tag:blogger.com,1999:blog-30497695608905393852024-02-06T23:09:37.214-05:00Taste, Art & PassionA Life of Food, Travel, Happiness and Creation...
An amazing life indeed...Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-3049769560890539385.post-31722838867472917252016-10-18T17:00:00.000-04:002016-10-23T10:44:21.336-04:00<br />
<span style="font-size: x-large;"><b><u>Garde Manger Work...</u></b></span><br />
<span style="font-size: x-large;"><b><u><br /></u></b></span>
August 2016, represented the "official" start to my preparation of the <a href="http://www.acfchefs.org/ACF/Certify/Levels/CMC/ACF/Certify/Levels/CMC/default.aspx?hkey=529f3332-59b9-458c-a3d1-9d678a081541">CMC Exam</a>... Its a goal I have been working toward for the last 20 years...<br />
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August; first, second and third was a training session designed to develop the skills needed to successfully execute the exam, we started with GM, also known as Buffet Platter. <br />
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For the session candidates were asked to <br />
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<td height="15" style="height: 15.0pt; width: 72pt;" width="72">Monday</td>
<td style="width: 66pt;" width="66">Day </td>
<td align="right" style="width: 66pt;" width="66">1</td>
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<td align="right" class="xl68" height="15" style="height: 15.0pt;">8/1/16</td>
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<td height="15" style="height: 15.0pt;">Start Time:</td>
<td align="right" class="xl67">2:30 PM</td>
<td>End Time:</td>
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<td>Duration:</td>
<td class="xl66">2.5 H</td>
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<td height="15" style="height: 15.0pt;">Competency:</td>
<td>Buffet</td>
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<td class="xl69" colspan="5" rowspan="2" style="width: 351pt;" width="351">Candidate
will travel with prepared food. At the
site, candidate will. Slice, Glaze.
Items will be critiqued by the Jury</td>
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<td colspan="3">Candidates will <span class="font5">bring</span><span class="font0"> the following:</span></td>
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<td colspan="2">1 Prepared shellfish item</td>
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<td colspan="2">(+) 1 Accompaniment</td>
<td colspan="2">Appropriate Consommé to glaze each</td>
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<td colspan="3">1 Prepared pork/foie gras Item</td>
<td colspan="2">(+) 1 Accompaniment</td>
<td colspan="2">1 light style sauce (lean)</td>
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<td colspan="2">1 Prepared poultry item</td>
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<td colspan="2">(+) 1 Accompaniment</td>
<td colspan="2">1 Rich style (heavy)</td>
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<td colspan="2">1 Prepared fin fish piece</td>
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<td colspan="2">(+) 1 Accompaniment</td>
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<td colspan="7">*Each Piece should be in a different
style; Force meat, mousseline, solid piece or head cheese</td>
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<td class="xl69" colspan="7" rowspan="3" style="width: 483pt;" width="483">*Candidates
will have 2.5 hours to slice and glaze 12 portions of each of their
pieces, with sauce and accompanyment
for taste and critique. Each Piece
needs to be in a different style from the others. <br />
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<tr><td class="tr-caption" style="text-align: center;">Poached Halibut Loin, <br />
chive and leek mousseline<br />
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Saffron & Mussel Mousse<br />
potato salad, pickled red onion<br />
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Lemon Yogurt</td></tr>
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Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-28897417073195156582016-10-16T16:03:00.001-04:002016-10-16T16:03:34.296-04:00<span style="font-size: large;"><b><u>Long time no post.... </u></b></span><br />
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Back to it, regular posting and information sharing. its been a busy year, adjusting to a new state, Palm Beach County Florida is now where I call home... A new Job, an Especially exclusive club in Southern Florida... and since my last post an entirely evolved outlook on life. My goal... weekly posts. I want this blog to serve as a sharing of ideas and a look at my life through evolution. I have a few story lines in mind and hope they can provide you something useful. My current projects include...<br />
<br />
CMC Preparation<br />
Building Legit Concepts, LLC<br />
Mentoring<br />
Being Happy in all areas of my life<br />
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Stay tuned and tell a friend, ask a question, leave a comment... Lets have an amazing existence.<br />
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<br />
Jerry<br />
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<tr><td class="tr-caption" style="text-align: center;">Mise en Place, Determines our trajectory toward success!!!</td></tr>
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<br />Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-3511816605669015412015-04-14T00:45:00.000-04:002015-04-28T09:32:02.231-04:00The Biltmore Display<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWonH4_vnCp7lVCZRL4qjYrLVw1awtGQWZw8C3kpumtd6Y9boFnDvBjLubQ4DfAHG8MWzg7zRAV6PfGkBPRvBFrR2HA8NxN5FqnZt_bOTvkzbwx8IPS2XvWBKXJd6YhqKkSpePPodFo4/s1600/IMG_7097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWonH4_vnCp7lVCZRL4qjYrLVw1awtGQWZw8C3kpumtd6Y9boFnDvBjLubQ4DfAHG8MWzg7zRAV6PfGkBPRvBFrR2HA8NxN5FqnZt_bOTvkzbwx8IPS2XvWBKXJd6YhqKkSpePPodFo4/s1600/IMG_7097.jpg" height="320" width="240" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">The Biltmore Display</span></h2>
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For me the "Biltmore" display is one of the coolest projects I get the opportunity to produce. As an Executive Sous Chef, my duties often keep me far from the stove top and more in the management of my teams, outlets and personalities. The Biltmore, when the need arises, gives me an opportunity to cook, however, and whatever I am in the mood for (including some requests as necessary) and I usually get a little over a day to do them. Often the display is comprised of 8-15 tapas style hors d'oeuvres, ranging from, pate, or sausage to vegetarian and sphereification. Truly, the sky is the limit.</div>
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<tr><td class="tr-caption" style="text-align: center;">Adding touches shortly before the start of the reception, often, we garnish at this point or finish with olive oil.... </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The whole thing starts like this.....</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Garden Tomato (really) with Homemade <a href="http://en.wikipedia.org/wiki/Burrata">Burrata</a> Cheese</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">House Smoked Pork Belly, Braised and Glazed with a Sesame-Apricot and Tomato Jam</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh Beef Sausage with Mustard and Lentil Salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Celery Soda</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Roasted Peach & Caramelized Pistachios</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">House Smoked Salmon, Pumpernickel Soil and Egg</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghThipdlswGn5oQlNg9SNieCvlLs7Tz7anR9xHQt6VUzV9FaXIUlsuZ4g3pA7JoRpUiVTsYgNX2jQkWU1YPOVL2XX4XzhloIzfu9GqyGZZL3Qbxukl7udOt35AavoY6R_vJ2kRsiXge1U/s1600/IMG_6906.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghThipdlswGn5oQlNg9SNieCvlLs7Tz7anR9xHQt6VUzV9FaXIUlsuZ4g3pA7JoRpUiVTsYgNX2jQkWU1YPOVL2XX4XzhloIzfu9GqyGZZL3Qbxukl7udOt35AavoY6R_vJ2kRsiXge1U/s1600/IMG_6906.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Blackened" Watermelon, Manchego and Olive Oil </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnO-M4EFe7jl8goqPpq_yJChhDublrUuXjUXL-u4uDOFm3Zt9Z_z8ifOVZ8fUfkh1jcSJmCGNQsjtD2-a_mXSHuqHGjF8rKwe4GzmrT9vBnOlx9fseIWqHRlWnEj1Uvai4XRabqCYhKQ/s1600/IMG_7100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitnO-M4EFe7jl8goqPpq_yJChhDublrUuXjUXL-u4uDOFm3Zt9Z_z8ifOVZ8fUfkh1jcSJmCGNQsjtD2-a_mXSHuqHGjF8rKwe4GzmrT9vBnOlx9fseIWqHRlWnEj1Uvai4XRabqCYhKQ/s1600/IMG_7100.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras Mousse, Duck Gelee & Croutons</td></tr>
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I am looking forward to what the next season will bring. Until then happy spring.Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-1538365523906204832015-03-29T00:04:00.003-04:002015-03-29T00:04:51.811-04:00<div class="separator" style="clear: both; text-align: center;">
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Carvings, carvings, carvings....</div>
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I suspect its a normal fact of life as a chef in a private club, that things need to change. No two events can be the same, no two buffets can come even close to being the same, so when faced with trying to come up with a different item to have carved on the buffet, life gets challenging. Everybody loves tenderloin, tenderloin is pricey and even though everybody loves it, they certainly do not want it at every buffet... Well some people do, but things need to stay fresh, we have carved the pork loin, stuffed pork loin.... Ribs, beef rib, turkey, strip loin, salmon en route, beef wellington and of course ham, to name a few. Recently we had an epiphany... Calzone!, sausage, broccoli rabe loads of cheese and goodness. Oh Yes it was a hit.</div>
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<br />Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-52258175961758345602014-06-01T09:00:00.000-04:002014-06-30T23:37:30.433-04:00Zatar Crusted Lamb Loin<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4pIsFknoc-Yl2Y2ZriO5FWNJzi95rUfecSlLU70k8lR4zkqVITZKFHXgcFU3SIzovcDMXPETgAYin0Q-VVhZDJGrE2voF-bCWLBaP1ZZQMBapHRHnjxvWbV34YE8CdXFePUdVdj6rsA/s1600/IMG_5490.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4pIsFknoc-Yl2Y2ZriO5FWNJzi95rUfecSlLU70k8lR4zkqVITZKFHXgcFU3SIzovcDMXPETgAYin0Q-VVhZDJGrE2voF-bCWLBaP1ZZQMBapHRHnjxvWbV34YE8CdXFePUdVdj6rsA/s1600/IMG_5490.JPG" height="480" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb loin, tenderloin and trim, deconstructed, cleaned. Recombined with activa, salt, pepper, zatar, vegetable ash then finally poached in rendered lamb fat.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNc-skvpVgTvHt4MoKtZ8yZy0XN8SamYzoZvhpgqxMnDsP7PomNe0nsB7EqEPj48CyGHIJR-QTX72deWzlS36kyBOzjl3PaQ3sK0USEenF7IgTbavxruD23dimxnSgXqDtDRkLf7dWkg/s1600/IMG_5495.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNc-skvpVgTvHt4MoKtZ8yZy0XN8SamYzoZvhpgqxMnDsP7PomNe0nsB7EqEPj48CyGHIJR-QTX72deWzlS36kyBOzjl3PaQ3sK0USEenF7IgTbavxruD23dimxnSgXqDtDRkLf7dWkg/s1600/IMG_5495.jpg" height="320" width="240"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Clean and julienne the pieces</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BwSLuaWO1AiiFSVwPIRlhCmSmiIUq-awHSL_Zz8s3e5TJk92tVizMRvf8gv7JhjKbSJQwSoIUQwhUaZ0g1WlhZ5AZ8ohuDYeFkd1eQOUhZYP7Dwtg1lDQQZCHU5AolNWYBhnqMH_Eeo/s1600/IMG_5493.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BwSLuaWO1AiiFSVwPIRlhCmSmiIUq-awHSL_Zz8s3e5TJk92tVizMRvf8gv7JhjKbSJQwSoIUQwhUaZ0g1WlhZ5AZ8ohuDYeFkd1eQOUhZYP7Dwtg1lDQQZCHU5AolNWYBhnqMH_Eeo/s1600/IMG_5493.jpg" height="320" width="240"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coat lightly with pan spray</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvhV1asuxOov_OHjrBmt84oGCU_dia_4eSoSo8uKcr4Bda5urW4R7rVZiCBcVCVPV3sjnvYIu4M9dJCHPjkDGMm5dmQ8FYbWHsX-kwR11ZyRaTbQ0KT1dkj4Oat_aaHASC8bUiXZVXp4/s1600/IMG_5496.