molto e

Genny, I think the going rate right now is about $1600 a pound for White Truffles. I will see if I can get you hooked up with some Truffle love. Peace, Molto E

AHurwich, I am not sure if they have a treatment program for that yet? Molto E

http://www.katzdeli.com/presentation.html My Father forwarded this link to me. If you want a taste of the real thing, no offense to anyone out here, but come on. They send it next day air and offer the Corned Beef and Pastrami sliced or in whole briskets-wowowowowowowowow!!!!!!! Corned Beef, Pastrami, Bagels, Bialys, hard salami and rye bread Good Eating, Molto E

Doc, Molto White Truffle Biscuit Egg cooked sous-vide molto-vaced with TRUFFLE salt, TRUFFLE oil and a little creme fraiche then placed on the biscuit with a dab of TRUFFLE butter, touch of TRUFFLE cheese and WHITE TRUFFLE microplaned on top-MOLTOLICIOUS!!

Doc, Yukon Golds , no but the next shipment he says that he will meet me first so I can get a pictorial. He delivered a 260 gram one to Brad Thompson at the Phoenician last year. To answer your question-Omelete, sous-vide eggs, risotto, white truffle potato tortellini, shaved over fresh tagliatelle made in a tomato water butter. Chef Binkley told me he is going to make a white truffle truffle that he will place over risotto so when you pierce the truffle-goodness all over the risotto. I like that better than parmesan air but we shall see. Molto e ← Sounds great. Unfortunately, I will have to be satisfied with photos for now (so long as you take and post them) ← Doc, I have been telling you to get out here..... I will update with few shots of breakfast in a bit. Molto E

If you haven't been there before, is it just a pure lottery? The odds are actually worse than they appear. For instance, 400,000 requests would probably equate to a min of 800,000 seats, and added to this, how much of the 8,000 allocation is already taken up by returning patrons? The odds will be even worse in 2007 as the number of patrons increases. ← Actually, Bux was not that far off from how I got in last year. Molto E

Moby posting in the Southwest Forum-what a day! Good Eating, Molto E

Doc, Yukon Golds , no but the next shipment he says that he will meet me first so I can get a pictorial. He delivered a 260 gram one to Brad Thompson at the Phoenician last year. To answer your question-Omelete, sous-vide eggs, risotto, white truffle potato tortellini, shaved over fresh tagliatelle made in a tomato water butter. Chef Binkley told me he is going to make a white truffle truffle that he will place over risotto so when you pierce the truffle-goodness all over the risotto. I like that better than parmesan air but we shall see. Molto e

I met the "Man" last year when he came into my friends restaurant with a basket full of truffles. Who is the "Man", his name is not important, but what is in the basket is. The highly prized white truffle, scientific name TUBER MAGNATUM PICO is considered to be the truffle par excellence because of its noteworthy commercial importance. It is gathered from September to December. The "Man" has a brother in Italy and his brother ships truffles twice a week to the states when in season. Last year, when I brought my truffles home and stored them with my eggs for truffle omeletes, the smell permeated my whole fridge and I even had truffle ice. When the season is over the "Man" disappears until the next season. Guess what-TRUFFLE TIME I got the "Man's" phone number from my friend and called him Saturday, but he was in Tucson-out of truffles. He told me that a shipment was coming soon and that he would call me. My phone rang and I knew it was him, he said that he was in LA on the way back into town and he asked me to meet him along I-10 for the deal of a lifetime. I only wanted an ounce or two because they last 7 days, but a deal of a lifetime??????? He would call me an hour out of town so we picked an AM/PM parking lot off the highway. He could not find the AM/PM, but I told him I would find him. In the parking lot of a hotel, he opened his trunk and out came the scale-TRUFFLES I SWEAR first came one and then The Man made me a deal of a lifetime and now for the next week, I will eat the deal of the lifetime. How do you get the deal of a lifetime-meet the "Man" when his wife is tired and wants to go home Where to eat his truffles in Phoenix- Mary Elaines, Sassi, Binkley's in LA- Locanda Veneta, L'Orangerie

