Judith Gebhart
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Posts posted by Judith Gebhart
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I would like to endorse Dani Garcia who is a superb chef. We have followed his cuisine from the restaurant Tragabuches in Ronda to his new location: Calima. We think his talent is exceptional; so, don't miss his cuisine. We agree that Malaga's, Cafe de Paris is old and tired. Judith GebhartAt the high end, I highly recommend Calima, in the Don Pepe hotel. The cook, Dani Garcia, used to work in the well-known Tragabuches restaurant, where he used to have a Michelin star. For some reason, he has not regained the Michelin star at the new location. But the food (modern Spanish cooking with malagueño roots at ** star Michelin level) and setting is fantastic.Also, try out the old centre of Malaga for casual dining. Friday and Saturday evening is great for going out with great atmosphere and hardly any tourists (but it doesn't really get going before 10 pm or later). Two Tapas bars that my Malagueña and I like are La Mensula, close to the bullfighting ring, and more modern La Rebana close to the cathedral. For casual dining I'd recommend Palo Cortado which has inventive starters, very good grilled meats, and always one or two excellent fish dishes, or Meson Astorga, which offers quintessential Malaga cuisine, or Clandestino right in the centre, a very casual place favoured by the in-crowd. We've been several times to Cafe de Paris, which has a Michelin star, but were always dissapointed.
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I read your last post and I totally endorse Luiz Horta's recommendation. You will, I hope, never regret your decision. I am, as this forum knows, an unabashed supporter of this world class chef. Do let the us know your dining experience at Mugaritz. I would also add if you have a car, consider the 45 minute drive from Bilbao to Etxebarri for another world class dining experience at the best al la brasa restaurant in the world. You will have satisfied two dining adventures that cannot be duplicated anywhere in the world. Judith Gebhartok i couldn't resist. I made a reservation for 1 person at mugaritz. Even if I can't convince my friends to come with me, I can't miss the opportunity! I may never get back to the basque country! -
Dear Charlie, Sorry I have been late in responding to your specific price questions. 200 euros is excessively high. We have never spent that much for all the exotics we love to order and only when in season. So a meal (remember the euro now is higher against the dollar than last year) will be more costly but at worst, it will be 130 euros per person plus wine. Our highest bill was in excess of $300 with a great wine. You can, as we have done, eat for a lot less. Prices are all over the map, depending on the items you choose. Whatever your choices, they will be exceptionally fresh and delectable. Hope this helps. I have never tried Paradis (sp) but will certainly try it on our next trip to Barcelona. Enjoy your visit. Judith GebhartThanks for the info! Judith, would you mind letting me know how much dinner costs (approximately) per person at Rias. I realize that likely depends on how much seafood you get and what you're getting....but your best estimate. Assume that I wouldn't be ordering all exotic items. Someone told me it cost nearly 200E a person....which seems rather insane.As for the type of seafood I'd like....I'm not concerned with it being the rarest or most unusual fish and shellfish. Maybe I'd try a few unusual things, but some great shrimp, clams, langoustines, etc would be fantastic.
Thanks!
-Charlie
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Dear Charlie: As a veteran Barcelona traveller we have sampled all the best Barcelona has to offer for the last ten plus years.Hi everyone,I've been reading this forum for a few months now, but this is my first post! Anyway, I'm going to be in Barcelona studying abroad next semester, and my parents will be visiting for a few days in September. I've already made a few dinner reservations, but I also want to go to a great seafood place. As my parents will be treating me, cost is not a significant issue. Does anyone have a suggestion for the best seafood in Barcelona. I have heard great things about both Rias de Galicia and Passadis del Pep. My understanding is that both are very expensive (Rias being more so) and that Rias focuses more on exotic, less common seafood. Can anyone comment on the merit of these two restaurants? I'd also love to hear other suggestions people have.
Thanks so much!
