I’m just a cook, I aint no rocket surgeon

Good Times

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I found my way to the TimeWarner center this evening. I dont know what it is about it, but even though I am not going to eat at a restaurant, I still want to see it with my own eyes, if that makes sense.I am a huge fan of Thomas Keller and staff. Thomas Keller was the first chef I ever heard of years ago, I knew Martin Yan, and Paul Prudhomme, but when I read Soul of a Chef and read about Thomas Keller, it opened up my eyes to a whole new world of cuisine that i never knew existed at this point in time. I then got the French Laundry cookbook and my interest in what is “new american” sparked like never before. I just had to see where it all happens. I walked up to the front door, and the damn doors were automatic and opend up and made a big noise and the hostess maybe? walked over to see why the door opened and saw me standing there dumbfounded and knew someone like me was not there to dine but rather to admire and she walked away…I thought it was kind of funny

China Town was great. I loved looking at thier produce and the fish markets. Coming from Charlotte, North Carolina, we dont see fish like this and it sucks. It is freaking awesome to see fresh shrimp, soft shell crabs still moving, lobsters being put into buckets to be sold, whole fish, fish from china… Whole monkfish, and baby monkfish that are to be steamed and eaten whole. What an experience, i cant wait to hit the local markets…Why do we get so excited as chefs when we see these fresh items

Culinary Corner
Check out the CULINARY CORNER LINK. On the cover is a small pic of the Peach Consomme’ with foie gras and white tea emulsion. We are on page 36
Keep an eye out for Charlotte Living in October of 08..I’ll keep it posted.

Here was the menu this day:

 

Peach Consommé

Foie gras mousse, rhubarb pearls, and white tea emulsion

 

Twice Cooked Scallops

Puree of spring peas, Carrot Ribbon, and Black Truffle

 

“Tega Hills Farm” Squash Blossom

Ricotta Stuffed blossom with truffled balsamic reduction and Parmesan Reggiano

 

64 Degree Egg

Stewed pine nuts and mushrooms, celery, beet chip

 

Tasting of Duck

“corned” duck with whipped organic maple, burst tomato

Sous-Vide with honey cake, olive soil, and kalamansi sorbet

I will be in New York starting September 4th. I will be working at WD~50 for 11 weeks. This will be quite an experience for me.I will not be posting information about the restaurant or anything like that. I just hope to get the knowledge and understanding of the hows and why’s……I want to understand. I am HUNGRY……Wish me Luck.

I met Tom and Cat while in California. Johnson and Wales and CIA got together and helped out with some demos from both Chefs. Two great people.

Bringing back an oldy…..

I got to meet one of the most knowledgeable people about mushrooms when i was in California, Kevin Donovan from Phillips Mushroom Farms. Understanding how they grow and the history. truly amazing
Thank you

I got to visit a few farms while i was in Cali. I went to big distributors such as Ocean Mist Farms and Mann’s Packing Co. This was a great oppertunity to understand how produce gets to our back door at the restaurant. This business is not easy. I respect farmers and local growers. There is a lot going on before that head of romaine hits your door. It was great getting to see how its picked, de leafed, and packaged in many forms before it is shipped to companies like “sysco” or others. What an experience. I cant talk about it enough.

I got the privlage to go to Monteray for a produce conferance and meet many farmers and produce lovers. I went to the artichoke capital of the world and boy do they take artichokes seriously. I have a new love for artichokes after seeing them from start to finish and tasting them right off the plant. You cant get any fresher than that.