Judith Gebhart
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Posts posted by Judith Gebhart
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Hello Jen: I apologize for the double posting. I am acknowledging also that for ICE CREAM Vognes has an outstanding product which I wholeheartedly endorse. Vognes has been around in NY and elsewhere for some time. Black Dog gelato is a new and different product for the Chicago market.
I must add that, the NY TIMES magazine article of July 4th, raved about the ice cream products of Jake Godby, of San Fransisco who mans the Humphrey Slocombe ice cream parlor. He is as talented as Black Dog gelato's chef IMO.
He, however, is an ice cream maker, not a gelato expert. They both see the endless offers that can be achieved with both these frozen desserts.
For those that are afficionados of great frozen desserts, read the NY Times article of: I'll Take A Scoop of Prosciutto, Please. Read it and compare it with the talent of Black Dog gelato. Both frozen dessert makers are producing memorable products. Judith Gebhart
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Recently visited the new Black Dog Gelato shop located at 869 N. Damen, the talented owners offer a thrilling array of unique flavors. We sampled many and every bite was better than we've had anywhere else. The chevre caramel cashew was the best I have ever tasted; the flavor combinations are complex, different and all sublime.
So run, walk, drive or bus to experience the incomparable gelato flavors and bring cash. Recently opened they currently take only cash. You will be delighted. Judith Gebhart
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Just recently went to Black Dog Gelato located at 869 N Damen (2000 West). It has the most creative, delicious gelato I have tasted anywhere. Sampled many flavors; the Chevre caramel cashew gelato was heavenly. Run, walk, bus or drive there and take cash! They recently opened and only take cash. You will be thrilled. Judith Gebhart
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I have read all of the eGullet entries about Roellinger's retreat from the Michelin 3 star demands. I am disappointed but I think I understand his personal dilemma.
He is a major talent that will continue to produce great food regardless of the venue. We have been his faithful followers over the years. We have all his superb spices; we have duplicated his wonderful compounded spices: like the Grande caravane. His contribution to us as cooks is invaluable. Every visit to Les Remains has been a cherished event. Our dining experience has always been extraordinary. His restaurant will be missed. We believe his cooking skills will be forever available to the diner. We will return to this chef who has made a superbly creative footprint in Frances' culinary history. He is still an extrordinary contributor to the current French culinary scene. Judith Gebhart
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I am grateful for the response to Jordi Cruz's latest location and his superb cooking. It seems that he is in full form.Very interesting. The restaurant is apparently situated within an old monastery located not far from Manresa, home to the fine restaurant Aligue and Alicia, Ferran Adria's think tank, also located in another beautiful old monastery. I will have to make a point of getting there next time I return to visit my friends in Manresa.Everything (the restaurant and Alicia) is in the same monastery. It is a huge complex.
Yes, it is a big complex. I visited it shortly after it was announced that Alicia would be put there and work had started on it. Alicia was a planned destination for my next visit to Catalunya, now doubly so.
had a great visit there yesterday and a very strong lunch at angle with jordi cruz, the set up is amazing at alicia and very much worth the visit, i was there for a workshop with joan roca and el poblet,oh and mugaritz crew so was a very interesting day.
the restaurant is very modern with dark colours and lots of glass with a great terrace and had jordis full tasting menu
I have been out of touch with eGullet contacts for some unknown reason. I am now back. I am, albeit belatedly, glad to hear about his ongoing success in Manresa. We were in that region in May, 2008 but no specific details about the restaurant were available to us. He continues to participate with Spain's greatest talents, witness the last commentary from an interested eGulleteer. Thanks for your input. Sorry I am so late to hear about his work. Judith Gebhart
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As an ardent supporter of Andoni Aduriz, we are thrilled with his efforts to extend his great culinary efforts to embrace the city of Zaragoza. This is a strategic move. We think his expertise will be most successful and well received. We hope to speak to him within the next couple of weeks to hear his thinking on this innovative adventure. It is a win/win plan. This large, important city has few great dining destinations, so Andoni's presence is most desirable. We hope his plans are being realized and can be achieved relatively soon. This is his first venture outside of Mugaritz. We wish him the best. Judith Gebhart
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Your observations are definitely worth exploring. What did you like about each of these major talents? Judith GebhartRecently went to both Arzak and Mugaritz.Both are excellent. But also very different in style, ambience and atmosphere.
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We followed his career and enjoyed his restaurant with great reservations over the years. We thought he was fixated on his Micri product. His unique product appeared in almost every dish that he served. He and his wife seemingly delightful people, were most welcoming. His efforts failed to make a great or even a very good restaurant. We were very disappointed for what seemed like a worthy talent.