Mayur, I am glad that you enjoyed Le Bristol. I am jealous that you and Felice have made it there recently and I pine to return. This was the best meal of the trip that included El Bulli, Arzak, Gagnaire, Le Cinq amongst others and I think of it often. I have found that most restaurants require the whole table to order the tasting menu so I am not sure if that should be held against Chef Frechon. I would agree with you that the summer room is more majestic than the winter room, but a smoking pig's bladder with a succulent Bresse chicken hidden inside can make up for that. I think the combination of Frechon and Marechal as Chef and Pastry Chef is pretty hard to beat and we loved the desserts as well. Molto E

Sarah's is on Oak near State (Gold Coast area) so yes, I imagine that street parking would be difficult but not impossible. (I never drive there.) Perhaps someone else has some first-hand information. ← There is 15 minute parking in front of Sarah's and across from Sarah's that I have parked in a couple of times and I have parked in the alley next to her place for a quick dash in Molto E

Felice, Do you give Chef Frechon his third star as I do? Molto E

Luiz, I am sorry that you interpreted my displeasure with Mugaritz as to the omission of Foie on my tasting menu. I had a different menu than Vmilor did, he did not get the burned and coddled cream with vegetable ash, vegetable charcoal and I am not sure if he got the saffron confit. Those particular dishes I have seen reviewed in the manner that I felt about them. I have only eaten at Mugaritz once and that was my menu. I am sorry that was the experience when I went there-believe me. I am sure that your menu was superior to mine, but I did not like the lamb trotter that we both had. To have the creative juice that Andoni has must be hard to contain and at times probably misfires. I look forward to trying his cuisine in the future and hopefully enjoying it much more. Good Eating, Molto E

When I dined there, the only tasting menu was a seasonal one. I really would urge you to order some things that catch your eye on the regular menu as well. 33-53--43-43-40/ call Raphael and tell him you saw the pictures of Le Bristol on eGullet and that it is your birthday. Molto E

Moby, The pictures that are posted are from albums that I had deleted to free up space in my Image Gullet. There was a glitch in the site's software that zapped all my photos, because once a picture is posted, they are not supposed to be erased. Molto E

I would highly recommend the Bristol and if you are going to do it contact Raphael Courant the manager of the restaurant and tell him the of the occasion. My puppy ate the power cord to my hard drive so I can not get to my pictures until the end of next week, but I will repost the Bristol. Molto E

The site was "optimized" on Sunday and there was a glitch in the software that caused my photos to disappear. I really can not take the time again to post all of those, but if you have a specific request-P.M. me and I will get them to you. Molto E

De Falco's Italian Grocery - (480) 990-8660 - 2334 N Scottsdale Rd Ste A133 Guido's Chicago Meat & Deli - (602) 951-0636 - 10893 N Scottsdale Rd, Scottsdale, AZ Sportsman's Fine Wines-Spirits - (602) 955-7730 - 3205 E Camelback Rd, Phoenix, AZ Cheuvront Wine & Cheese Experience - (602) 307-0022 - 1326 N Central Ave, The top two seem to be the best Italian markets for Phoenix. If you are just looking for ricotta give the other two a call because they have a good cheese selection Molto E

Doc, I got just the answer to your question-on top of the oyster / uni combo is nori. Molto E

Edsel. Nobuo trains his chefs VERY WELL! They also are very into this genre of cooking and reverent about their knives. To learn to cut the various garnishes takes a good amount of time and a lot of cucumbers and daikons to practice on. The desserts since last May have improved greatly and they currently have a soy caramel sauce that is awesome. Molto E

Doc, I will get back to you on the herb on the oyster. I took the fish head as decoration, but you are a more adventurous eater than I so.... . Look forward to a trip by you and the clan out west and you can try it and tell me how it is . Molto E

