iHEARTalbany

So I was just wondering if any (other) egulleteers (sic) were part of the lecture at Harvard University last night with Ferran Adria? And if anyone had any insight into what his role with the school would be in developing texts to better translate the relationships between food and science? I think this is pretty miraculous stuff, considering that I really see this as a better more documented and orderly attempt at trying to decipher what clearly is infatuating Ferran, and hes coming right here to figure it out. The lecture, while spent a bunch of time displaying some of the techniques used at el bulli, was also a pretty interesting insight into the animal that is Ferran, who was at times nothing short of hilarious and animated. Just curious to open this up to discussion... Greg K-C

Good to see sean dirty seeding on here...

I normally relegate my role on eg to cognizant observer, but I thought this particularly poignant topic was worth chiming in on. The 'food' world, more now than ever before, has a hand in the day to day affairs of the average american. In a freaky sign of the times, people are searching for emotional hibernation, to soften the blow from the stark realities around, and the preferred medium has become food. You could write a whole thesis about the reasoning behind this, but I'll sum it up like this (as someone who would probably fall into this category); "I need to eat, I want to have fun, I can't spend tons of money: can I satisfy these three things?" I know it sounds a little oversimplified, but its an untapped opportunity for this industry; a genre of restaurant that empathizes with the guests, and ultimately, keeps the business of the guests who are still eating out. Ive researched and thought at great length about the challenges and opportunities of restaurants that don't catagorically identify themselves with one specific region or cuisine, but still display enough culinary ambition and consciousness not to dispatch them to the pile of "fusion" restaurants of yesteryear's. The success of Ssam bar has implications that should invigorate even the most cynical of restaurant folk right now. For me it means this, people still appreciate the very core virtues of gastronomy: flavor, technique/craftsmanship, presentation and thought. It also highlights what people can do away with: lux stemware/plateware/silverware, formality (reservations/tablecloths/sportscoats), etc. People want an experience conceptualized with the same vigor and enthusiasm as they would at one of these meccas of gastronomy, but they want music in the background, they want portions that are going to satiate in addition to titillate, and they want to move on (but hopefully be back more often). Another element not to go unnoticed in all of this is the evolution and maturation of the open kitchen, from its primal beginnings as a factor of limited options to its reverence now as the hub and heart of the restaurant. More and more, people want to be part of the experience in going out. Sounds trite and cliche, huh? When you talk to the reps from Molteini and Bonnet, they talk about how a great majority of their new installations are for open kitchens and are being built not only to be the guilded iron workhorses, but to also be the central stages of these kitchens. Its not enough for the thing to crank out almost wok-like btus on its french tops, the enamel tone must match appropriately with the fitting finish and the tile work around the kitchen. I was aghast a few months ago when in town for the starchefs convention, and eating at momofuku ssam bar when a couple of non-industry folks went up to check out the combitherm oven and marvel at its awesome powers. Since when did my neighborhood hipsters know as much about polyscience's immersion circulators as me? So what does this all mean? The very idea of what makes a good restaurant is being re-thought and re imagined by both the patrons and the proprietors. Its an interesting trade of compromises back and forth, and its an opportunity for both newcomers (Chang - Momofuku) and seasoned vets(Keller-adhoc) alike to stake a claim in what has the potential of being a symbiotic relationship for both the people behind these restaurants and the communities in which they service. Whether they set out to or not, they are redefining dining out, and they have only captured a very small portion of the interested population. I hope, both for myself and for those capable of doing something like this, that the idea of being gastronomically ambitious and still fiscally conscious catches, and further evolves and becomes more interesting. It too early in its infancy to start rubber-stamping out ssam bar clones, when clearly the possibilities grow by the minute! Greg K-C

I must say, without question, that if Im back up that way this summer (and i hope to be), im headed straight to trillium at The Sag...The renovations have come full circle and this year they are trying a newer small plate concept I guess (in lieu of an actual tasting menu format)...That kid, Joe Greco, is really good, and I wouldn't hesitate to recommend it...its too far under the radar...

