3.06.2008

Quest for Fire...

To Baste or to Baste?...is there any other question?

Nope!

Saddle of Lamb "en Crepinette"

Perhaps this post should have been dubbed as "In the Name of Burning Beast", or "Take Hold of the Flame" or some damn thing. Any way you choose to singe it up, the song remains the same! This is about our artistry and craft prepared in a different light~ the light of the fire and the heat of the flame and coals. From time to time, we prepare a feast a'la fuego; or "cooked in the fireplace"; literally. All courses are cooked entirely over a roaring 800-1000 degree fire, then carved and presented in front of our guests. Our "kitchen", is a gigantic "old world" fireplace that one could park an SUV in, and sets the stage for a serious medieval moment in rustic and kind of barbaric cookery. From hearth roasted pheasant to charcoal smoked sea bass, skillet cooked cornbread to ember kissed whole lobes of foie gras, plancha seared scallops to spit roasted baby goats, from barbecued lobster brochettes to smoked chocolate s'mores...the essence of survival and primitive thoughts runs ramped while the passion for creating new experiences for our guests is fueled by the flame! We have been the culinary keepers of the fire on numerous occasions and our most recent charge of tending to the burning beast was a special, up close and personal dinner with the Governor, as well as many high profile guests. No politics, (well, not much anyway) no real agenda, no serious business, just good friends, good food, a cool setting and sheer intimacy. Good times! Although the menu for this fireside soiree was not as in depth and avant garde as past contemporary cookouts,(this was due to time constraints and personal desires of client) it was awesome! There is simply nothing like it at all in the whole city that I am aware of. It is complete uniqueness. Here is a peek of the embers as they lie.
The Amuse of Lobster waiting in glimmering light...

The Stage...
House Cured Ham wrapped Scallops "en Broche"...

Sizzling in Action...

Quince, Black Trumpets and Douglas Fir Sauce...


Fire Roasted Banana, Cinnamon Pancakes, Chili-Chocolate S'mores


6 Comments:

Anonymous CresceNet said...

This comment has been removed by a blog administrator.

5:41:00 AM  
Blogger TC said...

Ah, Chef, but you forgot the planked salmon. That was my favorite thing to do at The Club. Well, besides the fire roasted peep s'mores....LOL
How is it going? Hope things are well.
T
=)

4:05:00 PM  
Blogger cuisinier said...

burning those peeps in the fire of hell. Easter was great. Working on a modern day version of moon pies and an RC Cola for an auction item. A taste of nostalgia...for some anyway. Way before my time.

1:37:00 AM  
Anonymous MSP said...

Miss those days soooooo much! ^_^ When i read this entry, the things that immediately went through my mind, was to imagine myself back in that kitchen, prepping for the event and talking with Chef M as to what need's to be done. Haha, actually as i read along the menu, i even can imagine how Chef M would prepare and cook each item (I guess old habits never dies eh Chef. To be able to read abd follow through the menu u write up) ^_^. Like usual, definitely miss those days. I have plan to visit seattle within this year. Hope to see you then Chef.

Mel.

8:03:00 AM  
Blogger cuisinier said...

Hey mel, long time no hear! Hope all is going well with you and your family. Where are you now? Tings here have been well. Lot's of new changes, foodstuffs, and such. Email when you can. Thanks and keep checking in on the blog. Best, bill...

9:07:00 AM  
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5:53:00 AM  

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