Yahoo! Up to 16 followers - now that's exciting. And with every new follower so does grow my ambition and dedication to this blog. Watching the Canadian & US game for gold, stopped by and picked up some dime on the dollar catering items and. . .well - last nights events went off without a hitch - despite the rain!
Nothing to intensive to write, scarfed down a little leftover truffled mac for lunch - need to really get working on my salad regimen! 3 Neiman Marcus events this week and a couple of events at Wiens in Temecula. No rest for the wicked and for that . . .I definitely qualify! Perhaps this isn't so hard:)
Scotty
Sunday, February 28, 2010
Saturday, February 27, 2010
curvture of the spine & severe dehydration . . .
these are the very adjectives that describe me best at this moment - top it off with a little employee drama, two new restaurant prospects and a weekend of events . . and yes . . absolute chaos is my life.
On the upswing . . I'm here typing again for my devote 15 followers (well I'm not sure if you're as devoted as me . . pretty lame that I haven't consummated the time to scribble for nearly two weeks!). Paso Robles wine event was nothing short of fantastic (in partnership with Fast Forward Events) and on the menu:
Mole Poblano tainted Pork Belly, House Masa Cake, Cuban Sofrito, Creme Fraiche
Kona Coffee-Cacao Filet Medallion with Caramelized Leek Mashers
Zinfandel Framboise-n-Dark Chocolate Parfait with Black Pepper Chantilly Creme
Assenti Gnocchi with Tomato-Fennel Sauce, Wild Rocket, Pedano Grano and . . .
Earl Grey salt cured Hirame with Litchi-Rosehip Sorbet, Pear, Micro Tangerine
Yes folks - you should have been there cause this food would knock the scarlet right off your grandma's lips!
Tomorrow I have a cooking demo that I literally pulled write from my arsh - but I seem to do that quite well. As a matter of fact, I have listed that as one my key attributes on my resume.
And so - the word of chi will now become nothing short of my life. I apologize for the faint hearted readers and simple protest that no unnecessary offense be taken as it is logical that I must entertain you and in so doing expose the most inner thoughts of my mind. That my friends is going to take you on one hell of a pimp daddy, epicurean, daliesque whirlwind of a ride.
Chao for now,
Chef Scotty
On the upswing . . I'm here typing again for my devote 15 followers (well I'm not sure if you're as devoted as me . . pretty lame that I haven't consummated the time to scribble for nearly two weeks!). Paso Robles wine event was nothing short of fantastic (in partnership with Fast Forward Events) and on the menu:
Mole Poblano tainted Pork Belly, House Masa Cake, Cuban Sofrito, Creme Fraiche
Kona Coffee-Cacao Filet Medallion with Caramelized Leek Mashers
Zinfandel Framboise-n-Dark Chocolate Parfait with Black Pepper Chantilly Creme
Assenti Gnocchi with Tomato-Fennel Sauce, Wild Rocket, Pedano Grano and . . .
Earl Grey salt cured Hirame with Litchi-Rosehip Sorbet, Pear, Micro Tangerine
Yes folks - you should have been there cause this food would knock the scarlet right off your grandma's lips!
Tomorrow I have a cooking demo that I literally pulled write from my arsh - but I seem to do that quite well. As a matter of fact, I have listed that as one my key attributes on my resume.
And so - the word of chi will now become nothing short of my life. I apologize for the faint hearted readers and simple protest that no unnecessary offense be taken as it is logical that I must entertain you and in so doing expose the most inner thoughts of my mind. That my friends is going to take you on one hell of a pimp daddy, epicurean, daliesque whirlwind of a ride.
Chao for now,
Chef Scotty
Wednesday, February 17, 2010
Let's say it all! The beginning to ending & back again!
Good Evening my fine folks of now fourteen (where for art my followers?),
As I roll out into 2010, I gaze back and realize we are more than half way through February. Crazy huh? Seems like New Years was yesterday! So much to tell and yet so exhausted but I'm finding comfort in an affordable merlot by Veramonte - it's nothing like the vino I tasted at my event last night (but then again - that was five bottles of wine over 3k in value:) And on that note - let's talk about the best G'damn Filet Mignon I've ever cooked in my life!!! Seared then slow roasted on and off of 200 degrees for two hours. 100% medium rare from exterior to center! Love it when perfection happens in the kitchen.
Ok, so there's a hell of lot going on - might finally be opening that restaurant that we've teased you with over the last six months (not my fault - not the right partners - and not the right scenerios). Stay tuned for that as this blog will really start to amp up in its vocal veneer! This week we have six events with some of them for taking place at/for our favorite SD venues(of course the elite clientel fundraiser types!) We are absolutely thrilled to partner up wiht MOPA & MCASD on these events. On top of that - my father (the greatest man I've ever known in my wee little 33yrs of livin) is in town to meet my sisters new twins . . but as you guessed - I won't be making it up to the OC before his departure. Not with the Paso Robles Wine and Food pairing that ChileCo will be catering exclusively this Wednesday! Enough with work - who's reading this anyways!
