Ferran Adrià working at El Bulli in 1983 (image credit: El Bulli)
Jose Andrés and Ferran Adrià will teach a 13 week intro to “culinary physics” at Harvard, culminating in a working demonstration of how to make foams and emulsions, the backbone of molecular gastronomy.
El Bulli will definitely close, as it had always been dependent on speaking engagements and publications for profitability, rather than income derived from the dining room. It will reopen in two years as a research center for 25 chefs and will still serve 60 meals a year in the restructured space with the dining room & kitchen still intact—it will just be a more difficult reservation than in the past—if that is possible!
Links to previous posts at Restaurant Dining Critiques about El Bulli:
El Bulli Restaurant, Roses, Spain to Close for Two Years
El Bulli Intends to Close Permanently
Jeremiah Tower with wine author, Robert Lawrence Balzer (image credit: Alan Berliner for SF Chronicle)
(Emi Kagawa’s images © 2010 restaurantdiningcritiques.com)
(Emi Kagawa’s images © 2010 restaurantdiningcritiques.com)
Napalese vegetable curry and pictured behind, fresh organic watermelon juice (Emi Kagawa’s images © 2010 restaurantdiningcritiques.com)
(Emi Kagawa’s images © 2010 restaurantdiningcritiques.com)
Above: Moma – Umberto Cesari, Momo Rosso (80% Sangiovese, 10% Cabernet Sauvignon, 10% Merlot)
Above: Villa Girardi – Amarone
Above: Fattoria Mantellassi – Le Sentinelle, Morrellino di Scansano, Riserva (85% Sangiovese, 15% Alicante)
Above: Rovereto – Gavi, Michele Chiarlo
Above: Cipressi Della Court – Barbera d’Asti, Michele Chiarlo
Above: Garofoli – Farnio – Rosso, Piceno Doc
Culinary Tidbits . . . Heston Blumenthal, of The Fat Duck, Bray, Berkshire, England 
Harold’s Diner, Hilton Head, South Carolina
Harold’s Diner is an exception to all of this. Harold’s does not have a website. They do not advertise. They seat only 21 people . . . 13 counter stools, and four small window tables for two. The only Internet notes you will find about them (other than rave reviews by regular diners) is a small notation that they have the “Best burger on the island”. Their motto is “Eat here or we both starve”. It is a true diner in the best tradition of “Diners, Drive-Ins and Dives” (of FoodTV Network fame). Most people find out about Harold’s by word of mouth, or seeing it as they cruise down the highway, and thinking “That would be a cool place to eat”! That’s how I discovered it. The food is good, the ambiance friendly and fun, and the prices (cash only) are very reasonable. Incidentally, despite a recent TripAdvisor review stating that the reviewer was served by Harold himself, the fact is, that Harold died many years ago!
Harold’s at breakfast . . . the hats (hanging) are $15 as are the t-shirts, when they are in stock.
Want a free t-shirt? Just finish two Big “H” Burgers (one pound each) and two orders of fries!
Tickets waiting for the grill cook
Big “H” Breakfast . . . two eggs over easy with bacon, sausage, home fries and hot cakes
Three egg omelette with swiss and cheddar cheese, ham, bacon, jalapenos and home fries with rye toast
Notice the “Sorry, We’re Open” sign!
Above: deli cases with the kitchen just behind
One of the busy dining rooms
Dining room in the rear of the building
Charcuterie platter, you can make your own or choose the standard platter.
This pizza was labeled Neapolitan although it tasted more similar to a Niçoise version
Josh Ozersky is at fighting weight and prepared to continue to elevate his uric acid level as a gladiator in defense of hamburgers and certain other comfort foods. He is at the other end of the food spectrum from Raymond Sokolov, the recently dismissed WSJ restaurant critic, and this, I suppose is a compelling enough reason for Time Magazine to let him explain to mainstream diners, the demise of the “old guard” restaurant critics, or maybe he was added for counter-balance; in either case, it does seem to be a curious choice. If you have not read it, the link follows: 
Complimentary Amuse . . . Crostini, Burrata, Basil & Currants
Burricotta w/Braised Artichokes, Pine Nuts, Currants & Mint Pesto
Burrata w/Bacon, Marinated Escarole & Caramelized Shallots
Gnocchi w/Chanterelles, Shallots & Greens (The Gnocchi were only slightly smaller than golf ball size)
Maltagliali w/ Wild Boar Ragu
This was like a Molten Chocolate Cake with homemade honey ice cream, sauce and candied almonds
They called this a “Cornet” with a delicious creamy filling, ice cream, nuts and star shaped candied fruits
Available to Thai Residents only from 15 May until 31 May 2010, between 10 am to 3 pm – For reservations & information please contact +66 (2) 659 9000 ext. 7440 or email: mobk-spa@mohg.com
