That big news I was talking about… Well, we pulled the plug before we even started. Sarah and I were about to take a job as co-chefs at a restaurant here in Louisville; but started to get a lot of precautionary information from colleagues of ours that made us uncomfortable proceeding any further… In the [...]
Archive for the ‘Oakroom’ Category
Old inspirations from Daniel: The value and economics of employing a pastry chef/Understanding the differences between savory and pastry cooks.
Posted: September 26, 2009 in Avant Garde, Books, Concept, Oakroom, Philosophy, Progressive Cuisine, StaffSarah was reading Daniel Boulud’s Letters to a Young Chef the other day, and pointed out a chapter entitled “Wine and Pastry” she especially liked. It’d been some time since I had read the book, so I re-read the chapter. I completely forgot that these few pages were some the initial words of support I [...]
It’s been a crazy busy past few months. (more on this in the next entry). It’s been two months since Sarah and I did this dinner, and despite nagging and promises of “you’ll have them tomorrow!” I still only have these food photos.I’ll share more when I get more photos, but it’s worth noting that [...]
Talk of this dinner has been in the works for almost a year now. Serious menu brainstorming and event planning has been underway for a few months now. As we get down to the wire, Sarah and I finally completed the menu and have sourced a few of my oldest friends to assist in the [...]
Chicken Blood. Yummy. My own personal brand of cook’s humor.
