Ramsey at London

Well as many of you know who read my blog I am a executive chef and a member of the Chaîne des Rôtisseurs I am alumni of the Culinary institute of America. I have cooked around the world and for special events and people for many occasions. So i know more than most when it comes to food and presentation and skill level. Tonight I took a date to Gordon Ramsey’s Restaurant at the London Building in New York City. I borrowed a few images for you all from their website taking pictures on a second date at a place like this not cool and I’ll explain even more shortly.

           

OkI think you got the point about this place now. So like I was saying I have a large background in the food service industry and I also happened to work for Chef Ramsey as a intern after the CIA. And His Chef De’ Cuisine happens to still be a close friend of mine. So tonight I went to dine with him at the chef’s table For those who want to know what that really is basically it’s a table located in the kitchen where the executive chef or Chef de’ Cuisine cook and entertains you and acts as your main server. So I was invited tonight to attend and to bring a guest, along with my current boss and owner who is a great person in his own right. Now we both live on Long Island and there are a few options when going into new york city from long island the Train cheap effective reliable sometimes. Or you drive, well I don’t know about you but I like to have a few drinks with dinner so driving is not a option so we took a limo no one drives and we can relax and drink en-route and rest going home.

Ah right back to chef’s table most of the time you will se it’s a price fixed experance because thats what it usually is tonight was 8 courses and 9 different kinds of wine all paired with the food. I won’t even go into cost. So tonight we were guests with a special invitation, we also convinced my boss’s uncle who happens to be the CEO of Patina Restaurant group to join us. Well to put it in general terms if you have eaten in epcot in the last few months in Italy you ate at his restaurant, The Disney Music Center in LA, Rockefeller Center Cafe in new york, Naples 45 in new york cafe centro new york. Any way he is one of the top food and beverage executives in the world and he is my boss’s uncle, talk about a great man and a even better conversationalists.

So tonights meal was 8 courses one better than the rest and me there in the middle of it all with my boss and friend cooking for us all. When I called him today to tell him by boss’s uncle was coming well he was scared. But I think he did a great job Nick diden’t complain and he enjoyed. We started with a Amuse Bouche Ravioli of tiger prawn with fennel cream, shellfish vinaigrette and chervil velouté. Talk about to die for the flavors and freshness of this dish that is very small but layered and presented so perfectly I knew were were getting the A game tonight.  The salad came next followed by a crab bisque soup that was not overly right but seasoned and cooked to perfection. Them onto a intermezzo course and then dinner tonight we all had the Loin of venison roasted in cocoa butter, braised red cabbage, quark dumplings and bitter chocolate. Ahh there is no other way that to say yum. Then Dessert Valrhona chocolate fondant with caramelized banana ice cream, vanilla moelleux and malted milk, Also we were served the Slow baked quince with crème Catalan and Pedro Ximenez gelée. And if that wasn’t enough the Cinnamon sable with lemongrass foam, raspberry cremeux and Kilchurn Estate honeycomb Came out next Followed by the Bitter chocolate mousse with coffee granité and a light ginger cream. By this point well if you diden’t need a angioplasties you were dead already.

So If you have the chance to dine here please be sure to try the menu order things that you want to try, and be sure to ask advice from the server and even more so ask for paired wine recommendations because tonight they were spot on.

Have a great cruise folks I’ll be suffering here with 5 star dinners

Kevin