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Chefs Under Fire 2010 Grand Prize Announcement

KeeperTeam — Tue, 10 Aug 2010 20:26:07 +0000

Chefs Under Fire 2010 Finals

Chefs Under Fire Grand Prize Announced! 7-night stay for up to 4 guests in a Grand Suite at The Grand Mayan Los Cabos exclusive luxury resort, December 10-17, 2010.

A visit to The Grand Mayan Los Cabos luxury resort is truly an intimate escape. Based upon the concept of a boutique hotel, everything about The Grand Mayan Los Cabos is unique, luxurious, and designed to provide the most romantic getaway possible. Located in the beautiful Los Cabos region, The Grand Mayan Los Cabos luxury resort is surrounded by beautiful Pacific views and is lulled by lush, tropical breezes.

At The Grand Mayan Los Cabos luxury resort, you can participate in exciting water sports like swimming with dolphins, or spend a day-or two-at Brio Spa enjoying rejuvenating treatments at this gorgeous destination. Los Cabos fine dining restaurants, nightlife from a chic cocktail bar to a sultry poolside bar, and total relaxation are all part of the ultimate indulgence found at The Grand Mayan Los Cabos luxury resort. Get a preview of what you can expect during your stay at this Los Cabos resort and spa by browsing the stunning Los Cabos photo gallery.

View the Grand Suite Accomodations

Airfare not included. Dates are non-transferable. Primary guest name must be 21+. Winner is responsible for any extra charges or damages.

More details about the Chefs Under Fire Final Competition soon to come! Follow Chefs Under Fire on Twitter and Facebook for timely updates.

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Ma Cuisine

KeeperTeam — Tue, 10 Aug 2010 14:35:58 +0000

Location: Passage Ste-Hélène, Beaune

Phone: 03-80-22-30-22

Cuisine: French

Price: Main courses 15€-28€ ($22-$41); fixed-price menu 20€ ($29)

Hours: Monday – Tuesday & Thursday – Friday noon-1:30pm & 7:30-9

Reservation: Recommended

Credit Cards Accepted: MC, V

As we make our plans to visit Burgundy, one of our first things that we want to know is whether Ma Cuisine will be open for us to dine. The restaurant has varied days of operation, usually opening on average 4 days per week. It is a MUST on our list, and we always look forward to the food and wine that Fabienne and Pierre will offer us, not to mention their smiling faces and warm welcome.

Ma Cuisine Sign

If dining at lunch, the lunch board usually has a 3 course prix fixe menu, made with seasonal ingredients.

Ma Cuisine Lunch Menu

If dining at night, the dinner board has a more extensive menu to offer, both menus written entirely in French.

Ma Cuisine Dinner Menu

All tables have fresh olives, cornichons, mustard, and bread as a starter.

Black Olives

Cornichons

Bread

On our most recent dinner, we enjoyed the fresh melon with prosciutto – a group favorite! In fact, Chef David Bull has shared his version of this staple appetizer with Port Salut Cheese and a Vanilla Muscato Gastrique, which is often prepared for guests of the Keeper Kitchen.

Ma Cuisine Fresh Melon with Prosciutto

We eyed a dish we hadn’t yet tried, the escargots, and they were fabulous. The texture of the snails was impeccable and you’ll notice that the sauce they were cooked in resulted in us savoring every last drop as a dipping sauce for our baguette.

12 Escargots Traditionnels

12 Escargots Traditionnels (After)

Whenever we see the tuna tartare offered on the menu, we cannot resist and again, we were glad to have ordered it.

Tartare de Thon Frais

The Jambon Persille (Jellied Ham with Parsley) is a local dish that we love to try as it is made differently by many chefs. Fabienne’s creation of this local special is excellent.

Jambon Persille Maison

For our entrees, we tried roasted chicken, pigeon, and duck breast. All were prepared with perfection and each plate was near spotless before we allowed the server to take them away.

Poulet Roti

Pigeon Roti (Before and After)

Margret de Canard Roti

We were so glad that Ma Cuisine was open during our recent trip. Combining the well-prepared dishes with selections from Pierre’s beautifully selected wine list provided the setting for another memorable Ma Cusine meal. Thank you Fabienne and Pierre.

