Frog leg terrine with spicy peach and balsamic

pork belly, butternut noodles, pickled mushrooms

An amuse should be something that took some time to think about. Yes, it should be roughly one or two bites but it is also a way to show your thoughts. Things that may be left over from a previous menu, or a large banquet, are great to show what you can do with a great “leftovers” with the addition of something new of course.

In our kitchen, we ask that everyone contribute to making amuse every night. It keeps the juices flowing and we can build off of each other’s ideas. This goes for everything, not just an amuse.

I have gotten great feedback from staff on things to do…when you have tons of ideas written down, before you know it, your set for a month or two on Amuse ideas.

This little guy is my world. Kobe loves to eat just like his daddy.

Chicken ballotine

Thanks for Aki and Alex posting up about this and the synersis between agar and locust… Understanding that the ratios will change as bases and ingredients change, but this brings many ideas. This is a very light texture which is better than some I have had in the past.

Fried and set up for my sucky photography

Wheatberry bound with activa and gelatin

The crisps are made with gelatin, activa

I will be posting more now that I will be steadily working. When I got back from New York in November, the job market was rough. Nearly a year later I have discovered a hidden treasure.  I have been through many interviews and stages this past  year and nothing struck me as what I could see myself doing. I never wanted to take a job just to take a job and be unhappy. After visiting Four Moons and going thru the cooking demo , talking with everyone and such, I truly  believe that we are going to do great things there. Working with passionate chefs is so important to me .  So please keep an eye out for lots and lots of new posts.  Please check out the website at www.fourmoons.com

Thank you again to Mr. John Kimber and the rest of the North Carolina Sweet Potato Commission Foundation.

This has been in the works for a couple of months. This is an educational video that will be seen by thousands of chefs,students,etc.  There are different chapters in this DVD which include the history of North Carolina Sweet Potatos, the actual competition that I was a part of, Chefs that use sweet potato on thier menus among other chapters.

I’m glad I could have been a part of this and show off what I can do with 10 ingredients or less. 

Thank you to Andrew Schaumann and the rest of the staff for having me  and letting me hang out for the day.. on 4-20-09

When you start off with great product, its pretty hard not to yeild great results.  Fresh made papardelle, raviolis, agnolotti were just a small glimpse  of the great things coming out of this kitchen.  These guys are putting out some great looking food. This is a Contemporary Italian “trattoria” at its’ finest.  Great operation/great food/great people.

 Urban Food Group also owns Coquette, Fraziers,  and Porters City Tavern in Raleigh, North Carolina. There will be a Vivace Charlotte opening up in the fall of 2009 in the “Metropolitan” in Charlotte, NC.

 These pics are two of the few that I took. The first is the pasta tank…..It keeps water at a tepid boil to cook pasta to order. We all know what it is like to have that big rondeau with the four slots  that you have to keep refilling through out the night, not only that but it takes up almost 2 burners all night. Next is a light take on a caprese salad. The mozzeralla was fresh, the pesto was vibrant, and the tomatos were roasted an marinated I think…very nice.  Thanks again for letting me hang out for the day.

Pasta Cooker

caprese

final dish...not as planned compared to practice run

Inhumanely killing the lobster even more....

As many people know, this was my first ACF competition. I’ll be honest. I was 12-15 minutes LATE plating my food. I was NAILED for “INHUMANELY” killing my lobster.   I thought that this competition was going to be about refined cuisine hence the name “contemporary” cuisine.. My dish is the ONLY one that used exotic mushrooms, bright colors, and things like Red vien sorrel or micro greens, not that it is FANCY  or anything. Every dish LOOKED exactly the SAME.. carrots, asparagus, potato and tomato. Basically they were looking for things that you would find in Escoffiers’ book…I had no idea it would be like this. This is not my style of cuisine although it has its place, dont get me wrong. I went with a more modern dish..that was failure number ONE…number TWO…was they way I killed my lobster. Now, I normally cook my lobster sous vide or at a controlled temperature. I did not have a circulator available to me so I decided to go with Keller’s approach to lobster which is steeping your lobster with boiling water and vinegar for 2 minutes, then the claws for another 5 minutes. The judge came up to me and asked me “are those lobsters still alive”?  I said  “yes”.  He looked at me like I was Charles Manson. He politely asked me to take them out of the water and stick a knife in its head….So I did..I pulled out the 2nd lobster and as I did, my timer went off for the tails, so instead of sticking a knife in its head, I ripped the tail off, and THEN stuck a knife in it…WHY? I DONT KNOW…I panicked,  my timer went off for the tails to be ready, he was over my shoulder staring at me.

Judges Table:  I am surrounded by CMC’s and highly credited chefs at the judges table and they are going over my plate. The never said anything about the flavors or the tots. One said that his lobster seemed under done. Which may be due to the soft butter poach, it is a different texture after all..but I know it was not raw nor slightly under. They did give me a 15 minute lecture , in front of EVERYONE mind you…about how I need to respect the product. I needed to research and understand what I was doing and then proceeded to tell me a story about rabbits and this and that which was told as if were a personal story….. It was the story in “Soul of a Chef’ by Rhulman about when Keller talks about his respect for live rabbits  when he has to kill them himself…I remember the chapter in the book as if I read it yesterday.  YEAH YEAH,,, I read that book too…thanks though..  Anyways, I do not think I will do another ACF competition. Not because I got reamed or I did not finish on time. It is clearly not the food I want to do.  The guy who brought home the Gold medal did  a dish of roasted bronzini with two tourneed potatos, 4 batons of carrots, some celery nest or some spindle of vegetables, and two pan roasted cherry tomatos and god knows what else… The plate was crowded with food. Honestly, it looked like a nightmare. Appetizing? No, technical….ok….maybe……If that is what wins, I’m sorry, it is not for me. You live and you learn. Now NO MORE LOBSTER POSTS!!