Adam Fields (weblog)

This blog is largely deprecated, but is being preserved here for historical interest. Check out my index page at adamfields.com for more up to date info. My main trade is technology strategy, process/project management, and performance optimization consulting, with a focus on enterprise and open source CMS and related technologies. More information. I write periodic long pieces here, shorter stuff goes on twitter or app.net.

5/15/2006

Dinner with Britt and Doc

I had the rare and interesting pleasure of having dinner with Britt Blaser and Doc Searls last night, since Doc is in town for Syndicate (which I’ve never attended, but which does seem to attract fascinating conversations to my doorstep every year).

Doc and Britt

Asked to pick a restaurant for our gathering, I suggested D’Or Ahn, a newish Korean fusion place in west Chelsea. I’d eaten there a few times, and the food has always been top-rate. Unfortunately, the sushi chef was out for the evening (for reasons I didn’t entirely catch, but which seemed to involve some sort of surgery), so their wonderful raw bar was closed. However, the rest of their selection more than makes up for it. The menu is somewhat confusing, separated into “raw”, “cold”, “hot”, and “main” (which are also hot) sections, but the best advice is simply to ignore that, order for the table, and share everything. Flavor is the overriding component here, and everything is full of it, with rich but not overpowering sauces.

Scallops are outstanding now, so we opted for those, prepared a few ways, from a simple pan sear to encased in a crispy sesame leaf (the latter was delightful). The slightly seared duck breast with droplets of foie gras was, as expected, delicious (and it’s hard to go wrong with those ingredients). I’m a huge fan of braised meats in general, and their short rib preparation is beautiful, with a celeriac puree that’s ethereal mixed with slightly crunchy green onion slivers. Their take on the classic Korean dish bibimbop rounded out our selection of “appetizers”. I would have liked to have the rice a bit crunchier, but the flavor of the mushrooms mixed with a lightly soft cooked egg mixed into the rice leaves nothing to complain about. For the “main”, we split the lobster, which is literally a split lobster served spiced and grilled with a melon confit and a lobster claw chunk porridge. Lobster and melon is a combination I first discovered a few years ago in Maine, and I was instantly hooked. The sweet fruit complements every one of the notes in the sweet meat.

We paired everything with one of my favorite sakes – Otokoyama – served cold in boxes.

For dessert, we did an apple (a cake with sorbet) and cheese course (a Fourme d’Ambert “grilled cheese”), which were the two choices we wanted to try. Much as they did not go together in the least, both were still excellent. Their desserts tend to range from enjoyable to outstanding, and I’ve never been disappointed. A few glasses of port rounded out the libations.

Port

But of course, the food was secondary to the conversation. With these two heavyweights across the table, the topics ranged across the board, from social networking, to how to handle spam and read email with mutt, to hacks for piloting a zero-g suspension flight (I’ve never had the honor), and of course to politics and the role of technology. Some portion of what was said can not or should not be replicated in a public forum, and so I won’t, but there was one great new idea (to me) mentioned in the course of a discussion about Doc’s new Santa Barbara community trying to get very high speed internet access and looking to bypass the traditional carriers who refuse to provide the kind of speeds they want. Britt mentioned Free Entry, a term which I’d never heard before. In a certain sense, this concept defines the growth of disruptive web services – if the current provider isn’t doing a good enough job, they should be replaced by someone who’s selling what people want to buy. This goes right to the heart of why lock-in legislation to protect antiquated business models is a bad bad bad idea. It doesn’t protect competition, it’s not an incentive to develop, it’s simply “protection” for companies to foist bad products on consumers who want something better. Disruptive business models work, because they’re good for the consumer.

It’s such a simple idea, yet so rarely practiced. If people don’t want to buy what you’re selling, sell something better. It’s almost the opposite of traditional advertising. It was a strong theme of the evening.

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