Foodies Unite!

[Ruckus]

I am looking forward to the Top Chef finale on Wednesday.  I actually lived in Frederick, MD, half a block from where Bryan Voltaggio's Volt now sits.  Weird.  Anyways, I was lucky enough to snag a reservation for Table 21 at Volt on my birthday next May.  That table is already booked all through next year so I'm pretty psyched.!

[Janet]

I love that show.  My hope is that Kevin wins though I certainly wouldn't be upset if Bryan wins.  Michael is a weenis, IMO, but he makes good food.

Had no idea that Volt was that big a restaurant.  Wow.  What is the significance of  "table 21"?

[Ruckus]

I love that show.  My hope is that Kevin wins though I certainly wouldn't be upset if Bryan wins.  Michael is a weenis, IMO, but he makes good food.

Had no idea that Volt was that big a restaurant.  Wow.  What is the significance of  "table 21"?

Well, we shall see after what happens in the finale.  That said, Table 21 is Bryan's little molecular gastronomy side project.  The table is a stainless steel table set in the kitchen right next to the kitchen plating table that sits 4 people a night.  The menu is different from what they offer on their regular menu and it is 21 courses.  If he is still around, we get to eat 21 courses of off the menu crazy stuff 5 feet from him.  shall see how it unfolds

[aMillionDreams]

I'm rooting for Kevin as well.  I think Jennifer got hosed last week.  It sounded like Michael made more mistakes, but that's the way it goes sometimes.

Sounds like a hell of an experience, Ruckus, and an expensive one. I'll stick with my own homecooked meals unless someone else is paying.

[Janet]

Wow Ruckus, that sounds awesome!  We'll need a full report next May.  :)

[jones]

I will definitely tune in for the finale of Top Chef.  I am kind of torn in rooting for anyone in particular.  I like the brotherly competition between Michael and Bryan, but Kevin brings a unique quirky charm.  I am sure that they are all excellent chefs.

What the heck happened to Jennifer in her last couple of episodes?  It seemed like she sort of came unravelled at the end.  Isn't Padma leaving?  Who is her replacement?

That sounds like quite the experience, Ruckus.  If your previous posts are any example, I am sure that there will be no shortage of pictures and reviews!

Does anyone else watch Chopped?  It's decent, too.

[Ruckus]

I'm rooting for Kevin as well.  I think Jennifer got hosed last week.  It sounded like Michael made more mistakes, but that's the way it goes sometimes.

Sounds like a hell of an experience, Ruckus, and an expensive one. I'll stick with my own homecooked meals unless someone else is paying.

Well, all three seem to be great chefs, particularly at their given ages.  Top Chef's level of talent has grown exponentially.  That they've had Boulud, Robuchon, Keller etc. goes to show it's become the real deal and not just crappy reality TV.

I'd be happy with any of the three.  As Kevin said, if the brothers' bring their A games, they are tough to beat.  That said, it seems that Kevin has consistently made the best tasting food.

I'll happily disagree with you on Michael.  I'm biased as his style has appeal to me.  I can't believe he had 5 full terrines of foie left from that beautiful foie, turnip, pear and pea dish.  Freeze that shit and send it to me!

As for Volt, it's not that pricey and I won't be paying for it. :)

Here are the links to the restaurants explanation of table 21 and a random blog of it.

http://www.voltrestaurant.com/pdf/T-21.pdf

http://pleasuresofthetable.blogspot.com/2009/04/table-21-at-volt.html

[Ruckus]

I will definitely tune in for the finale of Top Chef.  I am kind of torn in rooting for anyone in particular.  I like the brotherly competition between Michael and Bryan, but Kevin brings a unique quirky charm.  I am sure that they are all excellent chefs.

What the heck happened to Jennifer in her last couple of episodes?  It seemed like she sort of came unravelled at the end.  Isn't Padma leaving?  Who is her replacement?

That sounds like quite the experience, Ruckus.  If your previous posts are any example, I am sure that there will be no shortage of pictures and reviews!

Does anyone else watch Chopped?  It's decent, too.