I used to cook in Albany, and for that matter, in Lake George, and I am listening with very keen ears to hear how Dales move up to the Inn will affect the business structure up there. I have a long term interest in moving back to the area and opening something a bit more unique and upscale than anything that I feel is there right now, and I wonder if there really is a market there for it now. Everyone is talking about this renaissance that the capital region is undergoing and now its time to see if there is a market to support something like this. I certainly hope so, because it would be special to see more places come up in the area. Certainly, the proximity is too perfect, with a reasonably short distance to the hudson valleys farms, vermont's products and even some from quebec, upstate new york has the potential to draw a 'foodie' clientele.... we shall see... greg

For oysters, its gotta be Island Creek out of Duxberry, ma. on the south shore....Their oysters are always crisp and delicious, and they bay purge them, meaning they harvest them and then hold them in pens in the bay which purges the impurities but doesnt force them to give off their ocean goodness...most guys bring em into a processing plant to purge them which will clean em out faster, but in reality cleans out all of their flavor too (after all an oyster is just a filter)...and if that doesnt sell you on them, just think of this, Keller buys exclusively from IC for all of his outlets, oysters and pearls anyone??? They also have Bay Scallops and Razor Clams... For clams, you've gotta get Pat Woodburys out of Wellfleet...another 'renaissance man' to the fortunate few in Boston who can get their hands on his stuff... For most other shellfish and localvore stuff, we dig Joby from Mullaneys Seafood out of Scituate Mass...He gets us all kinds of stuff and some funkier stuff like Blood Clams... Hope this helped, these are my favorite purveyors for the kinds of stuff you had mentioned...

Oh, I dont know, I suppose to depends on what you are looking for. If you are just looking into the school because you want to see a large mass of food and people in the food industry than the earlier the better, classes change between 1:00 pm and 2:00 pm so Roth Hall is by far the busiest between 12pm and 3pm becuase of meals as well. The best regular times to visit is at the end of the block. Every thursday (or 13th day if its on an odd schedule) is grande buffet. Go in an check this out for lunch and or dinner. Apple Pie bakery closes at 6pm, so get in there asap. The American Bounty is all the "in the know" favorites. Some students may rather work in Escoffier because of its name, but they would all rather eat at the Bounty. Dont be scared of St. Andrews cafe, just because it has the word "nutritional" on the side of the building. Its just a menu designed to be health concious, but not petty. You would be surprised at the wonderful food you can get there. In the warm times of the year it is a great place to go grab lunch outside in the courtyard. Ice Carving club is going strong so might be good to find out if and when they are doing a particular event. But personally, your best bet is to wait for me to come back in the winter. Once I get a grip on that school again, I am going to rip it wide open. I have a huge event I am planning, that I cannot talk about, but I am striving for the largest student run (or any CIA affliated run) event they have ever had. So in approximately a year, that may be a good time to visit . ← Thanks for waiting until Im gone to pull of the biggest event in CIA history...I might have to catch a metro north ride for this if its that good... Greg

Lol, I must say, the two hours we spent watching him prep that demo were some of the funniest Ive had in or around a kitchen...hes a regular dane cook... gkc

wait for homaru cantu's polymer box to be released to the public...a perfected solar oven is in the pipeline!

I think it is one of the great tragedies of our epicurious world to have such a well documented plummet from success of one of the great cooks of my generation. I have to say, for all of the things Rocco wasnt on his show, he definitely was in his kitchen at Union Pacific. The guy had experience at Lespinasse and over the pond that truly formed him into a great cook, unfortunately, he was goated away from what was so successful for him with money. I have no doubt that had he kept his focus at Union Pacific, today we would be talking about a michelin starred chef. but thats just me... gregkc

OMG That is Freddie Brash, easily the coolest Chef-Instructor at the CIA! He is easily one of the most talented Chefs at the school too! I would take a bullet for that man, no questions asked. gkc

TrilliumBIS is an awesome restaurant up that way...better than the friends lake inn if you ask me...Im kind of impartial, in that I worked there, but its amazing...I think its on par with alot of NYC establishments...check it out next time you are up there, and tell them Greg sent you!