I just found this tip for easy brownie cutting on another blog. It's so simple I had to share it!
Although, sometimes I don't mind getting gooey crumbles of brownie... it makes for a perfect ice cream topping! But for picnics and cook-outs, I'd rather impress the masses with my perfectly square cuts! :)
Monday, June 27, 2011
Saturday, June 25, 2011
180
I have a bit of an announcement. This may come as a shock to many, given my recent post about drooling over pork belly.
Brace your self...
I've decided to adopted a vegetarian diet from now through July. In addition, I will be doing one day a week vegan.
What does this mean exactly?
It means that I will not be eating anything with a face until the end of July. It means that I will continue to enjoy milk products (I just can't give up my goat cheese) and eggs, but cut out anything made of or with poultry, beef, pork, fish, or shell fish. (And yes, I realize shell fish don't really have a face, but they still count as an 'animal').
Sunday is the day I have deemed as my vegan day mostly because it is the one day that I am 100% in control of what I eat. Consuming a vegan diet means that I will not eat any food product derived from an animal. No milk, eggs, cheese, butter, ice cream....you get the point.
So, at this point I'm sure you are wondering why in the world, after oogling the pigs, did I decide to make such a crazy choice?
Two reasons. That are equally as important to me.
1. Health benefits.
Plant based diets are proven to be more healthy than meat based diets. Countries such as India and cultures in the Mediterranean that have a low meat, high veggie diet have drastically lower rates of heart disease and cancer and obesity. I understand that plant based diets aren't the only factor in these statistics, but it is a huge part. I want to see for myself if I notice a difference in how I feel after eliminated animal product from my diet.
2. To gain perceptive.
Americans put so much emphasis on meat protein. Generally speaking, our diets are way overloaded with animal products and not nearly enough veggies. The perceptive I hope to gain is multifaceted. By adopting vegetarian and vegan diets I hope to change the way I approach meal planning and dish designing. I hope to bring vegetables to the forefront of my mind and focal point of the dish or meal. I hope to spread the word that yes, you can have delicious food and be feel full (which is a completely different topic of over eating and portion size) with little or no meat/animal product.
Secondly, through living a veggie/vegan diet and approaching food differently, I am forced to consider new ingredients. Perhaps foods I've never had before. Or products I am unfamiliar with. I might have to *gasp* try something new?
Lastly, I want to gain some understand of what it is like for the 'real' veggie/vegans out there. The ridicule, the judgment, having to explain your personal life choice to strangers, looking at a menu and thinking, what in the world am I going to eat here! I hope that by walking a month in their shoes, I will be able to better understand their challenges and be better equipped to accommodate their preferences.
As a person in the culinary field, I try not to look at dietary restrictions as restrictions. Rather they are opportunities to challenge my cooking. You really have to think about and consider each ingredient you are using. Veggie and Vegan diets shouldn't be looked at as weird or a nuisance but as another type of cultural cuisine. No different than Thai, Creole, German or Italian.
I have been saying for the past year that I want to specialize in special diets. However, I feel like it's important to gain ground level understanding of my potential clients needs. To practice what I preach. How can I design meals and menus for my clients if I don't really understand their needs, limitations and challenges?
All that being said, I already have a few days of exemptions. Solely because I don't want be an inconvenience to other people. I am attending a couple weddings (to which I have already RSVPed) and don't want to have to call up and say that I'd like to change my pot roast to a vegetarian meal. :/ I hate the idea of making people go out of their way for my choice (especially since I'm not a 'real' veggie), but I guess that's part of the deal.
Brace your self...
I've decided to adopted a vegetarian diet from now through July. In addition, I will be doing one day a week vegan.
What does this mean exactly?
It means that I will not be eating anything with a face until the end of July. It means that I will continue to enjoy milk products (I just can't give up my goat cheese) and eggs, but cut out anything made of or with poultry, beef, pork, fish, or shell fish. (And yes, I realize shell fish don't really have a face, but they still count as an 'animal').
