Fraternal Order of Chefs

Last night we had an old friend and line cook come in for dinner. Like you guys, he is surely on the list of my favorites I will ever have worked with. He has a real drive to cook good food and can handle the busiest of dinner services with consistency. Needless to say we took care of him and his party of 5 for dinner. While creating his dining experience I felt the inspiration that can only come from cooking for people who love to eat whatever you put in front of them. We are in this business to make each other better. We are on the front lines. Innovation, inspiration, and the highest quality food comes from the support we give to each other.

First course: NW cheeses (coincidentally my cheese purveyor brought the cheese truck in yesterday with samples) including exclusive local cheeses and my own aged feta.

First tasting: Torchon of Foie, candied papaya, ginger confit, and brioche (toasted in equal parts butter and Foie fat) with pinapple gastric.

Second tasting: Seared Diver Scallop with aged balsamic, young beets, crispy morels, and a sauce of sorrell and pumpkin seeds

Second Course: (menu items) Beet Tartare and a Prawn and meatsaltbeermusic proscuitto over wild mushroom risotto

Third tasting: Estate cured lonzino (meatsalt again) with avocado and pickled mustard seeds.

Third Course: (menu items) Filet with Foie, brussel sprouts, estate radishes, pearl onions, gros frites, and red wine vinegar demi glace. I toasted the gros frites in foie fat.

You could tell by the sagging eyes that they had no room left for dessert, however I watched as they tried to talk each other into it. It was precious.

Even better was knowing the cooks on line were the ones who made it happen with grace and good form. I wouldn't be the same chef without you guys in my life. I don't know if I'm ovulating or what, but I feel good about doing this for the rest of my life. Thanks bitches.