My Apologies

It has been...a while since I have last posted, and I apologize for the lack of action on this blog. I have, however, been quite busy, and as a result have plenty of things to talk about.

Perhaps most notable of my holiday adventures is my stint at Tailor. I worked a stage there for about a week in early January, taking on the roll of kitchen slave. The majority of my duties involved running back and forth between the kitchen and walk-in, making and firing the bar hot wings, slicing apples (for the much raved about Pork Belly with Butterscotch-Miso), and whipping foams. It may not sound like much, but those were my main duties, but they were supported by many mini-tasks scattered in between.

All in all, it was a truly amazing experience. I have never worked in a New York kitchen (and I have limited experience to begin with), and it was a truly amazing experience. Every single cook in that kitchen is amazing. My knife skills are leaps and bounds better than they were before, and my knowledge of avant-garde cuisine (I learned to stop using the phrase "molecular gastronomy", but am still not sure what to use in its stead) has very much expanded. Lots of emulsifiers and thickeners. Lots, but all well placed and not very noticeable. The most obvious chemical manipulation would be with the use of meat glue (tranglutaminase), which is used for both the short ribs and chicken wings. And I must not neglect to mention the sous-vide technique. The result is perfectly cooked meat. I don't know that I've tasted such amazing duck breast.

After completing the stage, I returned a couple of days later with my girlfriend to try the food front of house. In the kitchen, I got to taste quite a lot of food, but all elements of dishes, rather than the whole dish. Seeing as chef's Sam and Fran devote much of their energy to unexpected food pairings, to taste only a part of the dish is to, as they say, miss the forest for the trees. So, it was crucial for me to have a meal at the restaurant. It was amazing. We had a great time. First of all, the service is mind-blowing. Granted, we went rather early in the evening, but every single waiter and server seemed to be paying attention to all the tables, and the result was extremely fluid and efficient service. The food itself is incredible. I have dreams about the previously mentioned Pork Belly and Butterscotch-Miso. Salty and sweet, it seems to define Tailor. Another of my favorite dishes is small dessert, sort a pre-dessert, or pretzel ice cream and beer foam. Amazing. Really, truly fantastic. It tastes like the Superbowl. I know that seems weird, but I taste it and all I can think about is watching football with a bowl of pretzels and mug of beer. Really delicious. All in all, a wonderful meal, and if you have the opportunity, I highly recommend you go.

So, there that is. I'll update more often from now on...I promise.