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
Thursday, January 28, 2010
Tardiness - No excuses/Apple Cobbler & More
Good Evening Friends,
So while I have been absent and neglected my dear blog I must confess that it was mostly out of my hands. You see - life & death has never been more transparent to me. I good friend lost his 18 year old son and despite this individuals charismatic personality and talent for living . . he is no longer with us. On the other hand - my sister gave birth to twins . . so innocent and unaware to anything beyond the primal instincts of survival. Which brings us to business and my own personal life and the very interactions, relationships and acquaintances that bring meaning to life.
Heavy month - yes! On a lighter note . . the Social Season will be posting on our website within the next week, people are getting engaged left and right and Chi Cuisine is on the verge of launching into a neighboring store near you! I could write more, should write more . . . but the wine is going to my head (ok, let's be honest - I started off with some 18yr old McCallan Scotch) and there's warm apple cobbler in the oven waiting to tantalize my taste buds.
with Culinary Blessings,
Chef Scotty
So while I have been absent and neglected my dear blog I must confess that it was mostly out of my hands. You see - life & death has never been more transparent to me. I good friend lost his 18 year old son and despite this individuals charismatic personality and talent for living . . he is no longer with us. On the other hand - my sister gave birth to twins . . so innocent and unaware to anything beyond the primal instincts of survival. Which brings us to business and my own personal life and the very interactions, relationships and acquaintances that bring meaning to life.
Heavy month - yes! On a lighter note . . the Social Season will be posting on our website within the next week, people are getting engaged left and right and Chi Cuisine is on the verge of launching into a neighboring store near you! I could write more, should write more . . . but the wine is going to my head (ok, let's be honest - I started off with some 18yr old McCallan Scotch) and there's warm apple cobbler in the oven waiting to tantalize my taste buds.
with Culinary Blessings,
Chef Scotty
Monday, January 4, 2010
Wedding Season has arrived . . .
What a day today! It seems as if the veil has been lifted, the frost is melting and with it a new Spring horizon heralding the comforts of new business . . . business in the form of Southern California Weddings! It happens nearly every year and yet every year I struggle to transition from "walking" to "running" as the Holiday season subsides to the most active interest from brides searching out the perfect caterer to create her dream wedding. And what an honor and pleasure it is . . . sure there is always the occasional bridezilla but they are but far and few between the many wonderful individuals I have come to know personally and professionally in this industry.
While we are on the tone of blessings . . I think it be appropriate that we introduce a few of the other characters make this recklessly, loveably, organic catering company tick.
(while code names are not necessary, the are most certainly appropriate)
"Princess Kakis" is by very nature the operator of this steamship. Guiding with intelligence, precision and logical by every maneuver. Caring most often but certainly able to calculate the most discerning strike when needed. She makes a mean chicken pot pie, adores the color purple and truly deserves a true gentlemen by here side {I probably wouldn't qualify for this role} Without her by my side . . I would forever be the fool!
"Fluff Mister Flex" this gentleman is but a spitting image of me . . . wait, no he's not: he's hairy {and I'm not talking about the head}, a solid 175 lbs of extra lovin, an attitude of defiance {ok - we're similar here} and livin la vida loca! Just the same - he is an incredible chef when he puts his heart to it and that's most often. Loyal, dedicated . . he is appreciated.
"Priceless" and as this very name suggests . . she is absolutely priceless to me probably more so personally than professionally as she provides the daily stability & support that gives me the foundation to reach for higher ground. Much as a marriage - we have our share of petty quarrels but the laughter and love far out weighs and tears shed. This one loves to permeate quality cuisine with ketchup and despises cilantro . . and for that I can never truly forgive her but she makes up for it by limitless loads of laundry & dishwashing:)
Money . . he doesn't have it, make it but he's genuine through and through. Perhaps his secondary name is more appropriate "T-Bone" The kind of guy that you could call at 3am in the morning to fix a flat on your Uhaul and then travel together towards your destination just to help unpack all of your belongings into a new home in the middle of a snowstorm. Good guy, great server and not such a bad bartender.
