Have you ever eaten calves brains? I bet most of you are saying "EWWWWWWW!" right about now. But after having not one, but two brain dishes this week I knew that these guts dishes needed to be blogged about.
When asked about one of these amazing dishes by our server all I could muster was "Calves' brains are like sweatbreads' sexier, older sister." And really that about describes them. Sexy. They are very delicate in flavor and so creamy in texture it's amazing. This elegant piece of offal lends itself to both rustic and refined preparations.
Still not sold on the idea of eating calves brains? OK well let me tell you about the two dishes.
The first was at The Publican. This brain was floured and deep fried, dusted with just a touch of curry, and served with beets and a lemon aioli. Crunch exterior, creamy interior and a mild flavor that let the skillfully prepared aioli shine through.
The next was a special dish at The Bristol. These brains were lightly floured then pan fried with butter and served with a classic white wine, garlic, butter, and caper sauce. Close your eyes and, aside from the texture, you might think you're eating a super fresh pan fried walleye. Hold smokes was this dish spectacular.
I know that ordering brains might be pushing your limits, but you never know when you might find something new that is really delicious.
Oh yeah, they also go great with eggs.
Friday, January 13, 2012
Tuesday, December 13, 2011
Mmmmm Braise-a-liscious
It's winter time and as the cold weather comes in there's nothing quite as warming as braised meat. Lesser cuts are perfect for braising because they're typically tough and have a lot of connective tissue, which renders into rich meat and sauce. And quite frankly, one of the best lesser cuts to braise is the shank.
The shank is the lower leg of the animal. Hind shanks are typically meatier and more flavorful. If you go to the butcher and ask for a hind shank, he'll know you know what you're doing.
The shank take hours to cook. Low and slow, so all of that connective tissue releases its gelatin into your sauce and makes it lush and rich.
And while it takes a long time, braising is really quite simple.
Start with a dice of mirepoix (onion, carrot and celery) some herbage like bay and thyme, liquid (enough to cover about three quarters of the meat) like a combination of wine and stock, salt, pepper, cover, heat.
I was looking to braise something a few weeks back on a cold, wet Saturday. I wondered into The Butcher and the Larder and stared into the case looking for a suitable lesser cut. Just then, Rob comes out of the walk-in carrying a whole goat. "Whatcha looking for?" he asked.
"I dunno, something to braise."
Quickly he suggested "How about a couple of hind shanks?"
"SOLD!"
He qucikly cut them off the back legs of the animal, trimmed them on the band saw, wrapped them, and sent me on my merry way.
Like I said above, mirepoix, herbs, wine, stock, salt, pepper, cover, 325 degree oven for 3 hours and serve with some mashed potatoes, glazed carrots and top with some reduced braising liquid and chopped parsley and mint.
Wow, simple and amazing. Try it with lamb if you can't find goat, or even an Osso Bucco.
It'll warm your soul on a cold winter's night.
The shank is the lower leg of the animal. Hind shanks are typically meatier and more flavorful. If you go to the butcher and ask for a hind shank, he'll know you know what you're doing.
The shank take hours to cook. Low and slow, so all of that connective tissue releases its gelatin into your sauce and makes it lush and rich.
And while it takes a long time, braising is really quite simple.
Start with a dice of mirepoix (onion, carrot and celery) some herbage like bay and thyme, liquid (enough to cover about three quarters of the meat) like a combination of wine and stock, salt, pepper, cover, heat.
I was looking to braise something a few weeks back on a cold, wet Saturday. I wondered into The Butcher and the Larder and stared into the case looking for a suitable lesser cut. Just then, Rob comes out of the walk-in carrying a whole goat. "Whatcha looking for?" he asked.
"I dunno, something to braise."
Quickly he suggested "How about a couple of hind shanks?"
"SOLD!"
He qucikly cut them off the back legs of the animal, trimmed them on the band saw, wrapped them, and sent me on my merry way.
Like I said above, mirepoix, herbs, wine, stock, salt, pepper, cover, 325 degree oven for 3 hours and serve with some mashed potatoes, glazed carrots and top with some reduced braising liquid and chopped parsley and mint.
It'll warm your soul on a cold winter's night.
Sunday, October 23, 2011
The Pig's Head That Won an Election.
So I'm sitting there happily munching away on the pig I roasted in the Caja China and I was sitting next to my friend Scott, who I work with. Scott had brought his two sons to the party and they were behaving like perfect little gentlemen. His oldest, RL, was sitting next to Scott and asked me about the pig's head. "Can I have the head?" he asked.
A bit puzzled, and more skeptical really, about why a 10 year old would want a pig head I said "Well, if it's OK with your dad" while glancing at Scott.
Scott says, "It's for a school project it's fine."
"OK, RL" I say "You can have it, but what's it for?"
"We have show and tell every Monday about something we did over the weekend and I want to tell the class about this."
"Pretty cool, OK, I'll wrap it up for you."
So after wrapping it up I tell Scott how to clean it before his boy took it to school.
Tuesday at work Scott tracks me down and tells me "You have to hear about the pig skull."
