A Girl and Her Meat

I remember the day that I decided that I wanted to be a butcher. I was going to a demonstration in culinary school. The person doing the demo that day was a butcher from Italy named Dario. He didn't speak a word of english, the whole thing was translated. It was the most beautiful thing I had ever seen. Dario decided to break down a hindquarter of beef. He did so with such finesse it was like watching a dance. Butchery wasn't simply breaking down an animal it was an art form. I loved every minute of it. As he did this he talked about the animal, how you must use everything because the animal died so we can eat it. You can use everything, as they say about pigs everything but the oink. He said in America, people only love the glamourous cuts, filet, ribeye, NY, but that really there are so many other cuts that are just as delicious. 

In his restaurant in Italy, he cooks these cuts, and he even showed us a few that he works with. It was awesome. After that demo, I decided that I would do whatever it takes to become a butcher. 

I started working at Eataly shortly there after at the coffee bar, and then went over to the meat counter. It was amazing and a dream come true. I loved my time there, as well as my time at Whole Foods. I've learned so much and I feel so prepared and equipped as a CHEF. 

You see butchery was a strategic move for my career as a chef. I wanted to learn how to work with meat so that I could be like Dario someday, able to use ANY cut of meat in my restaurant. I wanted to know what I was working with and how to best cook it. It has been a great two years of learning and now I am ready to move into a kitchen full time. 

I'm so excited because on Saturday I have a trail at Blue Ginger, an amazing restaurant in Massachusetts, owned by Chef Ming Tsai. His culinary style is similar to mine, his style is "East meets West" and I love that. 

I'm so excited and nervous about this trail, bit at the same time it's so symbolic to me. Like this is the beginning of a new chapter, and I'm thrilled! Butchery has served me well and I am so lucky to have pursued it! 

I know that it will always be a big part of my career. Someday, it is my dream to have my own restaurant with a butcher shop attached! How awesome would that be!? Or just a nose to tail restaurant! Could you imagine? I would get a whole pig and create amazing plates from all the parts!!!!

So wish me luck! I am excited to turn the page to the next chapter in my life!


The Second Supper and More to Come!

On Saturday night I hosted my second supper club and it was so successful! I am just so blown away with how fun it was, and just how many people came! There were 16 people there and it was just fantastic! I have new potential clients, I've learned so much from everything that I did and it was just an overall good time! I couldn't have done it without my gracious sister-in-law, our hosts daughter Karen, and my amazing husband, Tom! They all made it happen for me!
Tom set the table and printed out menus for this club. I feel like it was a great touch and help the guests to know what they were eating. 

My sister-in-law helped me plate and as you can see, true to my HK experience I'm making some crazy face!

For the Amuse Bouche I decided to make a blini topped with caviar, and a sunny side up quails egg. 
For the First Course I made an arugula salad with fresh strawberries, toasted hazelnuts, and a chocolate balsamic vinaigrette. 

For the Second Course I made a spring pea risotto, with ramps and shaved parmesan. 

For the Third Course and main entree I seared off a Grass Fed New Zealand Lamb Leg Steak, citrus asparagus, sautéed white wine mushrooms, and a chimichurri. 

As a digestive I made a blackberry red wine sorbet. 

For the Fourth and final course I made a Cherry Tart with a Lavender Ice Cream.

Thank you so much to all who came and I can't wait till July 13th for my All American Summer Supper Club!!!! Get your tickets now!!!!


Tastings of Recent Life

I have been so incredibly busy lately! It's the opening line to all my blogs as of recent! Here are a few pictures to at least keep you some what satiated! Thank you for your love and support!

Bacon Cod Fritters
Fresh Garlic Growing in our Garden
Steeping Mango Black Tea
National Grilled Cheese Day: Purple Grain Bread, Sheep's Milk Cheese, Mozzarella, Blistered Tomatoes, Pancetta, and Dried Olives
Pretzel and Mustard Crusted Sirloin
Chorizo and Mussels with a Cabbage Mango Slaw


My First Supper Club

The first supper club was a huge success! I had a blast! Our inspiration came from the Harlem Renaissance, and the rent parties that took place. They would throw parties and invite jazz players, and charge a cover at the door as a way to make rent money. In addition to that we also spent a year and a half in Harlem. I can't even tell you how many places we tried for good soul food. You can check out my previous post on the yummy places we found! It went off amazing, and the hosts were gracious. We ended up with 12 people. I love this type of event because people come together that don't know each other and leave as new friends! Myself included! It was a great success and I could't have had a better partner at my side, my husband Tom who was a fantastic sous chef and server! I love him and couldn't have done it without him!
Amuse Bouche
Gumbo Style Whitefish and Heirloom Tomato Ceviche  
First Course
She Crab Soup

Second Course
Pulled Pork Slider & Arugula Herb Salad with Bacon Vinaigrette, Fried Green Tomato Croutons & Praline 

Third Course
Glazed Chicken Lollipop, Thinly sliced Breast of Chicken, Caramelized Onion Corn Cake with Maple Jus and Sauteed Collard Greens

Mint Julep Granita
Fourth Course
Sweet Potato Beignets with Bourbon Brown Butter Ice Cream 
  I've definitely learned a lot from this experience, and will use my knowledge towards the second supper club which will be coming up in May! Check back often!


Getting Away

There is nothing like a little get away. I love to escape with my sweet every now and then. He is the best and brightest part of my life. We have so much fun together! This weekend we escaped to Bristol, Rhode Island. It's not too far from us, only an hour and a half or so. It's such a cute little town! There are all sorts of little shops and restaurants and you can walk to almost everything. We stayed at the William's Grant Inn Bed & Breakfast. It was fantastic. The Inn was super homey and lived in. I love that feeling. The breakfast was great and all homemade right down to the granola. The best food of the whole trip was at the B&B! They made French Toast one morning from Portuguese bread homemade at a little bakery down the street. Ugh!!!! It was so great and a much needed get away! 

We love to eat while we are away. If I had it my way, I would stop at every restaurant and just eat all day! I love to try other peoples food! There is obviously a plus and minus to that as well because very rarely do I feel completely satisfied with a meal. Meaning as a fellow chef I am always critiquing the plates brought to me. I will save those for my own thoughts! The pate was delightful, and the company even more so! 

We walked nearly every where! The water front was my favorite spot! Our favorite shop was The Knotty Dog, they make homemade soaps, and with our room we received two free bars, and bought plenty more! Oh to get away! It rejuvenates my body and soul! 

When it's time to escape where do you go?

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