Prix Fixe

Adios 2009!

That seems like forever ago. Yet only 8 or so months ago.

You don't think I'd pass over one final post in '09 did ya? What a wacky year this has been, from finishing up Culinary School to landing a gig and everything in between. I've seemed to have picked up momentum in the waning moments of 2009. I'm looking forward to use that momentum to plow forward into 2010.

I have at least one project in the works, I can't say what really yet - but it's exciting. Things at the restaurant are happening at a fast pace - and will only prove to get faster after the first of the year.  This is the first time in a very long time that I've looked forward going into the new year.

Excuse me while I try to explain something, in the only other way I know how - baseball.

2009 was a .500 season, good but not great and could be improved upon. I feel already that 2010 could be the season, there have been a few additions and subtractions that can help the ball club (and by ball club, I mean moi). I can't tell you how excited I am about things and doors opening up.

Oh and P.S. - If you have a Kindle you can subscribe to this here blog. The link to the store front is in the sidebar, only took a couple hours for it to be up and running.

Kindle-ized

Well not yet, anyways.

Within 48-72 hours PrixFixe-Online will be available via the Kindle Store. While I don't have one, and am resisting - I figured why not let those who have it to enjoy PFO right on their Kindle.

To be honest I think one of the reason's I've resisted getting one, besides being outside my budget - is there's just something about books. It maybe a tactile thing for me, to hold the book, the feel of the spine, the smell of the pages - you get the idea.

I'm sure I'll get one at some point, after all I do love technology.

Merry Christmas!

Thank you to all that have stopped by. May you enjoy your Christmas.

Tonight I'll be working - and have all day Christmas day to spend with the family. Usually we go to a movie on Christmas eve night, but because I am working the kiddo and the grandparents chose to wait and we'll be seeing Sherlock Holmes on Christmas day. And of course I'll be found in the family kitchen that night as well, helping serve up Christmas dinner to the fam.

I've basically closed out the year on a high note, now it's up to me to take that momentum into 2010.

Bring. It.

I really don't know where to start, so I'm going to leave you with a quote(s) from one of my favorite Chefs, and a chef that my chef worked for - Micheal Symon. Last night, we realized that we've been open three weeks as of tonight - almost have our first month in the bag.

It's been a while since I've actually look forward to going to work every day.

Any way this weekend is going to be a fun and busy one, including having my son fly in for Christmas break. This whole next week is going to be crammed with busyness. And (big surprise) I haven't even so much as started my Christmas shopping.

These next two quotes come from Micheal Symon, maybe you've heard of him?

These come via Yum Sugar.

On food trends: The whole food trend thing really aggravates me. Pork is not something that goes in and out. It's not a trend. I'll always eat pork. Let's make good food. Good food shouldn't be trendy. It should be a way of life.

Go preach it on the mountain brother!

On cooking at home: Chefs that don't cook at home shouldn't be chefs. I cook every holiday and at least once a week. It's truly mind-numbing that there could be chefs that don't cook on their day off.

I don't get this either, I cook a lot on my time off - I just recently made beef stock, cooked dinner - though I didn't get to my other goal which was to bake some bread, but I'm going to knock that one down next week. 

Grasshopper

This is the Oregon winter I know and love, gray - somewhat dark and raining.

Call me crazy but I love the rain, I love the way it sounds - the way it makes things smell. Not to mention, it's perfect weather for a nice cup of hot coffee and a book, or blogs (oh and don't forget naps, love falling asleep to the sound of rain on the roof.). 

While doing my normal routine of going through Google Reader and the like, I came across The Hungry Cupboard, written by a PDX line cook by the name of Ingrid (I've also added a link to the "Tasting Menu" located in the side bar). I've been following her on twitter for some time now, and just realized she had a blog, I can't quite remember though where she works - not that it matters.

What matter's is the post I came across - Know Thy Self.

This is what really hit home for me:This is ultimately about the fact that I'm reconciling with myself who I am as a cook and what my capacity is for the idiosyncrasies that come along with being a cook. In a way I'm glad I came into cooking at the age I'm at now, because I'm surer of myself and what I want than who I was 10 years ago. I've heard chefs and cooks say "Cooking comes first; everything else is secondary," and I simply don't subscribe to that philosophy.

