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StudioKitchen (2002-2007)

Holly Moore

By Holly Moore
in Pennsylvania: Dining

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percyn

percyn

Posted
Posted
...

Percy had the audacity to stay home again (AGAIN!!)  so we're still working on reconstructing the wine list... will add that and some thoughts later. 

More like stuck at work !! Believe me, I would have loved to accompany both groups for that dinner.

...

Percy, wassup?  Second SK dinner you missed?  We need you there!  I'm still trying to put together the wines we had on Saturday, but it's really hard to transcribe Cljasfodsssssssss.

Is there a house for sale in the SK neighborhood? Maybe then I can just stay there overnight.... :rolleyes:

All of a sudden I feel the pressure of taking good wine notes now :wacko:

eGullet Foodblog #1, Foodblog #2

TravelBlog - Bombay, Chicago, Stockholm & Paris.

herbacidal

herbacidal

Posted
Posted

Is there a house for sale in the SK neighborhood? Maybe then I can just stay there overnight.... :rolleyes:

I'm sure there is. I can help with that. :rolleyes:

Herb aka "herbacidal"

Tom is not my friend.

I_call_the_duck

I_call_the_duck

Posted
Posted

Not that I'm complaining or anything, but I have yet to have Shola's chocolate three ways, let alone one way. Once again, until I can get there again, I'll live vicariously through your dinners. Chalk it up to good old fashioned jealousy.

Chris, I know you are going to have a fabulous time. Looking forward to reading your post tomorrow.

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

Diann

Diann

Posted
Posted

Oh man. Just when I thought I had eaten The Best Dinner Ever and could die happy, you go and post about another Studiokitchen dinner. And I know a third one is coming either tonight around 2AM or tomorrow bright and early (you've got to appease the teeming masses with some food porn!)

Anyways, I am definitely way late in the game for posting, but uh, I thought Saturday's dinner (remember that one? I know it was ages ago) was pretty freakin' awesome. I still laugh every time I see that quail picture--who was it who said it looked like a sorority house at midnight? (Shola?)

Honestly, I had thought the Latour Beaune was a little thin the first couple of times I had it, but with that bergamot prune and the ravioli it was perfect. I'm learning more about wine every time I go to one of these things, too (diagonal tasting, anyone?)

The nimono: I sat there sniffing it for a while before I dove in--it reminded me exactly of the food at this mountaintop inn in Japan (except Saturday, there was the added bonus of foie gras. I'm starting to understand why people like these liver things!) Anyways, wouldn't it be great if Shola opened a Japanese restaurant? Pickled mackerel sushi with green apples, foie gras nimono...

I find somehow that I like his amuse bouches (or is it amuses bouche?) and little tastes the best (ex. cauliflower antipancake with mandarin orange). Maybe the crazy-wow factor is highest with those dishes.

I'm surprised that after sixteen bottles of wine, you couldn't get at least ONE person to lick that innocuous-looking anti-griddle, Philadining...

I am a huge fan of that Grgich Hills fume blanc: tons of exotic fruits (like maybe guava?) while still dry and crisp. Go get some!

Thanks to Karen & Carl for extending the invitation once again, and to Daniel & Alicia for kindly donating a veal cheek for my SK doggy bag. And of course, thank you, Shola, for the food, the ideas, the education, everything! :wub:

shacke

shacke

Posted
Posted
........ I know a third one is coming either tonight around 2AM or tomorrow bright and early (you've got to appease the teeming masses with some food porn!)

uh, you'll have to settle for delayed B-list softcore food porn, likely from Percyn or me (shutter the thought). PhilaD is not going to be there although I will be dropping off his rent check with Shola.

What did you think, he has no restraint? C'mon girlfriend :cool:

Evan

Dough can sense fear.

Diann

Diann

Posted
Posted (edited)
uh, you'll have to settle for delayed B-list softcore food porn, likely from Percyn or me (shutter the thought).  PhilaD is not going to be there although I will be dropping off his rent check with Shola. 

