Restaurant life

Food for Thought: What I Learned From 6 Weeks in Noma's Kitchen - Thomas Madrecki - Life - The Atlantic

2011-11-14T11:51:00.000-08:00

Food for Thought: What I Learned From 6 Weeks in Noma's Kitchen - Thomas Madrecki - Life - The Atlantic:

'via Blog this'

Chocolate, pumpkin pie - YouTube

2011-10-19T11:14:00.000-07:00

Food is an art form! In so many ways! Thank you Alinea.Chocolate, pumpkin pie - YouTube:

'via Blog this'

What's the Next Big Restaurant? - WSJ.com

2011-10-07T09:54:00.000-07:00

What's the Next Big Restaurant? - WSJ.com:

'via Blog this'

10 Stubborn Food Myths That Just Won't Die, Debunked by Science

2011-10-07T09:40:00.000-07:00

Very interesting article!! 10 Stubborn Food Myths That Just Won't Die, Debunked by Science:

'via Blog this'

The French Laundry at Harrods Opens | Haute Living Magazine

2011-10-04T14:34:00.000-07:00

The French Laundry at Harrods Opens | Haute Living Magazine:

'via Blog this'

USAM over!!!

2010-09-13T21:31:00.000-07:00

It has been so long since my last update and there is so much to talk about... Most importantly the United States Amateur golf championship and all of its planning went off without any problems!! In fact it went better than I could have ever planned!! Its late now but i will update with more when I get a chance!

Sorry for the long time no blog...

2010-05-10T17:57:00.000-07:00

Hey everyone or should I say the 4 to 5 people who follow this blog. I have been so so so so very busy and I hope to be able update with some new menu items and pics that I have been doing!

See you soon!

Amazon.com: Amuse-Bouche: Little Bites Of Delight Before the Meal Begins (9780375507601): Rick Tramonto, Mary Goodbody, Tim Turner: Books

2010-03-27T15:27:00.000-07:00

Amazon.com: Amuse-Bouche: Little Bites Of Delight Before the Meal Begins (9780375507601): Rick Tramonto, Mary Goodbody, Tim Turner: Books

Just a wonderful book of fun little apps and amuses for the palate!

Menu for the week of 1/18/2010

2010-01-18T21:36:00.000-08:00

Ok so here we go! I had most of the stuff I planned last week, so lets try this again...

Monday- Papusas with red chile sauce

Tuesday- Lobster bisque with grilled sourdough

Wednesday- Grilled chicken salad with satsuma orange vinaigrette, 5 spice wonton strips and grape tomatoes

Thursday- A variety of popcorns and dips

Friday- (chivetalker special) Slow roasted chicken noodle soup

Saturday- Wild mushroom raviolis with sun dried tomato pesto, fresh buffalo mozz. and grilled broccoili florets

Sunday- Leftovers!!!

Harmon Beer Dinner Menu

2010-01-13T19:47:00.000-08:00

Chambers Bay Grill & Harmon Brewery team up to bring you a four course dinner prepared by Executive Chef Dustin Joseph, perfectly paired with four great brews from the local favorite Harmon Brewery! Join us for an evening of great food and great beer. Space is limited, so make your reservations today by calling the Chambers Bay Grill at (253) 460-4653 ext. 112.

$45 per person plus gratuity

1st Course

Grilled ancho chile rubbed chicken skewers

Spanish roasted Marcona almonds

(paired with Point Defiance IPA)

2nd Course

Beer battered Painted Hills Burnin German corn dogs with house made dipping sauces

(paired with Brown’s Point ESB)

3rd Course

Grilled St. Helens hangar steak with basil pesto mashed potatoes and smoked tomato relish

(paired with Pinnacle Peak Pale Ale)

4th Course

Apple cider “doughnut” beignets with brown sugar caramel sauce

(paired with Puget Sound Porter)

Executive Chef Dustin Joseph

Menu for the week of 1-11-2010

2010-01-10T19:23:00.000-08:00

Here's what I have planned for my week! (some are for my next menu at the restaurant that I want to try out)

Monday: Pulled pork shredded tacos with satsuma orange, napa cabbage slaw
(I might be putting this on my lunch menu??)

