Pho is actually really simple to make, but I wanted to breakdown what I've learned from my mom, and many iterations of trying to replicate her version. I wouldn't say this recipe is traditional or authentic. I'd just say it's good. Having eaten pho a dozen times and a dozen different ways, all over Vietnam, I can only say there are good and bad preparations of this dish, but no official one that rules them all.
As my last days at Palantir were dawning, I didn't want a big send-off or a party to celebrate my departure. I just wanted to cook alongside my beloved team one last time. The perfect opportunity came up when my Pastry Chef, Jenna, suggested we do a chef's table for my family and friends. I've never been able to cook for the people I care most about in a fine-dining format like this, so for me, this was a huge deal.
I love how I'm still learning new ways of preparing really basic cuisine from just about anyone. That's the great thing about classics like lasagna--everybody loves it, and everybody has their own personal take on it.
Just remember these two phrases : 'eigo no menyu arimasu wa?' and 'osusume wa nandesuka?' which mean 'do you have an English menu?' and 'what do you recommend?' respectively.
The kitchen team was invited to New York to assist with the holiday party for the Gotham office. This year's theme : sci-fi.
Here's Niki Nakayama, chef-owner of LA kaiseki restaurant n/naka, plating a selection of poetic dishes from her 13-course tasting menu and intimately explaining what kaiseki means to her
I'll admit, growing up in the culinary industry, I always saw Martin Yan as sort of a joke; a relic of early 90's cooking shows that spawned a series of pseudo-chef personalities that we see today. But I didn't give him nearly enough credit...
Here's a throwback to a Chef's Table Thanksgiving we did in 2012.
The Events team really outdid themselves this Halloween, namely, Abby Lukacs, who masterminded and engineered most of the set.
Shane Alholm is one of our newest team members. This week, he contributed a tongue pastrami made from grass-fed waygu from True Grass Farms.
This week we embraced the fall season's color and flavors.
I learned something fundamental about traveling after my experience at Tempura Matsu, and that is, if you're completely dependent on guidebooks or travel sites, you'll miss out on so much.
Rokurinsha's tsukemen is probably the most popular in Tokyo right now. If you've never tried tsukemen, it's a dipping ramen.
My sister and I didn't get to our AirBnB until 3 AM--we were starving. The only place open was a 7-11 down the street.
This was my second time here. It's closed down now, which is a shame, but I'm glad got to try it twice before it went away.
Every summer, the kitchen team participates in sending off our interns with a very special gathering and dinner. This year, the theme was grad night. We were asked to do some portable familiar foods, and fancy it up a little. Here's our contribution:
Nihonryori RyuGin, No. 33 on the San Pellogrino World's 50 Best Restaurants list, is headed by bad ass kaiseki chef Seiji Yamamoto.
My current favorite comfort food from the Mom : crispy school prawns.
School prawns are small shrimp with sweet flesh and a very thin shell that crisps up very nicely when fried or sauteed.
It was expensive. $300 for 5 courses. Seriously?? I know it's one of the best establishments in the city, but $300? That's like 600 tacos at Jack in the Box. Let me tell you, the food was good, but it wasn't as good as 600 tacos from Jack in the Box.
I really respect David Chang, and the Momofuku brand, or more appropriately--empire--that he's built. His cookbook is one of the most approachable I've read, and is accessible to anyone even remotely interested in eating.
Joe's Shanghai was good! Not as good as Din Tai Fung, or Mei in Montreal (which is my favorite), but it's up there.
My Pastry Chef, and good friend, Jenna Ricks and her husband, John, throw an annual pig roast every year during Labor Day weekend.
This is the ultimate burger. For an 8 oz. burger, it's the lighest, heaviest burger you'll ever eat. This is due to the a technique pioneered by Heston Blumenthal of Fat Duck fame. This is how we do our version.
Ubuntu is closed now, but I never posted these pictures, so here you go.