Greystone

Has anyone been out there for any classes? I'm going out there at the end of Oct. and would like some Recs on Wineries and Restaurants to hit during the week. One place that is HIGH on the wish list is the French Laundry but that is only one night which leaves 4 more open ( Tra Vigna, Terra, Wine Spectator Dining Room) are in the running but considering I'll not get back out there anytime soon I don't want to miss any real interesting places. Any ideas?

[Kimmie]

Reservations

French Laundry accepts reservations exactly two months into the future, not one day sooner or later. (So if you call on October 21, you'll be making reservations for December 21, and only December 21.) The reservation phone line opens every day at 10am.

Here's a play-by-play:

1. At 9:59am, start calling the reservation number.

2. Hit the Redial button as fast as you can for the next 15 minutes.

3. If you don't get through to a real person by 10:20am, chances are you won't get a reservation.

4. Repeat steps 1-3 for the next five days.

5. When you finally get through to the reservationist, gratefully accept whatever timeslot is available.

6. Hang up the phone and jump up and down with joy, because you'll feel like you've just won the lottery!



[ June 29, 2001: Message edited by: Kimmie ]

[kokopuffs]

The service there has been questionable. Go to EPICURIOUS.COM and do a search in the archives under FRENCH LAUNDRY in the Restaurant Review thread. There's a few reviews mentioning spotty service although the food is described as out of this world.

[ June 29, 2001: Message edited by: kokopuffs ]

[chefjohnpaul]

Have taken numerous classes at Greystone. You will absolutely love the campus and depending on your instructor you will get alot out of the course. I hear you leave the French Laundry hungry, I've only eaten in Keller's bistro, BOUCHON, and was not particularly impressed, especially for the price. TraVigna is great, Mustards is good, if you want a real French Bistro go to Bistro Jeanty in Yountville. I poked around for one day in his kitchen when he was at Chandon, and man he is good! Plus you've got to tour Chandon and if your into sparkling wine tour Schramsberg also.

Bon Appetit!

P.S. For straight up American food The Rutherford Grill is good also.

[cape chef]

I would second what chefjohnpaul said.

I have taken a number of the masters series classes at greystone and it is an incredible campus. The CIA really respected to beuatiful property once owned by cristian brothers.I would also say that Todd Humpries who runs the restaurant at greystone is one of the best chefs around.Unlike the eastcoast campus the wine spectator restaurant in Napa is proffessinal chefs,not students. I highly recomend you have a meal there.Also I enjoyed phillip Jeantys Bistro,I had a wonderful oxtail terrine,It is very unintimidating and comportable.Hirio shon (SP?) at Terra is doing great east meets west...Although the service us a little off,I would still eat there anytime,We ate at jochiam splichels place right up the street from Mustards, I think it was called (Pinot something)don't remember sorry. That night the service was aweful but the food was really quite wonderful.Cocktails on the deck over looking the valley at auberge du solial is breathtaking. Had a great meal at Micheal chiorels (sp?)Tra vigna, Slow braised short ribs with a gorganzola polenta. Check out beringers vinyards right next to the cia campus..Thats where I studied in 1990 with madeleine Kammen School for american chefs.Great tour,Mondavi is cool to,Opus is pretentoise and $25 a sip of opus 1!!!cakebread was very laid back and nice tastings. I am at work now so I don't remember someother places we went, I will repost soon
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[cape chef]

Chefgup,

I just remembered if you go to San Fran try to get into Gary Dankos place,It is in Garidella square.I worked in his kitchen when he was at Ch souivraign in the Alexander valley.When I was studying at beringers madeliene and he were very close and we toured,ate and worked a shift with him. I have followed his career and he is a fantastic chef
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[SeattleDeb]

My husband had my 40th birthday dinner at the French Laundry (he also took along two of my friends..couldn't afford much more than that).

Anyway---we did not leave hungry..and we had excellent service. Our server did "match" foods though, meaning my husband ordered the more intensive menu, and the server brought us women a few extras.

And the desserts never seemed to stop, he brought out some wonderful things for us to try besides what we ordered.

[ June 22, 2001: Message edited by: SeattleDeb ]

[Kimmie]

Koko,

You will ALWAYS find some grouch out there to spoil the sauce...

Every now and then, it happens to the best of them! I also realize it's disappointing when it's on your dime!

[monpetitchoux]

If you venture down to the San francisco Area, try getting a reservation at Chez Panisse in Berekeley. It's almost the same deal as getting a table at the French Laundry except Chez Panisse makes reservations one month in advance. So start calling in September. But you can also eat at the Cafe upstairs where reservations are not always necesssary. It's pretty much the same food but in a more relaxed atmosphere. I had a $30 lunch there about two months ago. It's amazingly beautiful ingredients cooked simply but perfectly. I started with oysters since I quit my job and wanted something to celebrate. Then I had the skate. It was cooked to simple perfection. Very simply garnished (parsley, capers. lemon zest and shallots) but very delicious and came with a side of beautifully prepared vegetables (baby potatoes, turnips, baby artichokes).

I hope you have fun here. October is a nice and quiet time to visit the wine region.

[Kimmie]

Monpetitchoux,

A couple friends of mine went to Chez Panisse a few years ago and I'm happy to report that they were more than satisfied with food and service.

[kokopuffs]

Kimmie:

I wholly agree with you. I reedited my post. One only hears the bad things about something especially when the fee is premium: doctors, restaurants (because of poor service),...

[ June 29, 2001: Message edited by: kokopuffs ]