tag:blogger.com,1999:blog-19214002.post4735760209243994971..comments2024-02-05T00:53:15.750-08:00Comments on Food Writer’s Diary: Preparing for a pop-upBret Thornhttp://www.blogger.com/profile/05421121059536730439noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-19214002.post-74941391806363541132011-09-28T09:09:18.907-07:002011-09-28T09:09:18.907-07:00Having been to this amazing event 1st and last day...Having been to this amazing event 1st and last day, I know that the first course was over frozen. New team, not much of a kitchen and a very cool Dean Koonz dog dish was over frozen...but even the best chefs have mistakes...by the second and third nights, nothing but accolades and standing ovation for young Greg Grossman. An inventive and beautifully executed menu with the help of some of his incredible chef friends. Great job Greg you should be really proud. Handling all involved from menu to prep to execution is an amazing feat for someone twice your age..and great presentation to the crowd.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-19214002.post-84670866624297621552011-03-21T14:39:04.497-07:002011-03-21T14:39:04.497-07:00I like the meat (minus the foie gras -- yes, I'...I like the meat (minus the foie gras -- yes, I'm one of those people!)and the dessert. And the Marilyn Monroe. Oh, all of it looks good! Wouldn't have cared for the noise though.Jean | Delightful Repasthttp://delightfulrepast.comnoreply@blogger.comtag:blogger.com,1999:blog-19214002.post-83261193475754179682011-03-13T05:33:28.484-07:002011-03-13T05:33:28.484-07:00Love that food. I think that might be so yummy.Love that food. I think that might be so yummy.Yahswe Sukuyugihttp://shows.thetvstream.info/noreply@blogger.com