Mr.Man - Come think of it . . I really didn't have a name for this newly promoted leader of the great culinary family of "ChileCo" But it fits - he's always smiling, always has a great attitude and more than your average man. He is afterall being groomed to be "da Man" in running the front show. A lot of promise with this one!
Well - it' looks like I'll have to cut things off here as I have yet again used up all available space in my writings (first Twitter, then Facebook . . and now my Blog!) - I'm going to have to invent something new. Till tomorrow my friends and collegues.
with Culinary Blessings,
Chef Scotty
While we are on the tone of blessings . . I think it be appropriate that we introduce a few of the other characters make this recklessly, loveably, organic catering company tick.
(while code names are not necessary, the are most certainly appropriate)
"Princess Kakis" is by very nature the operator of this steamship. Guiding with intelligence, precision and logical by every maneuver. Caring most often but certainly able to calculate the most discerning strike when needed. She makes a mean chicken pot pie, adores the color purple and truly deserves a true gentlemen by here side {I probably wouldn't qualify for this role} Without her by my side . . I would forever be the fool!
"Fluff Mister Flex" this gentleman is but a spitting image of me . . . wait, no he's not: he's hairy {and I'm not talking about the head}, a solid 175 lbs of extra lovin, an attitude of defiance {ok - we're similar here} and livin la vida loca! Just the same - he is an incredible chef when he puts his heart to it and that's most often. Loyal, dedicated . . he is appreciated.
"Priceless" and as this very name suggests . . she is absolutely priceless to me probably more so personally than professionally as she provides the daily stability & support that gives me the foundation to reach for higher ground. Much as a marriage - we have our share of petty quarrels but the laughter and love far out weighs and tears shed. This one loves to permeate quality cuisine with ketchup and despises cilantro . . and for that I can never truly forgive her but she makes up for it by limitless loads of laundry & dishwashing:)
Money . . he doesn't have it, make it but he's genuine through and through. Perhaps his secondary name is more appropriate "T-Bone" The kind of guy that you could call at 3am in the morning to fix a flat on your Uhaul and then travel together towards your destination just to help unpack all of your belongings into a new home in the middle of a snowstorm. Good guy, great server and not such a bad bartender.
Mr.Man - Come think of it . . I really didn't have a name for this newly promoted leader of the great culinary family of "ChileCo" But it fits - he's always smiling, always has a great attitude and more than your average man. He is afterall being groomed to be "da Man" in running the front show. A lot of promise with this one!
Well - it' looks like I'll have to cut things off here as I have yet again used up all available space in my writings (first Twitter, then Facebook . . and now my Blog!) - I'm going to have to invent something new. Till tomorrow my friends and collegues.
with Culinary Blessings,
Chef Scotty
Sunday, January 3, 2010
There went the NY's resolution . . .
Well it was bound to happen but who would have guessed my third day at blogging and I failed to report. Forgiveness of self is a value near and dear to my heart, henceforth I will make every effort moving forward to enter in this daily journal (I guess that's what this is turning out to be)
My reasoning behind missing January 2nd were clearly do to the activities of a young gentlemen "releasing" . . yes, that's good word for it. Today, I was awoken by my mother flying in from Wisconsin to assist my sister in raising the newly born twins. I was quite pleased to learn that my mother had extended my services as a taxi to a complete stranger needing to travel to the Ritz Carlton in Laguna Beach. You see, the woman that raised me is not the spontaneous type, as a matter of fact, she is extremely conservative and cherishes her "worries". And for that reason - I am quite proud of her; although she could have selected a companion with a little more posh (instead I was "stuck" with a 63 year old financial planner.
