mcattaneo23

I just saw that there is an autographed copy of NOMA's cookbook nordic cuisine on ebay, the book is almost impossible to get in English...WOW

any update on this project??

Well I am coming from Northern California, so I shop at Whole Foods or any of a multitude of specilty food shops here. I am looking for the same in Whistler. Does the village itself not contain a meat shop, or fish monger? Also, where is the best place to find the best produce the area has to offer, price is really no object, I just want the best stuff I can find!! Thanks

I have never been to Whistler and I will be working as a personal chef cooking three meals for 8-10 people during the first week of December. I was wondering if anyone could point me in the direction where I might be able to source the best products in the area, including meat, shellfish, fish, and produce. Are there farmers markets in the are or is it too late in the year? Any help would be great!!

Great news for Californians?? Not sure I'd go that far....

Yes I have...if I had not, I would have nothing to base my argument/opinion upon...

Well I do just want to say thanks for proving my point that no longer is your focus even on the food but rather something competly differnt that I as a cook cannot understand and must plead ignorance, ignorance of which I am not ashamed. I am not trying to enter into an argument about the possibility of a class 4 laser conserving energy and possibly someday saving the human race because I don't know shit about that. What I do know is that culiniarily speaking these techniques are far fetched, and are more novelty than "progress"

This just seems silly to me, while I am all for new techniques and moving forward in cusine, I just do not see the connection between what you are doing at Moto and the preservation of us as a species. Does cooking with some laser really apply to the world as a whole?? Who the F can afford one anyhow? Where do I get one even if I wanted it...especially if I was starving in Bangladesh?? What are you as a chef doing to help preserve our worlds edible natural resources?? Do you participate in any sort of Chef-Farmer connections to help promote sustainable agriculture or are you too caught up in your "moving forward" agenda to do so? It is this that will allow us to survive as a society, the ability to produce what we need to survive. When you invent something to inject our bodies with the necessary calories we need to survive, let me know. Lets not loose sight of the ultimate goal of our food...survival Making your kitchen technologically advanced and "state of the art" because you have the financial resources to do so does not make you the leader of a revolution, or the spur of change, it doesn't even make you a great chef...it makes you different. I do agree that we as a society need to conserve energy and resources, but cooking chips, oranges, or whatever with a laser is not the means to this end. I think your focus should shift back to what you as a COOK should be all about at heart...making people happy.

Well at least the eggs don't have activa in them....

I know the prices are very reasonable, but if you all dont mind me asking, how much is a meal such as this. Is he making money on this venture or is he cooking "purely for the love" of the food. Either way, great pics, and wish I could have the chance to experince this wonderful gem!!

Great Pics as a I am quite sure these sre the first we have seen of chef siegel's work at the ritz. It confirms everything I believed to be true of what he is doing there. I look forward to your report on each dish, but I imagine the report will be great!!

I may be mistaken but goose liver foie is not legal in the the US, only duck so I dont think it had anything to do with a French term vs. an Italian term

In no particular order here is my list 1. The French Laundry Napa (VIP treatment) 2. Bouley NYC 3. Babbo NYC great atmosphere, great food!! 4. Daniel NYC (VIP treatment) 5. Jean Georges NYC 6. Moto Chicago most fun meal I have ever had!! 7. Craft NYC 8. Manresa Los Gatos 9. Grammercy Tavern NYC 10. Most Disppointing Meal: TRU Chicago Overall the best food that i had was at Manresa in Los Gatos, with the best service going to TFL. My favorite overall dining experience was at Babbo, great food in a relaxed setting. Hopefully 2006 can treat as well as 2005!!

While I agree with your statemen, is this not the precise reason this website is here, for information on restaurants that maybe you or I would venture into. Someone else on here probably has and that is all I was asking. I am not looking for a flood of replies, just a few to see how the restaurant is doing. I love food and dont want to see any restaurant fail, especially one with a talented chef like Morales. In the future I gues I will have to eat and experiece every restaurant myself before I post here asking for some information...

Does anyone know where i might be able to find pictures of the food at OMK...I am interested in what Chef Blais is doing and want to get a better feel of the food. I am in Ca and unfortunately cannot go there for myself. Any information u can give me to give me a better understanding of what is going on here would be great!! So far the only info I have is from here on eG and from the OMK website. Thanks again!!

Sorry but I was under the impression that these forms were for an information source, if it is so much trouble to for u to share your insight with us, then don't. I would like to go there but I have not had the time nor the money lately, but thanks for your smart ass remark!!!

Is this place gonna make it, I keep hearing so much of Chef Morales' talent and pedigree but also that it is consitently empty. Is the food good, or just too gimmicky for San Francisco? Will this chef be enough to pull the restaurant out of its hole??

I have been hearin a lot about Gilt, it sounds as if this might be what you are into

This may be a rudamentary type question, but after truly enjoying every post in this thread, I must know how one goes about attending this "seminar?" Is a ticket based thing or is it a selective process of who gets to attend. Thanks for the great information and the wondeful accounts of this amazing affair!!!

Anyone been recently, is the quality still there...creativity..etc. I'm not going to eat there, but I am looking into it as a possible cooking job, just wanted a recent feel of the restaurant...Thanks in advance for advice!!

Great photos as always Molto!! How much was the tasting menu, $325 as I read? That's pretty pricey. How hard was it getting reservations?? Again thanks for the great pics.

Anyone know anyhting about the closing of Bastide? any update is appreciated

I have read the above article, but am looking for a little more info on Redd. Is there a website that i can't seem to find or any other sources of info on Redd other that what I can find with a Google search. Any recent egulleteer experieces etc. Thanks for the help!!

Any updates in this restaurant, and perhaps piebar as well, just want to hear how they are doing, still keeping a high level of quality?? Are they hiring for line cooks??

Noone?????