The story goes something like this.
Monday morning RL strolls into his class with something in a big plastic bag. Curious about this the teacher asks "RL, what do you have there?"
RL happily responds "It's a pig skull for show and tell."
"Bring that here." the teacher commands. "I want to see that." So RL walks over to her desk and proudly opens the bag revealing the cleaned skull in all of it's glory. The teacher turns pale white in a bit of horror but understands that this could be a good lesson for the kids. "OK" she says "you can show that."
So, show and tell time comes about and when it's RL's turn he gets in front of the class and tells them about this party he went to with his dad where this guy roasted a whole pig. He tells them about the Caja China and then, after building up the story, tells the class he came home with a souvenir. Then, he opens the bag and lifts out the skull.
Now, in a fifth grade class the girls screamed, and the boys hooted with glee. They couldn't get enough of it. The commotion was so great that it caused a teacher from the other fifth grade class across the hall to come and see what all the racket was about. She saw the skull, turned white herself, then asked RL's teacher if he could bring it to show her class across the hall.
Needless to say the reaction from the other class was about the same. RL and his pig skull were the toast of the fifth grade for that Monday.
So that was pretty cool to hear that a kid, who had probably never seen a pig skull before, took an interest in it and was rewarded with the glee of his classmates.
But the story doesn't end there. A few days later Scott comes up to me at work and tells me that RL was running for his class representative to the school council. He had run the year before and lost, but he was trying again. Just before the election Scott asked him how he thought he'd do. Somewhat glumly RL replied "Well, I think I'll get 2 votes, mine and my campaign manager's." Now, c'mon, that's a scream, a fifth grader has a campaign manager for school council elections. That's awesome. But RL went onto explain that since he wasn't one of the "popular" kids he couldn't realistically expect to win the election.
Anyway, as the election approached, of RL's two opponents, one changed schools, and the other, seeing RL's new found popularity from the pig skull, decided to drop out leaving RL to run unopposed. Thus RL won his student council election.
Needless to say I'm tickled. I hope one day that young man can look back on this story and see how an open mind about food can change the world.
A bit puzzled, and more skeptical really, about why a 10 year old would want a pig head I said "Well, if it's OK with your dad" while glancing at Scott.
Scott says, "It's for a school project it's fine."
"OK, RL" I say "You can have it, but what's it for?"
"We have show and tell every Monday about something we did over the weekend and I want to tell the class about this."
"Pretty cool, OK, I'll wrap it up for you."
So after wrapping it up I tell Scott how to clean it before his boy took it to school.
Tuesday at work Scott tracks me down and tells me "You have to hear about the pig skull."
The story goes something like this.
Monday morning RL strolls into his class with something in a big plastic bag. Curious about this the teacher asks "RL, what do you have there?"
RL happily responds "It's a pig skull for show and tell."
"Bring that here." the teacher commands. "I want to see that." So RL walks over to her desk and proudly opens the bag revealing the cleaned skull in all of it's glory. The teacher turns pale white in a bit of horror but understands that this could be a good lesson for the kids. "OK" she says "you can show that."
So, show and tell time comes about and when it's RL's turn he gets in front of the class and tells them about this party he went to with his dad where this guy roasted a whole pig. He tells them about the Caja China and then, after building up the story, tells the class he came home with a souvenir. Then, he opens the bag and lifts out the skull.
Now, in a fifth grade class the girls screamed, and the boys hooted with glee. They couldn't get enough of it. The commotion was so great that it caused a teacher from the other fifth grade class across the hall to come and see what all the racket was about. She saw the skull, turned white herself, then asked RL's teacher if he could bring it to show her class across the hall.
Needless to say the reaction from the other class was about the same. RL and his pig skull were the toast of the fifth grade for that Monday.
So that was pretty cool to hear that a kid, who had probably never seen a pig skull before, took an interest in it and was rewarded with the glee of his classmates.
But the story doesn't end there. A few days later Scott comes up to me at work and tells me that RL was running for his class representative to the school council. He had run the year before and lost, but he was trying again. Just before the election Scott asked him how he thought he'd do. Somewhat glumly RL replied "Well, I think I'll get 2 votes, mine and my campaign manager's." Now, c'mon, that's a scream, a fifth grader has a campaign manager for school council elections. That's awesome. But RL went onto explain that since he wasn't one of the "popular" kids he couldn't realistically expect to win the election.
Anyway, as the election approached, of RL's two opponents, one changed schools, and the other, seeing RL's new found popularity from the pig skull, decided to drop out leaving RL to run unopposed. Thus RL won his student council election.
Needless to say I'm tickled. I hope one day that young man can look back on this story and see how an open mind about food can change the world.
Thursday, October 6, 2011
Going Whole Hog
Part of what got me started writing this blog was the idea of using the whole animal that gave its life to feed us. Now, that’s easy for a restaurant to do but when it comes to the home cook, like me, once you get beyond something the size of say a turkey, using a whole animal is pretty much impossible.
...so grab hold of the racks and flip that bad boy over, skin side up.
