Erie Library Demo

Jonathan from Mile High Eater asked if I would come to the Erie library to give a molecular presentation to some kids. I had a few extra minutes to run up there between doing some wedding prep and schedules. I made pineapple bubbles with vanilla ice cream and home made sprite. It always amazes me the great questions I get from these kids.

Tasting Menu 88

We are doing the lobster crepe course again this week, we have had some people calling and requesting it. Hopefully I can get to the point where I can experiment again, right now I am learning the systems in this hotel.

Grilled scallops
Compressed apple chutney, pumpkin powder, pineapple sage

Lobster crepe
Mornay, black truffle caviar, salt water bubbles

Porcini mushroom space foam

Grilled Kobe beef
Smoke pudding, herb potato, red pepper

Grilled mini banana split
Floating toppings made table side with LN

Tasting Menu 87

As you can tell by the lack of any post the past week I am very busy. We have a new chef and with his presence comes a whole new way of running this hotel. Every chef has a different way of running a operation, I am the quit type that manages through my actions. I expect my cooks to work as hard as I do in the kitchen. My new chef has the same outlook, far different from what I am used to. He will hold us all to a different level, making us better everyday. Our menu this week has some French influences sprinkled through out. We have some members of the French consultant coming in on Friday. We are also starting a promotion on our patio this week called fajitas and ritas on Friday nights. Cheap food and cold drinks, it will be packed.

Lobster crepe
Truffle caviar, mornay, salt water

Razor shaved snails
Garlic noodles, spring onions, warm mayo

Hoison braised buffalo short ribs
Pot roast vegetables, ricotta gnocchi, tarragon

Warm brandy cherries
Vanilla lavender ice cream made table side with LN

Grilled Nori Cream

This has become a favorite pasta sauce when we want a little Asian influence. It is a basic Alfredo recipe with the addition of grilled nori and sesame oil.

Recipe

5 sheets Gori grilled for 30 seconds

2 cups white wine

2 tbl. garlic roasted

1 tbl. sesame oil

1.5 qts heavy cream

10 oz asiago cheese

1 tbl. salt

2 tbl. roux

Place nori, garlic and white wine in a sauce pan. Reduce wine by 1/2. Add heavy cream and reduce for 5 minutes. Add the cheese, salt and roux. Cook for 2 minutes and puree in a blender

Gabby Gourmet Dinner

Sunday June 28th, 09

SOLD OUT

Gabby Gourmet Dinner
5 courses

Chorizo
Brioche roll, plantain, fried quail egg

Curried grilled eggplant
Fennel foam, fried artichoke and fennel, coconut caviar

Lemon and basil sorbet
Bloody marry popcorn in LN

Pear jell
Seared Atlantic salmon, rye gnocchi, roasted cauliflower

Chocolate caramel bread pudding
Banana foster ice cream made tableside

Tatsing Menu 86

Sesame monkfish
Green tea noodles, carbonated tobiko, white soy

Curry hibiscious vinaigrette sheet
First herbs from the garden, baby vegetables, fried asadaro

Blackened Ribeye
BBQ gelee, malted potatoes, black vinegar

Pineapple raisin carrot cake
Cream cheese ice cream made tableside with LN

Musuem of Contemporary Art Mixed Taste

I am very excited about this event coming up on August 7th. 2 speakers are invited to give a presentation on 2 totally random topics. After the presentation the audience asks questions about how the 2 subjects relate with each other. I will be presenting molecular cooking and Nancy Wadsworth will talk about Machiavelli. Tickets go on sale May7th
http://www.mcadenver.org/index.php/programs/calendar/8/7/206

Garden

I just planted this herb, tomato and pepper garden on the patio outside the restaurant

Gabby Gourmet

Pat invited us and a few other restaurants to channel 7 today to do a segment for Mother's day brunch coming up. I ran into Gene Tang of 1515 restaurant in lower downtown. I have not seen Gene since Ben Alandt worked there around 8 years ago. Seing Gene reminded me of Ben and all the great times we had together. I wonder if Ben is looking down on me lauphing his ass off. I was the chef that told him not to be to crazy when he worked for me at Indigo. Now I am that crazy chef, I miss you Ben.

Tasting Menu 85

The tasting menu has been selling like hot cakes lately. 80% of the reservations last Thursday, Friday and Saturday were here for the menu.

Sweet green pea flan
Carrot cardamom caviar, pea shoots, smoked trout

Chipotle angel food cake
King crab, tequila mosaic, cilantro

San Francisco sourdough space foam

Snapper Veracruz
Flexible avocado, apricot rice taquitto, tomato
]
Hot chocolate ice cream
Shattered whip cream made table side with LN

TV Show Idea

Two words Chef Swap. Take a fry cook and put him on the line at the French Laundry or put Thomas Keller in a Elementary school cafeteria for the day. That would be good TV