I’m a guy who has made his life in the food world by unusual means, I don’t always get the opportunity to spend time in traditional kitchens. When you are in a business that requires you to seek consistent, well organized plan of attacks, you are going into a battle, not armed with weapons of force and steel, but with heat and flavors to win over your critical foe.
I had the chance to join up with some peers and was asked to be the photographer and videographer of a fundraising event that took place at the now closed Six89 main restaurant which was a Chef Mark Fischer concept in Carbondale, Colorado.
These events are always a ton of fun to be involved with. If you have never been to a James Beard event or a Slow Food event, you are missing out on something special.Each one of the organizations do amazing things for the food world.
The James Beard Foundation’s mission: ” is to celebrate, preserve, and nurture America’s culinary heritage and future”, from the James Beard Foundation website. In the food world, to receive a James Beard award is like winning an Oscar.
Slow Food’s mission: Slow Food works to defend biodiversity in our food supply, spread taste education and connect producers of excellent foods with co-producers through events and initiatives. This is world changing stuff.
As a guest, you get the chance to sample a selection of different dishes prepared by a number of different chefs who took time away from their own restaurant to be involved. 99% of the time, the Chef will be there cooking and not sending his or her minions, which is always a good thing.
As chefs, we get the chance to create something special, unique and inventive at these events. Not only to wow the guest but to throw down some culinary ego just to get favorable response from our peers. Sure, we all go in there with 100% good intentions but no one will show up with that “caesar salad” the restaurant got famous for. That would be just stupid. We have a chance to work with and not just sit and bullshit with, other great chefs and try to WOW them with a cool new idea or a inventive presentation. Yes we are a territorial lot, bitches.
I love these events and have been involved with many of them. I find them inspiring and a chance to get to know other ‘like kinds’ with a purpose.
I made this short video to share the teamwork of a working kitchen during a plating of one of the dishes. Just take note that this is the first time that many of these chefs have ever worked together. Watch the rhythm of how they assemble the plate and the focus and joy everyone of them is experiencing. Enjoy this and please leave your comments. Please be sure to follow this blog and share it with your friends.
(I know I have forgotten to mention a number of people in this video to this list, Please contact me and I will add you and your links to this blog.)
Here’s the deal. I have been doing my best to eat better, save some money and try to make all of my Crossfit efforts count. So this is what I have been doing. I cut the sugar. I cut eating wheat, grains, booze, soda and, you know, all the good stuff.
But you want to know something? It has been much easier than I would have thought. The only thing I truly miss is a little something sweet. So I sometimes indulge with a small bite of something, small being the big word. So what I have been doing is making food I really want to eat. So tonight I made a really good, really simple, really chopped salad with sausage and kale soup.
Here is the ingredients for the salad. I am not going to give you the amounts for anything because it can be as much or as little of each ingredient as you like.
Cucumber, cut into chunks
Celery, cut thinly
Brussel Sprouts sliced very thin (think coleslaw)
Green onions, chopped
Butternut Squash, peeled, seeded, med diced and roasted in a 350 degree oven until soft. Let cool
Green Grapes, cut in half
Romain Lettuce, chopped fine
Combine all of this in a large enough bowl and toss. Add the following dressing just before service
Dressed with Honey Mustard dressing
1 tablespoon mustard, your choice
1 tablespoon honey
1 part white vinegar or your choice
3 parts EVOO
Salt to taste
I can tell you straight up. It is freaking good. I hope that you enjoy this.
Remember what our founding fathers said, “We the People, in order to form a more perfect salad…”
P.S. Please take a survey that I am conducting for a project I am doing. Please click HERE. Thank you in advance.
Just like most people in the food world, I am taken in by the car wrecks and the killers of the culinary arts world. I’m speaking of the competition cooking shows. It doesn’t really matter which one specifically, just any of them that contains a screaming british guy or chefs without hair.
It may be a bold statement but I have my reasons. I will be the first to admit that I had a major hard-on when the first Top Chef show was aired way back in the day. It had everything. Hack cooks, great cooks, Padma, challenges, real cooking situations, new ideas and some really bad ones. I remember you could sit and watch the show and actually say “I’ve worked with a dude like that” or, in my case ,”I’ve work with that dude” and claim rightly, “and he sucks!”. I wanted to be a contestant. But now the purity has turned on these shows.
