Vegas Uncorked

Starts with a glass of Krug champagne at the bar.


This is a great event in Las Vegas sponsored by Bon Appétit. Last year we went to the Masters' Series Dinner: Restaurant Guy Savoy. This was in my top 10 best meals ever. It not only includes wine pairing but also bread pairing with each course. Guy Savoy also goes to each table to make sure you are happy with your meal. It‘s an opportunity to try the food from some of the best chefs in the world in one place. Highly recommended.

A few of the courses at Restaurant Guy Savoy:

The bread pairing cart

Truffles, layers of butter and tender pastry. One of the best things I’ve tasted in a long time.So simple but so good.

Guy is in the center and Bon Appétits Editor-In-Chief Barbara Fairchild is on the right.

Vegas Uncork'd | Las Vegas, NV | May 6-9, 2010

Flour + Water

OK, I had to try the new pizza place in my neighborhood. I have to say it was good pizza. I still have to try in again to give the final review. The chicken dish was really good, moist, well seasoned and lovely crispy skin.

More info later.

2401 Harrison St
San Francisco, CA 94110
(415) 826-7000

Molecular cooking

Le Sanctuaire
This is a very interesting web store I discovered. It's the place to buy your molecular cooking supplies in San Francisco. Cook like El Bulli.

Peter Reinhart on bread

This is a must see if you are a bread lover.

http://www.ted.com/index.php/talks/peter_reinhart_on_bread.html

Latest from my Wood Oven

You can tell the tempature is correct if the ceiling is clean and free of soot , its about 800° - 900°F


This is how your pizza will look after about 5 minutes at 800°

My new favorite pizza flour

Antimo Cuputo Chef's Flour.
It has a nice chewy crunchy texture. Give it a try