I’m a sucker for Sunday brunch, especially if a good Bloody Mary is involved. On more than one occasion we’ve thought of trying The Chef café in downtown Manhattan (Kansas). But each time we see the line stretching out the door and down the block, we decide to take our small child somewhere without a wait. Today “Downtown Manhattan, Inc.” shared on Facebook that The Chef was rated the best breakfast in Kansas by the Food Network. The story says The Chef makes its own chorizo for their frittatas, which appear to be amply cooked, but chorizo should be handled with care to avoid food safety risks (see http://chowhound.chow.com/topics/454431 for a lively discussion). While I’d vote for Doug’s cooking as the best breakfast in Kansas, the next time Sorenne wakes up at 5 a.m. on a Sunday, we just might be first in line.
The New York Times reports in almost 1,000 breathless words this morning that the most recent cross-disciplinary tool in a chef’s batterie de cuisine comes from the operating room: medical tweezers. In some of the country’s most ambitious restaurants, a pair of them allows a chef to put the final, seemingly impossible touches on a dish.
Grant Achatz, the chef at Alinea, in Chicago, said his restaurant bought 100 of them. “Now we give them to our cooks when they start, Most slip them into the pocket of their chef’s coat. They’re always there. They’re always used.”
How about thermometers for those chefs along with the tiny tweezers?