-Charlie
We currently support Rias as the most consistent, reliable Galician seafood restaurant in Barcelona. My question is what seafood, fish or exotic fare from the sea do you hope to sample in Barcelona? Whatever you wish to experience, Rias will provide you, granted at a hefty price. The product quality will be good if not excellent. We found it superior to Butafumeiro! You can experience great seafood products at many Barcelona restaurants, if you know what you desire. Rias is a great solution to any desired seafood products; we think this is the restaurant that will deliver. Judith Gebhart
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If you are truly adventurous do try Hisop. As one of the older eGulleteers, I highly recommend the talents of Hisops two chefs who outrate IMO all the other establishments in Barcelona; even though many of the other restaurants have very good chefs; they donnot offer the extraordinary talent that Hisop delivers. The same evaluation is extended to Cinq Sentis. Try both for reasonably priced menus; both offer exciting degustacion fare. You won't be disappointed. For a remarkable dining experience, you will pay less for an extraordinary meal. Judith GebhartAtmosphere is not important to us. In terms of food, on one is particularly picky, and all of us are very adventurous. We're willing to try everything. I have heard good things about Hisop, but with only a few days to spend with them, it wasn't on the top of my list. Perhaps ill have to look into it again -
Chef Achatz: We have always been great supporters of your culinary genius. We know that you will continue to devote yourself, as much as possible, to overseeing the finest and most creative products that Alinea consistently offers its diners. Your talent reigns and hopefully will always.Chef Grant,Gilda's Club Chicago can offer you support during your treatment.
Also, Lance Armstrong's foundation will offer any help it can.
G-dspeed to you, Chef.
Steve
We both applaud your courage and tenacity of spirit; it will serve you well for your recovery. We donnot know you well, but admiring you from afar, we offer you our warmest most heartfelt support for the difficult times ahead. We hope the best for you. We will think of you often. As Chicago's finest and most innovative chef, you have our total support. Fight Grant, with all the passion you can muster! And win! Judy and Joe Gebhart
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We endorse the cuisine of Chez Ruffet which is near Pau. They are a talented bunch and have excellent prices for their various menus. We give it our full endorsement. Now Ostape was a Ducasse endorsed location but no more. We visited it once and found it very acceptable. It is not worth the journey.John's right, not a lot, but here's a link to a thread from last year.Chilo was good and Chez Ruffet was excellent. Also, check out Chateau Vyella they make excellent wine & they do some meals during the summer as well as having entertainment. Can't lay my hands on their schedule right now, but it should be on their website.
As to local cuisine, there are lots of Basque specialties in the area. Don't leave without buying some Piment de Espellon.
You will find a great eating venture and a bargain visiting Chez Ruffet.
If you want an extraordinary experience, we recommend Hegia. We are about to report our last two remarkable visits to this French Basque destination. Judith Gebhart
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We were at Maniaro in May 2006. We left the restaurant with the impression it was very good and probably worth another visit. The bread served was spectacular. The decor was inviting and the staff helpful. Wish we took better notes. Not our top choice. It is certainly in our second tier. Worth a visit. Judith Gebhart
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I assume you compressed Le Comptoir du Relais with Carrefour de l'Odeon and refer to Yves Camdeborde's newest venture. It will be controversal but I agree with you that I stopped going after I oversold lunch there and the couple I took, who'd been to Regalade a dozen times, hated the charcuterie/etc. approach. On the other hand, I had a nice dinner with Phyllis/Felice there before the disastrous lunch.Le Comptoir de l'Odéon ?(Question mark because I expect this statement to be controversial.)
So John where does that leave us that are not Paris regulars? Judith Gebhart
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Gastrochick: We have had recent visits to Hostellerie de Plaisance and Hauterive St. James. We visited Cordellian Bages over 10 years ago; so our remarks are far too outdated.
The Hostellerie de Plaisance provided both chateau accomodations and St. Emillion in town rooms which, after the fact, we wished we had booked. We unfortunately booked the Chateau Pavie vineyard rooms. We ate at the St. Emillion downtown restaurant. The chef was talented but hardly memorable. We would never return to the restaurant or the Chateau Pavie's rooms in the vineyard.
Now the Hauterive St. James overnight stay was a designers dream, but the restaurant was not the exceptional fare we once encountered when M. Amat was the chef in residence. The dining experience was certainly good but not exceptional. This destination is probably today, in our opinion, the best of the region. We hope this is helpful. Judith Gebhart
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I totally endorse Bennison's Bakery and The Bleeding Heart Bakery; you've got great choices. Welcome to Chicago and enjoy your stay. Judith GebhartI'll be at that show - at least sometime - when will you be speaking?As far as bakeries/pastries go, one fairly new place that gets a lot of buzz is the Sicilian bakery in Andersonville, run by a very passionate (about their food) couple:
Pasticceria Natalina
5406 N. Clark St.
For a more Mexican bent on a top-quality bakery, you can head down to Pilsen (not far from McCormick Place, to:
BomBon Bakery
1508 W. 18th St.
And then, if you can travel a little bit (or get on the purple El line to Davis Street) you can try the home of one of the winners of the World Cup of Baking.
