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Chef Metcalf

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    http://www.travellingourmet.com
  1. That was my first choice, but kitchen facilities won't really accomodate it. Think small space, with ^ mucho limited equipment.
  2. Fried baby calamari is my first choice (Italian style beach food), but kitchen facilities won't accommodate it (fridge, bbq, microwave, induction burner) and squid supply stock could be iffy at best. Casual outdoor Italian themed dinner party. Creative input is greatly appreciated.
  3. Thanks for taking the time and effort to write and portray such a wonderful glimpse of what many of us dream about. Amazing photography, commentary and observations Judith. Carpe Diem indeed!
  4. Glad you made it home safely and enjoyed the rest of your trip Chufi and Dennis. And I'm really thankful that we didn't lose Dennis down the 300 foot cliff on the trail to breakfast, on day two. Noodles at Golden Szechuan were called Dan Dan, I think. I could have eaten another 3 bowls they were so good. And Chufi, I'm amazed! You just got home and have downloaded this many pics? That's awesome!
  5. Well said Irish, and by the way, you had absolutely nothing to apologize for upthread from what I can read. All the sell out nays just sound like jealousy speaking to me.
  6. Will you be taking that with you on any vacations Abra?
  7. Try Zoolander oil. It will give you a really really ridicoulously good looking and well seasoned fry pan.
  8. Has anyone tried the Ikea copenhagens? Highly addictive.
  9. They may paper, but we thought it suited the casual atmosphere. Chilled gazpacho with croutons The tomato flavour was as intense as the smell of a freshly picked tomato from the garden. Green asparagus with King crab salad and sea urchin dressing. I agree that this one was a little underwelming and I never didn't get any taste of sea urchin in the dressing. Poached baby kussi oysters with French Echire salted butter I can still taste the butter, and the oysters were sweet and fresh. But I would have enjoyed this dish more if I didn't have to detach the oysters from the shell myself (sorry, but I have a strong aversion to any sort of food prep at the table while dining out unless I'm in a much more casual place). It was great to be close up to watch the action in the kitchen with this sort of a dinner. As I said upthread, the service from our waiter and the serveral other members of the staff, including the sous chef, who brought round courses for us and answered numerous food related questions was topnotch. Egg cocotte topped with a light mushroom cream sauce Amazingly soft, creamy and lucious. If they were open for breakfast we would have been waiting at the door. Slightly smoked salmon served warm with watercress dressing I enjoyed the way the peppery watercress played off the smokiness of the salmon. Free-range quail stuffed with foie gras and served with truffled-mashed potatoes Okay, this one was our absolute favourite. It's now on our top ten list and if we went back we would order the dinner sized portion ($25.00 small plate, as seen above, or $45.00 for the dinner sized portion roughly twice the size).The quail is marinated in a soy and garlic combination, then the foie is done separately sous vide, then stuffed in the marinated quail, then sous vide to finish. The sauce had a perfect hint of the soy garlic flavours. Truffled-mashed potatoes were as rich and decandent as you would imagine. Strawberries flavoured with basil, Tahitian vanilla bean ice cream. I'm missing a picture of the dessert course prior to this which was an assortment of red fruits with tequilla sorbet. The Tahitian vanilla bean ice cream was perfect. Many thanks for the head ups on this one nightscotsman.
  10. We were in last Wednesday and the service was extremely attentive, to the point of answering all my food ingredient and procedure questions to the extent of the sous vide temperatures that were used. Although I will agree with you that a few of the courses were lacking in robust flavours (crab and asparagus), once the foie stuffed quail came out, all was forgiven. That was an amazing dish. Pictures to follow. Edited to answer someone's query above about the price of the tasting menu...$125.00 per.
  11. Wow Deb, you pulled off quite a feat considering the circumstances. You're a brave woman and the results look fantastic. Were you happy with the way the smoked duck recipe turned out prior to adding them to the potatoes? And did you add any rendered duck fat when mashing? Just for good measure of course. cm
  12. I thought that may be the case about the jackets. Thanks for the pm. I've cancelled Ogden and booked L'Atlier. We're open to any other suggestions also instead of Sensi for a more casual night if anyone has any ideas. cm
  13. I'm going to Vegas tomorrow for a few days and while I'm there I wanted to look for some chefs jackets at a uniform supply store. I've googled but am not having much luck. Can any chef's make any recommendations? I'm looking for high end/quality jackets. Foodwise...we've got two nights that we are free to go out to dinner and we've chosen Bradley Ogden's and Sensi. Are these both still good bets? We wanted one high end and one not so much. Thanks for any help you can give me! cm
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