David Crum
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Posts posted by David Crum
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Congratulations Joe, keep up the good work.
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Will be going to New Orleans this coming week, looking for suggestions for Sunday brunch, lunch, dinner and drinking establishments. I have reservations for dinner at Luke, Restaurant August and Brigtsen's so far, where else should I go?
Thanks,
Dave
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I've had some good success buying from D'Artagnan.
Yes..Thank you. I use Dartagnan quite a bit as well. However, they don't import REAL Kobe beef. I do like US or Austailian Wagyu, but am interested in Kobe in particular.
Jon Telge at Arrowhead Game recently had some available. His web site is www.gamemeats.com
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I'll throw my hat in as well. This from a small local organic farmers perspective as well as a chefs.
1. Kansas tomatoes are the best. Please don't argue with me on this one.
2. There is not enough demand for small farm organic produce in Kansas City. The chefs that want the product almost always have to supplement with fedex not just for exotic items, but for interesting organic vegetables that could be grown here but aren't due to lack of demand.(except when they force their parents to buy acreage and farm organically
) Every year farmers we know have to cut back on farming and go find "regular" jobs because they can not make ends meet on farming alone. Farmers want to farm, restaurants want to buy, but not enough to keep enough farmers in business to supply even a small restaurants needs. WE NEED MORE PEOPLE ASKING FOR LOCAL PRODUCTS ON RESTAURANT MENUS. As I said at the growing growers forum, until the guest that sits down in the restaurant demands it, most restaurants will not supply it.3. Organic farming in the mid-west is an uphill battle. Most of the government programs designed to help small, organic or family farms in MO have been cut (thank you Mr. Blunt). Kansas on the other hand belives that Monsanto seed was created by god and doesn't even require us to teach the theory of organic farming
.4. We need a centralized distribution system for our local farmers. Who, where, how and when are questions local farmers and restauranteurs have been asking for years.
David Crum
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Welcome to KC - if you're so inclined, let us know where you came from (in a general sense) so we can perhaps offer relevant comparisons. Also might help to know what quadrant of the metro area you're in so we can tailor suggestions.
wow! nice feedback. to reply, we just moved from upstate new york where i was a chef at a restaurant. before that i was in chicago at places like: trio (the new and closed one), fortunato (also closed) and frontera (very much open). anyway, i'm currently treading water in o.p before we find something more permanent closer to downtown. i'm very familiar with heritage, i used them at the restaurant, but was even more spoiled by all of the other smaller and local farmers like: snowdance, violet hill, wild roots, mtn sweet berry, etc. i'll poke around a bit and let you know how it goes...
I would second the rec. for Paradise Locker in Trimble as well as Bicklemeyers, high quality fish is harder to come by, try McGonigles or Whole Foods. As for all the small local producers I am convinced that there are as many here as anywhere else in the U.S. P.M. me to let me know what you're looking for and I'll let you know where to find it.
dave
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u.e.
Yes they will re-open, she closes down every winter, usually by the second or third week in November so we should count ourselves lucky this year. I think she re-opens in mid to late March if I'm not mistaken.
Dave
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I had forgotten thet Mid-America Gourmet has a retail store. I can tell you that most fine dining restaurants in Kansas City buy most of their pastry supplies from Mid-America. They carry bulk chocolate for sure (callebaut, guillard and valrhona for sure), nuts, vanilla (extract and beans), nuts, sheet gelatin, nut pastes, fondant. The other thing they carry that may be of interest (although off topic) is high quality frozen boiron fruit purees, perfect for things like ice creams and sorbets.
dave
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I seriously do not understand what anyone is talking about here anymore. I know I had a hand in leading things off topic and for that I apologize, but could we please return to the issue at hand.
Dave
(BTW the issue is Lauren Chapin, lest we've forgotten)
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The last two places to recive a four star rating from the star were both mine.
I would also venture to guess that this is why when bashing local and national reviewers, critics and publications it is why you handle Lauren Chapin and The Star with kid gloves, you know, don't bite the hand that feeds and all that.
Dave
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Just to clarify, currently Le Fou Frog and SO redux are the only restaurants with 4 star reviews, The American, 40 Sardines and Cafe Sebastian have had 4 stars in the past but no longer do.
Dave
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Yes, welcome, Aaron. Sorry I wasn't there to greet you when you arrived
Back on topic (since Ronnie seems determined to try and herd cats
). . .We all seem to share disappointment, dismay and dissatisfaction with the quality and consistency of the reviewing. May I suggest contacting the Readers' Representative with specific, concrete examples and concerns? I have corresponded a bit with the editor of Preview but I think it might be more effective to step outside of that editorial 'vertical' and draw-in a more neutral third party. I would particularly encourage those who are recently relocated to KC - it's been a decade since I lived outside The Star's territory and, although I read other critics online, it's not quite the same as having reliable, trustworthy reviews where you live. It seems Aaron, in particular, who just arrived and may want some guidance to KC restaurants, has a legitimate concern to take to them.
