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southern girl

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Posts posted by southern girl

    Food at Sporting events.

    in Food Traditions & Culture

    Posted

    I travel to Baton Rouge every other year when Alabama plays LSU...those folks do it up right...boudin, dirty rice gumbo...all kinds of Cajun goodies....and the tailgaiters outside the stadium are incredible...all kinds of stews, roasted meats and oysters, smoke meats and fish...and even flaming bananas foster at one stop!

    Craft

    in New York: Dining

    Posted

    I had a very monochromatic entree/sides course my first visit to Craft...Skate, Salisify and Parsnip Puree...really made for an ugly plate when I put it all together...I am sure it would fit well under the "Prison Food" topic (or hospital food-[read verrry bland-looking :wacko:]).

    Keller To Lv

    in Southwest & Western States: Dining

    Posted · Edited by southern girl (log)

    Cabrales..Columnist Norm Clarke of the Las Vegas Review Journal wrote the followin on Oct. 21, 2002:

    "Another wave of world-class fine dining is on its way to Las Vegas.

    Alain Ducasse, acclaimed by many of his peers as the world's leading chef, was in Las Vegas this weekend, reviewing plans to partner with Le Cirque's Sirio Maccioni on a French Bistro in the expansion tower at Bellagio....

    As mentioned here on Sunday, star chef Daniel Boulud of New York told local chefs he is opening a 280 seat version of his New York CIty hit restaurant, Daniel, at Le Reve, Steve Wynn's new project at the former Desert Inn.

    Tao, a sister establishment of the same name nightspot-eatery in New York City, is opening at the Venetian next year."

    The Bellagio expansion is due to be finished in either late 2003 or early 2004.

    Edit to add: When asking about the reliability of this info...I did not include Tao in the query.

    I asked a couple of people who would know if this info was reliable..and they confirmed it at the time.

    Gator

    in Cooking

    Posted

    Guess I was a bit ambiguous there...the medallions of gator meat are pounded thin...and prepared just as veal piccata would be...It is tasty, and tender this way...and you can work out a lot aggression while pounding it :biggrin: .

    TDG: Ivan on Blue Hill

    in New York: Dining

    Posted

    What they all said and...if I were the folks at Blue Hill...I don't think I would want to be parodied like this...maybe I'm off base, it certainly wouldn't be the first time :rolleyes: ...I know it's "publicity"...but, I would prefer real food reviews like appear in the NY Board...or discussions on other boards.

    Cupcakes: Recipes & Decorating

    in Pastry & Baking

    Posted

    Wow..those sound good...I would try making them...but then, I would have to eat them...ALL :raz: ....my stomach would love that...but the hips and thighs would suffer! How good are they (they sound wicked)...so I can live vicariously after being poorly behaved over the holidays...and having to "toe the line" until I head back out on tour next week :blink: .

    Keller To Lv

    in Southwest & Western States: Dining

    Posted

    Well, at least TK will be in good company...Jean George and Julian Serrano are already here (and Wolgang Puck, Michael Mina, Alex Stratta, Emeril, Kerry Simon, Mark Miller, Piero Selvaggio, Nobu, Charlie Palmer, Joachim Splichal)spring 2003 adds Bradley Ogden...coming in 2004...a collaboration between the Macciones (sp) and Alain Ducasse at the Bellagio...2005- Daniel Boulud at Le Reve.

    Don't think too badly of someone who has earned the right to be offered the kind of green these guys will get. They worked their butts off to get to the level that offers this kind of opportunity. It can also afford them the opportunity to improve their other restaurants and explore other projects they might otherwise reject without the cash infusion...Las Vegas is (to say the least) a unique situation. People who might otherwise have no opportunity to try one of these chefs' restaurants can do so here (whether they can't afford to travel and stay in NYC or SF, get a reservation-i.e.FL or whatever). Granted, they are for the most part, mere shadows of the flagships, and most of the time THE chef is not in the house...but to many people just being able to say they ate in Chef X's restaurant is exciting enough.

    They have bettered the food scene here. Before Wolfgang Puck came to town, the only places to eat were the hotel pseudo gourmet rooms which served either steak or 1960's style "French"..Las Vegas is not at the level of NYC or SF because the know they don't have to be. But with each new superchef's arrival, things notch up a bit more and the bar is raised...there is only so much tourist money available...and some of the restauranteurs and chefs are learning that the local clientele is very valuable (the Maccioni brothers just opened "Tre" on the NW side of town and are going great guns. Until the bubble bursts (and it is not showing any signs of doing so in the immediate future) Las Vegas is the land of culinary opportunity.

    And, Nepotism Rules :biggrin: !

    Keller To Lv

    in Southwest & Western States: Dining

    Posted

    Chef/Writer Spencer...the people at the Venetian here in LV would disagree with you...Keller is coming...it will not be a French Laundry though...

    Josef Keller was here at the Aladdin...Josef's Brasserie has closed..it was at best a mediocre place to dine...at worst...it was awful...do you see a pattern developing here...Thomas will have a restaurant here. ANd my guess is Josef will oversee it...much like the situation when he opened Bouchon in Yountville.

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