Admission 6 pm Tasting. The great wines of maison Chapoutier Tasting room of the Banca del Vino Reservation required 20 Euro 9 pm Dinner Date: The Osteria Devetak proposes the traditional recipes of the hills of Friulli served with Barolo. Ristorante Albergo dell´Agenzia Reservation required 50 Euro 9 pm Inauguration of the Politeama Theater of Bra with the Theater Regio orchestra of Turin This event is by invitation only in care of the City of Bra and the Foundation Cassa di Risparmio di Bra Wednesday May 5th 6 pm Tasting. "The great Barbareschi from 1998 to 2001" Osterie Fuori Porta - Cinzano -Santa Vittoria Reservation required 20 Euro 6 pm Book presentation "Pollenzo a Roman city for a Royal romantic village" and the acts of the congress "Romans and barbarians: encounters with civilization." Conference room of the Agenzia Free Admission in the care of the City of Bra 9 pm Dinner Date. Osteria Belbo of Bardon: From Monferrato, the great Piemontese traditions served with Barbaresco Ristorante Albergo dell´Agenzia Reservation required 45 Euro 9:30 pm Concert of three voices: Paola Lombardo, Donata Pinti & Bettu Zambruno with Armando Illario on harmonica Traditional songs, from Piedmont and all of Italy, with multi-voice arrangements Conference room of the Agenzia Free Admission Thursday May 6th 5 pm Round Table: "Wine in the Roman era: history and documentation" Speakers: Jean-Pierre Brun -Director of the Jean Berard Center of Napoli - Pier Giovanni Guzzo - Supervisor of Archeological heritage of Pompei - Claudia Cerchiai -Archelological Coordinator of the Ministry of Cultural Activity and Heritage - Anna Maria Ciarallo - Biologist, Lab Director- for research related to the supervision of Archeological heritage of Pompei, Modera: Marina Sapelli Ragni - Supervisor for Archeological heritage of Piedmont Conference room of the Agenzia Free Admission 9 pm Meeting. "Meandering in musica d´autore, wine and gastronomy" With Giorgio Conte, Francesco Guccini, Michele Serra and Gianmaria Testa Conference room of the Agenzia Free Admission Friday May 7th 6 pm Tasting. Siepi del Castello di Fonterupoli, a magnificent wine from Chianti Conference room Banca del Vino Reservation required 20 Euro 9 pm Conference. "Kosher kitchen of Moshele e Yenchele". With Moni Ovadia Conference room of the Agenzia Free Admission Saturday May 8th 11:30 am Book Presentation "American Vineyards. The story of wine in the United States" of Maurice Bensoussan and a meeting with the author. Followed by: a Dinner Date. Dishes from the Osteria del´Arco of Alba and the Boccondivino of Bra, served with renowned American wines Ristorante Albergo dell´Agenzia Reservation required 35 euro including a free copy of the book 5:30 pm Tasting: The magnificent Barolos of the ‘90´s Osterie Fuori Porta - Cinzano-Santa Vittoria Reservation required 20 Euro 9 pm Meeting with Banda Osiris and Alberto Barbera, Director of the National Cinema Museum of Turin Conference room of the Agenzia Free Admission Sunday May 9th 1 pm Dinner Date: The cooking of Lidia Alciati. Ristorante Guido Reservation required 75 Euro 5 pm Meeting. "The New University: What is European wisdom?" with Umberto Eco and Jack Lang Politeama Theater of Bra Free Admission 9 pm Presentation of South American Presidia, from Terra Madre in October and the project "Learning and Producing with Teofilo Otoni in Brazil" by Don Giovanni Lisa Presentazione dei Presìdi Slow Food in Sud America, dell´appuntamento "Terra Madre" ad ottobre e del progetto "Imparare e produrre insieme a Teofilo Otoni in Brasile" di Don Giovanni Lisa Conference room of the Agenzia Free Admission

Today it says they will resume taking reservations on May 1 "Our reservations office will resume taking reservation requests on May 1st via phone or online at OpenTable.com only. Walk-in reservations will no longer be accepted. "

Thank you Mr. Day and Moby, you made my night. Great Article (menu)!

I just bought the new olympus stylus 410 digital camera, is their all-weather digital camera. When I opened it up to take to work with me to take pictures of the food, i noticed it had a 'cuisine' setting. This camera has a automatic setting for taking pictures of food. i almost dropped it when i saw the word CUISINE on the screen of my camera.

I had kale and chard for dinner just about every night last year working at the renowned restaurant Scotty's Table in Missoula, MT. I started with olive oil and butter, then shallots, lightly carmolizing them, then garlic, summer squash and the chard and kale stems that are cut on an extreme bias(like a diagonal julienne), after a minute i added the rough ciffonade of chard and kale leaves (add S/P before they wilt for even seasoning. Then I would add the left over dinner rice (still hot) then deglaze with a good amount of balsamic. let that reduce for second and then plate, finish with a drizzle of balsamic reduction. Kale is of the cabbage family and chard of the beet, i believe. Both are cruciferous meaning they may help inhibate the growth of certain cancer cells.

I know going to a new Country for two weeks... (especially France...) how am I supposed to find out where I want to live in that amount of time, I am really just looking to make a few contacts and possibly a place to stay for a couple years, My ideal living situation would be to have an owner of a restaurant put me up inexchange for my kitchen skills, and maybe if I am of any worth to him, a small wage, but more like pocket change...

Thank you for all of the replys, I think i will stretch my trip in the first week of may for the fete du travail. Menton1- I am flying in to paris and then, i just plan on seeing as much as i can, I am also very excited about going to provence, and maybe corsica. Thanks again for all your help.

I'm planning a trip to france within the next couple of months, I was planning on going from april15-30. I am mainly looking for a place to live/work but I would like to know if there are any notable festivities going. I just have a history of traveling and the day after i depart somthing incredible is going on. So anything from winetastings to village festivals that should not be missed, your suggestions are welcomed.

I saw this a couple of months ago on 60 minutes. Humans are also very prone to this poisening, after breating in the fumes it can create flu like symptoms for up to two days. Read more here.

what about "A Chef in Love" the part where he is in the restaurant and lists every ingrediant in the special down to the bear liver, or where he drinks 5 liters of wine at once at a ceremony.... good flick

I have been reading about the University of Gastronomic Sciences for the past couple of months. It seems to be in incredible idea. The only information I have gone over is thier website University of Gastronomic Science. It seems very expensive at 19,000E annually (The base degree is 3 Years). What do you think?

I find this whole story very odd, I'm sure most of you have head all of the horror stories about the GMO pumped "chicken" that KFC uses (i.e. chickens that are bred with out feet, beeks and feathers to cut down on processing and that live in cages and are hooked up to needles-for easy feeding) and to say that the french producers aren't up to our standerds...