The Butler Does It

Eli's Vinegar Factory

2010-07-06T17:53:00.000-07:00

I love Eli's Vinegar Factory on E. 91st in Manhattan. If you don't know it, it's not a vinegar factory (at least not anymore). The building is a warehouse that at some point in its history (Google is not giving up the details as to the history of this place!) was a factory that produced vinegar.

I first started going to the Vinegar Factory as a single guy living in the city. I had been in the restaurant business prior to being in personal service, so most of my friends were restaurant guys. A few of us would get together on Sunday, head to the Vinegar Factory to pick up some food and then spend the afternoon cooking, eating, and drinking. We weren't just any cooks either, one of my buddies was cooking at Blue Hill at the time, another at the venerable La Cote Basque (now closed), and I had a wealth of cooking experience cooking at high-end restaurants in California. We had a blast and cooked some amazing food together, if only I could remember what we made!

Fast-forward 10 years, I'm back in the same neighborhood that I lived in when I was single, a few blocks away from the Vinegar Factory once again! I introduced my wife and kids to the store soon after they arrived to join me in New York. An added bonus is that there is a gymnastics gym, "Art Farm", and dog groomer and boarder on the same street! I never noticed that when I was single!

There are many great things about the Vinegar Factory, they have the freshest seafood that you've ever seen, amazing produce (some of which is grown on the rooftop greenhouse!), house aged meat, fresh pastries, freshly roasted coffee beans, delicious prepared foods, and the list goes on. In fact, Eli Zabar's idea for the Vinegar Factory was to create a store where the majority of the products were produced on site. He's done an amazing job at creating a truly special place for food (which, of course, comes at a hefty price!).

There is, however, one thing that I can't get out of my mind that really bothers me about the place, the service. A few of the departments have good service, the seafood section comes to mind. But I went in the other morning to get a cake for my daughter's 4th birthday and had an experience that I saw coming for a while that really bothered me.

I was there fairly early in the morning. I had just finished my Saturday morning run and I stopped in to pick up the cake and a few other items. I knew that they'd have some cakes available that would be beautiful and delicious. I went to the pastry section and stood around for a minute. When it was apparent that no one was manning the area, I went to the butcher's counter nearby and asked for some help. Mind you, there were probably 15 customers in the whole store. The lady behind the counter told me that she'd be right there. Three minutes passed, then 5. Employees kept passing me, looking at me, and when I looked back they looked away, so as to not be responsible for having to talk to me. I finally stared at another butcher behind the counter and he finally had to acknowledge me. I asked again for help from him and he told me that I had to talk to the woman I had already asked for help from. I told him that I had already asked her (now) 10 minutes ago. She was busy slicing smoked salmon, not for a customer, but for the display! By now, I'm upset and I head to the checkout counter and ask for help. This time I'm not letting the buck get passed. To avoid the brush off, I tell the lady that I've been waiting for 10 minutes, no one will help me and I need the cake now. She reluctantly came back to the pastry area to help me. I also wanted to have a message written on the cake. I spell out my daughter's name L-I-L-I to her. I'm hopeful that it'll be right. Another 5 minutes passes, no cake. I'm calm, enjoying my coffee, but getting impatient. The cake finally descends from upstairs and I take a look at what they've done. I was amazed by the beautiful flowers that they piped onto the cake in many different colors, BUT my daughter's name is mis-spelled! L-I-L-Y! At this point I'm over it, but not pleased with the service I received when spending a lot of money for a very small cake. We edited the writing to correct the spelling, as you can see in the photo.

My point of telling this story is that even at the best places, if the staff are not well managed and well trained, the service will suffer. At a place like this you're paying for the great products, but you also expect excellent service. The fine points of service make all of the difference in the world. If one of the employees could have taken responsibility to help me, all would have been fine. They were too wrapped in what they had to do to prepare themselves for the day that they forgot that the whole reason that they are there is for the customer! I will continue to shop at the Vinegar Factory, I really enjoy going there. I will be offering my services to Eli Zabar to train his staff on the true meaning of service and how to deliver it better so that his customers feel like they're getting value for their money, even if it is a lot of it!

Busy in NYC

2010-06-18T09:30:00.000-07:00

I've been terribly busy working in New York. I have much to write about, but very little time. Please stay tuned for more posts soon! In the mean time, my wife has started a blog of her own about the trials and tribulations of being a mother of 3 little girls in Gotham. Check it out, I think you'll enjoy it!
http://www.mommymayhemnyc.blogspot.com/

What Can a Household Manager Do for Me?

2010-04-28T17:30:00.000-07:00

I've been working on how my business helps families and here is an interesting look at how much time can be saved by having someone manage your home. How much money is 15-38 days a year worth to you? In a future post, I'll explain how I accomplish all of these tasks for my clients. I'd love to hear where you spend the most time in your home and what you'd like someone else to handle.

Where a family spends their time and how the services of Jared Miles & Co. can help.

Staff Management – A family with a small staff of 1-3 members will spend 20 minutes to 1 hour per day managing their staff. This is after an initial 100 hours or more getting the staff up to the standards that the family expects.

Yearly time saving – 83 – 250 hours (based on 250 workdays a year) and not including the initial 100 hours of training.

Facilities Maintenance – A family will spend between 1 and 4 hours a week on the maintenance of their home. This includes waiting for contractors, arranging appointments, and waiting in the house for work to be completed. Typically there will also be one time consuming project per year, i.e. remodeling, large paint job, large landscaping project. An estimated 40 to 60 will be required to complete one of these types of projects.

Yearly time saving – 52 – 208 hours per year plus 40-60 for a large project.

Automobile Care and Maintenance – Each automobile requires 30 minutes to one hour of care per week for cars the are used daily. This includes filling with gas, cleaning and washing and includes time for regularly scheduled maintenance (oil changes, service, etc.). An additional 20-30 minutes per week are necessary for cars that are used infrequently.

Yearly time saving – 50-100 hours per year, based on a family that owns 2 cars.

Clothing and Wardrobe Care and Maintenance – Handling of dry cleaning, including alterations and repairs. 30-45 minutes per week.

Year time saving – 25-39 hours per year

Household Bill Paying – A busy family spends 1 to 2 hours per week organizing and paying all household related bills, electric and gas, pool service, telephone, house staff, gardeners, any contracted service.

Yearly time saving – 52-104 hours per year

Grocery Shopping and Meal Planning – A family will spend between 1 and 3 hours per week grocery shopping and planning meals. This does not include cooking, serving and cleanup.

Yearly time saving – 52-156 hours per year

Total yearly time saving 354-917 hours per year or 15-38 days per year!

Velvet Slippers

2010-04-27T17:27:00.000-07:00

Every man should own a pair of velvet slippers. Some might think they're "wasp-y", but I think they're wonderful! There is nothing better than coming home after a long day at work and slipping on your slippers. It's an instant relief from an arduous day at the office. For me, it delays the changing of clothes for a bit and allows me to connect with my family and leave thoughts of the office behind. Mine are from Shipton and Heneage and they're brown with pheasants on the toe (to acknowledge my affinity for pheasant hunting). I just stopped by a Stubbs and Wooton store on the Upper East Side this evening, and theirs are beautiful as well. Here are a few photos of the slippers. As a note, black velvet slippers can be worn in lieu of patten leather for formal wear. You can have them made any way you want them and they will set you apart as a man of style. Check them out and order a pair, you won't regret it!

Ask the Butler

2010-04-25T07:18:00.000-07:00

At long last, I’m back. I’ve caught up on my sleep and I’m back to writing. Much has happened since my last post, I left my job in San Francisco and I’ve moved to New York to start my business. Stay tuned for more details! I hope you enjoy this edition of “Ask the Butler.”

I have been invited to a CD release party at a fairly wealthy family's home. There was no mention of the dress code on the invitation. What should the default be? And does that include shoes?

Dress code is always tricky when it’s not specified, so what’s one to do? Use your best judgment, keeping the following in mind:

· What time is the party scheduled? The evening requires a “dressier” outfit than a daytime party.

· If you know the host, take a cue from how they might dress and go from there. Do be careful, however, not to go too far off of the beaten path with your fashion (if that’s the regular dress of your host, let them own that one!).

· Generally speaking, shoes are considered part of getting dressed to visit the house of your host. A lady or gentleman would never answer their door with bare feet, so you shouldn’t show up without shoes yourself! If, however, you are an African tribesman and your dress attire does not include footwear, by all means go without.

· If the party is held during the week and no indication of dress code is given, you can assume business attire. This will vary by region. Business attire in San Francisco is suits with no tie, or slacks and blazer with no tie, while in New York it would be suit and tie.

Cocktails before dinner, when is it appropriate to serve a chilled sherry? Any favorites?

There are two types of sherry, fino and Oloroso. Fino sherry is pale, light and best served before dinner, chilled. Oloroso is aged longer, sweeter, and more robust, making it a better choice for dessert or an after dinner drink.

For a Sherry aperatif, try a Sherry Cobbler, described by pioneering mixologist Harry Johnson in 1882 as “without doubt the most popular beverage in the country, with ladies as well as with gentlemen.”

