robert40

I remember in the mid 90's while I was at the Inn At Little Washington he came as a guess chef. Many chefs/cooks there at the time found it to be the highlight of their career. There was even a lifesize framed menu of his dish's in the kitchen.Old kitchen not sure if its in the new one. My God what a Loss. RR

I just had a copy of Sona's menu faxed to me. Has anyone tried the, Foie Gras and Green Apple Sorbets, Beaumes de Venise Gelee that is on their dessert menu?

Sorry dont know how to link but noticed today on the LA times site that Bastide got four stars which is only one of two. The other being Ginza Sushi-ko. The chef Alain Giraud is highly respected in the restaurant world from my understanding. RR

[ OH SH-T] Are you telling me it's myself and a room full of tourists? RR

Is anyone planning on attending this event? I plan on going and was hopeing to meet some fellow eGulleters. RR

Vengroff, Really looking forword to your report! RR

I do believe the above menu is newer as the one on the website has not changed in some time. Steve Klc, No they did not fax the dessert menu. Robert R

Orik, Could you give us some details on your dinner? What was your amuse? Thank You RR

Noticed on Blue Hill's website a, Black Truffle dinner at the I.C.I. Michael Anthony is the guest chef and it's thursday Jan,23 The menu is posted on the Italian Culinary Institute's website. RR

I worked there in the mid 90's And the lamb dish has been on the menu for year's. Hope you enjoy it, and lets also hope chef will not get to upset if he reads this.

Belmont3, Use your favorite barbecue sauce. Process Pecans, bread crumbs, Fresh thyme, salt and pepper and a bit of sugar to keep the pecans from cakeing. The lamb racks are grilled and finished in the oven at the Inn but they can be seared on the stove and finished in the oven to desired doneness. At this time debone racks, Cut into medallions and roll edge in BBQ sauce and then pecan mixture and serve. At the Inn the lamb is boned and the bones are used to make a lamb stock " Lamb Jus" and added to the finished plate, also haricot vert and sweetpotato strings but these can be replaced with anything you choose. Good luck and let me know if I can be of any more help. RR

Vengroff, Thought you may be interested in the present menu I got yesterday via fax. The Starters A trio of tartar; Ahi tuna, Tasmanian King salmon and cape cod scallops. Thick slices of foie gras stuffed with pistachio and prosciutto in vin santo- cherry glaze, grilled country bread. The Pastas Plancha Grilled Skate Wing between Pasta Sheets With Russian Beluga Caviar. Main Lobster Ravioli with Ginger Port Wine Jus. From The Sea and From The Land. Roasted Mediterranean Sea bass with Whipped Salted Cod Norcia Black Truffle Sauce. The Study of Jamison Farm Lamb. Locally Raised Kobe Beef Rossini, XXI Century. The above is from Maestro's Evolution Menu. The Starters. Imported Buffalo Mozzarella with Plum Tomato Sorbet and Chilled Tomato Soup. "Cappuccino" of Pan Fried Porcini Mushrooms, Chestnuts and Crispy Parmesan. The pasta and Risotto. White Creamer Potato Gnocchi and Norcia Black Truffle. Risotto Tossed with Fresh Herbs and Extra Virgin Olive Oil With Ragout Of Snails and Pancetta. From The Sea and Land. Hay Baked Lightly Smoked Turbot with Olive Oil Mash and Pearl Onions Smoked Hay Sauce. Spiced Roasted Muscovy Duck with Caramelized Endives in Date Sauce. Roasted Four Story Hill Farm Milk Feed Veal Chop with Fricassee of Sweetbreads and Prawns Ossobuco Jus And Gremolada. Above from The Tradition Menu. Three Courses $72 Four Courses $84 Plus they have a daily market menu. I tend to like myself small chef driven restaurants and not mega bucks hotel restaurants but Fabio Trabocchi may be the exception. This menu will likely change by next month but it gives at least an idea. Do enjoy and I'll be looking forward to your post. RR

I have been hearing great things about Fabio Trabocchi at Maestro's. Has anyone been there? RR

Cabrale. Oh Cabrale For Where Art Thou.

Bond Girl. You never know one day you may not find yourself a spring chicken anymore. Honestly it is good to see an older group interested in Rocco's food and not baked scrod in lemon butter. RR

I'll never forget watching you cut fresh herb's at a cooking demonstration at Broadway Panhandler a few year's ago, it was a poetic experience that I must have told every cook who has worked with me since. After the unfortunate death of Gilbert Le Coze it seems to me you must have faced a major career decision, “do I stay on and take the chance the critics may say that without the master Gilbert Le Coze the great seafood temple of Le Bernardin is a memory? Or, do I move on to another restaurant where my career surely would not be at such odds?” It seems to me the later would have been a safer bet. How did you decide? Also, when the New York Times review came out and it was Extraordinary did it seem like the stress was off your shoulders? Thank you for taking the time to share with us.

I would be willing to bet before the night is over I can find two people on the web that said Robuchon put out crap dish's! But what would it prove?