There will be a review.  Problem is, I sometimes get pretty loaded and begin to forget photographing halfway through. ;D

One thing that often ignored is the sheer intelligence of these chefs.  Sure I believe in multiple intelligences and cooking can be differentiated from say music or math.  However, the stuff that these new chefs are doing require an innate ability to absorb an enormous amount of information and construct thoughtful, artistic, tasty dishes utilizing newly developing kitchen technologies.

Heck, Kevin was accepted into MIT and declined :o

BTW, that was a great photo from atop the WTC

[Ruckus]

I suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)

I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.

[jones]

I can't take credit for the photo from Windows On The World, but it's the same view!

[ALady]

Heck, Kevin was accepted into MIT and declined :o

Really?  Good lord, he just got hotter.

[Ruckus]

Well, maybe the he was the one with some 'tude as the little brother but I'm happy that Michael won.  He impressed me with his food the most throughout the season.  Heck he's won or been nominated for a James Beard and ran a Michelin star restaurant and he's 30.  Now he's been running a really far out Jose Andres place in LA for a while.  This is gonna make him pretty big time.

Congrats to all three.  I hope I can eat all of their food sometime in my life.

[Janet]

I suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)

I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.

Since we are flying in tomorrow afternoon and coming home Sunday morning, we are actually going to Bouchon for breakfast on Saturday.  Their breakfasts are supposed to be amazing.  

I'll tell you, the Bouchon cookbook is so incredible it almost brought a tear to my eye.  I just picked up the Ad Hoc at Home - and I'm very excited to give a few of those receipes a try very soon.  They are really accessible.

(Alady - glad to know I"m not the only one holding that opinion of Kevin!)

[Ruckus]

I suppose this is a good place to make a culinary admission:  next weekend I am dragging my husband to Las Vegas to see Alice In Chains (lovelovelove) but I have ulterior/additional motives - eat some good food!  Have reservations at Nobu (what the heck - we are staying at the Hard Rock!), Aureole and Bouchon.

Couldn't get reservations at Joel Robuchon or Guy Savoy (closed most of December).

I am so going on a fast on this week to save calories for this weekend!

(Not sure if ETB even likes Alice in Chains - or knows anything about the restaurants mentioned - but he's always game for going along with my plans.  One of the many things I love about him!)

I too look forward to your reviews, particularly Bouchon.  I guess it's best to go there first before trying Per Se or the Laundry so as not to set yourself up for disappointment.

Since we are flying in tomorrow afternoon and coming home Sunday morning, we are actually going to Bouchon for breakfast on Saturday.  Their breakfasts are supposed to be amazing.  

I'll tell you, the Bouchon cookbook is so incredible it almost brought a tear to my eye.  I just picked up the Ad Hoc at Home - and I'm very excited to give a few of those receipes a try very soon.  They are really accessible.

(Alady - glad to know I"m not the only one holding that opinion of Kevin!)

How was the food LL?

[Janet]

Hits n' misses could readily describe my food adventure.  Nobu was fabulous.  If you don't like fish or sushi, this isn't the best place to go, but I was enamored.  

Fave course was a blue fin toro sashimi with black truffles, garlic chips, micro greens and some sort of ponzu type sauce.  What an amazing contrast of flavors, textures...wow.  This is a restaurant I'd go back to - pretty much any opportunity I could.  Our server was named Brandon and we went with his suggestions and he did not steer us wrong.  I would seek him out.

Fun fact- Scott Ian from Anthrax sat at the table next to us.  His group was also going to the Alice in Chains show.

Missed Bouchon.  Totally mixed up which casino/hotel it was in.  (Hung way the fuck over?  Definitely.)

Aureole - wanted to like it way more than I did.  That being said - the four story wine cellar/wine angels are awesome!  We did the tasting menu with wine pairing.  It was a four course dinner with wine pairing.  Each course had two different offerings - either one item cooked two different ways or two similar foods cooked differently.

I was not overly impressed although the wines were fantastic.  I'm not a big fan of foie gras so the first course didn't do much for me although I did think the huckleberry sauce with the pinot noir was amazing.  The next course was a scallop/sea bass combo.  Really good but not exceptional.  I did appreciate that it was paired with a really fine blended red wine.  Nice.
The next course was lamb two ways.  Meh.  And I love lamb.

