docsconz

Great report and photos, Ling! Where do you put it all? I have to get to Hong Kong one of these days. My son was there a couple of years ago and loved it. He can't wait to return.

Thanks for the update. It is precisely because I haven't been all that recently that I am not giving specific recommendations other than what I am hearing is very, very good.

Pintxos are best after 10PM. have a nice lunch at one of San Sebastien's fine restaurants then go pick here and there for dinner. Don't forget to have a little txocoli with your pintxos. While txocoli is not my favorite wine or something I would buy for my cellar, it works quite nicely in context.

You are probably better off doing your big sit down meals at lunch as you can spend your evenings in San Sebastien doing "pintxos", the Basque version of tapas. One restaurant that should probably be on your list if it isn't already is Etxebarri. I haven't been yet, though it is one of the restaurants in the world I would most like to get to. The topic in the link above explains why.

The next one to the stage was Susur Lee, who has been one of my favorites since my wife and I dined at his restaurant with our then 12yo eldest son. Not only was the food fantastic then, it was also an unforgettable experience as Susur came to our table, took a special interest in our son's dining experience and invited us back into the kitchen for a tour and a photo op, the photo from which I have on my iphone and had the opportunity to show Susur. That experience was elemental in the culinary development of my family as it showed my wife and I that our son was ready to take the plunge into exploring cuisine and encouraged me to pursue my interests further and design vacations with my family centered around food. Susur Lee I was not the only one interested in Chef Lee's presentation. The European press was out in force. It was also one of the most widely attended presentations outside of those of the Spanish Michelin 3-starred chefs. Susur Lee in action Preparing a tuna "mousse" Frying lobster tempura Crafting his plates. Chef Lee prepared a number of dishes combining his Sino-European approach to food, which as it happens appears to be quite in vogue in Madrid as exemplified by the popularity and awards given to the young David Muñoz and his restaurant, DiverXo. Chef Lee with his dishes Tuna mousse with red algae sauce The tuna is folded around a wasabi based mousse. other elements on the plate include taro, potato, avocado, and salmon roe. Cod with winter melon, chorizo, and crustacaen consommé Lee ordinarily uses Chinese ham in this dish, but was pleased with the results he had using chorizo in its place. Lobster tempura This fusion dish consists of tempura fried lobster served on lettuce leaves and topped with basil, shallots, chilis, cilantro, garlic, curry, ginger, lime and shredded salted duck egg. Unfortunately, as this presentation came to an end I was forced to make a very difficult choice...

Here is the review from the Albany Times-Union. I knew that it had taken a long time as I anticipated this opening almost as much as the londons themselves, but I didn't realize that it was over four years from the time that Max left Eartha's with the intent to open his restaurant and the time it actually came to fruition. As they say, "good things come to those who wait."

There is nobody more cutting edge than Aduriz. He also happens to be a genuinely lovely and brilliant man. That would be my choice though I would love to do both.

I'll ask around when I'm out there for work later today. What icewines will you be considering? ← Probably Stratus, Cave Spring, Inniskillin, and Jackson Triggs for those handy 187mls. Still making an agenda ← Don't forget Thirty Bench, which to my palate makes as great a Niagara peninsula ice wine as I've had. Inniskillin is not bad, but to my taste unbalanced and overpriced.

While I most definitely did not feel like getting out of bed the next morning, it was ultimately quite worth it. The first session of the day was entitled "Exoticism Updated: modernity, fusion and magic." The first presenter was Vineet Bhatia of London's Rasoi Restaurant. Originally from Bombay, Bhatia was the first Indian chef to garner a Michelin star when he was awarded one back in 2001 at the Restaurant Zaika which had opened in 1999. Vineet Bhatia Bhatia showed the now obligatory video of his restaurant that detailed some of the dishes that they prepare. In addition he and an assistant created some dishes on stage. In addition to srving classic Indian dishes at his restaurant, Bhatia's approach is to create dishes using traditional Indian ingredients and techniques that although based on tradition, are entirely new. To my currently inexperienced eye when it comes to Indian cuisine, my initial impression was that he was incorporating some western techniques and ingredients as well such as whole butter. I had been well aware that ghee, or clarified butter, is a staple of many of the regional cuisines of India, but had no clue that whole butter is also used. After the presentation, I had the opportunity to talk with the congenial Chef, who was quite informative, telling me that indeed, though not as commonly used as ghee, whole butter is a part of the cooking of India. Perhaps the most significant piece of information he gave during his presentation was his views on how spice is best used in Indian cuisine. While spice is an essential element in all Indian cooking, Bhatia feels that it is best to limit a dish to three or four different spices. The important aspects of their use include balance of flavor and color. Turmeric, for example, is a spice used commonly in India as it imparts flavor aas well as a distinct yellow color. Several dishes including one of lobster and another of prawns as shown above were presented through video. They did, however, prepare two beautiful dishes on the stage. The first was a dish of grilled sea bass encrusted with a blend of star anise, green coriander, cilantro and fennel, over a toasted pine nut khichdi and rice with a sauce of turmeric and coconut. For the basmati rice, Bhatia used whole butter, broth and shallots. Grilled Sea Bass with spice crust, turmeric and coconut sauce and toasted pine nut "khichdi" Bhatia's second dish, a take on street food that is intended as an appetizer was almond encrusted paneer with grilled asparagus and a sweet and sour tamarind and date chutney. Almond encrusted paneer with tamarind and date chutney and grilled asparagus.

