I have some major work to do and none of it's cooking. I talked about spurts before but I haven't gotten nearly enough done. I've been busy cooking and dealing with near record business volume. (Woot!) On my plate is: New menu and format at restaurant #2. We're going with a tabloid sized single page menu. Upgrading the content as well. Going to "upscale" it a bit. Also have to work on guest check flyer's for gift certificates and happy hour. Restaurant #1 also is due for a menu tweak. We want to change the format there as well but that part can wait. I also need to produce a couple of radio commercials that need to be running NOW! I record them in my little "studio". We used to go to the station and record them but it's much easier and convenient for me to do them at home. You can't notice the difference in quality. Thankfully Thanksgiving time it slows down for a couple weeks before the shit hits the fan for the holiday push. Which reminds me, I need a New Years Eve menu as well.
The new bar manager didn't exactly work out so I'll be dealing with that as well. I've already hired a new one that we'll be training in two weeks. I for one insist new hires give proper notice unlike a certain new Italian restaurant in town. Speaking of restaurants, we dined at the Japanese restaurant in town for the first time the other night. Our intention was to have dinner. Wrong, it was a zoo but I won't get into that. I wanted to mention that I was appalled that they served frozen tuna on their sushi. You know the kind. The bright pink stuff that never loses it's color. I couldn't believe a sushi joint serves frozen tuna! What is more bothersome is that people actually think it's good. Even a couple foodie types I know. My wife said I was probably the only guy in town who could tell. There in lies my problem. Why bother with quality ingredients if you can dazzle them with flaming onions and flying shrimp! I wanted to stand up in the middle of the dining room and scream "THEY SERVE FROZEN FISH!"
Ugh.
Tuesday, November 13, 2007
Tuesday, November 6, 2007
Mission Impossible
Salty, I have a mission if you choose to accept it.
I wish to bring 40 international business executives to your establishment for dinner. Prior to dinner we'd like to have beverages and hors d'oeuvres. We'd also like you to entertain these executives during that time. I would also like you to involve these executives in the entertainment. How about getting them involved in the preparation of their dinner. Remember, hors d'oeuvres and beverages will be served during that time as well. You have three hours to accomplish this task.
Oh, one more thing. You have one business day to prepare. If the mission is successful you will be rewarded handsomely.
(Insert visions of smoldering tape)
Hmmmm, I've got a small kitchen that is awkwardly laid out. I must prepare high end, freshly prepared hors d'oeuvres for these discerning customers and immediately turn around and invite these "civilians" into the kitchen to do some work. Then immediately there after serve a four course dinner to aforementioned guests. All in under three hours.
No problem. While I'm at it I'll videotape the whole affair and show it to you and your guests on our ten foot video screen while you are enjoying that delicious dinner.
My name is Dog, Saltydog.
They had a blast. It's 15 hours later and I'm still exhausted. My staff rocked. My wife was as usual a rock. I'm getting to old for this crazy shit.
I wish to bring 40 international business executives to your establishment for dinner. Prior to dinner we'd like to have beverages and hors d'oeuvres. We'd also like you to entertain these executives during that time. I would also like you to involve these executives in the entertainment. How about getting them involved in the preparation of their dinner. Remember, hors d'oeuvres and beverages will be served during that time as well. You have three hours to accomplish this task.
Oh, one more thing. You have one business day to prepare. If the mission is successful you will be rewarded handsomely.
(Insert visions of smoldering tape)
Hmmmm, I've got a small kitchen that is awkwardly laid out. I must prepare high end, freshly prepared hors d'oeuvres for these discerning customers and immediately turn around and invite these "civilians" into the kitchen to do some work. Then immediately there after serve a four course dinner to aforementioned guests. All in under three hours.
No problem. While I'm at it I'll videotape the whole affair and show it to you and your guests on our ten foot video screen while you are enjoying that delicious dinner.
My name is Dog, Saltydog.
