Comments on: Cook It Raw!

By: Trine

Trine — Sat, 06 Feb 2010 12:33:50 +0000

Ciao Alessandro, thank you. Steve P mentioned he would be interested in doing a RAW event in NY, possibly.

By: Alessandro Porcelli

Alessandro Porcelli — Fri, 05 Feb 2010 16:19:46 +0000

Ciao Trine,

2nd edition of the RAW…www.cookitraw.org

best
Alessandro

By: Trine

Trine — Sat, 31 Oct 2009 10:39:45 +0000

Great, Ghina! Thanks

By: ghina

ghina — Fri, 30 Oct 2009 13:12:37 +0000

Indeed he did!!!! I was humbled by Edoardo’s comments to be honest..

By: Trine

Trine — Wed, 28 Oct 2009 19:49:52 +0000

Ahh, I see!
Did you get hold of Ghina?

By: chef dado corsi

chef dado corsi — Wed, 28 Oct 2009 16:59:23 +0000

one secret ingredient was missing , mild spiced grilled small red peperoni from basilicata ! try to cook it olivier rollinger style

By: Parisisk Bistronomi « TRINE SPISER « blog.politiken.dk

Parisisk Bistronomi « TRINE SPISER « blog.politiken.dk — Mon, 26 Oct 2009 23:13:15 +0000

[...] Om rygtet taler sandt ved jeg ikke. Første gang jeg stødte på Inaki var forøvrigt med ved Cook it Raw-arrangementet tidligere i [...]

By: Trine

Trine — Mon, 26 Oct 2009 21:08:34 +0000

Good that you found Ghina without my help, dado. Thanks so much for the bonus info. It was such a wonderful dish, the tartar.
Sounds awesome, your dish of the week. I will let you know next time I’m around Piemonte! Thank you!

By: chef dado corsi

chef dado corsi — Mon, 26 Oct 2009 14:45:53 +0000

ok i found her number thanks trine if you are ever in piemonte !
my dish of the week fresh hand made spaghetti-nero di seppia w emulsion fried corriandre , corail d oursin islandais , merou grillé ,bisque de crevettes grizes minute , poully Valette 1994 , fleur de sel de Trapani, huile d olive cru 2007 nocellara denoyautée TERRA PURA basilicata ! enjoy edoardococoa@gmail.com

By: chef dado corsi

chef dado corsi — Mon, 26 Oct 2009 13:51:15 +0000

could you please send me the e-mail of ghina and her libanese philosofy , she is the chef that created the tartare caviar canelle , she should be credited for it ! I need to invite her to piemonte for the tartufo season ! She was a trainee chef at Combal zero where she presented her dish initialy…she wrote a comment a little higher on this page !

grazie

By: lotte

lotte — Thu, 24 Sep 2009 08:47:25 +0000

Thanks Trine, that helped

By: Trine

Trine — Wed, 23 Sep 2009 18:54:58 +0000

Dear Lotte

Thank you so much for your kindness!
Congrats, it’s great that you’re going to noma! It is really different what people wear, many wear jeans, which I have done many times. In fact, I would consider my companion’s taste or expectations more than the restaurant (I would wear a dress if I went with my boyfriend or husband). One thing though, I would never wear too much glitter – noma is too pure and natural for that.
Hope this helps, otherwise let me know!
Enjoy your evening!

By: lotte

lotte — Wed, 23 Sep 2009 11:20:50 +0000

dear Trine,
I love your blog and especially the Noma articles as I am going there for the first time on October 9th for a (as I’m sure it will be) wonderful dinner. It sais “no dresscode” on their website but I’m sure you can give me some pointers as to what the guests normally wear. Is it mostly businesspeople/formal clothes or more shabby chiq/casual? And what not to wear if anything… If you are bothered to answer in another comment i would be most grateful.
thanks in advance

By: Trine

Trine — Sun, 05 Jul 2009 15:29:15 +0000

u.e. – Thank you, and you are completely right about Patterson’s dish.

Torsten – I’m sure René would never be away from noma for very long. I’m so happy to hear you are going this October. good for you!

ghina – I really loved the whole concept of that tartar.

By: ghina

ghina — Fri, 03 Jul 2009 16:22:49 +0000

I am so glad that people liked the steak tartare,in fact there is a complete philosophy behind that dish.