FabulousFoodBabe

Some great friends from California are coming to town next week for a family event (his). We'll see them for dinner at Nobu one night but wanted to take them for drinks before dinner, somewhere beautiful and New York-y. They'd really love a view of something, or rooftopish, and their 15 year old daughter (very much a lady) will be with us as well. Any suggestions?

Congratulations! Terrific news. My whole food thing went whacko too. With my first pregnancy, I couldn't even look at fish or chicken until the last trimester. I ate peanut butter and lots of it. Instead of vegetables, I just took vitamins and was glad I could drink milk without feeling too horrible. Perrier seemed to help a little, and definitely breathing through my mouth. It literally changed overnight: I woke up one day feeling so good I insisted on a checkup to be sure everything was fine. It was. One of my friends had mad cravings for McDonald's fish sandwiches. Nasty things, and she's the pickiest eater in the world, but when she needed them, nothing else would do. My husband got through it by steering clear of me in the morning, and by learning to shave over the kitchen sink (we had one bathroom and we never knew when I'd need it). Those were the days.

Rouget! Holy gee, how could I have forgotten that, especially after my yip-yapping about how difficult it is to clean without ripping half the flesh. And how perfec French Laundry's is... With flash-fried parsley on top, and a little liquid of some sort. Very nicely done. Rice pudding with a scoop of something, was our dessert amuse. Man, those guys can cook! edited for clarity ...

I have a huge decision to make, and have given myself 24 hours to do it. Once again, too many choices. If Wolf hadn't come up with a 60", dual-fuel range, I'd not have even considered this. My plans have been clicking along for 6 months with a 48". And then, I saw it. (The only other 60s I've seen are all-gas and I don't want that.) I will be teaching in the kitchen, working on my testing/developing projects, and entertaining a lot. We also have a pretty wild life with teenagers (and their friends), a couple of dogs, etc. etc. So, I have to make this final decision and move on. The plus: Two full-sized ovens (sweet, sweet, sweet). Enough of a top to actually teach hands-on without bumping a**. The ability to have stocks on as I'm doing other things, when time gets tight. The minus: Cost, of course; besides extra cost of the range, the ventilation and the loss of some counter space. But I'll have an 8' island and quite a bit of room to the right of said range ... The rest of it: I will have a speed oven in my pass. The 48" ranges have a smaller oven as well. So, it could be great or not. My question: Does anyone have a 60" and how do you, do you, use it? (The only people I know with big'uns like that, don't use the space.) Of course, the architect just wants me to be happy, and my husband just wants me to decide and move on! Thanks in advance, F.

Okay, this is very interesting. I've got some flooring decisions to make as well. We have two teenagers (and various others in and out), a 15 year old Lab., a Basset puppy, and a cat who stays out of the way except when he's in the way. We have lots of traffic in the kitchen, and I was wanting something durable but beautiful. Tile is in now and it has got to go. I'd never have considered this material before, and it sounds great -- at least for a significant portion of the cooking/cleanup area. And, of course, where the doggies run free. So, thanky!

At the very least a paring knife, an 8-chef, and a little cutting board ... packed in the suitcases and checked (I learned the hard way). A wine key, of course. A pound or two of Peet's coffee, Major Dickason's blend, ground. If we're going somewhere, where the wine's simply not what we like (certain parts of the Caribbean), we pack a few bottles as well. I don't like to cook on vacation so I don't, with few exceptions, but I can't stand bad coffee and cheapo wines, and it's nice to have both in our room.

Me too. And I pursued and insisted on a very controversial "unpaid" Externship. Guess what -- I approached it like a paid job and very soon, it *was* a paid Externship. The Executive chefs, sous, cooks, all cleaned up after themselves, including the big cleanings twice a week. I had my own stuff to do to that end, but the only people who ever left garbage around and expected Externs to clean up after them, had an attitude (and arrogance, and lack of competence) to go along with it and none of them lasted long. Only one of them were CIA grads! It's going fast, isn't it, Anthony?

What you and Carlos said. Remember this, too: Grand Achatz (sp?) was not the best CIA student, by his own admission.

