Drunk Thread

[tryfuhl]

Originally Posted by GMScud

Well, not drunk, but 6 Stella Artois and some great tapas on the patio at Jaleo has me feeling nice!!!

I've yet to go to one of Andres' restaurants, love tapas though. Heard minibar is quite the experience.

[GMScud]

Originally Posted by tryfuhl

I've yet to go to one of Andres' restaurants, love tapas though. Heard minibar is quite the experience.

I haven't been to minibar, but I heard it's pretty cool as well. He's got 6 locations in the DC area. I've been to Jaleo in Bethesda and downtown DC, as well as Zaytinya, which is really friggin awesome. If you watched Top Chef this past season, Mike Isabella was a contestant. He's the Exec Chef at Zaytinya. Jose Andres was GQ's 2009 Chef of the Year. He knows what he's doing.

I had some quail tonight, as well as patatas bravas, and some endives filled with tangerines, olive oil, and goat cheese. So delicious.

My boss would hate that I'm plugging the competition, but eff it, I'm buzzed:

Jos: The Q: GQ

[mlmdub130]

Originally Posted by GMScud

I haven't been to minibar, but I heard it's pretty cool as well. He's got 6 locations in the DC area. I've been to Jaleo in Bethesda and downtown DC, as well as Zaytinya, which is really friggin awesome. If you watched Top Chef this past season, Mike Isabella was a contestant. He's the Exec Chef at Zaytinya. Jose Andres was GQ's 2009 Chef of the Year. He knows what he's doing.

I had some quail tonight, as well as papas bravas, and some endives filled with tangerines, olive oil, and goat cheese. So delicious.

thats sounds delicious but wtf is an endives??

[tryfuhl]

Originally Posted by mlmdub130

thats sounds delicious but wtf is an endives??

it's a kind of bitter leaf like a chicory.. some are thinner and curly and others are more flat, lighter colored, less bitter

that combo sounds great, easy to make too.. gonna try that out, was the goat cheese seasoned at all?

[GMScud]

Originally Posted by tryfuhl

it's a kind of bitter leaf like a chicory.. some are thinner and curly and others are more flat, lighter colored, less bitter

that combo sounds great, easy to make too.. gonna try that out, was the goat cheese seasoned at all?

Correct. The kind they used were very light in color- yellow in some parts, almost white in others. The goat cheese wasn't seasoned, however the olive oil they dressed the dish with tasted like it was infused with something citrus based. The endive was less bitter, however it perfectly balanced the sweetness of the tangerine segments and the savoryness (word?) of the goat cheese. Really simple yet nicely executed dish.

Cafe Atlantico is one of his. There are 3 Jaleo's, Zaytinya, Atlantico, and MiniBar.

[tryfuhl]

Originally Posted by GMScud

Correct. The kind they used were very light in color- yellow in some parts, almost white in others. The goat cheese wasn't seasoned, however the olive oil they dressed the dish with tasted like it was infused with something citrus based. The endive was less bitter, however it perfectly balanced the sweetness of the tangerine segments and the savoryness (word?) of the goat cheese. Really simple yet nicely executed dish.

Cafe Atlantico is one of his. There are 3 Jaleo's, Zaytinya, Atlantico, and MiniBar.

yeah I imagined if they were wrapping it it'd be the wider one

sounds pretty good, I do a lil orange or whatever in my vinaigrettes and marinades, not too often lemon

yeah sounds like the citrus could help cut through the creaminess of the cheese and would play off of the endive really well.. I wonder how it would be with say a toasted almond or something, that's something that I do in my citrus/oil salads as well as some goat cheese topped stuff.. would add a lil more crunch, not sure if it would distract from what they had going on.. also thinking a lil chives or parsley in the goat cheese.. but that's just probably because of me thinking about familiar combinations

I definitely enjoy the less is more approach.. really looking forward to making those

[GMScud]

Originally Posted by tryfuhl

yeah I imagined if they were wrapping it it'd be the wider one

sounds pretty good, I do a lil orange or whatever in my vinaigrettes and marinades, not too often lemon

yeah sounds like the citrus could help cut through the creaminess of the cheese and would play off of the endive really well.. I wonder how it would be with say a toasted almond or something, that's something that I do in my citrus/oil salads as well as some goat cheese topped stuff.. would add a lil more crunch, not sure if it would distract from what they had going on.. also thinking a lil chives or parsley in the goat cheese.. but that's just probably because of me thinking about familiar combinations

I definitely enjoy the less is more approach.. really looking forward to making those

LOL. Funny that you say that. There actually were some shaved almonds in there. I totally forgot that component. Sorry, I've been drinking.

[tryfuhl]

Originally Posted by GMScud

I haven't been to minibar, but I heard it's pretty cool as well. He's got 6 locations in the DC area. I've been to Jaleo in Bethesda and downtown DC, as well as Zaytinya, which is really friggin awesome. If you watched Top Chef this past season, Mike Isabella was a contestant. He's the Exec Chef at Zaytinya. Jose Andres was GQ's 2009 Chef of the Year. He knows what he's doing.

I had some quail tonight, as well as patatas bravas, and some endives filled with tangerines, olive oil, and goat cheese. So delicious.

what about cafe atlantico? that's one of his too right?

I did see Isabella actually on Top Chef, never did catch the profile on him though, that's pretty cool.

I'll trade you my stuffed manicotti for what you had haha