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22

Nov

  • pinitbutton Michael Voltaggio Gets “Ink.”
voltaggio2 225x300 Michael Voltaggio Gets “Ink.”

Chef Michael Voltaggio hard at work in the kitchen

by Jeff Hoyt


This blog reported when Michael Voltaggio was leaving The Dining Room at The Langham in Pasadena, so we’re happy to announce his latest plans. The Top Chef season 6 winner will be opening a new restaurant called “Ink.” in Los Angeles in mid 2011. It reportedly will occupy the Melrose Avenue space that formerly housed Hamasaku. There’s no word yet whether molecular gastronomy will be on the menu.


Sadly, his restaurant won’t be open in time for Thanksgiving, but many other restaurants are offering a top holiday meal. If you can’t wait to taste Michael’s creations, you can prepare your Thanksgiving bird under his direction. Michael gives instructions on how to cook turkey sous vide and also has a recipe for turkey brine. Either way, pair it with one of our Thanksgiving wines and enjoy your holiday.


Keep coming back to GAYOT.com for the latest in Los Angeles restaurant news, Culinary Events, Restaurant Reviews and Los Angeles Wine Dinners.



  • pinitbutton Top Chef Michael Voltaggio Moves On
mike voltaggio 300x265 Top Chef Michael Voltaggio Moves On

Top Chef, Season 6 Winner Michael Voltaggio

Volte-face from one of the Voltaggio brothers


by Alain Gayot

 

A sports recruiter standing on the sidelines can pick out a young athlete and get a feel for his potential performance and ensuing achievements. Meeting Michael Voltaggio was a bit like that. Instantly, we felt that his performance would deliver continued success in his culinary career. He is a tremendous creative asset for any kitchen, and his food is something you look forward to eating time and again even if not all the dishes are successful one hundred percent of the time.

 


  • pinitbutton BREAKING NEWS: Ferran Adrià To Close ElBulli Restaurant Permanently
ferran BREAKING NEWS: Ferran Adrià To Close ElBulli Restaurant Permanently

December 2011 will be the last month of ElBulli restaurant

by Sophie Gayot

 

 

UPDATE 7/30/2011: Today, the last meal was served at elBulli. Ferran Adrià’s culinary academy is scheduled to open in 2014.

 

Despite a previous announcement that he would shutter his famed restaurant for two years, chef Ferran Adrià has decided to permanently close elBulli in December 2011.

 

The reason? Apparently the cost of running the restaurant was losing him and his partner, Juli Soler, upwards of half a million Euros each year. Adrià will now devote that money towards opening a culinary academy.



04

Feb

  • pinitbutton Alinea, Unlike Any Other Restaurant
img 0730 1 300x230 Alinea, Unlike Any Other Restaurant

Sour cream with sorrel, smoked salmon and pink pepper dish, featured in Chef Grant Achatz's Alinea Cookbook

By André Gayot

 

 

 

The name says it all. In the course of the unwinding world story, an “alinea” would mark the arrival of a new event of an idea of a philosophy. If the surging concept flies, it may be the beginning of a new episode. Alinea situates itself in a sphere in a forthcoming era to succeed the times of the inns, restaurants, brasseries, taverns, bistros, posadas, trattorias, eateries as we have known them so far. So be prepared: Alinea is not a restaurant like another chic restaurant; Alinea is like no other restaurant in the Americas, period.

 

Continue reading “Alinea, Unlike Any Other Restaurant” »



27

Jan

  • pinitbutton elBulli Restaurant Closing
elbulli elBulli Restaurant Closing

Leche eléctrica from elBulli restaurant

 By Jeff Hoyt

UPDATE 7/30/2011: Today, the last meal was served at elBulli. Ferran Adrià’s culinary academy is scheduled to open in 2014.

Chef Ferran Adrià announced that the world’s center of molecular gastronomy, elBulli in Spain, is to close for 2012 and 2013.

Is this the end of culinary alchemy, as we’ve asked ourselves in our blog in March?

Continue reading “elBulli Restaurant Closing” »



19

May

  • pinitbutton My Life as a [Molecular] Blog
cpkelco coulis My Life as a [Molecular] Blog

22nd century coulis

By Alain Gayot

 

With the world’s population expanding like a hot air balloon readying for flight, our food supply needs to be addressed at a macro level by huge food ingredient firms such as CP Kelco. Still at a macro level, this global company, owned by the J.M. Huber Corporation, is itself the result of a merger of the Danish company Copenhagen Pectin, the Finnish company Noviant, and the American Firm Kelco Company. CP Kelco is a leading producer and supplier of specialty hydrocolloids – a family of materials designed to control the rheology (flow behavior) of water in various systems.  

 

The products manufactured by CP Kelco include: carrageenan, cellulose gum, diutan gum, gellan gum, locust bean gum, microparticulated whey protein concentrate, pectin, welan gum, xanthan gum, and other novel biopolymers. These products can be found in applications spanning across the food, pharmaceutical, oral care, personal care, household and consumer product, paper coating and oil field drilling industries. Every day, you are using a product that contains hydrocolloids. They have more than 3,500 customers in over 100 countries worldwide. That’s big!  

Continue reading “My Life as a [Molecular] Blog” »



04

Mar

  • pinitbutton The End of Culinary Alchemy?
ferranadria1 The End of Culinary Alchemy?

Ferran Adrià of elBulli

 

A recent health scare at the world-renowned Fat Duck in England has forced the prestigious restaurant to shut its doors. Owner Heston Blumenthal, referred to as a “culinary alchemist” issued the closure when over 40 customers reported cases of illness after having dined at his establishment. These events have caused quite a stir in the culinary world, as many are now questioning the safety of molecular gastronomy – a cooking technique that relies heavily on chemicals that are intended to “deconstruct” the ingredients and transform the flavor and presentation of dishes. One of the most famous molecular gastronomists, Spanish-born Ferran Adrià (named best chef in the world by British publication Restaurant Magazine), implements similar techniques at his restaurant elBulli and has stood firm ground in support of cooking with chemicals.

Continue reading “The End of Culinary Alchemy?” »