Thursday, December 18, 2008

americano website and Truffles

Well,finally Americano website is finally upand running....
Besides the meatloaf picture and my smiling face ...I thinks looks really good !!!:))Folks from Unity Design did really good job ! Thanks !
This month is probably one the busiest months of the years for any restaurant with private Christmas events and parties . By the way, at the end of this month I'm bringing domestic black and white truffles , the ones are about three or four times cheaper , than their european cousins. By the way our new years day evening menu will be based of black and white truffle tasting , 5 corse meal. Domestic oregon truffles I thing is just as tasty and uneic can experience  wonderful l truffle flavor and aroma without paying ridiculous 1200 euro a kilo.. I don't know why so meny american chefs stuck to european truffles....first as a any fungus it goes bad very quick andl looses is wonderful aroma...second  because they are so expensive, people are very conservative about them...there is nothing worse when you go to the restaurant and paying money for some dish and expecting to find see or smell truffle aroma and flavor and it's not there...big disapoitmen please when you say truffled this or that I wannna see o r smell ,or taste, or better all above..
ahh..did mentioned that canned truffles suck..they freezz well for a couple weeks...or can be preserved in butter..but never belong in a can..
love to cook with truffles
happy holiday to every one !

Tuesday, November 18, 2008

Americano news..

It's has been a while since my last post. I was out for a couple weeks.. with some flu...seems like they are getting stronger and stronger every year and its harder to fight againt them...finally I'm back on track !
First ! We got our first revue at Cleveland scene magazine
What a great feeling and pay off for all that hard work ! That just motivating us to work harder and for me, big input to be more creative about food and bring more people to americano to expiriance it.
Second ! Hopefully, our website will be up soon, we already got our dominion will be Check on that soon ! I'm very exited about that !
This time of the year drives me crazy...this weather...maybe thats the sign of getting older, but lately I just can not take any of that snow and cold....and flu and everything what comes with it....exept Holliday Food...I love to cook Thanksgiving, Christmas and new years food....does not matter for fammily , friends, all about it have couple good ideas how to kick it up this year, so once I'm ready and my ideas will become food on a table I will keep you post it !
Finall word on a Holliday rib roast , if somebody wants to impress fammily and friends. After cooking several weeks in a row at Americano, final decision and aswer on a prime rib is DRY AGING. Dry aging always has been a mistery for me...controled huminity and temperature...but simple quick aging is easy...two or threee days will do a trick and big differencne in your meat. Just simply be sure that your fridge is clean and dry. Place roast on a rack, simply dry it with a paper towels. Keep termometer inside for temperature control and make sure temperature of your fridge is between 36 and 39 degrees. Fan for air sirculation would be a good idea, but if you will keep your roast in that part of refrigarator where air is coming inside , that should do a trick. Two ...three days...and your roast willl loose some moisture concentrating beefee flavor and natural backtaria inside will start doing the trick denderizing and improving the flavor.....just like yougurt...or cheese..or sour kraut ...good backteria ...mot bad...after couple days you should notice darker ...deeper color change..of thats a case its succes...NO GRAY PARTS SHOULD BE APEAR...thats a sign of bad backteria taking over...those parts should be removed and aging should be stoped !!!
Alterelnatvly, who does nor want to go through this proces....roast can be simple salted and peppered the day before's not the same...but better than salting right before goes in a oven... Good salt is crutual, I use only sea salt or Kosher salt ! Every bran in deferent so, choose the one you like it !Make sure roast slowlly ...220-275 degrees for about 4-5 hours( at restaurant we do 175-200)...until will reach 128-133 internal temperature...let it rest for at least 45 minutes...and you will get a lots of wow from the people you serve...if you want to serve with horseradish make sure buy fresh root from supermarket and grind it your self...what a difference....its easy can go after it's pelled in a food procesor or blender with some vinegar and salt...and procecesd until smooth ! Happy Cooking ! No More bad rib roast this year for christmas !
God , I love to cook !
P.s Congrats to my lovely wife...she pass ohio bar andafter yeasterday giving pledge in Columbus, finally become a legal State of Ohio Lawer ! Wow !

