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cookperrync

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  1. cookperrync

    Tennessee truffles......

    These are, in fact, the same species as Perigord black truffles (Tuber melanosporum). I have been out to the orchards where these are being raised. It is an amazing operation and the gentleman raising them, Tom Michaels, is an absolute delight. I have some stinkin' up the fridge as we speak. Cheers...
  2. cookperrync

    WNC Flood

    Conch... where do you work? which restaurants are closed? how is biltmore estate? was downtown asheville hit as hard as biltmore village? thanks for the update... perry
  3. cookperrync

    Trio Kitchen Table

    Does the entire table have to get the Tour de Force? Cheers, Perry
  4. Thank you for the excellent review... What must it cost to run a kitchen like that? FG do you have any insight on what the labor cost and food cost is for restaurants on the level of Mix, ADNY, Daniel, JG...? Just curious... Perry
  5. cookperrync

    Varmint's Pig Pickin'

    is the fat bubbling under the skin yet...? wish i could be there... so close yet so far away. perry
  6. cookperrync

    Asheville, NC

    Hip is hard to come by in Asheville. Salsa's can be fun, if not a bit crowded. The food there is good - however I find the flavors to be bit repititious. Another restaurant owned by the same man, Hector Diaz, is Zambra. It is a nice space - hip by Asheville standards. The food can be quite good - fresh and interesting - a bit of Spanish, Morrocan, and Mideast - served in tapas style. Service is slow, and not particularily knowledgeable. The newest hot spot in town is Rezaz's. It is a pan mediterranean restaurant, with a great interior. Service is spotty, but food and wine prices are excellant. The food can be quite good and satisfying, but also does not always live up to the menu descriptions. If you want something quick and downtown go to Doc Chey's. It is a semi-chain (branches in Atlanta) with pseudo-asian style food. Good for what it is, lots of it, and cheap. Sunday afternoon at Jack of the Woods is great. The have pub grub - with some vegtarian options - and a live celtic music jam. A great crowd (10-90), and a good place to drink a pint of their house brewed ales. My two cents, Perry
  7. I believe that's Sunday, July 20th. Cheers, Perry
  8. cookperrync

    From Ottawa to Asheville NC

    rozrapp... i am the chef there...! if that is not biased, then... cheers, perry
  9. cookperrync

    From Ottawa to Asheville NC

    I might have missed the boat on this one...but: For dinner: Gabrielle's at Richmond Hill Inn (pretty biased about this one) - fine dining, elegant atmosphere, excellant use of local ingredients Reza's - decent food, great prices, hip atmosphere Note: I have not heard great things about Grove Park Inn in some time For Breakfast: Early Girl Eatery - best breakfast in asheville, fresh ingredients, servers with great tattoos Best of luck, Perry
  10. cookperrync

    Keller To Lv

    If you check out The Venetian website Venetian Webpage, you will find information of TK's newest venture: a spin off of Bouchon. It will open in the new wing of the Venetian. Not a full scale French Laundry, but a bistro open from early to late. Cheers, Perry
  11. cookperrync

    wd-50

    I've read that the opening was the 10th. Any word yet...? Perry
  12. cookperrync

    Creative Process

    Chef... Thank you for taking this time to chat. I am a young chef and have always been intrigued by the creative process that happens in the kitchen. Could you talk a little about how you make time to experiement with foods and combinations, and just how you set out creating dishes for Trio? I am also curious about reluctance from the owners of Trio to try "new" things and how you handled those issues - if they existed. Again...thank you for your time and I hope this continues... Perry
  13. cookperrync

    TRIO QUESTIONS

    Thank you for taking this time to chat. I am a young chef and have always been intrigued by the creative process that happens in the kitchen. Could you talk a little about how you make time to experiement with foods and combinations, and just how you set out creating dishes for Trio? I am also curious about reluctance from the owners of Trio to try "new" things and how you handled those issues - if they existed. Again...thank you for your time and I hope this continues... Perry
  14. cookperrync

    El Bulli: 1998-2002

    Sounds incredible. I must ask: How much does the book cost? Thank you for a wonderful review. perry Edit: Posted before Robert's edit, which included the price...
  15. cookperrync

    cocktail party...

    If you were to host a cocktail party in your own home of a diverse group of friends which three cocktails would you serve at the party, and why? Thank you, and thank you for your inspiration, Perry
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