ScottyBoy
-
Posts
1,260 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by ScottyBoy
-
-
How much are you looking to make? If you contact your local wholesale purveyor they will have organic and non organic options for cases of chicken backs.
-
Ohhh excellent!
-
I'm about to have a heart attack...
Curry beer batter for Cod, matsutakes, blue lake beans, corn bread balls, onions and I made some tartar sauce. Roommate wanted some fried stuff again tonight so what the hell. Fry all the things!
-
Made some fried chicken. I used the spices that I cure my pastrami with, delicious!
Collard greens, cornbread with jalapeno-honey butter
-
OooOoohhh, do you have a picture os a slice?
-
Yes, fantastic use of it all, thanks for sharing!
-
Yup like a plump little oyster.
-
Yeah all your photos always *pop*
-
Oh yeah!
-
I was astounded that I got the call when I was in Chicago to come and have dinner last Sunday. I waited for months for August to open up and I guess they sold out in 17 minutes... I got on the waiting list and they called me at 3 for a 9 o'clock reservation. Of course I jumped on it but 3 different servers mentioned that I would be the last 1 top that they would have because of the new ticket system. Too bad for us solo diners...
Right when you walk in the door, fresh growing grass on the floor and some lemonade glasses floating in the bucket to the right. Setting the mood for the summer menu.
This block of ice was set on the table when I sat down. Later the server came and explained that it was a St. Germain cocktail in the ice block, trout roe, kinome and long pepper are in the straw to slurp up.
First course was 4 different seafood shellfish preparations. I missed taking a picture of the crab but it was awesome.
A leaf that grows off the coast of Scotland that tastes like oysters just dipped in some mignonette
Lobster claw with carrot and chamomile.
Razor clam, tapioca pearls, soy, mirin, sake, diakon
Charred squid, wooly pig, fennel and dried orange.
Sun golds, sweet 100's, watermelon, melon ice, bell pepper, basil
Every part of a corn cob, pureed kernels and huitlacoche, charred and dehydrated husk, fried silk.
Otoro tuna, thai banana puree, kaffir lime froth
Charred slab of oak and warm stones with stuffed morels, ramps, asparagus and dates.
Forgot to take a picture of the "Hot potato, cold potato" since I knew the dish and always wanted it. Amazing!
So...braised shoulder, roasted belly and loin. Put 3 of the 60 elements in the back on your fork with a bite of lamb to make a combination of flavors.
Madness...I couldn't help but think "was it like this before Rome fell?
Liquid black truffle ravioli, lettuce and parmesan.I am still tasting this, I swear...so good.
Smoky cinnamon stick with a tempura fried bite of pear and brie.
Different gingers for a palette cleanser.
Blueberries all different ways with Buttermilk sauce and genoise cake. Sorrel tea to be sipped on in the pot below.
Edible balloon filled with green apple flavored helium. Hilarious in such a fancy place to hear people talking like chipmunks.
I didn't think they were going to do this for just me a single diner but. Strawberry crumble, sweet frozen peas and dust, chantilly cream, meringues, doughnuts, cotton candy frozen with nitrogen in a white chocolate ball and shattered on the table. I put a good dent in it.
Best fine dining meal I've had, amazing.Thank you Chicago, what a great town.
-
The Everest Room.
Left to right. Pea custard, almond soup, crab and a fennel cream with fennel gelee under.
Chef sent out some risotto for me, tomato. This was perfectly done.
Halibut with a corn-bonito sauce and fiddlehead ferns. Most perfectly cooked piece of halibut I've had.
Lobster bisque
Jumped into this before I took a picture. Seared foie, fried green tomato and lettuce
The most tender veal I've ever had. When people say "fork tender" this is the pinacle. White corn, chard and chantarelles.
Cheeeese, I don't remember each but the one is the back was an amazing terrine of blue with golden raisins.
I had pointed at the Pappy Van Winkle's Family Reserve 23 year on the list to the server and said "oh god I never see this, my absolute favorite" but I'll just stick with wine.
And the next "course" came out.
2 fingers....thank you.
Pre dessert, mint gelee, vanilla custard and plum sorbet.
Roasted peaches and corn ice cream.
This was the "please god stop" moment but...
Liqueur soaked raspberry cake, cabernet sorbet.
Then I think they were almond macaroon, green tea cake, almond tart, orange jelly, chocolate marshmallow, mint-white chocolate.
This was the one dinner I thought I was going to explode afterwards!
-
ScottyBoy,
What an amazing experience, thanks for sharing it with us.
