A HALF CUP OF LIFE

New Year... New Train Of Thought

2011-01-13T17:26:00.003-05:00

My posts have become lame and food less as the last three or four months have past as i am sure you have noticed. I took time and am still currently taking time to figure out what exactly my purpose is .... in this industry... in this craft... in this world.. After a Five year stint with no vacations and 60 hr work weeks fighting to put my name on the map and missing my family.

I am taking time to study my craft, research technique, supply etc. Re-inspire myself if you will.
Most of all i am spending some much owed and much deserved time with my sons and my beautiful wife. I will start interviewing in the next month or two so the food pics will start up again soon.

Thinking Fall

2010-09-21T15:49:00.003-04:00

It has in fact been a while since i updated this blog.... Summer came and left and now the leaves fall off the Trees creating a cornucopia of colors on the sidewalks... an inspiring canvas for a chef... Gone are our vibrant flowers and herbs, and lettuces that we have come to love all summer .. It is time to once again welcome with open arms the thick skinned gourds that have deprived us of there glowing comfort for the last 6 months or so..... Some menu Thoughts....

Sous Vide Elk, Hay Ash, Granola Polenta, Wild Ginger, Parsley Root, Juniper
Butternut Squash Soup, Smoked Banana, Serrano Ham Crouquette
Squid Ink Orrechetti, Wild Boar Proscuitto, Cress, Slow Poached Farm Egg, Comte

Summer is upon us!!

2010-06-16T10:18:00.000-04:00

what are your favorite summer flavor combinations?

My Kitchen.....

2010-05-26T09:22:00.000-04:00

The front of the club house my kitchen is in.
Stocked and Organized ready to rock

My View of the Atlantic Ocean

Le Mansion

I got it hard.

Private Mothers Day Dinner...

2010-05-14T13:34:00.000-04:00

Six of the lucky 11 eating this night, patiently waiting between courses
Slow roasted beet salad wrapped in foscille pear with toasted pecans, lemony pea shoots, And truffled beet jus lie
and johnny jump ups from the garden
Man made Scallop, Bacon Kumquat Jam, Fuji Apple, Lava Salt, Micro Herbs
In the zone

Me and johnny plating the fish course

Vegan Supplement..same set up as the fish but with sweet sambal

Skate wing sauteed in brown butter, Pecaned green beans, Banana, Braised Chard, Caper Buerre Lemone

Sous Vide Strip loin, Charred , Rested, Sliced

Sous vide strip, butter poached Maine crab, Baby Golden Glory Carrots, Shallot confit, Pressed Potato, Beef Jus Reduction

Strawberry, Rhubarb, and Galangal Shortcake , Whipped Almond Milk, Crystallized Rhubarb, Candy floss and yes believe it or not it is 100% Vegan.

Happy Birthday Sarah Baby!

2010-05-07T13:06:00.000-04:00

You are the Most beautiful, strong willed woman i have ever met and i love you more and more each day..You have brought my life so much happiness and for the first time ...Peace.... I am the luckiest man alive, You make me a stronger Man... Thank you for everything that you do and for every thing you are....Happy birth day, i look forward to a hundred More!!!!

Spring Menu

2010-04-24T12:40:00.000-04:00

Macadamia Encrusted Ahi Tuna, Seaweed Salad, Bok Choy Quick "Kim Chee", Ginger Soy Paint, Pickled Compressed Plums, Wasabi Lime " Sea Foam" .....

Flash Cured Salmon, Roasted on Cedar, Jumbo Asparagus, Ratatouille Risotto, Smoked Puttanesca, Aged Balsamic

Do to the hiring of a new sous, My spring Menu was released about a month later than usual.. It has been a blast formulating and Creating This Menu, My cooking style in General changes up in the warmer months..This is something that has only recently occurred to me... I'm not just speaking of ingredient wise which is a giving but overall execution, I seem to cook like a creative New England er in Colder Months, But once it gets warm my cooking takes on a more global approach....kind of like my mind hibernates thinking of spring and summer!

What Is Your Favorite Part Of Spring?

2010-04-15T14:03:00.000-04:00

Top Chef Masters

2010-04-07T13:12:00.000-04:00

Season 2 Starts tonight..I got my Money on Wylie Dufresne, Marcus Samuelson, Graham Elliot Bowles and Rick Tramonto in the Finale...

Food and Wine Best New Chefs 2010

2010-04-07T12:48:00.000-04:00

They Have recently released the list for Food and Wine Magazines 2010 Best New Chefs click here Congratulations to John Shields and Mike Sheerin two chefs that i admire, and are at the culinary forefronts on cutting edge techniques. Shields was on the opening team for Alinea, his food style and thought still carries influence there. Sheerin trained under Jean George, Wylie Dufresne and is currently at Black Bird in Chicago. The title of Best New chef from Food and Wine Magazine is epic stage in a chefs life to be labeled as the best in a pool of hundreds of thousands is an amazing feat. These chefs will be the culinary gods of the future, Look at pat winners in 1988 a few lesser known chefs graced the list names like Thomas Keller, Hubert Keller, Daniel Boulud and Rick Bayless They are all DemiGods... A list i wish to be on one Day

Tofu

2010-04-05T12:41:00.000-04:00

Fresh Tofu and Peanut curry, Confit Pineapple, Bell Pepper, English Pea, Bell Pepper "siracha"

Kaffir Lime Scented Jasmine Rice, Hijiki, Stout Tempura'd Tofu.

Delicious!!

Happy Easter.

2010-04-05T12:26:00.000-04:00

Hoping everyone had a safe and happy holiday!!

springing for spring

2010-03-31T14:00:00.000-04:00

This time of year by now i always have a plethora of new menu dishes to discuss. but with my sous chef leaving and me trying to bring in a new menu, on top of the holiday... i have been a bit crazy. i am hoping to have something important to discuss very soon.

Artisan Breads..

2010-03-21T13:42:00.000-04:00

From top, we have Marinated fresh Mozzerella and Tarragon Brioche Loaf,

A TANGY Tomato Foccacia, and a Farm Egg Challah with Sea salt

Black and Tan..

2010-03-21T10:55:00.000-04:00

A Revisit from last years menu. Click Here This years version is a Butterscotch Mousse, layered with powdered peanut brittle, Milk chocolate Mousse and whiskey cream. We tapped a Cocoa Shamrock via stencil and served it chilled in a mini stout glass.

Traditionaly Untraditional.

2010-03-15T16:56:00.000-04:00

6Hr. Corned Beef, Braised With Toasted Pickling Spices, Guinness Honey Mustard Glaze, Black Pudding Roasted Potatoes, Aged whiskey and Bacon Scented Cabbage, Beer Boiled Bangers, Grilled White Pudding, Soda Bread

Why not try to honor as many remarkable ingredients as possible on one memorable plate after all it only comes once a year!

Snicker Doodles

2010-03-12T13:12:00.001-05:00

Chocolate Brioche Bread Pudding, Nougatine, Dry Roasted Peanut, Caramel, Ganache

ThrowBacks...

2010-03-06T12:35:00.000-05:00

" Cappuccino " of Jasmine Rice Pudding, Coconut, Saffron, Curry Caramel

Savory Chicken Tart, Porcini Mushroom Emulsion, Micro Salad

Served on Antique China

Some times it's fun to go back a bit!

Fish Heads, Fish Heads, Rollie Pollie Fish Heads...

2010-02-25T11:00:00.000-05:00

There is nothing like going to work on a typical Wednesday and have a cooler full of fresh caught cod fish. There is a bit of nostalgia that comes over me when i think of whole fish. I was raised in a poor Portuguese neighbor hood off the New Bedford waterfront. Fish was bounty and we used every part of the fish the "head to tail concept was alive than" Fillets for the obvious, Bones for broth, Heads for soup, and fried eye balls.. Now to the norm thoughts of fried eyeballs don't sound to appealing, But to those that have had them there actually quite great. unlike animal eyes balls , fish are more gelatinous and carry a rich savor of the waters they swim in. This lends to a creamy outside with a sea jello inside perfect for frying.

So this dish is a ode to my child hood, and further more to my heritage.

Battered Cod eyes, Chourico Aiolli, Salted lemon, Paprika

Chocolate In Several Textures.

