ChefsEye eating out at Numan Restaurant in Kaunas, Lithuania.

ChefsEye has heard many great things about Numan Restaurant in Kaunas, Lithuania so we decided to book a long weekend away.

When we arrived on a busy Friday night at Numan Restaurant we were very excited and intrigued to see what they can do. As soon as we opened the door we were greeted with big warming smiles from all the waitresses and a very modern interior inside, simple but unique.

You can choose between a 3 course, 6 course and a 10 course tasting menu. We all went for the 6 course tasting menu in which one of our guest was a vegetarian, when we sat down we reminded our waitress that we had a vegetarian and we also stated it when we did the online booking, She told us that the 6 course tasting menu is mainly fish and vegetables. But bizarrely you have no idea what you are going to eat on the night because there is no menu presented till you leave. This caused us a lot of confusion and our vegetarian guest kept getting a fish dish after fish dish, she did her best eating what she could and then gave the fish away. She doesn’t like the taste of fish and that’s why she said she is a Vegetarian and the only meat dish was substituted for a fish dish. So do they know what a vegetarian is? Whilst we waited an average 30mins for every course of food to come out we grew very impatient.

We started of with a crispy potato string ball, dill mayo and cisco roe and vinegar & koji powder, this was very nice and light and a good start to the evening.

Second course we received was a beetroot dish which was dehydrated and then rehydrate again clever idea but a pointless dish it was supposed to be smoked and the burning of pine on the table was pointless as the beetroot was no bigger than an inch was gone in seconds.

The bread was cooked in a modern way, light like a microwave sponge but lacked so much flavour, I cant even remember what the taste was suppose to be. It was accompanied with a burnt butter mixed with kefir and scallop roe powder on top again this wasn’t to nice, Very sweet and grainy.

The oyster was a nice dish, full of flavour and fresh with a pear ponzu and pickled dill.

Cured scallop was a beautiful looking dish, great technique with a fresh compressed cucumber and an elderflower & grilled cucumber vinegar, the cucumber vinegar was the star ingredient, we could not taste elderflower anywhere and the scallops was blitz till smooth and manipulate to set like a jelly to form long strips. Why do this to a sweet beautiful scallop it didn’t enhanced any flavour what so ever.

Squid dish was amazing, tarragon was there, fermented cabbage was beautiful, and the mussle foam was lovely, the couple of pieces of seeweed is not needed. This dish split opinions but we all agreed that the squid was treated with respect and cooked perfectly.

The beef entrecote was a great dish. Loved the blueberry leather and the beetroot, black garlic teriyaki sauce was nice.

The dessert was the best dish of the night!!! Even though you could not taste the plum seed cream, the white chocolate & yoghurt “ganache” was more like a frozen parfait than a melt in the mouth ganache it was very tasty and fresh worked perfectly with the pickled cucumber. Good job the waitress asked if we enjoyed our last dish and only then we knew we had finished the meal.

So all in all it took 5 of us 4 and half hours to eat 6courses, average 30min wait for every dish, vegetarian had fish dishes all night but the bread. Even the butter came with scallop powder. The chef kept coming out to one of the tables (special guest maybe) all night, we like to see the chef now and then but when your busy and every table is waiting for food to come out at least respect your other guests and lead your brigade in the kitchen.

Unfortunately we will not recommend Numan Restaurant to anybody and sadly it maybe the worst experience ChefsEye has ever had.

Food 3/5

Service 3/5

Atmosphere 2/5

Price 2/5

You can follow Numan Restaurant on instagram @numan.restaurant.

#ChefsEyeChefsTable winner Jason Brown @chefjasonbrown

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We at ChefsEye had the great pleasure to catch up with the winner of our competition for September Jason Brown who currently is the Executive pastry chef at Nel Restaurant in Surry Hills in Sydney.

Everyone at ChefsEye agree that Jason Brown is definitely a chef to watch, with his flair, panache and attention to detail he has a great future ahead of him.

Nel Restaurant currently do 1 sitting Tuesday-Thursday with a maximum 44 guest and Friday and Saturday with 2 sittings with a maximum 91 guest. Jason did say it all depends on the table layout which means it could be slightly less or slightly more seats available on the day. For no disappointment make sure to book in advance as seats do sell very quickly.

We did ask Jason some questions.

ChefsEye: What do you inspire to be?

Jason: I inspire to hopefully have my own restaurant, dessert restaurant and be recognized for what I do and serve. Not through tv or anything like that but through industry and clientele respect.

ChefsEye: What’s the worst attribute to have in a kitchen?

Jason: Worst attribute in the kitchen is to be a robot. Too many chefs I have come across are great at doing the job but cant think outside the box.

ChefsEye: Who inspires you?

Jason: Inspiration comes from many people and places, in the industry I love what Francisco Migoya is doing at Modernist Cuisine but I also find inspiration through everything in life that surrounds you on a daily basis.

ChefsEye: Why do you, enjoy being a chef?

Jason: I enjoy being a chef because of the satisfaction and passion that comes with the industry. You are constantly learning every day not just from people you work with but your surroundings. Its a very rewarding industry.

ChefsEye: Who is the best chef (alive) in your eyes?

Jason: Best chef alive would be a hard one as those that have changed the world such as Ferran & Albert Adria and also Heston Blumenthal, Grant Achatz, Rene Redzepi, but again each one has there strong points and have changed the direction for the better in certain ways. Pastry is still Francisco Migoya for the knowledge that he is impairing through Modernist Cuisine.

