The Candid Kitchen

9/25 Update

2008-09-25T05:44:00.001-07:00

Greetings!

Well I'm another year older today. It is interesting that Red Room project is set to open so close to my personal milestone. We have a few touch ups and then the Fire and Health inspections to pass to open the doors. I don't foresee any problems.

The Candid Kitchen will switch gears in the coming weeks to document the behind the scenes action of this new restaurant. I hope ya'll enjoy seeing and reading about that.

I apologize for the poor quality of pictures. KP

The 10th of September

2008-09-10T14:02:00.000-07:00

Landscaping is in! The building looks pretty nice. We're getting some static concerning a barrier fence on the roof because the air conditioning unit is situated within 10 feet of the side. Apparently that is holding up yet another inspection. You look all down the street and none of the businesses have such a feature. I guess you could say that we're breaking new ground in the area.

Time to rock!

Where we stand on 9/5

2008-09-06T08:53:00.006-07:00

Still waiting for the POS system to be installed. The Walk-In IS operational now though. That is definitely good. The building is pretty much done. In the coming days we will clean and start to set the place up. Stay tuned..........

Update for 9/3

2008-09-04T10:16:00.000-07:00

All the fixtures are being installed. The infrastructure is just about complete. The TVs have been installed and Direct TV is up and going. The Walkin Cooler should be finished in the next day or two. We also expect the POS(point.of.sale.) system to be wired in and installed. We should be able to finish the interior glaze work by this weekend. So next week, we hopefully, will start the operational things. Let's keep our fingers crossed that the final preparations go smoothly. It's close to time to clean and open the doors.

We're ready to get in the kitchen and start cooking so that we can give the Candid Kitchen a behind the scenes view of the Red Room Sports Cafe and Grill.

More updates soon. KP

8/27...the Big Install

2008-08-28T08:23:00.000-07:00

Greetings and Salutations,

The last couple of days have seen a whirlwind of activity. I'd like to thank Mom and Jim for being so flexible during their visit this past weekend. I was a little disappointed that the RR was not open while you were here but it certainly didn't stop our fun. I sure did need to see you guys and it probably all worked out for the better anyway.

Yesterday I stopped by to check on the fellas and see if they needed anything. Low and behold there was kitchen there...not just any kitchen I might add but a mean and pristine one. There were also cosmetics that been installed and more being unloaded.

Today we run over to Sam's Club and pull the trigger on some technology and what not. I'm giddy.

Construction Update for 8/22

2008-08-23T09:29:00.000-07:00

Things are starting to really move now. Look for yourself!

The kitchen is coming along. The vent system is in and has passed inspection. They're going to install the equipment early next week. The bar looks quite sharp. Nice flat black granite. The sign(s) speak for themselves.

Construction Update for 8/20

2008-08-20T11:31:00.000-07:00

It's beginning to look a lot like a real business. Signs of progress are much more visible now. The place was buzzing with activity this afternoon. Proof that time is of essence and that delays are identified and resolved with haste.

Construction Update for 8/14

2008-08-15T09:51:00.000-07:00

Greetings,

I swung by the location yesterday to check on things and take a couple meetings with a few of the vendors. Edward Don prices their equipment, including serving ware, pretty competitively. So that is a relief. The Dry wall has been put up, the windows were going in, the equipment will arrive next week to be installed. We may not make the last week in August but the first weekend in September looks good.

Shots from yesterday 8/7

2008-08-08T05:28:00.000-07:00

The contractor says that it'll be finished in a couple of weeks. The Vent-a-hood also arrived. It hasn't been installed as of yet however. Not much additional work done. All three of us desperately want to get this joint open.

The Red Room Carrot Cake

2008-07-29T06:59:00.000-07:00

Here's what we'll be offering as our Homemade Carrot Cake. Stop by and we'll fix you a piece.

They're pouring concrete

2008-07-28T13:07:00.001-07:00

They were pouring the concrete today at the location....inside and outside.

Construction Photos for 7/23

2008-07-23T13:44:00.000-07:00

Moving right along...the outside is ready to be painted. The bar is completely framed out. Gregg and Pete have decided on a really nice red granite top for the bar. It should look quite sharp and tie together the ambiance. This week and next we're going to start seeing the sheet rock installed and additional infrastructure completed.

Gregg, Pete, and I are getting together on Friday to do menu pricing so that we can get it over to the design people. We'll also be submitting our smallware, silverware, and plate orders.

I've also have to start touching base with the vendors so that I can streamline and develop our delivery system.

That's all for now. Ciao! KP

Construction update for 7/15

2008-07-15T11:23:00.000-07:00

Electrical is in. Audio/Visual is just about done. We're going to have to make one adjustment with the A/V so that an upcoming inspection is passed. We're assured that it's nothing too major...but everything that we have to readjust just pushes the opening date back a little farther. The inside bar has been framed out, plumbing run and wired. The Security/Alarm people were there this afternoon hopefully we won't have any issues with that.

On the operational side, we continue to fine tune all of our equipment orders. Looks like we might fire those off next week if all goes well with the build so that they arrive at the location when some of the dust settles and the place can be secured. I am working diligently at home compiling costing spreadsheets for the menu items, closing procedures, staff schedules, employee rules & regulations, vendor lists, prep schedules, and standardized recipes. It's crunch time and all this stuff has to be done by opening. We still have to conduct interviews for the staff and a number of other things too. The contractors still seem to believe that they can be finished with the project in two weeks...which means we might be good to go as soon as three weeks.

Red Room Steak Salad

2008-07-14T18:06:00.000-07:00

In the mood for something grilled, quick, with a zesty kick?

Try the Red Room Steak Salad when you drop by. You get two perfectly grilled petite sirloins, fresh beefsteak tomato, red onion and loads of blue cheese with a Homemade Balsamic Vinaigrette. Definitely a nice lunch item for our high protein, low-carb customers.

Drop in and grab a cold one, get a bite, and check out some of the game. We'll see you soon.

7/9/08 Quick Update on the RR

2008-07-09T11:49:00.000-07:00

Hello everyone,

Not much to report on today. The electrical is moving at a good pace. Pete says that it should be good to go by Monday. The inside pictures illustrate the progress the wiring has made from the inside picture of a week ago. They also had a small army of people out there this afternoon with a bulldozer clearing out the front lawn area. I believe that they will also be working on the adjoining lot that we'll be using for parking. I guess that's it for now. I've got to find out about the serving vessels that we ordered last week so that we make sure we have plenty of time to take ownership of them prior to opening. All the small wares, serving vessels, glasses, silver ware and odds/ends have to arrive before opening but not too early as there is no place to store them in the interim....except my garage...but I really don't want to move them twice.

Take care. KP

Pics from Thursday 7/3

2008-07-04T05:39:00.000-07:00

New pics are here. We met with the kitchen designer this morning. We're having to incorporate a small change to the line setup so that the griddle and grill a placed within the inspectors guidelines for the vent system. It basically just meant that we swapped the location for the griddle and grill with the pannini press and gyro machine. No big deal. We also met with the electrician to finalize the plans for the wiring of the POS system, bar lighting, and kitchen equipment that requires a dedicated circuit. We also purchased the wine glasses and some other odds and ends to start the dish and small ware process. The rest of the dishware was ordered and hopefully we'll be able to pick that up early next week. As you can see also the railing for the deck was completed. In the corner of one of the pictures is our other generous benefactor Pete Petrakis inspecting the integrity of the craftsmanship. Proceed. I also got another picture of the inside of the restroom and office area that is enclosed in the encapsulated area behind the deck. More inspections next week...still apparently on schedule.

Construction IV

2008-07-01T11:14:00.000-07:00

As you can see from the pictures, the deck area and area behind the deck, are in the later stages. The bathrooms and small office will occupy the area that now has walls behind the deck. The fellas were working inside the other area so I stayed out of their way and just shot the outside. I'll venture in there later this week. I've also included a picture of yours truly just to make my identity known and also prove that the pictures aren't someone else's project. ;] Roughly one month to go. KP

Construction Update III

2008-06-25T13:11:00.000-07:00

Here we are. Ah, the schweet schmell of progress. Can't stop the train now that structural inspections are completed and the next phase is here. Let's continue to hope for fair weather and no delays.

Over here to left is a picture of one of the founding fathers of our venture Mr. Gregg Petrakis. Look at him easily dismount this harrowing drop off. I have no doubt that he'll be able to handle the pressure of a sweltering, merciless and treacherous kitchen. He and I will head the brigade in the back of the RR. I'll try and supply photos of our other benefactor and front-of-the house crew when they let the guard down in the coming days. The Candid Kitchen intends to show all the behind the scenes folly of a restaurant opening.

We're going to be hosting a nice quaint gathering the first day of opening. So stay tuned for that date.

I bid you good day. KP

Sexy Food

2008-06-24T09:10:00.000-07:00

Another week has gone by and while the restaurant construction is resuming from the recent building inspections and weather, I'm continuing the process of thinking about the style and direction of the food. I'd hate to be associated or even cast with or as one particular genre. So I've decided that I'll put a few twists on dishes that are comforting, regional, and draw from my background.

I'm displaying this picture of a small app dish that I did a while back that might be something to expand on with the new place.

Cumin Oil Poached Colossal Shrimp with Crab Cake, Pickled Green Tomato, Cumin-Cilantro Beurre Blanc.

Cumin Oil
real easy to make

4 TB of Cumin
2 cups of good olive oil

>in a medium size saute pan add the ground cumin and turn on the range to around a medium heat. Flip the cumin in regular intervals to make sure that you have even toasting and so it doesn't burn. I would say that you'd want to do this for around 10 minutes or so. You will get a extremely fragrant and vibrantly colored product if you continue to flip in regular intervals.
>remove the cumin from the heat and add the olive oil to the pan with the cumin, put the pan back on the flame or range but turn the heat down to low.
>using a thermometer, monitor the heat of the oil and cumin mixture until it reaches 300 degrees...(you'll of course need to make sure that you get a true reading by angling the thermometer to where it measures the oil and not the bottom of the pan)
>kill the flame or turn off the range and let the oil/cumin mixture steep for at least 5 to 6 hours. The longer you let it go. The more rich the flavor and vibrant the color. You could let it go for a whole day if you wanted.
>to finish, find yourself a squirt bottle(like a ketchup bottle or the like) and a funnel that fits into the opening on the neck of the bottle. Put the funnel in and place a coffee filter inside the funnel. Slowly pour the oil mixture until it all completely passes through the filter. A little bit at a time.

If you store the oil out of direct sunlight and in a cool place, you should be a be able to keep it for up to a month. You go much longer and it might get a little rancid on you. Use it to garnish grilled steak or use to it poach stuff like shrimp in.

I should note that if you are going to do the latter you'll need to control the temperature in order to make sure that the shrimp doesn't fry when you place it in the oil. Maintaining a temperature of around 250 degrees will take care of that. It will cook nice and steady and be extremely tender. You also will create a much lower smoke point for the oil by making it a compound/flavored oil so be careful you don't want a fire on your hands.

I've got the recipe in this old post if you want to know the beurre blanc method.

Red Room Menu Sample

2008-06-17T09:29:00.000-07:00

I've included a few pictures of some of the items we'll be offering at the Red Room. The pictures are not of the highest quality due to my shoddy camera work after 4 Stellas. On the left we have our Simple Tomato and Mozzarella Salad with Balsamic Reduction....and on the right our Spicy Cornmeal Pan-Fried Green Tomatoes with Avocado Remoulade. Hope to see you soon.

Another update from 6/17

2008-06-17T09:14:00.000-07:00

Here are the new pictures taken 6/17. There really isn't really a whole lot of discernible differences. I believe the weather this week held them up just a touch combined with waiting on the City of Largo inspector to ok this work and proceed with the next phase. I was informed that weather permitting they'll really be able to make some head way next week. Let's keep our fingers crossed.

I did include a early picture from around four weeks ago. See if you can guess which one it is.

Red Room Progress II

2008-06-11T10:58:00.000-07:00

These are the latest pictures of the project taken on 6/11/08. The building is starting to take shape. I found out this week that barring any unforeseen setbacks we should be open the first week in August.

This week we sent the menu off to the company that designed the logo...which you see above. So the menus are in the process of being created. There are other preparations that are either pending or in process....building inspections, financing, beer draft system(which is going to be top of the line), A/V, POS systems(restaurant order system), etc., etc.

I must finish putting together the small ware and dish/glass orders so that they are received in time for the opening but not so soon we have to transport them from some other location.

Red Room update

2008-06-04T07:16:00.000-07:00

Construction is moving along at a steady pace. The opening window is narrowing to the first or second week in August. I would expect that by the second or third week of July we will start the hiring process and start receiving our operating equipment.

If you find yourself in Largo, FL. ....cruise by the Walmart just north of East Bay on Missouri. You can see for yourself.

Flat Screen HD LCD 1080i TVs on all the walls. This WILL be your football head quarters.

The Red Room Cometh!

2008-05-28T06:55:00.000-07:00

Hello everyone!

These are recent shots of the construction process of the Red Room Cafe in Largo, FL. We'll start today so that you can get the dramatic before and after effect. I'll try and get some good food pictures too.

Take care, KP

A nice diversion for those of us stuck in the kitchen.

2008-04-22T12:40:00.000-07:00

Wondering what to do while your waiting for your water to boil, short ribs to braise, custard to set.

Check this out. Doesn't cost a thing advertisers cover your bet. At least read a little about it before you dismiss it.

Red Room in Largo is opening later this summer. Take a look so you can get the full before and after effect.

See you soon. KP

Treasure in Espana

2008-03-19T07:10:00.000-07:00

While on honeymoon, in Sitges, I had what could only be described as magical. It was the national dish of Spain...Paella...at a restaurant named, aptly enough, The Santa Maria. It was epic! I took a picture to commemorate the dish. It was loaded with Shrimp, Langostine, Cockles, Scallops, Pork, Mussels,Peas, Saffron, Butter, White Wine.

I've got the proper pan now for the endeavor. I'll update the blog with the recipe once I'm certain of its validity.

Here's a few other pictures as well. Including one at a local Taparia in Barcelona called obviously, Pescaditos. Tiny little flash fried fish. I don't believe that they were Sardines because of the obvious briny taste, but could've been.

Some times a man has to 'Walk Hard'

2007-08-13T11:39:00.001-07:00

Greetings from Florida!

2007-07-19T17:14:00.000-07:00

Finally made it! It was a epic journey. A journey the likes of which I have never experienced and hope to never again. 1700 miles of Pine trees, rain, and highway. Sure, there were times when I felt like this was a great opportunity to see a part of our great land, but the overiding fear of having everything that I and Stephanie owned being hauled through monsoon force rain was a bit nerve wracking.

So we're here, in Dunedin, outside of Tampa....now what? We found a place in the downtown area and are getting settled in, but this pace of life is going to take some getting used to. We've found a few cool places to hang out.
http://www.dunedinbrewery.com/
http://www.flanagansirishpub.net/
http://kellyschicaboom.com/Kellys/Home.htm

Now it's time for the matters that matter the most. Jobs....I guess we got to start making some money...even though it has been fun being off for this long. It allowed me to make sure that things went smoothly. I've been looking around and hope that a lateral or upward opportunity will present itself soon.

I'll just read my "French Laundry" cookbook by Thomas Keller and the boys and prepare myself mentally for the opportunities that lie ahead.

More to come....KP

Polenta-Encrusted Scallops and Roasted Exotic Mushrooms

2007-05-15T17:04:00.000-07:00

This one that I came upon from the "National Culinary Review" magazine that I have a subscription to since I'm a member of the ACF...or American Culinary Federation.

Courtesy of Chris Nason, Chef
Sapphire Grill
Savannah, Ga.

Coincidentally I was born not far from there.

Yield: 24 servings

6 large gold tomatoes (about 3 lbs.), chopped
3 cups chicken stock
3 heads garlic, split (skin on)
3/4 cup white wine
3 lemons, juiced (about 1/2 cup)
12 peppercorns
6 bay leaves
1 cup yellow cornmeal
1/2 cup of grated Parmesan
Fresh lemon thyme leaves (about 1/3 cup)
1 1/2 tsp of sea salt
1 tsp of black pepper
1/2 tsp of crushed red pepper flakes
3 cups of olive oil
12 cups (about 1 1/2 lbs.) shitake mushrooms, stemmed
12 cups (about 1 1/2 lbs.) oyster mushrooms, stemmed
Salt and Pepper, TT
72 (U10) dry scallops, side muscles removed
24 sprigs fresh lemon thyme

1.) I large pot, combine tomatoes, chicken stock, garlic, wine, lemon juice, peppercorns and bay leaves; bring to a simmer over low heat. Allow to reduce by 1/3, until tomatoes are completely soft and broken down. Strain through fine sieve or cheesecloth. Reserve; keep warm. 2.) Combine cornmeal, Parmesan, lemon thyme, salt, black and red pepper in bowl of food processor; pulse until combined. 3.) For each serving: In small skillet, heat 1 1/2 ts. oil. Toss 1 cup mixed mushrooms briefly to cost with oil, adding salt and pepper, to taste. Place in 400 degree oven for 3-5 minutes, or until the mushroom edges are crispy. Remove from oven; set aside. Rinse and pat dry 3 scallops; press each one into polenta mixture on both sides. In nonstick saute pan, heat 1 1/2 tsp. oil over medium-high heat. Add scallops; sear until golden brown on each side. Plate scallops in shallow bowl, distanced equally apart. In center of each bowl, pile crispy mushrooms. Ladle 2 ox. reserved tomato water into each bowl around scallops. Garnish with sprig of lemon thyme.

This is one that I feel fits my style and that I want to revisit when the time comes.

I hope you enjoy. XO

KP's Tomato Salsa

2007-05-14T17:31:00.000-07:00

KP’s Tomato Salsa

1 28oz. Can of Whole Peeled Organic Tomatoes

1 1.5oz Sleeve of Smoked Almonds

2 Fresh Jalapenos, Sliced, Seeds and everything

3 Cloves of Fresh Garlic

¼ tsp of Habanera Powder

1 tsp of Chili Powder

1 tsp of Garlic Powder

½ tsp of Cayenne Powder

1 Tbsp of White Wine Vinegar

1 Tbsp of Cumin

1 Tbsp of Onion Powder

Saute Jalapenos and Garlic just to the point where they get a little bit of color and soften. Add to a blender with the Tomatoes and Almonds. Pulse the contents until a slight chunky consistency is achieved. Don’t over blend as you don’t want it to be too smooth and runny. Transfer to a bowl and add the seasonings. Stir. Store.

Salmon with White Beans & Roasted Vegetables

2007-04-16T09:46:00.000-07:00

This recipe is courtesy of Chef David Gilbert of LuQa, Dallas. I wanted to remember it so I put it in this blog.
Salmon with White Beans & Roasted Vegetables

Yield = Serves 4

Ingredients:

4 x 5oz salmon filets, scoured, skin on
20 oz white bean & roasted vegetable mixture
lemon foam

White Bean & Roasted Vegetables:

3/4 lb. white beans
1 eggplant, small dice
1 zucchini, small dice
3 oz. lemon juice, fresh
1 squash, small dice
3 tomatoes, small dice
8 garlic cloves, minced
1 teaspoon thyme, picked
salt and white pepper to taste

Lemon Foam:

Juice of 5 lemons
1 cup water
1 teaspoon lemon zest, dried
1 shallot
1 sheet of gelatin
small pinch of sugar

Preparation:

To prepare vegetable mixture:

Soak white beans overnight. Strain and cook with thyme in fresh water. Cool on sheet pan. Preheat oven to 225 degrees. Combine all vegetables (excluding tomatoes) and roast in oven until soft. Cool. Combine white beans, lemon juice, tomatoes, more thyme and garlic. Season to taste with salt and white pepper. Set aside.

To prepare salmon:

Sear salmon in a oil-drizzled skillet over medium heat, turning half-way through. Salmon is done when it flakes easily with a fork. Remove from heat.

To prepare lemon foam:

Bring lemon juice, water, zest, shallot and sugar to boil. Remove from stove and add bloomed gelatin. Leave at room temperature. Pour mixture into a whip canister (charger), shake, and refrigerate

To assemble:

Place a mound of vegetable mixture on the center of each serving plate. Lay seared salmon across, skin-side up. Top with a dollop of lemon foam. Garnish with fresh herbs, if desired.

Chef David Gilbert, LuQa, Dallas, Texas

Chilled Crabstack Salad

2007-04-16T09:20:00.000-07:00

2-3 ounces of lump crabmeat
mango
avocado
cucumbers
field greens
watercress

1 cup of mayonnaise
zest of 2 limes
zest of 2 lemons
zest of 2 oranges
1 tbsp of chives
1 tbsp of cilantro
salt and pepper
juice of 1 lime
juice of 1 lemon
juice of 1 orange
2 lbs of crab meat

In a 2" ring mold, layer crabmeat with dressing, mango brunoise, avocado brunoise, and cucumber brunoise.

Garnish with field greens, watercress, ciabatta bread, and Creole dressing.

Almond Romesco Sauce

2007-04-02T13:58:00.000-07:00

This an extremely versatile sauce that goes great with a number of dishes and most proteins. A truly great sauce that seems to add a lot of body and smokiness to the dish...if that is what your looking for. It IS supposed to have a chunky texture so straining is something that will obviously affect the final use of the sauce.

This recipe will make roughly 2 cups depending on the size of the veg.

1 LG Red Pepper
3 Med Tomatoes
2 oz. of French Baguette (Lightly toasted)
2 LG garlic cloves, peeled
1/3 cup of toasted almonds, hazelnuts...or both
1 TBsp of chopped fresh parsley
2 tsp of smoked paprika
2 TBsp of sherry vinegar
1/4 cup of extra virgin olive oil
ground red chili flakes to taste
S&P to taste

1. Brush the Red Pepper(s) and Tomatoes with olive oil. Preheat a oven to 375 degrees. Place the tomatoes and red pepper on a wax paper lined sheet pan and put them into the oven. Once the tomatoes and the red pepper have sufficiently charred, remove them from the sheet pan (being careful of course) and place them in a large bowl or plastic lexan and cover with plastic wrap. Once the peppers and tomatoes are cool enough to handle, peel of the skin. You might need to use a sharp paring knife to remove some of the skin here....but it all has to go.

2. Turn on a food processor or Robocoupe, fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted nuts, bread, and chile powder or flakes to the bowl and process to a paste. Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt, and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream. Process until well amalgamated, then scrape into a bowl. Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using.

This will keep for several days in the refrigerator, the garlic will become more pungent.

*Cooking the peppers and tomatoes on the grill for a slightly smoking taste!

Sitting by the dock of the bay, tasting Thyme

2007-03-17T03:10:00.000-07:00

Recently got back from the City by the Bay...I loved it. Inspiration is flowing heavily now and San Francisco may have been a turning point. I mean, I've eaten in New York and New Orleans, but it wasn't like this. The freshness, the techniques, the respect for the ingredients...I now have some direction I think.

Here's some of the places we stopped off should you ever be in the neighborhood:

Hog Island Oyster Bar The Tomales Bay Sweetwater Oysters, so fresh and briny...you haven't tasted better. Get some of the Oyster Casinos also and a nice glass of Pinot Grigio or Savignon Blanc
Bar Crudo You have to try the Crudo platter. You'll get a plate with four different raw preparations. My favorite one was the Arctic Char Cubes creamy horseradish, tobiko, dill...friggin delightful! The Seared Diver Scallops with Sauteed Seaweed and Roasted Peppers was also incredible. Good wine list also.
Blue Mermaid The Dungeness Crab and Corn Chowder was heavenly...but get the sampler because the Shrimp and Roasted Pepper was awesome too. Great bread and ice cold Anchor Steam beer also reside here.
Harry Denton's Starlight Room Just go. Get yourself a table by the window and a cocktail and plot your scheme for world domination. Probably shouldn't get unruly here. The security staff looks like they play for the Raiders during football season.
The Redwood Room @ the Clift Hotel I suggest you order a Orange Hanger 1 on the rocks and no...that good looking broad on the wall isn't just looking at you...she looks at everyone.

Just like General MacArthur, "I will return...."

Baguettes

2007-02-26T11:43:00.000-08:00

I recently found a great recipe for baguettes from a master chef. Here it is with ALL of the things that are kept an intentional secret. This recipe is courtesy of "The Bread Book" and Chef Pierre Koffmann.

The most important thing to keep in mind with this recipe is that the flour temperature, room temperature, and the water temperature must all total the number 190....I repeat, 190....so if the room is 72, the flour temperature 72, then the water has to be what?.....exactly....46* Fahrenheit.

4 to 5 cups white bread flour (unbleached and stone ground)
3/4 cup of cake flour
4 teaspoons of kosher or flaked sea salt
1 cake compressed fresh yeast (.6 ounces)
1 3/4 cups of water
saltwater to glaze

Combine 4 cups of bread flour, the cake flour , and the salt in a large bowl. Calculate the different temperatures like mentioned above. Put the yeast in a small bowl. Add 2 tablespoons of the chilled water, stir until smooth, the stire in the remaining water. Put 3 cups of the flour and salt mixture in another large bowl. Make a well in the center of the flour mixture and add the yeast mixture. Gradually work the flour into the liquid, using your hand, to make a sloppy batter.

Cover with a damp dish towel, or put the bowl into a large plastic bad and tie closed. Let it stand for 4 to 5 hours at room temperature and away from drafts. The batter will become frothy, rise up in the bowl, then collapse back down.

Work in the rest of the flour mixture, plus a much of the remaining bread flour (about 1/4 cup at a time) as is necessary to form a very soft dough. Turn out the dough onto a lightly floured work surface and knead for 10 minutes, or until the dough becomes firmer and springy, adding more bread flour if needed.

Wash, dry, and oil the bowl. Place the dough in the bowl and turn the dough over so the top is oiled. Cover with a damp dish towel and let rise at cool room temperature until doubled in size, 1-1/2 to 2 hours. Punch the dough down. Dive the dough out to 3 equal pieces.

roll them into cylinders that are about 12x3 inches. Cover them with a damp towel and let them rise again for about an hour.

During the last 15 minutes of this rising preheat an oven to 450 degrees. After the 15 minutes score the top of the loafs with a sharp knife or razor blade on a diagonal. Then using a squirt bottle spray the oven sides and bottom with water...just so that it will create a steaming effect. Bake the loafs for 20 minutes, brushing them with salt water and spraying the oven sides after 10 minutes. At the end of 20 minutes, spray the oven again with water and reduce the oven temperature to 400F.

Bake for another 5 to 10 minutes until the loaves are crisp and they sound hollow when tapped underneath.

NOTE: You can use 2 1/2 teaspoons of active dry yeast but fresh yeast gives a much better result.

Inspiration does exist in Dallas

2007-01-22T13:47:00.000-08:00

Sometimes the Culinary Landscape of a city can be one that is defined by the legacy that the city and the region itself was founded upon. I'm not knocking that, in fact, I generally embrace it. I am and will always undoubtedly be a Texan. That being said, it sometimes doesn't do much to inspire the fledgling aspirations of the locals who have decided to give the food business a go...and by locals I mean me! It also can have a negative effect on perpetuating some of the preconceived notions that the rest of the country and world has for your region. Dallas and Texas as a whole are more than Cowboys, Steak, J.R. Ewing, and belt buckles the size of hubcaps. The city is modern and the cuisine can, at times, be very good.

Ciudad off of Oak Lawn is a great restaurant. Originality is the strength of this place. You'll definitely find it in the food, which if it had to be categorized would fall into that of Interior Mexican cuisine. I don't know that I would agree with that though. It's much more. There is more technique and certainly more combinations of textures, flavor profiles, and influences than in some of the other places around town that make the mistake of categorizing their food. In my opinion categorizing one's food isolates it from the audiences that just want to enjoy something honest and from the heart. Bill Buford in his fantastic book "Heat" described Mario Batali pointing out that a lot of cooks and restaurants that employ them, cook food like "they have never been properly fucked in their life." The food and atmosphere at Ciudad embody the anticipation, the process, and contentment of food as sex. The margaritas aren't bad either.

Let me tell you about the short rib. I'm sure that everyone has had a short rib, maybe even some good ones, but the one here is top-notch. It is braised to the point where if a bite is held in your mouth, without chewing, it will literally melt away leaving just the obvious layers of flavor that tell the eater about the process that it took to get it to that point. It's spicy, yet sweet, savory, yet smooth on the finish. It was served on a fluffy smooth bed of poblano mashed papas and given a generous ladle of some fantastic chipotle mole sauce. It also included a little grilled corn for good measure and a different texture profile. It was pure mastery of the braising technique and it warmed my heart and innards to see the flavors that were combined here. The presentations was nice and tight also. The shorty was expertly trussed so that the lone rib bones protruded from the top center....even though when I tore into it, it began to resemble a sheperd's pie. I would recommend it to anyone...except those boring nitwits who eat like five year olds.

Do yourself a favor. When in the Big-D next time get over to Ciudad and see what their doing. It just might inspire you...or least make you a little randy.

Ciao for now. KP

GUILTLESS JASMINE TEA CHEESECAKE

2007-01-15T13:32:00.000-08:00

I, like most people, could probably eat a gargantuan piece of cheesecake each day and be pretty close to finding that state of mind that is somewhere between blissful and indifferent to the outside world. However, any rational person knows that isn't somewhere you could exist very long without the eventual screaming ambulance ride to the hospital because of the massive coronary or diabetic coma that was cheesecake induced. That is why it is probably a good idea to exercise (literally) some cheesecake restraint. If you do want to increase your cheesecake dosage though, you might try this one on for size.

One note before you read this post. This recipe uses non-fat and low fat versions of the fat contents of the recipe. It doesn't however skip or scale down the sugar content. That being said it should come out quite a bit healthier than your normal cheese cake recipe.

Gather the following:

1 spring form pan that has been covered on the outside with aluminum foil
1 can of canola cooking spray
1 roasting pan that will be used for the water bath

2 cups of low fat ground/powdered cookies
4 ounces of melted butter
20 ounces of room temperature fat free cream cheese
3/4 cup plus 2 tablespoons of sugar
4 large eggs
2 teaspoons of jasmine tea powder or 4 tea bags

The first step in making a great cheese cake is the execution of the crust. The crust can be any type of crisp cookie that compliments the cheese cake. This particular cheese cake was made using low fat graham crackers. One could use ginger snaps, short bread cookies, etc.; as an alternative if they felt like it went with the flavor of the particular cheese cake.

All you do here is pulse the cookies in a food processor until you have a pretty fine cookie powder. How many cookies depends pretty much on how thick you want the crust and the size of the spring form pan you'll be using. You then melt enough butter so that when combined with the cookie powder you make what amounts to a cookie dough ball when you squeeze the mixture. You'll know that you didn't use enough butter to hold the shape or it crumbles. You'll know that you added to much if you see melted butter oozing from the dough ball.

When you achieved the desired firmness for your dough; spray the inside of you spring form pan and pack the dough into the bottom using your finger tips. You'll then let your crust bake in the preheated oven for about 10 minutes. Be careful not cook to long because the crust could burn and it will ruin the overall outcome. It should have a slightly fluffy look.

In a mixer cream the cream cheese and sugar. Then add the eggs one at a time, making sure that each one is incorporated. Then add the powdered contents of the jasmine tea bags. Pour the mixture into the pan and on top of the crust. Swirl the mixture around to make sure that its evenly distributed. Bake in a water bath that is around the mid point level of the aluminum foil wrapped pan. You'll oven should already be preheated to around 325 degrees. You'll let the thing go in the oven until the middle is set. Generally speaking the best way to tell is to stick a pairing knife in the center and if it is removed without any mixture on the blade then it is ready to go. This is usually somewhere in the neighborhood of 35-45 minutes...but could be a little more it just depends on your oven. Remove it from the oven and let it refrigerate at least overnight. Carefully release it from the pan, cut it into halves, and then into portion sizes from there. Make sure that you wipe the blade with each cut to insure that the appearance of each portion is nice.

Enjoy and since it is made with non-fat cream cheese and low fat graham crackers, it should appease your conscience and satisfy your craving with each bite.

Be back soon. Take care.

WARM BACON DRESSING

2006-11-29T18:46:00.000-08:00

This is a good one...especially during the winter months. Try it with some fresh Arugula with Jalapeno Corn Bread Croutons and some nice tomatoes.

WARM BACON DRESSING

¼ LBS BACON (SMALL DICE)
2 GARLIC CLOVES, MINCED
1/3 CUP OF RAISINS
¼ CUP OF APPLE CIDER VINEGAR
2 TBSP OF OLIVE OIL
½ TSP OF SALT
¼ TSP OF BLACK PEPPER

COOK BACON AND THEN RESERVE. SAUTE GARLIC AND RAISINS IN BACON FAT(GOLDEN).WHISH IN VINEGAR, THEN SLOWLY WHISK IN OLVE OIL, SALT AND PEPPER.

DRESS SALAD IMMEDIATELY.

I'll be making this one for an event I'm doing next month. Feel free to adjust as you see fit.

The Culinary School Endurance Test

2006-08-17T08:16:00.000-07:00

Well I've managed to survive the brunt of the storm and am just riding out the last fleeting breaths of the Culinary School Experience. The Art Institute of Dallas is about to get another alumni.

...now fast forward three months past the above entry....degree in hand...

I don't know what to tell you yet. I've experienced at least a little bit of everything if you combine what was instructed at the Art Institute of Dallas and my early culinary employment endeavors. Now, I think what is next is that I find my own identity, niche, and style. That assuming I want to make something of this. I think that the worst thing that one can do in this career is assume that things will be handed to you given your pedigree. Let's face it. There are a million other cooks out there that come from other countries and backgrounds that can cook your ass into the ground. What "those" don't posses however, is the ability to think about the business as a whole and the direction it should go in. That is where the Culinary school background becomes useful...and if you got the goal in focus...you can manifest it into a reality.

Take your training, find your identity, and make the most out of each and every opportunity to showcase your vision. That's what. Be bold, be confident, and above all else be humble.

Take care.

Barbecue Seasonal Suggestions

2006-06-07T06:08:00.000-07:00

Pork Baby Back Ribs

It is a given that ribs are one of the more tender cuts of meat and perfect for the casual gatherings of the barbecue season. There are many opinions on how is best to prepare them. Dry or Wet Rubs, Grill or Oven, Cooking temps. Here is one that I thought that I would pass on and then let you decide how it stacks up against your favorite one.

The most important ingredient for this one is bacon fat. That's right bacon fat with a "f" not a "ph." So start saving your bacon fat now, being sure to strain out of the scrap solids and grit. When the fat cools, wrap and store somewhere refrigerated.

Now, when it is the day before the big cook out here is what you do.

1. Take the solid state bacon fat and rub over every square inch of your rib rack(s)
2. Apply the dry or wet rub on top of the bacon fat and then wrap tightly in plastic and refrigerate overnight until ready to cook the next day

Dry Rub
2 Part Coarse Black Pepper
3 Part Brown Sugar
.5 Part Cayenne
.5 Part Dry Mustard
.25 Part cumin
.5 Part Garlic Powder
.5 Part Onion Powder
.25 Part cinnamon

Now when it is time to cook, give yourself plenty of time to do it properly. Make sure you bring your oven or grill up to temperature first before you even take the ribs out of the plastic wrap. The temperature should be low; between 200-225 degrees. Then put your ribs on. If you're using an oven make sure you use a roasting rack inside of your roasting pan as you'll want air flow underneath the protein to make sure of even cooking and so it won't burn or stick to the bottom of the pan. Flip the rib rack about every 45minutes to a hour to also facilitate even cooking. It will probably take somewhere in the neighborhood of 4 hours to cook until done. How do you know when they're done? There are two ways to check. 1. An internal temperature of 145 degrees. 2. The rib bones pull right out

About the last hour or so of cooking brush on your favorite barbecue sauce on both sides if you want a glaze.

Bacon Fat is the key here! Enjoy.

Taking Stock

2006-03-21T18:08:00.000-08:00

I'm not sure one can call him or herself a true chef without knowing how to make good stock.

Three things you need to remember about stock: 1. It is so versatile in the kitchen that it always needs to be on hand and in large quantities. 2. It has to be cooked properly to achieve maximum flavor and clarity. 3. It has to be cooled and stored properly to make sure that none is wasted. Your sauce, soup, starch, vegetable, and even proteins (that you're braising or poaching) depend on you executing each one of these points properly.

There are basically two categories of stock. Those being white stocks and brown stocks. What's the difference you ask? White stocks are made by adding the bones of whatever animal to the liquid without roasting them first...Raw essentially. Brown stocks are always made by roasting the bones before they're added to the liquid. Beyond that stock is made fairly universally using the following steps. Learning to make stock may seem trivial but it takes a long time to perfect it.........and you can taste the difference.

Stock

1 Part Animal Bones (unrest or roasted depending on it use)
1 Part Mirepoix (carrots, celery, onion, leek)
4 Parts Water
Fresh Herbs(thyme, bay leaves, rosemary, mint...Or any combination you wish)
Whole Peppercorns
Cheesecloth
Twine

One of the most important things to conceptualize is that this process will take different amounts of time depending on the bones that your using. For example beef bones are much sturdier than chicken bones therefore it will take longer to produce maximum flavor in a beef stock than it would for chicken. You also need to cut your mirepoix larger if you stock is going to take longer. That's because the smaller your cuts the quicker the stock fluid will extract the vegetable or mirepoix flavor. If the mirepoix in stock is cut too small it will quickly extract all the flavor from the vegetables and make your stock cloudy and bitter. This obviously would have a negative impact on your sauce, soup, etc. ;that the stock is being used for. So all this being said, large chopped mirepoix for sturdier long simmering stock and smaller cuts for quicker stocks.

Begin by filling your stock pot with water. Give the water some heat and bring it to a slow simmer. Now add the mirepoix and bones. The next thing you'll do is take your fairly large piece of cheese cloth, unfold it, and place your herbs and whole peppercorns in the middle. Now, take the corners of the cheese cloth and bring them up to the center and tie off the corners in the center with the twine thereby making a pouch. You want to make sure that you have extra twine coming from the tie so that the pouch can be tied to the handle of your stock pot so it is easy to remove later on. You don't want to go fishing in a huge simmer cauldron of stock for your herb pouch...or as it is called in French, sachet. That's basically it. Let the stock simmer for anywhere from 1 hour to 8 hours, skimming frequently to remove the impurities that are left from the bones and mirepoix. Remember, true stock shouldn't have salt in it as it is the base of most food items that will be seasoned during preparation of that respective item. Also, salt will intensify as food is reduced to intensify flavor. Adding salt to stock essentially makes broth and that isn't what your shooting for here.

Some basic stock time guidelines:
Fish Stock: 1 hour--fish bones are typically tiny and flavor is extracted quickly
Chicken Stock: 4-6 hours--smaller bones which are fairly sturdy
Beef Stock:6-8 hours--large bones need a long time to fully extract flavor

Cooling the stock stock properly is also important. If stock isn't cooled quickly enough it will turn rancid as bacteria will have time to grow to levels where they influence the flavor and potentially make people sick if they were to eat anything prepared with it. When your stock is done place the entire pot in a sink and pack ice around all sides, all the way to the top to cool it from the outside. If you have a ice paddle put it in the middle of the stock to also cool from the inside. It's even ok to use an old two liter bottle that you've filled with water and frozen. Once the stock is ice cold, transfer it to a container and cover with plastic wrap. MAKE SURE IT IS EXTREMELY COLD before you wrap it though because bacteria will thrive if heat is captured in the container with the plastic wrap. As the stock continues to cool the fat from the bone marrow will rise to the top of the stock acting as a seal that helps preserve the stock even longer. It's totally normal so don't worry about it.

Store and use with whatever recipe calls for it.

Required reading

2006-03-13T07:19:00.000-08:00

Greeting and Salutations people,

I thought that I would write an entry to give any aspiring chefs some reading material before they make the leap into this lifestyle. You'll need more than Culinary School text books and recipe books...they don't give you the feel for the enviroment. Especially if your proverbial "leap of faith" is from another career. You are going to have to have faith, determination, and insight into what it is going to take to succeed at the highest levels. There are two books that provided the emotional and spiritual support for my journey so far. "Kitchen Confidential" by Anthony Bourdain and "Letters to a Young Chef" by Daniel Boulud. What is great about these books is that they provide an extremely useful look at the mentality of the workforce that already exists in any kitchen. The people you'll work for and with are essentially pirates and the corporate/HR structure doesn't exist here. Bourdain and Boulud are New York Institutions with articulate and funny writing styles that capture the essence of what you'll be subjected to. One can not approach this career with the mind set that things will be handed out based upon your success or accomplishments doing something else. This field's treasures are given only to those who have proved themselves amongst their peers, doing all the nasty things they've had to do...and that is what is so pure about cooking...you got to get your hands dirty. Abandon your thoughts and preconceived notions about the glamour of being a chef that the Food Network publishes...it isn't real. The stuff in these books are. Chef Bourdain and Chef Boulud are the real deal and their candid observations will prepare you for what is in store. Do yourself a favor get your hands on these babies.

Until next time, rest well my liege

Buttery Beautiful Beurre Blanc

2006-03-06T12:14:00.000-08:00

Beurre Blanc
I ran into this interesting article the other day that settles several arguments at the restaurant. A couple of people think that there is only one way to make a true Beurre Blanc...I believe differently of course. If you're looking for a recipe then use this article to custom fit your operation....One thing is universal though...BUTTER IS LIFE!...ENJOY!

White Butter SauceBeurre blanc translates literally into English as "white butter". It is a rich, buttery, slightly tangy sauce usually associated with the cuisine of the Loire Valley. It is typically used to accompany the fairly bland river fish of the area. A classic of French cuisine is the Brochet au beurre blanc or Loire Pike with butter sauce. There is a friendly controversy between Nantes and the Anjou region over who actually can claim to be the birthplace of the sauce. The Angevins insist that real beurre blanc, 1) can only be made with the local gray shallots; 2)shallots should not be strained out of the sauce and 3) it was first used as a sauce for pike at the restaurant La Poissonnière in Anger. Very logical reasoning but I like the story from Nantes a bit better:
The story takes place around the turn of the century in the kitches of château of the Marquis de Goaline His kitchen staff was preparing for an important dinner under the direction of his head cuisinière Madame Clémence Lefeuvre. She was very busy preparing the pike and asked an assistant to make a bérnaise sauce, which she liked to serve with the fish. The assistant forgot to add the tarragon and the egg yolks but there was no time to start over, so Clémence decided to serve the sauce as it was. After the meal, the Marquis asked Clémence to come into the dining room where of course she expected to be reprimanded. Instead, he praised her new preparation and gave it the name of "beurre blanc". Clémence soon took her new creation and opened her own auberge. Although they can't agree on the actual birthplace of the sauce, both will tell you that the inclusion of cream is not an "authentic" beurre blanc.
As you'll see from the recipes, there are now many ways to prepare a beurre blanc. I'll leave it up to you to decide which one you prefer. On page 2you'll find quite a few tips, culled from chefs like Madeleine Kamman, James Peterson and others to assure your success in making the sauce.
Tips for Making Beurre Blanc
Buerre blanc is a fairly straight forward sauce to make, but according to Phillipe Couderc, "the delicateness of its preparation requires an instinctive touch, almost maternal and patient." Here are some tips culled from Madeleine Kamman, James Peterson and Hilaire Walden that will help insure success.
Use only the freshest butter with a high percentage of butter fat.

Cooks from both Nantes and Anjou use beurre demi-sel = lightly salted butter.

Chop the shallots VERY finely.

Use a saucepan that is at least as large as the heat source. If the pan is smaller, the insides of the pan may brown causing the sauce to discolor.

Take the butter out of the refrigerator about 10 minutes before using it.

Whisk "madly" - the more whisking you do, the more tiny air bubbles you trap, the more stayng power your sauce will have.
is is a very old traditional sauce recipe for buerre blanc. Use this sauce on grilled fish, poultry or chops.
INGREDIENTS:
2 cups butter cut into about 10 pieces
1/4 cup onion, finely chopped
1/4 cup white wine
1/4 cup white wine vinegar
PREPARATION:
Put onion, vinegar and wine in a saucepan and bring to a boil. Reduce to about 2 tablespoons. Stir constantly. Reduce heat to medium and begin adding butter, one piece at a time, stirring constantly. Allow each piece of butter to melt before adding the next.
The sauce will be thick and creamy by the time you are finished adding the butter. Serve immediately. You can add flavor to the sauce by adding 2 tablespoons of your favorite herb to the mixture before you add the butter.

Knives part I

2006-03-04T07:07:00.000-08:00

It should come as no surprise that the most important pieces of equipment in the chef's bag, are his or her knives. I've been around the kitchen long enough to see a number of really good specimens and some really bad ones. There is one common aspect of a really good knife that escapes a lot of my compadres attention. It's basically that if you care for them properly, you can turn a 5 dollar knife into a legend of the kitchen. The opposite is also true that if you neglect and abuse your blades, you can turn a 1000 dollar Japanese Chef blade into little more than a butter knife. You've got to:
1. Make sure you clean the blade as often as possible, even in the middle of service...obviously if you catch a free second
2. Once you've got what you like as an edge, DON'T RESHARPEN AGAIN UNLESS NECESSARY! Use your steel to reform the edge. Continual sharpening only errodes the edge and makes it harder to put a true edge back on the knife.
3. Try not to let many people use them. A friggin waiter has no business cutting whatever with your precisely honed instrument.

I need to introduce you to my favorite blade currently. I got the thing back in December and it has still kept the edge that it had straight out of the box. I HAVEN'T HAD TO TOUCH IT WITH A SHARPENING STONE! Pictured above is the Mac Superior 6.5 inch Santoku. It's blade is super thin and so sharp it'll julienne hairs man! This style of knife is one of utility so it allows you to do most tasks. Obviously you want to avoid some of the heavier projects with it. The Mac family of knives are fantastic and range in price from about 50 bucks to over 300. I got this baby on chefknivestogo.com for around 50 bucks and couldn't be happier. Since I'm just kind of starting out I couldn't justify spending much more than that. I'm telling you I'd put it up against any of the other companies'(Henckels, Wusthof, Forschener, Victronix) knives and for the value you'll think it was a steal.

Take a look for yourself. Keep-on, keepin on people.

Success at last!

2006-03-02T07:22:00.000-08:00

I did it!....I actually did it! I successfully made the spicy almond brittle that garnishes one of the restaurant's more popular salads. Something so seemlingly simple took four tries with varying products that were either too gummy or too soft. I was given this task after the Sous Chef was fired for conduct that was deemed inappropriate for the work place. I don't know that actual details of that firing but speculation has it that it had something to do with the relationship to the Executive Chef and how uncomfortable the public shows of affection made everyone at work. People have different levels of comfortability with that and it shouldn't come as a surprise when something like this happens. I digress. I owe you guys a recipe and with out further ado here is a recipe for almond brittle that goes great on salads for that extra crunch to balance out the salad experience. Much in the same way that croutons work for other salads....but hey, make a bunch and give it out as a treat to co-workers and loved ones....but make sure they're not the same people ;]

Spicy Almond Brittle

1 Cup of Sugar
1/4 Cup of Corn Syrup
1/4 Cup of Water
Splash of Lemon Juice (so sugar won't crystalize)
2 Cups Almonds(shaved)
1/4 teaspoon of baking soda
1/4 teaspoon of vanilla
2 ounces of room temperature butter
Kosher Salt
Cracked Black Pepper
Red Pepper

Alright, in order to get the right crunch on this stuff it all centers around the timing of this so make sure you've gone through and familiarized yourself with the process before you start. When everything thing is going it happens fast at the end. Preheat a oven to 350 degrees. You'll need a good heavy bottomed pot. Don't even try in a thin pot or aluminum pot because you can't control the heat and it will burn before you can finish. You'll also need a whisk, half sheet pan and either waxpaper or a silpat. Start with a medium heat on the stove and add the corn syrup and water. Whisk that for a second to incorporate the two. Then sprinkle in the sugar, whisking while you do it, you're looking for a gooey, syrupy, mixture. As the heat begins to intensify, you'll start to see small bubbles and as the mixture cooks the bubbles will grow larger. At this point add a healthy splash of lemon juice and continue whisking. Let this mixture cruise on the low to medium heat from here. Now here is the most important part! You've got a preheated oven going around 350 degrees, put the almonds in the oven now! You've got to time the almonds (toasted) with your caramel syrup and the window is tiny. Your toasted almonds need to come out of the oven hot right when you caramel syrup starts to show just a hint of brownish tan color. Now, before you combine the two, throw in the baking soda(for shine) , vanilla, and soft butter(too cold, much, or hard and it will mess it up) and whisk together....Alright!!! Take the almonds out of the oven now and put them into the caramel syrup!!! Toss in salt, pepper, and red pepper! Whisk! Now once it is all incorporated, spread out on the silpat or waxpaper lined sheet pan. Now just let the brittle cool and harden. Use it as you will.

Enjoy this one! I'll visit you again soon. KP

The casseroles of memory

2006-03-01T07:27:00.000-08:00

Truth be told, I really enjoy the more basic and simple foods. I just want them made fresh that day, in a timely manner, and consistent for however long it is that I find a place that can execute all of that. The majority of your respective city's top joints, on the other hand, don't cater to that. They cater to the eater who wants to be wowed, who wants a once in a lifetime experience. This is what I'm finding is so backward in logic from what it would take to run a thriving business. Keep in mind that one's "love of food" won't keep the lights on if you can't bring in repeat business. The place I'm currently working doesn't seem to grasp that fact. They've essentially built a reputation on the fact that you never know what you're going to get but it is probably going to be spectacular. This being the case, you get a lot of what we got last night....six covers. I know it can be argued that in the long run this can set the restaurant apart from the sea of others that do boring stuff. Maybe so, but the place has been open now for 12 years and it is in trouble. The place is no longer a destination but a curiousity...it exists in an area of town that is widely viewed as being on life support. As any aspiring chef will note, they're are dishes, ingredients, and flavors that started their journey. The first time you ate garlic, oysters, ketchup or whatever it was in your local area that made you crave it. This is why I can't believe that this core concept isn't grasped more widely. Make a menu that is designed around the memories of the public in that area...native dishes done with the same love and affection that weird-ass Aunt Ida used to make at the family reunion...and to make her flip in her grave, pair them with wine.

Otherwise, your creativity becomes a trend...like dare I say it, fusion...and we all know what happens to trends. They are vanished to memory like Coca Cola polo shirts, rolling up your jeans, and gangsta rap.

I'll toss some ideas out next post.

Premise

2006-02-28T11:28:00.000-08:00

Good Afternoon,

I can't say that I always thought that it would be a good idea to post my insights or thoughts regarding the restaurant industry and the pursuit of becoming a chef. However, those close to me that see the toll it takes on one's physical and mental condition thought it might be theraputic. I guess that I just needed a little nudging to make it happen. I guess I'm going to put it down and see how I start to feel.

Ok, I just turned the corner on my thirties and I realized that in the days and months leading up to this milestone, I could no longer look at myself in the mirror and not want to spit at who was looking back because I hadn't at least tried to realize my dreams and passions of becoming a culinary master. So the last few years I managed to vest at the huge financial company that I worked for and took all the security and moved "all in" on this career...(expensive)culinary school, rock-bottom wages, no legitimate benefits, and long hours. I've been doing it now for around a year and with the next post I'll examine some of what I've experienced up to now.

I'll be back with you shortly. Ciao.