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUvhV1asuxOov_OHjrBmt84oGCU_dia_4eSoSo8uKcr4Bda5urW4R7rVZiCBcVCVPV3sjnvYIu4M9dJCHPjkDGMm5dmQ8FYbWHsX-kwR11ZyRaTbQ0KT1dkj4Oat_aaHASC8bUiXZVXp4/s1600/IMG_5496.jpg" height="240" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Put the pieces back together and roll tightly</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxsWJVsiUjmfAqsEZvXlw1VroIInRDRpYZzUNOxQjKE-gqDQSd8-uuQYTqNbqRvicyMyHnc_aN8i-dtsjeFt94JvzV66MjOLJeSRh_7bIsIji54Oej-Rr9u-gTMKlW7Z63UZWSBa440k/s1600/IMG_5497.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCxsWJVsiUjmfAqsEZvXlw1VroIInRDRpYZzUNOxQjKE-gqDQSd8-uuQYTqNbqRvicyMyHnc_aN8i-dtsjeFt94JvzV66MjOLJeSRh_7bIsIji54Oej-Rr9u-gTMKlW7Z63UZWSBa440k/s1600/IMG_5497.jpg" height="240" width="320"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tie for stability</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopCYS9xp-jEob9sYoXiSBatIfqnEgzsZYdo5GY5mQVKSO1ZlwSUDABfKBfUy6lLTNz6mprLQxj-lnU1b2ROHiaBIJXCKuuybvOZW7X9vhMRhgDSUSWkCFv4gU0pXhct-GerbrVRo0ZxM/s1600/IMG_5494.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopCYS9xp-jEob9sYoXiSBatIfqnEgzsZYdo5GY5mQVKSO1ZlwSUDABfKBfUy6lLTNz6mprLQxj-lnU1b2ROHiaBIJXCKuuybvOZW7X9vhMRhgDSUSWkCFv4gU0pXhct-GerbrVRo0ZxM/s1600/IMG_5494.jpg" height="320" width="240"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place on a rack for easy removal from the hot fat <br>and to prevent the "roast from sitting on the bottom.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQZhszf7ptRqHzSWL5vstHlMQ5C_S4e6mZ5nHkjKTjaTqpDZiDNtrwf7jNiy6HMAdey6YAeLrDECcFdkXkKnfZ9t28hJJTIGdfETGJeOuhk7RRjnuKV4Kx_EyPw4yxkxdcJPrgyvHYe4/s1600/IMG_5492.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQZhszf7ptRqHzSWL5vstHlMQ5C_S4e6mZ5nHkjKTjaTqpDZiDNtrwf7jNiy6HMAdey6YAeLrDECcFdkXkKnfZ9t28hJJTIGdfETGJeOuhk7RRjnuKV4Kx_EyPw4yxkxdcJPrgyvHYe4/s1600/IMG_5492.JPG" height="300" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poach at 135 F until an internal temperature of 135 is reached in the loin. <br>Rest for a moment and carve.</td></tr>
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<br>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-37067147469323147072014-05-19T15:07:00.002-04:002014-05-19T15:07:28.777-04:00Grgich Wine Maker Dinner<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EBJfA3aCqjegOn-4OYG0WNDlkf6sj5VRX6b78HbnBR_qJNpP4ch31Yj95KgvKfB1a7Wors3fsjXNF8gctB4GsAOAGkdaFV6Y9mTWW51el6qjKT4N3EDiwhuTuqokzUu_lkTSQKwgSVM/s1600/IMG_6139.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1EBJfA3aCqjegOn-4OYG0WNDlkf6sj5VRX6b78HbnBR_qJNpP4ch31Yj95KgvKfB1a7Wors3fsjXNF8gctB4GsAOAGkdaFV6Y9mTWW51el6qjKT4N3EDiwhuTuqokzUu_lkTSQKwgSVM/s1600/IMG_6139.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sole Veronique, a modern view.<br />sous vide whole dover sole @47C 30 min, Escargot boucher with almond porcini butter, <br />carbonated grapes</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Duck,<br />Duck breast, thigh pave, trumpet royal, <br />grains, black garlic and duck jus</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vbI0_b4rcTrlMujlrjQOteSfPCdUIVCsarzfu_XyW2XHvl_oA1KI0_rrx0lD5ACfRDiFIL2vWfVIIrQT_JNexps97Tl65mkxxBPetXjEh_bJU6lR54kYkso6FgtyADimJWm4bKKtL0/s1600/IMG_6137.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS5vbI0_b4rcTrlMujlrjQOteSfPCdUIVCsarzfu_XyW2XHvl_oA1KI0_rrx0lD5ACfRDiFIL2vWfVIIrQT_JNexps97Tl65mkxxBPetXjEh_bJU6lR54kYkso6FgtyADimJWm4bKKtL0/s1600/IMG_6137.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prime Beef Strip<br />Caraway roasted heirloom carrots, 30 second brioche, pea tendrils, chive custard stuffed patty pan squash</td></tr>
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<br />Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-59138805847521347792014-04-07T22:22:00.002-04:002014-04-07T22:22:29.553-04:00A trip down MMemory Lane2001 was an interesting year for me, It was the year I graduated the Associates program at the <a href="http://www.ciachef.edu/">Culinary Institute of America</a>, my first time to France and the first Michelin starred restaurant I ever set foot in. The Moulin de Mougins (MM) is a restaurant set in the town of Mougins, a small town about 6 Km from Cannes where the world renowned film festival takes place each year. The MM was once a 3 star restaurant owned and operated by famed chef <a href="http://www.monetspalate.com/roger_verge.html">Roger Verge</a>. Verge owes his fame to "Ma Cuisine de Soliel" or the cuisine of the sun. Since my time there ownership has changed hands and it seems as though it is back on track to the 3 macrons so coveted by the food world under its new chef Sebsastien Chambru.<br />
My time as a stagiere was less than 8 weeks, however it changed my life forever. I have the fondest memories of my insecurity and nerves making me want to vomit as I walked to the restaurant for the first time, only to be eased by the familiar camaraderie of cooks. Of course I was tormented, but I had a significant advantage I was by far the tallest of anyone there and weighed at least 100 pound more than the largest, I was referred to as Le Geant (please excuse the lack of accents, I cannot seem to find them on the publish page). I arrived to ducks still warm from being plucked and cases upon cases of fresh produce, quality like I had never scene. My life changed from that moment on. I woke up today thinking about my time there and figured I would share pictures of the food and from the restaurant.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZmhJ4S4Or-RKJVSV9Yy5fA17PlzjQJocA6bpNgofd8LtJ-kt8Z88eCA_SkWBNi93xHmkbBsl0NuRS1atpMBKLWfHv89G_390C2ulqRtxelA1jqS9gXuq8yUn-zzfl5brKnJPs8uVuoc/s1600/MM-6.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZmhJ4S4Or-RKJVSV9Yy5fA17PlzjQJocA6bpNgofd8LtJ-kt8Z88eCA_SkWBNi93xHmkbBsl0NuRS1atpMBKLWfHv89G_390C2ulqRtxelA1jqS9gXuq8yUn-zzfl5brKnJPs8uVuoc/s320/MM-6.jpg" height="215" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras Terrine with quatre epice</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c5cRc9WFQI5j-TWQwy7KoGALSUM9XkgKKhGfBz7UYqKRu67Z82m4wu3bFznTbWHu8YddeT9QGjOXucNzaLpz5coZJ-d3ZHl333-gcHgJ_IxCS17nu_wOIFafoT4rit5Jd62w-63g2sY/s1600/MM-4.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_c5cRc9WFQI5j-TWQwy7KoGALSUM9XkgKKhGfBz7UYqKRu67Z82m4wu3bFznTbWHu8YddeT9QGjOXucNzaLpz5coZJ-d3ZHl333-gcHgJ_IxCS17nu_wOIFafoT4rit5Jd62w-63g2sY/s320/MM-4.jpg" height="206" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushroom duxelle stuffed Zucchini Blossoms</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXFzN_nfNxSjq8X_b1wEA5_g1D7vzra-j4b299AhZaq8wXgtjqlTnhNI-d24_P7WItda1AlWh3KDjMtjOv1GLEWlHiOuLyZgVgv2WzATNNa53ezSlxaPBco7JBZ8rim9rDbMR6Rw5DAg/s1600/MM-15.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXFzN_nfNxSjq8X_b1wEA5_g1D7vzra-j4b299AhZaq8wXgtjqlTnhNI-d24_P7WItda1AlWh3KDjMtjOv1GLEWlHiOuLyZgVgv2WzATNNa53ezSlxaPBco7JBZ8rim9rDbMR6Rw5DAg/s320/MM-15.jpg" height="205" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Foie Gras and Black Truffle Terrine</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7nuK42HiU4K9Cw_HLWSlBZf1DVB8bZPlfzouhy5SHT2HCCN_Avye-ZX4sU7_LIvCFQTp4E0Fb5Yg_JEWlkvy-IupVV8siemMilCMoswXcIBN5WhumnumVKaHJKKoQEK5Qc2ihnWf5dw/s1600/MM-22.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7nuK42HiU4K9Cw_HLWSlBZf1DVB8bZPlfzouhy5SHT2HCCN_Avye-ZX4sU7_LIvCFQTp4E0Fb5Yg_JEWlkvy-IupVV8siemMilCMoswXcIBN5WhumnumVKaHJKKoQEK5Qc2ihnWf5dw/s320/MM-22.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan seared Foie Gras with Summer Peaches</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFi937mOAfNydsju04UUvhFOeF1Hl31kBLqCJPFx6BZsxS1ZPTkaVHAu0p9z_4a9vW3Det1EOBq6WZf7j7Ch3NhtTH_YG6dEgLDE2bLjdTNAoxFzqfCNOAg7tmJUIIanP5h-iB0IgqBk/s1600/MM-23.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFi937mOAfNydsju04UUvhFOeF1Hl31kBLqCJPFx6BZsxS1ZPTkaVHAu0p9z_4a9vW3Det1EOBq6WZf7j7Ch3NhtTH_YG6dEgLDE2bLjdTNAoxFzqfCNOAg7tmJUIIanP5h-iB0IgqBk/s320/MM-23.jpg" height="212" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Eggplant caviar with eggplant chips and roasted tomato sauce</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-cB67MoxCa9bmxaYeh-kvKiK89pTFw0c5gxbioqsW9eJ47nRGuwaPFLGpUC7QGcfiD6EIT5UzCJPvSItJu7Ku5vB8ZfGdAvxT94U1tf-J74z00NPQsl_Yqk0gT5ejH3ud64wm75bvP4/s1600/MM-19.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK-cB67MoxCa9bmxaYeh-kvKiK89pTFw0c5gxbioqsW9eJ47nRGuwaPFLGpUC7QGcfiD6EIT5UzCJPvSItJu7Ku5vB8ZfGdAvxT94U1tf-J74z00NPQsl_Yqk0gT5ejH3ud64wm75bvP4/s320/MM-19.jpg" height="215" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke en Barigoule</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-47000914318939441592014-03-04T12:24:00.001-05:002014-03-04T12:24:41.265-05:00Kimchi with Heyjoo<div class="separator" style="clear: both; text-align: center;">
I love kimchi, its spicy, funky, has a depth of flavor that fits into so many different things. When I come across something i really enjoy eating, my natural curiosity makes me want to learn how to make it. I am a Polack, with some Irish mixed in, but I know what I like. I have had decent success with making sauerkraut, pickles, beer and kimchi but I actually got the chance to learn how the South Koreans do it! What is better than that? </div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlj_5o54VLZf3GnwGK62MaOibYX_2OtVHxp2xK3HLuACbaLbnsKBtk1KZ260UptDCYD40riRV8Jo6QUBhaQZl3ZWoR_vt5wVraD3ET_vrtTt3-pHssK7Heov5BxOIp7zpubkU7CtePQw/s1600/IMG_3428.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlj_5o54VLZf3GnwGK62MaOibYX_2OtVHxp2xK3HLuACbaLbnsKBtk1KZ260UptDCYD40riRV8Jo6QUBhaQZl3ZWoR_vt5wVraD3ET_vrtTt3-pHssK7Heov5BxOIp7zpubkU7CtePQw/s1600/IMG_3428.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Meet HeyJoo, read, talented cook with a great attitude.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GJRSApqAcZHcV3Ny8RpzoFLAboK3FBnH7dyVYS75HxBVNiOfq7vbj_f87_azBQNOOK9YHzWZbUsU0gtTdrNlh3JHZ-un68aLRmtUpG7XgdZtCVLajPVgN-ocMLnRE2P5Tac4YPHolRM/s1600/IMG_3427.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8GJRSApqAcZHcV3Ny8RpzoFLAboK3FBnH7dyVYS75HxBVNiOfq7vbj_f87_azBQNOOK9YHzWZbUsU0gtTdrNlh3JHZ-un68aLRmtUpG7XgdZtCVLajPVgN-ocMLnRE2P5Tac4YPHolRM/s1600/IMG_3427.jpg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start by washing the Napa Cabbage in 1% salt water, "dip and rub"</td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF7RKE7ftkvi3MxDuo8QgcKXnq-Ljv2KKJoZ0XzmkVkVquBs1bcdFr_wS-hCALHSWs8ihR_En6AncgWem_p7PO9IDRiv8eWsmdDDdesyUi4Aaj71FQYqRmUT4q8ViEjtbvIZJYLgKbx8/s1600/IMG_3429.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOF7RKE7ftkvi3MxDuo8QgcKXnq-Ljv2KKJoZ0XzmkVkVquBs1bcdFr_wS-hCALHSWs8ihR_En6AncgWem_p7PO9IDRiv8eWsmdDDdesyUi4Aaj71FQYqRmUT4q8ViEjtbvIZJYLgKbx8/s1600/IMG_3429.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Season in between each layer with sea salt and allow to wilt for 4 hours, flip the heads of cabbage and let marinate another 4 hours</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB83im7wCqb1vct8PV3ALCz9MMIhRqcMakEXOx5p-sehGVd559hzteTzNd4Igh_3-bFtruUBq0yBNl6h8RckT7-mQ8e8jDkdwvZVki9hbfVgg2Ik3gLDM9UgJjNXTboE_p4wibJe5j0Ms/s1600/IMG_3444.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB83im7wCqb1vct8PV3ALCz9MMIhRqcMakEXOx5p-sehGVd559hzteTzNd4Igh_3-bFtruUBq0yBNl6h8RckT7-mQ8e8jDkdwvZVki9hbfVgg2Ik3gLDM9UgJjNXTboE_p4wibJe5j0Ms/s1600/IMG_3444.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The following day, combine the ingredients and mix together </td></tr>
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The following day put together the garnish for the Kimchee,<br />
Carrot Batons<br />
Long cut Scallions<br />
Diakon Batons<br />
Chili<br />
"Slurry"<br />
1 part flour<br />
3 parts water<br />
Cook the mixture while stirring until glutenous and smooth, this mix will help the spice adhere to the cabbage. If you are interested in gluten free you can easily skip the slurry.<br />