We both experienced his dishes as severely limited because of his primary Micri focus; his recipes were not exciting nor frankly tasty. His creativity suffered because of his myoptic views. I am shocked that he is headed for NY !! We are not surprised about the restaurant's demise. Judith Gebhart
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We have been faithful supporters of this very talented chef who worked at Estany Clar outside Berga in Barcelona province. We think his culinary contribution in Catalonia has been stellar. No longer the chef at Estany Clar, news is that he has another restaurant. He also, allegedly, served as the primary chef for the new high speed train between Madrid and Barcelona. Who knows where he might be cooking? We are very interested and curious. Judith Gebhart
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I'd skip Gallery Art and Food and go to Casa Gerardo in Prendes, near Gijón.
Koldo Miranda comes highly recomended from very reliable friends
In a more traditional way Tataguyo in Avilés ia a nice choice, as well as El Molín de Mingo, in a hiden village near Arrriondas where Nacho Manzano's girlfriend prepares a great hearty dishes.
Thanks for the enlightened response. Do you know the name of the hidden village? Very very helpful. Judith Gebhart
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We are eager to learn what feedback eGulleteers have most recently experienced when dining in Asturia?
Monday leaves few choices. We haven't dined at Gallery Art and Food. Any input about this restaurant would be appreciated. One publication indicated that the chef- Alejandro Urrutia--was the Spanish entry in the Bocuse d'Or!
We have been to Casa Marcial, El Corral del Indianu in Arriondas and L' Alenza in Caces. We liked all of them. We would most likely return to Casa Marcial!
Any recent dining reports in this area is welcome. Hope to hear from you, Judith Gebhart
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Thought I would add my enthusiasm for choosing Mugaritz. I totally agree with Pedro's assessment of Martin B's recent efforts.The apartment I am looking at is mayor, 17 - In the historic district. Is this a good area to be in..Probably not the best part to get proper rest, you'll love it if you don't mind being right in the middle of the action trading off some sleep.
Go to Mugaritz. Andoni seems to be hitting the nail on the head these days while Martín, as much as I hate to say it, seems to be lost in complexities without aim. This is less obvious if you order the Martín's tasting menu, comprising both the newest dishes with past highlights.
We were thrilled with our last two meals earlier this month (February) at Mugaritz; his consummate fois gras preparation achieved an all time high for us! He served fois gras with fresh sea urchins. It was a remarkable pairing of flavors.
He also prepared another exquisite dish ..entitled an essay on salads: warm lettuce hearts soaked in vanilla brine, a dressing of balsamic vinegar and country milk skins. An amazing combination.
Carrots cooked in clay, ash and perfumed grains in a concentrated broth of sauteed squid and Arbequina olive. A superb dish. His creativity is endless and each dish utterly delicious.
His desserts were all unique and memorable. I savored the carmelized french toast enriched with cream and egg yolk. This was topped with handmade ice cream of ewe's milk. Divine! Hope that helps your decision making. Judith Gebhart
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From today's trib....
http://www.chicagotribune.com/features/chi...1,2276412.story
Interesting article in the Tribune today. Wonderful news to have Chef Carlson back at Schwa. We welcome his return and await our next meal. The 14 dish tasting menu for Trotters' great cooks in Oct. 2007 was AMAZING. Thank you Michael for finally sharing your magnificent effort. I wondered what was served at that great dinner; now I know. Brilliant job. Judith Gebhart
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thanks, will give them a try.
Dear William R. We just returned from Spain and found a new fine dining experience for in Bilbo. The restaurant's name is Azurmendi. Book lunch during the week or both lunch or dinner on weekends. It is located in Larrabetzu, just off the Xway to the airport (try to get directions). This was our first and only visit. It was an excellent meal - very inventive! The menu provided dishes with clear, clean flavors and all with such simplicity and elegance.
The restaurant is in a local Txakoli (spelling?) winery. It is a very impressive building with delightful views. The attractive modern dining room is very inviting. The service is attentive and professional. Hope you can enjoy it and report back your impressions.
We echo Rogelio comments regarding the Guggenheim. We have dined there many times. It has repeatedly provided a good dining experience offering both traditional and modern Basque cooking. We agree. Judith Gebhart
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They are absolutely as good as any T. melanosporum wherever picked. You might want to learn how much rain the area received during the October through December months. The truffle harvest will depend on how much moisture was available to enhance their growth. We hunted truffles on the Blecqua wine property a few years ago. I do not know of any retail truffle markets. Maybe someone on the forum does. Hope you find some while visiting Teruel and it's surrounding markets. Judith GebhartI'm passing through Teruel in the first week of January and wondered if I would be able to get hold of some truffles.I won't be able to make it to the truffle market in Mora de Rubielos (sp.?) so wondered if there were any shops which might sell them. A long shot, I know...
ps these truffles seem to be T. melanosporum - same as Perigord truffle - does anyone know if the are as good?
