Buenos Dias,
Pardon if this one is short but my left middle finger is defunct - normally I can bust out at least 70 words per minute but this morning I am handicapped:(
Last nights kick off party for a five day Indian/Persian wedding went quite well . . . of course the extra 70 people made things interesting but I guess that is what it's all about - and ChileCo Catering delivered. Great job team!
My wee little morning is going to include multiple meetings and then prepping for Saturdays wedding before meeting the parents of one of my hardest working employees - T-Bone, Tyson or more commonly known as "Money" Don't really know how he landed this so reverent nickname but it stuck as such everyone calls him Money. I think these little nicknames are endearing of our industry - y'got's to find the little joys and twists that make all of the hard work worth it!
In integrating my facebook with my little journal here you can check out the ChileCo Catering Culinary Word of the Day & Songbird du Jour there. Have a great one and more to read tomorrow. Chugs of Love & Gratitude!
Scotty
Wednesday, March 31, 2010
Tuesday, March 30, 2010
Tuesday - Easter Approaching . . Karma!
Top of the mornin to yah!
How much does it cost to have an elephant at your event? I personally don't know the answer to that but this weekend Sati will be riding an elephant at the grand entrance of his wedding downtown thanks to Jason Dean of JRD events. ChileCo Catering is only kicking off this event downtown at the Skybox which will be filmed by Channel 10 . . stay tuned for more.
While I am going to get the 101 on how to put pictures on this blog and jazz things up a bit . . I am pleasantly proud that I am on a streak on continuity. Even more so - I am delighted that I hooked up a subwoofer to this computer and can revive my body and spirit with tunes every morning. As such - I am going to post (daily) a lifting, kick ass, inspiring tune for you to kickoff your mornings with!
Just say yes! Make this day a yes day and inspired the rest of this week . . until tomorrow - eat kiwi like ravenous kookaburra my friends.
with Culinary Blessings,
Chef Scotty
How much does it cost to have an elephant at your event? I personally don't know the answer to that but this weekend Sati will be riding an elephant at the grand entrance of his wedding downtown thanks to Jason Dean of JRD events. ChileCo Catering is only kicking off this event downtown at the Skybox which will be filmed by Channel 10 . . stay tuned for more.
While I am going to get the 101 on how to put pictures on this blog and jazz things up a bit . . I am pleasantly proud that I am on a streak on continuity. Even more so - I am delighted that I hooked up a subwoofer to this computer and can revive my body and spirit with tunes every morning. As such - I am going to post (daily) a lifting, kick ass, inspiring tune for you to kickoff your mornings with!
Just say yes! Make this day a yes day and inspired the rest of this week . . until tomorrow - eat kiwi like ravenous kookaburra my friends.
with Culinary Blessings,
Chef Scotty
Monday, March 29, 2010
Monday Madness & Sarahs new Nickname . . .
Good Morning,
Rthymn at last - morning after morning you can now tune into The Word of Chi to start your day off. Let us begin with the new nickname for Priceless, Pot de Nag, Jelly (this last week!) and now . . . Scratch-n-Sniff (s-n-s for short . . or just plain Scratch).
On to other things - I'm sipping my coffee with yet another defunct French Press spitting out a good 3 tablespoons of organic Ecuadorean coffee grounds. The question is do swallow or spit? Perhaps the combination of the two is envitable and slightly enticing for the extra sip . . but then again, this is coming from an individual who bites into his banana in consuming the bitter skin to the tropically creamy and smooth flesh within. Kids - don't try this at home unless you aren't afraid of ordering those salty ass, shriveled up anchovies at your favorite pizza joint. Gosh, that brings back fond memories of Maria's pizza with my Dad & sibblings (oregon, WI pizza joint . . decadent, greasy and laden with enough cheese to clog a newborns arteries in 5 seconds flat!).
