Archives Under "jeff" (RSS)
Cinco de Mayo Weekend.
11 May 2008 | beer, chef, food, jeff | 4 Responses
On Saturday I rolled into work and found out I’d be doing an off-site catering event. I scrambled to get my prep done so I could be off to the Portland Indie Wine Festival. We were serving Chef’s delicious Cauliflower Panna Cotta with Dungeness Crab Salad and Trout Roe. We got there a little late and by the time we set up our table, throngs of people surrounded us. The panna cotta was flying off our display at such a rate at first we were totally going down, even though we had brought about six hundred of them. It was all we could do to keep up. After the initial rush, we noticed people
were setting our little appetizer cups into their wine glasses so they could walk, talk, and eat. There was some cool stuff at this event, but the general consensus was that we had the best food. Some folks came back three or four times. We sold every single one we brought, and after cleaning up, we took a quick cab back to the restaurant to help with a busy night of service. Kate and her friend showed up for happy hour, and I knew Jaybill and Keri were coming in for his birthday dinner. With 80 something on the books we were in for a fun night. While the boys cooked their assess off, put up a multi-course (eight?) tasting dinner for my brother and his wife, I played gopher-boy for the line and plated desserts. I brought Kate a dessert sampler platter, and my brothers table had three dessert courses. They were gushing with satisfaction at thier meal. The following day, Chef threw a party at his house for Cinco de Mayo. I got up early and made empanadas with sausage and cheese. I started drinking PBR early and by 4:00, I was completely shnaukered. The sun was out, Salty Dogs were poured, and I made a dipping sauce from all the available items on the buffet. Guac, , sour cream, ceviche, bean dip, and who knows what all went in there. I got hella sick and stunk out the bathroom. It was a nightmare of clogged sinks, overflowing toilets, no paper, and people were pounding on the door!! I was embarrassed, but party kept on, and among friends all was well. We’ll remember this party. I fell of early, and Kate picked me up and we hit up Kennedy School for burgers and cheesecake.
Google Search: Jeff McCarthy
8 May 2008 | jeff, news | 1 Response
Faithful readers, I am number TWO on the first page of Google search : Jeff McCarthy. I’ve finally made it onto the first page and that theatrical performer Jeff McCarthy better watch his ass. Seriously folks, I’m blowin’ up!! The Olive Oil Beignets were mentioned in Bon Appetit, and Pastry and Baking North America is doing a regional showcase on me this month. Jaybill also uninstalled Windows Vista from my laptop, and with XP, I’m blogging extreme!! Actually, I’m busy as shit and haven’t had much time to sit in front this machine. I’ve got a couple things in the works however so stay tuned!!
An Engaging Journey.
22 April 2008 | Europe, jeff, news | 3 Responses
A light rain gently cascaded down, the Eiffel Tower loomed overhead, resplendent in all it’s glory, and I, on bended knee, asked Kate to marry me. She said YES!! She accepted the cheap stunt ring I presented her in lieu of the real one that was tied up in customs. Okay it’s not that big of a surprise to anyone, we’ve been seeing eachother for 4 or so years, and living together (in sin) for a time as well. Like any relationship, we’ve had our ups and downs, and we realize as much as anyone that it is work. You’ve got work at it. I mean being considerate? That was a tough one for me. Putting the toilet seat down? Forget about it! Seriously folks, all kidding aside, I am extremely excited to make Kate my wife and official life-long companion, I would be lost without her. She continues to make me laugh daily, and cares about me more than anyone ever has. She has shown me what love truly is, and I couldn’t imagine being away from her. The three week trip we just took was a good test of this thing we call “us.” Sure we bickered. Sure we wanted to punch eachother in the back of the head. Sure we made people uncomfortable with the way we talk to eachother (”well you’re a fat idiot,”) but like I said, that’s us. We haven’t set a date yet, or really set anything in stone, but we’ll probably give ourselves about a year with this engagement thing. The only thing we know for sure is we’ll be wed in Colorado, where we met. And that we love eachother.
Back In the U.S.A.