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Ma Cuisine – Beaune

KeeperTeam — Fri, 30 Jul 2010 14:18:52 +0000

By Eléonore, Keeper’s French Intern

Localisation: Passage Ste-Hélène, Beaune

Téléphone: 03-80-22-30-22

Cuisine: Française

Prix: Plats principaux 15€-28€ ($22-$41); menu 20 € (29 $)

Heures d’ouvertute: Lundi – Mardi & Jeudi – Vendredi midi-13h30 & 7h30

Réservation: Recommandé

Cartes de credit acceptées: MC, V

Comme nous faisons nos plans pour visiter la Bourgogne, l’une de nos premières choses que nous voulons savoir, c’est si Ma Cuisine sera ouvert pour nous pour diner. Le restaurant a changer ses jours d’ouverture, d’habitude ouvert 4 jours par semaine. C’ est un incontournable sur notre liste, et nous avons toujours hâte de voir ce que Fabienne et Pierre vont nous offrir, sans parler de leurs visages souriants et l’accueil chaleureux.

Si vous dinnez le midi, le menu comprend 3 plats préparés avec des ingredients de saison.

Menu du Midi

Si vous dinnez le soir, le menu vous offre plus de choix, les deux menus sont entièrement écrits en français.

Menu du Soir

Sur chaques tables, il y a des olives fraiches, des cornichons, de la moutarde, et du pain.

Olives Noires

Cornichons

Pain

Lors d’un diner plus récent, nous avons apprécié le melon frais avec du prosciutto-un favori du groupe! En fait le Chef David Bull a partagé sa version avec des amuse-gueule au fromage le Port Salut et vanilla Muscato Gastrique, qui est souvent prepare pour les membres de l’équipe Keeper.

Melon et Magret

Nous avons vu un plat que nous n’avons jamais essayer, les escargots, et ils sont fabuleux. Leurs textures était impeccable et vous remarquerez que nous avons savourer la sauce jusqu’a la dernière goutte avec notre baguette.

12 Escargots Traditionnels

12 Escargots Traditionnal (Apres)

Chaque fois que nous voyons le tartare de thon proposé, nous ne pouvons résister et a nouveau, nous avons été heureux de l’avoir commandé.

Tartare de Thon Frais

Le jambon persillé est un plat local que nous aimons essayer car il est préparé différement par de nombreux chefs. La creation de Fabienne de ce plat local est excellente.

Jambon Persille Maison

Pour nos plats de résistance, nous avons essayé le poulet roti, le pigeon et le magret de canard. Tout était préparé a la perfection et chaque plat était impeccable avant que nous n’autorisions le serveur de les emporter.

Poulet Roti

Pigeon Roti Avant-Apres

Magret de Canard Roti

Nous étions si heureux que Ma Cuisine soit ouvert pendant notre récent voyage. L’union des plats bien préparés avec des sélections de la carte des vins joliment choisie par Pierre a fourni le cadre pour un autre repas memorable a Ma Cusine. Merci Fabienne et Pierre.

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Basking in Beaune – The Beaune Farmers Market

KeeperTeam — Wed, 28 Jul 2010 17:09:25 +0000

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 30, name an older Farmers Market than this one or give us details about the oldest Farmers Market you have visited in the comments section of this post and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010! You may not repeat a Farmers Market that has already been said.

Don’t know much about CUF? Learn more at www.ChefsUnderFire2010.com.

In honor of our French intern, Eleonore, Keeper is dedicating this blog to her – a quick look at a weekly staple of her life and a must-do when we visit Burgundy, the Beaune Farmers Market. In general, one of the first things that we do before we take a trip is do some research on the local farmers’ markets. If you find yourself in Burgundy, a Saturday visit to the Beaune Farmers Market is a no-brainer. We thought that we are loyal patrons to this market as we have visited it for the last 6 years on our annual Burgundy trips, but it turns out that we are only blip on their radar screen as research says that this market has been around for 864 years! Now that’s a tradition – can you tell us about any Farmers Markets that are older than this?

The Beaune Farmers Market is supported by locals and visitors alike. The locals have their favorite purveyors that they support every week, whether they are buying meats, cheeses, fruits, pates, breads, desserts, pastas, or just fresh flowers. If you’re not in the mood to cook, want to have a picnic, or don’t have a kitchen to use while in the area, the Beaune Market offers many options.

La Boucherie; Butcher Shop

Les Caneles; Mini Pastries

Les Fromages; Cheese

Les Fruits; Fruit

Les Olives; Olives

Les Pates; Pasta

Les Legumes; Vegetables

Most people love to bask in the sun on the beach on their vacations; we prefer to bask in colors, smells, flavors, textures, and combinations from the culinary world. While most fill their totes with sunscreen and a towel, we’re filling our bags with the finest produce France has to offer. We highly recommend visiting this long running tradition if you ever find yourself in the area. It is truly something to be experienced.

