First, I'd like to take a moment and show this to you: I almost died of laughter when my son mms'd this to me the other day. Needed to share this with you. It's based loosely on an old movie from the 80s, youtube it, lol.
OK, so, for your convenience and reading pleasure, I've decided to get up-to-date all in one big blog post! Just this once, ok? :) You can read it in "6 easy installments", kinda like buying a shitty over priced curling iron from QVC, if you'd prefer.
First thing that is worth writing about since you last read was, well, Rob H. called me trying to apologize for walking in 1.5 hours late into his shift and quitting on me (long story), (2 months after the event occurred). I wasn't in the mood to deal with him or his bull****, so I didn't give him the time of day. I, with almost gritted teeth, told him I didn't want to talk and had to go. Well, that was a couple weeks ago. Ive been taught that I have to forgive those who have wronged me. And, well, after further thought and meditation on the subject, I forgive you Rob. You're not worth being angry over as you just hurt yourself. We are doing great/ better without you and I wish you luck. (you're still a douche bag though, but a forgiven one at that). Thanks to those who have asked about my little "P.S." at the bottom of my blog about being an asshole.
Next thing, well, this is kinda cool. A good friend of mine turned me onto this site called Deep Plate. From what I understand, its a blog where this plate company guy posts pictures from around the country of chefs plate-up submissions. See, if you sign up to become a part of this monthly "project", he will send you a plate to play with. The only catch is that you have to be a professional chef working in an actual kitchen and you are required to plate something onto that plate, take pictures and send them off to him. He will then post them on his blog and facebook page for the world to see. You get free advertisement and so does he (and his gorgeous plates!). Its like a win-win. I've seen challenges between other chefs, some judging is involved, very cool site and great guy to deal with. Check out his site and tell me what you think.
Here are my submissions for this months projects. I need to work on the colors a little bit as my camera is in need of a replacement. You get the point.
First thing that is worth writing about since you last read was, well, Rob H. called me trying to apologize for walking in 1.5 hours late into his shift and quitting on me (long story), (2 months after the event occurred). I wasn't in the mood to deal with him or his bull****, so I didn't give him the time of day. I, with almost gritted teeth, told him I didn't want to talk and had to go. Well, that was a couple weeks ago. Ive been taught that I have to forgive those who have wronged me. And, well, after further thought and meditation on the subject, I forgive you Rob. You're not worth being angry over as you just hurt yourself. We are doing great/ better without you and I wish you luck. (you're still a douche bag though, but a forgiven one at that). Thanks to those who have asked about my little "P.S." at the bottom of my blog about being an asshole.
Next thing, well, this is kinda cool. A good friend of mine turned me onto this site called Deep Plate. From what I understand, its a blog where this plate company guy posts pictures from around the country of chefs plate-up submissions. See, if you sign up to become a part of this monthly "project", he will send you a plate to play with. The only catch is that you have to be a professional chef working in an actual kitchen and you are required to plate something onto that plate, take pictures and send them off to him. He will then post them on his blog and facebook page for the world to see. You get free advertisement and so does he (and his gorgeous plates!). Its like a win-win. I've seen challenges between other chefs, some judging is involved, very cool site and great guy to deal with. Check out his site and tell me what you think.
Here are my submissions for this months projects. I need to work on the colors a little bit as my camera is in need of a replacement. You get the point.
Mini egg rolls with duck confit, dried cranberries and black currants (plumped with bourbon), siracha, ponzu, fish sauce, etc., Asian slaw and there are a pile of ginger fried wonton strips for crunch. After taking this image, I decided to make the next batch with shredded cabbage and carrots INSIDE the eggroll and the result was a much better product. The ones pictured were pretty yumm-alicious, but the next batch was a LOT better. (how bad can house-made duck confit taste anyway!?)
Local venison three ways. I roasted a rack wrapped in bacon, cut a chop, made sausage and made a boned, rolled and tied roast leg of venison. Each served with its on condiment; peach apple compote, venison demi and red onion jam respectfully.
