Graduation Time

Congrats, Christofori!

I'm leaving in 3 minutes to go back home to Ohio to see my brother graduate high school. I am so happy for him! He's got a lot going for him and I can't wait to see his life unfold. So, I won't be able to post until at least Tuesday. Sorry! See you all soon!

DCW_NYC

-Hilary-

Tailor

Tailor makes us happy.

Amuse bouche

dessert

The following post is written by my chefhusband. He's much better at sharing restaurant experiences. Enjoy.

The opportunity to go to a restaurant that Hilary would not normally want to go to doesn’t come up very often. I have dragged her to countless restaurants over the years, but the modern “experimental cooking” genre is something that she has never liked. It is my birthday, so I took advantage of this opportunity to go Tailor.

Hilary prefers more accessible food with flavors that she is more or less accustomed to. I can understand that, I would take a great burger over a self indulgent ego trip of an acclaimed chef any day of the week. Very rarely does a restaurant succeed at both challenging and satisfying the diner. Tailor does.

Another reason we wanted to check it out is that one of my friends and former rock star cook at Perry St. and the subject of the blog post “Marks of a Chef”, Eric Simpson, recently joined the team at Tailor.

The meal started off with a crazy amuse bouche of a single quenelle of apple/bonito sorbet. Apple and bonito would have come up extremely low on my word association list of ingredients that would pair well together. But it worked. It was absolutely bursting with apple flavor, and finished lightly with the bonito. I loved it.

There was something that was extremely surprising throughout the course of our meal… Something I did not expect at a restaurant like this… There was actual cooked protein on the plates!!! At other restaurants from this genre, I didn’t receive a single significant piece of cooked protein. I personally feel unsatisfied without it. It was a breath of fresh air.

The composition of the plates all worked. Even though some dishes were complex in presentation, the flavors were bold and well thought out. I jumped to the conclusion that Sam Mason, with all of his press and dreamy photo shoots, was more of an artist than a craftsman. But his detail-oriented precision cooking showed me that he is definitely a master at both.

Hilary and I got a chance to say hi to Eric Simpson in the kitchen after our meal. It really is like a laboratory in there. Lots of cool toys! (I’ll admit I was a little jealous.) It was great to see Eric in this environment. It seemed like a think-tank atmosphere and a great place to develop as a cook… And it’s right up Eric Simpson’s alley.

The NY Times review was a tough blow for them, but it doesn’t seem to have thrown them off their game. I hope they get the recognition they deserve sooner than later.

My Interview with Mike Colameco

Here is my interview on Food Talk with Mike Colameco. I had such a great time-this is a radio show worth pod casting because Mike knows restaurants. The whole show is in the video, but the interview starts at about 22minutes if you don't have the time to listen to the whole thing. I do recommend listening though, because Mike is such an approachable encyclopedia of restaurant and food facts.



Check it out!
DCW_NYC

-Hilary-

I got tagged. Love that Widow.

The lovely, beautiful, recycling chefswidow tagged me.

The Rules:
Once you’ve been tagged, you have to write a blog with 10 weird, random, facts, habits or goals about yourself. At the end, choose 6 (but I'm changing it to 3) people to be tagged, list their names & why you tagged them. Don’t forget to leave them a comment saying “You’re it!” & to go read your blog. You cannot tag the person that tagged you, so since you’re not allowed to tag me back; let me know when you are done so I can go read YOUR weird/random/odd facts, habits and goals.

1. I wish the NYC resto scene moved to Columbus, Ohio so I could live near my folks and BBQ on the weekends in my yard with animals and grass and space.


2. My chef logs into this blog account to fix all my errors. He knows better than to tell me about them, he just sneaks in and does it while he's at work. Don't tell Jean-Georges.


3. I don't have a large circle of friends and I like it that way. Please don't suggest that I "network" or "enlarge my social circle". I just don't need that.


4. I obsessively search through Craigslist at least 3 times a week. For what, I don't really know yet.


5. One of my most amazing accomplishments is this blog.


6. I was extremely bitter when I wasn't in the Desperate Chefs' Wives photo shoot in Page Six Magazine. At the time I had to remain anonymous; instead of wearing a gown with my hair and make up done, posing with some amazing chef's wives, I got a generic shadow outline. Maybe there will be another magazine that wants to do another article and I can include all my new chef wife friends. Oh, how about this idea: The wives of Jean Georges's Chefs? Yes!


