Wednesday 10/28/09

Up Top We Have........ Tom Kha Gai, Chicken Masaman Dumpling, Tempura Birds Eye Chili, Pickled Mushroom, Snow Peas, Naamac Cham, Chili Threads...The Flavor was intense, Loaded With Umami, And a burst of floral heat from the Lemon Grass, Kaffir Lime , Coriander, and Chili I opted to not poach The chicken , But to serve the Chicken In the form Of a Curried Dumpling Playing great with the coconut in the soup. Below we have a SIMPLE Pate Choux That I added Roasted Pumpkin.Vanilla Bean, And toasted Pumpkin spices....It's A doughnut... Tossed In Vanilla 5 spice sugar. and served with Whipped Egg Nog, Pumpkin Dulce De Leche, And Powdered Pumpkin Pie (Freeze Dried Pumpkin,Milk Powder,Pumpkin Spice,Ground Graham Cracker) ...Definitive Autumn Would be my Menu Name For This One.....

Noah's Birthday

I've been trying to take my mind off work , and focus on myself and my family this week. I had an operation on Tuesday for something that i waited way to long to take care of, Because i always put work before even my own health.Then Thursday was my son Noah's Birthday. Me and my wife have made a promise to one another that no matter what are income situation looks like either good or bad. When it comes to our children we are gonna take great measure to give them everything and anything we never had the chance of having. For me that means piles of presents and parties for your birthday. Being that our Noah turned two and it is probably the first birthday he can actually participate in we aimed to spoil. I think we sucseeded .he was happy the whole day. As a father it feels incredible to give to your children. Our youngest at only 9 months Is growing so fast. My heart melts when he crawls over to sit down next to his brother to either play or watch one of there programs together, I am so proud of my little chirrups.

Gastro Pub Pics...

Roasted Portabella Napoleon,Honeyed Ricotta, Mozzarella, Caponata,Reduced Balsamic..................... .......... ... .. .. .. ]

Chicken Satay,Indonesian Spices,Peanut Sauce,Sweet and Sour Cabbage, Lime

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Nori Wrapped Tuna, Lemongrass Glazed Bok Choy,Edamame Fried Rice, XO

Harvest Salad, Beets,Squash, Apple,Craisins,Pecan,Goat Cheese,Rocket, Cranberry Vinaigrette...And Vegetable Tempura With Mango Chili Dipping Sauce (you gotta have something fried)........................... ........... .. . . .. ... . ;;

Here are some of the Fall menu items I've brought to the Winsor House. I like to consider them a re imagining of bar food or bar food kicked up a bit, Because we offer both menus in any dining room i tried to create a menu that reflects a New England Pub with a bit of finesse. So the overall concept of the restaurant isn't lost in translation between the dining rooms. We still have a lot of familiar and typical "pub grub" just put together in a unique manner to separate us from any other pub or tavern. You'll see a Quesadilla .. where as most places through cheese and meat on a tortilla and serve up some Old Elpaso or what ever the name is. We take a cast iron griddle and heat it to close to 700 degrees to create our own make shift COMAL to give the tortilla an amazing crunch, grilled chipolte chicken, "three- fried beans", Cheddar jack cheese and mole, we serve it with Pico de pimento and a lime laced sour cream. To give you an example. More Pictures To follow.

Birthday Boy!!

Today is my birthday...and I'm 28!! funny story last night i came home at the crack of midnight and my wife was waiting at the door "happy birthday baby" she said... i chuckled confusingly " thanks , but my birthday isn't until Thursday it's only Tuesday night" her response was quick and to the point " It Say's it's the 14Th on the computer calendar" ....yup , i had know idea that it was birthday. The days have been blurring , my brain packed to the brim with ideas and solutions. We launched the new menu on Friday night in a rushed attempt to try to get my sous chef familiar with my vision before he goes on vacation . The first night was a bit of a scramble , but Saturday we were all sat down. I'm still working out all the kinks, Prep guides, Inventory spreads sheets and so on.. I'm getting some awesome feedback on the cuisine. Like always I'm looking to do more... Wine dinners, events, The website updated and so on. The fact that we are only open dinner in this unpredictable recession, makes it hard to generate additional funds to advertise or campaign new endeavours. So we are trying to find new outlets. This is something i find sort of familiar with older establishments. We have are core group of regulars, but to get the rest of the locals re-interested is not an easy feat. they almost take you for granted. Our restaurant should not be taken for granted . The ambiance and sheer aura of this place is magical in my eyes.

Breads...

Cranberry Pecan Sourdough, Chervil pesto Foccacia"boule", hERBED tWISTS

Thinking Autumn

I've ripping my brain apart lately trying to pull all the cards on my first menu change I've drafted up a mock version and submitted it to the owners , I've also sent out pricing inquiries, And spoke with a liquor Representative about wine dinners. I'm Super Excited about the changes going into effect and the mysterious yet positive energy that surrounds it. In the works right now I'm Corning beef , Preserving Lemons, Fermenting a Sour dough starter for a Artisan Bread that I'm working on.(our Bread service is gonna be beyond impressive) So far Foccacia, Pistachio pesto twisted bread sticks, Mini Orange Pumpkin "Clovers", & Cranberry Pecan Sour Dough.
For Starters . I'm working on Butternut Squash Ravioli w/ Maple Alfredo and Brulee of Salted Sage Marshmallow.. Entrees A Turducken Potpie With Port Cranberry Sauce... I'm Also trying to establish a Dessert Menu And Inspire Someone to rock out some Signature/ Dessert Cocktails
I have one in mind that has a Chai liquor and Pumpkin Dulce De Leche.. I get Home in the we hours every night so it's been hard to keep the blogs coming. Me and Sarah weren't Able to attend this years International Culinary Congress Which depresses me. On a Light note i am stoked to be able to a dad during the day..