Friday, October 17, 2008

.. good food with bad reputation

Here at Americano I really wanted to do a one of american popular classics rib roast " prime rib"...first, it can be never called prime rib if beef is grated by USDA different then as a prime...but anyways...its such a good succulent dish if it's made right, even from USDA choice. I Like Certified Black angus cab. Problem  is, has very bad reputation from wedding reception, new year dinners...etc. 
 To make it right, first, you have to choose a right beef. Second thing is,  I want it to concentrate a flavor a little, so I dry aged it for a couple days , then you have to roast it very slowly to let the fat melt inside of the meat slowly make it juicy and flavorful. Like with a any kind of well marbled beef. Thats why I do not believe in steaks served rare, because has to be just enough heat applied inside of the meat melt that fat. I think Ideally you would want to roast meat slowly at a temperature you would want to reach, but at a restaurant we do at 220 - 210 degrees an then , after it's reaching desired medium-medium rare inside temperature, we lowing down to 130-140 to hold it. I season the meat the day before, then before i roast I apply wet rub. Result is juicy delicious beef roast I wanna eat and serve to people who appreciate it.
Now, just all I have to do is just put a chefs twist for our concept, one of the most delicious forgotten French classics is potatos dauphine, I brought those back and put it with a our rib roast, then British Yorkshire pudding ...or more well known as a popovers in this country, with a compound butter ...little classic horseradish drizzle with some natural jus and some seasonal fresh veg ...and we have and we have " Saved" ..updated...Americano Prime rib roast with a Popovers and almond honey butter, potatoes dauphine, drizzle of horseradish and natural jus..served also with seasonal veg...thats whats cooking to day my friends...wish me luck!!!
God! I Love to cook !

Friday, October 10, 2008

Soul of the Chef

I think it's weird how some times my brine just functioning about cooking. I always have so many ideas and so many different food combinations and flavors i want to try. As a day goes by I get inspired by so many different thinks, specially when I go shopping for food...I know thats a time waste..but there is something when you select thinks your self with your eyes and already have a an idea what you going to do with them before even they are and it on your counter top. One thing for sure I dont get inspired by company's send weekly " whats fresh " fax...only thing I see is paper and black letters..
I like to play with food every day and look forward to cook it, even on my day off at home. It's shocking how some times I wake up in a middle of the night just for minute to fix my pillow or blanket and that one minute I remembering ...for example that sour dough starter or some thing like is it fermenting ???;)
As it gets towards end of the week my body always gets more and more tire from intensity and heat of the kitchen, but today Im verry exited because , I.m going to try some thing what I always wanted to try long time ago....if it will be suxxes I will describe it next week in details..
In a all I have to say...for some reason ...I just love.....
Love to cook!!

Tuesday, October 7, 2008

fall season

Getting in to a of the best time for cooks...mushrooms...root very hard when i go shopping not to buy everything I want allthe squash..all apples..just because they are all look so good and tasty.
Seems like everything is picking up at a restaurant...slightly changes an a menu as we go further into a fall season. I'm glad to announce that we are finally made first steps on our webside development, so hophely everybody can have more clear vision who we are and what are we doing, and hopefully our passion for good food, wine and seasonal ingredients.
P.s. My tapas class coming up next monday ocktober 13th at
here is what Im going to be cooking!
If you like it please join me !
Menu: Fruity Non-Alcoholic Sangria, Tortilla Di Patata served with Toss Salad, Marinated Olives,
Chicken & Chorizo Empanada, Gazpacho with Chilled Shrimp Shooters, Eggplant & Cured Ham Rolls, Chocolate Pot de Creme with Cinnamon Churros

Honey apple sangria

2 Honeycrisp, gala or your choice apples
2 granny smith aples
One bottle fruity white wine or unsweteend grape juice
3 cups apple cider
1/4 cup honey
2 oranges sliced
1 lemon sliced
1 lime sliced
2 cinnamon sticks
1 inch fresh ginger knob sliced
3 cloves
1/2 teaspoon ground cinnamon
Club soda
Mint for garnish

Peel, core and chop the apples. In a bowl, combine the white wine or grape juice, honey. Add orange, the lemon, lime, cinnamon sticks, the chopped apple, ginger and cloves and refrigerate at least 4 hours.
Put the sangria into a pitcher. Garnish with mint, sprinkle with cinimon and apple wedges.

