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Teddy Devico

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About Teddy Devico

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    http://teenchefteddy.blogspot.com/

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  1. When you are stuck in New Jersey and are not willing to muster the effort to trek all the way out to the city (NYC of course), do not panic! The past few years the restaurant scene in New Jersey has really became excellent. One of the reasons this is so is because Elements opened in 2008. Its seemed fitting that for my birthday I would enjoy a fabulous meal at a groundbreaking restaurant, Elements. Stepping out onto the parking lot I could not help but notice the beautiful herbs, vegetables, and fruits sprouting up. The fact that Elements grows some of their own produce shows how passionat
  2. Last Wednesday I treated myself to a feast at L'espalier in Boston. I was lucky enough to get a spot at the chef's table and have an experience that will never be forgotten. Executive Chef Frank Mcclelland and Chef de Cuisine Shane O'neil run one of the best kitchens in the northeast. It is organized, clean, and well-managed. The cuisine is primarily French with accents of New England produce. All of the members on staff are dedicated and passionate professionals. They know what they are doing. Eating at the chef's table is more than a meal, it is an experience. Chatting with the cooks was
  3. When executive chef David Katz decided he wanted to open a restaurant he wanted it to be the type of place where he would like to eat in - a casual spot where the food speaks for itself. David Katz uses locally sourced produce to create rustic, yet contemporary food. The menu is small and is dictated by what is available in the market that day. Mussels arrive at the table singing and dancing with joy; sizzling in a cast iron skillet the aroma is redolent. These plump beauties are devoid of their shell and suprisingly crispy. The flavors are strong and come from lemon, garlic, and fresh her
  4. At the heart of Barbuzzo is a blistering wood burning oven where temperatures soar and pizzas sizzle. Barbuzzo's cuisine is deeply rooted in modern Mediterranean flavors that take inspiration from Italy and Spain. Marcie Turney and Valerie Safran own the block, literally. Walking down 13th St between Chestnut and Sansom your eye catches seven separate shops/restaurants, and guess what? They are all owned by the same two people who also reside on the block. That is crazy! Walking into the casual dining room the open kitchen hangs on your side and provides you with a well orchestrated sh
  5. Konstantinos Pitsillides, the chef at Kanella, is a very passionate, highly talented professional. He trained in 3 Michelin Star Restaurants like La Tante Clair and The Connaught Hotel, but as many chefs come to realize they are most passionate about cooking the food of their childhood - and in his case rustic Greek fare. Walking into Kanella you feel like you are in Chef Pitsillides's childhood home in Limassol, Cyprus - a coastal city that boarders the Mediterranean Sea. From the rustic wood tables to the comforting brick wall you immediately feel relaxed in this laid-back and buzzing at
  6. Per Se is able to buy all of the top of the line equipment because a good percention of the staff works for free.
  7. I thought the thymus gland was in the head, but was mistaken.
  8. boudin blanc=charcuterie. croque madame-->ham=charcuterie. just fyi Pates or Terrines is what I meant to clarify
  9. Revisited I have previously been to Bar Boulud and had a delicious meal, so I was very excited to come back. This time around I went with some of my friends to try to show them that charcuterie, like headcheese, actually tastes good. Following a visit to Williams & Sonoma to watch James Tracey, the Chef at Craft, make a beautiful Roast Chicken we arrived at Bar Boulud anticipating fantastic food, and all in all it delivered. Chocolate Croissant For the first course we were presented with a stunning selection of hand-made artisanal pastries, which ranged from decadent, b
  10. Well, that's certainly an attention-getting start!! You mean 2009? Or the 2010 competition to pick the U.S. team? Coz Bocuse d'Or 2011 doesn't take place for another week yet. Do tell! (In case you didn't read the posts, Teddy, I worked on Andrew Friedman's book about the 2009 competition, Knives at Dawn. You should read it, I think you'll really get into it!) And you should keep your eyes and brain open more for art, just as you are keeping your palate open for food. Not everything that's billed as art is great, but it's definitely worth trying to get used to. I met him at th
  11. Well, that's certainly an attention-getting start!! You mean 2009? Or the 2010 competition to pick the U.S. team? Coz Bocuse d'Or 2011 doesn't take place for another week yet. Do tell! (In case you didn't read the posts, Teddy, I worked on Andrew Friedman's book about the 2009 competition, Knives at Dawn. You should read it, I think you'll really get into it!) And you should keep your eyes and brain open more for art, just as you are keeping your palate open for food. Not everything that's billed as art is great, but it's definitely worth trying to get used to. I met him at th
  12. To be honest i don't know. I couldn't understand the waiter when he described it, but I knew it was fried risotto, but I do not know the exact cheese.
  13. Ever since I met Gavin Kaysen at bocuse d'or I have always wanted to try his food at Cafe Boulud - one of Daniel Boulud's many restaurants. I have been to Bar Boulud and had a great time so I was expecting great things from this NY Times 3 Star Restaurant, but overall the experience did not meet my expectations. I had to make a late change to the reservation, changing it from 2 to 4 people because my aunt and grandma were going to join me. I was nervous about this because they are not used to eating in this type of a restaurant. I really did not want them to be asking for ketchup with ther
  14. Teddy Devico

    Kefi

    Kefi is owned by Michael Psilakis and Donatella Arpaia, two very successful and passionate restaurateurs. The food at Kefi is the food that Chef Michael Psilakis loves to cook - the Greek food of his childhood and he serves this food at extremely reasonable prices. All of the starters are under $10 and the most expensive dish on his menu is $17. Kefi is the perfect neighborhood restaurant - affordable and very approachable it will bring you back again and again. The bread at Kefi is not as interesting as you would hope, but it still is enjoyable. The bread itself is very rustic and it is s
  15. Elements is a one of the top dining establishments in New Jersey. It has received a Don't Miss rating from the New York Times, which is the highest possible rating and has been named one of the top 30 restaurants in America by Opinionated about Dining. Executive Chef, Scott Anderson (who I met at the Summit Food and Wine Festival), uses the freshest produce available and applies modern cooking techniques to them. Elements caught my attention when they opened in 2008 and I am kind of surprised it took so long for me to dine there. I went for lunch with my dad and sister and had a great time....
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