A few years ago however, a friend of mine told me about this party a friend of his was at called “Pigs and Pinot.” Aside from my immediate love of the name, which had two of my favorite things in the world in it, the idea of a party which involved good food and good wine really intrigued me. My friend explained to me that at this party they cooked a whole pig in something called a Caja China or China Box. As I researched this thing I found that a Caja China is the way folks in Cuba roast whole pigs. Supposedly it gets its name from the Chinese railroad workers who brought it to Cuba in the mid nineteenth centuries and used it for cooking, this may just be a myth, but what I can tell you is using one is as simple as advertised.
All you have to do is load this sheet metal lined box with whatever it is you’re cooking, cover it with the lid and place lit charcoal on top. Replenish the charcoal as needed and when your food is cooked, open the box and serve. Easy peasey.
The more I looked into this China Box, the stronger my urge to throw a party similar to the one I had heard about grew. Thus, earlier this year I finally decided to throw the first ever “Swine and Wine” party. It was to be a celebration of all things porcine and vinified (I'm pretty sure that's not a real word but you know what I mean and hey, its my blog!) I set the date for Saturday, September 24th.
As the date approached I got more serious about my research into the Caja China. First, where could I get one. I certainly didn’t want to spend $300 to purchase one for what might be a once a year, or even less, affair. Well it turns out that the guys at The Bristol just happened to own one. Since I’m a regular there they told me it would be no problem to borrow it for my event. Next, where to find a pig. Well, that seemed like a no brainer. First off, there’s no way I was going to serve some warehouse raised GMO fed pig at my party. So, my choice was obvious. Talk to Rob at The Butcher and The Larder. Having never really cooked for more than a dozen or so folks I had no idea how big of a pig to get. After some discussion we decided that since I was planning on around 50 guests I’d get a 70 pound pig from Slagel Farms.
Since I was planning on cooking the pig using a traditional Cuban cooking method, obviously my idea was to go that direction in flavor profile. After a bit of research I decided on a simple blood orange and garlic marinade.
I picked things up at various times during the week leading up to the party. Sunday I shopped for numerous supplies, Thursday I picked up the China box from the Bristol, and bought some more ingredients and supplies. All the while I was stressing over this 70 pound pig. It seemed like a lot for 50 people, but Rob reassured me it was the right amount. What if I screwed up cooking it? Well, everything says that Caja China cooking is almost idiot proof. What if people didn’t show up? From Evite and Facebook responses it seemed that I’d have right about 50 people coming, and they all seemed excited about it. OK Calm down.
I realized that I had nowhere to store this pig overnight when I picked it up on Friday. After a brief chat with Rob he told me all I needed to do was to wrap the pig in a tarp, lay it in a bath tub, cover it with several bags of ice and cover it all with another tarp. For the 14 hours or so it would be in there I’d be fine. OK Swell, pig cooling plan made.
So after work on Friday I picked up the pig. Rob split the spine for me (more on that to come) and scored the skin. I popped the pig in the back of my car and off I went.
I picked up 4 large bags of ice and got the pig (all 74 pounds of it) into my bathtub under ice and wrapped in tarps just like Rob told me.
After that I made my marinade. 2 quarts of blood orange juice, a pound of peeled garlic cloves, 2 tablespoons of salt , 2 tablespoons of oregano, a tablespoon each of black pepper and cumin. Blend it all together and refrigerate overnight to let the flavors meld.
One of the cool things about cooking a whole hog in a Caja China is that the cooking time is crazy fast. Like 4-5 hours, as opposed to the 12 plus hours of roasting on a spit or the 24 hours in a smoker.
So at about 11 in the morning, two friends came over to help me get the pig started.
Step one, salt the entire pig, both inside and out.
Step two, put the pig between the two metal grates so it lays flat and secure the grates together with “s” hooks. Since Rob split the spine this worked out pretty easy, although some brute force was needed.
Step three, inject the marinade into the pig all over, then rub the marinade all over the inside and outside of the pig.
Step four, put the pig into the box, skin side down.
Step five, cover the box and put 16 pounds of lit charcoal on top.
Now this next part is very important. At no time for the next three hours can you open the box. Not even for the slightest peek. Don’t do it. Just let the box work it’s magic. Every hour just throw another 10 pounds of charcoal on top. That’s all you have to do. That and hang out with a nice glass of wine or a beer. No tending to the fire or watching temperatures like other whole hog cooking methods. The China box is really a “set it and forget it” way of cooking.
After 3 hours and 36 pounds of charcoal, you can finally open the box.
It looks nicely roasted but the skin needs to get crisp...
Also, insert the probe of a thermometer into the ham to measure the internal temp so you know when the pig is done.
Close the box up, add another 10 pounds of charcoal and go back to your wine. OK I can do that.
Everything I read said it would take another hour to complete the cook, well I guess because the pig was pretty big (74 lbs. Remember?) it took about an hour and 45 minutes. When we opened the box it looked amazing. Of course because this is a lesser cuts and guts party the ears never even made it to the table. Heck, I don’t think they even made it out of the box.