Top Chef season 7 is taking audition videos for the next season of the best food show on TV. This is my second attempt at this show, so I tried to make it the best one yet. Once the envelope hit the mailbox, I turned it over to God. I just want to make it fun and not fret over whether or not they pick me out of 30000000000000 other contestants. If its meant to be, its meant to be, right? Here's a sneak peak of what I sent in:
"Back by popular demand", the members requested that I do another cigar dinner this month. The menu was some of my best work! Fall themed, manly food, cigars and good liquor. Perfect time of year to sit outside, enjoy the amazing views of the golf course and leaves changing color behind us, just AWESOME!! Well, sadly, None of the other members seemed to share in my excitement for a great night out on the veranda, lol, we had 2 sign up and we had to cancel the dinner. Shame. If you're curious, here's the menu.
Work's been SLOOOOOWWWW these past few weeks. I think the economy is hitting the area country clubs a bit harder than other food service establishments. Sucks. So, I decided to get off my ass and do an F1 competition coming up this weekend. Pretty excited. I'll keep you posted!
When I was writing this, it was my birthday. Yes, folks, I'm 38 today! Wow, hurts to type that. Seems like yesterday I was hitting the bong on my way to, er um, after class and growing out my hair to the official "metal" length! What a fantastic 38 years its been! (minus about 10 I don't really care to remember, but they were necessary, for sure).
To treat myself on this special day, I decided to surround myself with people I love and respect. My buddy Dan and I enjoyed a strong ass cup of coffee this morning discussing all things techie. From PS3s to the new Windows 7 OS that recently hit the streets to our cell phones (a friendly discussion about the pros and cons of my iPhone versus his Blackberry). You know, stuff that the wife only glazes over about when I try to tell her. Great stuff bro :)
After that, good and jacked up, I went off to enjoy an amazing lunch at Eddies Place in Ballentyne. I scarfed down a half muffulatta sammich and a cup of she crab soup (was a chilly day today, great day for soup).
Then, off to a nearby cigar shop to enjoy a Camacho Triple Maduro beast of a cigar! Wow, it was awesome. It tasted like love, man, 100%!
Work's been SLOOOOOWWWW these past few weeks. I think the economy is hitting the area country clubs a bit harder than other food service establishments. Sucks. So, I decided to get off my ass and do an F1 competition coming up this weekend. Pretty excited. I'll keep you posted!
When I was writing this, it was my birthday. Yes, folks, I'm 38 today! Wow, hurts to type that. Seems like yesterday I was hitting the bong on my way to, er um, after class and growing out my hair to the official "metal" length! What a fantastic 38 years its been! (minus about 10 I don't really care to remember, but they were necessary, for sure).
To treat myself on this special day, I decided to surround myself with people I love and respect. My buddy Dan and I enjoyed a strong ass cup of coffee this morning discussing all things techie. From PS3s to the new Windows 7 OS that recently hit the streets to our cell phones (a friendly discussion about the pros and cons of my iPhone versus his Blackberry). You know, stuff that the wife only glazes over about when I try to tell her. Great stuff bro :)
After that, good and jacked up, I went off to enjoy an amazing lunch at Eddies Place in Ballentyne. I scarfed down a half muffulatta sammich and a cup of she crab soup (was a chilly day today, great day for soup).
Then, off to a nearby cigar shop to enjoy a Camacho Triple Maduro beast of a cigar! Wow, it was awesome. It tasted like love, man, 100%!
My good friend Brian sharing a laugh and a great cigar. Great time.
Look at that ASH! :) Retarded.
And, to end a great day, my lovely wife and I had a fantastic meal at this new sushi place called Enso in downtown Charlotte. I ate 6 kinds of sushi (toro tuna, uni, wagu beef, yellow tail, etc.) and a huge bowl full of edamame, washing that down with a quart of pelligrino, umph, I am still a little full. The wife had a fillet and a fancy-version of crab Rangoon, yummy!!! It really is one of the best sushi places Ive ever been to! Its a must go for that special occasion. After a little sticker shock with our dinner check, we waddled off to the house to digest.
Was truly a great day and I think I have you all caught up with things so far. Keep checking back and I'm sure Ill have something for you sooner than later.
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