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.

 A lot of people get depressed after the holidays, but I get happy.  The toughest, busiest time of the year has passed, and I don’t have to worry about it for another year.  The New Years Eve dessert is done (Chocolate 4 Ways, above.) and the 200+ diners (at Roux) are happily fed.   And of course in a few days I’ll be starting my new job at Ten-01.   Already the excitement is building, and people are talking.  It’s been a crazy couple of months since I broke my wrist, shit, since I’ve been in Portland.  I really hope to settle in to this new job and concentrate on becoming a better chef.  I’ve resolved in the new year to focus hard on the things that matter most to me, and to weed out the things that are bogging me down.  I’ll be 29 this year, time to grow up.  I’d like to send a big mrjeffmccarthy.com shout out to Papa Haydyn, Fenouil, Lucier, 503 Carlyle, Roux, Genoa, and any other place I may have forgotten that I interviewed, staged, or worked at since arriving to this great city in May.  All the great chefs and people I have met have given me an interesting understanding of what a small pond we’re all swimming in here in Portland.   Also big ups to my sweetie-pie, Kate, for always being there and always supporting me through these transitional times.  Likewise mad props to Jaybill and Keri, for being understanding whenever I came up short on rent.  I love y’all (sniff.)

So yesterday it was official, I quit both my jobs at Carlyle and Roux. I’m taking my knives, and I’m going home.   That’s right, in two weeks, I’ll be the new pastry chef at Ten-01. The brevity of my stay at Carlyle is new and weird, I’m not sure exactly how I feel about it yet.  I’ve certainly learned things there, I learn from everything, but ultimately I’ve just never felt at home there.  Leaving Roux is bitter-sweet, I gave my notice the same day I got my first paycheck and christmas present.  I’ve had fun there these past few weeks line-cookin’, but sadly its not what I really wanna be doing.  Working saute has taught me a new respect for the job.  Timing and temperature control, baby.  When you’re on, that shit is fun.  But seriously, anyone actually reading this…did you hear what I said?  I’m the new pastry chef at Ten-o1!!  FucK YEAH!!  I’ve finally made it.  I’ve  been waiting my whole life for a position like this to come along, and now that it has, I’m still trying to get my mind around it.  The restaurant is at a hoppin’ locale right across the street from one of my favorite spots in the city, Powell’s Bookstore.  The pastry station looks right out onto 10th avenue.  Everyone that works there is cool.  The Chef wants to teach me.  They’re buying me Gelatoo-D2.  They’re busy enough that I can use bigger recipes.  Every image has fit into every panel on every page of the comic book that is my life.  Finally.

We had a plated dessert for 70 people on Friday night, so I built a frame of brownie crunchie.  This is a process that Tony taught me, form of brownie bottom, hazelnut feuilletine, passion fruit creamy layer, and dark chocolate mousse.  The sauce was a mango coulis.  I chose a cruise ship style hazelnut bubble sugar for a garnish, just for Jake.  The show was in full affect complete with palm trees, lime and pink linens, and mood lighting.  I was prepped up and outta there before any guests even showed up.  We ate at Roux that night, and it was seriously good.  I’m always glad to experience the dishes from the customers end, it helps me understand the food better, and therefore cook it better.  We had oysters rockefeller, croque salad, crawfish pie (x2 yum!) hushpuppies, butter lettuce salad, chicken hunter style, duck confit, and pork tenderloin.  Apple quince crisp for dessert.  This was an excellent meal eaten in great atmosphere.   I had three IPA’s and two glasses of preseco.  Jaybill drove home.