Anyway, the skin was crispy and sweet, and the meat came out just amazing.
It was so easy and delicious. The marinade added a nice flavor but the pork flavor was what this was all about. This isn't BBQ so there's no smokey flavor. But if you take it for what it is it's just specatacular. I had a Cuban friend at the party and he was gleeful. "It's like Christmas" he squealed (pardon the pun) because this style of roasted pig is the traditional Christmas meal for Cuban families.
The party was a real hit but really the pig was only a small part of what made it fun.
If you've ever wanted to do a pig roast, try the Caja China. It's so easy and fun I can't wait for next year.
Check back soon when I tell the story of how a pig skull helped win an election...
Friday, July 8, 2011
Eating at Next
So, this post is a long time coming. Several months ago I wrote about the "Ticketing" system at Next, the new restaurant by Grant Achatz. Needless to say, I was thrilled to be able to score tickets, especially considering the insanity that happened when they were released.
Anyway, I don't like writing reviews of restaurants, so take this more as a trip report. Actually, I intentionally waited to write this report until after the "Paris 1906" menu concluded. If you don't already know, Next reinvents itself every 3 months serving a new menu from a different time and place. I wanted to wait until the "Paris 1906" menu was no longer available before writing this. If you've been you may agree or disagree with some of my thoughts, that's up to you.
My reservation was for 5:30, the first seating of the night, and we arrived a few minutes early. It was a nice early spring evening and the door was still locked. We waited outside for a few minutes with some other folks. There was a tingle of excitement in the air. Promptly at 5:30 the hostess opened the door and greeted us.
We were quickly seated in the sleek dining room. Comfortable and elegant all at the same time, the room is comprised of soft gray hues with an interesting beam curving along the ceiling of the long narrow dining room. The tones of a cool, early 20th century French singer came over the sound system.
We were greeted by our server with a "program" for the evening. The simple bifold, heavy stock program was printed on a gold exterior with a subtle "Next Paris 1906" logo on the front. Upon opening it the interior was printed with a map of the streets of Paris with these words:
"Cesar Ritz and Auguste Escoffier opened the Ritz Hotel Paris in 1906. A New upper class thrived; visiting the Ritz, along with restaurants such as Maxim's, became something more than just dinner. Part fashion show and part social scene, the restaurant was now the entertainment.
Paris, 1906 - Escoffier at the Ritz was and easy choice as our opening menu at Next.
Escoffier's life was framed by La Belle Epoque; it was a period of political stability, technological innovation, and a thriving economy before the chaos and horror or World War I. His seminal La Guide Culinaire established dishes and techniques that became the bedrock of Western cuisine. His kitchen organization and methods are still taught today.
The main liberty we have taken with the presentation is to 'plate' most of the courses. At the Ritz, this menu would have been presented as part of a grand buffet, or served upon great platters set amongst the guests at large tables. While Escoffier gave precise details on how these should be arranged, the visual feast occurred before the food arrived on a guest's plate.
We have followed many of these guidelines, but have done so on a personal scale.
Bon Appetit"
Anyway, I don't like writing reviews of restaurants, so take this more as a trip report. Actually, I intentionally waited to write this report until after the "Paris 1906" menu concluded. If you don't already know, Next reinvents itself every 3 months serving a new menu from a different time and place. I wanted to wait until the "Paris 1906" menu was no longer available before writing this. If you've been you may agree or disagree with some of my thoughts, that's up to you.
My reservation was for 5:30, the first seating of the night, and we arrived a few minutes early. It was a nice early spring evening and the door was still locked. We waited outside for a few minutes with some other folks. There was a tingle of excitement in the air. Promptly at 5:30 the hostess opened the door and greeted us.
We were quickly seated in the sleek dining room. Comfortable and elegant all at the same time, the room is comprised of soft gray hues with an interesting beam curving along the ceiling of the long narrow dining room. The tones of a cool, early 20th century French singer came over the sound system.
We were greeted by our server with a "program" for the evening. The simple bifold, heavy stock program was printed on a gold exterior with a subtle "Next Paris 1906" logo on the front. Upon opening it the interior was printed with a map of the streets of Paris with these words:
"Cesar Ritz and Auguste Escoffier opened the Ritz Hotel Paris in 1906. A New upper class thrived; visiting the Ritz, along with restaurants such as Maxim's, became something more than just dinner. Part fashion show and part social scene, the restaurant was now the entertainment.
Paris, 1906 - Escoffier at the Ritz was and easy choice as our opening menu at Next.
Escoffier's life was framed by La Belle Epoque; it was a period of political stability, technological innovation, and a thriving economy before the chaos and horror or World War I. His seminal La Guide Culinaire established dishes and techniques that became the bedrock of Western cuisine. His kitchen organization and methods are still taught today.
The main liberty we have taken with the presentation is to 'plate' most of the courses. At the Ritz, this menu would have been presented as part of a grand buffet, or served upon great platters set amongst the guests at large tables. While Escoffier gave precise details on how these should be arranged, the visual feast occurred before the food arrived on a guest's plate.