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Chili Powder, Preferably Korean for flavor, Hot chili flakes work but make a very spicy finished product.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMKOL5ZZq3Xs79VnkuSefECqls_QbM2-a_hxsn_VqmdYffD7wMCg2S4MHX8Q45FpF5-sOUFaorQuODGXQ-SjFMj1fjIl_4cQpwpH-25dzjrgH-tl-mWoqjn39kXkjyKlaNFJhd_RG24U/s1600/IMG_3447.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJMKOL5ZZq3Xs79VnkuSefECqls_QbM2-a_hxsn_VqmdYffD7wMCg2S4MHX8Q45FpF5-sOUFaorQuODGXQ-SjFMj1fjIl_4cQpwpH-25dzjrgH-tl-mWoqjn39kXkjyKlaNFJhd_RG24U/s1600/IMG_3447.jpg" height="320" width="239" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RKKspoRAhzmwgvNn_TRC-nOvu6U9AbV7z7w6pRaZgIIt7XWlgUfsB9Y69b-BD__BisJu6o1cacQ3nj3bxIchb4Apn7lidKMwQdt1Mg69k3712t9g6hR7UPYuTnLCAOfqL04_C78Mamg/s1600/IMG_3449.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RKKspoRAhzmwgvNn_TRC-nOvu6U9AbV7z7w6pRaZgIIt7XWlgUfsB9Y69b-BD__BisJu6o1cacQ3nj3bxIchb4Apn7lidKMwQdt1Mg69k3712t9g6hR7UPYuTnLCAOfqL04_C78Mamg/s1600/IMG_3449.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Season with fish sauce and mix to a paste</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtWduXE-iDzBcaynUG11sm0-d46OLDZVfxkv0qts3fe324n2M-xRiTfRZRJ6uXFqWBavx2-p6JWu-YKx5ELPT9Yc5T2_4zhsqvEqJo4Y7oaae5z1_RSJaaXdYJ0xFT0ne31npzG4nVVI/s1600/IMG_3450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMtWduXE-iDzBcaynUG11sm0-d46OLDZVfxkv0qts3fe324n2M-xRiTfRZRJ6uXFqWBavx2-p6JWu-YKx5ELPT9Yc5T2_4zhsqvEqJo4Y7oaae5z1_RSJaaXdYJ0xFT0ne31npzG4nVVI/s1600/IMG_3450.jpg" height="640" width="478" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEkNguAIm1CPcQQQIcXjWmZtMKpNajZS4_bNNz1esiRMg1xbQ64n13trRFJve7kM-ngok2aOgnKYWVKEhQC8VwWWU-xoIiI1Gs5JGUlyQ1R0mHUSXL0sv_xyRb4aInmQ0SOdDGTWQkYk/s1600/IMG_3452.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEkNguAIm1CPcQQQIcXjWmZtMKpNajZS4_bNNz1esiRMg1xbQ64n13trRFJve7kM-ngok2aOgnKYWVKEhQC8VwWWU-xoIiI1Gs5JGUlyQ1R0mHUSXL0sv_xyRb4aInmQ0SOdDGTWQkYk/s1600/IMG_3452.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Next layer the "paste" in-between the layers of wilted Napa cabbage generously</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTTSBm0zVDOg4zWPn7X-76H9PazOw3wFyj41-OYq5hsi0quxCfenhadW3EZl4WufW_13qcm2DvJdd3fVJzgvOMKdOCqqYgmY8pmt0PdknmLGLkpqKNEIdw769hN5V9Q9Dd8bf8-wurZ4/s1600/IMG_3456.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBTTSBm0zVDOg4zWPn7X-76H9PazOw3wFyj41-OYq5hsi0quxCfenhadW3EZl4WufW_13qcm2DvJdd3fVJzgvOMKdOCqqYgmY8pmt0PdknmLGLkpqKNEIdw769hN5V9Q9Dd8bf8-wurZ4/s1600/IMG_3456.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pack into a tight container that you won't miss for a few weeks. Keep the Kimchi at room temperature the kimchi should be ready in about 12 days. I like it a bit fizzy (somewhere around 20-24 days), Once it reaches the "point" refrigerate to slow the fermentation.</td></tr>
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Give it a try, if you need some motivation take a look at the kimchi party video on YouTube. </div>
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<a href="http://www.youtube.com/watch?v=lfJETqgWNK4">Video Link</a></div>
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If that doesn't get you primed, I don't know what will...</div>
<br />Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-59491105386458342622014-02-25T11:16:00.002-05:002014-02-25T11:16:52.017-05:002013 Sports House Specials<div class="separator" style="clear: both;">
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Normally, the restaurant menu changes every three weeks at that point 40% changes, in addition we run 3 specials a day, 5 days in the off season/6 in season and we end up with a lot of dishes. Here are some of my favorites from this last fall season.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pan Roasted Sea Scallops<br />Smoked kobacha squash, cippolini onions, toasted hazelnuts & asparagus<br />Fines herbs butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9fFUrUskk3rtyfdN3o0Qp4u5VDyIG32gGNNFICmbuW725HhOlJnriu8WvehfV7tnOs7825SHG9LcrmezztOHisUz87gMIaRk9RwxAzRkN_E3Zac6Yz8wXQI5LQuddFHJeznr66AoSGQ/s640/blogger-image--31737335.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9fFUrUskk3rtyfdN3o0Qp4u5VDyIG32gGNNFICmbuW725HhOlJnriu8WvehfV7tnOs7825SHG9LcrmezztOHisUz87gMIaRk9RwxAzRkN_E3Zac6Yz8wXQI5LQuddFHJeznr66AoSGQ/s320/blogger-image--31737335.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan Seared Brook Trout,<br />Potato and asparagus ragout and herb salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Homemade Gnocchi<br />Roasted tomatoes, Proscuitto & truffle butter</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BkSdQhb9tn3evmskhV-wwwKdpEPzhYbM1E4WmseCg3J5Yj1hMufI6ohTE4fONu4m0vhSls-8USe678FirC_96xr1dvU06P2USZ1Ck-h-eZco1Uy_7-prfexeyE_wpCJyrfBFHtShxJ8/s640/blogger-image-1900296362.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BkSdQhb9tn3evmskhV-wwwKdpEPzhYbM1E4WmseCg3J5Yj1hMufI6ohTE4fONu4m0vhSls-8USe678FirC_96xr1dvU06P2USZ1Ck-h-eZco1Uy_7-prfexeyE_wpCJyrfBFHtShxJ8/s400/blogger-image-1900296362.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Seared Shrimp Roulade<br />Scallop, meyer lemon mousseline, citrus beurre blanc & capellini</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rZeWKtS840CPfd3l5O0Kw5Jm24J0Ci-EsCQytnLtHJAXDNAQVvnlcSCJwNoD3C2GzdondqzRg0CvrEmOuUU9qtctIQ3Kn62HDJTvZBSFQOMiO2bXiyQSM3s-Nu-xV-B-Tzb0chy7s-Y/s1600/IMG_3641.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0rZeWKtS840CPfd3l5O0Kw5Jm24J0Ci-EsCQytnLtHJAXDNAQVvnlcSCJwNoD3C2GzdondqzRg0CvrEmOuUU9qtctIQ3Kn62HDJTvZBSFQOMiO2bXiyQSM3s-Nu-xV-B-Tzb0chy7s-Y/s1600/IMG_3641.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Butternut Squash Tortelloni<br />Crispy sage, brown butter, </td></tr>
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Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-90975343883433144272014-01-20T11:38:00.003-05:002014-01-20T11:46:00.019-05:00<div class="separator" style="clear: both; text-align: center;">
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<b>Scallop Ceviche</b></div>
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Here is a dish that was put together for a local event, based on traditional flavors and complimenting components</div>
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-Orange & Champagne marinated day-boat scallop</div>
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-Pickled red onions, cucumbers, micro arugula</div>
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-Reverse blood orange sphere</div>
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-Extra virgin olive oil</div>
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As is often the case with the membership we serve, we try to take more recognizable combinations and add twists, either modernizations or preparations to add interest. In this case blood orange became a "reverse" sphere and the scallops are simply cured with additions with Espelette pepper, orange and mirin</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrf_sxFKt6vHCQkeeY6WpF1Hks928Ocz1968-GATvkxvTLQuLNGRIMi4XRjQYZ1twAgGeo_sB6hr1skl9Srg87jvXSFZPR9eiWwBC7o_QMWg16PTbY5NMZX8_EWZ2bqVS2olpN3rSZ2s/s1600/IMG_2767.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkrf_sxFKt6vHCQkeeY6WpF1Hks928Ocz1968-GATvkxvTLQuLNGRIMi4XRjQYZ1twAgGeo_sB6hr1skl9Srg87jvXSFZPR9eiWwBC7o_QMWg16PTbY5NMZX8_EWZ2bqVS2olpN3rSZ2s/s1600/IMG_2767.jpg" height="640" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making 300 reverse spheres and marinating them with extra virgin olive oil</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZai_NSFiZQgAoPxu8k7cfSdZTZqya4PIhMilhpz_o8gyIOMfwQvV2ywFPMkjmerP4RoRO7Z-zACHC9j_qVkyFxJI1KOM-5OYOanm50uoH9NhLWFhGiaS0Lz-dTYzWx5_WPv29v-iwxg/s1600/IMG_2769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZai_NSFiZQgAoPxu8k7cfSdZTZqya4PIhMilhpz_o8gyIOMfwQvV2ywFPMkjmerP4RoRO7Z-zACHC9j_qVkyFxJI1KOM-5OYOanm50uoH9NhLWFhGiaS0Lz-dTYzWx5_WPv29v-iwxg/s1600/IMG_2769.JPG" height="298" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErTHpG4EBqf0e4R0pvfqyi5fF72IlHedaaXvQvkywtJJ2QRZOxkcIsIx2KyCJ2MfDxD2OsdofsU24DfdlPM-EY6SgRUHNN6cd7S6kOI0Sq9vtAE5gEuG4eDelbLibxDsGF0F3bo9JpYg/s1600/IMG_2772.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3CJljtPV40kYm4vMbJk8LEhuwoK9rXH-fIuhOos6d7hBiQFyL2Yep0VXBHpIRI5flYHTWb9NwJftYkIrMhUZv2vhJ0l0_tSdSCUkt2TLk5XUzDso_7YTy9ryN-oVEcjQ6VAVQZl46PA/s1600/IMG_2776.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG3CJljtPV40kYm4vMbJk8LEhuwoK9rXH-fIuhOos6d7hBiQFyL2Yep0VXBHpIRI5flYHTWb9NwJftYkIrMhUZv2vhJ0l0_tSdSCUkt2TLk5XUzDso_7YTy9ryN-oVEcjQ6VAVQZl46PA/s1600/IMG_2776.JPG" height="239" width="320" /></a><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhErTHpG4EBqf0e4R0pvfqyi5fF72IlHedaaXvQvkywtJJ2QRZOxkcIsIx2KyCJ2MfDxD2OsdofsU24DfdlPM-EY6SgRUHNN6cd7S6kOI0Sq9vtAE5gEuG4eDelbLibxDsGF0F3bo9JpYg/s1600/IMG_2772.jpg" height="320" width="239" /></div>
<br />Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-38984593519208189742014-01-06T17:46:00.000-05:002014-01-06T17:47:34.596-05:00K-8 ACF Hot food<div style="color: #606060; font-family: Helvetica; font-size: 12px;">
May was a long time ago, but it has been a productive year and season. Last year in May I competed in what the American Culinary Federation (ACF) calls a K-comp. Below is the plate that I practiced and the guidelines I followed to do so. I find it funny that the higher up the culinary ladder you climb the less time you spend in the kitchen, competition helps fill that creative void and I hope sets a path for newer culinarians with talent to showcase themselves and develop the skills and techniques necessary foe success.</div>
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Category K —</div>
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Practical and Contemporary Hot-Food Cooking, Professional, Individual</div>
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• Competitors will fabricate and prepare four portions of a finished product based on the following main</div>
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course categories.</div>
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• Competitors have 15 minutes for set-up, 60 minutes to fabricate and cook, 10 additional minutes for</div>
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plating and 15 minutes for clean-up.</div>
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• Of the four portions prepared, three are for judges’ tasting and one is for display/critique.</div>
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K-8<b>—</b>Live Lobster</div>
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• Using 1-2 lb lobsters, fabricate and cook to recipe specifications. Other crustaceans/mollusks</div>
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may be incorporated with this, or other categories, also.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3lWocceGbxKZesbLYROY-VfxF4BuV5lUf8PRndWFoPm55ka0CHGyU58NN5deh2mxxS56__1XqT3eLbawgMLdayjUYOLqUjewRI_ndC1DqtXMjji0mf5WjlURqr01Znp6QJcUDKUhDh8/s1600/IMG_0080.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3lWocceGbxKZesbLYROY-VfxF4BuV5lUf8PRndWFoPm55ka0CHGyU58NN5deh2mxxS56__1XqT3eLbawgMLdayjUYOLqUjewRI_ndC1DqtXMjji0mf5WjlURqr01Znp6QJcUDKUhDh8/s1600/IMG_0080.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is where the idea started, lobster with curry scented jus</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEMYQiIWT_Cnc1NFfklJj64I6Wb64qVXFEUnEZ0IAE39ZCR37MUAm6yDv56vcF5pxSkqe8FQ688D1WGGFh8NNPRQRDnH3xB4uuOITRx5RcFEyFeneMfDu_YlpiA5QvuJpEvqJdXKO6nY/s1600/IMG_0168.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEMYQiIWT_Cnc1NFfklJj64I6Wb64qVXFEUnEZ0IAE39ZCR37MUAm6yDv56vcF5pxSkqe8FQ688D1WGGFh8NNPRQRDnH3xB4uuOITRx5RcFEyFeneMfDu_YlpiA5QvuJpEvqJdXKO6nY/s1600/IMG_0168.jpg" height="180" width="200" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrM10FJWutj3eZ_SxYGXPSqIpomvAGs14fOqaBK-Go_Vd0nXpo50GH5YBi6-5CMpq-j6xKhlRonFvCWS8fwE4nwQFHDNqq1rQ5-KlJT0nJCmtoVDVKPZ6aqZsG81rcD3ptXZB-PwjA5Y0/s1600/IMG_0171.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrM10FJWutj3eZ_SxYGXPSqIpomvAGs14fOqaBK-Go_Vd0nXpo50GH5YBi6-5CMpq-j6xKhlRonFvCWS8fwE4nwQFHDNqq1rQ5-KlJT0nJCmtoVDVKPZ6aqZsG81rcD3ptXZB-PwjA5Y0/s1600/IMG_0171.jpg" height="200" width="191" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj6d8pSzSToamymj3kl1-M9Bpk4TAt_4XprjcL9zop5wuxbkKKZdy-otxHRGR5uyM8Mk4Wx48ujbMFQ5DkeoyW0142k9sJZ1i0XasdW790XF2FEWjEccKeswCs8bJcWSnfEq1XNKJa6M/s1600/IMG_0173.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj6d8pSzSToamymj3kl1-M9Bpk4TAt_4XprjcL9zop5wuxbkKKZdy-otxHRGR5uyM8Mk4Wx48ujbMFQ5DkeoyW0142k9sJZ1i0XasdW790XF2FEWjEccKeswCs8bJcWSnfEq1XNKJa6M/s1600/IMG_0173.