Judith Gebhart

We both appreciate the eGullet responses for this most beloved area of the world which we have always found to be enriching and so satisfying. We are repeated supporters of Wickaninnish (sp) and Sooke Harbour. We will revisit Wickaninnish again in 2007 and Tofino. We hope that younger, more assertive and informed cooks can expand on VI's existing fine dining. Are there youthful, daring chefs who can challenge the diner and compete with the best of what is available on VI?I would so welcome detailed information about Rare, Cru, and Liliget Feast House in Vancouver. We definitely want to learn more about our dining options there. Is anyone supportive of Tojo? Thanks for whatever input you can provide. Judith Gebhart

We have been die hard supporters of both Vancouver restaurants and VI's various dining locations for the last 6 years or more. Our favorites have been for Vancouver, BC Tojo, Vij, and Rain City Grill. We used to like Lumiere but last visit was profoundly disappointing. C was decent but not memorable. Reading eGullet's posts offer high expectations for West. What about the First Nation's restaurant and it's fare? Can eGulleteers offer recent dining reports about our old favorites and those we haven't sampled? Your input is greatly appreciated. We visit Vancouver in February, 2007. Vancouver Island's best eating spots are varied. We want to hear about those spots in the north above Victoria even extending to Tofino. Any highly praised restauarants in these regions would be most welcome. Judith Gebhart

Good point. But I WOULD forego the full color pics for a cheaper book. Well, I used it to temper today, and I kinda liked it. The thing I liked best is that I didn't have to mess with removing any "seed" chocolate. I didn't realize it before I bought it, but it is a nice alternative to gelatin for my vegetarian clientele. I'm anxious to try it in my mousses now. I'm also going to try sauteing with it just for fun. ← This is so helpful. We were in Cataluyna recently and ate at the restaurant Fogony in Sort which recently received it's first Michelin star. The talented female chef was eager to share her recipes for our meal; I promised her a cook book from one of our favorite Basque chefs and in return for this, she presented me with a 3.3 lb tub of cacao butter mycryo. I was thrilled as she used the butter for many of her savory dishes. Now that I have ordered the expensive text from CHIPS, I found this reference on eGullet. Thanks so much for the discussion. I will certainly try the dessert ideas but I am most excited about using the "butter" in savory dishes. Thanks again. Has anyone tried it with meats, fish or any other savory dishes? Judith Gebhart