Sunday is the day I have deemed as my vegan day mostly because it is the one day that I am 100% in control of what I eat. Consuming a vegan diet means that I will not eat any food product derived from an animal. No milk, eggs, cheese, butter, ice cream....you get the point.
So, at this point I'm sure you are wondering why in the world, after oogling the pigs, did I decide to make such a crazy choice?
Two reasons. That are equally as important to me.
1. Health benefits.
Plant based diets are proven to be more healthy than meat based diets. Countries such as India and cultures in the Mediterranean that have a low meat, high veggie diet have drastically lower rates of heart disease and cancer and obesity. I understand that plant based diets aren't the only factor in these statistics, but it is a huge part. I want to see for myself if I notice a difference in how I feel after eliminated animal product from my diet.
2. To gain perceptive.
Americans put so much emphasis on meat protein. Generally speaking, our diets are way overloaded with animal products and not nearly enough veggies. The perceptive I hope to gain is multifaceted. By adopting vegetarian and vegan diets I hope to change the way I approach meal planning and dish designing. I hope to bring vegetables to the forefront of my mind and focal point of the dish or meal. I hope to spread the word that yes, you can have delicious food and be feel full (which is a completely different topic of over eating and portion size) with little or no meat/animal product.
Secondly, through living a veggie/vegan diet and approaching food differently, I am forced to consider new ingredients. Perhaps foods I've never had before. Or products I am unfamiliar with. I might have to *gasp* try something new?
Lastly, I want to gain some understand of what it is like for the 'real' veggie/vegans out there. The ridicule, the judgment, having to explain your personal life choice to strangers, looking at a menu and thinking, what in the world am I going to eat here! I hope that by walking a month in their shoes, I will be able to better understand their challenges and be better equipped to accommodate their preferences.
As a person in the culinary field, I try not to look at dietary restrictions as restrictions. Rather they are opportunities to challenge my cooking. You really have to think about and consider each ingredient you are using. Veggie and Vegan diets shouldn't be looked at as weird or a nuisance but as another type of cultural cuisine. No different than Thai, Creole, German or Italian.
I have been saying for the past year that I want to specialize in special diets. However, I feel like it's important to gain ground level understanding of my potential clients needs. To practice what I preach. How can I design meals and menus for my clients if I don't really understand their needs, limitations and challenges?
All that being said, I already have a few days of exemptions. Solely because I don't want be an inconvenience to other people. I am attending a couple weddings (to which I have already RSVPed) and don't want to have to call up and say that I'd like to change my pot roast to a vegetarian meal. :/ I hate the idea of making people go out of their way for my choice (especially since I'm not a 'real' veggie), but I guess that's part of the deal.
Wednesday, June 22, 2011
Living Piggy Lives
More pics from down on the farm!
Photo shoot with the pigs this afternoon....perhaps I was inspired by them this morning...
Pigs being pigs.
My favorite is the spotty one!
They have a very exhausting life...especially after a photo shoot.Rural Belly
I woke up this morning to a soft rain and the rustling of the pigs on the hill outside my condo.Is it strange that looking at them, all I can think about is their delishious little bellies?
I want some pork belly!!! brined and seared, braised, fried...doesn't really matter. Just give it to me cripsy! nom.
Monday, June 20, 2011
Strawberries Days Forever
It seems that I spoke too soon. If I thought my station at L* was at capacity, I was wrong. This last weekend, another dish was added to my station. This one added 2 mixing bowls, a scoop, an empty mustard jar, a new herb, new type of greens, new type of flowers, new vinaigrette and crispy prosciutto to my already cluttered station. Of course it is super tasty and a great seller.
Morren Farm strawberries tossed with chiffinod anise hyssop and honey-white balsamic vinaigrette on top of warmed Fantôme Farm chèvre, with frissee tossed with the same vin and brunoise of shallot garnished with bachelor button florets and crispy prosciutto (house made).
