Brothers

A couple weeks ago, my brother's soon to be open kitchen Explodes! Literally.
As he was walking out the clubhouse door, Life Flight was landing behind the building. He had just walked through the kitchen as the workers where talking about firing up the pilots.
............With some time off, he decided to bring his kids up north to visit their Grandparents. When I told him that, do to lack of staff, I would not be able to join him there, he decided to just come out to my restaurant and hang out in the kitchen for a couple days.
A wine dinner was already in the works, months ago, although I had no time to create a solid menu nor would I be able to focus as much attention on it as I would normally.
The busy season is upon us and I have no sous chefs. I work saute all day long with some incredible die-hard kids keeping me alive. The type of kids (I say kids in the most loving way, they are adults but are all very new to fine dinning) that will work 10 to 16 hour shifts without bitching once and they will go along with your stupid sense of humor, clean up at the end of the night, help the dishwashers finish and make sure everything gets turned off while you do your orders for the next day.




When you first started cooking, and the guy next to you on that busy Friday night had maybe two more weeks experience than you did. But, he was your life line. You asked him the "stupid" questions as to not bother the Chef and to not look "stupid". Next thing you know, you're best friends, war buddies practically. Like Brothers.
My (real) brother just said "cool, I'll come in and help you with the wine dinner".
Some emails and a lot of help from our sommelier www.mountainplayhouse.org/gg/sommelier.html">Ben Grace a rough draft of a menu was put together.
Wednesday and I only have one solid course in mind that I would be able to do while cooking a la carte. But! My brother is now here and I know he can do anything. And he does. Working while on his vacation, he not only works on the Wine Dinner, but helps during our service rush. Helps bust out prep that we need for a ticket that's hanging to be sold.
That night (over much bourbon) we pretty much knock out the menu in theory. A quick switch-a-roo on two courses to match the wines and presto!!!! ......I'm still cooking for lunch service (Thursday) and have little idea how I'm gonna find time (or inspiration) to get my part of the dinner ready.
My brother's got my back. I've always known this and I always will. He's my best friend, he's my old war buddy (Turtle Point plus several others) and he is my brother.
Everything goes well. We pretty much split the evening. Some parts of mine really pissed me off,....no excuses. They just didn't come together as well as I would have liked. Randy's plates came out awesome though. Just solid flavors and colors and combinations that I know he can produce and produce like no one else.
Menu:
Scallop Civiche, Watermelon pickled Cucumber, Watermelon foam, Red Onion Juice, Arugula.





Tostones: White peach, shrimp, Banana Horseradish.



Pollo Frumado: Saffron Potatoes, chorizo + bomb (not hot enough), Chocolate-Ancho-Goat Cheese, Potato Churro (good job Churro Girl)








Raspberry Duck: Hominy tamale, Blue cheese, Strawberries







Short Rib Crepinette: Sweet Potato, Foie Gras, Raisin Puree








Four Figs: Turnover, Upside down cake, Brulee, Grandma Newton, Goat Cheese Ice Cream.

The Champion

Not the Bass-o-matic, but You gotta love this thing.

"Filthy"

"Buffalo Wing Hot Dogs"

We love hot dogs and we love hot wings. Natural progression....100% Chicken with crispy skin attached (Ativa).

Walnut Fried Brie

Using the Yogurt consomme,

Along with Bacon Crackers.

Just damn tasty.

Little Hollow Produce

A couple from Ligonier brought these beauties in for me today. They grow 15 different varieties of lettuce and I happened to catch them with their squash in blossom.
Beautiful.

Yogurt Consomme

With inspiration (over a couple years) from Alex and Aki and their website Ideas in Food I wanted

to work on a Maple Consomme. I am in Maple country.

All the flavors that were to be addressed on the plate where as follow: Fried Brie, Maple, Strawberry, Horseradish and Bacon. Very southern, but hey, fried fat in fat with more fat flavor added? How can you resist? Something simple that can be put out in a timely manner and be shared by a table.

Strawberries, Horseradish and Brie have been a long time favorite of mine. I was also trying to figure out some way to incorporate this combo into the plate as well.

When it came time to construct the Maple Consomme, I didn't know where to start with it. What would I be clarifying? Stuck. I looked back at Ideas In Food to their Balsamic Consomme, the pureeing of items helped me.

As all my mise en place lay around me, at various ends of the kitchen, the ingredients came together a little differently in my head. It all ended up together.

And when I reached in the cooler for some more berries, I was looking at two "Fruit on the Bottom" Dannon yogurts. Why not use the protein in the yogurt to clarify my fruit stock?

It's deep in color and flavor. You know there is yogurt in there somewhere, and the mouthfeel is really something. There is a creaminess that coats your mouth that you just wouldn't expect.

So, maybe cheese based consomme? Curds?

Local Produce

Finally, Spring is starting to appear in the Ice friendly area of the North.

Lambert Farms grown Watercress and Cindy, who runs the Grounds Crew, brought in some spring onions.

Staff Meal

We had to get one. 50 bucks? We're looking into a Cheese Pump.

Baer's been asking for a Mechanical Bull for several months now. We've thought up all the attachments to come with it to make it a "reasonable" Purchase Order request.