This is a belated report/review of Charlie Trotter's 19th anniversary dinner held at his restaurant on July 30, 2006. I have been unable to present both pictures and narrative, I will eventually post the pictures. They give more visual articulation to the intricacies of the dishes which deserve to be seen. Here is my report. I have been reviewing this dinner for the Spanish press which had no US presence for this unique dining experience. Chicago’s most internationally renowned chef, Charlie Trotter chose July 30, 2006 for Charlie Trotter’s restaurant’s 19th anniversary celebration to benefit Charlie Trotter’s Culinary Education Foundation. One hundred four wine and food enthusiasts arrived at this urban, upscale Lincoln Park restaurant, all tantalized by the remarkable roster of six young talented guest chefs Charlie invited to cook with him. The invited chefs hailed from USA, Mexico and European destinations. The invited Chicago chefs included chef Grant Achatz of his restaurant Alinea, Chicago’s most celebrated chef practicing molecular gastronomy in his kitchen; chef Achatz also possesses a dazzling and daring palate ; chef Michael McDonald of restaurant C; he interprets the best of Charlie’s cooking for his C restaurant in Baja, Mexico. New York chef Wylie Dufresne of his restaurant wd-50, successfully explores the challenges of molecular gastronomy in his highly personal cuisine, and in Chicago again, the celebrated cuisine of Charlie Trotter himself. Two European chefs added their own unique contributions to the dining experience. Chef Andoni Aduriz of Mugaritz, a two starred Michelin chef and author from the Basque country in Spain produced the two most stellar savory dishes of the evening. Chef Aduriz demonstrated his incomparable culinary skills, his pitch-perfect palate, his encyclopedic knowledge of edible plants both cultivated and wild and his genius for integrating flavors and textures into gustatory and visual masterpieces. This was his first occasion to cook in the USA. Pierre Herme an acclaimed pastry chef and author, has his own pastry shop in Paris, France. Chef Herme provided the two intricately flavored, seductive sweets, marking the finale to the dinner. The wines from the Isole e Olena winery were presented by the winemaker himself, Paolo De Marchi of Piedmont, Italy. Five different De Marchi’s wines were offered with various dishes, one Chardonnay, three very good reds and one Vin Santo. : Here is the grand menu: Grant Achatz of Alinea restaurant, Chicago: amuse bouches: Tempura Prawn, vanilla bean handle, Smoked Paprika encased peach almond, Puffed Porcini, toasted garlic, parsley served with Ruinart Blanc de Blancs Brut NV First course: Alaskan Dungeness Crab with Amazake and Sake sorbet by Michael McDonald of the restaurant C in Baja, Mexico served with Ruinart Brut Rose NV Second course: Octopus, Orange Soil, raw Asparagus, Chamomile Yogurt by Wylie Dufresne of wd-50 restaurant, New York City, NY ( a fried duck skin is included in this dish) served with Martinelli “Martinelli-Dry Select” Gewurztraminer, Russian River, 2004 Third course: Representing Mini Mozarellas: Buttery Idiaziabal Cheese Gnocchi in Salted Iberian Pork Bouillon with Contrasting Vegetables by Andoni Aduriz, of Mugaritz, Basque Country, Espana served with Sancerre Chateau de Sancerre 2005 Fourth course: Confit of Wild Salmon with Sweet ’n Sour Duck Gizzards & Curried Duck Liver Jus by Charlie Trotter served with Isole e Olena Chardonnay, 2004 Fifth course: Smoked Eel, Peanuts, Snow Peas, Whipped Caramel by Wylie Dufresne of wd-50, NY served with the Chianti Classico Isole e Olena, 2003 Sixth course: A Seasonal Interpretation: Rack of Lamb, Truffle and Walnut “Marzipan”, Touches of Fern, Cocoa & Lime (this is a translucent, crisp flavored tuile accompanying the lamb) by Andoni Aduriz, of Mugaritz, Basque Country Espana served with Isole e Olena “Ceparello” 2001 Seventh course: Grass-Fed Virginia Veal: Tongue, Cheek, & Sweetbread with Twenty Four Hour Sunchokes & Red Wine-Licorice Emulsion by Charlie Trotter served with Isole e Olena Cabernet Sauvignon 1998 (this dish was less than bite sized veal cooked items) Eighth course: Sesame Shortcrust with Red Pepper & Raspberry Compote, Parmesan Cream & Tuile by Pierre Herme, Paris France served with Jurancon “ Les Jardins of Babylone” D. Dagueneau & G. Pautrat 2004 (an extraordinary dulce wine) Dessert course: Ispahan- Gelee of Rise & Lychee, Enrobed in Dark Chocolate with Raspberry Ganache and another variation of these flavors by Pierre Herme , Paris France served with Isole e Olena 1998 Vin Santo del Chianti Classico As diners, we have repeatedly enjoyed and charted Charlie’s ascent to an internationally acclaimed chef. Charlie’s talents continue to hold the attention of diners from all over the world. Younger chefs have now captured the interest of serious diners from Chicago and elsewhere. Chef Grant Achatz of Alinea is the culinary star that shines the brightest today in the Chicago scene. The race for excellence continues in Chicago from many talented contenders and they are being addressed by local diners. Unlike many serious diners from the USA, we discovered chef Andoni Aduriz at Mugaritz seven years ago. We were astonished with his skills, creative energy and knowledge from our first memorable, elegantly executed dinner.. We have returned again and again to dine at his Basque country restaurant. His meteoric rise as one of Spain’s most extraordinary young talents is uncontested. We have dined once at Wylie Dufresne in NY last year, 2005. Chef Dufresne’s clever, witty, delicious concoctions offered the diner some intellectually challenging taste treats. Wd-50's ambience is casual, noisy and informal; the food is very serious with a very modern menu. It’s not white table clothed dining! We have no knowledge of Chef Michael McDonald’s abilities.. He is the primary chef at C restaurant in Baja, Mexico. C stands for Charlie (Trotter). Grant Achatz of Alinea was minimally represented. His three bite- sized appetizers were clever and very tasty, but not memorable. . The Dungeness Crab dish of Michael McDonald was exceptional. His talent is noteworthy. The crab had Asian highlights with a Japanese cress and a delicious sake sorbet. Octopus, orange dust, and raw asparagus with fried duck skin was a curious, confusing flavor combination. Chef Dufresne’s efforts didn’t excite us at all. The mini Mozarella dish, with its buttery Idiaziabal cheese gnocchi in the heavenly perfumed Iberian pork bouillon with the tiny toothsome vegetables was a perfect balance of textures and flavors. A memorable dish, exquisitely executed. Chef Aduriz’s first dish demonstrated his immense culinary prowess. Confit of wild salmon with sweet ‘n sour duck gizzards and curried duck liver jus was the most enticing, creative item on the menu from Charlie Trotter. This unique combination was a treat for the diner. This was evidence of Charlie’s educated and ever evolving palate. Chef Dufresne’s second dish of smoked eel, peanuts, Snow peas and whipped caramel was a huge taste treat. This dish worked. The flavors married successfully. A taste delight and quite surprising. Dufresne’s talents were evidenced in this dish. A seasonal interpretation: a rack of lamb with truffle and walnut “marzipan”, touches of fern, cocoa (bean) and lime. This was Andoni Aduriz’s tour de force for the evening. The crisp, translucent delicious tuile of fern, lime and cocoa accompanied this perfectly conceived dish. The rare cooked lamb with the truffle and walnut marzipan was an ingenious combination. It was another extraordinary taste sensation without comparison. Grass- fed Virginia veal: tongue, cheek and sweetbread with twenty four hour sunchokes and red wine-licorice emulsion: another savory dish by Charlie Trotter. A dish artfully presented. A wide triangular shaped swath of terra cotta colored sunchoke and red-wine licorice emulsion accurately depicted this dish with the three veal bite sized items in each of the corners of the triangle. Each tiny cooked veal morsel was overdone and indistinguishable from the other. The licorice red wine flavor was interesting and unique. The dish was less than satisfying. The unusual combination of a sesame shortcrust with a red pepper and raspberry compote with a parmesan cream and tuile was a dulce tour de force. Unusual pairings that delight the diner; this understated sweet dessert offered a complex, unique and satisfying group of flavors providing an exceptional finish to the meal. The macaroons were less interesting and more pedestrian than the sesame shortcrust red pepper and raspberry dessert. A taste of Mugaritz was savored for the first time by many diners at Charlie’s restaurant on July 30, 2006. We hope that many will travel to the Basque country to visit Mugaritz for one of his unique and exceptional tasting menus. It will be one of the finest dining experiences they will ever encounter. Judith Gebhart, Chicago Illinois. 60614-4520

