Top Chef in the House...

Wow...this week has proved to be simply wicked good! Food, many chef's tables, cool thoughts and a surprise special guest...last season's Top Chef Winner; Stephanie Izard! What started out as a normal Monday morning...bringing my son to camp, go to the post office, bank or some damn thing like that, ended up being totally awesome. It began with some uber loud music in the car...Godsmack...the faceless cd to be more exact. I love it all. It gets me pumped. It set's the tone and the mood for the day to follow. Exciting food, lot's of energy etc. You get the idea. Then, I get this call that Stephanie is going to be a guest at the chef's table. So, what do I do? DO I freak? Panic? Freak out? Hell no...I head directly for my great friends at Mutual Fish Company for some cool ingredients. Harry and Kevin and all the team there always take care of me. They are the best! The fresh daurade looks cool. I'll take it. Oh, there's some nice looking branzino. Ok, got it. Scallops...for sure. And...Oh My God...look at the live local Spot Prawns! The are the shit. Grab me some. Off to the club. As I am ordering some local chanterelles on my cell as I pull up, I already have a plethora of ideas. Here is what was planned and went down from about 330pm on...the mood was calm. The guests were scheduled in around 7pm. Kitchen team buzzing but quiet. No worries, we cook like this whether we have chef's in or our normal guests...everyone is important! The guests arrive with another local hero...Charles Smith, a wine producer for K Vintners in Walla Walla. Crazy hair and wild dude. Several other foodies who are anonymous for various reasons. Cool group. They are somewhat quiet and composed and into their own vibe at the moment. That will change. Hard to read actually. Not sure if everyone even knew what to expect. Did I? If it is one thing I do know...is that I am going to cook with our team and do it as best as we can with lot's of passion and love for the craft and to inspire others. Hopefully this was accomplished. The menu played out as this...

~snack #1~
House Cured Salumi, Truffled Apricot Conserve, Mostarda
~snack #2~
Frozen Foie Gras Lollipop, Caramel, Sea Salt
~amuse #1~
Chilled Santa Clause Melon "Boisson", Minted Creme Fraiche
~amuse #2~
Maine Lobster Salad, Avocado, Mango, American Sturgeon Caviar
Yuzu-Champagne Sabayon

"Crudo" of Alaskan Halibut
Peach Relish, Togarashi, Heirloom Tomato-Opal Basil Salad
Tomato "Toast", Blood Orange Olive Oil

Live Local Spot Prawns
Grilled with House Cured Bacon, Corn, Corn Nage, Shiitake Chips
Honey Bunches of Oats Crusted Foie Gras
Hazelnuts, Cacao Nibs, Apricots, Late Harvest Zinfandel Gastric
Frozen Yogurt-Fennel Pollen Lozenge, Elderflower Infusion

Pan Roasted Daurade
Fingerling Potatoes, Chorizo, Baby Clams, Olive Dust, Smoked Paprika

Seared Scallop & Foie Gras "Martini"
Potato Mousseline, 30 year Old Balsamic Condiment, Foie Gras Nage
Compressed Cucumber, Macerated Melon, Grains of Paradise, Cucumber Sorbet
Spice Crusted Squab Breast
Gingerbread Pancake, Compressed Cherries, Farmer's Onions
Lobster Mushrooms, "Claudio Corallo 80%" Sauce

Syrah Braised Painted Hills Beef Short Rib
Anson Mills Grits, Artichokes "Sous Vide", Grain Mustard Cuisson
Oregon Lamb Tenderloin "Sous Vide"
Cepe Seared with Sweetbreads, Chanterelles, Potato Gnocchi, Black Peppercorn Jus
"Street Food"
36 Hour Brisket, Spice Rubbed, Spicy Buttermilk "O-Rings"
Chimichurri, Chipotle Aioli, Smoked Salt
Lemon Verbena Shake and Lollipop
Olive Oil Sponge, Strawberries, Mosto Cotto
Valrhona Manjari, Peaches, Lavender Ice Cream
Salted Caramels, Blackberry Pates de Fruits, Bacon-Mascarpone-Macaroon Sandwiches
Spiced Bittersweet Chocolates


Anonymous vincent said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

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enjoy your recipes.

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Best regards,


11:45:00 AM  
Blogger cuisinier said...

Hi Vincent, thank you for your comment. I will check out petitchef.com. I look froward to seeing it. Appreciate the invite to your site.

10:12:00 AM  

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