And she's right, not to mention that Chef feels the same way - he's a family man and then a Chef. When we were on the competition team together at school - our adviser (who had competed at the highest levels, including a stint on the Team USA for the Culinary Olympics back in the 90's. He just couldn't get over the fact that Chef, was more than willing to put family first - even though he was driven like the rest of us.

I'll be the first to admit I'm short on experience, but long on passion and that's one of the reason's Chef took me on. Not to mention with Scratch being a small venue, with a already tight knit staff (including Chef, there are only five of us), I'm getting to learn more and more. Not just the cooking side of it, but the whole shooting match. Not only is Chef the chef, he's also the owner.

Yes, we went to school together - but that means he knows me better than anyone in the kitchen. Everyday I'm there, I'm learning something new - inside and outside the kitchen.

I guess for me you could say I'm still trying to find myself.

Does that read as cliche` as it sounds in my head?

The Push

It's been a fun week so far, and we're just getting started. I promise an actual post with more text this weekend. I'm at the restaurant six days a week, so we know where all my time is going. But it's a good thing - it really is, it's been a quite a while since I've looked forward to going to work everyday.

The first dishes!

Here is a look at a few of the dishes now available at Scratch! There will be more to follow, more of the dinner menu and I'll be taking pictures of the Brunch Menu on Sunday. Enjoy!

Get the flash player here: http://www.adobe.com/flashplayer

Scratch Grand Opening

For those of you who follow me on Twitter (@PrixFixeOnline) you know that I'm involved with a new restaurant, meaning that hey...I've got a job! Anyways, Saturday was the grand opening of Scratch in Lake Oswego. It's right there on "A" street, 146 A to be exact. The restaurant is located in the old "Thirst" location. The place is owned an operated by a friend of mine and Culinary School mate Chef Patrick Lee Warner (@chefwarner on Twitter).

You'll noticed there is a lack of plated food pictures, it was in the plans to get some pictures of dishes, but I ended up getting pressed into service as it became a bit busier than expected. We did 42 covers that night, which at first blush doesn't seem like a whole lot. Add in the fact that we only have 8 tables and that's something for sure.

I'll be getting pictures of dishes in the next couple of days, for now enjoy these shots of the Grand Opening.

Get the flash player here: http://www.adobe.com/flashplayer

A Whole New Whirl'd

Wingin' it

Most of the time I go into the kitchen (at least at home) with only a rough outline of what I plan to do regarding dinner.  The only thing I really know, is the protein that I'll be using that night. This particular night, it was fried chicken of all things, but that's not what this post is about.  One of my favorite parts of when I was in school was Skills II, this is where you learn cooking methods and of course what the French call "Mother Sauces".

I personally believe that sauce making is a skill that will carry you, whether it be a quick pan sauce to a more refined sauce. The great thing is really you don't need any fancy equipment to make sauces. Sure, a Chinois is always nice to have on hand to strain sauces and the like, but it's not mandatory. Heck any fine mesh strainer will do in a pinch..

Here's the problem, I love mushrooms and I guess it isn't really a problem though I have a tendency to buy a lot when I attend the farmers market. My kryptonite are Morels and Chanterelles , just remember to forge a relationship with your provider. I usually make a bee line to the "Misty Mountain Mushrooms" tent.  It's there that I'm always greeted with a smile, and an abundance of mushrooms, and my other weakness truffles.

So I had these chanterelle's starting to head south, I was going to fix them for thanksgiving but we ended up 86ing them at the last minute. So I needed something to do with them, and really I didn't want to do my normal stand by which is just sauteing them in a bit of butter and olive oil. When sauted that way, it brings out a nutty flavor in the chanterelle's. I knew I was going to do a sauce to pair with some Orzo pasta I had on hand, but I didn't want that nutty flavor to be muted with a cream sauce, so not only did I saute them I did so in brown butter.

The rest of the sauce came pretty quickly to me, though I will give you fair warning - it's not for the heart healthy crowd. This is a french sauce in technique for sure, lots of butter and cream. I also used veal stock, but if you don't have that on hand, I think veggie stock would do good in a pinch. I wouldn't suggest chicken or beef stock - due to the fact you don't want it to taste like either. Oh I also added a pinch of Porcini powder I had on hand that I had picked up at Misty Mountain Mushroom to add a depth of flavor, and another element of Umami.

What resulted is a rich, umami packed sauce that paired swimmingly with the orzo. Though next time around I'm thinking gnocchi or paperdelle.

Recipe after the jump.