An Indian event for ChileCo tomorrow . . on the menu: Thai chile poached rock shrimp with kumquat, garam masala encrusted lollipop lambchops, volcanic tandoori chicken skewers and such vivacious drinks as my "pisco sour" with guanabana puree, chilled pisco (peruvian liquor) and topped with a cardamom meringue.
Song of the morning: the light by Common - check it out folks and kick ur mornin' off with a little hop to that hip!
with Culinary Blessings,
Chef Scotty
Rthymn at last - morning after morning you can now tune into The Word of Chi to start your day off. Let us begin with the new nickname for Priceless, Pot de Nag, Jelly (this last week!) and now . . . Scratch-n-Sniff (s-n-s for short . . or just plain Scratch).
On to other things - I'm sipping my coffee with yet another defunct French Press spitting out a good 3 tablespoons of organic Ecuadorean coffee grounds. The question is do swallow or spit? Perhaps the combination of the two is envitable and slightly enticing for the extra sip . . but then again, this is coming from an individual who bites into his banana in consuming the bitter skin to the tropically creamy and smooth flesh within. Kids - don't try this at home unless you aren't afraid of ordering those salty ass, shriveled up anchovies at your favorite pizza joint. Gosh, that brings back fond memories of Maria's pizza with my Dad & sibblings (oregon, WI pizza joint . . decadent, greasy and laden with enough cheese to clog a newborns arteries in 5 seconds flat!).
An Indian event for ChileCo tomorrow . . on the menu: Thai chile poached rock shrimp with kumquat, garam masala encrusted lollipop lambchops, volcanic tandoori chicken skewers and such vivacious drinks as my "pisco sour" with guanabana puree, chilled pisco (peruvian liquor) and topped with a cardamom meringue.
Song of the morning: the light by Common - check it out folks and kick ur mornin' off with a little hop to that hip!
with Culinary Blessings,
Chef Scotty
Sunday, March 28, 2010
Burgers at Home: Sunday Absolution
Good Morning to all . .8:55AM,
The Earl Grey Tea has been downed and I am officially awake although badly in need of good scrub and shower. Last night was the first run at some backyard ambiance with a firepit, the tiki torches . . and the grill going.
It occurred to me whence washing down a Sammy Adams between my intervals at the computer (cooking classes schedule complete - stay tuned for "The Journey") . . why would one every order or seek out this best burger. Such a simple Americana dish and never as good out an about as you yourself can make at home. Have tripping around the kitchen I through together 3 pounds of beef (ok - it helped that it was ground filet tips left over from ChileCo's tenderloins), I good mini handful of garlic, 2 Tablespoons each of salt, pepper & spicy horseradish, a dash of cajun seasoning, a 1/2 cup of water (always helps keep the burgers moist folks!). The result . ..
Flippin amazing! Of course I buttered the buns, slathered on some mayo, heirloom tomato, iceberg lettuce and red onion to complete the melancholy. This little adventure simply certified my own hypothesis the best burger comes from the coals of a beat up weber grill and a home cook!
Now it's time for that shower cause I reek something comforting yet over pungent of burnt ash & stale beer (must have spilled at some point)! Looking forward to keeping the creative movement going and cranking out a few more menu's before diverging upon Hillcrests afternoon Sunday Fun!
with Culinary Blessings,
Chef Scotty
The Earl Grey Tea has been downed and I am officially awake although badly in need of good scrub and shower. Last night was the first run at some backyard ambiance with a firepit, the tiki torches . . and the grill going.
It occurred to me whence washing down a Sammy Adams between my intervals at the computer (cooking classes schedule complete - stay tuned for "The Journey") . . why would one every order or seek out this best burger. Such a simple Americana dish and never as good out an about as you yourself can make at home. Have tripping around the kitchen I through together 3 pounds of beef (ok - it helped that it was ground filet tips left over from ChileCo's tenderloins), I good mini handful of garlic, 2 Tablespoons each of salt, pepper & spicy horseradish, a dash of cajun seasoning, a 1/2 cup of water (always helps keep the burgers moist folks!). The result . ..