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plate 2.0, I saved a good number of the in-between photos.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_vj_n0mihE9NSRRZfRQp0YIeeondwW1nlVrnRR7_E2YDfUcdemHnKNsmrj8DkhWwVtXjNE723PmE7E6GXNds_kVpkJfUV2kUfpfTrNYReitBTG6xtDt2F_6xTwesAi8XR51rf9urkxQ/s1600/IMG_0484.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy_vj_n0mihE9NSRRZfRQp0YIeeondwW1nlVrnRR7_E2YDfUcdemHnKNsmrj8DkhWwVtXjNE723PmE7E6GXNds_kVpkJfUV2kUfpfTrNYReitBTG6xtDt2F_6xTwesAi8XR51rf9urkxQ/s1600/IMG_0484.JPG" height="298" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the design that I finally decided on, this was one of the final practice runs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsKVonZmtz06UMQFf3fLtrfDcx4e7DE4Usu4HS6k1KPzz5NkbvB7kiUMZT7fqXWKTHrXj6kwdRGTOFR3RT00Va2E4cEH_jpLvh1G35EG27D4ZoewF0HxFqjwcaXKtkWrWkJCazBwGSIM/s1600/IMG_0500.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlsKVonZmtz06UMQFf3fLtrfDcx4e7DE4Usu4HS6k1KPzz5NkbvB7kiUMZT7fqXWKTHrXj6kwdRGTOFR3RT00Va2E4cEH_jpLvh1G35EG27D4ZoewF0HxFqjwcaXKtkWrWkJCazBwGSIM/s1600/IMG_0500.jpg" height="200" width="148" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After fine tuning the plate, it was necessary to fine tune the equipment setup.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlrF6v6c8PARlJ2aty67MGT1fJXQ1HKH8I6ME7wRFNbD3CxajddIadb9YR0mhBpbCTW9mcjlwNf-XgZTO4aw-U8AiazswVazDfrw2SIv0RriRxV9ziCuuppD0yX8MXINg_tV7e8Cv0_Q/s1600/IMG_0503.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVlrF6v6c8PARlJ2aty67MGT1fJXQ1HKH8I6ME7wRFNbD3CxajddIadb9YR0mhBpbCTW9mcjlwNf-XgZTO4aw-U8AiazswVazDfrw2SIv0RriRxV9ziCuuppD0yX8MXINg_tV7e8Cv0_Q/s1600/IMG_0503.jpg" height="200" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">MEP </td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIlTq2lRPjLlWI91FjvBrd0_WeqpMjRG4UQFp8DVTI4E0ZQFdQUDvvihKrV25RGdI_jpswX_3nXMdjKYhbfMtfoHBdxnpGCgt76enJtn7W_vG9SXo3a4rWL1ZUqASKEY4zB81BtZhu9M/s1600/IMG_0505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIlTq2lRPjLlWI91FjvBrd0_WeqpMjRG4UQFp8DVTI4E0ZQFdQUDvvihKrV25RGdI_jpswX_3nXMdjKYhbfMtfoHBdxnpGCgt76enJtn7W_vG9SXo3a4rWL1ZUqASKEY4zB81BtZhu9M/s1600/IMG_0505.jpg" height="320" width="239" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaQ4pcH2vlhp2BQA90DsyZLrr52jUR8zEnvoak4cxIWl4eeEjeuI2R_ByUN52KIYFXVQ4aXp0qfTSpAYh1NwNACYVYROmm_PTclJkCpOZCXm_P8HROlZk-U3uyL9VvePW1XFCmLMHeJU/s1600/IMG_3042.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaQ4pcH2vlhp2BQA90DsyZLrr52jUR8zEnvoak4cxIWl4eeEjeuI2R_ByUN52KIYFXVQ4aXp0qfTSpAYh1NwNACYVYROmm_PTclJkCpOZCXm_P8HROlZk-U3uyL9VvePW1XFCmLMHeJU/s1600/IMG_3042.jpg" height="400" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All the ducks in a row</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg027zh6l7h_zmWtsYdOLQN9zQ9W98mcVhihC1NqR2cY0oC5LNUJy-U_nRSkLVvlJS0HbxNrEBR2UYVFwYLeyjxr-VBtNyoAltTZ8rUSyD0OQCchGU0w9jdmAKjzznFWVjnmY6nWAD0cOE/s1600/IMG_3054.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg027zh6l7h_zmWtsYdOLQN9zQ9W98mcVhihC1NqR2cY0oC5LNUJy-U_nRSkLVvlJS0HbxNrEBR2UYVFwYLeyjxr-VBtNyoAltTZ8rUSyD0OQCchGU0w9jdmAKjzznFWVjnmY6nWAD0cOE/s1600/IMG_3054.jpg" height="400" width="298" /></a></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIxp6x5qaEaz1kseDOuX-KIIAcd0dVdn262Ff6Mn5aVfPLFglUbSs0NpFPsOSorBz3YKc53TVoVQhnL5ep7KRIYerPWa4_ZhBZQUQWYEqB6KaoQ1QyYqrc1BmCXbjgRCcaeB-NrWrEqY/s1600/IMG_3066.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIxp6x5qaEaz1kseDOuX-KIIAcd0dVdn262Ff6Mn5aVfPLFglUbSs0NpFPsOSorBz3YKc53TVoVQhnL5ep7KRIYerPWa4_ZhBZQUQWYEqB6KaoQ1QyYqrc1BmCXbjgRCcaeB-NrWrEqY/s1600/IMG_3066.JPG" height="478" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Competition plate, finished with two minutes to spare.</td></tr>
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Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com2tag:blogger.com,1999:blog-3049769560890539385.post-52524843475690405662013-03-03T18:28:00.003-05:002013-03-03T18:28:46.665-05:00My how a little construction can make a difference.<div style="text-align: center;">
Resources, there is no substitution for resources. During our February shutdown we got the go ahead to make some needed renovations to our Garde Manger, new service pieces, new tile. We had the chance take down a 20+ year old steel gate system and some steel ductwork that hasn't done much for a few years. over the past few months the kitchen has been undergoing a transition. This is a significant step forward for the season, a change to increase productivity, pride in our staff and our property.</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTIKKaQ4eflphHGnz-Eus7htn_C4FPy09C4HCtHEysBiC_XaAsgAZmq7TV4H9Zv7JDnlrwj3EGpRPsFmLP0Ymb_a8SzBdCTNqdsUNzK9Ozij3yw9jOVyWYwedEWGkJhiNEA3el9Ma604/s1600/IMG_0008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcTIKKaQ4eflphHGnz-Eus7htn_C4FPy09C4HCtHEysBiC_XaAsgAZmq7TV4H9Zv7JDnlrwj3EGpRPsFmLP0Ymb_a8SzBdCTNqdsUNzK9Ozij3yw9jOVyWYwedEWGkJhiNEA3el9Ma604/s640/IMG_0008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before...</td></tr>
</tbody></table>
The work took about 2 weeks...<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS5xjqRoSM9ilnGcteaAyjm_usL0PG5BRRqDw7lDxn4ZWoNqkXICB3r9S4NQzsoNlBlZ59evWLL7F-49J_Fzg31DOe-58UtILsWbzlHWn036iCrNvTJGBj3CaG5LFJHmrMRL2-tptOv8/s1600/IMG_2698.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUS5xjqRoSM9ilnGcteaAyjm_usL0PG5BRRqDw7lDxn4ZWoNqkXICB3r9S4NQzsoNlBlZ59evWLL7F-49J_Fzg31DOe-58UtILsWbzlHWn036iCrNvTJGBj3CaG5LFJHmrMRL2-tptOv8/s640/IMG_2698.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More to come.</td></tr>
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Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-81572819495208782062012-06-05T16:51:00.001-04:002012-06-05T16:51:18.581-04:00Leadership Caffeine-Coping with a Personal Leadership Confidence Deficit<a href="http://artpetty.com/2012/06/04/leadership-caffeine-coping-with-a-personal-leadership-confidence-deficit/#.T85w3yYMzwU.blogger">Leadership Caffeine-Coping with a Personal Leadership Confidence Deficit</a><br />
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Worth a read, Sometimes knowing that somebody else has struggled with the same problems makes it easier to get up and push forward...Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-59848377042221401122012-04-23T19:49:00.000-04:002012-04-23T19:49:49.796-04:00Aprils Menus bring more menus...<div class="separator" style="clear: both; text-align: center;"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKB83g_pf3mW022vSsCJdaxva5L-FVfiDv7J4dWlv1VYWRjAG6nNnLZwTU-AEiboSIntskSMmoI8OJ6fpXDPf2bWtucXlyFgRSACrK2BfTs7X79HZPvyGI-0DsUjraAL17XjiOQA7Ss4/s1600/IMG_1352.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVKB83g_pf3mW022vSsCJdaxva5L-FVfiDv7J4dWlv1VYWRjAG6nNnLZwTU-AEiboSIntskSMmoI8OJ6fpXDPf2bWtucXlyFgRSACrK2BfTs7X79HZPvyGI-0DsUjraAL17XjiOQA7Ss4/s640/IMG_1352.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan Roasted Bronzini, over "crazy water" risotto, with a citrus fennel salad & mussel artichoke raqout </td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;">April 10th, meant back to the Sports House. Not a moment too soon, Since January 1st the team, though small in number has been sharing the space in the main kitchen at the WCC with the banquet team. We do this because of the downturn in business and it just makes business sense, we share the food stores, most importantly the labor and the space. The kitchen is far to small for a long period of time, now that April has come and the golf courses open we begin a significant upswing in business, the teams grow as do the expectations of our members. </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyc3rgf_KaqfpZHY-YUTPjewUpA1SJnbL96n4CTos5hcU7MvGAOUlLO2fF9UFgsLUHNQLTYS07RKdcqIvQRf8RSg2V2oodAUNzxYn3Fu32HIUfHGjAMrpQBy4lYRdo95TE7ihXGdBjyA4/s1600/IMG_1354.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyc3rgf_KaqfpZHY-YUTPjewUpA1SJnbL96n4CTos5hcU7MvGAOUlLO2fF9UFgsLUHNQLTYS07RKdcqIvQRf8RSg2V2oodAUNzxYn3Fu32HIUfHGjAMrpQBy4lYRdo95TE7ihXGdBjyA4/s320/IMG_1354.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Home Made Saffron Spaghetti, lobster, spring onions, lemon ricotta and fines herbs</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;">For the move, we had prepared a new menu, the left side contains "Club Favorites" Items that won't ever really go away, lamb chops, filet mignon, asparagus, mashed potatoes... The Right side is more fun "Chefs Market Cuisine", here are some dishes from both the right and left side.</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVtfU-CzMkg_fbu4dHlVlNXb0Ymugr-RM81240IfMnVnlGAuW_AcE58hhyphenhyphenXyeuZ2Bww_p69iwyGmyazRuD_VA2WisLumh1tOtZurJQLToJUI-L8aqbVnRrpAkYNEAae2qahg_23eMl98/s1600/IMG_1355.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkVtfU-CzMkg_fbu4dHlVlNXb0Ymugr-RM81240IfMnVnlGAuW_AcE58hhyphenhyphenXyeuZ2Bww_p69iwyGmyazRuD_VA2WisLumh1tOtZurJQLToJUI-L8aqbVnRrpAkYNEAae2qahg_23eMl98/s400/IMG_1355.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetarian Appetizer: Morel Mushroom and Fava Bean Brushetta, wild ramps, rosemary-white bean puree and Meyer lemon vinaigrette</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldvaG3SuzpC8RK3iJnLcBYXC83PJyGW9GPiD-_MuJfTX_mbFAjQ4aeeXVXIY8wqEgtbdkQSi8M3DjWTgpAdOb8-_fQo2LNzVLyR86gMUlH8FDQhr7nZ_1Ajs5jO_8TwVcjpaVesfy5R4/s1600/IMG_1392.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhldvaG3SuzpC8RK3iJnLcBYXC83PJyGW9GPiD-_MuJfTX_mbFAjQ4aeeXVXIY8wqEgtbdkQSi8M3DjWTgpAdOb8-_fQo2LNzVLyR86gMUlH8FDQhr7nZ_1Ajs5jO_8TwVcjpaVesfy5R4/s320/IMG_1392.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">10oz Strip Steak, barley salad and ratatouille with spring onion puree</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiSRqhf1fWwWAzztp06Lum2xo2NkL6ialh74p_SjfK5BO_sQRz6i0XxUL_OFgpX94X0yq1YL-wIuNGu1TkSgkOjfMn9Lvb-X6X3Msa1-foIKlIAFTrI7sL1bPjOE1OVWbvvcuRRK_ElE/s1600/IMG_1394.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiSRqhf1fWwWAzztp06Lum2xo2NkL6ialh74p_SjfK5BO_sQRz6i0XxUL_OFgpX94X0yq1YL-wIuNGu1TkSgkOjfMn9Lvb-X6X3Msa1-foIKlIAFTrI7sL1bPjOE1OVWbvvcuRRK_ElE/s320/IMG_1394.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Asparagus Soup, chive flan and chives</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcukyiu-oQR-roTc6sMltuiiLca5Rrkrd3gklhNkzJWHdX4sE8WWlEUmzAwgajtCLJaCVJJGNUvKKn004oVKG2AuZUkpRKQBZFEM8E2GMue60xXY6I1_Hl38RriO5GU30HFiGd2ixfAsI/s1600/IMG_1400.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcukyiu-oQR-roTc6sMltuiiLca5Rrkrd3gklhNkzJWHdX4sE8WWlEUmzAwgajtCLJaCVJJGNUvKKn004oVKG2AuZUkpRKQBZFEM8E2GMue60xXY6I1_Hl38RriO5GU30HFiGd2ixfAsI/s320/IMG_1400.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">House made Fettucini and Clams</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu-cQj5Vl_dcS3Lk5GnM_AcBx214Jy5gkA9utIwndhyphenhyphenV0m8qyXYIkGOiQBFsEwqpJXpscqWiE-Q3UVqcQXi3o66m1fEYmemEzoV7mA-fQ2PID4-Pq8SzVNra9FB2akGxJc6uDxApCoQ4/s1600/IMG_1401.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqu-cQj5Vl_dcS3Lk5GnM_AcBx214Jy5gkA9utIwndhyphenhyphenV0m8qyXYIkGOiQBFsEwqpJXpscqWiE-Q3UVqcQXi3o66m1fEYmemEzoV7mA-fQ2PID4-Pq8SzVNra9FB2akGxJc6uDxApCoQ4/s320/IMG_1401.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Confit Ravioli, wild mushrooms, arugula and 5 spice duck broth</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTBjwU0cC6b0eIkslKPM0EdimmbtcCVfK5CEggunM2lOFICk0Ro3EazreGI4WBSM_UaWtMP7vH2vcr2lfOEiwqCBv4gbEjzTso02eo59qSg2CG42QFhoiLicgulYPzJ8ZJwCUUcGPQlU/s1600/IMG_1402.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMTBjwU0cC6b0eIkslKPM0EdimmbtcCVfK5CEggunM2lOFICk0Ro3EazreGI4WBSM_UaWtMP7vH2vcr2lfOEiwqCBv4gbEjzTso02eo59qSg2CG42QFhoiLicgulYPzJ8ZJwCUUcGPQlU/s320/IMG_1402.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Pot Pie, Lemon Grass and ragout of spring vegetables with puff pastry<br />
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</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtE8cxybIZBGi_tJfwzzkPiF46D205IQSrZ7rTyACqKh6xotpToW4E9XrE65npbz_1YB7rZcmW6vXWw9nu8U7xl8CxMS90ha62wJoQhNj8GbtP0AN5J9BNlRROp6G8IocDg-Tkz4asZo/s1600/IMG_1391.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtE8cxybIZBGi_tJfwzzkPiF46D205IQSrZ7rTyACqKh6xotpToW4E9XrE65npbz_1YB7rZcmW6vXWw9nu8U7xl8CxMS90ha62wJoQhNj8GbtP0AN5J9BNlRROp6G8IocDg-Tkz4asZo/s640/IMG_1391.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite dish on the new menu Are the Scallops: Ramp and herb risotto, Jerusalem artichoke puree, roasted Jerusalem artichokes, pickled onions fresh ramps, herbs and sea scallops.</td></tr>
