Prix Fixe

Is this thing on?

Or alternate title of "Damn, you haven't blogged in ages and something at work spurred you to write this". Which is true. For those who don't know, I've opened a restaurant in Bremerton WA called Orion (Yeah it's a fb 'fan' page -but at the moment it's getting the job done) there's also the obligatory Yelp and Urban Spoon pages as well. But that's not why I'm here.

I need to get back into this form of expression and be able to write down all the jumbled things that are going around in my head. Tonight though, I was personally challenged. First the gentlemans wife had food restrictions pretty much no dairy and nothing from the allum family. No problem - I can work around that - and did.

Then he pipes up with "make me something" (mind you, it's a open kitchen and I'm all but sitting in the dining room - 800sq - 9 tables.) it a second but I put together a tempura with beer (cliche I know - but it was a local beer from Vahlholl brewing).

Batter some shitakes I had bought yesterday - fried them up - tossed with truffle sailt that I got at Pikes Place Market the last time I was there and served it with a quick sweet chile sauce (though the wife had to forego the sauce..). I couldn't go too wild, because of the wife - and I didn't have much to play around with as I'm pretty well portioned out to the point - I didn't want to throw things off. He was pleased, his wife was as happy as a clam and I was able to give them a personal experience.

I love my job, and I love what I'm doing. Radio was fun, but I'm starting to feel like this was what I was ment to do - I'm just a bit slow on the up take. I'll admit, (WARNING: Cliche Ahead) I'm still finding myself and that groove. 

If you're curious as to what the place looks like, take a look at this.

 

Now I will admit some of the plating has changed as the menu has progressed - though it's pretty dialed in at this point. But first menu change is coming up in April - while some dishes will carry over - I'm excited for the new additions.

This is also the first time ever that I've put together a wine list, and it's growing each and every week. It's exciting to be the one directly involved with the process (though doesn't the saying go: Chef's have control issues?). So now it's time to start working writing back into my schedule of things to do. Though being crazy busy, took a bit to adjust to - I think I'm at a point where I can find the time to do so, it maybe breif at times but this here blog ain't going nowhere. 

The Dance

I've got a more informative post in the works, just a couple things you should know before I move on to this video from Micheal Ruhlman. 

1. I'm no longer at Scratch.
2. I'm in the process of opening a restaurant in Bremerton WA.
3. Yep, no longer in Oregon
4. Don't have home internet yet, thank god for tethering. 

Awareness in the kitchen is mandatory.  If you don't have it, your frakked.

Had Something to Say - The Dance from michael ruhlman on Vimeo.

  

 

Amuse-ing.....

Well, hello there...it's been a while.

#1 Brie, Bacon, Pickled Beet
#2 Bellini, Caviar, Creme Fraiche

Dudley looks to make servers work on the cheap.

I'm not one to get political on this here blog, but I just couldn't pass this up because amazingly it has to do with the restaurant industry in Oregon. 

Please, allow me to give to you - insanity.

 

I really don't even know where to start with this. Well, actually I do - lets go with the million-dollar former basketball hack who is very out of touch with what's going on in Portland and the state. He's obviously never heard the adage - "Never fuck with the person making or serving you food".

I was hoping this was a joke, but the punch line never came. He seems to have this idea that servers are getting paid pretty good money and don't really deserve what they're getting paid. He's talking like tips are a guaranteed thing, and we all know that's not the case.

Not to mention he say's waitresses, so does this mean that this applies to women only? Really the best thing Dudley can do right now is: EAT AT HOME.

FF: Spumoni, unlike you've ever seen before.

Remember when you were a kid (or even maybe now) and you'd go to The Spaghetti Factory? After the meal they'd bring a small bowl of green ice cream? Yeah, I wasn't a big fan of it, until I got older. This is Chef's play on said ice cream.

A bit more decadent, I do believe.

Also sorry for the lack of posting this week, I've been going toe to toe with a cold. Not sure if I caught it at work, or going to the library on Monday - either way been feelin' pretty crappy.

NFTL: Foodportunity post game report.

Sorry for the tardiness of this post, decided to take a couple 'mental' days.

First off, I should have taken notes, I figured with my mind being a steel trap and all (yeah right, those who know me - know how untrue that is) that I'd be able to remember and recall everything that went down my gullet. I did get pictures so that helps with the memory recall.

Lets just say that everyone involved brought their A game on Monday night. When I mean everyone, from the vendors to the volunteers to the wonderful food peeps in attendance. Not to sound cheesy or nothing but you guys should give yourselves a round of applause - because you truly showed that the food community in Portland is one hell of a class act.

It was nice to be able to put actual faces to twitter handles, or blogs for that matter.  To say it was packed, is a giant understatement. 

Here are my top three dishes from the event, in no particular order. And I will abstain from putting both of our offerings on the list. Because, you know bias and all.

1. Metrovino's Black Pepper Corn Panna Cotta w/ Foie Gras, Burbon Carmel Corn and Blue Berries. (This by the way seemed to be the hit among everyone).
2. The Gilt Club's Wild Boar rillette
3. Beaker & Flask's Gazpacho with Oregon Bay Shrimp & Smoked Scallop salad.

And now for the photographic evidence, including a nice shot of me and my friend Jen from Daily Blender.

 

Foodportunity Wrap Up: Just a tease...

Would ya look at these two guys? Wouldn't you want them to cook for you? This shot of our other Sous Chef Rob and the big guy of course is Chef. I'm still trying to collect my thoughts about last nights shindig. Lets just say, I'm hoping that the massive turn out last night, means that we'll do this again next year.

I'll be doing my best in recapping the event tomorrow as part of Notes From The Line.