harlanturk

Actually photographed one for the Spring 2009 cover of Edible Brooklyn

Put a few photos up on my PLOG, thought you'd enjoy a peek.

Great seeing you at this year's StarChefs ICC. Can't wait for the photo show to begin!

My two favorite photographs on your site are the empty dinner table and the menu board (not the hand-written one), Michael. There's such a hint of time being suspended in the blink of the camera's eye, with a subtle sense of almost-foreboding but not exactly . . . just a mystery of darkness that lurks behind the scene, a drama of huge proportions that mere humans might not have the ability to discern as they look in their usual way, with their usual sort of eyes. Sparks of memories of the great old still film-makers seem to lie in these photographs, where the image was primal, huge and all-engrossing to the point of exclusion of sound by requirement. And a touch of bete-noir but with a seething elegance rather than dirt-encrusted nails. Not just images but entire stories in the composition. Not a bite but a tale. Wonderful. ← I appreciate the compliments. More to come, keep in touch. PLOG

Does anyone know where Chef Matt Bresnan is cooking (formerly of Lola, Iris, in Dallas, and Clio in Boston)?

Shimon & Tammar Marcus Nilson I've got a preview of new work up: The New HARLANTURK.COM and on my PLOG

Doc you rock! Someday we should join efforts and photo-eat together. Had Quique's "Sticky Senia Rice on a bed of smoked eel with pearls of red fruits and wild rosemary flowers from Montgó" at the James Beard Foundation's Spain's 10 event. The rosemary and red fruits were great, not sure about the rice and eel. Felt too much like the congee it wasn't. He also made a "golden egg" (which I believe was a slow poached egg with chicken consomme compounded with gold leaf and garnished with more gold leaf nuggest). It tasted like a whole bunch of karats.

A final installment for the week. A terrine tasting from Jean-François Bruel of Daniel (New York, NY). The Lee Bros. accepting their award for their "Southern Cookbook", named Cookbook of the Year. Puffed Morels with Ramps and Black Pepper, by Grant Achatz of Alinea (Chicago, IL). Danny Meyers, with Daniel Humm of Eleven Madison Park (background left) at the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY.

Any one notice they annouced the TOP CHEF 3 contestants. One in particular is noteworthy: · Tre, 30 - Cedar Hill, Texas Get the connection?

Morel Financièrs with Smoked Paprika and Jamón Ibérico, Chef Grant Achatz of Alinea (Chicago, IL). Tre Wilcox of Abacus (Dallas, TX), Rising Star Chef Nominee 2005 & 2006. Michel Richard of Citronelle (Washington, DC) accepting his award for Outstanding Chef of the Year. Michael Mina's Japanese Kobe Beef Shabu-Shabu. A Chef's Tasting of the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY. Yet more to come ...

Didn't get to try the Cotton Candy Foie Gras, but know it's a signature dish at miniBar. Believe it's just torchons then put into the machine, flavor of cotton candy unknown. I tried to make the Bayless shot draw from Citizen Kane. Twas an epic event.

David Chang of Momofuku (New York, NY), named Rising Star Chef of the Year. Tahitian Vanilla Bavarois with Mango–Cilantro Gelée, Passion Fruit, and Banana Sorbet by Dominique Ansel, pasty chef at Daniel (New York, NY). Katsuya Fukushima and Ruben Garcia of Jose Andres' miniBar (Washington, DC) make their Signature Cotton Candy Foie Gras. Rick and Deann Bayless of Frontera Grill (Chicago, IL), Outstanding Restaurant of the Year. Even more to come ...

A Chef's Tasting of the James Beard Foundation 2007 Awards Gala, celebrating the Art of American Food, held at Lincoln Center's Avery Fisher Hall, New York, NY. Photo #4: Grant Achatz of Alinea Restaurant (Chicago, IL), named Best Chef Great Lakes. More to come ...

Regarding the aforementioned "last bottle" of Inner Beauty Hot Sauce, have you tried, Wheelhouse Pickle's Minor Threat Hot Sauce, which is an ode to the said product.

It's on the brink but TAZZA is a nice little cafe. Surprised nobody has mentioned Brooklyn Ice Cream Factory, I know it's a one trick pony, but what a fabulous steed.