Dessert was fine, and the Sauternes with the tangerine sorbet was especially fine, but I don't need six (albeit small) dessert plates.  (They brought out a separate plate with four other offerings with the dessert course.)  I realize I may stand alone here, but dessert (or sweets in general) are just not my thing.

All in all - Vegas certainly rocked!  We had such a good time!!!

And damn it, next time I'm getting into Joel Robuchon's place.

[Ruckus]

I'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 

I have zero baking game.  It's too mathematical and precise.  I know that isn't an excuse and I should start trying. :-[

[Ruckus]

I'm talkin' to you BB.  Some of the execution in the food left much to be desired but it was the most fun meal I've ever eaten.

Man, I'm not some raging jerk, yelling at the wait staff! ;D I've just got well defined opinions... ::)

It looks like a really fun menu! The back half of your pictures looks like some kind of 'Comfort Food' theme...I could go for that plate of steak 'n eggs right now! Looks like it was a great time!

For lack of a better term, I enjoy 'molecular gastronomy' a lot.  

There was a chef named Daniel Humm who worked at a great restaurant called Campton Place, used to do a little bit of this. He was an outstanding chef, moved to New York 4 (or so) years ago. Seek out whatever restaurant he's at if you want a great meal in NYC.

Interestingly enough, I just finished a recent Grisham novel called the Associate.  Yeah, yeah, they all suck and are all the same.  Anyways, the protagonist is taken to eat at Eleven Madison Park Restaurant by his supervising partner.  The way Grisham described the building is just as described on the Eleven Madison Park website that Humm now runs.  I immediately thought of your recommendation of Humm having checked the website.  Rather odd but I guess it's been a famous restaurant and apparently a beautiful building.

[aMillionDreams]

I'm into collecting and reading cookbooks right now, too.  My favorites are the Moosewood cookbooks, especially the original.  I've also been making my way through old family cookbooks.  You got any favorites LucyLew?

My favorites right now (they do change!) are Sunday Suppers at Lucques by Suzanne Goin, The Zuni Cafe by Judy Rodgers and The Art of Simple Food by Alice Waters.

I've recently gotten into baking (only because my game is weak in that regard) and have been totally inspired by Baking with Julia and Baking From My Home to Yours, both by Dorie Greenspan.

I'm pretty excited to take on some projects (for Christmas presents) out of the Jam It, Pickle It, Cure It book.   :)

 

I have zero baking game.  It's too mathematical and precise.  I know that isn't an excuse and I should start trying. :-[

Baking is all about being mathematically precise, because for the most part you have to follow the recipes more than in cooking.

I've been reading Alice Water's Simple Food cookbook and picking out recipes from Julia Child's Mastering the Art of French Cooking recently.  We made her Cauliflower au gratin in mornay sauce.  My god, it was delicious!  

My wife has cut me off on cookbooks because I went a little overboard on ordering cookbooks off the internet the past month or so.  I'm also making my way through Martha Stewart Cooking School.  We made our own Butternut squash ravioli a couple nights ago. Wow!

[mjkoehler]

LOVE baking. It actually relaxes me, when I get to do it.

Old cookbooks is a great hobby Dylan. The kitchier the better.

[megalicious]

LOVE baking. It actually relaxes me, when I get to do it.

Old cookbooks is a great hobby Dylan. The kitchier the better.

I love going through old cookbooks. My grandmothers have amassed a rather large collection of cookbooks; there are church cookbooks, Junior League cookbooks, Electric Cooperative Cookbooks, and tons of cookbooks from various fundraisers throughout the years...

In fact, my earliest memories in the kitchen are centered around a particular cookbook, Calling All Cooks: Volume One, which was published by a local telephone company. My grandmother would select a recipe; she would make hers and then set aside all the ingredients for me to make my own "mini" version.

Her copy and my mother's copy have been so well-used and well-loved that they've fallen apart on several occasions; the cookbooks are now bound together by Scotch tape.
;D

You can buy copies of all the Calling All Cooks series on Amazon. If you like Southern cooking, this is as good as it gets.