Tuesday: Spinach salad with caramelized chanterelle mushrooms, Washington apples, and warm bacon vinaigrette

Wednesday: Oven roasted turkey sandwich with chipotle aioli, lettuce, tomato, Carlton Farms bacon, avocado on oat wheat bread

Thursday: Washington field green salad with Oregonzola blue cheese, candied walnuts, dried bing cherries and cava wine vinaigrette

Friday: Chile rubbed skirt steak with tempura fried scallion and topped with a local farm egg cooked over easy (possible steak and egg for breakfast menu)

Saturday: Grilled Cheese with roasted tomato soup! (Using goat, blue and aged cheddar cheese on sourdough)

Sunday: Leftovers of some sort!!!

I am hoping to take some pics of the food this week and hopefully I can post them with the days I am preparing them!!

Working, working, working

2010-01-09T08:50:00.001-08:00

Sorry for no update after I said I was going to more often! Argh!!! Have been busy at work, but now I am on to the fun stuff... Planning the spring menu for Chambers Bay! More to come shortly! Stay tuned.

New Years Eve

2009-12-22T21:55:00.000-08:00

This is the first New Years eve that I have off in about 14 years and I am debating what to do with my evening? Lots of restaurants have tasting menus, evenings where you enjoy company, eat and drink. I am just not sure that I want to do that... The other option is to go to a night club and pay too much for cover and too much for drinks all night. Oh these options I have! I am leaning to getting together with friends and just hanging out (isn't that what most people do anyways?)

Some of my favortie books

2009-12-21T17:57:00.000-08:00

All of these are from Ferran Adria if you haven't guessed! He is an amazing chef and El Bulli has been voted the best restaurant many times over. Not just great gift ideas, but for the serious foodies a must buy.

Check them out and let me know what you think!!

Menu for what I plan to cook this week

2009-12-21T16:58:00.000-08:00

Here's a quick Here is quick menu for the week of Christmas and what I am planning to cook (for home)

Monday: Spinach pasta lasagna with grilled zucchini, portabella mushrooms, tomatoes, red onions with pecorino romona cheese and a roasted tomato sauce

Tuesday: Slow roasted natural turkey sandwich with rosemary cream cheese, orange-cranberry chutney, candied bacon, aged white cheddar on bakery fresh sourdough bread

Wednesday: White wine poached natural egg with butter roasted fingerling potatoes, slab Carlton Farms bacon and chanterelle mushrooms

Thursday: Painted Hills Hamburger on a brioche bun with lettuce, onion and tomato chutney (fresh tomatoes aren’t that good this time of year) tortilla chips with salsa fresca

Friday: Some sort of Christmas dinner I am sure! (Will update with exact menu soon)

Saturday: Leftovers from Christmas

Sunday: Slow roasted Draper Valley chicken enchiladas (Christmas style for everyone who knows what that is)

There's what I have planned, going to make it happen!

First beer dinner in a while!

2009-10-14T11:23:00.000-07:00

Here is a link for my first beer dinner! Let me know what everyone thinks!

http://tinyurl.com/yzj97zx

Been swamped

2009-08-29T16:08:00.000-07:00

Sorry I haven't updated my blog in such a long time, but I promise I will do it much more often!

