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Saturday, January 31, 2009
Floating Plate Set
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Wednesday, January 28, 2009
Potato terrine
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Labels:
calcium bicarbonate,
pectin,
sous-vide
Valentines day 09
Valentines Day 09
Warm Avocado and Spicy Shrimp with
Warm Avocado and Spicy Shrimp with
Ginger Caviar Papaya Salad
$12
Sweet Corn and Jalapeño Consommé with
$12
Sweet Corn and Jalapeño Consommé with
buttermilk Fried Oysters
$10
Sous-vide Maine Lobster with
$10
Sous-vide Maine Lobster with
White Asparagus Tapioca and Vanilla air
$30
40 Second Rose Pedal Cake with White
$30
40 Second Rose Pedal Cake with White
Chocolate Ice Cream and Frozen Caramel
$8
Tasting of all 4 courses
$50
$8
Tasting of all 4 courses
$50
Tuesday, January 27, 2009
Tasting menu 73
As you can probably tell by the lack of post and pictures I have been crazy busy. I usually have a few hours a week that I can devote to experimenting but the last 5 weeks have lent me no time. I have agreed to take on the position of GM/Chef here at the hotel. It is a very unique opportunity for me to be apart of decisions that happen in the front of the house. This will mean that I will need to be even more organized in my efforts to better my restaurant. It will take a few months of growing but I am excited at the opportunity to gain more skills. I can finally concentrate on the ideas that I have had instead of running into road block after road block. We will hire a front of the house manager in the next few weeks with our new lunch and dinner menus after that. I wanted to improve on service and here is my chance.
Lump crab Benedict
Foie hollandaise, avocado, 148 degree egg
Sous-vide potato terrine
Pancetta, fig pudding, black pepper paper
Tempura vegetables
Edamame, frog legs, dashi noodles
Caramel apple cracker crust pizza
with cinnamon streusel and clove ice cream
made tableside with liquid nitrogen
Foie hollandaise, avocado, 148 degree egg
Sous-vide potato terrine
Pancetta, fig pudding, black pepper paper
Tempura vegetables
Edamame, frog legs, dashi noodles
Caramel apple cracker crust pizza
with cinnamon streusel and clove ice cream
made tableside with liquid nitrogen
Friday, January 23, 2009
Bison Confrence
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Labels:
demo
Tuesday, January 20, 2009
Tasting menu 72
We have our annual bison council meeting this week along with a speech from Mr. Buffalo himself Ted Turner. I have been asked this year to do a demo on unused cuts of buffalo. It should be a great event. The cooking class on Saturday is sold out. I am doing a demo at nobel sysco on February 9Th to launch the companies affiliation with Will Powder. There will be a few other chefs demoing including Keegan Gerhard from Food Network andhttp://www.dbardesserts.com/. I am also starting work on the Miracle Fruit project. Things are starting to move again after a couple very slow weeks.
Purple yam éclair
Tobiko fondant, scallop scramble, coco nibs
Smoked pecan waffle
Mushrooms, corn, goat cheese bubbles
Loaded baked potato gnocchi
Buffalo sirloin, dandelion, cayenne
Hot chocolate ice cream with broken whipped cream
Made tableside with liquid nitrogen
Tobiko fondant, scallop scramble, coco nibs
Smoked pecan waffle
Mushrooms, corn, goat cheese bubbles
Loaded baked potato gnocchi
Buffalo sirloin, dandelion, cayenne
Hot chocolate ice cream with broken whipped cream
Made tableside with liquid nitrogen
Saturday, January 17, 2009
Absolute Zero
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Tuesday, January 13, 2009
Cooking Class
I will be doing a cooking class at www.kitchentablegv.com on January 24. It should be a fun evening of molecular cooking in a small classroom setting. The session will be hands on with the oppurtunity to use some ingredients like liquid nitrogen and the thermal circulator.