2010-02-21T12:32:00.000-05:00

97 Degree Valrohna Semi Sweet

Caramelized White Chocolate

White Chocolate Gelee

White Chocolate Shards

Milk Chocolate Air

Dark Chocolate Dirt

Frozen White chocolate Ganache

Dehydrated Chocolate Cake

Crumbled Cocoa
White and Dark Mousse

German Chocolate Shards

Thinking Spring..

2010-02-21T12:05:00.000-05:00

It's that time of year again. the thoughts of warm comforting flavors and aromas submit to bountiful life and the cleansing lightness of springs cuisine. Gone are the tough skinned gourds that we practically have to force feed to some by winters end, Replaced by the vibrant colors of flowers and delicate ferns all eagerly awaiting some culinary attention. Spring marks the beginning for me, A plethora of amazing produce and life , A gift from Demeter for the return of Persephone... I could go on... "I have found that if you love life, life will love you back" - Arthur Rubenstein.. " I am today, or some future day, What i establish today. I am today what i established yesterday or some previous day" - James Joyce. Something about the thought of spring and the way it relates to art, poetry, music, and food is wondrous to me. ...

Hand Made Pea & Truffle Fettuccine with English Peas, Black Truffle, Grana Padana, Buerre Monte

What's for dinner....?

2010-02-17T08:35:00.000-05:00

Chicken & Sausage kunh pao, julienne vegetables, Enokis, Shiatakes, Beet Greens, Burnt Onion and Chili Sauce, Fresh Tofu, Tawainese bbq sauce....Tasty Stuff

Miso Soup, Shiatake, Mountain Yam, Silken Tofu, Mau Faun, Bok Choy , Chili's
Warm potato and daikon salad, Sprouts, Mae Ploy, Onion chili Concoction..

1000 yr. old egg

Inside a 1000 yr. Old Egg , This is not for the faint of hearts, the smell is intense, Like rubbing alcohol poured over spoiled chicken ( i know , right??) the color and texture is cool the yolk is swamp green, the former white is now a see through amber, not unlike a beer bottle but made of a viscous elastic polymer. It felt like a rubber ball in my hand. The flavor when mixed into food is actually pleasing it adds a mouth feel similar to egg salad to a dish. that i didn't seem to mind. just make sure you mix it good.

Grana Padana Stock..

2010-02-17T08:20:00.000-05:00

Boiling the rind on my favorite Parmesan , yielded an amazingly fragrant savor, 2 pounds of rind ( a normally discarded crust) and 3 quarts of filtered water yielded over 2 quarts of this liquid gold. I set the "stock" with a 3% solution of leaf gelatin and froze it overnight. The following day i set the stock over muslin lined chinois for about 10 hours. the final yield was 1 1/2 quarts of colorless consomme, But what to do with it???? hmmmmmmmm.....

Happy Heart Day...

2010-02-14T12:00:00.000-05:00

Wishing everyone a Fun, caring, and sensual day!

Amuse Bouche..

2010-02-10T12:29:00.001-05:00

Sour Dough " Everything" Bagel, Smoked Cream Cheese, Sake Cured River Salmon Roe, Fennel, Meyer Lemon ..

Dry Ice Ice Cream

2010-02-08T19:43:00.000-05:00

Strawberry Goat milk and Blue moon Honey Sorbet...

Super Bowl Fiesta

2010-02-08T13:19:00.000-05:00

Auntie Julie
Sarah & Jenn
Sarah

Lee lee

Sarah Entertaining the crowd

Johnny & Heather

The Spread

Jarrod & Kristen

Jacoby & Julia

Uncle Bill

Mommy & Jacoby

Jarrod's half time juggling

Mommy & Daddy

Noah being Noah..

One of the funnest nites I've had in a long long time. My wife's family (my) has got to be one of the greatest group of people around and its always fun when Jarrod's around. I love these guys , and always a blast to see my wife cut loose and have a good time .Good food, Great company, Awesome game who could ask for any more?...

Cod Fish....and Sustainable Rambles

2010-02-08T11:25:00.000-05:00

Cured Long Line Cod, Slow Roasted Tomato, Saute 'Quick Pickles", Duck Rillettes, Reisling Cream, Crystalized Dill
Sustainability is always a concern in the mind of a conscious Chef. The habits we develop live on the plate of food we serve. To serve a product that gave it's life , and honor it by preparing it properly has to be one of the most satisfying part of my job. To make sure that product was secured righteously is of extreme importance to my cooking philosophy. Cod Fish from are Icy Atlantic Waters have suffered a major hit in the last decade or so, Living a stones throw from coastal waters it appears to always be in abundance and right off the boats, But which boats are the concern. The majority of Fishing fleets Trawl there catch. Tearing up the sea floor and catching god Knows what in there path, the cod struggles to free itself for hours, usually dieing from asphyxiation from the netting, Or being crushed by the weight of the other fish on the pull up. Being in a heavily Portuguese Populated New England Community Cod Fish is on every menu every where, Normally fried well beyond its breaking point, or baked with artificial lemon and crackers until it resembles tapioca pudding. We only use Cod that has been certified non-trawl, Fish that has caught by smaller commercial fisheries using long line, or traps. To find out whats sustainable around you check here, and don't be afraid to ask your fish monger where the product is sourced, Chances are if he has know clue its not a product worth purchasing..

Pekin Duck..

2010-02-04T12:37:00.000-05:00

Done in the semi-traditional manner and served traditionally, with mau fun, quick pickled vegetables, Scallion Crepes, Bok Choy, and a reduction of the reserved Glazing lacquer .... Bar food cant get much tastier than ducky tacos!

Friday Night Jimmi Jammies.....

2010-01-30T12:08:00.000-05:00

Wild Cod Benedictine, Onion Soubise, Seasoned crouton, Poached Egg, Bearnaise Elements

Roasted Scallop, Edamame Puree,"Flavors of Carbonara", Black Pepper Balsamic, Arugula & Cara Cara Orange Pistou, Crisp Panchetta

My Baby Is One Yrs Old Today...

2010-01-26T09:38:00.000-05:00

Happy Birthday Jacoby!! Mommy & Daddy are so proud of you, and we love you So So MUCH!!

Johnny Boys Birthday..

2010-01-25T15:53:00.000-05:00

My Cousin Johnny Had a surprise birthday on Sunday. The whole family got together which is always a ton of fun. All off our offspring meet up for hours of controlled insanity. John Boy is a fellow chef so we always have a ton of stuff to talk about, which is awesome to do with out the pressure and stress of the of the work place or school. For his Birthday me and my wife wanted to prepare a late supper for Johnny, something cool that he'll remember for years to come. I had recently Butchered a 80 pound Doe, And harvested about 25 pounds of fresh venison. It was air chilled in the brisk Duxbury air, which has a hint of sea salt. I took a venison Shoulder and crusted the outside with Ancho Chili, Juniper, Szechuan Peppercorn and sea salt and slow roasted it for about 35 minutes at 350 degrees, I Made a Fresh Cranberry relish laced with ginger, Cinnamon, and blood orange . I also made a juniper syrup ( i would of loved a little Elderflower in it) that was later strained and whipped into an Air. it was served with Bacon, Maple, and Pecan roasted Brussels sprouts, on a bed of honey chipotle yam puree. I personally thought that everything was yummy. We also popped off a vegetarian meal with Almond crusted Tofu with a mint chili glaze on a Fuji apple apple slaw laced with kim chee puree. This was so unexpectedly delicious that me and my wife recreated and refined it a bit for last nights supper......... Happy b-day John Boy.......

Constructed Peanut Butter & Jelly

2010-01-21T01:02:00.000-05:00

It's been a while since i first explored microwaving cakes and breads, it sort of slipped to the back of my "pick that up later" list.. i did have great success with Genoise and brioche batters. the result a near perfect, Airy, buttery sponge every time. in 25 seconds ! while brioche in my arsenal is generally spoken about with a terrine, french toast, or griddled sandwich. I was inspired to visit a subject i have been hooked on going toe to toe with allot lately, the American Classic, PB & J.... The grapes have been macerated in a bit of Ver Jus Rouge, honey, and Fructose .. The peanut Butter Sand powdered with Maltodextrin. A little Milk Ice Foam, Micro Shiso, Apple Brunoise, and Port Gelee....