Spanish Tortilla

2 pounds youkon gold potatoes, peeled
2 cups extra-virgin olive oil
10 large eggs, beaten
3 Large bunches of scallions
fresh herbs of your choice, chopped
Seasonal greens
olive oil and vinegar

Quarter the potatoes lengthwise and thinly slice them crosswise. In a large skillet, heat the olive oil until shimmering. Carefully add the potatoes to the skillet and cook over high heat,until the potatoes are softened and just beginning to brown, about 15 minutes. Using a slotted spoon, transfer the potatoes to a colander to drain. Pour off the oil in the skillet.
Return the skillet to high heat and add sliced scallions. Saute until tender. Cool it . In a large bowl, combine the potatoes with the beaten eggs, scallions, and season with salt. Add the mixture to the skillet and cook, lifting the edge of the tortilla and tilting the pan to allow the uncooked eggs to seep underneath; cook until the bottom is golden and set, about 5 minutes. If top of the tortilla still not done finish in 375 oven for about 12-15 minutes. Slice tortillain toa wedges and serves with a tossed salad.
Combaine herbes with seasonal greens of your choice drizzle with vinegar and oil, salt and pepper and serve on a side of tortilla.

Marinated Black and green olives

3 cups brine cured black and green olives
1/2 cup extra virgin olive oil
1/2-cup lemon juice,
1/2 cup orange juice
2 tablespoons minced garlic
2 tablespoons minced rosemary, oregano, basil
1 tbsp fennel seeds , toasted
1 tablespoon grated lemon and orange peel
1 teaspoon dried hot pepper flakes

In a large bowl, combine all the ingredients and stir well to mix. Marinate the olive mixture, covered and chilled, stirring occasionally, for at least 1 day before serving.

Chicken and chorizo empenadas

1/2 cup chopped onions
½ pound loose chorizo sausage
1 pound chicken thigh meat cooked through in a water and pulled
1 teaspoon chopped garlic
1/4 cup sliced green onions
1 cup chopped black and green olives
½ cup raisins, soaked in warm water for 10 minutes and drained
Empanada dough
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add chorizzo. Saute for 2 to 3 minutes untilis cooked trough and break apart. Remove from the heat and turn into a mixing bowl. Add the pulled chicken meat, garlic, green onions, olives, raisins. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a baking sheet. Empenadas can be fried in a 350 degree oil or brushed with oil and baked in a 400 degree oven for about 15 minutes.

Empanada Dough
1 cup masa harina
1 cup flour
1/2 teaspoon baking powder
1 teaspoon salt
3 tablespoons natural non hydrogenated pork lard
1 cup water
In a mixing bowl combine the masa harina, flour and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log and let it rest for 30 minutes

Gazpacho and shrimp shooters

3 pounds tomatoes, cored and coarsely chopped
1 seedless cucumber, peeled and coarsely chopped
2 red bell peppers, chopped
1 green bell pepper, chopped
1/4 cup sherry vinegar
1 cup tomato juice
1 slice of bread toasted
2 tbsp horseradish
1/3 cup extra-virgin olive oil
1 lb cooked shrimp your choice at least 16 /20 size
cilantro for garnish
Salt and freshly ground pepper

Combine all of the ingredients in a bowl.In a blender, puree the vegetables until smooth. Adjust seasoning with salt and pepper. Pour soup in a shot glases ad shrimp and garnish with cilantro.

Eggplant and Prosciuto Rolls

2 large eggplants
1 cup fresh basil leaves, stems removed

1/2 lbmontery jack or good melting cheese
1/4 lb monchego, roughly grated
1/4lb prosciutto or serrano, sliced paper thin