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In our experience, what we have learned is that June thru September on weekends at Michel Bras book-up very early in the new year. April and May also book up quickly. Book whatever you determine to be your preferences as early as possible in January '08.From the website, it says email them back in January. Does anyone know how difficult is it to get a table there? ie. Is it like El Bulli that I need to email on Jan.1st??We think, if you can be flexible, your chance for both dinner and room reservations improve if you request reservations for mid-week. They are closed on Monday.
In brief, your efforts for receiving dinner and room reservations can be almost as difficult as elBulli. They are IMO equally worth it. We have been faithful diners since 1985. It is one of the most exceptional dining/French cultural experiences we have repeatedly enjoyed over the years. There are few places on earth that match this remarkable destination. Judith Gebhart
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Pedro: Thanks for your report about the many talents of both Rut and Paco both of whom have moved to Madrid as husband and wife. We know of their remarkable abilities from our visits to Mugaritz. We expect nothing but excellence from this husband and wife team. Senzone restaurant is a must visit to Madrid. We will be there in late Spring 2008. Judith GebhartAfter a period of relative calm, 2007 is finally going to be a quite good year in terms of interesting openings in Madrid. Astrid & Gastón, Diverxo, Kabuki Wellington, Zaranda... And, based on the meal vserna and I had today, I'd say that above all, Paco Morales and Rut Cotroneo new venture at the Hotel Hospes.Paco Morales, who's worked as chef under Andoni's command at Mugaritz for several years and spent a whole season at elBulli, shows his own style, which doesn't rely on any gratuitous technology to present totally balanced dishes, using the natural texture of ingredients in clever combinations. He also avoids artificial complexity, achieving great and deep flavors with just a few ingredients in each dish.
Right now, one of the most ambitious restaurants in Madrid.
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Dear Lenski: Your enlightened support and report of the culinary genius of Jordi Cruz agrees with our experience of this chef's amazing talent. I applaud your most recent assessment of Jordi's creativity, evidenced in his latest tasting menu.
My last positive, enthusiastic review was in 2005. We have two years of responses which are not as yet recorded in eGullet, about this sure-footed chef. We hope to rectify this stunning omission and report to eGullet before the end of this year. He is an extraordinary chef and ever evolving. We will always visit him when in the Cataluyna countryside. We hope other eGulleteers will come to recognise his exceptional talents. He is very talented. Judith Gebhart
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Dear fellow food lovers, I am truly grateful for the many responses; all of whom are appreciated and informed. Thanks for each and every thoughtful response. My dilemma was go to the master, Alain Passard or to his pupil, Barbot. I think I will try both. With gratitude, Judith GebhartMan I've been having a tough time getting a reservation there ... I literally said next available time, any day, and time and they told me the next available reservation was not until next year! I think I'm gonna take a trip over to the restaurant in person, with my fingers crossed.I'm not surprised... They book up 2 months in advance... So what he said about being full until next year makes sense...
You need to call about 2 months to the day in advance and hope you get lucky... If you've dined there previously they seem to allow you more flexibility and table choice... I've never had a problem getting the table I want as long as I give them about 1.5 to 2 months notice ahead of time...
Good luck!
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Thanks David and John. Glad I asked and I appreciated your immediate response. By the way has anyone tried L'Astrance this year? Thank you again. If there is interest I will give you our dining report, provided we get a reservation. Judith Gebhart
Judith, they will.We are again trying to reserve a dinner at L'Astrance in Paris for early February, 2008. I am willing to call the restaurant directly but my French is less than stellar. They have no email or fax access for reservations. Time is of the essence. Should I bite the bullet and call the restaurant? Let me know how others have acquired reservations. This is, for us, more problematic than asking elBulli for a dinner reservation. Please advise. Judith GebhartJudith, Just call them. I'd be very surprised if the person on the phone does not speak enough English to take a reservation.
An alternate might be to persuade someone (A Parisian eGulleteer, perhaps) who speaks good French to make the reservation on your behalf.
Any volunteers?