CHINESE " CAESAR"

2010-01-18T12:10:00.000-05:00

Marbled Egg, Anchovy Tempura, Yuzu, Chinese Shallots , Chura Kampo "Caesar" Dressing, Tak Choy, Bok Choy Topps & Shredded Stem, Panko.......

IN THE WORKS..

2010-01-16T10:09:00.000-05:00

Sweet and Sour Bread
Rueben S'more
More with Methylcellulose
Going Raw
Macadamia Milk Ice Cream(Cane juice xathan, carrageenan, dry ice)
Dry Ice over Ln2
Cheddar making
Chocolate Ketchup ( cocoa butter)
Vitamins in food (raw concept)
Curing Octopuss with out cooking (anti-ceviche)
Sulphated polysaccharides
Water Spinach Pesto
Home Made Udon
Clear Condiments....
Reverse emusilification
Sous Vide Prime Rib (whole, no vaccum)

Carne y Jarrodina

2010-01-14T12:02:00.000-05:00

Roasted Dry Aged Sirloin, Black Trumpet Raviolo, Vanilla Scented Celery Root, Roasted King Oyster Mushrooms, Caramelized Onion, Bitter Coffee Demi Glaze, Ruby Port Reduction.........

Silly Chef Chix Are For Kids.......

2010-01-13T11:19:00.000-05:00

Fried chick peas look allot like cereal we all had as a child with a crazy rabbit on the cover. This invaded my brain a few weeks ago. it reminded me of a dish Heston Blumenthal did at his restaurant like 6 years ago. he made a parsnip cereal (which look allot like corn flakes he served it with parsnip milk. Michel Richard also has a cereal looking vichyssoise with potato crisps. The chick peas are coated in mycro and fried at 450 for 6 minutes, then they are lined on silicone mat and placed in a oven at 130 degrees for 2 hours this dehydrates and removes all excess oil, leaving them super crispy and airy. The milk has equal parts 1 part cooked to 3 parts dried garbanzo beans, lemon grass and 1 qt of purified water Blended on puree for on hour. I then infused the milk with Galangal, Kaffir lime, and lemon grass. The results a super fragrant, Full bodied cream. Now the reason i went this wrought with the dish is i never liked Kix, i was a berry Kix kinda kid after researching flavor agents that go into the popular cereal lemongrass essence came up frequently.....so naturally... the bowl of chick pea "chix" is brought to your table on a plate filled with aromatics ( lemongrass, peppercorn, herbs) your server pours a hot ginger infused water over the aromatics... the she pours the hot milk over the "cereal" the waft of aromatics hit nose...you smell and taste lemon and ginger you feel the warmth of a soup you see "cereal" ..... God i love this business

PB & J Creme Brulee

2010-01-13T10:42:00.000-05:00

1 Qt Heavy Cream

1 cup Sugar

1 tbsp. Vanilla Extract

1 1/2 Cups Creamy Peanut Butter

1 tbsp. Honey

10 Egg Yolks

10 oz. Raspberry Jam

Pre-heat oven to 350, Separate all of your egg yolks from the whites ( save the whites) place in a mixing bowl set on top of towel, so the bowl wont move. Add 1/2 the sugar and whisk together. Until light, and smooth in consistency. In a 2 qt sauce pan over medium heat bring cream,vanilla, peanut butter, honey and the rest of the sugar to a light simmer, stirring constantly to prevent scolding. when the cream mixture is fully incorporated and bubbling a bit on the sides pull off the heat.(make sure you stand near while cooking your creme in a second it will rise and flow over if this happens your creme is burnt) slowly ladle your cream mixture into your egg mixture one ladle at a time stirring vigorously between ladels about a minute a ladle. If you go to quick you'll have scrambled eggs. when all is incorporated strain into a second bowl or container to make sure your base is the same consistency through and through.

take 8 6 oz ramekins or what ever your setting your custard in add one tbsp. raspberry jam. tap the bottom so it spreads evenly. Pour in your cream mixture to right before the top . place in a hotel, roasting or casserole pan and fill with water about 3/4 the way up the brulee's place uncovered in the oven for 50 minutes. To check if they are done jiggle the pan slightly the center of the creme brulee should move slightly and bounce back to it's original position. place on a cooling rack for one hour to set and refrigerate at least one hour before serving. to serve sprinkle with cane sugar, and using a propane torch held 7 inches from the top move it around until the sugar melts a perfect caramel over the top sprinkle with powdered sugar and voilla!

** This mixture also makes a mean ice cream

if you don't posses a torch, eat it as a custard the results are still very satisfying

Pub Starters...

2010-01-09T10:45:00.000-05:00

Baby Portabellas, Chorizo, Fig, Caramelized Onion, Great Hill Blue Cheese, Chardonay Broth

Gnuddi, Oyster Mushroom, Escargot, Parsley, Grana Padana, Porcini Sherry Alfredo, Truffle

Winter Menu 2010

2010-01-08T10:57:00.000-05:00

Linguine Alfredo, Maine White Shrimp,Georges Bank Scallop,House Smoked Salmon, Domestic Sturgeon Caviar, White Truffle Pecerino

Jonah Crab Stuffed Wild Cod, Parsnip Puree, Potato Fennel Gratinee , Fennel Salad, Ipswich Little necks, Smoked Corn "Chowda" ..... Comfort food for the Sophisticate Foodie

Miso Caramel and Macadamia Crusted Salmon, Ginger Pac Choy, Jasmine Hijiki "Wild " Rice,

kimchee, Scallion......

Bacon Baguette.....whipped maple "butter"

2010-01-06T11:43:00.000-05:00

SCALLOP IN EARTH TONES

2010-01-06T11:11:00.000-05:00

Unilateral cooked sea scallops on a bed of slow roasted turnip puree, Black winter truffle, Bacon Jam, Fried Meyer Lemon, Beet Leather, and Harissa served as an appetizer for one in its shell. The acidity from the lemon and sweet and sour from the jam help the umami level to come in uneven waves, Making each bite very different from the other. The bacon jam is twice as good as it sounds , i use the natural pectin in Spanish onions to make it. The unilateral cooking plays a big role as well if you click the picture to see it bigger, Each scallop has the whole range from medium rare to crudo lending an additional textural contrast to the plate.

MOMOFUKU..

2010-01-03T07:58:00.000-05:00

Half way through my Momofuku cook book... It is everything i had hoped it to be.. Chang a F.C.I Graduate and product of Craft Steak has been an unsung hero of mine for years.. I first heard of him about six years ago on underground blog circuits, and i have kinda slowly watched his progression to a force to be reckon with...the thing i dig the most about Chang.. is that his food is exclusive, and his style is fearless...he pushes the envelope.. And has managed to stay on top of all culinary trends and apply them to something as old world as Ramen, Using Meat Glue, Sous Vide applications, Gelatin Clarification, etc... I am also pretty sure he started the whole kimchee craze a few years back..My one complaint is the book is a little light on recipes... But it is still a great addition to my collection.

Starting Off With A Bang..

2010-01-02T10:34:00.000-05:00

" Greek Re-imagined" Shaved Artichoke,Preserved Lemon & Charred Onion Vin.

Skip's Island Creek Oysters, Wakamae, Yuzu Kosho, Bubbley...

Smoked Plum Tomato Bisque, Homemade Ricotta, Brioche Grill Cheese Croutons, Pecorino

Thai Mussel & Green Curry Bisque,Coconut Jasmine Croquette, Pea Shoots

Rainbow Trout "Meuniere", Truffled Parsnip Puree, Haricot Vert and Tart Apple Almandine, Spicy Threaded Onion, Champagne Gelee..

These were a few of the pictures i was able to get off as service died down a bit on New Years Eve.. We did a 5 course Prix Fixe,,, That went off great with No Problems ... I am doing it this year .....this is the year....that big door is finally gonna open up for me and my big break ...my resolutions this year.... Cook,Cook,Cook,Cook my ass off... I'm feeling that 2010 is gonna be that year i really take off. I am gonna study harder and make it further...And One of My Other Resolutions, Right behind My Health ,Family , And Career is to Update the Blog as Frequent as Possible...Happy New Year Everyone..

Happy Holidays..

2009-12-18T12:45:00.000-05:00

Been trying to finish the winter menu, while juggling surgery,and x-mas shopping.... my main focus has been on my wife and kids. And they deserve nothing less than that from me..so happy holidays to all. and see you soon

Back On Track..