Correct pronunciation. I was instructed by a master cortador to keep sliced jamon in the fridge but to take out out about one half hour prior to serving.

While there certainly are so many wonderful places to eat in and around Barcelona, definitely take advantage of the kitchen if you enjoy cooking as the product available in the markets is as good as you will find anywhere. Welcome to the eGullet Society!

I neglected to mention that the dinner was sponsored by Marques de Riscal wines from the Rioja. They paired lovely wines with each course. For Rodero's soup they paired Marqués de Riscal Limousin 2006. The second course was by Joan Roca of Can Roca called Hare Royal This was a marvelous dish that was deep, rich and complex, much "meatier" than I would have expected as I had never had hare before. This was much different than domesticated rabbit. It was served with the flagship red wine of Marques de Riscal, their lovely Barón de Chirel 2002. Gran cru creamy chocolate, taihí vanilla and toffee The dessert by Oriol Balaguer was delicious as well. People enjoying their dinners After dinner there were various single malt scotches and other beverages available, but first the chefs were introduced along with their crews. Host chef Paco Roncero Joan Roca. His brother, Jordí is to the far left. Koldo Rodero Oriol Balaguer After the chefs were introduced, of course there was some mingling. Joan Roca chats with Pedro Subijana Conference co-founder and organizer, Esmeralda Capel (R.) chats with Juan Marie Arzak and Ferran Adria. Juli Soler photographs his friends Juli Soler takes a self-portrait with Gerry Dawes Believe it or not, as this event winded down, I went out with Gerry Dawes for a nightcap at Casa Lucio! Getting up the next morning was not fun. If it wasn't for the fact that there was so much on tap, I don't think I would have.

The Starchefs website has a nice little video montage of last year's ICC in addition to a preliminary list of presenting chefs for the 2008 ICC. Once again, the list appears to be first rate including such luminaries as Grant Achatz, Jordi Butron, Carlo Cracco, Joan Roca and Charlie Trotter amongst a host of other notables. The dates are Sept. 14-16th.

As a customer, I love Open Table and use it frequently when traveling. Unless there is a specific restaurant that I absolutely want to dine at, I will use OT to assess my options. If a restaurant is not on there I will not usually consider it unless, as I mentioned, the restaurant is really a specific reason for the trip. All else being equal though, I will always choose an OT restaurant over one that isn't.

As we took seats at the various tables, I was pleased to sit next to Daniel Patterson of Coi and his lovely wife on one side and a journalist from New Zealand on the other. Our table was rounded out by several Scandinavians and a Spaniard. It was lovely. The table directly to my left was home to Adria, Arzak, Soler, Subijana, Pierangelini and several others. I did not want anyone to pinch me. The table behind them held many of the young Scandinavian chefs including Redzepi, Ek, and Dahlgren. The photo above looks back into the main part of the room. The menu was going to be pretty interesting as well with some Spanish heavyweights preparing our meal. The first course: Mother of pearl, molluscs and vegetables soup by Koldo Rodero Koldo Rodero of Restaurante Rodero in Pamplona created a dish as visually appealing as it was to eat. As the name implies and the photo hopefully shows, the soup had a wonderful shimmering opalescence that was stirred up with each spoon stroke. This dish reminded me of Quique Dacosta's Guggenheim (Bilbao) oyster.

A few scenes before heading upstairs to dinner: Elena Arzak chats with Juli Soler while Oscar caballeros has a conversation with Juan Marie Arzak and Ferran Adria Heading upstairs to dinner...

