chopjwu12

Im working on further information as we speak. Im preety sure they cant knock the whitehouse down because of historical purposes. So for a land developer that migth be a problem. As far as how much land shelton actuallu owns im not 100% sure. He owns teh restaurant and the garden area. The property to the right of the restaurant is coowned i think and im not sure about the property in the back. The back goes a long way for those of you who haven't seen it. I will keep looking up info. Like i said i have some people doing some digging to make sure on all the facts. I will get back to ya all.

I did a search on this and didn't find anything but i thought my friend told me it was on here as well. But for thos eof you who dont know the ryland inn is in fact for sale. First asking price was 11 million shelton has since dropped it to 9 million.

Hello hello, Thanks for the review and i am so sorry i didn't get a chance to get out there and say hello. I was kind of busy at the time and didn't really have a chance to head on out there. The salad you were talking about had candied hazlenuts on it not pine nuts and almonds though. But im glad you head a preety good time and i am really sorry about not being able to get out there. On a side note the zagat came out yesterday and we scored well. So im preety happy about that. Thanks

i have heard that about cabralesbut i also heard it was a myth like the post sais but it can be true. The sardinian cheese could be the one im talking about but i came across one that is said to be from corsica. but i couldn't find any other info on it.

Someone was telling me about a cheese that they learned about from france. Something about it having maggots in it or something. Its supposed to be like the worst smelling cheese on the planet. Is there any truth to this or was he just pulling my leg? Im goign to do some research to find out if its true but please if anyone knows what im talking about please let me know.

I attended a free wine tasting at marios batallis italian wine merchants a couple of months ago. By i only found out about it through a good friend of mine. Where are teh best places to look for free tasting? Do you just call different wine shops in our area? I would guess try to be put on wine shop mailing lists and such would help. My culinary friends and i do try to get together and do some wine tasting with some cheese from murry's and that does help. Thanks for the tips i apreciate it.

Thank you for taking the tme to conduct this Q&A with all of us. My question is this. My soon to be wife and i love wine so much. Both of us are cooks who hope to open a place together in the future. So naturally both of us try to learn as much as possible about everything. But with wine we find it a little hard. There is so much to learn about wine that i feel i will never know enough. Not only that but it can also be an expensive hobby and money is an object. So what would you suggest to be the best way to learn as much about wine as 2 people can on a tight budget?

Veronica and i had a quick bite at savoy on prince street. We just had a bunch of small plates to share with some bread. We had a turkish potato spread that was preety good but kind of wierd eating cold because its like cold mashed potatos. Serano ham with olive oil and olives which was good. we ordered these black eye fritters that were really good. They had a cilantro sauce on them. They were really good our favorite thing on the plate. The last thing was morrocan spiced duck livers. These weren't all that good. I love livers but the spices just didn't seemed to go well and then adding the grilled taste wasn't helping either. But all in all it was preety good. Im interested in what their dinner menu looks like. The lunch menu was tiny. The beer and wine choices seemed fair though. I had a riesling kabinet for 9 bucks and veronica had a japanese beer that smelled great(but i hate Beer) she said it was really good. It was a fun quick bite to eat.

eric i myself have been preety swamped with life and haven't had a chance to check this post out. I thought everyone gave up on me actually. But as soon as i get a chance i will review everything and we will be in contact asap. Thanks so much for everything.

He serves french creole food there too. So is he going to burn down his fucking restaurant next that ignorant jackass.

two of the best chefs i have ever had the privelege to work with were heavy smokers. I have found this to be true about smokers and it was evident in them. Smokers have a tendency to be heavy handed on the salt. Both chefs were more talented then anyone ive ever met and there food was more then great. However every once and a while you would see where smoke came into play. Some things they would try as they walked around teh kicthen they would say that needs more salt or seasoning. When infact in really didn't it was the ciggerette they just smoked that numbed there tastebuds.

Thank you for the time that you are spending with us. i know the young cooks like myself on egullet love these q&a's with chefs in the industry. I would like to ask a more personal question for my life plan. My ten or so year plan is set up to go something like this. Spend 3-5 years in NYC at some of the best restaurants, then moving on to your area of chicago where i have a friend who may have worked with you i think(i could be wrong) his name is chris pandel he works at True. I would like to spend 2-3 years in the city then i plan on going out to the west where i would love to work at the laundry and soem other places as well. So i got to thinking if it all goes as planned that means i will walk into the laundry at about 30-33 years old. Do you think thats to old to start at a place like that? When you worked there was there anyone of that age starting out there? I have worries of not being accepted because of my age. But all i really want to do is learn from the best before i set of on my own venture. So what do you think to old to head over there? Should i restructure my plan or leave it be and strive to work for the best? Thanks for your time.

