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we are very lucky to have so many people interested in our small operation and we do our best to make sure that each guest of ours feels special

hello thanks everyone for the feedback we are always trying to improve i am disappointed to learn about service and food issues, especially as it seems to be a recent trend. we have actually been incredibly busy the last four weeks, 50% more than in our previous month, which had been our best. Our personnel, including myself is adjusting to the dramatically increased demand, in addition to a replacement at the bar and dish positions. though the situation may not be ideal, it is very real. we are doing our best to take care of as many people as possible, and obviously sometimes we fail. despite the media frenzy, we are still just a dessert bar. we have a new menu today, and i invite any of the newly disgruntled masses to swing by for dessert from me. we appreciate the support of the online community and are glad to see the continued interest in our little place; my only hope is that we can make even more people happier as we move forward. best regards and happy eating will goldfarb

please enquire about our bulk pricing wg

thanks for being so gracious many tough acts to follow at the same time good to know we are at least considered worth the visit

← i think that's only 1 pound wg

in the words of ty webb, when asked how he measured himself against other golfers without keeping score, he replied by height

thanks to all the participants for a great forum i appreciate the understanding as last week i celebrated by 2nd fathers day, 2nd anniversary, and 31st birthday was profiled in the new yorker, and got 10 best, and also ny rising stars within a five day window needless to say it took my these three days just to get back on line to wrap i will return to check all the questions and cheers to the hosts for helping mediate a great forum thanks ted will goldfarb

no fee is too big no tip is too big

dont confuse the recipe and technique with the product the calcium lactate is more commonly used in the reverse spherification which is what creates a thinner shell because the "coction" cannot penetrate as in the traditional spherification

i am working to convert to calcium lactate due to the (i believe correct) advice of Wylie

Well, ok you asked for it! Actually I am most interested in the caviar..... when you say alginated I'm assuming it's a fruit puree thickened with sodium alginate? And by the photo "making the mango caviar" posted by foodite it looks as though it's dropped into (I assume iced) water. Am I at least on the right track??? ← yes its actually a calcium chloride bath my dishwasher usually does it

what's molecular gastronomy? an understanding of the processes of cooking used to analyze old wives tales throughout history and the instructions they generate it is not a style or a philosophy but it is a useful tool if you want to get people to pay you to make stuff thesedays it seems to be just an intellectual buzz word, used in place of avant garde or cutting edge or ... insert unnecessary adjective here i think that the underlying reasoning behind the science will remain (by definition it has to) and technological advances derived from better understanding will influence cooking, but I would feel very misunderstood if someone couldnt post a question out of fear that it wasnt "molecular" enough cheers wg

sorry to be gone for so long\ the new yorker article really slammed us hope the thread will stay alive as long as i do who is roberts? grosse meringue is definitely a nod to ducasse wg

raspberry sorbet with fried shallots and sesame oil fresh tofu with caviar and lychee sorbet yellow miso chocolate cream endive salad with caramel ice cream probably Robert Truitt remembers better than me Maine was classics based: lavender creme brulee; walk through the summer garden...

Hi Will! Can you elaborate a bit more on the A.C. issue/article and when it should hit the streets ( might have to finally subscribe!) What kind of vac system are you guys using? BTW: the 'Pistol" sounds out of sight! ← the ac issue will be the fall (i hope) we made a menu based on color minipack by torre

thank you very much for your kind words pyrat rum "the pistol" from anguilla mango planter in the style of priscilla mango puree tarragon meyer lemon juice pyrat rum xo amaretto pinch sugar splash tonic

there should be some incredible photos coming out in art culinaire fall issue all based on colors if someone can show me how to upload, i have some fun shots otherwise just gots ta wait wg

everything we do is either prepared or stored under vacuum i have a ge home chest freezer for 149 no taylor or coldelite we generally run 6 flavors and 2 granites, we had to calculate per the cubic inches of the avanti tabletop freezer

for kitchen i was very careful to order only things i had a specific end use for; i also used about 50 different equipment purveyors to get the best prices, all the equipment was new i am certainly forced to be creative without some toys i would like, but at the same time, minimalism is kind of nice to force you to refocus on what you really need. re photos, i can post some links i still dont know how to post photos on eg im not particularly savvy in the kitchen i have robert truitt, who cooks everything pamela yung, the former graphic designer, who is a stagiare i have a dishwasher and a bartender i do not have a service staff other than these people, the front and back is really the same i added a morning guy, but he prefers nights, so im working open and close frequently early in the week we do from 30-50 covers, or 1-2 turns friday and saturday we can do from 90-130 or 3.5-5 turns the menu changes every 90 days

i am still very early in the development of any style, so in that way, i am always conceiving somewhat differently the main difference is we are preparing everything in front of the guest so that has to be a main consideration in the assembly here the target was very clear be good and make things that people like that said, my general self destructive mischief maker side usually creeps in anyway and what i consider to be pretty routine is apparently still interesting either that or were just a media construction...

ill forward her your email im sure that she will be very relieved

detectability is definitely superior

thank you i was lucky enough to be invited for a tryout for the TFL job, when TK was ready to make the NY move. It was a great experience and I was honored to serve desserts there the week I was there. Both Thomas and Sebastien are great figures in the industry in my opinion. Even though I didnt receive an offer, I maintain a strong relationship with both chefs and am very honored that they even considered me.

thank you for the kind words i always feel not grounded enough thats why we actually focus more on the basics here as we are a new restaurant for every caviar bulli recipe, we will be working on pain de mie from ducasse, sable from herme, and ganache from wybauw, to name just a few examples i think there is a fine line between confidence and foolishness i try to straddle that line

to the best of my knowledge it is a distinct product i find the properties to be quite different, however i am sure that in some cases one of the many methylcellulose varieties can perform similar functions as one of the gellans probably nhumi from cpkelco can help illuminate