Flippin amazing! Of course I buttered the buns, slathered on some mayo, heirloom tomato, iceberg lettuce and red onion to complete the melancholy. This little adventure simply certified my own hypothesis the best burger comes from the coals of a beat up weber grill and a home cook!
Now it's time for that shower cause I reek something comforting yet over pungent of burnt ash & stale beer (must have spilled at some point)! Looking forward to keeping the creative movement going and cranking out a few more menu's before diverging upon Hillcrests afternoon Sunday Fun!
with Culinary Blessings,
Chef Scotty
Saturday, March 27, 2010
Beautiful San Diego!
Bueno,
Believe it our not - I got up at 7am, did a little gardening and then sat down and had a serious conversation to "clarify" let's say. And now, after 3 cups of coffee, a delicious fried egg sandwich prepared by Chef Sarah . . I find myself in peace with a rejuvenating cup of Earl Grey Tea, the scent of Jasmine, and some sort of damn bird chirping away.
Today's menu production is already in full swing but at this time I am propped up in front of the computer with a clear mind ready to spill some creative juices on to paper in creating some new menus for these cooking classes, wine dinners & an upcoming three story yacht!
Nobody is reading this at this moment - so enjoy the beach, your family . . dust off your grill and lay down some Kansas City BBQ! Till tomorrow morning. .
with Culinary Blessings,
Chef Scotty
Believe it our not - I got up at 7am, did a little gardening and then sat down and had a serious conversation to "clarify" let's say. And now, after 3 cups of coffee, a delicious fried egg sandwich prepared by Chef Sarah . . I find myself in peace with a rejuvenating cup of Earl Grey Tea, the scent of Jasmine, and some sort of damn bird chirping away.
Today's menu production is already in full swing but at this time I am propped up in front of the computer with a clear mind ready to spill some creative juices on to paper in creating some new menus for these cooking classes, wine dinners & an upcoming three story yacht!
Nobody is reading this at this moment - so enjoy the beach, your family . . dust off your grill and lay down some Kansas City BBQ! Till tomorrow morning. .
with Culinary Blessings,
Chef Scotty
Friday, March 26, 2010
Mornin Blogeliciousness
Good Morning my dear friends,
It has occurred to me that due to the consumption of regular amounts alcohol (be fermented grapes, rye, potato or agave) . . I should write this dear little blog in the morning.
Employees: Oh boy - running a mid-sized business I think one of the biggest struggles is in managing those very people who make or break your business. Emotional highs and lows - let's face it . . catering isn't no walk-in the park but grey hairs have now intruded upon my once lush burnett head. Just thought I'd share.
I recently looked at a restaurant in RSF - the location is anything but ideal, however great circumstance are being made/offered in exchange for a committment. I'll keep you posted there as well as Chi Cuisine, a restaurant concept down here in San Diego and most importantly . . .
Cooking Classes by Chef Scotty & Wine & Culinary Dinners!!! Exciting but all in the same a bit of work ahead for me.
As the Social now is five days I really don't feel as if I gave it proper credit in describing the nights events but I will share this: I drive the death card the night before! As for the meaning - please read on.
The Death card speaks of a major conclusion in an area of our lives. Often when this card shows up in a reading it means the querent has had, or will have a change that is monumental - an ending of circumstances that were dragging on for far too long and the only way to make a clean break is to have a sharp ending. The key point to remember here is that where there is an ending, there is also a beginning.
The Death card also exposes us to the inevitabilities in our lives. Everyone has heard the old adage "the only thing you can count on is death and taxes." The quote left out one other inevitable occurance: Change. We can alway count on change. No matter how long we've been at our jobs, how long we've been married, or how long we've lived in one location - fact of the matter is that everything changes. We may remain in the same house all of our lives, but our lives will always change. Life is in constant motion and this is the irony of the Death card. Death is never the end - it is simply a motion in a different direction.