Sherry Cobbler

1. 4 oz fino Sherry

2. ½ tablespoon superfine sugar (also called “Baker’s Sugar”)

3. Slice of orange

4. Berries

a. Cut a slice of orange about an 1/8 of an inch thick, then cut it in half

b. Muddle the orange slice and a few of the berries gently in a cocktail shaker.

c. Fill shaker with ice and add the sherry and the sugar.

d. Shake and pour, unstrained, into a tall glass and artfully place a few pieces of fruit on top.

e. Serve and hark back to the time when this was the most popular drink in the country!

I am having a group of about 10 adults over to dinner, but their eating habits are all over the map (one's a vegetarian, one keeps kosher, etc.). What is the best way to accommodate them all?

When entertaining it’s important to keep in mind what you goal is. Simply, it is to make your guests feel comfortable and at home in your home. You want to accommodate all of your guests without killing yourself.

It’s best to have something that each distinctive guest can eat. For my Kosher guest, I would find a local Kosher deli or restaurant and serve them something from there. Your friend will be quite pleased that you made the effort to accommodate their special diet.

For the vegetarians, I would include one or two dishes that are vegetarian that everyone would like, maybe guacamole and a crudite platter. For serving dinner to the vegetarians, I would simply leave the meat (or fish, etc.) off of the plate and serve them a little larger serving of the side dish and vegetable.

Make sure to plan the quantity of your side dish and veggies accordingly if that will be the main course for your vegetarian friends.

What I've Been Working on Lately

2010-02-28T11:19:00.000-08:00

I haven't posted much in the last month and I feel like I've been shirking one of my responsibilities. I have missed writing posts, but I've been a little busy with this little angel!

Our third daughter, Dylan Olivia, was born on February 25 at 2:15pm. We are thrilled to have her in our life. Her sisters are beyond excited to have a new little one around to play with and help with. Our 3 year old loves to brush her hair and our 9 year old loves holding her.

As we've brought a new baby into the world, I'm reminded of what it means to serve selflessly. I'm not getting up in the middle of the night to change her diaper because I'm being paid to, or because it's my responsibility to, I'm doing it for pure selfless love. To truly serve, one must love. I look forward to bringing that reminder into my daily duties and reflecting on this blog how it affects what I do everyday.

Forgive me for my posts being not as regular, I'll do my best to continue writing as much as I can.

A Well Stocked Bar

2010-02-21T19:16:00.000-08:00

As I've mentioned, we love to entertain. A big part of the fun of entertaining for us is going above and beyond what out guests expect. We have so much "stuff" for entertaining, we probably have over a hundred glasses for various wines or cocktails in our small city house. My wife loves to shop for all of the accessories needed for entertaining well (okay, I love to shop too!) and it seems like we're always looking for that perfect accessory for the type of party that we'll be throwing. We can transform our home for a party (or a season) with a few of the right accessories, then match a menu to the decor.
The one place that always needs to be well-stocked is the bar. In my younger days, I would only keep items in my bar that I liked. I've matured and learned that to be a gracious host, I should think of all of my guests. I was once scolded by one of my bosses for not having something in her bar. They had a guest over for a drink and we didn't have what he drank. She said "he was a very wealthy man, we should have everything in our bar that a guest could want." I don't think that wealth has anything to do with it, but I got the point and it has stuck with me.

I am fortunate to have had an expert furniture maker craft a bar for me. It's beautiful, made of walnut and very man-ly. It has a secret door on the side of it that holds my best stuff. It's currently in our living room and I love to look at it. It holds everything that I need to make a few great cocktails and appease most guests with various liquors and mixers. Here's a list of what I think every bar should have:

Whiskey - Your bar should have a bourbon and a rye. I suggest Russell's Reserve Rye, a great all purpose whiskey that is good mixed as well as straight. For bourbon, I'm going to suggest something that some might consider sacrilegious, Hudson Baby Bourbon. It's made in the Hudson Valley in New York, and it is really good. It's a little expensive, but worth it. I would drink it straight.

Vodka - I like Ketel One for an easy to get, good vodka. In the Bay Area we have Hanger One, which is excellent. They make a few flavors (including Buddha's Hand) as well that are very good.

Gin - I like a more citrus-y (as opposed to juniper-y) gin. Locally, we get Bin 209 that is produced in the Napa Valley. It's great in one of our favorite gin drinks.

Rum - I love Zaya Rum. It's dark and delicious. Great in a Dark and Stormy (dark rum and ginger beer garnished with a lime slice).

Tequila - My friend gave me a bottle of Leguas Anejo Tequila a few months ago. It's rich and smoky and will warm you right up. It's 100% agave and 100 times better than Jose Cuervo!

Scotch - I'm not a big scotch drinker, but you should have a bottle in your bar for guests that drink scotch. If you have a good liquor store in your area, ask for a recommendation within your price range.

Accessory Liquors - I like to keep some interesting liquors in the cabinet, both for mixing or drinking on their own. Here are a few of my favorites:

St. Germain - It's an elderflower liqueur that is great in a champagne cocktail or as a secret ingredient in a cocktail. We love it in a drink that has yet to be named, but taste like a pink grapefruit. See recipe below.

Patron Citronage - I always like to have an orange flavored liqueur on hand. They great as an aperitif or used in a margarita. Patron's Citronage is great!

Luxardo Maraschino Liqueur - This is a great cherry flavored liqueur. The story that I heard is that the Luxardo cherry orchard is the only cherry orchard to survive the World War II bombings in Italy. They also produce the only cherries that one should put in their drink, a rich, dark and delicious cherry.

Kubler Absinthe - This is a Swiss absinthe that is one of the best. You can't make the original American
cocktail (Sazerac) without it! It's also fun to pour it over a sugar cube (on a spoon) into a snifter while it's on fire (be careful!).

Frenet-Branca Liqueur - This aromatically bitter liqueur is great as an after dinner drink. San Francisco consumes more Frenet-Branca than anywhere outside of Italy!

Cocktail Accessories
You need a few more items to make your bar truly functional. Here's a good start:

Vermouth - Both dry and red are needed to complete your bar. I like either Noilly Prat or Dolin.

Bitters - You need at least two, Angostura and Peychaud's. There are many more, but with these two, you can make most drinks.

Luxardo Cherries - Not your run-of-the-mill fluorescent pink cherries, these are the real deal. They come from Italy and are the only cherry that are acceptable to adorn and flavor your drink.

Olives - I'm not much of an olive in my drink fan, so choose what you like. I have Pimento Stuffed Olives in my bar, but they've yet to be opened.

Fruit - Keep lemons and limes around your house and you'll always have something to slice and put into a drink!

This is just a basic list. Keep more of what you like in your bar (I currently have 9 different whiskeys in my bar!). Here are a few recipes that will make you a star the next time you have guests over.

Old Cuban
Dash of Angostura bitters
1/2 ounce Simple Syrup (make your own by boiling equal parts sugar and water and cooling to room temp. Can be kept in refrigerator for up to 6 months).
3/4 ounce lime juice (juice of 1/2 a lime)
1 1/2 ounces light rum
8-10 mint leaves
Champagne

In a cocktail shaker with ice, mix all ingredients (minus the champagne) with ice and shake for 20-30 seconds. Strain into a cocktail glass and add 1-2 ounces of champagne to finish. Enjoy!

Rattlesnake
2 ounces rye whiskey
1/2 ounce maple syrup
1/2 ounce lemon juice (juice of 1/2 lemon)
1/2 egg white
2 dashes Angostura bitters

Mix all ingredients in a cocktail shaker and dry shake for 20 seconds. Then add ice and reshake. Strain into a martini glass and enjoy (the drink should be foamy)

The Birthday Suit
1 1/2 ounces Bin 209 Gin
1 1/2 ounces St. Germain Liqueur
3/4 ounce of lime juice (1/2 a lime)
Splash of cranberry juice

Shake all ingredients in a cocktail shaker with ice, strain into a martini glass and enjoy. Tastes just like a pink grapefruit!

Drink recipes courtesy Rye on the Road Beverage Catering www.ryesf.com

The Butler's Service Traits

2010-02-05T12:10:00.000-08:00

My friend, Steven Ferry, of the International Institute of Modern Butler shared this with me when he visited a couple of years ago. It's very fitting and I try to adhere to this in my work. Many of the items are good ways to live for anyone!
The Butler's Service Traits
1. Trustworthiness
2. Loyalty (respect privacy)
3. Causing Good Effects Quietly
4. Caring and Can Do
5. Social Graces, Tactful & Mannerly, Gracious, Considerate of Others
6. Discreet, Thinking Twice Before Saying Nothing (maintaining confidentiality)
7. Anticipation: Observation, Knowledge & Inventiveness
8. Attention to Detail, Creating Aesthetic Moments
9. Unflappably Efficient
10. Friendly, But Never Crossing the Line
11. Friendly & Caring for Employees, But Not Familiar
12. Serves, But Not Servile
13. Flexible About Schedule But Punctual
14. Good Organizer, Can Handle Paperwork
15. Daily Review of Performance for Improvement

Steven wrote a book on household management and I really enjoyed it. It's right on and not just a good read for estate professionals, but for anyone who wants to have a well run home.

Service All-Stars - Turnbull and Asser

2010-01-19T11:47:00.000-08:00

One of my favorite places to shop is the Turnbull and Asser store on East 57th St. in New York. The facade is beautiful, as is the inside. I'm pretty sure it was once a townhouse, and one I would love to have lived in! I have been shopping there for close to 10 years, mainly for the gentlemen that I have worked for, but I have a few select pieces of my own.