We have followed many of these guidelines, but have done so on a personal scale.
Bon Appetit"
Our server came back almost on cue after we finished reading the program and explained that this was their take on Escoffier at the Ritz and the whole idea behind the restaurant was about taking a journey.
Throughout the evening service was impeccable. Neither rushed, nor too slow, timing, attention to detail and every guest need was taken care of effortlessly.
Our first glass of wine was presented not long after. A very nice non vintage sparkling wine from the Alsace, Chateau d'Orschwir Cremant d'Alsace Brut. Unlike a lot of Champagnes this wine was not overbearing with yeast. The bottle was presented, glasses were poured and the bottle was set on a small silver tray on the table. Not that we'd need more, but left in case we wanted more. The first course arrived seamlessly after. A beautiful tray of Hors d'Oeuvers set upon an elegant silver tray. The server briefly described each; leek with mushroom, anchovy on top of quail egg, pig on cracker with chive, foie gras and brioche, and creamy egg custard with truffles.
These were as tasty as they were beautiful. The leek was a perfect round of leek greens filled with an earthy duxelle. The pig on cracker was the silkiest rillette I've ever eaten. The small quenelle was set atop a house made cracker that was light and crisp. The custard was served inside an eggshell. This dish contained potato puree, whipped brandade, and of course the custard, all garnished with chopped truffle. I really wanted to like this dish more. To me the potato was out of balance with the rest of of the dish. While the flavor was nice I really didn’t get much of that custard creaminess I was expecting. The Foie Gras Brioche was a real stroke of genius. The mini slice of brioche had a small circle cut from its center which was filled with a wonderfully smooth, yet not too rich torchon of foie gras. Wow, really elegant. My favorite bite though was the quail egg topped with anchovy. This perfectly cooked medium boiled quail egg was a single bite and the yolk just oozed. I was skeptical of the anchovy garnish, but it all worked together so well.
While enjoying the Hors d'Oeuvers a camera crew from CBS was shooting in the kitchen. To get some dining shots the camerman came into the dining room and turned his sun gun on (that little yet powerful light on top of the camera) and aimed his lens straight at me. Well, I don't really like being shot without my permission and I like a glaring light blinding me while I dine even less. Lucky for me I'm a producer and I knew exactly how to get him to stop...look straight into the lens and stare until he shoots someone else. It worked.
While enjoying the Hors d'Oeuvers a camera crew from CBS was shooting in the kitchen. To get some dining shots the camerman came into the dining room and turned his sun gun on (that little yet powerful light on top of the camera) and aimed his lens straight at me. Well, I don't really like being shot without my permission and I like a glaring light blinding me while I dine even less. Lucky for me I'm a producer and I knew exactly how to get him to stop...look straight into the lens and stare until he shoots someone else. It worked.
The next wine was served not long after the dishes from the first course were cleared away. This was an unusual wine. 2005 Domaine de Montbourgeau Savagnin “Etoile” from the Jura region of France. This nutty white is intentionally oxidized which gives it the character of sherry. This paired perfectly with the next course, Potage a la Tortue Claire. Turtle soup! When the waiter presented this dish he referred to it as Turtle consomme. OK, so I have a bit of a problem if this was in fact supposed to be a consomme. Consomme is supposed to be crystal clear. When this soup was poured from the elegant white tea kettle into the bowl garnished with carrot, turnip, and chervil, it was not crystal clear. A minor point to be sure, since the soup tasted great. The chervil garnish really played well with the consomme. I'm usually not the biggest fan of consommes because I just don't think they deliver the bang of flavor I'd like. This one too was a bit delicate. I'd have preffered a bit more intensity. I was curious about what type of turtle was used and the waiter informed me they get the snapping tutrtles from a farm in Louisiana. Talk about an informed staff! The sherry-like wine worked perfectly with this dish.
The bread course was next, a nice little roll served with butter. Nothing “wow” here, but I made sure to save some of the bread for sauce sopping later on.
Next (PUN!) we were served a fantastic 2006 Macon Milly-Lamartine “Clos du Four.” This white burgundy showed why Burgundy is a great wine region. Neither over-oaked nor too buttery, this minerally white was sure to be a great food wine. While the wine was good the next course was my favorite of the evening. Filet de Sole Daumont. All I can say about this dish is wow, just wow. The sole may have been the single most perfectly cooked piece of fish I've ever eaten. I just can't say enough about how amazing this was. Also on the plate were a perfectly fluted mushroom cap stuffed with crawfish, a crawfish head stuffed with crawfish mousse, and a small ball of breaded sole roe deep fried to a crispy brown. All of this was sauced with a spectacular bruleed butter sauce. Aside from the obvious flavor explosion one thing that really stands out in my memory about this dish was how the texture the flute cut on the mushroom cap really made things even better. A subtle point, but something that I'm sure most people miss. Too bad, because it's small details like this that really make a restaurant like Next stand out against the rest.
