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tammylc

Report: 2008 Heartland Gathering in Chicago

158 posts in this topic

Here are some pics from the Maxwell Street Market Tour

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fat guy and edsel   

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These were great too.  I can't remember the last time I had a homeade tortilla.  They used it to make a corn fungus( formal name is?)taco.  That was a bit strange for me.

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Corn fungus

The corn fungus is called huitlacoche.

Great-looking hats there, guys, but I can't quite make out what's on them. Could you clue us in? (Nice picture, too, Randi, getting the Sears Tower in the background.)


Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"A vasectomy might cost as much as a year’s worth of ice cream, but that doesn’t mean it’s equally enjoyable." -Ezra Dyer, NY Times

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So, in the end, the amuse was two items. The first was crostini with smoked trout topped with a quail egg and garnished with some chives. The second was a plantain chip with a schmear of apricot-mango stuff, topped with smoked goose breast, julienne Asian pear and a little dill. The trout-and-quail-egg one came out as we imagined it would. The plantain-with-goose, when we did a preliminary taste test, was too sweet and not salty enough. This even though our whole premise had been to minimize the saltiness of the goose. So we wound up asking Kris to salt the plantain chips and we added the dill to the ingredients list. In the end this part of the amuse was not, in my opinion, fabulous but it was pretty good and it met the ethnic challenge. I loved the trout and egg, but there were some little bones in some portions that made it difficult to navigate.

Maybe someone can supplement with a photo.

Thanks for the rundown, Fat Guy. I think the trout and egg would have been even better had we remembered to season them. A little salt and pepper on the eggs would have totally kicked it up a notch.

Oh, and actually, it was dill on the trout and eggs, and chives on the goose and fruit. Which I agree was too sweet and not as fabulous as I'd hoped. Ah well - it was worth the experiment.


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

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Wow, looking at all those pictures of the market I am soooo disappointed I had to leave early. :-(

As it was, I only made it back to Ann Arbor with a half hour to spare before I had to go out to my next multi-course dinner. It was really a crazy eating weekend!


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

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Karen M - can you talk about what the topping you drizzled on the confit byaldi was? I'm not seeing it in my version of the French Laundry cookbook - is that something you came up with on your own?


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

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They used it to make a corn fungus( formal name is?)taco.  That was a bit strange for me.

Formal name is huitlacoche (sometimes spelled with a c instead of an h). Also called corn smut, as in "I'm gonna go down there and get me some smut!"

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I think one of the table pics is missing--my table!  It's all about me, doncha know.   :raz:

gallery_34671_2649_28301.jpg

Mea culpa. I'd uploaded it, just didn't move it over - I'd better look and see which others I missed.

And from left to right starting at roughly 8:00, we have:

G Wiv aka Gary (still kicking myself for not getting his namesake spice blend from The Spice House and having him autograph it!)

Beth aka Marmish, owner of Milo :wub:

Pav aka Beth's husband

Dance aka Connie's husband

Connie aka white_lotus

Helen aka G Wiv's wife

KarenM's husband (can't remember his name, either!)

Karen aka KarenM

Cecilia aka my mother

Me/Rona aka prasantrin

Julie aka santo_grace

empty chair belonging to Stacy aka Julie's +1


Edited by prasantrin (log)

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G Wiv's wife (sorry!  Can't remember her name!)

Ellen.

EllenNYC.jpg

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G Wiv's wife (sorry!  Can't remember her name!)

Ellen.

EllenNYC.jpg

Thanks! I edited my original post. Hopefully someone will chime in with KarenM's husband's name, too!

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That's cool! What other things did folks learn at the Gathering?

From Kerry Beal et al.:

1. how to temper chocolate

2. how to dip stuff in tempered chocolate

3. the wonderfulness of Portuguese "Saltcream" sea salt from The Spice House

4. the even greater wonderfulness of crème brûlée chocolate cups

And let us not forget:

5. how three days of continual eating and drinking (and cooking) tires one out. In a happy way, of course.

Oh, and I really don't like the texture of pig's ear.


Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"A vasectomy might cost as much as a year’s worth of ice cream, but that doesn’t mean it’s equally enjoyable." -Ezra Dyer, NY Times

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my photos from Sat. dinner:

gallery_21337_6173_147669.jpg

Edsel and his Vita Mix become the hit of the kitchen

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Fruits of the bread class

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Amuse, p 1

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Amuse, p2

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Tomato-watermelon soup

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beet stem pancakes

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Beet salad

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Salad niscoisse (pre-olives)

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baked shrimp

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Ratatouille

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Chicken & Waffles

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Gravy

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Cole Slaw

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Ribs

It was all yummy! I was too stuffed for dessert - so no photos. lucas mentioned that he really liked the maple syrup on his rib (which was delicious, but a bit spicy). I thought the cole slaw was a perfect accompaniment, Marmish!


"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

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Great pictures, Nancy!

I agree re. Marmish's coleslaw. It rocked so much I asked her for the recipe and served it to 45 of my neighbors at dinner a couple nights ago.


Tammy's Tastings

Creating unique food and drink experiences

eGullet Foodblogs #1 and #2
Dinner for 40

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Thurs kick off dinner at Blackbird

We started with 2 passed nibbles during the cocktail hour:

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Parmesan apricot shooter

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Tartare

I remember this as lamb, but stuart said steak - who knows? it was delicious, as was the unusual shooter.

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Herbed butter

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bread service

Bob and I both opted for the "nasty bits" menu.

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chopped chicken liver ravioli w/apple-lime puree and anise hyssop

For my taste, this was, well, too chicken-livery. Caveat - I was never a chicken liver fan. [grain of salt]

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pickled beef tongue with fried bologna, cherry tomatoes, horseradish and nori

I really liked this dish, though I never cared for the tongue on deli platters I tasted as a child.

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roasted hudson valley foie gras with preserved grapefruit, sea beans, and lychee-espresso

I didn't like this as much as i thought i would, though as Tammy pointed out, roasted and seared foie are very different. count me in the 'seared' lovers group, i guess.

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braised rack of lamb with fresh soybeans, spring radishes, pickled feta & lovage

Although there weren't any real nasty bits in this dish, it was superb. The lamb was perfectly cooked to a bloody rare [perhaps that was the nasty bit aspect] and tasted simply amazing.

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intermezzo - candied pig ear

Loved this!

Even more amazing was dessert:

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crispy veal sweetbreads w/cashew butter, rye waffle, black mission figs, black olive honey, and cashew ice cream

The notion of sweetbreads for dessert was bizarre enough. but this combination of textures and flavors really worked!

This lovely dinner really revved our culinary engines up for the edibles to come!


"Life is Too Short to Not Play With Your Food" (coined while playing with my food at Lolita).

My blog: Fun Playing With Food

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We revived an old Heartlander tradition: the American Gothic shot. It might have started at Varmint's first Pig Pickin', and Im sure we posted one from Grand Rapids.

Behold Sam Iam and Lady T with knife and cognac instead of farm implements.

gallery_6375_3224_6052.jpg


Margaret McArthur

"Take it easy, but take it."

Studs Terkel

1912-2008

A sensational tennis blog from freakyfrites

margaretmcarthur.com

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my photos from Sat. dinner:

...

It was all yummy!  I was too stuffed for dessert - so no photos.  lucas mentioned that he really liked the maple syrup on his rib (which was delicious, but a bit spicy).  I thought the cole slaw was a perfect accompaniment, Marmish!

Thanks! :wub: I really love that coleslaw. We can eat a whole head of cabbage between the two of us. I figured any coleslaw in a meat cookbook had to be pretty darn good! It's from the Complete Meat Cookbook, by Aidells and Kelly.

Your pics are great!


Edited by Marmish (log)

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my photos from Sat. dinner:

...

It was all yummy!  I was too stuffed for dessert - so no photos.  lucas mentioned that he really liked the maple syrup on his rib (which was delicious, but a bit spicy).  I thought the cole slaw was a perfect accompaniment, Marmish!

Thanks! :wub: I really love that coleslaw. We can eat a whole head of cabbage between the two of us. I figured any coleslaw in a meat cookbook had to be pretty darn good! It's from the Complete Meat Cookbook, by Aidells and Kelly.

Your pics are great!

Can you add it to recipe gullet or post it here?

