woc 2008

did anyone attend the world of concrete 2008 conference? because I sure wish I had. I would probably have spent most of my time in the concrete pump truck area, because they are one of the best types of truck, I would venture. also, I might have browsed the concrete media zone, because I certainly was not aware of the broad array of publications available to the concrete professional ("concrete construction monthly" has a very interesting lead story on the burj dubai this month, though "residential concrete" seems to have a bit more mass market appeal. "concrete surfaces" unfortunately does not have a website, but I am sure it is also an excellent read).

chef's table

school you are ruining my life again. I just found an old draft menu from a dinner party, tucked away in an old folder on my bookshelf. (incidentally, this is none other than the dinner which introduced the revolutionary chef's table, the standing-height table located in the kitchen, where guests were invited to take certain light courses (fish 1, intermezzi 1 & 2, shellfish, predesert and composed cheese, if I recall correctly) right in the middle of the drama of a kitchen brigade deep in the weeds. actually it may have been devised to appease guests as they sat for interminable lengths of time between courses, but really who can remember these kinds of things so many years out? HOW HAVE I NEVER DISCUSSED CHEF'S TABLE ON EV BEFORE? IT WAS ONE OF MY GREATEST STROKES OF GENIUS IN THE REALM OF CUSTOM DINNER PARTY FURNITURE EVER.)

anyways, all I want to do is go sit in a chair and write a sweet menu and build a new chef's table but instead I have to go to school. maybe my application for an exemption from my ob/gyn rotation will go through (grounds for exemption: that stuff is gross). that 6 weeks would be the perfect time to get cracking on a menu or two.

lunar eclipse review

grossly underwhelming. 1 1/2 stars.

p.s. that is out of five stars. do not for one second think this lackluster darkening of the moon would merit 1 1/2 stars out of four.

wednesday thoughts

1) we ran out of milk as I was making my hot chocolate, so I had to add a tablespoon or two of water to fill my mug. I feel dirty and cheap. maybe I will go eat some butter.

2) what is with people who double click on the internet? honestly.

3) I read about some petition to get the default margins in word reduced, in order to save paper. okay, that is obviously the worst idea I have ever heard. white space is the best space, you know. sure, they might save a couple polar bears, but does that mean my documents must look cluttered and busy? rest assured, I did not sign that petition.

p.s. if it is a four day week, is wednesday still humpday? if anyone is friends with any office dwellers (preferably secretaries) please enquire.

long weekend haiku

addicted to wii,
I should be studying now,
but super mario galaxy is more fun so I will probably stay up until 4am playing and then have a wii hangover.

sommelier rapport

if anyone has any wine pairing questions, feel free to send them my way. I would be happy to pass them along to sara d'amato, sommelier at truffles. I guess you could say we kind of have some serious rapport. I am talking david-lee-at-the-hot-line serious (p.s. do not worry, just some toronto chef humour there, sara will get it.)

this all started when she stopped by the table to see how the wines were going. I mentioned that I thought the nose on the sauvignon blanc (washed-rind cheese) may have been somewhat strong against the ocean trout with which it was paired. she agreed that it was certainly a very polarizing wine, and after a brief discussion on its use of oak, she solicited my opinions on the riesling that she had paired with an earlier foie course. I complimented her on the choice, noting that the subdued sweetness and lingering acidity were spot on. I then went on to congratulate her for her win in the 2007 toronto wine tasting challenge. she graciously thanked me, and then suggested that if I ever had any wine questions in the future, or if I wanted a good pairing suggestion, that I ought to email her at the email address she subsequently gave me. she also suggested I give her a call next time I am heading to truffles, no doubt so that she can set up an off-carte tasting or something. WE ARE LIKE BEST FRIENDS PRETTY MUCH. the food was rather underwhelming given the recent superlative review from chatto, and the ambiance was nothing short of depressing, so I will probably never go back. but maybe I will go back just so that I can call my new BFF and chat and then go for dinner and have some killer rapport.

pop quiz

when simon grows up and has a business office, will he have a killer espresso machine in it?

yes, he will have the sweetest espresso bar and a little espressso bar fridge underneath with a selection of milks and his favourite espresso accoutrements.

HE HAS EATEN AT THE FRENCH LAUNDRY AND EIGENSINN FARM. MORE THAN ONCE.

the plastic surgeon I am currently working with is my new role model. it is like I have been speaking a foreign language my entire life, and I have just now found another human with whom I can communicate. "those skeletal rubino brothers," "michelin stars" and "oestra caviar" roll off his tongue like the fine bordeaux he no doubt drinks.

"I hear the new chef at truffles did her training at el bulli," I said. to this he astutely replied: "I have got to get over there and try adria's food. I fear molecular gastronomy might be a bit overdone, though." HE THINKS MOLECULAR GASTRONOMY IS OVERDONE. I WOULD BE CONTENT IF HE HAD EVEN HEARD OF MOLECULAR GASTRONOMY, BUT HE ACTUALLY HAS AN OPINION ON IT.

needless to say, I will be informing him first thing tomorrow that I have successfully secured a reservation at per se over the march break. I am sure he will be as excited as I am.