But I need to ask, are you super human? ;-) I counted about 10 alcoholic beverages... How is that even possible (unless these are really tiny drinks)?
Yes there were 13 cocktails but the second infusion container had 4 pours. Nothing to be proud of I think but I can hold my own with the best of them.
Just happy I wasn't a mess when I met one of my idols
Edit: The vanilla ice cream for the sundae was also spiked...
-
So funny that this comes up...
I had some incredible yellow peaches at my house and invited a friend over. He brought a bottle of locally blended Breaking and Entering bourbon.
It was a perfect pairing and he said the bottle was $40.
I'm in the same camp, stone fruit season is bourbon season.
-
Thing is about a food picture once I see one that I took I can remember the dish, ingredients and flavors completely. If I was to describe a dinner to some someone instead of saying "oh there was a foie dish, lobster and a peach cake" I can show a picture and describe each element.
-
Me and my little camera just got back from chicago, photos of everything I ate. A quick shot with no flash before the dish might get cold is great I think. I share my pictures and descriptions with everyone and it's just free advertising for the restaurant. And I'm always quite flattered when someone takes a picture of something I've plated.
Edit: A giant DSLR is a little over the top however.
-
Alright, Aviary...
So I had to email early in the day then they pick people to call for that same night, I mentioned I was a visiting chef since it never hurts. I was at a baseball game drinking beers trying to figure out where to go after and I got the call to come in. They sat me over in the corner (wearing all my baseball gear) and the madness began. I was alone but quickly sparked up conversations with the tables around me, especially considering that amount of crazy stuff they were bringing out to me.
A Singapore Sling slushy when you're seated.
Sparkling wine, anise, blackberry and chips - Polenta, pickled lotus root, Chicharrón, squid ink, curry and butter popcorn.
Thailand - Ginger snow, herbs and chilis, vodka, stirred with a stick of lemongrass. Corn and avocado snacks
Ginger Beer
On the left. Came in a big air balloon, they snipped it and out poured smoked that smelled of all the elements in Bourbon but the drink was missing those elements so it all came together. On the right, the glass came unpside down on a burned plank of wood, trapping all the smoke inside. Once you flipped and smelled the drink was poured in. Fried potato custard bites.
Distiller - Like brewing really good coffee but with booze and herbs, spices and ginger.
Wagyu beef on the left, foie gras and pumpernickel on the right. The hot tea distillation is top right.
Infusion - Herbs, citrus and spices that get better and darker as you let the warm liquor infuse.
Lollipops and drinks - Can't remember them all...but the drink were mango/vodka horchata on the left and a hot chocolate/cold vanilla ice cream on the right. Best lolly I remember was the frozen chocolate banana.
The server asked "would you like to go downstairs? We have a seat for you."
Why yes, yes I would.
Chartreuse - All the flavors of it but in a clear cocktail.
Peach fizz - With chili oil and lime
It was about this time when Grant himself walked over. I didn't figure he would be there. He said "Hello Chef" (did my cheeks just turn red?)
He ordered me an old fashion with a hand carved ice ball and said he would be back in a bit.
He comes back out with a vanilla sundae, not just a bowl of ice cream but a dish with all these toppings.
I left a little....tipsy
-
I've had good savory results from a pickling with soy, mirin and sugar.
-
mm84321- Liked when you broke down the process in that bean and tuna dish.
-
Today is pizza day before I get on my plane. Met a new friend here and he's gonna take me around to 2 different spots, one with normal crust and one with butter crust I guess.
-
After the cocktail tasting at The Aviary they invite a few people downstairs to keep the experience going. Grant walked past and I just said what's up. I guess the server upstairs told him that I cook so he took the time to sit down and talk for a bit. He also gave me a tour of the Next/Aviary kitchen. Then when I mentioned that it was too bad that Alinea tickets for August sold out in 17 minutes he said he would see what he could do. Got the phone call today and just got back from an amazing meal, details to come. Two servers also mentioned I was most likely the last solo diner that they would would ever have because of the new ticket system. I'm spoiled!
-
What a trip so far. I got into The Aviary on Friday night. At the end of the meal I was invited into "The Office" for more awesome drinks. Then Grant came out and we shot the shit for a little bit. He asked for my info and I got a call from Alinea to dine tonight!
Full report and pictures of the whole trip when I get home.
-
I pretty much run on turkey sandwiches...
-
Seems like it gets later every year but mine are finally coming in. Sandwich season has started!
-
Yessss nachos!
Dinner! 2012
in Cooking
Posted
As always, very nice to go to your blog and see the run-down of this.