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Gillian Clark

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Everything posted by Gillian Clark

  1. Gillian, in case you're reading this, I'm pleased to see you enjoying your new life of leisure since all this eGullet publicity came out. Hey, how did he get a picture of me at the tanning salon?
  2. Wow...I've been just trying to let this one die. I suppose I've got to resond to this one. I hear Madonna spends six hours a day at the gym. She's got all kinds of time to be sly. Let me tell you about my 8/12. Woke up at 8 to take the kids to camp after checking email. Had to go get my 1991 suburban inspected. Then went to DMV to get it registered. While Robin circled the block, I ran into the child support division to pick up the summons to serve my ex so that after 7 years he'll finally pay more than $50 a month child support. Then we ran to Home Depot to get more drainage tube so that impending rain from Bonnie and Charlie did not flood the restaurant basement. All the while I'm calling in orders for bread and trying to get my insurance information to the Pediatrician and get back to Susan Lindeborg whom I haven't seen face to face in almost a year and miss terribly. Robin ran back home to make sure that the house wasn't flooding. Didn't stop for lunch, but did grab a bite at a greasy spoon on South Dakota Avenue (my only meal Thursday). I had to make 4 sauces (saved the Bearnaise for 5pm) two soups, 40 pounds of hamburgers and 10 pounds of Turkey burgers. This is really a tempest in teacup. Robin and I could not think of a name. I was originally joking. But it seemed to make sense and flow. We got such positive feedback on the name we decided to keep it. That's all. I'm not as complicated as you guys all seem to think. I'm just a single mother trying to make a living here in DC. I have two kids to raise and put through school. I have bills to pay and so does Robin. We did not intend to make a political or social statement. We're just (if the DCRA would quit its Mad Hatter Tea Party) trying open a store and get some additional income to pay off some debt. Robin and I both belong to a gym but the weekends have been so busy and getting the store together has been so hectic, we just do not have time to go. I envy Madonna her gym and sly time. I just don't have it. Nor is it in my nature. I really don't have time to sit here and read eGullet. I have lunch to serve in an hour. Those of you who don't know....I do all of the cooking at CK. ALL OF IT. I doubt I'll have time to shop at daSto, let alone think of my next "sly" maneuver.
  3. Without completely throwing a wrench into the works, after reading everyone's thoughts on a date we're available for the 21st if this makes it easier. Is 7:30 OK with everyone?
  4. Wow...thanks for the kind words. Your post reminded me of the introduction to Marion Cunningham's cookbook (and research projcet), The Lost Recipes. I'm hoping to keep the food that is American alive and inspire people to try them at home. We hear a lot of compliments all day long. But comments like yours, where I can tell someone really understands what I'm up to, really make my day.
  5. So you're the one who had the burger and all that food. We talked about you...we were impressed.
  6. I just wanted to add before we wrap this up just a few comments about stereotypes and how they relate to all that goes on on Colorado Avenue. You may not know that Robin is white and when the letter to Tom was made public, many people came up to her to congratulate her on her well written letter. One guy waved me out of the way so he could say something to her in my kitchen. I have come up against stereotypes from both black and white. We all have our definitions on how one or the other should behave. I struggled with it and still do. As a kid I was accused of talking white. My brothers were victims of playground fights. Even my daughters are harrassed because of their diction. And I had a boss tell me in my last suit job that I was not qualified because of my race. How could I know how to effecitively market to white people? It has been life long learning. Evening Star was an eye-opener. Here I was with a staff composed of people in a former life I wouldn't talk to . Drug addicts, people living in shelters, wife beaters, ex-cons...one thing brought us together. The need to cook for a living. Why aren't you out sweeping the street? I often asked them. You cook there's a reason. When I pushed them too hard or fussed about something not being right, they'd complain. I'd say, "The food is more important than your feelings." Don't get me wrong. That goes for me too. We took a lot of heat for having Aunt Jemima pictured in our restaurant. Her smiling face, while it makes some of us black folks cringe, is part of Americana. How