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Basking in Beaune – le Marché de Beaune

KeeperTeam — Mon, 26 Jul 2010 15:01:09 +0000

By Eléonore, Keeper’s French Intern

En honneur a notre interne française, Eléonore, Keeper lui dédicace ce blog, un clin d’oeil a sa vie et un must quand on visite la Bourgogne, le Marché de Beaune. En général, la première des chose que l’on fait avant un voyage est de faire quelques recherches sur les marchés locaux. Si vous vous trouvez en Bourgogne, un Samedi une visite du marché de Beaune est une évidence. Nous pensions que nous étions loyaux au marché que nous avons visité, pendants les 6 dernières années lors de nos voyages annuels en Bourgogne, mais il s’avère que nous sommes un point sur l’écran de radar quand la recherche indique que ce marché existe depuis 864 ans!!! Maintenant c’est une tradition-pouvez vous nous parler des marchés plus anciens que cela?

Ce marché est soutenu par les habitants et les visiteurs. Les habitants ont leurs approvisionneurs favoris qu’ils supportent chaque semaine, ils achètent leur viande, fromages, fruits, pates, pains, deserts ou juste des fleurs fraiches. Si vous n’êtes pas d’humeur a cuisine,voulez un pique-nique, ou n’avez pas de cuisine a utiliser alors le marché de Beaune offre beaucoup d’options.

La Boucherie

La Boulangerie

Les Caneles

Les Fromages

Les Fruits

Les Olives

Les Pates

Les Legumes

La plupart des gens aiment se prélasser au soleil sur la plage pendant leurs vacances; nous préférons déambuler dans les couleurs, les odeurs, les saveurs,les textures et les combinaisons du monde culinaires. Alors que la plupart remplissent leurs sacs avec de la crème solaire et une serviette, nous remplissons notre sac des meilleurs produits français a offrir. Nous vous recomandons fortement de visiter cette longue tradition si vous êtes dans la region. Cela mérite d’être connu.

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Cirque Du Soleil of Dining Experiences – Pierre Gagnaire, Paris

KeeperTeam — Fri, 23 Jul 2010 19:43:23 +0000

Extreme creations with taste and texture, food combinations in amazing presentations, incredible planning and execution of food service – what show did we attend? A food show by Chef Pierre Gagnaire at his flagship restaurant in Paris. Chef Pierre owns nine restaurants throughout the most famous cities in the world:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2008
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

He has been noted as a pioneer of molecular gastronomy and on the forefront of the fusion movement. S. Pellegrino rates his flagship as number 13 on the World’s 50 Best Restaurants. The Keeper Team has enjoyed their fair share of the top 50, including
#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Maison Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, to name a few. So, to see that Gagnaire’s flagship restaurant drop six spots this year is perplexing to our team.

Enough background information – let the Pierre Gagnaire spectacle begin! We are presented the menu and it looks so simple and elegant, imagining that the meal will be the same, very classic French.

Pierre Gagnaire Menu

As we open to see what is in store for our Chef’s Tasting Menu, we are swept into another world, realizing that we are about to embark on an untouchable food adventure.

Pierre Gagnaire Menu

Could this be possible? And before even our first course, we enjoy a visit from Chef Pierre, who has come out of the kitchen to make sure his guests are enjoying the show! (Sorry for the blur…We get a little shaky at Celebrity sightings!)

Chef Pierre Gagnaire

The table setting even have surprises. We expected glorious French butter, but what would this whimsical lid uncover?

Butter

We ask our server and learn that our second butter option is Saffron Butter.

Saffron Butter

Three breads to go with the butters come next. The Seaweed bread is so unique and glorious.

Assorted Breads, Cereal, Milk & Seaweed

Our attentive waitstaff present us with the Amuse Bouche. Imagine starting with not one, but 8 different amuse bouche to enjoy. Here they are!

Watermelon with Strawberry Reduction

Cracker with Purple Potatoes Puree & Hazelnut Topped Surprise

Sticks in Thyme Infused Olive Oil and Tuna Puree/Blackberry Savory Macaroons

Two Savory Canapes

We could feel our taste buds applauding and beginning to move forward in their seats in anticipation of what was ahead. As the servers present the first course, they spend the time to explain the many elements that are combined to create this dish. Chef makes the cod fish seem like royalty. He selects the “heart” of the cod and prepares it ever so lightly to show off the beauty of his selection. He then uses his mastery with other elements of rhubarb, pomegranate, grapefruit, nettlefish, cucumber…. The dish shows us the Chef’s intellectual approach to cooking, compared with his ability to write prose with his food by blending multiple unexpected ingredients in one dish. We are often suspect of a chef using too many ingredients in one dish. But, in this case, Gagnaire shows his incredible amount of culinary flexibility.

