According to Hall he has a sous chef, general manager and the all important menu.  Just one small technicality…no space.  He is looking around the art district in downtown LA.  He feels that the area is emerging and being revitalized and sees this as an opportunity.  He believes that he will have is opened by New Year’s of this year…I find that hard to fathom.

Ilan Hall has a lot of controversy swirling around him as well.  According to published reports, he was in the midst of working out a deal to become the executive chef for Pase, a Spanish inspired eatery and lounge in Chelsea.  The deal was allegedly between him and restaurateur J.E. Englebert and needless to say he has made a few enemies.  The story is a he said-he said mess.  I read it as Englebert initially wanted Hall, but then possibly dabbled with the idea of using another chef…annoying Hall’s sensibilities, he in-turn took off for LA acted like the incident was never close to becoming a reality and left Englebert scrambling for a well-known chef to open his new venture by December.

Englebert told Page Six:

 ”Hall and I exchanged numerous e-mails and traded phone calls. He agreed to be the executive chef for which he would get a weekly salary and points in the place in return for a nominal investment. I thought we had a done deal – the food sections of New York magazine and Time Out New York even ran stories.”

Hall may have seen this as a possibly stifling venture and longed to open things his way.  Sadly, I think that he is naive to think that he can just up and do it.  It is rare for even the best chefs to have success as experienced by previous winner Harold Dieterle.

Hopefully, Hall has truly come to enjoy LA, because something tells me NYC won’t be coming to call.

Post from: Blisstree

Top Chef Winner Ilan Hall to Open Gorbles

Yesterday one of her staff members shared a recipe for Amish Friendship Bread.  This is basically a chain letter for bakers.  You create a starter, help it “grow” for a few days and then bake with it and share it with some pals.  It was funny watching Martha’s staff try to explain this concept to her.  The whole idea can get a little confusing and I don’t think that her staff was really prepared to explain it.  Funny thing is that is seems that this has nothing to do with the Amish. 

Now, I did a little bit of surfing to see if I could find out more information and ended up getting just about as confused as many of the commenters on Martha’s site.  Just about every recipe I found had you begin with yeast; the one from Martha’s show did not.  One person said that the mix ends up fermenting and creating its own yeast, so it is not needed, but all the recipes I discovered on-line had you begin with yeast.  A lot of bakeries use this technique and use some sort of yeast to start.  A recipe posted back in the 1990’s from a Girl Scout troop has you begin with 1 cup flour, 1 cup sugar, 1 cup milk and 1 package of yeast.  If you are someone who receives the mixture already started, then you just add 1 cup sugar, 1 cup milk, 1 cup flour and knead or stir every few days. 

My Sister’s Kitchen had a Amish Friendship Bread post with a great deal of comments.  The Sister’s Kitchen said that you don’t HAVE to add yeast to the starter, that “wild” yeasts will grow, but the taste will be more sour and have a different “personality”.  Their bread posts have some great information along with over 100 comments that will probably answer any question you may have.

A couple of things that are important, no matter what version you try…you can freeze the mixture at certain intervals to slow down the process, do not use any metal bowls or utensils and the mix needs occasional air.  Now, I don’t know all the whys..how about you?  Is anyone had any experience with Amish Friendship Bread?

This is great to use at home and share with friends.  A lot of commenters also suggested variations of the bread.  You can used different types of pudding mix and fruits.  Substitute the vanilla pudding for chocolate and the nuts for chocolate chips.  The combinations are actually quite endless.  I even discovered ways to use it for waffles and pancakes.  The nice thing with this, is that you can experiment with it and if it doesn’t work out…there is always more mixture.  The only danger is the great possibility of weight gain.

Read more about bread starters and Amish Friendship Bread.  There are a couple of other sites, Armchair and Allrecipes that have recipes for the starter and ideas of how to use it. 

The version they shared on the Martha Stewart show is below:

Amish Friendship Bread

Ingredients

Makes 2 loaves and 3 starters

• 5 cups all-purpose flour
• 4 3/4 cups sugar
• 3 1/2 cups milk
• 1 cup vegetable oil or 1/2 cup vegetable oil and 1/2 cup applesauce
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons baking powder
• 4 teaspoons ground cinnamon
• 1 teaspoon salt

Directions

1. To prepare starter: Place 1 cup flour, 1 cup sugar, and 1 cup milk in a 1-gallon resealable plastic bag. Seal bag and knead mixture until well combined. Let stand at room temperature overnight.
2. For the next 4 days, continue kneading mixture once a day; keep at room temperature. On the sixth day add 1 cup flour, 1 cup sugar, and 1 cup milk to bag. Seal and knead to combine; let stand at room temperature overnight.
3. For the next 3 days, knead mixture twice a day. On the 10th day, transfer mixture to a large bowl. Add 1 cup flour, 1 cup sugar, and 1 cup milk; mix until well combined. Measure 1 cup of the mixture into each of 3 resealable plastic bags. Seal plastic bags and give each bag of starter mixture to a friend to make their own friendship bread.
4. To make bread: Preheat oven to 330 degrees. Add oil to bowl with remaining starter mixture along with eggs, remaining 1/2 cup milk, and vanilla extract. Stir until well combined; set aside.
5. In another large bowl, mix together remaining 2 cups flour, 1 cup of sugar, baking powder, 2 teaspoons cinnamon, salt, baking soda, pudding, and nuts, if desired. Add dry ingredients to starter mixture and stir until well combined. Divide batter evenly between two 8-by-4-by-2 1/2-inch loaf pans.
6. In a small bowl, mix together remaining 3/4 cup sugar and 2 teaspoons cinnamon; sprinkle evenly over batter. Transfer to oven and bake for 1 hour. Let cool 15 minutes before removing from the pan.