could I leave her out? I have come to terms with Aunt Jemima and I've acknowledged my secret admiration of her. Who knows her story? Was she sold away from her parents? Did she have to nurse those white kids and not feed her own? Are they horrible to her? Does she sleep in the barn with the animials? Nonetheless, this woman has arrogance and self-respect and honestly believes she is the best at what she does. Against all odds. She should be poisoning these people. Instead she wants them to eat well. Now THAT is "the food is more important than your feelings. Colorado Kitchen is Aunt Jemima. Smack it down and it will be here cooking up a storm. It is the bandana in 3 dimensions. Because the people on the walls think they are von Karajan. We all have that in common. The need to cook to express ourselves that way. Gerard, Yannick, Roshena, Gillian, Susan, Rastus, Jemima, Ann, Todd, Tom, Ris, Carol....all of us Jemima and Von Karajan. As far as daSto is concerned. I think the language is a great equalizer. I laughed at Robin yesterday for saying it, "You talk black," I said. But seriously, it was a simple name to fit a simple thing. Just as Colorado Kitchen is not heady or pretentious. I could have called it Chez Gillian but how would that have looked? The simple name drew such ire. But think of it. All of us are saying daSto. How's that for eliminating stereotypes? Being black, being white, talking black, talking white...shouldn't we get rid of the differences and the lables. It brings to mind the Sneetches of Dr. Seuss fame. Bellies with stars and bellies with none. Then who had stars from the start and who had none? WOW...how soon could they no longer tell the difference. I admire all of your intuitiveness. So many have come by and asked us how to pronounce it. What language is it? Is it Swedish? Maybe. Cheers to you all. It's been fun. Thanks for letting me clear the air. Gillian
  7. Good Morning Folks, Just wanted to add to my list of places we go to eat. We eat so much American food at Colorado K. We often crave something Asian. I really enjoy Sakana and Nams of Bethesda. Pizza Paradiso also counts me as a regular.
  8. Unorthodox? I don't think so. I am such a traditionalist. Robin makes fun of me because while every other cook in town is wearing all of those chili peppers, fish, bread basket, wacky chef pants; I have always worn houndstooth. I've worn black this year...that was a big step. Brave? Or maybe just a little naive and at times desperate. Some of my best food came from being the only one in the kitchen all day long and needing a soup before 5. Being naive I have gone places, and said things and wound up places I would not have ordinarily. Oh...I made a crack about your chicken you posted a picture of on the site. I used you in an anology.
  9. Number are not annoying. On our two nights off we eat out. I love the new little place you folks marched by on your way to Rays the Steaks. The Mediterranean Cafe. The chicken is great. Best Hummus I've ever had. I think there was little bit of that testing the "angry Chef". Not much. I think the whole carb thing has had more of an impact. Not a big one though because we still run out of biscuits. Adrian doesn't come as often as he leads everyone to believe. But he is great to have on our side. He is very accessible and listens. He's a great listener and he does get involved. I have the highest respect for the man. Williams swept through during his campaign and gave himself credit for CK existing. I think he is a jerk. I would have opened CK even if Marion Barry were still in office. I have been on South Beach for about 2 months. I've lost 20 pounds. I have much more to go (how did I get so fat?) Robin is looking great. She lost 15 or so. We've been cheating like crazy. I need to go back to having my salad for breakfast. We have no more plans for Colorado Avenue. Who knows what may turn up. There is great activity near Takoma Metro...I wouldn't mind a little somethin' over there. LOL...yes. We had deviled eggs on our opening menu. I spent a fortune on ebay getting plates...you know the deviled egg plates. I think the whole month they were on I sold 2 orders. Call me before you come and I'll make you the eggs. I need a day's notice.
  10. Lets see....we've found some vintage apron patterns and had a bunch made....THEY ARE BEAUTIFUL. Susan gave me one that was given to her when she married. It's hanging at CK and is not for sale. I get offers all the time. So we decided to have some made and sell them at daSto. We have Polly Brown (of Teaism fame) making baked goods. Many of my dressings we've bottled. Really cool wine and food candles. Cards, fridge magnets, vintage cook books and appliances...all kinds of stuff. You'll love just browsing. The space is adorable too. Kind of like those Geese that Eunny Jang posted.