The wine that followed this dish was a bit of a surprise. This 2009 Chateau de la Liquiere “Les Amandiers” from Faugeres in the Languedoc is a rhone style blend. The reason it surprised me is because the next course was Supremes de Poussin. Chicken. Red with a chicken dish? Yup it worked, it just goes to show how the minds behind Next are always pushing to give the diner a new experience. It would have been so easy to serve a rich chardonnay from Burgundy with this dish, but not these guys, they never take the easy road and always push for excellence. The slight smokiness of the wine really paired nicely with the dish. This course was a perfectly cut diamond shape of chicken breast cooked sous vide, topped with a super rich and velvety foie gras sauce. Along side were two rounds of cucumber which were seeded, and filled with a chicken forcemeat. This was all poached in butter and wrapped with a salt pork. The cucumbers were really outstanding. Of course what isn't when it's poached in butter? I didn't quite “get” the salt pork though. I just couldn't figure out why it was needed and what it added to the dish. Also, while the flavor of the chicken and sauce were fantastic, the chicken was just ever so slightly over cooked. Again, not a huge problem but a slight, unexpected misstep.
The next wine was a 2006 Domaine Brusset “Les Travers”, Cairanne located in the Cote du Rhone. The huge berry flavors and good tannin structure stood up well to the luxurious, fatty texture of the Caneton Rouennais a la Presse. This duck entree was perhaps the most talked about and raved over dish of the entire menu. The sauce for the dish was made with a duck press. Chefs put the carcase of the carved duck into this tool and crank the press down to extract all of the juices which are used to create an elegant, yet not overly complex sauce. While really good, I found that the duck just wasn't hot. Now, perhaps this was intentional as in Escoffier's day it would likely not have been hot. Regardless I'd have liked the dish to have been hot. Another minor misstep I think.
Along side of the duck was served Gratin de Pommes de Terre a la Dauphinoise. This was the finest preparation of potatoes Dauphinoise I have every had. Creamy, perfectly cooked potatoes that weren't too rich. Usually this dish is so rich you can only eat a few bites. But not this one.
After this we got a small, tiny Salade Irma. An array of greens served with nasturtium blossom, asparagus and radish. While nice, I found this salad to be slightly overdressed.
Dessert was a Bombe Ceylan. This coco covered ice cream dome sat atop a chocolate cookie aside rum soaked cherries. While perfectly fine, I felt the dish was a touch too cold and paled in comparison to the rest of the meal. This was served with a Smith Woodhouse 10 year tawny port.
Finally came the Miganardises. 3 really wonderful little sweet bites to end the meal. Salted Carmel, a spectacular nougat, and a beet jelly that blew me away.
While enjoying our last course I mentioned to my friend that I hope we could get a tour of the kitchen. One different thing about dining at Next is that no bill is presented at the end of the meal because everything is paid for in advance upon the purchase of your ticket. After our dishes were cleared we got up to leave and a server came over to us and said he had arranged a tour of the kitchen for us. Apparently he heard me say I'd like one while he passed. I didn't think I was speaking loudly enough for anyone other than my friend to hear me. Again, just another example of the level of attention to detail and outstanding customer service which comes with a dinner at Next.
So much has been written about Next; Paris 1906 that there's not much more I can say about it. Many people exclaimed “Perfection”, “I can now die happy”, or “The best meal of my life.” Well, I don't think it was that great. It was really outstanding and worth every penny. While it wasn't perfect the meal was one that I'll remember for a long long time. Congrats to all at Next on giving diners a wonderful experience.
While I didn't take photos of any of the dinner you can find some really spectacular ones here. Thanks to the folks at LTH Forum for allowing me to post this link and to "Yellow Truffle" for his permission and great photography.
Now I look forward to my “Next” meal “Tour of Thailand” which I was able to score tickets for tonight!
Tuesday, June 14, 2011
Short and bitter
OK, so it's been a long time since I've blogged. I'll own that. But you know, I saw something tonight that pissed me off.
While watching a cable show hosted by a guy who eats Bizarre Food, he was taken around a city known for the "Independence" of our nation by a "Food Blogger." This chick was cute and couldn't have weighed 110 pounds. When he took her to a place that severed a lot of lesser cuts and guts she admitted, on camera, that she had never eaten tripe or tongue.
Seriously?
What does she write about? All the trendy new places serving the see and be seen crowd I bet.
Screw that. Who are you going to listen to when it comes to food? The chick who doesn't ever expand her horizons when it comes to food or the guy who isn't afraid to try anything and cook it too?
And she gets the national TV segment.
Eff that!
I'll be back soon to talk about the good stuff.
While watching a cable show hosted by a guy who eats Bizarre Food, he was taken around a city known for the "Independence" of our nation by a "Food Blogger." This chick was cute and couldn't have weighed 110 pounds. When he took her to a place that severed a lot of lesser cuts and guts she admitted, on camera, that she had never eaten tripe or tongue.
Seriously?
What does she write about? All the trendy new places serving the see and be seen crowd I bet.