I was watching TV the other night in a hotel and Master Chef or something like that was on and Gordon Ramsey was, as always, involved. The contestants were given the challenge of recreating a dish from another chef restaurant. OK, not a bad test but here is the rub. The dish was described as “this is the dish President Obama ordered ” as if it gave the dish more credibility. WHO GIVES A SHIT?! This is nothing about Obama, it’s about name dropping and creating pointless self promotion for a chef to feel good about himself because someone of importance ate his or her dish.
Call me old school, but isn’t presenting a perfect dish reserved for ALL of your customers? Really, do you change how you cook or put more effort into a dish that you are serving to a celebrity than you would for your tried and true clientele? If you do, you’re a dick and a suck up.
I have never been a big fan of the restaurants that put up pictures of the famous people that they fed. It seems…..cliche’. The ONLY restaurants that can get away with it are 60 years old or older with an owner that looks like he belongs on the Sopranos or Goodfellas and that’s about it. That’s when it’s cool…period.
I was reading our local Alt mag the other day which comes out weekly called The Westword. They cover all of the happenings in music, culture, entertainment and food. I grab it every week to see what’s up and to read the food section. They usually do restaurant reviews, which is pretty much always the same (hated it, loved it, I slept with the chef, would have tasted better if it was free) and then a short Q and A with a local chef. It can be interesting (until the terms ‘fresh’ and ‘local’ get used too much) but it always bugs the hell out of me when they ask ” So…what celebrities have you cooked for?” or something along those lines. Why? What if he said Geets Romo? Would you care? I bet not.
My question is simple. What makes any celebrity endorsement a key to a chef’s ability? Does Brad Pitt have a more sophisticated palette than you? Is VP Joe Biden more educated in how a piece of Ahi should be sliced? Why should they get preferential treatment because they made a good movie or that one hit on the radio? I would love to hear Mr. Ramsey say once, “This dish is the exact dish chef fill in the blank has built his reputation on. Can you duplicate this?”
This will never happen so I now placate my TV addiction with The Walking Dead…at least it’s realistic.
Dear diary, 10/16/12 morning
It was a beautiful sunny day, kinda warm but not hot but kinda chilly but not bad really and then I got up and had granola and yogurt for breakfast and the dogs sure enjoyed the leftover steak I gave them and I hope it agrees with them, that might be a problem, but thats ok, I am sure that it was worth it to them..and
BTW, New and very exciting things have made their way to life Completely unexpectedly and out of the blue. The stars aligned and opportunity was presented in a major way.
Dear Diary 10/18/12
Denver, I am looking forward to becoming part of your amazing culinary scene. The dogs are ok
Check out this article on Eater.com today
The pancakes above is not in the plan anymore.
Yes it has finely happened, I have let my Crossfit habit mingle with my professional life and it is about time. I have never been one of those guys that was or ever thought would become a gym rat, I’m not a rat more like a crack habit. But over the last two years I have been doing Crossfit- first at Roaring Fork Crossfit under the suggestion of my good friends Mark Fisher and Lari Goode and now at Broadway Crossfit and South Denver X-Fit. Why this is relevant is that Mark and Lari are food people, Mark is a Chef and Lari runs the world. Their restaurants are six89 Main, Phat Thai and The Pullman, which I helped designed and built.
Both of them are and always have been very fit, truth be told, most people in the food industry are really not in good shape. It’s the food, booze and hours that get us. So when you find people that are so dedicated to healthy living and the food they prepare is neccessaruly not. This meaning, calories, butter, oil, sugar, etc. even portion size. I take notice.
I bring Crossfit into this for a reason. It is really hard work, work that I don’t take lightly. I have been involve in Xfit for 2 years and have had remarkable success. I am not the strongest guy in the gym/box but I am not the worse. I have thing that I am really good at and others I just SUCK at, I’m talking to you squat snatch! But the point being is that I am really trying my hardest to get good at this, become stronger and look good, yes, vanity. I think it’s working.
I bust my ass, I am in pain and I don’t want to throw all of my efforts away just because I WANT pancakes or dessert. That, in the nature of evolution, is making me WANT to eat better, eat healthier and think about if I really want to drink my hard work away. I pretty much have given up drinking all together. I love beer and I love great scotch but the toll it takes aren’t worth it to me. I thought I would never say that, but I did and I mean it.
I will not become one of those people that act holier than thou about this, but for me, it have made all the difference in the world. I still cook with butter, bacon, cream, whatever, but it is now done with a softer hand.
If you haven’t noticed the recipes I been posting are 1 bowl 2 pot recipes. I found that if I make it easier with a few really good ingredients and flavor, every meal is a success! So keep on following this blog and I promise I won’t cult like on ya!
