Notebook ~ Dining Criteria
My 3 dining criteria include: architectural aesthetics, background noise, and the food on the plate.
Author: Chef Francis Xavier
Notebook ~ Consistency.
Consistency. Consistency does not mean boring. To me – it means that the kitchen is well organized and the staff follows recipes. From day to day the plan is followed and who ever is working that day – picks up where that following day left […]
Notebook ~ ” Cooks to French ” a gold star day
One of my gold star moments is having the best foie gras at Spago. Served 5 ways and each perfect. The holy grail was found (did I mention it was served by Chef Puck).
Wolfgang Puck restaurants came to Denver in 1998. Fusion cuisine, casual elegant – coming to Denver. Very exciting time. I briefly meet Chef Puck came to Denver for the Taste of Colorado 2001. Shortly after, I started cooking at Wolfgang Pucks. Executive Chef Daniel ran a solid crew. As part of the cross corporate identity training the chefs would rotate stations. The thought is branding , recipes and quality would be checked and consistency enforced.
Tonight! It is my opportunity to create the signature appetizer. I lead with salmon medallion spiral, Parmesan crisp and poppy beurre rouge. My second gold star moment came when the corporate chef called over the executive chef and exclaimed “He cooks to French”, “we shall not be serving that this night!” I could not have been more proud. Words intended as constructive critique perceived as a badge earned. No argument to the Corporate Chef – nor any memory of what was severed that evening.
Just a gold star day.
Sadly on January 26th 2005, after 7 years in Denver, Wolfgang Puck restaurant closed. I will always carry my earned gold star.
Pizza Friday ~ Basic Kneads
Attended an End of Summer Party where Pizza Friday and Travel Eats ran together. Wood fired, anywhere is the mantra. Basic Kneads followed through. They did a great job keeping in front of the guests appetite. The pizza did not end at the end of […]
Book review “The Cuisines of Mexico” by Dianne Kennedy
Foodie discovery from the thread of Mort Rosenblum’s book “Chocolate a bitter sweet Saga of Dark and light”. Cooking “Mole De Olla” under a Mexican volcano..what a vision. The “Mole De Olla” recipe is copy cat recipe found in Diana Kennedy’s book. Diana Kennedy’s is […]
Book Review ~ Shake Shack recipes and stories
Shack Sauce
2018-08-18 19:44:08
Yields 1
sauce
1/2 cup mayonnaise
1 tablespoon dijon mustard
3/4 teaspoon ketchup
- 1/4 teaspoon pickle juice
- 3 finger pinch of cayenne pepper.
Instructions
- put all the ingredients in a bowl and combine. the sauce will last about a week.
Notes
- Long ago the key to the secrete recipe was thrown away. this according to shack shack recipes and stories is close.
Adapted from recipes and stories
Adapted from recipes and stories
Culinary Daughter https://www.culinarydaughter.com/
Shake Shack recipes and stories is what brought me to the book. the book has excellent photos and shared recipes. We went to experience the Shake Shack opening in Rhino first hand (Blog March 27 2017) For me – the unexpected in the book are shared stories on hospitality. Hospitality – people will forget what you said, what you did, but never how you made them feel is a powerful statement of what is important to Shake Shack. My other takeaway is stories on striving for excellence. Striving for excellence culinary thread is tied to the “Not just Flippin Burgers” story. The culinary thread is meeting the cooks and chefs who strive for excellence in the food they are making. A recommended read for Shake Shack recipes. A must read for the stories.
ISBN 978-0-553-45981-4
Book Review “Diners, Drive-ins and Dives by Guy Fieri with Ann Volkwein
Travels Eats and destination comfort food are the culinary threads from The Funky finds in Flavortown. America’s classic Joints and Killer Comfort Food lay out a culinary road map for finding joints with the “funky and scratch-made real deal recipes”. Northeast and Mid-atlantic, South, Midwest, West and southwest. […]
Travel Eats ~ Wisconsin State Fair “Cream Puff”
Heard on NPR weekend edition spun a great culinary thread. Wisconsin State fair for cream puffs. The iconic cream puff is sold at the fair and is 94 years in the making. There is a cream puff hotline to pre-order. the story starts as “proudly […]
Pizza Friday ~ Walter 303 Uptown.
Location location location … and service.
Walter 303 is a comfortable neighbor hood pizzeria. Enthusiastic staff transform the pizzeria into a charming location to slow down, chat and enjoy.
My 3 dining criteria include: architectural aesthetics, background noise, and the food on the plate. The restaurant opens up to shaded sidewalk patio. a great outside gathering place. the architecture fits into the build out of the building, the pizza is good. thin crust, hot to the table and flavors are spot on.
Variety of beers on tap and very good pizza make this a repeat stop. 3 out of 3.
Book review “Onward” How Starbucks Fought for Its Life with out Losing its Soul. Howard Schultz with Joanne Gordon
Reading “Onward” is a surprise. I had expected a culinary read. The thread back to culinary is not beverages nor ethically sourcing product. Onward is a book narrating transformation and building his team building. Howard Schultz is the CEO who came to came to oversee […]