Delectable

Packing it up...

2010-09-19T15:39:00.000-07:00

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....

2010-09-12T21:27:00.001-07:00

Vegetarian....

2010-09-01T21:13:00.000-07:00

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

2010-04-26T13:33:00.000-07:00

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

2010-04-26T13:31:00.001-07:00

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

2010-04-26T13:27:00.001-07:00

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...

2010-04-26T13:15:00.001-07:00

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....

2010-04-11T11:09:00.001-07:00

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!

2010-03-29T17:26:00.000-07:00

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...

2010-03-23T18:58:00.000-07:00

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

Martha's Vineyard is looming near...

2010-03-19T08:14:00.000-07:00

So, just over a week before I leave for MV. Tomorrow's my last day of work here in Charlotte and then I'm just packing up good ol' Betsy (my car) for the haul up there. I'll be visiting some friends on the way up so that'll be good to see them and break up my drive. I really hate driving long distances, but I hope to catch some nice sights. I've never driven up past Virginia really...

Update!

2010-02-23T10:35:00.000-08:00

So, I've been pretty much MIA in the past few months as many have probably noticed. I haven't been in a place to really show off my creativity and skills, therefore no new posts. But I do have big news!

I've recently accepted a sous chef position at the Boathouse Restaurant. It's a low volume fine dining restaurant in Edgartown on Martha's Vineyard. I start on April 5th and leave Charlotte in late March. This is a big and awesome step for me in my career. I'll post any fun details prior to my departure and will definitely be posting more once I get to Martha's Vineyard to ready the restaurant for the summer season. Wish me luck!

http://www.boathousemv.com/dining.php

Food trends that I can't stand...

2009-09-28T09:32:00.000-07:00

Sliders of any sort
Wedge salads
Cheese sticks

Seared Halibut on Sauteed Arugula with Red Pepper and Eggplant Puree and a Spring "Ratatouille"

2009-04-29T09:34:00.000-07:00

Scallop Stir Fry with Yellow Tomato and Pepper Coulis

2009-03-18T12:48:00.000-07:00

Back from NYC!

2009-03-06T09:41:00.000-08:00

Just got back from an amazingly packed 4 day trip to NYC with tons of foodie fun. I have lots to post in the next few days, so keep an eye on the blog... Best wishes!

Whitefish and Pineapple Mille Feuilles

2008-11-03T19:18:00.000-08:00

Whitefish mousse
Pineapple marmalade
Fine herbs
Bulls blood

Tomato Water with Basil Caviar

2008-11-03T19:14:00.000-08:00

An old creation that I never found the time to put up...

Tomato Gelee with Basil Syrup, Olive Powder, and Dried Lemon Zest

2008-11-03T19:10:00.001-08:00

There comes a time...

2008-09-10T20:33:00.000-07:00

...when I believe any artistic and creative person hits that wall where they are just uninspired. That's where I think I am right now. Don't get me wrong, I have ideas, plenty of them, but I'm in no position to implement them and they're not ideas that would go well in my restaurant. That, I think in itself, is a sign that change is necessary. But hopefully, I will overcome this wall and come up with new yummies for you to look at. Wish me luck!

so...

2008-08-25T09:48:00.001-07:00

My camera is in the shop, so no pics for a while...

Sweet Onion Foam with Bacon Caviar and Potato Crispies

2008-08-19T21:48:00.000-07:00

Sweet Onion Foam with Toasted Panko Encrusted GL Cheese Center

2008-08-19T21:33:00.000-07:00

And add some iSi spuma magic and roasted red bell pepper powder....

Crisp Braised Pork Belly with Balsamic Peach Puree

2008-08-07T10:27:00.000-07:00

So, I took the compote from yesterday, which was mostly peaches cooked down with some balsamic and champagne vinegars, and pureed them to get a nice puree/sauce. This was especially tasteful...

House Ham with Peach Compote, Goat Lady Cheese, and Toasted Hazelnuts

2008-08-07T10:22:00.001-07:00

This one isn't as pretty as I would've liked it to come out, but it made for easy presentation and tasted great.

