Must Have Been the Carrots

I went to the garden the other day to harvest the rest of the lettuce. This was the lettuce that was being eaten by the critter so it had to start over. Lo and behold it was being nibbled on again! I was like WTF? Then it struck me. Justin used to throw carrot scraps around the garden. The new salad person wasn't trained to do it.

We'll continue the practice now that we're seeing fruit.

Papaya Grilled Shrimp

One of the new additions to the menu.

The shrimp is glazed with papaya-garlic-chili sauce, grilled then served with an avocado, tomatillo, poblano relish.

Summer?

After the last two lousy summers I was looking forward to a relaxing and enjoyable summer of 2009. The other restaurant we operated (I refuse to say the name) pretty much drained me of my last five. With last summer flat out ruined with the closing and subsequent auction.

With my sous chef gone it leaves me to work until the new sous arrives and then to work with the new sous until he is up to speed. That will probably take us to the end of summer. There goes another.

As I wake this morning after working a 10 hour shift I'm finding it very difficult to psyche myself up to pull weeds in the garden. It's hard enough when I'm rested. After the garden it will be a quick shower and another 10 hour shift. This will be repeated until the garden is played out and the sous chef is ready to go.

Let's hope for a beautiful September.

New Day

My faithful sous chef Cacho has moved back home to take care of family matters. He will be missed. He was loyal, hard working, honest, soft spoken and gentle man. I have benefited greatly being around him. Vaya con Dios Cacho.

Justin has also left and his duties will be taken over by newly hired Corrina and Eduardo.

Our new sous chef will start next week. I'm looking forward to a fresh outlook in the kitchen.

Garden Update

The critters stopped eating the lettuce. Don't ask me why. Perhaps it was the suggestion from a reader that I leave goodies out for the critters to eat instead.

Swiss Chard Brite Lites.

Lola Rossa, The lettuce is gorgeous.

Vietnamese Coriander

The beans are finding their way.

Self explanatory.


Ha! We finally warmed up and it really kicked the garden into high gear.

I need to catch up on weeding. During this heat spell I'm sneaking out first thing in the morning to do a few beds at a time.

We are currently harvesting lettuce. I hope to use it all this week. If you leave it in the ground to long it will get bitter. It will be sad to see it go but at the same time it's satisfying knowing I'm serving a product that is as good as it gets. Something I planted, nurtured, harvested and prepared. Now it's my job to take this gift and not screw it up. Quite frankly, that's my whole philosophy of cooking.

The peppers, purple basil and tomatoes have buds on them. I saw my first little green tomato today.

Do You Want to Be a Star?

The Next Food Network Star
is NOW CASTING Season 6 in Chicago!

Do you think you have what it takes to host your own show on the Food Network?

Calling all Chefs, Line Cooks, Home Cooks, Caterers and Culinary Enthusiasts!!


WHAT WE ARE LOOKING FOR:

Strong Culinary Skills Personality that Pops

Passion for Cooking Food Knowledge

Lots of Energy and Enthusiasm


Chicago Open Casting Call
Sunday, July 12, 2009
10am-4pm
Affinia Chicago Hotel
166 East Superior Street
Chicago, IL 60611


What to Bring:
1. Two recent photos
2. A copy of your resume
3. A filled out application (found at www.FoodNetwork.com/star)

For more information or questions please e-mail us at nfns6chicago@yahoo.com