docsconz

We all know what lunch at J-G is like. Why don't you fill us in on WD-50?

I meandered around the Products Fair a little more, returning to the Winston Industries CVap stand, where Howard Richardson was making venison racks. These were just out of the CVap. Searing on a hot griddle. Generously seasoned and ready to cut. Perfect! These people including Kurtis Jantz and Josh DeChellis know a good thing when they see it.

You presume correctly.

By this time, both my son and I were getting pretty wiped. I needed a little time to chill, so that is what I did. I went over to the Polyscience booth, where culinary science whiz and instructor at The French Culinary Institute Dave Arnold was chatting with Polyscience President Philip Preston. At the same stand, they were making chocolate-raspberry ice cream pops using the anti-griddle. Tasty and refreshing!

Marcus Samuelsson continued... Marcus went on to talk about African food, Samuelsson prepared a modern dish with origins in Africa, cassava stuffed shrimp with pickled papaya salad and green curry sauce.

Marcus Samuelsson continued... So how was the dish that Samuelsson and his crew prepared and generously sent around to the entire audience? In my son's words. The unfortunate thing is that this very rich dish came on the heals of lunch. In no way could it have been appreciated by either my son or myself at that point the way it should have been. The flavors were good. It was complex and it was creative. Had I known it was coming, I would have saved a little more room. This did not preclude others from trying and enjoying it. The official, minimalist plating of the dish: to be continued...

Mostly to compare notes, but also to plot a trip and see if there are major spots I've overlooked. And, as usual, to provoke discussion. ← An upscale Super Size Me, perhaps, to determine if one can live on chemistry alone for a month? ← I'm sure this is a joke and you realize this, Holly, but you illustrate a common fallacy about this style of cooking. All those who do it really well still use technique to manipulate inherently excellent product and the best do it to highlight products rather than for pure show. In a sense, the end justifies the means. The quality of product is one of the main things that separates them from the industrial food industry.

...and Osteria Francescana in Modena.

The whole issue with having to cook pork through was because there used to be a relatively high incidence of trichinella in pork. Today, that is exceedingly rare. Unless you have serious doubts about the origen of your pork, it is most likely fine to eat. From what you describe, that is generally how I cook my pork, depending on the cut.

I've only started to become acquainted with Iacopo Falai. I find him and his work intriguing. For whatever reason, he seems to be flying under the eGullet radar, though I suppose his restaurants are doing ok by virtue of his continued expansion. I must make a point of trying his food outside of the few delights I have enjoyed via Starchefs. Thanks for the link. ← There was a great article in Art Culinaire #88 with him, Sam Mason, & Pichet Ong with recipes, etc. His concepts and approaches to food in general are inspiring. Now, if starchefs.com can just get Philippe Conticini to the ICC next year... ← That would be pretty cool.

Marcus Samuelsson - Highlighting Swedish and African Cuisines Since they both have relatively small reference points in the US, Marcus Samuelsson said that both African and Swedish cooking can be called "minority cooking." he described a culinary evolution in the US from French to Italian, Japanese, Mexican and so on culminating today in an emphasis on regional ethnic foods with the next iteration being a "personal cuisine" incorporating elements from all over the world in distinctive personal styles. He added: He continued: The plating of the dish was completed for all in the audience to sample. The sampler plate: The dish was out to the audience. How was it? Stay tuned.

I'm hoping to be in Vegas in early December for a meeting. If so, I will definitely dine at RM and report back.

If Studio Kitchen was still operational I would agree. Instead, we will have to await the fruition of Shola's restaurant. I would not be the least bit surprised if it wound up here. Another place I would throw in the mix is Mexico City's Pujol. Daniel Patterson's Coi is another contestant for top technoemotional (in lieu of MG) restaurants. There are at least half a dozen more in Spain that are not fully on the eG radar that could qualify as well. Ca Sento, for example, is on my list of top restaurants - period. Many, many restaurants are using contemporary technique without emphasizing them.

It probably does not enhance your chances. The largest parties I have been part of or seen are 6 people.

Can Roca and minibar for sure.

I would not be too judgmental on either meal after the fact, especially the second, which is bound to be less satisfying than it otherwise would have been. Good luck!

This is an absolutely stunnung landscape photo - Bravo! All your photos are very good, but this is extraordinary. I am enjoying your report. Mark, what's wrong with good Amerimexican? Those dishes looked pretty darn good to me. I've had some very good Amerimexican in Utah. While it may not be quite the same as traditional regional Mexican, it can still be outstanding in its own right.

Thanks for the fine explanation. Sounds fair to me.

I've only started to become acquainted with Iacopo Falai. I find him and his work intriguing. For whatever reason, he seems to be flying under the eGullet radar, though I suppose his restaurants are doing ok by virtue of his continued expansion. I must make a point of trying his food outside of the few delights I have enjoyed via Starchefs. Thanks for the link.

Thanks, David. I even found a Las Vegas chef with "soul" and a conscience - Rick Moonen. I will be sure to visit his restaurant when next in the desert city.

Is that a dozuki? ← I suppose it could be. What is a dozuki?

Is there an online copy somewhere? ← I believe that it is print only.

Is, then, something that is considered edible considered food? Starkman ← I agree in principle with Pollan, but disagree on the specific terminology. I would say that something edible is indeed "food," though not necessarily good food or food that I or anyone else should, in fact eat. I agree with Pollan that soda is not the best thing to have during school lunches or at other times, but it is still food, in that it contains nutritive value, albeit low and suboptimal to say the least. I agree that junk foods should not be aspired to in any nutritive system.

$2? That's gonna add up to at least an extra $18 plus tax and tip!

Remember that the 2009 season goes from mid-June to just before Christmas!