Word on the street is that it was paired with a Alsace Riesling. Yup, who wouldn't want that? The season's first strawberries??? Alsace wine??? This dish sells it self.
Is it time for another culinary lesson??
Anise hyssop: is an herb that tastes like anise (black licorice) with a hint of mint.
Bruniose: pronounced "BROON-wah" is an extremely fine and exact dice. Generally, about 2-3 mm square. Basically, as small as you possible can while keeping all your fingers.
Alsace: a small region of western France, known for it's wine production, specifically Riesling. This stuff is gooooood. (Tiff...Corner 1...all my other sweet wine lovers, you'd love an Alsatian Riesling or Gewurz).
We had a steady weekend of services...30 on Thursday, about 80 on Friday and 110+ on Saturday.
Thursday was obviously a slower and early out night. I took advantage of my 10 o'clock punch out time and went for a quick run around my neighbor hood. It was nice and my knees didn't hurt, but it wasn't as well lit as I was expecting and I temporarily wasn't sure of my exact location. (Don't worry Mom...it's a safe area). But from now on I think I'll stick to day light runs on familiar streets or running paths.
Friday and Saturday morning I was able to take advantage of the pool and sunny skies for a little bit before heading into work! Chef commented that I was looking 'fresh' when I came in Friday. Not sure if he was just trying to get more Twizzler bites out of me or just thought I looked a little tan.
Sunday I had to head back to the valley early for the Strawberry Day event! CSA members, friends and family made the journey into the valley and spent the afternoon potlucking, farm touring and strawberry picking. 448.92 pounds were brought it for weighing! And that does not include the unknown pounds that made into stomachs and never made it to the scale! I know I was wishing I could get out there and pick some myself!
I guess I'll have to settle for one that one of the guys handed me straight off the tractor!
...for now.
Morren Farm strawberries tossed with chiffinod anise hyssop and honey-white balsamic vinaigrette on top of warmed Fantôme Farm chèvre, with frissee tossed with the same vin and brunoise of shallot garnished with bachelor button florets and crispy prosciutto (house made).Word on the street is that it was paired with a Alsace Riesling. Yup, who wouldn't want that? The season's first strawberries??? Alsace wine??? This dish sells it self.
Is it time for another culinary lesson??
Anise hyssop: is an herb that tastes like anise (black licorice) with a hint of mint.
Bruniose: pronounced "BROON-wah" is an extremely fine and exact dice. Generally, about 2-3 mm square. Basically, as small as you possible can while keeping all your fingers.
Alsace: a small region of western France, known for it's wine production, specifically Riesling. This stuff is gooooood. (Tiff...Corner 1...all my other sweet wine lovers, you'd love an Alsatian Riesling or Gewurz).
We had a steady weekend of services...30 on Thursday, about 80 on Friday and 110+ on Saturday.
Thursday was obviously a slower and early out night. I took advantage of my 10 o'clock punch out time and went for a quick run around my neighbor hood. It was nice and my knees didn't hurt, but it wasn't as well lit as I was expecting and I temporarily wasn't sure of my exact location. (Don't worry Mom...it's a safe area). But from now on I think I'll stick to day light runs on familiar streets or running paths.
Friday and Saturday morning I was able to take advantage of the pool and sunny skies for a little bit before heading into work! Chef commented that I was looking 'fresh' when I came in Friday. Not sure if he was just trying to get more Twizzler bites out of me or just thought I looked a little tan.
Sunday I had to head back to the valley early for the Strawberry Day event! CSA members, friends and family made the journey into the valley and spent the afternoon potlucking, farm touring and strawberry picking. 448.92 pounds were brought it for weighing! And that does not include the unknown pounds that made into stomachs and never made it to the scale! I know I was wishing I could get out there and pick some myself!
I guess I'll have to settle for one that one of the guys handed me straight off the tractor!...for now.