For those of you who don't know "T & A," they are the venerable English shirtmaker of the British banking set as well as the NY power-broker set. They have been the shirtmaker to successive Princes of Wales since 1885. They are best known for their brightly colored bespoke shirts, but they also make custom suits, knitwear, neckwear, rain coats, pajamas, as well as a beautiful collection of ready-made clothing for both men and women.

I mention Turnbull and Asser because of their high level of service. I have been dealing with the same gentleman, Simon Hobbs, since the first time I walked into the store. He's moved to the Beverly Hills store, but I often still call New York for service. Anyone who answers the phone can help me. They have a great collection of records and can quickly pull up the measurements and notes of whoever I am buying for.

I called a couple of weeks ago because I had sent an email to the gentleman that I had been dealing with and I was following up. The laundress had brought me a shirt of the Mr.'s that was starting to show wear on the cuffs. Knowing that T & A replaces cuffs and collars on their shirts, I sent a photo of the shirt to see if they still had the fabric. A lovely woman, Lisa Riccardo, answered the phone and let me know that my usual contact no longer worked there. She was able to help me and left no gap in the continuity of service that I have had. I re-sent the email to her and she informed me that the fabric was no longer available, but that we could always put white cuffs on the shirt if I wanted. See, she didn't say no! She gave me an option and let me say no. My current boss wouldn't like the white cuffs, but one of my previous bosses would have.

I'm always thrilled with the service I receive at Turnbull and Asser. When I can afford to have bespoke shirts, they'll be from T & A! Until then, I can count on getting the best service when purchasing for my boss.

When in New York, visit them at 42 E. 57th St. When in Beverly Hills, visit them at 9633 Brighton Way. You could tell Lisa or Simon that I sent you, but you won't need to, as you'll get great service from the whole staff as a matter of course!

Visit them on the web at www.turnbullandasser.com

How to be a Guest

2010-01-15T15:09:00.000-08:00

I'm surprised at how often people make graves errors in manners and etiquette. Has our modern world made us neanderthals? We're back into our event season at the house and I wanted to share a few items that would seem obvious, but apparently are not.

• When you arrive at the home of your host, knock on the door or ring the doorbell before attempting to enter. I'm shocked by the number of people that vigorously shake the door trying to pry it open (it is only accessible from the outside with a key!).

• Don't take things. I was standing in the living room last night ushering the guests to the dining room when I overheard one of the guests telling her date to put the cocktail napkins (linen) into his pocket! I invited them to hand them to me and I would take care of getting them to the right place. I'm not saying that they were trying to steal the napkins, but once they go into a pocket they are gone forever. We lose between 300 and 400 linen cocktail napkins per year! I'm sure most of them were taken by mistake, but only one person in the 4 years that I have been here has made the effort to return them to us. I was shocked when I opened the envelope and found a note and 2 cocktail napkins!

• If you have a food allergy, let your host know before you are sitting at the table being served. I'm amazed at the number of people who immediately turn vegetarian when they see something that they may not like being served. When you do this, you disrupt the kitchen and the service staff. If, for some reason, you forgot to tell your host of your food allergy or strong dislike, please invite the guests at your table to begin eating. It will take a few minutes for the kitchen to prepare your special meal and the other guests at your table should not have to wait for you while their food gets cold!

• Be gracious and remember your manners. A simple "please" and "thank you" go a long way. It seems like many of our guests are amateur party-goers.They are often demanding and rude and belittling to our wait staff. I remember one girl very upset that we couldn't make her a Bacon Martini. It's not that we couldn't, it's that I wouldn't. As you know, I don't like saying "no" but this request was pretty ridiculous, especially since she couldn't tell us what was in it! I love when we entertain the Mr.'s close friends. They have more right than anyone to make themselves at home and be a little pushy, but they are exactly the opposite. They are kind, gracious and well-mannered. They know the house well, but wait to be escorted to where they are meeting the Mr. Because of the way that they behave, we bend over backward to give them what they want, we keep their preferred liquor in the house, know their food preferences and accommodate them in every way that we can. Everything we do for them is always met with sincere appreciation, every time that we do it for them!

Always remember that you are in someone's home and act as you would expect someone to act in your home. You wouldn't expect your guests to push your staff around, so don't do it to someone else's staff. You would hope that your guests would let you know ahead of time of a food allergy or strong dislike, so let your host know BEFORE coming to their party. If I don't know what to do in a situation, I'll refer to Emily Post's Etiquette, 17th Edition (Thumb Indexed) or The Amy Vanderbilt Complete Book of Etiquette : 50th Anniversary Edition for advice. Doing the proper thing is always in fashion!

Cuistot Restaurant - Palm Desert

2010-01-11T13:25:00.001-08:00

Restaurant Review – Cuistot Restaurant Palm Desert, CA

When I knew that we’d spend New Year’s in the desert, I wanted to take my wife somewhere special for New Year’s Eve dinner. We had eaten at Cuistot five years ago on NYE, so I thought it would be fun to dine there again. I didn’t remember the restaurant being good or not, but I would have remembered if it had been exceptional or poor.

I booked the table online, through OpenTable as I have in the past. It’s kind of impersonal, but convenient. I received a call about a week before from the restaurant confirming my reservation and asking for a credit card to secure the reservation (common practice on very busy nights like NYE, Mother’s Day, etc.). The reservationist who called was pleasant and efficiently handled what needed to be done.

We arrived at the restaurant a few minutes before our reservation and the valet took our car. To my surprise, we didn’t get a ticket from the valet; he said he’d take care of it. I hoped that when we were finished it wouldn’t take forever to get our car because there was no record of it.

We entered the restaurant and found the space warm and inviting. The décor seemed to be inspired by a French country house, but updated and clean. We stood at the host stand and waited for a moment while the host was obviously busy with something more important than guests standing in front of him. When the other host returned a moment later, he greeted us and finally the host that had been standing there with his head down noticed that we were there. We were promptly seated in a booth near the kitchen, one or two away from where we sat five years ago.

After a slightly longer than acceptable wait, a server greeted us and offered drinks. I ordered a glass of champagne, something non-descript, and my wife had only water as she’s 6 months pregnant. The drink arrived and it was fine. A food runner dropped in with an amuse-guele, that he described as potato with goat cheese. It was in fact a potato with smoked salmon, crème fraiche, and caviar. The potato was cold and undercooked, the crème fraiche runny and unappetizing. There was so little caviar it should have been omitted. I was concerned with the start of the meal, but hopeful that things would improve.

Our waiter arrived with menus for a prix fixe menu with the only choice being the main course. The menu was as follows:

Terrine of Imported Foie Gras With Apple Compote and Calvados Gelée (optional course - $18 supplement)

Lump Crab Gratin with Celery Coulis

Consommé of Pheasant with Mini Pheasant Quenelles

Arugula Salad with Asian Pears, Baby Corn and Honey Vinaigrette

Venison Wellington with Grand Veneur Sauce and Chestnut Purée (the main course that I chose)

Fresh Chilean Seabass over Bamboo Rice with a Ginger Vinaigrette and Japanese Salad Garnish (the main course the my wife chose)

Hazelnut and Chocolate Gâteau with Pistachio Anglaise and Fresh Berries

Home Made Petit Fours

We both skipped foie gras, as I like it sautéed and my wife doesn’t like it very much. The first course arrived on a small plate and it looked very plain and simple, like a small hockey puck though too large for a course in a 7-course menu. It was a crab cake floating in a pale green celery coulis. I broke through the over-fried crust of my crab cake with my fork and dove in. It was dry and flavorless. The celery coulis didn’t have much flavor of celery; it was just a watery pale green sauce. My wife had the same thoughts. We looked at each other and knew we were in trouble at this point.

Following the crab cake was the Pheasant Consomme. [It arrived in a small bowl and the consomme was perfectly clean with two white quenelles of pheasant and a little bit of jullienned leeks floating in the broth. I was pleasantly surprised at how good it was. The broth was perfectly seasoned and flavorful. The quenelles were light and tasty. It would turn out to be the high point of the meal.

The Arugula Salad arrived shortly after we finished our consomme. It was simply presented: a medium-sized mound of arugula with a few slices of Asian pear around the sides. I eventually found the baby corn at the bottom of my salad. I wasn’t paying close attention when I took the first bite of salad that included one of the slices of pear. I bit into a pear seed, which got me off on the wrong foot for this course. The seed was just the start of it. The arugula seemed to have been just washed and still wet. It diluted what might have been a good vinaigrette, but it was just watery and nearly flavorless. I’m not a big fan of the baby corn either. They remind me of something I would find in a grandmother’s [ap0ostrophe’S] stew. At this point I decided I needed a cocktail.

I ordered a rye Manhattan. It was made very well, the only exception being the fluorescent red Maraschino cherry lying at the bottom of my otherwise perfect drink. I quickly consumed the drink in anticipation of the main course. I was hopeful that the venison would be delicious, but at this point not expecting much.