7. I drove across this stunning country of ours from California to New York with Erik when I was 20. We hardly had any money, only a car full of possessions each, and a lot of naive dreams that actually turned out to be not-so-naive. When we arrived in Harrison, NY it was creepy and dark and stormy and I cried all night. I can't believe I stayed. Who was that girl?


8. I dance every single day.
9. I love babies a lot more than I allow people to know. I just don't want everyone asking when I'm going to get prego. I think being (getting) prego is a really intimate experience and no one needs to know until after the fact. I'd love to start in a year, (or two-I have to put that because of Erik) but I'd also really love to adopt or at the very least become a foster parent. My aunt and uncle have four sons of their own and on top of that they have been the foster parent to some wonderful, lovable children. I just think the world of them.
10. It was difficult for me to write this list, more so than I thought it would be.

You're It!:

1.Nurse Rosen because she's wicked cool, LA style.

2. Go Erin Go! because she's a running wife.

3. Eat Me because she takes great pictures.

Honorary Tag: Jean Georges. I can guarantee that he won't do it, but hey-it's worth a shot. Not really.

DCW_NYC

-Hilary-

Don't forget I'm on the radio tomorrow! (see previous post)

Memorial Day Weekend Sans the Chef

Damn. I'm pissed now because when I get a Monday off it's like "wow, we're regular people. we get two days off, in a row, together!" But not this Monday, not this fantastic Memorial Day weekend. Erik's sous chef decided to take the weekend off to go to his great aunt's birthday party or something like that. All I know is now Erik has Tuesday and Thursday off. Beautiful. (note the sarcasm) Oh well, I'll be grading papers at the park this weekend gazing across the river at the P. But alas, this is life of a chef's wife. I accept this path in all its glory as well as non-glory.


As the unofficial spring board into summer, Memorial Day is a great time to start thinking about picnics. I love a good chat in the park under the sweet sun, over a soft blanket and surrounded by all the craziest, snobbiest, prettiest people in the world. I've caught wind of a new blog/club in the city that I presume would interest many of you. The Picnic Club, founded by two picnic lovers, and in it's freshman stages has yet to hold its inaugural picnic due to less than desirable weather. But when they do I think it's going to be great. These two seem to really know their picnics. From their original post:

The Picnic Club is a members-only club dedicated to the enjoyment and promotion of the classic picnic, a prized relic of post-modern antiquity that we believe should be restored to its fullest capacity. In this effort, we, The Picnic Club, formed an organization to establish picnics at various parks and outdoor venues around NYC to bring together picnic enthusiasts of all colors, shapes and sizes, unified by an unrelenting rapture for gingham plaid, wicker baskets, pasta salad, and freshly cut watermelon.

I can smell the BLTs and potato salad now.
DCW_NYC
-Hilary-

Desperate Chefs' Wives Radio!

Mike Colameco courtesy wor710.com

For those of you who only know me through my countless typing errors and web-based social chef observations-you're about to be awakened. I'll be a guest on WOR Radio's Food Talk with Mike Colameco this Monday, May 26. I am a little nervous about this. No more hiding behind the ability to click the delete key over and over. I'm going live, people!

The show airs weekdays 11 AM -12 PM and on Sundays 10 AM to noon and if you don't get 710AM radio in the New York area, then PLEASE podcast it via this link. Also, you can listen live, and play back the interview.

DCW_NYC
-Hilary-

P.S. Top Chef really sucks this season. I am more than annoyed, yet I can't stop watching. Dale, if you read this blog-you are better off leaving when you did. It's only going down-hill.

ERIK READ THIS: DO NOT BUY A NEW KNIFE! I got you something way better for your birthday! It has nothing to do with herbs, aerogardens, wii games, or even laptops- but you'll love it.

KORIN: DO NOT sell a knife to my husband. He does NOT need a new Japanese knife.

Cooktionary

At Ko, Mr. Peter Serpico in the background

Has your chef ever come home uttering the words of a kitchen? Your face tilts to the side and you squint your eyes as your face says "huh?" and he says something about a low-boy. Low-boy, what's that? Sounds like some kind of adolescent boy hired to run around the kitchen sweeping up purple Peruvian potato skins. But really it's a little fridge kept beLOW the counter height to store sauces and other things needed to easy access during service. (right, Erik?)