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Ingredient lists are not copyrighted. I usually use far less or even no onion, and lots and lots of pepper. I may sub granualated garlic or garlic powder, depending on how much time I have and what's on hand. Yogurt or sour cream, doesn't really matter. Otherwise, don't change a thing.

Coleslaw from the Complete Meat Cookbook, Aidells and Kelly

4 cups shredded green cabbage

2 cups shredded red cabbage

2 geen onions, thinly sliced

1/2 cup thinly sliced red onion

Dressing

2 teaspoons minced garlic

1 cup mayonnaise

1/4 cup sour cream or yogurt

1/4 cup brown sugar

2 tablespoons fresh lemon juice

1 tablespoon cider vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco

Salt and freshly ground black pepper

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Ingredient lists are not copyrighted.  I usually use far less or even no onion, and lots and lots of pepper.  I may sub granualated garlic or garlic powder, depending on how much time I have and what's on hand.  Yogurt or sour cream, doesn't really matter.  Otherwise, don't change a thing.

Coleslaw from the Complete Meat Cookbook, Aidells and Kelly

4 cups shredded green cabbage

2 cups shredded red cabbage

2 geen onions, thinly sliced

1/2 cup thinly sliced red onion

Dressing

2 teaspoons minced garlic

1 cup mayonnaise

1/4 cup sour cream or yogurt

1/4 cup brown sugar

2 tablespoons fresh lemon juice

1 tablespoon cider vinegar

1 teaspoon Worcestershire sauce

1/2 teaspoon Tabasco

Salt and freshly ground black pepper

Thanks!! The next time I make coleslaw for the seniors, I'll try this one.

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Here's one of the four different "cocktail stations" at The Violet Hour. The ones we sampled -- all gin-based -- were Juliet & Romeo, Aviation, Martinez (precursor of the Martini), and something I can't remember (help, please). The Juliet & Romeo was by far my favorite. It recently was named one of the 20 best cocktails in America by GQ (#3 on the slide show). Toby (Alchemist) posted the recipe here on LTH, although I believe he used Hendrick's gin at TVH instead of the Beefeater specified in the recipe.

Groups rotated through the stations, and Toby would stop by for an instructional session on how and why each cocktail was constructed. For example, if I remember correctly (someone correct me on this, if needed), when we sampled the J & R, we started with just the main liquids, then in succession added the mint leaf, bitters, and rose water.

Clockwise from the far left, there's tammylc (Tammy); two people I recognize but am absolutely blocking out their names (help, again, please); nyokie6 and spouse (Toby and Ron); HeatherM (Heather); someone I don't recognize; and jesteinf and spouse (Josh and Marisa). I'm pretty sure this was the Martinez station.

gallery_10547_1214_4217.jpg

And this is how things looked after sampling all four cocktails. That's Ronnie (ronnie_suburban) on the right.

gallery_10547_1214_61446.jpg


Edited by Alex (log)

Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"A vasectomy might cost as much as a year’s worth of ice cream, but that doesn’t mean it’s equally enjoyable." -Ezra Dyer, NY Times

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Great pictures, Nancy!

I agree re. Marmish's coleslaw. It rocked so much I asked her for the recipe and served it to 45 of my neighbors at dinner a couple nights ago.

Tammy, if you or Marmish would post that recipe I would be much obliged. That for me, was the quintessential slaw, just how I like it.

TIA,

Diane

Nevermind... I didn't read far enough into the thread...


Edited by LuckyGirl (log)

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Here's one of the four different "cocktail stations" at The Violet Hour. The ones we sampled -- all gin-based -- were Juliet & Romeo, Aviation, Martinez (precursor of the Martini), and something I can't remember (help, please). The Juliet & Romeo was by far my favorite. It recently was named one of the 20 best cocktails in America by GQ (#3 on the slide show). Toby's posted the recipe here on LTH, although I believe he used Hendrick's at TVH instead of the Beefeater specified in the recipe.

Groups rotated through the stations, and Toby (Alchemist) would stop by for an instructional session on how and why each cocktail was constructed. For example, if I remember correctly (someone correct me on this, if needed), when we sampled the J & R, we started with just the main liquids, then in succession added the mint leaf, bitters, and rose water.

