robert40

So far I have seen the first show and last nights show and missed every one in between do to PBS auctions. Which is just ridiculous.

No one in their right mind would open a restaurant with cooks who had been there for only 2 hours. ← I agree. And from that point I lost all interest as it is so unrealistic that I doubt viewer's that have no restaurant experience will buy the drama.

After ten years of dreaming I have a date for next month. I'm not sure I want to know if this is true.

Congratulations Todd ! You now hold the honor of raising my eye brow's more often in the last month then my fourteen year old son. Not a small feat I assure you.

Here, here. I just finished watching the first episode. Ummm... who edited this? I can't help but think that some folks took the bait and were made to look like assholes. As for the salmon, yes some of the folks who auditioned butchered it. But I wasn't so impressed with Ming Tsai doing a demo either. Sorry, I really want to like him, I do like him and I think he has his talents. But it was a bit sad, not like he displayed oodles and oodles of finesse with salmon compared to those he was tsk,tsking on the show. I was thinking the same thing. Not very impressive filleting by Ming

I predict Katsuji Tanabe and/or Yannick Marchand make it to the end. Next week my opinion may change. But I doubt it.

Good thing the don't require diner's to be naked. Because without thinking twice I would still go.

Your review of Sandor's stands out as one of the best of all time in my book. I'll never forget the impulse I had of jumping out my chair and making a reservation immediately. Now I wish I would have.

Thomas Kellers butter poached lobster. See link below. http://labellecuisine.com/Archives/surpris...ster%20dish.htm

I was so spellbound by the great service at Per Se last year that I left a 40% tip. Best of all my wife did not even give me the evil glare.

Can't wait to hear the details James. Wish I could have been there.

First off I wish to welcome you to egullet and most of all wish you the best on your new position. I'm going to stick my two cents in here and give you my opinion based on years in the business. The owner sounds typical of many I have worked for myself and I can't say it brings back fond and memorable times. Let me explain. When hiring a pastry chef or any chef in upper management for that matter one must first feel comfortable that they are on the same page and share similar ideas and views on what is practical and profitable for the restaurant to succeed. Giving you the freedom of control is just that... Plan a menu and cost it out. Be creative in a way that will best suit the image and plan the restaurant is trying to project and with alot of work and some luck you will be successful along with the restaurant. Buying 30 cases of papayas is NOT giving you the freedom to express your work at all. If anything at all it is imposing limitations on you and all his/her kitchen staff. Just having that burden on your back of I got thirty cases of papayas and frozen papaya at that will make your work feel restricted, not free. There is no good deal on buying products like that. Maybe for a baby food company but not a restaurant. Even if they were free the owner will lose money in the long run. He is reaching out to find the best deal and seems he has lost track of his business plan. Thats even if there ever was one. A case of Buttermilk ? Please ! Look at the other product needed to use the Buttermilk. Drop the case on the owners desk and tell him to enjoy as I'm sure he has ulcers. Bottom line. I been there and done that. Take this time and use it to gain experience and as a stepping stone. I am sure ten years from now you'll look back and chuckle at the whole thing. Robert

Omigod, you're seriously going to drive all the way back to Albany after dinner? I'm driving home too, but my drive is 30-45 minutes. Yours is like 3-4 hours! You're not getting home 'till the break of dawn...are you sure you don't want to get a little rest at a hotel first? Well anyway... since at least two of us are driving, maybe we should keep the wine selection down to like three half-bottles or several glasses. I like the suggestion that iheartoffal made, regarding asking the sommelier "what course(s) he believes should absolutely have a wine accompaniment." That is also a sensible suggestion. I don't want everyone to think that my only thoughts are about how much wine to drink. Obviously alcohol is not at all at the forefront of the experience. It's just that since this is about the only part of the experience I have any amount of control over, I want to get it right. It pretty much goes without saying that the food will be unbelievable, and I won't have to make any decisions regarding the food other than how many courses I would like. So, I'm not really worried about the food at all. I just want to maximize the experience and enjoyment of myself and all those sharing the experience with me. So... Cheers! ← Notice avatar. I am only allotted two and a half hours per month Daddy time. So we made a agreement and combined the next three months. Which gives me enough of time for dinner and travel. But falls short of hotel.

Jeff, Your contributions to this site is truely a asset to all of us. With each new report or photos you post I continue to be more and more impressed and amazed. Your latest photos have set the bar so high that I doubt they can be beat. Not only should Egullet put you on the payroll but so should Keller. Bravo!!

Yikes. I have to drive back past Albany after dinner. This young follow is trying to kill an old man.

James, From previous post I've read the wine pairing is usually starting at $100 to $150 per person. But I'm sure the sky is the limit. I will go out on a limb here and say with the recent menu price increase the minimum cost will likely be $150.00 I certainly hope Per Se will meet your expectations, and you will be blown away by the whole experience. But yet then I will also be dining with you, so I may be a bit partial. Looking forward to meeting you!

Actually when I saw the photos I was thinking of more of Asian influences. I'm not convinced the citrus works in so many dishes. Even if the quality is great this time of year. But that's just my opinion and you know what opinions are often compared to... ← I never said Keller copycats. My point being Short worked under Keller for awhile and many of the dishes seem striking similar to the French Laundry.

The Keller influence in the menu descriptions and photos jumped out at me. Maybe even too much... Notice the, Miyagi oysters, sabayon, turnips That dish seemed borderline copycat. No? Did you notice Chef Shorts own personality coming through in his food ? Thanks Jeff for another set of fantastic photos.

I thought Keller used Equator coffee ? At least that is what I was told at Per Se. Link below http://www.equatorcoffees.com/press.htm

Oh Dear... If I dare say fries on top of a burger will I get beat up.

It was not my intention to insult anyone. Please take my humorous side with a grain of salt. Yes. I have lived in the Pittsburgh area before as my wife grew up there. And from what I have seen from twenty years of living and visiting the area is the chipped ham or ' chip-chop ham' in BBQ sauce is fairly commom and often found to be the item mentioned the most when one is joking 'Only Joking' about Pittsburghs food culture. I have been in the restaurant business all my life and to be honest, I just could not make a living in the area. I have found the fine dining restaurant choice's slim and the pay scale for chefs in the area is extremely poor. Again. Please accept my apology if I offended anyone. On a side note. Trust me, after twenty years I learned never to joke about them Steelers.

Don't stop now. You're on a roll.

Philadelphia no contest ! Pittsburgh is fine if you wish to drive another 3 to 4 hours for chipped ham in BBQ sauce.

Cafe Capriccio truely is the restaurant that sets the bar high in the Albany area.

The new menu is posted on the Dining In France website. Link below. The foie gras still has a $25.00 supplement, which brings the tasting menu to $200.00. Excuse me while I go break the bad new's to my first born. http://www.dininginfrance.com/Per_Se_menu.htm