Cuddlefish, Cockle & Shellfish Bed Marinated in a Rhubarb Water with Pomegranates; Grapefruit Liebig, Green Beans & Crunchy Cucumber from the Garden, Filet (Heart) of Cod with Nettlefish Compote

We thought the previous dish was tasty and then the server presents a dish called Velvety Turner. We didn’t care why or how it got its name, as our taste buds just about jump out of their seats to try this dish. Wow, hats off to the Chef. Chanterelle mushroom and cool almond sauce gently glide like a ballerina all the way down our palette, followed by a prima donna performance in the mint and sugar snap pea ice cream.

Velvety Turner Zucchini Flower Blossom Stuffed with Apricot, Chanterelles in a Mushroom and Cool Almond Sauce; Agastache (Mint and Sugar Snap Pea) Ice Cream

The next course includes three separate dishes that can each easily stand on their own, but were so interesting as a trio.

Garden Pea Soup, Fava Bean and Parma (Fevettes & Culatello); Parmesan Quenelle, Cramone Mustard

Crimson Taggiasche Olive & Caper la Nicchia Ravioli; Tomato Marmalade

Foie Gras over Melon Tuile, Eggplant & Soft Cabbage

All Three Together as One Course

Next is lobster, baby langoustine in an airy, perfectly textured pouch, with a lobster mousse martini on the side – now we are really dancing!

Blue Lobster Aiguillettes with Basil Cuttlefish Veil, Baby Langoustine with Pepper & Sauteed Little Squid

Lobster Mousse Topped with Seabeans Topped with Lobster Terrine

How much more can our taste buds handle? Of course, the chef tempts us with a white summer truffle dish.

Mascarpone Souffle Pancake; Kabu Turnip, Young Leeks and Spinach Fondue; White Summer Truffles Slices & a Salt Crunch

Finally, before the cheese and dessert courses, we are served a perfectly prepared oriental spiced lamb dish complemented with a silver box of red onion petals to garnish as we please.

Red Onion Petal with Gingerbread

Mousseron Mushrooms, Rice and Stomach Organ with Coriander

Leg of Lamb Oriental; Mousseron Mushrooms, Rice and Stomach Organ with Coriander

Now, it’s time for the cheese. Chef Pierre, in his creative, unconventional style, did not roll a cheese cart to our table. Instead, he offers three, interestingly prepared cheeses.

Ewe Cheese Corse with Breadcrumbs of Chestnut, Strawberry Tree’s Honey & Dry Tomatoes with Sage

Ring Vic-bilh Cheese, Hibiscus Jelly with Gooseberry

Bleu des Causses Cheese, Eglantine (rose flower) Marmalade; Date Leaf Water with Beer

The server then announces that our 12 desserts are on their way. We are certain that the server has misspoken, or our culinary inebriation has fogged our hearing…did he say 12?? Sure enough, 12 desserts soon arrive – Thank goodness some of them are bite-sized.

Whipped Cream on Peach Puree with Rhubarb Strips & Tasty Nibbles

Coffee Ice Cream with Cherries

Strawberries Meringue & Strawberry Mousse with Fresh Strawberries

Baby Strawberries with Tuille & Crème Fraiche

Chocolate with Hazelnuts & Chocolate Sauce

This show gets a standing ovation from us, and we all agree that an encore would be welcomed. Chef Pierre Gagnaire prepared a most intricate, mind boggling, detailed, complexly creative, elevated, extraordinary meal for our group. Just like a Cirque de Soleil performance, Chef kept us excited to see what would come next – when we thought we had seen it all, we were surprised with something even more grand. Just saying we were impressed doesn’t do Chef Pierre Gagnaire justice. We were in awe of this Chef’s culinary approach.

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Cirque du Soleil de Dîner – Pierre Gagnaire, Paris

KeeperTeam — Wed, 21 Jul 2010 17:10:26 +0000

By Eléonore, Keeper’s French Intern

**CHEFS UNDER FIRE CHALLENGE: Until Friday July 23, correctly translate one sentence of this post from French to English in the comments section and we will email you a code for a FREE ENTRY to Chefs Under Fire 2010! Each comment must translate a different sentence. Give it a shot! (Here’s a tip – Google Translate is pretty helpful!)