Clockwise from the far left, there's tammylc (Tammy); two people I recognize but am absolutely blocking out their names (help, again, please); nyokie6 and spouse (Toby and Ron); HeatherM (Heather); someone I don't recognize; and jesteinf and spouse (Josh and Marisa). I'm pretty sure this was the Martinez station.

gallery_10547_1214_4217.jpg

And this is how things looked after sampling all four cocktails. That's Ronnie (ronnie_suburban) on the right.

gallery_10547_1214_61446.jpg

The people you are missing are Neil (Amy Viny's husband), Amy Viny, and then me (Santo_Grace). The person next to jesteinf is my guest Steve. Also, judging from the serious look on Marisa's face, I know what she was talking so intently with Tammy about.


I like cows, too. I hold buns against them. -- Bucky Cat.

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Clockwise from the far left, there's tammylc (Tammy); two people I recognize but am absolutely blocking out their names (help, again, please); nyokie6 and spouse (Toby and Ron); HeatherM (Heather); someone I don't recognize; and jesteinf and spouse (Josh and Marisa). I'm pretty sure this was the Martinez station.

gallery_10547_1214_4217.jpg

The people you are missing are Neil (Amy Viny's husband), Amy Viny, and then me (Santo_Grace). The person next to jesteinf is my guest Steve. Also, judging from the serious look on Marisa's face, I know what she was talking so intently with Tammy about.

Me, too, but I'm not telling... :wink:


Gene Weingarten, writing in the Washington Post about online news stories and their readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"A vasectomy might cost as much as a year’s worth of ice cream, but that doesn’t mean it’s equally enjoyable." -Ezra Dyer, NY Times

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Ah,yes.

I agree, the Romeo and Juliet was my favorite also, and I enjoyed the info on garnishing(?).