  11. I don't consider myself a role model. Funny, when we first opened, people were always trying to tip me. There is a bias in the community about Chefs. Many people who came in thought Robin was the boss and I just worked there. That first article in the Post and the picture of me did draw in a huge black crowd in the beginning. That kind of thinned out. We had to win black people over. The soul food rumor had spread. I had a woman cuss me out for not being black enough. She told me I had to blacken up my food and do carryout. I was a disservice to the black community. I've been accused of having too many white waitstaff. It's a lot of pressure being black and in business. Everyone has a better idea. I really consider myself a Chef who just happens to be black. Not a black chef. I hope black and white kids appreciate my integrity and perseverance and courage. It's more human than any one particular race. I only hope that I have eliminated bias in both the black and white community. Both had preconceived notions of the restaurant and of me. Those black folks that wanted soul food...many have not been back. A few are regulars. About my daughters? They love food. I am glad for that. Magalee has been garde Manger, Sian has washed dishes and made claufoutis. They usually have what is on the menu...and I pile on the veggies. When I had Mag I was advised not to give babies onions. She has been slow to accept onions and sauces in her diet. Sian...my second...I was more relaxed. She loves sauces and likes things spicy (The cayenne nail polish to get her to stop sucking her thumb)
  12. I'm an old 41. I spent a great deal of my shy childhood just watching and listening. I don't know how many of you are aware of this, but all of us who have successfully made a living (not necessarily gotten rich) in this business, know that you have to love what you're doing and really love people. Cooking is really sharing. I share with complete strangers...many become my friends...every day. My food is a little piece of my brain, my history and what I feel about food. Colorado Kitchen is all about food and food memories. I feature pineapple cake because it is the one thing that my father made so perfectly and RARELY and we begged for it. The stars had to be right for him to make it, however. He had to be in a good mood and canned pineapple and canned cherries had to both be on sale (Daddy never goes to Pathmark without his shoebox full of coupons.)
  13. We will have a small corkage fee. And a night (maybe Sunday) with no fee. Glasses are a tough one. We have a small storage area and have no place to store a huge variety of glassware. Remember when Cashion's first opened and wine was served in a straight glass? We have a basic, multi-purpose goblet. But this is our first year with wine. We may grow into it more. Corkers are free to bring glassware if they want I suppose...although Robin and I have not discussed that one. Wine dinners are definitely a possibility. We are looking to stock a few wines and change them often. I am often thinking of featuring my grandmother's jelly jar red...If I can just remember where I put the formula.
  14. That's really interesting. I am not at all like the person that you folks thought I was. Candy Saigon also wrote about me Thanksgiving day. Seems like two different people. Having written for newspapers and magazine I know how important a lead to a story has to be. Candy said I was angry and torqued and all sorts of things. Tom left off the beginning of the letter. But venom was never in my thoughts. Go back and read the letter now. Do I sound as mean? But begin with a few sentences explaining that Carol may be extreme, but all Chef's have a point they won't let customers cross. I DO make substitutions. But appreciate that we struggle over pairings and sauces and starches and textures when we create menu items. Susan used to heavy sigh come menu change time and say, "I wish someone would invent another starch." I am really well liked in the business. Call anyone in the business and ask if they know me and what they think. I'm very pleasant and gracious and well mannered. I will never cut you off, even in my big old Suburban. I love old movies and I'm a big fan of Ella Fitzgerald. I play the cello and have even built a couple. I got to know Mrs. Lewis at the music box center because I make music boxes, too. Make a point of going there she is really something. Some people say I'm too nice. I let the owner of Mrs. Simpsons and the folks at Evening Star do me wrong. I'm loyal to a fault and sometimes that has cost me. I'm glad many of you have gotten to know the real Chef. I created a lot of excitement in Tom Sietsema's chat with a letter I wrote to come to the defense of a fellow Chef who I think was being treated unfairly. Carol got a good laugh out of it. Ann refused to be interviewd by Candy because she knew where it was going. As did Carol. I took the heat and that was fine. What was funny about the daSto thing is really a huge issue. And I may go into it later after service tonight. Wasn't it Marvin Gaye who said, "Believe only half of what you see. Some or none of what you hear." I first heard that line at 6 or 7 and thought it was an exaggeration. Now at 41, I believe it to be gospel.