Don’t know what CUF is? Learn more at www.ChefsUnderFire2010.com.

Les créations extremes avec gout et texture, les combinaisons de nourriture avec des présentations étonnantes, planning incroyable et execution du service de nourriture-Quel spectacle nous attend? Un spectacle de nourriture par le chef Pierre Gagnaire a son premier restaurant a Paris. Le chef Pierre possède neuf restaurants dans les villes les plus célèbres du monde:

1. Paris, Pierre Gagnaire 1996
2. Paris, Gaya rive gauche 2005
3. London, Sketch 2002
4. Tokyo, Pierre Gagnaire a Tokyo 2005
5. Hong Kong, Pierre a Hong Kong 2006
6. Dubai, Reflets by Pierre Gagnaire 2008
7. Seoul, Pierre Gagnaire a Seoul 2008
8. Las Vegas, Twist by Pierre Gagnaire 2009
9. Moscow, Les Menus par Pierre Gagnaire 2010

Il a été un pionner de la cuisine moléculaire et au premier rang du mouvement de fusion. S. Pellegrino a évalué son vaisseau comme numéro 13 des 50 meilleurs restaurants du monde. L’équipe de Keeper a mangé dans beaucoups de restaurants du top 50 inclus

#6 Alinea
#8 Daniel
#10 Per Se – Keeper Review
#15 Le Bernardin – Keeper Review
#26 Momofuku Ssam Bar – Keeper Review
#32 The French Laundry
#44 La Masion Triosgros
#45 wd~50
#50 Eleven Madison Park – Keeper Review, pour en nommer certain. Donc, pour voir le restaurant de Pierre Gagnaire baisser cette annee de six place est incroyable pour notre equipe.

Bien, assez pour les informations de base – laissez le spectacle de Pierre Gagnaire commencer! Nous présentons le menu et il parait si simple et elegant, imaginant que le repas va être le même, tipiquement francais.

Menu de Pierre Gagnaire

Quand nous ouvrons pour voir ce que le magasin du chef nous propose , nous sommes transportés dans un autre monde, réalisant que nous sommes en train d’embarquez dans une nouvelle aventure culinaire.

Menu de Pierre Gagnaire

Est cepossible? Et avant même que nous commencions, nous voyons le chef Pierre sortir de sa cuisine pour etre sure que ses invites apprécient le spectacle. (Désolé pour le flou nous devenons un peu chancelant en apercevant des célébrités!)

La table présente des surprises. Nous nous attendons au glorieux beurre francais, mais qu’est ce que cette étrange boite aux points rouges recouvre?

Beurres

Nous avons demandé au serveur et appris que notre second beurre est un beurre au safran.

Beurre au Safran

Trois pains pour allez avec le beurre arrivent ensuite. Le pain aux algues est unique et glorieux.

Pains assortis, Cereales, Pain au lait & Algues

Le personnel attentif nous présente les amuse bouche. Imaginez commencer avec pas un, mais huit differents amuse bouche. Les voila.

Pasteque avec Reduction de Fraises

Cracker avec Puree de Pommes de Terre Violette & Noisette Surprise Emince

Baton de Thym Infuse Dans de l'huile d'olive et une Purée de Thon/Macarons de Mures Savoureuses

Deux Canapes Savoureux

Nous pourions sentir nos papilles gustatives applaudire et commencer de bouger de leurs sieges en anticipant la suite. Comme les serveurs présentent l’entrée, ils passent du temps a expliquer les nombreux éléments combines pour créer ce plat. Le chef fait du cabillaud royal. Il selectionne le “Coeur” du cabillaud et le prepare si légérement pour monter la beauté de sa selection. Ensuite il utilise sa maitrise avec les autres éléments qui sont la rhubarbe,la grenade, le pamplemousse, nettlefish, les concombres. Ce plat montre l’inteligence du chef pour la cuisine, comparé avec sa capacité de faire de la prose avec ses ingredients innatendus et multiples dans un plat. Nous somme souvent suspect d’un chef qui utilise trop d’ingrédients dans un plat. Mais dans ce cas le chef montre son incroyable fléxibilité culinaire.

Couteaux, Coques et Bouchots Maceres dans Une Eau de Rhubarbe Aux Grenades Liebig de Pamplemousse, Haricots Verts et Comcombres Croquants du Jardin Coeur de Cabillaud á la Nacre Enrobé d’ortie

Nous avons pensé que le plat précédent était savoureux et puis le serveur présente un plat appelé velouté Turner. Nous ne nous sommes pas souciés pourquoi ou comment il a obtenu ce nom, comme nos papille gustative sautent de leurs sièges pour gouter ce plat. Wow, bravo au chef. Les girolles et amandes fraiches sont comme une ballerine tout en bas notre palais suivi par une performance de l’agastache.

