Prix Fixe

Is it March 20th yet?

I'm really starting to get impatient, why you ask? Because the PSU Farmers Market opens on March 20th, which also happens to be the first day of spring. From what I've read the PSU market is expanding in size, which was already pretty big, is going to even allow for more farms and vendors.

Some of the farms I've missed:

1. Misty Mountain Mushrooms: I get all my wild mushrooms, ramps and truffles from Misty Mountain. 
2. Veridian Farms: They've got the hook up with Padron Peppers and the like.
3. Rogue Creamery: If you haven't had the Caveman Blue, you must must try.

That's just the tip of the iceberg, but still - I'm soo giddy it's going to be hard to contain myself for the next month or so before the Market gets underway.

Pictured above is flowering kale.

Reading Rainbow..

The other night our Pantry Cook (which both Chef and I went to school with) asked what she should be reading as far as cooking goes and we started to ramble off a list of books. So I figured, I'd provide a list of books that I would recommend to both the home cook and cooks just getting started in the industry.

For the home cook, there are a couple on the list that are a bit daunting and you might never cook from them - but yet they'll provide a reference point and be a source of inspiration. This by no means is an end all/be all list - but should give you a solid foundation from which to work from. 

The French Laundry & Bouchon

Chef Thomas Keller is known the world over and holds several Michelin Stars for both TFL and Per Se in New York, which makes him the only American chef to do so. He's also a cookbook author (duh), though some would say that they aren't 'cookbooks' so to speak because of the time involved for most of the dishes put forward in his books.

Though he states right off the bat, that the recipes contained within the books aren't really meant for the home cook. But you can give it a go anyways, though you might not be as successful as TK. Which is fine, then again I do this professionally and love a challenge. But the story's within the book's are well worth the read. 

Think Like a Chef

Chef Tom Colicchico is known to most as the head judge on Bravo TV's "Top Chef". Colicchico is also one hell of a chef and restaurateur. This book was recommended to me when I was doing my externship at Carlyle (which is into it's last week of operation) I asked the same question of executive chef Jake Martin, and this was the first book that he suggested to me. 

He's all about great ingredients, simple preparation to bring out the most in what he's cooking. Here he'll give you lessons on stock making, sauces and the like. So for the home cook who's just starting out with tackling the home kitchen - this is a great book for laying a foundation from which to build and experiment.

Links for 02/07/2010

I know I'm a day late with links, but I have a good excuse - work has kept me more busy that I could possibly imagine. Another banner week for the little kitchen that kicks ass. I don't say this very often, but I do feel truly blessed with what has been set out before me. 

It just boggles my mind.

The Bocuse d' Or American finals were held this weekend at the Hyde Park campus of the CIA. Let me tell you, while fun - show platters a complete pain in the ass.

Amuse Bouche is considered a 'gift from the chef' and means happy mouth in French. They don't always happen, that's what makes them special - but according to this, people seem to think they're entitled.

Apparently there's a new breed of onion...

From a new breed of onion, to a 'super' tomato.

Food and Wine names the top 10 "Life Changing Restaurants", which includes (duh..) elBulli. At Madrid Fusion, Chef Ferran Adria dropped a bombshell - elBulli would be closing it's doors for two years starting in 2012. Adria wants to figure out where he's been and where he's going as a chef.

Bourdain Meets His Match...

I laughed pretty good at this one, Anthony Bourdain gets schooled by a 10 year-old. 

#preplistproject: Aggressive

This is chef's preplist from the previous menu, to say it's aggressive is an understatement.

NFTL: Domo Arigato, Mr. Roboto

Only one other person will get the reference. In my former life, I could do a wicked light show to Mr. Roboto (not that I'm bragging or anything). 

Enough with the chit chat, on to...

Notes From The Line...

Pandora is a fickle bitch

Don't know what was up with Pandora yesterday but, it was frustrating. Not only was it like ballad Tuesday, but it seemed like every time I put in a station it would:

1. Play numerous live tracks. (more so than the norm)
2. Play Ballads
3. Try to push Led Zepplin on me

Now for the record, I like Zep - but it was the point of ridiculous. Three different stations I pulled up would play Zepplin - even Stairway [can't you read the sign? No Stairway!] when you're trying to prep up and new menu. Maybe it's the anal retentive former Music Director in me, wanting a good 'flow' of music instead of back to back ballads and what not.

Help me Obi-Wan you're my only hope

It finally happened on Saturday night - a six top that included chef's mentor Chef Franz (instructor at LCB PDX and former executive chef of the Benson) we'd been waiting since the day we opened for chef to come in and see the amazing work we're doing. What was interesting is we had no clue he was coming in, you see the reservation for that table was called in by someone else - so's to not give away the surprise (well that's our line of thinking anyways).

For those not in the 'know' Chef Franz was our advisor for the ACF Junior Hot Food Team, and one hell of a chef. I had him for International Class. If there was one chef instructor at that school that I never wanted to disappoint/let down it has to be chef Franz hands down. He was a proud 'pappa' Saturday night.

Menu Mayhem

We're 3 menus in now, which also means that we've been open for 3 months. The first day of a menu change (like yesterday) is always a mix of fun, nervous energy and more often than not in the weeds right up until service. Most people say it's the "calm before the storm". 

As near as I can tell in a restaurant, it's the storm before the calm - the mad prep and then service hits which to be honest is more calming (call me crazy, chef does..). He's raised the bar this menu, (not that he hasn't with the previous two) but this one is frakking amazing. So far, I think I'm really liking our veal dish - off. the. chart.

Pictures of some of the new menu items are forthcoming. 

Beets

This is a special we ran for a while. Micro Beet,Beet Powder, Chevre, Pickled Beet, Manchego Crisps, Candied Bacon.