Actor's Lobster Feast

I'm on the auction committee for the 2008 Lobster Feast, Actor's yearly lobster buffet / principal fundraiser. As part of the auction/donation process we contacted several people for their ideas for unique, perhaps behind the scenes, experiences suitable for donation/auction. Today we got a request for a cooking lesson from a particular restaurant. The request was to go into kitchen and work with the chef to make a specific entree and presumably eat that entree while there! I'm working out the details now. My question is, if given the chance, is there any restaurant/chef you'd like to take a lesson from and if so, what would you request from the menu?

Catherine,

Mine would be Proof and having Michael Paley teach me anything on the menu.

Of course I'm probably not typical as I've watched a lot of the local chefs cook...

Deb

I think I would want a lesson in something exotic. So a lesson from Seivche would be great for me. I feel like I'm working with the same ingredients over and over. I need an excuse to work with the new stuff in the market. And I think I could execute simplified exotic. Meaning I can do multiple steps though I might have a rusty technique or two. All those colors on a plate that Seviche does and the flavor combinations seriously intrigue me.

Molecular Gastronomy studies at the Oakroom!

Catherine, I just spoke with Anthony about this. If you are interested in working with him please give me a call anytime. The number at our new location is 425-1000. 473-8560 is the highlands'.

Chefs in Louisville I would like to watch cook or learn from:

Dean Corbett
Edward Lee
Todd Richards
Michael Paley
Anthony Lamas
Kim at Vietnam Kitchen
Fernando Martinez

Thanks Jackie, I might be able do that though we are actually running up on our catalog printing deadline. But when we got that request, I just thought it was a drop dead, ultimate, cool idea. And I thought immediately of the tasting table inside the Brown Hotel's kitchen. There is something about being present, on site, with all that equipment, that relates to maybe standing inside say a sculptor's studio. Or standing on a stage set. Even though the restaurant is closed for several more hours. You are there and you are creating a dish or in this case re-creating it in the enviroment from which it came from with the person who is responsible for it's existence.

Molecular Gastronomy studies at the Oakroom!

Heather what is Molecular Gastronomy?

Chefs in Louisville I would like to watch cook or learn from:

Dean Corbett
Edward Lee
Todd Richards
Michael Paley
Anthony Lamas
Kim at Vietnam Kitchen
Fernando Martinez

Are you envisioning any specific experience here or a you just going for the overall craft/technique/philosophy?

In short, it is a science of cooking.

Molecular gastronomy is the science of culinary transformations and gastronomical phenomena in general. It should not be confused with molecular cooking, which is the application of molecular gastronomy to cooking.

This is the Wiki version, mine would be a disertation and you would begin to yawn.

The guys at the Oak room have a couple of the techniques up their sleeves.
Especially Mr. Eathan Ray. If they want to share what they know,
Experiment with a certain Molecular gastronomist cookbook.... in their kitchen...... I would pay!

In short, it is a science of cooking.

Molecular gastronomy is the science of culinary transformations and gastronomical phenomena in general. It should not be confused with molecular cooking, which is the application of molecular gastronomy to cooking.

This is the Wiki version, mine would be a disertation and you would begin to yawn.

The guys at the Oak room have a couple of the techniques up their sleeves.
Especially Mr. Eathan Ray. If they want to share what they know,
Experiment with a certain Molecular gastronomist cookbook.... in their kitchen...... I would pay!

What kind of equipment do you have to have for that? Can you do that in your home?

Most of the more technical things have to be done with special equipment...

however, there are a few things that can be done just using special

"ingredients"!

Whose "home" are we referring to? Did I just volunteer for something?

LOL!

Most of the more technical things have to be done with special equipment...

however, there are a few things that can be done just using special

"ingredients"!

Whose "home" are we referring to? Did I just volunteer for something?

LOL!

No, I'm just wondering how much Molecular Gastronomy one could do in one's own home.