"86" Samurai Salad Man

Our Samurai salad man (aka Blake) has informed us he will be moving on to bigger and better things. He has done the right thing and given proper notice. I thank him for that because I have a sneaky feeling that he will be back.

He's been itching to get behind the line and I think his new position will offer him that. I caution him though, because someone gives you an opportunity it doesn't mean you're ready. It could do more harm than good. Never the less, I fault no one for stepping out and giving it a shot.

Good luck Blake.

In other staffing news:

Justin continues to improve and prove himself valuable. He has been splitting duties between cold kitchen and the line and is doing a great job.

Cacho (my Sous Chef)is still a rock and continues to be the glue that binds this kitchen.

Victor is a serious saute man. That little dude rocks.

Miquel is a happy dishwasher, salad man and 2nd saute. A happy crew is a fast crew.

Lo Lo is doing a great job holding down the fort busting suds.

Jeff, though part time is doing a nice job on saute or in the middle.

Good ole Juan still contributes on the weekend as the "old timer" on salads and desserts.

Cook Book Synergy

A tip of the hat to Michael Walsh for facilitating a cookbook discussion on the chef's blogoshere. I'm not an authority but it prompted me to take a snap shot of my cook book shelf. It's grown considerably over the nine years we've been cooking here.

aaahh, just to the point of flaking. Way fresh sable fish aka "black cod", Alaskan spot prawns sauteed with poblano and red pepper, brandy and prawn shell reduction. (yum)


I'm not sure if the onions work. They eat good though.

(I encourage you to click for close-ups)
Find me a prettier salad.

A Few Plates

Alaskan Spot Prawns with Truffled Beurre Monte
I always cook these in the shell. It enhances the already exquisite flavor and protects the roe packed on the belly. Both of these are loaded.



U10 Dry Day Boat Scallop
Green curry, micro Thai basil, jasmine rice.


Rack O Lamb


Another look.

Straight forward style

Milestone

It's been just over a year now on this blog. Here is a post from a year ago today.



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.