Weekly Specials December 8, 2008

So I missed last week being on vacation and all. So this week I have a couple of new specials for you. I always like to base the specials on seasonality, which I think all good chefs like to do. But due to the economic crisis we are having, you really have to try anything to get people in the door. Historically around this time of year though, the hotel is pretty slow. Anyways, for an appetizer I have a Mushroom Triangoli (triangular ravioli), with Garlic Confit, Slow Roasted Tomatoes, English Peas, and Truffled Marsala Cream Sauce.


The second special is a Chicken en Croute, Filled with Caramelized Onions, Roasted Red Peppers, a Southwest Goat Cheese Blend, and Spinach. On the side there are some Roasted Rainbow Carrots, some Braised Kale, and Mushroom Demi. Gotta use up that older product before you bring in the new stuff!

Just messing around

So I was doing some prep at work and noticed that we had a fantastic mushroom mix that came in; included chantrelles and black trumpets. So I snagged a few and decided to play with them at home. One of my favorite things to eat is eggs; doesn't really matter how they are used, they are just delicious. I put together a piece of toasted brioche, a perfectly fried egg, Valentina Hollandaise (Valentina is this really great hot sauce, check it out!), some crispy bacon and then I sauteed those mushrooms. Mmmmm!

Bored at work

I work with a girl named Alandra who is back in room service. Whenever it is slow, she asks me to make everyone some Banana's Foster. Last night I thought I would try something a little different, so I made a little quick snack for our whole roomservice crew. I made a Blackened Seared Tuna Taco with Wasabi-Ginger-Lime Aioli, Crispy Coleslaw, and Cilantro.

Weekly Special for November 24, 2008

Slow week this week due to the holidays, so I only have one special this week. I made a Porcini Crusted Filet of Beef, Brussels Sprout and Caramelized Onion Hash, Crispy Shallots, and a Brandy Pan Sauce. When we did the tasting for our outlets, swear to God it was gone in a minute flat. I guess they liked it!

Specials for November 17, 2008

This week for an appetizer we did a Jumbo Lump Crab and Feta Artichoke Dip, Vol-au-vent filled with Citrus Salad and Bay Seasoned Broiled Crab Claws.

Main course was a delicious Braised Short Rib, Kale Ragout, Rainbow Carrots, Tobacco Onions, Fingerling Potatoes, Natural Jus. I wasn't too happy with the presentation of this one, but changed it up a little later. Unfortunately, I didn't get a picture of it.

Now for my wife

So, this blog is basically going to be about all of my other food experiences. If it's a meal I make at home, or something I experience at a restaurant, this is where you are going to find a blog about it.

This meal was supposed to be for a couple that me and my wife know. Unfortunately, one of them got sick at the last minute so my wife and I got to enjoy the meal. It wasn't bad, but I feel like I took a couple things away from this meal. One: I need a new blender. Two: Don't over-work the gnocchi!


Butternut Squash Soup, Apple Compote


Pan Seared Chilean Sea Bass, Butternut Squash Gnocchi, Tomato-Sage Crema, Basil Oil



Cranberry Sorbet, Mint Gastrique, Lady Apple Fan

Specials for November 10, 2008

Alright, here I am going to post weekly specials from my job. Unfortunately, I'm not going to go back in time and post specials from my early days at the hotel. Enjoy!

Pan Seared Elk Medallion, Herb Whipped Potatoes, Braised Leeks, Rainbow Carrots, Sauce Chasseur

Corn Two Ways: Blue Corn Crusted Scallop, Chipotle Shrimp, Sweet Corn & Smoked Gouda Emulsion, Fried Leeks.