KendallCollege

Sara...Bacchus is a wonderful restaurant...you won't be disappointed!

UE. I'm not sure if you have to be a resident of the City of Chicago. The petition allows you to select what city and state you are from. Given this addition to the petition, I believe that it may not necessarily matter. http://animalagalliance.org/petition TW -Kendall College-

Here is the local petition against the Foie Gras ban: http://animalagalliance.org/petition/ Anyone who is opposed to the ban of Foie in the City of Chicago should follow the link and sign the petition...Please forward it to anyone that you think would sign it as well. Trevor Williams -Kendall College-

Here're a couple of decent suggestions... Karl Ratzsch's http://www.onwisconsin.com/dining/dining.asp?id=3407 Mader's http://www.onwisconsin.com/dining/dining.asp?id=1735

A wonderful article. http://www.fastcompany.com/subscr/105/open_food-cantu.html Trevor Williams -Kendall College-

1. Kevin 2. Alinea 3. Tru 4. Heat 5. Moto

My freezer: 1. an old russian vodka encased in ice except for the opening. 2. 2 metal coffee travel-mugs. 3. my mixed fat container...bacon, chicken, chorizo, duck, etc.,.for sauteeing. 4. an old, rubbermaid container with french helix snails from last summer. 5. a pack of Marlboro lights in case the urge hits. 6. 1 ice tray with ice, one with chicken/mushroom stock. 7. 1 rubbermaid container full of chicken/mushroom stock. 8. a can of tuna...should probably throw that away! Cheers. Trevor Williams -Kendall College-

UE. Please look into "Heat". http://www.heatsushi.com/heat/heat.htm I had the full omakase experience and it was unbelievable. Over 3 gentle hours of pristine eating. The meal was a true joy. It ranks as one of the best meals I've had in this city. I'd be happy to email you the omakase menu that I had if you ask in a private message. Cheers. Trevor Williams -Kendall College-

A four-star review from Milwaukee's own, Dennis Getto...l'etoile. http://www.onwisconsin.com/dining/dining.asp?id=3222 cheers. Trevor Williams -Kendall College-

ChefG. If you had to switch professions tomorrow, what would it be? what single ingredient excites you right now more than all of the others? And why? Trevor Williams -kendall college-

i've heard that henry mused about his next venture being hot dogs...that's it. trevor williams -kendall college-

Ditto. Schwa (and of course, Heat) may be next on my dining schedule. Trevor. -Kendall College

kangaroo as the next ostrich. trevor -kendall college-

my 6 for '06: 1. Heat - 2. Kevin - 3. Alinea - 4. Schwa - 5. Blackbird - 6. Le Colonial - trevor w. -Kendall College

what is YOUR gauge for ranking? The answer to that question will answer your question. Trevor Williams -Kendall College-

The new website...moody. very moody. I love it. Immensely. Its a much better/clearer representation of what the restaurant and chef Homaro are achieving. Its just fantastic. Check it out. motorestaurant.com Trevor Williams. -Kendall College-

Ron. Great review! Sandy D'Amato restaurant is truly a gem in the midwest. A location that we all should be very, VERY proud of. It's a rare glimpse of perfection set in a very obscure location. But it all makes perfect sense. Thank you for taking the time to travel to brew-city and enjoy Wisconsin's finest...and thank you for reviewing it so accurately! Trevor Williams -Kendall College-

