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Top 10 Seattle (and beyond) restaurant experiences of 2009
Saturday, January 2nd, 2010I was lucky enough to attend a dinner prepared by all of last year’s Beard nominees for Best Chef Northwest. When Stowell put down a plate of six oysters, I thought it was to share with my tablemates. But then everyone got the same plate! … Highlights included John Sundstrom’s (Lark) terrific terrine (including head, trotters, and shank brined for two days) with black truffle and star anise flavoring, Tamara Murphy’s (Brasa) porky chili verde, and Jason Wilson’s (Crush) …
The Stew: Phil's Last Meal: A Lucky 13 Courses
Wednesday, November 18th, 2009A dish that chef Grant Achatz originate at Trio some years ago, it consists of tiny ravioli squares filled with liquid black-truffle essence. You pop a square into your mouth, bite gently and thrill to a black-truffle explosion. … For my seafood course I’m going with Bernard Cretier’s classic, a regular feature at Cretier’s wonderful restaurant in northwest-suburban Lakemoor. The thick salmon fillet is encased in a golden-brown, flaky pastry envelope and surrounded by a …
Sauteed Yellowfin Tuna Salad
Friday, September 4th, 2009Sauteed Yellowfin Tuna Salad Eric Ripert Le Bernardin New York NY In the hands of James Beard 2003 ‚“Best Chef‚” Eric Ripert, the humble tuna salad achieves perfection . Thin seared slices of tuna are arranged on a bed of greens and chopped mixed herbs, dressed with truffle vinaigrette. The tuna is seasoned with rock [...]
Lobster Souffle
Tuesday, September 1st, 2009Lobster Souffle Daniel Bonnot Chez Daniel Metairie LA In classic French tradition, golden puffed lobster souffles arrive at the table nestled in cornucopias made of white linen napkins. Only a fork is needed to eat this lovely souffle. This recipe seems very long. You are preparing and breaking apart two lobsters, and preparing two sauces [...]
Great Chef Eric Ripert: on Esoteric Black Truffles and Value
Thursday, April 16th, 2009Chef ‚Äî Great Chef ‚Äî Eric Ripert feeds the world’s most discerning clientele at four-star stunner Le Bernardin, but that does not prevent him from helping out those for whom every meal is greatly appreciated.
Weekend in Miami Beach: August 13-16 2009
Tuesday, February 7th, 2012Chef Jonathan Wright informs his cuisine with his personal credo of “simple ideas with the finest ingredients.” We find the Grill at the Setai a dazzling example of that singular focus with black truffle chicken, grilled Kobe beef and …
A Reunion of Chefs at Le Cirque – Diner's Journal Blog – NYTimes.com
Tuesday, February 7th, 2012But the pesky problem with celebrating the 35th birthday of a celebrity restaurant is that some of the most fervent loyalists on the mailing list may have gone to that great chef’s table in the sky. … Not incidentally, they got to nosh on a little something or other that had been prepared by Alain Allegretti, David Bouley, Daniel Boulud, Iacopo Falai, Craig Hopson, Michael Lomonaco, Pierre Schaedelin, Pierre Poulin, Dieter Schorner, Alex Stratta, Bill Telepan, …
Top 10 Seattle (and beyond) restaurant experiences of 2009
Tuesday, February 7th, 2012Highlights included John Sundstrom’s (Lark) terrific terrine (including head, trotters, and shank brined for two days) with black truffle and star anise flavoring, Tamara Murphy’s (Brasa) porky chili verde, and Jason Wilson’s (Crush) … Back in October, I learned that Yang and Chirchi were flying to New York City to compete on Iron Chef America; at press time, I learned that the episode will broadcast on January 17, and that they will take on Jose Garces in his very …
