Archives Under "503" (RSS)
It’s Not Rocket Scientist.
24 January 2008 | 503, Roux, food science, plated dessert | 2 Responses
Volunteering at the The OMSI Science in the Kitchen Gala was a great time. The appetizer (above) that I helped Chef Sean of Roux with was delicious, and one of the most popular of the bunch. Other hits were Gabriel Rucker of Le Pigeon with his Foie Creamsicle, Woojay Poynter’s Liquid Truffle Ravioli, and also by us Roux volunteers, Tequila Pudding. Also in attendance with a mille feuille appetizer was Johnny Nunn, whom I staged with at 503. Ranking in as weirdest thing that I tried that night was Brussel Sprout Paper, and I cannot recall it’s creator. The night ran thru an interesting spectrum for me. On the one end were literally hundreds of culinary students tripping over themselves to call me “chef” and help me, and then there was me gushing as I met one of my heros Will Goldfarb as he orchestrated the massive plating of his dessert. Random cool moment: Amidst the insanity of the plating area, an unattended huge pile of black truffles. After all the hoo-ha, organizer of the event and owner of Roux Dwayne Beliakoff threw an after party for all the volunteers at Masu sushi restaurant. Arriving to the party first, I found the hugest sushi display I have ever seen in my life. Second in awesomeness to that was the open bar and the elbow rubbing with some of america’s top chefs. Meanwhile, the restaurant was extremely busy, and the suprise I found on my station on monday morning proved the I was dearly missed.
Small Restaurant, Smaller Industry
7 October 2007 | 503, beer, delicious, food | 1 Response
Yesterday I played stagiaire at a new restaurant south of Portland called (Five-O-Three.) Upon arriving in West Linn (after the 30 minute drive from No-Po) and checking the place out, I felt like I was back in The Pearl. When I met the Chef I immediately recognized him as a guy I worked with breifly at Fenouil. It’s a small industry, man….everybody knows everbody it seems!! He’s looking for someone to come in and write a dessert menu, and take ownership of the pastry segment of the business, essentially a pastry chef. So I busted out Charlie’s cream cheese dough and made a Red Pear Tart Tatin with a Blackberry Coulis. They seemed to enjoy it, and the chef asked me if I wanted to have a beer and eat. Of course!! So I had a couple Mirror Ponds while he fed me Tuna Tartare with House Made Old Bay Potato Chips, Slow Cooked Halibut with Andouille Sausage, Gnocci, Manila Clams & Orange Reduction, and Braised Beef Short Ribs with Horseradish Crust, O.C. farms Spinach and Potato Galette. As I was finishing that, I also tasted the Oregon Truffle and Gruyere Mac & Cheese, and that’s when I started to feel a little full. The Halibut was one of the best preparations of said fish that I have had, and The Mac & Cheese was one of those dishes that you think about, and have to drive and get it. I now have more on this blog about the restaurant then they do on thier website, I hope they offer me a job.