2009-12-07T17:32:00.001-05:00

My computer just came back after being quarantined. apparently it came down the h1n1 virus. I've been real busy lately. thanksgiving went off with out a hitch which was great. Unfortunately i could not get one picture off do to the amount of prep , me and Jarrod scrambled to the last second, I've been crafting the winter and holiday menu's, as well as working on a gourmet pizza concept we might end up doing at the restaurant. On the personal front I've continued to do the Sunday suppers at my house and it's been quite enjoyable. It feel great after a long week to celebrate a plate of food with great company. Above is pictures from the last two suppers. The top photos is a dinner me and john boy did. Stuffed Cornish hens with roasted heirloom carrots, beets and whole wheat gnocchi. stuffed with a basmati laced with blood sausage...Honestly it was one of best meals of 2009 for me. It was so good i opted to toast with it's carcass. not really thinking about john boys vegan fiance (sorry) the flavors were amazing. my only real blooper was that i tried the whole wheat flour on the gnuddi . I would of much rather preferred all purpose or farina type "00" . the funny picture on the bottom is my wife teaching Jarrod to drink backwards to get rid of hiccups.

Spanish Steak & Potatos...

2009-11-19T12:57:00.001-05:00

Sous Vide Flat Iron Steak, Rosemary Essence, Saffron Braised Squash, Romesco, Potato Confit,

Crisp Artichoke Heart, Cabbage Threads, Sweet Paprika, House Tabasco, Vino Poached Asparagus, Sangria Bubbles, Brioche

Ruben Pizza..Just Had to Do It!

2009-11-19T12:45:00.000-05:00

Marble Rye Crust, Shredded House Corned Beef, House Purple Kraut, Gingered Thousand Island, Diced Dill Pickles, Shredded Gruyere, Toasted Caraway Seeds... Further proof that every thing is better home made!

Sunday Supper...

2009-11-18T11:33:00.000-05:00

Me and my wife's Cousin Johnny Have started a little Sunday supper club for our families . To have the ability to Brainstorm and Create with Another Person Who is as in love with this Craft and insane profession is a breathe of fresh air. Every body showed up we cooked, we drank, And had some amazing food. The Highlights of the day for me. Was the excitement of forming the menu at the supermarket. A woman had over heard are enthusiasm and asked if we were chefs.
I replied yes, She said "good, For a second I thought i wasn't normal".... Some of my bloopers from the night included Using all the eggs, so when i went to form my ravioli and agnolotti i had no egg wash...Leading to a few exploding.... And i never took the ratatouille out of the oven...i think it's still there. Overall The meal was great....my wife while chasing three kids managed to make Biryani, Naan Bread, and amazing Ver jus Vinaigrette. She reassured my suspicions that she is either a ROBOT, or Wonder Woman. I was to busy to take pictures but i do remember the menu... I am looking forward to the next adventure!

Supper Club 11/15

Cuban Rubens

Home made Cuban Bread, Honey Ham, Roasted Turkey, Sauerkraut, 1000 Island

Arugula & Endive

Goat Cheese, Tart Apple, Toasted Pecan, Craisins, Cranberry Ver jus Vin

Pumpkin Squash Bisque

Indian Spices, Roasted Pepitas, Curried Chicken Cashew Ravioli, Syrian Pumpkin Oil

Peasant Ratatouille

Roasted Squashes,Vine Riped Tomato,Aubergine,Fennel,Sweet Onion, Sarah's Marinara

Wild Sockeye Salmon

Crisped skin, Coconut Tamarind Glaze, Vegetable Biryani, Grilled Naan Bread

Not to Shabby!

Chicken and Waffles...

2009-11-12T10:39:00.000-05:00

Inspiration at times comes out of the blue. A discussion on supermarkets leads into a discussion on bone in chicken breast...That's when memories started kicking in.... One of my very first jobs as a kid was at a Wendy's I was 16 the minimum wage was $4.25 ....The manager who I can not for the life of me remember her name used to let me play around when it was slow. She was so intrigued at the way i could make food...using the same ingredients that she had rendered boring in her mind... One of my favorite pieces of equipment in the building was a vacuum pressured fryer.. A Broaster i believe the name is, on a few occasions she let me fry chicken from home using the machine....bone in split breast..... so a discussion on homemade fried chicken lead into a further discussion on chicken and waffles....it was on my mind for a week or two....finally i gave in...When i do fried chicken i like to do it on the bone, but boneless breast works terrific with this recipe.. The fun is all in the marinade and seasoned flour.... I always make my own buttermilk, there are three main ways to produce buttermilk...One is the result of butter and or cheese making, One is an overnight controlled fermentation, the third and in my eyes the easiest is to introduce acid to either raw or whole milk Cold... One tablespoon of cider vinegar, for every cup of dairy, mix well and leave it at room temp for 15 minutes.....if this same mixture is heated to a lite simmer the dairy will separate when strained collect the curds and push out excess water ...you now have ricotta cheese. season the buttermilk and flour however you want, this is what separates your chicken from his chicken..... Up top we have Organic Fried Buttermilk Chicken Breast, Pumpkin Waffle, Maple Tabasco Butter, Garlicky Arugula, Sage Marshmallow, and Paprika Honey Paint..... Eat your heart out Colonel Sanders!!

Wednesday 10/28/09

2009-10-29T10:10:00.000-04:00

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

2009-10-24T11:20:00.000-04:00

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...

2009-10-15T08:32:00.000-04:00

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

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

........................................................................ ... ... . . . . . . .

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!!

2009-10-14T11:44:00.000-04:00

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...

2009-10-03T00:11:00.000-04:00

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

Thinking Autumn

2009-10-02T12:06:00.000-04:00

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..

General Tso Sweet Breads..

2009-09-15T12:28:00.000-04:00

It is unclear how the dish came to bear the name of Zuo Zongtang , a Qing Dynasty general from Hunan. Zuo himself is unlikely ever to have tasted the dish. The dish is not found in Changsha, the capital of Hunan. Nor is it found in Xiangyin, the home of General Tso. Moreover, descendants of General Tso still living in Xiangyin, when interviewed, say that they have never heard of such a dish.
There are several stories concerning the origin of the dish. In her book The Chinese Kitchen, Eileen Yin-Fei Lo states that the dish originates from a simple Hunan chicken dish, and that the reference to "Zongtang" in "Zuo Zongtang chicken" was not a reference to Zuo Zongtang's given name, but rather a reference to the homonym "zongtang", meaning "ancestral meeting hall" Consistent with this interpretation, the dish name is sometimes (but considerably less commonly) found in Chinese as "Zuo ancestral hall chicken" (Chung tong gai is a transliteration of “ancestral meeting hall chicken” from Cantonese; Zuǒ Zōngtáng jī is the standard name of General Tso's chicken as transliterated from Mandarin.)
According to several sources, the recipe was invented by Taiwan-based, Hunan cuisine chef Peng Chang-kuei who had been an apprentice of Cao Jingchen's, a famous early 20th century Chinese chef Peng was the Nationalist government banquets' chef and fled with Chiang Kai-sheks forces to Taiwan during the Chinese civil war There, he continued his career as official chef until 1973, when he moved to New York to open a restaurant That was where Peng Jia started inventing new dishes and modifying traditional ones; one new dish, General Tso's chicken, was originally prepared without sugar, and subsequently altered to suit the tastes of "non-Hunanese people The popularity of the dish has now led to it being "adopted" by local Hunanese chefs and food writers, perhaps as an acknowledgment of the dish's unique status, upon which the international reputation of Hunanese cuisine was largely based.Ironically, when Peng Jia opened a restaurant in Hunan in the 1990s introducing General Tso's chicken, the restaurant closed without success because the locals found the dish too sweet.

General Tso's Chicken commonly consists of dark-meat pieces of chicken that are battered, deep-fried and seasoned with ginger, garlic, soy sauce, rice vinegar, Shaoxing wine or sherry sugar, sesame oil, scallions, and hot chili peppers and often served with steamed broccoli.
Though relatively inexpensive to produce, General Tso's chicken is often listed as a "Chef's Specialty" at Chinese restaurants in North America, commanding a higher price than other items. Many restaurants, especially in areas with many vegetarians, also serve General Tso's Tofu or General Tso's Veg [Other variants substitute shrimp, beef, or even pork for the chicken.