Velouté Turner : Fleur de Courgette á l’abricot, Girolles Boutons et Amandes Fraiches; Crème Glacée á l’agastache

Le plat suivant inclu trois plats séparés indépendants mais aussi interessant q’un trio.

Soupe de Petits Pois, Fevettes et Culatello, Quenelle de Parmesan, Moutarde de Cramone

Soupe de Petits Pois, Fevettes et Culatello; Quenelle de Parmesan, Moutarde de Cramone

Raviole Pourpre d'olive Taggiasche et Capra la Nicchi; Crunchy de Main de Bouddha

: Foie de Canard Roti/Laque; Fraicheur de Melon, Aubergine et Chou Tendre

Le Trio Servi Ensemble Comme un Meme Plat

Le plat suivant est du homard, des petites langoustines, la poche parfaitement texturée avec un martini de homard sur le coté-maintenant nous dansons vraiment!

Aiguillettes de Homard Bleu avec du Basilic, Gambas de Palamos au Piment et Poele de Petits Encornets

Cremeux d'araignee de Mer Knodel Marin et Salicornes

Combien de plats pouvons nous encore manger? Bien sur, le chef nous tente avec un plat de truffles blanches d’été.

Galettes Souflees a la Mascarpone; Navet Kabu, Jeunes Poireaux et Fondu d'epinard; Salade de Truffes Blanches d'ete a la Croque au Sel

Finalement, avant le fromage et les desserts,nous est servis un plat d’agneau oriental épicé parfaitement préparé.

Petale d'oignon Rouge au Pain d'epice

Gigot d'agneau de Lait a l'orientale; Moousseron, Riz et Panse a la Coriandre

Maintenant, c’est l’heure du fromage. Le chef Pierre, dans sa créativité, son style inconventionnel, n’a pas roulé un plateau de fromage jusqu’a notre table. Au lieu de cela, il nous offre trois fromages préparés de facon intérressante.

Tome de Brebis Corse Cendree d'une Chapelure de Chataigne, Miel d'arbousier et Tome Seche a la Sauge

Anneau de Vic-bihl, Gelee d'hibiscus aux Groseilles

Bleu des Causses, Confiture d'eglantine; Feuille de Datte Arrose de Biere

Le serveur annonce alors que nos 12 desserts sont sur le point d’être servis.

Crème Fouettee Sur Puree de Peche avec Bande de Rhubarbe et 6 Pieces de Desserts Individuels

Glace au Cafe et Cerises

Meringue aux Fraises et Mousse de Fraises avec des Fraises Fraiches

Petites Fraises avec Tuille et Creme Fraiche

Chocolat avec Noisettes et Sauce au Chocolat

Ce spectacle mérite une ovation de notre part et nous reconnaisons qu’un bis serait le bienvenu. Chef Pierre Gagnaire a préparé un repas extraordinaire, complexe, renversant, créatif élevé pour notre groupe. Juste comme un performance du Cirque du Soleil. Le chef nous laisse excité de voir ce qui viendra ensuite-quand nous pensions avoir tout vu, Nous avons été surprise par quelque chose d’encore plus grand. L’énonciation que nous avons été impressionné ne fait pas honneur au chef Pierre Gagnaire. Nous étions dans la crainte de l’approche culinaire de ce chef.

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CUF Chats with 2009 Winner, Martin Weaver

KeeperTeam — Tue, 06 Jul 2010 13:43:40 +0000

Martin Weaver, named winner of Chefs Under Fire 2009 by Chef Kent Rathbun, has grown up in the restaurant industry. At the age of sixteen, he worked with his dad to open up his third barbecue restaurant. Martin went on to attend the Texas Culinary Academy (now Le Cordon Bleu College of Culinary Arts) to further his knowledge of food. As a TCA student, Martin also won the Texas Culinary Academy Barbecue Competition as well as Chefs Under Fire 2009 with his killer Pork Tenderloin and Fall Pumpkin Barbecue Sauce (see recipe below), a take on Chef Rathbun’s Wood Grilled Pork Tenderloin with Peach Barbecue Sauce featured in Plate & Vine Interactive Cookbook. And to top it all off – Chef Kent Rathbun is confirmed to be a Celebrity Chef Judge for Chefs Under Fire 2010! Follow Chefs Under Fire on Facebook this week for a chance to win a full case of Kent Rathbun Elements!