Bacon Battered Asparagus and Hollandaise

2008-08-07T10:12:00.000-07:00

So, I'm back from Germany and back at my usual fun in the kitchen. Some friends recently came in for their 1 year anniversary (congrats Sam & Natalie!). I threw together a little play off of your bacon wrapped asparagus with some hollandaise. This here is horrible and quickly taken picture of bacon battered asparagus with hollandaise and thyme served in an egg shell. You probably can't see it, but the egg is sitting in a sockle of salt and egg whites. I made a sandy mixture of salt and egg whites and molded it with a ring mold and set the egg shell into the salt. I then baked it and the salt sets and makes for a nice egg holder. Some random technique I saw somewhere... Sorry for the bad picture...

Drinking in class....

2008-07-14T03:50:00.001-07:00

Ah, you gotta love school where you're supposed to drink for a grade... But in all honesty, everyone thinks it's wonderful to be able to drink wine all day, but after about 20 wines and having to analyze them very precisely, you get tired of wine and quick. Your taste buds get retarded. But you get used to it and get better at tasting the little nuances in wines.

One of the beautiful classrooms we used while in Austria.

And yeah, that's all in a day's work...

Vienna, nothing short of amazing...

2008-07-13T15:05:00.000-07:00

Germany: I

2008-07-05T03:05:00.000-07:00

So, it's been a week since I've arrived in Germany. It's been a blast so far and the locals are so cool. I've made a lot of friends on this trip and have been working with the most amazing wine experts. This dude, guy Bonnefoit has tasted and analyzed 9,000 wines just for Germany and has put it into a reference text. That's on top of France, 13,000 and Italy, a crap load more wines. That guy is amazing. 20 years of work in just the German wines.

.

Go Germany!

Bier, Veis Bier, Malz Beir. Pils. I've learned a lot of beer in my time here, can you blame me?

Gone to Germany....

2008-06-26T15:14:00.000-07:00

Hello all, I'm heading off to Koblenz, Germany for a month. I'm there studying wine at a wine school in Koblenz. We'll be traveling throughout Germany, Austria, France, and Switzerland doing tastings and vineyard tours. It's a wineschool located in Germany, but I'll be tasting and learning about every wine region in the world. I'm excited and anxious as can be. Also, sorry for not posting lately, my computer's in the shop, but I'll do my best to upload the page with pics from Germany if possible. Take care to everyone and I bid you farewell.

BV

Smoked Snapper and Tomato Mousse En Croute

2008-06-11T22:31:00.000-07:00

This was really nice. I used a little bit of molecular gastronomy know how to make a mousse that was full of bold flavor but was as light as air. It was delicious, if I do say so myself.

Also, notice anything a bit different? Yes, I got a new "real" camera so I won't be taking any more pictures with my phone. Exciting, yes?

Roasted Red Fish and Carrot Espuma with Toasted Pecan and Dill Crumble

2008-06-10T11:25:00.000-07:00

Weird sounding? Yes. Tasty? Yes. I think one of the fun parts of being a chef is creating new flavor profiles and opening people's eyes and taste buds to new and exciting flavors. Give them something out of the ordinary and surprise them with how good the unfamiliar can be....

Cucumber Noodles with Tomato and Mint Gelee and Lemon Vinaigrette

2008-06-06T00:15:00.000-07:00

I loved this little dish. It's clean, fresh, pretty, and in season. Oh, and even better... simple. I came up with the idea the other day. I used my mandoline to get strands of cucumber to cut into juliennes (cheating? no, just a shortcut). But in the process I realized that the long strands could be like a vegetarian noodle substitute. For some reason I pair cucumber and tomatoes together almost synonymously. The mint was infused into the tomato juices for the gelee for an added freshness. Finish it all off with a simple lemon vinaigrette with some fine olive oil, fleur de sel, and a sprig of micro basil. Beautiful...

Chilled Sorrel and Arugula Soup with Ricotta Creme Fraiche

2008-06-06T00:11:00.000-07:00

Meh...

Salmon Tartare with Celery Leaf Salad and Broken Spicy Soy Sauce

2008-05-30T10:34:00.000-07:00

Salmon scraps, again... Oh well, let's make the best of it. So the salmon was just tossed in some of our house olive oil. It's spicier than most so that adds to the spiciness of the dish. The celery leaves and julienned carrots are tossed in some rice wine vinegar. The sauce, which makes the dish, is just chili oil, soy sauce, and ginger. The separation of the soy and chili oil make for a really nice plating. Enjoy!

Cauliflower Espuma with Toasted Hazelnuts and Citrus Shavings

2008-05-28T10:10:00.000-07:00

So, what do you do with leftover cauliflower soup? You turn it into a foam. It was a nice light cup of cauliflower foam with the hazelnuts to add some crunch and the zest for a kick. I like to dry out my citrus zest when I use it as a garnish because it's easier to work with and falls where you want it to and still retains the flavor.