After strawberry picking until their hearts (or wallets) content, they trickled back up to the farm house for an unhealthy portion strawberry ice cream! Strawberries provided by none other than Harmony Valley Farm and churned with Castle Rock organic cream! Even Jack, who had an enormously busy day -- with being the director of farm hospitality and all, indulged in some (nearly still) frozen strawberry delight!
It was a fun event and I was glad to be able to 'work' (hang out) with some of the crew on a more social level.
It was a fun event and I was glad to be able to 'work' (hang out) with some of the crew on a more social level.
Wednesday, June 15, 2011
Lists are good. Lists are efficient.
It's been a while. I suppose many things have happened since my last post and since I am such a fan of lists, I will update you in list form!
1. Chicago Voyage
June 5th was spent in Chicago with Joshua. We met at Wormhole (my very favorite coffee shop in Chi) and visited the Cloud Gate and BP Bridge at Millennium Park, shopped at H&M and Urban Outfitters, enjoyed the perfect weather at Wicker Park, got lunch at Crisp (the very best place in Chi for wings), coffee at Intelligentsia (don't tell Wormhole, although Josh refused to drink coffee anywhere but WH so he got iced tea), dinner at Urban Belly and ended the evening full circle at Wormhole (again) for more coffee.
It was so nice to have a whole day off and just enjoy the weather and company and simply eat food instead of prepare it.
Pritzker Pavilion and Smurfit Stone Building from the BP Bridge
fancy chair that Josh got to try out at Telli
(note the iced tea)
2. Farm Dinners
I've made dinners consisting of grilled steaks and cheesy polenta, grilled pizza, citrus beef dumplings in a pea vine broth, sweet potato empanadas with lime-cilantro sour cream and spanish rice and cherry pop tarts!
3. Cherry pop tarts
I've been wanting to try homemade pop tarts for a couple months now. Ever since I saw a recipe for them back in January actually. Don't think of it as a pop tart so much as an individual pie, perfect for picnics, packed lunches or road trips! It was actually quite easy to make! Just a basic pie dough recipe and basic pie filling recipe.
4. Grilled Pizza
Apparently, this is a much more common thing than I thought. When I found it online I was so excited to try it, thinking not many people knew about it. But, everyone I've talked to about it, seems to have at least heard of it before if not made it several times. :/ Well, I'm still excited about it and whether you've heard about it or not, I'm going to tell you about it because it's my blog and that's how it works! Grilling is actually a really great way to prepare pizza! Lot's of bottom heat, which is what pizzas prefer (I asked them, they told me that). You just want to keep your grill on low heat setting and try to keep the temp between 300 and 400 degrees. Other than that, its just the same as making pizza in your oven. Check it often to make sure it's not charring on the bottom and enjoy a delicious hearth style pizza without heating up your whole house by running your oven in the summer. I also learned the importance of a pizza peel. I thought, 'naaaah i dont need to flour the bottom of a pan, it will be fine!' Wrong. The result was a cosmetically deformed mass of dough and cheese that loosely resembled a pizza. Good thing I made 2 so that I could correct my mistake. I heavily flour the bottom of a cookie sheet (because I didn't have cornmeal) and Voila! A perfectly shaped pizza. Turns out peels are just for looks or ambiance. Imagine that!
5. L'Etoile
If I thought my station at the restaurant was at capacity...I was wrong. A new dish appeared on my station last weekend along with the return of charcuterie. Doesn't sound so bad, huh? Well, this new dish is the worlds most popular appetizer involving 3 more mixing bowls, house made mayo, crab (read: shell fish allergy concerns) and martini glasses. A cold mess to say the least. Don't get me wrong, it's delish. How could you go wrong with the season's first sugar snap peas and kind crab salad?? I'd want to order it too! But to make it... not so much. Secondly, charcuterie. Sounds harmless as well doesn't it. However, one plate of charcuterie involves coppa, prosciutto, head cheese, pate and mortadella (all house made) and well as, toasted bread (a real pain if you forget and it burns) another type of mayo, mustard, marinated olives and cornichons. Luckily it doesn't get order too often. Only when I'm already 'in the weeds'. But I'm not complaining. Merely recounting my experiences behind restaurant lines. It ain't always pretty back there people!
