pixelchef

Yes, they're related. Second cousins. I was trying to sound cute. I've failed.

Yes, exactly. I think southergirl got a bit confuselled.

I think Jin was wondering why ruin good bacon with a filet(?)

Tomato & Peach Salad w/ Jalapeno Vinaigrette Roasted Poussin w/ Ice Wine Sauce Over Papardelle Vanilla Risotto w/ Carmelized Pears

The bill.

chef, you should link Trio's website in your profile, and/or add it to your signature.

Hahaha.

I generally go the simple coarse salt and freshly-ground pepper route, but I do enjoy compound butters on my steak as well. Specifically, a roasted garlic/shallot butter, or a truffle butter.

Yup, we've got those too, and white snowmen at Christmas as well. I went a little overboard with those this year.

And Schielke, if you're happy that.. aww forget it. This is beyond my level of comprehension.

I always find mine at either Wal-Mart, or Zeller's. Sometimes I see them in Loblaws as well.

Hi Andrea, I was just wondering if you have any other suggestions for pairing foie gras, other than Sauternes? Everyone I've spoken with that I consider to have at least a moderate handle on the wonderful world of wine seem to indicate that I'd be crazy to try something else. Please give me the pleasure of being able to prove them wrong. :) Thanks! -Chris

T, we have Peeps in Canada.

You'll be in my prayers, Tommy. Good luck old friend.

I throw my support behind this idea. I vote klink should compose it. If he lacks the time to dedicate to such a project, I have his address. It'll be handled appropriately. ;)

Hi Andrea, Thank you so much for taking the time out of your busy schedule to answer our questions. I'm wondering what your take is on the wines coming out of Ontario currently. Do you feel that the product from the region is able to compete internationally? I'm aware of the reputation of our ice wines, but I'm more interested in hearing your views on other varietals. Is Ontario still very much in its infancy when it comes to wine, can we currently produce gorgeous offerings, or are we a little disillusioned? I get frustrated with the lack of media/expert coverage our vineyards receive, and I'm assuming there must be some reason for it. Again, I really appreciate your participation in this Q&A. Truly, -Chris

Ryne, how much more expensive is the kitchen table experience as opposed to experiencing the TDF amongst the common folk? :)

How would you rate it with a Canadian smokemeat sandwich? Man, that's a loaded question. They're gonna kick me out of Canada for this... I can quite honestly say that klink's beef is the absolute best smoked MEAT I've ever tasted - including many, many Montreal smoked meat sandwiches (both in Montreal and elsewhere). The smoke is perfect, it isn't overly salty, and the fat.. oh my, the fat.

The beefeth hath arriveth! I think I just experienced my first mouth orgasm. I gotta have more. I'm such a nympho. Klink, this is quite honestly the best beef I've ever tasted.

Did you dine alone or with friends/family/girlfriend Ryne? And how old are you? (if this is too personal, suggested response: eat me)

INCREDIBLE review, incredible menu, incredibe experience. Thanks so much for posting this, I (and I know others) appreciate the time you took to share it. Thanks also to Chef Achatz for being such a f*cking kickass chef. Total inspiration.

Oh my god, this wait is killing me. klink - please read PM. :)

Err... Daniel Boulud isn't the chef at Bouley. David Bouley is.

Hmm.. that isn't a bad idea! It could use a rotating, heated cylinder, with a compartment on top holding the hot liquid/broth and have it automatically dispense small amounts into the stirring rice underneath.