Cauliflower Soup with Chive Oil

2008-05-28T10:06:00.001-07:00

This dish was a play off the classic vichyssoise but I used cauliflower instead of potato. Otherwise, the recipe is the same. I really like the color contrasts.

Salmon Ruelle with Cucumber and Arugula Puree

2008-05-24T00:30:00.000-07:00

Not my best work, but it was pretty at least. The cucumber and arugula puree also had mint, honey, and lemon juice in it. It was very spicy and nutty, went decently with the salmon. It looked nice because the puree was underneath the salmon but just the juices would seep out and it made for a nice color contrast. It was overall though, just blah. I can do better. I'll do better....

Orange Scented Salmon Tartare and Cucumber Ribbon

2008-05-22T20:48:00.000-07:00

I really liked the visual impact of this bite sized delight. It's both visually appealing and fresh. The key word is: FRESH!

Salmon Tartare with a Broken Tomato Vinaigrette

2008-05-22T20:47:00.001-07:00

Very simple, clean, and fresh. Spring time is here!

Chilled Duck Confit Salad with Sherry Balsamic Dressing and Citrus Shavings

2008-05-22T20:36:00.000-07:00

My chef had some wonderful Black River duck legs left over from a wine dinner. So I slow cooked them in olive oil (unfortunately I couldn't justify using duck fat for amuse...) with some garlic, thyme, rosemary, and orange peels. The rest is pretty basic. Although for the vinaigrette, I reduced equal parts of sherry and balsamic vinegar with about .5 parts duck glace which was cooked out from the confit process. This helped to add a really nice rich and robust flavor to the vinaigrette making it more than just another oil and vinegar dressing.

Watermelon, Cucumber, and Lime Gelee with Black Sesame Seeds

2008-05-22T20:32:00.000-07:00

So, got some nice sweet watermelons in for amuse. I juiced the watermelon and layered it over a thin layer of cucumber and lime gelee. The end product was what looks like a mini slice of watermelon with the rind on. Just a fun and cute idea that was tasty and perfect for Spring.

Dessert Egg with Carmelized Brioche

2008-05-19T10:00:00.000-07:00

This dessert's been in my head for a while. It didn't go perfectly as planned, but plan B didn't come out too badly. There will be a reprise of this dessert sometime in the near future, believe me...

So, the egg white is a coconut and vanilla panna cotta while the yolk is mango and ginger puree. The brioche was toasted and then dipped in simple syrup and seared to get a crispy sweet layer of caramel.

This was only a trial, the next iteration will be better and more involved.

Oven Fired Shrimp with Kimchee and Sesame Oil Puree

2008-05-19T09:58:00.001-07:00

House Cured Bacon with Artichoke Puree and Micro Arugula on Toasted Brioche

2008-05-19T09:57:00.001-07:00

House Cured Bacon with Artichoke Puree and Chive Oil

2008-05-19T09:55:00.000-07:00

Spring Salad of Cucumbers, Grape Tomatoes, and Pickled Red Onions

2008-05-19T09:52:00.000-07:00

Just something fresh for Spring!

Soft Shelled Crabs are in!

2008-05-09T09:44:00.000-07:00

He looks angry....

Halibut Brandades with House Remoulade and Micro Greens

2008-05-08T11:06:00.000-07:00

I didn't actually make these brandades, they were still in the freezer from a special dinner a while back and I need a few amuse for some special guests. Looks pretty good though, eh?

Citrus Apple and Halibut Salad with Ginger Beet Sauce

2008-05-01T09:22:00.000-07:00

I usually automatically throw brunoised shallots into any fish salad or seviche or whatever just for that added crunch that people love when they eat something with a little less texture. Today I wanted to stray from that and used green apple instead. The sweet flavor went well with the halibut, but it also had a nice crunch factor that I wanted. The better part is that the apple has a clean and fresh finish unlike shallots which would linger after eating.

Also, the fluid gel sauce is compliments of Linda at Playing with Fire and Water. This recipe is absolutely perfect, but one suggestion is to double her recipe so that there is enough volume in the blender so the sauce blends itself, rather than needing to poke at it with a spoon. Doing so allows the sauce to blend on its own and you're able to really puree the heck out of it, resulting in a smoother textured sauce.