I'm beginning to pick up and even apply the kitchen lingo to real life, now. At Momofuku Ko I totally spotted the salamander right away. No, not a slimy amphibian from a pond, but a its kinda like a heat lamp - except it is used to cook food, not just heat it. . It applies heat food from above. (again- right, Erik?) Chang is rocking a gas salamander which is apparently better than the electric version.



Plus you can't forget the phrases they use during the dinner service rush. "in the weeds", "86'd" and "going down".



Recognize any of theses kitchen terms? If you can't then consider yourself lucky-maybe you chef talks about other things, things from real life, when he comes home.

• Ninth Pan or nine pan
• flat top
• robot coupe
• vita prep
• walk in
• tasting spoon
• santoku
• bain marie
• mise en place
• quenelle

There are definitely differences in kitchenspeak between different schools of cookery. Since Erik has mainly worked for the JG corp during his cheffing career that's the main one that he (and I) know.

DCW_NYC
-Hilary-

KO at Last

As the previous post stated my chef and I went to KO tonight. Here is what he's got to say on the event. Thanks, Erik!

The obsession started well before the restaurant opened. The other Momofuku restaurants have been among my favorite in NYC. I loved what the restaurant represented to me. They play by their own rules, and cook food that chefs and serious foodies want to eat, completely without pretense.

When the Ko reservation system went live my obsession became unhealthy. I truly wanted to go, but what I was really obsessed with was getting a RESERVATION. I wonder if the Momofuku website has a counter for all of the attempts made by each registered user. I have no doubt that if there was, my counter would be in the thousands. I actually looked into getting a new computer to increase my connection speed in order to give me an edge during the 4 seconds a day that reservations are available.

At 5:15 today when I tried one of my random middle-of-the-day reservation attempts I saw an open slot at 6:15 for today. I immediately clicked on it knowing that if someone got to it faster than me, it would be over. So after countless failed attempts, I actually got a reservation during a time that Hilary and I could actually go to! We had about an hour to get dressed and drive from Jersey City to the East Village.

Ko was an experience I will never forget. I will spare you the details of the food. Everyone with a computer has written a detailed documentation of each course with pictures to go along with it. In that sense, the surprise was somewhat ruined for me, because I knew what to expect. But by no means was the experience ruined. The food was exciting and playful. He pushes the envelope with combinations of certain flavors, without getting too avant garde. At least for me. (Hilary will tell you that she will eat anything. I am telling the world right now: HILARY IS A PICKY EATER!!! I had to eat at least 3 of her courses because she was wierded out by soft, custardy textures.)

The place is not for the masses. No wines by the glass, only pairings or bottles. No coffee, no tea, only espresso. Wooden backless stools. However, it was so incredibly up my ally, it’s incredible. Ko is a restaurant that many chefs (including myself) have always dreamt of doing. I congratulate David Chang on having the balls to actually do it.

Momofuku Ko-here I come!

WOW! Erik just snagged a ressy for tonight...in about 45 minutes! So I'm out the door. And weird timing too because Mr. D. Chang himself just at at Perry St.

DCW_NYC
-Hilary-

Winner of the T Shirt-BB!

BB and chef George Mendes

The day she joined the club.

Congrats to Miss BB for winning a DCW t shirt by commenting on my post about your chefs' [pipe] dream jobs. Bonna and I have been trying to meet in person now for while and I finally scheduled to give her the prize on Tuesday, but I forgot to bring it! Oh well, I guess we'll have to get together again.

Bonna is married to chef George Mendes formerly of Bouley, Tocqueville, and Wallse who is currently well on his way to opening a modern American resto at 31West 17th street. His new place is set to open this coming September. Will our bartender/actress BB be at the door? You'll have to be there opening night to find out. Check out George's bio and some museum worthy food pictures on his homepage.

I'm more than happy that BB won the shirt because she's such a great participant on this site. [Thanks!] We went for a quick drink with my bff chefwife J and once again realized all the similarities in our chefs including their huge egos. We love it though.

DCW_NYC
-Hilary-

Update on Summer: She's home with me but on a serious amount of meds including a subcutaneous fluid therapy (the hanging bag of IV fluids). Thanks for all the love, Jami and everyone else who has been thinking about Summer.