Sea Saw Restaurant 7133 E. Stetson Dr. Scottsdale- 480-481-9463 Nobuo Fukuda, the Chef of Sea Saw, serves Japanese tapas style food that is wine friendly and called Izakaya. I love Sea Saw so much that I wonder if Nobuo is spiking the tuna with something because I can't get enough of it . This is ingredient driven cuisine and Chef uses the best. Sea Saw has a menu with hot and cold dishes, but to experience Chef Nobuo Fukuda at his best sit at the counter and let him guide you with his Omakase menu (tasting). Nobuo was a Food and Wine Magazine "Best Chef" in 2003 and a 2005 James Beard Foundation "Best Chef Southwest" finalist in 2005. Oyster with Uni in tomato water with a little wasabi oil I usually start my meals off at Sea Saw with these and they are delicious Nobuo grating a Wasabi root to use with the Big Eye Tuna. He uses a shark skin grater and grates from each end because the root end is hot and gooey and the top end where it flowers is watery and sweet so you combine them. The shark skin is used because it causes a chemical reaction with the wasabi to release the flavors. Nobuo has spoiled me by using the fresh wasabi, because it is so much better than the paste that is typically used. The sashimi platter with two kinds of Spanish Mackerel(Sanma and Aji) and Hawaiian Big Eye Tuna. The Aji is served with ginger, chive and soy The Sanma is fatter, tender and sweeter than the Aji and served with onion, dried deep fried chile, truffle sauce and japanese citrus- seudachi. The big eye tuna is from Hawaii and on the dish the darker red pieces are akami (red meat) and the lighter pieces are chutoro (medium fatty). I have gone to Sea Saw 3 out of four nights because I love the tuna so much. Nobuo says that when the Bluefin is in season that it blows away the big eye so I probably will just eat at Sea Saw every night then. This is the sea bream with basil chips and beets and it is like red snapper from Japan-so good Panko crusted soft shell crab with Nuoc Mam sauce and a rice noodle salad that is under the crab- I get this every time it is on the menu Japanese mushroom melange baked in parchment paper Pork belly wrapped in a banana leaf- this is some of the best pork belly that I have ever had-it just melts in your mouth The lamb is marinated in peanut butter, coconut milk, curry, chicken stock, mirin. The red sauce is a roasted red pepper vinegarette-red pepper, mirin, vinegar, grapeseed oil. The cucumbers are japanese varietals marinated with sunomono dressing and sesame seeds and they are a palate cleanser. Cool Duck- pan seared breast, chilled, soy-zinfandel reduction I get this every time I go to Sea Saw-love it. Shinshu mushi- steamed sea bass, green tea soba noodles, ume-shiso mushroom broth The dessert is a creme brulee croquette with a coconut covering and habanero and mango chutney with a cilantro syrup. The icecream is sweet corn with coconut tapioca. I love this dessert Sea Saw is one of my favorite restaurant in town and once you go there you will be a fan of Nobuo also. My other Phoenix picks are: Binkleys http://forums.egullet.org/index.php?showtopic=72680 Cyclo- http://forums.egullet.org/index.php?showtopic=74197 Lo-Lo's Fried Chicken- http://forums.egullet.org/index.php?showtopic=72127 Pizzeria Bianco Zinc Bistro Good Eating, Molto E