What shall we talk about - let's talk about this past Sunday/Valentines Day. I never seem to have one . . maybe once in my years of dating. Why? Not cause I'm an overweight chef, not cause I'm broke, not cause . . (well - lets just say . . that department is more than blessed) . . it's because I work too much and priotize the certainity of success and making a difference in this world above all else. Everyone has their flaws and that is without a doubt one of mine. Could be worse - at least from what I've seen in humanity?
So what did I do on Valentines Day - I got crazy, danced, broke out the leather pants and attitude to bounce and joined in the opening alternative night at Sidebar in downtown San Diego. The night was nothing short of . . well, hmmm . . it was perfect in all of it's many wonders. Sidebar was swimming with the most ultra hip San Diego clientel and I'll end things with Scotty full heartdly making out with a Brazilian Model, a bar bill receipt over $550 (keep in mind - I bought drinks for him, her & it), cabbing home at 4am & waking up stark naked with a smile! Now that's a good night out on the town!
Till our next conversation,
Chef Scotty
As I roll out into 2010, I gaze back and realize we are more than half way through February. Crazy huh? Seems like New Years was yesterday! So much to tell and yet so exhausted but I'm finding comfort in an affordable merlot by Veramonte - it's nothing like the vino I tasted at my event last night (but then again - that was five bottles of wine over 3k in value:) And on that note - let's talk about the best G'damn Filet Mignon I've ever cooked in my life!!! Seared then slow roasted on and off of 200 degrees for two hours. 100% medium rare from exterior to center! Love it when perfection happens in the kitchen.
Ok, so there's a hell of lot going on - might finally be opening that restaurant that we've teased you with over the last six months (not my fault - not the right partners - and not the right scenerios). Stay tuned for that as this blog will really start to amp up in its vocal veneer! This week we have six events with some of them for taking place at/for our favorite SD venues(of course the elite clientel fundraiser types!) We are absolutely thrilled to partner up wiht MOPA & MCASD on these events. On top of that - my father (the greatest man I've ever known in my wee little 33yrs of livin) is in town to meet my sisters new twins . . but as you guessed - I won't be making it up to the OC before his departure. Not with the Paso Robles Wine and Food pairing that ChileCo will be catering exclusively this Wednesday! Enough with work - who's reading this anyways!
What shall we talk about - let's talk about this past Sunday/Valentines Day. I never seem to have one . . maybe once in my years of dating. Why? Not cause I'm an overweight chef, not cause I'm broke, not cause . . (well - lets just say . . that department is more than blessed) . . it's because I work too much and priotize the certainity of success and making a difference in this world above all else. Everyone has their flaws and that is without a doubt one of mine. Could be worse - at least from what I've seen in humanity?
So what did I do on Valentines Day - I got crazy, danced, broke out the leather pants and attitude to bounce and joined in the opening alternative night at Sidebar in downtown San Diego. The night was nothing short of . . well, hmmm . . it was perfect in all of it's many wonders. Sidebar was swimming with the most ultra hip San Diego clientel and I'll end things with Scotty full heartdly making out with a Brazilian Model, a bar bill receipt over $550 (keep in mind - I bought drinks for him, her & it), cabbing home at 4am & waking up stark naked with a smile! Now that's a good night out on the town!
Till our next conversation,
Chef Scotty
Friday, February 12, 2010
Valentines Weekend
In the pursuit of happiness it would appear that a restaurant is on the horizon at last! It's going to be a lot of hard sweat and tears but . . nothing moves me more than this business. For those of us crazy enough to voluntarily devote our lives to the hospitality business it is more than an occupation . . it is a lifestyle!
On a more immediate note, I am really excited for my Coronado wedding tomorrow as they are chose ChileCo over all else for our sustainable and organic beliefs. Probably didn't hurt that our food is crafted with so much love and they did chose a fun menu.
Amuse: Seared Scallop with Star Anise Beurre Blanc & Pomegranate Kernal
Salad: Organic Mixed Greens, Poached Pear Champagne Dressing, Crispy Shallot
Intermezzo: Currant but switching it up to Tangerine-Thai Basil
Family Style Platters of:
Roasted Root Vegetables infused with Marjoram and Ricotta Pasta Pillows with Porcini Browned Butter and Wild Rocket
Pan Seared Corvina with Sun-dried Tomato-Basil & Artichoke
Caramelized Chickpea Falafel & Curried Apricot-Almond Cous-cous
Everything is so damn delicious - can't wait for tomorrow! To my 13 followers - thank you . . .lol. Perhaps a little more animation and will build up this little blog:)
On a more immediate note, I am really excited for my Coronado wedding tomorrow as they are chose ChileCo over all else for our sustainable and organic beliefs. Probably didn't hurt that our food is crafted with so much love and they did chose a fun menu.
