hmsiegel

Well it looks as if Chef Ramsey is not going to be the one yelling at contestants on the third season of Hell's Kitchen. It looks like the new top toque will be none other than the man who supposedly made Ramsey cry, Marco Pierre White. Not sure if this is in the States or across the pond though. I'll have to see when I make it on the show. Here's the link: Fox Reality Harlan

So I've contemplated posting for the past couple of weeks, mostly because I don't like to pompous or arrogant, but I figure that any exposure is good exposure. My name is Harlan Siegel and I am the Sous Chef at Boulevard Blue on Larchmere Blvd. I definately think that we are one of Cleveland's best kept secrets. While our food and presentation is nowhere near the level of The Leopard, I believe our flavors are good and we are definately doing some interesting stuff. Besides the food, we have live blues, jazz and r&b every Friday and the first Saturday of every month, with some of Cleveland's best bands. If anyone is interested our website is Boulevard Blue Also, Chef Mathlage, would it be possible for me to come and trail at The Leopard one day. I would love to see how your kitchen runs. Harlan Siegel

Thank you all for your comments and suggestions. I'm very excited to be going out there. For me, it is just a new experience, which is what I am always looking for. I may have lived in cities for my entire life (besides those three months in Italy in a small village with no one that spoke English and no mode of transportation besides public), but I'm not against nature and the country. Acutally, some of my fondest memories are of forests and hikes that I've taken. It's just that I don't have the opportunities out here, and I'm usually pretty busy with work and school. It seems that I should really enjoy myself out there, but I also know that this will not be a permanent move. I don't plan on staying out there for more than two years. After that, I'm going to move on, and for me, that means I'll be that much closer to some of the Western cities that interest me. Plus, I'm sure that some of the guys that I'll be working with will help me out, take me hiking, show me what not to do, etc. Anyway, thanks again. Harlan

Thanks for the info. I ordered the book and hopefully it will be arriving later this week. Harlan

When I was in Italy over the summer I saw a copy of the Enoteca Pinchiorri cookbook. I've looked everywhere, but have not been able to find it for sale anywhere. Does anyone know if it is for sale? Is it possible to get here in the States? Can I order it somewhere? Any help would be appreciated. Thanks Harlan

So I have a couple of questions. But first: recently, a good friend of mine was promoted to Executive Chef at Zion Mountain Resort outside of Zion National Park in Utah. He has said that the place is undergoing a massive renovation, which includes completely redoing the restaurant and adding at least two more. He asked me to come out and work for him and I have accepted. And as excited as I am, this is a pretty big move for me. I'm moving almost completley across the United States, to work at a place that I have almost no idea about. The upside is that there is lots of room for major growth and promotions, and quickly. So what I want to know is basically what should I expect going out there? Remember, I'm pretty much a city boy. I've lived in Cleveland (where I live now, and grew up) and in Philadelphia. What is there to do out there? How easy is it to get around and get to a city? Is there such thing as nightlife? I understand that it is going to be different than what I'm doing now. The cooking will be a little different. The atmosphere will be different. I just hope that it won't be a complete culture shock. Any thoughts would be greatly appreciated. Thanks Harlan

I've only seen a handful of the movies mentioned, but if we are going into scenes that deal with food then i've got a couple: - Annie Hall: The lobster scene. One of the funniest scenes in one of the funniest movies of all time. - Spanglish: Thomas Keller is the man. - Cocktail: Not food, but drink. Anyone know how to make a red eye? - Ghost Dog: Way of the Samuari: The ice cream cart vedor is priceless. - Willy Wonka/ Charlie and the Chocolate Factory: Two movies that are devoted not only to chocolate, but also to the kid that loves chocolate in all of us. - PCU: Never throw meat at a protest. Thats all I can think of right now, though I'm sure there are many more. Harlan

I don't live in New York and have never been to any of the restaurants on the list, so I can just go by what I have heard, but.... I just recently (last month) completed a stage at a one star in Tuscany. Talking to the owner, the chef and the other guys in the restaurant I got the feeling that the Michelin system is a) biased toward "French" food and b) a little strange. This is what I was told: 1) Paris alone has something like 10 three star restaurants (I don't know the exact number), while the entire country of Italy has only four. I think that right there says something. 2) The difference in food between a 1 star and a 2 star is not that far off. What really makes the difference is the ambiance. I was told that the first star is awarded almost solely on food, the second on the decor and ambiance and the third is has to do with the wine list. Now I don't know how true this really is, but it does seem to make some sense. Then again, I was in Italy and they really don't like the French, so who knows? But, one of the best restaurants in Italy, Enoteca Pinchiorri, has a French chef and it's food is very much based in France. And it is three stars. 3) I was also told that most of the restaurants with two and three stars devote more time and energy to service and as such are not allowed to do more than 80 or so covers a night. Again, this is all just speculation and things that I've heard. But I think some of it is very interesting. Harlan

I didn't check out the first issue of Feast, but did just look for it online. It's connected to Cleveland Magazine and only comes out twice a year, May and November. In terms of reviews, I like the Free Times and Scene a whole lot more than the Plain Dealer. The PD seems to be a tad biased. Harlan

I missed the final two episodes of the show because I am in Italy at a stage at a one Michelin starred restaurant. Anyway, I know I'm a bit late on this, but better late than never, right. I had a feeling that Katie would win. She seemed like most cooks that I know, whether they be male or female. She has the attitude needed. Does anyone know if they are planning a second season of the show. I would really like to try out. There were times during the first couple episodes, when I said to myself that I am a better cook than most of them. Which might be true. But then I realized that I was sitting in the comforts of my house, not taking the heat. Harlan

Hey guys, I'm new to eGullet, but have lived in Cleveland for almost my whole life. (Besides those six years in Philadelphia for college). Also I'm a cook at one of the best new restaurants in town, Boulevard Blue. For the most part I can only tell you what I've heard, as I haven't gotten out as much as I wanted to. And oh yeah, I'm also from the Heights area ('98 graduate of CHHS) Boulevard Blue - besides the fact that I work there, we are popping. Always. We've been open for almost a year and a half now and we're still busy. Our music on Friday's and Saturday's is extrememly popular. And we just got 3rd Best New Restaurant by Clevleand Magazine. (I know that we're better than the Melting Pot) Coventry - It's still the place to go, though not as much as it used to. Pacific East (I think that's what it's called) on the corner of Mayfield and Coventry, where the Grog Shop used to be is really good sushi in Cleveland. Also there's an Indian Restaurant up the street that is supposed to be pretty good. I've heard great things about Lolita and Red, though haven't been to either of them. Lockkeepers is not the same place that it used to be now that Morgan Jacobson is gone. I went to Three Birds last year and it was excellant. That's all I can think of right now. Harlan