  15. This neighborhood is in "transition". There are a number of people wandering the streets looking for a drink. We did not them wandering in to CK. So until we established ourselves we thought it a good idea to be dry. At the time we did not know the ABC laws changed to no allow BYOB. Its been three years and we've established a place and an idea in everyone's mind as to what kind of place we are. We never wanted bar flys scaring off those interested in some decent food. We also were just two women with a total of three nickels just wanting to finally open the bloody place. There is also a an element in this neighborhood out to fight this kind of thing. Now we have a huge popluation on our side if anyone challenges us come hearing time. Here is the marketing mind at work in regard to the burgers. We did not open with burgers on the menu. And when they were introduced we figured it would draw the more relaxed dining crowd. Maybe they'd try the burger and then try the monkfish..then the steak and so on. It also seems exclusive and temporary and more desirable offered in limited supply. Logistically, I have a six burner stove and the burger takes up one burner all night in a cast iron skillet. I can't do the rest of the menu as effectively. Often....3 steak, 2 chicken, 11 burgers all at once...reduce the sauces...AHHHHH. I can only handle that once or twice a week.
  16. Every place I've cooked I've had to teach. It has come in handy. But the real benefit was 11 years in marketing. That's helped us at CK a great deal. I was so smart when I was teaching. I miss those days sometimes. I don't think I'm as sharp. But it did help me learn to think on my feet. I also had a considerable amount of science education at Hopkins. That has made me a better cook.
  17. Yes...funny you should mention that. Go to an SOS event and peek your head in and say, "Hey Chef". All the heads will turn 'round. Susan and Ann always went by their first names and I was set to do as they. But circumstances led to otherwise. But I was accused on this site of be pretentious. I am well aware of my position and standing and have never seen the glamour in this profession. It is something I have always loved to do. I got rid of all of the trappings of my other life. I no longer straighten my hair and I wear jeans and sneakers and chef clothes...chef clothes more than anything. I always say to myself (and to others if they'll listen) that the first white house chef was a slave. I have big old burned up arms and my feet have grown to a size 11. I am no glamour puss over here. The job is dirty and sweaty and hot and difficult. We all try our best to do it smiling. I walked into the kitchen at the M-C my first week and found Susan under the booster of the dishwasher trying to find the override. Tom was the saute guy and said, "Don't be shocked. That's what being a chef is all about." I can not tell you how many dishwashers, disposals, grease traps, toilets I've either had my hand in or been under. Chef does not spell Princess for me...although that has always been a running joke in Susan's kitchen. Many of us were often called Princess one time or another.
