Going to Alinea was on the mind blowing side. My friend Pat gave me Alex Kapronos’ book Sound Bites: Eating On Tour With Franz Ferdinand and something Karponos says rings true. Talking about his experience eating at La Broche in Madrid, he writes: “As a spoonful of chestnut soup with bacon ice cream passes my [...]
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My wife and I went to Alinea last Friday for our fifteenth wedding anniversary. It is hard to describe the anticipation we had for the event. We ordered the twelve-course tasting with the wine pairings. My only challenge was being able to get decent pictures without distracting from the dinner experience. I missed photographing a [...]
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I was going to write a quick entry on Top Chef Season Three (or with its insanely ubiquitous product placement, it perhaps should be called “Toyota Top Bombay Sapphire, the home appliance manufacturer Breville, Cold Stone Creamery, Evian Natural Spring Water, Merck/Schering-Plough Pharmaceuticals, Red Robin, Glad Chef Season Three“). It reminds me of David Foster [...]
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Well, I became so involved in the flatiron steaks that I forgot to take pictures. No matter; I am going to repeat the process and this time it will be easy to be more deliberate and get the documentary work done. Some plusses and deltas for the first transglutaminase experiment: Plusses: 1) Wearing latex gloves [...]
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One of the best kitchen bookshelf resources you can own, while out-of-print, is fairly available on the secondary market. I don’t know how I became aware of it, but I am glad to have found it. The book is Cutting Up In The Kitchen by Merle Ellis. Originally published in 1975, this is one of [...]
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Wow. The last post drifted from the flatiron steak to a discussion of culinary plagiarism. So, the timing of this situation at Chez Pim is remarkably coincidental. If you don’t know Chez Pim, stop by and take a look at the coverage of meals at restaurants like El Bulli and WD-50. The pictures are really [...]
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