Quote from Chicago Sun-Times:
For years, hundreds of Evanstonians have known there's something special about the pastries at Bennison's Bakery.Now the whole world will know it, too. That's because co-owner Jory Downer's skills with baked sweets helped America take first place Tuesday at the World Cup of Baking in Paris.
Downer was part of a three-person American team of bakers that rose to the top against finalists representing 12 countries. The Americans competed with three other teams on Sunday, the first day of the contest, sweating it out in a 12-by-12 foot mock bakery for the entire day while judges scrutinized their every move.
Downer had to make five different types of pastry, and his entries included a fresh mango and papaya danish and a cranberry filled pastry leaf. The other Americans specialized in breads and bread sculpture.
Bennison's Bakery
1000 Davis Evanston, IL
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Dear Cal: Your input is an exceptional contribution to diners in the Roses area especially if you are looking for highly rated seafood and fish dishes.
Thank you for your informative report. We have been elBulli diners for the last 10 years. We have never found an alternative dining experience in Roses that seemed to match Rafa's menu. That reality is due to the fact that we were unaware of what downtown Roses had to offer the uninformed diner. Hope other eGulleteers are aware of this altnerative dining option. Try it. Judith Gebhart
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I made the potato, mushroom and bacon stew and it came out really well, it was so good! I had just gotten some new knives so I was looking forward to using them on a really good recipe and this does not disappoint. It was so easy to use. Really love it!
I am another cook feeling happiest in the kitchen with Michel Richard's fantastic cook book. I think it was the best cookbook in 2006. So many of his dishes are amazing inventions. I immediately bought the Japanese turning slicer. I have been experimenting with it; love my olive oil fried potatoes (using the Japanese slicer) with New Mexican, mild green chile powder.
Since finding this site, I am again trying Richard's recipes. I thought of making the potatoe, mushroom and bacon stew. Knowing that fresh porcini's are a rare late summer or autumn dream, I imagine refreshed dried porcini with fresh mushrooms are a decent compromise. Kristin what did you use. Don't tell me fresh porcini's!
The romaine lettuce recipe looks like a creative gem; have yet to try it. Thanks all for your feedback as I am back to trying his recipes. Judith Gebhart
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Dear Dan, I must add another pitch for the excellence of Mugaritz: Grant Achatz of Chicago's Alinea restaurant in an interview with Michael Ruhlman who is a co- author of The French Laundry and other cooking texts of much interest reported that Grant found Andoni Aduriz one of the most outstanding dining experiences he has savored.Thanks for the comments so far. Please, if you're reading this and there's anything you can add, help me out. Even if it's a single dish in a single place. That's just the sort of thing we could be looking for...I also recently learned, via email, of a significant Mugaritz endorsement by a 2007 Michelin newly starred chef, Arnaud Daguin and his wife, Veronique from Hegia. They celebrated their first Michelin star at Mugaritz and it was a stellar evening.
My comments are not to dissuade any diners to sample the outstanding fare of Arzak or Arkalare both of whom offer exceptional dining experiences. We are just unabashed supporters of one of the world's most talented young chefs--Andoni Aduriz. We hope egulleteers come to share our opinion. By the way, I would recommend the talents of Bergara, of San Sebastien. Judith Gebhart
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I haven't been to Mugaritz yet, but Arzak was not particularly formal. In fact most restaurants in Spain are not overly formal in my experience. I would definitely do at least one of the top haute cuisine retaurants while in the area. Opinions vary widely as to which is the best. I enjoyed Arzak very much when I was there in 2004.
La Brecha market in central San Sebastien is a wonderful place - especially the seafood vendors.
As for Pintxos bars, I would recommend Bar Bergara, although half the fun is doing a crawl and eating whatever catches your fancy.
I agree with Docsconz except for his lack of experience with dining at Mugaritz. We think Mugaritz is an absolute MUST! Mugaritz has no notable dress code. It is nevertheless a remarkable, outstanding restaurant with extraordinary innovation and delivers an exceptional cuisine. Andoni Aduriz is one of the finest chefs in the WORLD!!!