In this case i've used Veal sweet breads.

Week IN Review!!

2009-09-15T09:36:00.000-04:00

I just completed my first week at the Winsor House. The potential this place has is mind blowing. It has three points of revenue with a possible forth. It has a great pub crowd and atmosphere. Two beautiful dinning rooms , that maintain a casual sleek motif perfect for fine dinning.They also have the Inn , upstairs which has had tenants since i started. The forth thing is functions, being such a spacious building its easy. My goals are to increase the volume in these four areas. By trying to establish them all as separate entities. I've begun working on a new menu that will be geared more towards autumn. The menu as of now is chalked full of shortcuts and pre-made food that i could never serve to people, And it's all sort of meshed together . They have a pub menu on the same page as there entrees menu, which has a few almost dinnerish plates on it . This explains why i did not see a single entree until my forth day. Instead of ordering a lamb rack for $28 people just order a beef lomein for $14. With the recession and all if we offer people a easy way out they will take it. I'm working on a Actual pub menu , no entrees . Just sleek tapas style apps. so people are not deterred from ordering dinner. I'm really excited about doing a bit more relaxed version of my cuisine. UPSCALE PUB GRUB if you will. We will also be doing a food and wine dinner series and I'm working on bringing brunch to the Winsor House. Its gonna be allot of work, but im up for the challenge.

SOUTH SHORE LIVING ...

2009-09-07T13:05:00.001-04:00

I Am featured in the September edition of south shore living magazine the magazine did a spread using root vegetables and other fall harvest ingredients. You can find the magazine at any BORDERS/BARNES AND NOBLE as well as all Shaw's and Stop and Shops locations. I am very excited they gave me the opportunity to be in there publication , there are a ton of very talented chefs on the south shore. So them seeking me out is that much more special to me..

My New Home!

2009-09-07T09:13:00.000-04:00

I've been waiting until an appropriate time to announce that i recently found my new home ,. In the kitchen of THE WINSOR HOUSE INN. A beautiful Restaurant and inn In Duxbury. The building much like the Crane Brook was constructed in the early 1800's , It has a Pub and two main dining rooms. It's got a fun aura to it ... The food served now is eclectic. So i have a good feeling the transition into my cuisine will be a breeze. The Owners are very excited for change and I'm excited to Help. I've already been scribbling fall menu ideas , I hope to have a fall menu down in the next few weeks. Also we are gonna due food and wine dinners, beer tastings, something special on Mondays and Tuesdays . I'm also campaigning to bring Ala carte brunch on Sundays. due to the success of brunch at the crane brook. I'll keep you all up to date with menu development and so on...

So What Is Next??

2009-09-02T17:11:00.000-04:00

I've been receiving allot of e-mails and feed back from people as more and more of the regulars find out that we are no more. I picked up my last check and last few of my personal belongings today. I brought my wife and kids , just as i did on those very secretive meetings me and MR. MCKEAG had over what seemed to be a 6 month job interview. I like my wife to see what to be involved in my decision to start a job. She is after all an extension of me , and my best friend. Not to mention that she knows me way better than i ever will. As i walked around to the back of the restaurant, seeing the open signs pulled away out back . A grim sadness came over me. I think it was the first time, the reality of no more crane brook sank in. I approached the ever so familiar entrance to my kitchen with a tear in my eye , and pulled the door open to the disarray of emptiness and dishes stacked for sale . I walked in and started thinking about how we didn't fail. Instead Our chapter has run out of words.. Just like the owners before us it was just time.. The building is beautiful, the ambiance was magical.... And i must admit, I am proud to be the last chef to finish the lineage of famous chefs and cooks that had the privilege to walk in the same foot steps of there predecessors. I walked up the stairs to the office and standing in the same location he was when i had first met him MR. MCKEAG stood with the same warm welcome he had given me every (almost) morning since we had met.. I told him how grateful me and Sarah were that he gave this opportunity. I grew more as a man and a student of life under his tutoring .. And it's solely because of him that i am where i am as a chef.. Because he believed in me , even when i had a hard time believing me... That being said i left with my belongings and headed back to the car. It was not good bye , but more like until we meet again! .. I 've been interviewing positions all over MA, I've gotten some real strong hits and interests ..i am expecting to know something soon.. and as soon as i do everyone will hear about hit..

JAMBALAYA A'LA JARROD ROSS

2009-09-01T09:02:00.000-04:00

One of the toughest things that a chef has to go through . Is trying to mold and mend the personalities around you to benefit your cuisine. At one point when i first started working at the Crane Brook , We had one of the most amazing crews I've ever had the pleasure to know, we had fun and managed to put out an amazing product . We all had our own little quirks and were complete opposites outside those walls, But managed to unite within.. A debunked family if you will. ..Being a chef is a numbing job..you can never be the best..your always a student... the hours that you work 60-70 or more leave you with 1 day for your family...so in theory the people in your brigade become an extended family. A kitchen is like a revolving door. You'll go months with a great crew, next thing you know. Your starting from scratch again.The last three months were a rebuilding process. I needed that one chef to walk into our kitchen and make life a bit easier for me. Unfortunately my prayers were answered a bit late, however i m unbelievably grateful to have met him .. His name is Jarrod Ross. He possesses an unbelievable talent and desire to succeed. Here is a special he rocked out last week that had the restaurant hopping. It's a Craw fish and Andouillie Jambalaya with Corn Meal Crusted Soft Shell Crab and Honey Ale Butter . Im sure we will all hear about him in the near future.

SAYING GOODBYE..

2009-08-29T10:30:00.000-04:00

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.

Summer Truffles..

2009-08-27T10:17:00.000-04:00

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...

Ode to Americana..

2009-08-22T10:06:00.000-04:00

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..

2009-08-22T06:52:00.001-04:00

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

THURSDAY NIGHT JAMMY!

2009-08-14T10:03:00.000-04:00

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"

2009-08-14T09:26:00.000-04:00

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.

THAI-CHEE...

2009-07-25T03:18:00.000-04:00

1oz. Zen Green Tea Liquor
3oz. Thai Infused Vodka

2oz. Simple Syrup

2oz. Fresh Cucumber juice

Splash of club soda

One of the most remarkable mixed drinks I've ever had . On a Warm afternoon a few weeks ago
Mike had to run to the store before our day began, he returned with a Mini iced tea jug and eagerness to infuse some alcohol. We started running through a million flavors and combinations, should we due bourbon and bacon?, Vanilla and whiskey?, roasted pepper and vodka for Sundays bloody Mary?? i thought i got like a full pound of ginger, why due some sort of Asian infusion. I've been also thinking about this cucumber gimlet i had read about a few years ago and had suddenly reappeared in conversation. After bouncing a few ideas off one another, it was born. and everyone that has had the chance to have one loves it. It's not on a menu but if you ask mike he will gladly make you one.......Cheers!!

Wild Striped Bass..

2009-07-25T03:01:00.001-04:00

It's that time of year again, those special few weeks where an over abundance of whole beautiful fresh caught fish floods the market..It's bass season.!! This puppy weighed in at only 27 pounds and was brought to the restaurant only a few hours after being caught.. The way i prepared it today was in the form of a Reconstructed Bouillabaisse , Saffron fettuccine with braised fennel , artichoke ,and a plethora of crustaceans in a creamy roasted tomato wine sauce. The pasta was packed with so much flavor and a great alternative to the traditional Toast points with rouillie.

Busy Busy Busy....Things To Watch For..

2009-07-11T09:27:00.000-04:00

German/Austrian wine dinner
Portuguese wine dinner..
vegetarian dinner (beginning august)
slowly but surely my first Cook Book....(untitled)
Thinking Fall...
Pretzel doughnuts
Inside out chocolate covered strawberry..
Signature Amuse /petit four
Cooking demos..
Charcuterie program...

The Importance Of The Amuse....

2009-07-10T08:03:00.000-04:00

At the restaurant Almost every night we do a full service for our guest..Just another one of the many things that separate us from the normal eatery... You get an Amuse bouche , a palette cleanser, a pretty unique bread service , and with your bill a petite four or a migdarnes to have you thinking about your meal the whole ride Home...These little bits are meant to elevate your dining experience that much more.. last nights amuse was honey basil compressed honeydew wrapped with Serrano ham topped with African basil and salted apricot ...the perfect way awake your taste buds..

