Tagged: food network

Does size really matter? Hint: The answer is yes


What an amazing response to my last post, thanks to all of you. I wanted to bring back a touch of levity, the homeless, hunger and do gooders can be more of a mindful but necessary PSA post, less fun of a cooking tip post.

So, I present to you, my take on how to choose a knife and what to look for. I hope that you find it mildly useful in a ridiculous kind of way.

Enjoy

Glenn

125 Plates + A Ton of Talent.


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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.

Glenn Smith

Chefglennsmith.com

justglenn

Thanks to Mark Fischer, Frank Bonanno, John littleAlex Seidel, Will Nolan, Nikki Newman,Bryce Eric Orblom, The staff of Six89, Fruition, 8K, The Pullman

(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.)

I prefer my salad Chopped!


Chopped salad

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.

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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

Avocado, diced

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…”

Glenn

P.S. Please take a survey that I am conducting for a project I am doing. Please click HERE. Thank you in advance.

Work! Makes me a bad blogger.


ForWebWarnkeBMA20121115-IMG_0069 It has been a very interesting couple months in my world. In short I had a job drop into my lap perfect and not perfect all rolled into one. I’ve been cooking my ass off. I have been attempting Stand Up comedy in Denver with moderate success, but I made my charity, LOVE HOPE STRENGTH  some money, I’m happy about that. I have been collecting more than my share of speeding/parking tickets. My cars been hit. I am in the best shape I have been in….let’s see what else?

It’s been a pretty good end of the year, everything and skill I have, I did!

So here is my big plans. 2013 is the year of getting out of all of my comfort zones. I am going to do ANYTHING, all pride aside, all ego aside and live this midlife crisis to the max, as we used to say way back in the day.

Here is my list of 2013 tasks;

a) Start a design firm

b) Restore at least 2 vintage motorcycles

c) Get my foot in the door of a custom furniture maker

d) Get to know Brooklyn better

e) Get even more fit

f) Help somebody and do good

g) See one Deepak lecture

h) Learn one song on the piano

I) Get a one man monologue show written

j) Continue to prove to my lovely bride to be how much I love her

k) Get my niche in the food world (I can assure you oddly enough, that it won’t involve working a line anywhere)

l) Get off Facebook

This is just a small starting list for the next 365 days ahead. All I can hope for is that the Mayan weren’t correct in their prediction. I’m looking forward to next year.

Love

Glenn

Well….things have become very interesting.


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

Glenn

Fast. Easy. Delicious.


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

Fresh parmesan

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.

Love Glenn

Mountain Winefest…An event ‘Well Done’.


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.

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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

S&P

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.

Reserve.

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

Salt

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

Glenn