</tbody></table>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-56576632517900740322012-03-31T11:59:00.000-04:002012-03-31T11:59:38.919-04:00March Menu<div class="separator" style="clear: both; text-align: center;">Back to it after a month of R&R, we reopened March 1st ready for the gear up to the busy season. I will likely be changing my menu once a month, so hopefully I will be posting with some regularity. Hopefully. Right now we are spending time staffing and interviewing in the hope of building a team that will make for a successful season. As of now, I will be the restaurant chef, but I am taking the duties of the Beach Chef until we hire them. So, heres some food... </div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIqnhXfEDulPnF5ytphBuOnYnt8HV6OrxJxZ0bq_aM_F7R67qHUPbaPGUA1JI5m2MDZ8PFnZ_H7_9KJsRR_0o5ENulAjE9MwDYX4_TmuDAAHeIH6RMxzvw5B0kz7vloeXN1Kj49JtejI/s1600/IMG_1158.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIqnhXfEDulPnF5ytphBuOnYnt8HV6OrxJxZ0bq_aM_F7R67qHUPbaPGUA1JI5m2MDZ8PFnZ_H7_9KJsRR_0o5ENulAjE9MwDYX4_TmuDAAHeIH6RMxzvw5B0kz7vloeXN1Kj49JtejI/s400/IMG_1158.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ban Seared Branzino<br />
Shellfish risotto, mussels, braised artichokes & fennel salad</td></tr>
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<tr><td style="text-align: center;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV0YBQFqLp56SbkOpHI0jdkG3TkmOP5SvOBOWJFB8V2D9SSOXWLd9c5-xYMXMAiGU8fH8ggaQZBk_gsiFEYA-Eu-tC-sMl1jsG3IDLIcph0jRCSoXg67Mnk8kkBZcsoDkuAgliRulXrtQ/s200/IMG_1171.JPG" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb Navarin<br />
Lamb stew, Turnips, Carrots, Fava Beans and Confit Potatoes</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBC0qv9b_WZ3dfAVvj_oGixcy-sJGRKrsOtW9wiRNhglZk7hfYdPU8hmu2fwP7YJKtZJj-W-NRNZ1m6frw9ca647lcPsGr9LEoSPAF-9HP6uCaOL7UDHvGeMDmcJWThWEOvUvnsoOBUAM/s1600/IMG_1173.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBC0qv9b_WZ3dfAVvj_oGixcy-sJGRKrsOtW9wiRNhglZk7hfYdPU8hmu2fwP7YJKtZJj-W-NRNZ1m6frw9ca647lcPsGr9LEoSPAF-9HP6uCaOL7UDHvGeMDmcJWThWEOvUvnsoOBUAM/s400/IMG_1173.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potato Crusted Salmon<br />
Sauce Vin Blanc, Spring vegetables and Micro Greens</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BuGpvTTrpH7Qj2OyYezxOaRmmnomc_oCt8xlz3vPqKz_O7Gt1aeWR-TWYuritsXOtO3sYxupmdai_yZLuzxaA6X48V7eewJgP2mUHjXlnlS3_lSRFtpEcDTSr6bmT_KBMtakAAW087w/s1600/IMG_1177.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BuGpvTTrpH7Qj2OyYezxOaRmmnomc_oCt8xlz3vPqKz_O7Gt1aeWR-TWYuritsXOtO3sYxupmdai_yZLuzxaA6X48V7eewJgP2mUHjXlnlS3_lSRFtpEcDTSr6bmT_KBMtakAAW087w/s200/IMG_1177.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salumi Platter<br />
Marinated Olives, Roasted Pepper Salad, Pickled Cipplolini Onions</td></tr>
</tbody></table>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-37584334283380549712012-02-15T14:20:00.004-05:002012-02-15T14:33:23.989-05:00A Month of R&RFor the Month of February the club is closed so I have been relaxing, catching up around the house and carving ice. This past weekend Chef Joe Albertelli and I were in St. Joseph Michigan competing in the winter festivities. It was an extremely successful weekend and I got to see some family.<br />
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Day 1 Street Pieces: All of the carvers for the weekend were paid to carve sponsor pieces for all of the local businesses that contributed to the event.<br />
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I had a book store,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1lelI-MhRFCJwTYoMfXBIHC44RemGcnuBAzWkcyNJsWBpXrjbd0cj0qVfYCBl8WhKSniQ1YCwflYwijmeiLmx1YPqwhrENpdqLoX5UoEqMLtXESWk01SBTdrFxJNcBbtRWinwwkdJks/s1600/St+Joseph-4832.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1lelI-MhRFCJwTYoMfXBIHC44RemGcnuBAzWkcyNJsWBpXrjbd0cj0qVfYCBl8WhKSniQ1YCwflYwijmeiLmx1YPqwhrENpdqLoX5UoEqMLtXESWk01SBTdrFxJNcBbtRWinwwkdJks/s200/St+Joseph-4832.jpg" width="200" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd90DEkMXYh1RTmTnaH96Gn1ifj5n9eSWW8DNeYM5fwMFUnx2xo96qwJ6AtzCzZsj6xXNlXEdGPP5ViDIqPDDjqz7x6R3pfae1LYLBth8laIveQ_TiTflcczBW6qJErVT0Zfj6OAd3fRk/s1600/St+Joseph-4859.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd90DEkMXYh1RTmTnaH96Gn1ifj5n9eSWW8DNeYM5fwMFUnx2xo96qwJ6AtzCzZsj6xXNlXEdGPP5ViDIqPDDjqz7x6R3pfae1LYLBth8laIveQ_TiTflcczBW6qJErVT0Zfj6OAd3fRk/s640/St+Joseph-4859.jpg" width="458" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unbeknownst to me, there were awards for first, second and third place street pieces. Out of the 18 carvers, mine took third.</td></tr>
</tbody></table>Saturday was the team competition, 5 hours, 4 blocks of ice: Joe and I have been working on this piece for a while, developing, drawing, practicing.... The event was sanctioned by <a href="http://www.nica.org/main.cfm?CFID=20119662&CFTOKEN=ffd2086d30a1301c-F2397247-BDF7-B7D0-C31C70AC61EFDCDC">NICA</a> or the National Ice Carvers association. NICA has been around for 25 years and they give medals based on 10 criteria or 100 points.<br />
<div>90+ = Gold</div><div>80 - 90 = Silver</div><div>70 - 80 = Bronze</div><div><br />
</div><div>Since NICA Began, approximately </div><div>300 gold medals </div><div>2500 Silver Medals</div><div>3750 Bronze medals have been awarded, these are for all national competitions and spread across a wide range of talent.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUot3GpyA9TATV_ovLzB8haAsj3H8SOThYXZvnIjZ-tCM6nuA1kFxQivw1_t9TMAKQebGxI6OfDDOJFsu3DVJI3GaIsHUeYvia5IxX-p2Fh6QjPlHJie2INSwyIFgpO3G45Ak2szKhbQ/s1600/St+Joseph-4835.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUot3GpyA9TATV_ovLzB8haAsj3H8SOThYXZvnIjZ-tCM6nuA1kFxQivw1_t9TMAKQebGxI6OfDDOJFsu3DVJI3GaIsHUeYvia5IxX-p2Fh6QjPlHJie2INSwyIFgpO3G45Ak2szKhbQ/s400/St+Joseph-4835.jpg" width="323" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEg-G8nWoeyPU5mtfY58FOBCe7tpkNsW_YWv30n3ixuNIGHkXZUgGeiKlYYGKPPEa3F6qztON0sxFfmysfFdROj91l9WDSf2qMpqyUn_q288MEiluEK8aIyXPYkNu4bOG-z02DMMGJW8/s1600/St+Joseph-4843.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpEg-G8nWoeyPU5mtfY58FOBCe7tpkNsW_YWv30n3ixuNIGHkXZUgGeiKlYYGKPPEa3F6qztON0sxFfmysfFdROj91l9WDSf2qMpqyUn_q288MEiluEK8aIyXPYkNu4bOG-z02DMMGJW8/s400/St+Joseph-4843.jpg" width="285" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANOM2EbnhJuRQRxKJzx5zt11IZ9FvIqD66F_yPIiQY0EDaZBfl-0UP-QflP_YmoEmDe8JM6KrOVsMUaSGiKd-Yo7yEqSdsVfHhbdNvt21oz2QQP1I570aJD8kXUe9SWMmvcskgubgH3I/s1600/St+Joseph-4846.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANOM2EbnhJuRQRxKJzx5zt11IZ9FvIqD66F_yPIiQY0EDaZBfl-0UP-QflP_YmoEmDe8JM6KrOVsMUaSGiKd-Yo7yEqSdsVfHhbdNvt21oz2QQP1I570aJD8kXUe9SWMmvcskgubgH3I/s640/St+Joseph-4846.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The piece is called "trapped" its a take on a venus fly trap catching a dragon fly</td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qWXCRBADfIUV4AQRHCCXDP8NilOej8LyF1cv11lah1CX3rMeDTwWtRngfpb45pTe75mpy0kwFU8MCJHXeMEYe-0qDlI6L4BZIIy39g8poqAt2SSFQUANP0XunyA-ELUrEPBK3w4ASRI/s1600/St+Joseph-4848.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5qWXCRBADfIUV4AQRHCCXDP8NilOej8LyF1cv11lah1CX3rMeDTwWtRngfpb45pTe75mpy0kwFU8MCJHXeMEYe-0qDlI6L4BZIIy39g8poqAt2SSFQUANP0XunyA-ELUrEPBK3w4ASRI/s400/St+Joseph-4848.jpg" width="266" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVYluW1kpKR3WZisgfcUb-W5Gvf1AoG11dfd7hb3P5Ne9uwTgJ-_Q2YyK44KZmiU9O140q8CdHJt-JudSk7CMgo2ihO-rSMnc-QczkAos5Sm7DPnZ42wO4I_RdAHjql8eCMBAUOYZ8fA/s1600/St+Joseph-4854.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsVYluW1kpKR3WZisgfcUb-W5Gvf1AoG11dfd7hb3P5Ne9uwTgJ-_Q2YyK44KZmiU9O140q8CdHJt-JudSk7CMgo2ihO-rSMnc-QczkAos5Sm7DPnZ42wO4I_RdAHjql8eCMBAUOYZ8fA/s400/St+Joseph-4854.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trapped stands 11.5 feet tall, the dragon fly is 6 feet long from nose to tail</td></tr>
</tbody></table>12 teams competed, and at the end of the day we finished 2nd with a score of 90.53, Joe's Medal is Numbered 287, mine is 285. Gold Medalist by professional Ice Carving standards and we just so happen to be chefs...</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaic1ltjANvZNYTkccmXT4utlM0hnewMaeeiJYnb4OQtSZI8HH_WFiAaHH4JWnAc8AN22YVev80yFqHwjqiGCimcgLtLDBqswvy23KDsjmavdPubM_k1in7FZguFzFkhUw6tQc5BQphKI/s1600/IMG_1104.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaic1ltjANvZNYTkccmXT4utlM0hnewMaeeiJYnb4OQtSZI8HH_WFiAaHH4JWnAc8AN22YVev80yFqHwjqiGCimcgLtLDBqswvy23KDsjmavdPubM_k1in7FZguFzFkhUw6tQc5BQphKI/s320/IMG_1104.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#285 and the trophy</td></tr>
</tbody></table><div>Saturday February 11th, 2012</div><div><br />
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</div><div>I need to work on my consistency though, Sunday was not so productive, I need to practice more, but sunday, sun and power problems caused an incomplete for me, in-completes or "crashes" Score no higher than a 64, a cool piece but " Curiousity" will be retired there will be another version in the future, maybe... Had a great weekend though. Back to Greenwich...</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RBHsrYJfQnruxDUS3Xvnqxs0XqD2SoLZ0P4BkEBLwiqtLR3RPFgY5IwbPOlsfnPZLTO2-0Xa8qp0-A5L2t32Bnrjp761Z5mWE45iXY6OCQY97FUvArY5jF3H9quOd2M9T9hZJ0zh2qY/s1600/St+Joseph-4940.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RBHsrYJfQnruxDUS3Xvnqxs0XqD2SoLZ0P4BkEBLwiqtLR3RPFgY5IwbPOlsfnPZLTO2-0Xa8qp0-A5L2t32Bnrjp761Z5mWE45iXY6OCQY97FUvArY5jF3H9quOd2M9T9hZJ0zh2qY/s1600/St+Joseph-4940.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I froze the back wings and didn't leave enough space for the front wings, got frustrated and didn't think to stick the legs, then time was called. 64, was the final score.<br />
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</tbody></table>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0St Joseph, MI, USA42.0980556 -86.484166742.070136600000005 -86.5075437 42.1259746 -86.4607897tag:blogger.com,1999:blog-3049769560890539385.post-58319877836504855932012-01-23T16:01:00.001-05:002012-01-23T16:02:30.818-05:00Trying to feed a Vegan a real meal, by chef standardsOccasionally an email comes along with a request for something above and beyond, I always welcome these, some do some don't but for me its a chance to try and get my staff interested in something away from the every day. Special requests and dietary needs are more popular than ever and it seems to me better to accommodate the guest and push ourselves to grow.<br />
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Appetizer: a take on sashimi but vegan ( as a meat eater I take the liberty of looking to what I like for inspiration)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJObBhECLx0bA-M6Fhw_YA9y3nn6W09BbOD_8JgTP4QAwqEwV9zqj_j6ayDtE4kGksqYuQ_QoVWaIsAxhtCiFlER_TOBHQ1TgYxxf_bvOYR2hALzvhyphenhyphenmurN4S3TLGEfZKXb0iE6jSyg0/s1600/IMG_1002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzJObBhECLx0bA-M6Fhw_YA9y3nn6W09BbOD_8JgTP4QAwqEwV9zqj_j6ayDtE4kGksqYuQ_QoVWaIsAxhtCiFlER_TOBHQ1TgYxxf_bvOYR2hALzvhyphenhyphenmurN4S3TLGEfZKXb0iE6jSyg0/s640/IMG_1002.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Avocado sashimi with a crudo of pickled ginger, red onions, chives and mirin, its topped with crispy shallots and served with ponzu broth.<br />
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</tbody></table> The ponzu broth is part ponzu and part kombu broth made with vegetable stock<br />
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For the main course I went risotto, but protein is usually an issue for vegans so I added pureed white beans which also helped simulate the creaminess from adding cheese and butter which are not an option for vegans.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b8SkPvGLGYBeeenwMzkRn6lTM0OWeobs3pj4eRheb7-NIMLbndj7tiwM7aIsGaOhPBd51_M4k9yyILCMmyTHPCBn9XOp18DutkGLHOQg2t3vRKloEPkZv0_ebKM07RikhRGs7QhnFCI/s1600/IMG_1008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0b8SkPvGLGYBeeenwMzkRn6lTM0OWeobs3pj4eRheb7-NIMLbndj7tiwM7aIsGaOhPBd51_M4k9yyILCMmyTHPCBn9XOp18DutkGLHOQg2t3vRKloEPkZv0_ebKM07RikhRGs7QhnFCI/s640/IMG_1008.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pequillo pepper risotto with preserved lemon, pepinos, lemon oil and herb oil poached artichokes</td></tr>