I would hate to be a food critic and thank god I'm not! My hate mail would be tripple as what it is now already. A critic is just an opion it's not a grade that remains on your tombstone it's not life or death.
The critic at the pitch is a joke, I've known him 12 years or so, Judy loves him cause he tosses her name around on the hotdog and chili show on 89.3 that show is a total waste of radio waves. The KC mag food critic is a really jacked she came into my restaurant and professed she was a vegan and turns around and proclaims Ruth Chris has the best steak in the city(on that same hot dog show) she so bad the editor of KC mag won't let her do the hot dog show any more, she does it now. I think maybe Katie is so stuck on herself and wants to be someone that why she does the show also. Chris at Ingrams is a very sweet lady but I wouldn't let her decide where I should dine at. The KCstar has issues also, I know if some one served me a piece of shoe leather I wouldn't give them 3.5 stars, but she takes alot into thought when she reviews.
Some of the best critics are bloggers, but most of them don't know sweet breads from pastries.
But hey look at us on this site do we have such a lowly life that this is our hobby? Or we have to swoop down on a restaurant and "take one for the gang" hmmmm....I think we should keep all the critics we deserve them!
I would very much like to know which critics opinions do you respect? (be they professional, blogger, local or national)
Dave
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Check The Heartland forum, apparently he is working (consulting?) at Tru in Chicago.
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I think Zagat is different. It's a public rating not a single critic. Therefore it works better with that system.
Sorry this CAG on Dave's computer
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QUOTE(monkfish_103 @ Jun 29 2006, 11:26 AM}
Chef,
I was wondering if you have worked for Michel Bras in the past? I see a lot of his influence on your menu.
Dave
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From the apperance of the food from the photos you can tell the technique and skill level behind the photos....therefore base my OPINION from that.....I believe the chefs hands and eyes are just as important to him/her as is his/her palate. Like every expierenced chef can't tell what food will taste like from a photo? I am just a foodie and I have some sort of idea.
I was not going to get involved, but.... This is a ridiculous statement. I do not believe that "experienced chefs" can tell how a dish tastes simply by looking at a photo, but then again I've only been working in fine dining restaurants for 10 years. We can make assumptions on how a flavor combination may taste but no way would I assume to form an opinion on the overall flavor of a dish from a photo. In many cases being a chef could be a hinderence in trying to imagine what a dish may taste like. For instance take risotto, now I see the picture of the risotto, but unlike many "foodies" I have cooked risottos with different styles of rice, different liquid base (fish stock, chicken stock, vegetable stock, shellfish stock, red wine, white wine, fortified wine....), different cheeses (parmesan, pecorino, pecorino jenpiro, cacciocavallo...) many different aromatics (onions, shallot, garlic, carrot, bay leaf, celery, basil, parsley...), different spices, etc., etc., etc. and all of these things make a risotto taste DIFFERENT. Now mabe as a "foodie" you think that risotto just tastes like risotto but to me there are a thousand possibilites as to how that risotto may taste. And thats just the risotto.
Dave
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Calocybe gambosa, que los vascos adoran y a la que llaman `perretxiko` ("perros chicos")
Calocybe Gambosa (latin name), which the Basques adore and call perretxiko ("perros chicos") I do not know if the author means that perros chicos is the direct or phonetical translation for perretxiko.
The calocybe gambosa mushroom is sold as St. George mushroom in english. Other Spanish names for this mushroom are:
Vascuence: Ziza (Baztán, Aézcoa, Basaburúa, Santesteban, Larraun) ; Perretxiko (general), Perrotxiko ; Udaberriko zizazuri, Usun (Roncalés); Maiatxako ziza en Torrano (Ergoiena); Ziza y Susa (Guipúzcoa) ; Susie (Bergara); Susa (Mondragón).
Aragones : Sisón (alto Gállego), Usón (norte de Zaragoza, Roncal, Hecho, etc), Muchilón, Muxerón, Mojardón
Rioja : Perrochico (general) ; Seta fina, Fina, Seda, Seta de primavera
Castilla : Mansarón, Lansarón (Sistema Ibérico por Soria y Burgos) ; Nazarón (Moncayo); Blanquilla (Palencia) ; Seta blanca (Cervera de Pisuerga) ; Seta fina, Seta de mayo, Seta del pecu, Seta de Cucu (norte de Burgos).