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We are again trying to reserve a dinner at L'Astrance in Paris for early February, 2008. I am willing to call the restaurant directly but my French is less than stellar. They have no email or fax access for reservations. Time is of the essence. Should I bite the bullet and call the restaurant? Let me know how others have acquired reservations. This is, for us, more problematic than asking elBulli for a dinner reservation. Please advise. Judith Gebhart
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Dear Scordelia: We have been Frankophiles for over 30 years and share your enthusiasm for visiting Arles and the south of France. We are also Chicago eGulleteers!!!We are going to Provence in March. I think we are renting a house in Arles area--so where to eat? What to eat? What can't we miss?I have been to France, but never the south, so we are very exicted!
It's also my birthday (big 40) so any very traditional splurges to reccommend? (no foam, no nouvelle)
Thanks!
You seem to have definitive food preferences. You are excluding French nouvelle cuisine and foams. Foams are a Spanish food influence, not French. Can you articulate what foods you do want to sample while visiting this area in France? March will be a delightful time for visiting the South of France. Would like to help you assess eating options but more specifics are needed. Judith Gebhart
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Dear Doc; Your observations about Chef Andoni are on target. We regard him not only an exceptional chef in today's world but an amazing human being. We cannot speak more highly of him in any capacity. There are few young people in the world with such a great heart, humanity and culinary talent. He is very very special. Judith Gebhart
We sampled chef Yamamoto's extraordinary talents in May 2006 in a Barcelona suburb at a new Japanese restaurant, Matsui.I attended the congress again this year and was particularly impressed by Seiji Yamamoto of RyuGin REstaurant in Tokyo Japan. Around me I heard a lot of oohs and ahhs and exciting other phrases to say the least. Just wanted to hear anyone elses thoughts about the food he showcased. Seems like a new destination restaurant to visit. Magiqual = a lot of money!The talent of this chef was and is extraordinary. Chef Yamamoto presented an exceptionlal contemporary menu; it was, seemingly, a thank you to Ferran and Andoni who had visited his Tokyo restaurant in 2005. This remarkable Tokyo chef delivered a sensational updated, contemporary Japanese menu.
It was for us a most memorable culinary experience. Yamamoto was a reluctant chef, in embracing his most enthusiastic supporters. At the end of this extraordinary dining event, we had the opportunity to personally engage with the chef and his staff. What a miraculous shift occurred; the chef and staff became recipients of the overwhelming affection and approval that every diner experienced. It was then and remains an exceptional dining experience. it was also an emotionally satisfying moment in time. We are forever indebted to Chef Aduriz's invitation. What a gift to us.
The current references to this chefs abilities are justly warranted. He represents a new Japanese culinary viewpoint. We will never forget his dining experience. Judith Gebhart
Judith, that sounds like it must have been an absolutely marvelous experience on so many levels. Thanks for sharing! I will have much more on Chef Yamamoto and Chef Aduriz soon. As for Andoni Luis Aduriz, I have yet to have the pleasure of dining at Mugaritz, but I have come to be a great fan of Chef Aduriz as a person.
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We sampled chef Yamamoto's extraordinary talents in May 2006 in a Barcelona suburb at a new Japanese restaurant, Matsui.I attended the congress again this year and was particularly impressed by Seiji Yamamoto of RyuGin REstaurant in Tokyo Japan. Around me I heard a lot of oohs and ahhs and exciting other phrases to say the least. Just wanted to hear anyone elses thoughts about the food he showcased. Seems like a new destination restaurant to visit. Magiqual = a lot of money!The talent of this chef was and is extraordinary. Chef Yamamoto presented an exceptionlal contemporary menu; it was, seemingly, a thank you to Ferran and Andoni who had visited his Tokyo restaurant in 2005. This remarkable Tokyo chef delivered a sensational updated, contemporary Japanese menu.
It was for us a most memorable culinary experience. Yamamoto was a reluctant chef, in embracing his most enthusiastic supporters. At the end of this extraordinary dining event, we had the opportunity to personally engage with the chef and his staff. What a miraculous shift occurred; the chef and staff became recipients of the overwhelming affection and approval that every diner experienced. It was then and remains an exceptional dining experience. it was also an emotionally satisfying moment in time. We are forever indebted to Chef Aduriz's invitation. What a gift to us.
The current references to this chefs abilities are justly warranted. He represents a new Japanese culinary viewpoint. We will never forget his dining experience. Judith Gebhart
Santi Santamaria dies
in Spain & Portugal: Dining
Posted
Santamaria's death is most disturbing. He was a multi-talented chef.It was our awareness of Santimaria's talents in the late '90's that excited our interest to investigate the newest and best of culinary advances in Spain. We loved Santamaria's talents. We were thrilled to learn that Santamaria was a great cook. Ferran Adria was the second chef that got our attention.
So his premature death is a loss for his contribution to the culinary world. He will be missed. With great respect, Judith Gebhart