Prix Fixe

Crudites

Pickled Beet
 Olives
 Wild Mushrooms
 Herbs
 Chevre
 Olive Oil
 Vinegar
If you're not not sure what a Crudetes is, it's (of course) French:

Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. 

The French word "crudité", which designates uncooked vegetables, originates in much the same way as the English word "crude," from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to "crūditās", which means "undigested food" and then on to "crudité" in French.

This dish btw is brand spankin' new to the menu.

Not your grand-mama's fish sticks

Ahi Tuna
 Octopus Confit
 Pickled Veg

And yes, it really does appear as fish sticks on the menu.

NFTL: Don't you know about the word?

Recently I lost all my data on my external HD, music that I had collected over the years (some I'll never be able to replace, because I don't have that kind of access, old pictures, TV shows, Movies...you name it) . So when the following happened, I figured for me, it was just about par for the course.

Notes From The Line.....

Why yes; that is my iPod touch at the bottom of a full prep sink.

That's right boys and girls, dropped it into a full prep sink last night. I was juggling some pots around on the shelf where we've been parking my iPod and dock at night, as to have tunes in the kitchen. I reached for a stockpot, snagged the cord. Caught the dock as the iPod made it's way towards the water.

(plunk....) 

It floated softly to the bottom, handed off the stock pot to chef, and just stared. I'm not sure I'll ever know why I just chose to stare at it for a couple of seconds shimmering at the bottom of the sink. My mind raced before I thrust my hand into the water and retrieved what was surely a waterlogged and useless 30gig iPod touch. It had landed face down, so I couldn't see if it was till operational until I plucked it out.

Upon immediate inspection, it seemed to be functioning - though for some reason (at the time) the external speaker wasn't operational ( I mean, why would it after leaping to it's death?). I shut the damn thing down, found our bag of jasmine rice, and stuffed it in a pint container. Everything I've read about drying out electronics that weren't made for water activities. 

I let it sit in that rice, for twenty minutes tops (A. I wanted to see if it was truly working & B. There needed be something else besides the hum of the induction burners and dishwasher. or C. I'm just an impatient bastard and it hasn't gotten any better in my elder years.), then I held my breath as a flicked it back on. I tried it, with just the external speaker, it wasn't working (but would by the end of the night) plugged it back into the dock and we listen to music the rest of the night.

All I could think was what little music I had left because of the HD crash that was on my iPod was going to be lost. The thing is, what's on my iPod wasn't even a scratch on the surface my music collection. It was like someone was conspiring against me.

And, it's still working this morning. I also use it as my alarm clock on my night stand, that way with the app I use I can wake up to a full playlist if I want. And it looks a lot cooler than my old clock/radio/size of a brick monstrosity that now is on the other side of my room, on my memorabilia shelf.

I am now going to leave you with this, don't blame me if it gets stuck in your head.

NFTL: I look like a nerdy hillbilly!

There are so many things happening at break neck speeds - it's enough to give you whiplash.. All kinds of exciting stuff is about to drop, but in fear of jinxing myself (I have a tendency to do that..), I'm just going to keep my mouth shut...for now. 

Notes From The Line....

"Oui, Chef"

Hand washing crystal martini glasses in one word: blows.

Why? Well I'm glad you asked.

Last week chef purchased brand new martini glasses (we only had like four, and it apparent that the rank and file of Lake Oswego lurve their martini's) up until that point we only had like four in house. Heavy duty ones too, that barely fit into the glass rack for the dishwasher. Not mention at the time there wasn't much of a need as we have a lot of wine, and started with a sparse liquor bar. 

These new ones, while aesthetically pleasing, they're a pain in the ass. Leave it to me to be the one that culled the herd, becuase well lets face it sometimes I can be a bit dim. Call it overconfidence to the point of reverting IQ point's and failing ones dex roll didn't help.

At first it didn't look like the new glasses would fit into the glass racks.

Chef: Doesn't look like they'll fit..
Me: Oh they'll fit alright. Just like the old ones.[carefully placing said glasses in rack]

This is where I should have said "Oui, Chef" and washed those crystal bastards by hand. But, nooooo I had to act like I knew what I was doing, slid the rack into the dishwasher and let her rip. Did I mention that these bastards are friggin light? Or that our re-vamped and tuned up dishwasher now has more water pressure than Old Faithful?