6. 1/2 marathon training
Yes, somehow I was convinced to run another 1/2 marathon. This one is in Chicago in September. Two in one year? Something is definitely wrong with my head. However, it is the something that is wrong with my knees that holds the majority of my attention. I couldn't even finish my leisurely 3 mile run last weekend. :/ I had to walk the last half mile or so, iced it for an hour and still ended up walking like a pirate for the following 8 hours. Not a good sign.
7. Indie Coffee
I found a new coffee shop in Madison to spend some time! It's a pretty good space and good coffee. But the real draw, they serve waffles all day!!! yesssss! I haven't actually ordered one, but I at least know they are available. :)
8. X-Men
I saw X-Men: First Class last weekend. So good! By far the best and my favorite Xmen movie yet! Yes, I liked it even more than X-Men Origins: Wolverine. Hard to believe, I know. And Wolvie was barely in this one! So, if you haven't seen it yet, you should def go see it!
9. Newsletter update
Newsletter writing is like a snow ball rolling down a hill, picking up more and more snow as it goes. In addition to the CSA newsletter we have added a cheese share newsletter and fruit share newsletter. so. much. writing.
My contributions: This is where it gets confusing and I wish I could just link the actual document, but alas I can't. Just know that we publish several newsletters which can be search by clicking the different options...
Newsletter homepage
Madison and local
June 4: 'This Weeks Box'
Twin Cities
June 11: Pea Vine veg. feature and recipes
June 16: 'This Weeks Box'
Cheese
June 9: Recipes
Fruit
June 16: Recipes
(See! I have been writing a lot! Perhaps now you will excuse my lack of blogging)
1. Chicago Voyage
June 5th was spent in Chicago with Joshua. We met at Wormhole (my very favorite coffee shop in Chi) and visited the Cloud Gate and BP Bridge at Millennium Park, shopped at H&M and Urban Outfitters, enjoyed the perfect weather at Wicker Park, got lunch at Crisp (the very best place in Chi for wings), coffee at Intelligentsia (don't tell Wormhole, although Josh refused to drink coffee anywhere but WH so he got iced tea), dinner at Urban Belly and ended the evening full circle at Wormhole (again) for more coffee.
It was so nice to have a whole day off and just enjoy the weather and company and simply eat food instead of prepare it.
Pritzker Pavilion and Smurfit Stone Building from the BP Bridge
fancy chair that Josh got to try out at Telli(note the iced tea)
I've made dinners consisting of grilled steaks and cheesy polenta, grilled pizza, citrus beef dumplings in a pea vine broth, sweet potato empanadas with lime-cilantro sour cream and spanish rice and cherry pop tarts!
3. Cherry pop tarts
I've been wanting to try homemade pop tarts for a couple months now. Ever since I saw a recipe for them back in January actually. Don't think of it as a pop tart so much as an individual pie, perfect for picnics, packed lunches or road trips! It was actually quite easy to make! Just a basic pie dough recipe and basic pie filling recipe.
4. Grilled Pizza
Apparently, this is a much more common thing than I thought. When I found it online I was so excited to try it, thinking not many people knew about it. But, everyone I've talked to about it, seems to have at least heard of it before if not made it several times. :/ Well, I'm still excited about it and whether you've heard about it or not, I'm going to tell you about it because it's my blog and that's how it works! Grilling is actually a really great way to prepare pizza! Lot's of bottom heat, which is what pizzas prefer (I asked them, they told me that). You just want to keep your grill on low heat setting and try to keep the temp between 300 and 400 degrees. Other than that, its just the same as making pizza in your oven. Check it often to make sure it's not charring on the bottom and enjoy a delicious hearth style pizza without heating up your whole house by running your oven in the summer. I also learned the importance of a pizza peel. I thought, 'naaaah i dont need to flour the bottom of a pan, it will be fine!' Wrong. The result was a cosmetically deformed mass of dough and cheese that loosely resembled a pizza. Good thing I made 2 so that I could correct my mistake. I heavily flour the bottom of a cookie sheet (because I didn't have cornmeal) and Voila! A perfectly shaped pizza. Turns out peels are just for looks or ambiance. Imagine that!