</tbody></table>Keep an out out for more to come.Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-1829053860233431862012-01-10T14:05:00.000-05:002012-01-10T14:05:47.840-05:00November and December continued<div class="separator" style="clear: both; text-align: center;">Here are some more changes from the last couple of months. Now being January its time to both catch up and plan for the year ahead. February will be a month of rest and catch-up with all things not work. In the mean time I remain immersed in the restaurant and my renewed interest in competition Ice Sculpture with Chef Joe.</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iiI-XJ7tkII8yQpoboTH8vlEzMrV38-MrPFZg8FCDyG2GCbp722v4oGN06zdHcdWGox31hHxAzFhiC8BNYxUolHx9wtju84P9lujO3VzCq-1XDsZAlLsgTe0sXiGOqf0OBfTdSfolXE/s1600/IMG_0503.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6iiI-XJ7tkII8yQpoboTH8vlEzMrV38-MrPFZg8FCDyG2GCbp722v4oGN06zdHcdWGox31hHxAzFhiC8BNYxUolHx9wtju84P9lujO3VzCq-1XDsZAlLsgTe0sXiGOqf0OBfTdSfolXE/s400/IMG_0503.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Cassoulet, with turnips and duck breast</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2WUV_ziYMjlMBS6jKUDKGuhXMkko1X-ym41Eg0qd4nxkNCWY97c_lbY3LZgITBYS0uIKNh9UH8sACRCHcdTzKXhFL8TEJpCw-SCz7304yI4ZNtBITYR9rYmwlUVd5r-4y1GDXXYLF60/s1600/IMG_0571.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw2WUV_ziYMjlMBS6jKUDKGuhXMkko1X-ym41Eg0qd4nxkNCWY97c_lbY3LZgITBYS0uIKNh9UH8sACRCHcdTzKXhFL8TEJpCw-SCz7304yI4ZNtBITYR9rYmwlUVd5r-4y1GDXXYLF60/s320/IMG_0571.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan Seared Grouper: lobster ragout and pomme dauphine<br />
</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCxBnyiU2ZcEpzx6Zhp5bBUOkUXZs-Mtpb5Gbn2WDaw9kCvDWzCH-KrRDqqslCIYGb9-_a6RB1p21r44qNdh8P4rk1RF0LOimDpgX46Mt4j362oCs6uBv7ZVloqmtj-Tj-84O-1kAlAA/s1600/IMG_0606.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDCxBnyiU2ZcEpzx6Zhp5bBUOkUXZs-Mtpb5Gbn2WDaw9kCvDWzCH-KrRDqqslCIYGb9-_a6RB1p21r44qNdh8P4rk1RF0LOimDpgX46Mt4j362oCs6uBv7ZVloqmtj-Tj-84O-1kAlAA/s200/IMG_0606.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanksgiving<br />
</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe0H45oglSePgQr2IJDiinuX0-vZknoRriiupvZ53amHOl1-_rOL8xJRWVM2YfWOfEQTh7uq5qz-XIaUx6cKfyc3vEqv6UXIpzl-NLZv_OMBuapY0JOGsLhcEn_KBM3Wc6M3rjY1nVyg/s1600/IMG_0641.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioe0H45oglSePgQr2IJDiinuX0-vZknoRriiupvZ53amHOl1-_rOL8xJRWVM2YfWOfEQTh7uq5qz-XIaUx6cKfyc3vEqv6UXIpzl-NLZv_OMBuapY0JOGsLhcEn_KBM3Wc6M3rjY1nVyg/s200/IMG_0641.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas tree </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA_jE9JhfyaIOIjV5mx0Vhr7iAQDsK0IV6DsCEIGRm0ui265CdYAn7Yr-YafKpP2oWi7WwMRBRS_Pc5rxUF0k48pbFFIThY3J4J_Oi_BHFUDQ1ivacOZDhuBkDviWb6OEerAuJ4f010s/s1600/IMG_0696.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoA_jE9JhfyaIOIjV5mx0Vhr7iAQDsK0IV6DsCEIGRm0ui265CdYAn7Yr-YafKpP2oWi7WwMRBRS_Pc5rxUF0k48pbFFIThY3J4J_Oi_BHFUDQ1ivacOZDhuBkDviWb6OEerAuJ4f010s/s200/IMG_0696.jpg" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Faceless Snowman</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyddMZnbSRtuEYIHlyiYN61aHPDUps8AqOQLJEc92n2qZBH2GN9BNZjnZUPpEzHGg7UAjs1J7EeIfsXpXzePJxIH2eBx9JkFD-UX1l3R8KEKS3ikiCjqlenL2irw8w6f4Lp8LzZkuRQ0/s1600/IMG_0779.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyyddMZnbSRtuEYIHlyiYN61aHPDUps8AqOQLJEc92n2qZBH2GN9BNZjnZUPpEzHGg7UAjs1J7EeIfsXpXzePJxIH2eBx9JkFD-UX1l3R8KEKS3ikiCjqlenL2irw8w6f4Lp8LzZkuRQ0/s400/IMG_0779.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison Stew with fresh baked dumplings</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2p6a2fLmvuqYvWwT5CnhA_8eX5H2gnhjN7z7roHkvZ1FX4_FJxihFWMdwjKIyBJzQzNSySvePQ_SxsVpQD4BAXU-D4VdoAoVEfi9cybmNxj-WCZ0DVt8gN9Ud1zyS6R-2fdpVl_04Qo/s1600/IMG_0728.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2p6a2fLmvuqYvWwT5CnhA_8eX5H2gnhjN7z7roHkvZ1FX4_FJxihFWMdwjKIyBJzQzNSySvePQ_SxsVpQD4BAXU-D4VdoAoVEfi9cybmNxj-WCZ0DVt8gN9Ud1zyS6R-2fdpVl_04Qo/s320/IMG_0728.JPG" width="320" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3RPPrmN2rJ5HVPmQlZ2YmLMeU4a7SLJv_OsRgX9QF1ajsTlSYYaMUfjYgkddGiGwTXF3oRnh4GeOpmTyzUdgxROoLj4xrYT__2OXyG_d8sOQAkS4Tus7uXmsOOBDJ04uYK0T04gx8M0/s1600/IMG_0780.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB3RPPrmN2rJ5HVPmQlZ2YmLMeU4a7SLJv_OsRgX9QF1ajsTlSYYaMUfjYgkddGiGwTXF3oRnh4GeOpmTyzUdgxROoLj4xrYT__2OXyG_d8sOQAkS4Tus7uXmsOOBDJ04uYK0T04gx8M0/s640/IMG_0780.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My favorite dish currently on the menu: Pan Seared Sea Scallops with Nori Butter, Meyer Lemon, butternut squash risotto, celery root and hericot vert</td></tr>
</tbody></table>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-7626458428892754862012-01-10T13:50:00.001-05:002012-01-10T13:51:08.755-05:00November - DecemberMy last post was the lead up to my becoming the restaurant chef at the WCC Sports house. September started my time as the official Chef, responsibility was now mine to create menus, control food cost and work toward making my cuisine exist at the Westchester. <br />
<br />
Menu additions:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA6zr8Eje7z7-BrygSeMcUpBC9Tem4DTX0Sev3dJacFKJKKJl9Uoe99beVFohpRaPWsTxGUvonCbxHKCRnJY53Ipnyb27dyxV7LTUqJUmCeSzlmnwFdv8jhE3iYWXIT4czgJLuZBlp38/s1600/IMG_0376.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirA6zr8Eje7z7-BrygSeMcUpBC9Tem4DTX0Sev3dJacFKJKKJl9Uoe99beVFohpRaPWsTxGUvonCbxHKCRnJY53Ipnyb27dyxV7LTUqJUmCeSzlmnwFdv8jhE3iYWXIT4czgJLuZBlp38/s200/IMG_0376.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Rillette with mustard vinaigrette and beets</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo-pAWIo5-HIjt1hQ92DnV1GOFB3zEImqmwhux4QpFNPbJLYp_3KVBrgt4Mc74K2ThS71iGxYr5k_aIhc1gxtuig27MAQNaO1yFp1TP_PpthITFXIEXPaKX2IGoBK0x78op2e5whE2cM/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyo-pAWIo5-HIjt1hQ92DnV1GOFB3zEImqmwhux4QpFNPbJLYp_3KVBrgt4Mc74K2ThS71iGxYr5k_aIhc1gxtuig27MAQNaO1yFp1TP_PpthITFXIEXPaKX2IGoBK0x78op2e5whE2cM/s320/IMG_0383.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beet Cured Salmon with warm fingerling potato salad</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRm4Rg0XH_Jo52At0R6qPHO7fw999xcLdnLFNj58TX4N-SECBMueR8kpPuchPUWLh6QNtmxSnukTY1y2ftF-Gm6-qGmEoKYz73kpwB5n0Y36K3BRp2Uj71Qcx9HBa6t3ufZwKX-GTcas/s1600/IMG_0385.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRm4Rg0XH_Jo52At0R6qPHO7fw999xcLdnLFNj58TX4N-SECBMueR8kpPuchPUWLh6QNtmxSnukTY1y2ftF-Gm6-qGmEoKYz73kpwB5n0Y36K3BRp2Uj71Qcx9HBa6t3ufZwKX-GTcas/s320/IMG_0385.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauerbraten with rustic spatzel</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUCk3JuqNTzLWZP_H_A7Pp4b26QLkoCFeKeio4zOj1JYddyS_xMav3X1_67sKPfrEw8sLxxkFO91dKNsqb419k_Bj5nBvYHgMQmkr3xHXjjvGh3THlcanKUCZbtLV3wG_hQOZtTpkd6g/s1600/IMG_0402.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGUCk3JuqNTzLWZP_H_A7Pp4b26QLkoCFeKeio4zOj1JYddyS_xMav3X1_67sKPfrEw8sLxxkFO91dKNsqb419k_Bj5nBvYHgMQmkr3xHXjjvGh3THlcanKUCZbtLV3wG_hQOZtTpkd6g/s400/IMG_0402.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coriander Crusted Escolar, bok choy, cucumber salad and ginger-soy sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzCw7Uxz-uVQhfgCvrAwpk79feFPkFWcMnIDx6P30ikT4wmYDdRkZliohFXBK6GkuESCJItBEnF3jH8h_uTYKrgKtUM6BwNrlnBtyneJ3G_GNICDcOipEdEFl9A3BPo8aJJe8cQ5_zPc/s1600/IMG_0407.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzCw7Uxz-uVQhfgCvrAwpk79feFPkFWcMnIDx6P30ikT4wmYDdRkZliohFXBK6GkuESCJItBEnF3jH8h_uTYKrgKtUM6BwNrlnBtyneJ3G_GNICDcOipEdEFl9A3BPo8aJJe8cQ5_zPc/s400/IMG_0407.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Poached Pear and Roasted Beet Salad<br />
Pistachios, pickled shallots and red endive</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8CwElRpXsUehg6C4vzLe3SmjDnO3hSQTSKePuXGc3j64tqvwuMAFN_eOU0t3lwzgCCn8_iw4xB7fNUOxjbCzyhBLI7FOPVwr4-mzzqY_BXS9_0aW_kvDQlqx-UDxQmnEXAlyh7bx8xY/s1600/IMG_0408.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis8CwElRpXsUehg6C4vzLe3SmjDnO3hSQTSKePuXGc3j64tqvwuMAFN_eOU0t3lwzgCCn8_iw4xB7fNUOxjbCzyhBLI7FOPVwr4-mzzqY_BXS9_0aW_kvDQlqx-UDxQmnEXAlyh7bx8xY/s400/IMG_0408.jpg" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fall Green Salad with pumpkin seeds, cider vinaigrette and ewes milk blue cheese<br />
<br />
</td></tr>
</tbody></table>These are dishes from my first menu change and some specials from October fest.Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-32150506868123635742011-10-31T17:17:00.000-04:002011-10-31T17:17:23.694-04:00My New Life as a Restaurant Chef<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Step 1, "Your mission should you choose to accept it" ..... Chef Max Knoepfel<br />
<span class="Apple-style-span" style="color: #0000ee;"><u><br />
</u></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqzX7_Ie386v2dF6nC2NaBMBMMeQzZ95hyphenhyphen_oayt2YSqCvc_9IDYew-hFl7vLNk1MLh__MdJQQbLxvYK3IHDZZNsPevQqLi5qmTEHVQBeot8q2t9Mrprhb3p9BNTYccG-K_mzXmpV9ar8/s1600/IMG_0182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqzX7_Ie386v2dF6nC2NaBMBMMeQzZ95hyphenhyphen_oayt2YSqCvc_9IDYew-hFl7vLNk1MLh__MdJQQbLxvYK3IHDZZNsPevQqLi5qmTEHVQBeot8q2t9Mrprhb3p9BNTYccG-K_mzXmpV9ar8/s320/IMG_0182.JPG" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Iguy5HYVU4R8F-FoJT_54nkjJcA-UXva1mOk0TAbfZsvQmP9Be_Fig8p3NF65hCJQgfLbAxV2AB9fXF1C7Ordb17iZtZ8gmaGjhvl7q8BzLgQhScwJsTugiROn6xeMAzIv5tpFkrILk/s1600/IMG_0149.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a>May 2011, I signed on at the <a href="http://www.wccclub.org/">Westchester Country Club</a> in Rye NY as the Beach Chef, a separate entity I was managing 4 separate outlets an amazing property altogether. My primary function was as food manager, we had some cool stations and setups, there were some amazing events and being its a very private club, pictures are limited.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxr1e41V05Up58t8W15waws2Vml63D5VyZmoML4FfbHZuZ9NC0f2Jg9JCKw_WugtcAWnYMW_h6XapKBWRAEdldXKh952kgbv8z2Fz_QKxzynv0aAwXBphjbnG1i_lZn87Kkjc_lPvzXNY/s1600/IMG_0245.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxr1e41V05Up58t8W15waws2Vml63D5VyZmoML4FfbHZuZ9NC0f2Jg9JCKw_WugtcAWnYMW_h6XapKBWRAEdldXKh952kgbv8z2Fz_QKxzynv0aAwXBphjbnG1i_lZn87Kkjc_lPvzXNY/s320/IMG_0245.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster Bake<br />
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</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnd33xIF2lsYwecZ3BYJqqocYWQcNmBrhdsy306ACeZTs8enCXggZJ7nhNQmzi7kAO6MV2Z4R48divzLOxoRLUXV0NUwkiZYxPCIxSKNHrumtbkpKDcGBr3YX2GRy_SLvtQopsCtV6f4k/s1600/IMG_0131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnd33xIF2lsYwecZ3BYJqqocYWQcNmBrhdsy306ACeZTs8enCXggZJ7nhNQmzi7kAO6MV2Z4R48divzLOxoRLUXV0NUwkiZYxPCIxSKNHrumtbkpKDcGBr3YX2GRy_SLvtQopsCtV6f4k/s640/IMG_0131.JPG" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcecOMiuee_H8qnsdELxeuOlOXRX0bVyBTHj5Fhhu46QsnqHo4c7cC4AMymjnKe6s_M-zTUqtcAeNC89me3D0kuEu0qI-mpbywMmftG3qnAhCi-SCgHxe10ZDfJdBkZeacHcIM6WZDg8/s1600/IMG_0198.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYcecOMiuee_H8qnsdELxeuOlOXRX0bVyBTHj5Fhhu46QsnqHo4c7cC4AMymjnKe6s_M-zTUqtcAeNC89me3D0kuEu0qI-mpbywMmftG3qnAhCi-SCgHxe10ZDfJdBkZeacHcIM6WZDg8/s320/IMG_0198.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U6rVTkUgTXU2Hvvhszw20gWe_lf5ccoa2r5UAi37iNHb34vPUZgzgm4xk3t6GeZL7KXRYqRfj4c2qDNYCPHDxIBqTExdceMRqOR9w1I-KU4oEy96rItOWS8pyEloTShSusndsH-S82E/s1600/IMG_0148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U6rVTkUgTXU2Hvvhszw20gWe_lf5ccoa2r5UAi37iNHb34vPUZgzgm4xk3t6GeZL7KXRYqRfj4c2qDNYCPHDxIBqTExdceMRqOR9w1I-KU4oEy96rItOWS8pyEloTShSusndsH-S82E/s320/IMG_0148.jpg" width="239" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U6rVTkUgTXU2Hvvhszw20gWe_lf5ccoa2r5UAi37iNHb34vPUZgzgm4xk3t6GeZL7KXRYqRfj4c2qDNYCPHDxIBqTExdceMRqOR9w1I-KU4oEy96rItOWS8pyEloTShSusndsH-S82E/s1600/IMG_0148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U6rVTkUgTXU2Hvvhszw20gWe_lf5ccoa2r5UAi37iNHb34vPUZgzgm4xk3t6GeZL7KXRYqRfj4c2qDNYCPHDxIBqTExdceMRqOR9w1I-KU4oEy96rItOWS8pyEloTShSusndsH-S82E/s1600/IMG_0148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWMVsLvrkAm_srQ0HxuyOPiirjPdAVDkCa3-c4aP1U46Dp17nGw0JFVLN4mKzwTLZOiUFGvJxpoL8-DmbS8hVmo4REZxVJNECHEqNjjelcUyMD3WfNB7uT5UwjGTnFphICngQLnSJxK0/s1600/IMG_0293.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWMVsLvrkAm_srQ0HxuyOPiirjPdAVDkCa3-c4aP1U46Dp17nGw0JFVLN4mKzwTLZOiUFGvJxpoL8-DmbS8hVmo4REZxVJNECHEqNjjelcUyMD3WfNB7uT5UwjGTnFphICngQLnSJxK0/s640/IMG_0293.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the site, 400 yards of beachfront, the property opened late May and closed for the season in mid September. </td></tr>
