bankchef

Oh, man, I miss Guadalupana...great place. Is that French place by Wild Oats still open? Bar menu at Melange is good.

Brother Juniper's by the U of M.

Got my start (sort of) at Another Roadside Attraction Catering and Automatic Slim's so I'm partial to Karen Carrier's food: Slim's, Beauty Shop, Cielo...(although my food is NOTHING like hers now that I've moved on). But, a couple non-Karen tips, if they're still around would be Melange and Bari. Jason Severs, the chef/owner of Bari is not only a great guy but also a great Chef. He and Scott (of Melange) have taught in New York (one-off classes).

This might sound concieted but I'd like to get the restaurant into a food magazine. Gotta give up the smokes too Cherrypi. And just to continue growing in this wonderful culinary world of ours. Learn more classic recipes and develop more of my own. Overall, I'm very content to keep at it in the same manner as last year and the year before.

There's a best of ED book out now I just picked up that has a little of everything in it. Looks really good.

Yeah, you're better off just buying some truffles and having fun at home.

Anybody have an oddity like this: I have a Messermeister Santuka. I love it. Its my favorite knife (more than my chinese chef). But I have this thing about it touching meat. It has only once when someone grabbed it and started to clean chicken with it. I was absolutely livid. I screamed like a baby whose toy was just broken by another child. It is my veggie knife for bruniose etc and I just can't bring myself to use it with meat....

From the above list these two classes I experienced: I took Artisan Bread I when I was living in Portland. Great class if you aren't already a baker. Also took a class taught by chef de cuisine of wildwood (was a winter braising class). I liked the classes because it was an easy way to see and hear other chefs and taste a little of their food.The students are a total mix of newbies and seasoned home cooks. I kept a fifty dollar spending limit and took one class per month. Plus you get a discount on cookware that night etc. etc. You may not learn a whole lot but there's usually one or two things that you haven't done or thought enough about before or just haven't thought about in a while.

Hard to find but they used to do a paperback copy. Chef friend of mine in Portland had one but I couldn't find one.

I find that I don't buy cookbooks anymore...just food lit. Just to hear the prep of different food, how its grown, what so and so's mother did with these ingredients is far more interesting. There are cookbooks I need and some that I thought I needed but hate (I really dislike Professional Chef...on the other hand the Le Cordon Blue textbook is fantastic). If I had to say a couple cookbooks that I love the most I'd say The Kitchen Sessions (Charlie Trotter) or a book I have called the Complete French Cooking Course. When I go to Portland I check out the used cookbooks and food lit books and try to find something there...

Maybe once a month do I really dig down and make a mess in the kitchen. Usually it means we have company coming over. Well...once a month seems like a lot.

Apprentice by Jaques Pepin.

Chopsticks on Hawthorne. Cheap and pretty decent. Portland Thai food is pretty good. Like Memphis Vietnamese.

too.

I moved to.