ducphat30

If you look at it again, it's from 01.29.06 until 02.06.06 so I wouldn't worry, they are probably actually going on holiday. They'll have closed the books from '05 and can plan to close (i.e. taking care of inventories, etc.) would be my guess.

My wife and I dined with chefg at Trio, he and his staff were more than accomodating to her "aversions and allergies", I would expect that they have the same level of customer service, if not greater. Substituting vegetable courses for dishes she would have had a tough time with. The one suggestion I can give is to make sure that you give the restaurant plenty of notice, like when you are making your reservation, and I am sure you will both have a great time. Quality and inventiveness were at the same level to their carnivorous counterparts. ducphat30

Should have no problem getting the wife to go!!

The people that have brought Spring and Green Zebra to Chicago, opened Custom House this past Friday at 500 South Dearborn in the Blake Hotel. I have nothing to report (about the food), as of now, it was too late when I got off of work to go in. The space is beautiful, imagine that (same person did Spring and Green Zebra). I am no designer, but I would describe it as subdued inspired Frank Lloyd Wright. I know the space before Prairie was more of the "prairie" style, but now it a nice blend of dark woods, textured fabrics on the banquettes and stone. I have no idea about the food, have yet to see a menu. Hopefully they'll post it on their webpage soon. I do know some of the talent in the kitchen, so it is more than a welcomed addition to Printers' Row. Note to my post: I know sh!t about interior design, it's a gorgeous space IMO.

$2000 easy. It was just over a $1000 for the glass plus "labor" from an "authorized service dealer". We use the self cleaning program daily, but for deep cleaning we do remove the glass (tempered) and clean the whole piece. The gents that I have working on it are rather diligent and very careful. We are not using the oven more/less over the past 4 years, if anything we have eliminated the elements that were more abusive (read apethetic cooks), and our "baby" is much better taken care of now. I just found it very wierd. I am in contact with Rational and they are going to send their people to take a look to make sure that nothing is faulty and everything is properly assembled because it has also been taken apart a couple of times to be completely de-limed. I'll keep you informed about the results. ducphat30

I have a large rational combi oven in my kitchen, and during a deep cleaning last night, the glass on the inside shattered. The person cleaning it said that when he opened the door, he heard a pop and then it shattered into a ton of pieces. Normally, I'd become more gestapo-esque in the questioning, but he is not the first person it has happened to. The person who services our equipment had the same thing happen to him maybe a year ago. My question is had anyone else had any experiences like this with their rationals? Other aspects I am exploring are: Is the oven truly level? although it does have adjustable gaskets. Is it in the seal? Was it a case of abuse? Any feedback you have I would appreciate it, this piece of equipment is a workhorse for us and I want to get it back on track as soon as possible without any future episodes. ducphat30

Thank you everyone for your suggestions. We ended up starting them off with a salad of bitter greens with a hazelnut and melfor vinaigrette. The main was a whole roasted sirloin of beef, cooked very slowly. We roasted potatoes off in the drippings, and what was left used to make Yorkshire puddings. We served them with some simple haricot vert, baby carrots and a red wine pan reduction. Dessert was a berry trifle with creme anglaise and a good dousing of cream sherry. The group was very happy, to say the least. Logistics were not a problem, as I run a professional kitchen here in the US and really wanted the guests to have something that would make them feel good for one afternoon. Again, thank you for all of your help. ducphat30

There are 17 homesick English persons coming for lunch next Wednesday and I was hoping to brighten their days with a taste of home. Looking for suggestions, I am in Chicago so all types of staples will be relatively easy to come by. Thanks in advanced for the help. Ducphat30

Blue Trout and Black Truffles~Peregrinations of an Epicure by Joseph Wechsberg. Is a great look at the history of fine dining, as well as providing insights regarding dining in general. There is something about it that makes it a great read for anyone truly interested in food/dining/history, IMO. Ducphat30

Looking for a couple of recommendations for knife shops/makers in Osaka. The corporate chef (of the company I work for) and one of my sous chefs will be in Osaka (the Hyatt) for a chefs' exchange program, and I want them to pick me up some blades. Looking for deals, but more importantly looking for something that I wouldn't normally find in the USA. I know this is rather vague, looking more an 11" slicer and a 6" boning knife, thin blade, not flexible-very much like the misono style handles, as well as the MAC handles. Quality and "something special". Open to any suggestions. Need to know by this weekend. Thanks in advance for the help. Ducphat30

The green city market, check Klug farms, they had some this past wednesday, there were a couple of other farms with currants, fresh apricots, all the good stuff to make a beautiful summer pudding, maybe some clotted cream from the dairy guy would not be a bad addition.