Amuse: Seared Scallop with Star Anise Beurre Blanc & Pomegranate Kernal
Salad: Organic Mixed Greens, Poached Pear Champagne Dressing, Crispy Shallot
Intermezzo: Currant but switching it up to Tangerine-Thai Basil
Family Style Platters of:
Roasted Root Vegetables infused with Marjoram and Ricotta Pasta Pillows with Porcini Browned Butter and Wild Rocket
Pan Seared Corvina with Sun-dried Tomato-Basil & Artichoke
Caramelized Chickpea Falafel & Curried Apricot-Almond Cous-cous
Everything is so damn delicious - can't wait for tomorrow! To my 13 followers - thank you . . .lol. Perhaps a little more animation and will build up this little blog:)
Wednesday, February 10, 2010
Falafel and Fatoush
Good Evening Folks,
This is going to be a quickee as I am typing menus and going over the ordering for the next five events. Just met with Neiman Marcus today but more importantly . . . falafel is the bomb!
Ofcourse, we add double the lemon juice and a spice mixture similar garam masala, parsley, onion, garlic . . . delicious. In fact Lebanese cuisine is incredible in my culinary mind but even better when blended with a few other ethnic cultures such as Morroccan and Pacific Rim (believe it or not!).
Valentines Day is around the corner and with the heart so near and dear I can't help but think there's going to be a lot of passionate cooking this Sunday. Food brings the soul to center . . of course a good glass of bordeaux doesn't hurt before or after. I have a couple special recipes that I will be posting for this upcoming Sunday in the next blog.
with Culinary Blessings,
Chef Scotty
This is going to be a quickee as I am typing menus and going over the ordering for the next five events. Just met with Neiman Marcus today but more importantly . . . falafel is the bomb!
Ofcourse, we add double the lemon juice and a spice mixture similar garam masala, parsley, onion, garlic . . . delicious. In fact Lebanese cuisine is incredible in my culinary mind but even better when blended with a few other ethnic cultures such as Morroccan and Pacific Rim (believe it or not!).
Valentines Day is around the corner and with the heart so near and dear I can't help but think there's going to be a lot of passionate cooking this Sunday. Food brings the soul to center . . of course a good glass of bordeaux doesn't hurt before or after. I have a couple special recipes that I will be posting for this upcoming Sunday in the next blog.
with Culinary Blessings,
Chef Scotty
Friday, February 5, 2010
Friday Fun Day!
Well my friends - Last night was quite a day. 18 1/2 hours of work to be exact but oh did I spread the love around! Met with two fantastic brides, "networked" (aka partied) at Angela Brannon's fundraiser held at the prestigious and off the hook Sidebar in downtown San Diego and now . . . .
Paper pushing as fast as an armadillo peeped up on LSD as I have another tasting for a Wiens bride in Irvine/OC and then off to LA LA land to meet with potential investors for the Chi Cuisine product line (as well as reconnect with a few Beverly Hills clients. Dancing? Perhaps so - I am somewhat renowned for a night of release via the beat of bong drums: imagine a shirtless Scotty with moves that would style a smile on MJ if he was still around:)
I haven't decided if I will be bringing my labtop or not - as such we may have quite the adventure)s to report on Monday morning. Bidding all a fantastic weekend.
with Culinary Blessings,
Chef Scotty
Paper pushing as fast as an armadillo peeped up on LSD as I have another tasting for a Wiens bride in Irvine/OC and then off to LA LA land to meet with potential investors for the Chi Cuisine product line (as well as reconnect with a few Beverly Hills clients. Dancing? Perhaps so - I am somewhat renowned for a night of release via the beat of bong drums: imagine a shirtless Scotty with moves that would style a smile on MJ if he was still around:)
I haven't decided if I will be bringing my labtop or not - as such we may have quite the adventure)s to report on Monday morning. Bidding all a fantastic weekend.
with Culinary Blessings,
Chef Scotty
Thursday, February 4, 2010
Goooooood . . . Morning California!
I promise I will get the hang of this literary journal . . I guess I'm missing the "daily" part of the concept. I promise.
Moving along it is a brisk morning at 5:37am in San Diego California. I had quite the day yesterday beginning with a spirited cup of Costa Rican Joe & my first appointment with the reigning heiress to the Cohn Restaurant Group. -Amazing, down to Earth people that's all I have to say and what an honor to be asked to caterer an event for such a prestigious, epicurean family renowned for the best restaurants in San Diego.