I got just what I expected. The venison Wellington arrived and the meat looked quite rare. Normally that would be fine, but the puff pastry that surrounded it was nearly raw itself. The flavors on the plate were pretty good, the chestnut puree was flavorful and smooth. The sauce was well made and seasoned correctly. The puff pastry just ruined the dish! It was gummy and soggy. If the previous courses weren’t indicative of what to expect, I would have sent it back. I decided to cut my losses and suffer through so we wouldn’t have to suffer any longer than necessary.

My wife’s dish was huge. The portion of the dish was as large as I’d expect to see at The Cheesecake Factory! It had a salad on top of the piece of fish. My wife tasted it and proclaimed that she couldn’t eat is [it] because it was gross. I asked her I she wanted to send it back. She declined as she didn’t want to protract the pain that was this awful meal any longer either.

On to dessert! At this point we were just ready to go, but we had already made it this far, so we might as well stay for dessert. The dessert arrived and it looked like something an amateur baker would make. The cake was thinly sliced and had some sort of cream sandwiched between the layers. The pistachio crème Anglais was too thin and lacked any flavor of pistachio, only having a slight green tinge to indicate that it was, in fact, a pistachio sauce. Petit fours were supposed to follow. We usually bring the petit fours home for our girls, but we didn’t want them to think that our judgment in restaurants had declined! We just got the check and got out of there!

We exchanged some niceties with the host on our way out and exited to find our car waiting for us! The best part of the whole experience was the valet service!

The overall experience was poor. The kitchen is producing inferior food, even by low standards. The waiter was knowledgeable and polite, while the food runners need an education in what is in the dishes that they present to guests. I’m surprised to read so many good reviews of the restaurant: I guess the guests that enjoyed their dinner have more money then sense. It was a beautiful space, but that is the only redeeming quality of this over-priced restaurant with poor food and average service. The chef apparently trained under the famed Paul Bocuse. He needs a refresher course, at least, to get the restaurant to the level where they can justify the high prices that they charge (our prix-fixe menu was $109.50 per person!).

Service

2010-01-04T14:21:00.000-08:00

We interact with service providers many times every day. In fact, most of us are service providers of some sort ourselves. Doctors, lawyers, chefs, accountants, stock brokers are just a few that quickly come to mind. What is it that makes the service we receive exceptional?

Service is defined as the action of helping or doing work for someone. That’s a fair definition, but there’s a lot more to it. Service to me is asking a service provider for something and them giving it to you. For example, at a restaurant you ask your waiter for a drink and he brings it to you. Poor service is asking for something and not getting what you asked for. For example, same restaurant scenario, ask for a drink, your waiter brings you the wrong drink and has to go back correct their error. Of course, the human element is involved so errors will happen, but a good service provider will make few errors and when they do make them they will compensate for their mistakes is some way. Maybe the waiter will buy you that drink or the next one.

The guest experience is paramount to a good service provider. We choose what and where we are served. I could stay at home and have all of the perfectly made food or cocktails that I want, but I often want someone else to take care of it for me so I can relax. Sometimes I just want to just let someone else handle all of the details for me, so I can relax.

My wife and I love dining out at fine dining restaurants. We usually order the tasting menu and let the chef decide what we are going to eat, only noting to our waiter any food allergies or strong dislikes that we may have. We’ll also order the wine pairing to let the sommelier choose what we should be drinking with our meals. It’s pure luxury to have true passionate professionals choose your meal for you.

I wouldn’t do this just anywhere, however. I cooked before I got into household work and I worked for some of the best in the business, and some of the not so best in the business as well. I trained under Julian Serrano, then of Masa’s in San Francisco (now of Picasso at the Bellagio in Las Vegas), Michel Richard of Citrus Restaurant in Los Angeles, and Steven and Mitchell Rosenthal, then of Postrio Restaurant in San Francisco. I had the best schooling of all working for those men. I learned passion for my chosen field, quality standards and what great service really meant.

When we go out now, we go to Masa’s, where Gregory Short now upholds the standards that I learned at Masa’s when I was there. We also trust Per Se in New York, where my good friend worked (he’s now the chef of the new Bouchon Restaurant in Beverly Hills). We cooked together at Sundance Resort in Utah many moons ago. Or Michael Mina, who has amazing standards that are upheld in all his restaurants. I could keep going, Gary Danko in San Francisco, Picasso in Las Vegas, L’Atelier de Joel Robuchon at the Four Seasons in New York. The list goes on, but it’s actually pretty short. These places are made what they are by the passionate professionals who hold themselves to standards that are high above those of people who are just doing a job. We’ve all been to good restaurants, but how often do you go to a great restaurant?

A great restaurant (or shop, theater, club, diner) is made great by the people that it employs, their passion for service and the overall guest experience. I reflect back on my post entitled “No, you say?” and see that in my interactions with service providers, I’m immediately put on the defensive when someone tells me “no” right off the bat.

“Do you have this in a size large?”

“No.”

A good service provider would go the extra mile and do everything they could to avoid telling me no.

I was recently in a children’s store, as we are expecting our third child, looking for a kit to convert our crib into a bassinet. I was told no at another store, then called the manufacturer and they told me that I could in fact get this kit from any retailer that carried their brand. I asked at the store I hadn’t been to and the ladies told me that they didn’t think it was possible, but that they would check. I got a little perturbed, as I already knew they could get it. They told me that the buyer would call me when he was in.

I received a call and the buyer told me that it’s not something that the company sells separately any longer, but that he could order the full crib/bassinet kit, break it apart for us and just sell us the part that we needed. Now, that’s what I’m talking about!!! The sale might be small ($180), but now I’ll go back there again when I need something. I knew that I could buy the kit from an online retailer, as I was told I could by the manufacturer, but I wanted to buy the part locally. The buyer’s willingness to bend the rules and make my experience a pleasant one has gained him and his store a loyal customer who will tell everyone he meets what a great store it is! Sounds like we both win!

I could go on about service forever, and I’ll go on some more another time. Until then, remember that if you’re providing a service, do everything that you can to avoid telling your customer no. Make them happy. If you’re a customer, reward the business and service providers that go the extra mile with your loyalty. If you do, there will eventually be a lot more good service providers around as they’ll be the only ones to survive this tough economy.

Tasty Pheasants, Christmas Presents

2010-01-01T16:01:00.001-08:00

Tasty Pheasants, Christmas Presents

I really love Christmastime. Once all of our shopping is done and we are ready for Santa to make his stop at our house, we can settle in and enjoy the anticipation of Christmas morning. We have watched all of our favorite Christmas movies, Elf, the Santa Clause series, Christmas Vacation, A Christmas Story, Fred Clause, and A Miracle on 34^th St. Christmas music has been playing in the house and the car for a couple of weeks. We’ve planned our post-Christmas trip and now it’s time to sit back, relax and let Christmas happen!

This year we went to the SF Ballet’s performance of the Nutcracker Suite. The SF Ballet was the first ballet troupe to perform the Nutcracker in its entirety in the United States in 1944. I remember going to see the Nutcracker as a child and I was excited to take my girls to see it this year. We went on Christmas Eve in the morning, then finished up a few loose ends related to Christmas Day and settled in for our Christmas Eve dinner. Last year I cooked an English dinner, standing rib roast, Yorkshire pudding, and Brussels sprouts. This year I cooked pheasant for dinner. I went hunting on the Tuesday before Christmas, so they were fresh from the field when I cooked them. Here’s my Christmas Eve dinner menu with recipes:

Winter Salad

Pheasant Braised in White Wine

Roasted Root Vegetables

Potato and Celeriac Puree

Warm Biegnets with Jack the Ripper Cocktails

Winter Salad:

Choose your favorite salad green. I like butter lettuce. Roughly chop the greens and set them aside.

1 head butter lettuce or other salad green of your choice

12 ounces bacon, diced and cooked

¼ cup Italian parsley, chopped

1 pomegranate, seeds removed for use (to easily remove the seeds, slice pomegranate in half and tap each half with the back of a knife over a bowl).

Sherry vinaigrette

1/3 cup sherry vinegar

½ teaspoon dry mustard

1 clove of garlic, chopped

1 small shallot, chopped

1 teaspoon chopped oregano

1 teaspoon chopped Italian parsley

1 teaspoon chopped thyme

½ cup extra virgin olive oil

Salt and pepper to taste

Mix all ingredients except the olive in a bowl with a whisk. Once incorporated, slowly add the olive oil while continuing to stir with a whisk. Add more salt and pepper as needed.

Put the salad greens, bacon, parsley and pomegranate seeds into a large bowl. Add a few tablespoons of the dressing and toss to lightly coat the salad. Add more dressing as needed. Serve immediately.

Pheasant Braised in white wine:

2-3 pheasant, cleaned and dressed

1 bottle of dry white wine, chardonnay or sauvignon blanc will do

1 white onion, chopped

4 carrots, peeled and chopped

6 stalks celery, chopped

3-4 sprigs thyme

3-4 sprigs oregano

3-4 sprigs parsley

1 tablespoon black peppercorns

1 bay leaf

1 stick (4 ounces) butter, chopped and reserved

¼ cup vegetable oil

Salt and pepper

Preheat oven to 375 degrees. Quarter the pheasant and season with salt and pepper. In a large, heavy-bottom stockpot, heat the vegetable oil. Add the pheasant and brown on both sides. Once pheasants are browned, remove from the pot and set aside. Add the onion, carrots and celery and cook over high heat until lightly browned. Deglaze the pan with half of the white wine. Return the pheasant to the pot and add the rest of the white wine, the herbs, peppercorns and the bay leaf. Bring the pot to a boil, then cover and place into preheated oven. Cook for about 3 hours, until the meat is falling off of the bone. Remove from oven and take the pheasant out of the pot and set aside. Drain the liquid from the pan into another saucepan and place on the stove. Discard the vegetables from the pheasant cooking pot. Reduce the remaining liquid until about 1 cup of liquid remains. Remove from heat and slowly add in the butter, stirring constantly. Add the pheasant back into the sauce and assemble the meal.

