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James Beard Nominations '07

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tighe

tighe

Posted
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Are the chef nominations pulled out of a hat or is there some methodology that defies intuition?

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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tighe

tighe

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I am curious, what is everybody's take on Kathy Casey?  Truly...

My 'oh so humble' opinion.

Most women don't seem to know how much flour to use so it gets so thick you have to chop it off the plate with a knife and it tastes like wallpaper paste....Just why cream sauce is bitched up so often is an all-time mytery to me, because it's so easy to make and can be used as the basis for such a variety of really delicious food.

- Victor Bergeron, Trader Vic's Book of Food & Drink, 1946

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  • 4 weeks later...
Marky Marc

Marky Marc

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That place I work at bought a recipe from her from $10,000 (so I hear) that was just mind blowingly meh. It ended up getting pulled off the menu within a month it sold so badly.

Also, I guy I work with worked under her a few years back and described her a quite the bitch.

So, I suppose I haven't gotten the best impression of her. I've never been in impressed by Dish D'Lish either.

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Bruce Burger

Bruce Burger

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That place I work at bought a recipe from her from $10,000 (so I hear)

How reliable is that report? I can't imagine any restaurant paying $10,000 for a recipe. I can imagine paying that much, or more, to a restaurant consultant to design a menu that fits a particular restaurant.

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Marky Marc

Marky Marc

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That place I work at bought a recipe from her from $10,000 (so I hear)

How reliable is that report? I can't imagine any restaurant paying $10,000 for a recipe. I can imagine paying that much, or more, to a restaurant consultant to design a menu that fits a particular restaurant.

Don't ask me man, I just work there.

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