It was the moment of truth. The dishes were done.

Paella, ella..ella..

Sadly this gem of a dish is coming off the menu at the end of the month. The most some dishes stay around are two menu cycles. There are some exceptions to this rule, like our radish dish and lava cake - everything else is fair game.

It's always funny to see the dishes come back to the pit after someone has the paella. You can tell if they're a 'safe' eater or not. The baby octopus will either be absent, or still fully intact.

NFTL: There Is No Try, only ZUUL!

Today's title brought to you by the and only Wil Wheaton. He posted it on twitter (@wilw if you are so inclined), and I don't know why - maybe cause I was a bit rummy as it was late - and Tuesdays = Monday for me (so my mental dex roll was horrid). 

Anyways, I found it quite funny, and have decided that Notes From The Line's titles will be random movie quotes and other nonsense that will have no relation to the post at hand, or maybe it will.

Welcome to how my brain works (well sorta..)

The Dead Weather

We don't always have music going on in the kitchen, and during prep it's usually Pandora. But chef turned me on to a new band, Jack White's newest side project (what, he's got like a bajillion different 'side' projects) and from what chef was telling me it also included the lead singer from Portishead. 

After doing some research (read: Google-fu), we were wrong. Her name is Alison Mosshart, lead singer of a band called "The Kills", she also sang with White's other project "The Racontuers" not to mention doing a couple songs with the "Arctic Monkeys" . "Horehound" is bluesy, crunchy and haunting at times. 

At first blush I wasn't sure what to think, but with the entire album on repeat on my iPod touch during Saturday nights service, I was convinced.  Take it from a guy who listened to music and had to make choices about what songs would make it on the air - this is friggin' great.  

It's available through iTunes or whatever medium you choose, the point here is - beg, borrow, buy; whatever you need to do and pick this gem of a album up. 

Trust me.... you wont be sorry.

The ole Uncle Charlie

For those not into baseball "Uncle Charlie" is slang for a curveball - which for the most part are pretty damn hard to hit. Well, depending on the pitcher - if you're the Mets' Oliver Perez you just sit on that sucker and wait for it to be presented to you on a hanger and mash it out of park.

(get used to the baseball analogies, pitchers and catchers have started to report) 

Saturday night is our Friday night, as we're closed on Sunday and Mondays. And yes even though Sunday was Valentines day - we still weren't open. Beside it being a normal day we're closed it was Chef's wedding anniversary, so that was another major factor in not being open.

(See..there I go getting side tracked again...)

I arrived Saturday afternoon already running my prep list through my head, blinders on and ready to push through Saturday night service and enjoy my two days of rest. So focused was I, that I just started going about my work (setting up my station etc. etc.) once I clocked in.

Then the following conversation with chef took place:

Chef: Don't worry I got mise handled.
Me: Ok? [insert Spock like eyebrow lift]
Chef: I want you to make fudgy brownies.
Me: ..........

I felt a lump in my throat. 

The look of abject horror on my face belied my usually calm exterior (ha! right...). If you know me at all, baking and desserts in general aren't really my thing - in both making and consuming of said desserts. If I know they're coming, it makes it easier (isn't that the point?), but not knowing or seeing it coming through me for a loop.

To be honest up to this point the only brownies I've ever made - fudgy or otherwise came straight out the box. Me and Duncan Hines are tight. After having a little refresher on ratio's, which for the dyslexic in me is a pain in the ass to keep the #'s straight - and went for it. 

The lesson here kids is this: A chef could call on you to do something A. Spur of the moment and B. Way frakkin' out of your comfort zone. You need to be prepared for this (unlike I was - which to me is irritating), working with blinders is great when you need to push through prep.

But (there's always a but isn't there?) don't be surprised if chef decides to throw you the old "Uncle Charlie".

And when it does come? Knock it out of the friggin' park.

