Mr Al Young Dot Com

As a business owner and entrepreneur I enjoy networking with successful people in any profession. Successful people give off a positive entrepreneurial energy that is contagious. It is also an opportunity for me to learn from accomplished professionals. However it is rare that you get a chance to spend some quality time with someone at the Top of their profession. How many of you have had a chance to share a leisurely meal with Donald Trump or Bill Gates? It just does not happen. We don’t travel in the same circles.

However I got just that opportunity this week. I was able to enjoy a fine meal with one of the most prolific and successful blogger on the Internet John Chow. There are millions of bloggers such as myself but only a few make any money at it. Even less make a decent living off blogging. A select few are very successful at it. John Chow is one of the select few making over $30,000 a month from his blog John Chow Dot Com. It is not even his main source of income. John also owns TTZ Media Network and The TechZone.

So it was a thrill to be able break bread with John Chow and take in some of his knowledge in person while he was in San Francisco. I’ll share how an small anonymous blogger such as myself was able to secure a meeting with a top blogger like John Chow in another post. It was not by chance. For now I want to focus on the food.

Christine and I met John and his wife Sarah at Michael Mina’s in San Francisco after John spent the day at the AdTech conference. I was doubly excited because it was my first time going to Michael Mina and for the chance to meet John Chow in person. Michael Mina is one of the best restaurants in San Francisco and rated among the top 40 restaurants in the US by Gayot.

If you are a regular viewer of the Food Channel like I am, you know that each Chef has their own special technique that distinguishes them from the competition. Michael Mina’s signature technique is that he prepares each dish 3 different ways. For example John had the Foie Gras which was prepared hot, cold, and warm. Each method was unique with different garnishments and sauces.

Tropical Crudo - Aloha

• Fluke, Grilled Pineapple, Jalapeno Gelee
• Kampachi, Coconut Gelee, Vinda loo Curry
• Spanish mackerel, hayden Mango, Nuoc Mam Cham

Liberty Valley Duck Breast - Confit, Orange, Rice

• Arancini, Kishu Mandarin, Aioli
• Wild Rice, Kumquats, Burnt Orange Sauce
• Dirty Rice, Foie Gras, Valencia Coulis

Elysian Fields Farm Lamb Loin - Olives and Onions

• Breast, Globe Artichokes Castelvertrano
• Chop, Fennel Bulb, Picholine Tapenade
• T-Bone, Arugula Rabe, Ligurian Jus

Robiolina Cheesecake

• Candied Kumquats, Creme Fraiche Caramel, Kataifi

The good thing about having the dishes prepared 3 ways is that you are sure to find a method to your liking. They were all so good that it was hard to decide which was best. Between John and I, there were a lot of flashes going off in a dark restaurant. Here is a picture of John taking one his famous fine dining pictures.

Even at 9 in the evening the restaurant was packed with reservations still coming in. In fact we were gently pushed out for another reservation. That was kind of odd for a high end restaurant, but I still highly recommend Michael Mina for its excellent food. If you want to see more pictures and a video of our meal, check out John’s review. We had a great time with John and Sarah and look forward to trying some fine dining in Vancouver with them soon.