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greensNbeans

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Everything posted by greensNbeans

  1. Please do not let this thread die - I don't live in NYC so I have need to keep up with Wylie and Sam thru all of you. Anybody been since the new menu items are listed : Zucchini gazpacho? Saltine puree? Mustard consume? ... I need details.
  2. Looking for a place that will supply duck tongues and are they sold fresh or frozen? I ask because most tongue products are sold frozen because they are so perishable. Anybody got any information on this?
  3. They may not offer it to you but they can point you in the correct direction. They sometimes have agreements with local places. The restaurant can help you with everything you need to know after all you are free labor to them - so they are going to make sure you are comfortable.
  4. Thanks to you two gentleman I fell as if I have been blessed with a brief "fling" with el bulli myself! Cheers
  5. Setting up a stage in very easy the difficult part is getting in at the right time. There is only a few spots available each season. I was envited to stage at The Fat Duck and they require a 3 month commitment. I have staged here in the states from days to weeks. If you live near by simply knock on the back door and cross your fingers! As for pay, well you are there for the expeience not to make money, but some places will pay a minute amount but very unlikely. Set up accomadations and pay before you get there and plan on working. I know that Anthony's in Leeds in offering shorter terms and he is doing some very impressive things! Simply visit the website and send your info and hope you hear something! I agree - It is a good topic
  6. Caterer article now online. ← that is a incredible article - I like that he was able to realize he was going down the wrong path! I felt the same way less than three years ago
  7. I have no idea where he get his stock, but click here. ← thank you very much!
  8. I "third" 17 - why is there no discussion of it. I worked with Ryan at Quattro and he is a very talented young chef. He has worked with some great chefs - the one that stands out the most is Pino Maffeo of Restaurant L in Boston (chef de cuisine at AZ when Ryan worked with him) Im curious to see which way Ryan takes the menu! Cheers
  9. Hope you are doing well. If you are still in Houston and want Italian try Simposio's on Richmond. ← ← Where is this place I have never heard of it.
  10. Does anybody know where chefs Andres gets his pipettes?
  11. greensNbeans

    Yumcha

    any news on what made the crew split - I am interested to know where Sosa ends up - his menus look very original
  12. huh??!! What do you mean? ← I think that he is referring to the old Marrakesh location, right?
  13. Glad to hear that Dallas has a store now - Penzy's is a great store!
  14. I have to agree with doc on this. Comparing these restaurants is not the purpose for their being. Others should compare themselves to these places - raising the bar all over. I also wanted to say, for those who can honestly compare the four restuarants, WOW Im jealous! Cheers - Congrats to Chef and his crew!@
  15. I'm not sure how Wylie does it at Wd-50, but I make it with port wine, purple mustard seeds, and mustard powder. The Aquavit cookbook has a method for it, also. Cheers
  16. Thanks for the info on the chairs, I simply wanted to know for because I needed to know if the guest "bottom" became sore for the duration of time it takes to get thru a tasting. Thanks again! Cheers!
  17. I have read Nana's menu on-line and it looks to be very creative. Anybody eating there?
  18. Great - Enjoy your evening and we await your return. Cheers!
  19. A question to those who have the pleassure of dining at Wd-50. Are the chairs comfortable? I want to know if the became a little tough to set in by the end of your meal.
  20. providing a dining experience that exhausts all the human senses. His food styling is modern and very creative and he joins a group of young chefs that are pushing the envolope of gastronomy. Please! ← Goodness, I simply posted what was written for a press release. I do believe we acting a bit extreme. Im really sorry that I used this as a medium. Good luck to all -
  21. claire smith is in the heights now - she openned Shade a few years ago and has had great press and reviews! shadeheights.com
  22. Sorry about that - Im still getting used to it! Thanks for the supprt TexasGal - I will happily hold a table for ya during Christmas - and thanks for the extra "word of mouth" advertising to your family here in Houston!
  23. Yes, Im serious - what is your concern there? How would you like me to write these items? In first person? I will from now on. My only objective was to simply get information to out there about us @ the laidback manor. I wanted to post the opening menus and recieve any comments or questions. Everyone is entitled to an opinion and I repspect that - that's why Im posting these items. Cheers
  24. Lunch will be formed to buisness lunch because of the commerce in downtown and the price points for lunch are below the those offered in the area. Of course it may be little more than Cafe Express or The Flying Suacer which are closest establishments to the "manor". Lunch will be a great opportunity to expeirence the "manor" because of the price but integrity is still the backbone of my kitchen - Guest will be treated the same for lunch and dinner. I can post the examples of the tastings: 706 Main is in The Great Jones building Cheers laidback manor fall 2005 tasting menu “the voyage” margarita cocktail shaved citrus ice, cointreau, jelly of agave hand-grated smoked salmon cauliflower parfait, asparagus twice-cooked egg white anchovy, piquillo pepper veal sweetbreads “sweet and sour” beer soup pacific sea urchin tapioca, cranberry, scorched milk golden tilefish candied fennel, parsnip “milk” muscovy duck breast (sous-vide) edible tube of squash and juniper juice confit of florida grapefruit basil syrup, grapefruit sorbet, lemon powder $65 $ 95 with a progression of wine laidback manor fall 2005 kitchen table menu “the treatment” charred pineapple piquillo pepper, white anchovy emulsion fish and chips brandade fritter, malted vinegar hand-grated smoked salmon cauliflower parfait, asparagus yukon gold potato “risotto” garlic chips, parmesan froth twice-cooked egg caviar rillettes of duck and root vegetables "after-dinner mint" and olive oil emulsion yellowfin tuna puree of h20 chestnut, purple mustard crispy gulf oysters tomato-cider jam, horseradish foam contempory corn chowder smoked le belle farms foie gras expresso, vanilla hand-harvested sea scallop puree of white bean, hibiscus-juniper vapor salad of “ham and cheese” pacific sea urchin tapioca, scorched milk beef tenderloin spiced carrot flan, cured olive infusion humbolt-fog goat cheese caramel powder, reduction of heirloom beets, fried bread confit of florida grapefruit basil syrup, grapefruit sorbet, lemon powder cotton candy for the road “the treatment” is available by reservation only
  25. Pretentious? No The objective is to remove that from the dining expeirence. Food and dining should not be limited. Food is Food. Would you visit? What sounds pretentious, to you?
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