Be well, do good work, and keep in touch

Tonight marks the final service for Carlyle, a restaurant nestled underneath the looming shadow of the I405 Bridge. Honestly, if you aren't actually headed there for dinner, there is no way you could stumble upon it. Six weeks during this last summer, I spent my externship there. 

A couple of weeks ago over at ThePortlander.com I wrote about the restaurants closing, and included the email that Bruce Goldberg who has owned and operated Carlyle for the last 7 years, wrote.

Dear Friends,

Next month is Carlyle’s seventh anniversary.  February also marks the end of our current  lease.  Both milestones are significant in that they factor into my decision to announce that Carlyle will serve it’s last meal on Sunday, February 14th.

I would like to express my sincere gratitude to the many loyal customers, employees, and friends who have made Carlyle special. Though saddened by the closing, I ’m comforted by  wonderful memories, ,and the opportunity to have worked with some very talented people.

I hope that over  the next two weeks you’ll make a point of joining us for dinner or a drink. In addition to some recent menu changes,  Chef Martin will be presenting a special prix fixe dinner , offered on both  February 13th and 14th , to celebrate Valentine’s Day, and to serve as our farewell.

On a personal note, my heartfelt thanks to Carlyle’s  past and current staff, some of which have been with us from the beginning. Their talent, dedication, and humor has made for a rich and rewarding experience for which I will always be grateful. I would also like to acknowledge the many local vendors who’s fine products and excellent  service have become synonymous with a raised bar in Portland dining.

Lastly, I’d like to extend an invitation to all former Carlyle employees to join us for a drink (or two) at 10:00 pm on the 14th. I look forward to seeing you.

Thank you for seven years.

Sincerely,
Bruce Goldberg, Carlyle

Both Jake and Bryan (the sous chef) will be heading over to Fenouil in the Pearl. Daniel Mondock of Sel Gris and Foster Burger fame got his start at Carlyle, and there have been a few more chef's in-between. While a great space, the location isn't all that grand. Like I said if you weren't already going there, you'd never stumble upon it. 

Now on the interwebz!

Click the picture to head over to the brand spankin' new Scratch website.

NFTL: Not you, fat Jesus

Over the weekend I finally watched "The Hangover" , I've had the DVD for a while now - just never really had the opportunity to watch it. So I watched it before the Super Bowl, I must say it's a pretty damn funny movie. The movie isn't going to win any Oscar's mind you, bu  t still frakkin great. 

It's my kind of humor, and if you don't like the 3 Stooges or Laurel and Hardy, you ain't gonna like it. 

Notes from the line....

Where are we going? And why is this bus so short?

Cutting myself seems to come in three's, kind of like celebrity deaths. I'm serious, it was like every knife at work was out to get me in one way or the other. Two by my own knives, once by chef's and it was just sitting there. On the bright side, Band Aide makes these killer "super" band aides that heal things in a snap, water proof the whole nine. They're supposed to last 7 days, but I don't that takes into account what I do for a living and how much water I come into contact with on a day to day basis.

Either way all three are healed now, thank god I hate wearing gloves.

In which I still have a face for radio..

Chef was on T.V. Monday, KOIN 6 to be exact - he was on the "Keeping It Local" show at 4p. Chef shows that he has a knack for the camera. He demo'd our Rocket Salad w/ Vanilla Bean vinaigrette, and manchego cheese (There is this feeling in the pit of my stomach that says I'll be making some serious manchego tuiles). I have a feeling this wont be the last we see of both him and the restaurant on TV.

B.O.B

That's the name (anyone remember Black Hole?)we've given our dishwasher, in the past 3+ months we've put the little machine through it's paces and in the last week it started to act up. Big ass puddle, not getting things clean, etc. etc. etc. He actually had to be taken to the repair shop, because it would've cost more to try and do it on site - not to mention the kitchen is the size of a closet - it was also the best option.

I'm just glad it didn't decide to crap out on us during a Friday or Saturday night dinner service. The sink is only on compartment, and it's overly big. I had already figured that if it had gone down, I'd have done the three sink method using a couple of bus tubs. We pop the fuse on a regular basis as well, when RD-D2 (our little fryer that could) kicks back on to recoup it's heat.

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.