As an equally dedicated lover of truffles, black or white in France, Italy or Spain, I know that during October Italian truffes are not available. You need to push your visit to mid-November or later to enjoy first hand the alba/white truffle harvest. Judith Gebhart

We certainly recommend Bilbao as a destination; the Guggenheim museum is breathtaking and its fine dining restaurant a must visit also. Nearby in Axpe, Etxebarri is one of our very few favorite destinations - it is a "must" on any trip to the area. We have reported very favorably about each of these in past postings. In the next group: 1) Aizian in the Sheraton hotel is run by the team from Andra Mari. We have eaten at both once and found the meal at Aizian to be a bit better. 2) Gaminiz and its' offshoot Baita Gaminiz were very good. 3) Goizeko Kabi is a frequent choice for us. It is more traditional and they serve (when in season) some things we like - truffles, angulas and percebes come to mind. We like this group but would rate it below the top 5 in the San Sebastian area. We were lukewarm about Zortziko and Jolastoki. We disliked Etxanobe; if going try to avoid the time just before a concert or event. Judith Gebhart

It is news for diners in the Chicago area and elsewhere in the US. Charlie Trotter is hosting a number of world class chefs for his annual anniversary charity dinner on July 30th, 2006. The most esteemed young, highly innovative Basque Spanish chef, is Andoni Luiz Aduriz of the lovely, modern country restaurant Mugaritz located outside of San Sebastien in Spain He is a most talented Basque chef and largely unknown to most US diners. Chef Aduriz recently received two Michelin stars and is viewed as one of Spains' most innovative chefs;he is a talented counterpoint to Ferran Adria. He offers a unique, exceptionally harmonius tasting menu that challenges the diners palate. This is his first visit to Chicago. (We have been Mugaritz regulars since 1999 and we think his talents exceed any cook in Spain today; we are even more informed of Adria's talents but view Mugaritz as a chef more knowledgable about the Basque terroir. Chef Aduriz is a comparable culinary talent to Marc Veyrat and Michel Bras of France in his significant knowledge of the edible wild. Granted we are unique diners with great awareness of these European talents, none of whom who have counterparts in the USA. The other European French talent to visit Charlie's Chicago restaurant is Pierre Hermes who is the most acclaimed pastry chef today hailing from Paris. Charlie has added Wylie DuFresne of WD50 from NY, and Charlies chef from his Baja restaurant in Mexico and also Grant Achatz of Alinea. I have this uneasy feeling I have excluded someone. The apparently sold out July 30th anniversary celebration is slated to include each chefs contribution to the elaborate menu. The cost for this hopefully extraordinary dinner is $650 per person. The meal reflects the contriubtions of every chef including Charlie in it's, hopefully outstanding tasting menu. We are attending this dinner primarily because we are close, personal friends of Andoni. We had hoped to introduce him to the best of Chicago's dining experiences. Charlie controls the Chicago experience of these various visiting acclaimed talents. Hopefully Charlie will treat these chefs to the same experience he granted Ferran Adria and his wife earlier this year. I pass this on to you not knowing how to evaluate it for eGullet. We will take notes and pictures for this event. We are thrilled that Andoni our most talented friend will be in our city. We want his trip to be memorable. We will see him in September, 2006. I wish so many educated palates here in CHicago could welcome him and partake of his remarkable culinary abilities. Please use this information for the Heartland audience. Maybe our pictures would be useful to fellow eGulleteers? Do let me know! Judith Gebhart

