robert40

Since his winning Top Chef Masters I have been doing quite a bit of reading about him. One thing I noticed and it may be mentioned above, but every dime he earned from that Burger King ad was donated to charity. I thought that was impressive. Also the Tribune wrote a story today on Xoco. Some of the comments regarding the article are unbelievable and against my better judgement I responded more then I wished too.

In Rick's book, Rick Bayless's Mexican Kitchen, there is a recipe for Oaxacan Black Mole with Braised Chicken. It has 26 ingredients (not counting the chicken), so it's probably pretty close the the mole he made in the final episode. So far, I've made one of Rick's moles (it was quite delicious), and plan on doing a few more once the weather cools. I wrote about the red mole I made on my blog. ← Thank you so much. I know I have that book buried somewhere in my collection but have yet to locate it.

In the below linked interview Rick Bayless is asked if the much loved "Black Mole" recipe will make it to print. In short the answer is not likely. I can't recall for sure but I am almost positive the recipe was in one of Ricks very early cookbooks. Anyone know for sure? http://latimesblogs.latimes.com/showtracke...k-bayless-.html

In the restaurant business there is a very thin line between a successful service and a disaster. The goal is never let the customer's know when problems arise. Most of the time it works. Yet because we are talking about the human element sometimes not, as all restaurants have a bad night which can't be avoided. Personally I can't imagine having a bad experience once, and then writing it off as impossible of improving based upon that single visit. I have yet to visit EMP and therefore can offer little on the subject of improvements between Bruni's reviews. With that said it is my opinion that what separates's a 3 star from a 4 star lies in the attention to details. Regardless of how small they may seem. Based only upon what I have read in the last six months there appears to have been improvements. For instance the macarons as linked below. http://newyork.seriouseats.com/2009/04/sug...c-flatiron.html Also the much praised butter. And how about the fairly new theme menus? It may seem small within the big picture. Although apparently there is a desire to constantly improve. Can those small details be part of the reasoning Bruni gave it 4 stars now? I certainly would think so. With space limitations I doubt Bruni could touch on every aspect of improvements between his reviews.

Thanks for the update, Robert. I can't wait to try this place. ← We think alike.

Web site is up. http://www.commisrestaurant.com/#/home//commis_restaurant_2

Yes, Hubert Keller was even in the very first season.

The possibility is hinted at here for season six. http://www.vegaschatter.com/story/2009/6/3..._an_Appearance_

I'd like to see Thomas Keller. But I don't think that will happen. I think I'd faint twice and die from intimidation if I were in a competition and he was a judge. ← I think it is highly doubtful it will be Thomas Keller. My guess Joel Robuchon. He may very well be more intimidating then Thomas, if so. ← How about Guy Savoy? Both? ← I would think with the "American television" hint it narrows it down to those two. ← Thomas Keller has been a judge on past seasons and he was mentioned in the press release as appearing again this year. I wasn't so sublime with my "American television" hint now was I? But consider that Guy Savoy and Joel Robuchon are but two of the three world-class French Chefs who have restaurants in Las Vegas. There is of course, a third, Alain Ducasse. A portion of the filming of "Top Chef: Season 6," Las Vegas, took place this past May while I was in town reporting on Vegas Uncork'd for our Klatsch discussion here . If you've followed "Klatsch: Popping the Cork in Las Vegas," you've noted that I attended events during the week that included Robuchon, Savoy and Ducasse. In fact, all three were sat together at a panel discussion--a rare event indeed. I 'm not privvy to the precise details of the filming of Top Chef nor who exactly will appear as a judge. But considering that these three French Masters were all in Las Vegas attending "Uncork'd" at the time of filming--and getting all three in town at the same time is a major undertaking--I am sure we are in for some surprises on this season's show. ← I can't recall Thomas Keller ever being a judge on Top Chef. Or for that matter even appearing on the show at all. I'm also having no luck Googling it. David do you happen to recall which season that was?