Have a good week and I will talk with you this weekend
Here is a quick recipe for the dinner I just made, Super easy and delicious:
Cannellini bean and roasted chicken
1 Roasted chicken, either your own or a store bought one, 1/2 shredded other half saved for an other time.
1 can Organic Cannellini Beans, drained
1/2 Red onion diced
2 cloves of chopped garlic
1/4 cup chopped smoked bacon
1 broccoli florets sliced
1/2 cup chicken stock or water
1 tablespoon oregano
salt and pepper
In a med saute pan on med heat. when pan is warm add bacon, stir and cook until fat is rendered and bacon is almost cooked
Add red onion to bacon and cook until onions are tender.
Add chicken and garlic, saute for 3 minutes.
Add broccoli and toss and sauté with bacon and chicken and stuff.
Add beans, stock and oregano, turn heat down a touch and cook until beans are hot. (if needed, add more stock to keep moisture)
Taste and season to your taste, remember that there is bacon in there so be light handed with the salt, unless you love lots of salt.
Serve in bowls and top with parmesan
Serve with french bread if you like.
Great food can be simple and quick, just remember, texture, flavor and balance.
It was Sunday evening; the sun was going down and the first thing I felt like doing was getting on my website to blog about the great weekend I had in Palisade and Grand Junction area enjoying the The Mountain Winefest.
With an estimated 7000 tickets sold and countless Colorado winemakers, live entertainment (as opposed to dead entertainment) and chef demos all thru the day, what is not to love? I had the pleasure of being the feature celebrity chef and the 12 noon demo guy, flanked by other great chefs and Local Culinary students, (I will provide a link to the school as soon as I get the proper link). Any whooo, It was a smashing success!
For my demo, I was very lucky to have over 100 people in attendance, it must of been my lucky day-I may have only offended 10% of them. Yee Haw!
I prepared an Asian BBQ pork short rib with a Gala apple ‘salad’. So, by request and my promise, here are the recipes for those delicious little niblets.
1 rack of pork ribs, cut in half by your butcher
Some carrots, celery and onions all chopped
TB of whole black peppercorns
A couple bay leaves
1/2 cup chopped fresh ginger
What to do:
Oven: 300 degrees
Heat a grill or large saute’ pan, season ribs with salt and pepper and sear meat side until nice and browned. Place ribs and all the other ingredients in a roasting pan and cover the ribs with with warm water. Cover the pan tightly with foil and place in oven. Cook for 4 to 6 hours or until meat is very tender.
Remove from oven and let cool overnight in broth in the fridge. Save for later.
My Asian BBQ Glaze
1/4 cup sesame oil (any oil is ok)
1/2 cup chopped garlic
1/2 cup chopped ginger
2 dried ancho chilies (again, any dried chili is fine, just be careful of the heat. Marilyn Monroe knows “Some like it hot”)
1 cup brown sugar
1 cup apple cider vinegar
2 cups Hoisan sauce
1/2 cup fresh lime juice
1 cup fresh cilantro
How to make it:
In a med sized sauce pot, heat oil over med heat. Add ginger and garlic and sweat and stir and sweat and stir until very fragrant.
Add and melt in brown sugar
Add the seeded dried chilies
Pour in the apple cider vinegar and bring just up to a boil
Add the Hoisan sauce, reduce heat and simmer for 30 minutes, stir ever so often, DO NOT BURN.
Add the cilantro,and lime juice and turn off the heat.
Blend in a blender or food processor and strain.
Now, the hit of the day – Gala Apple “Salad”
2 Gala or Granny Smith apple, 1/4’d and sliced very thin
2 cup thinly sliced red cabbage
1 cup thinly sliced fennel root
1/2 cup each of fresh mint leaves, cilantro, and chopped green onion
1/4 cup honey
1/4 cup Miran
1/4 fresh lime juice
Combine all ingredients in a mixing bowl and toss. Chill until service – only if service is within 30 minutes. Best to chill all the ingredients separate and combine just before service.
Time to put it all together:
Take ribs and cut into portion size, in a bowl, toss with some of the bbq sauce so they are well coated. place on grill and cook until hot.
Remove and sprinkle with sesame seeds and serve with apple salad. Feel free to glaze with more sauce to your liking.
I really had a great time cooking for all the food lovers in the grand valley. I will be posting on Wednesday the Corn soup recipe I did for my chefs dinner at the Doubletree Hotel friday night,
Love ya all! Be sure to subscribe to my blog and comment