5. L'Etoile
If I thought my station at the restaurant was at capacity...I was wrong. A new dish appeared on my station last weekend along with the return of charcuterie. Doesn't sound so bad, huh? Well, this new dish is the worlds most popular appetizer involving 3 more mixing bowls, house made mayo, crab (read: shell fish allergy concerns) and martini glasses. A cold mess to say the least. Don't get me wrong, it's delish. How could you go wrong with the season's first sugar snap peas and kind crab salad?? I'd want to order it too! But to make it... not so much. Secondly, charcuterie. Sounds harmless as well doesn't it. However, one plate of charcuterie involves coppa, prosciutto, head cheese, pate and mortadella (all house made) and well as, toasted bread (a real pain if you forget and it burns) another type of mayo, mustard, marinated olives and cornichons. Luckily it doesn't get order too often. Only when I'm already 'in the weeds'. But I'm not complaining. Merely recounting my experiences behind restaurant lines. It ain't always pretty back there people!
6. 1/2 marathon training
Yes, somehow I was convinced to run another 1/2 marathon. This one is in Chicago in September. Two in one year? Something is definitely wrong with my head. However, it is the something that is wrong with my knees that holds the majority of my attention. I couldn't even finish my leisurely 3 mile run last weekend. :/ I had to walk the last half mile or so, iced it for an hour and still ended up walking like a pirate for the following 8 hours. Not a good sign.
7. Indie Coffee
I found a new coffee shop in Madison to spend some time! It's a pretty good space and good coffee. But the real draw, they serve waffles all day!!! yesssss! I haven't actually ordered one, but I at least know they are available. :)
8. X-Men
I saw X-Men: First Class last weekend. So good! By far the best and my favorite Xmen movie yet! Yes, I liked it even more than X-Men Origins: Wolverine. Hard to believe, I know. And Wolvie was barely in this one! So, if you haven't seen it yet, you should def go see it!
9. Newsletter update
Newsletter writing is like a snow ball rolling down a hill, picking up more and more snow as it goes. In addition to the CSA newsletter we have added a cheese share newsletter and fruit share newsletter. so. much. writing.
My contributions: This is where it gets confusing and I wish I could just link the actual document, but alas I can't. Just know that we publish several newsletters which can be search by clicking the different options...
Newsletter homepage
Madison and local
June 4: 'This Weeks Box'
Twin Cities
June 11: Pea Vine veg. feature and recipes
June 16: 'This Weeks Box'
Cheese
June 9: Recipes
Fruit
June 16: Recipes
(See! I have been writing a lot! Perhaps now you will excuse my lack of blogging)
Thursday, June 9, 2011
A bird by any other name...
Just out side the kitchen windows are 2 bird seed feeders and 1 hummingbird feeder. I often find myself being distracted by the dozens of birds snacking the day away. Once in a while, if the feeders get low, they throw themselves at the windows in protest. At least that's the story I've come up with. We get all sorts of birds, orioles, cardinals and once in a while indigo buntings! Some times I wish I could snag a pic and send it to my Grandpa Fouch to identify what it is! Luckily, the farm owner is very familair with the different birds that frequent the feeders. His least favorite, Cowbirds. They are mean little things and only the most daring venture within BB gun range. Everyone once in a while, when I'm sitting in my condo, I will hear the 'pop' of the BB gun and know that the world must have one less cowbird to steal the nests of other birds.It is a common dinner time occurrence to whip out the bird book and flip through the pages, searching to identify an unfamiliar sighting. All the while whooping or cooing to aid the ID process. This is not one of Jack's favorite dinner past times.