Roasted Root Vegetables:

Choose a few of your favorite root vegetables to roast. I like parsnips, sweet potatoes, cipollini onions, burdock and carrots for this dish.

1 large sweet potato

2-3 parsnips

6-8 cipollini onions

1-2 burdock roots

3-4 carrots (use heirloom varietals if available)

½ cup olive oil

Salt and pepper

Preheat oven to 375 degrees (you can roast the vegetables in the same oven that the pheasant is being cooked in). Peel and cut all of the vegetables into similar size pieces, about 1/2 inch cubes. Mix all the vegetables together in a large bowl and toss with the olive oil, salt and pepper. Spread evenly on a sheet pan and roast for about 45 minutes or until lightly browned and soft all the way through when pierced with a knife. Remove from the oven and serve immediately.

Potato and Celery Root Puree

I like this slight modification to traditional mashed potatoes. The celery root adds a flavor that is pleasant and adds depth to the meal.

2 pounds Yukon Gold potatoes (substitute Russets if Yukon Golds aren’t available)

1 celery root

3-4 cloves garlic

½-1 cup crème fraiche or sour cream

4-6 ounces unsalted butter

¾ -1 cup buttermilk or half and half

Salt and pepper to taste

Peel the potatoes and celery root and cut into (roughly) 1-inch cubes. Place into a large pot and cover with water. Add the garlic cloves to the water (up to this point can be done up to a day in advance), place on the stove and bring to a boil. Once a boil is reached, lower to a simmer. Cook until the potatoes and celery root are soft all the way through when pierced with a knife. Strain through a colander in the sink and pass the potato-celery root mixture through a food mill (if you don’t have a food mill or potato ricer, an old fashioned masher or beaters will work fine, you just might not have perfectly smooth potatoes!). Add one stick of the butter, half of the buttermilk or half and half and mix until thoroughly incorporated. Add the crème fraiche or sour cream and stir to incorporate. Season with salt and pepper and add more of the butter, milk and sour cream to your taste. Cover with plastic and set aside until ready to serve. If it’s done too early, you can gently heat them up over medium-low heat while stirring constantly. Add milk as necessary while reheating them to make sure you don’t burn them!

Warm Beignets and Jack the Ripper Cocktails:

I was introduced to the “Jack the Ripper” a few weeks ago at my boss’s birthday party by my good friends at Rye on the Road Beverage Catering. It’s basically hot chocolate with whiskey. They made it with melted Ghirardelli chocolate, warm milk and fresh-made marshmallow. I was successful making the cocktail at home with good quality hot chocolate mix and store bought marshmallows. If you’re adventurous and want to make the marshmallows at home, try this recipe: http://www.epicurious.com/recipes/food/views/Homemade-Marshmallows-242701

The drink was so good all I could think about was how good it would be with warm beignets. Beignets take a bit of effort, but you are well rewarded when you have fresh doughnuts to eat while you sit by the fire and enjoy your new favorite winter cocktail.

For the cocktails:

1 quart whole milk

Good quality hot chocolate mix

Good quality American whiskey

Large marshmallows

Heat the milk in a heavy-bottom pan over medium low heat, stirring occasionally. Once milk has arrived at the desired temperature, pour into a coffee mug and add the hot chocolate mix (remembering to leave space for the whiskey!). Stir well and add the whiskey, an ounce to ounce and a half should do. Float 2 of the marshmallows on top and enjoy!

Beignets:

2 1/4 teaspoons active dry yeast

1 1/2 cups warm water (110 degrees F/45 degrees C)

1/2 cup white sugar

1 teaspoon salt

2 eggs

1 cup evaporated milk

7 cups all-purpose flour

1/4 cup shortening

1 quart vegetable oil for frying

1/4 cup confectioners' sugar

1/4 cup white sugar mixed with 1 teaspoon cinnamon

In the bowl of a mixer, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well with either a whisk o the whisk attachment of the mixer. If you used the whisk attachment, replace it now with the dough hook. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.

Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.

Shake confectioners' sugar on some of the hot beignets, and toss some of the beignets in the cinnamon sugar mix. Serve warm.

Sit back, relax and enjoy!

Holiday Parties!

2009-12-30T11:12:00.000-08:00

The Holidays are Here!

We just wrapped up our HUGE birthday/holiday party for my boss. What an amazing event! It was, once again, held at the house and we had an incredible 750 guests! We built a large “pergola” in the street to allow us to handle such a crowd. We were planning for months and setting up for weeks. At last count, it required 350 people to make the party happen! What a wonderful thing to do at this time of year, employ 350 people when jobs and work are so scarce! I was honored to again work with so many talented and hard working people. Our chef, Jennifer Johnson, created a world-class menu and managed the numerous vendors she had chosen to participate in the event.

The event went on without a hitch. It poured rain, and we were dry. Power was out all over Pacific Heights, but not on our block. The guests came early and were treated to fabulous cocktails by our friends at Rye on the Road Beverage Catering, gourmet wood-fired pizzas by Evan Shivley, a spectacular seafood display by Aquatic Culture, the best sushi in the Bay Area by Sushi Ran, delicious Asian Fusion food by Umami Restaurant, a fabulous cheese display, artisanal charcuterie, ice cream by ICI, and the most incredible cake you have ever seen by Julie Durkee of Torino Baking. Everyone had an awesome time celebrating my boss’s birthday and the holidays. Everyone (well, almost everyone) behaved well and got home safely. The big party got me thinking about how one should and shouldn’t act when a guest in someone’s home. You’re likely to be headed to a holiday party or two in the next couple of weeks. Keep these rules in mind and you’re sure to have a wonderful time and make a good impression on folks you don’t know and solidify or improve your reputation with those you do know.

· Bring along a nice gift for the hostess. A simple and easy gift is a bottle of wine or champagne. Remember that it is not up to you when your host serves the wine; you gave it to them as a gift and they can choose to open it whenever they like. The wine you brought may not go with the meal that is being served. My wife happens to like particular champagne, so we often bring two bottles, one for now and one for later. If your host doesn’t drink, any small gift will do. Coasters or festive cocktail napkins are a fun gift to give and to receive. Get creative and give your hostess something related to an interest of theirs. I think something in the range of $20-$30 is about right for a hostess gift.

· Don’t drink too much. It’s easy to get carried away at Holiday parties, but it’s important to know your limits. A good rule to follow when drinking is to alternate an alcoholic drink with a glass of water. If you do have too much to drink, don’t drive. You can ruin a lot of people’s Holidays for the rest of their lives if you die or kill someone while driving. For the cost of defending yourself against a DUI, you could have taken a cab to New York!

· Black tie means black tie. No, a dark suit will not do. Ladies, dress your best. These days the opportunities are very seldom to wear formal attire, so do your best to enjoy the chance to “dress.” See http://en.wikipedia.org/wiki/Black_tie for details of black tie attire.

Have fun and enjoy the holidays!

Below are a few photos from the big party. I'll do another post in the near future with full details of the amazing event!

Thanksgiving

2009-11-17T13:33:00.000-08:00

I love this time of year. The smell of the air changes and the days are shorter and cooler. But the reason I love the fall the most is because it’s the beginning of the holiday season. As soon as Halloween is over, it’s time for the wonderful bounty of the fall. We love to entertain during this time of year. I often bring home fresh pheasant and we serve them to our guests with seasonal vegetables like butternut squash, bitter greens, sweet potatoes and Brussels sprouts.

My favorite holiday is Thanksgiving. As a kid, I remember that we would have our Thanksgiving dinner at either our house, my aunt’s house, or my uncle’s house. All of my Dad’s side of the family would get together and we would have a big feast. It was always a fun affair and often the only time during the year that I would see some of my extended family. The family who was hosting would be responsible for the turkey, stuffing and gravy, and all of the family members would bring various dishes. One year we had an informal contest to see which cousin could eat the most pie. I won with 21 slices, but lost it later.

In recent years (when the economy has been booming) we have all been splurging on luxury. This Thanksgiving, I recommend a simple, delicious dinner that doesn’t require a chef’s knowledge to execute. Enjoy cooking a simple, beautiful meal and reflect on all that you have to be thankful for. Here’s my menu that is simple, easy, and delicious.

Thanksgiving Dinner

Sage Roasted Free Range Turkey

Giblet Gravy

Mushroom Stuffing

Brussels Sprouts with Bacon

Roasted Garlic Mashed Potatoes

Cranberry Relish

Pumpkin Delight

To make your Thanksgiving Day less hectic, some of the work can be done in advance. Here is the schedule and recipes.

Tuesday:

Make Cranberry Relish (the flavor improves as it sits for a couple of days).