ChefsEye: Whats your favourite dinning experience?

Jason: Favourite dinning experience…..I’ve dined at many and to be honest each one of the top 3 has been good for each style. The Fat Duck in Melbourne was incredible, service, technical ability and story telling. Noma in Sydney was amazing for the produce and service. Sepia in Sydney was where my favourite dishes come from still.

ChefsEye: Give one piece off good advice?

Jason: Good advice would be to always question, never be satisfied with anything as there is always better and this gives you the drive to improve and learn.

Make sure to follow Jason Brown on Instagram @chefjasonbrown and Nel Restaurant @nelrestaurant.

Join us @chefs_eye & @ce_plus and @ce_sweettooth for chefs, restaurants and much more.

#ChefsEyeChefsTable winner Ryne Harwick @ryneharwick.

 

We at ChefsEye caught up with the winner of our monthly competition Ryne Harwick who works at The Hunt Club Steakhouse in Lake Geneva Wisconsin, U.S.A.

Not only does the restaurant look beautiful, the food Ryne is producing also looks amazing. When we spoke to Ryne he made it clear that one day he would like to gain a James Beard Award. A James Beard Award is given to a chef that has good practice, innovative and to celebrate food, like a rosette award in the U.K.

We asked Ryne some questions.

ChefsEye: Give one piece of good advice?

Ryne: Love what you do or find something you love, but don’t waste your time with anything less.

ChefsEye: What do you inspire to be?

Ryne: A good teacher for others.

ChefsEye: Who is the best chef alive in your eyes?

Ryne: Grant Achatz.

ChefsEye: Why do you enjoy being a chef?

Ryne: I enjoy being a chef because its never come easy to me. Everyday i get to try something or do something that challenges me, working together as a team to get a service out has always been my passion.

ChefsEye: Who inspires you?

Ryne: Tom Colicchio and Dan Barber.

ChefsEye: Whats your favorite dish on your menu?

Ryne: Favorite dish is the locally sourced chicken, we confit the leg and roast the breast, its served with fava, asparagus and peas grown at our farm, and comes with a tarragon jus.

 

Make sure to follow Ryne on Instagram @ryneharwick for some stunning dishes, also make sure to subscribe to the blog and follow us @chefs_eye for monthly competitions, recipes, amazing chefs and much more.

 

Derrick Reed & Jaqueline Mearman the chefs behind 4TenFoods private dining experience in Baltimore

 

Apple pecan sorbet, micro bacon sponge cake, orange bubbles, candied pecans, shaved coffee beans, chilli dust and chocolate ganache.

 

Preparation time.
Derrick Reed and Jaqueline Mearman.

ChefsEye had the pleasure to speak to Derrick Reed from the new private dining company called 4TenFoods in Baltimore, U.S.A. He works along side his girlfriend Jaqueline Mearman who shares his passion and knowledge for food and culinary experiences.

ChefsEye came up with a few questions to ask Derrick on behalf of 4TenFoods.

 

ChefsEye: Why do you enjoy being a chef?

Derrick: Love for the never ending artistic and creative side as well as the impact food has on our day to day lives.

ChefsEye: what do you inspire to be?

Derrick: Inspire to be someone who in 10-20 years people can say they really helped push Baltimore forward in all aspects.

ChefsEye: Who is the best chef alive in your eyes?

Derrick: Masaharu Morimoto.

ChefsEye: Who inspires you?

Derrick: Bryan and Micheal Voltaggio.

ChefsEye: How did you start your private dining company?

Derrick: Company started from doing little private dinners of 4 at my studio for my neighbors and friends. Meanwhile Jaqueline (old pastry sous at the time) was also doing little dinner parties. Then we talked all night and realized we both wanted the same things in life, from then on we became partners in life and business.

ChefsEye: What challenges do you have?

Derrick: The biggest challenge i see us having would have to be just gaining more a solid following while my partner.

ChefsEye: Give one piece off good advice?

Derrick: Never stop learning, go home and read some books and constantly seek to create the next.

 

We wish Derrick, Jaqueline and 4TenFoods all the best in a great adventure. Make sure to follow @4TenFoods on Instagram for more amazing creations. Also make sure to subscribe to the blog and follows us @Chefs_Eye for much more.

 

Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)

Ingredients:

  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)

Method:

  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

#ChefsEyeChefsTable winner Sean Kelly from @stationroadlochness.

 

We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.

 

ChefsEye:  Give one piece of good advice?

Sean:   Work with good people in good places.

ChefsEye:  Who inspires you?

Sean:  Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.

ChefsEye:  What’s the worst attribute to have in the kitchen?

Sean:   A bad temper.

ChefsEye:  What’s your favourite dining experience?

Sean:  Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.

ChefsEye:  How long do you see yourself being a chef?

Sean:  Until i retire or win the lottery, whichever comes first.

Featured chefs week 8 Friday’s edition chosen by @rogersbros.

@chef_akis, @phils_kitchen_nz, @chef_rufino, @chefjackbradley.

Well done to all the chefs featured today and thank you @rogersbros for your nominations.We are in the last week of the first competition ever and the winner will be announced soon, so make sure to follow all the chefs on Instagram  and @chefs_eye for more amazing uploads, also subscribe to the blog for much more.