At the Farm

2008-04-27T07:49:00.000-07:00

Todd at Urban Acres gave us an inside look to his urban farm where we buy a lot of our local natural produce from. It's not the prettiest set up, but the flavors and the produce speak for themselves. He was so knowledgeable and I learned a ton from him about farming, veggies, and sustainability.

Caprese Salad

2008-04-27T07:41:00.000-07:00

I really wanted to call this a hydrocolloid salad, but I don't think that would've gone over too well. Anyways, it's mozzarella foam, tomato gelee, and basil pearls finished with some Noble's EVOO and black pepper. Quite tasty and a bit out there for my restaurant. But the key is that everyone loved it.

Scallop "Stir Fry"

2008-04-22T08:44:00.001-07:00

Too happy with how this turned out. The flavors were phenomenal and just perfect. So, sauteed julienned carrots, red bell peppers, shallots, and maitakes underneath the marinated scallop slices. The scallops were marinated ahead of time in orange, lime, and lemon juice sweetened with agave nectar which helped to lightly "cook" them seviche. The fun part of this dish is that the hot oil is poured over the dish in front of the guest, releasing the beautiful aromas and mixing with the citrus juices creating a broken vinaigrette sauce. The oil was a blend of grapeseed, extra virgin olive oil, and sesame oil. It was infused with Szechuan peppercorns, clove, and star anise. The seasoning on the scallops were Szechuan peppercorns, sea salt, citrus zest, and fresh ground ginger dust. Once again, I was very happy with this dish.

Crudo Duo of Halibut and Salmon with Citrus Wine Sauce and Arugula Petals

2008-04-20T11:14:00.001-07:00

Salmon Soup with Citrus Ginger Fumet

2008-04-20T10:57:00.000-07:00

A new technique to me, just thought of it. I'm sure it's definitely not new and probably a classic technique, but whatever. It's nice though, it's just a raw salmon salad garnish that has the hot citrus ginger fumet poured over it to order. So it comes to the customer just barely poached.

Shrimp Bisque

2008-04-18T06:41:00.001-07:00

Simple, soulful, and just plain tasty.

Parmesan and Duck Skin Tuiles with Herbed Creme Fraiche

2008-04-18T06:32:00.000-07:00

Formula: Duck skin + X = Delicious

Sweet Beets with Celeriac Foam and Ramp Oil

2008-04-14T21:27:00.000-07:00

I threw this one together in a pinch for Saturday night. I knew the flavors would work, but they turned out tastier than I thought they would...

Spiced Rice Pudding with Citrus Pinenuts

2008-04-14T21:21:00.000-07:00

Spiced with cloves, rosemary, and peppercorns with citrus notes.

Smoked Salmon Soup with Grilled Ramp Oil and Potato Gaufrette

2008-04-10T10:34:00.000-07:00

Ruelle of Wild Salmon with Pickled Spring Salad and Tomato and Ginger Vinaigrette

2008-04-05T10:59:00.001-07:00

Poached Halibut and Melon Salad with Citrus Fumet Foam

2008-04-05T10:25:00.000-07:00

This combination isn't what I'd call common, but it turned out delicious. The light fresh sweetness of the melons complimented the naturally sweet and delicate flavor of the halibut. The citrus fumet foam helped to add a nice crisp and clean but savory after taste.

Pulled Pork Shoulder with Apple Butter and Wilted Arugula

2008-04-04T10:37:00.001-07:00

Citrus Poached Salmon and Beet Salad with Candied Walnuts

2008-03-29T09:24:00.001-07:00

GL Chevre Mousse on a Basil Cracker with Arugula Pesto and Grape Tomato

2008-03-29T09:19:00.000-07:00

Delightfully fresh and made for Spring

Duck Skin Croquant with Orange Gastrique and Zest

2008-03-25T20:19:00.000-07:00

Tuna Sausage with Honey Beet Sauce

2008-03-21T21:44:00.000-07:00

Playing around with the new sausage idea. Red bell peppers, shallots, garlic, ginger, and fine herbs. Delicious...

Bruleed Butter Poached Salsify with Arugula and Pine Nut Vinaigrette and Arugula Petals

2008-03-20T23:35:00.000-07:00

The sugary crunch factor set this off and helped to bring the flavors together and cut through the acidity in the vinaigrette.

Tuna Sausage Anyone?

