Here i am, evidently i had an account this whole time......who knew? ← Glad to see you here. In I guess 1998 when I was the pastry chef on a jr culinary olympic team I set up a dinner with my team and a couple other random teams members we'd picked up at competition. We were crammed in the front of the ever tiny Stolen Grill as a last minute favor, and I was served one of the most memorable meals I'd eaten to this day. I can still remember you finishing all your sauces to order in 1/2 quart pans, and I recall a cook in the back of your tiny kitchen cleaning proteins in the middle of service. It was a great night, and within the next two months I drove to KC with my girlfriend to show her what all my fussing was about with another fantastic meal. I do monthly searches for your name hoping that I'll come up with where you've landed so that I can make whatever trek is necessary to show my wife what it is I've been fussing about all these years. Sad or not, I'm no longer a cook but I now have a job that has given me the luxury of afforind seats in some of the best restaurants in the country. Still, when thinking of all my memorable meals, I always come back to the Stolen Grill when I think of a meal that was simply put, perfect. So...where are you anyway? ← thanks for remembering me, has been a while since those days. i am working on a bistro to open in january in briarcliff, just over the broadway bridge. american and european food, very reasonable priced, high quality food with from source who share my love for the ingredients. lately i am all about preserving the integrity of the foods and old world methods that are the basis for what so many chefs do today. kind of a return to my culinary roots i guess. rustic peasant food with refinments and upgrades have been very exciting to me as of late. and these foods lend themselves well to the concept we have designed. expect things like cassoulet, beef bourguignonne, crepes, omlets, fritattas, handmade pastries, pate, sausages, charcuterie plates, fresh pastas, braised meats, oxtail.....i could go on all day. so, that is what i am up to. btw the name is 'the cafe at briarcliff village' thank you for the interest and if anyone has any menu suggestions feel free to let me know. classic peasant recipes, lost breads, old world methods, whatever.....let me know.
