Hands down. I've been to both of his restaurants in Orlando, and have ordered many different things...even dishes that have things I don't normally
like...and EVERYTHING has been some of the most delicious food I've ever eaten.
We go there now at least once, every time we're in Orlando (twice if we can afford it, as it isn't exactly cheap, hehe...)
It's funny, my mother is definitely a food fan, and a Paula Dean fan, but she said the food at her restaurant (I think it's called "My Two Sons")
in GA. was not anything to write home about...and she was pretty disappointed.
Of course, I don't think my mother has ever eaten out at a place she DIDN'T have something bad to say...that's just her.
I would love to have dinner at Nancy Silverton's house. Some years back she sold her business The LaBrea Bakery in Los Angeles, but the breads from
that bakery are still sold at most grocery stores around the USA. Check out her book on bread, especially her unique recipe for sourdough starter.
It uses grapes, because grape skins are a rich source of the natural fermentation bacteria that are essential for the success of sourdough starter.
Although these fermentation bacteria always are found on the surface of grains, once the grains are milled into flour, the bacteria do not always
thrive in the flour, especially if a lot of time has passed since the flour was milled or (worst case scenario) if the flour was frozen (the
fermentation bacteria needed for sourdough starter to work are killed by freezing). That's why using grape skins is a sure-fire way to succeed in
creating a sourdough starter. Just make sure to use organically grown grapes. Here is a bio of Nancy Silverton:
Marco Pierre White's home ( even if there was no food just to pick his brain and learn some )
hopefully he would have some funny stories on training Gordon Ramsay
I would love to have all his books Marco's that is and yes
would even get my hands on Ramsay's books
last I looked an original print Ramsay 3 star chef book was well over 100 bucks
probably worth it though.
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