On my way back to the office, I slipped in to Catalina Offshore to visit my good friend and collegue Tom Gomes to pick up some stellar Tuna & Local Halibut for today's tasting. This joint has the freshest fish out there - if you haven't been I suggest you visit www.catalinop.com.
At this time we are now back at the office (as my 2:00pm appt had to postpone - this was to be the end all/tell all about this slightly massive kitchen project I've been working on for a solid four months) and pumping out paperwork with my sidekick. Surprisingly enough I managed to scarf down a late salad . . this you see is a pledge to start eating better, healthier and lighter food as Chef Scotty does have a rather small but unpleasantly cute roll forming around his lower abdomen. Now only if I would drink more water and formly take up excersing again (note to self: go to 24 hour fitness and renew membership/ie: that damn 866 number is going to keep calling everyday til you do!)
At 5:15, Ms. Inta and I departed for our first every Luxury Council Meeting at the Keating Hotel. Let us begin with the Hotel - off the hook, art deco designed by the creator/innovator of ferrari (this is totally Inta's style!). We pinned our outfits with those forever lame but ever useful name tags and proceed to "network" I was actualy in quite the right mood for this setting and rekindled some relationships with Dana from Cal-a-Vie Spa, Barry & Jennifer from Coast Catering, our hostess of the evening Ms. Cynthia Karel (the dame of San Diego proper) and many more ... After consuming five the evenings signature libations (entitled "the Mule" Vodka, Ginger Beer, Fresh Lime & a Shake of Bitters), I was primed for success but at that time we were called upstairs for the presentation . . oh boy did I have to pee!
The presentation was on viral marketing and some new things hitting the market. Exciting stuff - think maybe. But we did learn a few things and more importantly the concept behind this council is quite brilliant (started by some New Yorker in 1918 if my memory serves correct - but after 5 mules I make no promises:))
I finished up the night by meeting a few colleagues out at a local dive and wetted my palette once more with a mug of Sammy Adams (although I did through down one bottled water - kudos to me!)
And now we are here - the clock just turned the digits to 6am. Our Social menu's are posted on the website and promise to be exceptional this year. I'll let y'all know how the tasting goes tomorrow morning in the AM till then . . eat with a smile!
with Culinary Blessings,
Chef Scotty
Moving along it is a brisk morning at 5:37am in San Diego California. I had quite the day yesterday beginning with a spirited cup of Costa Rican Joe & my first appointment with the reigning heiress to the Cohn Restaurant Group. -Amazing, down to Earth people that's all I have to say and what an honor to be asked to caterer an event for such a prestigious, epicurean family renowned for the best restaurants in San Diego.
On my way back to the office, I slipped in to Catalina Offshore to visit my good friend and collegue Tom Gomes to pick up some stellar Tuna & Local Halibut for today's tasting. This joint has the freshest fish out there - if you haven't been I suggest you visit www.catalinop.com.
At this time we are now back at the office (as my 2:00pm appt had to postpone - this was to be the end all/tell all about this slightly massive kitchen project I've been working on for a solid four months) and pumping out paperwork with my sidekick. Surprisingly enough I managed to scarf down a late salad . . this you see is a pledge to start eating better, healthier and lighter food as Chef Scotty does have a rather small but unpleasantly cute roll forming around his lower abdomen. Now only if I would drink more water and formly take up excersing again (note to self: go to 24 hour fitness and renew membership/ie: that damn 866 number is going to keep calling everyday til you do!)
At 5:15, Ms. Inta and I departed for our first every Luxury Council Meeting at the Keating Hotel. Let us begin with the Hotel - off the hook, art deco designed by the creator/innovator of ferrari (this is totally Inta's style!). We pinned our outfits with those forever lame but ever useful name tags and proceed to "network" I was actualy in quite the right mood for this setting and rekindled some relationships with Dana from Cal-a-Vie Spa, Barry & Jennifer from Coast Catering, our hostess of the evening Ms. Cynthia Karel (the dame of San Diego proper) and many more ... After consuming five the evenings signature libations (entitled "the Mule" Vodka, Ginger Beer, Fresh Lime & a Shake of Bitters), I was primed for success but at that time we were called upstairs for the presentation . . oh boy did I have to pee!
The presentation was on viral marketing and some new things hitting the market. Exciting stuff - think maybe. But we did learn a few things and more importantly the concept behind this council is quite brilliant (started by some New Yorker in 1918 if my memory serves correct - but after 5 mules I make no promises:))
I finished up the night by meeting a few colleagues out at a local dive and wetted my palette once more with a mug of Sammy Adams (although I did through down one bottled water - kudos to me!)
And now we are here - the clock just turned the digits to 6am. Our Social menu's are posted on the website and promise to be exceptional this year. I'll let y'all know how the tasting goes tomorrow morning in the AM till then . . eat with a smile!
with Culinary Blessings,
Chef Scotty
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