Precision vs. Taste cooking

2009-07-08T08:49:00.000-07:00

I recently had a discussion with one of my cooks about precision cooking and using grams to measure and cook with. His argument was valid- that a chef is still a creator and alchemist (I agree with all my heart) I think that cooking for me now has changed a bit though. I enjoy making the best dish I can, and if measuring everything in grams allows me to do that, then I will gladly do that. Precision allows me to come as close to perfection as I possibly can. If you can change the stigma that “no recipe is ever perfect” and “a chef always tweaks this and that recipe” then for once your end result would come out just as planned. Would that be a letdown? Or a big relief? I used to feel that I always had to add more of this or that and just a pinch more of salt, but now I would love to follow a recipe that is as close to perfection and have the end result come out to just what I wanted in the first place, no matter who made the recipe. As of now, I am a mixture of both, but I know that as I grow older I want to get as close to perfection as I am able to get, and if it is the way of the gram than I will be happy to convert all my recipes and teach my staff how important consistent cooking is.

Creativity

2009-07-08T08:48:00.000-07:00

Many times I wonder if I would enjoy all that I cook if I didn’t have a creative drive. Would I still enjoy “recipe” cooking? I use recipes every day at work, some I have created and some I read from old chefs of mine. Every time I think about food or about creating a new dish, I thank God that I am able to see the ingredients I want to use. It helps me tremendously for creating the perfect dish in that very moment and I feel even more blessed when I am able to serve it. Creativity to me is my drive! It spurs me to use different cooking techniques, ingredients, spices, herbs and so on. I love cooking for so many reasons but I know when I answer the question that I am so frequently asked “why did you start cooking?” My answer is always because it helps me be creative and I can’t draw!

A chefs crazy life

2009-06-13T20:36:00.000-07:00

For all those kids or adults (for that matter) who think they have what it takes to become a successful chef. Please take a step back and look at how good your life is now. I say this not to discourage you but to enlighten you on how hard being a servant can be. Working long hours, dealing with staff and guest who have there own agendas, using every ounce of strength you have to not lose your mind and fall into one of the many dangers that plague kitchens and chef and not too mention it gets hot! There are three thing I know about being in a restaurant that a great chef must have;

1st: You better have one hell of a work ethic and habit. Long hours are no joke! I have pulled 3 all nighters (24 hours plus) in my career and I am sure there are more to follow. I rarely ever work for 8 hours in one day (it is usually 14-18 hours) and forget about just doing your paperwork or just being on the line supervising you staff on how to make the dishes consistently. No no my eager little chef friend. It is usually both and you have a deadline on the paperwork and the line needs to be watched all the time.

2nd: Creativity only gets you so far. I have always felt I have been very cutting edge and creative, but I would have been shown the door if I didn't have some sense of business, especially customer service business. Doing cutting edge food can only get you so far, playing with different textures, flavors, foams, ingredients and dishes maybe fun (lord knows I love to entertain guest with different styles and fun food) but if your service isn't there to show the guest a relaxing and attentive time then you are sunk! I am constantly telling my servers I can make the best food in the world but if you don't take care of the guest then my food may as well be the worst. You must anticipate what the guest wants and be able to relay it to your hourly server's and staff as to how important it truly is.

3rd: Check that ego. Every chef (heck every person) has an ego. Since I have cooked I have seen it and been very egotistical myself. What do you mean I can't rule the world and cook for it too! The truth of the matter is that the guest (notice how I don't call them customers) dictate what they like and if they want to frequent your establishment again. Sure I have done wine tastings, beer tasting, Scotch dinners, and new menu tastings and yes you dictate the food, time and how to eat your wonderful morsel, but they sign up for it. You have to cook for the masses in some aspect of it or be a great restaurant and have a buzz about you (even that doesn't usually last very long.) No one will come to your restaurant if you say NO!

In closing of this little glimpse into what it is like to be a chef, the only thing I ask is if you want to become a chef, you want it. Cooking for your fellow humans can be truly wonderful and satisfactory. There is no greater joy I know in life than making someone food and seeing there "wow" face. I will continue on this topic a bit later... till next time

Where have I been?