</tbody></table>So thats what I spent the summer doing, well actually, the summer was spent waking up, teaching a group of young kids from high school to collage age how to hold a knife, cook burgers and set the various outlets. This job was the first time I was actually required to act like an Executive Chef, this was the first time I was responsible for the labor, food cost, food quality, guest experience, staffing, training, SOP development. I have never felt so accomplished in any work that I have done. I needed my team and support from my bosses. The support at home from a very patient Mrs. has been key. That experience has led us to my new roll as the Restaurant Chef at the Sports House on the main property. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6U6rVTkUgTXU2Hvvhszw20gWe_lf5ccoa2r5UAi37iNHb34vPUZgzgm4xk3t6GeZL7KXRYqRfj4c2qDNYCPHDxIBqTExdceMRqOR9w1I-KU4oEy96rItOWS8pyEloTShSusndsH-S82E/s1600/IMG_0148.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-25976950973349948562011-08-17T22:02:00.001-04:002011-08-17T22:04:20.951-04:00West Coast Yummies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM8eVSZemx8dcLsLBjqK_gN9LrPJkBJ0j5rER1kQBV56whCLYZxk-ST-wU9_6NopMjdp-sNZfM71mosJ-4Zl02gPPwCVWaUCG51il6JlYdOI0SXs-TFfOPEv1SY2_Ggx8kzbp32NPLK8/s1600/MM-31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioM8eVSZemx8dcLsLBjqK_gN9LrPJkBJ0j5rER1kQBV56whCLYZxk-ST-wU9_6NopMjdp-sNZfM71mosJ-4Zl02gPPwCVWaUCG51il6JlYdOI0SXs-TFfOPEv1SY2_Ggx8kzbp32NPLK8/s640/MM-31.jpg" width="640" /></a></div>Worlds greatest doughnuts? Earlier this year I had the luxury of traveling and eating up the west coast, I found some exceptional sweets and I just wanted to highlight a couple of those. First stop <a href="http://voodoodoughnut.com/index.php">Voodoo Doughnuts</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSl9lt-XCAw269Xfqv0_o0Sgljcvds94o41_K9JvfX9A1qGxmMJ_kuup_wtGKSi5pbIqiLs_5WustLNPfAMr0F_vhtXrUD50DKmTWi_uEvvwFP4tklJvLBe45UGnWmwla9CsVyXNcm8Q/s1600/MM-27.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSl9lt-XCAw269Xfqv0_o0Sgljcvds94o41_K9JvfX9A1qGxmMJ_kuup_wtGKSi5pbIqiLs_5WustLNPfAMr0F_vhtXrUD50DKmTWi_uEvvwFP4tklJvLBe45UGnWmwla9CsVyXNcm8Q/s320/MM-27.jpg" width="320" /></a></div><br />
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The maple bacon bar<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgabgR2Sc9C_HXxlBHkmZ-IFCsdDFgPwqShbLsJ9P1hJzfzKQVN3L232XSnyN7DksmLCUXEl2HmzcVX-cQ3_SnGWx7FiA4xIOTOr0Jo55MH3CsnF9XjwZsQG6Yj5CtjfrQJdNrUTyAesY/s1600/MM-26.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgabgR2Sc9C_HXxlBHkmZ-IFCsdDFgPwqShbLsJ9P1hJzfzKQVN3L232XSnyN7DksmLCUXEl2HmzcVX-cQ3_SnGWx7FiA4xIOTOr0Jo55MH3CsnF9XjwZsQG6Yj5CtjfrQJdNrUTyAesY/s320/MM-26.jpg" width="320" /></a></div><br />
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The Voodoo doll.<br />
Its filled with jelly!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYTVeLGVsFH2EM3i1jcRrwx8ol2Q3PO_bDTfqzmhRQWXd0iygZ0c5ERA3Ah2jVWlQVYMRppiVmFF5F1pGibglE1ugji7gzmFofYtsgpQJUEk2CquGZ_i3gwybDac-xD3PTpPSCdPHVtQ/s1600/MM-28.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYTVeLGVsFH2EM3i1jcRrwx8ol2Q3PO_bDTfqzmhRQWXd0iygZ0c5ERA3Ah2jVWlQVYMRppiVmFF5F1pGibglE1ugji7gzmFofYtsgpQJUEk2CquGZ_i3gwybDac-xD3PTpPSCdPHVtQ/s320/MM-28.jpg" width="320" /></a></div>Apple Fritter, <a href="http://voodoodoughnut.com/index.php">VooDoo</a> doughnuts is located in Portland Oregon, click the "voodoo" for a link<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSw9f__49c9iU-eBg8UP5x2fAGbHrEBu1GarWJfS6uXFgoYUr5PO2tAABoFVZrj_d4GXYyIfR-_TIgrEa8K7k7ujRtm2Con0rN0mQcS2HIJQ7ahFyQMgdLOKCdiiOEgZnkf3BPU65J74Y/s1600/MM-32.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSw9f__49c9iU-eBg8UP5x2fAGbHrEBu1GarWJfS6uXFgoYUr5PO2tAABoFVZrj_d4GXYyIfR-_TIgrEa8K7k7ujRtm2Con0rN0mQcS2HIJQ7ahFyQMgdLOKCdiiOEgZnkf3BPU65J74Y/s400/MM-32.jpg" width="266" /></a></div><br />
Change your day Irish coffee...<br />
People say its the original, Contains large quantity of Tullamore Dew <br />
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<a href="http://thebuenavista.com/index1.html">The Buena Vista Cafe</a><br />
<span class="normal">2765 Hyde St (@ Beach)<br />
San Francisco, CA 94109<br />
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And when it comes to food and California,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxc7Ntqa_NawoVzfrUoX42kachM28r5DCE22GlPft3lwaFkf5bChT-fjbYqG0S17HkJ5M701OtR9f4tCZgeIpoZma7doTEvjkNv3qQye7D9aB8iaOqoVLb4EXYFb9VlZLS_KHOmV7FzY/s1600/MM-34.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxc7Ntqa_NawoVzfrUoX42kachM28r5DCE22GlPft3lwaFkf5bChT-fjbYqG0S17HkJ5M701OtR9f4tCZgeIpoZma7doTEvjkNv3qQye7D9aB8iaOqoVLb4EXYFb9VlZLS_KHOmV7FzY/s320/MM-34.jpg" width="320" /></a></div><br />
<a href="http://www.bouchonbistro.com/">Bouchon</a> Bakery for macarons.<br />
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Pumpkin, Pistachio, Lavender<br />
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More to Come, I am sorry to those who follow the blog that its taken me so long to post. Stay tuned<br />
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Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-11596443705895284352011-03-21T13:51:00.002-04:002011-03-25T15:45:03.128-04:00Spring!Keeping myself busy through a cold snow filled winter, thoughts of spring are pounding in my brain. Irony dictates that today the first day of spring it is snowing.<br />
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In the North East the spring time is a cornucopia of wonderful food, at least for those who are interested in seasonality. Green & white asparagus, fava beans, peas, fiddleheads, spring lamb, morels, chicken of the wood mushrooms,<a href="http://starchefs.com/cook/features/ramps"> ramps</a>, the list goes on, I love spring menus. Below are some of my favorite ingredients being put to use, all for the sake of spring.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaGCoruw2eIiJZa7M2CLX5KRVjKRy-f2fLLA-EXyqFgZ0HAaLnpOgRrU-1osaQrul6dnr9hT2D1NO81sWQ4OeIlDg8ZAGlA75I3gSHTR0PlQrNGos8SbUu_Nwnh8k9Ad8DYmRGMqhONo/s1600/Artichoke+Ravioli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaGCoruw2eIiJZa7M2CLX5KRVjKRy-f2fLLA-EXyqFgZ0HAaLnpOgRrU-1osaQrul6dnr9hT2D1NO81sWQ4OeIlDg8ZAGlA75I3gSHTR0PlQrNGos8SbUu_Nwnh8k9Ad8DYmRGMqhONo/s400/Artichoke+Ravioli.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichoke: Petite artichoke en barigoule with nage, Artichoke and quail egg ravioli with extra virgin olive oil</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2JrrYfwEUb5g4QtaeOI_1uabEdSm-dWI6zaEKjSta84jN6YfFWBQHphZ6ruEoCqf2iMpHGWb16UpqML4aWal8void2RUMq4dtyTAqTphlI4Kn0bMQFUOpdEP_OdDYPcrOUOe69mhfFk/s1600/Foie.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO2JrrYfwEUb5g4QtaeOI_1uabEdSm-dWI6zaEKjSta84jN6YfFWBQHphZ6ruEoCqf2iMpHGWb16UpqML4aWal8void2RUMq4dtyTAqTphlI4Kn0bMQFUOpdEP_OdDYPcrOUOe69mhfFk/s400/Foie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White Asparagus: Seared foie gras, roasted white asparagus, sauteed saffron milk cap mushrooms, cardamom scented chicken jus </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiC_mOBSpwY_35KZWDG3c4aaKmQy5gSDsLMr694z7a6wk74TCjNKHP66xsQTY69Qk-9UGw-6kiWd9jRh2_IB5_2qn43YqJqGmUEq-hgMwgP6AA-v5eQQaWqCNnxdEC51pXZIZZsdHYlGc/s1600/Food-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiC_mOBSpwY_35KZWDG3c4aaKmQy5gSDsLMr694z7a6wk74TCjNKHP66xsQTY69Qk-9UGw-6kiWd9jRh2_IB5_2qn43YqJqGmUEq-hgMwgP6AA-v5eQQaWqCNnxdEC51pXZIZZsdHYlGc/s320/Food-2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ramps: Wild ramp risotto, seared sea scallop, crispy ramp chip</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ-6xKU7cAiKZIkf5XyZcodwCcLA_J15zjAUB4_jIBKbWX6ntJDSAsLpM1ToavPT6LaptBg5Fj4yZt-YI6byz_qConHkNUP3KZCmhpxw4oB_LiqKTO0DTcP8dHBFqEP3bbiqiwFaLiXs/s1600/Food-3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVQ-6xKU7cAiKZIkf5XyZcodwCcLA_J15zjAUB4_jIBKbWX6ntJDSAsLpM1ToavPT6LaptBg5Fj4yZt-YI6byz_qConHkNUP3KZCmhpxw4oB_LiqKTO0DTcP8dHBFqEP3bbiqiwFaLiXs/s400/Food-3.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lamb & Asparagus: Spring chive crusted lamb loin, Pommes Parisian, lamb reduction and roasted asparagus</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55tr4HaGQFSnC-r7mY8fgxt0uEmr0uEdy9aytJf92mqsmIsvUgIKgBX9jFocc6rTh7zhlzN9oZjEsWJ5-Bjd6opB0dS8AkYDRGzd_VI6Yiuf6vQ21a-cob03J2utRKDNV4mI8ArKToJU/s1600/Food-7.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55tr4HaGQFSnC-r7mY8fgxt0uEmr0uEdy9aytJf92mqsmIsvUgIKgBX9jFocc6rTh7zhlzN9oZjEsWJ5-Bjd6opB0dS8AkYDRGzd_VI6Yiuf6vQ21a-cob03J2utRKDNV4mI8ArKToJU/s640/Food-7.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Artichokes & Ramps: Artichoke and scallop raviolis, pan roasted sea scallops, arugula and artichoke emulsion</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdLrC_LpBHi4dm0c8KAH1kDeWT-NNluAhmvNgTltaKEjckyN4XOVSdwMqWxcsQGej3gG2GSrFmeuPCvSHbF51VqPYkKqqwv4WJnbrhDdXNtZa9miRy8Crwjp6HEJhhn9zUBKBl6qfKyQ/s1600/Food-5.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXdLrC_LpBHi4dm0c8KAH1kDeWT-NNluAhmvNgTltaKEjckyN4XOVSdwMqWxcsQGej3gG2GSrFmeuPCvSHbF51VqPYkKqqwv4WJnbrhDdXNtZa9miRy8Crwjp6HEJhhn9zUBKBl6qfKyQ/s320/Food-5.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milk Fed Lamb: Bacon wrapped, fire roasted spring lamb.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV80khF719hAGw-s1LUilmloFnCPTzw_cVeMBmhyphenhyphenlI13zgmsbignwRbrm9qblzBvQtONZ6yd0Nouc-EMYkveehDxcXijb9eR9dxPe6pcyajZK2MskmFVCsu7J99Q6u3aRFwHNi9kKaIOE/s1600/Food-8.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV80khF719hAGw-s1LUilmloFnCPTzw_cVeMBmhyphenhyphenlI13zgmsbignwRbrm9qblzBvQtONZ6yd0Nouc-EMYkveehDxcXijb9eR9dxPe6pcyajZK2MskmFVCsu7J99Q6u3aRFwHNi9kKaIOE/s400/Food-8.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peas & Morels: Veal loin with pea and pistachio glacage, cabbage wrapped sweet breads, and morel & potato ragout </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrqy0iWaSee7HireZZ9ebmavsw9HDMo7OLYVDcj9eKl6fKRAz1-c0QBsFVVxQrwX5qVugPOetAdfx7_GQPBIo90U8sDWIG61aFc2zkuEcNa8zhOgF9NpdmdNGGRMBeAD9ssFLa7emsfg/s1600/Food-4.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrqy0iWaSee7HireZZ9ebmavsw9HDMo7OLYVDcj9eKl6fKRAz1-c0QBsFVVxQrwX5qVugPOetAdfx7_GQPBIo90U8sDWIG61aFc2zkuEcNa8zhOgF9NpdmdNGGRMBeAD9ssFLa7emsfg/s320/Food-4.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Favas, Peas, Asparagus: Seared sea bass, vol au vent, warm salad of peas, favas, asparagus and brown butter vinaigrette</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-35680349332045810882010-10-25T17:12:00.004-04:002011-04-07T19:08:30.096-04:00Les amis d' Escoffier<div class="separator" style="clear: both; text-align: center;"></div>Sunday October 17th 2010 represented for our team at the Eastern Yacht Club the largest hurdle we could bound for the season. I was chosen to spearhead the project for the les amis d'Escoffier society (please click the title for more information). The Executive chef, sous chef and my self prepared a menu of 12 courses with hors d'oeuvres all of a lavish classical french nature.<br />
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Hors d'oeuvres<br />