HAPPY INDEPENDENCE DAY...

2009-07-04T10:12:00.000-04:00

Hope everybody has a safe and happy forth of July! It's a much needed break for me. The last month or so has been a emotional roller coster. But just like my favorite Freddy Mercury line
"THE SHOW MUST GO OWN" its kind of a powerful burst of inspiration that i mumble to self at times.... There been allot of emotion in the kitchen as of late , and my constant aggravation has led me to be not only on edge , but a bit mean at times ... I try to tell people that every mistake that happens in our kitchen ( and there ain't many..) isn't a reflection of them and there skill ., It's a reflection of me As a chef... So i take carelessness personal. the diner isn't gonna be served a salad that is missing two ingredients and say "oh , the salad guy is having a off day" ..there gonna say "this guy is supposed to be a great chef, why is there inadequate people in his kitchen" .. They need to know that I'm only as good as my worst cook.... Every thing has a way of working out in the end..

Summer Menu Pictures...

2009-07-01T10:31:00.001-04:00

MELON GAZPACHO/APPLE RIBBONS/OPAL BASIL (the menu version has chervil and apple mousseline)FENNEL CRUSTED LAMB/CELRY ROOT /HEIRLOOM CARROT/PISTACIO MINT

TUNA ON THE BEACH/LONG BEAN /KIM CHEE /SEA FOAM/ POWDERED SESAME

VEAL PORTERHOUSE /FIG &QUINOA RISOTTO/ROASTED BROCCOLI (the dish also comes with crispy sweet breads and cranberry ketchup
ahi tuna and watermelon sashimi...................................................................
duck l'orange.........................................................................................................
"steak and potatoes"................................................................................................
pork squared /chipolte cherry glazed tenderloin /chard over a pulled pork and cannellini bean hash
andouillie and crab crusted baked halibut /rock shrimp dirty rice creole crema...

Vegatarian meatloaf/laquered carrots /roasted garlic mash/alfalfa sprout salad

macadamia crusted salmon, caramel/bok choy/mango fried rice......................................

Wine Dinner Pictures 6/28

2009-06-30T09:35:00.000-04:00

frash pasta...taking form

arancicni, fontina fondue, panchetta ,lemon ,stuffed with pheasant sausage and riccota

caprese, balsamic pudding,basil gelee, powdered tomato, heirloom tomato,opal basil,cress

shrimpand mascapone ravioli, creamed pesto,tuscan kale,jumbo shrimp ,lemoncello froth

truffle tagliatelle,black truffle,grana padano ,truffle oil....

poached tuna , fennel pollen, cool ratatouillie ,smoked putanesca ,grilled radichio trevisiano

veal loin, speck ,sage cream , pine nut , cannellini puree , rappini

gorgonzola ,honey , stewed pear , powdered candied pecan.

Olive oil cake, black olive caramel , mozzerella gelato ,balsamic macerated figs

Thanks for coming out last night and enjoying the meal we provided ..One of my earliest memories in this field was at the age of 15 as a dishwasher in an Italian restaurant , i was amazed by the hustle and clatter that happened a mear 50 feet away from me.. the smells and sights of different sauces and pasta shapes really blew my mind.. when i decided that this was the path of life that i wanted to embark on i took those memories with me every where. At 22 i took position at a high end Italian restaurant in the city, I took an enormous pay cut and drop in rank to work side by side with some of the best culinary minds i had ever had the privilege of meeting. They pushed me and challenged me 17 hours a day 7 days a week for the better half of a year. To some this might sound cruel and at times i might of as well, but what it did is install the fire and the passion that is cooking into my heart , as well as a passion for detail.. they taught me that you have to love what you do , if not ...why do it??.... I've channeled this passion into an affection on global cuisine..But it all stems from that Italian experience.. And it will always be a cuisine that is near and dear to my heart... I hope you were able to taste that passion ..

GRANDE TASTE OF ITALY WINE DINNER 6/28

2009-06-22T18:32:00.000-04:00

This Sunday we will be hosting our biggest wine dinner yet , Under a tent in our garden the meal will be 8 courses of Food Paired with 6 Wines the first 2 and last 2 courses will feature the same wines to show the diversity and contrast ..We pulled together a ton of ideas to go into this meal .. The host M.C of the event has a stellar portfolio on Italian Wine The Meal will Start at 3:30 and its only $59.95 the menu will be as follows.

ARANCINI { Canella Prosecco di Conegliano}
pheasant sausage ,whole milk riccota , panchetta crisp , marjoram , lemon , fontina fondue

CAPRESE FUTURA {Canella Prosecco di Conegliano}
hand pulled mozzerella , traditional ingrediants manipulated with post modern aproaches

SUMMER TRUFFLE {Einaudi Dolcetto Dogliani 2006}
fresh truffle tagliatelle, aged parmesean , truffle oil , shaved truffle

TUNNATO LEMONE { Santadi Carignano "Grotta Rossa" 2007 }
roasted lemon oil poached tuna , radichio trevisiano , chilled ratatouillie mosaic , smoked putanesca

SALTIMBOCCA DE VITELLO { Terrabianca Super-Tuscan "Campaccio" 2005 }
milk-fed veal loin , speck , sage cream , pignolis , cannellini puree , spicy rappini

GAMBEROS RAVIOLO {Villa Matilde Falaghina 2007}
shrimp and marscapone ravioli , tuscan kale , herb buttered jumbo shrimp , creamed pesto , lemoncello froth

FROMMAGE {Marcarini Moscato d'Asti 2008}
artisinal gorgonzola , candied pecan , stewed pear

DOLCE {Marcarini Moscato d'Asti 2008}
olive oil cake , mozzerella gelato , black olive caramel , balsamic mascerated fig.

ClASSIC .. SIMPLE..

2009-06-22T18:19:00.000-04:00

Slow Roasted Hereford Prime Rib , Burnt Rosemary Jus , Parisian Carrots & Potato's A Throwback to my earliest days of cooking ..A bit more refined but delicious as always..

With Beauty Spawns Inspiration..

2009-06-10T17:53:00.000-04:00

I have been inspired as of late, with the summer menu around the corner. The bounty of my favorite ingredients are returning like a relative I've missed for a year. An inspiring glow on the face of my boss and the return of our seasonal customers, remind me that summer is near. They always let us know how much they have missed us....I am a grateful chef....

"Boneless " Buffalo Wings...Creating The Ultimate!

2009-06-03T10:41:00.000-04:00

Thank you to everyone who came to our deck opening. Since the weather was on and off, alot of people did not show. Those that did show, however, got to not only sip on some really tasty martinis created by Michael, but they were able to eat some really yummy food as well. The thought of yummy martinis, brought on the thought to seek out the world's greatest buffalo wing. In order to do so , I had to first think about what is it that the majority of people love about buffalo wings. Could it be the crunchy exterior, the juicy meat hidden beneath or the sauce and complimentary sauces that go with it? Whatever it is, I know when people bite into these amazing morsels, the heat from the sauce and the tantalizing textures that are on the inside bring smiles to their faces. My only complaint is there is never enough meat on the bones themselves. So it hits me like a ton of bricks!!! What if i could remove the bone, leaving all the wing meat intact and stuff the wing with a Tabasco laced chicken mousse?? Well I'll tell you, with this application, the moisture from the Tabasco sauce will keep the meat juicy. Then with the next step, I will actually be able to create, a super crisp exterior because the wings skin will be stretched around the mousse and the glue will actually fuse the chicken into one seamless so called "Nugget." After removing the whole bone still intact, (keeping the bones for stock) I then Butterflied the wing and dusted it with Tranglutaminas stuffed with mousse wrapped and chilled to fuse overnight. The next day, I unwrapped a picture perfect cylindrical wing. After frying the wing, it was tossed in a szechuan "buffalo" sauce, topped with a Great Hill Blue Cheese Crema, and pickled celery leaves. If you could take everything you love about buffalo wings and multiply it by 3o, then this is what you'll get.

DECK OPENING...RAIN OR SHINE....