I do not believe the average diner at Blue Hill is the poached salmon ladies and I also don't believe there average customer is a eGulleter. Lets face it food is a big part of our life, people like Cabrales,Bux and Steve have forgot more about food then alot of chefs know. But I'll be honest sometimes I read post on this board and say to myself My God these people know didley squat about the restaurant business Yes chefs enjoy people like eGulleters because they can take that extra step and know it will be receptive Do'es anyone here believe if Dan and Mike were to do a grape tasting menu everynight for all to enjoy they would be in business long? We eGulleters would love it for about six months to the lights go out. I dont believe the menu needs improvement it is shooting toward the norm. Which is the couple on a date looking for a nice meal before hitting the clubs,they are happy with the menu and they are the ones that made it a success. Remember the needs of the many out way the needs of the few.

Well this is my account of the fine meal I had last Sunday at Blue Hill. Plus a few opinions I may have on where this discussion is going a little left field. This was my first dinner at Blue Hill and my son and I had a early reservation 5.30 as I already drove down from Albany and yet had to drive to Pittsburgh after dinner, My reason for skipping wine. Menu Raw bay scallops with Herring Roe Fluke on a bed of crabmeat with parsley sauce Grouper, brussel sprouts chestnuts parsnip chervil sauce Turkey A heritage breed with salsify and oyster mushrooms Apple Terrine gingerbread ice cream Quince parfait ? Concord grape financier I was under the impression we had a prearranged tasting set up by another eGulleter but as my son and I sat down our waiter handed us menus and I realized he knew nothing of this tasting. Maybe it was a miscommunication I'm not sure, but I found myself in a awkward situation as I stated my affiliation with eGullet the waiter stated he would be glad to have the kitchen cook us a tasting menu. Our first course of raw bay scallops tasted as fresh as the sea. The simplicity and cleanness of this dish was breath taking. Our next course was fluke on a bed of crabmeat with parsley sauce. A very good dish with a lightness to the sauce that I enjoyed. Our next course was grouper, brussel sprouts with chestnuts and a parsnip chervil sauce. A great dish, the chestnuts offered crunch against the soft grouper, and the brussels sprouts sharpness rounded out the dish. The main course was Turkey A heritage breed with salsify and oyster mushrooms. This course was the tour de force This was a special free range turkey that was very lean yet moist, I will never look at Thanksgiving the same again. I am sure at this time of the year it is not easy to excite people with turkey but it really had to be tasted to be appricated. Next course was a Apple Terrine gingerbread ice cream, this was the one that knocked the boots off my son, he is still talking about it. Quince parfait and the Concord grape financier were our desserts that we shared, the details of the quince parfait escapes me for I wasn't taking notes, but they both were terrific and a perfect end to our meal. Next our server Micheal invited us into the kitchen to meet Dan, at this point I felt like a kid in a candy store, as I am in this business myself. Dan was very busy and as I didn't want to take up much of his time, however I could feel the sense of pride and care the staff took with there work. Just a note on service, Micheal our server was one of the best I've seen not the least bit pretentious and could not have been more knowledgeable about each dish that was presented to us. If he ever decides to spent his summer in Saratoga employment wouldn't be an option. Onto my opinion about the discussions that have taken place here within the last 24 hours. I can not speak for Dan or Mike but as a person in the business I know that I would find great joy in creating tasting menus for eGulleters as they appricate and enjoy fine food, but I find it very hard to believe that the success of there restaurant is just based on there tasting menus and not there regular menu, it is by far there regular menu that has gained there reputation and the tastings are just icing on the cake. Yes I do agree that at times a chef is inspired by an ingredient and that dish can usually turn out awesome. Dan and Mike have been friends of eGullet and I am not sure if knocking there regular menu for thousands of people to read only based on an opinion or two is something they would appricate. We may not as eGulleters be greeted with enthusiasm and labor intensive tasting menus if we continue to brow beat this topic.

Great report Steve. I had a chance to do a six month externship at Trio last spring but do to poor health I was unable to go. So I enjoyed your post very much, As I believe Grant has great talent and a bright future.

Lisa. I could not have said it better. I totality agree.

While My son and I had a special menu which was out of this world, Two ladies next to us told the waiter they wanted poached salmon and nothing else No apps No dessert No sauce No nothing! Could they have walked away believing they had a memorable meal? I doubt it. Bottom line restaurants must accommodate a wide range of taste. Sometimes they hit sometimes the miss.But the winners are the ones that hit MOST of the time.

Just look what I started? I'll wait to tomorrow to post my account of Blue Hill because I'm having way to much fun observing.

MY twelve year old son and myself went to Blue Hill last Sunday and had what I must admit one of the top meals I've ever had in New York. Details to come tomorrow, I just got home from a week long visit to Pittsburgh and it is recoup time.

OK I'll admit the name needs work and is strange Come to think of it my barber seemed a little strange but what did I know I was only ten. Robert R