21 April 2008 | jeff, news | 4 Responses
We returned to the United States of America at about 3pm on Sunday afternoon. After walking down the jetway, our ears perked up to the sounds of loudly spoken ebonics, the smell of fried food and freshly brewed venti white chocolate mochas. It was good to be home. To blog abouty our trip all at once would be an excercise in futility. Suffice to say it was (in a word) outstanding, and I’m now engaged to be married to my soulmate and best friend, Kate. We ate, we saw famous art, we ate some more, we saw famous architecture, we ate again, we walked miles and miles, we drank wine and beer, we got engaged, we ate, then we came home. Over the next X amount of time, I will be posting random excerpts from my journal and pictures from our journey, so sit tight faithful readers, they’ll be plenty of that to come. I’m excited to get back to work, and return to reality. Three weeks of trains, planes, and automobiles, hotel bedrooms, eating out and walking your ass off gets to you after awhile. Traveling thorough six countries in 20 days was quite an adventure. By the time we reached Brussels, Belgium, we didn’t care if we saw another painting, ate another fancy meal, or rode on another train ever again. We just wanted to be home. Its good to be home, there is in fact, no place like it.
Outtie 5000.
29 March 2008 | jeff, news | 1 Response
Well faithful readers, I hope you’ve enjoyed this past weeks flurry of posting, because you won’t see fuck all until I get back from Europe. That’s right, Kate and I are taking off for a well deserved and long planned vacation. Landing in Germany and traveling through Austria, Italy, Switzerland and France before flying out of Brussels, Belgium. I have never taken a trip like this, and the thought of all the raw milk butter and cheese is just staggering. I’d like to thank Jaybill and Keri in advance for watching my bitches, and big ups to the guys at work for holding down the pastry station, and of couse keeping the game going. I’m sure I’ll have tons to write about when I get back, so until then, arevaderche suckers!! Consider this my exit phrase!
Still Searching.
18 December 2007 | Ten 01, chef, genoa, jeff | No Responses
So I had two more interviews this week, Ten 01 and Genoa. Both of these restaurants are looking for a pastry dude. Meeting with the chef at Ten 01, and seeing the kitchen and dining room, man I want that job. Chef Jack Yoss runs a kitchen the way I like. Everyone that works for him wants to be there, wants to bust their ass for him. During the whole interview, he kept jumping back on the line and helping his crew knock out plates during a busy lunch service. He’s looking for a guy to implement a pastry program, and also help with whatever savory work there might be. Pantry plating, shucking oysters, banquets, etc. Perfect!! The pastry station is really awesome. The very expensive chocolate tempering machine, the proximity of the burners, ovens, and friers (all very close,) tons of freezer and cooler space, and a window that looks out on tenth avenue!!! I’m doing a tasting next week, but Jack invited me down to work on Sunday afternoon, they’re breaking down a whole pig to make sausage!! My interview at Genoa was a lot different. They were closed that day and the place was very quiet. I met with the chef, owner and wine director. They seemed very interseted in my command of classic technique, and my ability to maintain the time honored traditions of Genoa restaurant. After seeing the restaurant and kitchen, I don’t think this job is the right fit for me. The interview was a good experience, it really helped me contrast and compare and prioritize what I want from an employer. I mean, if I’m going to spend 60+ hours a week in a restaurant, everythings got to be just right. The perfect balance of buisness, personal, and environmental components (or -living/career/creative/ pastry/passion/kithcen/restaurant/people.)
I Have Three Jobs.
5 December 2007 | cook, jeff | No Responses
Is it possible to make it as a cook with just one job? Kate and I are leaving for Europe in roughly 3 months, and I need to make bank. I’ve been largely dissastified with workplaces since I’ve been in Portland, and staging and working in different kitchens has shown me exactly what I need from one. First and foremost, organization. A kitchen is a hot, dangerous, close quarters environment, and a cook should really pay attention to how a chef manages it. Particularly in regards to the respect and storage of ingredients, and the cool-headed hands-on guidance of the cooks. Cleanliness and ergonomics of the space and the attitudes of other cooks are also deciding factors. I’m going to continue applying for and quitting jobs until I find the right one. So what if my resume starts reading like a friggin’ play-by-play. I have to start looking out for number one, before I end up in a pile of number two.
At least Until Dessert.