Screw that. Who are you going to listen to when it comes to food? The chick who doesn't ever expand her horizons when it comes to food or the guy who isn't afraid to try anything and cook it too?
And she gets the national TV segment.
Eff that!
I'll be back soon to talk about the good stuff.
Tuesday, April 19, 2011
The Most Anticipated Restaurant in the World
So, we can't always eat the lesser cuts. Sure I love them, but sometimes, when presented with the opportunity, you eat a really exciting meal that is comprised of some of the finest ingredients that are neither local nor sustainable.
A little over a year ago Chef Grant Achatz of Chicago's Alinea, which was recently awarded three Michelin Stars, announced the opening of a completely new type of restaurant, called Next (This link does not work with Internet Explorer but Firefox and Chrome work.) When the opening of Next was announced the website offered people the chance to sign up to be alerted of it's opening. I was lucky enough to sign up the first day the site went live. More on that in a bit.
Next was going to do things differently. First, this restaurant promised to reinvent itself by changing both the time and place of its menu every three months. Diners might experience 1906 Paris, 2050 Bangkok, and other places and time. Next (pardon the pun), Next would not accept reservations. Instead, it would sell "tickets". Like buying an airline ticket, prices would vary. 6:00 on Wednesday would be less expensive than say 8:00 on Saturday. Achatz promised to deliver 3 star dining at one star prices. Over the next (PUN!) year excitement grew from the murmur of those few excited about this idea to an all out frenzied hysteria just prior to opening.
A few months out from the announced early April opening the time and place for the first menu at Next was announced. Paris 1906 - Escoffier at The Ritz. This was to be a total departure for Chef Achatz who is known for modernist cuisine. Dinner at his flagship Alinea includes many airs, foams, and a host of other molecular gastronomy techniques.
Auguste Escoffier, is known as the chef who basically invented modern (not modernist) cuisine. His recipes, techniques, and even his system of running a kitchen are still used today. Seeing how Chef Achatz, known for forward and futuristic thinking about food, brought himself back in time was going to be interesting to say the least. That is, if I could score tickets.
As the time for the release of tickets approached social media exploded with anticipation. People were going bat-shit crazy. When will the opening be? When can "I" buy tickets? How will you release tickets? And on and on. It was announced that tickets would be offered first to those who signed up on the website as I had. Those signing up first would be offered tickets first. Finally, just a few days prior to the opening, the date was announced. April 6th, 2011. Next would be releasing tickets to 500 people at a time. You would be allowed to purchase 2 reservations each. Only parties of 2 or 4 would be booked. There was also the 6 person "Chef's Table" that could be booked for a bit more money, but would include extra courses.
Oddly, owner Nick Kokonas chose to release tickets on opening day. Would I be able to get tickets? If so, would I want two seatings? Because Next was selling tickets, the seats were required by law to be transferable. A lot of speculation was made about a potential secondary market.
The morning of the announced release of tickets arrived. 10:00 a.m. was to be the time of the first emails. What was supposed to happen was that, when your turn came to buy tickets you would receive an email letting you know to go to the website, enter your email address and await your individual password. 10:00 came and went and nothing. Sigh, maybe I wouldn't get to eat at Next. It turns out that there were a lot of technical problems with the ticketing system on the restaurant's end. Delays. Finally at 2:00 it was announced that the first emails were being sent. Because of the delay, rather than 500 emails, the first 1000 people who signed up would be getting an email. I was one of those! I quickly went to the website, entered my email address and almost immediately received my password. I signed in to the website where I was informed to fill out my profile, including my credit card information, before proceeding to chose my reservation time. I did as instructed and chose a table for 2 at 6:00 on Wednesday, April 13th, 2011. I also chose my drink pairing. Options ranged from water service for no charge, all the way up to $98 for the reserve wine pairing. I selected the standard wine pairing for $48 per person. The total for two was just under $300, tax and tip included.
This was the cheapest you could get these tickets with this wine pairing for. So, should I buy a second set of tickets? Tax time was approaching and I knew Uncle Sam was going to be demanding a hefty check from me. If I played it right I could buy another set, scalp them and maybe even pay for my own dinner there with the profit. But something just didn't feel right about that. I immediately tracked down a friend at work who I knew really wanted to go but didn't sign up until the last second to receive his email. With over 19,000 people signing up, his chances were slim to none of getting an invitation. He jumped at the chance to buy tickets under my name and we booked his tickets.
What followed online was astonishing. While the ticketing system worked flawlessly for me, hundreds of people, maybe even thousands, posted on the Next Facebook page that they couldn't access the site. Many complained that they knew they signed up on day one to be informed of the opening. Many said they received their invite email but couldn't get their password. What the owners of Next couldn't anticipate was the amount of traffic their site would receive when tickets went on sale. Now, I'm certain many people were doing anything they could to circumvent the system, and get tickets even though it wasn't their turn. There was much wailing and gnashing of teeth.What happened was that people were trying to get into the system who weren't currently allowed to and all of this extra traffic really bogged it down. So, some people who did genuinely receive their invite email were having a hard time logging in and weren't able to. But I got my tickets, was able to help a friend get his, and I was happy and a bit giddy with excitement.