The San Sebastien market is enjoyable, but so is walking the beach of La Concha Bay and admiring the Chillida's Wind Combs. DO NOT miss this extraordinary experience! Judith Gebhart
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Dear ASM; Got the same email from Andoni but it was devoid of any relevant information. Keep me posted please. Judith Gebhart
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I have a special place for Bux in my heart. As a new member of eGullet now over 4 years ago, Bux assisted me in navigating my way through the forum. He was a fellow traveller who supported and encouraged me to report to the forum my various culinary ventures with great honesty. He was informed and reliable in this forum. He was a special person without great ego but with great culinary wisdom. I will miss him for many reasons. I am most aware that this forum needs both older and hopefully wiser contributors; Bux was both older and wiser. I will miss him dearly. Judith Gebhart
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I totally agree with Margaret.Run, don't walk, to Librairie Gourmande on rue Dante in the 5th. The shop people are knowledgeable and delightful and the stock is incredible.While I prefer to trade with the independents, FNAC also has a fine cookbook selection.
Between the two, I always carry home 5 kilos of books from France.
For some great American cooks, I prefer Keller's The French Laundry to his other text, which you have listed. Keller's greatest strength as a great chef is best illustrated in his first book at least IMO.
There are other excellent more modern texts by American cooks that deserve your attention! One very special book issued this year, is Michel Richard's, Happy in the Kitchen. Also an older, and very wise text is Jeremiah Tower COOKS, by Jeremiah Tower. This remarkable cookbook features the best roasted chicken I have ever tasted and prepared. It also includes many remarkable recipes that are memorable. I think Keller's, The French Laundry and Jeremiah Tower's, COOKS are books, that provide great contemptorary recipes inspired by European cooks.
The list is very long and can go on forever. Don't forget to buy the best of the French chefs including, Bras, Roellinger, and Veyrat.
Just a few ideas that might entice you to reconsider your choices. Judith Gebhart
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You share our enormous appreciation of both Michael and Nathan's talents. They continue to dazzle everyone that welcomes the culinary delights that this tiny kitchen produces. Chicago has no challengers to these two innovators. Remember that no cooks in this city can produce a memorable meal that rivals these two cooks with their price points. And, you can provide your own wine! What could be better? Chicago savor these two talents for all of 2007. We all want them to stay and continue to work their culinary magic. Judith Gebhart
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I don't know about Miguels preferences at all. I know that we experienced his exceptional contribution to food about 3 years ago. We recognized he has created a unique culinary product derived from arrowroot; if my recollection serves me. His ingenuity is evident. His menu and contributions to the Catalan contemporary heritage is less than spectacular at least in our experience.
I do agree that this chef has a unique contribution to the cuisine of the Catalan countryside. I hope he could go beyond his past achievements. Judith Gebhart
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Chefdog: I would support your opinion about the Herbfarm. The chef is great; the owners are tedious and IMO out of touch. We too are trying to determine what talented, emerging chefs are in Seattle. We are thinking about Crush but we haven't truly researched the subject.I did go ahead and book a seat at the Herbfarm communal table, but I've eaten there before. While it was a spectacular meal, I'm more inclined to see what "progressive" Seattle has to offer, so I'm leaning towards Veil or Mistral. For less than I would spend at the Herbfarm, I would imagine I could do a pretty healthy tasting somewhere else.Back to the Herbfarm destination. The hotel Willows is exceptional and we loved the Barking Frog restaurant. Great food and wine at truly better prices. We will probably return again and skip the Herbfarm. Judith Gebhart
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I don't think there is any science behind it. Judith GebhartI've also heard about putting the cork in while cooking pulpo--though not to keep the skin from cracking--rather to make the pulpo more tender. I can't imagine what the science is behind it... -
Dear eGulleteers: YES! It is all about the food. We are veteran supporters of Michael and Nathan and now Blake at Schwa! They are our heros in the Chicago area for great food in a tiny restaurant. We continue to support them for their excellence. The dress of the diners is irrelevant. The food is the centerfold both for today and tomorrow. We continue to find these chefs exceptional. Judith Gebhart
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Dear All Vancouver eGullet members who have so expertly responded to my inquiries for our February, 2007 visit. I received both PM responses and those that are from various eGullet members; all of whom who have anticipated and answered so many of our concerns for our 2007 visit. We are both grateful for your excellent, culinary suggestions whatever they may be. Like the last listing which promoted Szazz's charcuterie's excellence. All of your various responses have been so informative. We are so grateful to learn so much about Vancouver's and VI's culinary scene. Thank you all, so much. I am impressed and humbled. Judith GebhartYou might want to check out the Vancouver Island Thread or this thread on what lies between Victorian and Nanaimo.I'm a big fan of the Szazz's ... his mastery of charcuterie is nothing short of amazing.
A.
Pane Caldo [CHI]
in The Heartland: Dining
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