2009-05-29T13:48:00.000-04:00

Tonight from 5-9 p.m. Free Appetizer's and Martini tasting!!!!!!
Come on down and join us for some fun!!!!

EGYPTIAN WEDDING...

2009-05-25T09:40:00.000-04:00

Cornish Hen stuffed with Cinnamon clove scented rice, honey dill glazed carrot and cranberry chuttney.

Raz el hanout roasted strip loin, currant cous cous, fig jam and crispy onion.

Pan roasted red snapper, olive quinoa grape leaf, tahina, roasted lemon & cucumber salad.
Basbousa. We served it with a honey cream and fresh berries. Not your typical wedding fare to say the least. I really enjoyed the evening and all the food prep. It's fun to switch up a routine and concentrate on just one thing every once in a while and its great to be able to teach the chefs a new approach or two. We did about 350 plates plus several stationary hor'derves, which is always fun to see come out of tiny kitchen.

DUCK L'ORANGE ... New Picture

2009-05-25T08:37:00.001-04:00

DUCK L'ORANGE ... SORT OF

2009-05-23T09:16:00.000-04:00

This Picture was sent to me via camera phone. It doesn't give the dish much justice, but I completely forgot to charge my camera battery. Margaret Duck Breast was hot smoked with hickory, birch and walnuts. All of which was soaked in a 5% solution of salt water and bacon fat. The bit of moisture not only prevents the smoke from burning, but it almost steams the duck fat allowing it to absorb the smoke and become super crispy when cooked. Pan roasted about 85% on the skin side and flipped last second to desired temp. I served it with a saute of FRESH English peas, mint and Jamon Serrano Ham and tangy braised cabbage. The pearls are Tapioca starch Stewed in a reduction of Fresh Orange juice ( taste like the worlds greatest gummy bear)
and the sauce is raw orange thickened with Potato starch.

Look What I Found.

2009-05-22T00:13:00.000-04:00

These giants were found near our gift shop...in a place where there is no trees or sustainable soil the largest of the two weighs in at almost 20 oz. ....Christmas started a little early for me this year..

Whats New ??? .... Just Loving Spring

2009-05-21T23:26:00.000-04:00

Sushi Tasting, uni, unagi maki, hamachi sashimi, torro temaki and king crab.

torro temaki, yuba rol, yuzu kosho apples, pea shoot and siracha mayo.

king crab, tobiko and cucumber.

mountains of morels...

Stone Fruit Tart, Morello cherry. We serve it with our own peach sherbert.

The freshest bass I've ever had the pleasure to cook, not even 5 hours old.

here's looking at YOU KID!!!

Scallop Chops ... Exploring Meat Glue PT.1

2009-05-20T07:42:00.000-04:00

Fresh sea scallops, lamb bones scraped and boiled in sea salt and peroxide, Transglutaminase...

Chopped scallops, scant Transglutaminase...

Wrap tight every two layers poke small holes to release air and squeeze gently...

Twist and tie both ends let set in fridge for two hours...

Dip bones in solution of meat glue paste. Insert two inches apart to form rack. Let rest 24 hours.

Cut individual chops and cook as desired. I roasted this one. Tastes like a caramelized Scallop..

I'm not sure the exact day or reason, but just like the majority of my ideas, I awoke one morning obsessing over creating a Scallop "chop." Something so massive in size it would leave the diner in a state of awe... I'm Not a stranger to meat glue by far .. But i had yet to find an appropriate application for our clientele. This idea is still a work in progress. I Have to play with the ratio a bit more and the next time I'm gonna puree the scallops , to get a smoother consistency ......Every one who got to try it loved it and was very entertained by it ... It Might make it on our Summer menu ....It might just a special every now and then .... Either Way FRANKENSTEIN FOOD TASTES GREAT!

Keeping It Simple..

2009-05-15T07:24:00.000-04:00

Frisse , Fennel Fronds , Candied Pecans , Sliced Cherries , Maple Glazed Bacon "Bits" , Grilled Cheese Croutons , And A Soft Poached Egg All Tossed Together In A Subtle Orange Blossom Honey And Fleur De Sel Vinaigrette....

Mothers Day Dinner

2009-05-11T10:47:00.001-04:00

Chipotle Cherry Glazed Organic Pork Tender Loin , Cannellini Chorizo Hash , BBQ Peaches

Swordfish Champagne ...It Has Slowly Become a Signature Dish at the Crane Brook.

Roasted Fillet ,Vanilla Celery Root , Heirloom Carrot , Blackberry jam , Exotic Mushrooms

Mahi Mahi , Mango & Jumbo Lump Crab Cous Cous , Snap Pea , Jerk Jus , Crisp Plantain
Chocolate 5 ways , Brownie , Mousse, Ganache , Shavings , Ice Cream .....Decadent...

Overall the Weekend was a success.. alot of restless hours and prep all worth it at the end of the day. the crew was fantastic and I'm proud of them all.....up next...Italian wine dinner , deck opening ,

LOBSTA RANGOON & REASONING..

2009-05-06T15:13:00.000-04:00

Far from your traditional Rangoon ....Which are not in fact traditional at all .. The Origin of the crab Rangoon dates back to early 1900 's Chinese immigrants that were trying everything they could to turn Americans on to there cuisine ... After many failed attempts they struck gold on the crab Rangoon it became such a good a good marketing scheme that almost every Asian style restaurant has put them on there menu from Thai to Filipino.... Now I don't have a problem in the world with people making a honest living and know one is in a sense at fault in these cases , But these places instead of being true to there heritage are conforming to a mixed American market , and leaving the normal person with of blurred sense of that cultures cuisine.. For example there is no cream cheese in any oriental market , there is no chop suey or chow mein , and you sure as heck don't get a fortune cookie after you eat .. These are all things we automatically associate with Chinese food and not one is in china? .. These are just a few of the foodstuffs that sort of erk me ... some others SCAMPI the word scampi in translation refers to a large shrimp or langoustine in Italian . So every time i hear someone say "shrimp scampi " I hear "shrimp shrimp" Chicken Scampi makes absolutely no culinary sense at all .. Chai Tea.. chai is not a flavor or a style of tea.. Chai is the Indian word for tea...... It dosen't just happen on our watch , In Japan They try to replicate Italian spaghetti and marinara using Udon and ketchup . I guess in a way its a form of Fusion , or a culinary evolution. Either way if you cant beat them join them.. These puppies are stuffed with Maine lobster knuckle and tail, togarashi ,chive , and of coarse cream cheese. There served with a sesame chili sauce and popcorn shoots to add a bitter contrast.

WINE DINNER PICTURES

2009-05-01T09:41:00.000-04:00

Asados Empinada , Stuffed With Quinoa,Golden Raisin ,BBQ Braised Beef served with Aji Pebre
And A Chirmoya pudding I thickened slightly with Ultra tex 8 paired with a 07' Carmenere.

Ode To a Friend: This dish is rich in Brazilian flare . A melanga root (giant taro) fried crisp is topped with a cool salpicon of shredded chicken crunchy vegetables ,topped with fresh hearts of palm and caruru ..i then took one of my favorite S.American non alcoholic drinks , Coconut Vitamina and set it with agar agar and froze it....chicken salad and a milkshake!...It got paired with a Chardonnay although i would of preferred it went with an amazing Brazilian sparkling white.

Third Course .was an homage to Peru via Our local shellfish communities .the giant shell was in fact a Peruvian scallop shell .....all the flavors of ceviche , just tweaked a bit.. I used Taylor bay scallops , Nasketucket oysters ( my all time favorite two shellfish ) and Point Judith Calamari

Instead of curing the shellfish in tomato and citrus ...I used citrus , cilantro ,and chilli's the tomato element was fun.. i made a separate intense tomato water packed with honey , chilli's ,and cilantro and i added a new technique I've been working on that creates what i like to call A LIVE FOAM it holds for about 7 minutes and then it rapidly deflate looking almost alive. a avocados mousse and fried potato brings this together it was paired with a Sauvignon Blanc

Close up shot ... i think this picture speaks for itself......

