MSchmidt909

Paul Peterson who had a top 10 restaurant in Austin (Buda) is the chef of the Gage Hotel, he is very good ,take my word.

Lunch on Friday the 28th with a tour of the kitchen at Le Champignon Sauvage. With enough time I'll make it to Anthony's and or Purnell's

Maybe this place !! http://www.thesun.co.uk/sol/homepage/news/article1861944.ece

So far, lunch on the 25th at J. Bakers in York, Dinner later at The Kitchin. We have an 8 day Brit Rail Flex pass, I have looked at the train times and the first day will be tight but workable. I am waiting to hear from Le Champignon Sauvage for a lunch date later in the week. Sat Bains is a maybe, Purnells is also on the list, but I'm not sure about "pineapple & cheese on a stick" My mother told me that the Pub of the year was in Chester, The Plough or something, any word?

I will be in the UK for 10 days starting on Nov. 23, i do have some family obligations, but I am looking for a "Chef's" (chef run, where chef's would eat) restaurant. I will be based out of Liverpool, but I have a rail pass and traveling is not a problem. I would like to stay in the northern half of the UK. Any suggestions ? I have thought about: Sat Bains The Kitchin Anthony's Plas Bodegroes anywhere else?

Free Bread is not an appetizer........OK!

a few years back, the best breakfast I had while I was in London was at Providores. http://www.theprovidores.co.uk/intro.html

Nice Menu, but most of it is out of season. Stone Fruit? Asparagus? Corn? Heirloom Tomatoes? I know all this stuff is all over Central Market and Whole Foods, but a great chef should be able to cook in season, even at over $40.00 a plate.

Wolfgang sold out years ago, but should fire his PR for this. Cora ??? i would have to have some respect for her in order to lose it but i have lost all respect for Gorvind Armstrong, not his cooking, he has a great restaurant, but his judgement, I guess with the new restaurant deal, he's trying to raise his profile. Haven't these people learned the "Rocco" lesson

I'm suprised more owners didn't respond, as a 46 year old restaurant owner I don't think age has anything to do with it. I have a waiter in his early 50's and he does a great job (we just hired him, but he has over 25 years in the buisness) the key is experience. Most Fine Dining restaurants will only hire people with good experience (no chain restaurants) and usually there is a night when you "trail" before you get hired, that way they get to see your level of skill and how you carry yourself. It's hard to fake because they test you in different ways. In the case you get hired with limited experience it's most likely to be in a position of limited responsibility "runner" for example. Also waiters in my area make $2.13 an hour, if you work in a good place, that won't cover your taxes, so you need to take care of them yourself either quarterly or a nice big chunk at tax time. Also I'm curious what you think is "good money" , I know waiters in cities like new york that make $80,000 per year and up but the average nationwide is more like $18,000 to $24,000 and most of those "small independant - good places" don't offer health insurance. That comes out of your own pocket, or if you have a spouse, they might have it. Alot of small Fine Dining restaurants are reluctant to hire people with no experience going through a mid life career change because of the time and expense of training a new employee, just to have them decide as you said yourself "if I don't like it I can quit". What they look for is someone who's in it for the "long haul" so to speak, the last thing they want is someone who's trying to figure out what they want to do, be they 26 or 46. I'm not telling you not to do this, but if you think it would be a "cool" job, it's probably not for you. If, on the other hand, you think this would be a rewarding career.... give it a try, but expect a hard go of it the first few years, yes "years" not months. To the person that suggested getting into Wine instead, most wine people I know started out as waiters or came from the kitchen end of the buisness. It took years and alot of cash, good wine ain't cheap, neither are the books, and they can only teach you so much. You spend alot of your own money tasting and tasting to develope your palate and then you do it some more with each vintage, and each wine growing region. Above all be realistic about what you expect from a job and what they should expect from you.

I feel bad for the guy who wants to do some cool food at his restaurant, just shelled out $5000 to $6000 for his immersion circulator and a cryovac, and know he's told he can't use the unless he shells out a few grand more.

Why limit yourself to Austin, Lockhart is only 30 minutes away. But be careful, a couple of meals at Smitty's and nothing in Austin will be good enough. I never think twice about the drive (I live in Marble Falls) and many times I keep going to Luling.

You should also check out Live Oak beers, they don't bottle, but you can find them at several good bars a restaurants around Austin (and Marble Falls). I tried a double bock at the brewery that was amazing. Well made, well balanced, unlike "hops for the sake of hops" like some micro's.

