Robert Rymarz

I see Monis, Armstrong, and The Bazaar winning their respective categories tomorrow night, with Andres even-odds to win the national award for Best Chef (which is, at the end of the day, a popularity contest - and there's no denying his popularity).

Good luck to all nominees, and we'll see what the next 24 hours bring.

Cheers,

Rocks.

Bazaar is getting much praise. But honestly if you are correct and it wins over Ko I will be very surprised. Hard going up against the mighty Chang in anything as of late. But then media is calling Paul Liebrandt the come back kid and he has always had a following in the industry.

Speaking of popularity contest. Here is a good analogy I think to raise an eyebrow, or at least it did mine. Jeremy Fox of Ubuntu nominated for Best Chef: Pacific. Now don't get me wrong, I have the utmost respect for Jeremy Fox. Super talented guy doing amazing things with vegetable's. But then on the other hand Ubuntu opened August 20, 2007 and already a best chef region nomination compared to Johnny's 'Rising' nomination? ( Insert head scratching bewildered face here)

I am not totally positive but I believe I may have worked with this young man at the Inn. ( He was young then) There was a David on saute who I believed was the most talented in the kitchen at the time. Often after service Patrick O'Connell and Reinhardt Lynch would have dinner in the dining room as any other guest. David once prepared a dish for them to try of veal medallions, sweetbreads, cherries and onions slowly reduced. I'll never forget it as he asked me to try it throughout the process. Needless to say it was very good and they loved it enough to add it to the menu. "Cherries were changed to plums later on"

Years later I read a review from Phyllis Richman where she praised this dish by Patrick O'Connell. I must say it gave me a chuckle as little did she know.

Hopefully I can get to Element one day to confirm my gut instinct that this chef/owner is the same David from many moons ago.

With the James Beard award only hours away I'm keeping my fingers crossed. But then there is Nate Appleman of A16 who gained much publicity with a very popular cookbook this past year. Oh, let me just shut up before I jinx it.

Le plateau de fruits de mer.

I heard its only available in the summer. But if not it's for sure number one on my list to try.

I'll be visiting Au Pied de Cochon for the first time this weekend. Really looking forward to it.

Any must tries?

It appears he is doing well for himself.

http://online.wsj.com/article/SB1237501923...dist_smartbrief

Honestly though. He is very often in the kitchen of his flagship restaurant Jean George. But the other zillion? I doubt it.

Personally, I loved the f-g poutine. The seafood tower - shucks, mussels, #10 shrimps on ice - is tasty and one of those things that makes everybody turn around and stare. Liked the f-g stuffed pied de cochon, and "duck in a can" - a canned confit duck cooked in the can and opened at the table. Sounds weird but it's tasty.

You'll love it, once you get past your frozen extremities. I much prefer Montreal in July.

Thanks rockcreek, The duck in a can and foie gras topped au pied de cochon are a must try. Gladly we are a family of five to order more and pass around.

And being I live in upstate NY you can believe my extremities froze off at least a month ago.

Ugh. Had that once. Gut bomb to say the least.

Any other menu items you suggest other then the poutine? This will be my first visit to Au Pied de Cochon.

Thanks.

My heart is set on trying the foie gras topped poutine at Au Pied de Cochon next month.

Edited to add. Maybe 'heart' was the wrong choice of words.

"Duckfat Poutine: 8.50

Layers of Our Duckfat Belgian Fries

topped with 'Silvery Moon Creamery' Cheese Curd &

Homemade Duck Gravy"

From the restaurant "Duckfat" in Portland, Maine where their fries are always fried in duckfat: http://www.duckfat.com/menu.html This is owned by the chef/owner of Hugo's, an outstanding restaurant and one of the best in New England. One of their dipping sauces for their Belgian fries is a special: "homemade lobster mayo."

Someone needs to open a place like Duckfat here.

Reminds me of Au Pied de Cochon in Montreal.

Yelp can be a bit scary.

http://www.yelp.com/topic/new-york-fiamma-...g-2?category=10

Ask anyone who knows me... I am a FACEBOOK addict. I am more than happy to assist you with this application. I am on Facebook, and find its a great platform to get out events and advertise the restaurant without having to pay the fees. PM if you have any questions. I am generation Facebook.

Thank you so much! At least I can now bypass my 16 year old daughter's eye roll and 'please' dad response.

