Posts by Mark L

Black Clogs, Chalk Stripe Pants, White Jacket when in the window and floor, Black when I am prepping and in the morning. Baseball Cap with company logo. Would prefer skull caps to make the kitchen look more clean cut.

Yeah, took us a while to make that much pasta...we filled that tree up 3 times and just had enough.

Amuse: Parmesan Pork Shoulder Napolean 1st Course: Bouillabaise w/ 2008 Duckhorn Sauvignon Blanc 2nd Course: Homemade Pasta a la Chitarra with Braised Pork Belly Celery Root Puree, Reduction of Braising Liquid, Beet and Fennel...

So we finsihed and executed a wine dinner for 89 people at the restaurant the other day and the food turned out fantastic. It was the first time that I have used sous vide for more than my wife and myself. Was a little shaky when i went...

Its a shame that the city of Chicago is going to screw us over and move the show. Its too expensive to keep the show in Chicago. If you need something to be plugged in at your booth they make you use a union electrition (no joke). I...

our steamer is broken sent a new guy next store to borrow some steam.

Find the left handed steak knive for the lady with the cast on her arm

First of all I would like to say I have a Koobi Kit for a roll. Its the best roll I have ever had. I have a microplane, chefs knife, paring knife, oyster knife, Wine Key (just incase I need a drink). Nutmeg, Saffron, Vanilla Beans,...

I first got the book from my local library because I was very interested in sous vide cookery. After readin the book numerous times I decided to buy an immersion circulator and start to sous vide. I know have a wine dinner booked for 90...

I own the following Thomas Keller Books Ad Hoc at Home Great Recipes Fantastic French Laundry is Fantastic, a must have, also autographed Under Pressure: Cooking Sous Vide - so educational on sous vide cookery