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Jason, my Chef de Cuisine at Lacroix and myself took a 16 hour train to Portland, Maine at 6:30 in the morning. I attempted to book a flight last minute resulting in $1700 per ticket, which the Rittenhouse Hotel obviously wouldn't fund on their account. J and I were taking the cheaper route: A $400 trip between the two of us . After we reached Boston with a 3 hour layover, I was pissed for not taking my King Ranch Truck up North instead.
By this point we were starving, annoyed, and trying to make the best of the downtown residential neighborhood of Beacon Hill, Back Bay, and Old State House in Boston. We went to Fenway Park and ate some hot dogs and ventured to Boston Common's park and walked around the city. By that time, we headed to Boston's North Station and we were off to Portland. When we finally arrived in Maine, it was pouring outside and the production assistant was waiting to drive us to Sheepscot Harbor Village and Resort in Edgecomb, which was an hour and 45 minutes north of Portland.
Steven Horn, the producer of the Chef's Kitchen hosted a dinner every night at 8 o'clock at Bintliff's Ocean Grill for the chef's who were filming. The chef's included :Roberto Donna from Galileo, Chris Lee from Guilt, Pastry Chef David Carmichael from Guilt, John Mims from Le Bon Temps,[url=http://duveticadownjacketssale.webmium.com/][b]Duvetica Down Jackets Women for sale[/b][/url], and Evan Deluty from Stella. The first night we arrived around 8:30 just before they plated the entrees. I ate lobster mac and cheese and skipped dessert.
The last thing I wanted to do was sit around, so J and I decided to hit the local bar. There isn't shit to do there in April so we drank, and drank, and drank some more patron. I was completely shit-housed. J and I were just shootin' the shit but there is absolutely nothing to do but drink. The town was dead.
The next morning I taped the half-hour show with Hope Cohen, the host of Chef's Kitchen at the ass-crack of dawn. On air I made Foie Gras bon-bons, which had 5 different kinds of fillings. I made green jolly rancher fluid gel, dehydrated honey (from my own collection), smoked balsamic vinegar, blackberry and oregano, and muscat grape purée.
After the show, J and I were hungry and decided to bike to Reds Eats in Wiscasset, the best lobster shack that makes rolls. Nearly 40 million pounds of lobster are harvested each year from Maine which is insane, and the lobsters are so fucking good. We had lobster rolls, fried clam bellies, fries, and 2 sodas which emptied my pocket. It came out to about $70 but was so worth it. After the awesome food, we biked back to Davis Island and decided to drive around and explore. We got lost and spent half an hour trying to find the Oyster farms.
The oysters are beautiful, clean, fresh and have a great depth of texture and flavor. Unfortunately, we didn't get to see any because we were thrown out of the oyster farm. The farm wasn't open to the public around the time we arrived. We snuck in at the bottom of the hill where the farms were located, however, the owner's daughter freaked out and told us we had to leave.
We headed back just in time for dinner. The food was better at Bintliff's the second night. J and I split the Maine clam chowder, wings, and ribs. Evan downed a 5th of vodka and went into rage mode against Steven while I kept texting friends to see who won the Flyers game since there was no television in sight. It was a pretty beat night and we ended it early.
We had another 16 hour trip back home to Philly, which left bright and early. If the trip wasn't long enough, our fucking train gets back to Penn Station and breaks down. We are sitting in the pitch-black for a good hour or so. If there was anything else that could have pissed me off, there was unattended "suspicious baggage" on the train and the cops had to escort the luggage off. I could have flown to fucking Vietnam and back in the amount of time it took to get home.
Glen Macnow, an on-air personality for 610 WIP Sports Radio hosted an ultimate cheesesteak challenge in search of Philadelphia and surrounding areas BEST cheesesteak. The last three food hunts were on focused on burgers The winners : (Rossi's Bar and Grill), ribs (Fat Jack's), and pizza (Tacconelli's). Glen sampled top-grade cheesesteaks all over the Delaware Valley--40 cheesesteaks in 40 days (and 40 pounds heavier) while keeping fans updated on the rankings. To make the competition consistent and fair,[url=http://cheapsoccershoesoutlet.blogspot.com/][b]cheap soccer cleats outlet[/b][/url], he only sampled cheesesteaks with provolone cheese and onions.
This year, the competition was held at Paddywacks on South Street. Jon Runyan, Kathy Orr, Vince Papale, Ike Reese, George Perrier, Ray Didinger, and myself judged the competition. After exploring all the restaurants in the area, Glen narrowed the competition to the Top 5 best cheesesteaks including: John's Roast Pork, Steve's Prince of Steaks, Chink's Steaks, Talk of the Town, and Grey Lodge Pub. We had to determine from his Top 5 which were the best cheesesteaks. Listeners called into the station to question and second his opinion so Glen allowed Slacks Hoagie Shack, Sonny's Famous Steaks, Tony Luke's, White House Sub Shop, and Dalessandro's to redeem themselves by competing for listeners choice.