I'd like to see Thomas Keller. But I don't think that will happen. I think I'd faint twice and die from intimidation if I were in a competition and he was a judge. ← I think it is highly doubtful it will be Thomas Keller. My guess Joel Robuchon. He may very well be more intimidating then Thomas, if so. ← How about Guy Savoy? Both? ← I would think with the "American television" hint it narrows it down to those two.

I'd like to see Thomas Keller. But I don't think that will happen. I think I'd faint twice and die from intimidation if I were in a competition and he was a judge. ← I think it is highly doubtful it will be Thomas Keller. My guess Joel Robuchon. He may very well be more intimidating then Thomas, if so.

I recently had the opportunity to try Great Lake. Like all 'best of' article's Alan Richman's choice of best pizza was controversial. Practically everybody weighed in with an opinion on why he bypassed their favorite. I walked away from Great Lake having tried the three pizza's being offered that night and without any doubt could understand why it was Richmans number 1 pick. I would put this pizza at the same level as Pizzeria Bianco and in pinpointing any particular style it was most similar to Chris Bianco's pizza. Like Alan Richman I also watched the owner Nick Lessins preparing pizza's and that's where my opinion and Richman's differ. If Nick Lessins could be transported into the kitchens of Per Se, Jean George, etc etc one would call his work meticulous attention to detail and certainly not slow. These pizza's are taken to another level and great care is used that is comparable to the best kitchens. But I think pizza is so implanted and stereotyped in our minds as being simple fast food that we can't imagine it being anything else. Great Lake is not to be missed!

I have high hopes and wish James Syhabout the very best of luck. Its in Oakland and barely open a week from what I understand. Very little info as of yet, mostly Yelp and Eater. But very early reports sound positive. http://www.yelp.com/biz/commis-oakland-2 http://www.sweetandsourspectator.org/archi...r_business.html

Wow! Good thing New Yorkers did not welcome chef that way when he came through the tunnel for the first time.

Hot Diggity Dogs in Ballston Spa which is not far off the Northway. http://hotdiggitydogs.weebly.com/ There also is Gus's Hot Dogs that many praise. But it is a bit farther off the high way. http://www.roadfood.com/Reviews/Overview.aspx?RefID=5745

Wow! How time flies by. Great photo.

I found this photo and it appears to be a single deck. Certainly is small and would explain the two pizza limit. http://www.flickr.com/photos/wolfworld/3264699033/ Edited to add. I can barely make out 'Hearth Bake' on the door plate. Also some pretty good close ups in this video. http://abclocal.go.com/wls/video?id=6821484

Yet his number 1 pick uses a gas oven.

For the record I have no doubt the square pie I had was not the norm.

I visited Di Fara's once. The regular pie was off the charts wonderful. Right up there with the best I've ever eaten. The square pie was charred black on the bottom. And I don't mean the char that adds flavor. I mean burned black, rock hard toss in the garbage can char. If he tried the former I'm also surprised it was not added to his list. If the later then not surprised at all.

Two unmentioned yet strongly hinted to could be Franny's and Burts Place.

To truly appreciate Pizzeria Bianco you can't fly. You must drive. http://www.flickr.com/photos/84954050@N00/...57600966565712/ Also I recently read a very interesting article about Great Lake on Slice. They are a husband/wife team only serving four/five pizza's using mostly local ingredient's. No doubt this small pizzeria is on the map now. Very good article in my opinion. Edited to add. I seem to recall reading a quote from Chris Bianco explaining why he request customers to order all at once. I'll try to locate it but I believe it was because it is only fair to those waiting outside.

I took a devastating right cross to the chin tonight when David Kinch got passed up on the Beard Award. Then a left hook going down as Jeremy Fox got passed also. Thank goodness I got to my feet by the count of nine to see these photos and review. tupac17616, You can be my corner man any day!

The solution could not be more easy. Ms Waters needs to announce that it is just @%#&! food and prohibit all cameras from Chez Panisse. All public relation problems solved.

I have been out of the industry for quite a few years now. And my idea of a dream job varied from one extreme to another over the years. Yet, recently I had dinner at Au Pied de Cochon in Montreal and found myself wishing I could join the cooks on that hot and hectic line. No doubt they would run circles around me now but at that moment I could not imagine a more fulfilling experience.