I dont know why i keep ignoring this blog, i always say im too busy but there should always be a way to make time.
Anyways its been a fairly steady few months at the restaurant, we finally got ourselves a patio. Now if we can get the weather to cooperate we could be in for a great summer.
We’ve recently started to bring in some whole animals at the store which is exciting for me. I love the idea of uaing everything on an animal and it really gives us a chance to be creative. I have a nose to tail dinner coming up that i will definitely take some some photos of and share with everyone.
Our summer menu is getting pushed back to mid July, we decided it was time for a good refresh on the menu and it will take us a bit of time to get it together as the layout is changing as well as the content. As a chef im excited about this cause i always think change is good, and i can put a little bit more of my influence on the menu than i had before. So keep an eye out for it soon, and ill have some previews in my tweets in the next few weeks.
Well thats it for now sorry for ignoring everyone, ill try and get back to some more regular updates.
This is a little behind work is keeping me busy.
I recently went to the Chris Cosentino luncheon hosted at NAIT. While not a NAIT graduate myself, this school in my opinion is one of the best in the country at developing young talent. The fact that they can bring in a chef of Chris’ talents is awesome. He is definetly an inspiring chef, i follow him on twitter and read his book and i admire his creativity. Hopefully the students got lots of time with him and had a chance to pick his brain.
Dungeness crab, fregola, chilies and fennel
Acorn squash, stracciatella, and sage
Spring Lamb, anchovies, and mint
Bay leaf panna cotta, balsamic and black pepper
Signed hat from Chef Chris
So I’ve been making burgers in the alley for a while, which caught on really we’ll but I think it’s time to change it up a bit. While burgers are great, I need to change it up a bit and make it my own thing, so i’m gonna do some kick ass street food for the summer months. Basically like having a food truck, but stuck in an alley. I started today with some pork belly sandwiches.
braised pork belly with miso mayo, daikon slaw, and sriracha. I’ll have lots more to come.
Josh is my night time entremetier, we’ve only worked together for a year now but he’s been a big part of my success as well as the success at the restaurant. He want ed to come in for a nice anniversary dinner with his girlfriend so i decided to have a little bit of fun with i
Chicken Liver parfait. I’ve done this with foie gras but this a good alternative, still has a nice richness to it.
Yeah, I’ve done this before but who doesn’t enjoy a good ole pancake with a big hunk of foie gras
So this a hybrid of fish and chips and poutine. its popcorn halibut on top of fries with a pickled jalapeno and caper hollandaise.
Basically i made “McNuggets” out of sweetbreads, on top of house made potato chips and chipotle mayo
So Josh really loves hot dogs and blue cheese so i had to include it some how into the meal. this is a mac n cheese with house cured pancetta and hot dogs
We got a circulator to play around with for a few days so i had to make a steak out of it. This is a pepper crusted tenderloin with sunchokes, brussel sprouts, and baby carrots