Julio

Here's Julio...our newest edition to the family. He's a year old now, we found him as a kitten when he was wrestlin' racoons and gators for food. Needless to say, he's a wild man.

Poulet Roti!!

Cooked some Chicken again...my favorite...served it with pommes parissienne, spinach, red pearl onions, and whole grain dijon jus...enjoyed it with a bottle of Saintsbury Carneros Pinot Noir 2001.

Pork

Here's a dinner i just made for the lady and I...pork tenderloin stuffed with corn, pepper, scallion, and marinated in garlic, lime, parsely....i seared it and then roasted it and served it with patty pan squash, white asparagus, and some brocolli rabe...the sauce was a sherry vinegar reduction...the lady liked it.

Crepe

This is one of the desserts(and one of my favorites) I've done so far..it's a traditional crepe with chocolate (nutella when i can get it)..with a tahitian vanilla bean ice cream and a coffee cream anglaise....takes me back to being in paris.

New Knife

hey guys...got some new knives..not too new, just now got to posting them there..i picked up a 10.5 inch chef and 5 inch petty knife from Masamoto-Sohoten at korin.com..they're carbon steel so they'll get very sharp very quickly...I like them alot and will never go back to german knives..check out korin.com..the handle is wood and the knife is very light..lighter than the ones we got from LCB...and sharper

New Job

I've decided to leave the restaurant where I was the chef. Things were just not going the way I'd like....Luckily, I've landed a Sous Chef position at a new place opening up next month. The chef I'll be working for has tons of experience and the food will be a mix of french and southern...think duck confit with collard greens...Anyways, I'm really excited and will keep you all posted on how it's going. You can check out the place i'll be at.... www.thefathen.com

Chicken

Roasted a chicken the other nite...it may be one of my favorite things to cook and everytime roast a chicken, i think of Chef Terrien.

Pierre Moncuit

Hey guys...i finally found a place in the US that sells Pierre Moncuit..I'm sure you all remember it from our trip to Champagne...if any of you want to get some, I found it at www.winelibrary.com and the prices were the best i've seen here in the states.

Off to Alaska...

Anne Katherine has left the continental US to head to Southern Alaska to work on another boat....I've contacted her and told her to send me some photos of up north...so hopefully, we'll hear from her soon.....

Clemson Bleu

Here's the cheese course i've had on the menu lately....Clemson bleu cheese, pears poached in red wine, some crushed candied pecans, a reduction of the poaching liquide for the sauce, and a frissee/herb salad on top.

Scallop

Here's the latest Scallop dish I've been doing...U-10 scallops seared with roasted cherry tomatoes, cippoline onions, baby artichokes, with fennel oil and a lemon infused olive oil...

Duck Confit-Sous Vide

This is how i've started to do my duck confit....i was simply putting the legs in a roasting pan, covering with fat, then wrapping in foil and roasting it at a very low temp, but decided to do it this way. Basically, the process is the same in that i'll cure it in a mix of salt and herbs then vacumm pack it and cook it sous vide for 10-12 hours, until it's nice and tender....for service, i heat it up in the bag in a water bath, take out what i need and finish it up by crisping up the skin before it goes out to the guests.

Wine

This is a pic of the label of a 1997 Louis Jadot 'Les Damodes' Premier Cru...one of the wine suppliers we use for the restaurant made a tiny mistake a few weeks ago and sent this one to us by accident, so i snatched it up and took it home...Ashley and I enjoyed it with a roasted chicken, potato puree, and a roasted chicken jus flavored with tarragon and a tiny bit of whole grain dijon mustard...it was pretty neat to drink a 10 year old bottle of wine and think about what we were doing when the wine was actually made...

Prep List/Menu

This is a shot(sorry not a clear one) of my prep list and menu...i write a new list every nite before i go home and usually will change the menu weekly, taking some stuff off and adding new stuff.

Rainbow Chard Stalks

These are some rainbow chard stalks i've diced. They're cooking sous vide with butter, salt, and a tiny bit of chicken stock...i'll be serving these with the chard leaves, duck breast, and a dijon jus for a wine dinner we're doing tomorrow.

Brioche

here's the lavender brioche with fleur de sel on top...it's what i serve at the restaurant...everytime i make it, i think of chef jean francois.

Cheese

This is the cheese course i've been doing lately at the restaurant...it's laura channel goat cheese from sonoma, ca with hazelnuts, apples, micro greens, champagne caramel and a sweet red wine reduction.

Lobster Ravioli and Mushroom Bisque

here's the lobster revioli i'm doing for v-day...i'm serving it with shallots, celery root, taragon cream and lemon olive oil...the mushroom bisque is with smoked olive oil, goat cheese fondant, and some more micro greens.

Paola's Wedding Cake

Here'a cake from Paola..."a relative wanted to try out my abilities as a cook... so there it is! It´s a chocolate cake filled in the middle with creme patissiere au cafe and a thin dacquoise layer. It was 2 days of no sleep... i had a little help i must admint! In the end she said it was good!"

Photos of the kitchen

here's some photos of the kitchen where i work...i've only uploaded one picture so far, but will have some more on soon...it's a small little kitchen.

Dessert for Valentines Menu

This is the dessert we'll be doing for dessert at the restaurant...It's a chocolate torte, tahitian vanilla bean semi-fredo, pistachio creme anglaise, raspberry coulis, and chocolate with fuilletine...i might change the semifredo to raspberry, but maybe not..we'll see.

Welcome to LCB 2005

Hey guys....just thought of creating a blog where we could post what we're doing culinary or otherwise to keep up with what's going on.....i just started this thing and basically have no idea what i'm doing, but for now, if you want to post something, email it to me and i'll put it up....hope all is well.