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Message
re: A Chef's Perspective
Posted on 3/24/15 at 9:01 pm to BocaJared
Posted on 3/24/15 at 9:01 pm to BocaJared
quote:. Good to know!
If it's a special bottle(we can tell) I'll prob wave the corkage fee for a taste. If you stopped by Rouse's & bring in some Silver Oak or Kendall Jackson - you're gonna get charged.
Also, bring in a bottle then buy a bottle, corkage is waived.
0
Posted on 3/24/15 at 9:20 pm to BigAppleTiger
quote:
You really don't want to engage in the back and forth on these types of forums in your business/personal "persona"
........
Posted on 3/24/15 at 9:27 pm to BocaJared
Very happy you're doing well and enjoying yourself 
This post was edited on 3/24/15 at 9:28 pm
Posted on 3/24/15 at 9:45 pm to BocaJared
Hea Chef Jared, Lets make this interesting.
These guys are dying to know, but too afraid to ask.
In your gumbo.
Do you add tomato?
Do you mix shrimp and sausage?
Do you add Okra?
Light roux or dark?
Thick or thin?
Ever added peanut butter to roux?
You add Rice, Potato Salad, or straight?
Edited to add:
I don't know if you have met Mr. Balls yet. He lives in the greater RayVegas Metroplex, but seems to stay on the road a lot. He probably wants to know if you use ground beef or cubed beef in your chili.
Miz GG is one of the Grand Dames of FDB. When she dines with you, would she be allowed to bring her own china?
I will be by your place soon. I try to slip in and out of NO with as little fanfare as possible.
These guys are dying to know, but too afraid to ask.
In your gumbo.
Do you add tomato?
Do you mix shrimp and sausage?
Do you add Okra?
Light roux or dark?
Thick or thin?
Ever added peanut butter to roux?
You add Rice, Potato Salad, or straight?
Edited to add:
I don't know if you have met Mr. Balls yet. He lives in the greater RayVegas Metroplex, but seems to stay on the road a lot. He probably wants to know if you use ground beef or cubed beef in your chili.
Miz GG is one of the Grand Dames of FDB. When she dines with you, would she be allowed to bring her own china?
I will be by your place soon. I try to slip in and out of NO with as little fanfare as possible.
This post was edited on 3/24/15 at 10:26 pm
Posted on 3/24/15 at 9:54 pm to MeridianDog
And he hasn't given me his chicken stock recipe. I also want to know how to make a raft for consume. Egg whites I know but how to keep if together.
Posted on 3/25/15 at 8:37 am to BocaJared
quote:
I cook at home on my nights off.
What do you usually cook while at home? Do you normally go off whats at your restaurant or something totally off the wall.
Posted on 3/27/15 at 10:42 am to CP3LSU25
LINK
this is an interesting one. restaurant (atleast thinks that it) catches a guy lying on yelp, and has video of the incident. they post it..... im curious both from a restauranteur and customers what the opinions will look like. They were a bit aggressive in the comments they made, but whats the verdict on posting a video of customers?
this is an interesting one. restaurant (atleast thinks that it) catches a guy lying on yelp, and has video of the incident. they post it..... im curious both from a restauranteur and customers what the opinions will look like. They were a bit aggressive in the comments they made, but whats the verdict on posting a video of customers?
This post was edited on 3/27/15 at 10:49 am
Posted on 3/27/15 at 2:30 pm to BocaJared
chef, first off, let me admit, I have not been to Boca. It is on my list, but live in BR, and 3 kids under 8 has limited the meals out for me and wife the past few years. I will get there.
my question: is there something specific you look for to know to change a menu item? lower % of ordering it? the price of its ingredients go up? is that a balance? I saw the ravioli comment, and that made sense, but since the skirt steak seems to be a popular item of conversation, if you were to notice it dropped off dramatically, would you simply drop it? tweak it? replace it? how much goes into these types of decisions or are you pretty set on your dishes?
my question: is there something specific you look for to know to change a menu item? lower % of ordering it? the price of its ingredients go up? is that a balance? I saw the ravioli comment, and that made sense, but since the skirt steak seems to be a popular item of conversation, if you were to notice it dropped off dramatically, would you simply drop it? tweak it? replace it? how much goes into these types of decisions or are you pretty set on your dishes?
Posted on 3/27/15 at 2:40 pm to CP3LSU25
quote:
something totally off the wall.
Probably this, as what´s at the restaurant is pretty jack, queen, king, isn´t it?
Posted on 4/12/15 at 5:00 pm to Helmethead
Looks like chef abandoned us, either way I'm going to try out la boca for my birthday on the 25th. Any appetizers or desserts to try out? Plan on getting the skirt with the skin on.
Posted on 4/12/15 at 5:24 pm to burgeman
Provoletta is a must. Their sweetbreads are good too.
Prov, skin on skirt, & good argent red wine is a weiner
Prov, skin on skirt, & good argent red wine is a weiner
Posted on 4/12/15 at 5:41 pm to bossflossjr
quote:
Provoletta is a must.
Everyone told me to get this, and it was fine.. just not at all our style. With the bread, it just tasted like you were eating a slice of cheese pizza
Posted on 6/5/15 at 12:36 pm to BocaJared
Let's bump this sucker.
Chef, hopefully you see this. Also, hopefully others who have been recently can chime in.
likely headed back to La Boca tonight and wanted to know what I should get. Normally go with outside skirt.
Anything new?
Chef, hopefully you see this. Also, hopefully others who have been recently can chime in.
likely headed back to La Boca tonight and wanted to know what I should get. Normally go with outside skirt.
Anything new?
Posted on 6/5/15 at 12:42 pm to John McClane
quote:
Anything new?
Yeah, the other restaurant. Primitivo.
Posted on 6/5/15 at 8:32 pm to Helmethead
quote:
my question: is there something specific you look for to know to change a menu item? lower % of ordering it? the price of its ingredients go up? is that a balance? I saw the ravioli comment, and that made sense, but since the skirt steak seems to be a popular item of conversation, if you were to notice it dropped off dramatically, would you simply drop it? tweak it? replace it? how much goes into these types of decisions or are you pretty set on your dishes?
I'd like this answered as well. Interesting question.
Posted on 6/6/15 at 3:42 am to Oenophile Brah
Been doing both. I still keep an eyeball on this board. Thanks everyone so much for your honesty & questions. Primitivo has been an obsession & has been doing well. Now I'm trying to spread my focus back to Boca.
Posted on 6/6/15 at 7:01 am to BocaJared
Good luck,
Posted on 6/6/15 at 7:54 am to BocaJared
You are much safer on this board than the O-T Lounge, so I would just stay here. I like reading here to find good spots to dine in a particular town/city. Many good tips and recipes to be had making us all better cooks. Welcome! Looking forward to trying La Boca as I am in NOLA a lot.
Posted on 6/6/15 at 9:23 am to BocaJared
How's fito?
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