2 cups romesco

Preheat oven to 375 degrees. Cut the eggplants in half lengthwise, end to end. Then continue cutting the eggplants into 1/4 inch thick slices.Brush eggplant slices with olive oil and place a few at a time in a large skillet, over medium-high heat. Sautee, turning until very lightly golden on both sides and softened. Alternatvly eggplants can be grilled. Set aside on paper towels to cool. Lay out one eggplant slice, layer one slice prosciutto, and two or three basil leaves, and the melting cheese followed by a dash of salt and pepper. Starting at the small end, roll it up and run through with a toothpick to hold. Place the roll-ups in a baking dish and top with romesco sauce. Bake for 25 minutes. Let stand five minutes and serve hot. Sprinkle with grated manchogo cheese.
1/2 cup spanish olive oil
1 red bell pepper
8 ripe plum to matoes or good quality canned fire roasted tomatoes
1 head garlic halved
1 spanish onion
2 ancho chili peppers
1 tsp blanched almonds
1 ounce ( about 1 slice) white bread
1 tbs. sherry vinegar
1/3 cup sherry wine
1 tbs. spanish smoked paprika
1 tbs. sweet spanish paprika
1 tsp salt

For the romesco :
Heat the oven to a 350 degrees:
Coat the red bell pepper, tomatoes, garlic and onions with a olive oil and roast ina oven until vegetables are soft for about 25-35 minutes.
Place ancho chilies in a hot tap water and soak for about 20 minutes.Strain and remove the seeds, place chilies in a blender puree until smooth, adding little water as necessary, press through the fine strainer to remove the seeds and set aside.
Heat some olive oil in a large skillet, add the almonds and brown them for about for one minute, remove and set aside. In a same skillet toast the bread until nice and brown,and set aside .
When vegetables are cool to handle remove the skin from tomatoes, bell pepper, squeeze out as much as you can garlic. Now place allingridiants to a blender or food processor, roasted vegetables, chili pure, bread, vinegar, paprika’s, wine, almonds, remaining oil and blend until thick sauce forms.

Churros with chocolate cinnamon sauce

Serves : 4-6

8 cups vegetable or olive oil for frying
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon

Heat the oil in a deep frying pan to 360 degrees F.

To make the churro dough, heat the water, butter, and salt to a rolling boil in a saucepan. Add the flour and stir vigorously over low heat until mixture forms a ball, approximately 1 minute and remove from heat. Beat eggs until smooth and add to the saucepan while stirring the mixture.

Spoon the mixture into a piping bag with a star tip. Squeeze 4-inch strips of dough into the hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. Mix the sugar and cinnamon in a bowl and roll the churros in the sugar mixture. Set aside until ready to serve.

Chocolate cinnamon Sauce :

Hot Chocolate:
4 ounces dark chocolate
2 cups milk
1 tablespoon cornstarch
4 tablespoons sugar
1 tsp. cinnamon or 1 stick of cinnamon
2 tbs. dark rum
pinch of salt

Heat the milk, sugar, cinnamon in a sauce pan until simmer.Whisk rum and cornstarch tomake slurry, add to a hot milk mixture , bring back to boil until thickens lightly. Take off the heat and whisk in chocolate and salt until smooth.

Monday, August 25, 2008

tomato season

I just realized just having a blog is almost like having another part time job ..:)) easy day for me...going to work late and coming back earlier..mondays have to catch up with some office well also like to experiment a little with new creations.. 
 I was always curious about those eggs sous vide ( pouched in its on shell in a low temperature water bath)for a long period of time until custard like texture inside it's reached on TV...trtied couple times at home with no success, but last monday have tried it at work in my " COOK and HOLD " unit...and guess was success.... since we are curing our own pancetta in a house, can not wait to do one of those fancy carbonara combos, some time when weather outside starts to chill a little bit...
...but now is tomato...peach season...end of summer ...going to try to do some thing nice and interesting with another hand waht does great tomato needs besides good olive oil , basil , corse see salt and pepper...ah maybe aged balsamic...since we are pulling our own mozzarella in a house , and I had succes with a Poly-OO brand and not Local Michelli's...have this interesting idea...only thing i need to do is good Riccota cheese , which can be some times a challenge. Since we are already maiking everything in a house , starting with our own artisan sour dough breads...and finishing mustard and ketcups, and make my own riccota would be not really practical. I need to find some really good , sweet, drie, milky , lactic tasty ricotta for my project. In Italy they have this cheese called like creamy Mozzarella Ball stuffed inside with Sraccella...since this cheese is verry expensive and have only three day shelf would be not very smart to put it on a menu...what i want to do is take my own mozzarella and stuff it with sweet ricotta and soak it in a cream to give more rich taste...I will try that would be a killer for tomato season...

