Archives Under "creative presentation of the week" (RSS)
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.
Bread Pudding SG-1
29 January 2008 | Ten 01, creative presentation of the week, delicious, plated dessert | 2 Responses
Here’s my Brioche Chocolate Chip Bread Pudding, which when alligned correctly, will open a portal to another universe. Okay that’s a lie. You will definitely find it delicious. We’re calling the sauce a blood orange reduction, but it’s really a caramel sauce that uses blood orange puree instead of heavy cream. A quenelle of whipped orange mascarpone cream holds down the orange zest chocolate tuile. That cookie is a sonofabitch to make. I break one in three, so I started baking just two at a time. With a baking time of five minutes, I can get six cookies in about twenty minutes…which sucks. The plate looks bangin’ though, and the bread pudding scraps keep the staff happy. In other news, people are checking out Ten-01 because of this blog. I’ll be damned. I met with a table the other night who’ve read mrjeffmccarthy.com and even mentioned the Irish Car Bomb. They’re mom even blogged about them meeting me! I’ve also started selling some of my desserts at The Armory Cafe, and they are going over well. I’m going to start making them flatbread pizza’s, almond tarts, and maybe some form of high end hot pocket. Still eating well, Mom! Check out this Lamb Chop dinner cooked up for me by our grill cook Richard! Goat Cheese Gnocchi…Yum!!
Creative Presentation of the Week: Beef Tartare
18 January 2008 | Ten 01, beef, creative presentation of the week, delicious, jack yoss | No Responses
So we’ve all had Beef Tartare, or at least we all should have had it, but how many of us have eaten it from a crispy parmesan cone? Chef whipped this up as part of a five course dinner for his fiancee Meghan’s Birthday. The chorizo oil really makes this plate pop, but I wanted to eat that little cone so bad! I need to start taking pictures of the food that’s on the menu, it all looks as scrumptous as this. This week Chef was away in New York doing a James Beard Dinner , but us cooks held down the kitchen admirably while he was gone. Good training goes a long way, and so does confidence in your crew. I’m still eating very well, there often seems to be a random duck leg laying around, which I will happily take care of. Here’s one below prepared by saute cook Micheal, with carrots, mushrooms and sprouts.
Thanksgiving
26 November 2007 | creative presentation of the week, delicious, food | 1 Response
I cooked in total about two full days, okay maybe fifteen hours, and it was good. Jaybill and I did the turkey four ways: wing confit, bacon wrapped thighs, smoked legs, and deep fried breasts. For appetizers we had shrimp salad crostini, sekel pear with fig and blue cheese, and several delicious stinky cheeses from New Seasons, courtesy of Sasha, our friend who works there. As side dishes we had Gravy Bombs (above, the creative presentation of the week,) sweet potato crumble, roasted root vegetables, garlic mashies, and spinach salad with bacon vinegrette. Dessert was comprised of cranberry sorbet, apple pie, pumpkin pie and lemon meringue pies. and since it was Keri’s birthday the following day, I made her a cake. It was Kaluha Chocolate Flourless with toffee crust and White Chocolate Basil Ice Cream. I didn’t take too many pictures, but it was a great meal that we all enjoyed. I was souind asleep bt 10 pm.
Creative Presentation of the Week: Fried Waffles
17 November 2007 | creative presentation of the week | No Responses
So the waffle maker had been hit with degreaser, and the waffles were coming out all chemical tasting (and poisonous,) so we had all this extra waffle batter. What ever will we do, Chef? Well …he showed us. Deep Fried Waffles with Hollandaise sauce. This is how great food is invented. Little extra bit of this, little too much of that, little different method and presentation, and um, well thats delicious! Also today: burned caramel and then threw hazelnuts all over the room. I’ve been feeling a little distracted. Two jobs is rough. I need to focus. All this eating I mean cooking.
Creative Presentation of the Week…Burger-Ka-Bob
17 October 2007 | bacon, creative presentation of the week, delicious, fenouil | 1 Response
My buddy Matt Peasner set me up with this burger because he thought I might eat it easier with my tender healing wrist. As soon as he brought it into the kitchen and gave it to me, three people (including two sous chefs) said “OOOOH I want one!!” Case and point…first thing you eat with is your eyes. Matt is a solid cook, who has also dabbled in pastry, and he never leaves the restaurant without making sure I’ve eaten. Rock on Peasner!!