Satisfied customers? You have to have customers come in in order to satisfy them. How exactly to you think you get customers to come in.......media. They are the first line. A restaurant will be nothing without some sort of media coverage be it done by themselves or by a reviewer.

Well ive contacted some people and are getting some great ideas from everyone but im not close to done yet. I will be drunk for 7 weeks!!!!!!!!! The plan is to start in northern portugal work my way down then cross over to spain. Work my way through spain for a while then into france for a bit.

Maybe its different in france and something like this will drive a chef over the edge. But i have to agree that there has to be more going on in ones life the loosing a star or a point to make them kill themselves. Maybe that was the icing on the cake or maybe it wasn't that at all. As a chef i know the preasure and stress there is in the highend of the business. You do walk the knives edge especially as an owner or a executive chef. But i could never see my self doing something like this just because a critic didn't think highly of me. But maybe thats what makes everyone different. Not everyone handles lifes bunps and bruises the same way. Either way he will be missed and it is a sad thing and my prayers go out to his family. But life goes on and in the long term this wont chaneg anything about critics and reviews. Because like it or not stars and points are what we in the industry strive for. Its the pot of gold at the end of the rainbow. Without them what do we have?

i know what the hell am i thinking.

As a cook i use the term alot and it means extra virgin olive oil.

between veronica and i we have 78.

Hey Chop, Do you work @ the restaurant? Thanks... yes i am the meat cook right now and am moving to the pastry department next week. Kim good for your son let him find what he likes and go for it. Id be more then proud of my children if they followed thier dreams even if it wasn't baseball which i hold so dear to my heart.

Yeah i totally get everyones point. I know if i worked like you lamb or had children like you kim(fencing huh what the hell happened to baseball!!! ) i totally see your guys point. I wouldn't want to go out either. But what i was trying to say and i dont think i may have been clear on this is this. Last friday weather was great and for some reason we were slow, Saturday night shitty weather but we have a waiting list. Say im one of those people on the waiting listand there is a preety good chance that there is no way in hell im getting a 7 -8:30 reservation on saturday im going to come in on friday. Am i wrong for thinking that? Or am i correct?

Hello i just wanted to get sme feed back from our NJ diners on egullet. this is just a topic of interest to me so please dont take any offence or anything. My question is this. My restaurant is one of the best fine dining restaurants in the state there is no doubt about that. (to me at least ) But its funny sometimes how diners think. Say take this last friday for instance we were what i would call fairly slow. Weather was ok and all seemed well but people didn't want to come out and eat. now the next sday saturday jammed had a waitng list for some time slots and the weather was much worse. So i guess what i want to know is why will people go out to eat on a bad day like it was on saturday but not on a good day like friday or even during the week? Someone like me it doesn't really matter i will go out any day i have off. But if i can pry into the mind of diners maybe it will help me along in life. So please let me know what you think and why you go out or decide not to go out?

hey i went to that market the one on 35 today. I bought some durians and did soem very bad things with it!!!!!!

yeah thats what i meant. I know its true i was just hoping to get the DL on it.

I will ask my mom but i know its a process. The beans are cooked seperate first. The tripe has to be picked through and cleaned. Then it has to be boiled for an hour untill tender. Then it has to be cut up into small pieces. Then you have to cut the pigs feet up to pieces. Then you can start to make it. render some bacon and sausage. saute some basic mirepoix with alot of garlic. deglaze with some white wine and add all the rest of the ingredients into the pot. Cover with some stock or water. Bring up to simmer and simmer until everything is really tender usually i think its at least an hour or two. Some people finish it with herbs. But it doesn't really need it again its your choice.

This is a stable in my house and has always been. people at work look at me funny when i tell them i eat it. In portugal we make it with white beans, pigs feet, tripe, sausage, onions, and just about anything else you want to throw in there. Its all jelly like almost like a casoulet of sort but a bit different.