  18. Don, I was all set for this raucous forum and it's been very tame. I guess excepting a jab at Eunny Jang, I've been behaving myself. However, there are a couple of things I was hoping to address. Maybe those people who formed their preconceived notions stayed out of the chat. Or maybe my really long answers don't let others get a word in edgewise. Nonetheless, I do want to answer the whole notion of me being called "Chef". That thread struck me as the funniest thing. Then to have the daSto debate right after. Please recall the discussion where Rocks posted an email (he is one of 700 who have voluntarily given email address to be updated when we make menu changes). Not one eGullet member bitched at me about the menu, or asked about the Passport Program from DCO. Instead I had my feet in a box because I sign my emails "Chef & Robin". You know the answer is prettty simple. Evening Star was my first Chef job. And I mentioned above that my staff of cooks was not exactly what is often pictured in the ChefWear catalog. New restaurants often can't pay enough to attract them and at the time (and maybe still) I don't have the name to attract them for no money. My first hire was a woman in her early 40's named Roshena. She was sexually assaulted by a friend of the family when she was 9. She stopped going to school shortly after that. She got pregnant at 16 and left home. She lived in NC to a man much older. When she left him, three more children in tow. She lived in a shelter in NC and went to was dishes at a Chinese restaurant. Sometimes they let her cook. Roshena, try as she might could not say the word "Gillian". Just as I can not trill my R's. There are some people (many black) who can not say the "L" sound following a vowel. Ask them to pay for their cable. They'll tell you they're waiting for the "Biww". I tried for 5 minutes or so to get her to get it right (in Great Neck we had the lisping Mr. Scope teaching speech and diction---there are no Mr. Scopes in today's educational atmosphere). Remoulade was also a tough one. But I got her to say it after about 4 months. But even not saying it, calling it "that sauce with the worster and cayenne", she made damn good "Ray....Moo....Ladd." That morning one of the Baxter's came in to bring our Softshells. Baxter visits 100 restaurants a day. He doesn't want to know our names. He calls us all Chef. Who ever hands him the check is Chef for that matter. He breezes into the kitchen. "Here are your softies, Chef." I have to admit that feels good. You're a young cook first Chef job. Working harder and dirtier than when you were a line cook. I really felt like he should have said, "Here are your softies, bonehead." Someone called me Chef. Is it true? So Roshena, Richard, Best, Carlos, Dmitri, Mary, Frances none of them could pronounce Gillian. So I said, "just call me Chef." And it stuck. The staff has always called me Chef...like in many other restaurants. Colorado Kitchen is just open and small. The customers started calling me Chef to. I'm the one that never gets recognized in public. They all clamor after Robin. They wouldn't know Gillian if she signed and email.
  19. I see Don has posted links to our Website. UGH, it was done really fast by a friend and is not up to date. I think I have dreadlocks (long gone) in the picture. The menu is also not current.
  20. Hi Jenny, Well, we've seen many of these kids in CK. My 11 year old can be one of them (she hates being handed a kid's menu with crayons now by the way) I just don't think any of the kids meals like grilled cheese, hot dog, and the like are nutritionally balanced. I am appalled by the lack of vegetables that appear on kids menus. This has created a whole population of adults that don't eat the beautiful green beans we serve at Colorado Kitchen. My strategy with the kids was always to reward good behavior and start at home. We ate at the dinner table and we ate real food. I didn't serve grilled cheese for dinner so they never thought of it as dinner (does that make sense). The girls had to sit in their seats eat (not always clean their plate, but eat just about all of it and all of the vegetables). Then they got dessert. By the time I was ready to take them out to eat they knew how to behave. Often Sian can not decide and I have to order for her when we go out. When she eats at the restaurant we usually find two or three green beans on the floor. I trade these for fresh ones that she has to sit down and eat. Kids really want to be part of the family and eat with the family. Many of them come in screaming for nuggets and a desperate Mom will "settle" for my kid size roasted chicken. Much to her surprise junior will tear it up. Next thing you know he's dragging her to the restaurant every night and insists on that chicken. I see that more often than you could imagine. We have a great small foods menu that features a Napoleon of gruyere and VA Ham. Currently on this late summer menu (I change a few things here or there as the seasons change or when I suddenly can no longer get decent Halibut--about every 2-3 weeks) we have a baked manchego. If I were a desperate Mom trying to please a cheese loving child, I'd order the manchego and a side of bisucuits. I'd also order a side of his choice: spinach, green beans, or a salad. Then he can have dessert. Too many folks let them have that ice cream soda first and that's all he eats. At the dentist recently, I waited in the waiting room with a 16 year old and 14 year old...sisters. Both of them were on their second root canal. YIKES. I had my first one at 38. I wasn't allowed to have soda as a kid. When I did scare up enough change to sneak to the Carvel and order a root beer float it was a rare occasion (maybe twice a year). I think many parents are doing kids a disservice that they will pay for later as adults. They're children. We have to show them what is right and what is appropriate in the world and in the dining room. It is our duty. I see too many parents that are not up to the challenge. Don't get me wrong. I'm not Joan Crawford or anything--I do dislike wire hangers, though. And I do let my girls tell me their side of it or discuss things with me. But they know the decision is mine. Do parents feel guilty about taking their kids someplace without grilled cheese, maybe. They shouldn't. And is this why they walk into the dining room, Mom, Dad and Junior and ask, "Okay, Junior, where do you want to sit?" Junior, probably in the midst of his Oedipal thing, chooses the little table for two in the corner. Well, now you've already started it. Now you've got to tell him "NO" before you even sit down. Don't leave to much decision making to them. They're children. They really don't want all of that decision making power. They want to know that you are setting limits, boundaries--that you're taking care of things and that they can trust you with their lives. I could write a book....
