Packing it up...

So, tonight is my last night on the island. I really look forward to moving on to bigger and better things, but there is a part of me that will miss this island and its dysfunctional quirks. Aside from my basement flooding with sewage, line cooks getting arrested on multiple occasions, running around with my head chopped off, chasing down packages of meat from UPS, and getting my dishwashers stuck in the elevator, it was fun (for the most part) while it lasted. Philly, here I come...

my soon to be new home....

Vegetarian....

A regular guest comes in and I never have a vegetarian dish for her, so I made one...



Goat cheese, herb, and english pea filled agnolotti in a provencal butter sauce with fresh peas, radishes, and baby carrots and zucchini.

Lemon Posset with Toasted Hazelnut and Ice Wine Sabayon

I'm pretty happy with how this turned out. All white, but I was going for that idea. Yeah, bland looking, but whatever. It's filled with lemon posset which is quite light and refreshing and great for a summer afternoon. Then it's topped with toasted hazelnuts and a light ice wine sabayon. A nice ending if I say so myself. Could have been better, could have been worse. But not bad for essentially on the fly Iron Chef style.

Roasted Cod with Julienne Salad

If the north is known for any fish, it'll probably be cod. Really simple here, just seared and roasted cod on top of a julienne salad of bell peppers, carrots, squash, and zucchini in a champagne vinaigrette.

Seared Foie Gras with Fig and Cognac

Not in love with the plating at all, just tried to use a different plate than had already gone out in their 8 course meal. Yeah, plating could've been better, but the flavors were all there. Seared foie gras on top of an arugula salad with a cognac and fig sauce. Simplish, but tasty.

Playing around...

Our pastry chef came in today with her mother and asked for us to cook lunch for them. So, more or less on a whim, I threw a few things together for them as did the other chefs. Mind you, our restaurant isn't even open till the 21st, so ingredient selection is minimal at best.

Tuna Tartare with Wakame Salad
-Ahi tuna, minced ginger, lemon and lime zest, and sesame oil. Soy gel sauce to accompany. The wakame salad is hidden inside the tuna.

Building the foundation....

So, this is the view of the bay from my restaurant. Pretty sweet isn't it? Wait till summer, it'll be filled with beautiful boats and yachts.

So far just been working on recipes and food costing. If you don't know, it's a long and daunting process. Also ordering equipment, plates, ingredient samples, chef uniforms, organizing dry storage and coolers. Also developing a nice bar/late night menu, sushi menu for the spa and market, and adding more to my current menu. It seems like it'll never end, but I know it will, eventually....

Cooks get here May 7 for training. Mock dinner is May 17th. Restaurant opens May 21st.

Made it!

I'm finally here in Martha's Vineyard and getting settled in. Meeting tomorrow with the management team to talk about his vision and then exploring the island. Nesting right now, trying to get my room in order. Will try to take pictures of the restaurant and views and post in a few days. Heading to Vegas on Thursday, I never stop do I?

one day...

One day before I leave, almost packed up. I might miss Charlotte, just a bit...