Never been to Arnaud Daguin's new place Hegia but I love his food and it's been written up in the dailies & weeklies a lot - it's about 60 klicks from Barcus. ← Dear David: We have visited Chez Ruffet in 2005 and again this May 2006. It was and is the best choice for a meal in that environs; my husband thinks this is the most innovative chef in the Southwest of France. I think Chez Ruffet is definitely worth visiting during your September trip. Both of us were well received. We were delighted with our last meal. Chez Ruffet deserves their 2nd Michelin star. The dining room is rustic, tasteful and inviting. The menu is memorable for both the gourmand and the gourmet. We followed the wisdom of our maitre d' (one of the owners) who convinced us to order the lighter menu (less expensive). It was delicious and his counsel was on target. It's our reccomendation. We will return again. Curiously, John mentioned the ferme in Hegia, owned by Arnaud and Veronique Daguin. This ferme in Hegia is a much longer drive than Chez Ruffet in Jurancon. The Ferme Hegia is only available to the guests of this unique ancienne farmhouse circa 1746. We have reservations for this late September, 2006. We are excited about the promise of this new venture of the Daguins. We last sampled Arnaud's talents in Auch in the mid-80's. We have no idea where he has been since the family restaurant in Auch! John tell us what you know of Arnaud's ventures since 1987? We will hope there will be some interest in our visit: we will post our reviews to eGullet upon our return. We will also revisit Eduardo Loubet in his newest two star restaurant in La Bastide de Capelongue. This is another very fine young French chef whose expertise in foraging the wild and employing the finest ingredients challenges the talents of Marc Veyrat and Michel Bras. We hope our visit this Fall proves this chefs many talents. He too recently achieved two Michelin stars. Judith Gebhart

What are the diners convictions that support this positive review? Judith Gebhart

We are thrilled with the knowledge of a Daguin establishment in the French Basque area. It is a unique building that was built in 1746. It is a blend that is memorable. It also seems to be a unique culinary destination. IT is a new French/Basque destination which is identified as a ferme. Does anyone have any knowledge of this uniquely designed, elegant modern destination in France?? I welcome any information that is available. Judith Gebhart

I have been an unabashed supporter of Schwa's culinary virtues in past posts. As of June 9th, 2006, my culinary kudos for this talented duo, Michael Carlson and Nathan Klingbail has quadrupled. These two stellar talents continue to WOW the informed palates of the world. We experienced an extraordinary meal designed by Michael and Nathan that was sensational. We forgot our camera and didn't take notes. It was just another exceptional dining experience. As of the end of June, these chefs will feature their tasting menu exclusively for all to sample. This wise decision guarantees the diner the best menu choices these culinary wizards can offer. The restaurant is booked for all weekends through September THe weekday evenings offer options for diners that have yet to try the profound abilities of these accomplished chefs. Please understand that these young, relatively unknown chefs deserve your attention. This is a remarkable dining experience. Schwa has no comparison to any other Chicago 3 star dining experience. It is a 4 star experience without the bar and wine ammenities. I challenge anyone with an educated palate to find a better dining experience in the Chicago area. WIth great respect, Judith Gebhart

It would be helpful to know your food preferences. Hisop continues to offer an excellent superbly creative and reasonably priced menu. We have forthcoming revues of Lasarte and Caelis. We think Hisop and Cinqsentis deserve your immediate consideration for a memorable, reasonably priced BCN dining experience. I would recommend Lasarte and Caelis as superior to the Roca brothers Moo dining adventure. That is our view. We still await Santamaria's latest BCN dining experience. It promises great views of the city. Hopefully the view will match the food. Judith Gebhart

