inventolux

Is that the name of Kellers new place? Now that's an inspired suggestion. Bruce CT feels NYC is headed toward 100% unionization and doesnt want to be there when it happens. I can understand that. I think the AOLTW is an interesting idea. Hopefully we will see more fortune 500 companies backing small independent restaurants without the looming threat of corporate suffocation. I would love to see a restaurant with the clout and creativity of EL Bulli (6 months off) with the elegance and seemingly unlimited resources of AD Monaco somewhere in the US. I think of all the chefs involved TK has the greatest philosophy. It makes a huge statement to close your primary restaurant to open another. I dont know of any chefs that have that level of commitment to high end gastronomy, and I am positive he will lead the roster of restaurants (no matter who decides to join in) from the start and through the entire project.

Beaux Feres doesnt usually do tours. However I called for one and they didnt charge. It wasnt as elegant as Archery but far more personable and the tour guide was the assistant winemaker. He was very knowledgable in all areas and even opened some bottles and cheeses for us. One of my favorite tour experiences. Very unexpected, very friendly and good attention to details.

I have had good, solid experiences at the 5th, but I wouldnt label it avant garde. Roxannes is more cerebral to me, which is what I prefer.

Zilch, OK perhaps Roxannes if you can get out there.

Mike, I think your chef has the best answer to that question.

Its contagious!!!!!! I hear Mario Andretti is going to endorse used cars with at least 200,000 miles on them.

If you get a little crafty, you can create pouches of liquid suspended inside other pouches of liquid.

This probably belongs in another thread but what the heck. Yesterday my sake distributor brought me a daiginjo shu sake. The nose was "green apple flavored jolly ranchers on steroids" The only thing I could fathom was green apple pop rocks ice cream. A great pairing. A bizarre concept.

You can follow these instructions to create edible polymer strands. The ingredients necessary to produce the "caviars" are more commonly known as sodium alginate (sold here) and calcium chloride (sold here). The alginate/calcium chloride reaction is fairly easy to execute. The formula has existed in the industrialized food processing/preservation world for nearly 40 years now and is commonly used for maintaining freshness in transporting foodstuffs that dont freeze well.

I think the UK is using a publisher by the name of Pearson, but dont qoute me on that.

I have mentioned this in another thread but ill mention it again. My wife works for Wiley Publishing - the largest cookbook publisher in the world. El Bulli has given Wiley first right of refusal to publish the book in English. It is due out next summer and the current price projection is 225.00. I will have a rough copy of the book with the cd-rom by febuary. This is as close to the horses mouth as it gets. (From the VP of cook book sales) I will post all information as we get closer to the release date. Sorry folks, dont kill the messenger.

My point exactly, I would never write an article influencing others (positively or negatively)on say.........the microsoft windows operating system without at least gaining full literary and hands-on knowledge of the feasability/creative/inner workings of the system first. Its just too risky. I still agree with your views tcd, I just wish you had at least experienced the restauraunt once. I do enjoy your enthusiasm for creative culinary progression and for taking such a huge gamble on allowing the hugest of critics (egulleters) dissect it into as you put it "its most basic elements." My suggestion is to observe a restaurant closer to home with en extreme creativie view. There are few restaurants in the US that can match EL Bulli for forward vision. My personal favorite is Trio. Grant is a genius, and there is plenty to write about when it comes to his (as well as his staff's) vision of gastronomy. No disrespect meant here, my apologies if any was taken.

Come on now, spit it out pal! Thats what this thing is all about were all friends here.

That's just one of the first steps to recovery. HEHEHEHEHE

He may not have been to El Bulli but Tim's article reveals and expresses an understanding of Adria's food that many critics appear to miss. I particularly liked his comparison with California cuisine (flavor as opposed to ingredients). I did eat there, three years ago and Adria told me he was rarely using foams any more but concentrating on temperature and textural contrasts. Now he appears to be aiming at more concentrated flavors by dehydration. I enjoyed the article very much. It was carefully worded and written with a sense of humor. It hit the nail on the head Even though I agree with many of his views, I believe his efforts were more for audience pleasure rather than his actual opinion.

I think he's making some of the most interesting food in the United States today. (Although subsisting entirely on Trio food would not be financially feasible for all but a few.) Bruce Be one of the few, the proud.

I know you must be only joking, but... I think I'd get bored even of Trio if it was the only place I went out to eat. Plus, even chefg says that it's about the experience, and not about satiation. When I just want to grab a quick bite of something tasty because I've had a bad day at work and can't face the kitchen, Trio is not going to fit the bill... I thought I was crazy.

Just go to Trio. Dont go anywhere else.

OK, now I lost track, what do you mean?

But to categorize him as the foam guy when he's the leader of a culinary revolution is hardly accurate. Anybody who is hovering at that level of comprehension -- e.g., the average casual foodie -- needs to do a lot more reading. The last thing you will see at El Bulli this year is a foam.

Im curious to know what you edited out from this post.

Just thinking while readining the Pastry Chef recognition thread. I have to say, in todays world of book promotions, ad campaigns, chef personality development techniques and every other factor that makes life more challenging on the kitchen leaders due to a head chef's absensce, why dont we recognize the core team. After watching a taped copy of Trio on Into The Fire, I was ecstatic not only for the direction Grant is taking his food, but how he allowed the interviewing of many of his kitchen and waitstaff members to be a large focus of Trio as a team. In my opinion, it was the most cerebral half hour the food network has ever taped. Recognition can come in many forms, saucing every plate perfectly all night long or ensuring every team member carries the same vision and goals. Making sure every team player goes home every night eagerly anticipating the next day of production. But that recognition is questioned when chefs focus more on the self promotion business rather than the making a greater restaurant business. Thoughts, comments, am I nuts?

Full path for THAT search (216 results): http://www.google.com/search?hl=en&ie=UTF-...let.com+Adria+] Where do you guys come up with this stuff? Very impressive for an internet slomo like myself.

Thats a great trick, thanks for the info.