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Food and Wine

At the table with Anthony

By Craig ⋅ October 21, 2008 ⋅ Email This Post Email This Post ⋅ Print This Post Print This Post ⋅ Post a comment

So I just finished watching the premiere episode of At the table with Anthony, and although it’s too similar to After Hours with Daniel Boulud to be considered groundbreaking or unique, it was / is a good show.

Put some interesting and (to foodies) mostly recognizable famous people around the table at a fabulous restaurant where they eat and answer questions about life and eating and you have a jealousy-inducing inside look at what it’s like to eat at the cool-kids lunch table at various impossible-to-get-reservations restaurants in NYC. Subjected to the ultimate tasting menu and the best wine pairings the sommelier has to offer, the guests sit around the table and have an intimate meal that we get to watch. Sign me up.

This episode was at wd~50, where chef Wylie Dufresne showed his reverence to Ferran Adrià with a an incredible molecular gastronomy menu. Personally I’m not a fan of such severe deconstruction and foam and would rather eat classic dishes, but if the invite shows up in my mailbox I’ll happily attend.

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2 comments for “At the table with Anthony”

  1. craig, would you pls send me your email?

    thanks,

    michael

    Posted by ruhlman | October 22, 2008, 10:00 am

  2. (I HAD to. :-) )

    Lazy Lime Chicken

    3 chicken breasts, skinned, boned, trimmed, and washed
    Lemon Juice
    Lime Juice
    Coriander
    Oregano
    Lemon Pepper
    Dill Weed
    Garlic Salt
    Poultry seasoning
    Olive oil

    I cut up the chicken into pieces, much like you would for stir frying. Place the chicken in a fry pan/pot.

    I put in a 2 or 3 table spoons of lemon and lime juice (really, I just pour a good dose of each from the RealLime/RealLemon bottle), a healthy slug of olive oil and cover with a few shakes each of the dry seasonings. It’s all pretty random, just go according to what you think you might like.

    I cover it on medium/medium low for about 45 minutes and it cooks in the juices and gets all tender and yummy. I’ll stir a little bit at first as it starts to cook to break apart the pieces, but after awhile you can just let it go.

    I serve it with wild rice and something green if I have it on hand (broccoli is good, asparagus would be good too).

    Enjoy!

    Posted by Hu | October 23, 2008, 8:48 pm

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