  21. We "Kid Size" three items on the dinner menu for the kiddies. But we also have an extensive list of what we call small foods. I do a kid size of the meatloaf, roasted chicken and a seafood....shrimp or the salmon. Once we kid sized the monkfish.
  22. You're a funny guy, Stretch, please come by my window when you're in CK next. I would probably do the food I was doing at Mrs. Simpson's. I was serving Sea Bass and Foie Gras. I like playing to that crowd. But the simple food still speaks to so many I would have to include my upscale variations of Americana. Maybe garnish a few things with finely shredded spam (just kidding). I often serve foie gras with the duck at CK and people just push it to the side. Makes me want to cry...that lobe of foie gras costs me $45. Duck is a hard sell at CK, the meatloaf and roasted chicken are the safe bets. Many first timers want to play it safe. However, many of the regulars trust me enough to go for the gusto when I change the menu (about every 4 weeks). I also did some pretty cool stuff at Broad Street: veal sweetbreads, shiitake crusted lamb chops. I had fun...I did this one that makes me laugh...I always had a quail small plate. One day I had just sharpened my knife and had an extra 5 pounds of shallots. So I sliced them all razor thin, caramelized them then stuffed the bird with it. What a hit!!! I could do no wrong. The next night I made a chowder with shrimp stock and potatoes and cream. Stuffed the quail with scallops. The chowder was the sauce. I called it New England Surf & Sky...the crowd went wild. I'd do food like that.
  23. I really would like to do some other things and I drive all over town with my head out of the window looking for new spots. We've been approached. Nothing fits what is going on in my head right now. I'd say I have three concepts that I'm working on and hoping to develop. Colorado Kitchen is what it is and I don't suppose it will get any bigger or expand or have another location. If I had a spot downtown it would be something else. But I can't slave behind that stove much longer. I've just turned 41. I fantasize about the day where I can walk around in a chef coat and not get it dirty and leave by 8, or change my chef coat and go see how the staff is doing at the fine dining store. We're not there yet. I never intended to go to medical school (don't tell my mother) I really wanted to be a writer. I still write short fiction in my spare time. I'm taking my laptop with me on vacation. I'd like to finish a book I've started (I have a full 2 sentences). I have sort of an Erma Bombeck/cook book thing going on.
