fig. a: déja un an!
Foodlab/Labo Culinaire turns one this weekend [!]. With this in mind AEB conducted an exclusive interview with its chefs, Seth Gabrielse and Michelle Marek, at Foodlab, on the third floor of Montreal's Société des arts technologiques.
S: Oh, my god. Did it ever.
Actually, our ovens were doing great until then. They really took a beating that weekend.
That Saturday we had thirty people in our kitchen area for most of the day, many of whom weren't necessarily chefs. It was bedlam.
And the fact that our walk-in fridge is down in the basement caused a lot of headaches.
M: During our summer boom, when we were suddenly handling way more customers with exactly the same amount of staff.
And people have responded.
S: With the help of Theo, we got them to come to an Izmir-style kebab night. No one had any idea what an Izmir-style kebab was, but people loved it.
fig. e: Theo brings it!
M: And the Richard Olney night. There were probably some people who had only the vaguest idea who Olney was, but they turned out, they stayed late, and everybody had a great time.
They all know each other, so it would be a reunion. It would also be a beautiful night of beautiful technique.
AEB: Thanks, guys. And congratulations!
Foodlab's First Anniversary Party takes place this Saturday, November 3.
On the menu:
Oysters: Thrumpbacks and Sea Angels
Consommé with bone marrow dumpling
Beef carpaccio with lemon and watercress
Carrot, cumin, currant, and cilantro salad
cake for all!
Festivities begin at 5pm. (Makes for a great stop after RASPIPAV 2012.)
Foodlab, 1201 rue St-Laurent, Montreal, QC