Cranberry Relish

2 cups orange juice

1 cup sugar

1 cup honey

3 cloves

1 pinch ground nutmeg

1 cinnamon stick

2 bags cranberries: freeze them for best results.

In a large pot, combine all ingredients except the cranberries. Bring to a boil and reduce until there is a cup to cup and a half of liquid.

Pour frozen cranberries into the pot and stir until all of the cranberries burst (more or less).

Pour onto a sheet pan to cool. Serve chilled or at room temperature.

Wednesday:

Peel potatoes and place in a large pot for cooking. Add a few cloves of garlic to the water.

Make roasted wild mushroom mix for stuffing. Select 3 or 4 varieties of mushrooms. If any exotic mushrooms (like hedgehog, black trumpet, porcini, chanterelle, or woodear) are available, add a few to a mix of shitake, crimini or portabello, and oyster mushrooms.

4 cups mushroom mix: shitake, crimini and oyster

Remove the stems from the shitake and oyster mushrooms and cut into bite sized pieces.

2 cups exotic mushrooms cut into bite sized pieces (use more of the mushroom mix if you can’t get exotic mushrooms)

½ bunch fresh rosemary, chopped

½ bunch fresh oregano, chopped

½ bunch fresh sage, chopped

2 medium size shallots, chopped

4 cloves garlic, chopped

Olive oil

Preheat oven to 400 degrees. On the stove, heat a large sauté pan with about ¼ cup of olive oil. Add the shallots and garlic and sauté until shallots are translucent (should be about a minute). Add the mushroom mix and chopped herbs. Sauté until the mushrooms are soft, about 5 minutes. Place pan with mushrooms into the oven and roast for 30-45 minutes or until all of the water from the mushrooms is absorbed back into the mushrooms. Remove from oven and cool to room temperature. Refrigerate for use on Thursday.

Cut up 1½ loaves of French bread (your choice, I like a whole wheat sourdough) into 1 inch squares and toast in the oven at 300 degrees until they are completely dried out. Once cool, store them in a plastic bag for use on Thursday.

Prep Brussels sprouts and bacon. Halve the Brussels sprouts and store in the refrigerator for use on Thursday. Cut bacon into ¼” sized pieces. The bacon can be cooked at this point or done on Thursday. Cook the bacon over medium heat until crispy and the oil begins to foam. Drain off the fat and let cool to room temperature. Store in the refrigerator overnight.

Thursday:

Sage Roasted Turkey

1 12-15 lb. turkey, preferably organically raised

1 bunch fresh sage

¼ lb. unsalted butter, cut into small cubes

Salt and Pepper

Roast the turkey. Preheat oven to 425 degrees. Set the rack in the oven on the lowest position. Unpack turkey and reserve neck and giblets for the gravy. Rinse the turkey with cold water, then pat dry with paper towels. Place turkey on a rack in a roasting pan. Slide your hand between the skin and the breast and place butter inside. Place the whole sage leaves (stems removed) all over the inside of the skin. If you are going to stuff the turkey, do it now. Mix one whole egg with 3-4 cups of the mushroom and bread mix and add one cup of water or chicken stock. Fill the cavity of the turkey with the stuffing. Reserve any leftover stuffing mix to cook separately. Put one cup of water in the roasting pan, and place turkey in the oven. Roast for one hour without basting. After the first hour is up, rotate the pan180 degrees and add another cup of water. Roast another 45 minutes, basting every 15-20 minutes. The total roasting time should be 2-2.5 hours. Using a meat thermometer, insert into the thick part of the thigh, near the bone, but not touching. The temperature should be 160 when done (the residual heat will continue to cook the turkey after it’s been removed from the oven). If the turkey is getting too brown and is not yet done, cover loosely with aluminum foil for the remainder of the roasting time. If the turkey is stuffed, add approximately 45 minutes to the roasting time. Use the meat thermometer to check that the temperature in the middle of the stuffing is at least 150 degrees.

Wild Mushroom Stuffing

Mushrooms cooked on Wednesday

Bread toasted on Wednesday

1 stick unsalted butter (4 ounces)

1 cup chopped yellow onion

1 cup chopped celery

1 ½ teaspoons salt (preferably kosher salt)

½ ground black pepper

2 eggs, beaten

1½ cups chicken broth

Preheat oven to 375 degrees. Butter or spray with Pam a 9x13 Pyrex pan if not stuffing the turkey. In a large skillet, melt butter and sweat onions until translucent. Add celery, salt and pepper and remove from heat. Mix all ingredients in a large bowl and fill cavity of turkey, or place in the Pyrex pan. Cover pan with aluminum foil and place in oven. Cook for 45 minutes covered, then remove cover and continue to cook for another 15 minutes. Remove from oven and serve!

Roasted Garlic Mashed Potatoes

Potatoes peeled on Wednesday

½ - 1 cup crème fraiche or sour cream

4-8 ounces unsalted butter, cut into cubes

½ - 1 cup buttermilk

Salt and pepper to taste

If the potatoes were in the refrigerator, take them out and let them get to room temperature well before you need to cook them. (If you forget, don’t worry, they’ll just take longer to boil.) Boil potatoes until they are cooked through (poke with a knife and see that they are soft all the way through). Strain the potatoes in a colander. Put ½ of the butter into the pot that the potatoes were cooked in. Using either a ricer or a food mill, pass the potatoes through until all potatoes are used. Add some of the crème fraiche or sour cream and buttermilk. Stir until smooth and season with salt and pepper. Adjust taste with more buttermilk, butter, and crème fraiche or sour cream. Make sure to use enough salt to get your desired flavor!

Giblet Gravy

(The gravy is made after the turkey comes out of the oven)

Pan juices reserved from cooking turkey

¼ cup all-purpose flour

4 cups turkey stock (chicken stock will do as well)

Skim fat from pan juices and reserve 1/4 cup fat. Add 1 cup turkey stock to roasting pan and deglaze over moderately high heat, scraping up brown bits. Add to remaining 3 cups stock and bring to a simmer. Whisk together reserved fat and flour in a large heavy saucepan and cook roux over moderately low heat, whisking, 3 minutes. Add hot stock to roux in a fast stream, whisking constantly to prevent lumps, and simmer, whisking occasionally, until thickened, about 10 minutes. Stir in additional juices from turkey platter and season gravy with salt and pepper.

Brussels Sprouts with Bacon

Prepared Brussels sprouts and bacon

3 tablespoons olive oil

4 tablespoons unsalted butter

Water, as needed

Salt and pepper to taste

Heat oil in a large skillet over medium-high heat. Add Brussels sprouts and brown. Once the Brussels sprouts have begun to brown, add ½ cup of water and the butter and cover. Cook until tender. If water evaporates before they are done, add more water. Once they are tender and all of the water has evaporated (if they are done and there is still water in the pan, drain off the water), add the bacon. Cook for a minute or two, tossing until the bacon is hot and crispy. Season with salt and pepper to taste.

Pumpkin Delight

20 oz can pumpkin

13 oz can evaporated milk

2 teaspoons pumpkin pie spice

½ teaspoon salt

1 cup sugar

3 eggs

¾ cup chopped margarine or butter (I use butter)

1 c. chopped walnuts or pecans

1 package dry yellow cake mix

Mix together milk, spice, sugar, eggs, salt & pumpkin. Pour into 9x13 pan that has been sprayed with Pam or another vegetable oil spray, top w/ dry cake mix, chopped butter & nuts. Bake at 350 degrees for about 40-50 minutes, until knife poked in the center comes out clean.

(Cover loosely w/ foil if top becomes brown.) Serve w/ whipped cream or ice cream --- or both!!

Ask the Butler – Entertaining

2009-11-05T11:34:00.000-08:00

I truly love to entertain. I feel like there is nothing more enjoyable than inviting guests into your home to share a meal. In my house, I’m in charge of the food and wine and music, my wife is charged with the table setting and décor. I love to try to cover every detail in planning the party. I recently had a little faux pas when we invited some guests over for a family dinner. I decided on cooking rabbit, because I hadn’t cooked it in a while. I really love to make rabbit, it’s so delicious when done well and goes well with earthy red wine. Our guests were on their way and the rabbit was well along it’s way to being ready when I remembered that the children of our guests had a pet rabbit. It was too late to change what I was making, so what to do? I had to tell them. I told the father when they arrived and it wasn’t a big deal. I told him we could tell them it was chicken, but he told them the truth and they were okay with trying it. (I am okay with lying about food if it gets a child to try something they wouldn’t otherwise try.) I probably wouldn’t have cooked rabbit if I had remembered that the kids had a rabbit for a pet!

Below are a few more questions, sent by my friends, that can help you entertain better and avoid an awkward situation.

Q. I am having a group of about 10 adults over to dinner, but their eating habits are all over the map (one's a vegetarian, one keeps kosher, etc.). What is the best way to accommodate them all?

A. When entertaining it’s important to keep in mind what you goal is. Simply, it is to make your guests feel comfortable and at home in your home. You want to accommodate all of your guests without killing yourself. It’s best to have something that each distinctive guest can eat. For my kosher guest, I would find a local kosher deli or restaurant and serve him or her something from there. Your friend will be quite pleased that you made the effort to accommodate their special diet. For the vegetarians, I would include one or two dishes that are vegetarian that everyone would like, maybe guacamole and a crudite platter. For serving dinner to the vegetarians, I would simply leave the meat (or fish, etc.) off of the plate and serve them a little larger portion of the side dish and vegetable. Make sure to plan the quantity of your side dish and veggies accordingly if they will be the main course for your vegetarian friends.

