freecounterpoint: Rampantly Comestible

Monday, February 12, 2007

[Thanks, Tyr]

My Frontier Thesis said...: JJ, I want a case of that red wine you bought us at the steak house in Montana.; 2/12/2007 6:17 PM
My Frontier Thesis said...: Bourdain, who's mentioned in this article, should often be listened to when it comes to the culinary world. He'd trade 1,000 Pepes for a handful of rural Mexicans to put together French cuisine in his Les Halles kitchen in New York. Buford's book, HEAT, also mentioned in this article, also comes highly recommended by mft. There's some great stuff in there about Mario Batalli's culinary matriculation (Batalli operates one of the only 3-star resturants in America).; 2/12/2007 6:22 PM
Mr roT said...: I was out of the country when you posted that. Still, you're right and I pay up, unlike AI.; 2/12/2007 7:22 PM
Anonymous said...: bourdain is right: most of his customers probably can't tell the difference between a coq au vin and a chicken burrito.; 2/13/2007 3:34 AM
My Frontier Thesis said...: It'd be difficult to say, Pepe. Maybe it's time to go and get in his customer's faces to find out. Good luck.; 2/13/2007 4:24 PM