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March 30, 2010

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Jeremy

Awesome, isn't life good? The food looks and sounds fabulous, too bad your so far from NY, guess I have to take another trip to bake bread in SF just to go and eat there!


Jeremy

Damien

Ho my god, its so beautiful and looks so good !!!!!! i wish i can do a reservation for tomorrow. I can't wait to come for taste your beautiful food.
I am very proud of you. I knew, one day you'll be a very famous chef.
Ill be happy to tell to every one, i worked during more than 1 year with her.

Paul

Sounds great. Have to check it out next time in the SFO area....

wattacetti

YES! Congratulations!

Now I have to get myself over there (I'm already telling my little friends that they have to go visit).

workinghard

Me and my foodie friend will come and visit your restaurant. See you soon. Thanks be well

Tracey

Hi, I've been checking out your blog off and on for a while and have enjoyed your personality, the recipes and chef stories, of course. I will be coming to San Fran mid April for a conference and will have a few foodie friends with me. When do you actually open the dining room?

Jonathan Mendez

Amy,

Its great to see you posting again, I can only imagine how incredibly challenging it is to get some qt w/ the comp doing what you're doing. I'm still looking forward to giving your book a read! Hope you are well, and if I'm ever in the Bay area, I'll make sure to stop by Le Club (if I'm allowed...sounds pretty exclusive).

Bindy

"16 hours a day like a walk in the park...." just the inspiration I need to follow instinct not reason!

Gorgeous assemblages on plates!

Bindy

NB : its actually the middle of the afternoon - I am in the antipodes.

Buckley Steele

Congradulations, I feel so Happy for you,even a little choked up cause i know the gratifying feeling.
I'm anxious to read about the cridick reviews,and magazine writeups !

john

OH MY GOD! I mean OH MY GOD Ms Glaze! Super Fantastic! John

Alan T

Can wait to see the place in person. I've been following your blog since the puff pastry video. You rock girl! What is the reservation info? Are you on Open Table?
Look forward to meeting you some day.

Alan

Jerry

The wonderful news for/from you continues, and is a real reason to celebrate.

I will shortly step outside into the bright sunshine, and raise a glass of Mr. Adams' latest seasonal beer in your general direction as a salute.

Now, since this is a speakeasy kind o' place, you need to tell the rest of us how to knock on the door, and what to say to the man when he pokes his face in that little window.

Finally, please set up a little altar/shrine in the bar on my behalf - it must consist of a clean ashtray with an unlit Cohiba, set before a bottle of Old Overholt accompanied by an empty Old Fashioned glass.

Big interview 4/6. Pray for me, and snag a gulp of the Old Overholt while you're at it ;^)

Patty

It's so great to see you posting again... I was concerned seeing the Alabama post hanging there and wondering if there really was murder involved. You can really see your happy state if mind... good for you! I can only see the best coming your way!

Cali

I hadn't been too concerned. I was sure you were just too busy to sit down, let alone write in the blog. When I'm in SF next, I'd love to come by and visit with you. It's been a long time since I worked the line, but I could probably still plate things or maybe work the salad station for a bit. Should I bring my jacket?

I read this entry the day you posted it, but I was compelled to write today because I think I saw you on TV just now! I'm pretty sure that was you I saw working in the background on Avec Eric. I've been looking for you ever since the show started, but today was the first time I saw someone who I think was you! I don't expect that there are very many small women with big, blond buns on the back of their heads working there. It was only for a moment while Eric and the senior staff were tasting the first rendering of a potential new dish. (I think it was cod with a cuttlefish, squid ink, red wine and tomato paste sauce and some sort of orange colored foam.) I was so excited that I shouted out, "Hey, I read her blog!!!" before I realized I was alone! Then I had a good chuckle at myself.

Ginger

I wouldn't call it just plain luck, it's payback for all of your hard work!! Bisous :))

Jerry

Hi, Amy. Have you seen this recent foodie article?

http://www.newyorker.com/reporting/2010/04/05/100405fa_fact_gopnik

parisbreakfast

Yahoo & BRAVO are in order!!
And no blood innerds yet!
Another Yahoo!!
Congrats
Carolg

Carolyn Jung

Welcome back to the Bay Area! Turns out one of my former cohorts at the San Jose Mercury News knows your mom! Look forward to seeing all the great things you turn out in your new restaurant.

luis

Ok, Glaze.. you made it. I was starting to worry about you girl.
The food looks great but sort of like apetizers... so WHERE IS THA MEAT???? girls. What I am seeing reminds me of TAPAS.. and I know you girls are working yourselves to an early grave. Damm if you were anywhere near me... I would stop by and help. Keep it up and keep us informed... I wish you tha best of tha best luck in tha world....Don't disapoint me Glaze.
You have what it takes and you cook better than most 4 star michelin chefs and YOU KNOW IT.

GHD

Ill be happy to tell to every one, i worked during more than 1 year with her.

Claudia

I would love to BLOG about your new restaurant. I can't find anywhere to 'share' to my jetsetwisdom.com! Help! You have an amazing sense of 'je ne sais pas quoi!" Brava!!!

diego

Awesome, haven't checked you're blog in a while. Please post a menu or something I'd love to see what you've come up with. The space looks enchanting and the dishes look delicate and focused. Congrats Glaze!

cheap golf clubs

Ill be happy to tell to every one, i worked during more than 1 year with her.

salish

oh,i think it is beautiful,so delicious!

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