After having visited my sister and the new infants, Logan & Lily . . I headed back down to the kitchen in San Marcos and couldn't help but ponder my life, the adorably innocent twins, and a movie that I recently saw at the theaters . . . Avatar. I am certain many of you have heard nothing but rave reviews regarding this Sci-fi thriller in 3-D - and I can authenticate this movie is nothing less than stunning. A true escape for some and yet instinctively and truly it is quite saddening. After all, it closely resembles our past as the conquistadors (our ancestors) of Spain, England, France & Portugal and how they pillaged these very lands inhabited by humans that co-existed with their environment. I have only the utmost respect for mother nature, gaea, earth, home . . and in embracing this new year I am inspirated with the desire to witness great change towards a resolution . . there is a problem afterall . . unfortunately it's us! Tomorrow is a Monday and Monday's always hold so much potential for the actions that follow in the coming days. Have a great week and give Lefty's pizza a try if you haven't already - best pizza I've tasted in town!
with Culinary Blessings,
Chef Scotty
My reasoning behind missing January 2nd were clearly do to the activities of a young gentlemen "releasing" . . yes, that's good word for it. Today, I was awoken by my mother flying in from Wisconsin to assist my sister in raising the newly born twins. I was quite pleased to learn that my mother had extended my services as a taxi to a complete stranger needing to travel to the Ritz Carlton in Laguna Beach. You see, the woman that raised me is not the spontaneous type, as a matter of fact, she is extremely conservative and cherishes her "worries". And for that reason - I am quite proud of her; although she could have selected a companion with a little more posh (instead I was "stuck" with a 63 year old financial planner.
After having visited my sister and the new infants, Logan & Lily . . I headed back down to the kitchen in San Marcos and couldn't help but ponder my life, the adorably innocent twins, and a movie that I recently saw at the theaters . . . Avatar. I am certain many of you have heard nothing but rave reviews regarding this Sci-fi thriller in 3-D - and I can authenticate this movie is nothing less than stunning. A true escape for some and yet instinctively and truly it is quite saddening. After all, it closely resembles our past as the conquistadors (our ancestors) of Spain, England, France & Portugal and how they pillaged these very lands inhabited by humans that co-existed with their environment. I have only the utmost respect for mother nature, gaea, earth, home . . and in embracing this new year I am inspirated with the desire to witness great change towards a resolution . . there is a problem afterall . . unfortunately it's us! Tomorrow is a Monday and Monday's always hold so much potential for the actions that follow in the coming days. Have a great week and give Lefty's pizza a try if you haven't already - best pizza I've tasted in town!
with Culinary Blessings,
Chef Scotty
Friday, January 1, 2010
Bubbles, Hangovers & Resolutions
Good Afternoon & Welcome to 2010 - Year of the Tiger . . . at least for most. Ironically, I don't think this is going to be the highlight of Tiger Woods career.
Last night was interesting to say the least - the fingerling potato hash needed some lovin but with a little cuban sofrito some pickled pipin apples & the culinary salvation tool of all - BUTTER . . it turned out damn good! The veal cutlets were perfectly cooked and that sauce in its own was one of the best picattas every! Kudos to my team & farewells to my old chef who's last day was yesterday. You see - it really isn't easy to work for me in the kitchen. I have been called the "Rambo of Catering" and compared to Chef Ramses from "Hells Kitchen"
Catering in it's own is nothing more than cooking with extreme variables: different kitchen, different menu (at least with us as we customize most menus to our client), different staff, different weather, different equipment, different dining setup, different rental companies . . . and each one of those differences has the potential to explode in your face with chaos like a bottle of club soda that has been shaked to the core. Problem solving is a must and it most very often must be accomplished with very little. Case in point - I needed a vegan dessert on the fly . . I had tangerines with mum florets crammed into it as a tray garnish so . . I quickly hollowed it out, got some champagne from the bar & mixed in a little remaining raspberry fruit compote and suddenly had a chilled berry-champagne soup. Seriously- vegan requests at a New Years Eve party? Challenging to say the least.
Any the Blue Moon . . one of my servers told me it only happens every 19 years and that it was the first time it had happened on New Years? I don't know if there is any truth to this - but I very much hope it so!
To conclude: One of my New Years Resolutions is to write on/in/for this blog every day. I am still contemplating to what nature this journal is to take particularly with regards to how much personal life shall be interwoven within the fabric of this words but for now . . I'm content with establishing a routine and sharing tidbits as the pop into my head.
