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Old 08-15-2008, 12:34 AM   #21
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Originally Posted by Loprraine View Post
I'm hoping we get to see a few pictures of those.
The best of luck to you in your new job. I have always enjoyed your posts and pictures of the specials. I've picked up some great tips. The salmon looks awesome. Thanks, and good luck, IC! Hope you keep posting when you can.
These aren't off the current menu, but here's some pics of their dishes from previous menus:

Yahoo! Image Search Results for chef mavro
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Old 08-15-2008, 12:36 AM   #22
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BEST valley girl voice - OMG, like, their food, like, has stuff growing on it too!!!!!!!

It should be an easy fit!!
Couldn't resist huh? One day, you guys will actually taste a dish with foam and you will become a believer!
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Old 08-15-2008, 12:37 AM   #23
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Seriously - late harvest foam?! That would make me swim out to hawaii.
I was looking around the kitchen, and in the refer was a bottle of opened late harvest riesling from a wine tasting a couple of days ago. I just kind of laughed and said to myself, how funny would that be if I could pull this off...
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Old 08-15-2008, 06:30 AM   #24
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you are too funny, IC, .....can you make pickles? that's my comment to you leaving......pickles.........hope that all works out.....you look young so I'm sure that you gain lots from your experiences........wishing you again the best of luck and good karma..........
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Old 08-15-2008, 07:26 AM   #25
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I am only new here...So I don't really know anyone yet...But Thanks for letting us know and sharing with us...
Good luck...It's about time you grew some hair and got a real job!

I understand where you are going...and I wish you all the best.

....

Now...What is this diced baby bok choy all about?...Get rid of that ugly parsley or coriander, I mean what is with a single little leaf? That's not a garnish - it's an after thought! If you really must use leaves like that, at least group in 3's and cut off or hide the stems!

Leave the baby bok choy whole (cook it of course)...Place it along side the salmon. Keep your whole grain mustard sce as the bed...and honestly, I wouldn't change anything else..! Thats it...don't chop the bok choy..!

If the bok choy was whole, I would pay for it.

....

Good luck...and please lets us all know how you go in your new job.
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Old 08-15-2008, 08:27 AM   #26
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Welcome, Kiss, to DC.....in passing you know, it's HIS restaurant and a lot of people happen to love diced bok choy , parsley, and coriander....me included....my hubby, too, if you eliminate the coriander but you can put it on his plate and he just won't get offended....he just doesn't eat it.....I happen to eat parsley ---many people won't......I make baby bok choi a lot as our grocery store stocks it....I chop it up and put it in the steamer for just a few minutes......it's delicious...... IronChef has taken the time out of his busy schedule to post his recipes........I love them.......
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Old 08-15-2008, 09:41 AM   #27
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wow, ironchef, that does look incredible...any more details you want to share on how you got the crusting on there, exactly how you made it, etc, would be just super. i'm going to convince my bf to attempt something similar, since it looks so amazing!

and i'm right there with jcath: RIESLING FOAM. OMG. just don't think i can swim to hawaii from washington dc with any kind of quickness.

best of luck at the new gig. their menu & wines all look heavenly!
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Old 08-15-2008, 03:44 PM   #28
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Welcome, Kiss, to DC.....in passing you know, it's HIS restaurant and a lot of people happen to love diced bok choy , parsley, and coriander....me included....my hubby, too, if you eliminate the coriander but you can put it on his plate and he just won't get offended....he just doesn't eat it.....I happen to eat parsley ---many people won't......I make baby bok choi a lot as our grocery store stocks it....I chop it up and put it in the steamer for just a few minutes......it's delicious...... IronChef has taken the time out of his busy schedule to post his recipes........I love them.......
Thanks for the welcome.

Don't worry about the other stuff...It's all meant in jest
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Old 08-15-2008, 04:02 PM   #29
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Good luck with Marvo, IC! I am sorry I missed the chance to see you at Stage.

We ate at Marvos last September and the only gripe I had was the server was too talkative...food was good and great wine list. I am sure you will fit in just fine there.
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Old 08-15-2008, 08:54 PM   #30
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Now...What is this diced baby bok choy all about?...Get rid of that ugly parsley or coriander, I mean what is with a single little leaf? That's not a garnish - it's an after thought! If you really must use leaves like that, at least group in 3's and cut off or hide the stems!

Leave the baby bok choy whole (cook it of course)...Place it along side the salmon. Keep your whole grain mustard sce as the bed...and honestly, I wouldn't change anything else..! Thats it...don't chop the bok choy..!

If the bok choy was whole, I would pay for it.
I saw your other response above, but I'm all about discussing food. LOL there are methods to my madness...

Many times, I try to take away some of the "guess" factor from the diner. Sometimes, when you place components on a plate that are meant to be eaten together, the guests don't eat it that way if they're not sure and they miss out on the intended flavor combinations in the dish. You actually brought up two examples of that even though you were joking. Traditionally, baby bok choy is left whole or in halves when served. The only thing is if I did that, they guest might not eat it together with the corn, lardon, and mushrooms which is what my intent was because the flavors of everything together was really good. The micro cilantro was there for garnish and for flavor. The intent of how it was garnished was so that every bite didn't have to have cilantro. You would just have periodic moments of the intense flavor. And if you didn't like cilantro, it would be easy to move to the side. Even the way the dish was sauced was intentional. Both the foam and the beurre blanc was meant to be eaten together so you get the sweet, spicy, richness, and acidity all together.

So yeah, while it helps to put out a pretty plate, I think there should also be a structure to it so that the intended flavors can be conveyed in the best way for the guest to enjoy and experience.
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