Pro, there's a very cool place on Daufuskie Island ... the name escapes me, but I'm going to PM you someone's name to contact for it (unless someone here knows). It's an old-timey, no-AC, place, that takes a long time to get into. Of course you've read The Water Is Wide. Daufuskie is one of our favorite places anywhere, and the people who make it their home love to speak of it. Are you working on a book, a project, or just because you want to know?

If I said that, I would be banned from the board for life. ← Well, if you weren't talking about tequila shots (lick the salt, stick the shot, and suck the lime), maybe you would!

Dinner last night, again with the visiting therese; this time, with spouses. I hadn't been to BH@SB since right before the new year, and was having withdrawal! This was the first time I'd ever dined at Blue Hill at Stone Barns, without Dan (or Mike) in the kitchen. It was a wonderful, wonderful meal, all around. First: The staff is redressed! I LOVE the new FOH unis; dark blue (suits for the head waiters, vests for the runners) with blue shirts. The others were nice, but these lend a much more formal attitude. But not stuffy. Definitely a good thing. Second: the bartender is still pouring some killer blackcurrant cosmos. Since we were being cooked for, and did a wine pairing, and generally whooped it up, I am going to try very hard to recreate the meal. Our amuse were little beet sliders on olive oil buns (mmmm ... I could eat a bag of those!); parmesan and herb "lollipops," and slightly smoky black bean soup with sweet rice foam (in shot glasses). Then, the 15-hour poached eggs. (okay, 120 minutes) These were served in an open shell, in a cool little porcelain egg carton dish, two each, with an assortment of garnishes: brioche croutons, two kinds of caviar, salt and pepper, and some green herby puree or pesto or something. (I'm sure I missed one of the garnishes ...) Anyway, it was very very nice; we mixed and matched and concocted. I failed to ask if the eggs were poached outside the shell and then put in for service ... but I am sure it didn't matter Next course: Sea bass tartare in a soybean sauce. The tartare was "sandwiched" between a paper-thin slice of radish. The waiter told us what kind of radish it was; it was a beautiful thing, with a red center radiating out into white. A little bit of sea salt on top was just right. After that came a wonderful coolish dish of fruit, vegetables and nuts: apples cut matchstick thin, hazelnuts ( I think), various other things. It really does get fuzzy in my memory, right around here. Oh! Baby cabbage leaves were in there, too; And then, some quail with braised baby bok choy, chestnut noodles, in a nice rich sunchoke broth. Wonderful wines throughout; Derek the wine director is charming and knowledgeable and I have NO recollection of any of the particulars. (Oh, wait: Austrian, French wines were poured.) Dessert: First, rice pudding; then a souffle with a cup of sorbet and last, a tray of little chocolate things. And last, of course, the dish of chocolate almonds in cocoa powder. In all, really really terrific. I feel like I'm forgetting something, though; a course, perhaps, and definitely something that we were told while pouring wines. Can't wait to get back in a month or so, when the herb garden is in full bloom, and the vegetables are coming in.

What are those? did you get some? And, do you lick 'em, stick 'em, and suck 'em?

Megan! therese and I were there for lunch the day you were there for dinner! Beautiful day for a walk through Union Square. And we walked past the entrance twice! We got all discombobulated because of the Au Bon Pain awnings all over the place. We sat in the main dining room and ordered the prix fixe with wine pairings, preceded (since we were Ladies Who Lunched that day) with a cocktail and lots of chitchat. therese was pleased that her sidecar came with a properly sugared rim. We started with shots of parsnip soup with black truffle foam on top, served nice and hot in a shot glass. The first course of beet things, including mousseline (in a nice quenelle shape), greens, and stuff I can't remember ... but we liked it very much. Second course was pan-roasted Chatham cod with a fluffy side of au gratin potato and some plate spittle. Okay, not spittle, but it was the foamy stuff, artfully arranged, and tasted very nice. I'm tired of Chatham cod, and never was a foam fan, but that's not the restaurant's fault. Dessert of mango creme brulee was loaded with vanilla. We did get a kick out of the service: young men, very cute, who needed a little direction to take good care of us. One of them asked if we wanted to do tequila shooters, and immediately chastised himself for being so inappropriate. He was cute as a speckled pup! Lovely room, lovely food. Next time, though, I think I'll order off the menu.

