"The discovery of a new dish confers more happiness on humanity, Than the
discovery of a new star" - Brillat Savarin





Saturday, August 29, 2009

SAYING GOODBYE..




As of Sunday August 31, 2009, the Crane Brook Restaurant, will be no more. It has been a magical journey for me and my wife. We have met some amazing people and built friendships that will last several lifetimes. This experience has been quite humbling for me as a chef, to work in a building with such history and to be able to stand on the same line that countless amazing chefs have once stood. Meeting Don Mckeag has become one of the greatest things that has ever happened to me. He has his way of treating everyone around, like family. Like a nurturing father or a drunk uncle....The memories that I have accumulated since my arrival, mixed with the magical beauty of this building....I could never forget....Yesterday, about 20 people came into the kitchen teary eyed, asking me what my next move is gonna be?? I'm not sure...Do I jump right into another job, or do give my wife some of the quality family time she always yearns for. I literally just worked 31/2 years non-stop, no vacation, one holiday a year....On the search for perfection in my craft....I'm interviewing and we'll all see. Some people fear change....I've learned to embrace it. Every kind of change is a new chapter in our lives, a notch in our legacy....I am very excited to see what life is gonna bring to my door step. Once again thank you all for your love and support; and just keep up with the blog to see whats going on.

Thursday, August 27, 2009

Summer Truffles..

Fresh Black summer Truffles , perfuming my walk in cooler. I was very excited to play with these puppies. I'll be using them at the restaurant all week ......

Here we have my take on beef wellington. The dish appears far to rich for a summery night , but i promise it wasn't.the puff pastry was rolled out in the pasta machine to minimize lift. it is basted with egg yolk and pimente espellette, served over Lobster Mashed Yukon, Roasted Shallot, and Roasted wild mushrooms (Maitake,French Horn ,Black Trumpet, Chantrelle, Chicken of the woods) a little gingered port reduction and shaved truffle finish the dish. Sarah almost died and went to heaven...

I'm Calling this mac-n-cheese just like MOM never made! fresh lobster meat in the creamiest manchego cheddar cheese sauce a bit of truffle oil topped with a mound of shaved truffles . amazing...




Saturday, August 22, 2009

Ode to Americana..


A Whimsical play on beer battered Onion Rings And coke...we have I.P.A battered leeks a bit of fleur de sel and cola mayo.. The combinations are incredible the trick to pull the flavors together is to have the mayo on ice before you serve...amazing. and this got me thinking what if i took the
whole concept one step further and carbonate the mayo so it fizzes on your tongue like soda????? .hmmmmmmmmmmm.....

LEMONS..

When Life Throws You A Lemon... Make A Vinaigrette!

Friday, August 14, 2009

THURSDAY NIGHT JAMMY!

Fillet Mignon roasted in ginger/pickled chard/Korean chili glazed Yukon potato/chantrelle and shiatake tempura/ apricot fluid gel/ Lobster and melon Relish...

VIETNAMESE "SUMMER ROLLS"

On Tuesday it was one of the hottest / muggiest days we've had yet in a long time. I know for me personally it was an almost impossible feat to cook anything let alone even think about putting anything to my lips besides an ice water. I wanted to make something cool , crisp , and super refreshing. So i went to work on a Vietnamese roll that me and my wife have personally done a bunch of variations on from time to time.this one has , Julienne green bean/pickled asparagus/green tea soba/rice vermicelli/jicama,apple salad/cucumber/torn mint/torn basil/gingered pea puree/ and edible flowers. the key is to give each element it's own special treatment { i.e special sauce or application, making it easy to differentiate each bite} and flash blanching to maintain color and integrity.I tried to work pink grapefruit supremes into it , but to bitterness totally killed the harmony of flavors . They were served with a dipping sauce of cantaloupe , sugar , sambal , and barley miso.