All in the little things

Subtlety-the further down the path, the more the little things become all the more important. The fine tuning. Nuance! Awareness of temperatures, weather, seasons and aromas. No longer is the mere completion the end, but the evolution and mere touches a step forward. Take it all in. Absorb. It will all come together.

Hey!

Why is everyone in this world and even more so in the restaurant world so cynical? And arrogant? And condescending?

Think before you say stuff next time. If its not positive, don't say it, ass hole.

Humility

Perhaps the greatest thing I learned in 2012 is humility. Acquired and toned through my time at The Clifton Inn, primarily through our guiding father Tucker Yoder, it has been a lesson and principle that I will not lose site of or forget any time soon.

So much of the world seems to be run by arrogance and boasting of ones self, and then you find those whom live quite a comfortable life yet complain or want things that are total luxury. If only we could all thing about those who don't know what they are going to eat next!!!! Or those washing dishes in New York City at a slamming restaurant for minimum wage everyday.

Caffeine? Alcohol? Fine coffee, fine wine? All luxury. Simple pleasures that we all don't need everyday, but imbibe on because we can.

Put's it all in perspective, think about others before complaining about yourself next time.

And think about those working for minimum wage or low pay, while cooking for the wealthy and extreme opposite next time.

The restaurant business is upside down in all ways possible.

Fall is here..

An excerpt from a letter I penned earlier today, perhaps a little poetic but frames my current state of mind...

"I have forgotten how much I love fall and how much nostalgia comes with it! I can smell it in the air. The trees are nearly at their breaking point, about to erupt into the beautiful shades of orange. The summer tomatoes are nearly done, and we are starting to see varieties of pumpkins and squashes arrive on our cutting boards. My desire has changed from refreshing dishes to heartier, and I find myself grabbing for more spices, namely the omnipresent fall spices. White wine is being exchanged for red, and warm soups are running through my mind. And I find that I am needing to bring my sweaters to Charlottesville."

A Reminder

Last night, we had the couple who married the previous night on site dining at the chef's counter in the kitchen. As with protocol for the counter, with chef's tastings as they did, and with those who celebrated such a momentous occasion on site, we plan and treat the guests with extra attention and courses.

With the idea of champagne sorbet for one of our desserts, I had planned to make it the previous day, but realized that it could be a very celebratory starter and item.

The couple came in and sat, and they were both glowing with happiness and excitement. We said hellos and congratulations, and I began to plate up the champagne sorbet with a multitude of flowers that I had picked through the garden; Borage, Filabert, Rose, Mint, Oregano, ...., and I served the dish to them. The wife was expounding with happiness, exclaiming about how beautiful the dish was and how perfect (the night) , and everything was.

Goosebumps came, and instantly I remembered why I cook. Perhaps her happiness wasn't so much our food and company, but still it hit quite hard. She would remember this night the rest of her life, and I was glad that I could somehow positively affect it.

A few years ago...

I began to realize the inherent attachment and love of the Tidewater region of Virginia, specifically nearing the Northern Neck, Rappahannock and Potomac rivers. Fostered from a young age, I have annual memories of the trip east from Richmond, through flatlands of first woodlands, into Pine and farmland, en route to my best friend's "River House" along a inlet to the Potomac River.

Memories of the times on the river, and the delicious bites echo inside me, creating an itching to get out there each year, and now the thought of one day perhaps a restaurant there.

If I were given one last meal in the world, it would likely include urchin, potatoes, and a very large table of perfectly steamed blue crabs(perhaps one or two soft shells) washed down with a Yuengling.

The growing awareness of the food around me and those cooking it has brought about the idea that no one is taking advantage of the bounty surrounding the bay. The fresh fish, crabs, oysters, and the produce growing on its banks. I think the region could become what Breton is to France, and that idea exhilarates me. (Investors, please inquire within.)



I have recently relocated to Charlottesville, VA, and am working at the Clifton Inn and thoroughly enjoying my times thus far. Although I haven't anyone on my days off to spend my time with, and no car to boot, the time has been promising.

I have the interest in harvests once again in France (Rhone and Champagne,) Italy, this coming fall, and we will see what comes of that. And the ever insatiable desire to travel to Vietnam, and Breton....

Nearly daily that I am working, I am to come up with the Amuse Bouche at work. Recently, I found in the acres behind the restaurant Reindeer Moss growing, I crispified it and served it with mushroom puree...turned out to be a tasty bite.

Thanks for reading. Check back soon.

Links of Interest

Below are a few items of various interest. 

http://www.terracycle.net/en-US/brigades/solo-cup-brigade.html

Awesome program to recycle solo cups that will get reused for puppies water bowls, money goes to charity, and with prepaid shipping at no cost to yourself! 

Above, a photo showing vineyards in same field with the contrasting difference
of the left field the owner choosing not to use fertilizers, and the right, does.
Which wine would you rather drink??

http://www.youtube.com/watch?v=4EUAMe2ixCI

Ted Talks by Dan Barber, Chef/Owner of Blue Hill in New York, a restaurant based on fresh and local food, done beautifully. A speech about a thriving ecosystem, beyond worthy of a watch. 

http://www.onthefutureoffood.org/the-speech

Future of food speech given by His Royal Highness of Wales, Prince Charles. Thought provoking and incredible speech about how in danger the future of food is.

TedX by Rene Redzepi, Chef/Owner of Noma in Copenhagen. 

http://www.youtube.com/watch?v=1KkWF5E0Wlg