Thursday, August 21, 2008

just in case if some body want o expirance french bistro do not want to go out here wjhats going to be cookin tomorow at LPSC couple of my recipes....

Menu: Warm Grilled Asparagus and Mushroom Salad with Goat Cheese and Lavender Dressing, Tapenade Crusted Grilled Salmon with a Lentil Vinaigrette, Grilled Pork Tenderloin with Parisienne Gnocchi, Provencal Vegetables and Mustard Fruits, Vanilla Bean Ice Cream "Sundae" Profiteroles.

Warm Grilled Asparagus and Roasted Mushroom Salad with Goat cheese and Lavender Dressing
serves 6

2 Bunches asparagus
4oz Fresh goat cheese
8 oz Mushrooms Crimeni, button or your choice
1 tsp dried porcini ground into a powder
½ tsp sweet curry powder
¼ cup fresh lemon juice
¼ cup tarragon or white whine vinegar
1tbsp mayonnaise or pasteurize egg yolk
1tbsp Dijon mustard
1 tsp lavender plus more for sprinkling
1 tbsp honey
2 cups olive oil
sal and pepper

Discard stem of asparagus, or peel the ands if you have really thick asparagus. Blanch the asparagus for about 2 minutes into a boiling water, do not over boil and shock them into a ice water.
For mushrooms. Toss mushrooms in to a couple tbsp olive oil in a large mixing bowl. season with salt, curry powder and porcini powder. Roast in a 375 degree oven for about 25 minutes, chill . Mushroom can be prepared like that couple days ahead.
To serve, arrange couple asparagus and mushroom on a plate drizzle with dressing and top it with goat cheese.
For dressing. In a blender or food processor add all the ingredients but the olive oil and lavender. With a mashine running add olive oil slowly, when dressing is nice and thick finish with lavender.

Tapanade Crusted Salmon with lentils vinaigrette

serves 6

6 5-6 oz salmon fillet
2 tbsp dijon mustard
1 egg yolk
¼ cup chopped black olives
¼ cup panko bread crumbs
1 clove garlic
1 tbsp chopped fresh herbs, such basil, oregano, thyme ..etc
1 anchovy fillet
2 tbsp olive oil

For lentils vinaigrette:
1 cup green lentils
1 cup red whine vinegar
1/4 cup olive oil
1/3 cup finely chopped shallot
¼ cup noily prat or other vermout
1/2 cup dried cherries, cranberries, raisins or currants
½ cup pecants or walnuts, toasted
2 tablespoons honey
2 cups baby spinach, frisse or arugula leaves
For tappanade toping. Add all crust ingredients to a food processor and process until course mixture forms. In a small bowl mix egg yolk e with Dijon and brush top of the salmon. Carefully apply topping and bake in a 375 degrree oven for about 10-12 minutes or until is cooked through. Serve with lentils vinaigrette.
For lentils.In a heavy saucepan cover lentils with water by 2 inches and simmer until just tender but not falling apart, about 15 minutes. Drain lentils well in a sieve. Rinse lentils under cold running water to stop cooking and drain well.
In saucepan heat 2 tablespoons oil and cook shallot, stirring, until golden brown. Stir in vermout, dried fruit, honey, and vinegar and simmer, stirring occasionally, until liquid is reduced by about half, about 10 minutes. Take off the heat and whisk oil in a slow stream until emulsified. Season vinaigrette with salt and pepper.
Add half of vinaigrette to lentils and toss well. In another bowl toss spinach or arugula. Serve Salmon over the lentils and top with arugula or spinach.

Grilled pork tenderloin with parisiene gnocci provencal vegetables and mustard fruits

Serves 6
2 pork tenderloins silver skinn cleaned
2 tbsp herbs de provance
1 ground tbsp fennel seeds
salt and pepper
for Parsiene gnocchi :
1 cup water
1/2 stick unsalted butter (2 ounces)
1 cup AP flour
3 large eggs
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese
1/8 teaspoon grated nutmeg and cinnamon
To finish the dish
3 tablespoons unsalted butter, melted r
1/3 cup grated Parmesan cheese
1/2 cup shredded basil
Garden vegetables zucchini , squash tomatoes, eggplant cut into a small dice
1 cup chopped tomato
1 cup chicken stock
½ cup chopped shallots
2 tbsp minced garlic
Rubb pork tenderloin with salt, pepper, herbs de provance and fennel. Let it stand room tempertature for abput ½ hour. Preheat oven to 275 degrees and cook pork for abut 1 hour or until 135-140 degrees internal temperature reaches. Remove from the pan and sear wellon apreaheated grill to mark the outside. Let it rest, slice, servewith mustard fruits.

