alchemyst

Poking around in the (walk-in) freezer today we came across some Corazon Tequila macerating with maple syrup and summer truffles. Feeling festive we came up with the Truffled Margarita. You can see a photo here. We sliced the truffles for garnish and combined the tequila with lime juice, yuzu juice and honey. It was earthy, juicy and simply delicious, if I do say so myself. Hopefully our guests will agree.

Did you happen to see the article in Smart Money? They had Ben & Jerry testing and rating ice cream makers. I read the article at a newstand so I don't have the link but it's the most recent issue. They went with the Cuisinart...I own a Smilac myself. It's a bit pricey but worth it if you make ice cream on a regular basis. There's no comparison between those using insulated frozen bowls and those that have a chilling ability within their mechanisms. They ones that chill just work better.

We're using Bombay Sapphire Gin shaken with a splash of the vinegar. The walnut oil is floated on top of the cocktail...just a few drops but it makes a huge impact. It gives the drink a lingering nuttiness and a long finish. Since we're chefs, the vinegar and oil idea was a natural...vinaigrette. But the flavor of this particular vinegar was so great that it immediately made us think of an apertif, a cocktail with the flavors and complexity to stimulate the appetite and get the gastric juices flowing. If you think about using citrus juices and bitters in cocktails, vinegar really isn't much of a stretch, this one isn't nearly as acidic as lime juice. It's also not as heavy in texture as an aged balsamic, so that makes it a bit easier to work with in a drink.

I agree about the glasses. The ones in the pictures are what we had on hand when we came up with the idea. Since people are enjoying the minis, we'll definitely be looking around for more options. We will actually be leaving for our annual trip to NYC next week and shopping for glasses/dishes/accesories/etc. is on our list. I actually hate when drinks are sloshing over the rims, especially since some of the garnish washes away in transit. Part of the elegance of the cocktail is in it's appearance. Patrons hunched over the bar, CAREFULLY lifting their drinks, oblivious to the world around them are not conducive to conviviality...no matter how good the drink is. Even a full shot glass is easier to lift than anything full with a stem...at least until we find what we're looking for.

The glasses pictured are 2 oz. shot glasses and we're pricing at $3-$5 dollars per, depending on the drink. If someone wanted a flight we could accomodate them, but we're featuring one or two drinks at that size a night. That way people can enjoy a mini cocktail at the bar and still appreciate our wine list at the table.

Cookwise by Shirley O. Corriher is very informative and approachable. She puts the science next to recipes that they can illustrate each other. Anything by Christopher Kimball &/or Cook's Illustrated, The Dessert Bible, The Kitchen Detective, etc. will be helpful and much easier to read than Harold McGee. Don't get me wrong, McGee is great, I have all of his books but they're not exactly easy reading, especially for someone just getting into food science.

Watermelon mojitos would be fun...it would make summer seem a little bit closer to today. You could probably make a fun panna cotta with it. Or use it in a soaking syrup on sponge cake. If you wanted to go savory it would be a great base for a marinade or even a ceviche. Spike it with citrus and herbs... You could also use it as the base for a spicy/sweet compote with chiles or mustard seeds, pickled watermelon rind, whatever fruit you have around and serve it with meats or cheeses.

In high school, Baby Watson Cheesecakes, the small, not individual size, eaten all by myself. I didn't mind sharing the leftovers if I couldn't finish it, but part of the whole experience was not having to share if I didn't want to...when I went away to college my aunt would send me Lindy's cheesecakes, large, which were just as good but impossible to hide in a dorm room. When I was in grade school we would walk to the candy store at lunch time. I loved devil dogs with the filling scraped out & discarded. There was something about the rich chocolate flavor & the way that the cake stuck to my teeth and the insides of my mouth. I haven't had one in decades. Last but not least, Eddie's Sweet Shop. In junior high school I had a friend that lived on the other side of Eddie's (far on the other side) and we would take the bus together after school and get out there for ice cream sundaes. Hers with extra whipped cream (the homemade kind, they would pile it up in these big bowls and walk through the ice cream parlor with them), mine with no whipped cream. The place would be almost empty at that time of day and we would sit in a booth and discuss our day & all of friends while enjoying our homemade ice cream sundaes. I would usually alternate between caramel and hot fudge. We would do it once a week and then catch our respective buses and go home for dinner. As I got older I lost touch with my friend and switched over to black & white ice cream sodas. These days I'm lucky to make it there once a year when I'm in NYC and I almost always order two sundaes (one hot fudge & one caramel) and enjoy the memories along with my ice cream.

Isn't the relationship between a customer and a chef supposed to be one of mutual respect? Customers coming into a restaurant, unlike one buying a painting or a book, are buying a total experience. The chef (and I am one) is a highlight and hopefully the hook that brings someone into a place, but they don't work alone. A chef still needs the collaboration of their front and back of the house staff as well as that of the customer. I certainly agree that if there are serious dietary issues they should be noted at the time of reservation but I am not so arrogant as to assume that my taste is everyone's. I use the skills and creativity that I poessess in order to bring a great experience to my guests. I expect my staff to listen to the customers and gain whatever information they can to maximize the guest experience. If they don't like mushrooms or tomatoes or rare meat it is my responsibility to take their specifications and create the best meal they've ever tasted. People do exaggerate about health restrictions and allergies but I have been a customer in enough places to know that they may feel justified in elevating their personal prejudices into restrictions because otherwise they won't be honored. I may not agree with their choices but I should still be able to creat something amazing from it. It may not be exactly the same dish as the one described on the menu, I may have to change other elements of the dish, or the entire dish itself to accomodate their adjustments but I should still be able to create something extraordinary that speaks to both of our sensibilities. If I don't have enough skill to be flexible and still express my own taste and style then I can't really consider mysef a true chef.

marco-- we come east end of march begining of april--see you then cheers a+a