Liz, Check out our web site for more info, we have lots of people who drive out from austin, it's not really that far

try Korin in New York, they have a great DVD. Korin.com

Mark, I will be taking you up on your offer soon. Sounds like a good opportunity to check out a few Hill Country wineries at the same time, too. Last time I went through Marble Falls, I was on my way to Fall Creek Winery. I also read the glowing review of your restaurant in the Austin Chronicle. I'll be in touch. ← sounds like a plan

squeeze bottles, evolved..... I thought those were old hat in the late 80's, in America at least

A lot of restaurants will not use skate because it is spoils so quickly. I have sold it at my restaurant and had good luck with it, give me a call and I may run it as a special again. I have all my seafood Fed ex'd so I only need a couple of day notice, Plus my place is alot less than 400 miles (47 from Austin)

I know this an old thread, but I saw some new post. You guys are talking apples and oranges, the hot links you refer to are the bright red ones seen in Texas and parts of Oklahoma. They are very different from the East Texas links made in Pittsburg (parts is parts) or the Texas Rings made around Lockhart or even the smoked sausage from Southside in Elgin. East Texas links have roots that go back to the black settlers in east Texas, the are basically made from the leftovers of butchering, they were about 3 inches long and sold in lengths of 6 or 12. When you go to Hardeman's BBQ off MLK in Dallas you order the way they used to in East Texas; "one dozen, Hot with crackers" by hot, they mean with hot sauce. Usually I was the only white boy in the place, most of the other ones I did see ordered 1/2 dozen with white bread? I guess it's an East Texas thing. The Texas Rings (Lockhart rings) are usually made with beef and are 8 to 10 inch individual rings, and usually hot smoked. In Luling at City Market you can get them wet or dry, wet being right off the pit still ozing with fat, dry are ones that have been under a heat lamp drying out a bit. I guess this like the "fat brisket, lean brisket " thing, fat is flavor was around way before the "Bam" guy. Some of the recipes for Lockhart rings date back to Mexican settlers in the area. The Southside sausage is mostly Eastern European/Polish/German variety adapted to the region. All good, all different. The red ones "hot links" were and are made with dyed red caseings full of parts is parts red pepper and black pepper, as a kid I would pan fry them and eat them on toast with yellow mustard (the things kids used to do ??). Growing up between Farmers Branch, TX and Liverpool UK (Dad - East Texas, Mom - Liverpool) I have many memories of East Texas BBQ while in Texas, Black Pudding for breakfast with a side of bangers, back bacon, eggs and tomatoes all cooked in the same pan, while in the UK. It's a wonder I became a chef with tthat cultural food upbringing. Later as I got older, many day trips to Lockhart, Luling, Taylor, Mason, Elgin and all the little mom and pop places inbetween. Hope this clears up some sausage confusion P.S. Cooper's in Llano = Bad, Cooper's in Mason = Good

We all know the old joke "how do you make a small fortune in the restaurant business?.......start with a large one!" guess what, it's not really a joke. Still, I wouldn't trade this job (life) for anything.

I think the way the Food Network has slowly been becomig a "slave to ratings" as seen on many once quality basic cable stations (just look at "growing up gotti" if you don't know what i mean) has somewhat of a relation to the state of dining in america. Some my argue that TV, and by that America in general is being dumbed down. I tend to only half agree, PBS has had some real stinkers in the past.

sometimes these chains try to venture beyond the scope of what they do. Carlson Restaurants (TGIF's parent company) purchase of Stephan Pyles restaurants Star Canyon and AquaKnox come to mind, this was a dismal failure at best. They wanted to break into the fine dining segment of the business, but in my opinion, they were not equiped. I know, I was there for a while. I also believe that chains are not evil, they serve a purpose, but now that I own a small fine dining restaurant (40 seats) in a small town it is frustating to see the parking lot at Chili,s packed when my place isn't. But thats the way it goes sometimes, Chili's may have fed 200 people, but I've made 40 people very happy.

Try www.Korin.com

[i might also just add that leaving by "mutual decision" is regarded very differently from being fired, at least at my day job. . sometimes, leaving by "mutual decision" requires signing a document that says "don't sue us for wrongful termination, and we will give you a good reference" no matter what the situation.

I can relate, had the dream job, bad dream, moved on to better job. Found out I was ready. Now I have my own place!