Monday, October 27, 2008

A Week We've Been Waiting For

Last Week was FINALLY a week that I can say, Ive been waiting for this. 2 Patriots games in one week, two very successful wine events, a multitude of private parties and we finally got our feature program off to a great start!
Being part of a restaurant opening is a test of ones patience, a test of ones sincere commitment to this industry, and a test of just how much passion and devotion you have to the restaurant and the industry as a whole. Last week was a glimpse of what we are striving for. A very busy week and great feedback from our guests. We are hardly close to getting over the hump of a new restaurant, but the feeling of success you get when everything (even if its just a short moment) falls into place, the food is spot on, the cooks came to work every day with their game faces on, the FOH clicked and the guests left extremely impressed with what we are doing, well that's the feeling of success to me, that's why I do this day in and day out.
Here are some shots of the food this week. (sorry about the quality of the photos)

Porchetta De Testa-aka "Pigs Head Porchetta" (we seasoned the boned pigs head with rosemary, lemon & garlic, salt and pepper, added the braised tongue and pigs ears, and then cooked it sous vide at 140F for 10 hours) shaved Parmesan, lemon and extra virgin olive olive oil spritz, organic field greens, fresh ground pepper


Venison Loin Raspberry Pickled Beets, shaved fennel, juniper berry jus, cinnamon stick incense


Quail Asian Inpspiration
Marinated in orange, soy, hoisen, 5-spice & dried Tsao-Ko, stuffed with local grown Bartlett Pears and walnuts. Orange - Ginger dressed frisse


Dried Tsao-Ko - Black Cardamon(Matt lives right near Bostons China Town, he picked up some of this, first time I have used this, awesome find!!!!)

Tsaoko fruit comes from a perennial herb related to the ginger family. The plant thrives in the world's rain forests and tropical regions, with brightly colored flowers, long leaves and slender stems.
In China, tsaoko fruit is produced mainly in the Yunna, Guangxi and Guizhou provinces. The fruit is gathered in the autumn when ripe, cleaned, then dried in the sun. Once dried, the outer shell of the fruit is removed, as are the fruit's seeds.

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