Q. Cocktails before dinner: When is it appropriate to serve a chilled sherry? Any favorites?

A. There are two types of sherry, fino and oloroso. Fino sherry is pale, light and best served before dinner, chilled. oloroso is aged longer, sweeter, and more robust, making it a better choice for dessert or an after dinner drink. For a sherry apertif, try a Sherry Cobbler, described by pioneering mixologist Harry Johnson in 1882 as “without doubt the most popular beverage in the country, with ladies as well as with gentlemen.”

Sherry Cobbler

4 oz fino sherry

½ tablespoon superfine sugar (also called “Baker’s Sugar”)

Slice of orange

Berries

1. Cut a slice of orange 1/8 of an inch thick, then cut it in half.

2. Muddle the orange slice and a few of the berries gently in a cocktail shaker.

3. Fill shaker with ice and add the sherry and the sugar.

4. Shake and pour, unstrained, into a tall glass and artfully place a few pieces of fruit on top.

5. Serve and hark back to the time when this was the most popular drink in the country!

Q. We are having a party with 50 or so people. There has been some bad blood (cheating spouses, etc.) amongst some of the guests. Should I dis-invite any of the offending parties?

A. If you have already sent the invitations, well, you’re up a creek. When planning a party, one of the most important things to consider is the guest list and how everyone on it interacts with each other. It is slightly boring to have a party that is attended by only those who really like each other. I often throw in a wild card to see how it goes and keep the evening interesting. The caveat is that I know the wild card well enough to know that they won’t be too much trouble. My advice: Cancel the party and reschedule for two dates, separating the guests with bad blood. If this is not possible, go to your local sporting goods store and pick up a few pairs of boxing gloves. If it gets ugly, at least you can have the battling factions entertain your guests!

No you say?

2009-10-27T13:41:00.000-07:00

We say no all the time (especially if we’re parents!). No you can’t come in, no you can’t eat that, no you can’t have more. A babysitter once told me about a family that she worked for that did not allow her to say no to their child. Imagine walking around New York City with a 3-year old child that you couldn’t say no to! That story reminds me of something I have learned in the time that I have been an estate professional.

Wealthy people don’t believe in the word “no.” It’s often what got them to where they are! In my work, I often am asked to do seemingly impossible things and do them now. Get me a custom made bed in two weeks, reserve dinner tonight at the most exclusive restaurant in town, book me a charter flight in an hour, do a million dollar renovation in 12 weeks, and the list goes on and on. I have learned to let my clients say no, and never say it for them.

“Sir, I can get you that reservation. I will have to tip the maitre’d very well, is that okay?” or “We can certainly make the renovation happen in 12 weeks. It will require significant overtime which will make the project run 40% over the initial bid; is that okay?"

As you get to know your employers, you learn what they want and eventually you don’t need to ask them. You know that when they say they want to eat at a particular restaurant, you make it happen, whatever it takes. You will sometimes need to ask when it doesn’t make any sense to go ahead with a project that is a waste of money.

I recently had a situation where the air conditioner for the master bedroom was not working. It had recently been replaced, so it didn’t make any sense that it wasn’t working. We found that the problem was a leaking coil, which was covered under warranty. Problem was that it was going to take a month to get the necessary part. So, do I spend $15,000 on a new unit and have it done right away, or wait for the part? An easy decision for you and me, we wait! I had to ask because I wasn’t sure of the pain point of my employer. Was it worth $15,000 for them to have the air conditioner working right away, or could they wait and have it done for free. They decided to wait. You can find out what is more important to the principal, getting what they want or parting with some of their money, it’s most often getting what they want.

This mentality can also be one of the biggest challenges of the job. Your boss never expects you to say no, or that you can’t do it. Never believing in “no,” or that it can’t be done, likely played a large part in the success that the principal has achieved.

In one of my early jobs, I was the House Manager, Chef, Housekeeper, et al. The Mr. expected me to cook lunch and dinner for his family 6 days a week, clean his 11,000 square foot home (with 4 small children doing what they do!), grocery shop and run errands, manage and maintain all of the systems in the house AND tag along with every vendor that came into the house and make sure they did their job properly! Consequently I was working 12 hours a day 5 days a week and 6 to 8 hours on the 6^th day. Not a great way to have a life! After almost a year of doing my best to manage, I had to talk with them about the work situation, and we mutually decided to end the relationship. Not the outcome I was looking for! The job was a blessing because it got me into this field, but in the long run it was not a situation that I could sustain for a long period of time.

If you stop believing in “no” maybe you’ll get more of what you want in your life. It’s really hard to do, but I am getting better at it because I work at it very hard and I am around so many people that don’t believe in “no.” Can you imagine your life if you didn’t believe all of the limiting thoughts that you have? I can’t start that business because I don’t have the money, or contacts, or experience, I can’t ask that girl or guy out because I’m not good looking enough, I can’t host that party because I don’t know how to entertain. I could go on all day listing the things we limit ourselves with, but the reality is that the only thing that really limits us is our limiting thoughts. The uber-wealthy and ultra successful don’t believe in limits and that is what makes them so. They are no different than you and me, they have ups and downs, they argue with their spouses, have disagreements, and so forth. You can be the same as “them” if you don’t believe in “no” and the thoughts that limit you.

Ask the Butler!

2009-10-15T09:48:00.000-07:00

A few months ago I asked a few friends to send me some questions that they would ask a butler. I had fun with the questions and enjoyed the exercise. I would love your questions as well. Send them to me directly at jared@jaredmiles.com. I hope you learn something and will contact me with questions that I can answer to make your life easier and more efficient!

The men's pocket square: Linen, does it need to be sent out to be professionally laundered or can this be accomplished with a regular iron? Recommendation on a fold pattern?

I like to launder and press my linen and cotton pocket squares myself. Cotton pocket squares I wash with like colors. I use hot water for my white ones, warm water for dark colors and cold water for bright colors that may have a tendency to fade (purple, red, etc.).

Linen can be washed in similar fashion, although it’s safer to use warm water, as using hot water every time that you wash your “squares” will weaken the fibers. Then dry them in the dryer and remove them while they are still damp. (You can omit this step if you will soak your squares in liquid starch). Over-drying can also compromise the integrity of the linen fibers.

At this point, it’s time to starch your square (for both linen and cotton – not silk!). I always use Sta-Flo brand liquid starch. It’s concentrated and is intended to be mixed with water to give you your desired “crispness.” For pockets squares, I recommend a ratio of one part starch to 6 parts water. Mix in any container that is suitable (and clean!) and soak you squares. Remove them and squeeze the liquid out of them and allow to dry until damp (you can dry them in the dryer until damp if you’re in a hurry).

Finally, it’s time to iron them. I always iron them into a square (fold in half, then in half again). Use a good steam iron at high heat. I like Rowenta irons, although they can be pretty expensive. Many of my housekeepers like the Black and Decker that is $29.99 at our local hardware store. Iron from the center out, making sure to pull the edges as you iron to get a crisp, straight edge.

To fold, I generally like to first fold the square into thirds (or so, making it thin enough to fit into my jacket pocket) and then fold from the bottom up an inch or two, making it just tall enough to sit an inch outside of the jacket pocket.

House Cleaning: what is the best solution for cleaning windows if you want to stay "green?"

I like to use a solution of equal parts white vinegar and hot water. It’s less toxic than ammonia and won’t discolor aluminum window frames, or react with window putty. I also use a squeegee rather than paper towels, and wipe my squeegee with a thick, absorbent cloth. You can also use just hot water with a few drops of dish soap. In that case, if streaks occur, use less soap. Both solutions can be transferred into spray bottles if desired.

When traveling with a packed bag, better to have shirts laundered on a hanger with a garment bag or should one have shirts folded?

I have for many years had all of my shirts laundered and on hangers. When I travel I pick a few shirts to take and I usually put them in a folding garment bag if I am travelling by aircraft. The problem is that I always end up touching up my shirts when I arrive at my destination. If I had the foresight to choose my shirts before I travelled, or kept some of my shirts aside for travelling, I’d have them folded at the dry cleaners. If you are going to wear the shirts with a jacket, the only part that is visible is the front of the shirt, from the navel to the neck. With folded shirts, that part is perfectly ironed! If I’m travelling by automobile, I hang the shirts in a garment bag and I wouldn’t do that differently if I had the aforementioned foresight!

What is a Butler?

2009-10-06T16:13:00.000-07:00

I once told a young man that I was a butler. His response still makes me laugh today. He said “Oh, that’s awesome, you just sit around in a big house and wait for someone to ask you for a drink. I’d like to do that.” While that may have been the case at some point in history, it’s certainly not so today.

The profession of Butler has been around for centuries. The word butler means “a male servant or head of the household,” and comes from the Roman word “buticula” meaning bottle. After countless bacchanalian orgies, the bottle became synonymous with the person carrying it around to the average partygoer. The word evolved from Latin, through French into its current form of “butler,” but the idea has essentially remained the same: to cater to the needs and pleasures of the wealthy. (Thank you to my friend Steven M. Ferry for his research and insights in his book Butlers & Household Managers: 21^st Century Professionals.)

