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Saturday, January 29, 2011

Blackbird, pastry

Moto gave me a little "vacation" time so i spoke with chef David Posey and staged at Blackbird: http://www.blackbirdrestaurant.com.

The pastry kitchen was found upstairs. A private little kitchen with hoods, a large marble table, sugar blowing tools, hydrocolloids, a deep fryer and freezers. Everyone who worked in the pastry kitchen was skilled and willing to teach. I really had a great stage there. Thank you Chef once again for giving me the opportunity to work in your kitchen.

Yet another dinner for a cause

My very good friend, as well as once a co-worker, Brain asked if I'd work a dinner for his aunt. Of course why not? I'd love a chance to play around with some fun product, plus brain even gave the dessert portion of dinner to me. Brain's very supportive aunt has helped him through culinary school, so for her birthday brain wanted to give back a little.

Smoke encapsulated scallops

Having eaten at Alinea just 2 weeks before working the dinner with brain, i had to experience plating on the table. The basic idea around the flavors were a banana and nutella sandwich:

Warm roasted banana puree
Toasted cinnamon bread
Dark chocolate carrageenan mixture poured table side
Powered nutella
Cocoa niffs
Honey roasted figs
Nutella "in the raw"
Vanilla "whipped cream"
Hazelnut gelato
Lemon balm

June charity dinner 2010

I was recommended for a charity dinner in June. The item auctioned off? Well, it was me, i was to cook a meal for 8. Not a problem. I would have one day before if we planned for a Monday, and not even skip a beat at Moto. I was shocked to hear that the event actually raised over 5000 dollars. I wanted to do food that they would relate to; something they love but still give them a completely new experience.

I asked Amy Fujinaka and my younger brother to be a part of my team. Amy not only helped me prep every step of the way, but she served, chose the wine, as well as presented and poured for every course. So after speaking with the guests and a few folks at the Shelter, here was the menu we presented:

Dinner for 8

7 courses:

Amuse, refresh Start

White chocolate Sous-vide lobster, White chocolate fat fried twinkies filled with thai spicy coconut, frisse hearts, chervil and macadamia nut "icing"

Smoking corn soup, buttered corn, charred baby corn, dried corn sponge, freeze dried and powered corn, micro cilantro leafs, rendered chorizo, chorizo "coated" gnocchi, charred red pepper puree + nitroed string

Scallop pancetta ravioli, sweet crisp Pancetta, tarragon, parsley chips, preserved lemon needles, smoked celery root puree, hazel nut "dust", rehydrated black tea currants

Intermission: Honeydew esspuma, tarragon, CO2 peaches, crushed fizzy

braised ox tail, Mitake mushrooms, carrot puree, blackberry pearls, micro peppercress, merlot syrup bubbles

Warm doughnut bread pudding, agar ball imprinted butterscotch panna cotta, coffee / Kuhlua elements , nutella

Lime CO2 whip, caramelized coconut gelato center, nitro dipped freeze dried pine apple, toasted and chewy coconut

coffee / tea

I was so thankful for both of there help! I could not have done it without them.

Freshly cooked duck fidius

Supposedly its a Phillipino delicacy. I felt otherwise, however ate more of my little friend here than i would like to admit.

Bit of fish at Moto

It has been quite a while since i have updated this Blog. For that matter I really haven't had time to update much of anything outside of my work life.

On than note here's to a new start.

Fish, For 9 months I ran fish station under that stairs which was known as the kubbie