Bond Girl
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It was the best dinner I had all weekend.
Quite a sample.
It certainly beats that monster dinner I had at the Borgata.
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I dropped in last night for dinner. It was the best dinner I had all weekend.
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Okay, I survived the AC trip. While I'm not sure if it's literally a culinary wasteland, but from the looks of it, AC does come pretty close. The Borgata appears to be one of those pioneers that is attempting to turn the place into Vegas. Since I've never been to Vegas, I can't comment on the how close it has achieved that goal.
Appearance wise, the Borgata is a monster structure, gawdy in everyway, and gives off the vibe of an Middle American adult amusement park. The place boasts 11 restaurants, with some heavy weights such as Luke Palladino and Suzanna Foo mixed in with Starbucks and NOW noodle bar, but one wonders if the vast majority that visits the Borgata can really tell the difference between Suzanna Foo and Big Wongs in Chinatown. This is evidenced by a rather interesting conversation my insignificant other (who joined me after the dinner) had with the server at breakfast the next morning. Having ordered pancakes with maple syrup, he preceeded to ask if he can have real maple syrup. "It is real, sir," the server said in all seriousness. "It's Log Cabin." I would have left the conversation at that and just deal. But, my insignifant other, being a chef, decided to patiently explain the difference between real maple syrup and sugar syrup. All he ended up doing was confusing the poor woman terribly.
The Beard house event was obviously an event to promote the hotel and its high profile chefs, with each of the main restaurants coming up with one course of the meal.
The first course was a Toro with ponzu sauce and fennel salad with lemon preserves from Mixx- a Latin/Japanese restaurant that turns into a night club. My piece of toro was had a bit of sinew in it, which annoyed me, but the fennel salad balanced well with the lemon preserve and provided an interestiing contrast to the toro.
The second course was a truffle cheese pudding from Specchio that seemed to have won approval all around, althrough it was slightly broken but no one noticed.
The next course was a squab from Sulian (Suzanna Foo's place), and it was agreed upon all around that the squab was under cooked, and the whoole thing just didn't taste well.
The old homestead charmed everone with a huge piece of steak on top of some wild mushrooms. As a non-red meat eater, I can only guesss that everyone seemed to like it.
Of the whole meal, the biggest waste of food was the dessert, which consisted of dry crumbly cake on top of some thickly formed pie crust with melted ice cream, caramelized pecans and apples. The whole mess was an assult to the senses, and too unidentifiable to be edible.
As far as Beard House events were concerned, this one definitely rates as one of the "more interesting" outings. For all it's worth, I was thankful for the 24 hour noodle bar, and a very hungry insignificant other, because it was how I finally had some really food.
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Bond Girl,
Was your one time there after Chef Gallagher took over?
RR
Yes, it was. I also a ttended a James Beard Event with Cornelius Gallegher cooking, it was the most phenomenal dinner. He made a smkoed tomato volupte that was amazing.
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Amma is absolutley awesome! I took my out of town friend to Amma tonight, and we simply had the most wonderful dining experience. The spinach chaat tasted as good as it looked in the picture, the halibut was inspiring in every sense of the word, and the shrimp was done to perfection, as with the cauliiflower. Of course, the kulfi with mango sauce provided the most beautiful finish to the meal.
Best of all is the warm friendly staff, and the great service. I couldn't thank Suvir and his staff enough, because for a jaded eater like myself, I left Amma tonight blissfully content and definitely inspired.
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This may be a bit simple, but it's a hit at dinner parties. Poached pear with cinnamon ice cream, drizzled with a caramel or vanilla cream sauce and a sprinkle of hazel nut streusel. You can even garnish it with a tall cookie.
Then again, poached pear and chocolate is also nice. By the way, youe combination sounds absolutely heavenly.
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My one time of dining there left me very very impressed with Oceana. I'm glad it earned three stars.
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Got reservation for Thursday. Can't wait as well.
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Perfect finish to a bowl of green salad, a plate of pasta, and any dish you can think of except soup. I keep a jar of iit in the office because it makes all the icky blend sandwiches and deli food taste better.
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Coquille and I are attendiing the Beard House event at the Borgata casino in Atlantic City, wanted to know if anyone is going? And, also if anyone has been there, who might offer some tips and advices.
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Next year, I'm, going to organize this event as an egullet outing.
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I think between Bruce and me, we've got it pretty covered. I can tell you what everyone is wearing... but that would be boring.