Pickled apples and pearl onions, served with house smoked apple sausage<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT33Za_0rT3rbVhoBBb84VQKqRZXJrq0SP5Yb1mpFd-qa1-JX6yb5q4wcGjNYXNKM2MySfsboTR2G0xVzTsPtvilbsLy2JWCvE4YQz8RROSP64U3MXmM0qCRg6IJUd9kgj6XLKEwZzZzM/s1600/IMG_1351.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="115" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT33Za_0rT3rbVhoBBb84VQKqRZXJrq0SP5Yb1mpFd-qa1-JX6yb5q4wcGjNYXNKM2MySfsboTR2G0xVzTsPtvilbsLy2JWCvE4YQz8RROSP64U3MXmM0qCRg6IJUd9kgj6XLKEwZzZzM/s200/IMG_1351.jpg" width="200" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj5cuoR27aCnAkK_l4JEq-c1ksLdjzFvAQR-ty8DrUEBLNvT8TJdthwQ2Wd6k-4IEUTYL6lmUEqJcowDLj8i2eoFhmRVWg8UdKUAvaNE8U12r8-aDov7ls5lKlP8JEJ5WO1Hm1g4-03A/s1600/IMG_1367.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<tr><td class="tr-caption" style="text-align: center;">Spinach and salsify macarons</td></tr>
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<u>The Menu:</u><br />
<b>Consomme aux Lapin </b><br />
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<tr><td class="tr-caption" style="text-align: center;">Garnish for the consomme: Rabbit mousseline, brunoise carrots and wild mushrooms</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><b>Oeuf a la Bourguignonne </b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkNppaN8KQ5YiaD1omq8kFk7z5YxsqvyNMsMwR8PV3Hf5HpUi3QelDVrT_acO2z2zJtRMv6024WDm4Als3R-F33HEK00Laph2jG7RWrjVG4a-92x6Da0mNyq1lzR9k4XT15atrBT4HKI/s1600/1+%284+of+11%29.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<b>Lotte Cardinal</b></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="136" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyKrRLEvES0WFj2wqUXuBH8Kqb51I5ZPYaPjhICALhDhhGl6CaOELJsp1AZE0FTOlIFN6N6W5H9F50QlF9ZIjVpzEBYKdka0mOvlq0f0aAKUcNo4_sv_48-2KYZzDhjt9X-I-rONKpBl8/s200/IMG_1392.jpg" style="margin-left: auto; margin-right: auto;" width="200" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnish for the Lotte: Lobster roe "truffle" and Burgundy black </td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Swiss chard wrapped monk fish with a ragout of lobster, melted leeks, Swiss chard, verbena, lobster butter and lobster jus</td><td class="tr-caption" style="text-align: center;"><br />
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#2641 Chatreuse de Ris de Veau<br />
This little beast has a bit of history behind it, but the short of it is that there is a lot of prep to execute it.<br />
Blanched: Batonettes of blanched carrot and turnip, hericots verts<br />
Braised cabbage<br />
Veal and pork forcemeat<br />
Braised sweetbread<br />
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To be proper this dish should be prepared in a "chartreuse" mold, but I did not have one and wanted to prepare it individually. 80 portions<br />
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Prepared and ready to bake<br />
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<tr><td style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1TKsvve1zPeNcU5AwE60Sh3DquWU3-nGlVph709irVdtz7dBO1ATySsi2ELhZUlu9nm5Mg1TAtfTmXgZFIphPYDtWx_ejYUQFYQoabXAlgt3chfJ2I2_J2uJIsA6yle9vB_7jTh1MOc/s400/IMG_1502.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Chartreuse", micro mirepoix, crisped sweet bread and sauce allemonde</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix1TKsvve1zPeNcU5AwE60Sh3DquWU3-nGlVph709irVdtz7dBO1ATySsi2ELhZUlu9nm5Mg1TAtfTmXgZFIphPYDtWx_ejYUQFYQoabXAlgt3chfJ2I2_J2uJIsA6yle9vB_7jTh1MOc/s1600/IMG_1502.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvAGJQAlgkajxZHp6voznUAsLhlKXSMlc_7IsfiR4od7QJGFPlFjBf2B4ZaLStccSSn1XzLiPKeZy18UzBQ56x-fVYC8EDur6VF6YAZHOe2-BPnzsgQNFdNTMIYPV_CVOIJ6SuV5prMk/s1600/IMG_1523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOvAGJQAlgkajxZHp6voznUAsLhlKXSMlc_7IsfiR4od7QJGFPlFjBf2B4ZaLStccSSn1XzLiPKeZy18UzBQ56x-fVYC8EDur6VF6YAZHOe2-BPnzsgQNFdNTMIYPV_CVOIJ6SuV5prMk/s400/IMG_1523.jpg" width="290" /></a></div>Heirloom Apple Sorbet<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eWjKMFkFKZOY6RJJtIbP-VDFFRt2oAVY3w8hDOZt6VeejRna_LfK_uxFQoiR9mFqHHfslpCSI2Ltt7zDAlLkjSqU-e6ijDgKtnqR3KuBTBqcSQlqwfsfxmVHlZoLrN96myHET0WiIhU/s1600/IMG_1582.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-eWjKMFkFKZOY6RJJtIbP-VDFFRt2oAVY3w8hDOZt6VeejRna_LfK_uxFQoiR9mFqHHfslpCSI2Ltt7zDAlLkjSqU-e6ijDgKtnqR3KuBTBqcSQlqwfsfxmVHlZoLrN96myHET0WiIhU/s320/IMG_1582.jpg" width="320" /></a></div><br />
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Served as an interlude<br />
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<b>Filet mignon de Chevreuil, Sauce Venaison</b><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O948VPMLYsec-3cD4uAuRc0od52v54x17SbGCvU0q04inT-QM-rEjpDIqW0XcM0RvLINYfuafE2y9IU8XsE8rNIajq1xibczb4y4FUYaspbqAyJeanP9f1BHknZet1Lu8-6-R1gLCnE/s400/IMG_1611.jpg" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chestnut puree and souffle, baby red beet and "micro" gold beet</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2O948VPMLYsec-3cD4uAuRc0od52v54x17SbGCvU0q04inT-QM-rEjpDIqW0XcM0RvLINYfuafE2y9IU8XsE8rNIajq1xibczb4y4FUYaspbqAyJeanP9f1BHknZet1Lu8-6-R1gLCnE/s1600/IMG_1611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><b><br />
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<b>Clochette & Valencay</b><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAdqh2MMLeGxn-GV0_wyxU7-pCXK5XZrTkEfG4_rh6GDopvT3nU84itHu7lZOD_uVc7OIeVv47qyBo6A6WFu1wozDBmNPbtBXdx9CQsYiWqzH5m1UYSxqESHT-IMpLkz_iLi23_yECtk/s1600/IMG_1656.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBAdqh2MMLeGxn-GV0_wyxU7-pCXK5XZrTkEfG4_rh6GDopvT3nU84itHu7lZOD_uVc7OIeVv47qyBo6A6WFu1wozDBmNPbtBXdx9CQsYiWqzH5m1UYSxqESHT-IMpLkz_iLi23_yECtk/s320/IMG_1656.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom greens with quince vinaigrette</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><br />
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<b>Chocolate souffle & Mignardises</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3_SoE5DqcwNestkDHDSK0ONlF69yVR1IaOSUY_A2SBlcwPig3mRBMDoADlaMoZQHdqLlSza9CrHCwA-LDw5gPbt9DtaRP-RhtpjXM6mU3hD7Oq32zqu3pxdSy_HkuxdM_vxKitbj634/s1600/IMG_1667.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<tr><td style="text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnTfL_oqpDcr7VxNmPDtfpWl0uwaOuMviT3x4MbNPaIkPwGgFhnce7GoFMnk36iaUUkryJWdjBoa0_HKLEIwEU68h7XWhZz1WDIFInWGm_WjZlPJkaxOwVTvGG-ksooHotrdlTuJyw4A/s320/IMG_1681.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Served with Sauce Anglaise</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnTfL_oqpDcr7VxNmPDtfpWl0uwaOuMviT3x4MbNPaIkPwGgFhnce7GoFMnk36iaUUkryJWdjBoa0_HKLEIwEU68h7XWhZz1WDIFInWGm_WjZlPJkaxOwVTvGG-ksooHotrdlTuJyw4A/s1600/IMG_1681.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3_SoE5DqcwNestkDHDSK0ONlF69yVR1IaOSUY_A2SBlcwPig3mRBMDoADlaMoZQHdqLlSza9CrHCwA-LDw5gPbt9DtaRP-RhtpjXM6mU3hD7Oq32zqu3pxdSy_HkuxdM_vxKitbj634/s320/IMG_1667.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salted Caramel, Pistachio prelude & Cinnamon -apple gellee</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq3_SoE5DqcwNestkDHDSK0ONlF69yVR1IaOSUY_A2SBlcwPig3mRBMDoADlaMoZQHdqLlSza9CrHCwA-LDw5gPbt9DtaRP-RhtpjXM6mU3hD7Oq32zqu3pxdSy_HkuxdM_vxKitbj634/s1600/IMG_1667.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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The dinner was prepared for the society whose guest list consisted of many industry names and guests who have an appreciation for fine food. The meal was no easy task to complete and was successful as a result of my team and months of planning. My team received an award for the execution of the menu that has not been given out in the last 10 bi-yearly dinners, We killed it!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlkNppaN8KQ5YiaD1omq8kFk7z5YxsqvyNMsMwR8PV3Hf5HpUi3QelDVrT_acO2z2zJtRMv6024WDm4Als3R-F33HEK00Laph2jG7RWrjVG4a-92x6Da0mNyq1lzR9k4XT15atrBT4HKI/s1600/1+%284+of+11%29.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi829goNVusRzeia5L738QnK5h6ef27y65BtPdDRIPONfz6euVGKrWF8BRCXZfEL4TK2jb5AlerPpUjekeNNeF-7qMsmAhug_Owu4sWWMLkE_-No7LBTXvETFBTLmhl6pXldQjHHaU16gc/s1600/1+%284+of+11%29.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div>Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-12566883218486790632010-10-13T21:24:00.000-04:002010-10-13T21:24:02.285-04:00Rounding thirdThese cakes represent the last of my large cakes from the season, large projects and definitely a large number of firsts.<br />
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The Chrysler building and the construction site, The cake ended up standing 42 inches tall and was a mix of cake, fondant, pastillage and royal icing. I airbrushed, hand painted and frosted, Point of interest.... 29 # of frosting were used in the construction of this piece.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32wE7icQlDfFiM0rQ2bOGOXHAm44iMgtfQUyAVzrn5ztqvSk9bMX6aQJh08c_gQTpBBCMW29FZJXurUn1PT-bhzGhsN_i5xxoDSRvw6otOD0uqUM6iFqSYPgBwgcTs8nF4EGQhQBLtxU/s1600/1+%2810+of+11%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32wE7icQlDfFiM0rQ2bOGOXHAm44iMgtfQUyAVzrn5ztqvSk9bMX6aQJh08c_gQTpBBCMW29FZJXurUn1PT-bhzGhsN_i5xxoDSRvw6otOD0uqUM6iFqSYPgBwgcTs8nF4EGQhQBLtxU/s640/1+%2810+of+11%29.jpg" width="393" /></a></div><br />
The wedding cake for a 300 person event, much to my surprise this cake made it through the entire wedding without falling over,4.3 Ft is a touch to high for comfort, albeit cool, the sway in the top layers when people walked by was unnerving.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HZmzBlCFdeumD-cQUuQWznLZLSmTaRGvrLg8w066u6B3LmOW54Rbe-qH1P1iFppfErQh9NiBsrFvyS3pKHe8doftvt4gwWPpd7YlyBgodba7fsIXvAxrsdoGQJv91oUVBfHjq_OZyhM/s1600/1+%2811+of+11%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_HZmzBlCFdeumD-cQUuQWznLZLSmTaRGvrLg8w066u6B3LmOW54Rbe-qH1P1iFppfErQh9NiBsrFvyS3pKHe8doftvt4gwWPpd7YlyBgodba7fsIXvAxrsdoGQJv91oUVBfHjq_OZyhM/s640/1+%2811+of+11%29.jpg" width="514" /></a></div><br />
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Simple is truly the most striking and difficult to execute. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f_7u3g3mWtJRCTodi_e-3B3uic7EP4iz9RgeJwMUdF9FyBH1TRab60QtnrNUAqsfsE1EFiNmoVrPVYlfOddQfrcJwMN77ah8_GjsF_E2CVeRJu2TIQTrEFF2z1AKebyjBrJpjDQgQqc/s1600/IMG_1816.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2f_7u3g3mWtJRCTodi_e-3B3uic7EP4iz9RgeJwMUdF9FyBH1TRab60QtnrNUAqsfsE1EFiNmoVrPVYlfOddQfrcJwMN77ah8_GjsF_E2CVeRJu2TIQTrEFF2z1AKebyjBrJpjDQgQqc/s640/IMG_1816.jpg" width="496" /></a></div><br />
So that's it for cakes for the time being. I am pleased to say I can check off the box next cakes for competency.Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com0tag:blogger.com,1999:blog-3049769560890539385.post-47205620490309370222010-10-06T20:51:00.001-04:002010-10-08T13:41:13.776-04:00October; A couple of weeks to breathI spent a touch of time on some hot food in the past couple of weeks. These are a couple of classical dishes that I revisited.<br />
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Oeuf Bourgnonne:<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVFpNXNYOCT0jRR22BSvVYMTgMuF5frV42e9xnEQ1gmV0ixPo2-fEfWL46LYkv7Vt3jD5RgsQn_9hYvP-OJfuXM_2EAurYq1Vgakj2bbi7_hEcUM1nU4qaotvp7x3wGxUxCEzB5c-gs/s1600/1+%284+of+11%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNeVFpNXNYOCT0jRR22BSvVYMTgMuF5frV42e9xnEQ1gmV0ixPo2-fEfWL46LYkv7Vt3jD5RgsQn_9hYvP-OJfuXM_2EAurYq1Vgakj2bbi7_hEcUM1nU4qaotvp7x3wGxUxCEzB5c-gs/s400/1+%284+of+11%29.jpg" width="400" /></a></div><br />
Lotte Cardinal:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjchN_kYC4F1_AN1Yi0CXJq93gmDhkLJpNtp7TISSWn-YLL3a_7oBQKV6DpgQQP0BDiCZZ7cFsao-7gnAccsymSZ9ewSdZzS_8elFNM57oQBvuevilXiMwyFnSVDQage46xfc-yjpDJDY/s1600/1+%287+of+11%29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjchN_kYC4F1_AN1Yi0CXJq93gmDhkLJpNtp7TISSWn-YLL3a_7oBQKV6DpgQQP0BDiCZZ7cFsao-7gnAccsymSZ9ewSdZzS_8elFNM57oQBvuevilXiMwyFnSVDQage46xfc-yjpDJDY/s400/1+%287+of+11%29.jpg" width="300" /></a></div><br />
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Fennel cured salmon with traditional garnish & Parsnip soup:<br />
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Damn it feels good to cook a bit, I look forward to my full blown return to the culinary side.<br />
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*Thought for the season; After spending 6 months in the pastry shop eating mostly sweets, my perception of other tastes has been heightened and I am finding more nuance in food... "unexpected"Gerald L Fordhttp://www.blogger.com/profile/10229642030025693352noreply@blogger.com1