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September 2009
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Adolphus has new executive chef: Marcus Strietzel Gourmet's Ruth Reichl's in town The Naughty Kitchen: Let's dish Recent Comments
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It's a rainy day here on the beach. The wind is howling and it is somewhat chilly, but much better then 105-degrees-in-the-shade back home. Yo, JT -- that's cruel, dude. (Besides, it's only 81 here! It won't be 105 again until next week!) Chef then gives deserved props to his crew back home: I almost* feel guilty that I'm wearing a jacket in August, in Spain, eating the best food in the world, and my wonderful kitchen crew at the Mansion is sweating through the week. I appreciate the people I work with more than I can say. Their talent and passion for excellence allows me to take this trip so I can bring more ideas back to the kitchen. If you're reading this, guys and gals -- THANK YOU many times over. (* Notice the "almost." Hee!)
Last night, Chef had dinner at Mugaritz: I discovered this little gem a year ago when I had lunch here. Now I am back for dinner. You know when you've dined in a restaurant and had the BEST meal of your life, practically a religious moment; and you dream of nothing but returning? You know it's impossible to recapture that magical first experience, because the next time you go, you'll have the expectations you didn't have the first time. Dinner happily turns out to be what Bill Addison would call transcendent: In fact, this is the best MEAL I have ever experienced. It's so clean, so real, so soulful - filled with respect and love of the ingredients. You can literally taste the love in this chef's food. E-mail entry: |
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Last night was debut of the Spain episode of Anthony Bourdain's No Reservations. There was a segment on Mugaritz, and it was neat to see the video after reading John Tesar's blog entry yesterday.