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ChefDanBrown

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    70
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  • Location
    Thornton, CO
  1. I was curious, how is this dish plated? ← I'm debating substiting micro-arugula and carrot sorbet for the arugula and vinaigrette, haven't determined plating yet, it's still two weeks out.
  2. Hey Y'all- I'm no longer allowed by my PR dept to post menus here. Please see my blog at DanBrown MySpace to find out what I cooked before I took inventory. xxoo DB
  3. Nicked my femoral artery splitting crab legs (always point knife away from self...duh). Had to get opened up to the femur, then got a staff infestion and had to heal from the bottom up, was looking at my femur in the shower for ten days. If you think you can top that show me a picture, then I'll show you mine. DB
  4. I'm having great success with a pumpkin flan....
  5. Sometimes I'm really big on simple, this blueberry cheesecake is from the summer menu, I'll post some fall menu desserts after I take some pics...
  6. I think that experimental cooking, as well as working more with textures and seasonal ingredients will continue to spead. I believe that the influence that the Chicago scene will spread out in pockets throughout the midwest in strip malls and mid level restaurants which will eventually improve the structure of chain restaurants as they gradually hire in cooking school gradutes who are creative, but prefer structure. I believe that restauranteurs must be prepared to code invoices for equipment that is not traditionally thought of as "kitchen smallwares". Yes, new equipment costs money, but
  7. A nice oven (convection and moisture controlled) is important enough that I'm suprised no one has mentioned it already.
  8. It was great to see the article in the Times, I think that kind of publicity and recognition of the technique is just what I need to get budget approval for Sous Vide work in my kitchen, and I'm greatful it's in print, so please don't take my next statement out of context. As a chef, there's one line in the article that concerns me. "(Reference to Bruno Goussault)...who is having a greater impact on how people cook than anyone since Escoffier..." It sound to me like attempted prediction of a American home cooking trend, which is not the same thing as the impact created by Escoffier, nor is it
  9. I won't be able to continue to write this digest as my new position demands a great deal of my time. I've become employed as Chef de Cuisine at The Fourth Story Restaurant at the Tattered Cover book store in Cherry Creek, under Executive Chef Tim Opiel. In the last two weeks I've written and executed a new spring/early summer menu, including all prep recipes, and we're changing the dessert menu tomorrow (I am the pastry chef as well). Today is the first day off I've truly had since the last day of last month, and the job beat out the column. I feel that this restaurant will provide the op
  10. Westword's review of Frisco's Deli and Market This one is worth reading. The concept is intriguing, and it sounds like they're getting off on the right foot, slowly. Friscos doesn't have a menu, and if you come in they'll make anything you want. They're putting faith into their Chefs and cooks, and doing a pretty good job of execution as far as Sheehan's concerned. Denver Post review of Ocotillo I have to agree with Kyle Wagner, Denver doen't have nearly enough true southwestern restaurants, and she liked this one. They're approaching spicy food with a new concept, letting the diner give
  11. Westword's review of Hookah Bar Another literary diversion on the road to gastronomic enlightenment from Mr.Sheehan. He likes the food and atmosphere of this Lebanase restaurant, and don't let the name fool you, it's not east Colfax. Denver Post review of the 9th Door on Blake Kyle Wagner enjoyed the food and atmosphere of this new Denver eatery. She's not exasperated with the opening of another Tapas effort, and is pleased with the food, atmosphere, and mostly happy with the service. Raquelitas tortillas As 5-5-5 approaches, Denver will be nuts. this interesting article on local tortillas,
  12. Westword review of Kim Ba Mr. Sheehan goes on a late night crab eating binge after dining at one of Denver's Vietnamese restaurants. He rates the restrauant as being pretty good, but the article's really about a take-out crab gorge-fest. The Denver Post discusses Udi Baron's sandwich shops An overview on Udi's deli and the future prospects for his business. Also features a discussion on the breads of Maurizio Negrini. Udi has been producing some of the best breads in Denver for many of the best reestaurants in Denver. If you haven't been there, or tried his breads, don't complain about not
  13. Frasca Review in the Westword, This week…in the Westword Jason Sheehan reviews Boulder’s newest top restaurant “Frasca,” owned and operated by chef Lachlan Mackinnon-Patterson and Master Sommelier Bobby Stuckey. He goes over the history of the team, and their meeting at the French Laundry. Dever Post article on female Chefs The Denver Post has an article praising and discussing the triumphs and difficulties of female chefs, both in the Denver area (there are a number of highly visible chef/owners), as well as in current cultural context. The article discusses the likes of Julia, Marcella,
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