Don't worry Nathan....no bird will ever take the place of my favorite puffin. ;)
Saturday, June 4, 2011
Say hello to my MacBook Pro!
Wednesday was a good day. Not only did I finally received my battery charger for my camera I also made it to Madison (with 32 seconds to spare) before the post office closed and was able to pick up my new (to me) MACBOOK PRO!!!! I won it on an ebay auction and am so excited to not only have a laptop, but a macbook and not only a macbook, but a macbook pro! This is the first post from my fancy new computer, that I affectionately named Baby Dorf. Although, my desktop (named Leydorf) is feeling a little neglected, I am quite certain I have enough Mac love for both of them.
This weekend at the restaurant was relatively low key. We were busy both Thursday and Friday nights with no new dishes from my station. Today I got to get out of the kitchen heat and into the heat of the actual sun! Chef took myself and one other guy to help him with an off-site event called Burgers & Brews. It was a fund raiser for a program based out of Pennsylvania called Buy Fresh Buy Local hosted by REAP Food Group and Capitol Brewery. It brought local chefs, brewers and farmers together for one tasty afternoon! It gives me chills just thinking about it. This is exactly the kind of thing I wish I saw more of in Michigan. The kind of thing we strive to do with Tilling to Table; bridge the gap between farmer, chef and consumer. (Why did we never think to throw beer in there??) Each chef was paired with a brewery and created a burger to pair with two of their brews. We were one of 12 food vendors and we were paired with Grumpy Troll brewery. I might be bias but, we had the best burger. Mini bovine burgers from Fountain Prairie Farm grassfed Highland cattle topped with house made brat, Hook's Stinky Fotene cheese, house made rhubarb-pickled ramp mayo and sweet-sour pickled spring radish busting out of a brioche bun (house made, of course!). I'm not sure how many people attended the event, but I know we made 350 burgers and were sold out before the end of the event! It was such a great day to be grilling out, sipping a cold beer and getting paid! To top it off, I was done by 730! on a saturday! unheard of! Certainly nothing to complain about!
Now, that's how we grill in Wisconsin.
Two brats: one fire. Cook the brats, keep the brats warm!
Perfect mini brioche buns!
Jed and my burger building station
Our table with chef, farmer and brewer
Our delicious little masterpiece!
This weekend at the restaurant was relatively low key. We were busy both Thursday and Friday nights with no new dishes from my station. Today I got to get out of the kitchen heat and into the heat of the actual sun! Chef took myself and one other guy to help him with an off-site event called Burgers & Brews. It was a fund raiser for a program based out of Pennsylvania called Buy Fresh Buy Local hosted by REAP Food Group and Capitol Brewery. It brought local chefs, brewers and farmers together for one tasty afternoon! It gives me chills just thinking about it. This is exactly the kind of thing I wish I saw more of in Michigan. The kind of thing we strive to do with Tilling to Table; bridge the gap between farmer, chef and consumer. (Why did we never think to throw beer in there??) Each chef was paired with a brewery and created a burger to pair with two of their brews. We were one of 12 food vendors and we were paired with Grumpy Troll brewery. I might be bias but, we had the best burger. Mini bovine burgers from Fountain Prairie Farm grassfed Highland cattle topped with house made brat, Hook's Stinky Fotene cheese, house made rhubarb-pickled ramp mayo and sweet-sour pickled spring radish busting out of a brioche bun (house made, of course!). I'm not sure how many people attended the event, but I know we made 350 burgers and were sold out before the end of the event! It was such a great day to be grilling out, sipping a cold beer and getting paid! To top it off, I was done by 730! on a saturday! unheard of! Certainly nothing to complain about!
Now, that's how we grill in Wisconsin.Two brats: one fire. Cook the brats, keep the brats warm!
Perfect mini brioche buns!
Jed and my burger building station
Our table with chef, farmer and brewer
Our delicious little masterpiece!
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