Wednesday, September 24, 2008

Grand Finale

And here is the final menu. I had my conference call with the other chefs and we finalized our menu for the James Beard House in December. I've got three of my own dishes on the menu (2 hors d'oeuvres and the lobster course). I will be flying to Washington, D.C. in November to do a tasting of the menu with all of the other chefs. This is going to be an amazing dinner and I hope to see you all there!!!

Hudson Valley Foie Gras Stuffed Mission Figs
Rabbit Terrine with Ginger Carrot Air
Sea Scallops” Wellington” with Caviar Vinaigrette
Smoked Steelhead Trout “Burger” Blood Orange Ketchup
Turkish Date and Chevre Truffle with Pistachio


Winter Squash Soup, Ricotta Dumplings, Cardoons, Anchovy Butter
Sweet Cacao Butter Maine Lobster
Anise Spiced Pears, Whipped Yukon Potato, Roasted Fennel
Pork Belly and Water Melon Salad over Baby Swiss Chard and a Cantaloupe Coulis
Roasted Rack of Venison
Mushroom SpƤtzle, Roasted Butternut Squash Flan
Huckleberry Reduction
Brillat Savarin Grilled Cheese Sandwich
Poached Quail Egg and Roasted Golden Beets
Holiday Apple Sampler
Honey Crisp Apple Strudel
Candied Crap Apple
Calvados Ice Cream

Sunday, September 21, 2008

James Beard Update

I just wanted to give an update on the menu for my dinner this December at the "James Beard House". I have a conference call on Tuesday with the other chef's to discuss our ideas and concepts. I've put together an assortment of ideas that I would like to prepare for the dinner. This is going to be a really fun dinner because there are 5 chefs from all around the country partaking in the event whom I've never met. The best part is that it's an all expenses paid trip and the hotel has offered to fly my wife out with me for the event. I've attached my ideas for all of your viewing pleasures so you can experience the making of a gourmet dinner from start to finish. I will post an update after the call on Tuesday.

Hors D’oeuvres

Hudson Valley Foie Gras Stuffed Mission Figs
Candied Yam Filled Marshmallow
Spaghetti Squash and Pistachio Duck Rillettes
Winter Parsnip and Tahitian Vanilla Bean Shooter
Rabbit Terrine w/ Ginger Carrot Air


Lavender Scented Colorado Lamb
Salty Brioche Raisin Pudding, Caramel Glazed Turnip, Reduced Porcini Mushroom

Sweet Cacao Butter Maine Lobster
Anise Spiced Pears, Whipped Yukon Potato, Roasted Fennel

Caper Dusted Veal
Sour Cranberry Jam, Almond Crusted Brie, White Asparagus Salad

Buffalo Tenderloin
Gruyere Potato Leek Stack, Juniper Honey, Macerated Raspberries

Sunday, September 14, 2008


I just recently attained my certification through the ACF (American Culinary Federation) as a C.E.C. (Certified Executive Chef). I never thought much about continuing my education through this organization until I recently started working in Colorado. During culinary school, Iwas involved in numerous cooking competitons and felt mesmerized by the following of chefs towards the ACF. As I furthered my career, I lost interest in the organization and felt like there was nothing worth pursuing unless I wanted to become a teacher or trade show chef. About six months ago I got the urge to start my certification and wonder if I could take on the challenge of completing all the qualifications. I started out with a 3 hour cooking exam that required me to prepare a 3 course meal with mandatory ingredients, cooking techniques, and specific knife skills. I passed this part with a 89% and felt good about the grade. The next part was taking a written exam of 100 questions in 1 hour and passing with at least a 70%. I got an 84% and only took 14 minutes to finish the test, maybe I should have slowed down to actually read the ones I missed. Next was attaining 150 hours of industry related involvement and verifying my work history as a Chef De Cuisine/Executive Sous Chef. Finally I had to pass three 30 hour courses in Nutrition, Sanitation, and Management. Now that I have this certification it adds to my reportoire of accomplishments for future endeavors. I'm not sure if I will pursue the next step towards becoming a C.M.C. (Certified Master Chef). Less than 100 hundred chefs have passed this 8 Day Exam since it originated in 1981. As for now, I will continue to further my knowledge in this business and strive to continue challenging myself. If your interested in the ACF, please check out the new website,