pixelchef

I'm Canadian. You guys (Americans) don't really like us either, right? So why not punish me by sending me all that terrible, terrible French wine? Come on, show this pesky Canadian whose boss!

Does all of this apply to white wines as well? For example, a semi-dry Riesling? :)

Errmm dude, I don't think you're supposed to put butter on Pop Tarts. Unless you're Anna Nicole Smith, of course.

If I don't get that damned beef, I'm gonna go postal on our Canadian postal system. I've actually never experienced any problems with our postal system. I realize there are some horror stories, but I've had nothing but good experiences. Let's hope that tradition continues. These pics are making me drool.

Finished beef pictures please. *drool*

Most supermarkets in Ontario (probably Canada, but I can't say for sure) sell wine as well. The selection is fine, but it usually consists of exclusively Ontario wineries. However, I happen to love our wineries, so I have no real complaints. If I want something from France or Italy, I'll make the trek to the liquor store.

Point taken - and agreed with completely. :)

You won't lose any flavour. You'll lose the fun of getting those wonderful little seeds stuck in your teeth, though - if that really matters. And yea, up here in Canada we live in the darkness like a bunch of beer-swigging, lumberjack hermits. The sun actually causes our flesh to melt. But then, at least we didn't elect George W. Bush as our leader.

I'm relatively new (see: extremely) to the wonderful world of wine, but I'm practicing every day! :) I picked up Cave Springs' Riesling Reserve tonight after having it recommended by quite a few people. I'm happy to say I was absolutely not let down. Gorgeous riesling. Green gold in colour. Intense riesling nose, developing petrol already. Deep pear / peach and apple fruit on the nose. Off-dry on the palate, very rich, mouthfilling, great acidity, lemony-lime character. Long clean finish that lasts and lasts - should be great to cellar. Nice and smooth.

I personally was very aware of Trio before this Q&A. Give yourself more credit, Chef. I think you're turning more heads than even you realize.

Hmm, very good point, Bux. I suppose at some point a lot of what a chef does relies on instinct that has been developed through years of practice and training. I wonder (just personally) if some of the top chefs in America smoke? Does anyone have first-hand knowledge? Keller, Trotter, Boulud, Ripert, Collochio?

Oh absolutely - I'm certain I do. I'm wondering though, if their food would be that much better if they didn't? I'm not making judgments - I'm not qualified. I'm looking for people that ARE qualified to do that for me. :)

I was thinking... If a chef smokes, wouldn't that SERIOUSLY inhibit his/her ability to produce quality dishes? I mean, tasting is such an integral part of being a chef, and it is well documented that smoking dramatically nulls one's ability to differentiate flavour sensations. Never trust a chef that smokes?

Count me in klink. Could you please PM exactly how much I should send you? I have no clue as to how you go about weighing and stuff. Do we order by-the-brisket.. or? I'm new to this type of thing. A corned beef virgin, if you will. Be gentle. :P

Thank you very much for such a detailed answer, Chef! I appreciate it very much. Your insight is extremely valuable. Again, thanks for doing this. -Chris PS - I plan to dine at Trio this year when I make the trek to Chicago from Canada. TDF, here I come.

Someone highly recommended "Dinner Rush" to me, any opinions on it?

... or in Canada for that matter. I've seen every episode from season one like four times now. I need my fucking fix, man. Edit: I'm watching the Mexican Tamales & Iguana episode as we speak. Hahahahah. Worst. Episode. Ever.

Greetings Chef, First, I just want to thank you for taking the time out of your busy schedule to participate in this Q&A. I've been a fan of Trio for a while now. In lieu of the recent tragedy concerning Bernard Loiseau's passing, I thought I'd touch on the subject of reviews with you. Do you personally feel that reviews/ratings have reached a level of importance that should be considered inappropriate, and possibly dangerous? How seriously do you take the reviews of Trio? Will a bad review cause you to rethink a dish, or even remove it from your menu? Or, do you just brush it off as someone else's opinion and continue on with the direction YOU feel is right? Thanks so much for your time, -Chris

I'm a Strub's man myself. Rock on, Strub brother, rock on.

I'm in, and already salivating.

Ditto. Oh lord how I miss that sweet, sweet, frozen pudding goodness.

So tragic. It truly is shocking.

I'd go with en papillote. Just lay a sheet of foil down with a sheet of parchment over top of the foil. I'd stuff the fish with a mixture of fennel, roasted red pepper, chopped parsley, minced garlic, lemon zest, olive oil and a splash of Pernod. Drizzle olive oil over the top, season with coarse sald and fresh-cracked pepper, and bake for about 15 minutes at 425 or until the fennel is soft. Should be nice!

You guys rule, thanks so much!