Perpetual Carouse

1. Ming Tsai is getting fat... but he's still a bad ass.

2. I get the idea of this challenge... being able to identify quality product is crucial for a chef. But... price is not the same as quality. Why are they showing the price of the respective items as an indicator of quality?

I stumbled upon this video via a friend of a friend, and I'd have to agree with his advice.

Don't ever make this drink. Ever.

Mint Juleps are awesome... one of my favorite drinks, but what the hell this crime against humanity and good bourbon is, I do not know. This bartender ought to be ashamed of herself.

Had dinner at Nopa earlier this week.

It was easily the best meal I've had this year. The food was excellent, service was perfect (even while the restaurant was packed to the gills) and the company was great. My buddy Travis was in town from Portland, so we were celebrating his new baby, and my new job. Cheers all around.

Highlights?

Anything with the house-cured bacon.

The warm goat cheese with crostini and pickled beets was pretty awesome too... and theoretically I hate beets.

Bauer gave 'em three stars, but in my book, four definitely. I think Nopa is my new favorite.