musteat's Profile
ISO 00 flour
available at Polcari's Italian market in the North End.. Antimo Caputo brand.
Large group celebration dinner - I need YOUR great idea! You'll see why...
If you can get in on the amount of notice for so large a group, you may expose a lot of your guests to something new (and very good) by going to the Helmand in Kendall Sq. Cambridge. The price point is right and the food is very good. Service can be a tad spotty, but still a strong recommendation.
Great inexpensive restaurants near Nine Zero Hotel
Second Silvertone heartily -- especially if you're into wine. They have a fantastic list all marked up about $10 over cost. Some of the expensive wines there cost less on their list than it does to buy them at a wine shop. Comfort food done right is exactly the right description. Would recommend the meatloaf, the burger, the steak, and the halibut. Also, great mussels and calamari.
Where can I find Boos' Mystery Oil?
I got some from Eastern Bakers' Supply a couple years ago.
http://www.chow.com/restaurants/11154/eastern-bakers-supply-co
Foie gras in Boston
I've seen some beautiful whole lobes at the Butcher Shop on Tremont. I'm sure you pay a premium but their standards are high. I'd call in advance to make sure it's in stock.
OK...Sorellina or...?
While I love Trattoria Toscana and would generally recommend it, this appears to be a romantic night out, for which Trattoria Toscana might not be the right atmosphere. Just my two cents. Perhaps Grotto, Aquitaine, Hamersley's (they have a reasonable prix fixé),Franklin Café (problem there would be the wait), or just Sorellina with some self control?
O ya Go with the omakase?
Omakase is great, especially if you let Nancy pair with sake. On subsequent visits, I've gone a la carte as I knew what things really made me smile.
No matter what, it will be a stellar experience.
L'Espalier -- Chef McClelland's Tasting Journey [long]
Thank you all for your kind words. Bon appetit.
L'Espalier -- Chef McClelland's Tasting Journey [long]
Actually, the meal cost much less than you guessed -- $185 for dinner $110 for wines + tax + tip. A real bargain, considering the amount and quality of ingredients, the number of true professionals employed, etc.
Regrettably, your second point is spot-on -- there were people in jeans, shorts, and t-shirts at dinner. We were very ashamed for some of the people who passed by our table. I've found this to be a worsening problem here in Boston and do wish that L'Espalier more than "recommended" proper attire.
L'Espalier -- Chef McClelland's Tasting Journey [long]
I never believed the letters in this magazine until this happened to me...
DC and I were celebrating an anniversary and opted for the Tasting Journey as well as the Vintners' pairing. As we were going to be having many courses, we started early (6:30) arriving to a room that had yet to fill. We were in the front room, which we prefer to the library.Over the next 4 1/2 hours, we'd see many tables fill and empty 3 times.
Two lovely amuses-bouches were provided. First, a lovely mini-Napoleon of smoked salmon and (I believe) butter or crème fraîche with very thin pastry. This was served on a small tray cocktail-party style (a little casual touch). Following that, a perfectly grilled shrimp in skewered over a demitasse of melon soup with a fantastic parsley foam (I can feel the eyes rolling, but I'll admit it -- I love foams!) Soon after, the first wine arrived. An Allouchery-Perseval Brut Champagne was a perfect choice, yeasty-bready, all pinot noir with great body and a smooth long finish. This was a really fine champagne and would reflect the level of the rest of the wines to come. I should also note that pours were quite ample!
The champagne went well with a simply presented and perfect Skips Island Creek oyster with a nice-sized dollop of North American caviar.
The next wine was an inspired choice (and one I've repeated since the dinner). A 2007 Abbazia Di Novacella by Kerner (Alto Adige, Italy). The wine was broad and approached butteriness asymptotically -- which is to say it stayed crisp enough to pair perfectly with a serving of butter-poached Maine lobster with sweet corn and herbs and roasted watermelon. Rarely have wine and a course been so well-matched. It gets better though, another fine dollop of caviar, this time a darker, crisp sturgeon caviar.
A 1989 Lopez de Heredia Viña Tondonia Reserva (Rioja) arrived at the table looking like an aged Sauterne, as deep in color as fresh motor oil. I'm not a fan of Rioja and (oops) let this fact be known. In a moment of either extreme candor or sycophancy, the wine manager agreed, then poured a wine which will, forever, revise my expectations. Old, white riojas rock! The wine had the heft to pair well with halibut collar and grilled octopus with a vinaigrette which was carved tableside and served with perfectly crisped halibut cracklings. Oh, and a lovely German Ossetra caviar! It should be noted that the 3 caviars served were each unique and paired intelligently with their courses. Discussions of their relative merits ensued.