2009-06-07T22:50:00.000-07:00

This isn't going to be a very long blog as I am kinda tired and I think have a drive ahead of me. Sorry to anyone who is reading my blog I have been extremely busy at Chambers bay and getting these menus together has proven quite challenging! I good challenge but a challenge none the less!

I swear I have been thinking of updating this and I will in the next coming days!

Ice cream, sorbets, granita, ices....

2009-04-28T09:27:00.000-07:00

I miss ice cream's and popsicles. Specifically ice cream trucks and how much joy I would get from them when that circus music would round the block and I searched for that long lost dollar. Those were the days of less worries and cares, only trying to satisfy the heat and have something refreshing.

I have graduated to finer ice cream, double creams, fresh fruit sorbet, Italian granitas and the very cute and hip ices! On my journey through the culinary field I know that one thing has stayed constant. Everyone loves some sort of frozen dessert, whether it be ice cream or sorbet people young and old seem to be drawn to it. I am pretty sure it is a very close second or third on my favorite foods list.

I ponder this subject since this summer at chambers bay I plan to implement an ice cream sundae cart of some sort. I know it will be fun and exciting, Rolling a beautiful cart and having my guest pick and choose all the in-house combinations of topping to put on there Madagascar vanilla bean ice cream that I will have made just for Chambers bay. I am very excited about it! I was just wondering how has it become so universally accepted as the refreshment of choice? But then again I love that frozen deliciousness!

Just a little something

2009-04-28T08:59:00.000-07:00

I did this for a wedding tasting recently. Its a piece of water melon with balsamic vinegar glaze and a scallion tempura prawn with sweet chile sauce.

Will be adding a ton of pics very soon!

Every good thing has an end

2009-04-25T13:48:00.000-07:00

I was browsing online and wanted to see some of the restaurants that I was formerly employed at and what they were doing. As my search took me back to my roots on some of the menus (seriously they haven't changed) I was very saddened to find out that Mudd's restaurant in San Ramon CA, has closed it's doors. This was my first true restaurant job where I learned what a busy small restaurant can put out. The food was very high quality (we had and acre on organic gardens in the backyard way before that became popular) The service was still some of the best I have ever experienced. The two chefs that trained me have left lasting impressions on my cooking style. There are so many wonderful memories I have of Mudd's. Whether it be of burning and cutting myself on a very busy fathers day, or explaining to the chefs that I wanted to do small little bites of food with intense flavor (Nouvelle cuisine) at age 17. I learned many fundamentals on how a kitchen should run and what cooks are capable of.

I could go on and on about how well they treated me and the food but I am feeling kinda empty at this very moment. I am going to let the departure of one of the great bay area restaurants (not in SF) sink in and I will get back with more fond memories and little tid bits. Mudd's restaurant will always be in my thoughts and in my dreams.

Convenience vs. Hard work

2009-04-08T07:58:00.000-07:00

When did chefs say things were too difficult? with food cost? budget? labor cost? When they were held accountable not only for what they serve by the health board but by the public as well. I wonder these questions a lot of the time when I go to restaurant that are entirely to busy for there own good. Do chefs not care anymore? or is the pressure to be perfect that they would sacrifice there beliefs in food for time and some form of consistency.

I have dealt with many pressuring GM's, servers, chefs, cooks and owners to meet the bottom line. At most times it was a good amount of discussing what they thought was wrong and how they saw immediate changes. I would agree most of the time unless they were trying to sacrifice my integrity in food. It has happen a few times and it is one of the worst feeling's I have ever felt. I am a cook or chef by heart and its is not only my job but one of my great loves to be able to cook for people and see them satisfied. Cooking can be hard work, depending on what you have set out in front of you. I would never sacrifice my values again! Do I not believe in ready to serve food that you just fry or pop in to the microwave? I'm not sure... I understand that unfortunately most of the United States still eats that way and has grown up on the fast food phenomenon. It does upset me when chef are un-ethical with what they charge or put on the menu and serve something completely different.

Well there is something to think about.... Until next time.