WillieLee

Thanks Ted.. hope all is well on your end.

I would like to take this chance to thank everyone for their support and kind words, but it's no surprise for me to say that I (sam mason) am no longer a part of Tailor restaurant. I left about 3 months ago, and tried to let them get a game plan together before I announced my departure. I really loved my restaurant and pour my everything into it, but sadly it was not meant to be. It was great to have a venue to show how I was trying to bridge the gap of sweet and savory dishes, and I think with the help of a great staff we succeeded. I am currently working hard on my T.V. series , and by no means plan on it being my only creative outlet. I do plan to start a new venture soon. I hope to see you under another topic then as well. Thankfully, sam mason

I am currently updating my website. I am also working on pics from my test kitchen at the moment. I appriciate everyones enthusiasm, and will try my best to keep you updated..............................

The name is indeed "TAILOR" We are scheduled to be open early Feburary. I plan to start posting pictures and some philosophy from our test kitchen soon........I'm very excited and I really believe that the savory menu is pretty spectacular.... More to come..............................................

DE is short for dextrose equivalence.

This is a photo of the creme brulee beads. It was a combination of agar and locust bean gum dropped into a cold oil bath...

Two questions for will......... Boxers or Briefs, and How is the new breakfast service going?

The "evolution" part might be where you are coming up short.

You know, being that Wd~50 is such an industry oriented restaurant, I get to cook for some of the greatest chefs in the world. Herme has been in several times, Jordi Butron as well. One night alone we had Heston Blumenthal on one table, and Ferran Adria with Jose Andres on another. (NO PRESSURE!!!) As far as who is doing really interesting things in desserts,,,,. I would have to say Jordi Roca, Jordi Butron, Paco Torreblanco, and of course Albert Adria.. They all have a style that is there own, and inspiring on many levels. Ultimately I think its important to be known or recognized for a unique style.

Im not really sure what that means. Cellulose is a quite a broad topic. Cellulose is in everthing from Beets to cotton. At WD~50 we use methylcellulose, which is a hydracolloid that has a reverse gelling capability. But I would be interested to see what Ferran has in store for"cellulose deconstruction"

This will eventually be the Miso creme brulee. How it will be plated remains to be seen. Or it could never see the menu at all.............

These came out really well.. Red Bell Pepper Madelines.

Sorry it took so long guys, but heres the process for the cocoa cotton truffles.............

The caviar concept came from the technique that wylie was using for the oyster "pearls" on New Years Eve. It was no longer around so I started brainstoming for a replacement. The chocolate was just a perfect fit. As far as equipment, I love my digital refractometer, it really makes for no errors in sugar systems. Poly-science immersion circulator, a must!. The black olives are rinsed several times and cooked with sherry, long peppercorns, orange zest, and sugar slowly for three hours. They are then cooled and left in the syrup for one week. They slightly mimic cherries at this point with obvious olive flavor... ← Sam, are you doing the olives sous vide or in a pot? Also, IS there any chance of a book? Thanks! ← I think about a book all the time, I just want to come up with a concept that has a bit of originality. They really seem to take quite a while and a great amount of man hours. Both are in short supply around here.

I know this one! What is "lecithin", Alec? Thanks for answering my questions! Here's one more. Just out of curiosity, what are some ideas you've fooled around with but weren't able to perfect (yet)? Also, I'd love to see more pics, preferably ones that haven't made it up on sammasonnyc.com or wd-50.com. ← Tonight Im trying to put the final technique together for my miso brulee tube, which is just a cylinder of custard which is bruleed. It looks pretty fantastic, but I need it to be a bit more of an efficient process. I ll get some pics up tonight after service....

I know this one! What is "lecithin", Alec? Thanks for answering my questions! Here's one more. Just out of curiosity, what are some ideas you've fooled around with but weren't able to perfect (yet)? Also, I'd love to see more pics, preferably ones that haven't made it up on sammasonnyc.com or wd-50.com. ← I was wondering about the versawhip too. Is it the same soy protein you use in the Pineapple foam? Also, since a lot of stories written about you and wd50 often take the mad scientist angle, can you say what your favorite plain old desserts or pastries are? Thanks! ← The pineapple foam is versa whip as well, and though it is derived from soy it is different than lecithin. Versa whip is hydrolyzed, meaning their treated enzymatically or chemically. The final foam structure is completely different. As far as favorite desserts go, I really dont eat sweets. I guess I go for the cheese tray. I think I ingest too much sugar in the course of a day to have an appetite for sweets.

The caviar concept came from the technique that wylie was using for the oyster "pearls" on New Years Eve. It was no longer around so I started brainstoming for a replacement. The chocolate was just a perfect fit. As far as equipment, I love my digital refractometer, it really makes for no errors in sugar systems. Poly-science immersion circulator, a must!. The black olives are rinsed several times and cooked with sherry, long peppercorns, orange zest, and sugar slowly for three hours. They are then cooled and left in the syrup for one week. They slightly mimic cherries at this point with obvious olive flavor...

I guess I just feel like maybe it hasnt settled into a final dish/ pre-dessert. I could be wrong, it may not change at all.

How are you doing the beet foam? I ditto the cocoa caviar! Still 'freakin. ← The caviar is a locust bean- agar synergy and the beet foam is 99% beet juice and 1% soy protein, so you can guess how clean the flavor is..

On a typical evening , we sell approx.. 60-70 desserts. Which is about 80% in sales. I also offer three and five course dessert tastings, and they seem to be really popular as of late. My staff consists of Me and two assistants, and I try to have one stagiere or extern in every day for an extra set of hands....

Ok.... F---king nice!!! Are the vegetable leaves Hyssop or something? Truly beautiful! ← micro beet greens

This is a work in progress from this evening... Im sure It will go through some changes, but over all, I'm happy with it.. The working title is........ Cocoa "caviar", beet foam, bitter orange

To be honest, I just search for new ways to present things. Im sure it does'nt taste better than something prepared in more classic method... To be able to caramelize a perfectly seasoned piece of apple, and mimic the texture, yet be able to get any shape you want, Well .........thats why I come to work everyday.

I did graduate from J&W in 94' and I only recieved my associates in Baking & Pastry Arts. I felt at the time that I wanted to be schooled in pastry, and absorb savory technique as I went along. (not necessarily saying savory is an easier field, just a bit less technical) I do plan on eventually becoming a better chef all around. I plan on crossing into the world where there are no boundaries between the two...As far as work history goes, I was lucky enough to be Jean Louis Palladins pastry chef in both Vegas as well as NYC. Those years were probobly my most precious as far as establishing a mentality for food. It was far from where I am now, but I am still rooted in everything Jean-Louis instilled in me. but I digress, as far as Mom and dad..............Mac & cheese is still king!

I was indeed the pastry chef at Atlas with Paul, and sure I think there are alot of people who have helped lead this "movement" . Its all an interpretation of other chefs styles which keep the mentality moving forward. There also is the competitve aspect which helps further our work as well. Were all trying to stay ahead of each other in some respect. I however must say, in order to keep things moving in a forward motion, there must be an exchange of ideas and tecniques. A forum ,if you will, to share thoughts and concepts.