It was at this point that we noted that our conversations were never interrupted. Amazingly, bread appeared, butter was replaced, glasses filled, courses arrived and waitstaff just never seemed to be there except when regaling us with the narrative of our food and wine. The seamlessness of the service defied understanding until my DC noticed that various personnel were peering in from behind the glass wall of the wine locker that defines the front room to determine the perfect moment to arrive. Such care in service is truly exceptional and may set the standard in Boston.
By now, I'd been conditioned to salivate on the approach of the wine manager. I managed not to drool when he came to the table to tell us that the kitchen had thrown him a curveball and that he would need a moment more to prepare for the next course. I then saw him head for the bar. He returned with a perfect spiced bloody Mary (thanks to Junior at the bar) with an unimpeachable olive and explained that it was breakfast time (we'd been there a while, but I was fairly certain that this was not the case). The incredible, edible (fresh Codman) egg has never been so exalted; perfectly coddled and served over duck confit hash with duck prosciutto and a perfect, large escargot de Bourgogne. The flavors and the runny yolk made up for the fact that the caviar train had finally ceased to stop at our table. This was the course of the evening.
There must have been something about us that told our waitstaff we liked to drink. An intermezzo was presented which could be considered either a semi-liquid course or a semisolid cocktail: A plate was decorated with dollops of blueberry concentrate and an herbaceous yellow contrasting gelée. On the plate there is a shotglass (a very nice one) containing minced cucumber, sake, St. Germain liquer, and spherized raspberry gelatin (el Bulli style). This was the perfect palate cleanser. DC wrote "YUM" in blueberry concentrate on the rim of the plate.
Here comes the Sauterne! Foie gras time! A lovely 2001 Château Nairac is paired with a perfectly-portioned, beautifully-seared portion of foie which contrasts beautifully witht he accompanying grilled pluot. If loving it is wrong, I don't want to be right. A porcini flan (yup) was a lovely accompaniment to the Sauterne and foie.
Ah, the red wines begin. First a 2007 Belle Pente Williamette Valley pinot noir. Oregon pinots are among my favorite wines, but I must say that this was the weakest link of the meal. The wine was a bit turbid and lacked the depth for which the region is known. Notably, the wine was from a newly-opened bottle and would, as we finished the course, be markedly improved. We couldn't get too upset about this though -- the wine was still good, just could have been better. It would have paired perfectly with the incredible small-grain truffled risotto with black garlic it came with had it only been opened a little earlier.
A 2004 Gour de Chaulé Gigondas went perfectly with the best slices of duck I've yet eaten. I didn't know people were dry-aging duck, but apparently they do. Served a perfect medium rare with a summer succotash, it was a lovely course and has me thinking of wrapping some magrets in towels toward the bottom of my fridge.
By now, I should have been trusting enough not to cringe when I saw a Sonoma Cabernet Sauvignon walking up to the table (fine food hallucination). The 2005 Grebennikoff was as Old World as could be -- big, strong, full of earthy flavor and markedly herbaceous. It was a perfect accompaniment to the perfectly roasted and frenched rack of lamb and the silky eggplant puree to its side. At the risk of blasphemy, this was a fine candidate for Agnus Dei.
An Offley 10 year Tawny was a fine choice for the cheese course. We've had experience with the cheeses at L'Espalier but were unaware of just how much cheese would be coming despite the food we'd already ingested. All choices were well-chosen and presented in the right order: a flinty Lakes Edge VT ash-rubbed tangy goat, pecorino fiore sardo (mixed), Greenhill Sweet Grass dairy cheese, Le Montagne de Bethmale (French Goat), a lovely extremely runny, mild Langres (Cow, Champagne, FR), Tarantaise (VT, Cow), the best Gouda of my life 5yr Holland, Fourme d'Ambert (Cow, FR).
I quietly mentioned another cheese on the cart to my DC and it immediately arrived at the table. The attention paid is superb. I bet they get some great stock tips in that room.
The usual Banfi Rosa Regale Brachetto D'Acqui accompanied dessert. While a fine choice, I do find this on way too many tastings and think it needs to be retired for a short time. Desserts were (it starts getting hazy here) watermelon ice cream, mocha panna cotta with iced tea foam, chocolate ganache with tasty crumbs and apricot gelée.
There, we're done. Oops, maybe not. Jiho Kim, the pastry chef is coming to the table with bowls and a Dewar flask. Apparently, writing "YUM" on your plate rim is unusual and rewarded. Chef Kim pours a liberal amount of liquid nitrogen into a bowl and the table is converted to a cross between an Ozzie Osbourne concert and a haunted house. The chef prepares perfect quenelles of raspberry and lychee purées, drops them into the cold liquid, and presents them on spoons. We're instructed to pop these haute popsicles into our mouths and, upon doing so, we were awash in the pure essence of the flavor and lightness as steam came out of our noses. We looked like very well-fed, angry bulls.
