Monday, June 29, 2009

Inked Rogue Chefs


Looking forward to this coffee table book! I was fortunate enough to make the list of "inked rogue chefs"
I told you MOM, the ink would pay off someday!

From the Web page.....

"Inked Rogue Chefs is a coffee table book featuring America's top inked rogue chefs, their personal stories, and recipes from their home kitchens.
You get a glimpse of the chefs outside of their restaurant kitchens, past their Food Network persona's, and into their real lives"

Click Here For More Information and to follow the author, Melissa Lavrinc Smith, on her journey through the publishing process.

Tuesday, June 16, 2009

Food Inc.



I went to a screening of Food Inc tonight with my wife and a couple of my cooks from the restuarant. We were fortunate to get to watch this movie alongside the director of the film, award winning Robert Kenner, and get to ask questions and hear from him what the movie means and why he made it.

About:
In Food Inc., filmmaker Robert Kenner lifts the veil on our nation's food industry, exposing the highly mechanized underbelly that has been hidden from the American consumer with the consent of our government's regulatory agencies, USDA and FDA. Our nation's food supply is now controlled by a handful of corporations that often put profit ahead of consumer health, the livelihood of the American farmer, the safety of workers and our own environment. We have bigger-breasted chickens, the perfect pork chop, insecticide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually. We are riddled with widespread obesity, particularly among children, and an epidemic level of diabetes among adults.

Watch the trailer here
http://www.foodincmovie.com/about-the-film.php

Sunday, June 14, 2009

New Summer Menu

After some long discussions and even some resistance on the culinary teams part, we are making some changes to the Tastings menu.
Currently we are open for lunch 2 day a week, those days being Saturday & Sunday. One problem, especially for our area....NO LUNCH MENU.
Maybe its chefs syndrome, whatever it is we are going to put some lunch items on. Some salads and sanwiches will make their way to the menu. A few of those are

Patio Burger
wagyu beef, tomato vinaigrette, red onion jam served on an English Muffin.

"1895" Cuban
serrano ham, roast pork, manchengo cheese, house made pickles, blueberry mustard

- the 1895 comes from the year the Sanish Cuban war started....

Our dinner menu will not change much, we are keeping the small plates format but adding entrees to the menu. The demand is there for entrees(although every person that Ive told since we made the desicion has been dissapointed and loves the small plates) but the small dishes are staying, just trying to capture more of the market.

Early summer is going to bring some great new items fromt he farms, already we are seeing some of the earliest strawberries I have ever seen. Lettuces and herbs are starting to pop up and everyday the lists are getting larger and larger.

Monday, June 8, 2009

Back to food blogging

Its time to get back into blogging about food.....no events, special VIP dinners or off site PR to do for a couple of months.
Pictures to come tomorrow of some of the projects we have been working on.Time to focus on summer,fresh from the farm Haute cuisine! For starters a glimpse into Springs final menu of the season.

"Farm Frites"
crisp local vegetables, fennel pollen, fine herb aioli

Maine Halibut
peanuts, peppered bacon, peas, American whiskey

Shitake & Red Spring Onion Strudel
house roasted peppers, great hill blue vinaigrette

Lamb Spare Ribs
spiced tomato, chocolate mint oil, red grape & spinach slaw

Monday, June 1, 2009

Back from Vacation: reflection

A whole week of relaxation....kind of anyway. I had a blast this week with the girls and the wife, really got to spend some much needed quality time with family and I think they enjoyed it too....I hope!

Being a chef though its tough to not think about food, the next menu, whats going on in the kitchen when Im not there. Its Saturday night.....busy, chefs tasting menus up the you know what....off site catered event and 2 cooks are off...aghhhhhhh

Luckily my crew is one of the best I have worked with in a very long time. As I walked in this morning there was peace and quite in the immaculate kitchen, clean everything in its place, inventory and weekly numbers came in great. No major issues to report.

I guess everything was fine... why did I worry? I didnt have to, thats for sure. Matt (CDC) always has things under control, Imani(Sous) steps up to the plate everytime he is supposed to. Maybe I miss being part of the action. I dont know what it is, Im a chef, Im a cook and its hard to take the kitchen out of me even when I am out of the kitchen.

But one things for sure, as I start to anylyze my carreer and my life, time away from the restaurant and food and more time with the family is a good thing,a great thing actually, keeps me balanced and refreshed. Im lucky to have a wife that understands my love for what I do, Im lucky to have a carreer that I love. Not many people are as lucky as I am. Off to play the lottery!