robert40

Innovation aside. Chanterelle holds a place in many customers heart and has for years. Maybe more then any other restaurant in the city. And if that's there ultimate goal, bless them for it as more should follow.

This sounds and looks very interesting--the main construction and the garnishes. Can you remember any more details of the dish? Was the foie gras and mushrooms at room temperature? It almost looks like the mushrooms are simply thinly sliced and not cooked in anyway. Was there any other spicing or saucing with the foie or mushrooms? Thanks for anything else you can add! ← Here is a recipe I found on starchefs that may provide some information. http://www.starchefs.com/events/studio/tec...bot/index.shtml

I would call Manresa before your reservation and explain your wife's dietary restrictions. Maybe they can accommodate her. And you can both enjoy the tasting menu. I am not positive they can, but it's worth a shot. I am sure whatever you choose will be outstanding. Needless to say I can't recommend Manresa enough.

Well put and could not agree more.

thomas kellar is always around (in yountville) ← TK is NOT always around. Hes at TFL no more than 4 or 5 days a month, on average, sometimes less. With book signings, going to Per Se and Bouchon Vegas, and everything else hes got going on, hes rarely in the kitchen. Sometimes he works the pass when hes in town. -Chef Johnny ← Not even the slightest bit accurate. 4 or 5 days a month? Are you aware he lives within steps of the restaurant. Work's the pass? There is not a more hands on celebrity chef out there. Which means whatever needs to be done.

that's a bold statement, but even going on food alone, not to mention the other things that go in to making a truly great restaurant, msb can not hold a candle to masa... the food there is about five levels beyond msb. not to mention there is a really chef with years of experience making it for me, not a bunch of young line cooks. masa has superior product, superior technique, superior execution. don't get me wrong i love msb, but i love it for what it is to me, another late night place where i can get great food. i'm not going to eat there before midnight. i don't know much about restaurants, but i don't think it's the best restaurant in nyc, and neither does the ny times, post, daily news, etc. ← Got to go out on a limb here and point at another possibility. If you put together a bunch of young talented line cooks with nothing on their mind other then creativity, your likely to get a interesting menu. When you add the pressure of owners breathing down your neck, the plumber not showing up, and the dishwasher hung over, it's a distraction from being creative. Chef's have that distraction that line cooks need not worry about. Congratulations to Chef Chang on the Beard nominations!

I been meaning to try it on one of my bi-weekly shopping trips to Wegmans (Dewitt Store) but have yet too. My expectations are not high but thought it would be a decent meal after three to four hour's of grocery shopping.

And while you were enjoying the Passard dinner I was trying to choose one of the wonderful dining options on wolf road. Sounds wonderful and wish I was there.

When I was a baby I was allergic to everything under the sun. Including cows milk and could only digest goats milk. Seems like I don't see it as often in stores any longer.

Just watched Chef Jeff on Oprah. Wonderful inspirational interview.

Interesting Q/A with Chef Achatz. http://www.chicagoist.com/archives/2007/03...rant_achatz.php

This thread sparked my interest in the story and I will surely pick up the book. But for what it's worth. Ex con's, ex and present drug addicts and the like are fairly common in the restaurant industry through out the country. It's fantastic to read a positive story of one turning his life around but have seen similar accounts myself personally. I am curious as to why Chef Jeff chose to divulge his past to prospective employers? If there was ever a perfect example of a 'Don't ask,Don't tell.' policy it is in the restaurant industry. Background checks are practically nonexistent.

I am not sure if the aroma differs from brand to brand but the one my children use makes me gag. Truly a sickly chemical smell that permeates the entire home. I have often commented to my wife that it can't be safe to eat.

Bourdain...Bourdain who? You really sound like my kind of people. We got to get together one day and swap stories. Won't be the first time my wife has nudged be in the ribs hoping I leave the past swept under the rug. I was hoping to visit Komi last year but unfortunately had to cancel our trip. Hoping to make it in the next few months as I am fond of small chef driven restaurants driven by soul. From all the outstanding things I have read I am looking forward to it.

Anyone visit Komi lately?

How many orders of fries would Five Guys be preparing at one time compared to a 200 seat (Bouchon, Las Vegas) restaurant? And that's not even taking into account the immense deference and size between the two menus. Certainly may be a interesting thread worth starting.

I understand that and see your point.

Also more often then not many lesser chefs would condone filling every seat regardless of the consequences. In these restaurants we often hear the duck skin was not crispy or the salmon was over cooked etc. etc. And many are curious why.

If the dining room was full to capacity and they were already pushing the limit of quality control then I could very well believe they would turn the couple down. Look at the numbers. One couple ordering the tasting menu is what 16-18 courses? And that's assuming the holiday menu was not even more courses. Then of course all it takes is one more couple asking why they can't order the same. Like I said up thread, it won't take much to tax a kitchen when your talking multiple tasting menus.

I know they were offering a special holiday menu '175.00' last night which is fairly common on busy holidays. I am not sure though if it was the only option or if pre fix was also a option. Regardless its still a bummer as I was looking forward to your report.

If restaurants like EMP had the opportunity to profit from customers ordering off the regular menu at the bar they would. The problem is in most cases it interrupts the dynamics and flow of the kitchen and FOH. That is why most choose to have a bar menu that can be produced with minimum effort. I am sure chef Humm has a pretty good idea of at what point quality control will suffer from a over stressed kitchen. It may not seem like much but at times the difference between a successful service and chaos can be only ten people.

Whee! I wish I could see the cooking with flowers thing. Congrats, Chef Bowles ← Here you go. http://www.msnbc.msn.com/id/17012170/

Oprah has mass market appeal and provides Bourdain the opportunity to reach a audience of millions. If that kind of publicity is a bad choice, then I don't see it. But then I am a major Oprah fan and believe not only is it good publicity for Bourdain, but first and foremost, a great honor to be featured in her magazine. Different strokes for different folks I guess.

Harold carried himself with dignity and respect. Which was seriously lacking in season two.

Ed Levine also gives high praise. http://www.seriouseats.com/2007/01/the_gre...n_the_worl.html