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      Right now Ruth is cruising the internet reviews to see what we should order when we return there on Thursday.  
    • By Bu Pun Su
      French food is my favorite cuisine and l’Arpege is my favorite restaurant. Currently, entering the 4th year that I haven’t returned to l’Arpege (Since ’06, I usually make an effort to go there at least once every 2 years). At the very least I had a chance to savor Alain Passard’s cuisine in late ’12 when he became a guest Chef at Beaufort hotel Sentosa – the most memorable part was when Alain personally cooked 2 Brittany lobsters for me. Fortunately, Singapore has a restaurant owned and run by Passard’s apprentice & his former sous chef, Gunther Hubrechsen. Therefore, whenever I crave for (home-style) French cooking that’s light, delicate and delicious, I often come here. Similar to my Les Amis’ experience, I’ve actually been here about 4 times since 2008 but never wrote a (serious) review even once. As a matter of fact, Gunther’s is one of my favorite restaurants in Singapore
      I had dinner at Gunther’s in the same week as my meal at Les Amis. On purpose, I ordered carte-blanche here with similar budget to the Les Amis’ degustation menu. I wondered how these 2 elite gastronomy restaurants (cooking nouvelle cuisine without any molecular element) would fare against each other. A short comparison in a glance,
      Les Amis = 7 courses including one dessert. 2 courses with caviar and 3 courses with black truffle. There were scallop, lobster and wagyu beef
      Gunther’s = 8 courses with a dessert. 1 dish with caviar and also 3 courses with black truffle. There were scallop, gambas and wagyu beef
      Anyway, I ate and enjoyed very much the following stuffs at Gunther’s (my top 3 dishes):
      1st: cold angel hair pasta with Oscietra caviar - the restaurant’s most well-known dish and Chef Hubrechsen should be proud of it. It’s the 3rd time I savor this dish; it’s still very delicious – the flavor, the smells, the texture and all other elements were spot on. High degree of consistency...
      5th: carabinero gambas with tomato rice – given how far Spain from Singapore is, the kitchen did a good job in preparing this prawn. I tasted the gambas’ freshness and sweet flavor; it’s well-seasoned too. The Japanese rice cooked with the prawn’s stock and tomato was pleasant except I prefer rice with firmer texture (like in risotto or paella)
      6th: grilled scallop with black truffle – the main highlight of my meal. The Hokkaido scallop was juicy and tender though not as tasty as the one I had at Les Amis. However, it’s well-enhanced by the sublime and sweet caramelized onion below as well as the pungent winter truffle aroma and flavor on top of it. I liked the onion very much here – a good example how Gunther brought out the essence of its ingredient; possibly the closest one (in terms of ‘deliciousness’) to the Passard’s perfect onion gratin with parmesan that looks deceptively simple
      What makes Gunther’s special is that the talented Belgian chef-owner is capable of generating many different kind of ‘unassuming’ dishes and elevating them to higher level using no more than 3 fresh produce on each plate. It seems modest at times, but actually quite sophisticated. Let me describe a few more dishes I had,
      4th: roasted garlic with onion essence – if I had to pick one dish I like the least, it’s probably the one. The roasted garlic had smooth texture and good smell, well-integrated with mascarpone sauce. However, I found the (garlic) portion was too big. After consuming 2/3 of them, I just swallowed the rest (almost no chewing) so that I wouldn’t be too stuffed and/or dilute my palate for the next dishes
      7th: Char grilled wagyu beef in bordelaise sauce – this was the main course served in a nice portion with a right amount of “fat”. Delicate Japanese beef was generally a safe choice; the chef didn’t do too much and just allowed the natural flavor of high quality wagyu to shine. The sauce and the grilled corn were precisely executed. Nothing wow but it’s hard not to like Japanese beef J
      8th: Truffle parfait – dessert. It’s a soft and light vanilla ice cream served with rich chocolate brownie and topped with aromatic smell induced by the Perigord truffle (having slight peppery taste). I hardly eat dessert with truffle in it. This one was sweet and rather delicious
      There were a couple more dishes I had and you can see/read them on the picture link below. For the meal, I drank 2 glasses of wine. The first glass was 2010 Vincent girardin chassagne-Montrachet; it’s rich and creamy with buttery aromas. The second one was 2009 Black quail Pinot noir; it’s medium bodied with dark berries delicate fragrance and dry finish in slight acidity – a quite refined pinot noir that surprisingly went along nicely with my scallop dish (of course, better with the beef). Oh before I forget, this place only offers one type of bread and butter – to be exact warm mini baguette and salted butter served at room temperature – simple but good; I ate 3 baguettes if not mistaken. The meal ended with a petit four consisting of a green tea macaron and canele – both were fine.
      It was a quiet evening, about half of the restaurant’s capacity was filled. Probably most people were still busy to attend reunion dinner with their friends and colleagues. The dining room decoration was minimalist dominated by dark grey color for the walls (some paintings were hung on them) and medium lighting. This way guests would not feel overwhelmed and the food took center stage. The staffs were polite and helpful without being intrusive. Besides the sommelier, one friendly “Indian” maitre d’ and the greeter, most of restaurants’ FOH staffs were relatively new. Chef Hubrechsen, usually visiting the dining room to greet guests, explained that the staffs turnover at Singapore restaurants were still very high; he even did not have any permanent sous chef assisting him in the kitchen. So the good thing is that it’s almost guaranteed Gunther himself would always be in the kitchen daily to ensure food quality.
      I gave my overall meal experience at Gunther’s nearly 94 pts (a good 2 ¼* by Michelin standard) and it meant about the same level as Shinji by Kanesaka Singapore and Eric Frechon’s Le Bristol, seriously. Another lovely meal, and overall it ranked as the most memorable one I’ve ever had here. Well, there was no bad meal experience at Gunther’s. Hope I can return again sometimes next year, even better if not on my own expenses. Lastly, I prefer this place over Les Amis by a small margin. Check here for pictures, https://picasaweb.google.com/118237905546308956881/GuntherSRestaurantSingapore#
    • By Kerry Beal
      Today we started out with a trip to the college to start getting ourselves set up for tomorrow. Then at 10 am we met at ChocolateFX and started our tour. Of course hair nets are obligatory if you are going to go into a food manufacturing facility!

      Wilma and Art had the small pan set up so that we could pan some raisins.

      Here's Pat (psantucc), with beard appropriately netted, applying some chocolate to the raisins.

      Ava (FrogPrincesse's little one) preparing to add more chocolate, Kyle helping and FrogPrincesse awaiting her turn.

      The fancy packing machine.

      Listening with rapt attention to Wilma explaining the making of ganache truffles in the round silicone molds.
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