[OT] at last! now i am the executive chef!

[eXodus]

Congratulations, eXodus! So what are you going to do to the menu, now that it's your choice? Please, regale us with tales of lucious tidbits and savory entrees! Make us moan with desire for one of your meals! Do tell!

well here is a few of my favorite new dishes:

hazelnut crusted wild salmon with french lentils, greens braised with 30 year old sherry vinegar, bacon lardon, and meyer lemon oil

sachet of duck confit, truffled mushroom duxelle, toasted walnuts and garnished with a port-duck glace

sesame seared ahi tuna served with jasmine rice, wakame salad, and a miso-lime vinaigrette

rack of australian lamb accompanied by a fig compote, forest mushrooms, and winter root vegetable mash

 

[tleilaxu]

drool

edit: you had me at hazelnut salmon. What is the name of your restaurant?

 

[MerakSpielman]

well here is a few of my favorite new dishes:

hazelnut crusted wild salmon with french lentils, greens braised with 30 year old sherry vinegar, bacon lardon, and meyer lemon oil

sachet of duck confit, truffled mushroom duxelle, toasted walnuts and garnished with a port-duck glace

sesame seared ahi tuna served with jasmine rice, wakame salad, and a miso-lime vinaigrette

rack of australian lamb accompanied by a fig compote, forest mushrooms, and winter root vegetable mash

yum er, I mean,

I simply refuse to believe you are truly an executive chef until you post the recipies for all of these dishes!

yeah yeah, that's it. I hope this works...

 

[tabrumj]

Exodus,

You have to tell us the name of the restraunt where you work. My wife and I live in Oregon and would love to try some of the food you just named. We enjoy going to really good restraunts on occasion.

 

[Ketjak]

Tell us!

Congratulations! What great news.

I make it down to Portland from Seattle about once a year. I'm due for a trip, too. What's the name of the restaurant at which you work?

- Ket

 

[eXodus]

the restaurant is called vivid.

and as far as handing our recipes, that is impossible. there is little in the way of recipes, just classic technique.

 

[Buttercup]

Sounds fabulous! I wish I lived out your way so I could stop in and try some of that yummy food you described above.

 

[Dagger75]

well here is a few of my favorite new dishes:

hazelnut crusted wild salmon with french lentils, greens braised with 30 year old sherry vinegar, bacon lardon, and meyer lemon oil

sachet of duck confit, truffled mushroom duxelle, toasted walnuts and garnished with a port-duck glace

sesame seared ahi tuna served with jasmine rice, wakame salad, and a miso-lime vinaigrette

rack of australian lamb accompanied by a fig compote, forest mushrooms, and winter root vegetable mash

Mmmmmmm food I can't afford.

Congrats man. Next stop IRON CHEF!!!!!

Some of my personal favorite

macaroni smothered in a rich cheese sauce.

chicken a la soup

La Big Mac with a side of fries, frenched of course

 

[NoOneofConsequence]

well here is a few of my favorite new dishes:

hazelnut crusted wild salmon with french lentils, greens braised with 30 year old sherry vinegar, bacon lardon, and meyer lemon oil

sachet of duck confit, truffled mushroom duxelle, toasted walnuts and garnished with a port-duck glace

sesame seared ahi tuna served with jasmine rice, wakame salad, and a miso-lime vinaigrette

rack of australian lamb accompanied by a fig compote, forest mushrooms, and winter root vegetable mash

I had no idea that "australian lamb" was a real phrase. I've never known any other kind.

This menu reminds me of a send up of bad tv cooking shows that I really like. The script runs like this:
cooking show host: "Hello, and welcome to another episode of cooking for people other than you! Today we'll be making dishes you've never heard of, using utensils you don't have and ingredients you can't afford, in a kitchen that's larger than your appartment!"

Anyhoo - many congrats. I've worked front and back of house in too many restaurants. If you made it to exec chef then my hat's off to you. Well done.

 

[Ashtal@School]

WOW! That's awesome!

As someone who's in culinary school, you're story is certainly inspirational to me! And your menu items sound utterly fantastic (especially that sesame seared ahi tuna!).

Congratulations!!!

One day, I hope to say the same.


(Ashtal - who can't remember the password to her main account, so is using her school one.!