Tasting menu 71
The restaurant is going to be going through some major changes this month. We have lost our GM of 6 years to some unfortunate circumstances. I had a good relationship with him but we did not agree on a lot of service issues. One being that he refused to have a expediter. The food would sit for 5 maybe 6 minutes before it was run. A lot of our molecular presentations must be run right away or we lose the textures we worked so hard to create. I had to take some items of our last menu because of the timing issues. With a new GM comes new ideas and a wiliness to work with each other to improve our guest experiences. I know I have been pulling this place in so many directions, hopefully we can settle it down and have fun and create
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Poussin
Caul fat, goji berries, red pepper
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Buffalo short ribs
Shitake wonton, mint, pickled watermelon
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Shitake wonton, mint, pickled watermelon
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Tomato Brushetta Space Foam
Maine lobster tail
Chipolte, corn gnocchi, Cilantro tapioca
Banana foster ice cream sandwich
Made tableside with liquid nitrogen
Maine lobster tail
Chipolte, corn gnocchi, Cilantro tapioca
Banana foster ice cream sandwich
Made tableside with liquid nitrogen
Saturday, January 10, 2009
Cooking at the Governors Mansion
Last night I was invited to cook a few courses at the Governor's mansion. The event was for file://www.projectpave.org/, a organisation promoting alternatives to youth violence through education. Chef Greg Barnill from the Broadmoor along with Joe, Phil and myself prepared and served this menu in a amazing setting.
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Walking into the house was like stepping back into time. The dinning room had a large wooden table with very fine linen and set with china from the 1800 and 1900's.
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The kitchen was nicely updated with a large buthcer block and a commercial stove. It reminded me of the Beard House kitchen before the remodel a few years ago.
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There was a long corridor behind the dinning room where staff could move freely as they cleared plates and poured wine. The dinner went perfect. Chef Greg's dishes were based on Colorado ingredients, solid in flavors and technique. My dishes were challenging with some surprising textures and flavors. It was a perfect balance of new and old styles. It was a quite a honor to be there, we found out that it is a very rare site to see outside chefs come in and cook. The staff of the house always takes care of all functions, they made a exception for us and I will never forget it. We ended our evening sipping Colorado distilled whiskey with the Governor and his wife.
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Walking into the house was like stepping back into time. The dinning room had a large wooden table with very fine linen and set with china from the 1800 and 1900's.
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The kitchen was nicely updated with a large buthcer block and a commercial stove. It reminded me of the Beard House kitchen before the remodel a few years ago.
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There was a long corridor behind the dinning room where staff could move freely as they cleared plates and poured wine. The dinner went perfect. Chef Greg's dishes were based on Colorado ingredients, solid in flavors and technique. My dishes were challenging with some surprising textures and flavors. It was a perfect balance of new and old styles. It was a quite a honor to be there, we found out that it is a very rare site to see outside chefs come in and cook. The staff of the house always takes care of all functions, they made a exception for us and I will never forget it. We ended our evening sipping Colorado distilled whiskey with the Governor and his wife.