The microwaved sesame biscuits mentioned during Ferran adria's presentation Amongst the items that were served that I either did not get to try or couldn't photograph were Snacks: Beetroot profiterol Parmesan Airbag Raspberry fondant Almonds, pin nut and nuts “polvorón” Nitrogen: Dragon Oil Nitro Lyo Apricot Spherification: Spherical olive Mini cuisine: Shanghai Brioche Foie gras cut with spice bread Olive oil soup with diced lobster and grapefruit Oysters with lemon air Tempura maki with soy mayonnaise

Unless the cochineal dye was integral component of the flavor of the Campari, the drink would have been artificially colored by its use too. I wonder if they'll come out with a Campari Classic?

elBulli's Oriol Castro waiting for a plate of corn dentelles with truffles Liquid Croquette Nitro Caipirinha Something a bit more conventional More to come...

I'm not complaining.

The dinner I had to freshen up for was the gala Press diner of Madrid Fusion held at La Terrazza at The Incredibly beautiful and elegant Casino de Madrid. I managed to make it there without missing all of the cocktail hour. This was Paco Roncero doing a barrage of snacks and cocktails from elBulli. Unfortunately, I did not get to try or photograph all of them, but I did get to quite a few. Melon Caviar - the apparatus for the spherification is visible in the second photo Nitro Pistachio Nuts More to come...

By virtue of your description of the Mediterranean Salad, I suspect that you are planting yourself in the creative or "technoemotional" camp as opposed to a more traditional approach. As others have said, the proof is in the pudding. The menu as written is certainly not a turn-off, though without the proper context, it is simply a set of words, albeit interesting ones. I would certainly not shy away from trying anything based on the descriptions. The lobster dish sounds unusual and I question what you really mean by "Indian curry." Good luck! I like the concept.

This actually reminds me of another point about media consumption: everyone says they "don't watch TV" and yet by all measures people are consuming more video than ever between television and the Web. Funny. Funnier is a phenomenon that's seen when individual media markets move from a diary-based measurement system where people write down what they watch (or think they watch) to a system where machines record what televisions are actually tuned to. Anyone want to guess what the results are? To make a gross oversimplification, let's just say PBS isn't exactly helped and reality shows aren't exactly hurt. However, today's media-savvy consumers are catching on. Nielsen has met a lot of resistance when they've asked to meter PC usage in their TV sample homes. I guess people don't want others to see what they're REALLY using the Internet for. Those "other" people of course. I'm sure egulleters only go online to come here, do legitmate research, etc. ← I'm still not really sure what your point is and how it really differs from what people are saying in this topic. The Food Network may be making money, but it is in spite of (or maybe because) most of it is drivel. ← My point is twofold: #1. To point out how wrong the people who have posted on eG and other food forums that the various strategic decisions that FN has made will result in driving away viewers and therefore dollars. Apparently the opposite is true. So, now the tack that is being taken is "nobody who is smart, you know, one of US, would ever watch that drivel". To which I say.. #2. Bunk, because I can't think of anywhere else on the web save their own site where FN is MORE discussed than here. It reminds me of a great line from Jay & Silent Bob Strike Back (though this was about movies): "The Internet is a place where people go to share pornography and to anonymously bash movies and stars they supposedly despise yet can't stop talking about". And I do love it when people get all righteous about their media consumption and fire off angry posts before going home, cracking open a Bud and watching American Gladiators. (No, no I know...nobody HERE does that. Forget I mentioned it. That's those other people. The great unwashed.) ← I don't know who "everyone" is. You may very well be right about most or even all of what you say, except that all I have said is that I tend not to watch it, because I don't find much on there of interest to me. Obviously a lot of people must find it interesting. They are primarily in business to make money. Good for them. Even if all your points are correct, it doesn't mean that the vast majority (notice I didn't say all) is still drivel.

Who doesn't?

This actually reminds me of another point about media consumption: everyone says they "don't watch TV" and yet by all measures people are consuming more video than ever between television and the Web. Funny. Funnier is a phenomenon that's seen when individual media markets move from a diary-based measurement system where people write down what they watch (or think they watch) to a system where machines record what televisions are actually tuned to. Anyone want to guess what the results are? To make a gross oversimplification, let's just say PBS isn't exactly helped and reality shows aren't exactly hurt. However, today's media-savvy consumers are catching on. Nielsen has met a lot of resistance when they've asked to meter PC usage in their TV sample homes. I guess people don't want others to see what they're REALLY using the Internet for. Those "other" people of course. I'm sure egulleters only go online to come here, do legitmate research, etc. ← I'm still not really sure what your point is and how it really differs from what people are saying in this topic. The Food Network may be making money, but it is in spite of (or maybe because) most of it is drivel.