To be fair. I've been to Sandy D'Amato's restaurant on two occasions. The first occasion was a special treat to myself (i dined alone) because i was about to leave Wisconsin to come to culinary school here in Chicago. I was greeted (by name) when i arrived for my 6pm reservation. I told their sommelier that I usually prefer sparkling wine/champagne with my dinner (because i don't like the idea of constant wine pairing, total palate blow-out by the end of the meal in my opinion) so he recommended a half-btl of bollinger, which worked for the entire meal. The amuse was a radish broth (in a 1/2 shot glass w/ demitasse spoon, adorable.) with candied radish and scallion, perfectly sweet and savory at the same time. I ordered the squab/foie gras app. The squab was chargrilled and beautifully medium-rare. I think it was lacquered w/ some sort of bold "bbq" sauce, but I can't quite recall. The foie was served as pate with grilled brioche, a standard. There were radishes, scallions, and a rhubarb essence. I thought it was fantastic. I ordered lobster/scallops as the entree. The lobster (claw and half-tail) was immensely tender. The huge scallops underneath were that perfect medium rare that only a scallop can convey. You know the scallop...translucent, sweet, buttery, etc.,. These two sea creatures were served on top of creamed leeks and wasabi-whipped potatoes (i didn't understand the potatoes, wasabi?!? i just didn't get it.). The dish was tied together by a red wine/lobster reduction. I stopped drinking the sparkling wine and switched to my water during this course so the wine and the sauce wouldn't get confused. I'm glad I did because the whole dish (minus the spud confusion) was a success. I didn't order dessert. I chose to finish my half-btl and switch to a glass of eiswein, instead. I think it was Inniskillin (sp?) from Ontario. Either way, great choice and a great meal. My second trip to the temple of Sanford was with my GF. I took her up to Wisconsin for christmas and to Sanford as the present. As far as the food, the night was virtually a mirror image of my first experience (except the potatoes for the lobster had been switched from wasabi-whipped to garlic-whipped, thankfully). The amuse was a fennel broth w/ a single shucked mussel and saffron. My GF had Squab/Foie for her app and Lobster/Scallop as her entree (i asked her to try the same experience that i had). Her foie was flash-seared this time. We shared a grilled-asparagus salad in between the app/entree. I had rare tuna w/ cumin wafers and cilantro as an app, which was so straight-forward that it tasted exactly like it sounds, clean. My entree was Bison/Quail with red wine polenta or red wine grits or something. The dish also had an amazing chorizo element, but my memory is alittle foggy from that night. My GF was too beautiful and the wine came too fast. We shared a small, passion fruit sorbet for dessert. The kitchen sent out a chocolate cake of some sort as a bonus course. We'd been there for over 3 hours and never noticed anything other than each other, the food, and the amazingly funny sommelier who my GF asked to pair wine with our courses (it was her night, not mine.) I was impressed more by his personality than his pairings. I will continue to be a patron to Sandford D'Amato's restaurant until his doors close. Period. Trevor Williams -Kendall College-

I have to chime in. Its been nearly 5 months since my last visit, and I have to be honest, my withdrawls are nearing the unbearable mark. I get very nostalgic, in general, in fall and seeing autumn leaves as a key element in a dish is all I can handle. Chef Achatz, only a midwesterner like you can tie this season together in such a pristine and humerous way. I have to pick up the phone and renew my phone-tag match from last May with Joe Catterson (i hope that joke reaches the right person!). Trevor Williams -Kendall College-

From the "paris of the great lakes", Sheboygan, here's a Stefano related rumor...The man behind Il Ritrovo and Trattoria Stefano, Stefano Viglietti, has recently purchased a bar along the Sheboygan river and is going to turn it into an english-style pub...i smell wood-fired, english beer brats in the future...heh...the brat thing probably won't happen, but i bet the pub will still be fantastic...since everything the man touches becomes fantastic. Trevor Williams -Kendall College-

Sadly...I have not eaten the man's food. However, I've enjoyed quite a few glasses of wine in his cellar/wine bar. I have no excuse for not ordering tidbits to munch on while relaxing in the cellar. Ironically...The chef of the first restaurant that I worked at ("NY8") introduced chef Biro to the wine representatives in the area (our restaurants were separated by a design firm) and I did have the pleasure of doing numerous wine tastings with them. fun detail. Trevor Williams -Kendall College-

Marcel Biro's restaurant/wine bar, culinary school, and his tapas restaurant "O" are all located in Sheboygan, Wisconsin...55 miles north of milwaukee and, proudly, my home town. Trevor Williams. -Kendall College-

my glass is raised...way to go, grant & the alinea brigade! trev w. -kendall college-

~oh my. may24 never seemed so far away. .trevor williams~ -Kendall College-

~heck. those are some damn strong (and equally honest) words. i can't even imagine how you must've felt throughout your dining experience. i can't wait to read more about people's reactions and feelings. and it will all lead up to my may 24th reservation when i will find out just how amazing this restaurant is going to be. i just got goosebumps. .trevor williams~ -Kendall College-