Updated Specials

Couple of updates this week. First special is a Pan-Seared Blackened Chicken Breast Salad of Hearts of Romaine, Creamy Avocado Dressing, Scallions, Cilantro, and Spiced Tortilla Strips. The second special is Sesame Crusted Yellowfin Tuna with Baby Bok Choy, Jalapeno Emulsion, and Crushed Wasabi Peas.

A Day In The Life Of A Chef - Part 1

So I was thinking it would be fun to really inform everyone what it is like to experience my day-to-day activities being a chef. For me personally, not everything you see on T.V. is accurate; but I can definitely relate to a lot of what goes on. So I'm going to start this list; this being part one of an ongoing "series" if you will.

*Note* Let me clarify that these items may or may not have occurred to me personally, but I "may" have witnessed some of these items. Names have been removed to protect the innocent!

1. Why didn't the morning shift do any prep today?

2. Explain to me how the menu says you can have a side of fries, onion rings, or a side salad with sandwiches and I just got an order for mashed sweet potatoes, green beans, and a baked potato? All of which, I don't have. *See #10*

3. If this med rare sits under the heat lamp any longer it's gonna be well done! I'm callin' *insert slow, clueless waitress name here*!

4. One, two, three, ahhhh five second rule, that chicken is still good buddy!

5. Why are we always out of something. Don't we have someone here everyday doing the food orders?

6. Damn man, you just chopped off your finger tip. Nasty. Now sear it on the flat top and throw a glove on.

7. How did you cut yourself? Go get stitched up and be back by eight, we have a 10 top. Oh, and I'm gonna need you to work tomorrow, a party just popped up.

8. It's 11:30 pm, I'm out in 30 minutes, and you are asking me to do an order of chocolate covered strawberries for an amenity that you knew about since 2 pm. Ha!

9. Not PM Dinner Menu again!

10. WTF!!!

11. It's 9 pm and I just got an omelet order. Does this look like IHOP?

12. 11:45 on a Saturday night, get off in 15 minutes, have tomorrow off, and I just got an order for a well done filet. Why God, why?

13. If that phone rings one more time, I might do something stupid...

14. Platos Por Favor!!

15. Caliente amigo!

16. Injury list: Broken right foot (walking boot, 16 weeks, ice each foot twice a day for 20 minutes at a time), torn ligament in both arches of feet (ace straps on feet at work, cannot walk barefoot for rest of my life), strained right rotator cuff (MRI, two separate physical therapy sessions about a year apart, sleeping on side is fun, still hurts like hell), sore back, sore knees, burns, cuts, arthritis in both middle fingers.

17. My thermometer just hit 105 degrees up here on the line.

18. I drank 16 half liter water bottles tonight. You?

19. Walkin' in!

20. Black and blue huh? 10 bucks says this idiot has no idea what this means and it comes back within 3 minutes.

21. Lets see. Olives, bell peppers, mushrooms, bacon, onions, and extra cheese. I didn't know that I started working at Pizza Hut (not that there's anything wrong with working at Pizza Hut). Oh, and no extra charge.

Weekly Specials 8/17/09

A few updates this week. It's been awhile since I've done any kind of updates; the hotel has been pretty slow so we haven't really changed the specials at all since I came back from vacation. I'm excited to get things going again!




The first special this week is Shiner Bock Beer Battered Fish Tacos, Jicama Coleslaw, and Mango-Habanero Coulis. The sauce certainly has a nice little kick to it!



Second, I made Tequila-Lime Chicken Penne Pasta. The sauce is a Roasted Red Bell Pepper Cream with Wilted Baby Spinach, Toasted Pine Nuts, and Garlic Confit.



Finally, there's the Salmon Niçoise Salad. Classically, Niçoise Salad is made with Tuna, Haricot Verts (green beans), Potatoes, Tomatoes, Hard Boiled Eggs and Niçoise Olives. I changed it up a bit and am using Salmon instead of tuna and instead of the olives I decided to made a Tapenade Vinaigrette to tie it all together. (My salmon broke during the tasting. Better during the employee tasting than when it's being sent out to a guest!)

Weekly Specials

My first special here is actually a dessert; which isn't something that I do often but I thought I'd change it up a bit. This one is a Ricotta Pear Fritter with Strawberry Coulis and Powdered Sugar.


This one is a Grilled Salmon with Roasted Fingerling Potatoes, Garlic Broccolini, and Lemon-Dill Butter.


Last one here is called "Arancine", which is Italian for Fried Rice Croquettes. You use leftover risotto rice and fill them with whatever you like, coat them in breadcrumbs and deep fry them. These are filled with Parmesan, Fresh Mozzarella, and diced ham. The sauce is Saffron Aioli.

This week in the Corner

Fairly average week so far. I have a couple of specials that I started on Monday that seem to be going over very well. Tonight is really supposed to be a busy night at the hotel so getting ready for that. The first special I did this week was Spinach and Onion Pierogies (we actually have a great local vendor make those for us) with Charred Chunky Tomato Marinara, Sauteed Mushrooms, Spinach, and Spicy Andouille Sausage. The second special is Southwest Seasoned Tilapia, Chipotle Potato Puree, Black Bean Succotash and Smoked Almond and Avocado Relish. Another one that I had from the past couple weeks with I did not get a picture for was Lobster Sliders with Tarragon and Shallots on Mini Brioche.







Oh yeah, and my Habanero plant started growing a pepper. Exciting!

Catch Up

So I'm just going to post some of the items that I've done over the past few months. I'll be (trying) to keep up to date at least once a week from now on.


This is a Blue Corn Cake with Smoked Salmon, Lime Creme Fraiche, and Chive Oil.


Watercress Vichyssoise.


Pan Seared Scallops with Roasted Fingerling Potatoes, Anjou Pear Chutney, Tangelo Beurre Blanc and Fried Leeks.


Toasted Beef Ravioli with Marinara and Basil Aioli.




I have a green thumb too! I have a huge peach tree in my backyard along with a tomato plant and habanero plant!

Been awhile

It's been a really long time since my last post. Hoping to get on the right track with my health and life in general. Here's a little something I did for my wife and I at home one night. It was very tasty!




This is a Filet of Beef Bruscetta. Underneath the beef is a combination of Boursin Cheese, Parmesan, and cracked black pepper. I have a Balsamic Vinegar Reduction, Brandy Cream Sauce, Roasted Asparagus and Roma Tomatoes.

Weekly Specials January 5, 2009

It's been about a month since I've posted anything. Time flies when you are enjoying the holidays and several glasses of wine! Hotel life isn't improving much; the only thing people seem to be willing to spend their money on these days is bar food. Being that we've had so many private Christmas parties, we've had to accommodate them by closing our restaurant and creating a sort of makeshift banquet hall. In other words, no fun food!
But this week we were finally able to get back into the routine more or less, so this is what I prepared for this week. Unfortunately, we are still limited by what product we can bring in and are really forced to use up anything we already have.

First course is Pumpkin Ravioli, Boursin Sage Cream Sauce, Roasted Red Peppers, and Forest Mushrooms.


For the main course, I made Double-Cut Lamb Chops, Parsnip Puree, Chevre-Herb Stuffed Slow Roasted Tomatoes, Rosemary Pan Jus. I can't wait until I get to play with my food more!