In studying for this menu i was blown away at the European influences still around in S.America . this coarse was in honor of Uruguay .there National dish isn't a dish at all its a sauce called Caruso , almost like a carbonara ..and being that there is almost 30,000 types of potato in this country.... Gnocchi seemed fit...i hand rolled 30 pounds of purple potato gnocchi the night before.......ouch !

the first entree course of the night ..."Bolivian Fish & Chips " Roasted trout , fried yucca ,puree of plantain , escabeche of green bean and cauliflower and jalpahaucia... this dish was one of the better wine pairings of the night with a crisp terrunyo sauvignon blanc..

the second and final entree was in respect to Argentina ...Which is the beef capital of the western hemisphere ... A whole black Angus strip loin was rolled in toasted spices , lime zest, crushed garlic and olive oil.and cooked low and slow to achieve the same temperature from side to side a perfect med rare + served with honey roasted orange ,mache ,fried egg ,beans and rice and chimichurri ...paired with a palo alto reserve.

And for the the grand finale ... we have an Organic chochlate cake with a Dulce de Leche semifredo cane sugar caramel , cocoa floss , cocoa nibs and quince paste paired with a late harvest sauvignon ...Thank You For Everyone Who Came Out Last Night , And All The Kind Compliments Afterward.. Me and Michael work real hard at planning these dinners out, We are in the middle of planning out a massive Italian wine dinner in June it will be 8 -10 courses the first 4 being being grouped with 2 wines ..it will have a cheese course , and a dessert tasting ..this is gonna unbelievable, it will be on a Sunday night at like 4:00 and it will be outside , live music , candle lit pond tiki torches we are gonna showcase not only the wine and cuisine of Italy but more importantly the romance...

WINE DINNER

2009-04-30T09:11:00.000-04:00

There Is Still About 15 Tickets Left For Tonight's South American Wine Dinner ...
I've Been On Prepping For Two Days .. Some Amazing Food And Memories Sure To Come..
I'll Post All The Pictures Tonight..

Lee Lee's Birthday...

2009-04-27T09:27:00.000-04:00

What better way to show how much you love some one than to make them a birthday meal? I had Sarah Call her little sis and ask her "If The world would end tomorrow ,what meal would you want to be your last??" She responded with "Scallops , green beans ,Asparagus , Salad with one of Sarah's amazing dressings on the side and Strawberry Shortcake" Now usually on her Birthday we'll rally up the families and go to a restaurant of her choice to celebrate as we do for everyone's birthday.. But there is something a bit more personable when you try to make a meal based solely on what that person loves to eat and since we don't get to see her that often me and my Sarah wanted it to be special for her and judging by how happy she looked Ithink it worked ..It was also Noah's First Strawberry Shortcake ..They both seemed to enjoy the festivities... Another Classic Example of food touching peoples heart ...

New Bedford MonkFish .. Indian Style

2009-04-27T08:58:00.000-04:00

This a dish rich in Indian Flair ... Fresh New Bedford Monkfish Tail is rolled in Raz El Hanout a Middle Eastern spice blend that translates to "head of the shop" referring to the spice dealers in the market that would take up to 25 of there top selling spices and mix the together at the

customers discretion , every families blend is different Making it impossible to recipe..The blend we use is sweet and smoky with hints of urfa,cumin,cinnamon, and malheb.. The Monkfish is roasted in a bit of ghee and left to rest before slicing.It sits on a bed of Toasted Almond and Lump Crab Cous Cous , Curried Eggplant , and topped with a cool Mango Coconut Chutney. A drizzle of tamarind oil and fried chick pea round out the dish .

thing to do...

2009-04-20T18:53:00.000-04:00

Mothers Day menu....

south american wine dinner....

Grand Opening of our Deck..

GRAND "TASTE OF iTALY " WINE DINNER...

Chef tastings....

Chowder cook offs..

summer menu.....

New Dinner for two...

Scallop chops

peanut butter aiolli

creme brulle knots...

binder free crab cakes...

liquid nitrogen "tableside sorbet"

Crane brook catering...

Im a busy boy...

Saying "Good Bye" To A Friend..

2009-04-13T13:37:00.000-04:00

Easter Sunday Marked Not only the Resurrection of our Lord and and Savior , It was also the departure of my sous chef Chester.. Who has been the back bone of the kitchen for two years, He is not only amazingly talented , he has one of the biggest hearts I've ever come across in a kitchen .. Over the past year He has become like a younger brother to me and a uncle to my children , He has grown as a chef and I'm proud to have worked him , And look forward to hearing of his accomplishments .....

Easter Dinner ...

2009-04-13T12:45:00.000-04:00

Cedar Roasted Salmon , Smoked Salmon and Roasted Corn Risotto , Roasted Golden Beats , Shaved Radish Salad...The dish was a hit with all ..The risotto worked so well with the light cedar flavor of the salmon and earthy flavor of the beets...the cool and crisp radish salad not only served as a textural contrast but was just acidic enough to cut through the dish.... and it's colors were extremely festive...

This is the second seafood offering it was a Grilled Line and Hook Caught Swordfish Steak with Panchetta Braised Cabbage , Saute of Baby Artichokes , Maple Polenta Cake , Topped with Oven Roasted Puttanesca.. This was a play on a festive dish from the south west region of Italy ..The Puttanesca was made with San Marzanoa plum tomatoes , capers , shallots , garlic , lemon , and anchovy my secret to sneak sweet notes to this already robust sauce is to puree raisin into the juice of the tomato while I'm roasting the ingredients separately ...

Other then the Ham dinner we did ..we opted to go with a beef en croute instead of lamb..to be different although every body loved the dish , I wish i had done either a fifth dish or one less seafood option to do a lamb dish... Well you learn from time to time.. The beef we have here is a 8oz. cut beef tenderloin wrapped in a super flaky puff pastry , roasted garlic potato puree (they look simple but the flavor is far from the norm) Grilled White Asparagus , caramelized Shallot jam , and Port reduction ... The Overall flavors of this dish were very Comforting , with the reduction to bring the the other elements together ..It's important that when you cook white asparagus to blanch the asparagus in milk with a little sugar , to manipulate the asparagus to release it's bitterness.......... We worked really hard and it was a great team effort , I'm sorry for the lack of brunch pictures it was really intense and i wasn't able to get off the line and shoot pictures , but i was proud of everything that went out.

Buffalo.

2009-04-11T00:39:00.000-04:00

First of the season spring onions ..Flowering ...bright and intense scallion flavor.....

A new addition to the spring menu that has been getting a ton of attention is my grilled buffalo strip steak.. If you have never had buffalo all i can say is wow. Its unbelievably juicy and it has a very clean beef taste... it makes normal beef taste game-like ..its incredibly lean so you don't want to cook it past medium rare just like my elk dish..we serve the buffalo with a saute of fiddle head ferns , baby carrots , smoked bourbon butter and a 3 potato gratan ...not your average "steak and potato's"

Roasted Organic Chicken.

2009-04-11T00:23:00.000-04:00

People always ask me "what does a chef eat for diner?" or "what does a chef feed his family?" ..We generally eat very clean simple food..I'm big on Organic fruit and vegetables . We eat allot of salads ..probably 5 nights a week...On my days off i try to take a day and make something nice... this week i made a roasted chicken ,with herb truffle butter, honey rosemary jus , purple carrot ,fingerling potato , baby vidalia onion , fresh English pea and roasted peaches..it sounds gourmet, but its as typical American as i can think of.

Pictures of April..

2009-04-06T17:13:00.000-04:00

With my new menu in full effect and working out the kinks that come with menu changes , I have been receiving allot of positive feedback about the cuisine... The overall almost depressive nature that was this winter is slipping away as a bunch of the restaurants regulars are starting to return from there Floridian get aways.. The daylight lingers in the kitchen as the clock sinks deeper into diner service ....The first of springs flowers start to breathe life into our gardens . An almost awakening from a culinary hibernation ... Good things to come ...Great things to come

New Pics

2009-04-04T10:59:00.001-04:00

Spring chicken ,brined Wisconsin morels , grass , pea veloute` Frenched table side ...roasted with black truffle butter

Strawberry Shortcake 2009 version 4 applications mousse , macerated strawberry , ice cream coulis

Panko almond chicken bites 3 sauces .wasabi honey mustard , cranberry ketchup , siracha aiolli .

Salmon , spanikopita , golden raisin puree , fresh fava beans , baby artichokes , buerre rouge...

snapper, scallop ,chard , baconed sweet potato pancakes , sun dried tomato and kalamata jam , spinach and saffron crema