  24. Joe, I mentioned before also, that I am a second career chef. In 1981, I entered Johns Hopkins in Baltimore in the pre-med program. After a year of that I changed my major to English and graduated to a job teaching English at St. Albans. I then went into the publising business and was Editor of Apartment Shoppers Guide. That led me to working with associations and eventually landing in promotional communications. It is a tough business because you never really see results and are sure stuff is working. I always cooked for fun and to entertain. I was given The Chez Panisse cookbook as a gift and years later when I finally got Alice Waters to sign it for me. She opened and saw the wine and stock and duck fat stains all over it. She laughed. "Have you been using this and cooking?" She looked at me like I was crazy. In fact I had been cooking with that book for years. I made a great deal of money in those days and was able to charge my tuition to L'academie on my Amex Platinum. I had left the Association world and had closed the door on my own promotional firm that was really on the brink of success. I wanted to be in the food business. I didn't really have an idea what. I thought maybe I'd stay out of the kitchen and have a farm. Raise exotic fowl, and foie gras geese. I figured I needed to know something about the way kitchens worked. So I took a job for $5 an hour at the Prince Michel Vineyard Restaurant with Alain Lecomte. Great chef...terrible temper. It was hell just learning to stand for eight hours. But it was incredible training. I turned vegetables all day. Perfectly (after about two weeks) seven sided carrots, potatoes, squash. When it wasn't perfect Chef took my pile and put it in the soup. But often I would look and see that the guy that was eviscerating squab with me was straight out of the Michelin book. That was pretty exciting stuff for my first job. Then I went to work for Susan Lindeborg. I learned a great deal in the Morrison Clark kitchen. She has great food knowledge and appreciation. There isn't anything edible on this planet (and perhaps some others) that Susan doesn't know how to cook. She left the M-C and I left shortly after to open Cashions. Opening a restaurant is a discipline. Everyone should do one before they open their own. Not everything goes as planned and you have to be able to respond. You'll notice that almost all of Ann's original staff has their own place. Cashion's was a great lesson in operating a place. I treated all of these jobs as grad school. Part of my education. You have to be a sponge and watch and absorb and remember. I became opening chef at Evening Star on Ann's recommendation. And it was a trial by fire. We were so busy right away and the staff was not at all what I expected. No young cooks fresh out of cooking school. Instead they were a rag tag bunch, substance abusers, people on the edge. I had to teach one guy how to cook pancakes. But we were able to pull it together most nights. I was so overworked and underpaid. And the servers treated me like dirt. I was miserable. They knew that a young chef on the brink of success will work 90 hours a week to make a success of the place, and they took advantage of that. I left there (pretty much on the brink of a nervous breakdown) and opened Broad Street Grill. Yes it was a much different place then. Put it was terribly managed and they could not make money. I was seduced by the folks at Mrs. Simpson's and left. I thought Mrs. Simpsons was going to get me my James Beard Nomination. I was doing food like seared breast of duck in a red currant sauce with parsnips (pureed, deep fried, and in tiny turnovers). When you have a customer base willing to pay $25 and $30 for a plate you can do wonderful things. And they expect that and aren't too timid to try it. But the new owner (a regular at the Prime Rib) did not like my food (go figure). Right after New Years, he fired me. Then he couldn't hire a chef or manager that was stealing from him and he had to sell the place. When he handed my final check that morning and escorted me out of the kitchen that in such a short time I had grown to love, I had determined that I needed to open my own place. I had seen the store that is now Colorado Kitchen. That day I got all of the paperwork from the DCRA and got on the phone. The space just spoke to me. It had to be CK...which is basically Aunt Jemima's bandana in 3 dimensions. Something simple. With food I grew up eating pretty much....Betty Crocker gone to Cordon Bleu I suppose. I spent much of my days before cooking school working with cook books and recipes and when I was a kid watching my father. I grew up in Great Neck so Jewish things like latkes and knish make cameo appearances. I'm first generation American. So I know my parents read Better Homes and Gardens to find recipes and learn to cook things with American food stuffs. I ate a lot of rice as a kid and I did not visit a McDonalds until I was 19. There were none in Great Neck (town ordinance). I owe a great deal to my father. I watched him do things like sweat the onions, reduce sauces...not really knowing until cooking school what all that was about, only that it had to be done. My mother has this great sense of adventure. We were in Jamaica one vacation (something special considering there was 7 of us and we were not a wealthy family) and with all of us piled in that little rent a car my mother studied her worn, dog-eared tour book with a map. And we drove for miles up a mountain to buy AUTHENTIC jerk chicken from this woman standing over a split open drum cooking the stuff over burning wood. She was listed in the tour book as a descendant of the originators of Jerk. There she was in a floor print house dress, in her bare feet with a tin shack behind her. That was the best Jerk Chicken I've ever had and I'll never forget that day.
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