robert40

Tim, I am sure I'm not only speaking for myself when I say you gained a fan club with this thread. Add me to the list of another looking forward to visiting your new place!

Working as a short order cook in a 24 hour dive. Once about 2.00am the lone waitress was in the walk-in with her boyfriend while her husband walked into the kitchen and asked me where his wife was. Thought we all were going to die.

Ditto ← Me too, me three. As my husband describes it, "French Laundry is Fabby's Pebble Beach." ← How did you all manage to have 28-course meals at TFL? Inquiring minds (who have not yet been to TFL) want to know. ← Sorry my post was a bit misleading. Actually the 28 coarses were between my wife and I. We were each served a different course.

28 courses and six hours at the French Laundry. Loved every moment.

Here in upstate New York in the capital district one is opening shortly. That is often reported on the local news and has everybody talking. Big news I guess.

On Saturday my wife waited in Ed Mitchell's line for a hour. But that was shortly after they started serving.

Also Jason and Steven, I so much wished to say 'Hi' but somehow missed both of you. Hopefully next year!

I need to write up my thoughts soon but after basically just my son and I knocking off a Bubba Pass ourselves I am still recovering. Wish I had tried Elgin's sausages but missed that one. Bob Gibson had some of the best coleslaw I ever tasted. Had some heat to it that my family did not care for and passed my way. Really enjoyed Salt Lick alot. But believe with all the wind yesterday it cooled the food off very quickly and wished it all could have been hotter.

Judith Gebhart, You made Food and Wine. http://www.foodandwine.com/articles/interv...michael-carlson

Its funny that in later years Colucci's moved to Haledon NJ which was not more then four blocks from my home. It expanded and may have become a bit more commercial losing much of the original appeal. We did not go nearly as often.

What was special about his lasagna? How did it differ from others you have had? Have you trie to replicate it? Have you been succesful? ← Tough question doc. Jeez I really don't know. It was a simple lasagna and maybe it was special only in my mind. But I would like to believe it was special because it was prepared with love. This was a time when restaurant's stood on food alone before the need of gimmicks which may also play into the attraction it had on me.

There where many fabulous memories of things tasted as a child that its difficult to point to one. But if I had to pick.... I had to be about 5 or 6 when my mother would take me to a small Italian restaurant in Oakland N.J. called Colucci's. I can still see the owner/chef behind the counter stirring a pot of soup wearing a stained apron and the smile on his face when a costumer walked in. 'Straight out of the movie Big Night' And run over with a spoon in hand to taste whatever soup he was cooking that day. He would kiss me on the cheeks 'God I hated that' and stick coins on his forehead to make me laugh and things like that. And Oh My. His lasagna stands out as one of those taste. Not only was this a found childhood memory but a deciding factor in my becoming a chef as a adult.

Oh doc, How I wish I was your childhood buddy. Wow no doubt where your love of food came from.

But definitely RUB's brisket and Elgin Sausage, and Mike Mills' baby back ribs. ← Thanks Jason. Now were talking. My wife will be throwing Lipitor at me.

My wife surprised me with a pass today and being our first time, was wondering if anyone could recommend any must visit pits?

Very disappointing on a anniversary I can imagine. But with five fabulous meals under your belt and one poor I would suggest given Manresa another chance as your experience was likely a fluke.

A early review from Dining in France. http://www.dininginfrance.com/guysavoylv_Gayot_review.htm

No doubt Louisa's is not hurting for business. http://ae.philly.com/entertainment/ui/phil...&reviewId=10926

It seems like the disgust is more about it being from KFC than the fact that it's layered food. Hell, seems like plenty of things are layered - so the hate must be coming from somewhere else. I truly think KFC missed the boat by not including biscuits somewhere in the layering. In fact, I plan on making a thanksgiving bowl filled turkey, cranberry sauce, mashed potatoes, stuffing, etc this year. What's so objectionable about that? ← This may sound trivial but its my belief that good cooking comes from the heart and attention to detail. Which very likely sets your Thanksgiving bowl apart from a mass produced soggy chicken cheap cheese imitation.

Make sure you at least fit in one breakfast at Gordon's Cafe and Wine Bar in Yountville.

Chris, You are the man! Don't tell me you did this for nothing? Where should we send the check.

Win or lose a major part of the industry had their eye on the contestants. And their actions could very well reflect which doors may be opened or closed. Actually the prize money may have been a fraction of the reward compared to the exposure in the long run.

I drove from upstate NY a few months back to the Ikea store on Route 17. And now Trader Joe's. Guess I just better move back to NJ.

Anyone think all that drinking was a bit strange? Maybe I've forgetting my youth but come on.... Speaking for myself if I was competing for $100.000 and started pounding them down I would not have a chance in hell. And that wine glass on the line! I would have flipped too as not only is it not the appropriate time but if that glass broke every bit of the mis-en-place and the chance of winning would have been history. Congratulations to Harold and truly hope his restaurant becomes a reality.

When I saw this on T.V I was impressed..I was thinking to myself, this thing is going to be huge.. I have no desire to eat it, but its a smart idea.. Its kind of like what I used to feed my dog. I would do a bottom layer of rice, then vegetables, then meat on top...Then cover the whole thing with either the meat juice or water.. America is going to love this thing.. ← I have no doubt that your right. America will love it and it is a prime example of the sorry state were in. I think it is also a reminder on what a minority those are who love and appreciated fine food compared to main stream America. I have this vision of the guy/girl in the kitchen lab after coming up with this idea calling their spouse and saying lets celebrate my bonus with dinner at Bouley tonight.