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.
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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.
Here's a throwback to a Chef's Table Thanksgiving we did in 2012.
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.
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.
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.
A look into the kitchen operations of one of the greatest Chefs of our time, Thomas Keller, of the French Laundry.
When I heard the Chef de Cuisine of French Laundry, Corey Lee, left to open up his own restaurant in San Francisco, I was really excited. I think we all were; us cooks in the Bay Area, at least.