2008-03-20T22:46:00.000-07:00

So yeah, I get a lot of tuna chain to work with. It has a lot of meat, but a lot of sinew and connective tissue that won't ever cook off, so it's rendered useless unless you scrape the meat off which leaves you with tuna that's at most suitable for tartare. Growing tired of the usual tartare or fish cakes with the scraps, I came up with this which actually worked and tasted great. Flavored with Szechuan peppercorns, soy sauce, and ginger. I season the meat and then roll it tightly in plastic wrap and then cryovac it to help hold the shape and keep water out as I poach it. Then it can be poached off, unrolled, and sliced. Seared, the sausage actually tasted like real sausage which was unexpected, but welcome. This technique opens up a new way to use fish scraps.

Asparagus Water with Lemon Foam

2008-03-13T10:56:00.000-07:00

Wood Fired Shrimp with a Blood Orange and Tomato Vinaigrette and Ginger Dust

2008-03-11T09:37:00.000-07:00

Sea Bass and Forbidden Rice Aroncini with a Lemon Tomato Vinaigrette

2008-03-11T09:28:00.000-07:00

Swing, Swing, and a Miss....

2008-03-06T20:49:00.000-08:00

So, I'm not the happiest with my past few posts. Nothing ever turns out as perfect as I envision it in my head. But I guess that's why I keep trying. Sometimes they come out close. Sometimes it's the flavor I wanted, but not the texture or visual appeal. And the same goes with the other components of what I was aiming for. But, the way I look at it, I'm still learning and growing with every shortcoming and failure. That's just part of growing and cooking. I remember a friend once telling me, "If you never swing, you'll always miss." So I try, and try, and try... Sometimes I get it and sometimes I don't. But that's what makes good meals and dishes standout against the not so good ones...

Asparagus Mousse with Sweet Corn and Bacon Powder

2008-03-06T20:46:00.000-08:00

Asparagus Mousse with an Herbed Citrus Salmon Salad

2008-03-06T20:43:00.000-08:00

Salmon and Honshimeji Mousse with Brioche Batonnet

2008-03-06T20:40:00.000-08:00

Another fuzzy pic....

Savory Potato Croquembouche with Tomato and Horseradish Creme Fraiche

2008-03-06T20:24:00.000-08:00

Sorry for the fuzzy pic

Broccoli Marrow

2008-02-14T08:23:00.001-08:00

This is my first time working with it. I'm surprised at the texture, but I love it. It's very densely compressed but it seems quite porous. I think it would take braising and sous vide flavor infusion very well. In its raw form, it has just the right texture and crunch and just barely reminiscent of broccoli.

Asparagus Gelee with Broccoli Marrow and Lemon Flakes

2008-02-14T08:15:00.000-08:00

House Cured Charcuterie Platter with House Black Mustard and Luque Olives

2008-02-12T20:12:00.001-08:00

L to R: House ham (Proscuitto style), tasso, land jagerwurst, merguez, jagerwurst, summer sausage, soppressata.

Unfortunately, I had no part in the making of all the house cured meats, but was only in charge of plating. The sausages were all made in house by my sous chef, Mike Schwartz, and co-worker Dave Himmelberger.

Soup Garnish: Smoked Shrimp with a Sweet Corn Salsa and Micro Arugula

2008-02-12T20:06:00.000-08:00

Amuse: Red Pepper Whitefish Dumpling with Soy Ginger Foam

2008-02-12T20:04:00.000-08:00

Amuse: Vichyssoise with Sweet Chive Foam

2008-02-12T20:02:00.001-08:00

Scallop Medallion Seviche, Apple and Red Bell Salad, Citrus Agave Dressing, Shaved Ginger, and Corn Shoots

2008-02-12T19:52:00.000-08:00

Tomato Mozzarella Gelee with Baguette Crisp and Luque Olive Tapenade in Lemon Oil

2008-02-12T19:41:00.000-08:00

Wood Fired Scallop with Curry Vanilla Foam

2008-02-09T12:31:00.001-08:00

A simple but beautiful dish. I was really happy with the results and that's not often for me.

It's funny, the inspiration for the foam came from a show called "Kitchen Confidential" and it works well.

The scallop was pan seared in a wood burning oven. The wood oven was a nice touch because it allowed me to get a nice smoky flavor into the meat while also getting a nice crusty sear.

The foam was flavored with cream, chicken stock, madras curry, tumeric, Tahitian vanilla bean, and agave syrup.