For Gnocchi; Bring the water and butter to a boil in saucepan. Remove the pan from the heat, and add the flour all at once, mixing it in quickly with a sturdy wooden spoon. Return the pan to low heat, and keep stirring; the mixture will form a solid mass forms
Transfer the dough to the bowl of a food processor, and process for 4 to 5 seconds. Add the eggs, salt, 3 tablespoons Parmesan cheese cinnamon and nutmeg, and process for 15 to 20 seconds, until very smooth.. Heat water in a large saucepan to approximately 180 degrees. Fit a pastry bag with a 1-inch plain tip, and fill the bag with the gnocchi dough. Rest the tip on the edge of the saucepan, press the dough out, and cut it off at the tip by running the blade of a paring knife along the edge of the tip as the dough emerges, making small gnocchi, each approximately 1 1/2 inches long
Poach the gnocchi in the water for approximately 3 minutes. They will rise to the surface when they are cooked sufficiently. Using a slotted spoon, lift the gnocchi carefully from the water and drop them in a bowl of iced water to cool.
At serving time, drop the gnocchi into a saucepan containing about 3 inches of boiling
water. Cook at a very gentle boil for 6 to 8 minutes, depending on size. Meanwhile, stir the melted butter in a large sauté pan, sauté garlic and shallots, ad diced vegetables and cook for about 4-5minutes or until soft add ½ cup chicken stock gnocchi and cook for anoter couple minutes Off the heat finish with parmesan cheese, basil and extra butter if you wish..

Mustard Fruits

makes about 3 cups

2 cups chopped granny smith apples
1 cup chopped apricots
1cup peeled and chopped fresh firm pears
1 cup sugar
1 cup white wine plus ¼ cup ffor pureeing.
1cup white whine vinegar
4 tbsp whole mustard seeds
1 Tablespoons dry mustard powder

Place fruit in saucepan and barely cover sugar, wine and vinegar. Simmer very gently for 10 minutes. Add all but t2 tbsp mustard seeds and mustard powder and continue just barely simmering for another 10 minutes. The fruit should hold it's shape but be supple and moist. puree remaining tbsp of mustards seeds with ¼ cup of wine in a blende rand at the end add to a mixture..

Saturday, August 9, 2008

long couple weeks

Thank god it's Saturday. Today it would be my 16th day working straight 12-14 hours a day... welcome to the restaurant world !!!
Got these beautiful fresh Californian figs, came up with nice daily combination goat cheese or blue cheese with nice ripe fruit. Going to serving tonight and the next couple days, Fresh fig, babe watercress and goat cheese fritters's apitizer, dressed with my beet and red wine vinaigrette,( the one I'm using for salmon) should be a killer combo...sweet...warm ..crispy ... I feel like some day I should post winning recipes. Oh ! and my cooking class coming up this month at LPSC on august 22. French bistro I like to eat on my day's off ! Check it out

Wednesday, August 6, 2008

Just came back this morning from ohio food terminal, what a pleasure for a passionate cook go your self and pick nicest quality shiny looking produce and fruit.... first ohio heirloom tomatoes started to pop op, fresh potatoes, peaches, plums...etc. I'm so sick and tired these sale people coming to me and promising that they can do everything....the thing is you can not trust anybody except your self..last week i ve got theese peaches the ones i way overpayd and , today they all went in a garbage because after only two days they all turned brown. As a cook i hate throuw food in a garbage, because i have respeckt for it, but not for people who's seling shit..

Tuesday, August 5, 2008

Second month in Bratenahl, completed third week in business , getting good revues about the food, but we still have lots of problems to fix before we start to get more people from outside of Bratenahl village. We are not ready yet, but I'm happy to see that every day we progressing.
Best selling dishes are house mozzarella and peach salad....what a combo...and beef short ribs cooked for 24 hours in a low temp..