They had a blast. It's 15 hours later and I'm still exhausted. My staff rocked. My wife was as usual a rock. I'm getting to old for this crazy shit.
Wednesday, October 31, 2007
Knife
I received my latest knife last week. It's a beauty. Made by Mr. Itou in Japan. It has an eight inch Damascus blade with a combination of hippo ivory, turquoise and marble for the handle. This will be another "don't use" knife. I now have three. I appreciate well crafted things. Such as knives, guitars and pistols. Some things are good just to look at and some things are meant to be used. The rest of my knives are meant to be used, and they do get used.
Most experienced cooks develop a bond with their favorite knife. As I open my knife kit I get a little bit of a rush of excitement. Which knife am I going to use for this task? The task at hand usually will dictate which knife I use. If it's for general purpose I most often grab my Hattori KD series santaku. It's an expensive knife that I didn't intend to use so much but it has become an every day knife. It is well balanced, always sharp, and very comfortable in my hand. A pleasure to use.
I've gotten into the habit of keeping all of my knives sharp. Every time I grab one I don't have to check for sharpness, I know they will ALL be sharp. No one touches my knives but me. I clean them, sharpen them and take them with me where ever I'm working. I can't stand it when I find a kitchen knife by the dishwasher waiting to be washed. It's a rule in my kitchen that you take care of your knives. It helps create that bond between chef and knife. That relationship is important. I will never develop a bond with my "don't use" knives because I will never use them, clean them or sharpen them. I would be more upset if I lost an inexpensive knife I've bonded with than the very expensive "look at" knives I never use. Some day I'll have to break down and use my pretty boys just to get to know them and make them feel comfortable in the stable. It must be like being a place kicker in football. Looking all pretty in a clean uniform but really only half a football player because you don't mix it up and get dirty.
Most experienced cooks develop a bond with their favorite knife. As I open my knife kit I get a little bit of a rush of excitement. Which knife am I going to use for this task? The task at hand usually will dictate which knife I use. If it's for general purpose I most often grab my Hattori KD series santaku. It's an expensive knife that I didn't intend to use so much but it has become an every day knife. It is well balanced, always sharp, and very comfortable in my hand. A pleasure to use.
I've gotten into the habit of keeping all of my knives sharp. Every time I grab one I don't have to check for sharpness, I know they will ALL be sharp. No one touches my knives but me. I clean them, sharpen them and take them with me where ever I'm working. I can't stand it when I find a kitchen knife by the dishwasher waiting to be washed. It's a rule in my kitchen that you take care of your knives. It helps create that bond between chef and knife. That relationship is important. I will never develop a bond with my "don't use" knives because I will never use them, clean them or sharpen them. I would be more upset if I lost an inexpensive knife I've bonded with than the very expensive "look at" knives I never use. Some day I'll have to break down and use my pretty boys just to get to know them and make them feel comfortable in the stable. It must be like being a place kicker in football. Looking all pretty in a clean uniform but really only half a football player because you don't mix it up and get dirty.
Monday, October 22, 2007
Farm Fresh Fish
On the way into work on Saturday I heard part of GW's radio address about the environment. I don't want to get into politics here but I found it odd he decided to make a stand on fish. Which made me think about the subject. The over fishing of some/many species of wild fish/seafood. There is no doubt it's a problem that needs to be addressed. Coincidentally I got a call the same day from a woman asking me about the salmon we serve at one of our restaurants. She asked if it was wild or farmed. When I told her it was farm-fresh salmon you could tell she was disappointed. There lies the problem. More and more chefs are going green, natural and slow. So what do we do? Sell over harvested wild fish or sustainable farmed fish? Evidently it's been beaten into the heads of customers that wild fish is a bad thing. I beg to differ. You just have to know your source. I also question the quality of some wild fish as well. Wild is not always better.