Chocolate truffles and pear and meringue jellies filled the last empty space in our hollow legs.
The dinner ranks among the finest we've had. Service adapted to our less formal style and we'd become friendly with our waitstaff over the course of the meal. It was a shame to leave.
I apologize for the lack of criticism in this account -- I tend not to trust a rave review. In this case, plaudits are entirely warranted.
L'Espalier Missing Sous Chef -- should I be concerned?
Superb evening. Foolish to have worried. Extensive review to come.
L'Espalier Missing Sous Chef -- should I be concerned?
Yeah, I'd kill to learn from Joël Robuchon! Love Atelier!
I don't spend like this lately (economy, etc.) so am just fretting a bit. I've never had a bad experience at l'Espalier and suspect tonight will be sublime.
Thanks!
L'Espalier Missing Sous Chef -- should I be concerned?
I'll be dropping serious cash tonight for the largest of L'Espalier's chefs' degustations and just got a (routine, promotional) email from them which states: "Now August, Chef Hackney is holding down the fort while Sous Chef Alex Crabb is in Paris for a two week internship with Joël Robuchon."
Chef Hackney is the executive chef. Should I look upon this as having a more senior chef on the line or as the kitchen being short-staffed?
Would you be concerned if you were in this situation, or happier?
looking for a good/moderately priced restaurant near the MFA/huntington area
Strong second for Trattorio Toscana.
Simple atmosphere, good wine cheap by the caraffe and fantastic pasta served by (what at least seems to be) a family of good cheer.
Best working chef in boston.
Agree with many of the above, esp. Bissonnette, Maws, Punch, Cushman, Hamersley, but would add Frank McClelland -- usually in the kitchen at L'Espalier. I know he has the Sel de la Terres but he seems to delegate their operation if my perception is correct.
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Thanks for the advice and encouragement.
Best wishes,
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Purchased today in Nickel Pearl for $344 at Amazon. Thanks to all of you for your advice!
By the way, DigitalVelvet -- I note from your profile you'd like some Shun knives. I recently got a very good deal: http://www.abesofmaine.com/item.do?item=KERDMS300&id=KERDMS300
Abe's is predominantly an electronics seller (and they're in Brooklyn, I think), so don't expect knife expertise from them (e.g. they say the knives have "peckerwood handles" when it should be pakkawood). They did deliver, but it took a few weeks.
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Amazing lack of dissent here -- excellent sign!
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
I wish they made a burner for the bowl platform -- perfect for slow stirring while reducing sauces or making custards.
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Sounds excellent -- I'm getting even more excited for this purchase!
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
I think this will be true of me too! Thanks!
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Thanks. I wondered if this was the correct place. Will re-post. Both threads will be monitored.
KitchenAid Professional 600 Series 6-Quart [Moved from Home Cooking board]
Please note, this has been reposted in Cookware. Sorry for being confused and posting in the wrong place! I will monitor both threads. Thanks!
I have, for the longest time, made my doughs by hand, kneading etc., but I'm getting older and cooking more so I think it's time for a stand mixer. I've selected the above, but as this is my first foray into this equipment seek the advice of other 'hounds. Is this the best choice? I make a lot of bread, my own pizza, cheesecakes, and will probably be doing a great deal more baking than this once the right appliance is situated on my counter.
Advice or preferred alternatives?
Thanks!
ISO: High-end wine/liquor store
I agree that the selection of the wines at Bauer (as listed in the original question) is limited, but cannot overstate the effort that Howie Rubin will put into acquiring what you want. Try giving him a call and asking for the specific wines you desire -- I bet you'll be pleasantly surprised unless you desire immediate gratification! I prefer Bauer to the other Boston establishments and it is the most accessible of them, with the possible exception of Federal. Delivery is very convenient.
http://www.bauerwines.com/
All Clad Master Chef 2 (MC2) vs. Stainless
vanillagorilla has it exactly right. I would only add that the stainless is dishwasher-safe while the MC2 will get oxidation of its aluminum exterior in the dishwasher. I have preferred the MC2 for slightly better heating and control.
Winter Restaurant Week 2009
Actually, the RW menu at KO was quite good. We added some charcuterie, DC had the soup, I the salad (excellent) and both had the skirt steak which was well prepared, very tasty and a good portion. The dessert cake was, itself, non-stellar but the candied fruits and vanilla cream that accompanied it were excellent, averaging to good. I would not count them out of RW. We had wanted to try the place and it was a pleasant exposure.
Pigalle, still good?
Sorry for the late reply. I was writing on a day when I was making reservations and hedged my bets by letting Gordon Hamersley do the cooking. I appreciate your input and feel better about my decision.
Best,
Pigalle, still good?
I've read numerous accounts of Pigalle recently which indicate some decline. I would greatly appreciate the input of people who've recently dined there as I am considering a return.
Thanks!
