Archives for February 2008
Working at Ten-01.
25 February 2008 | Ten 01, delicious, photoshop | No Responses
Have you eaten at Ten-01 yet? If not, why not? We are making incredible food in the Pearl. I am having so much fun right now, and seeing (eating) so much great food, and having such a great time doing it. I love working at Ten-01. Great food prepared and served by great people, in a great venue. Come check it out.
Working Like A Borrowed Donkey.
22 February 2008 | Ten 01, creative presentation of the week, delicious, faithful readers, jack yoss | 1 Response
Damn I been busy. I have so much to tell you faithful readers, that I have no idea where to begin. I have been one busy pastry chef. I suppose I’ll start with decribing The Creative Presentation of the Week, pictured above. Chef Jack Yoss does it again with another incarnation of Bacon and Eggs. Here we have Quail Egg in The Basket, with Wigwam Virginia Ham and seared Foie. This was served as a special for a guest that often asks Chef to “make up something new.” I’ve been learning alot from Jack, most recently the invaluable assembly of the Foie Gras Torchon. They came out so beautiful and delicious, but I enjoyed it most served atop a piece of tuna. Business at the restaurant is picking up after the post-holiday lull, and It’s getting wild. This past Monday we did a Chartreuse Dinner, then Valentine’s Day, then a record Friday and Saturday nights. The Chartreuse dinner was fun, our bar manager Kelley and Chef created a menu with Chartreuse cocktail pairings. We had Arugula Salad, Glazed Pork Belly with Deviled Quail Egg, Duck Breast with Mushroom Coffee Jus, and Squab with Lobster Ragout. Every course was paired with a Chartreuse cocktail. My dessert, pictured below, was Chartreuse Truffle Cake with Mint Chocolate Sauce and Chartreuse Ice Cream. I pulled out the sugar for this one and made some leaves. It could have come out cleaner, but I was happy with the flavor. It’s been a while since I’ve used a modular mold, but they’ve got great potential. It’s cool seeing something come from concept to plate. Also made by me was a take on the Last Word cocktail, form of boozy syrup and lime sorbet.
That Happened.
19 February 2008 | Uncategorized | No Responses
Best Commercial Ever.
5 February 2008 | delicious, youtube | No Responses
I haven’t used my YouTube plug-in for awhile…you should watch this commercial, I think it’s brilliant. I want to eat grilled cheese with a dragon!! If I was a pig I’d have to cut off my own back and eat it.
Release the Press.
3 February 2008 | Ten 01 | No Responses
Our PR company released the following to local and national publications:
TEN 01 APPOINTS JEFF MCCARTHY AS PASTRY CHEF
PORTLAND, ORE. Adam Berger, owner of Tabla Mediterranean Bistro and Ten 01, has appointed Jeff McCarthy as the pastry chef at Ten 01, located in Portland, Ore. McCarthy, who specializes in pulled sugar and wedding cake design, will be head of the creation and production of all dessert menu items at Ten 01 including cakes, pastries, ice creams, candies, cookies and chocolates. He will also be responsible for all aspects of the pastry department, including menu planning and recipe development. “We are thrilled to add Jeff to our team,” said Berger. “His hand crafted desserts and sweets compliment Chef Jack Yoss’ menu perfectly and will certainly add to our guests dining experience.” McCarthy comes to Ten 01 from Carlyle, also in Portland, where he was the head pastry cook in charge of the development of their seasonal menus. Prior, he was the assistant to the pastry chef where he was head of the daily production of fine artisanal pastries and was an integral part in the recipe development process. McCarthy received a degree from the Culinary Food Trades Program at Orange Ulster Vo-tech in Goshen, N.Y. He l went on to complete a sugar decoration course at the international School of Confectionary Arts in Gaithersburg, Md. and participated in the Professional Chef Program at The Sullivan County Community College in Liberty, N.Y. McCarthy’s past awards include the “Vail Cascade Peak Performer Award- 4th Quarter” in 2007, the “Mohonk Mountain House Culinarian of the Year” in 2000, and the “Master Chef’s Association of France Gold Medal for Pastry Centerpiece” in 2000. “I am excited to join Ten 01’s stellar team” said McCarthy. “I look forward to developing a wide range of creative desserts that truly wow each and every guest.” McCarthy lives in north Portland, but is a native of New Paltz, N.Y. He enjoys snowboarding, skateboarding, and running a food blog, mrjeffmccarthy.com, in his spare time.
Seemingly better than my first run in with the press, at the very least it should boost traffic on this blog. It’s so weird to me that a guy like me gets a press release. I’m just a masterbaker, y’know? Hopefully it will bring more people into the restaurant. Hopefully they’ll order these delicious scallops.
