1st of all, I have a job. It's nothing spectacular; it's just cooking at the finest private golf club in Seattle. And it's seasonal, but that's ok, 'coz I've got a plan. When golf season is over, I (hopefully) will be working for a chef opening a new, awesome restaurant downtown. I am hopeful, because the lease still hasn't been signed, but the place will be a serious contender in this city.
And the last 2 days I did an event with the aforementioned chef, Seth Caswell. He was doing an advanced showing of his restaurant, emmer&rye, by cooking for the outstanding in the field dinner series.
I had a blast doing it; I was out of kitchen shape for the 14+ hour days in my cookin' shoes. And it was hot, and dusty. And the equipment was not optimal. But, it was a great experience, and I look forward to the next time I am lucky enough to do it!
The table. 130 places on one long table.
1st course: roasted baby beets with mixed herb salad (lovage, salad burnett, tarragon, chives and sweet cicely), blueberries and herb vinaigrette.
The salad course: chanterelles, cauliflowers (including Damon's favorite fractal vegetable: romanesco, baby greens, with a roasted shallot-hazelnut vin on emmer.
3rd: Berkshire pork belly on marinated zucchini, and cabbage with spicy mustard dressing.
The kitchen in the raspberry fields!
Dessert: Emmer biscuits with apricots, raspberries, blueberries, mint, and raspberry wine sweet cream! Yummy.
Look what I brought home from the farm, part of my reward for my services. Probably $50+ of fresh, organic, local produce.
Whew. I feel really busy right now, but that's better than being bored, right?!?
3 comments:
Wow. A job + food porn.
yay you!
I am salivating.
Massive food porn. Massive. Awesome.
I want to do this in my back yard at some point.
Did I tell you the story my mother recalls about how when I was 6 what I wanted for my birthday was a formal sit down dinner? That is what we did!
I never took any pics of the salmon course! Oh, well, that was the most boring course....
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