I am going to figure out how to put pictures on this thing, start writing in the morning and thank each of you for hanging in there with me!
with Culinary Blessings,
Chef Scotty
It has occurred to me that due to the consumption of regular amounts alcohol (be fermented grapes, rye, potato or agave) . . I should write this dear little blog in the morning.
Employees: Oh boy - running a mid-sized business I think one of the biggest struggles is in managing those very people who make or break your business. Emotional highs and lows - let's face it . . catering isn't no walk-in the park but grey hairs have now intruded upon my once lush burnett head. Just thought I'd share.
I recently looked at a restaurant in RSF - the location is anything but ideal, however great circumstance are being made/offered in exchange for a committment. I'll keep you posted there as well as Chi Cuisine, a restaurant concept down here in San Diego and most importantly . . .
Cooking Classes by Chef Scotty & Wine & Culinary Dinners!!! Exciting but all in the same a bit of work ahead for me.
As the Social now is five days I really don't feel as if I gave it proper credit in describing the nights events but I will share this: I drive the death card the night before! As for the meaning - please read on.
The Death card speaks of a major conclusion in an area of our lives. Often when this card shows up in a reading it means the querent has had, or will have a change that is monumental - an ending of circumstances that were dragging on for far too long and the only way to make a clean break is to have a sharp ending. The key point to remember here is that where there is an ending, there is also a beginning.
The Death card also exposes us to the inevitabilities in our lives. Everyone has heard the old adage "the only thing you can count on is death and taxes." The quote left out one other inevitable occurance: Change. We can alway count on change. No matter how long we've been at our jobs, how long we've been married, or how long we've lived in one location - fact of the matter is that everything changes. We may remain in the same house all of our lives, but our lives will always change. Life is in constant motion and this is the irony of the Death card. Death is never the end - it is simply a motion in a different direction.
I am going to figure out how to put pictures on this thing, start writing in the morning and thank each of you for hanging in there with me!
with Culinary Blessings,
Chef Scotty
Tuesday, March 23, 2010
Social on March 21st - Water
Bon Jour,
So it is with great pleasure that I write this blog in knowing that even with obscene circumstances (a stove that just wouldn't work) the Social was an exciting and fun night. Dawn from Embellishmint, David from Plush Lounge Furniture, Tim for TAP Productions, and KC from Holiday Wine Cellars went over the top!
Cool blue and winter white colored the industrial fish warehouse . . the death card was drawn as the tarot of the evening (symbolizes renewal, fresh start, new beginning) and the sake and wine flowed with the cuisine.
Many thanks to all who participate in making the night magical - much love to all!
with Culinary Blessings,
Chef Scotty
So it is with great pleasure that I write this blog in knowing that even with obscene circumstances (a stove that just wouldn't work) the Social was an exciting and fun night. Dawn from Embellishmint, David from Plush Lounge Furniture, Tim for TAP Productions, and KC from Holiday Wine Cellars went over the top!
Cool blue and winter white colored the industrial fish warehouse . . the death card was drawn as the tarot of the evening (symbolizes renewal, fresh start, new beginning) and the sake and wine flowed with the cuisine.
Many thanks to all who participate in making the night magical - much love to all!
with Culinary Blessings,
Chef Scotty
Friday, March 19, 2010
The bomb diggity cake!
Ok - I swear on my life I will do this every night. If only a sentence or two . . lord knows I could use some structure in my day to day activities!
Just finished a cake for a very special client and let me tell you from the flavors to the presentation . . this cake is off the hook.
I'll post a picture on facebook but till then: imagine . .
peanut butter praline
dark chocolate fudge cake
caramel lemon-bananas
all with a dark chocolate ganache
trimmings of dark chocolate truffles, peanut butter truffles and garnish of succulents and hibiscus flowers . . I am really happy with it! And those of you who know me personally . . know that I always believe things could be better - not with this one folks!