Chef Binkley cooked another masterpiece for me last night. I have had some of the best meals of my life at Binkley's and I believe Kevin is one of the finest chefs that I have had the opportunity to try. Chef Kevin Binkley-Hey Chef I am hungry!!! I took a peek in the kitchen to see what Kevin and the crew were cooking tonight as the menu changes daily at Binkley's Some Amuses being plated Chef plating the scallop dish, I think I will have to order that as my fish course I ate at Binkley's a year ago and was completely blown away and at that point I knew that I had to open a place with Kevin and sometime in 2006-Cafe Binkley, my project with the Binkley's will open. In the middle of the picture is Kevin's Sous-Chef Brendan Gauthier, who will be the Chef de Cuisine at Cafe Binkley. First Amuse-Sherry scented duck consumme Second Amuse-Golden smoked trout topped by extra virgin olive oil, chervil, apple and horseradish Third Amuse- Lamb jerky over lemon creme fraiche The lamb jerky was great and the lemon creme fraiche was divine First Course: Ahi Tuna Tartare- painters palette of tropical fruit, wasabi caviar, lavosh The tropical fruit consisted of mango puree, pineapple, banana, yellow kiwi, guava, coconut, passion fruit and the paint stroke is pomegranate. This was very good and I liked the various fruit flavors with the tuna on the lavosh Lamb Carpaccio- herb salad, shaved red onion, fried capers, pine nuts, black pepper vinaigrette Loved it-delicious Second Course: Slow Roasted Parsnip Soup- dates, candied lemon, confit garlic, truffle honey All of Kevin's soups's are not to be missed-did someone say TRUFFLE HONEY Third Course: Crispy Sweetbreads- sauce gribiche Sweetbreads are a specialty of Kevin's-if the crispy sweetbreads in the blanquette sauce are on the menu get them Boudin Blanc- choucroute, horseradish home made sausage-very good Crispy Seared Foie Gras- vanilla cardamom bread pudding, huckleberries, mache Any of Kevin's Foie Gras preparations are out of this world and the portion size that Kevin serves of Foie are very nice Fourth Course: American Red Snapper- baby bok choy, roasted pineapple, watermelon radish, water chestnuts This dish looked and tasted amazing Blue Moki- edamame, Israeli couscous, pomegranate, passion fruit This fish is a favorite of the Chef's Seared Sea Scallops- wild mushrooms, salsify, slow roasted shallot, truffle vinaigrette The scallops were seared perfectly and the mushrooms with the truffle vinaigrette-wow The sorbets tonight were green apple and grapefruit-housemade of course Fifth Course: Red Wine Braised Short Ribs- whipped potatoes, Chinese long beans, cipollini onions, carrots very good short ribs fork tender and the whipped potatoes are creamylicious Lavender Scented Duck Breast- roasted baby beets, quinoa, kiwi, grapefruit The duck was great with the skin crispy and the breast meat tender Australian Wagyu #9 Ribeye- sweet potato puree, brussels sprouts, pearl onions I have never had an American Wagyu that I felt was worth the difference in price to American prime meat. The Australian Wagyu is so good that it should be illegal. Wagyu is rated from #1-#12 which is above prime and I can not say this with more certainty- this is the best steak that I have ever had. I am not a sweet potato person and I have NEVER been one, but the way that Kevin does them are amazing-maple syrup, butter, puree-delicious!! I could not decide which cheeses to get so why not get a bunch. The following is the Cheese menu at Binkley's. I think Kevin may have a cheese fetish Cheese - 9 Firm Aged Gouda (4 years), Black Diamond Extra Old Cheddar, Petite Basque, Locatelli Pecorino Romano, Parinigiano-Reggiano, Double Gloucester, Raomano Pradera . Semi-Firm Formage Giotta Pecorino, Gouda, Truffle Gouda, Tete de Moines, Ossau-katy, Morbier, Marzolino, TaIeggio, Footina, Le Tonneau, Double Cream Gooda Creme Chaource Lincet, Camembert, Epoisses de Bourgogne, Pave D' Affinois, Montbriac, Rocastin, Edel de Cleron, Explorateur Goat French Cheve, Humbalt Fog, Pico, Bermuda Triangle, Crottin de Cbampool, Balarioa Blue Point Reyes Blue, Papillion Roquefort, Valdeon, Maytag, Casbel, Stilton, Tarago River Shadows of Blue, Cabrales Your choice ofthr,e cheeses, red wine poached pear, candied pecans, fruit cake, and toasted baguette. Dessert Amuse: Orange creamsicle Caramel- caramel risotto, caramel corn, popcorn ice cream, creme caramel the caramel risotto was incredible and the popcorn ice cream was very good Pecan- cheesecake, pie, sweet potato creme anglaise, butter pecan ice cream My friend would not share a bite with me so it must have been good Custard- vanilla pot au creme, butterscotch creme brulee, coffee bread pudding very good Just when I was sure that I was full, somehow a Valhrona truffle found its way to my mouth and it became apparent that I had room for another one- macaroons and pate de feuille make up the rest of the tray. Binkley's Restaurant is a very special place, if you have not made it there yet then you have not eaten at one of the best restaurants in town. My list for Phoenix would be: Binkleys Sea Saw (post soon to follow), Cyclo- http://forums.egullet.org/index.php?showtopic=74197 Lo-Lo's Fried Chicken- http://forums.egullet.org/index.php?showtopic=72127 Pizzeria Bianco Zinc Bistro Good Eating, Molto E

Curlz, In that price range your best bet would be Pizzeria Bianco, he was voted best pizza in the country. He has a bar and restaurant downtown and uses the best ingredients and it is a nice atmosphere not low-end at all. http://www.azcentral.com/ent/dining/Restau...urrenceID=89028 http://www.jamesbeard.org/events/2004/05/006.shtml Anyone would love that as a gift Molto E