With that said, I raise my glass full of good intentions for all and say cheers! Cheers to 2010 and the world of possibilities that it holds.
with Culianry Blessings,
Chef Scotty
Last night was interesting to say the least - the fingerling potato hash needed some lovin but with a little cuban sofrito some pickled pipin apples & the culinary salvation tool of all - BUTTER . . it turned out damn good! The veal cutlets were perfectly cooked and that sauce in its own was one of the best picattas every! Kudos to my team & farewells to my old chef who's last day was yesterday. You see - it really isn't easy to work for me in the kitchen. I have been called the "Rambo of Catering" and compared to Chef Ramses from "Hells Kitchen"
Catering in it's own is nothing more than cooking with extreme variables: different kitchen, different menu (at least with us as we customize most menus to our client), different staff, different weather, different equipment, different dining setup, different rental companies . . . and each one of those differences has the potential to explode in your face with chaos like a bottle of club soda that has been shaked to the core. Problem solving is a must and it most very often must be accomplished with very little. Case in point - I needed a vegan dessert on the fly . . I had tangerines with mum florets crammed into it as a tray garnish so . . I quickly hollowed it out, got some champagne from the bar & mixed in a little remaining raspberry fruit compote and suddenly had a chilled berry-champagne soup. Seriously- vegan requests at a New Years Eve party? Challenging to say the least.
Any the Blue Moon . . one of my servers told me it only happens every 19 years and that it was the first time it had happened on New Years? I don't know if there is any truth to this - but I very much hope it so!
To conclude: One of my New Years Resolutions is to write on/in/for this blog every day. I am still contemplating to what nature this journal is to take particularly with regards to how much personal life shall be interwoven within the fabric of this words but for now . . I'm content with establishing a routine and sharing tidbits as the pop into my head.
With that said, I raise my glass full of good intentions for all and say cheers! Cheers to 2010 and the world of possibilities that it holds.
with Culianry Blessings,
Chef Scotty
Thursday, December 31, 2009
2010 Happy New Years!!!!
Good Afternoon Friends & Family,
Keeping this short - be sure to wright out your intentions for the New Year. Let's face it . . 2009 has been one hell of a challenge for all. The possibilities are endless for 2010 and certain to be better - right?
My intentions for this new year are for ChileCo to expand it's profit margins (ok - maybe create a profit margin first), Successful acquire financing for the organic product line and on a personal level - take sometime for myself. All to often in this chaotic world it's easy to lose yourself in the day to day responsibilities of living. This new year I will travel, I will spend time with family and yes - I will make another go at a relationship. Till the New Year - I wish you joyful celebrations and renewed hope. Let's make a difference in 2010!
with Culinary Blessings,
Chef Scotty
Keeping this short - be sure to wright out your intentions for the New Year. Let's face it . . 2009 has been one hell of a challenge for all. The possibilities are endless for 2010 and certain to be better - right?
My intentions for this new year are for ChileCo to expand it's profit margins (ok - maybe create a profit margin first), Successful acquire financing for the organic product line and on a personal level - take sometime for myself. All to often in this chaotic world it's easy to lose yourself in the day to day responsibilities of living. This new year I will travel, I will spend time with family and yes - I will make another go at a relationship. Till the New Year - I wish you joyful celebrations and renewed hope. Let's make a difference in 2010!
with Culinary Blessings,
Chef Scotty
Wednesday, December 30, 2009
Here we go . . gettin warmed up!
Ok - so I can't find spellcheck yet . . . I've had my coffee and plan to conquer the catering world today. The New Year is upon us with one day to go. What do you have planned? I myself will write out my intentions for 2010 and perhaps bury them deep within the vineyards of Temecula (not much of a choice her on location as we have a party to cater for 200 people at Wiens Winery!).