Dear Doc: I am responding only to the immense talents of Enric Rovira who has become an indisputable chocolate talent in BCN. FOr those interested he is located in a spot difficult to locate, but with some determination his outlet can be located at Sant Geroni, 17 in Barcelona. His website is www.enricoroviera.comThis chocolaitier is exceptional and deserves your attention. He has many wonderful chocolate offerings in Barcelona. Judith Gebhart

Well, the presence of Bocuse is the very thing that renders this list useless to me. Although I *am* looking forward to my trip to elBulli in exactly 2 weeks... Si ← I for one question the exalted position of Pierre Gagnaire in the French rankings. I am appalled that Bocuse is included at ALL! Even more appalling is the exclusion of Olivier Roellinger's, newly three starred, superb Michelin restaurant (the 3 stars were long overdue) in Cancale. Chef Roellinger is an amazing French talent with a status similar to Michel Bras and Marc Veyrat (who was also excluded). I am truly perplexed with these exclusions.Hope your elBulli experience is exciting and exceptional; our elBulli experience has never failed to excite us even after 10 years. As an unabashed Spanish enthusiast who is also eternally enamored of the best , most talented chefs of France such as: Bras, Roellinger, Veyrat and younger talents like Chef Edourad Loubet, of Lourmarin and the chef Stephane Carrade of Chez Ruffet, I am grateful that Mugaritz in Spain has rightly joined the ranks of Spain's most talented chefs. We know that Andoni Aduriz has great support in France by many great chefs including Ducasse, Bras and Roellinger. All of these great cookers know the abilities each has to offer regardless of their country; they heartily support each other with absolute understanding and respect. Judith Gebhart

r I would like to add my 2006 dining favorites: Alinea, Schwa, Spring, Moto, Charlie Trotter; these five dining destinations are, IMO, all stellar operations. If it had been 10 I could have included other great Chicago talents. You requested five. I truly think Schwa is THE best priced, most adventuresome talent in Chicago. I truly hope the cynical views of Schwa's future are without subtance--at least for the near future. I again appeal to every serious diner to sample the talents of these two remarkable chefs Michael Carlson and Nathan Klingball. In another setting, they would be 4 stars, not three. Enjoy them while you can and embrace their culinary prowess! Their collective talents are extraordinary. Judith Gebhart

Yes, Culinista, your observations agree with our dining experience and culinary assessments of both Veyrat and Bras. Both chefs are ouststanding and continue to command international attention for their culinary efforts that reflect their affinity to their respective produits of their terroir. Each chef has a rigorous interest in foraging their environs and using every found item to enhance their recipes. Both are very much like Chef Aduriz of Mugaritz. THe Bras gargoullou recipe has been without equal in the world, until Chef Aduriz of Mugaritz dared to top the excellence of Chef Bras' rendition. And he has exceeded Bras' superb version of a vegetable/salade innovation using his unqiue combinations of fresh vegetables, root vegetables, nuts, foraged greens, locally grown greens and the variousi tems that make this exceptional, dish unique in the world. We think that the Mugaritz product today has no equal!! THe Spanish culinary world both of yesterday and today has underrated his genius in combining foraged and grown greens with his masterful understanding of handling protein items, like fois gras, fowl, game, beef, lamb and deer; he also has an equal genius in preparing fish and seafood, His talent is extraordinary for such a young chef. Judith Gebhart ← This is another response to those hesitant eGulleteers who might doubt the excellence of Mugaritz as a dining destination. We found the latest findings of the UK's Restaurant Magazine: The World's Best 50 Restaurant Academy. For this year, 2006, the first ten best restaurants in the world are: eLBulli (1), The Fat Duck, (2), Pierre Gagnaire,(3), French Laundry, (4), Tetsuya, (5), Michel Bras, (6), Alain Ducasse-Le Louis XV,(7) Per se, (8), Arzak, (9) and MUGARITZ, (10)!!!! Cannot say I agree with the line up but eLBulli and The Fat Duck are at the top. Per Se, we think is not a top ten experience. My point is that Mugaritz is a new entry and that is a deserved recognition. Our local neighborhood chef, Charlie Trotter came in at number 26. Many of you already know this! I just couldn't hold back my enthusiasm for Mugaritz. Judith Gebhart

Pedro: Could you translate your response? Please? !?I think it is wonderful that Mugaritz is 10th on the list of the worlds' best restaurants. This is music to my ears. Judith Gebhart

Dear Chef: We are both exhuberant supporters of Michael Carlson and Nathan Klingbail, chef and sous-chef of Schwa, Chicago's most recent and exciting culinary destination.We are world travellers. We know that the talents of these two local, American chefs are extraordinary. They have abilities that compete with the best chefs in Europe. It is thrilling to have contact with such creativity in Chicago. There is no other restaurant with the talent of these two people that can deliver an exceptional meal at such an affordable price. Their unique abilities come at excitingly low prices. Chicago diners, you must visit these very talented people. Don't WALK, just RUN to Schwa!!! Just watch their talent explode again and again. Judith Gebhart

Silly: Why do you not promote Hisop? Colibri is not as marvelous as Hisop. I have some more expensive interesting BCN locations to report. Hisop is an enduring value and exciting menu. I would agitate to visit Hisop. Judith Gebhart

Yes, Culinista, your observations agree with our dining experience and culinary assessments of both Veyrat and Bras. Both chefs are ouststanding and continue to command international attention for their culinary efforts that reflect their affinity to their respective produits of their terroir. Each chef has a rigorous interest in foraging their environs and using every found item to enhance their recipes. Both are very much like Chef Aduriz of Mugaritz. THe Bras gargoullou recipe has been without equal in the world, until Chef Aduriz of Mugaritz dared to top the excellence of Chef Bras' rendition. And he has exceeded Bras' superb version of a vegetable/salade innovation using his unqiue combinations of fresh vegetables, root vegetables, nuts, foraged greens, locally grown greens and the variousi tems that make this exceptional, dish unique in the world. We think that the Mugaritz product today has no equal!! THe Spanish culinary world both of yesterday and today has underrated his genius in combining foraged and grown greens with his masterful understanding of handling protein items, like fois gras, fowl, game, beef, lamb and deer; he also has an equal genius in preparing fish and seafood, His talent is extraordinary for such a young chef. Judith Gebhart

← We are ecstatic that David Swanson is still active in the Milwaukee area. His new restuarant concept Braise is wonderful. His artful cuisine and locally grown ingredients are very exicitng to the serious diner. Thanks for the update about this chef which we know to be exceptional and very important.. His Milwaukee restaurant, Braise will be one of our preferred destinations. Judith Gebhart

We agree that Paul Bartoletta's talent is exceptional; Paul's talent is no longer available in Milwaukee. His cooking skills are now focused in Las Vegas market, not in Milwaukee. He and his brother have created 4 Bartoletta restaurants in the Milwaukee environs. These restaurants are good but not great, at least in our opinion. It seems that Milwaukee doesn't demand the same culinary excellence that was in evidence in the creation of the Calatrava materpiece at the MAM. We would welcome a fine dining destination. If anyone has such knowledge or plans for such a dining establishment, we are all ears. Judith Gebhart

Could you fill us in on that? Who is no longer there? ← If we knew the chefs name, we could explore his whereabouts. Sanford returned to his kitchen maybe two or three years ago--my timetable may not be accurate. His hired chef who had introduced a Sanford menu revision was in place when we first visited the MAM maybe 4.5 years ago. We dined at Sanford about five times, always with great enthusiasm. The then chef in place allowed the diner to create their own menu from the exciting list of dishes he had created. It allowed the diner many choices; it was and is a marvelous dining concept.We returned in early 2005, I recall, only to find that Sanford, the owner and chef himself had returned to the restaurant. Sanford had completly altered the menu; he reinstated some of his own original dishes and obliterated every menu item that could be identified with the prior chef. We spoke with Sanford's wife (we believe, it was the chef's wife) to learn that the prior chefs departure was acrimonius. She reported that the prior chef failed to fulfill his obligation to uphold Sanford's reputation, failed to be fiscally responsible and failed to offer the quality of Sanford's culinary excellence. These details, however significant to the owner, were of no interest to us as the creative fervor of the now deposed chef were no longer available to us. We were crestfallen--our favorite dining experience had instantly ended. We were dismayed that our favorite Milwaukee dining experience was now defunct, unavailable and his name and whereabouts was unknown. Wish I had more knowledge. Wish the chef had/has relocated to another venue in Milwaukee, as we would search him out. That is it. Judith Gebhart

Thanks for your response. Neither of us has any knowledge of Roots but we will explore it. Again, thanks for replying. Judith Gebhart