Otros : Seta de San Jorge
Cantabria : Cristianu, Hongu cristianu
Astur-leonés : Fungu del rayu, Seta l'rayu, Cucumiellu blancu
Catalán: Moixernó, Bolet de Sant Jordi ; Moixeró y Moixerró (Pirineo).
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Tipical brandade made with salt cod, olive oil, garlic and a bit of potato. The salt cod was soaked in water then poached in milk and pureed with blanched garlic and potato, the oil was then emulsified into this base and we passed the mixture through a tamis to smooth it out. Thats it.
Dave Crum
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2. Seafood Samba - The description really confuses me... I simply cannot imagine what "Salmon belly, leek confit & tarragon butter Dover sole filet & carrot ginger reduction Lake trout, sun dried tomato & black olive vierge Monkfish, pear/blue cheese chutney Purple mashed potato" could possibly look like... or how it would be served... it almost sounds like three-mini-fish preparations served on one plate. I hope to goodness that the salmon belly is raw!!
I think it may be 4 preperations, salmon belly, dover sole, lake trout, monkfish
3. Please, someone, help arrest my ignorance: What exactly is "airline" chicken? (See Raised Right Organic Chicken) I'm assuming it's some sort of 80's way of saying sous vide?
Never could figure it out... Airline breast is a chicken breast with the last wing joint still attached, when viewed as a whole breast it still has wings, hence "airline." Not an unusual thing not to know if you've never needed to order "50 each 14-16 oz. airline chix breasts" from a wholesale meat purveyor.
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Adjacent to Bella Napoli Alimentari, in a space previously occupied by The Breadsmith, Jake Imperiale and his family have opened a restaurant. They feature pizza (Napolitano style, of course, using the existing oven), pastas, salads, sides and antipasti.
They opened at 11am Saturday and I had to be across town before noon, so I was unable to try it day one, but I'll get back asap and report. Having eaten Jake's cooking and knowing how he revered his mother, I'm confident it will be first rate.
Of course the market still has great (mostly Italian) products, including a good variety of salume and cheeses for do-it-yourselfers.
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Yes, I remember the last time I was in, I had the La Belle Farm foie. I've also had it at a number of Midwest restuarants. Does LBF produce goose foie or strictly canard foie?
La Belle produces stricktly duck foie gras.
Have you/anyone heard of a foie produced by an "ABC Farm" out of Minnesota? I had foie at Levain in Minneapolis that was sourced from that producer."ABC" is Au Bon Canard.
While you are here Dave maybe you know of a source for Canadian Goose FoiePossibly try Great Ciao in Minneapolis.
Great Ciao
1201 Dupont Avenue North
Minneapolis, MN 55411
PH: 612.521.8725
Fax: 612.521.1253
Good Luck!
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Back to you question call John at arrowhead game 816.628.2099, or try the middle eastern market in the city market they also the buy from fisher-blane just like John does. If you are after foie gras don't mess with John all he has is La bella farms.
I am afraid you are mistaken about Arrowhead Game, John does not buy meat from Fisher-Blaine. He was partnered with them for a short while for storage and distribution purposes, and, since his meat was being delivered by their trucks their products were available as well. This is no longer the case. He is a wholesaler as they are and as such sources his own product (he supplies specialty product, they market mainly to retail stores). Also I would like to say that I have been quite pleased with the La Belle foie gras. As with any product it must be carefully scrutinized for quality every time it comes through the door, but I find it to be no lesser quality than Hudson or Sonoma Valley, i use 15-18 lbs. per week and have to send back a lobe only on rare occasions. If great artisanal foie gras is what you are looking for you may try Au Bon Canard Foie Gras, 507-724-1042 and speak with Christian Gasset, he produces beautiful product right here in the heartland in Caledonia, MN. Another aside about John is they will soon be raising wagyu beef in Holt, MO which should bring in a whole new world of premium offal meat to the Kansas City area.
As for u.e.'s insatiable appetite for offal, if all else fails give me a call at bluestem, 816.561.4321, and ask for Dave. I should be able to dig up what your looking for, and if it comes in a quanity too large for you, we can always use what you can't take in the restaurant, besides we just began getting Elysian Fields lamb and I'm dying for an excuse to order some lamb's brains
David Crum
Chef de Cusine, bluestem
The first 2 lines are a quote from monkfish_103, I apologize for my computer illiteracy.
Top Chef: Season 6 – Las Vegas
in Food Media & Arts
Posted
I would think the reason for Kevin being angry was the undercooked lamb as it relates to Laurine being sent home. I would imagine that since he was responsible for the cooking of the lamb, even though it was not his dish, he felt partially responsible fo Laurine being sent home. I assumed when he said he was angry that he was angry with himself.