Tsulli1

Have any good examples of menus featuring Game in Dublin? It's been many years since I've visited.

I think gorilla's would probably eat peaches. Not sure about pancakes or prosecco.

I think Gorilla's are omnivores, although probably not the one's at Lincoln Park Zoo...

I'm going to miss Rachel Dratch

How do you feel about game entrees (or courses) on fine dining menus? Do you seek these out and specifically order them in an attempt to sample something different? Alternatively do you shy away from these items due to thoughts of bambi and thumper or perhaps due to fears of "overly-gamey" tastes? What favorites are out there? Specifically I'm thinking about venison, elk, wild boar, bison, pheasant, quail, rabbit etc. Also a very interesting article in the NY Times about "wild game" and the fact that its rarely wild on U.S. menus.

I think Rocco demonstrated his competence as executive chef at Union Pacific far before he demonstrated his arrogance and dropped the ball on that train wreck of a TV show "The Restaurant". I think he knew his stuff at one time. http://www.nytimes.com/2004/09/29/dining/29ROCC.html Also agree with the other post that looks go a long way. I mean, why is Padma a judge?

Good point, I had forgotten about that. I mean, it's common for regular people not to know, but as a chef? You've got to me kidding me. Even if you always buy it jarred, isn't that one of those pieces of knowledge that you just have in that profession? It's like the classic sauce to end all classic sauces! The one we still use everywhere! ← Seriously, do they not teach this at Johnson & Wales - North Miami? Andrew's Profile

Bourdain is conspicuously absent from the list of blogs for this season. Anyone count the number of F-bombs Andrew dropped last night? Did I see somewhere that he was a sous chef at Le Cirque?

Did anyone get Chef Paul Virant's newsletter with the picture of Gordon Ramsay standing in Vie's Kitchen on March 2nd?

The Fundamental Techniques of Classic Cuisine from the The French Culinary Institute. I just got this one and it is awesome!

Jon, How are things going? It looks like you've already opened and are accepting reservations? What happened to summer 2008?

Pourquoi ne pas apprendre le français ?

Disclaimer: I don't have years of restaurant experience. I am currently attending a culinary school that has exclusively Vulcan ranges. I have no idea how old they are, and granted, most of the students are (kids) who probably beat the hell out of the equipment, but there are many ranges that just don't work very well. I would say the burners hold up fairly well, but only 50-60% of the ovens work. We have oven doors that swing open all the time and some just don't get up to cooking temperature very well. I've heard good things about Garland.

I own a Lacor professional model which was considerably more than what you are looking to spend, but I must say that I love it. I would just say stay away from "tinned" models and stick to stainless steel. This is where I bought mine: http://www.creativecookware.com/ They've got a number of different models.

Who makes the decisions on who gets a star on the Hollywood walk of fame? Think Daley and the city council would allow some group to embed chef's knives (rather than stars) along with Chef's handprints in the concrete along Michigan avenue?

Haven't seen Martha Stewart food, but my local Costco was selling frozen packages of Charlie Trotter Duck Confit. I picked one up out of curiosity, but haven't cooked it yet. I wonder if its the same company licensing both of their names.

Does anyone know the status of Trotter's new books that were suppose to come out last fall? I believe one was called: "Lessons in Wine Service" and the other was a wholesale re-write of his original cookbook.

What a great thread! Its good to know that there are others out there. I too am living the drab, meaningless corporate existence. I am turning 31 this week and have had my own restaurant dream for nearly 12 years now. I also have a mortgage and a wife and a small child. I also have health insurance and a comfortable salary; these things have kept me in the rat race and away from a professional kitchen all this time. However, this fall I signed up for an associates in culinary arts program and I'm loving every minute of it. For all of those who say its not the real thing, I hear ya. I plan to try to get a stage toward the end of the program (and I might come back and ask for some advice on that) but please don't try and deter me from my dream. I plan to open my own place in the next 5 years, and I know the kitchen is where I belong.