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mike_r

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  1. depends on where you are and what the drink is! I usually spec a Manhattan at 2oz whiskey and 1 oz vermouth; Negroni at 1oz each across the board, and bitter balanced drinks mostly follow that structure. A Daiquiri is at 2-3/4-3/4; most other sours are built more or less according to that structure. Tiki drinks - often are larger volume but are using more mixer; also are often served over crushed ice so that 12-14 oz glass becomes pretty reasonable. And the top 3-4 oz of that glass are typically just crushed ice, meant to support bitters or mint or what have you. For st
  2. they have seminars at tales? In my opinion, it's simply scale. The same drinks that on a massive scale seemed insipid and uninspired might have been interesting at the least if tasted on a one-to-one basis. Especially when everything is being dumped into a bucket hours ahead of time; the citrus is changing, sugar is moving, layers are forming. For the seminars we were mostly able to batch immediately before the tasting; but for something as massive and involved as the Sins event (which took years off my life, let me tell you!) we have to start early...and we were still behind. Also, some
  3. i'm exaggerating. Most of the cocktails were actually quite good; it's just that when you're batching for 300 any little balance errors are multiplied drastically. think about the last time you built a cocktail and forgot the simple, or the lime. Sometimes you taste and BLAMMO! there goes your palate. fixable for the most part, but often we simply hadn't tasted the cocktails before, and so were unsure of which direction to take them. As a whole, however, I think they worked out.
  4. too many to list. Other highlights: Vaughn's, Bacchanal, the New Orleans Moonshiners, 1914 Pierre Ferrand, and shots of Tobala mezcal with Steve Olson and Ron Cooper in the kitchen. And again at 10 in the morning. And again at Tommy's... Lowlights: sins. nuff said. both the kind we do and the kind that were done to us. as well as that one thing.
  5. I first saw this book a few weeks ago when Troy returned from the St-Germain Can-Can in NYC. Kirk had called a few of us at Violet Hour and asked, very casually, if we had any unusual receipts involving often-overlooked ingredients that can usually be found behind many bars; i.e. no housemade bitters involving moonflower blossoms or bacon-washed gin. I dig what they're doing, wholeheartedly. Of course their philosophy raises controversy; but it also gets people thinking, to a certain extent. I had the privilege of drinking at Cure a couple of times; both times surrounded by damn fine barten
  6. I've had the pleasure of enjoying the cuisine of butter as it was under chef poli, as well as chef wolen's individual take on different styles of cooking... and i can say it is a very good matchup. it will be interesting to see what he makes of it, but as he says, this is what every young chef dreams of. I have no doubt that lee wolen can make it happen, step into the wheelhouse, as it were...
  7. adam seger of nacional 27 is doing several cocktails with wine syrups; absolutely phenomenal.
  8. as far as that goes, perhaps you would have better luck phoning and trying to set up a stage for a day; meaning work for free and see some cool stuff. generally it is used as a filtering process when one is applying for a job, but it can be used solely for educational purposes as well. be prepared for a lot of menial, labor-intensive tasks, such as shelling peas, juicing corn, chopping onions, etc. i am speaking from experience at other restaurants only; i don't know how they treat stagesat TRU. in any case, you have all succeeded in getting me pretty damn excited for my meal; i only hope t
  9. cheers! that actually sounds quite reasonable. i'm extremely interested in the service aspect at the moment; although i love food in every regard, i have heard much in regards to tru's service. since i'm currently working in a service-based environment, i'd like to see how others view certain steps in hospitality. another question: do you know if it is possible to set up a wine tasting program with them, or is it preferable to order a few glasses or a bottle?
  10. i was curious--i am planning on eating at tru in the near future and have to budget accordingly...what can i expect to spend if i want to see everything--caviar staircase, cheese, etc. are there other "add-ons" i can look for? i spent some time looking over the tru site and though it mentions the summer collection is $110, they don't mention the caviar staircase. should i go for gand's dessert collection in conjuction with the grand tasting? so confused!
  11. try mixing white grape juice with gin and a little lime; it'll have a nice refreshing acidity to it...and it's pretty clear. go about 1:1 white grape to lime. welch's works great here.
  12. you could try carrageenan; it's what's used in stuff like chocolate milk to suspend the cocoa particles in the milk...and it has an affinity for dairy.
  13. i'm just waiting for the chicagoland foie running wars...i picked up my tommy gun last weekend, and will be raising ducks in my bathtub to smuggle into the trendiest of restaurants. a bunch of people have expressed their dismay about the new ordinance, as well they should. the two things that get me are (1) the fact that loretta swit--most famously "hot lips" houlihan from M*A*S*H--was able to pull off some ridiculously sentimentalist ploy reminding people of american embarrasments oversees in order to fuel some personal agenda, and (2) the fact that trotter's name was cited as a justificati
  14. i'm another canned tuna hater. the smell just reminds me of canned cat food...not my idea of tasty stuff. tuna salad, even "gourmet" white albacore, i just can't take it. the smell of cheetos also makes my throat seize up. i also don't like cooked salmon for the most part; raw is ok, but cooked...especially olive oil poached...urgh. don't like cherry, especially the artificial cherry flavor that everything popular is flavored with, and i can't take soda, although i will drink red bull until the cows come home.
  15. i think we've moved beyond lynching chef robin...now we are onto a discussion of, realistically, where we are going as an industry as a whole. the mention of salmon and sorrel was an apt analogy, as that (when the troisgros brothers chose to flaunt tradition by offering something so simply presented) was a time of transition for the industry, much as today is. in recent times we have seen the growth of intellectual property as a keystone of the postmodern culinary revolution; wylie dufresne has his shrimp noodles and gums, grant achatz has his black truffle explosion and wild service pieces
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