BPBNY

yeah i always bring beer for the kitchen, but im sure to let them know i do not drink when we are making the reservation.

sounds great the only problem is that we dont drink. Will that be a problem witht the pooling situation? Im actually excited about the alternative service experience. As a chef im interested to see how this is pulled off.

so i cancelled my resy at moto and in its place i got one at schwa anyone know much about the place? a cook friend recommended it to me

Oh man i totally forgot about bayless. Thanks for the reminder. You know i ate at both tinto and amada in philly and it was good but i dont think ill be making a return trip unless the chicago joint is just better than the philly restos. I like the idea of bayless for lunch though... It seems like the entire city of chicago restaurants close down on mondays. The reservations have already been made for both alinea and moto, and i know they are similar but i feel i gotta eat at both. The sad thing is ill be eating at alinea on the 4th and moto the 6th so it will probably be a bummer by the end of my meal at moto with eating at alinea two days before. Are there any cool culinary shops i should know about to scope out or good vintage cookbook stores?

Great!!! Will do, thanks alot.

My girlfriend and I are leaving nyc to go to chicago on july 4th for three days. We are eating at Alinea on the 4th and Moto on the 6th we still need to find lunch spots and dinner for the 5th. We are both culinary professionals in NYC. She, working at Per Se, and I being the chef of a more simplistic nature in the east village. We were thinking Trotters or Graham Elliot, other than that i dont know much about Chicago. Help?

Yeah the thing with Appleman was hilarious. If i was on a show like that i would do the exact same thing. Mehta needs to go home, fast. Freitag is surprising me. Im not that inspired by her ideas but i also am not tasting the food. Finally Steingarten is the one person on the panel that i think really has a good sense of food. Donatella is a good business woman but i think she doesnt know what shes talking about when it comes to judging chefs that have ascended to the level these guys have, not to mention i worked for her very briefly. ,

Not much without any previous nyc experience. It also really depends on the restaurant. You can make anywhere from 90-150 dollars a day depending on your experience and how many stars the restaurant is. Last cooks job i had at a 2 star restaurant working 12 hour 5 day weeks, sometimes 6 day weeks was 36.000 a year.

Thank god you didn’t pick the contestants then. If you had, then all of them would have been pizza chefs… Haven’t visited public or double crown but I have visited Graffiti and I liked it. I visited it after Jehangir Mehta’s performance on Iron Chef America and was surprised to find Mehta taking time out to explain his preparations to us… Maybe you tried the wrong dish (not a big fan of eclectic cuisine?). Most of his food tends to be light so if you like your food to be heavy on the carbs then you may not like the place. With a Zagat rating of 26, Graffiti must be doing something exceptionally good. If I had to pick one out of the group I would pick Garces or Mullen. Appleman is too political. When i went to graffiti he was not there. I worked very closely with a good friend of his in the past and was told to go there. I had shitty steamed buns and a horrible take on a watermelon and feta salad, followed by a over cooked and dry porkbelly dish. Maybe it was "eclectic" but it was just plain bad. Not to mention the bad service of what seemed like waitresses working their first job. And Zagat? Tim Zagat is the most payed off man in the restaurant guide world. If you ever worked in a restaurant getting a review from them you would have been shortly thereafter called for a "contribution"

Thanks for all the replies, like the idea of keeping the thighs and legs in red wine and braising them, I am going to be serving this with pan roasted salsify, a yellow onion where i quarter it keeping it intact and searing it on its sides then pan braise in stock, and i was thinking of fortifying my chicken jus with mushrooms and madeira? The main issue is trying to keep this dish "suane" or nice. As much as i can with chicken. About sous vide, I do not have an immersion circulator, So the breasts, im thinking, can be brined and then par cooked and finished in the oven with some stock. Is this a better way then just trussing the chicken searing it on all sides and roasting for 20 minutes then carving and laying on parchmentthen crisping the skin in pan and finishing in the oven? What fun refined things can i do with the skin?

I am starting at a new restaurant on Monday and i had my new menu finished and was getting all the logistics worked out when my boss told me we must have a chicken dish on the menu. I already have a duck on the menu and i did not want to bring in whole chickens because for my stocks and sauces i just use the wings of chicken. Now im having a dilemma on what to serve and how to keep this practical. It is a new restaurant so business is unpredictable. I would normally brine my chickens truss them and cook them off halfway carving them at pick-up, but i don't want to par-cook a number of chickens without knowing how things will sale or not. Are there any tips out the for raw preparation at the time of pick-up?

I cant believe how big of an ass appleman was tonight.

oh man i just realized i totally mispelled Boulud's last name. whoops.

Michelin just tweeted yesterday that on monday they will be awarding a nyc chef three michelin stars. Who do you think this is. Daniel Boloud? I feel like it could be Paul liebrandt.

Well when i was there we cleaned them up, cut in half, then cooked in hot olive oil and finished in brown butter, then we would add them to the veal breast in a small sauce pan and added the braising liquid. These days i find brussels more pleasant to most if you trim the bottom and take the time to seperate each individual leaf, followed by a quick sear with finely diced shallot and fines herb. Hold the pepper unless its white and freshly ground.

When we made our veal dish at Allen and Delancey in NYC we would sear the veal breast very well in a large roasting pan then run through the standard braise routine using white wine carrots and veal stock. We would then shred the meat and when time to serve would make a sort of ragout out of brussel sprouts and the shredded veal meat using the braising liquid to moisten the meat. we would pair that with the loin as a garnish. I thought it was great. Shredding it gives it a real comfort feel.

I would work at Alinea, and just cook. Devote my whole life to the restaurant. Im amazed at what they do there and i think it would challenge me far more than any restaurant in nyc next to per se or le bernardin. Id love to get into those places as well but theres something about Alinea's food that makes my jaw drop and i can just stare at pictures for hours imagining the techniques that were used to create the dishes. If money was not an issue i would move to Chicago and beat down the kitchen door everyday until i was given the job.

Im really surprised by both farmerie and Mehta. My meals at public and double crown were both mediocre and i had a very unpleasant meal at graffiti. There are much better cooks in nyc as chef de cuisines at numerous restaurants than these two guys. If i had to pick one out of the group to win it would be a tie between appleman and mullen.