There was clear-cut favorites and I already knew that Steve's Prince of Steaks was my favorite but I didn't want to be partial. It was definitely good, but wasn't nearly as good as when you actually take the track up to the Northeast. The steaks were made ahead of time, the cheese was cold and the meat was tough. Since each restaurant had to bring all their food to South Street from wherever they were located, his suffered greatly.
Our criteria was based on a 1-10 scale of how well the meat, cheese, bread, and overall appearance was executed. John's Roast Pork on Synder Avenue, South Philadelphia won the competition (also Craig Laban and James Beard Foundation Award) but I preferred Chink's Steaks, which came in third. I think Chink's had a great sandwich. The roll was perfect, crispy on the outside and warm and soft on the inside. The provolone cheese was mild and the onions were browned and beautifully executed.
John's foot long cheesesteak was good but the sesame seed roll was hard and seemed out of place, the sharp provolone cheese was stringy and the seasoned beef was messy and very difficult to eat.
There was approximately 400 people on live broadcast and we were all breaking each others balls. Joe Conklin, a Philadelphia comedian who is well known for his impersonations of local athletes and celebrities was mimicking all of our voices at the judging table. It was a great time and absolutely hilarious watching everyone down cheesesteaks…thankfully no one threw up. George Perrier left halfway through the judging to take a shit and by the end of the event Jon and I were in need of a toilet, pronto.
Recently, I collaborated in writing a Pet Cookbook called Lick Your Plate with George Perrier, Dan Barber, and myself. The cookbook will be written by Kit Feldman from the University of Pennsylvania and the photography will be shot by Sabina Pierce. The premise of the cookbook is to design interesting, innovative, tasty,[url=http://cheapnikesoccercleatsmercurial.webmium.com/][b]cheap nike soccer cleats mercurial[/b][/url], and healthy ways to cook for our own dogs and give the recipes we actually make. With my busy schedule, I cook for them in the beginning of the week and package and freeze the rest of the food so it's always fresh and ready to eat. Their two favorite recipes include Turkey brown rice stew with seasonal vegetables as well as smoked quinoa biscuits, which will be featured in the cookbook. George and Dan both highlight their favorite recipes for their dogs. George makes great recipes for his Bishon Frise while Dan has creative meals for his hungry Black Lab.
After the pet recall in which they found aminopterin, a toxin used as rat poison in some countries and melamine, a chemical used to make plastics in the recalled food, I wanted to make sure my dogs were safe. I try to feed Arthur and Saddie the best food without the bullshit of wondering if their eating contaminated food such as wheat gluten. I know others are just as concerned so the cookbook should be a hit. The recipes are for dogs only and include some vegetarian options as well.
The proceeds for the cookbook benefit animal charities and there are some cool shots of me with Arthur and Saddie. The cookbook should be released shortly, I definitely recommend checking it out.
Today was jammed packed with events that I needed to attend for the San Pelligrino competition,[url=http://discountnikesoccershoes.webmium.com/][b]Discount Soccer Shoes sale[/b][/url], but somehow I found the time to have lunch with Harold Deitrele from Perilla in NYC. Great lunch at the bar, oysters,[url=http://discountnikesoccershoes.webmium.com/][b]Nike Soccer Shoes sale[/b][/url], clams and local crab. Very simple with basic mignonette and cocktail sauce. Then I had the Bouchout Mussels from Maine with saffron and mustard, killer good as were the frittes. As a whole all of us this weekend have drank way too much wine, but when you're here there isn't many other options, such is life! We then had dinner at Francis Ford Coppola's house at the Rubicon Estate. First of all this estate was one of the sickest structures I have ever seen, 15,000 square feet cave that wound its way into the mountain- side and barrel after barrel of some of Americas best wines. The wine maker opened a barrel of 2006 Cask Cabernet and gave us all a glass directly from the barrel, it tasted like the wine could have gone another 10 years but still having the wine directly out of its barrel was intense. We were then escorted upstairs into the area where the wine is produced and treated to a fabulous 5 course meal based around all of the Rubicon Estates wines. Another crazy day tomorow, heading to the Laundry around 7am to chill with those guys in the kitchen for a few hours, and then back to CIA Greystone for the finnaly of the Pelligrino event where we will annonce this years winner.
