Newsletter sign-up: 
Get Breaking News on your cellHanging with Jean-Georges
7:37 AM Sat, Aug 25, 2007 | Permalink |
E-mail News tips
 |
 |
 
|
|
August 2008
Recent Posts
Big Tex Awards: Getting fried at the Fair Jennifer Schaertl's 'Crappy Little Kitchens' Why it pays to ask questions at ethnic markets Book signing with a cheese maven this Saturday Local mom dishes on family friendly restaurants Categories
GuideLive.com
Entertainment Blogs |
So this was cool, even for a bunch of semi-jaded food editors. Friday night we were having a progressive dinner in downtown Mpls. First stop for my group: Chambers Kitchen in the artfully cool Chambers hotel. (Take a few to check out the art.) The restaurant is a project of fab chef Jean-Georges Vongerichten, who has restaurants everywhere from New York's Central Park West, to Paris and Shanghai. So it didn't even occur to us the man might be on property. Our dish was Sea Trout Sashimi Draped in Trout Eggs With Lemon, Dill & Horseradish. But we couldn't place the tiny crunchy bits nestled alongside the sashimi. A tablemate asked the hostess, and before we knew it Jean-Georges was at our table explaining: they were bits of trout skin, rolled, sliced and fried. He actually introduced himself first. As if! Then he was off, although he did come back later to meet the rest of the group. |
 | |
|
Spotlight
|
|
Comments
Posted by mindee @ 5:47 PM Sat, Aug 25, 2007
i'm so glad you got to try it;did you like the food? how awesome he was actually there. in the winter, the Ice bar outside is so amazing.
FROM CATHY: The dish we had was AMAZING. But it was a progressive dinner, so we had to leave & go across the street to Solera for tapas. (Not so successful.) I had good reports from the groups that cycled in after us -- and the chef took the dessert group up to the bar when they were done!