Cool Ranch Doritos

Some may say "Blasphemy!"

And some would say "You're Fired!"

But, there is flavor and knowledge through sacrifice.

Some day I will bring together the ultimate combination of mine: Kit Kats, Dr. Pepper and Cool Ranch Doritos. This is not that time.

With some left over Lobster tails (side note, these tails where amazing considering their harvesting, Craig from Curtze told me about these guys, they are released (completely raw) from their shell with a high pressure stream of water as to not damage the meat or tear it's attachment to the shell.)

Ben, asks me if we can eat the leftover lobster tails for lunch,..."sure, they"ll just go bad if we don"t", As we both reach in, chip after chip, into the Family Sized bag of Cool Ranch Doritos he has opened and placed on the other side of a nearby prep table.

A conversation about the Cereal Crusted Chicken Fingers at Tulune's, South side Saloon just made everything click. That and the fact that my Dishwasher, Zach, told me the day before that he gets a Restaurant size container of Old Bay Seasoning every year for Christmas and finishes it every year right before Christmas every year.

But, hence came, one of the better staff meals: Cool Ranch Doritos crusted Lobster with Old Bay Ranch dipping sauce.

Salmon Surprise

Montes WIne Dinner. 8-23-07

I lost track of what year it was for about three hours a couple days ago....That really freaked me out.
Another month of pulling a wine dinner out of my ass. September will be no picnic, I think there's three wine dinners?, along with flights.
So, with this wine dinner, the sommelier from Nemacolin was in for the Chilean tasting, the day before his USA Today feature came out concerning his trip to Chili and the actual wines we where featuring this night.

First course: Montes Limited Selection Sauvignon Blanc 2005 Leyda Valley.
Twice Cooked Squid, Pineapple-Apple and Parmesan salad, Red Pepper faom, Pressure Cooked Quince Puree.











Second Course: Montes Classic Series Chardonnay 2006: Banana Poached Lobster and Beets with Cardomon Beurre Blanc.










Third Course:Montes Limited Selection Pinot Noir2006: Horseradish Brined Shrimp, Frissee lardon salad, Strawberries, Toasted Masa.












Fourth Course:Montes Alpha M 2003: "The Grasshopper Chases the Rabbit"


With Coffee Raisin Puree.





The Leg meat was pressure cooked with Creme de Cocoa, Creme de Minthe and Cream.
Pan Roasted Loin and Frenched Rack.
While tasting the wine, Ben and I kept pulling a certain spirimint flavour out along with espresso.
So, we served an ice cold "GrassHoper" topped with Van Gogh Espresso Vodka.













Fifth Course: Montes Folly 2004: 24 hour poached Flat Iron Steak with Sweet potato pureee and Chorizo Baked Beans. Maracino Red Onions and Chocolate Salt.
Simple and to the point. Something meaty and rib-clinging to match up to the wine.









Sixth Course: Montes Cherub 2006 Archangel Estate: Cheese Plate ( Brie and Morbier with Jicama and Dikon mixture, Pink Peppercorn syrup, and Pressure cooked Orange and Garlic Puree. Candied Orange Rind.

Importance of the Dish Pit.

A lot of stress, high temperatures, hot tempers, hot pans, burnt fingers, severely burnt pans, chocolate left in a bowl, and many many other things will trickle down to the guys in the Dish Pit.
And, honestly, their Spirit trickles up. The whole way up sometimes.
The owner may call into the kitchen and Zach will answer in an accented female voice, with no worries about who may be on the other end. The owner may be a little miffed at the conversation spun to her from the other end of the phone, but, everyone listening on our end just got a little happier. Nothing against the owner, it's just that little bit of comic relief that lets you take the burns and cuts and hovering servers a little easier.
And, after you give them a pan that's had balsamic vinegar reducing for 10 minutes longer than it should have, and after you ask them to guess how old the chicken bodies are that you need them to discard of, and after you go home for the night while they"re still there finishing things up. What else can you do? Except bust out a little disco dancing in dry storage for their entertainment, grant them the chance to get into random places in the restaurant (ie:either or all of the three compartment sinks filled with all appropriate liquids, empty chest freezers, garbage cans, empty boxes, or just shelves), feed them better than the rest of the staff, or just post a blog dedicated to them and their antics.
Pure entertainment.
The following is simply a sample of the many humorous events that have taken place in...The Dish Pit.

Wonder Dish Twins Unite!
Caramel Chug.

Chocolate Mustard

I have discovered that I have a serious "thing" for mustard.
I LOVE MUSTARD!
That simple.
When I have the time and the thought, I will apply mustard or cheese to anything.


So...here is Chocolate Mustard.
Coco Nibs fromTerraSpice mixed with Creme de Coco and Black mustard seed. (also from TerraSpice)
I plan on pairing this with (in the very near future) with a "coffee and licorice" based tuna dish. With Raisin broth and........not sure what else yet. Working on it.
Then with smoked roe, blinis and Van Gogh Espresso Vodka.

Lambert Farms

Some of the beautiful local produce we've been using.