What did you think, he has no restraint?  C'mon girlfriend :cool:

Evan

I thought you were trying to get into swimsuit shape for your jaunt to the Caribbean! I suppose there's always room for a little Studiokitchen action, bikinis be damned.

Jeff, I think you would eat three meals a day at Studiokitchen if Shola let you do so. Starting with some lobster scrambled eggs, toast, and champagne.

Edited by Diann (log)
Chris Amirault

Chris Amirault

Posted
Posted

Eight hours of sleep later and I'm still in a state of stunned awe. I've so much to say; "The best meal I've ever had," while among those things, doesn't begin to tell the story.

More, much, much more, soon.

Chris Amirault

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

mrbigjas

mrbigjas

Posted
Posted

this is embarrassing but i totally woke up at like 6 this morning and started thinking about all the parts of that meal (including the recipes that i'm gonna rip off at home), and then i couldn't get back to sleep.

i think there's something wrong with me.

KatieLoeb

KatieLoeb

Posted
Posted

Along with much more from Chris, I'll have the wine pairing notes later on today. For the moment I have to dash to work!

Katie M. Loeb
Booze Muse, Spiritual Advisor

Author: Shake, Stir, Pour:Fresh Homegrown Cocktails

Cheers!
Bartendrix,Intoxicologist, Beverage Consultant, Philadelphia, PA
Captain Liberty of the Good Varietals, Aphrodite of Alcohol

shacke

shacke

Posted
Posted

I am going out and buying an egg poacher. The real egg poacher I would like to have around my house is Shola but that seems a bit of a stretch.

Amazing as always. I got to meet familiar names for the first time. As always, the "Duchess of Broken Wind" did wonders with the wine choices.

And Shola certainly has done again. That lobster/egg amuse made the top 3 SK courses in my book. He said it was the most challenging and it was certainly awe inspiring. After the first two amuse, it was funny to realize that dinner hadn't officially started yet. That explains the redeye this morning. We were all shocked to find out that the clock had struck midnight. It was that good a time. Maybe next time we'll break out the Pavoni.

Happy early 5th anniversary to Chris and Andrea. Come back to Philly again.

Thanks to everyone especially Shola, his royal SKness, for another amazing culinary spectacle!

Evan

Dough can sense fear.

Capaneus

Capaneus

Posted
Posted
Apparently, the answer is: fairly crazy....

You, Sir, are a Weak and a Fickle Man!

And I assure you, Envy and Jealousy have almost nothing to do with that judgement!

What the H-E-double-hockey-sticks is that pint-or-beer-looking dessert component?

shacke

shacke

Posted
Posted
Apparently, the answer is: fairly crazy....

You, Sir, are a Weak and a Fickle Man!

And I assure you, Envy and Jealousy have almost nothing to do with that judgement!

What the H-E-double-hockey-sticks is that pint-or-beer-looking dessert component?

That was homemade raspberry cider with a cauliflower froth on top. Shaved white chocolate made it officially a "chocolate" dessert according to Shola. The froth seeped down into the cider like a snow globe effect. It was tres cool - we took videos.

Evan

Dough can sense fear.

I_call_the_duck

I_call_the_duck

Posted
Posted (edited)

HOLY SH--!! I was determined to say that Saturday's meal was the best ever, but I am almost rendered speechless by this meal.

Raspberry cider with a cauliflower froth and white chocolate? That has got to be one of the most beautiful things I've ever seen.

Was that a cherry tomato on top of that chocolate cake?

ETA: philadining, three times in six days. Is that a record, even for you?

Edited by I_call_the_duck (log)

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

I_call_the_duck

I_call_the_duck

Posted
Posted
Was that a cherry tomato on top of that chocolate cake?

it was listed as orange on the menu, but i suspect kumquat

Thanks, that makes more sense. But I wonder how a tomato would have worked...