Q: How would you describe your style of cooking?
A: Modern American Backyard Cuisine.

Q: Who are your culinary influences?
A: Other chefs like me who are not afraid to try new things and combinations that no one has tried before (and are successful at it).

Q: What’s your advice for Chefs Under Fire 2010 Contestants?
A: Get to know what the judges look for in a dish, and just relax when you’re competing.

Q: What did you learn as a result of competing in Chefs Under Fire 2009?
A: That it feels great to win.

Q: Will you compete in Chefs Under Fire 2010?
A: Yes I plan to compete if my chef allows me to have off.

Think you’ve got what it takes to compete against Martin for his title?

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Uchiko – What would it feel like to win the US Open, the College World Series, or the World Cup?

KeeperTeam — Sun, 20 Jun 2010 01:53:29 +0000

If there was a tournament for new restaurants today, UCHIKO would know how winning would feel, as this restaurant deserves a trophy. Chef Tyson Cole unleashed his creative Executive Chef, Paul Qui, to create the menu for their “Japanese farmhouse”. The food spoke of the huge talent Chef Qui possesses. Just like Uchi, Uchiko is aiming for perfection. As we sat down and were greeted by Chef Cole, he told us that we were in for a night to remember. And WOW, we are still remembering!

Uchiko was designed by Michael Hsu, aiming to provide an interior that is said to be of “aesthetic, crafted materials and warm finishes to round out the dining experience”. We really like the feel of the restaurant, starting with the backdrop at the entry, to the openness of the kitchen at the sushi bar, and continuing to the glass-front private dining room.

The comfortable feel of the elements of wood, leather, glass, and perfect lighting just added to the culinary experience.

Now, for the food. Along with a Drinks list overseen by Wine Director, June Rodil, the menu is divided into 7 sections – TASTINGS (a selection of delicate hot and cool items); GREENS; GRILL;

SUSHI & SASHIMI; MAKIMONO (sushi rolls);

AGEMONO (a category of deep-fried dishes in Japanese cuisine); and DESSERTS, created by who other than Uchi/UCHIKO’s talented Executive Pastry Chef, Chef Phillip Speer.

UH, oh – on our first dish, we will have to describe the dish only, because the Keeper Team Member in charge of photography went in full force before taking the picture. It WAS Kai Jiru, which is Atlantic mussels, in heirloom tomato water, along with basil blossom and celery. Great starter and so refreshing in the summer – this was a nice balance of salt and acidity. (Note: We have insider scoop that the Alcoholian Blog may have a great picture of this dish, so watch out for their blog about UCHIKO.)

Kai Jiru - Atlantic mussels, heirloom tomato water, basil blossom, celery

After reining our photographer back down to Earth, we were WOWed with a dish called Koviche, composed of fresh day boat scallop over tomatillos, kalamata olive powder, black lime salt, and a corn flake tuille. The scallops were perfect, and they had a sweetness that paired well with the tomatillos, which were tart but not bitter. Our server suggested that we use the tuille as a chip under the layers of scallop and tomatillo, and yes that was a hit!

Koviche, fresh day boat scallops, tomatillos, kalamata olive powder, black lime salt, corn flake tuille

Our next surprise was Avocado Sushi Pieces with Yuzu kosho and tamari. The Yuzu Kosho is something special, and we think can be used in many ways, especially with fresh fish sashimi. Wish we could get the recipe for Yuzu kosho – hint hint, UCHIKO!

Avocado Sushi Pieces with Yuzu kosho and tamari

Our next two dishes were sashimi. The first was amberjack and the second was mackerel. The Shime saba (mackerel) is so incredible and a NOT TO MISS dish, so we must focus our writing on this one. The Norwegian mackerel was salt cured and topped with heirloom yellow cherry tomatoes, a slice of fresh truffle, and basil microgreens. We did not want this dish to end. The mackerel was not oily or strong in flavor, but rather, melted in your mouth. Even though we dream of truffles dancing in our heads, we had no idea that truffle would take mackerel to this level – thank you UCHIKO.

Hiramasa Yaki - seared yellow tail amberjack, fennel, fuji apple

Shime Saba -cured Norwegian mackerel, tomato, truffle, basil

Surprise from Chef COLE – Grapefruit sorbet with a fine dice of avocado and asian pear, candied fennel chip – YUMMY

Grapefruit Sorbet with a fine dice of avocado and asian pear, candied fennel chip

AND NOW – to maybe, the dish of the night – Usagi yaki, a mold of rabbit confit that was made crispy and topped with fresh sweet pea, along with two sides- a lightly poached egg over pea puree and a pear, mustard seed sauce. The second picture shows the dish after the egg is broken and combined with the sweet pea puree – WOW WOW!