2 December 2007 | carlyle, cook, dessert, jeff, plated dessert, review | 4 Responses
Friday the Oregonian published a review for Carlyle. Overall we got a “B,” and Reviewer David Sarasohn had this to say about my desserts:
“Then, in the final course, the party din becomes overpowering. Desserts have multiple elements but seem deconstructed, in the fashion of a couple years ago. A dessert called Irish Car Bomb presents a Guinness-laced brownie, ice cream and caramel sauce flavored with Jameson’s whiskey and Bailey’s Irish Cream, plus crushed pretzel.
Pretzel?
In overkill, it ranks with Velvet Elvis, featuring peanut butter creme brulee, caramelized banana and bacon. Actually, the bacon is separate, on a wafer, but peanut butter is a curious flavor for creme brulee, and getting the three elements in your mouth all at once does not convince you that Elvis Presley was an underrated culinary thinker. On the other hand, it might make your sideburns grow.
The same problems beset deep-fried apple bread pudding (with brown butter ice cream and a curiously uninviting crust) and poached pear with chocolate sauce and cream cheese ice cream — which, once you calm down and get used to the idea, could have worked, except for the large doughnut-like item in the middle.
The problem isn’t lack of skill; a less vociferous dessert of cheesecake three ways was admirable. But the general dessert theme does suggest that the party has gotten out of hand.”
Wow. I’ve been reveiwed. THIS IS AMAZING!! Somebdody is eating and bustin’ on desserts that I made up!!! HAHAHAHAHHA!!!!! I MADE IT!!! HAHAHAHAA!!!!! AND THEY’RE SCARED!!!! HAHAHAHAHAHAA. I love food. It’s visceral nature incites the use of words like “vociferous“, and quotes like “it might make your sideburns grow.” I guess according to this reveiwer, my desserts are a little outside the comfort zone, and a little over the top. Well fuck YEAH!! Here’s another interesting quote from a user named Altas of the much read Portland Food & Drink.com:
“The O lacks credibilty … why is David Sarasohn even going to restaurants on the O’s dime with his palate??? ”
And another quote by a user named Diner in the same forum:
“Friends and fellow diners please ignore The Oregonian food critics as incompetent, mean spirited people with self-serving interests. Sample all the food of Portland and decide for yourselves where to return for excellence.”
I plan to write David Sarasohn and thank him for his honest impressions of my food, and for eating at Carlyle. I just got off the phone with Patrick, and he told me I need to come in tommorow, and prep desserts. We sold over 30. A busy night!!Almost sold out on Bread Puddings!! I guess any publicity is good publicity. Thats food and beverage. I’m guessin I’ll have to put cobbler on the menu now. And maybe cupcakes.
Recalling Vail, Colorado.
30 November 2007 | cook, jeff, vail | No Responses
I’ve been think about Vail alot lately. I lived there for seven years before moving to Stumptown. I had some really great experiences in the Vail Valley, hell I met Kate there. The first five years that I was there I worked as a server, innkeeper, carriage driver, barbeque cook, server and meat cutter, and kitchen manager. The last two years, I worked as an assistant to the pastry chef at Vail Cascade. Chef Tony was a true mentor, and I worked with a lot of great cooks. I really learned a lot working there, and I also got to snowboard pretty much every day. The hotel has its own ski lift, and I could be geared up and riding up it within ten minutes of leaving the bench. I miss the cool projects and the good friends from the Vail Cascade. I also miss Minturn, the little town where I lived with my brother, good buddy, and all the dogs. *Sniff*
Finally Current On Achewood.
23 November 2007 | jeff, web comic | No Responses
So I’ve been reading this web comic Achewood for about 3 months now. I started at the begining, and I’ve read all 6 years worth of comic in that time. Early on I got wrapped up in the characters, especially Lyle and Todd. After really getting into it, my faves are Ray and Roast Beef. I can’t forget Phillipe, of course, or Teodor, but it’s the writing that kept me coming back. It feels kind of strange being caught up on these, there are so many memories. The Great Outdoor Fight, Ray’s Toilet Party, and Beef’s Magic Underpants, all cracked me right up. I guess I’ll have to be satisfied with the frequent updates, and each charachter’s blog. That’s right, each one has it’s own blog. Fucking brilliant. I also read Riceboy, Dresden Kodak, and XKCD.