In my Next (PUN!) blog I'll tell you about my dinner at what might just be the most anticipated restaurant in the world. Next - Paris 1906.
A little over a year ago Chef Grant Achatz of Chicago's Alinea, which was recently awarded three Michelin Stars, announced the opening of a completely new type of restaurant, called Next (This link does not work with Internet Explorer but Firefox and Chrome work.) When the opening of Next was announced the website offered people the chance to sign up to be alerted of it's opening. I was lucky enough to sign up the first day the site went live. More on that in a bit.
Next was going to do things differently. First, this restaurant promised to reinvent itself by changing both the time and place of its menu every three months. Diners might experience 1906 Paris, 2050 Bangkok, and other places and time. Next (pardon the pun), Next would not accept reservations. Instead, it would sell "tickets". Like buying an airline ticket, prices would vary. 6:00 on Wednesday would be less expensive than say 8:00 on Saturday. Achatz promised to deliver 3 star dining at one star prices. Over the next (PUN!) year excitement grew from the murmur of those few excited about this idea to an all out frenzied hysteria just prior to opening.
A few months out from the announced early April opening the time and place for the first menu at Next was announced. Paris 1906 - Escoffier at The Ritz. This was to be a total departure for Chef Achatz who is known for modernist cuisine. Dinner at his flagship Alinea includes many airs, foams, and a host of other molecular gastronomy techniques.
Auguste Escoffier, is known as the chef who basically invented modern (not modernist) cuisine. His recipes, techniques, and even his system of running a kitchen are still used today. Seeing how Chef Achatz, known for forward and futuristic thinking about food, brought himself back in time was going to be interesting to say the least. That is, if I could score tickets.
As the time for the release of tickets approached social media exploded with anticipation. People were going bat-shit crazy. When will the opening be? When can "I" buy tickets? How will you release tickets? And on and on. It was announced that tickets would be offered first to those who signed up on the website as I had. Those signing up first would be offered tickets first. Finally, just a few days prior to the opening, the date was announced. April 6th, 2011. Next would be releasing tickets to 500 people at a time. You would be allowed to purchase 2 reservations each. Only parties of 2 or 4 would be booked. There was also the 6 person "Chef's Table" that could be booked for a bit more money, but would include extra courses.
Oddly, owner Nick Kokonas chose to release tickets on opening day. Would I be able to get tickets? If so, would I want two seatings? Because Next was selling tickets, the seats were required by law to be transferable. A lot of speculation was made about a potential secondary market.
The morning of the announced release of tickets arrived. 10:00 a.m. was to be the time of the first emails. What was supposed to happen was that, when your turn came to buy tickets you would receive an email letting you know to go to the website, enter your email address and await your individual password. 10:00 came and went and nothing. Sigh, maybe I wouldn't get to eat at Next. It turns out that there were a lot of technical problems with the ticketing system on the restaurant's end. Delays. Finally at 2:00 it was announced that the first emails were being sent. Because of the delay, rather than 500 emails, the first 1000 people who signed up would be getting an email. I was one of those! I quickly went to the website, entered my email address and almost immediately received my password. I signed in to the website where I was informed to fill out my profile, including my credit card information, before proceeding to chose my reservation time. I did as instructed and chose a table for 2 at 6:00 on Wednesday, April 13th, 2011. I also chose my drink pairing. Options ranged from water service for no charge, all the way up to $98 for the reserve wine pairing. I selected the standard wine pairing for $48 per person. The total for two was just under $300, tax and tip included.
This was the cheapest you could get these tickets with this wine pairing for. So, should I buy a second set of tickets? Tax time was approaching and I knew Uncle Sam was going to be demanding a hefty check from me. If I played it right I could buy another set, scalp them and maybe even pay for my own dinner there with the profit. But something just didn't feel right about that. I immediately tracked down a friend at work who I knew really wanted to go but didn't sign up until the last second to receive his email. With over 19,000 people signing up, his chances were slim to none of getting an invitation. He jumped at the chance to buy tickets under my name and we booked his tickets.
What followed online was astonishing. While the ticketing system worked flawlessly for me, hundreds of people, maybe even thousands, posted on the Next Facebook page that they couldn't access the site. Many complained that they knew they signed up on day one to be informed of the opening. Many said they received their invite email but couldn't get their password. What the owners of Next couldn't anticipate was the amount of traffic their site would receive when tickets went on sale. Now, I'm certain many people were doing anything they could to circumvent the system, and get tickets even though it wasn't their turn. There was much wailing and gnashing of teeth.What happened was that people were trying to get into the system who weren't currently allowed to and all of this extra traffic really bogged it down. So, some people who did genuinely receive their invite email were having a hard time logging in and weren't able to. But I got my tickets, was able to help a friend get his, and I was happy and a bit giddy with excitement.
In my Next (PUN!) blog I'll tell you about my dinner at what might just be the most anticipated restaurant in the world. Next - Paris 1906.
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