Arrived in San Francisco around 10:30 am and had a lesieurly long drive up to Napa,[url=http://cheapjordansshoesforsales.blogspot.com/][b]jordans shoes for sale[/b][/url], but once you get here "oh my god" its amazing here, within about 1/2 mile there are three of the most amazing restaurants in america. Bouchon, Ad Hoc and of course The French Laundry, its amazing to me that just from the sucess of "the laundry" this small town of 2,000 people is buzzing with great little wine bars,[url=http://rogervivieroutlet.halod.com/][b]discount 2013 roger vivier outlet[/b][/url], bistros and bakeries. Another thing that really stuck out to me so far is the general attitude of everyone that works around here, they are all exremely service oriented and strive to serve you in any an every way the best they can. Tonight after the event we had I walked up through town on Washington Street and was standing in front of Bouchon and called "Majors" and told him how he needs to get out here and really check this town out, it has Lee Majors written al over it, actually Majors on the other hand,[url=http://duveticaitaly.albirank.net/][b]Duvetica online[/b][/url], don't come out here because im sure you just like me will never want to leave.
Recently I launched a line of custom made spices that are for sale at Dibruno Brothers in Philadelphia. You can get them at their stores in Rittenhouse or in the Italian market. This dish we used the Ras el Hanout spice that we make in house. It's a blend of hibiscus flower, Thai long pepper, rose hips, ceylon cinnamon and star anise,[url=http://duveticaoutletcanada.halod.com/][b]http://duveticaoutletcanada.halod.com/[/b][/url], among other spices. We infuse the spice into yogurt and slowly add some good qulity extra virgin olive oil. Also we make a aromatic broth that is fortified with the stripper bones and the Ras el Hanout. A roasted eggplant puree and a few sweet bell peppers and fresh oregano and the dish was complete, funny how a dish that was meant for a wine tasting and wound up on the menu for a few weeks. The spice racks include six custom spices along with 2 recipes for each. The next few posts will be based on my spices and how to utilize them in your daily cooking at home as well as in your restaurant kitchens.
This pork belly dish was the on the menu at Lacroix about 4 months ago. We had a very successful run of pork belly with grilled cuttle fish,[url=http://cheapnikesoccercleatsmercurial.webmium.com/][b]Discount Soccer Cleats Clearance Cleats[/b][/url], Cuban black beans and "BBQ" sauce. It wasn't broken but I wanted to change it anyway. We had great success with the combination of pork belly and fish before,[url=http://cheapsoccershoesoutlet.blogspot.com/][b]cheap soccer shoes outlet[/b][/url], so I decided to try it another way. This version had baby Portuguese rock octopus, a Jamaican allspice fluid gel, a lightly pickled sweet potato salad and a super rich pork reduction. We cured the bellies in muscavado sugar,[url=http://cheapjordansshoesforsales.blogspot.com/][b]cheap jordans shoes[/b][/url], sea salt, and a lot of all spice, Ceylon cinnamon and basil. It cured for 24 hours before rinsing and then a slow braise at 160 degrees Fahrenheit for 20 hours. What was left was a velvety smooth almost custard like belly. As for pork belly and fish, we are 2 for 2. I don't know what it is but it seems to be the difference in texture but pork belly and octopus or cuttle fish really work. I'd love to hear your thoughts on this combination and what you've served with belly lately.
Rabbit meatballs with falafel, pine nut "risotto", goats milk foam and licorice. We looked everywhere for these skewers, finally we found them on Williams and Sonoma's website. I ordered them online, they came in and were too long, so we cut them down and then had points put back on them. The meatballs were a mixture of ground rabbit legs, foie gras, carrots, garlic, fat back and Middle Eastern spices like zhatar. The falafel was soaked chic peas, garlic, parsley,[url=http://www.duveticajacketsjp.com/][b]デュベチカ通販[/b][/url], mint, basil and thaini paste. To make the pine nut risotto we soaked fresh pine nuts in water overnight. Then sweat some shallots in butter and cooked the pine nuts in the exact style of risotto, adding stock slowly and finishing with whipped cream and parmesan cheese. It really played tricks on your mind because it looked just like rice and had the creamy texture like risotto, but eat it and you will see that it ate like rice also. Crazy, but the flavor was intense pine nuts. This led to other dishes for tastings but this is the only dish that made the menu with the pine nut "risotto". As a sauce we infused fresh goats milk with herbs and garlic, then added coarse lecithin and foamed it,[url=http://parajumperssale.webmium.com/][b]Parajumpers Coat Online Store[/b][/url], this gave a good acidic richness to the dish that needed some lightening up. We finished with a rich rabbit reduction that had a good amount of licorice root in it and then melted black licorice into the sauce. It gave it a great dark color and a bite of anise. It was a pretty sexy dish that too a bit of time to get its legs on the menu, but once it did the comments were strong. Thanks to Jason Varney for this titties picture.
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