One question I have is do you believe I posted the links in the right location? Would have the wall been a better choice or discussion forum?

I belong to a few other restaurant groups, and have had no problem contributing to the discussion but have never started my own.

Not at all related to the group but you may get a laugh out of this. What really has me puzzled is those cute little doodads people send each other. My nieces have done so in the past and when trying to return one my 8 track generation rose to the surface. In my confusion I do believe I mistakenly sent a cute little bunny to Mathieu Pacaud of L'Ambroisie in Paris. Needless to say he booted me off his friends list.

I happen to be in the beginning process of starting a Komi Facebook group. And am open to any suggestions?

Facebook is just a bit out of my generation bracket so bare with me as I do a bit of revising and adding information.

My goal is for this group to be not only for those fans, but a source of compiled information for those who never been and hopefully will give it a try. " I know, as if reservations are not hard enough"

I am more then happy to welcome members, content, photos etc etc.

Thanks in advance!

http://www.facebook.com/groups.php?ref=sb#...gid=45383094027

Komi is all thought and not much flavor

On second thought I will withhold comment.

It would be interesting to see how many residents take them up on the offer.

After months of speculation about my role at Komi, I would like to finally clear the air. Johnny and I had been looking for the right person to take over my role for over six months. We found that person in Kathryn Bangs. Kathryn is not only a rising star amongst D.C. sommeliers but a good friend. I have enjoyed working with her the last couple of months and I am certain she will continue Komi's reputation for having warm, unpretentious wine service and a unique selection of wines.

I will certainly miss both the great staff and patrons at Komi but I will now be able to experience both as a guest. I'm more than grateful for the support that Rockwellians have shown me in my role at Komi and I will certainly keep you informed of future endeavors.

Sincerely,

Derek

Very best of luck to you in all future endeavors. Keep us up to date.

On my last visit to Komi I went to La Casa the next day for lunch before heading back to NY. I met Chefs parents who are wonderful people who obviously care about their restaurant and product.

La Casa is nothing fancy but it is a very well run family restaurant that more communities need more of. Upon leaving the thought came to my mind. ' Now I get it! The apple did not fall far from the tree.'

Can't wait to visit again as I imagine I'll start a new tradition on my visits to Komi.

After my meal earlier this year at Devi, I am in no way surprised that it was dropped off the list.

It seems that most people don't understand that great food still only gets you one floret, service gets the 2nd, and the ambiance gets the 3rd. Robuchon's place could have the best food in New York, but if the service sucks or even if it is not up to the standards sought by Michelin it will never get a second floret.

Even though I agree as there are many examples. Michelin claims not.

http://www.michelinguide.com/us/ratings.html

The A Voce demotion is likely due to Andrew Carmellini leaving.

EMP being omitted again this year is baffling.

Would love to try Angulas at Etxebarri. But then it is a restaurant at the top of my must try list.

http://www.flickr.com/photos/mobyp/2239787551/

My +1 and I did the grand tasting there, back in March or so. Definitely one of the best meals of my life, top ten-ish. And one I was incredibly glad I didn't have to foot the bill for. Over $500, food for two, wine (full pairings) for one.

A huge amount of food, a mix of innovation and reliability, course after delightful course. Don't do it unless you love pasta. Dessert was a weak link but I didn't have any digestive real estate by then anyway. What I liked best was the ability to give them some guidelines (he wants mostly offal-based dishes; I must have the goat and the charcuterie) and then have them fill in the rest with surprises.

Was it wonderful? Absolutely. Given the choice between returning to Vetri, Komi, or the Tasting Room at Eve, would it be my first choice? Probably not, especially if I'm paying.

Thank you for the info. Certainly will give it a try.

Now I admit I'm a bit choked up.

It should be mandatory curriculum for all culinary students to stop watching Food Network and visit Komi to see how it's suppose to be done. Enough said.

When I mentioned to my wife last night that Derek may no longer be there she started tearing up. Maybe me too but I'll never confirm.

Amazing how some places manage to touch your heart. If only more restaurants could accomplish that.

I need to get back to Komi as it's been far to long. And very best wishes for Derek.

Once when my daughter was about 10 or 11 she pulled a long black hair out of her pasta at Babbo. She looked at me with sad eyes and said. But dad, it is not red.

Vetri is on my short list of restaurants to try. Anyone been?

I ate two a few minutes ago. Someone smack me as I should have known better.