peteswanson

10 liters of pigs blood

correct

Yes! The somellier gave the tour of the estate as well. He was incredibly knowledgable, and is still in contact with my soon to be father in law (we went last June) The estate is lovely and it really is incredible to see it...well worth it, as they just started giving tours in the past few years I believe

Antinori is incredible....the sommelier there is wonderful

Definitely go to Vissani, it was certainly one of the best meals I've had.

Just ordered a copy myself....fantastic food

Tia Pol is great...killer deviled eggs

What did Ken Oringer do for his piece might I ask?

translation

Lets not forget how the media is playing a role in Gilt...disregarding the Bruni piece of price,etc. the first thing every publication mentions is how he blindfolded guests for a tasting menu (I beleive he didn't do this very often, maybe even one time) or one of his less appealing creations from years back. They do him no justice in writing about this, when in fact they should be focusing on where he is now...(he was 25 at the time of Atlas, obviously they tend to overlook the fact that he was a young chef trying new ideas out..something which rarely existed in restaurants in those days). His menu is one of the strongest I have seen in the city (I can't wait to dine there) and all this attention to something he did maybe once in the past is probably turning some people away.

It is Herve This

The above mentioned book is a wonderful addition to any cooks library..not only does it shed some light onto the much misguided ideas into what molecular gastronomy is truly about, but it forces the reader to question everything within cooking, and to experiement on their own to come to their own conclusions about many of the "rules of cooking"...a great book

Doc, It's funny as I went to college at Skidmore, and while there I never really thought any restaurant was terrific per se...but then again, I haven't been back in 5 years (except to play occasional gigs at 9 Maple on upright bass) Then again, I was on a college man's budget, and at the time I thought Emeril was amazing....go figure!

BTW...huge fan of the restaurant and your desserts...always inspiring...I think we (my girlfriend and I) were the first people to ask for a dessert tasting menu about 2 years ago...amazing then, even more so now....thanks

Sam, could you go into a little detail about the agar/locust bean gum technique for both the oysters and the chocolate caviar if possible?? Also can you explain the olive oil powder ...maltodextrin??? Thanks

I find the best meat stock is done by not using any veg whatsoever. I take 75% lamb to 25% veal bones, brown them at around 350-375 for an hour (this way it insures that the bones will achieve the Maillard reaction, but will not impart a bitter taste to the finished product, as if you roasted them at a higher temp) add some red wine and a bit of tomato paste and simply let it infuse in the water for about 17 hours at below simmer (don't bring it up to a boil) At this point simply strain it, and reduce it at high heat (the natural sugars infused in the liquid will caramelize giving it the rich color and flavor) Once it's at glace stage cool it down on ice and fridge it.....once cool it should have the consistancy with which you could bounce it off a wall. Tastes like meat jus, not meat soup...

Also in New York magazine this week: http://nymetro.com/nymetro/food/openings/15532/ Akwa, the person formally known as Will Goldfarb, will be opening this new dessert bar this week. Very excited to see this confection driven establishment take Will to new heights......I'm flying,.....weeeeeee

I think saying you need no technique is a bit much....I'm sure there wasn't this amount of controversy when knobs were put on ovens to control cooking temps...did people say "these new gadgets just make chefs with no technique...you need to learn to control the fire by feel alone"...I think that is a pretty ridiculous statement...sous vide simply allows more control on the temperature, as a result (but not for everything) the product is cooked perfectly throughout....with the proper equipment, know-how, and trial and error on part of the chef, this is a wonderful new addition to any cooks arsenal.

If you haven't noticed...i like to use quotations around a lot of stuff.....it makes me feel more sopisticated!

It's nice to not only hear a great response, but what I consider an honest response. I too agree with you in terms of who "coined" a technique/dish first, and I feel it would be wonderful to truly have a group of chefs truly devoted to the advancement of the field. I for one, believe this is a chance for many chefs to combine our efforts, rather than simply try to "be the first". Having worked with Alex and knowing his work ethic, I can be assured that you and he are first and foremost about the ideals of cooking. And hats off to chefs of the "modern age" that can truly see the beauty in a mortar and pestel. I for one, would love to be part of this proposed comradarie. All the best chef. Swanson

Chef G, I would like to get your views on the current status of "restaurant collaboration" in the US. As many restaurants in Europe (Spain predominantly comes to mind) are forthright about sharing their discoveries, I too see this happening more and more in the US (Use of various hydrocolloids, glueing enzymes, more and more attention put forth to sous vide cookery. etc.) amoungst many of the more "experiemental chefs" (I apologize for this term) Does this in your mind, have the ability to help or hurt the gastronomic community, insomuch as I obviously feel this community in themselves are constantly helping one another, pushing the boundaries of gastronomy, but can also see it causing a hinderance: i.e. the cart pulling the horse with many chefs using these techniques as a crutch as it were, rather than (what I feel you and your staff and certainly Wylie and staff do) having something simply taste delicious.... I would love to hear your thoughts on this. Also, please say hello to Stupak for me THanks

The best hot dogs are Pearl IMO. Even people who supposedly "don't like hot dogs" love them in my experience

Does anyone know where to get a cocktail master here in the states?? I used them abroad, and have contacted the company in France, but to no avail. Anyone have a clue where to find it???

I'm assuming they were already precooked, and simply being warmed at 40 degrees?

Are you speaking of Lords when John Campbell was there?? Campbell has been at The Vineyard for the past 4 years or so, and has one star currently. If there is a chef that deserves 2 stars, I certainly think he is