The butler has evolved from the era of castles with staffs of 300-400, in which the butler was in charge of the table and the wine, to times of improved technology (from refrigeration to irons, dishwashers, etc.) where smaller staffs were needed. The butler, still being a valued member of the staff, became the head of the household. Today, in the United States, the title Butler is used interchangeably with House Manager, Major Domo or Butler Administrator.

I feel that when a family is looking for a butler, they are seeking a refined and sophisticated individual who can comfortably interact with them and their guests. My employer had an English butler for a long time, so they wanted someone with the same tact and skill to interact with them and their many high level guests. The butler is essentially the intermediary between the principals and their staff, and often the houseguests.

In my case, I am charged with running the staff (of 15), overall maintenance of the residence (including managing construction projects and maintenance of all systems in the house, audio/visual, HVAC, electrical, pool, computer systems, etc.), directing and overseeing the service to the principals and their guests, and planning and managing events. This is the formal job description, but I am often called upon to do much more than these tasks. In previous positions I’ve also been the cook, housekeeper, and maintenance man, among other things!

Today’s butlers are called upon to be the one steady and consistent navigator in an ever-changing home and world. We are the person that the family has entrusted with the management of some of their most precious possessions, and, more importantly, their family and guests. We know the most intimate details of the family, but we never tell. We are trusted with the family’s money, and we don’t waste it. I am honored to have been invited into the homes of some of the wealthiest families in the world. It’s a challenge, it’s fun, and I couldn’t see myself doing anything else!

Graciousness

2009-09-22T18:04:00.000-07:00

Graciousness

What does it mean to be gracious? The dictionary defines gracious as “courteous, kind and pleasant or pleasantly indulgent.”

I see examples of gracious living every day, and examples of the antithesis of gracious living, as well. Money is not required to live graciously; class is.

We have recently had open displays of poor etiquette: Serena Williams’ outburst at the U.S. Open tennis tournament, Kanye West hijacking the microphone at the MTV Video Music Awards, and regular outbursts of anger (cursing, pounding clubs into the ground) by Tiger Woods on the golf course. These are all very public examples of poor etiquette and manners, but we see it every day in our lives. We have the phenomenon of road rage that has escalated from mild irritation with another driver to drivers killing other drivers for a real or perceived driving infraction. People on the bus or the train don’t offer their seats for women or the elderly.

I found this list of the Ten Characteristics of a Gracious Person and it’s right on. Here it is:

1. A gracious person is slow to take credit and quick to lavish praise

2. A gracious person never seeks to embarrass another

3. A gracious person is always thanking others

4. A gracious person doesn’t monopolize the conversation

5. A gracious person doesn’t try to play “one up-manship”

6. A gracious person pays attention to people

7. A gracious person desires to say what is appropriate

8. A gracious person looks out for the comfort of others

9. A gracious person understands that he/she is not indispensable (indispensable)

10. A gracious person constantly points out the good that he sees

When we live graciously we give a gift to the world that spreads like wildfire. Can you imagine what the world would look like if we had more people like Jacqueline Kennedy Onassis, Cary Grant, or Derek Jeter? By living graciously we affect everyone around us in a positive way, thereby helping us get more of what we want. In the case of personal service this means service providers that are happier, more loyal, more willing to serve, and that’s just the beginning. When you treat people with the respect they deserve and really mean it, people want to do a better job for you. It’s not about how much you’re paying someone that makes them happy (though it is important to be fair), it’s how you treat them that really counts. Their life will be positively affected, and because of this, yours will be too.

Formality

2009-09-14T13:36:00.001-07:00

Formality

Unfortunately, formality is all but lost in today’s world. Casual Friday has become casual everyday. Even our President has shown us his casual side, appearing in an address to school children without a tie and an open collar. Now, I’m all for casual. I love wearing jeans and a polo shirt on the weekend or workout clothes going to and from yoga class. The issue here is that formality breeds respect, something that we are lacking in our me, me, me, now, now, now culture.

I’ve had the opportunity to work in many homes, all with varying levels of formality. I found that for many reasons households that are more formal tend to run more efficiently. By more formal I mean the homeowner is the boss and I am clearly an employee, not a muse, a possession, or friend. This may seem obvious but, more often than not, it isn’t.

So, how can the formality between you and those who provide you service make your life easier and more efficient? First, there needs to be a mutual level of respect. In a previous job, where I lived on the premises, my employer believed I was always available to cater to their every whim. For me, this meant when I wasn’t working I either had to be out of the house or sneaking around to try and not be seen.

In a more formal relationship, the employer understands that you work certain hours and you shouldn’t be disturbed by anything less than an emergency when you’re off. By maintaining a level of formality and respect for your nanny, housekeeper, gardener, etc, you can be rewarded with an employee that is not overworked or burned out. Your employee will be happier because the respect is flowing both ways. Most estate professionals are accustomed to showing their employers respect without expecting the same in return. Not only is it beneficial to you, as the employer, it’s the right way to treat other people. I think it’s especially important to treat those you have invited into your home to provide service with respect. An additional benefit of maintaining a formal relationship with your service providers is that it is easier to ask them to do something you wouldn’t be comfortable asking (or telling) a “friend”. For example, it’s easier to tell your employee the bathroom was not cleaned to your satisfaction than it is to tell your “friend.”

In your home it is important to maintain a level of formality to get what you want done the way that you want it done. Have respect for those who provide you a service and they will respect you and what you want in return (and not just because you’re paying them!). This goes for all of your service providers, the dry cleaner, your waiter at a restaurant, the clerk at the grocery store, to name a few. I have no problem asking for what I want and getting it in almost any circumstance. I have respect for those who are serving me.

What is luxury?

2009-09-04T19:10:00.000-07:00

What exactly is luxury?

Almost everything that we purchase today is marketed as a luxury item. We have luxury cars, luxury luggage, luxury hotels, luxury spas, luxurious clothes, and the list goes on. Is this really the luxury we're looking for? Luxury is defined as "a pleasure out of the ordinary allowed to oneself". All of the "items" that we own are, in a material sense, luxurious. We don't really need designer jeans or t-shirts, expensive sheets or a BMW. They are luxury items.

What the wealthy have that we seek is the luxury to manage our time. To not let our possessions manage our time. How is it that a wealthy woman can have a baby and have her perfect body back in just a few short months? To start, she'll have a nanny to care for her newborn so she can rest and get back to her daily routine. She may have a chef to prepare healthy meals for her. She may also have a personal trainer to help her get into shape quickly. I'm not saying it's not possible to do it otherwise. Regular women do it often, but all of the women we see on television and on the runways get back into shape extremely quickly. It is simply because they can afford the luxury of having other people make decisions for them that they don't need to make. You don't need to make the decision of what to have for dinner if you have someone who knows your preferences cooking your meals. You are free from the thought of it all together!

Many time-consuming tasks can be managed this way. You can have someone who manages your schedule, wardrobe, housekeeping, parties, and so forth. The luxury we are really looking for is to have someone else do everything for us. Unfortunately, this is not realistic for most people. What is realistic is managing our possessions and time-consuming tasks to the point where they don't overwhelm us or take up too much of our time. We choose what we want to do and not do, either directly or indirectly. Most of us don't go to the trouble of ironing our shirts (or our spouse’s), so we send them out to the cleaners. The time it takes to wash, dry and iron our own shirts is more valuable to us than the couple of dollars it costs to have someone else do them.

I believe we should look at all of the tasks in our life this way.

How do I really want to spend my time?

What is it worth to me to have that time?

How can I get what I want and still afford my needs?

I would like to help as many people as I can organize their lives this way. My goal is to help you spend the time on what you want to do, not what you have to do. Send me an email with your most time-consuming task and I’ll help you find a solution to make your life easier!

The Good Life, Simplified

2009-09-03T19:24:00.000-07:00

What goes on behind the gilded doors of the rich and famous? Everyone seems to want to know. Everyday no fewer that a dozen tour buses pass by the mansion where I work. Many more tourists walk by and, if the door happens to be open, try to peer inside. I even had a few ladies ring the doorbell and tell me they were wondering if they could have a look around (the answer was no!).

So what is it that everyone expects to find? What is it that these rich people have that we all want to know about? Where do they keep the gold plated Ferrari? Is the Mr. hanging around drinking scotch and smoking a cigar? The answer is that what goes on in the homes of the rich and famous is not much different than what goes on in your home. They eat there, they sleep there, they have guests over for lunch or dinner (okay, their guests are more interesting than yours!). I'll explore with you what it is specifically that makes the lives of the rich and famous interesting.

The first thing that the wealthy have that makes their life different is the luxury to choose what they do everyday. Tasks are not chosen for them (laundry, preparing meals, running errands, etc.), they choose what they want to do. This is one of the beauties of having money, the ability to hire someone to do things that you don't like or don't want to do. My career has focused on how to help my clients live the way that they want. One of the key factors is that these people have really thought about how they want to spend their time and they created the service around them to facilitate that. I contend that you don't have to be a multi-millionaire to have a better life with more time to spend on what you want to spend time doing.

This blog is about giving you, the reader, a peek into the lives of the uber-wealthy and how the insights that I share can help you live a more rewarding life. A life where you get to choose how to spend your most valuable resource, your time.