This way of interviewing is GREAT! Not just quick and fast. The interviewee gets to talk an support better change for the culinary industry. We ( North America ) are a nation of wealth yet we lack in the food department. In so many ways!
I grew up in country, every time I hear those professionals saying "we use organic products" brings a grin on my face. They dont have a slightest idea what organic food really is- for them it is a reason to charge big bucks for me it is being 65 years old with reasonable health. Old style rustic cooking is extinct art in US. I love watching your show as you try to bring true passionate chefs close to us, giving a nobility to this profession. Thank You.
It's a shame this place closed. Back when I was still a young cook, post-culinary school, this guy was on my list for places to find work. Such fantastic cooking going on in that kitchen. This place operated at a michelin star-level. Easily.
Ate there once. Not really my type of food, but my client wanted to go. A few years later I learned that the chef was heading up a high end diner in Edison. Go figure.
Love this episode. Can I just ask Mike.. how expensive was that bottle of wine at the end? I remember you saying in another episode how exquisite white burgundy was but that it was a little bit pricey!
Craig gives off "TV/movie serial killer" vibes with his soft spoken voice and blank stare during the interview portions.
I was so glad my father took our family here. such a memorable meal.
Mike!!! Thank you for all you do!!!✨✌️💗🌻🥦🍆🧄🥬🌶🥕🌽🍅🫑
This way of interviewing is GREAT! Not just quick and fast. The interviewee gets to talk an support better change for the culinary industry. We ( North America ) are a nation of wealth yet we lack in the food department. In so many ways!
I'd like to see the original air date of the show in the description.
Digging the Microphone Mike! Love the old shows.
I grew up in country, every time I hear those professionals saying "we use organic products" brings a grin on my face. They dont have a slightest idea what organic food really is- for them it is a reason to charge big bucks for me it is being 65 years old with reasonable health. Old style rustic cooking is extinct art in US. I love watching your show as you try to bring true passionate chefs close to us, giving a nobility to this profession. Thank You.
another amazing show!!!!!!
It's a shame this place closed. Back when I was still a young cook, post-culinary school, this guy was on my list for places to find work. Such fantastic cooking going on in that kitchen. This place operated at a michelin star-level. Easily.
excellent episode... especially loved the garden, demo at the end, and those gelatin tomatoes looked amazing.
Show was so well done.
Ate there once. Not really my type of food, but my client wanted to go. A few years later I learned that the chef was heading up a high end diner in Edison. Go figure.
Golf look on point
Love these old shows, Mike! I'd love to be able to watch them all if you have them somewhere, or is there a DVD set I could buy?
Love this episode. Can I just ask Mike.. how expensive was that bottle of wine at the end? I remember you saying in another episode how exquisite white burgundy was but that it was a little bit pricey!
Sooooooo good! Why a remarkable chef. Does he have a restaurant today?
Unfortunately, he does not
Guy has a mesmerizing quality to him
Love Mike
My goodness. I didn’t realize how complex a “simple” dish at a high class place is to make.
Nice Niçoise salad, chef
KITT: “Please Michael, I’m the Knight Industries 2000, not a tomato on wheels!”
1978 just called `and asked for their lobster dish back……….
The chef is on some type of stimulate?
Not pretentious one bit
How many bodies does chef have dry-aging in his crawl space?
Snot restaurant!!