Tuesday, February 23, 2010

Hush Dinner, a family affair

We cooked our underground dinner at Hush this past Saturday. The best part of the dinner was having so many members of my family there. My beautiful talented wife (yes she is standing behind me) helped me prep 3 days out and cooked and served at the dinner. My dad, with whom I have cooked three James Beard house dinners, manned the makeshift fryer station we set up in the garage. He also coordinated firing the next course when we were doing our table-side work. He brought my talented half sister Kalie along. She is only 13 but I already see that crazy work ethic in her needed to survive in this industry. My sister Rachael and boyfriend Jonah helped with serving and plating We also had the opportunity to make a new friend named Justin Barbour who stopped by just to help out. It was fun cooking some of my old favorites for some new friends and seeing some old friends from my hotel days. Each time I finish a event I think about the lessons I have learned so I won't have to work as hard the next time. I learned some pretty hard lessons with this dinner. Thanks to Phil for having us and Kevin from Colt and Grey for pairing some killer cocktails with our courses


Shrimp and almonds wrapped in phyllo

Whiskey caviar and cream

Buttermilk fried chicken

Corn flan, sous-vide ranch potatoes, coconut gravy

Kettle-corn space foam

Hibiscus-smoked Colorado trout

Compressed apple, yogurt meringue sticks, apple lego

Strawberry yuzu sorbet with olive oil dust

Sous-vide Blank Farms pork belly

148 degree egg, pastrami hash, mustard paper

Chocolate bread pudding

Banana foster ice cream, frozen caramel powder

Miracle fruit party

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