This paté of chocolate mousse (really more of a terrine, but why quibble?):
….was so good, and rich, and intense, and smooth, and addictive (in that mellow, heroin-endorphin-rush sort of way), it ought to be illegal.
It tottered on the brink of milk v. bittersweet in a most precarious sort of way. The sort of way designed to keep both camps happy. Pure. Chocolate. Genius.
That is all.
What more need there be?
BOUCHON
No one this side of Tony “Mr. Personality” Hsieh wants Container Park to succeed more than we do. Despite its flaws (and there are many) it has injected life, community and some pizzazz into downtown Las Vegas.
Las Vegas is the Rodney Dangerfield of restaurant towns. Despite 40 million visitors a year, an Asian food scene that puts almost every American city to shame, and more great restaurants crammed together than anywhere in the world, neither the national food press, nor the James Beard Foundation give us the respect we are due.
Vegas is also the $40 whore of American food cities — used and abused by that same press whenever they want/need a quickie headline or a furtive assignation to get an article off.
We are seen as the soulless, steroid-stuffed homunculus of the eating out world because food writers (not without reason) have always viewed Vegas as an inorganic, top-down phenomenon — a sui generis, celebrity chef money machine without any deep cultural roots to support its restaurant renaissance. And let’s face it, at times it’s been hard to argue with them.
Continue reading “Matthew Silverman is Making Bean-to-Bar Chocolate”