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Virtuoso who can not taste

The Guardian has an interesting article about a chef that after being lauded as one of the pioneers of " Molecular Gastronomy" overcame tongue cancer to bounce back to produce some of Chicago's finest cuisine.
Anyone over in the windy city able to vouch for his goods? Sounds like a real struggle and I commend him for keeping a chin up approach on what must be a devastating issue. Like a deaf composer or blind painter , not having the facility to taste and be a chef would be difficult.
Having quality help probably goes a long way to his success and a big hats off should be expressed to the fellow chefs in his brigade.

Link here

The chef with no taste

'Molecular gastronomer' Grant Achatz was riding high as one of America's most celebrated and original young chefs when he was diagnosed with tongue cancer. Despite being robbed of the professional cook's most critical faculty - to tell one flavour from another - he battled against formidable odds to create dishes of extraordinary subtlety and invention. DT Max reports

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Launch your own vintage - Crushpad Wine

Well you always wanted to make your own wine, have your own chateaus or vineyard but don't have the land, knowledge or equipment?
Well Crushpad Wine can hook you up. With an individual minimum of 25 cases it may seem like a bit of wine but there are methods to work with other enthusiast to share a vintage or adopt a barrel. There is also a community / social aspect to the process with a website called Crushnet.com They have forums, a wiki, blogs and groups that can help with your wine making desires.

It's probably a good time to begin to finalize the coming years vintage and the site Crushnet.com is full of great info on custom wine making and all the steps it takes to make good wine.

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SF Restaurant Guide

The San Francisco Convention and Visitors Bureau has launched a great website for visiting foodies.
Only In San Francisco / Taste
Contains lists of Food History, Featured Articles and Foodie 101 Blog written by a young lady that goes by the nome-de-plume of "the tablehopper" Marcia Gagliardi, that has all the latest dish on local restaurant scene.
She seems very well informed and has a quick to the point style of writing, and shes kinda cute.
There are also Chef profiles and a trip planner.
Looks like a great resource to use on your next visit to San Francisco.

News

Coq Au Vin not UNESCO world heritage eligible?

French cuisine is not eligible for UNESCO world heritage cultural treasure, because there is no category for Gastronomy. Well maybe there should be, what else does this board do? They can add another category.

Maybe the problem is that all cuisines then want similar recognition? Italy does now, so does Morocco.
Next thing you know Cajun's will want it, then you got taco trucks protected as UNESCO world heritage sites.

Is there a category for music? There should be one for gastronomy.

Weird

1 ton of cheese + July 4 = The signing of the Declaration of Independence

What to do with 1 ton of cheese?

Cheese carver Troy Landwehr brushes oil off a rendition of the signing of the Declaration of Independence carved out of 2000 lbs of cheese in New York, July 3, 2008.
(Lucas Jackson/Reuters)

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