This is a dish that I came up with at work the other day. It is Rabbit Chasseur (hunter’s style). We acctually recieved live rabbits for this dish. So after I slaughtered them I braised them in a little rabbit stock that I made up them day before. After the braising process I picked the rabbit from the bones. The dish contains brown clamshell mushrooms, chantrelle mushrooms, carmelized yellow onion, the braising liquid, the rabbit and heirloom tomatoes that I froze frome this summer. It is accompanied with a piece of grilled bread and served in a small cast iron pot with a lid. I love the flavor of rabbit and there are not alot of placed that serve rabbit in Denver. So I thought that it would be somthing a little different and unique.
February 9, 2007
Rabbit Chasseur
February 8, 2007
James Beard Foundation Dinner
About ten days ago I was in the American Restaurant Kitchen surrounded by quite a few prestigious chefs. This happened to be at the 12th annual James Beard Foundation benefit dinner. This is a fundraiser that Chef Celina Tio hosts every year to help raise money for the James Beard House. So pretty much I am not just taking orders from one chef I am taking orders from nine. This dinner turned out to be a great time. The culinary staff got to interact with different kinds and styles of food that usually would not ever happen. Working with Micheal Ginor from Hudson Valley Foie Gras was probably the most fun. He showed me different curing methods for duck prosciutto which was quite intriguing. Over all it was just an amazing night and I was lucky to be a part of it.
January 23, 2007
A Dream Cometrue
About a month back a received some great news in the mail. I have been accepted to do a summer/fall internship at The Fat Duck Restaurant in Berkshire, England. This Restaurant is owned and operated by Chef Heston Blumenthal, who quite possibly could be the greatest gastronomic chef of our time. He is not just a chef, he is a scientist as well. He does not look at an item and say, “this would complement this”. He blends flavors that scientifically work with each other. I mean really who would make a smoked bacon and eggs ice cream? Or how about cauliflower risotto with chocolate sauce? It is a mystery to me too, but he must be doing something right. Right now The Fat Duck is ranked the second best restaurant in the world by the Michelin Guide, and has moved around the top five for the last five years. The funny thing is that this was not my dream. Just this last friday, the 19th of January I got a phone call…Chef Charlie Lee, the Chef De Cuisine at The French Laundry. I had submitted a letter to chef/owner Thomas Keller months before even thinking of sending one to the Fat Duck. Finally I got a response. I was offered a three month co-op position. I was so thrilled that I had no idea what to do with my self. In other words I will be working for two of the top five restaurants in the world in a little over 9 months. Exciting? I think so.
The Beginning
This is my first entry on my wordpress page. I really think that blogs are great, especially for people in the culinary field. I have been looking at others food blogs for some time now, and I think it is an amazing way to discuss food. Personally I am a rookie when it comes to the world of food. I only have about three years of culinary experience under my belt, and only one of those years was spent at a fine dinning restaurant. I want to welcome everyone to my blog and please leave posts when ever you can. I know some of the food that I show will not be as creative as others but I will try to make as creative and attractive as I possibly can.