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Course 1 (the one we missed):
Bruno Oteiza, Restaurante Tezka, Mexico City
Carmelized Hudson Valley Foie Gras Triangles in Honeydew Melon
Bruce, you really didn't missed very much with the first course. The event was 300 guests, and it would have been nice if you were at my table because the conversation was initially so dead that you see vultures circling. The three septo-generians was not going to talk. Next to me was a professoor of forensic science (very gruesome), and on the other side were a few hoteliers. The conversation finally got lively after many drinks, but hell, that was the hardest I had to work to get some conversation going.
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The beard house one was the only one I heard about, but let me know if you hear of others.
Maybe I misunderstood and Douglas was just attending that one.
I diidn't see Douglas there at the event, but he recently did a Beard House dinner on the 14th with a pretty good menu if I remember correctly.
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The beard house one was the only one I heard about, but let me know if you hear of others.
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Here's the low down. The event in and of itself was way too long and rather boring, with auctions that went on forever. Both Ferran Adria and Juan Mari Arzak was there but neither was cooking. However, those cooking in the kitchen reads like who's who in Spanish cuisine and includes: Jose Ramon Andres from Washington DC and Julian Serrano from Las Vegas with help from David Bouley and Ken Oringer. I got seated at Rick Laakonen's (Chef of Ilo) table, who was a wonderful host.
Here in what was served:
-Caramelized Hudson Valley Foie Gras wrapped in Honey Dew Melon from Bruno Oteza (Restaurant Tezka in Mexico City) It's a sweet cold foie gras that was thick on the palate. The foie gras was too sweet and the melon too delicate. The whole dish fell short of being great as it lacked balance.
-Lobster with its own essence, Sliced Avocado and Tomato Sorbet from Jose Ramon Andres (Jaleo, Cafe Atlantico and Zaytinya) The lobster was wonderfully cooked while the tomato provided a refreshing contrast to the lobster and avocado. This one got mixed reviews from the table. While I thought it was a well executed but uninventive dish, John Villa (chef of Patroon and Playgirl centerfold) thought the combination was interesting but didn't accomplish much.
-Roasted Leg of Lamb with Almond Crust, Scalloped Potatoes and Cumin Sauce from Julian Serrano (Piicasson at the Bellagio in Las Vegas). As I can't eat meat, I only ate the potatoes. However, this one seemed to win approval from everyone at the table including chef Laakonen.
-Cheese Plate from Terence Brennan's Artisanal Cheese center. Terence Brennan can change your mind about icky smelly blue cheese, and that's all there is to say about this.
-Yogurt Cake with Rhubarb Sorbet floating in a Tangerine Sauce from Jordi Butron Melero of Espai Sucre. This was a great dessert that provided a refreshing end to the meal. The citrusy flavor was what the palate craved for after a meal like this, but the yogurt cakes were weird and tasted like cheese.
Chef Adria gave a very gracious speech about being in New York via the translation of Jose Ramon Andres. I got to hobnob with Drew Nieporent and Marcus Samuelsson. Rick Laakonen invited all of us to Ilo, and I went home with a bottle of olive oil from Spain.
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Just googled, but will probably miss him anyway. Scheiner, if you are reading this, come by and say hello.
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It's tomorrow. I'm going, will tell you guys all about it. Is anyone going? BTW, I put in a thread as NY News a while back to much lackluster results, had I known you are into it, I would have given you the other ticket I had.
see this:
http://forums.egullet.org/index.php?act=ST...=24712&hl=adria
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Here is a restaurant with all the right mix. An interesting menu from Chef Takase and sushi chef, kazuo Yoshida who earned his stripes at Jewel Bako and Brassaerie 360. While the sushi bar is too high for anyone to engage in the spectator aspect of sushi, the sashimi was unusual in its preparation of fish and the artfully arranged sushi omakase tasted as good as it looks. Best of all its one of the few Japanese restaurants in town that you can eat at without having to wait on long lines.
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Yes, and I need to get out more to do this job better.
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Spoke to Dan tonight at City Harvest party. Opening is targeted for April 2004.
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awesome! Please eat some more.
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I'm in if it's in the new year. I may do an apple crumb pie.
Beard House Event
in New Jersey: Dining
Posted
Couldn't agree with you more! One thing I haven't figure out, at her price point, who is eating there? Who can and want to afford it? Then again, on the night that I was there Drew Berrymore and J. Lo were both in the house.