ChefCAG

Or You can put it in an atomizer. http://forums.egullet.org/index.php?showtopic=48538 ← Sorry to dredge up an old thread.... But is this paper gone? I have not seen or heard anything after the first of the year.

LOL! 'nough said! Seriously, I do rely on D&D for some novelty ingredients/items that are hard (or impossible) to resource in the KC area... u.e. ← Alright, alright, enough Johnson County bashing... my blood boils everytime you guys get started! ← Katie i was born and raised in Leawood and my parents still live there. I just try not to admit it unless i have too No all kidding aside I love where i grew up... ANYWAY I was just curious if anyone has been to the asain market @ 95th and i-35. I've always wanted to stop there. It seems like an odd location for an asian market though.

I'v heard this too. I know people close to the owners i will have to ask

I thought Chef Trotter had a major roll in the Beard House now? I do agree with all of you. The rest of us non New Yorkers need a stage with the same caliber as the Beard Foundation. As mentioned on other threads, they refuse to look out of the four major cities And Elliot I think your right. In the next decade or so when the Avant Garde movement is more mainstream. I think everyone will realize Chef Trotter is one of our greatest Culinary Fathers.

newb - thanks for the info! will HAVE to swing by westport post-March.... must I wait???? Perhaps, I could get added to her (who's "her?" - I assumer not "Murray" ) call list all the time!! ← Yea, Murry is her last name

Not Tellin! ← wait - what aren't you tellin'? if it's the location of this highly popular murray's, then you're evil!! u.e. ← Yea I'm still a newb at replying on posts. Murry's is down the street from us in westport by Californo's (sp?) She opens back up in March. She's great. Dave my sous is on a call list for some of her flavors that she does from time to time.

Not Tellin!

I forgot the one i want to vist the most is Kruase's

Am I Allowed to Add?!?!?!?!? I'm Kinda Biased Best Everyday Restaurant (i.e. cheap and easy):Room 39 Best All-around Restaurant (cost doesn't matter):Besides my own Starker's Best Breakfast:Room 39 Best Barbeque:No way to choose, Every one of them do 1 thing better than the others Best Mexican: My Sous is gonna kill me......Rudy's Best Italian:Il Trullo Best Chinese: Don't know Best Ice Cream: MURRY'S Best Cheeseburger:Winsteads----GREASY BABY! I like my burgers thin and griddled. Some people like them cooked to temp Best French Fries:Oklahoma Joe's Best restaurant on the Missouri side (if your best restaurant pick was on the KS side): 40 Sard

Jaymes, As you suspected, more like Taste of Chicago (only hotter and more humid, and in the suburbs, but who's counting?) than restaurant week. This is a good idea. I will pitch it to the powers that be at KC Originals. It's too late to bolster January's doldrums for this year but certainly bears consideration for future slow times. ← I hope i am not off topic! After talking to restaurant people over the last few days it seems we are all having a good January. After Valentines day is when it starts to slow. Especially during tax season. Maybe you can talk to the people at KC Orig. about spring. BTW I think Alex Pryor is out of town. Colby

amc- you might try chris elbow artisanal chocolates, www.elbowchocolates.com.

Thanks everyone. Totally answered my question. I was right about soy being a second additive. And I didn’t really mean to call it a marinade either. Nor do I think it’s a sauce. More like a seasoning?

I am having a burning debate in my kitchen over the Japanese marinade called Ponzu. I have tried to get information through the hoards of cookbooks I own only to come up short-handed. My “pain in the ass always ready for a debate” sous chefs claim ponzu is a combination of yuzu and soy. While I always thought it was a mixture of Sudachi and yuzu juices, or is yuzu and sudachi the same thing? While I have always seen Ponzu in stores with soy in it I always thought it was just the way it sells the best. Anyway, if anyone knows I would love to prove know it alls wrong

Absolutely. Just let us know when you make a reservation that you would like a vegeterian menu.

LoL! Judy We have been toying around with these crazy surfaces to put food on called something like.......PLATES! We are going to do a small menu of about 10 items. Such as smoke salmon, mussels, maybe foie, paninis etc... Everthing will be around $10. The idea is to give customers a taste of bluestem without commiting to a entire meal. And quite frankly I want to serve food that I want to eat when I go out for a drink. The dinner menu will be offered in the dining room only. Desserts will be offered on both sides. No smoking. I hope I dont regret that. I honestly would like to develop an industry following and we all know how some industry people are with smoking. BTW we are open only for dinner. No lunch plans in the future. Colby

We hope before the first of the year. The front should be done in the next couple of weeks. As for the doorway connecting the two spaces we are just waitng for the city people to do their job. The kitchen will be finished after the lounge is up and running. We are very excited. Colby

Sorry, Pretentious

Sorry Moonsnqrl I didn't get to say good by to you last evening the people next to you were retentious and I did’nt want to choke them anyway see you soon Colby

Oh, Oui Oui

He has approached me a few times about ads and contributing but I want to wait untill he gets a littel bigger.

Well, I do apologize if I came off harsh to your original reply. Elliot is a good friend. As to my opinion on your post, I would just like to add that there are a great many young men in this profession that live and die by their jobs. I completely respect your opinion. Your experience was what it was. My point was only that people are so quick to keep people down in a time of success. I just felt the timing could have been better. As for your credentials, you are very privileged to eat as well as you do. Not all of us are as fortunate. I would love to continue this topic but I had better get back to the kitchen. Keeping up with diners “perspective of a good dining experience” is a lot of work!!

Well deserved, IMO. Congrats and keep up the fantastic work! ← I have eaten at Avenues once and I really like to eat somewhere twice before giving an opinion, but I did not have the experience that the board has reported thus far. The first problem was the server really did not have a great command of the english language. He offered us bottled water and I asked what they had and he named four choices that I had never heard of. I told the waiter to bring whatever he thought was best, because by his accent I did not recognize the choices-he brought Evian. I was worried at that point because how could he possibly explain the dishes if we could not understand him. We ordered the Chef's tasting and the dishes came out incredibly slow. The portions were small, even by tasting size standards. I felt the dishes on the whole were "hit and miss", more miss, though the platings were very nice. We ate there on a Saturday night and the Chef left the line for 45 minutes during our meal. I would try it again, but I have no plans to. ← [/quo I was just wondering if people feel better about themselves when they belittel someone during thier time of success. I had an extraordinary meal at Avenues. Elliot’s food is extremely creative and grounded. He deserves all he has received. Congratulations to he and his staff Colby Garrelts

I lived in Santa Monica for 2 years in '02 & '03. Anything changed? What about Capo? Or Josie's? Is Rockenwagner still open?

It's actually very easy to make. You can treat it like bacon. Although if you don’t cure it I don’t think it’s true guanciale anymore. Does anyone know if the pork has to be from a certain area?

Well Said