Love this story, Melanger. O'Connell's Externships start with two weeks of dishwashing. How great is that????

What do you do to relax?

I get a kick out of the "patrons look for young hotties" attitude. Maybe in strip clubs! I also hope you don't lie your way into anything. Fabricate, embellish, pump up ... it's lying, and it's wrong. I hope you respect yourself, and anyone who hires you, enough to be completely honest.

First: Anthony, sounds like things are going really fast! Love the photos. So, it's the Breakers, eh? I think CIA is doing themselves, and the students, a tremendous disservice with the "team" concept. I always felt like it should be mixed up every block. Keeps little cabals from being formed. (And I loved the people on my team.) But shoot, no one failed in my classes. Not even the kid who was meth'ed all the time and just lipped off at every single chef ... not the girls who didn't clean or took three hours to peel some onions and slice them on the slicer. One thing I learned when I went back with a younger group is that the education is now being sold as "leadership training." Meaning, to many students, that they don't have to do the nasty stuff because they'll be in charge of people who will be doing it. You know, managing them. Okie-dokie!

Them's fightin' words, Pontormo. I'm a Cincinnatian. Add a little cheese and you have yourself a 3-way. * I do agree with you on this: Shoot, it's not even really chocolate! *Okay, that's not what this thread is about. But still.

Doc and Sergio: If it can't be me, I'm so glad it's youze guys! I will never forget that fantastic evening, and stepping out into the beautiful, quiet, starry night. Can't wait to hear about it. Maybe it's time for me to start bugging Mr. FB to do another 36-hour trip that way. Yeah.

Short Answer: NO, you're not too old, but as someone in your age range, I understand your asking that question. No 46 year old man would ask if he was too old to do anything! You've gotten some great advice here and "what they said." If you show a willingness to do the less-than-cool stuff while you're learning (like being a runner), you'll be sought after. I hope you post about what happens, and where you're looking.

OMG. I wanted so badly to be snarky about this but this is SO right. When Mr. FB sinks a 50 foot putt up a hill, he wants his 10 and tonic, a steak, big glass of Cab, followed by a cigar and port. When I play well, I don't want anything. BTW, I speak for my husband here often, but when I asked him for his favorite "guy" food he said, "Sandwiches." (Actually, he has a cute way of saying "sandwiches," but if I wrote it here you'd all think I was nuts. And OT.)

Re the baby corn: Do you dislike it because you believe all corn should be able to reach its full adult potential before removal for boiling, roasting, creaming or popping ... or because something about those baby corns just pisses you off? Perhaps the husks for baby corn don't make a tamale of reasonable size?

Reduced fat items: peanut butter, cheese and sour cream. Steak-Umms.

I aspire to the life I have now, which is not really fancy but very satisfying and uniquely mine. The Manolos I love spend less time on my feet than the paddock boots I wear three seasons a year ... I don't foof very much, but am extremely picky about my haircuts, earrings and wristwatch. I love my kids but they don't rule me; I love my profession but it doesn't rule me, either. I set my entertaining table with a mixture of fancy good china and Santa Claus dishes, my husband's family silver and what odd pieces I've picked up at yard sales ... all accented with my Pig Salt & Pepper Shaker collection. My food when I entertain is simple, with a few ingredients or techniques that one doesn't see very often. The wine is always the best we can find. and the people and their comfort are more important to me than any of that. Is it worth it? is what I ask myself. Treating people well to a meal at my home is always worth it. Good bread, tomatoes, chocolate, fish, meats, are all worth the ten miles or more I drive out of my way to find them and the hours I spend preparing to serve them. I ask myself if it's worth it to fly to Yountville to go to the French Laundry, turn around and come back (yes, YES, it was!), but wonder if a trip to Alinea wouldn't make me feel the same blissful way for years after. In-N-Out Burgers? Worth it. Quarter Pounders? Nope. Foie gras? Worth it, sometimes. Chicken Liver? Depends. Is this 500 words? Chatty Fabby.

What a wonderful story -- well told. (You don't sound cynical at all! ) Maybe if Chef Moulton flashed her boobs at the camera, or sucked food off her fingers or something .... naw. Then she wouldn't be herself. I admire her for so many things but most of all, for not selling out.