Colameco's Food Show THE FRENCH LAUNDRY
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- Опубліковано 18 лют 2016
- Back in 1999 we spent the day with Thomas Keller at his Napa Valley
paean to fine dining, The French Laundry.
Photographer/Editor Kirk Sohr
For more information, visit colameco.com
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Keller is one of the only chefs I’d call inspirational. With the level he operates at and the fact that he so open with his time to people who wanna learn is so great and refreshing. Most great chefs seem like self absorbed pretentious artist types who hold themselves above their food. Keller you can tell really only cares about experiences and cooking food at a high level. He seems like a master craftsman rather an artist. Like a great cabinetry maker whose willing to let people know how he achieves his high level of craftsmanship openly.
This is such a fun episode. Love the cooking segment at the end Mike!
9:51 I'm not a chef, I'm not much of a cook, but I came up with a way of frying a burger that is a lot like this. As I fry the burger patty, I do the exact same thing that Chef Keller is doing here but using Kerrygold garlic butter and Bud light until the patty is medium rare (or to your preference). Remove the patty and let it rest while I throw in some minced onions and some more garlic butter into the pan with some McCormick worcestershire pub burger seasoning and carmelize. Put patty on a toasted bun (no butter) with a slice of cheese (any kind) and ad the onions, season with kosher salt and ground pepper corn and put some mayo (preferably Helman's) on the top bun and chow down! It's to die for!
Amazing the number of dishes, many very large, that each food comes on. Dishwasher busy! Can now understand the high costs. So many staff required. Pretty amazing and no I can never eat there 😢.
All young chefs are crazy when the passion hits a level you become driven and that can mistaken if you don't harness the madness.
Thank you Mike for posting the 1999 video - Please keep it up forever. So glad it inspired your Shrimp and Crabmeat sandwich! Keep that posted forever too!
oh MAN! I am so f***ing excited about this episode! :D Thank you in advance Mike, you're awesome!
You’re the man Mike! Great entertainment yet very informative. Show always rocks.
Crazy considering this is pre 9/11 the world was not like today. Miss those days...4 years before per ee
My wife and I went for our HM and it was a GREAT visit! The food and service was amazing; it was worth every penny spent. While leaving, Chef Keller was there and we had the chance to meet him. He was so nice, kind and sincere; it was a great experience!
That was the most fun recipe presentation ever at the end! ha brilliant.
I discovered this guy while driving aimlessly one cold, snowy day in January, flipping through the AM radio channels. It was a few months before his WOR radio show ended and then I missed it. Then I discovered his podcast "Food Talk", which is just as good, but even more convenient. These videos are an occasional treat also.
haha, probably i will try the recipe, but for sure i will watch this again. you have an natural and modest way of presenting, so entertaining that makes you want to see more! keep up the good work
its amazing how many mentors of mine i see in this.. men and women i've worked with... its amazing!
wow! throwback! thanks for posting this!
Thomas Keller would say, “why are you hiding the star of the dish with onion rings?“
I always think I’m a good cook until I watch these shows!
Eddie Gooden Thanks man!
Wow mikes hair was rockin back in the day
I really like this guy
Very pleasant and knowledgeable good cooking
Paul Arcaria I highly recommend everyone to buy the French Laundry cookbook if you can. It’s brilliant.
French laundry was great
Now let’s make a burger and onion rings
It’s so cool to see this, still a bunch of real kitchen goons featured
Are you still doing shows?
Love it :)
If any of you wankers are curious, NEXT restaurant in Chicago just launched the 1996 French Laundry menu showcasing all the classic dishes that helped get it where it is today. Check it out if your curious on going
Owned by Grant Achatz who was sous chef at French Laundry and also owns Alinea!
He appears at 6:15
haha he looks so young!
that's not Achatz. That's Lachlan Mackinnon - Patterson
Joseph Balleto that makes more sense
It looks like a giant Thomas Keller dish!
Thomas Kellar and Eric Ripert! Peas out of a pod
Top freezer, in white....Done and out. (Mayonnaise takes an extra day?)
11:23 wtf did he just say???? Lol 😆🤣
went to the best American restaurant in history, gets inspired to make a fish patty. lololol
This looks amazing, but at 8:10 he said crayfish. ahhh!!!
8:05, actually, and what's wrong with crayfish sauce?
Get over yourself Jason
@@KentlandVFD33 I know, right? What Jason doesn't realize is that "crayfish" is the proper word, and "crawfish" is dialectical slang...and quite regional slang at that. Or maybe he'd prefer "crawdad" or "mudbug," also regionalisms for crayfish. Oh, I know! "Mountain lobster." Yeah, that's a really good name for something only vaguely related to lobsters. LOL!
Shocked that the had some chipped containers...8;09
It only took an epidemic to get Gavin Newsom into The French Laundry!
This guy is the Phil Jackson of cooking
It looks like the garbage the French Laundry throws away. Out of the kitchen and go do the compost.
What a dissapointment seeing an amazing place like the FL. Then this guy at the end...washed out chefs... "my kitchen my rules" would hate to see him lock his fingers and shit he did here in a professional kitchen.
The shrimp burger looks better than French laundry lol.
ASAP
I’m sorry but the French Laundry is so over rated, the service was unremarkable and the multi-course meal did not rise to my expectations at all. I got the impression that they rested on their reputation and that was more important than delivering a quality and exciting experience. So disappointed. I much preferred “ “Redd”down the street.
This is a commercial for unsustainably and waste. Ruined the culinary world. People looking up to Thomass. Food he cooks is shit and takes 9000 man hours for one table.