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#16
10-02-2001, 04:11 PM
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| Yeah Kyle shame about the view its amazing what we have to put up with sometimes , sounds like a good idea Jeff about incorporating pics into cheftalk. Cheers Pastry Chef  |
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#17
10-02-2001, 04:14 PM
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 KyleW you'll have to check the pics on my site in a couple weeks Danny Meyers (Union Square, Tabla, Madison 11, Gramercy Tavern) is coming into town and hanging out at my market 9-11 Oct 13th to sign his new cookbook and give the market tour....I gotta figure out what to make for the cooking demo from his "Second Helpings" book. ***It'll really look like NYC then, well maybe Chicago with the Green Market chefs coming in too..... |
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#18
10-02-2001, 05:30 PM
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| Are the pics on your site like "Where's Waldo"? If I look hard enough, will I find shroomgirl?  I guess Cape Chef doesn't have to worry about running into Danny Meyer @ Craft on the 13th!
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#19
10-03-2001, 01:53 PM
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| Try www.christmaspuddingcompany.co.uk .There's a couple of pics of me and some of the place I have. It's unfinished, of course. All my own work, which is why. Delivery outside the u.K. is extra. David
__________________ "The kitchen is his **** and he the devil in it" -- A Book of Characters |
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#20
10-03-2001, 02:51 PM
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 David, Nice picture of you and your wife. KyleW..I guess danny Meyer won't be around but that fine. I have met him before and shroomgirl is in for a real treat. This is a young guy who I think has mastered the art of Hospitality. I'll fill you all in on Craft if shroom fills us in on Meyers visit to her market. cc
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#21
10-03-2001, 03:38 PM
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| CC - I agree. I have eaten at Union Square Cafe and Eleven Madison Park. Mr. Meyer knows how to treat his guests
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#22
10-03-2001, 03:41 PM
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| Nicko - I missed your post from yesterday afternoon. It shows up with me as the author so I didn't read it. Yes, I was kidding
__________________ At weddings, my Aunts would poke me in the ribs and cackle "You're next!". They stopped when I started doing the same to them at funerals. www.kyleskitchen.net |
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#23
10-04-2001, 05:06 AM
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| Sure~I'll be glad to fill you in on mkt doings Oct 13th. There is also a big gig called St. Louis Cooks I'm involved in the same day with alot of different chefs coming in nationally....Bobby Flay, Paula Lambert, Sarah Stegner, Flo Braker, Tabla chef is it Cardoz?....so I'll give you the skinny on that also. I'm making Missouri Applebutter Pecan Icecream Pies in the kiddy section. Waldo.....Kyle if your a member of chef's Collaborative there is a "glamor photo" read I don't know if my mom would recognize me in the shot, in the recent newsletter....it's on the Govenor's Task Force gig I've been doing in my spare time. |
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#24
10-05-2001, 03:18 PM
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 I have a site. A couple pictures. I'm not professional by any means, I am a computer geek girl by day who works for free in a restaurant at night a few nights a week. I write about my experiences on the website. I had to take a month's break to work out some financial issues, but will be returning to the kitchen next Tuesday. The experience for the staff must not be a disaster, for they are welcoming me back. I am a true beginner and do what they tell me, asking questions and trying my best. I absolutely am loving what I am learning, for learning is what I consider to be my payment for my work. I'm lucky to have this opportunity, I don't have the money for culinary school right now, so I managed to find another way to do some learning. I'd still love to get some formal education someday, but for now, this is so exciting and fun! SlaveGirl RestaurantSlave.Com
__________________ SlaveGirl http://www.restaurantslave.com |
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#25
10-08-2001, 03:47 PM
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| Chef Don can be found at Epicurean Thyme |
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#26
10-14-2001, 08:55 AM
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| Go out of town for three days........ Well we got our first big deluge at market yesterday....the camera that shoots for the web was being used elsewhere....I've got 4 x 24 shots of the market, now to figure out how to get them on site. OK....out of Second Helpings Union Square Cafe.... Chef Rob Uyemura(Cafe Eau) made butternut poppyseed spatzle and did a butternut puree... Chef Kirk Warner (King Louie's) made spicy spinach Chef Thom Sehnert (Annie Gunn's Smokehouse) made butterscotch pudding and brown sugar caramel plus he added Jamieson gold whiskey to the finished warm pudding for those in the immediate area(Hello, talk about a comfort wonderful adult dessert) Chef Brian Menzel (B. Tomas) made eggplant, anchovy and mint rissotto....it was good....really surprised me, I did not think that combo would fly, but it was good. Danny took a tour of the market meet old St. Louis friends, signed alot of books....many folks were buying several....they were all troupers, it was a rainy day to be cooking and booksigning under a 20x20 ft. tent. ******St. Louis Cooks, I missed the main headliners, was at the market until 1pm and they bugged out. The Applebutterpecan icecream pie was reallllly good....ye know I thought it'd be a good pie I just didn't think it would be THAT good. So that was the big day at the market and show. Next week is ADA (american dietican association) naitonal conference....we'll see who makes it to the market....I've had calls from California RD's that are excited about seeing what's going on. Line up for the farmer/chef stations in May are going forward.....should be a good time. |
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