Karen C.

"Oh, suddenly life’s fun, suddenly there’s a reason to get up in the morning – it’s called bacon!" - Sookie St. James

Travelogue: Ten days in Tuscany

shacke

shacke

Posted
Posted
Was that a cherry tomato on top of that chocolate cake?

it was listed as orange on the menu, but i suspect kumquat

Thanks, that makes more sense. But I wonder how a tomato would have worked...

I also thought, I_C_T_D., that it was a yellow tomato at first but alas twas a kumquat. It had been soaking in a syrup of vanilla and cardamom.

Dough can sense fear.

Holly Moore

Holly Moore

Posted
  • Topic Starter
Posted

It is impossible not to rave about the food. It was extraordinary. And tasty. :smile: Company wasn't all that bad either.

What makes Studio Kitchen so special is the opportunity both to watch Shola plate each course, bent over the table, precisely setting each component in place and to chat with Shola before and after courses about the ingredients, the cooking techniques, and the state of cooking throughout the world. In any other restaurant I know of, it would be impossible, even at a chef's table, to be so involved and at one with the dining experience.

Now lets talk about cauliflower and raspberry. What rational mind would even consider pairing the two? Lunacy. Genius.

Holly Moore

"I eat, therefore I am."

HollyEats.Com

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Curlz

Curlz

Posted
Posted
What makes Studio Kitchen so special is the opportunity both to watch Shola plate each course, bent over the table, precisely setting each component in place and to chat with Shola before and after courses about the ingredients, the cooking techniques, and the state of cooking throughout the world. 

Couldn't agree more, Holly! In fact, I have a pretty great pic of him bent over the table plating food...but I promised him no shots of him would go on line. Thanks for the reminder that I need to send it to him, though!

"I'm not eating it...my tongue is just looking at it!" --My then-3.5 year-old niece, who was NOT eating a piece of gum

"Wow--this is a fancy restaurant! They keep bringing us more water and we didn't even ask for it!" --My 5.75 year-old niece, about Bread Bar

"He's jumped the flounder, as you might say."

divalasvegas

divalasvegas

Posted
Posted (edited)

Breathtakingly beautiful work as usual philadining. Thanks once again for taking the rest of us on another trip to Shola-land.

But now really, don't keep us in suspense:

1) What were the extras besides what was posted on the menu?

2) What were the other chocolate desserts?

3) How can I apply to be his sous chef? Or if he doesn't need one, then his scullery maid? :blink:

Edited for typo.

Edited by divalasvegas (log)

Inside me there is a thin woman screaming to get out, but I can usually keep the Bitch quiet: with CHOCOLATE!!!

robert40

robert40

Posted
Posted (edited)

A few years ago I missed out on a Studio Kitchen dinner due to surgery and a major snow storm hitting the east coast.

But after reading this thread which must rank as one of the best in the history of egullet and the belief that this just may be the most exciting dining experience in the country right now it's at the top of my list.

Edited to add. Wow..How time flies, Just noticed at the beginning of this thread my missed opportunity was back in 2002. :sad:

Edited by robert40 (log)

Robert R

mrbigjas

mrbigjas

Posted
Posted
Breathtakingly beautiful work as usual philadining.  Thanks once again for taking the rest of us on another trip to Shola-land.

But now really, don't keep us in suspense:

1) What were the extras besides what was posted on the menu?

that first one was shime saba (pickled mackerel), with spicy yuzu sorbet, a granny smith and cucumber salad, and hackleback caviar, with mint oil. and a potater chip.

the second was a potato terrine with neuske's applewood ham and sage, a poached egg injected with truffle jus, and lobster choron sauce. and that's lemon oil around the edge of the plate.

2) What were the other chocolate desserts?

one was a flourless chocolate cake with smoked chocolate and the candied kumquat, and the other was 'chocolate milk' with foamed malted milk on top and shola's version of rice crispies.

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