There is some farmed fish I will not sell and there is some wild fish I will not sell. The customer HAS to trust the chef to make the right decisions. That's the bottom line. I don't sell farmed tiger shrimp, tilapia, catfish, baramundi or "grouper". I will sell a product from a tried and true supplier that uses proper aquaculture techniques and feed and I don't trust most third world countries. I have a relationship with my vendors and we have an understanding about source. They know what is acceptable to me and I hope customers can have a relationship with their chef and have an understanding what is acceptable to them.
GW talked specifically about wild striped bass. It is already regulated and I hope it doesn't go away completely. I serve it often and wasn't aware of any shortage. One way to tell is by price. Has anyone priced real sea bass lately? Despite the chef boycott it still wholesales close to $20.00 per pound. I haven't served it in years. Wild striped bass is usually around ten and has specific seasons, similar to halibut and some species of wild salmon. The numbers of those fish harvested is watched closely. As a result much gets frozen and served months later. I was around when we almost fished redfish into extinction and now sea bass and grouper.
The bottom line is I prefer a farm fresh fish from a respected source over frozen or endangered species. I feel it's better for my customer and the environment.
There is some farmed fish I will not sell and there is some wild fish I will not sell. The customer HAS to trust the chef to make the right decisions. That's the bottom line. I don't sell farmed tiger shrimp, tilapia, catfish, baramundi or "grouper". I will sell a product from a tried and true supplier that uses proper aquaculture techniques and feed and I don't trust most third world countries. I have a relationship with my vendors and we have an understanding about source. They know what is acceptable to me and I hope customers can have a relationship with their chef and have an understanding what is acceptable to them.
GW talked specifically about wild striped bass. It is already regulated and I hope it doesn't go away completely. I serve it often and wasn't aware of any shortage. One way to tell is by price. Has anyone priced real sea bass lately? Despite the chef boycott it still wholesales close to $20.00 per pound. I haven't served it in years. Wild striped bass is usually around ten and has specific seasons, similar to halibut and some species of wild salmon. The numbers of those fish harvested is watched closely. As a result much gets frozen and served months later. I was around when we almost fished redfish into extinction and now sea bass and grouper.
The bottom line is I prefer a farm fresh fish from a respected source over frozen or endangered species. I feel it's better for my customer and the environment.
Saturday, October 20, 2007
Whew!
It's over! What a day. Started at 8:00 am, setting up AV equipment for the video presentation and microphone. Actually got in the kitchen at 9:00. I had started the consomme the night before and left it simmering over night. Had to deal with that right away. I also realized I should have scheduled another cook. I almost forgot about the luncheon for 29. I called Rey and he was nice enough to come in. He'll be working a double as a result. I was never so happy to see him. As it turned out we had a very busy lunch. (wouldn't you know it) There was never a moment during the day that I wasn't working on a task, The problem with wine dinners is that most of the prep is technical and I don't have skilled enough staff to do it properly so as a result I must do it myself. All in all the wine dinner went great. I think our guests enjoyed it and had a great time. I'll talk about each course below and offer my thoughts.
New Zealand Abalone Ceviche:
What a pain in the ass. First you have to clean the abalone then slice it super thin because it is tough. Then we julienned it. Marinated it with fresh lime juice along with mango, cilantro and jalapeno. I was happy with the dish over all and made for a great presentation served on the half shell. I felt the fume blanc was a perfect match.
Lobster Dumplings in Consomme:
Another pain in the ass. Rolled the dough and hand made 70 of the ravioli-like dumplings. I was very happy with the veal/chicken consomme. No short cuts with it. Made it the old fashioned way. If you've ever made one you know what I mean.
Grilled Hearts of Romaine:
The boys in the kitchen were like "you're going to do what with the lettuce?" This will be on the menu soon. I love it.
Ballantine of Free Range Chicken:
Prepped this the day before. Very technical process of de-boning the chicken, stuffing and tying it. I reduced the consomme to make a demi to serve with it. Other than being a little over cooked it turned out great. My favorite dish of the evening. It's very difficult timing roasts because you're never really sure when it's going to be served. We had a little delay due to the wine rep getting stuck in Chicago traffic. Adding merlot to the pearl onions was a last minute thought. Seems obvious now.