The first Social of 2010 is on Sunday - sold out attendance at 90! Good week overall!
with culinary blessings,
Your Scotty
Just finished a cake for a very special client and let me tell you from the flavors to the presentation . . this cake is off the hook.
I'll post a picture on facebook but till then: imagine . .
peanut butter praline
dark chocolate fudge cake
caramel lemon-bananas
all with a dark chocolate ganache
trimmings of dark chocolate truffles, peanut butter truffles and garnish of succulents and hibiscus flowers . . I am really happy with it! And those of you who know me personally . . know that I always believe things could be better - not with this one folks!
The first Social of 2010 is on Sunday - sold out attendance at 90! Good week overall!
with culinary blessings,
Your Scotty
Saturday, March 13, 2010
Weekly Nickname: Pot de Nag
Let's start layering some deliciousness to this blog .. seriously I must get off my epicurean crafted ass and make this blog work. Obviously, interesting content is the only manner in which my peeps are going to send the word of chi back around . . so I bumping it up three lines short of a Saturday night!
From this moment on their will be a new nickname for one of my key employees, roommate & friend: Sarah Rice
We have recently added "Scarf" to her list of nicknames/but that was last week
She already is known as "Priceless" "Sars" "Scorpion Woman" "Rolls Rice" "babette" and "Ricecakes" and now we add this next weeks nickname:
Pot de Nag/Definition: Much like Pot de Creme she withholds a creamy level of nagginess that when whetted on the tong is very much appeasing to the appetite but side effects can be quite discomforting as the nag globules tend to morph the natural form of ones ass and legs.
Yeah baby, and the moonbirds are back to production (random: a moonbird is a little Kashmiri phyllo chicken basket appetizer that ChileCo serves up) Does anyone know what the Kashmiri blend is?? Much like Mole Poblano it differentiates from household to household but for the most part holds true to balancing the delectable aromas of Cardamom & Saffron. Yogurt is also a key ingredient and typically pistachio. Give it a twirl . . it's pretty awesome and sure to please your guests. Through in a pet monkey that knits wool mittens and you've got a party!
How's that for a not your average chef blog?
From this moment on their will be a new nickname for one of my key employees, roommate & friend: Sarah Rice
We have recently added "Scarf" to her list of nicknames/but that was last week
She already is known as "Priceless" "Sars" "Scorpion Woman" "Rolls Rice" "babette" and "Ricecakes" and now we add this next weeks nickname:
Pot de Nag/Definition: Much like Pot de Creme she withholds a creamy level of nagginess that when whetted on the tong is very much appeasing to the appetite but side effects can be quite discomforting as the nag globules tend to morph the natural form of ones ass and legs.
Yeah baby, and the moonbirds are back to production (random: a moonbird is a little Kashmiri phyllo chicken basket appetizer that ChileCo serves up) Does anyone know what the Kashmiri blend is?? Much like Mole Poblano it differentiates from household to household but for the most part holds true to balancing the delectable aromas of Cardamom & Saffron. Yogurt is also a key ingredient and typically pistachio. Give it a twirl . . it's pretty awesome and sure to please your guests. Through in a pet monkey that knits wool mittens and you've got a party!
How's that for a not your average chef blog?
Thursday, March 11, 2010
Short & Sweet
Short - deals falling out at the finish line
Sweet - potential for better deals
That's it for this moment! We've had a quite crazy beginning to March and setting the tone for the year. What would one do without principles and integrity?
PS: I won the mammals category on jeopardy yesterday!
With Culinary Blessings,
Chef Scotty
Sweet - potential for better deals
That's it for this moment! We've had a quite crazy beginning to March and setting the tone for the year. What would one do without principles and integrity?
PS: I won the mammals category on jeopardy yesterday!
With Culinary Blessings,
Chef Scotty
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