Post from: Blisstree

Martha Stewart and Amish Friendship Bread

 Sam Talbot, from Bravo’s Top Chef 2, and his business partners have parted ways.  He was slated to be the executive chef for Spitzer’s Corner.

The European gastropub is set to open in mid-June.  It seems the departure is due to the three being unable to come to terms about the direction of the restaurant.

To learn more click here.

Post from: Blisstree

Sam Talbot Leaves Spitzer’s Corner

Just read an article by Nicole Weston of Slashfood.  She had the opportunity to talk to one of Bravo’s first season Top Chef’s Stephen Asprinio. 

Stephen has a couple of projects on tap for 2007.  In Palm Beach County, FL he is opening a contemporary Tuscan restaurant and in Los Angeles a concept wine boutique geared towards 20-somethings, Tastevin:

The shop will be 1,000-square feet and will offer 40-50 boutique wines, none of which will be over $25 per bottle, on a rotating basis. The major selling point is that every wine they offer will be “on tap,” thanks to a cutting-edge computerized wine tasting system that allows every buyer to taste up to three different wines before they buy them, ensuring that they get one they like every time. Not only will they be able to taste the wines, but brief, current descriptions of all the wines will be offered via audio wands.

He sounds like he has some great innovative ideas and a great future.  I think that these are great concepts for even those of us who are 40-somethings. 

Read more of the article and interview click here.

Post from: Blisstree

Stephen Asprinio’s Future Plans

Bobby Flay is due to open another Mesa Grill Restaurant in the Bahamas. 

The Mesa at the Cove Atlantis is due to open in just 24 hours, or less.  The Mesa Grill at the Cove Atlantis will have the same Southwest menu with a Bahamian flare:  Bahamian Spiced Chicken Skewers with Yogurt Cilantro Sauce, Crispy Squid and Cracked Conch Salad with Orange-Chipotle Vinaigrette, and Bahamian Lobster Tail with Red Chile-Coconut Sauce.

March 28th will be the opening of his first restaurant outside the United States.  Not a bad choice Bobby.

Post from: Blisstree

Bobby Flay in the Bahamas

The long awaited opening of Season 1’s Top Chef Winner, Harold Dieterle’s restaurant in NYC is close at hand.

Perilla will be opening soon and Harold is in search of his own crop of winners to help in the kitchen.  He is now hiring sous chefs and pastry chefs.  To see if you make the cut, cut and paste your resume in the body of an email (NO ATTACHEMENTS) and send it to Harold@perillanyc.com .

Post from: Blisstree

Top Chef Harold Dieterle Opening Perilla Restaurant

Add yet another eartery to the list of Bobby Flay’s. This one is called Bobby Flay Steak. Hmmm…something tells me this is not for your vegetarians out there. From NorthJersey.com:

Welcome to Bobby Flay Steak, the fifth restaurant opened by the ubiquitous television chef and his first specializing in steak. The 11,000-square-foot dining room is one of three restaurants opened by celebrity chefs in Borgata’s new $200 million expansion.

The article goes on to say that a steak at Steak goes for $44! Yoza!

Flay is just one of a number of chefs who are gambling on Atlantic City. From PacketOnline:

On June 30, the ribbon-cutting ceremony for the just completed $200 million first phase of the Borgata expansion took place at the new entrance which features an outside escalator — one of only two in New Jersey.
   In addition to Borgata’s 11 restaurants, including Sulan by famed Philadelphia restaurateur Susanna Foo, three celebrity chefs have opened swanky dining rooms with menus that are as intriguing as the décor. Wolfgang Puck’s American Grille features fish, skillet steaks and pizza, the Food Network’s Bobby Flay Steak offers lobster and steak with a Southwestern flair, and Michael Mina’s Seablue creates unique seafood dishes, including lobster pot pie and lobster corn dogs.

Post from: Blisstree

Bobby Flay Steak

Bobby Flay has opened yet another restaurant.  This time he is in Atlantic City.  The Borgata Hotel, Casino and Spa now is host to Bobby Flay’s fifth restaurant, Bobby Flay Steak. 

Bobby Flay joins Wolfgang Puck and Michael Mina at the Borgata offering upscale cuisine to the masses.  Of course, I do not know how much of the masses can enjoy a $44 Philly Cheese Steak, Bobby Flay’s take on the famous sandwich.

This of course is not a traditional steak house.  Bobby Flay Steak serves up a few variations of traditional steaks as well as chicken and fish.  You can also enjoy a seat at the lobster bar.

The reviews are favorable.  So, if you are making your way to Atlantic City. belly-up to the lobster bar for a lobster/oyster shooter and let us know what you think.

Post from: Blisstree

Bobby Flay Steak Restaurant

NBC’s Las Vegas is the home of famed celebrity chef Wolfgang Puck’s newest restaurant. With great fanfare, the Montecito Resort & Casino prepares for the grand opening of Wolfgang Puck’s seventh Vegas restaurant, Wolfgang Puck at the Montecito. Wolfgang Puck currently owns and operates six distinct restaurants in Las Vegas, including Spago and Chinois (Forum Shops at Caesars), Trattoria del Lupo (Mandalay Bay), Postrio (Grand Canal Shoppes at The Venetian) and the Wolfgang Puck Bar & Grill (MGM Grand). Above is Molly Sims as Delinda, Wolfgang Puck and James Caan as Ed Deline. Restaurant Wolfgang Puck at the Montecito and Wolfgang Puck himself will be featured on Las Vegas episode “The ***** Is Back” airring next Monday, Januray 9 @ 9-10PM ET. More Wolfgang Puck in Las Vegas pictures (3x).

Post from: Blisstree

Puck At It Again