or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread
New Posts  All Forums:Forum Nav:

The Official Wine Thread - Page 351

post #5251 of 17729
Quote:
Originally Posted by Piobaire View Post

Have you applied yet?
Of course. Sent my resume in a few days ago. Will give it about 5 bus. days or a week and give him a call.
post #5252 of 17729
Quote:
Originally Posted by kwilkinson View Post
Of course. Sent my resume in a few days ago. Will give it about 5 bus. days or a week and give him a call.

Feel free to mention my name.

What type of cuisine? Do they sous vide vegetables?
post #5253 of 17729
Quote:
Originally Posted by Piobaire View Post
Feel free to mention my name.

What type of cuisine? Do they sous vide vegetables?

Contemporary American (but not Alinea contemporary). Good food, no sous vide anything I don't believe. Some smoking and homemade bacon, though. Maybe I can add reading your thread to my resume.
Basically the guy had a great restaurant in Indy that for some reason or another (some people say finances, some people say owner/chef argument, I don't think anyone knows for certain) shut down. It was a great place, white tablecloth, etc. So Chef says to hell with it and opens up his own restaurant, that he calls his culinary playground, where the menu changes daily at his whim and he cooks whatever he wants whenever he wants. Not for the newspapers, not for the James Beard Foundation, just for his passion. So, for example, tonight, the menu is:
'Soft shell crab with lemon caper aioli
House made linguine with Indiana asparagus, oyster mushrooms, and basil
Alaskan cod w/ truffled fresh cranberries, cipollini onions, and fava beans
Chocolate terrine w/ raspberry whipped cream

But other nights he can decides he wants to cook burgers and he does that. Or wants to cook Mexican food. Although I'd say easily 90% of the time it follows something similar to what is posted above.
Menu changes daily, 4 or 5 courses a night, ranging somewhere between 45 and 60 per person, and like I said, a really great wine list.
So hopefully it all works out. TBH, it's the only place I really *want* to work in Indy.
post #5254 of 17729
Sounds interesting. How many does it seat and how many covers does he do a night? Hope he hires you.
post #5255 of 17729
Quote:
Originally Posted by Piobaire View Post
Sounds interesting. How many does it seat and how many covers does he do a night? Hope he hires you.

Thanks broseph. From the looks of the restaurant, it looks to seat about 50-60 at a time. Assuming typical course times and no long waits or anything, I imagine they get 2- 2 1/2 turns on a good night.
post #5256 of 17729
Thread Starter 
post #5257 of 17729
I'm still at work, but apparently I have a lovely Graves Blanc waiting for me at home.
post #5258 of 17729
2004 Brunello Di Montalcino Il Poggione
post #5259 of 17729
^much win there.


Right now I'm going to town on a 2002 South African Syrah. Sucks because I have about 5 hours of tax to do tomorrow and I know ahead of time I will have a headache throughout all of it.
post #5260 of 17729
So, a NYC get together soon, my friends? Bordeaux?
post #5261 of 17729
Much wine last night, finished off the evening outside at a fire pit with 15 y.o. fine oak Big Mac

Much headache today.
post #5262 of 17729
Quote:
Originally Posted by Piobaire View Post
Much headache today.

I am stunned. You must have consumed half their cellar.
post #5263 of 17729
Quote:
Originally Posted by kwilkinson View Post
I am stunned. You must have consumed half their cellar.

Oh man, down to 205. That's 21# less than when we had a few and 51 since I started. It is really impacting my maximum capacity.
post #5264 of 17729
Unintended consequences FTL!



I have a question that has been on my mind for a while. Regarding aging. I have heard from several sources that wine ages/matures faster in half bottles than it does in full. Makes good enough sense, to me. Cork allows so much oxygen in per year, the less wine there is in the bottle to begin with, the faster the wine will take on the oxygen. Simple enough.
But what does that really mean for aging?
For example, I have a half bottle of A. Rafanelli 2006 Cabernet Sauvignon. If the producer recommends 10 years before consumption on regular bottles, what should I be looking at for a half? 8? 6? As low as 4?
post #5265 of 17729
Watching Part III of the Kermit interview. He's killing me. The story about getting kicked out of the restaurant is hilarious.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread