A woman in the kitchen

Garden Fresh Heirloom Tomato Breakfast

2011-08-29T08:02:00.000-07:00

Nooo, I am so sad to say that the wonderful tomato season has almost come to an end. And this dish is just one of my many Ode to Tomatoes that I made for my breakfast this morning. During this amazing time of the year I strongly urge you to celebrate this amazing fruit. Tomatoes are a summer treat and shouldn't be eaten any other time of the year. They just aren't the same and honestly it's just plain weird that they are accesible all year round. So try and eat seasonally when possible and enjoy what is naturally given to us.

Recipe

2 slices of Ezekiel bread - I like mine toasted
4 to 5 leaves of fresh basil
1/2 C goat cheese
1 whole tomato, roughly sliced - I like the heirloom varieties
Good Olive Oil
Fresh Cracked Black Pepper
a pinch of Kosher Sea Salt

Assemble as seen. I want to make this as simple as it really is.

2011-08-17T07:24:00.000-07:00

http://nymag.com/restaurants/features/39595/

A Woman’s Place?

Precious few women run New York kitchens. We asked seven prominent exceptions to tell us why.

7 Comments Add Yours

Published Oct 21, 2007

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Photographs by Mackenzie Stroh

We live in a golden age of chefs. Between your Batalis and Bouluds, your Vongerichtens and Riperts, your Masas and Morimotos, New York is bubbling over with cooking legends who not only practice world-class gastronomy but also manage to turn themselves into global gajillion-dollar megabrands. So here’s a question: Where are all the women? Despite the fact that women make up the vast majority of home cooks, and despite four-plus decades of modern feminism, women still run just a small percentage of top kitchens in New York and elsewhere. Never mind the Rachael Rays and Nigella Lawsons of the world. They’re TV personalities, not chefs. They don’t turn out hundreds of meals a night on a hot, high-stress line at one of the country’s most esteemed and critically scrutinized restaurants. To explore why so few women reign over the city’s leading culinary temples, we talked to seven prominent exceptions: April Bloomfield (The Spotted Pig), Rebecca Charles (Pearl Oyster Bar), Alex Guarnaschelli (Butter), Sara Jenkins (formerly of 50 Carmine), Anita Lo (Annisa), Jody Williams (Morandi), and Patricia Yeo (formerly of Monkey Barand Sapa). It’s worth noting that almost to a woman, the chefs we spoke to were at first reluctant to cite sexism as the reason there aren’t more women among the city’s elite chefs. In part, it seemed, they didn’t want to play the victim or be labeled whiny; in part, they didn’t want to believe it—the better to not let it stop them. “There are also a lot of men who can’t hack it in the kitchen,” was a common sentiment. But the more the women talked, the more it became clear that gender bias is still an issue. Not that they don’t embrace a stereotype or two themselves. The one thing the group agreed women do better than men? As Guarnaschelli put it: “Clean.”

What did you make of the most recent “Top Chef” finale? This is the show’s third season, and still, no woman has won. Why did Casey, the only woman in the finals, lose?
Rebecca Charles: Man, she had it in her hands. She had it! But she threw it away in the final round; her dishes just weren’t good enough.

The fact that she’s a woman had nothing to do with it?
Alex Guarnaschelli: I think the judges actually wanted her to win. I thought she would win. I’d chalk it up to an off day. That small thing—having a crap day—broke her chance. It didn’t mean so much to me that she didn’t win. I think she shattered the glass ceiling anyway.

Why aren’t there more women chefs in New York? Is it harder to raise money as a woman?
Anita Lo: I kind of get the feeling that there are boys out there who have people running after them giving them money.
Patricia Yeo: Because they play golf together or they play poker together. Maybe we should go play poker with them, I don’t know.
RC: It’s the boys’ club. It’s incredible, and I never used to buy into stuff like that.
AG: I have colleagues—male colleagues—who say to me, “Yeah, I just met with a big group of investors to open a restaurant.” I’m looking at them, trying to sip my coffee, like, “Yeah, bro, that must be rough.” And I go home and trade in the coffee for tequila. Did I do something wrong?

Why don’t women get the money?
PY: I think men aren’t as nervous about asking. They seem to be able to say, “Listen, this is what I want, give it to me.” Women, I think, have a harder time with it.

RC: Women are more unsure of themselves, no question, especially in terms of asking for money.
Sara Jenkins: It’s like a pride thing, too; you fought so hard to be in a certain place. And now to have to turn around and say, “Oh, but wait, excuse me, I need a million dollars, please.”
RC: Also, I’ve found that landlords will listen politely and then lease their space to a man with a track record. I had a long track record at the time I started Pearl Oyster Bar—twenty years as a chef, but not as a business owner. And that was the kind of track record they were looking for. I was lucky to find the guy that I found.

There must be some women-friendly investors out there.
RC: I do think there are businessmen in town that are women-friendly. But it’s because they see women as, well, I hate to say this, but as a gimmick.
Jody Williams: And that doesn’t mean they’ll listen to them or give them a real role.
PY: But it’s a double-edged sword; you get notoriety because you’re a woman, but do you really want the notoriety because you’re a woman? You want to be known just because you are a great chef.

What else keeps women from running kitchens?
RC: Some women seem to say that it’s too hot, it’s too much work. You have to give up a lot. That’s what’s hard for a lot of young women to understand. There are very few women who can have children and continue to operate restaurants, whether they’re owners or chefs.

Website

2011-08-16T21:44:00.000-07:00

Im trying to get one up and going and my head is ready to do this...

photo by B.Smile

Wheat berries

2011-08-15T12:16:00.000-07:00

I just absolutely fell in love with this whole grain. This recipe is an adaptation from a dish I tried the other night at one of my favorite restaurants Candle79.com I added squash to substitute for avocado for a client of mine who doesn't care for them. Much to my surprise I really liked the variation! I hope you enjoy this recipe...

Grilled Kale Salad

Chive Vinaigrette

8 servings

3/4 C Olive Oil

1 T Mustard Seed

1/4 C Chopped Chive

1 Tsp Honey

2 Tsp Dijon Mustard

2 Tsp Shallots, minced

1/2 C Sherry Vinegar

2 tsp Kosher salt

Slowly heat 1/4 C olive oil in shallow pan. Add mustard seeds and heat until mustard seeds start to pop. Strain mustard seed from oil.

Slowly reheat oil and saute shallots until slightly brown. Remove from heat immediately.

In blender combine dijon mustard, chives, honey, cooked shallots and sherry vinegar. Drizzle in all of the olive oil. After well blended stir in mustard seeds.

Store in refrigerator.

Kale Salad

2 servings

1 Tsp Olive Oil

6 C Chopped Kale

1/2 C Cooked Beluga Lentils

2 T Raw Sunflowers

1/2 C Cooked Wheat Berries

1/2 C Roasted Turnip, diced

1/2 C Haricot Vert

1 C Roasted Squash, diced

1 Tsp Fresh Red Chili, thinly sliced

Kosher Salt

Fresh Black Pepper

Preheat oven to 350 degrees.

Dice squash and turnips. Gently toss with 1 tsp oil, salt and pepper. Spread on a sheet pan and put in oven for about 30-35 minutes. Or until tender and light brown.

Bring a large pot of water to a boil. Add 2 tablespoons salt. When water is boiling add the kale and cook until kale is bright green and tender. About 3 minute. Remove the kale from water and place immediately in an ice bath.

Reusing the same boiling water cook haricot vert for 30 seconds then place immediately in an ice bath.

Heat a saute pan over medium heat and add 1 tsp olive oil. When the oil is hot but not smoking and less viscous, with a pair of tongs, add the kale and quickly toss the kale in the oil to sear. Remove from the heat and place in large bowl and let cool.

When kale is cool add wheat berries and lentils. Toss with 2 Tablespoons of dressing.

In a separate dish combine cooked turnips, haricot vert and squash. Toss gently with 1 T dressing.

Combine the bowls of ingredients and plate. Spoon on any extra wheat berries that are left in the bowl.

Sprinkle on sunflower seeds and red chilies.

Breast Milk Ice Cream Coming To London Shop

2011-02-26T19:30:00.000-08:00

I can't think of a really good reason why not.

2011-02-17T20:29:00.000-08:00

In Japan cooking shows just aren't worth watching unless the cooks are naked

Chestnuts, deux

2011-02-17T18:48:00.000-08:00

I have never had any problems joking about my kitchen bloopers. Because, if you can't laugh at yourself you better start, whereas in the kitchen, trust me someone will. I have commited some of the cardinal sins of cooking and instead of being crafty like my counter part, my boyfriend, whom is very good at getting out of any sticky situation, I stand there like a deer caught in the head lights of a 4 ton truck coming at me 60 miles and hour and !POW! Taken in directly in the face.
I have mentioned that one of the reasons that a great chef will stand out amongst all the others trying to make it to the top is her extensive knowledge of ingredients. For example: you must be able to fillet a pike, or any fish for that matter beautifully, or know that if you don't score an eggplant before roasting there is a very good chance that it will explode in the oven.
Speaking of exploding ingredients.
I have a chance to finely spend some 'quality time' with the executive chef. A real opportunity to show off my talents and cooking skills along with my strong abilities to keep organized and attentive to anything he may need from me. You know, I can prove that there is a very good reason why he hired me and paying me a decent wage with benefits. For the last 48 hours I have been looking forward to today. He has been eying my work closely and has had no restraints with his scrutiny. And as most chefs do he saves his praise for, well, I don't really know what quite yet.
The day starts as I come in the office, as most days do. I get into my whites, pull my long blond hair back, give my flat black clogs a quick wipe so to erase the prior days duties and ask the chef, "What do you have for me today?"
"Prep for 10 gallons of vichyssoise, take inventory of the dairy fridge and roast 1 case of chestnuts. Work on the vichyssoise first." "Got it" I obediently announce.
For those whom think that proving yourself as a chef always entails making an extravagant dish, it doesn't.
As I'm cutting vegetables, my chef approaches me but I am diligently continuing my work until he talks first. "Have you started the chestnuts?" chef enquires. "I'm gonna start them in just a minute, right after I clean all this shit up." I quickly reply as I wipe left over vegetable scraps into my hand. "Now, you know HOW to roast chestnuts, right?" I'm caught off guard by his quizzical jab. My brain says, Lindsay just ask him if there is a certain way he wants them roasted, but my ego retorts, "Of COURSE," with a slight air of annoyance and disbelief.
After, I get my mis en plas together, I pour the chestnuts onto the sheet pans and put them directly into the preheat oven at 350 degrees. If you are actually reading this you must be thinking, dear gawd woman, seriously! Right into the oven. Jesus F'in Christ! But yes, right into the oven my shiny little brown gems are guided.
I continue about my business for the next 25 minutes, but with a very strong uneasy feeling. Why had the chef double checked with me about the chestnuts? Why?! Oh shit! And at that moment, POP! POP! POP!! It wont stop! That fucking POP! sound from the oven. I despairingly walk over to the oven, knowing full well what is going on. I duck down, because the oven I am using is at face level, open the double doors and with a side towel in each hand pull the sheet pan out. POP! There shoots another chestnut across the god damn kitchen. Quickly, I place the sheet pan of very hyper nuts on the table and cover them with another sheet pan to keep them confined. POP! TINK! POP! TINK!
I grudgingly start the clean-up process of the ridiculous mess my ego just made. POP! TINK! I cross my finger that the chef is too busy and won't come into the kitchen, but just as luck will have it, he walks in, shakes his head and smiles. "I thought I asked you if you knew how to roast chestnuts." In my head I'm cursing up a god damn storm. I can't even look at him. The scene is just to fucking ridiculous and embarrassing. I blubber something incoherent. POP! TINK! (Still with the fucking nuts.) I can't come up with anything to salvage this situation.
It didn't really matter anyways. He didn't expect an answer.
If any future potential employers ever read this, please note, I have come along way since.

Hottest Chefs!

2011-02-17T15:14:00.000-08:00

No, I'm not one of the contestants, but a very good friend of mine is Vikas Khanna. There is a woman also by the name of Jen. Go on and vote for these two people. Oh, you don't have to sign up for anything and you can vote as many time as your want.
As if there is anytime in any of our incredibly busy lives to spend voting for people we don't know.

Sexytime!

Vote in Eater's Hottest Chef in America 2011 Competition!

Wednesday, February 16, 2011, by Raphael Brion

Chestnuts, part 1

2011-02-10T17:08:00.000-08:00

I wanted to write a brief comical piece about a chestnut incident before I write my conflicting one. I know probably not the greatest way to start out with some embarrassing comedic relief, but, hey that's how I write. Raw and direct. I'm sure there's a writers law out there against this because it may come across as petty and sometimes obnoxious.

In a kitchen there are many expectations that have to be met when you want to climb la cucina ladder. To make it, a great chef has to have an extensive amount of knowledge regarding food, extremely strong organizational skills, excellent knife skills and an ability to talk a massive amount of shit. Support can be exceptionally important because, I guarantee you that no one! and I mean no one! will like you, at first. If you do not gain the support and respect of the lead people in the kitchen you will fail. Especially if you are a women. I'm only speaking from experience here.
It is a fundamental mystery to me that why, when a women walks into a professional kitchen she can be made an automatic target.
Although if she is a baker or a pastry chef its doesn't appear to be as difficult. Becoming acclimated, I mean. Pastry is a difficult department as well.
A chef's ability to cook is not the only way to survive in a kitchen. Yeah, I do use the word survive. Perhaps I am being a little dramatic. But after each kitchen I have worked in I visualize leaving a war zone. Not necessarily lost but each has left me a little more wounded but knowledgeable.
I can cook and I can lead. But to combine these two very redeemable attributes and make them work harmoniously with people who generally have less education, machismo, strong language barriers, and probably know a lot about food. Gotta be honest. I am still trying to find the magic that makes it work.
Gotta have a large set of balls, that's a damn good start!!

The Power of Women

2011-02-06T18:02:00.001-08:00

Microwave Cooking

2011-02-05T09:44:00.000-08:00

Since I was about 21 I haven't used a microwave all that much. Especially in the last 7 years. I can count on one hand how many times I have warmed something up in one. They are creepy to me. I would rather get a pot, put a stick of butter in it, turn the heat on and melt it the old fashion way. Having full control of the heat so as not to brown or burn it.

Cooking in a microwave is Greek to me. What comes so naturally to most Americans is puzzling and intimidating. Put me in front of a make shift fryer, a brazer, salamander, electric stove top, gas stove top, whatever. I'll can use them and make almost anything taste delicious.

Well, the latest party I worked the rental convection oven wasn't working properly and only getting to the useless temperature of 175 degrees. I had to cook burgers! This would not do and the dominating clients wanted well done burgers. I am, for the first time, completely lost on what to do.

Until someone suggests THE MICROWAVE. "What? Really?!" I stared at it for a brief second, a bit intimidated. I think to myself, "Cook meat in the microwave?" Can it be done? I flip through the filing cabinet of stored information and recipes in my brain, and remember an article about a cookbook that came out. It was something like, The Home Cook and The Microwave, or The Microwave Gourmet. Some nonsense cookbook for the really lazy cook.

Well after that night, I ate my words about the use of a microwave. It saved the party. I cooked the burgers. And nobody was the wiser, except me, the waitstaff and the party planner.

By no means am I an advocate for microwaves. That night I still couldn't figure out how to set it for only 30 seconds instead of a 'quick time' of 1 minutes. And I remember from my childhood you could adjust the 'heat' that was used. I couldn't figure it out either on this one. But all in all I was thankful for this time saving device this one time.

Although, I probably have cancer now because I had to stand in front of the damn thing the whole night.

Sleeping In the Job?

2011-02-02T12:01:00.000-08:00

I never know what to expect when I wake up in the morning. My life is not filled with routines and daily agendas. And I have always attracted and welcomed peculiar and less predictable situations. One particular day which I have been dying to tell you about (whomever YOU are) is, of course, another unconventional day in the kitchen.
My day starts early, wake up at or around 4:30 am, walk about 15 minutes to the train, ride two subways and then walk another 5-10 minutes to work where I am usually the first person to arrive. I have to unlock and lift a gate then unlock the front door, turn on all the lights, turn the hood and ovens on. And of course, brew my morning coffee which I haven't even had the chance to enjoy yet. But on this particular early morning I arrived to find the gate already lifted. The front door is still locked although that is not uncommon because it automatically locks when shut. After walking in I glance around and see that in the early darkness of the morning and rather warm offices that I have to walk through before entering the kitchen the distant bathroom light is on. After crossing the offices on the left and the walk-in freezer on the right, the bathroom next to the tiny dry storage department light is on. An unrecognizable backpack and winter jacket is thrown half-hazard on the tile floor next to the door.
Now, my heart rate increases slightly and flashbacks of the meatpacking district early mornings start to creep into my imagination. The early morning cat calls from the transvestite hookers just getting off their shifts, opening the back doors of the trucks for an early load in for a morning party and finding transients asleep in the only shelter that would suffice for that evening. Or discovering the occasional hooker finishing off his/her John in the safety of our companies vehicles.
I have had my share of rude awakenings but I have always had someone with me in these encounters. This time I was alone. At first I try to open the bathroom door and find it locked. Then knocking cautiously I wait for an answer, nothing. Listening, I try to hear any sounds coming from the other side, but nothing. Next, I pound fiercely on the door and still no answer. Although this time when I listen, I hear a gentle snoring. My thoughts go to, someone has broken in, in the need for shelter and locked themselves in the bathroom, shot up some heroin and noded out. The only sleep that could have prevented someone from hearing my fists against that door would be a drug induced coma.
Immediately next, I call the executive chef and with a slightly frantic tone in my voice, let him know the scene I have walked into. I tell him I'm calling the cops and I'm going to wait around the corner at Starbucks where I will buy a coffee, on the company, because I haven't had the time to have even one sip of caffeine yet. There is no comment from the other side of the phone. After his pause, he starts out cautiously. Don't call the cops quite yet, Lindsay. I believe I may know what is happening. One of the guys didn't want to go home a couple of nights ago and slept in the basement. I think it maybe him again. I listened, with not a lot of surprise, mind you. Although, I had to respond, you think its him, asleep, in the bathroom this time?? But why in the bathroom, I ask? Chef says, "I don't know". I'm coming into work now. Don't do anything yet and just let him sleep. My only response, is fine, okay, whatever.
At 8 o'clock, only my pastry chef has arrived. I go to the bathroom door, pound on it again, because by this time if it is an employee it is time to work regardless asleep in the bathroom or the basement. I hear the sudden startled shift of a body and the slam of a toilet seat. And five minutes later out walks the man whom the chef had previously predicted.
Later, I ask the chef what the situation is with this guy. I'm told that he had been spoken to early the week prior that if he missed one more day of work do to drinking he would be fired. So in order to not miss work, after drinking all night he came to the kitchen, puked in the toilet and passed out in the bathroom.
Now I'm not a cold-hearted person by any means. At the time of talking with the chef I expressed a great deal of pity and concern. I started to suspect that this bear of a line cook may just be homeless and down on his luck. But there is a large gap between me and guys for many reasons and I will never know the real reasons why he didn't go home those nights. But he came very close to spending a morning being woken by the cops and all his fellow kitchen buddies watching.

unimpressed

2011-01-07T20:46:00.000-08:00

Palazzo Della Torre 2007
90 point score

dont understand why

If then was now

2011-01-07T20:30:00.000-08:00

I started smoking weed when I was 14. I love it. Still haven't given it up quite yet. My usage is infrequent because, ONLY because, of my tight living quarters. But medicinal marijuana will make it to New York very soon. From pot, I started experimenting with almost everything I could get my hands on and I want to say my life was much more fun, colorful and exciting. I never said no to anything, not just drugs but anything that would come my way.
I am now trying to figure out what has happened to me. I say no to almost everything and barely speak to any friends. This is the life I have chosen for myself, in all due respect, to my career.
I've read Anthony Bourdain's books and these guys he worked with I have yet to encounter. I think if I had some of this coke he frequently makes blurps about in his writings I may have a little more enthusiasm with life. When I used to use and abuse I was so full of energy. I didn't sleep and used my time for plotting devious plans for my next adventures.
One kitchen I worked in previously was chalk full of deviants. No drugs but lots of drinking. Lots of drinking. Jesus, I remember those days, in the middle of a New York summer when the air conditioning stopped working and we would have 15 parties to crank out in the next two days. Our lowboys were over flowing with ice cold beers. One guy would have a stash of the unfounded aphrodisiac, Mama Juana, in the back room for those who like the taste of that intense twig and berry flavor brought back from the Dominican Republic. Lunch breaks were taken at the nearby Corner Bistro, 2.50 beers. A half hour recess stretched into an hour. Its no wonder we would put in 12 hour days, even though 15 worker bees would be pumping out mass productions of over-priced catered food.
Cooking and drinking just go hand in hand. Its a chefs right to drink while working. Hell, its a chefs right to snort a line of coke off a dinner plate if that's what its going to take to get the job finished.

Return from VT

2011-01-06T18:35:00.000-08:00

Things Vermont has in the winter:
Maple Syrup
Snowboarding
B&B's
Local Brews
New England Clam Chowder
French Canadians
Crab Cakes
Moose
Ice Fishing
Mt Mansfield
Spruce Peak
Ben and Jerry's
Cabot Cheese
Horse's covered in long hair that wear jackets

Stowe, VT

2010-12-31T06:35:00.000-08:00

I'm looking forward to eating in Vermont. Gonna get me some of that delicious syrup and waffles for breakfast tomorrow before I hit the slopes on my new snowboard. Happy New Year!!

a tiff

2010-12-30T21:19:00.000-08:00

I just cant get over machismo attitudes. Yes, I understand you are a male and need to flex your testosterone and rub up against everything so that your scent marks your territory. But, it doesn't mean that I will be bending over and taking it in the rear (figure of speech). So to make a short story long, Christmas Eve I am catering a party for an upper east side woman and I am starting the regular procedure of leaving the kitchen.   Now, all day I have been dealing with smart ass cooks and pretty much over it! I already tried to play nice by allowing music in the kitchen. My chef doesn't allow music, and when trying to find a compromise between circus mariachi and my beloved metal, the language barrier being what it is, none of us ended up listened to music.
Back to leaving the kitchen part. Time passes and I get ready to pick up the Sprinter. I let everyone know that I will be back and to get everything ready to load the food into the giant box shaped car. Apparently at some point in the day the guys had decided to form a cue and when everyone was supposed to pitch in and finish up for the day they decided to not help me load in.   I'm over the whole thing and start finishing up work without them. While I'm carrying heavy boxes, crates of bottles, a half proofer and other items necessary for me to make a living, they watch, and then feel sorry for me. My fine worker bees try to help, but before they are able to make it to the door where the low rumbling from the truck is announcing its impatience to leave I professing how I am over all their childish bullshit, I demand they drop everything and get the fuck out of the kitchen.   It felt great to get that bit of frustration out.
It is difficult to express the feeling of my days work in a single story, but it is even harder, to express why I love what I do. There is no other job in the world, except construction and the mafia, where feelings are so openly expressed.    Passion is my essence for living and cooking is my passion. And I don't care at what cost sometimes. There is nothing more beautiful then accomplishing a days work in a profession where you have followed your heart.

2010-12-20T07:16:00.000-08:00


Thai Chili Oil Thyme Oil and Rosemary Oil

Basil Oil

Starting to get read for Christmas. I have to get all my shopping done today because as of tomorrow I will start working on menus for Christmas Eve and Christmas day. Yes, I will be working both days. I will making many of my gifts this year as I think infused oils make great presents.

Summer Fruit Smoothie

2010-04-30T13:41:00.000-07:00

2 medium banana, peeled
2 small orange, peeled
1/2 cup frozen blueberries
1 cup frozen mango
6 ice cubes

Blend in blender until completely smooth. If using organic and in season fruit no sugar, or agave needs to be added for sweetness.

Serves 2

Medjool Date Smoothie

2010-04-10T12:19:00.000-07:00

4 Medjool dates, pitted
4 T raw almond butter
1 banana
1 1/2 C Soymilk
8 ice cubes

Blend on high in a high powered blender until completely smooth and creamy. I use a vitamix.
Enjoy!!

Serves 2

Vegan Chocolate Strawberry Milkshake

2010-03-28T18:25:00.000-07:00

1 C Cold Unsweetened Soy Milk
5 Frozen Strawberries
1 T Coco Powder or 1 T Raw Cacao Nibs
2 T Agave
1 T Raw Almond Butter
6-8 Ice Cubes

Blend all ingredients together until smooth and creamy.

Hangawi

2010-01-24T19:56:00.000-08:00

This post is for my friends I met this evening at a Haiti Relief Event sponsored by my company LJChapman and many other very supportive sponsors who you can check out on their site.

I want to give props to the best Korean Vegan Restaurant in NY, Hangawi. 12 E 32nd St, NYC, NY.
Just go! Try the entree, tempura battered mushrooms or the sizzling rice pot with avocado. Every dish is absolutely beautifully decorated. The garde mange chef must stay extremely busy with the detailed work that goes into every edible decoration from the carrots to radishes to the entrees themselves.
And if ambience is important to your dining experience this place will not fail your expectations. Wear nice socks though, you have to remove your shoes before you can sit at your ground level table.

FRENCH TOAST

2010-01-24T10:17:00.000-08:00

I love french toast but I feel its a commitment ordering it at a restaurant. Large thick cuts of soft bread, soaked in an eggy batter then browned in butter and drizzled with maple syrup and sprinkled with powder sugar. Huuhh, its tiring just talking about it. Nevertheless I love it and I like cooking it at home for my family.
French toast is viewed differently in different countries. In North America, Europe and Bermuda it's eaten for breakfast.
In Portugal and Brazil it's enjoyed for dessert at Christmas time.
In Italy it's a savory dish stuffed with fresh mozzarella.
Mine at home I like to make it like this.

1/2 Loaf of thick cut napp bread, about 1-1/2 inch thick
7 eggs
1/4 cup orange juice
1 TBL cinnamon
1 T brown sugar
2 T butter

Beat eggs, orange juice, cinnamon and brown sugar. Heat a nonstick pan on med low and add butter to melt. Soak both sides of sliced bread in egg mixture then place in hot pan with melted butter. Brown on both sides.
Serve hot with warm pure maple syrup and sprinkle with powdered sugar.

WATERGATE CAKE WITH COVER-UP ICING

2010-01-19T07:45:00.000-08:00

I recently inherited a box of my grandmas recipes that she had either written or clipped from magazines and newspapers her whole life. I found this one and got a little chuckle from it. Its a recipe of an era we are all remember.
The ingredients also show that in those times the half baked method was very popular.
If anyone makes this, drop me a comment and let me know what you think. I copied this recipe verbatim and was written by Nels Wenman of Sun City

WATERGATE CAKE WITH COVER-UP ICING

1(18 1/2-ounce) package white cake mix
1 (3 1/2-ounce) package instant pistachio pudding mix
3 egg, unbeaten
3/4 cup oil
1 C lemon-lime carbonated beverage
Cover-Up Icing
3/4 C shredded coconut
1 C finely chopped pecans

Combine cake mix, pudding mix, eggs, oil and lemon-lime in a bowl. Beat until well-blended. Pour into a greased and floured 13x9-inch apn and bake at 350 degrees 45 minutes. Cool. Spread with Cover-Up Icing and sprinkle with coconut and pecans

COVER-UP ICING

2 (1 1/2-ounce) envelopes nondairy whipped topping mix
1 1/2 C milk
1 (3 1/2-ounce) package instant pistachio pudding mix

Beat whipped topping mix, milk and pudding mix together until smooth and thick.

Looking to Open Your Own Restaurant or Bar?

2010-01-11T13:47:00.000-08:00

Click on this link http://www.makingyourrestaurant.com Good Luck!