What might be the menu? Well let me tell you it's nothing over the top but we're going to start of nice a slow with a Maine Lobster Bisque Sip, a little forked avocado & Alaskan Snow Crab nestled on some delicatable sweetcorn & cilantro. Next up . . the salad of Wild Rocket (arugula in other words) with fresh Proscuitto & Ossau Iraty Cheese politely dressed with a Champagne-Poached Pear Vinaigrette. Spiced Pear Sorbet for the Intermezzo then a choice of Veal Picatta or Cedar Plank smoked Salmon and finishing up with an Off the Hook Cheesecake . . . music, vino, champagne & laughter will flow freely. Should be a good time but I guess that will have to wait till later. Ciao!
What might be the menu? Well let me tell you it's nothing over the top but we're going to start of nice a slow with a Maine Lobster Bisque Sip, a little forked avocado & Alaskan Snow Crab nestled on some delicatable sweetcorn & cilantro. Next up . . the salad of Wild Rocket (arugula in other words) with fresh Proscuitto & Ossau Iraty Cheese politely dressed with a Champagne-Poached Pear Vinaigrette. Spiced Pear Sorbet for the Intermezzo then a choice of Veal Picatta or Cedar Plank smoked Salmon and finishing up with an Off the Hook Cheesecake . . . music, vino, champagne & laughter will flow freely. Should be a good time but I guess that will have to wait till later. Ciao!
Tuesday, December 29, 2009
In the Beginning . . . .
But those words have such a lesser value without action. And so it is - we begin the adventure of my very own scripture. Why is this might you ask? Well - partly due the whole business aspect in marketing my catering company (ChileCo) and supporting the launch of my organic product line (Chi Cuisine). But most importantly to share a vision that courses through my veins. I personally belief in making a difference in this kooky world through food - something that unites each and everyone of us. Ofcourse there was that apparent fact that twitter and facebook limit my words and that is something I very much am in no shortage of (poor sentence fragment - huh?). Perhaps a brief introduction is in order . . even if I am only speaking to myself.
I was born an Earth Day and raised in a podunk rural town in Wisconsin. Infatuated with the outdoors and plants I soon discovered the euphoric sensations of herbs . . herbs transitioned to cooking and at the age of 21 I found myself enrolled at San Fransisco's (once great) California Culinary Academy. Oh, there was quite a bit in between joining humanity & college . . but we have chapters of future blogging to cover that stuff! Oh, well perhaps I should mention that by the age of 10 I firmly believed that my inherited destiny is/was/would be to save the very world we live in. Mom even sent me to numerous psychologist's to try and figure out what in the hell was wrong with Scotty - afterall, what 10 year old is consumed with fixing the world . . you're usually just figuring out how to masturbate, experienced your first kiss or "earned" the privelege of mowing the lawn. Obviously, the doctors were unsuccessful at deregulating my secular ambitions to heal the planet as this blog shall transcrib my continued quest and subsequently (hopefully) open the door for unknown possibilities that which might assist me (hence us) in co-creating a better world. And so . . . the adventure begins.
with culinary blessings,
Chef Scotty
I was born an Earth Day and raised in a podunk rural town in Wisconsin. Infatuated with the outdoors and plants I soon discovered the euphoric sensations of herbs . . herbs transitioned to cooking and at the age of 21 I found myself enrolled at San Fransisco's (once great) California Culinary Academy. Oh, there was quite a bit in between joining humanity & college . . but we have chapters of future blogging to cover that stuff! Oh, well perhaps I should mention that by the age of 10 I firmly believed that my inherited destiny is/was/would be to save the very world we live in. Mom even sent me to numerous psychologist's to try and figure out what in the hell was wrong with Scotty - afterall, what 10 year old is consumed with fixing the world . . you're usually just figuring out how to masturbate, experienced your first kiss or "earned" the privelege of mowing the lawn. Obviously, the doctors were unsuccessful at deregulating my secular ambitions to heal the planet as this blog shall transcrib my continued quest and subsequently (hopefully) open the door for unknown possibilities that which might assist me (hence us) in co-creating a better world. And so . . . the adventure begins.
with culinary blessings,
Chef Scotty
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