Wednesday, December 26, 2012
Monday, December 10, 2012
Friday, December 7, 2012
Thursday, December 6, 2012
Thursday, November 29, 2012
Saturday, November 24, 2012
Saturday, November 17, 2012
I had dinner at Alinea a few years ago and never forgot the signatue dessert they prepare on your table as the grand finale to your experience. I thought that we could do a simpler version of this concept by simply plating the desserts in front of the guest instead of in the kitchen. We shall see how this goes tonight.....More to follow
Friday, November 16, 2012
Tuesday, November 13, 2012
Tuesday, October 30, 2012
Monday, October 22, 2012
Sunday, October 7, 2012
Friday, October 5, 2012
Tuesday, September 25, 2012
Pastrami Spiced Ostrich
Golden Beets, Red Grapes, Cabbage, Fingerling Potato, Mustard Seeds, Cured Onions, Rye Croutons
Roasted Apple Risotto, Crushed Hazelnuts, Fontina, Nutella Powder, Wild Mushrooms, Arugula
Rosemary Milk, Black Garlic, Potato Puree, Honey Marinated Figs, Root Vegetable Pickles
Roasted Butternut Squash, Caramelized Brussel Sprouts, Black Olive Dust, White Cheddar, Whipped Potato
Friday, September 14, 2012
Brother Luck is new executive chef at the Craftwood Inn
“I am so excited to allow Brother to put his personal and professional mark on the cuisine at the Craftwood Inn,” said Dave Symonds, owner of the restaurant. “Truth be known, we have been ‘working on’ Brother Luck for some time and finally we were able to talk him away from the big corporate environment so that he can showcase his true talent.”
There had been a couple of executive chef changes at the Craftwood Inn in recent months: Ben Hoffer left Feb. 1 and was replaced by Dave Cottrill, who left just a few months later in May. Tim Richardson has been the interim chef.
Symonds has added other members to his food and beverage staff.
“Over the years we have assembled a team in the front house that he (Luck) is very comfortable with, too,” he said. “E.J. Kelley worked with Brother at the Cheyenne Mountain Resort, running their dining room, and Steve Kander is our sommelier and he too worked with Brother at the Resort.”
Luck takes the helm of the Craftwood Inn kitchen Sept. 17.
“Expect to see exciting things from the Craftwood Inn,” said Symonds.
Call 685-9000. Visit craftwood.com.
Monday, September 10, 2012
As I was ushered into the kitchen and handed a clean apron, they began to show me all the ingredients provided for my paella challenge. Opening the refrigerator I found smoked pork belly, chicken thighs, black mussels, littleneck clams, head on shrimp, spanish chorizo, calamari, and of course 2 bags of calasparra rice sitting on the counter. After securing some onions, peppers, garlic, tomatoes, paprika, and saffron I enlisted my sous chef who was happily drinking in the crowd. Once he was given an apron as well (Yeah, I totally made him help) we went into the back yard and fired up the propane tank with an enormous paella pan waiting for our arrival. After some quick knife work and stock preparation we started to build the flavors one ingredient at a time. The smoked pork belly was rendered in hot fat and then set aside. Next the chicken thighs were caramelized in the pork fat and removed. The head on shrimp got a quick dance in the pan before we started to make the sofrito. Red peppers, onions, garlic, tomatoes, paprika, saffron were all cooked together before we added the calasparra rice.
The rice was toasted before adding the first baptism of stock which was fortified with the chicken bones, lobster shells, shrimp shells, and vegetable scraps. Now the hard part began which required socializing, enjoy a few glasses of wine, snacking on some great tapas, and monitoring the temperature to ensure the rice was cooking evenly. Once the rice started to swell, we would add a few more ladles of stock and slowly simmer again and again for about 20 minutes. Towards the end of the cooking process, we started to garnish the paella rice with all of our reserved proteins. At the very end of the dish, I cranked the heat up to finish reducing the liquid and begin building the famed soccarat, a crispy almost burnt caramelization that occurs on the bottom of the pan ... After a final nod of approval between my sous chef and myself we started serving up plates and enjoying the fruits of our labor. I felt truly honored to cook for this amazing group and also throw down with my sous chef Joseph Carrejo one last time. This was a great way to close this chapter on my career and begin moving on to the next. As a chef, I truly love cooking for others but even more so when it's people who share my passion. - Brother Luck
Saturday, September 8, 2012
Lamb Shoulder, Squash Blossoms, Brussel Leaves, Dried Tapenade, Fingerling Potato Confit, and Queso Fresco
Thursday, September 6, 2012
Texas Quail, Foie Gras Torchon and Powder, Duck Confit Arancini, Blood Orange Gastrique, Pickled Fennel, Red Wine Onions, Rabbit Succotash
Wednesday, September 5, 2012
Saturday, September 1, 2012
Thursday, August 9, 2012
"You have to know the rules before you can bend (let alone break) them, first commit to formal training and stage under numerous mentors to become a truly skilled, damn good cook." - Charlie Palmer, Volt Ink
"Gastronomy begins with technique. If you haven't got technique, you will never master gastronomy. You should buy the best ingredients and cook them perfectly, but to do this you have to question what you are doing and why you are doing it. If you don't understand what makes a good, say, roast partridge - the hanging, the plucking, the trussing - before you've even started, then don't bother roasting it. You've got to hang the bird correctly, pluck it correctly (without piercing the skin) and truss it beautifully (bring in the legs and plump out the breast so that it cooks evenly), retaining the heart and livers for sauce. Seal it on all sides and then cook it on the back. What's the timing of it? About ten minutes in my oven, but your oven is different from mine. A male partridge is bigger than a female partridge. A partridge shot in December is bigger than one shot in September". - Marco Pierre White, Devil in the Kitchen
"Paying attention to details and making sure that it was done and done right. You put a piece of tape on a box in the refrigerator, it should be straight, because why would you put it on crooked? You cut a piece of foie gras, it should be perfect because if it's not, it's a waste. If you're cooking something in the oven you should make sure you take it out at the right time. At one point in the oven it is perfect, and that's when you should be aware of it and take it out". - Thomas Keller, Soul of a Chef
Wednesday, August 8, 2012
Tuesday, August 7, 2012
Perfectly caramelized brussels are such a simple dish that can result in amazing flavors. By cutting the sprouts in half and dropping into boiling salted water for a few minutes par cooks them for an easy execution. Once they are cooled, place cut side down into a pan and crank the heat. Once the water has evaporated, add some oil and allow to brown evenly. I finish these with sage, pancetta, sugar, and sherry vinegar.
Saturday, August 4, 2012
I never really appreciated my own spoons until I worked with my last sous Perry. He was an intolerable cook that would go to war if you touched his spoons. I've always preferred them when plating as I hate ladles; but it wasn't until stepping back onto the line that I needed my own set. These are the 7 in my bag now and I'm still in search of a larger version with a rounded edge. Maybe its a www.jbprince.com order since nobody seems to carry them in town. I keep these bad boys sitting in sanitation solution next to my work area for tasting or plating all shift. They are so valuble to my execution during service and I'm just as crazy as Perry now if someone reaches for them. #randomthoughts #belovedspoons