A quick question. Has anyone seen fresh chickpeas at any of the Chicago area farmers' markets? If so, which one, and if you can remember from which farm? Thanks for the help. Ducphat30

Was it a powder?? If so, it is pure maple with the sugar removed. You will need to add a sugar to sweeten it and balance the flavor. What you can do with it is use maple syrup as your sugar (sweetener) and get a very intense maple flavor. On its own, it is hideous. We use this to brine proteins and give it that intense maple flavor. What is the application??

Yellow truffle et al, Thanks for sharing this amazing journey you took, I hope your photo essay did not interfere with your overall enjoyment of the experience. I am going in June, I almost feel like the kid at the top of the stairs watching "santa" put presents under the tree. ducphat I didn't even see your post, you hit the nail on the head.

In case anyone was interested in a good match: Here is the pairing that we went with for the dinner. It is the Roth Kase, Surchoix Grand Cru Aged gruyere. It is plated with figs poached in pinot noir, the liquid reduced and tightened with a little bit of pectin and sugar. A "hazelnut" cracker Toasted hazelnuts and celery microgreens. It worked out very well, in fact many people said that it was a dead on accurate pairing. You also have to remember this was the 5th wine of the evening, so judgement could have been ever so slightly impared. I apologize for the picture, I used a palm pilot camera, so it is not as clear as I'd like.

I don't know what your exact technique is, but it could be the "weight" of the pan you're using. I would suggest cast iron. It will hold the heat well so you don't have too great of a temperature drop when you add the fish to the pan. Additionally, do not put too many filets in the pan at a time (just a reminder). If you are doing a few and don't have a restaurant kitchen, I would put the broiler on 500F, Sear the skin side down, medium high heat, light oil, flip to "kiss" the other side and transfer to a baking sheet. Get all of you filets done, then when you're ready to plate put under the broiler (mid rack) this should help to bring back the crisp and cook the filets through. This is all dependent on how thick the fish is. If it really thin, I'd put it closer to the heat source, thicker farther away. Depending on the fish, and more importantly how its butchered, you may need to apply a little bit of pressure to keep the skin in contact with the pan.

If you can find frozen petite pois, they are a tiny green pea, they have a great flavor especially for something like this that is going to be pureed. The other reccomendation I have is to intensify the flavor of the "pea" is to use some dried peas. Here is the link for the company that makes them, but Whole Foods usually carries them. One other thing about pea soup, you'll go from a bright green soup to "split pea" soup color in about 5 minutes, so plan accordingly for service.

Thought I would get the forum's input on a pairing for '99 Howell Mountain Cabernet Franc. It is for the cheese course for a Beringer wine dinner. Couple of things that would be helpful, your tasting notes and the cheese pairing you'd suggest. No suggestion is to far out there, all ideas will be entertained and will actually (IMO) help us all with this topic. I posted here because I was interested in tasting notes, as well. If this is not the correct forum, feel free to move the topic. Thanks and I am looking forward to your suggestions.

The methodologies placed in front of you from the other posts work very well. I am going to only add that you might want to have a pair of latex gloves on while you are peeling the beets to prevent your skin from discoloring.

Recently, there was an article (NYT, December 22, 2004, Dining IN, Dining OUT) on the pairing of beverages and food, the focus being on non-alcoholic options. I believe that someone might be able to link the actual article, but I do remember the opening is a situation at TFL regarding the pairing of the taglietelle and black truffles with an almond infused frothed milk. Why do I bring this up? Maybe you should approach the sommelier about doing a beverage tasting so that you have something matched for every course and not be required to get schnockered on vino. You could point out that you would like the opportunity to try some of the wines (you'll know which ones to try because the sommeliers get really excited when they are describing a truly incredible wine). In the few instances that I have had the opportunity to interact with the people at Per Se they have been very accomodating and want to create an enjoyable evening for you. Put yourself in their hands, and let them do what they do best.

Cold smoking a protein before searing it gives it a great "smoke" flavor and that process helps to dry out the exposed flesh creating a great surface area to get maximum crusty sear. It is important to properly season the meat prior to smoking because once it dries out the seasoning does not adhere as well. A great option if you do not have access to an actual grill to create that flavor. We used to do this at the Everest Room a lot because all of the equipment was/is electric or induction. If you are worried about your smoke being to hot, place a bowl/pan of ice cubes 2 inches above the smoke source. This will cool it down enough to not cook your protein. That smoke "water" created above is great for adding flavor to cooked beans. MAKE SURE THAT THE STEAKS ARE IN A PAN, preferably on a rack in a 2" hotel pan. You don't want the meat drippings getting in to spoil the broth.

This is how we called them growing up, as well, I have never seen them spelled, until I needed it for a menu for some clients.

Thanks for the info

Looking for help for the correct spelling for Polish cabbage rolls

I think we'd all like to see scott's piccies. I am American so I am hoping to God that means pictures!?!?!