Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
inventolux

Moto Restaurant - Chicago

Recommended Posts


Future Food - our new television show airing 3/30 @ 9pm cst:

http://planetgreen.discovery.com/tv/future-food/

Hope you enjoy the show! Homaro Cantu

Chef/Owner of Moto Restaurant

www.motorestaurant.com

Share this post


Link to post
Share on other sites

Mazel Tov, inventolux!


Michael aka "Pan

 

Share this post


Link to post
Share on other sites

:smile:

Congratulations, chef. I hope to be in within the next two months or so.

:biggrin:


Me, I vote for the joyride every time.

-- 2/19/2004

Share this post


Link to post
Share on other sites

Yet another great reason to get to Chicago. Good luck and best wishes! It looks like an incredible menu.


John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Share this post


Link to post
Share on other sites
The very best to you (and Hobbes) in your new venture. I know it's been a long road getting there.

Thanks maggiethecat,

All the credit should go to InventoLux. With his drive, determination and passion he has brought together a small team of cooks that not only work together well but are able to push the envelope of Moto's cuisine. I enjoy every minute at Moto and can not stress enough how mind opening it is to work under InventoLux as my chef.

And as Invento said it would be great to see all of you al Moto.

Hobbes

Share this post


Link to post
Share on other sites

Congratulations, Hobbes and Inventolux!

What's forbidden rice?


Noise is music. All else is food.

Share this post


Link to post
Share on other sites
What's forbidden rice?

You can't have any.

:laugh::laugh::laugh:


Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

Share this post


Link to post
Share on other sites

Congratulations and best of luck, invento.

The menu (on the website) looks very interesting.

"herbacious utensils" :laugh::laugh:


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites
What's forbidden rice?

You can't have any.

I'm going to get some! If it's forbidden, then by God, I wants it!


Noise is music. All else is food.

Share this post


Link to post
Share on other sites
Forbidden rice - I've had this brand too - good stuff.

Thanks, loufood. I have had black rice but apparently not Forbidden Rice.

I plan to scope out the Moto building this weekend. eG Chicago: shall we save our pennies and try to arrange an evening? :hmmm:


Noise is music. All else is food.

Share this post


Link to post
Share on other sites

:cool:

We haven't set up the specific date yet, but Ronnie and his wife and I are looking at some time in the next two months. You in, Nero?

:biggrin:


Me, I vote for the joyride every time.

-- 2/19/2004

Share this post


Link to post
Share on other sites
You in, Nero?

I'm in. If I can afford it.


Noise is music. All else is food.

Share this post


Link to post
Share on other sites

I have a reservation tonight at moto, I will post an extensive review of my experience. My wife and I will be ordering the 18 course menu. I called up and they said they are waiting for their liquor liscence and for a short time they will be byob. By the way, its good to meet all of you, I have been anxiously waiting to post and chat - nite rider

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Okanagancook
      I was reminded the other day of the egg-in-plastic-wrap-poach method.
       
    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
       
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
       
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
       
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
       
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
       
      The recipe does not say how to blend or when to stop.
       
      Hoping one of the gurus can give me guidance before I try this again.
       
      Many Thanks
      Luke
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      Hello.
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
       
      It needs a week to come here (Greece), then will it affect its abilities?
       
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
       
      Thanks.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...