North American Elk:
Lingonberry demi is also a no-brainer. I was mentored by a Scandinavian chef who taught me about game and lingonberries, It paired very well with the cab. Also tricky timing this one. The last thing I wanted was over cooked elk. I thought it was perfect. I baby sat those all night.
Chocolate Terrine:
Very simple but effective. It came out pretty good. The dried cherries went well with the Humboldt fog goat cheese, the chocolate and the wine. The Zinfandel was my favorite red of the evening and was perfect with the dish.
My wife Patrice worked extremely hard as always and gets little credit. She is my rock and the glue that keeps this place together. She deserves a standing ovation.
I'd like to thank Dave Kouzmanoff from Grgich Hills. He did a great job and drove to Indianapols to get the Zinfandel.
Probably the happiest I've been after a wine dinner.
New Zealand Abalone Ceviche:
What a pain in the ass. First you have to clean the abalone then slice it super thin because it is tough. Then we julienned it. Marinated it with fresh lime juice along with mango, cilantro and jalapeno. I was happy with the dish over all and made for a great presentation served on the half shell. I felt the fume blanc was a perfect match.
Lobster Dumplings in Consomme:
Another pain in the ass. Rolled the dough and hand made 70 of the ravioli-like dumplings. I was very happy with the veal/chicken consomme. No short cuts with it. Made it the old fashioned way. If you've ever made one you know what I mean.
Grilled Hearts of Romaine:
The boys in the kitchen were like "you're going to do what with the lettuce?" This will be on the menu soon. I love it.
Ballantine of Free Range Chicken:
Prepped this the day before. Very technical process of de-boning the chicken, stuffing and tying it. I reduced the consomme to make a demi to serve with it. Other than being a little over cooked it turned out great. My favorite dish of the evening. It's very difficult timing roasts because you're never really sure when it's going to be served. We had a little delay due to the wine rep getting stuck in Chicago traffic. Adding merlot to the pearl onions was a last minute thought. Seems obvious now.
North American Elk:
Lingonberry demi is also a no-brainer. I was mentored by a Scandinavian chef who taught me about game and lingonberries, It paired very well with the cab. Also tricky timing this one. The last thing I wanted was over cooked elk. I thought it was perfect. I baby sat those all night.
Chocolate Terrine:
Very simple but effective. It came out pretty good. The dried cherries went well with the Humboldt fog goat cheese, the chocolate and the wine. The Zinfandel was my favorite red of the evening and was perfect with the dish.
My wife Patrice worked extremely hard as always and gets little credit. She is my rock and the glue that keeps this place together. She deserves a standing ovation.
I'd like to thank Dave Kouzmanoff from Grgich Hills. He did a great job and drove to Indianapols to get the Zinfandel.
Probably the happiest I've been after a wine dinner.
Friday, October 19, 2007
Wine Dinner Tonight!
Being short handed lately has not made this wine dinner any easier. I should have ordered some things sooner so I could get an earlier start. I have a luncheon today for 29 and I have to do payroll. This and preparing for 70 or so six course dinners.
I wasn't able to post the menu but I will be reflecting on it when I have a chance this weekend. It's "sweetest day" Saturday and I have a wedding for 60. It's going to a very busy three days.
I made a last minute change to the menu. I managed to get my hands on some abalone for the first course. It will be the most expensive course of the evening for me to serve.
Gots to get to work. Hope to see some of you tonight! (That's if anyone actually reads this)
I wasn't able to post the menu but I will be reflecting on it when I have a chance this weekend. It's "sweetest day" Saturday and I have a wedding for 60. It's going to a very busy three days.
I made a last minute change to the menu. I managed to get my hands on some abalone for the first course. It will be the most expensive course of the evening for me to serve.
Gots to get to work. Hope to see some of you tonight! (That's if anyone actually reads this)
Subscribe to:
Posts (Atom)