Usagi Yaki - crispy rabbit terrine, quail egg, pear mostarda, sweet pea

Two sushi pieces were next, one eggplant – one beef tongue.

Nasu Japanese Eggplant, sumiso (on left); Gyutan Grilled Beef Tongue, fish caramel, maldon salt (on right)

Just when we wondered what else could be coming, we were presented with a dish from the Agemono section of the menu. Chef Qui created UCHIKO’s version of a great, fried chicken dish with a twist. Cornish game hen is dipped in a batter, fried, and topped with shaved onion and a medley of fresh greens. The dipping sauce is such an interesting combination using primarily sansho pepper and lemon. We are sure that some secret ingredients are lurking in there too.

Chicken Karaage - Fried half cornish game hen, sansho pepper, lemon

We were then presented the Oyster Mushroom Nabe – a hot bowl with rice, egg, oyster mushroom, parsley, and bonito flakes. If you want a great, filling vegetarian dish, this is the dish for you. The dish has great layers of flavor and is good comfort food too.

Oyster Mushroom Nabe – oyster mushroom, rice, egg, bonito flakes, parsley

Many think “bacon fat rules”! Appropriately, we were brought the Bacon Sen, pairing pork belly with two completely different apple sides. The apple kimchi was our favorite of the two.

Bacon Sen - Berkshire pork belly, fried green apple puree, fugi apple kimchee

For a taste of the ocean, try Uchiko’s Uni sushi – Uni lovers will not be disappointed.

Uni Sushi

Of course, not one, but two desserts from Chef Speer appeared! These desserts were both very creative and unique. We are always amazed at Chef Speer’s desserts.

Sweet Corn Sorbet, Polenta Custard, Caramel Salt, Lemon

Chevre Fondant Tomato Sorbet, sicilian pistachio croquant

At this dinner, UCHICKO knocked it out of the ballpark, only had birdies and eagles, and won with a hat trick. Chef Qui worked intently throughout the night overseeing the taste and presentation of his creations along with the rest of the crew.

Chef Paul Qui & Crew

We counted 17 chefs/sous chefs in the kitchen, along with 9 chefs manning the sushi bar – quite impressive. The service had Uchi written all over it – upbeat, caring, customer-oriented focus. We can’t wait to go back to UCHIKO and often.

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CUF Chats with 2009 Winner, Loren Root

KeeperTeam — Tue, 15 Jun 2010 17:18:59 +0000

It’s been six months since Loren Root wowed the CUF Judges, specifically Chef Tyson Cole of Uchi, with his spectacular rendition of Chef Cole’s signature dish, Uchiviche. Chef Cole selected Loren’s Fuyuviche (recipe below and also featured in the Wine & Food Foundation’s Plate & Vine Interactive Cookbook) as the best dish in that category. Despite his demanding schedule with the opening his new restaurant in Austin this summer, Uchiko, Chef Cole has confirmed that he will be returning as a Chefs Under Fire 2010 Celebrity Chef Judge! With Chefs Under Fire™ 2010 now officially accepting entries, we were curious to catch up with the past winners to see what advice they can offer to the 2010 contestants, and if they plan to compete again! More interviews with the other 2009 winners, Keith Hildebrandt and Martin Weaver, to come soon! For more information, visit the Chefs Under Fire website at www.ChefsUnderFire2010.com.

Loren Root - Fuyuviche, Chefs Under Fire 2009 Winner, Chef Tyson Cole

Q: How would you describe your style of cooking?
A: Honestly, it depends on how much I’ve had to drink. But in general, I tend to lean towards “California Cuisine” – fresh, local, organic.

Q: Who are your culinary influences?
A: People who know how to use the whole animal and who respect the Earth. Oh yeah…and great sushi chefs.

Q: What’s your advice for Chefs Under Fire 2010 Contestants?
A: Know your audience.

Q: What did you learn as a result of competing in Chefs Under Fire 2009?
A: Winning gets you some pretty cool stuff!

Q: Will you compete in Chefs Under Fire 2010?
A: If my schedule permits, I would be honored.

Sounds like Loren Root is ready to compete again! Do you think you have want it takes to beat one of the returning champions?

Try this Chefs Under Fire 2009 Winning Recipe at Home

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