The Governor’s Dinner
with Colorado Governor & First Lady Bill & Jeannie Ritter
Benefiting Project Pave
Honored Guest David Scanavino & Friends
Amuse Course
Seared Ahi in Wonton Cup with Chucka Salad Wasabi Tobiko Caviar
Paired with Philieponnat Brut Royal Rose, Rems Champagne
with Colorado Governor & First Lady Bill & Jeannie Ritter
Benefiting Project Pave
Honored Guest David Scanavino & Friends
Amuse Course
Seared Ahi in Wonton Cup with Chucka Salad Wasabi Tobiko Caviar
Paired with Philieponnat Brut Royal Rose, Rems Champagne
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Salad Course
Compressed vegetable Salad with Colorado Goat Cheese Marbles and Balsamic caviar
Paired with Cakebread Sauvignon Blanc
Compressed vegetable Salad with Colorado Goat Cheese Marbles and Balsamic caviar
Paired with Cakebread Sauvignon Blanc
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Fish Course
Smoked Colorado Trout with Apple Textures and Tempura Cranberries
Paired with Cakebread Reserve Chardonnay
Smoked Colorado Trout with Apple Textures and Tempura Cranberries
Paired with Cakebread Reserve Chardonnay
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Intermezzo
Wild Strawberry and Yuzu Sorbet with Frozen Olive Oil Dust
"The Floating Egg"
Wild Strawberry and Yuzu Sorbet with Frozen Olive Oil Dust
"The Floating Egg"
Meat Course One
Juniper Crusted Colorado Elk with Maple Roasted Root Vegetables and Colorado Chokecherry JusPaired with Cakebread Syrah
Meat Course Two
Grilled Colorado Bison with Blue Cheese Crust, morel mushroom ragout and stone ground grits
Paired with Cakebread Reserve Cabernet Sauvignon
Dessert Course
Chocolate Cinnamon Flan with Homemade Churros and Hazelnut Cream
Paired with Monastrell, Olivars, Jumilla Spain
Presenting Chef’s
Greg Barnhill, Executive Chef, Charles Court, The Broadmoor
Ian Kleinman, Executive Chef, The O’s Steak and Sea Food, Westin
Joe Hubbard, CPA, Sommelier, Chef at Anne Hubbard’s Kitchen
Sommelier, Phil Laramore, Baroness Distributing & Insatiable Wines
Juniper Crusted Colorado Elk with Maple Roasted Root Vegetables and Colorado Chokecherry JusPaired with Cakebread Syrah
Meat Course Two
Grilled Colorado Bison with Blue Cheese Crust, morel mushroom ragout and stone ground grits
Paired with Cakebread Reserve Cabernet Sauvignon
Dessert Course
Chocolate Cinnamon Flan with Homemade Churros and Hazelnut Cream
Paired with Monastrell, Olivars, Jumilla Spain
Presenting Chef’s
Greg Barnhill, Executive Chef, Charles Court, The Broadmoor
Ian Kleinman, Executive Chef, The O’s Steak and Sea Food, Westin
Joe Hubbard, CPA, Sommelier, Chef at Anne Hubbard’s Kitchen
Sommelier, Phil Laramore, Baroness Distributing & Insatiable Wines
Labels:
Event
Wednesday, January 7, 2009
Tasting menu 70
We are getting back to normal business levels this week. We are continuing to work on our new menu. I will be out of the restaurant on Friday, I have been asked to cook at the Governors mansion that night for Project pave. I have never been inside but I am very familiar with the building. I used to live across the street. I have always wondered what the inside looks like.
Goat cheese fondue
Compressed vegetables, black pepper puff, bing cherry air
Lagastino risotto
Smoked peas, shitake paper, lemongrass brulee
Sou-vide tenderloin
Coffee, malt, mustard greens
Yuzu sphere with blueberry dippin dots
Made table side with liquid nitrogen
Compressed vegetables, black pepper puff, bing cherry air
Lagastino risotto
Smoked peas, shitake paper, lemongrass brulee
Sou-vide tenderloin
Coffee, malt, mustard greens
Yuzu sphere with blueberry dippin dots
Made table side with liquid nitrogen
Saturday, January 3, 2009
look Ma I am a Top Chef
One of my regular tasting menu customers came in tonight and told me he saw my photo on the Top Chef website. He told me to go to season 5 on Hosea's photo page. Sure enough there is a photo of me making liquid nitrogen sorbet for a wine tasting I had here a few months ago.( It is the 5th photo on the page) I have no head in the picture but it is my coat, table set up, restaurant, everything. I will have to give Hosea some shit when I talk to him next time. http://www.bravotv.com/Top_Chef/season/5/photos/gallery.php?e=photo_diary_hosea
Superfoods
Thursday, January 1, 2009
Culinary Resolutions
1. Be more artistic in my presentations
2. Be original
3. Develop 5 commercial products
4. School demos
5. Organize notes and recipes
6. Miracle fruit project
7. Have fun
8. Challenge my guests
9. Educate my staff
2. Be original
3. Develop 5 commercial products
4. School demos
5. Organize notes and recipes
6. Miracle fruit project
7. Have fun
8. Challenge my guests
9. Educate my staff
New Years Eve
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