Beet Leaves

From Lambert Farms.
Of course with Goat Cheese.

Beet sheets

So, Gary Lambert brings me a lot of Beet Tops with my usual lettuce and Tomato order. Over at www.ideasinfood.com they recently cryovaced some beet leaves. So I thought, why not use the freezer poach method in addition to rolling them out with some goat cheese. Beets and Goat cheese go so well together.

And the control on the shape is my favorite part.

Wine Distributors Tasting

The Piggy came out pretty damn good and well received to my surprise. I wasn't sure how our guest would feel about a whole pig.
But, the day marinade took, the meat was full of flavor moist and juicy, and the skin was super crispy.

Some baked salmon and some really great cheeses from NY where some other items available.

We don't do to many buffets of this type, I wish we would. We really have a beautiful lawn to spread out on, although we do need more appropriate tools to provide a more sophisticated experience. But, we're working on that. Sourcing is still a major issue.

Philly Mac N Cheese Steak

It's like a mishearing mixed with a mixspeaking.

Of course it led to Chimis
Thanks to this man.

Crepes

I've been running "BBQ Chicken Crepes" on the menu for a couple months now. I am yet to be happy with the final dish though. Every tweak brings me closer.

the addition of a goat cheese cracker has helped, but to be honest with you it was supposed to be a goat cheese puff. It's close, I can tell it wants to puff but.....it won't.

My patience has never been a virtue though.

The BBQ sauce is an Asian BBQ sauce that I was taught when I was 17 and it's something I'll never forget. It's a great sauce that can fit in almost anywhere and It was taught to me at a time when I didn't know what I wanted to do with my life. I still remember the day it was taught to me. I tasted the final outcome of it and realized how incredible cooking was. How (what seemed to be) random ingredients treated with appropriate care and love and technique could be combined to make amazing things. I also had a girlfriend that actually knew the name and number of the only Chinese place in our "Mon valley" and she knew to order General Tso's. It was an opening to a new world to me. And this sauce reminds me of that. I still use the same approach to it, kinda, the technique looking back on it doesn't really make sense, but it still works.

Matt Baer had a great idea though, (concerning crepes) I'm gonna wait until we can work on it, but it will be new and unique...as far as we know. You'll probably be the firsts to find out.

Beef Chain Confit part 2

My favorite blog Ideas in food have played around with Cheese Mosaics enough to inspire many others. Myself included. I think everyone that reads their blog owes them a lot of "Thanks", they create and share so much with thee entire world to look at and they do it for free.

My approach to this technique is a rolled version. Re-applying the combination of Chocolate and Blue Cheese. In addition to a much better use of the beef chain confit from several posts ago.

The beef chain is reheated in mole and placed on some poached and fried fingerling potatoes, topped with arugula tossed in Maple mustard dressing. Pinenut relish and Walnut crumble accent the chocolate, blue cheese and salty-ness of the confit.

Scallops

Squared and tied with Honey Basil puree, Danish Blue, Radish Sprouts.